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한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition v.39 no.6, 2010년, pp.909 - 919   피인용횟수: 4
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

학교급식 및 외식업체에서의 신선편이 농산물 사용실태 및 요구도 평가
Assessment of Demand and Use of Fresh-Cut Produce in School Foodservice and Restaurant Industries

손시혜    (경희대학교 식품영양학과, 생활과학연구소   ); 김주희    (경희대학교 식품영양학과, 생활과학연구소   ); 김수진    (경희대학교 식품영양학과, 생활과학연구소   ); 박혜영    (국립농업과학원 농식품자원부   ); 김기창    (국립농업과학원 농식품자원부   ); 김행란    (국립농업과학원 농식품자원부   ); 윤기선    (경희대학교 식품영양학과, 생활과학연구소  );
  • 초록

    본 연구는 전 지역의 학교급식 영양사와 외식업체 종사자를 대상으로 학교급식 및 외식업체에서의 전처리 농산물 식재료의 사용실태와 농산물 이용의 효율을 높이기 위한 요구도에 관하여 설문조사를 실시하였다. 조사대상자의 업종형태에서는 학교급식이 181명(29.8%)이었고, 외식산업은 64명(26.1%)이었다. 학교급식의 운영형태는 148개교(81.8%)가 직영급식으로, 33개교(18.2%)가 위탁급식으로 운영되었으며, 외식업체는 프랜차이즈 레스토랑(45.3%)이 가장 많았다. 식재료 공급업체 선정 시 중요하게 고려하는 요소로는 학교급식 및 외식업체 모두에서 식재료의 품질이 가장 중요한 것으로 나타났고, 2순위로 중요하게 고려하는 요소로는 학교급식의 경우 공급업체의 위생시설(HACCP인증 여부)이 외식산업의 경우 식재료의 가격으로 조사되었다. 학교급식 및 외식업체에서의 전처리 농산물 식재료 구매 시 어려운 점으로는 식재료의 품질 및 신선도 저하가, 검수 시 어려운점으로는 식재료의 품질여부를 육안으로 구분하기 어려움이 전처리 농산물 식재료 사용에 있어서는 식재료의 품질에 가장 큰 비중을 두었다. 또한 전처리 농산물 식재료 조리시 가장 큰 문제점은 학교급식에서는 재세척의 필요성이, 외식업체에서는 일정하지 않은 크기인 것으로 나타났다. 학교급식에서 운영형태에 따른 계약기간으로 직영에서는 1개월이 39.2%로 가장 많은 반면 위탁에서는 1년 이상이 81.8%로 가장 많아 운영형태에 따른 계약기간에서 유의적 차이를 보였다(p


    The purpose of this study was to investigate the demand and use of fresh-cut produce in school foodservice and restaurant industries. The subjects of this survey study were 200 school nutritionists and 70 cooks or managers in the restaurant industry nationwide. The data were collected by means of self-administered or e-mail questionnaires. Data analysis was completed using the SPSS window (ver. 12.0) program including frequency, $\chi^2$ -test and t-test. Survey questions assessed the general characteristic of respondents, and the supply, use, and demand of fresh-cut produce in school foodservice and restaurant industries. Over 74% of the subjects have used fresh-cut produce. Most of the school foodservice (84.0%) kept fresh-cut produce for one day, while restaurant industry (28.3%) kept them up to three days. The nutritionists of school foodservice and managers of restaurant industry considered origin and date of production as the most important factor, respectively, when fresh-cut produce were being used. Fresh-cut root vegetable, such as potato and carrot was used mostly. The main reason not to use the fresh cut produce was due to the distrust of the fresh-cut produce safety in school foodservice and cost in restaurant industry. The main problem in fresh-cut produce use was the need of rewashing (29.9%) in school foodservice and irregular size (39.0%) in restaurant industry. These results indicate that the quality standard and size specification must be prepared with production guideline of safe fresh-cut produce.


  • 주제어

    fresh-cut produce .   school foodservice .   restaurant industry .   safety .   quality.  

  • 참고문헌 (28)

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  • 이 논문을 인용한 문헌 (4)

    1. Sun, Shih-Hui ; Kim, Su-Jin ; Kim, Gi-Chang ; Kim, Haeng-Ran ; Yoon, Ki-Sun 2011. "Changes in Quality Characteristics of Fresh-cut Produce during Refrigerated Storage" 한국식품과학회지 = Korean journal of food science and technology, 43(4): 495~503     
    2. Kim, Su-Jin ; Sun, Shih-Hui ; Kim, Gi-Chang ; Kim, Haeng-Ran ; Yoon, Ki-Sun 2011. "Quality Changes of Fresh-Cut Leafy and Condiment Vegetables during Refrigerated Storage" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(8): 1141~1149     
    3. Song, Ji Young ; Sim, Ki Hyeon 2013. "A Survey on the Using Practice of the Central Kitchen Products in the Catering" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 29(4): 425~437     
    4. Seong, Gi-Un ; Chung, Hun-Sik ; Chung, Shin-Kyo 2015. "The cutting process improvement for cut kimchi cabbage quality" 한국식품저장유통학회지 = Korean journal of food preservation, 22(1): 154~157     

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