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KMID : 1011620130290060815
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 6 p.815 ~ p.823
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Studies on Nutritionist’s Perception and Usage of Rice Products among Foodservice Meals in Elementary School Foodservice in Gwangju and Jeonnam Area
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김은성:Kim Eun-Sung
김지명:Kim Ji-Myoung/신말식:Shin Mal-Shick
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Abstract
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To provide rice products in substituted for wheat flour and wheat products in elementary school foodsrvice, the survey for nutritionist in elementary school was accomplished from November 3rd to 8th, 2012 in Gwangju and Jeonnam area, and obtained 83 and 95 copies from Gwangju and Jeonnam, respectively. Most nutritionists were graduated from universities and had careers longer than 15 years. The nutritionists (56.7%) had worked at the schools where food allergy students were enrolled. The consumption of wheat flours per one student per month was 677.8 g in Gwangju and 707.4 g in Jeonnam. Udon and Jajangmyeon were more popular wheat products. Nutritionist agreed positively that rice products instead of wheat products were possible to use for meal menu (73.5% in Gwangju and 61.1% in Jeonnam). The frequent use of rice products was tteokbokkitteok, because of students' preference. The rice bread and tteokguktteok were preferred significantly higher in Jeonnam than in Gwangju. The advantages of rice products which perceived by nutritionists were benefits for health, digestive easily, and high nutritious, but their disadvantages were hard-to-find and expensive. The nutritional values of rice and recipes for cooking rice products were required as educational program for increasing consumption of rice products. Demonstration for rice cooking methods was selected most popular program. The application of rice products for school foodservice was preferred to Jeonnam compared to Gwangju (p<0.001). As a consequence, the nutritionists working in elementary school in Gwangju and Jeonnam area have positive thought about using rice products in school foodsrvice, if educational program of school foodsrvice menu using rice products should be demonstrated them.
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KEYWORD
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rice flour, rice products, nutritionist’s perception, elementary school foodservice, foodservice menu
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