Browse > Article
http://dx.doi.org/10.14373/JKDA.2011.17.2.118

Perceptions of Traditional Korean Foods and Satisfaction Levels toward School Foodservice among Middle School Students and Parents of Schools Serving Traditional Korean Menus in Gyeonggi Province  

Bae, Yu-Mi (Nutrition Education, Graduate School of Education, Sungshin Women's University)
Song, Deok-Hee (Ewoo Middle and High School)
Ahn, Hong-Seok (Dept. of Food & Nutrition, Sungshin Women's University)
Publication Information
Journal of the Korean Dietetic Association / v.17, no.2, 2011 , pp. 118-129 More about this Journal
Abstract
The purpose of this study was to investigate perceptions of Korean foods and school foodservice satisfaction levels among middle school students as provided by a Korean menu-focused school foodservice. The study subjects included middle school freshmen attending a school providing Korean menus and their parents. A survey questionnaire was administered to obtain information on general characteristics, perceptions of traditional Korean foods, and degrees of satisfaction toward school foodservice. The student subjects had significantly lower interest and preference for traditional Korean foods and less positive perceptions of traditional Korean foods than the parent subjects. In regard to degrees of satisfaction for school foodservice, the students evaluated the current Korean menu-focused foodservice significantly higher than the previous foodservice provided to them during their elementary school days. The parent subjects' also generally reported very high satisfaction levels of the foodservice. The current study findings suggest there are positive effects of Korean-style school foodservice and support its further expansion to other schools. It is recommended that dietary education on the excellence of traditional Korean foods should accompany the provision of Korean-style foodservices in order to better guide adolescents' recognition of the matter.
Keywords
Korean menu-focused school foodservice; perceptions of Korean foods; satisfaction toward Korean foodservice; middle school students; parents;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 김현오, 이영순, 황금희, 윤옥현, 박춘란, 이경희, 남혜영 (2004): 식생활 관리. 광문각. 서울. pp.29-30
2 이연숙, 임현숙, 안홍석, 장남수 (2006): 생애주기 영양학. 교문사. 파주. pp.8-9, pp.276-302
3 Choi MJ (2008): A study on preference and perception toward Korean foods offered from school meal service in gimhae area. Masters degree thesis. Silla University. pp.1-3, pp.43-47
4 Gang MS, Chyun JH (2006): A study on the perception and the knowledge of the Korean traditional food in the elementary schoolchildren of Incheon. Korean J Food Culture 21(2): 107-115
5 Jung JY (2002): A study on the relative importance and preference of Korean traditional food in school's meal plan. Masters degree thesis. Sookmyung Women's University. pp. 55-58
6 Kang JH, Lee KA (2008): The perception, preferences, and intake of Korean traditional foods of elementary school students -focusing on kimchi, tteok and eumcheong varieties- Korean J Food Culture 23(5):543-555
7 Kim JH, Lee JE, Yoon JH, Lim YS, Yoo JY, Jung IK (2008): Perceptions of Korean traditional foods by junior high school students and their parents in gyeonggi province of Korea. Korean J Community Living Science 19(1):63-74
8 Lee HJ (2008): Investigation into elementary school students' perceptions of the traditional Korean foods and development of a teaching and learning lesson plan about the traditional dietary life. Masters degree thesis. Chungbuk University. pp.120-123
9 Lee SH (2006): A research into cognition of licensed nutritionists in charge of school meal about Korean traditional food and suggestions to prompt use of school meal provision. -in Jeonbuk area- Masters degree thesis. Wonkwang University. pp.1-61
10 Moon HK (2003): Analysis of menu in school food service 1. Comparing the use of traditional menu between 1995 and 2001. J Korean Diet Assoc 9(1):47-56
11 Park HR (2009): The perception on Korean traditional foods by male and female middle school students in Seoul. Masters degree thesis. Dongguk University. pp.50-53
12 Sim JY, Lee GC (2006): A study on the recognition and educational needs for Korean traditional food culture among high school students -focusing on the analysis of the content of technology. Home Economics Based on the 7th Curriculum. Korean J Home Economis Education 18(4):157-172
13 Yoon JH (2007): The perception on Korean traditional foods in junior high school students and their parents in Gyeonggi Province. Masters degree thesis. Chung-Ang University. pp.1-56
14 Sin EJ (2007): Attitude, status of educating, evaluation of recognition on school food service dietitians in Daejeon. Masters degree thesis. Hannam University. pp.46-48
15 Song DH (2009): Comparison of secondary student's foodservices satisfaction levels and dietary behaviors according to use of sustainable agricultural products. Masters degree thesis. Sungshin Women's University. pp.15-82