전남지역 초등학교 영양사의 절식(節食) 활용도

Utilization on Seasonal Food of Elementary School Dietitians in Jeonnam Area

The purpose of this study was to investigate utilization on Korean seasonal foods of the elementary school dietitians, to provide the basic data for positive utilization of the seasonal foods in school food service. The survey was conducted from 239 elementary school dietitians in Jeonnam area. The used questionnaire consists of 7 questions on dietitians' general information, 4 questions on the utilization of Korean seasonal foods. Data were analyzed by a SAS program and frequency, percentage were calculated from it. According to the survey, the period of using seasonal foods for school food service by elementary school dietitians was found high around the national holidays and according to the 24 seasonal divisions in schools located in islands and remote rural type and small schools with less than 300 students. For the frequency of use, seasonal foods were used for school food service once a month. Elementary school dietitians annually used a total of 66 seasonal foods for school food service. Tteokguk, jeon, manduguk, and pyeonyuk were frequently used on New Year's Day; miyeokguk, gimgui, dubu, and namul on the First Full Moon Day; yukgyejang and samgyetang on canicular days; dakjjim, torantang, and songpyeon in Chuseok; patjuk on the winter solstice; and bibimbap on the last day of the year. But the foods for the Dano Festival, Yudu and the ninth day of the ninth lunar month were not used for school meals. The most frequent reason of seasonal foods not to use for school food service was not suitable for a taste and too much side dishes, followed by complex cooking process and taking too much time and costly materials.