Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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An Investigation of the Relative Importance of the Selection Attributes of School Milk Programs by Conjoint Analysis

컨조인트 분석을 활용한 학교 우유급식의 서비스 품질 속성 및 상대적 중요도 도출

  • Park, Moon-kyung (Department of Food and Nutrition, Hanyang Women's University) ;
  • Kim, Hye-young (Department of Food and Nutrition, Baewha Women's University) ;
  • Baek, Hee-joon (Department of Food and Nutrition, Hanyang Women's University) ;
  • Jeong, Yun-hui (Department of Human Ecology, Korea National Open University)
  • 박문경 (한양여자대학교 식품영양과) ;
  • 김혜영 (배화여자대학교 식품영양과) ;
  • 백희준 (한양여자대학교 식품영양과) ;
  • 정윤희 (한국방송통신대학교 생활과학부)
  • Received : 2022.09.15
  • Accepted : 2022.10.31
  • Published : 2022.10.30
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Abstract

This study evaluated the quality of school milk programs and analyzed the relative importance of school milk program selection attributes using conjoint analysis. The survey was conducted on students from middle and high schools in metropolitan cities that provide school milk programs. Responses were received from 414 students and the data was subjected to frequency analysis, t-test, and conjoint analysis using the SPSS Statistics Package. While evaluating white milk in the school milk program, middle school students rated 'packaging condition' (4.23) the highest, high school students rated 'nutrition' (4.64) the highest, and their evaluation of all the quality attributes was significantly different from that of middle school students (p<0.001). Overall satisfaction scores too, showed a significant difference between high school (4.46) and middle school students (4.01) (p<0.001). Processed milk & dairy products had the highest satisfaction score in the attribute of 'serving time' (4.57). The relative importance of the choice attributes of the school milk program was in the order of 'number per item' (62.260%), 'temperature' (25.708%), and 'serving method' (12.032%) for all students. The school milk program most preferred by all students and middle school students was to provide milk at a refrigerated temperature, select white milk three times a week, processed milk, fermented milk, and cheese twice a week, and provide it at the desired time.

Keywords

Acknowledgement

본 연구는 2016년 (사)낙농진흥회 학교 우유급식 품목 확대 시범 사업 분석 및 개선방안 연구 용역에 의해 수행된 결과의 일부로 이루어졌습니다.

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