Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지

Current Status of Meal Box Service Management for Children from Low-income Families During Summer Vacation

여름방학 중 결식아동 도시락 제공 기관의 운영관리 실태

  • Yoon, Bo-Rham (Department of Food and Nutrition, Seoul National University) ;
  • Yoon, Ji-Hyun (Department of Food and Nutrition, Seoul National University) ;
  • Shim, Jae-Eun (Research Institute of Human Ecology, Seoul National University) ;
  • Kwon, Soo-Youn (Department of Food and Nutrition, Seoul National University)
  • 윤보람 (서울대학교 식품영양학과) ;
  • 윤지현 (서울대학교 식품영양학과) ;
  • 심재은 (서울대학교 생활과학연구소) ;
  • 권수연 (서울대학교 식품영양학과)
  • Published : 2009.04.30
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Abstract

The purpose of this study was to investigate the current status of foodservice management in organizations delivering meal boxes for low-income children during summer vacation. A survey was conducted with persons in charge of meal box production and service of these organizations via mail. Out of 114 questionnaires distributed nationwide, 100 were analyzed(87.8% analysis rate). Over half(53%) of the organizations delivered meal boxes consisting of rice and side dishes while the rest delivered side dishes only. About 81% of the organizations received KRW 3,000 per meal from their local governments and the rest received KRW 3,500. Only 28% of organizations had employed a dietitian. Over one-third(38%) of the respondents were unaware of the official nutritional standard of the foodservice program for low-income children during vacation. Most of the organizations(94%) had menu planned in advance. The average percentage of food cost was 84.1%. Over 40% of the organizations did not keep food samples for sanitation test(43%) and did not take any measures for keeping food temperature during delivery(45%). The organizations delivering rice and side dishes were more likely to be located in cities rather than rural areas and received higher reimbursement rate. The organizations receiving reimbursement of KRW 3,500 or hiring a dietitian were more likely to use standardized recipes, keep food samples for sanitation test, or take measures for keeping food temperature during delivery compared to the counterparts. Respondents reported that increasing reimbursement rate was the most necessary for improving the quality of meal box. This study results showed that the meal box delivery service for low-income children was not properly managed during the vacation, with regards to menu planning and food production. It is recommended that reimbursement rate for meal boxes should be adjusted depending on meal box types and local conditions.

Keywords

References

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