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전남지역 중ㆍ고등학생의 학교급식경영에 대한 만족도 조사 연구
이인옥,노희경 경성대학교 산업개발연구소 2022 산업혁신연구 Vol.38 No.2
This study looks into how satisfying the school meal management is in middle and high schools in Jeonnam, also known as South Jeolla Province, to improve the quality of school lunch service. In comparing the degrees of satisfaction on the service, high school students were less satisfied than middle school in all the categories which include taste; food temperature; portion sizes of main dish, side dish and dessert; menu variety; waiting time and responding to feedbacks regarding nutritionists. When it comes to gender analysis, female students showed less satisfaction than male students in all the categories mentioned earlier. The results indicate middle and high school students in Jeonnam participating in the study are more dissatisfied with waiting time to serve, menu variety and nutritionists in specific. Eating habits and food preferences of teenagers have a long-term effect on their growth, health and prospective adulthood health conditions and to provide more satisfying school meals, nutritionists and cooks working at school are advised to do the followings. First, it is necessary to increase a portion of a side dish and a dessert and provide more variety in recipes. Next, current waiting time to serve needs to be cut down and feedbacks and complaints regarding nutritionists have to be listened more actively so that student preferences may be reflected more on the school meals. To study satisfaction and what to improve on school meals management will provide a basic data for the improvement of the quality of school meal program. 본 연구의 목적은 전남지역 중ㆍ고등학생의 바람직한 식생활 습관을 함양하기 위해 학교급식의 수요자로서 학교급식경영에 대한 만족도를 조사하여 학교급식의 품질을 높이고자 하는 것이다. 학교급식에 대한 만족도를 중학생과 고등학생, 남학생과 여학생 성별에 따라 비교하였는데, 음식의 맛, 음식의 온도, 식사의 양, 반찬의 양, 후식의 양, 메뉴의 다양성, 배식시간, 영양사 관련 불만사항 처리 등 모든 항목에서 고등학생이 중학생에 비해, 여학생이 남학생에 비해 낮은 만족도를 보였다. 남녀 성별에 따라 비교는 모든 설문 항목에서 여학생이 남학생에 비해 낮은 만족도를 보였다. 결과적으로 전남지역 중ㆍ고등학생 대상자들은 학교급식에서 배식시간, 메뉴의 다양성, 영양사 관련 불만족도가 높았다. 청소년기의 식습관 및 식품 선호도는 성장과 건강뿐만 아니라 성인기의 건강상태에도 영향을 미칠 수 있기 때문에 학교급식의 만족도를 높이기 위해 학교급식의 최일선에 있는 영양(교)사와 조리종사자들은 첫째, 반찬의 양과 후식의 양을 늘리고, 메뉴를 다양화하도록 해야 한다. 두 번째는 배식 시간을 줄이고, 영양사 관련 불만 사항을 적극적으로 수용하며, 학생의 기호도를 반영하여 적극적인 노력을 해야 한다. 이를 위한 학교급식경영에 대한 만족도와 학교급식 개선 요구사항 반영을 통한 학교급식의 질적 향상의 기초 자료로 활용될 것이다.
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음식관광 체험활동 선호도와 음식관련 성격 특질이참여의도에 미치는 영향에 관한 연구
이인옥,김태희,손건 한국외식경영학회 2012 외식경영연구 Vol.15 No.5
This study explored to identify the impact of tourist's preference toward the food-related activity experience and of the food-related personality traits on their intention to participate in the activities. A factor analysis and a reliability test was conducted to a total of 300 copies from the internet survey using SPSS 18.0. The proposed research hypotheses were verified through a multiple regression analysis. The results of hypothesis verification are as follows. First, tourist's preference for food-related activity experience have a partially significant impact on intention to participate. Particularly, touring culinary/ wine route is the most highly related to the intention of participation. Second, food neophilia in food-related personality traits has a significantly positive impact on intention to participate, but not significant by food neophobia. The result of this study will be helpful with tourist industry which needs to develop culinary and food-related experience tour program.
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이인옥,노희경 한국식생활문화학회 2019 한국식생활문화학회지 Vol.34 No.1
This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0%, 0.1%, 0.2% and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2% and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.
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트랜스지방 함유 가공식품 섭취실태 및 기호도 조사: 전남 강진ㆍ진도지역 중학생을 중심으로
이인옥,노희경 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.5
The purpose of this study was to identify dietary behavior, nutritional knowledge, and preference and intake pattern of processed foods containing trans fats. It was conducted on the middle school students in Gangjin, Jindo, and Jeonnam to provide the guidance of proper eating habits. In this study, SPSS 17.0 program was used in statistical analysis and frequency analysis, correlation analysis, and Chi-square test were conducted. For the average of food containing trans fat, the intake of frequency of processed foods and instant foods showed a positive and significant correlation, and it also showed negative correlation with the level of dietary habits and effort to avoid trans fats. The results suggested that the better food habit students have lower preference and frequency of trans fats contained foods. Thus, in order to establish good eating habits among students, the implemetation of active nutritional education is considered to reduce intake of processed food in both home and school.
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