School Food Service Satisfaction and Menu Preferences of High School Students: Focused on Iksan, Cheonbuk / 대한지역사회영양학회지

The purpose of this study was to investigate school food service satisfaction and menu preferences of high school students in Iksan, Cheonbuk area. Self-administered questionnaires were completed by 692 high school students. Data was analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the chi-square-test or t-test. The mean satisfaction score with school food service were 2.8 points out of 5 points. The satisfaction scores for menu (2.8 points) and food temperature (3.1 points) were low, but satisfaction with hygiene and facilities (2.7 points) and service (2.6 points) were lowest. The reason that high school students left food was 'the food taste is not good' (65.3%). The school food service areas needing improvement according to the subjects were food taste (39.3%), hygiene (24.3%). The mean score for menu preference was 3.7 points. The highest menu preference menu for the rice category was stir-fried rice (bokeumbap), for the soup was meat soup, for the kimchi was Korean cabbage kimchi. Based on the results we made the following suggestions: To increase the satisfaction with school food service, changes in the school food service policies are needed at the government and school levels. Efforts should be made to improve the taste of school food. The school food service menu should be improved by taking into account the preferences of the users. There is also a need for the development of nutrition programs like nutrition consulting linking students and family, and nutrition camps that will encourage correct dietary habits.

Food and Meal Preference of Workers in the Chonnam Yeosu Industrial Area / 대한지역사회영양학회지

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males.