단체급식소에서 제공되는 음식의 적정분량 설정에 관한 연구(II) - 산업체급식소와 대학기숙사 급식소를 대상으로 -

서지정보

ㆍ발행기관 : 한국식생활문화학회 ㆍ수록지정보 : 韓國食生活文化學會誌 / 12권 / 1호
ㆍ저자명 : 김혜영, 김춘매, 고성희

영어 초록

Well-balanced meal is very important in its quantity and quality. Especially on the quantity field it becomes difficult for a foodservice operation to decide proper portion for individuals uniformly. These study was focused to setting up a proper portion by each food service operation. The results obtained were: 1. Individual consumption size from dormitory food service of college: cooked rice 282 g, soups 161 g, pot stewes 162 g, stir fries 53 g, stews 32 g, kimchies 47 g, fresh and boiled salads 43 g, one course dishies 477 g, pan broiles 44 g, meunieres 124 g. Individual consumption size from industry foodservice (white collar worker): cooked rices 228 g, soups 205 g, pot stewes 251 g, stir fries 20 g, stewes 76 g, kimchies 57 g, fresh and boiled salads 36 g, one course dishies 423 g, pan broiles 63 g, meunieres 38 g. 2. Proper portion of meal based on a statistical data is as follows: at college foodservice - cooked rices 280~290 g, soups 155~170 g, pot stewes 170 g, stir fries 60 g, stewes 35 g, kimchies 40~60 g, fresh and boiled salads 50 g, one course dishies 480 g, pan broiles 50 g, meunieres 130 g and at industry foodservice (white collar worker) - cooked rices 220~250 g, soups 210 g, pot stewes 250 g, stir fries 20 g, stewes 80 g, kimchies 60 g, fresh and boiled salads 40 g, one course dishies 430 g, pan broiles 70 g, meunieres 40 g.

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