Start Date

7-1-2011 3:15 PM

End Date

7-1-2011 4:00 PM

Track

2. Track 2 - Poster Session

Subject Area

Food Service

Faculty Member

Name: Lynn Huffman email: lynn.huffman@ttu.edu

Abstract

This study was designed to provide useful information for South Korean foodservice management in developing and implementing healthy menus. Using in-depth interviews and data from previous studies, this study was conducted to characterize and classify healthy food. In-depth interviews were conducted with six people in charge of menu management at six different foodservice companies in South Korea. A healthy menu was defined as “a menu with increased nutrition value and/or decreased unhealthy factors by changing to ingredients or cooking methods.” Under the definition, four categories of healthy menus were defined as containing: “nutritionally-fortified food,” “natural food,” “organic food,” and “medicinal food.” Examples of unhealthy food or products included additives such as “MSG,” “use bad fats,” and “over processed foods.”

Keywords

healthy menu, foodservice management, nutritionally-fortified food, natural food, organic food, medicinal food.



Share

COinS
 
Jan 7th, 3:15 PM Jan 7th, 4:00 PM

Definition and Classification of Healthy Foodservice for Business and Industry

This study was designed to provide useful information for South Korean foodservice management in developing and implementing healthy menus. Using in-depth interviews and data from previous studies, this study was conducted to characterize and classify healthy food. In-depth interviews were conducted with six people in charge of menu management at six different foodservice companies in South Korea. A healthy menu was defined as “a menu with increased nutrition value and/or decreased unhealthy factors by changing to ingredients or cooking methods.” Under the definition, four categories of healthy menus were defined as containing: “nutritionally-fortified food,” “natural food,” “organic food,” and “medicinal food.” Examples of unhealthy food or products included additives such as “MSG,” “use bad fats,” and “over processed foods.”