우리나라 대중성 수산물 이용 활성화를 위한 급식 메뉴 제안: 단체급식 수산물 메뉴조사를 기반으로 = Suggested institutional food-service menus for stimulating the consumption of popular fish by Koreans based on an investigation of institutional seafood menus

다국어 초록 (Multilingual Abstract)

Purpose: The purpose of this research was to increase the consumption of seafood, a high-quality protein sources, by suggesting popular seafood menus for Koreans. Institutional seafood menus provided to different groups of subjects were investigated and new menus were proposed. Methods: The investigation scope of institutional seafood menus included daycare centers, elementary schools, middle schools and senior welfare centers. The frequency of serving seafood menus to subjects at the above institutions was compared. We developed institutional seafood menus including shrimp and six types of popular fish tailored for the different subject groups. We also provided standard recipes for serving one person based on nutrient analyses. The focus-group interview method was used to interview institutional food-service menu experts to evaluate the applicability of the developed menus to real-world institutional food services.
Results: The results showed that the serving frequency of seafood menus was monthly 15.5 times in daycare center while 12.1 in elementary school. The highest was 33.0 times in senior welfare center, whereas the lowest was 11.6 in middle school. The side dish was the most popular type among seafood menus in all of the groups. The menus were classified into four types, including rice/porridge, soups, side dishes, and noodles. Sixty-three menus were developed for the four institutional groups using shrimp and six types of popular fish. Standard recipes were made based on nutrient analyses. The interviewees from focus-group interviews gave high scores to the menu components and cooking methods. The focus-group interview results indicated that the suggested seafood menus could be immediately used based on outstanding evaluation outcomes for group preferences and diverse ingredients. Conclusion: Institutional food-services could provide high-quality protein using the seafood menus developed by our research team. We expect menu diversity as well as fish consumption to increase using the menus developed by us.