충북지역 고등학생의 학교급식 식재료 원산지 및 영양표시에 대한 인식

• 영문명: Recognition on Ingredient Origin and Nutrition Labeling of High School Lunch by Student in Chungbuk Area
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 박순기(Soon Ki Park) 이인선(In Seon Lee) 김향숙(Hyang Sook Kim)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제15권 제2호, 46~57쪽, 전체 12쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2011.12.30

영문 초록

Currently, schools deal ingredient origin and nutrition labeling school lunch. But, the actual effectiveness for the students is being questioned. Accordingly, this study will look into the recognition on ingredient origin and nutrition labeling of high school lunch by student in Chungbuk area. Then offer the study data on the strategy for effective use ingredient origin and nutrition labeling of school lunch and nutrition labeling. They were not much aware ingredient origin and nutrition labeling, hardly identifying them. Their reason for identifying them was ‘to know the calories on weight watch basis’ and the reason for not identifying was ‘their indifference to the ingredient origin’. The causes for their unconcern for the ingredient origin and nutrition labeling were ‘there are all homegrown’ and the causes for their difficulty in understanding ingredient origin and nutrition labeling were ‘there are too many kinds of nutrition to understand’. Their perception of ingredient origin and nutrition labeling appeared significantly different between male and female students, the mean score of female students was higher than that of male students. In affiliation, the mean score of academic high school was higher than that of vocational high school. But the difference was insignificant level. In grade, the mean score of 2nd graders was higher than that of 1st, 3rd graders without significant differences. The proper spot for ingredient origin and nutrition labeling appeared to be ‘Homepage’. For the question whether the change of nutrition labeling once in a week into everyday would be appropriate, the mean score of female students was higher than that of male students in sex, and in grade, 3rd grade was the highest, and vocational high school was higher than academic high school in affiliation. But there weren’t any significant differences. Desirable nutritions labeling for school lunch was ‘the kinds of present nutrients are good enough’. The most interesting thing among nutrition labeling examples is the data of mixed nutrition labeling and data for nutrition education.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구내용 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약 및 결론

참고문헌

키워드

ingredient origin labeling nutrition labeling high school foodservice