|
KMID : 1011620120280060829
|
|
Korean Journal of Food and Cookey Science
2012 Volume.28 No. 6 p.829 ~ p.837
|
|
|
Middle School Students’ Intakes of and Preferences for Seafoods Provided by School Food Service in Gyeongnam Area
|
|
정효숙:Cheong Hyo-Sook
저자없음:No authors listed
|
|
|
Abstract
|
|
|
|
This study was investigated seafoods provided by school food service and students’ preferences for and perceptions of seafoods. The subjects were 275 second grade(age 14-16) students of 4 middle schools in Gyeongnam. The results were as follows. The most main seafoods intake place was ‘home’(65.8%). ‘School food service’ took meaningful ratio(20.7%) of students" seafoods intakes. In the intake amount of seafoods provided by school food service, ‘all’ took 22.5%(male 31.6%, female 14.1%), ‘more than provided’ took 1.5%(male 3.0%, female 0%). Male students ate seafoods more than female students did(p<.001). In seafoods providing frequency, ‘2~3 times a week’ took 74.5%, ‘4~5times a week’ took higher ratio in males’ schools, while ‘0~1 times a week’ took higher ratio in females"(p＜.05). In perceptions of seafoods, most subjects had positive perceptions as ‘good for health’(3.95), ‘various kinds’(3.75) except ‘good peculiar smell’ got smallest point(2.85). In means of learning about seafoods names, ‘by looking at everyday menu’ took 64.6%. In taking nutrition education, ‘no nutrition education’ took 69.5%. In preferences for seafoods using 5-point scale, males" preferences were higher than females’(p＜.001). 48.1% of males got higher than 4 point, while 14.1% of females did. In improvement measures of seafoods, ‘provide various kinds’(47.3%) took highest ratio. In preferences for seafoods by seafoods kinds, preference for ‘crustacean’ was highest while preferences for ‘shell fish’ and ‘fish’ were relatively low. Both male and female students highly preferred laver, shrimp, swimming crab, small octopus, fish cake and tuna canned goods. Male students’ preferences were higher than female students’ for most kinds of seafoods. In preferences for seafoods by cooking methods, preferences for ‘grilled’, ‘stir fried’, ‘pan fried’ were relatively high, ‘braised’, ‘deep fried’, ‘steamed’ were relatively low. Males’ preferences were higher than females" for every cooking method except ‘steamed’.
|
|
|
KEYWORD
|
|
|
school food service, seafoods, students’ seafoods intakes, preference
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|