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
- 이헌옥
- Keywords
- egg; food service; awareness; safety; increase application
- Issue Date
- 2016-10
- 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.
Results
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/JAKO201631642279449.pagehttps://repository.hanyang.ac.kr/handle/20.500.11754/99290
- ISSN
- 2287-1780; 2287-1772
- DOI
- 10.9724/kfcs.2016.32.5.619
- Appears in Collections:
- GRADUATE SCHOOL[S](대학원) > ACTIVE AGING INDUSTRY(고령산업융합학과) > Articles
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