경기일부지역 학교급식 영양(교)사의 기능성 식품 이용실태 및 인식

• 영문명: Utilization and Recognition of Foodservice Dietitians for Functional Foods in Schools of Gyeong-Gi Areas
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 이혜경(Hea Kyung Lee) 주지형(Jihyeung Ju)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제14권 제2호, 87~94쪽, 전체 8쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2010.12.30

영문 초록

The present study aimed to investigate utilization and recognition of foodservice dietitians for functional foods. Subjects of this study were a total of 150 dietitians working in elementary, middle, and high schools of Gyeong-ki area. Major findings of this study were: 1) among a total of 80 functional foods, calcium-enriched milk and tofu were most frequently utilized in those schools; 2) 72.7% of the subjects answered that functional foods should be used in schools; 3) the subjects confirmed most of the contents in the obligatory food labelings before use, but they tended not to confirm and satisfy on the 'labeling related with safety for consumers'. The present study suggests that foodservice dietitians need to carefully choose functional foods used in schools with reasonable standards.

목차

Ⅰ. 서론

Ⅱ. 연구내용 및 방법

Ⅲ. 연구결과 및 고찰

Ⅳ. 결론 및 제언

키워드

Functional foods Foodservice dietitians in schools Recognition Utilization