Journal of Nutrition and Health

  • 제53권3호
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  • Pages.329-345
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  • 2020
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  • 2288-3886(pISSN)
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  • 2288-3959(eISSN)
한국영양학회 (The Korean Nutrition Society)
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전북지역 학교급식소 조리종사자의 학교유형에 따른 식품알레르기 관리실태 및 식품알레르기 예방관리에 대한 중요도와 수행도 분석

Study on the status of food allergy management and importance-performance analysis about precautions of food allergy in school foodservice according to the school types in Jeonbuk area

  • 김지연 (전북대학교 교육대학원 영양교육전공) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Kim, Ji Yeon (Major of Nutrition Education, The Graduate School of Education, Jeonbuk National University) ;
  • Rho, Jeong Ok (Department of Food Science and Human Nutrition, Jeonbuk National University)
  • 투고 : 2020.02.28
  • 심사 : 2020.05.27
  • 발행 : 2020.06.30
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초록

본 연구는 전북지역 학교급식소 조리종사 358명을 대상으로 학교유형에 따라 식품알레르기 관리 실태 및 예방관리를 위한 중요도 및 수행도를 조사하여 학교급식에서의 효율적인 관리 방안을 제시하고자 하였으며, 결과를 요약하면 다음과 같다. 조사대상자는 초등학교 47.8% (171명), 중·고등학교 52.2% (187명)이며, 가장 잘 알고 있는 알레르기 유발식품은 '복숭아'(92.2%)이었다. 식품알레르기 유발식품 표시는 초등학교 55.0%, 중·고등학교 32.6%의 조리 종사자가 잘 알고 있었다. 86.3%가 식품알레르기 유병학생이 있는 것을 알고 있으며, '위급한 상황이 발생할 수 있으므로' (65.6%) 학교급식에서 식품알레르기 관리가 중요하다고 생각하고 있었다. 조사대상자는 제거식 (73.7%)과대체식 (67.3%)을제공한 경험이 있으며, 제거식 메뉴는 주로 반찬류 (68.6%), 대체식은 '김' (69.3%)과 '계란반찬' (21.2%)을 가장 많이 제공하였다. 초등학교조리종사자의 62.6%, 중·고등학교는 50.3%가 식품알레르기 교육 경험이 있으며, 교육은 영양(교)사 (81.1%)가 주로 실시하였으며, 주요 교육내용은 '알레르기 유발식품 종류' (62.2%), '식품알레르기 증상' (54.2%)이었다. 초등학교와 중·고등학교 조리종사자의 식품알레르기 예방관리 중요도는 3.6점, 3.2점, 수행도는 3.5점, 3.1점이었다. 독립표본 t-test 결과, 10개 항목 중 8개 항목에서 학교유형별 유의적인 차이를 보였다. 중요도와 수행도가 가장 높은 항목은 '알레르기 유발식품과의 교차오염을 철저히 통제한다'이며, '식품알레르기 응급상황에 대비하여 에피네프린 사용법 등을 알고 실천할 수 있어야 한다'가 가장 낮은 중요도와 수행도를 보였다. IPA 분석결과, A영역에 초등학교와 중·고등학교 모두 공통 포함된 항목은 '알레르기 유발식품의 포함 여부를 식단표에서 확인한다', '식품알레르기를 가진 학생을 알고 있어야 한다', '알레르기 유발식품과의 교차오염을 철저히 통제한다', '일반 식기류와 구별하여 별도 보관·사용하며 사용 후 별도로 세척·소독 한다'이었다. D영역에는 '식품알레르기 응급처치방법을 알고 실천해야 한다', '식품알레르기 응급상황에 대비하여 에피네프린 사용법 등을 알고 실천할 수 있어야 한다'가 초등학교와 중·고등학교에 공통으로 포함되었다. 이상의 결과를 종합할 때 전북지역 조리종사자들의 식품알레르기에 대한 인지수준을 높이고 관리에 보다 적극적으로 참여할 수 있도록 체계화된 정기교육의 실시와 교육매체 개발이 필요하겠다.

Purpose: This study examined the status of food allergy management and importance-performance analysis (IPA) between elementary, and middle and high school employees in school foodservice. Methods: The participants were employees in elementary (n = 171) and middle and high schools (n = 187) in the Jeonbuk area. The demographic characteristics, the status of food allergy management, food allergy education, and the importance and performance status were assessed using a self-administered questionnaire. Results: Approximately 55.0% of employees in elementary and 32.6% in middle and high schools recognized that the foods in menu tables induced allergies. Approximately 93.0% of employees in elementary and 85.0% in middle and high school thought that food allergy management was an important part of school foodservice because of the possibility of health emergencies. Elimination and replacement meals were provided more in middle and high schools than in elementary schools. Food allergy education from nutrition teachers had been given to 62.6% of employees in elementary and 50.3% in middle and high schools. To prevent food allergy accidents, 72.4% of employees in elementary schools and 65.2% in middle and high schools wanted more accurate information on students with food allergies. As a result of IPA, elementary, middle, and high school employees were aware of the importance and performed well: 'Strict control of allergy-inducing foods because of cross-contamination'. On the other hand, they were not aware of the importance and performed them insufficiently: 'Know how to use epinephrine to prepare for emergencies'. Conclusion: Therefore, it is necessary to improve the consciousness of nutrition teachers for the effective application of food allergy education, especially the recognition of allergy-inducing foods and emergency responsive ability.

키워드

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