• Journal of Nutrition and Health
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• 제23권7호
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• pp.513-520
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• 1990

A nutrition survey of 274 children, 6 to 12 years old, in the Nan Hyang elementary school, which offers no school lunch program and is situated in Shinllim 7-dong of Seoul, as the location of one of the socioeconomically vulnerable groups, was undertaken in July of 1989, to investigate nutritional status. anthropometric data of subjects surveyed slightly lower results than the Korean standards and further lower results than those of Yun Jung elementary school children of Youido, Seoul. 16.3% of subjects were proven to be anemic according to the hematocrit criterion established by the WHO. Mean urinary urea nitrogen/creatinine ration was 9.5$\pm$4.1. Family environment were positively correlated with anthropometric data and results of biochemical tests.

• 한국식생활문화학회지
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• 제5권2호
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• pp.217-228
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• 1990

An ecological study of food and nutrition was conducted among 198 children, 6 to 12 years old, of the Songmyun elementary school and Samsong elementary school, located in remote villages of Chungchun-myun, Goisan-gun, Chung Buk Province between July 11 and 16, 1988. The results were summarized as follows. In regard to frequency of skipping breakfast, 3.3% of subjects skipped every morning; 15% often skipped; and the others never skipped. The most common reason for skipping a meal was lack of appetite. 6.6% of subjects often skipped an evening meal because of delayed meal preparation by a mother who returned home late. The survey found that 5.1% of subjects skipped a lunch at school. The reasons for skipping lunch were the mother’s being too busy to prepare a boxed lunch; a school bag too heavy to carry for a long distance to school; no adequate side-dishes for the boxed lunch. Growth patterns of those children having poor food habits, were reflected in lower figures in arm circumference and weight for height. The percentage of children having meals with their family on weekdays was 84.7% for breakfast; 85.6% for evening meal. About 7% of subjects had many dislikes and 74.1% had some dislikes in what they ate; 18.9% had good food preferences. There was a strong correlation between appetite or food preferences and anthropometric measurements or nutrient intake. Boiled rice was the predominant dietary staple, and principal sources of protein taken by subjects at home were soy beans and soy products. Regarding the boxed lunch prepared at home, most popular was one with only one kind of side-dish, including kimchee. 43.4% of the side-dishes were prepared with vegetables only. As for between meal snacks, milk and milk products, fruits and breads were popular among the subjects. The survey found that the children liked fruits, yogurt, corn, Chajang noodle; in contrast, lowest preference was for soup made with bones, curried meat with rice, and aromatic vegetables. The survey discovered a local dietary characteristics; 46.2% of the children customarily ate frog meat, an unconventional food.

• Journal of Nutrition and Health
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• 제26권8호
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• pp.982-997
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• 1993

This study was conducted to evaluate the nutritional status and nutrition knowledge of upper elementary school children attending a rural type school lunch programs. The subjects of this study consisted of 186 elementary school students in the 5th and 6th grades. Anthropometric measurements were taken for body weight, hight, sitting height, triceps skinfold thickness, and circumferences of midarm and chest. Dietary intakes of nutrients were assessed by modified 24-hour recall method. Test consisted of multiple-cholic items was used to assess nutrition knowledge of subjects. The results are summerized as follows: 1) The children's average body weight were 34.8kg in and 37.6kg in girls. Their average heights were 140.2cm in boys and 143.9cm in girls. Body weight, height, sitting height, triceps skinfold and body surface area of girls were significantly higher than those of boys(p<0.05). Anthropometric data of children approximated to the Korean standards, but were lower than those of children in Seoul and other rural area. 2) Total daily energy and nutrient intakes were below the RDA's, except for intakes of niacin and ascorbic acid. School lunch provided 30.5% of total energy intake ; 3.13% of carbohydrate intake, 30.3% of protein intake and 32.4% of fat intake. Therefore, school lunch largely contributed to the nutritional balance of these children. 3) The mean scores on the nutrition knowledge test of fifth grade and sixth grade students were 16.8(out of possible 40 points) and 23.5 (out of a possible 50 points), respectively. 4) Score of food habit had positive correlations with intakes of protein, iron and niacin. But score of nutrition knoweldge test showed to be only related to intake of ascorbic acid.

• 한국식생활문화학회지
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• 제30권3호
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• pp.345-361
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• 2015

The aim of this study was to investigate the awareness and attitudes for leftover foods and the relationship between gender/number of family members on the effect of leftover foods-free day in elementary school students. The reasons for school lunch leftover foods were 'too much amount (38.3%)' and 'disliked menu (33.6%)', and the preferred ways for reduction of leftover food was 'to cook deliciously (34%)'. In the case of students who received nutrition education for reduction of leftover lunch, approximately 33.8% of subjects received nutrition education by administered by nutrition teachers during lunch time. The reason for reducing the amount of leftover foods was 'not to waste the foods (35.5%)'. After a leftover food-free day, approximately 62.3% of subjects responded that they ate their whole meal, except for soup. The subjects wanted 'twice per week for leftover food-free day' and had positive attitudes for that program. Proportion of practicing reduction of leftover foods in families was 55.9% of subjects, and 40.5% of subjects preferred dietary education by nutrition teachers in the classroom. For effective reduction of leftover lunch in school, nutrition teachers should attract interest on the environment and foods through after-school activities.

• 한국식품영양과학회지
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• 제32권4호
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• pp.636-644
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• 2003

본 연구에서는 초등학교 아동과 어머니를 대상으로 학교급식이 아동의 식행동에 미치는 영향을 조사ㆍ비교하여 초등학교에서의 바람직한 급식지도와 학교급식의 균형적인 목적 달성을 위한 식생활교육 방향 설정에 도움이 되는 기초 자료를 제시하고자 초등학교 6학년생 425명 (남자 215명, 여자 210명)과 어머니 412명을 대상으로 설문 조사를 실시하였다. 조사결과, 학교급식은 초등학생들에게 식사에 대해 바른 이해를 도모하며 편식교정에 효과적이고 간식 섭취에 긍정적인 효과를 보였다. 또한 학교급식을 통하여 초등학생들은 바람직한 식생활태도와 식사예절을 지니게 되었으며 아동의 식생활 위생 관리에도 효과적이었다. 그러나 간식 섭취 (간식의 시기, 간식으로 적합한 식품의 선택과 적절한 양), 아침 식사 반드시 하기, 식사중 책이나 텔레비전 시청하지 않기, 어른이 드신 후 식사하기 등 가정에서의 식사와 관련이 큰 항목들에 있어서는 ‘급식 후에도 여전히 그렇지 않다’는 의견이 다른 항목에서보다 많아 이에 대한 보다 세심한 지도가 필요하며 특히 바람직한 식습관 형성과 올바른 식사 방법 지도에서 학교급식이 효과를 거두기 위해서는 가정과 연계한 지속적인 지도가 있어야 하겠다. 학교급식이 아동의 식행동에 미치는 효과는 아동성별간이나 어머니의 직업 유무에 따라서는 단지 몇 항목을 제외하고는 차이가 없었으나 아동과 어머니간에는 2개 항목을 제외한 모든 항목에서 차이를 보였으며 아동보다 어머니들이 학교급식이 아동의 식행동에 미치는 영향에 대해 더 긍정적이었다. 이는 최근의 어머니들은 과거에 비해 아동의 식생활교육에 대해 학교교육에 대한 의존도가 높아졌다는 것을 의미한다. 결론적으로 학교급식은 어릴 때부터 아동들의 잘못된 식행동을 바로 잡아 신체적, 정신적인 성장 발달의 정상화를 이루고 보다 좋은 식습관을 형성시키는 데 도움을 준다고 할 수 있다. 그러므로 성장기 아동의 식생활 습관이 성인기의 건강에까지 영향을 미친다는 점을 고려하여 앞으로 영양사 뿐 아니라 초등 교사들도 학교 급식을 하나의 교육활동으로 간주하여 보다 적극적 인 자세로 지도에 임할 필요가 있다고 생각되며 이러한 효과를 극대화하기 위해서는 가정과 연계한 지도도 이루어져야 할 것이다.

• 한국식생활문화학회지
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• 제18권2호
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• pp.139-150
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• 2003

The objective of this study consists in promoting seafood consumption by increasing its intake opportunities for children through analysis of seafood using frequency in the elementary school lunch program. For that purpose, randomly sampled out from elementary schools through the county were 155 dietitians and 5th grade 3581 children, on whom a mail survey was conducted to analyse their seafood using frequency, and preference, and lunch menu by seasons. Results of this study are as follows : The seafood using frequency of the respondents represented the highest value in one or two times a week, while obstacles in seafood use presented high values in the safety of food by 71.6% and children preference by 68.4%. The seafood intake frequency of the respondents showed the highest value in three or four times a week by 34.5% and the places of seafood intake indicated the highest response in the home by 43.5% and then school lunch and dining out. The dietitians responded that children for the most part had not a preference for seafood, whereas the children pointed out average by 46.2%. As for reasons for avoidance of seafood, the dietitians expressed the highest response in it depends cooking methods by 45.8%, while the children because of its peculiar taste and smell by 42.1%. Their required improvement showed the highest response in the taste improvement by 51.8%. The children most preference for seafood that dietitians thought included fried Alaska pollack and shrimp cutlet, while dislikes braised mackerels and seasoned cold jelly fish. Cooking methods frequently used were represented in order of soup, hot soup, and stew, and the children's preferred cooking method was from fried food. Above results suggested that the intention to increase seafood using frequency is needed to at the time of planning the menus so that more seafood-providing opportunities can be given. The development of cooking methods is urgently needed that can change the taste or the smell of seafood, and concurrently with this conveniences be taken into account in eating such as elimination of bones, etc. as early as the states of purchase or checking of seafood. The reflection of the preferred cooking methods is thought to contribute to the enhancement of satisfaction with the seafood as well as to the reduction of food remnants. The recommendation of intake of low preference but nutritionally good seafood is required to be expanded in nutrition education.

• 한국학교보건학회지
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• 제5권2호
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• pp.74-90
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• 1992

농촌지역 국민학교 급식아동의 성장발달과 식생활 습관을 알아보기 위하여 경상북도 농촌지역 국민학교 중 급식 학교 6학년 아동 636명(남자 312 명, 여자 324명)과, 이들 학교 인근의 비급식학교 6학년 아동 628명(남자 306명, 여자 322명)을 대상으로 학생건강기록부에 기재된 신장, 체중 측정치를 1학년에서 6학년까지 6년간의 연속적인 자료를 조사하고, 이들의 전반적인 식생활 습관을 1992년 2월 1일부터 2월 15일까지 설문지로 조사하여 분석한 결과는 다음과 같다. 남자의 신장은 6년간 급식군이 27.8cm, 비급식군 27.1cm자랐고, 여자신장은 각각 29.9cm, 28.4cm가 자라서 급식아동이 약간 더 성장하였다. 남자체중은 급식군 15.7kg, 비급식군 14.8kg이 증가한 반면, 여자는 16.9kg 및 17.2kg이 성장해 남자는 급식아동이, 여자는 비급식아동이 더 성장했다. 1학년때는 percentile별 신장 체중의 분포가 표준정규분포 곡선형태에 가까우면서 급식군과 비급식군이 서로 비슷하였으나 6학년때는 50percentile선을 중심으로 75percentile이상에 급식아동의 분포가 더 많았다. 6학년때 체력은 남자의 경우 급식아동이 멀리뛰기, 던지기, 턱걸이, 윗몸일으키기에서 비급식아동보다 우세하였으며, 여자는 멀리뛰기 한 종목에서만 유의한 차이를 보였고 (P<0.05), 체력급수에서도 우수한 특급의 분포가 급식군에서 더 많았다. 아침식사를 매일 먹는 아동이 급식군 67.6%, 비급식군 57.8%였고, 아침을 안먹는 이유로 급식군은 습관이 돼서 (50.7%), 비급식군은 밥맛이 없어서 (58.9%)라고 답하였으며, 급식아동에서 대체적으로 싱겁게 먹는 경향이 많았다. 간식빈도는 무 군 모두 70% 정도의 아동이 하루에 1회이상 간식을 하고 있었으며, 간식장소는 급식군은 집에서 (45.2%), 비급식군은 귀가 도중 가게나 길거리에 (48.4%)한다고 답하였다. 가정에서 식사할 때 음식을 골고루 먹는 아동이 급식군에서 더 많았고 식사시 조용히 자리에 앉아서 음식을 삼킨후 이야기하며 먹는 아동이 급식군에서 더 많았는 반면, T.V를 보면서 먹는 아동은 비급식군보다 적었다. 식사전에 항상 손을 씻는 아동이 급식군은 84.0%, 비급식군 63.6%로 급식군에서 유의하게 높았고, 식사후 이닦기를 항상 하는 아동은 급식군 여자에서 많아 유의한 관련성을 보였다. 영양교육 실태에 있어서도 영양교육을 '받았다'라고 답한 아동이 급식군 78.0%, 비급식군 57.5%였다. 이상의 결과로 볼때 급식아동이 비급식아동 보다 성장발육 속도가 더 빨랐고, 체력도 더 좋다고 할 수 있으며, 식습관 및 위생습관도 양호한 것으로 나타나 국민학교 특히 농촌지역부터 학교급식을 빠른 시일내에 확대 실시토록 해야 할것이며, 교육급식으로서의 역할을 다할 수 있도록 영양 및 식생활개선교육도 강화해야 할 것이다.

• 한국농촌생활과학회지
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• 제8권1호
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• pp.15-23
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• 1997

This study was to investigate the children's understanding level of nutritional knowledge and the degree of knowledge application into the actual living not only in the with-lunch school but also in the without lunch school. Having expected their obtaining of nutritional knowledge and practical applicating, we compared the with-lunch school children's understanding level of nutritional knowledge, dietary attitude, and completeness of diet life with those of without-lunch school children. In addition to this, we surveyed healthiness, Physical condition, and BMI (Body Mass Index) and compared these factors. The results are as follows. 1. Almost all of the children were standard in physical condition, however they recognized themselves fatty than normal. Mealtime consumption(p＜0.05), BMI(p＜0.05), and diet attitude points(p＜0.001) showed significant difference in the children who regarded the themselves healthy. 2. High correlation was observed between parent's physical shape and mealtime consumption (p＜0.05), quantity of eating food (p＜0.001), children's BMI(p＜0.001) and diet attitude(p＜0.05) respectively. 3. The points of itemised nutritional knowledge test was different in accordance with the children's year grade (p＜0.05), children's understanding level of health and physical condition(p＜0.05), parent's physical shape (p＜0.05), and mother's education level(p＜0.05) respectively. The points of nutritional knowledge test in both schools showed no difference except the item of vitamin.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 1998년도 International Workshop School Lunch Program Expansion in Asia
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• pp.45-58
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• 1998

• 동아시아식생활학회지
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• 제9권3호
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• pp.345-355
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• 1999

Present status of school lunch service and satisfaction on it were surveyed by questionnaires with 636 elementary school students in Inchon city. School lunch service was considered positive in 68.3% of the objectives. Most of the students thought the amount of rice and side dishes appropriate. And the ratios of students feeling the food taste fair and good were 36.6% and 56%, respectively. When dislike-foods were served, 58.3% still ate forcedly and 30.4% ate partly. Reasons for not eating up foods were dislike foods(46.7%), too much amount(20.3%), and bad taste(17.5%). Colors and appearance of foods were thought to be fair and good(93.8%). Warm foods were thought to be served warm as they should be(51.5%) and a little colder than they should be(43.5%). 65.4 percent of the students responded to be served cold foods cold enough as they should be. Dining hall was preferred as an eating place(61.4%). Half of the students occasionally washed their hands and 35.0% always did. Those in charge of teaching the table manners were teachers(59.8%), dieticians(16.9%) and principals(4.5%). Sixty-three % of the students felt the dieticians kind. Good changes resulting from the school food service were student could have balanced diet(24.4%) and enjoy eating(18.1%). For better school lunch service it is necessary to provide menu for student's preferences, facilities for maintaining food temperatures, dining halls and opportunities to wash hands prior to eating.