A Study on Potentially Hazardous Food Consumption and Food Preference in Elementary School Foodservice Menus
2006
Yoon, K.S. (Kyung Hee University, Seoul, Republic of Korea), E-mail: ksyoon@khu.ac.kr | Jung, Y.J. (Kyung Hee University, Seoul, Republic of Korea) | Koo, S.J. (Kyung Hee University, Seoul, Republic of Korea)
This study was conducted to investigate students' food consumption including potentially hazardous food (PHF) and food preference in elementary school lunch menus. High protein foods and raw or cooked vegetable dishes in the menus for three weeks were grouped as PHF-1 and PHF-2, respectively. Three hundred eight-four children from three different elementary schools, aged 10 to 12 years, completed the questionnaire that asked them to report on how much they eat, what foods they like the most and the least, and why they did not like it.
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