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KMID : 1011620100260030330
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 3 p.330 ~ p.334
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The Influence of Seafood Education on Students' Preferences and Perceptions of Seafood Menu Items Provided by School Foodservice
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김유경:Kim Yoo-Kyeong
저자없음:No authors listed
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Abstract
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This study was performed to investigate the influence of seafood education on students’ preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the DaeguㆍKyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference (3.25±0.92) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice ＞ noodle ＞ deep fry ＞ grill＞ stir fry ＞ seasoned dish ＞ soup/stew ＞ steam ＞ pan fry ＞ braise ＞ fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students’ preference and the frequency with which the items were provided. Seafood education positively influenced the students’ preference (p＜0.001) and perceptions of the seafood acceptability (p＜0.01), nutritional value (p＜0.05), menu variety (p＜0.05), diversity of cooking methods (p＜0.001), cleanliness (p＜0.001), and leftover amounts (p＜0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.
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KEYWORD
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seafood, menu, preference, perception, education, high school
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