Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 엄애선 | - |
dc.date.accessioned | 2017-08-03T01:43:25Z | - |
dc.date.available | 2017-08-03T01:43:25Z | - |
dc.date.issued | 2015-10 | - |
dc.identifier.citation | 한국식품조리과학회지, v. 32, NO 5, Page. 619-626 | en_US |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.issn | 2287-1772 | - |
dc.identifier.uri | http://koreascience.or.kr/article/ArticleFullRecord.jsp?cn=HJRGB8_2016_v32n5_619 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.11754/28237 | - |
dc.description.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. | en_US |
dc.description.sponsorship | This work was carried out with the support of Egg Board and WISET-2016-162ho as their research and investigation project. | en_US |
dc.language.iso | ko_KR | en_US |
dc.publisher | 한국식품조리과학회 | en_US |
dc.subject | egg | en_US |
dc.subject | food service | en_US |
dc.subject | awareness | en_US |
dc.subject | safety | en_US |
dc.subject | increase application | en_US |
dc.title | 단체급식 영양사의 계란 요리에 대한 인식도에 따른 이용실태와 활용증대 방안 | en_US |
dc.title.alternative | Utilization and Application to Increase Egg Dishes in Communal Food Service in Accordance to Dietician’s Awareness | en_US |
dc.type | Article | en_US |
dc.relation.no | 5 | - |
dc.relation.volume | 32 | - |
dc.identifier.doi | 10.9724/kfcs.2016.32.5.619 | - |
dc.relation.page | 619-626 | - |
dc.relation.journal | 한국식품조리과학회지 | - |
dc.contributor.googleauthor | 이헌옥 | - |
dc.contributor.googleauthor | 성시진 | - |
dc.contributor.googleauthor | 백상우 | - |
dc.contributor.googleauthor | 박중근 | - |
dc.contributor.googleauthor | 김종준 | - |
dc.contributor.googleauthor | 강은주 | - |
dc.contributor.googleauthor | 엄애선 | - |
dc.contributor.googleauthor | Lee, Heon Ok | - |
dc.contributor.googleauthor | Seong, Si Jin | - |
dc.contributor.googleauthor | Beak, Sang Woo | - |
dc.contributor.googleauthor | Park, Jung Geun | - |
dc.contributor.googleauthor | Kim, Jong Jun | - |
dc.contributor.googleauthor | Kang, Eun Zoo | - |
dc.contributor.googleauthor | Om, Ae Son | - |
dc.relation.code | 2015040727 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | aesonom | - |
dc.identifier.orcid | http://orcid.org/0000-0002-9452-9647 | - |
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