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KMID : 0665420040190030259
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Korean Journal of Food Culture
2004 Volume.19 No. 3 p.259 ~ p.266
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A Study on the Recognition and the Ways of Consuming Mushrooms by Elementary and Middle School Students and School Dietitian
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Lee Jong-Suk
Lee Kyung-A
Ju Young-Cheoul
Lim Gab-June
Lee Jae-Sung
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Abstract
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A study on the recognition on the mushrooms by elementary school pupils, middle school students and school dietitians were-carried out. The ways of cooking mushrooms by school dietitians were also investigated. Most students and dietitians highly recognized mushrooms as good food. The most favorite mushroom was Flammulina velutipes, the cooking of mushrooms with meat and the hot mushroom soup with meat(Jungol) being the most preferred cooking methods. School ditetitians like to use mushrooms in school lunch and generally use medium or high duality mushrooms. Students, however, do not tend to prefer mushrooms compared to other vegetables. Mushroom dishes that can promote the consumption by students are mushroom bulgogi, mushroom pizza, sweet and sour mushroom in the order.
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KEYWORD
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Mushroom, Cooking, School lunch
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