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Use and Perception of Environmentally-Friendly Ingredients by Dietitians in Chungbuk
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충북지역 학교급식 영양(교)사의 친환경 식재료에 대한 이용실태 및 인식

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Type
Academic journal
Author
Sang Hee Jung (충북대학교) Young Eun Lee (충북대학교) Eun Hye Park (충북대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.44 No.10 KCI Accredited Journals SCOPUS
Published
2015.10
Pages
1,567 - 1,582 (16page)

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Use and Perception of Environmentally-Friendly Ingredients by Dietitians in Chungbuk
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Research history (2)

2015

Use and Perception of Environmentally-Friendly Ingredients by Dietitians in Chungbuk
Sang Hee Jung ,  Young Eun Lee ,  Eun Hye Pa Journal of the Korean Society of Food Science and Nutrition 2015.10 Academic journal
Use and Perception of Environment-friendly Food Materials by Dietitians in Chungbuk
정상희 영양교육전공 2015.01 Thesis
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Abstract· Keywords

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The purpose of this study was to examine the status of environmentally-friendly ingredients and dietitians" perceptions toward them in order to find for improvement. Data was collected from questionnaires completed by 202 school dietitians and nutrition teachers in Chungbuk, and this data was analyzed utilizing the SPSS 20.0 program. The results obtained from this study were as follows: ‘mixed grains (58.9%)’ and ‘eggs (36.6%)’ were found to be the most used environmentally-friendly ingredients. 81.7% of the respondents said they ‘never used’ marine products, whereas ‘fruits (43.6%)’, ‘pork (40.8%)’, and ‘fish (54.5%)’ were the most preferred ingredients. Dietitians and nutrition teachers used environmentally-friendly marine products less than other ingredients, had a poor understanding about environmentally-friendly marine products, and demonstrated low reliability and belief in the necessity of the system. In order to verify the environmentally-friendly status of the ingredients, marks on the product and documents of certification were mostly used. In order to improve the supply system, a more strict tracking system in the distribution process by securing more reliable suppliers is required.
#environment-friendly #agricultural products #livestock products #marine products #school food services

Contents

ABSTRACT
서론
대상 및 방법
결과 및 고찰
요약
REFERENCES

References (40)

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[인터넷자원] - The Office of Legislation / / School Meals Act. Article 1, 8-4, 10-1 google schola [학술지(정기간행물)] - 양일선 / 2006 / 학교급식에서 사용되는 식재료에 대한 학부모의 인식조사 / 한국학교보건학회지 19 (2) : 37 ~ 47 dbpia [학위논문] - Lee JH / 2009 / The investigation on the preference for foods using bean of elementary school students in Busan and Changwon / MS / Silla University google schola [학위논문] - Hwang JS / 2010 / A survey on use of environment-friendly agricultural products for school food service by nutritionists in Kyeonggi province / MS / Chung-Ang University google schola [학술지(정기간행물)] - 류미진 / 2004 / 수입 식재료 및 친환경 농산물 사용에 대한 부산지역 초등학교 영양사의 인식 조사 / 대한영양사협회 학술지 10 (4) : 452 ~ 466 dbpia

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