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KMID : 1134820130420060983
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 6 p.983 ~ p.990
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Characteristics of School Menus from the Daegu and Gyeongbuk Area
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Ahn Sun-Woo
Choi Mi-Kyung
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Abstract
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The purpose of this study was to analyze the characteristics of menu items offered for school meals in the Daegu and Gyeongbuk area. A total of 538 menu items were collected from six schools (two elementary schools, two middle schools, and two high schools). There was a significant difference in food costs according to menu groups (p<0.001), with the highest food costs for meat and fish dishes (881.66 won) and the lowest cost for kimchi (114.50 won). The proportion of menu items using processed foods and with low operational efficiency were significantly higher in middle schools (p<0.01). In addition, menu items containing animal products were significantly higher in the non-traditional menu items in middle schools (p<0.001). Traditional menu items were less frequently cooked with oil (p<0.001) and processed foods (p<0.001), and their operational efficiency was higher (p<0.001). In conclusion, we found that traditional menu items in school meals were being offered with healthier ingredients and cooking methods, as well as a more efficient foodservice management, than non-traditional menu items.
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KEYWORD
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menu characteristics, school meal, cooking method, operational efficiency, traditional menu
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