Journal of the Korean Dietetic Association (대한영양사협회학술지)
- Volume 10 Issue 2
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- Pages.235-245
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- 2004
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- 1225-9861(pISSN)
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- 2383-966X(eISSN)
Strategies to Improve Nutritional Management in Primary School Lunch Program
초등학교 급식의 영양관리 현황 및 개선 방안 연구
- Im, Gyeong-Suk (Dept. of Food & Nutrition, The University of Suwon) ;
- Lee, Tae-Yeong (Dept. of Food & Nutrition, The University of Suwon) ;
- Kim, Cho-Il (Korea Health Industry Development Institute) ;
- Choe, Gyeong-Suk (Dept. of Food & Nutrition, Daejin University) ;
- Lee, Jeong-Hui (Wonjoo Gyodong Primary School) ;
- Gwon, Sun-Ju (Seoul Gaepo Primary School) ;
- Kim, Mi-Ok (Seoul Songjeong Primary School)
- 임경숙 (수원대학교 식품영양학과) ;
- 이태영 (수원대학교 식품영양학과) ;
- 김초일 (한국보건산업진흥원) ;
- 최경숙 (대진대학교 식품영양학과) ;
- 이정희 (원주교동초등학교) ;
- 권순주 (서울개포초등학교) ;
- 김미옥 (서울송정초등학교)
- Published : 2004.05.06
Abstract
The Korea School Lunch Program mandates that school meals should safeguard the health and well-being of our children. School meals provide a nutritious diet that contains at least ⅓ of the daily Recommended Dietary Allowances of necessary nutrients at reasonable prices. This study was performed to assess the nutritional management of primary school meals, and to provide basic data for improvement of school meal nutritional guidelines. Three hundred and thirty six dietitians who worked at primary schools were recruited using a stratified sampling method. A survey was done by e-mail with a set of questionnaires about nutritional meal management. During school lunch planning, dietitians referred nutrition standards with priority, followed by students' food preferences and food hygiene. They considered energy as a most important nutrient during primary school lunch planning, followed by protein and calcium. Protein is usually over-served, whereas iron, vitamin A and calcium are usually under-served during primary school meal planning. For first and second grade primary students, grains, meat and vegetable side dishes seemed to be large compared to their eating capacity. Over 92% of school dietitians agreed the needs of food group standards for primary school lunch program. For making a checklist of the school lunch program, energy, protein and calcium were highly recommended, and meat.fish.egg group, vegetable.fruit group and dairy group were also highly recommended by school dietitians. Cooking method was also highly recommended. School dietitians proposed that remodeling of school kitchens and new cooking machine were the most important factors for improving school lunch system. These results suggest that food standards should be established for health-oriented nutritional management of primary school lunch programs. Nutritional checklists could include nutrient-rich foods and food groups, and items about cooking methods.
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