Korean J Community Nutr.  2015 Oct;20(5):338-350. 10.5720/kjcn.2015.20.5.338.

The Development of Institutional Food-Service Menu with Temple Food

• Lee SY
• Kim JA

• KMID: 2269017
• DOI: http://doi.org/10.5720/kjcn.2015.20.5.338

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.

Keyword

developed menu; temple food; nutritional quality; food preference

MeSH Terms

Academies and Institutes
Adult
Agaricales
Cirsium
Dietary Fiber
Food Preferences
Food Services
Humans
Nutritive Value
Seasons
Vegetables
Vitamins
Vitamins

Figure

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  Fig. 1 Developed menu.

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

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