단체급식 영양사의 계란 요리에 대한 인식도에 따른 이용실태와 활용증대 방안
- Title
- 단체급식 영양사의 계란 요리에 대한 인식도에 따른 이용실태와 활용증대 방안
- Other Titles
- Utilization and Application to Increase Egg Dishes in Communal Food Service in Accordance to Dietician’s Awareness
- Author
- 엄애선
- Keywords
- egg; food service; awareness; safety; increase application
- Issue Date
- 2015-10
- Publisher
- 한국식품조리과학회
- Citation
- 한국식품조리과학회지, v. 32, NO 5, Page. 619-626
- Abstract
- Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician. Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted. Result: Dieticians` highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important. Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.
- URI
- http://koreascience.or.kr/article/ArticleFullRecord.jsp?cn=HJRGB8_2016_v32n5_619http://hdl.handle.net/20.500.11754/28237
- ISSN
- 2287-1780; 2287-1772
- DOI
- 10.9724/kfcs.2016.32.5.619
- Appears in Collections:
- COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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