Abstract
Dept. of Agro-food Resources, RDA, Gyeonggido 441-853, KoreaAbstractMeal service menu for the elderly on busy farming season in Hongchun, Gangwon was developed and applied using seasonal foods from local crops. Acceptance of each menu right after the meal service was investigated while unit cost and leftover of each menu were also monitored. Acceptance of the staple food in Menu 4 showed the highest value with a score of 8.97 and side dishes of Menu 4 were greatly preferred with a score of 8.69 (p<0.05). General preference on menu was the highest at Menu 4 scoring 8.78 (p<0.05). The amount of leftover for a special meal of Menu 3 was 75.80 g, which was the highest (p<0.05). Males left the least of Menu 4 (30.82 g) whereas females did of Menu 2 (10.63 g, p<0.05). The field application of the meal plan using seasonal foods and local crops to the rural elderly's house showed very high level of preference and satisfaction, and the small amount of leftover of the supplied meals.Key words: busy farming season, developing a meal, local crops, preference, leftover
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