기숙사의 급식실태 및 기숙사생의 식습관 조사 : 부산지역 여자전문대학 기숙사를 중심으로 = A Survey on the Status of Food Supply at the Dormi tories and Food Habit of Student s Living at the Dormitories

다국어 초록 (Multilingual Abstract)

For the purpose of the better dietary management at the dormitories, the survey on the status of food supply at the dormitories and food habit of students living in the dormitories was performed.
The survey by questionaire sheets was accomplished from October 6th 1986 to October 23th 1986 at Busan and Dongju Women’s Junior College Dormitory.
The results obtained in the survey were as follows:
1) Mean score of the food habit was 4.10 士1.61 in the students living at the dormitories. Food habit was poor.
2) Two meals (breakfast and supper) were supplied at Busan Women’ s Junior College Dormitory, on the other hand three meals( breakfast , dinner and supper) were supplied at Dongju Women's Junior College Dormitory.
The staple food was HIN BAB, one course dinner and flour food were occasionally provided.
Dishes were composed of 4kinds including Guk and KIM CHI (4 kinds or 5 kinds at Busan Women’s Junior College Dormitory) Cooking methoods used were mainly NAMUL, MUCHIM and JORIM, the Frying and Jim that students liked were particularly not used.
One course dinner and dishes that student s liked were BIBIM BAB and Salad, Frying.
3) The amounts of food supply was low in total food groups with exception of grains & cereal and vegetables.
The amounts of food supply in fruit and milk group was distinctly lower than that of the other food group.
4) The average nutrients intake was sufficient with the exception of calorie, ca, vit C against R.D.A.
Expecially, the intake of total protein and animal protein was desirable.
The amount s of vit A and niacin intake were comparatively higher than that of the recommended allowences.
Probably, the amounts of nutrients intake was practically the low, because 65.6 percentages of students leaved above one-fifth of the meal.

목차 (Table of Contents)

• Ⅰ. 서론 2
• Ⅱ. 조사대상 및 방법 2
• 1. 조사대상 2
• 2. 조사기간 3
• 3. 조사내용 및 방법 3
• Ⅲ. 조사결과 및 고찰 3
• 1. 조사대상자의 일반적 특징 3
• 2. 식습관 5
• 3. 식단형 13
• 4. 식품급식상태 15
• 5. 영양소 섭취 상태 16
• Ⅳ. 결론 20