대한지역사회영양학회지 (Korean Journal of Community Nutrition)

대한지역사회영양학회 (The Korean Society of Community Nutrition)
권호 표지
DOI QR코드

DOI QR Code

Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study

  • Gyoungok Gang (Department of Food Science and Nutrition, Pukyong National University) ;
  • Chaewon Park (Department of Food Science and Nutrition, Dankook University) ;
  • Haejin Kang (Department of Medical Nutrition (AgeTech-Service Convergence Major), Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Wan Soo Hong (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Yoo Kyoung Park (Department of Medical Nutrition (AgeTech-Service Convergence Major), Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Sook Hee Choi (Seoul Kongduck Elementary School) ;
  • Seung Hye Kim (Seoul Robotics High School) ;
  • Jieun Choi (Eunpyeong Center for Children's Foodservice Management) ;
  • Jihyun Park (Eunpyeong Center for Children's Foodservice Management) ;
  • Hyeja Chang (Department of Food Science and Nutrition, Dankook University)
  • 투고 : 2023.11.29
  • 심사 : 2024.03.20
  • 발행 : 2024.04.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objectives: Since the enactment of the School Nutrition Act in 1981, school lunch programs in South Korea have grown quantitatively and qualitatively with a current student participation rate of 99.8%. Nonetheless, educational materials are needed to reduce misunderstanding and ignorance about school lunch programs. This study aimed to develop 3 educational videos that help students of various ages (kindergarteners/lower-grade elementary, upper-grade elementary, and secondary school, respectively), understand the school lunch program. Methods: A scenario was created, was made, and the opinions on the scenario from experts in foodservice sectors were collected. A survey was conducted to students and parents to determine topics they wanted to know about school foodservice. The final videos were produced using this information and the expert opinions. The data were analyzed using SPSS 27.0 for Mac (IBM Corp., Armonk, NY, USA); a P-value of < 0.05 was considered significant. Results: Three videos on school foodservice were developed for various age levels of students: kindergarten/lower-grade elementary, upper-grade elementary, and secondary school. Additionally, English subtitles were included for the multicultural student population. These videos, each lasting about 7 minutes, cover topics such as nutrition, hygiene, and the cultural significance of the school lunch program. The survey results showed that parents and students wanted to know the following topics about the school lunch program: "nutritionally balanced diet" (11.9%), "purchasing safe food ingredients" (10.9%), and "healthy eating habits" (9.9%). Conclusions: The developed videos will serve as valuable educational resources on school foodservice, foster a deeper understanding of the school lunch program in parents and students, and potentially address their inquiries regarding production processes, nutrition, hygiene, cultural heritage, and health.

키워드

과제정보

Supported by Korea Educational Environments Protection Agency.

참고문헌

  1. Ministry of Education. School meals act [Internet]. Ministry of Education; 2022 [updated 2022 Jun 29; cited 2023 Nov 25]. Available from: https://www.law.go.kr/%EB%B2%95%EB%A0%B9/%ED%95%99%EA%B5%90%EA%B8%89%EC%8B%9D%EB%B2%95. 
  2. Lee HY, Yi BS, Cha J, Ham SO, Park MK, Lee MN, et al. Development of model for the survey on school foodservice program. Korean J Community Nutr 2019; 24(1): 60-76. https://doi.org/10.5720/kjcn.2019.24.1.60
  3. Kwak TK, Lyu ES, Lee HS, Ryu K, Choi SK, Hong WS, et al. Institutional foodservice operations. 5th ed. Seoul: Shinkwang Pub; 2022. p. 15-16. 
  4. Lee O, Cho M, Chang H. The organization commitment and perception of human resource management by employment types of school foodservice employees. J Korean Soc Food Sci Nutr 2014; 43(1): 162-171. https://doi.org/10.3746/jkfn.2014.43.1.162
  5. Cho Y. A study on the current policy issues and ways to improve the publicness of private kindergartens: focused on the kindergarten 3 acts. Law Rev 2021; 21(4): 353-372. 
  6. Park MK, Shin S, Kim H, Lee J, Kim Y. Analysis of operational meal costs and operator perception of optimal price through an application of the price sensitivity measurement (PSM) technique by the size of kindergartens. J Korean Soc Food Cult 2022; 37(4): 335-344. 
  7. Jung R, Kim GH, Oh J, Ham S, Lee S. Foodservice status and perception regarding foodservice management in kindergartens attached to elementary schools in Seoul. Korean J Community Nutr 2022; 27(6): 492-502. https://doi.org/10.5720/kjcn.2022.27.6.492
  8. Ministry of Education. Kindergarten meal implementation status for the 2022 school year [Internet]. School Meal Information Center; 2022 [updated 2023 Sep 11; cited 2023 Nov 27]. Available from: http://www.sfic.go.kr/board/view.do?boardId=BBS_0000007&menuCd=DOM_000000103003000000&startPage=1&-searchType=DATA_TITLE&keyword=%EC%9C%A0%EC%B9%98%EC%9B%90&dataSid=57610. 
  9. Ministry of Education. School meal implementation status for the 2022 school year [Internet]. School Meal Information Center; 2022 [updated 2023 Sep 11; cited 2023 Nov 27]. Available from: http://www.sfic.go.kr/board/view.do?boardId=BBS_0000007&menuCd=DOM_000000103003000000&startPage=1&search-Type=DATA_TITLE&keyword=%ED%95%99%EA%B5%90%EA%B8%89%EC%8B%9D&dataSid=57609. 
  10. Seoul Metropolitan Office of Education. 2023 Basic directions for school meals. Seoul: Seoul Metropolitan Office of Education; 2023. 
  11. Kwak TK, Lee KM, Chang HJ, Kang YJ, Hong WS, Moon HK. Analysis of critical control points through field assessment of sanitation management practices in foodservice establishments. Korean J Food Cook Sci 2005; 21(3): 290-300. 
  12. Kim IN. Lunch meal interest survey by kindergarten parents' employment status in Hwaseong Region [master's thesis]. Suwon University; 2018. 
  13. Yu JS. A study on the factors of public kindergarten choice among parents, their perception of public kindergarten management and satisfaction level [master's thesis]. Inha University; 2010. 
  14. Oh BN. A research on hygienic attitude of students about middle school food service in Gyeonggi-do [master's thesis]. Hanyang University; 2013. 
  15. Go YS, Jeon ER, Jung LH. The dietary habits and perception of vegetable intake of elementary students in Gwangju and Jeonnam. J Korean Soc Food Sci Nutr 2013; 42(2): 223-233. https://doi.org/10.3746/jkfn.2013.42.2.223
  16. Um M, Park S, Kye S. Evaluation of dietary habits and nutrition quotient scores according to leftover food during school meal service among middle school students in Gyeonggi. J Korean Soc Food Cult 2021; 36(2): 198-209. 
  17. Chang H, Go E. The effectiveness of nutrition education provided by dietitians in child care centers. Korean J Community Nutr 2007; 12(3): 299-309. 
  18. Oh N, Kwon S, Kim K, Shon J, Park H, Seo J. Status and need assessment on nutrition & dietary life education among nutrition teachers in elementary, middle and high schools. Korean J Community Nutr 2016; 21(2): 152-164. https://doi.org/10.5720/kjcn.2016.21.2.152
  19. Park M, Kim S. Effects of nutrition education using dietary guidebook in higher grade elementary students of Jeonbuk area. Korean J Community Nutr 2018; 23(1): 13-27. https://doi.org/10.5720/kjcn.2018.23.1.13
  20. Lee SH, Lee SS. The effect of a career program using video media on career self-efficacy of elementary students. J Korean Pract Arts Educ 2021; 34(3): 43-65.  https://doi.org/10.24062/kpae.2021.34.3.43
  21. Kim KA, Lee YK. The effect of nutrition education using animations on the nutrition knowledge, eating habits and food preferences of elementary school students. Korean J Community Nutr 2010; 15(1): 50-60. 
  22. Ministry of Education, Korea Educational Environments Protection Agency, Korean Society of Food Service Sanitation. Kindergarten foodservice hygiene management education materials: cooking [Internet]. Ministry of Education; 2021 [updated 2022 Mar 15; cited 2023 Nov 27]. Available from: http://www.youtube.com/watch?v=NbSQuhZ7F4I. 
  23. Jeju Special Self-Governing Provincial Office of Education. "Liking vegetables" Let's practice proper eating habits together [Internet]. Jeju Special Self-Governing Provincial Office of Education; 2021 [updated 2020 Jan 30; cited 2023 Nov 27]. Available from: http://www.youtube.com/watch?v=2cMl_kW4Zi8&t=5s. 
  24. Kim HY, Kim MH, Lee JH. Awareness and satisfaction on the school foodservice by elementary students and parents in Incheon city. J Korean Soc Food Nutr 2018; 31(3): 355-365. 
  25. Kim YR, Kim EJ, Choi MJ. Perception and satisfaction of free foodservice in male middle school students in Chungnam. J Korean Diet Assoc 2014; 20(2): 87-98. https://doi.org/10.14373/JKDA.2014.20.2.87
  26. Park SE, Park SM. Study on implementation plan for free kindergarten meals. Daegu: Daegu Future Education Research Institute; 2017. p. 4-16. 
  27. Kim MH, Kim HJ, Choi MK, Kim EY. Study on dietary habits of middle school students and perception of school food services in Chungnam Province. J East Asian Soc Diet Life 2011; 21(5): 756-770. 
  28. Park HJ, Kim H, Kim M. Analysis on perception, knowledge, and practice level for school food hygiene and need for hygiene education of elementary school students in Daegu. Korean J Hum Ecol 2015; 24(3): 371-386. https://doi.org/10.5934/kjhe.2015.24.3.371
  29. Park JE, Choi KS. Improving perception and satisfaction on middle and high school foodservice: the role of student participation program in serving school meals. Korean J Community Nutr 2018; 23(3): 243-256. https://doi.org/10.5720/kjcn.2018.23.3.243
  30. Budd EL, Franz DJ, Kelly NR, Giuliani NR. Oregon parents' perceptions of the supportiveness of the school environment for their children's health behaviors. J Nutr Educ Behav 2020; 52(10): 975-981. https://doi.org/10.1016/j.jneb.2020.02.004