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논문 상세정보

대학 구내식당의 이용실태에 따른 잔반 감소를 위한 의식조사

A Survey on the Awareness for the Reduction of Food Wastes by the Use of University Cafeteria

Abstract

The goal of this study was to find the way of reduction on food wastes in the university cafeteria. Four hundred and two students from three universities in Daejeon city were surveyed. The data were analyzed by SAS program. The results were summarized as followings: 24.95% of the total users use the university cafeteria everyday. Reasons for the utilization were listed as time saving 31.40%, near place 26.73%, low price 23.16% and no other place to eat 17.82%. Recommendations for the improvements of university cafeteria were listed as menu variation 38.26%, taste 37.83%, price decrease 10.43%. Female students left more food wastes than male students and most leaving food was side dish than Bab, Guk and Kimchi. The major reason of leaving foods was shown to be influenced by the taste and amount of foods supplied in university cafeteria. And they preferred kimchibock-kumbab to other kinds of bab. But they disliked Flounderjolim, pickled anchovies, Ggonchigui, Ginger, Burdock, Lotus root and Crown daisy. The perception of users on the reduction of food waste was 84.10% of total students. The students who know on the method of food wastes treatment were 58.26%. Improvement for reduction of food wastes of university cafeteria can be summarized to emphasize on taste, menu variation, adequate of serving size, also that should be conduct studies for systematic administration method and standard education for reduction of food waste.

참고문헌 (20)

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이 논문을 인용한 문헌 (4)

  1. Shin, Eun-Mi ; Park, Sang-Wook 2006. "A Survey on the Dietary Home Lifestyle for the Reduction of Food Wastes by the Period of Food Purchase" 한국식품영양학회지 = The Korean journal of food and nutrition, 19(3): 332~341 
  2. Choi, Myung-Yoon ; Han, Myung-Joo 2009. "An Attitude about Reduction of Environmental Pollution and School Lunch Leftovers in Middle School Students" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 24(2): 164~171 
  3. An, Kwang-Bok ; Yon, Mi-Yong ; Lee, Yu-Jin ; Kim, Woon-Ju 2009. "Comparison of Customer Satisfaction by Operation Types of Business Foodservice in Chungbuk Province" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 24(6): 721~727 
  4. Han, Jae-Hwan ; Hwang, Yun-Jae 2012. "Household's main activities for decreasing food wastes" 농업과학연구 = CNU Journal of agricultural science, 39(2): 299~306 

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