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The purpose of the study was to investigate the basic data that could make out a menu reflected by students' preference to increase the intake of vegetable food through the cooking method and color of favorite vegetables. For the investigation, 292 primary school students in Gyeonggi area were surveyed. In the preference of food items, the meat food was more preferred to the vegetable food. Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The preference analysis for vegetable showed that green vegetables, white vegetables and yellow vegetables were in the order of cucumber, cabbage, Chinese cabbage and spinach; potato, radish, onion and root of Chinese bellflower and sweet potato, sweet pumpkin, bean sprout and carrot, respectively. The preference was three kinds of vegetables that were more delicious rather than frequently eaten at home. The preference analysis for cooking method of vegetables showed that green, white and yellow vegetables were in the order of seasoned vegetables, raw seasoned vegetables and salads; fried food, pan-fried foods and soups/stews; fried food and steamed of foods, respectively. Therefore, this study was conducted in order to increase the vegetable intake. According to the results of this study, it is certainly necessary to develop menus of vegetables integrating the kind and its cooking methods both students preferred and disliked. This suggests that the use of vegetables and the development of more efficient cooking methods for less preferred vegetables is needed. Furthermore, schools need to develop various nutrition programs for both students and parents. This would improve parents' knowledge in nutrition and enhance the formation of healthy and balanced eating habits for students.