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KMID : 1011620160320050619
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 5 p.619 ~ p.626
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Utilization and Application to Increase Egg Dishes in Communal Food Service in Accordance to Dietician’s Awareness
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Lee Heon-Ok
Seong Si-Jin
Baek Sang-Woo
Park Jung-Geun
Kim Jong-Jun
Kang Eun-Zoo
Om Ae-Son
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Abstract
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Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician.
Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted.
Result: Dieticians’ highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important.
Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.
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KEYWORD
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egg, food service, awareness, safety, increase application
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