표제지
목차
국문초록 8
I. 서론 10
II. 조사대상 및 방법 13
1. 조사대상자 및 조사 기간 13
2. 조사 방법 및 내용 13
1) 조사대상자의 식태도 13
2) 학교급식의 메뉴선호도 13
3) 학교급식의 만족도 13
4) 급식에 대한 개선사항 14
3. 통계처리 14
III. 결과 15
1. 조사대상자의 분포 15
2. 조사대상자의 식태도 15
3. 학교급식에서 메뉴선호도 18
1) 밥류 18
2) 면류 21
3) 탕·찌개류 21
4) 국종류 24
5) 찜·조림류 26
6) 구이류 26
7) 나물·무침류 29
8) 볶음류 31
9) 전류 33
10) 튀김류 33
11) 김치류 36
12) 후식류 36
4. 학교급식에 대한 만족도 39
1) 음식 39
2) 메뉴 42
3) 식기 44
4) 배식 44
5) 영양사 47
6) 조리사 47
5. 학교급식에 대한 개선사항 50
6. 학교급식 만족도와 학교급식 메뉴선호도와의 상관성 50
IV. 고찰 53
V. 요약 및 결론 61
VI. 참고문헌 63
ABSTRACT 68
부록 70
Table 1. Distribution of subjects. 16
Table 2. Status of eating behaviors in subjects. 17
Table 3. Food preference of boiled rice in the subjects. 20
Table 4. Food preference of noodles in the subjects. 22
Table 5. Food preference of stews in the subjects. 23
Table 6. Food preference of soups in the subjects. 25
Table 7. Food preference of steamed food (chim) boiled food in soy sauce(jorim) in the subjects. 27
Table 8. Food preference of grilled food (gui) in the subjects. 28
Table 9. Food preference of boiled food with sauce (muchim) in the subjects. 30
Table 10. Food preference of stirred fried food (bokeum) in the subjects. 32
Table 11. Food preference of pan-fried food (geon) in the subjects. 34
Table 12. Food preference of fried food (twigim) in the subjects. 35
Table 13. Food preference of kimchies in the subjects. 37
Table 14. Preferences for desserts in the subjects. 38
Table 15. Satisfaction on food related characteristics in the subjects. 41
Table 16. Satisfaction on menu related characteristics in the subjects. 43
Table 17. Satisfaction on table wear related characteristics in the subjects. 45
Table 18. Satisfaction on Dining related characteristics in the subjects. 46
Table 19. Satisfaction on dietitian related characteristics in the subjects. 48
Table 20. Satisfaction on cook related characteristics in the subjects. 49
Table 21. Requirements for school lunch program in the subjects. 51
Table 22. Pearson's correlation coefficients between eating behavior, food preference and satisfaction on school meals. 52
Fig. 1. Menu preference on the subjects 19
Fig. 2. Satisfaction on school meals of the subjects 40