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KMID : 1134820080370081058
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 8 p.1058 ~ p.1068
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Study on Establishment of Food Material Size Specification Based on Elementary School Menus
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Kim Eun-Mi
Hong Sang-Pil
Lee Min-A
Jeong Mi-Kyoung
Cho Tae-Oc
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Abstract
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This study was conducted to establish size specification of food material for elementary school meals,
researched at school meal scene and surveyed with questionnaires about the management of food materials
by workers devoted to preparing school meals. Most subjects (80.7%) answered that students were served
smaller size than adults, whereas 11.0% answered that they served different sizes according to school age
and 8.3%, that they served same size as adult. About the food material size specification for elementary school
student, a majority of respondents reported that 3/4 or 2/4 of adult served size was suitable. The serving
size was decided and executed to investigate the actual intake and the preference of students for food size
by 2 methods, intake ratio and questionnaire in 6 elementary schools. It showed that intake ratio and preference
of students may be changed by serving size. According to the result, food serving size was divided in 3 types
per menu and food size was measured precisely using the white board inscripted calibration. Actual food serving
size for adult and recommended food serving size for elementary school student was compared. The data
collected were coded and used to decide food material specifications for 12 cooked vegetable items, 15 raw
vegetable items, 9 kimchi items, 2 fermented fish and fish sauce items, 8 deep-fried items, 5 meat and meat
product items, 19 fish items and 5 dried food items.
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KEYWORD
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food material, specification, elementary school menu, food size
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