Development and Evaluation of Kimchi Menus for Elementary School Food Service

Abstract

Studies have shown that the preference and average consumption of kimchi among youths have been decreasing partly due to the westernization of the diet. In this study, we examined kimchi consumption status and the annual utilization of 29 kimchi menus registered in the National Education Information System (NEIS) among the students, and then developed seven kimchi menus based on the preference tests and plate waste analysis. Our findings showed that average kimchi consumption by second and fifth graders during lunch time was 19.3% and 17.3%, respectively, of the recommendation (40 g per meal) in the 2010 KDRI. Incidentally, more than 75% of elementary school dieticians answered that ten kimchi menus (31%) registered in the NEIS were never chosen by them in the previous year. The least adopted types of kimchi menu included cooked rice, porridge, stew, pancake, deep-fry and grill. The newly developed kimchi menus included kimchi sauce tofu deopbap, kimchi bacon rice ball, kimchi chicken potato stew, kimchi vegetable fried noodles, kimchi meatballs, kimchi cheese croquette and kimchi potato salad. All these kimchi food items contained 10～20 g of kimchi per serving, and the standardized recipes and nutrient analysis were provided. Kimchi cheese croquette was most liked by fourth graders followed by kimchi sauce tofu deopbap, kimchi meatball and kimchi chicken potato stew in that order. These four menus were again evaluated among second and fifth graders. The kimchi meatballs were most preferred among these groups of students with no leftover but kimchi sauce tofu deopbap was least favorable, producing 17.1% of plate waste. Finally, kimchi cheese croquette and kimchi potato salad were given the highest and lowest scores, respectively, by 87 school dieticians. The findings of this study suggest that efforts on the development of kimchi menu for school food services may help to promote a preference and consumption of kimchi among elementary school students.

Restaurant menus and COVID-19: implications for technology adoption in the post-pandemic era

“…These purposes are achieved through certain methods applied to restaurant menus, such as calorie labeling (Breck et al , 2014; Haws and Liu, 2016a, 2016b). Nutrition labeling, health information and icons have also been gaining popularity (Ahn et al , 2015; Kim, 2002; López-Flores et al , 2020; Yang et al , 2015), as nutrition consciousness has increased and obesity is a public health problem in certain countries including the USA (Cawley et al , 2020; Droms Hatch, 2016; Jones, 2009). The relationship between restaurant menus and hygiene draws significant attention (Kim et al , 2021a, 2021b).…”

Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea National Health and Nutrition Examination Survey (1998-2012)

“…Many researchers have reported the perception and preferences of consumers related to kimchi [ 21 ], development of kimchi menu items for school foodservice [ 22 23 ], physicochemical, sensory, and functional qualities of ingredients [ 24 25 26 27 28 29 30 31 ], and the functional properties of lactic acid bacteria from kimchi [ 1 32 ].…”