보리방법에 따라 선호도의 차이가 있었으며 급식회수와 선호도가 일치하는 요리는 아주 적었다.
대상환자 중 잔식율은 24%이었으며 요리의 선호도와 잔식율과는 반비례관계가 있었다.
끝으로 대상환자의1일 평균 섭취열량은 3,392cal이었다.
이와 같은 조사결과를 고려할 때 앞으로 군 병원에서 선호도에 따른 식단작성을 위해 행정적인 뒷받침이 강력히 요청된다.
A Study on Food Preference through Obsevation for the Leaved Food after Meals
Choi, Min Kyu
Department of Public Health
Graduate School of Health Science and Management
(Directed by Prof. Kim, Myung Ho)
Aiming to observe any relationship between food preference and the leaved food
after meals, the study was conducted during April 1-30, 1981 (one month) for 202
in-patients at x x Army Hospital. The study results showed as follow :
1. The preference ration for the rice food was 55.0% which was higher than any
other that of grain food.
2. Each of the preference ratio for the material of food was 57% for fresh meat,
25% for vegetable, 11% for fish and 7% egg.
3. It was clearly found that the food preference was influenced by the cooking
method.
4. The frequency of food intake was not related to the food preference.
5. The amount of the leveled food after melas was 24% in average.
6. The ratio of the leved food was different depending on ward and date of meals.
7. The ratio of the leaved food was proportionally changed by the food
selsectivity.
8. Basal food composition should be balanced in quantity and quality.
9. The Calory intake by in-patients showed 3,392 Cal a day as mean.
10. It was suggested through the study that food preference should be considered
in preparation of menu as one of the important factors.
[영문]
Aiming to observe any relationship between food preference and the leaved food after meals, the study was conducted during April 1-30, 1981 (one month) for 202 in-patients at x x Army Hospital. The study results showed as follow :
1. The preference ration for the rice food was 55.0% which was higher than any other that of grain food.
2. Each of the preference ratio for the material of food was 57% for fresh meat, 25% for vegetable, 11% for fish and 7% egg.
3. It was clearly found that the food preference was influenced by the cooking method.
4. The frequency of food intake was not related to the food preference.
5. The amount of the leveled food after melas was 24% in average.
6. The ratio of the leved food was different depending on ward and date of meals.
7. The ratio of the leaved food was proportionally changed by the food selsectivity.
8. Basal food composition should be balanced in quantity and quality.
9. The Calory intake by in-patients showed 3,392 Cal a day as mean.
10. It was suggested through the study that food preference should be considered in preparation of menu as one of the important factors.