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.
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.”