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NTIS 바로가기대한지역사회영양학회지 = Korean journal of community nutrition, v.14 no.5, 2009년, pp.531 - 544
안유경 (동신대학교 교육대학원) , 노희경 (동신대학교 식품영양학과)
This study was conducted to survey multiple factors of aversion to vegetables and preferences for vegetable-related recipes in school meal services among elementary school children in order to help develop various menus and recipes for school meal services. Questionnaire survey was carried out with ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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학교급식에서 채소기피 요인들과 조리법에 따른 채소류의 기호도를 조사한 결과는 무엇인가? | 1. 채소와 관련된 식습관으로 전체대상자의 65.1%가 학교급식에 제공된 채소·나물 반찬을 건강을 위해 다 먹으려고 노력하였고, 47.4%는 하루식사 중 1~2회 정도 채소·나물류를 섭취하였다. 2. 조사대상자들의 채소기피 이유에 있어 남학생은 맛과 씹을 때 느낌, 여학생은 맛과 씹을 때의 느낌이 주요 원인이 었다. 남학생은 지역에 따른 차이가 없었던 반면, 여학생은색, 비위가 상함, 모양에서 전남지역의 채소기피 성향이 유의적으로 높았다. 3. 채소기피 양상의 결과, 전체 대상자의 46.9%가 검정·보라색의 채소를 싫어하였고, 전체 대상자의 49.1%와 39.2%가 쓴맛과 느끼한 맛을 싫어하였으며, 58.6%가 생으로 무치는 조리법을, 53.1%는 채소의 물컹한 질감을 싫어하였는데, 남학생은 색에서, 여학생은 조리법에서 지역에 따른 차이가 유의적이었다. 4. 엽경채류의 조리법에 따른 기호도 결과, 광주·전남지역의 남학생과 여학생 모두 가장 싫어하는 채소와 그 조리법은 쑥갓(생채/겉절이)과 청경채(국/찌개, 볶음, 숙채)이었고, 가장 좋아하는 채소와 그 조리법은 콩나물(국/찌개, 볶음)이었다. 5. 근채류의 조리법에 따른 기호도 결과, 광주·전남지역 남·여학생 모두 도라지(생채/겉절이, 볶음, 튀김)를 가장싫어하였으며, 가장 좋아하는 채소와 조리법은 감자(찜/조림, 국/찌개, 볶음)이었다. 6. 과채류와 기타 채소류의 조리법에 따른 기호도 결과, 광주·전남지역 남·여학생 모두 가장 싫어하는 채소와 조리법은 두릅(국/찌개, 볶음, 튀김, 부침/전) 이었으며, 애호박 (국/찌개)를 가장 선호하였다. 7. 버섯류의 조리법에 따른 기호도 결과, 조사대상자 모두 팽이버섯(국/찌개)을 가장 좋아하였으며, 광주지역의 남·여학생이 전남지역에 비해 기호도가 높은 경향이었다. | |
육류식품의 안전성에 대한 불안으로 무슨 식단에 대한 관심이 증가하고 있는가? | 또한 편식 하는 어린이들의 채소류 섭취량이 부족하여 미량 영양소의 섭취가 매우 제한될 수 있으며(Ku & Seo 2005), 식생활의 불균형과 잘못된 식습관으로 인한 건강문제가 증가(Lee 2005; Kim & Jang 2007)하고 있음을 지적한 바 있다. 최근, 건강에 대한 관심 증가와 육류식품의 안전성이 위협을 받으면서 채식 위주 식단에 대한 관심이 증가하고 있어, 학교급식에서의 채식 중심 식단에 대한 요구가 높아지고 있다 (Lee 등 2005). | |
어린이들을 대상으로 학교급식의 목적 및 효과를 향상시키기 위해선 무엇이 필요한가? | 또한 어린이들을 대상으로 한 학교급식의 목적 및 효과를 향상시키기 위해서는 아동들의 음식 기호도나 급식에 관한 의견을 반영하여 만족도를 높혀야 할 필요성이 있다. 실제 섭취한 음식의 양은 기호도와 높은 상관성을 보이며 영양적으로 균형을 이룬 식단이라 하더라도 기호도를 충족시키지 못하면 실제 아동들의 섭취 가능성이 작아지며, 제공된 음식을다 섭취하지 않는다면 의도하는 영양소를 섭취할 수 없게 되어 영양 부족 현상이 나타나게 된다(Kim 등 1999; Jang & Kim 2005). |
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