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FAST FOODS 의 영양에 관한 소비자 및 업체의 의식구조 조사와 영양적 균형 평가에 관한 연구
곽동경,김성희,이혜상,남순란,류온순,문혜경,주세영 한국조리과학회 1991 한국식품조리과학회지 Vol.7 No.3
The objectives of the study were to provide the basis for nutrition education for consumers so that they could select nutritious and balanced fast foods and to promote menu items for fast foods franchisors by addressing nutrition and health. Nine franchisors(3 hamburger, 3 noodles and 3 chicken) were surveyed in terms of their nutritional concern for product development, and 360 consumers were interviewed at 36 fast food chains to assess their perceptions of nutrient adequacy of fast foods. The taste of foods was being addressed most when developing menu items in surveyed franchisors but nutrition and variety of menu were being considered least. Hamburger chain franchisors showed greater nutritional concerns in promoting menu items than noodles or chicken chain restaurants. Their nutritional concerns include utilization of nutritional information as promotion of menu item, providing nutrition information of menu item to consumers, and evaluating nutritional balance of their menu items. As a result of INQ evaluation of combined fast food selected by consumers for a meal, the desirable case of both nutritious and adequate in calorie was 14.7%, nutritious but lack in calorie was 44.1%, adequate in calorie was 24.5%, and undernutritious and lack in calories was 21.6%. 45.7% of snack selected by consumers had more calories than needed for a meal.
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