Use and Perception of Environmentally-Friendly Ingredients by Dietitians in Chungbuk

Abstract

The purpose of this study was to examine the status of environmentally-friendly ingredients and dietitians' perceptions toward them in order to find for improvement. Data was collected from questionnaires completed by 202 school dietitians and nutrition teachers in Chungbuk, and this data was analyzed utilizing the SPSS 20.0 program. The results obtained from this study were as follows: 'mixed grains (58.9%)' and 'eggs (36.6%)' were found to be the most used environmentally-friendly ingredients. 81.7% of the respondents said they 'never used' marine products, whereas 'fruits (43.6%)', 'pork (40.8%)', and 'fish (54.5%)' were the most preferred ingredients. Dietitians and nutrition teachers used environmentally-friendly marine products less than other ingredients, had a poor understanding about environmentally-friendly marine products, and demonstrated low reliability and belief in the necessity of the system. In order to verify the environmentally-friendly status of the ingredients, marks on the product and documents of certification were mostly used. In order to improve the supply system, a more strict tracking system in the distribution process by securing more reliable suppliers is required.

Development of Model for 「The Survey on School Foodservice Program」

“…------------------------- [8,9], 만족도 [10][11][12][13][14], 식재료 [15,16], 위생 [17][18][19][20], 급식종사자 [21][22][23][24][25][26][27][28], 안전관리 [29], 급식 시설 [30], 모니터링 [31], 식생활교육 [32][33][34]…”