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초등학교 급식에서 나타나는 학생들의 식생활 태도 및 기호에 대한 조사연구 : 창원, 마산 일부 지역을 중심으로
송양순 창원대학교 생활과학연구소 1998 생활과학연구 Vol.- No.2
The main objective of this study is to empirically examine children's habit and preference toward school meal. The respondents in this study were 1.120 elementary school children, selected from 7 elementary schools in Changwon and Masan Major findings of this study are as follows. First, nutrition was regarded as the most important by 62% of the respondents while hunger was indicated as the most important by 29% of them as a meal purpose. Thirty nine percent of the children reported that they were having an unbalanced diet. The meal taht the most children waits for was dinner. Seventy three percent of the children reported that they regularly eat breakfast. And it was found that 64% of the children had snacks, whereas 29% of them did not have snacks after school. It was also found that 51% of the children had snacks sometimes at night, whereas 38% of them did not have snacks at night. Second, the school meal was evaluated positively by 76% of the respondents. The percent of the children who indicated that the foods they do not like were served "often"."occasionally"."barely" was 21%, 55% and 24%, respectively. It was reported that 35% of the children left the meal they did not like, however, 51.4% of them took the whole meal by force. The reason the children left the meal was amount (42%), disliking (36%) and taste (22%) on order of importance. It was also reported that 4.5% of the children took the whole meal to correspond to their teacher's instruction. whereas 50.4% of them tried to take the whole meal, but failed. Third, 94% of the children preferred boiled rice with beans. The favorite soup was dumpling soup(90%), brown seaweed-soup (80%), and Galbeetang (79%), and the least favorite soup was frozen pollack-soup (73.5%), Sarak-soup(64.5%), and radish-fish cake-soup (58%). The favorite roasted food was anchovy (73%),and octopus, whereas the least favorite roasted food was mushroom-pimento (78%). The favorite pan-broiled food was fish cake (82.1%), meat-quail egg (82%), and sausage (70
초 중등 여학생들의 식생활 행동과 기호도에 관한 조사 연구 : 경남 창원 지역을 중심으로 in chang won(Kyong Nam) Area.
송양순 國立昌原大學校 基礎科學硏究所 1992 基礎科學硏究所論文集 Vol.3 No.-
The purpose of this paper is to provide a basic data for dietary education and to explore more effective and improved food menu for the students in this period of growth. A survey was carried out during June 18-20(1991) in Chang Won area to the 331 female students of primary middle and high schools . Using a questionnaire, their dietary life and their preference on 190 kinds foodstuffs were asked. A. The analysis of their dietary life reveals the following findings. 1. A quite large number of subjects have an unbalanced diet. The percentage of an unbalance becomes higher according to age. 2. Most of them have a snack habitually without any special reason. The younger ones prefer cookies, but he elder ones favor drinks. 3. The same kind of meals were being served too frequently. The subjects want a variation in cooking methods and various side-dishes. 4. For breakfast, it is hoped that rice and bread are served side by side. For lunch, rice has a high preference while the flour-based meals have a low preference. High preference for rice is observed for supper. It was also found out that they want soup for both breakfast and supper and 4 or 5 kinds of side- dishes. B. The analysis of their preference for foodstuffs reaches the following findings. 1. For main dish, white boiled rice preferred, but a preference for fried rice and rice with assorted mixtures is also observed. 2. Subjects liked bean-sprout soup and dumping soup. Generally, all kinds of beef soup are favored. But a pot-stew was preferred, especially kimchipot-stew. 3. Subjects liked vegetables and uncooked ones were preferred, especially vegetable salad. 4. Chicken meat has a high prefesence, and as a beef-based dish, Bulgogi was the most favorite one. 5. Among fishes, squicl has a highest preference, then mackerel and hair-tail. 6. There was a high preference for dessert. Cold beverages were preferred. Among rice cakes, subjects liked Injolmi. From the above findings, we may conclude that there is a need to improve the quality and the taste of the food, and to diversify the types of dishes. Therefore, a various food provision is required and a dictary education in school should be reexamined to be applied directly to diestary life.
대학 기숙사생의 식생활 행동과 기호도에 관한 조사연구 : 창원대학교, 경상대학교 기숙사생을 중심으로
송양순 昌原大學校 學生生活硏究所 1992 학생생활연구 Vol.5 No.-
This study was carried out as a basic survey to provide more effective and improved food service for the students of university dormitory during the period of Sep 13-17 in 1991. The subjects are male residents of dormitories at Chang Won Nat'l University and Kyong Sang Nat'l University. Following is the result of survey regarding the situation of their dietary life and their food preference of 209 kinds of foods tuffs. The average age of these subjects is 20 1, with the average height of 172±2 Cm and the average weight of 62.5±1.5 Kg. Their self-estimation shows that 29.4% of them feel "healthy", 43.9% "normal". They are dissatisfied with the current food service because of the taste of the food and the same kind of dishes which are being served too frequently. In other words, there is a need to improved the quality and to diversity the kind of the dishes and the cooking methods. As a staple food, the subjects show high preference for white boiled rice, and they also like those one-dish meals such as fried rice, laver-rolled rice, noodles and dumplings. Among the various porridges, red-bean and pumpkin porridges are preferred. These residents like meat based soups more than vegetable or fish soups. They show the highest preference for boiled chicken and then the beef soup. On the whole, they like vegetables. Uncooked vegetables were preferred to the cooked ones. There is also a high preference for dessert. Among the rice cakes, they like Songpyon and Injolmi. On the other hand, they do not like fishes and there is a low preference for cookies and candies. Regarding the cooking methods, there is a preference for deep-fried food. Pot-stews are preferred to the soups. As examined in the survey, these students want an improvement in the quality of the food. Therefore, there is a need for the diversified food supply and the improved cooking methods and meal service system to provide nutritious foods which meet their preferences.