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.
