Sim-Yeol Lee; Jin-A Kim

doi:10.5720/kjcn.2015.20.5.338

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Research Article
The Development of Institutional Food-Service Menu with Temple Food: Sim-Yeol Lee, Jin-A Kim; Korean Journal of Community Nutrition 2015;20(5):338-350.
DOI: https://doi.org/10.5720/kjcn.2015.20.5.338
Published online: October 31, 2015

Department of Home Economics Education·Traditional Temple Food Institude, Dongguk University, Seoul, Korea.

Corresponding author: Jin-A Kim. Department of Home Economics Education·Traditional Temple Food Institude, Dongguk University, 30, Pildong-ro 1-gil, Jung-gu, Seoul 04620, Korea. Tel: (02) 2260-8618, Fax: (02) 2265-1170, upcloze@hanmail.net

• Received: August 24, 2015 • Revised: September 3, 2015 • Accepted: October 19, 2015

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Abstract
REFERENCES

Abstract

Objectives
This study developed two weeks menu using temple foods, assessed preference for the menu among ordinary people, and determined the possibility of using temple foods to make out institutional food service menu.
Methods
To make out the menu, 153 typical types of temple food were selected, under several conditions, thus including balanced food groups, natural foods in season, preparation time, preparation methods, and foods appropriated for institutional foodservice.
Results
Developed menu contained 1905.8 kcal, had low fat content, high dietary fiber, vitamin, and mineral content, and good protein content in the nutritional respect, and fit protein requirements with low calorie content and high nutritional value. In the assessment of the food preference for 73 temple food items, most of the foods scored high (4 out of 5 points) for preference in general; therefore, the menu tended to be satisfied to the adults' preference. In particular, boiled rice (rice with chwi, rice with cirsium, rice with mushroom, rice with mushroom & vegetable and gimbap with tofu) and fried foods (fried shiitake with sweet & sour sauce and fried kelp) were highly preferred.
Conclusions
The menu using temple foods can be a healthy choice for adults if it is well planned and managed. This study may be expected to provide basic data that would help developing menu to popularize temple foods. The above results could be applied at home as well as at foodservice institutes and furthermore could offer information for developing temple food products.
Keywords: developed menu; temple food; nutritional quality; food preference

REFERENCES

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Fig. 1

Developed menu.

Fig. 2

Percentage of nutrient contents compared to the reference nutrient intake of developed menu.

Table 1

Temple food list for menu development

1) The bases of selecting are natural foods in season, preparation time, preparation methods, and foods appropriated for institutional food-service.

Table 2

Developed menu with temple foods for first one week

Table 3

Developed menu with temple foods for second one week

Table 4

Mean daily nutrient contents of developed menu

Table 5

Food preference score of temple food by the study subjects

1) Scale: A 5-point scale was used from 1 (very dislike) to 5 (very like)

2) Mean±SD

Figure & Data

REFERENCES

Citations

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The Development of Institutional Food-Service Menu with Temple Food

Korean J Community Nutr. 2015;20(5):338-350. Published online October 31, 2015

DOI: https://doi.org/10.5720/kjcn.2015.20.5.338

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Figure

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The Development of Institutional Food-Service Menu with Temple Food

Fig. 1 Developed menu.

Fig. 2 Percentage of nutrient contents compared to the reference nutrient intake of developed menu.

Fig. 1

Fig. 2

The Development of Institutional Food-Service Menu with Temple Food

Table 1

Temple food list for menu development

1) The bases of selecting are natural foods in season, preparation time, preparation methods, and foods appropriated for institutional food-service.

Table 2

Developed menu with temple foods for first one week

Table 3

Developed menu with temple foods for second one week

Table 4

Mean daily nutrient contents of developed menu

Table 5

Food preference score of temple food by the study subjects

1) Scale: A 5-point scale was used from 1 (very dislike) to 5 (very like)

2) Mean±SD

Table 1 Temple food list for menu development

1) The bases of selecting are natural foods in season, preparation time, preparation methods, and foods appropriated for institutional food-service.

Table 2 Developed menu with temple foods for first one week

Table 3 Developed menu with temple foods for second one week

Table 4 Mean daily nutrient contents of developed menu

Table 5 Food preference score of temple food by the study subjects

1) Scale: A 5-point scale was used from 1 (very dislike) to 5 (very like)

2) Mean±SD