|
KMID : 1134820150440101567
|
|
Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 10 p.1567 ~ p.1582
|
|
|
Use and Perception of Environmentally-Friendly Ingredients by Dietitians in Chungbuk
|
|
Jung Sang-Hee
Lee Young-Eun
Park Eun-Hye
|
|
|
Abstract
|
|
|
|
The purpose of this study was to examine the status of environmentally-friendly ingredients and dietitians' perceptions toward them in order to find for improvement. Data was collected from questionnaires completed by 202 school dietitians and nutrition teachers in Chungbuk, and this data was analyzed utilizing the SPSS 20.0 program. The results obtained from this study were as follows: ‘mixed grains (58.9%)’ and ‘eggs (36.6%)’ were found to be the most used environmentally-friendly ingredients. 81.7% of the respondents said they ‘never used’ marine products, whereas ‘fruits (43.6%)’, ‘pork (40.8%)’, and ‘fish (54.5%)’ were the most preferred ingredients. Dietitians and nutrition teachers used environmentally-friendly marine products less than other ingredients, had a poor understanding about environmentally-friendly marine products, and demonstrated low reliability and belief in the necessity of the system. In order to verify the environmentally-friendly status of the ingredients, marks on the product and documents of certification were mostly used. In order to improve the supply system, a more strict tracking system in the distribution process by securing more reliable suppliers is required.
|
|
|
KEYWORD
|
|
|
environment-friendly, agricultural products, livestock products, marine products, school food services
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|