Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Standardization of Ingredient Classification and Quality Attributes of at School Foodservices

학교급식 식재료 분류 및 품질속성체계 표준화 방안 연구

  • 김재민 (연세대학교 식품영양학과) ;
  • 김창식 (국민대학교 비즈니스IT전문대학원) ;
  • 장윤정 (연세대학교 식품영양학과) ;
  • 함선옥 (연세대학교 식품영양학과)
  • Received : 2017.09.10
  • Accepted : 2017.10.17
  • Published : 2017.11.02
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Abstract

The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.

Keywords

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