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NTIS 바로가기대한지역사회영양학회지 = Korean journal of community nutrition, v.24 no.5, 2019년, pp.422 - 432
최지연 (서울여자대학교 일반대학원 식품영양학과) , 이경은 (서울여자대학교 식품영양학전공)
Objectives: The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste. Methods: A survey was administered from November 18-30 in 2015 to dietitians and nutrition teachers that were employed in schools located in ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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단체급식 음식물쓰레기는 어떻게 구분되는가? | 지난 2017년 기준으로 우리나라에서 일 평균 19,870톤의 음식물쓰레기가 발생하였는데[1], 이 중 단체급식소에서 발생하는 음식물쓰레기는 전체 발생량의 10% 정도를 차지한다[2]. 음식물쓰레기는 식품의 생산, 유통, 조리, 소비의 모든 단계에서 발생하며, 단체급식 음식물쓰레기는 전처리와 조리작업에서 발생하는 음식물쓰레기, 잔식(leftover)으로 인한 음식물쓰레기, 고객이 제공된 음식을 다 먹지 않아 버려진 잔반(plate waste)으로 구분한다[3]. | |
국내 외 학교급식에서 잔반 발생률이 높은 메뉴는 무엇인가? | An & Lee[6]는 초등학교 급식이 학생들에게 필요한 영양량을 제공하였으나, 학생들이 음식을 다 먹지 않고 잔반을 남겨 제공된 영양소의 10~20%를 섭취하지 못했다고 하였고, 집합선택계측방법으로 초등학생과 중학생의 급식 섭취율을 조사한 조사에서 잔반률은 평균 22%로 보고되었다[7]. 학교급식에서 제공되는 음식 중 잔반 발생률이 높은 메뉴는 채소찬류, 국·찌개류, 생선찬류였으며[6-10], 미국 학교급식에서도 잔반의 주된 원인 음식은 조리된 채소요리, 생채소·샐러드, 과일이었다[3]. | |
학교에서 발생하는 음식물쓰레기는 어떠한 문제점을 유발하는가? | 학교급식에서 제공된 음식을 학생들이 다 섭취하지 않고 잔반으로 버리게 되면, 학생들은 필요한 영양량을 섭취하지 못하는 문제가 발생할 뿐만 아니라 음식 생산에 투입된 식재료와 인력이 낭비되어 급식의 질이 저하될 우려가 있고, 잔반 처리로 인한 비용 증가와 환경오염의 문제가 발생하게 된다[4, 5]. An & Lee[6]는 초등학교 급식이 학생들에게 필요한 영양량을 제공하였으나, 학생들이 음식을 다 먹지 않고 잔반을 남겨 제공된 영양소의 10~20%를 섭취하지 못했다고 하였고, 집합선택계측방법으로 초등학생과 중학생의 급식 섭취율을 조사한 조사에서 잔반률은 평균 22%로 보고되었다[7]. |
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