더덕의 이용실태 및 더덕제품의 개발을 위한 인식조사 : 사업체 영양사를 중심으로 = Study of the Present Consumption of Condonopsis Lanceolata Foods and Predictions by Industrial Foodservice Dieticians regarding its Development

국문 초록 (Abstract)

본 연구에서는 더덕과 더덕음식의 선호도와 이용실태를 분석하기 위하여 서울 및 수도권 사업체급식소 영양사를 대상으로 설문조사를 실시하였다. 설문지를 통하여 조사대상 급식소의 일반사항과 더덕 및 더덕음식에 대한 인식조사, 더덕 가공제품의 개발필요성 및 구매의사 등을 조사하였으며, 그 결과를 요약하면 다음과 같다.

1. 조사대상 급식소의 1일 급식횟수는 3회가 36.2%로 가장 많았고, 급식인원은 500명 미만이 59.3%, 급식운영 형태는 직영이 72.4%로 가장 많았다. 급식비 형태는 피급식자가 부담하는 경우 36.8%, 회사가 부담하는 경우 30.3%로 나타났으며, 제공되는 식단의 형태는 90.1%가 단일식단이었으며, 배식형태는 자율배식이 56.6%로 나타났다. 시장조사 횟수는 월 1회 정도가 31.6%로 조사되었으며, 시장조사 방법으로는 도매시장 이용이 47.4%로 가장 많았다.

2. 조사대상 급식소 중 더덕을 사용해 본 급식소는 36.2%, 더덕을 사용해 본적이 없는 급식소는 63.2%로 나타났으며, 도매상인을 통한 더덕 구입이 62.2%로 가장 많았으며, 급식

다국어 초록 (Multilingual Abstract)

From May 22, 2004 till July 21, 2004 we surveyed industrial food service dieticians about the purchase, preparation and rates of consumption of Condonopsis lanceolata. Results will provide basic data for use in future research and development of processed foods containing Condonopsis lanceolata. Of 250 surveys distributed, 154 were analyzed and processed. The questionnaire was roughly divided into two parts: general questions and specific questions related to preferences for Condonopsis lanceolata. Collected data was processed using the SPSS 10.0 program, taking into account variables using analysis of variance. χ²-test, standard deviation, and mean were also employed.

The results can be summarized as follows:

1. Related to the provision of Condonopsis lanceolata 36.3% of responde rs sited "three times" as the number of meals served containing Condonopsis lanceolata 59.3% answered "under 500" as the number of people the service was provided for 72.4% answered "direct management" as the form of operation of their respective restaurants regarding the overhead cost of the food service provided, 36.8% said they covered the entire cost, 30.3% answered that the business the service was provided for covered all the cost, 21.1% shared the cost for the service. Regarding the way meals were served, 90.1% of restaurants provided a single menu while 56.6% had self service As for the frequency of conducting market research, "one time a month" was the highest response at 31.6%; however, this result varied little from the others At 47.4%, "wholesale markets" was sited as the most popular venue in which to conduct market research.

2. Related to the consumption of Condonopsis lanceolata in the food service industry. Twice as many food service providers have never used Condonopsis lanceolata as those who have 62.2% of those surveyed purchased Condonopsis lanceolata through wholesalers 61.8% purchased peeled Condonopsis lanceolata while 85.5% used prepared Condonopsis lanceolata For those in the food service industry who purchased prepared Condonopsis lanceolata, the majority (48.0%) did so due to a shortage of staff in the kitchen; 34.0% did so out of convenience; 8.0% sited "low cost" as the reason, and 2.0% did so simply out of habit (these results fell in line with the justifications given for serving processed foods as a whole) 59.3% of responders avoided using Condonopsis lanceolata because they considered it too expensive For those not presently using Condonopsis lanceolata, 36.8% answered that they still intend to try it while 22.1% stated they had no such intention criteria for selecting suppliers of Condonopsis lanceolata was budget (p<0.01), operation method (p<0.01), and who picks up the cost (p<0.01). The type of Condonopsis lanceolata purchased had much to do with the number of customers served (p<0.05%). "Because it is good for your health" was the primary reason given for eating Condonopsis lanceolata, with "because of its aroma" coming second, followed by "because of its nutritional value" 40.1% of those surveyed sited "high price" as the primary reason for not using Condonopsis lanceolata, followed by "lack of diversity in cooking method" (31.9%), and "difficult to purchase" (11.2%). Other answers included "not tasty" (6.6%) and "unsanitary" (3.6%).

3. Perception of foods containing Condonopsis lanceolata varied depending on the number of people the service was provided for, the cost of the food service, and the individual who provided the service; however, perceptions were not affected by the number of service, the type of service, or the method of operation

4. The need for developing side dishes was the highest in processed foods using Condonopsis lanceolata, followed by alcoholic beverage, one dish foods, health foods, and dessert. The intention for purchase in dessert was the highest followed by alcholic beverage, one dish foods, health foods, and side dis

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 이론적 배경 4
• 1. 더덕의 특성과 이용 4
• 2. 더덕의 가공 제품 개발 5
• 3. 음식의 특성에 대한 인식조사 6
• 4. 국내 급식산업의 현황 7
• 5. 사업체 급식의 목적과 필요성 8
• 6. 사업체 급식의 만족도 9
• Ⅲ. 연구내용 및 방법 11
• 1. 연구 조사대상 및 연구기간 11
• 2. 연구 조사내용 및 방법 11
• 1) 일반사항 11
• 2) 선호도 조사 11
• 3. 자료의 처리 및 분석방법 12
• Ⅳ. 결과 및 고찰 13
• 1. 조사대상 사업체 급식소의 일반사항 13
• 2. 급식소에서의 더덕 구매 및 선호도 16
• 1) 더덕 사용현황 16
• 2) ?