• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.29-40
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• 2000

The purposes of this study were to (a) measure plate waste of school lunches, (b) evaluate the nutrients actually consumed by students in elementary school foodservice. The survey was conducted between May 11 and July 1, 1998 through the practical measurement and questionnaires. Statistical data analysis was completed using SAS program for descriptive analysis and T-test. The results were summarized as follows: 1. The mean plate waste of menu group were soup, vegetable side dishes, kimchi, and meat side dish in order. 2. There was little difference between estimation and weighing of plate waste. 3. The satisfaction of children with school lunches were significantly higher for boys(73.55%) than for girls(71.13%). The highest level of the satisfaction was meat side dishes among boys and girls. 4. The majority reasons for leaving leftover were 'too big portion' and 'food is not tasty'. 5. There was significant negative correlation between plate waste and student's satisfaction. In summary, increased satisfaction with school lunches in most menus resulted in decreased plate waste rate. 6. Comparison of $\frac{1}{3}$ RDA, energy, vitamin A and calcium were below recommended allowances for boys while energy vitamin A, calcium and iron were for girls. In general, the nutrient intake was more adequate for boys than girls because of the girl's lower allowances.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.496-504
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• 2005

With the enlargement of school meals, the lunch program has played an important role in educating young students about good eating habits and food Preferences. The objective of this study was to investigate the awareness and preference of vegetables and to provide preliminary data required for framing a menu of school meals to help students maintain good food preference and eating habits with a balanced food diet. A survey was conducted from 25th October to 27th November, 2004 with 873 elementary school students (M: 474, F:399) in the 4th, 5th, or 6th grade of 6 schools in Daegu and Gyeong sang but do (Yongchon, Gumi, Pohang). Satisfaction for the school meal was rated by $52\%$ of the students and 'rice and soup' was the favorite meal type. Eating habits of students were not influenced by the employment status of their mothers. Only $11.2\%$ of students selected vegetable as their favorite food. Marsh mallow, taro stem, green bean sprouts, crown daisy and broccoli showed very low awareness and were selected as the least favorite vegetables. The most important criteria of preference were the taste and eating experience of the vegetables. The most preferred cooking method of the vegetables was tchigae which is a simple stew. Recognition of frequency for daily eating vegetables significantly affected the real intake of vegetables for everyday meals and the preference of vegetables also significantly affected the vegetable intake from the school meals. Compared to the school dietitian, mothers showed a greater frequency in being selecting as an educator of nutritional information. The above results indicated the need to improve the level of students' understanding of the importance of vegetables in the daily diet with parental education and publicity.

• Journal of Food Hygiene and Safety
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• v.21 no.3
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• pp.136-144
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• 2006

This study was conducted to investigate students' food consumption including potentially hazardous food (PHF) and food preference in elementary school lunch menus. High protein foods and raw or cooked vegetable dishes in the menus for three weeks were grouped as PHF-1 and PHF-2, respectively. Three hundred eight-four children from three different elementary schools, aged 10 to 12 years, completed the questionnaire that asked them to report on how much they eat, what foods they like the most and the least, and why they did not like it. Chisquare test was used to analyze the differences among schools, Evades and genders far food consumption using the SPSS. Results showed that students were exposed to at least two kinds of PHF in school lunches per day. 89% and 82% of students ate 100% amount of PHF-1 and PHF-2, respectively. There were significant differences in the amount of food consumption by school and day served. Students preferred high protein foods, such as meat ball, pork and chicken barbecues, which were consumed the most. These data indicate that appropriate control measures or procedure is needed to manage hazards associated with PHF in the menu items to decrease the risk of foodborne illness in school lunch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1083-1093
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• 2007

The purpose of this study was to investigate the difference between students' beverage preference and dietitians' perception in elementary school lunch program. This study was conducted in three phases: (1) questionnaire development and survey administration to elementary school students (2) survey administration to dietitians who were in charge of the elementary school food service, and (3) comparison of beverage preferences between elementary school students and dietitians. In phase I, 703 elementary school students in Seoul were surveyed from July 11 to July 19. In Phase II, 100 school food service dietitians in Seoul participated by mail survey from September 15 to October 30, 2006. Based on the results, elementary school students tended to show a neutral milk preference (mean=3.04), whereas dietitians perceived that elementary school students had lower milk preference (mean=2.67). Also dietitians perceived higher yogurt preference (mean=4.27) than the real elementary school students' preference (mean=4.02). T-test results showed the gender difference on milk and yogurt preference. Male students had higher milk preference (t=4.912, p<0.001) and yogurt preference (t=3.621, p<0.001) than female students. Elementary school students showed high fruit juice preference (mean=4.34); however, dietitians perceived lower fruit juice preference of students (mean=3.92). There was no gender difference on fruit juice preference. Though elementary school students had higher fruit juice preference, the frequency of fruit juice served in school lunch was quite low. Over half of the dietitians reported that they served fruit juice less than once a semester. The results of this study indicated the existence of distinctive difference between students' fruit juice preference and school lunch menu offerings.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.365-372
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• 2004

The purpose of this study was to implement HACCP system to foodservice of W and D elementary schools with joint-lunch management system in Kyungsan area. Steamed rice with squid was selected and Control Action, Monitoring Procedure and Control measure were identified based on HACCP flowchart to produce safe and healthy food. It was suggested that frozen squid must be thawed under the cold running city water and kept temperature below 1$0^{\circ}C$ and receiving/thawing procedure has to be done within 30 min. Raw vegetables must be washed under three-tube wash stand and whole prepreparation procedures should be done in 20 minutes. Clean and sanitize all the equipment and utensils before and after handling squid. Knives and cutting boards for vegetable and squid should be classified. Sauce for steamed rice with squid should be heated about 21 minutes to reach the temperature of 94$^{\circ}C$ before serving and internal temperature of food must be kept above 84.4$^{\circ}C$ during serving. The ideal temperature of kitchen should be remained 15∼18$^{\circ}C$. The underground water has to be excluded to minimize the risk of contamination in the foodservice facility and the prepreparation place must be separated with cooking place. Also, Personal hygiene Practice should be check in each stage. Further, additional research needs to be conducted to determine models for HACCP implementation for different menu.

• Journal of Nutrition and Health
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• v.36 no.5
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• pp.528-535
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• 2003

The purposes of this study were: 1) to investigate the operational and financial characteristics of contract-managed high school food services in Seoul, 2) to analyze the financial performance of high school food services 3) to develop guidelines for meal pricing and facilities investment costs. From Oct to Nov 2001, questionnaires were mailed to 249 high schools that were managed by contract food service companies. A 40.2％ response rate was recorded. The results of this study were as follows: 1. Student enrollment in high schools run by contract-managed food services was 1,518, with a 68.5％ participation rate in the school lunch program. The average meal price was 2,141 won. 2. Based on the income statement analysis, average total sales were 410,440,504 won and average net profit was 16,098,558 won. 3. The optimum food cost per meal was 1,200-1,300 won per meal, calculating using the methods of conversion factor, RDA (Recommended Daily Allowance), and nutrient exchange unit. 4. Guidelines for meal pricing were developed using the modified actual pricing method based on facilities investment cost, number of meals and food cost. The ratio of labor cost, general management expenses and ordinary profit were adopted from the schools with liability. The food cost, depreciation and interest cost were calculated based on unit meal. 5. The guideline for facilities investment was developed based on the number of meals, meal price and food cost. The guideline included the maximum facilities investment cost paid by the contract food service management company. (Korean J Nutrition 36(5): 528∼535, 2003)

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1545-1554
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• 2010

Korean government will set up the nationwide food safety system with strict control of hazardous nutrients like sugar, fatty acids and sodium as well as advanced nutrition education system. In addition, almost one hundred percent of school food service rate forced the government to consider more effective ways to upgrade the nutritional status of school meals. The object of our study was to provide the data on content and consumption of sugar in school meal for the nationwide project. For this purpose, we surveyed the sugar content of 842 school meal menus and their intake level for 154 days in 8 schools in Daejeon and Chungcheong Province. Sugar contents, the sum of the quantity of 5 sugars commonly detected in food, were analysed with HPLC-RID (Refractive Index Detector). Sugar intakes were calculated by multiplying the intake of each menu to the sugar content of that menu. The sugar content was highest in the desserts, which include fruit juices, dairy products and fruits. Sugar content of side dish was high in sauces and braised foods. Sugar intake from one dish is high in beverage and dairy product, and one dish meals contribute greatly to sugar intake because of their large amount of meal intake. The average lunch meal intakes of second grade and fifth grade elementary school students were 244 g/meal and 304 g/meal, respectively. The meal intake of middle school student was 401 g/meal. The average sugar intake from one day school lunch was 4.22 g (4.03 g on elementary and 5.31 g on middle school student), which is less than 10% of daily sugar reference value for Koreans. The result of this study provides exact data of sugar intake pattern based on the content of sugar which is matched directly to the meals consumed by the students.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.77-88
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• 2014

Purpose: This study analyzed the foodservice satisfaction and menu preference of 506 high school boarding students in Jeju surveyed from July 2-30, 2012 with the aim of providing basic data for improving the quality of boarding food-service management. Methods: The data were analyzed using descriptive analysis, t-test, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding satisfaction with dormitory foodservice, the satisfaction scores for service and hygiene were 3.46 (out of 5 scales), whereas the score for menu quality was 3.26 points. In terms of satisfaction by meal, dinner showed the highest score, at 3.70 (out of 5 scales). The satisfaction scores for breakfast were significantly higher in girls (3.36) than boys (2.93). Regarding intake of meals provided, dinner showed the highest score, at 3.96 (out of 5 scales), whereas breakfast showed the lowest score, at 3.63 points. Intake of lunch and dinner was significantly higher in boys (4.12, 4.17, respectively) than girls (3.72, 3.76, respectively). Regarding the requirements of subjects for dormitory foodservice, 43.4% of subjects selected improvement of food taste and 36.6% of girls chose menu diversity. In terms of menu preferences for main dishes, the students preferred noodles (4.06) and one-dish cooked rice (3.92) to cooked rice (3.66). The subjects preferred beef rib soup (4.10) and Kimchi stew (3.99) in soups and stews. With regard to the menu preferences for side dishes, steamed foods showed the highest score, at 3.95 (out of 5 scales), whereas seasoned foods showed the lowest score, at 2.89 points. The students preferred beef, pork, and chicken to fish and vegetables. The students preferred dessert the most with fruit juices (4.52). Bread and rice cake were more favored by girls, showing significant differences between boys and girls (p < 0.05, p < 0.01, respectively). Conclusion: Development of a systematic nutrition education program that can encourage practice of proper eating habits is needed. In addition improvement of the quality of boarding school meals through the service of various menus is needed.

• Journal of Community Nutrition
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• v.3 no.2
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• pp.69-76
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• 2001

This study was conducted to provide current information on dietary behaviors and dish preferences of elementary school children and to suggest guidelines for proper dietary behaviors. To accomplish study objectives survey was executed using the questionnaire for 420 fifth and sixth grade school children, chosen from schools in Kangwha-gun and East River District of Seoul. A questionnaire largely consists of categories including general characteristics, dietary behavior and preferences of the subjects for some dishes. Results showed 30％ of the subjects had breakfast irregularly. A majority of the subjects took Korean style dishes of cooked rice and soup for breakfast. fifty-eight percent of subjects had a regular meal time. Imbalanced diet(avoiding specific flood group thereby causing unbalance in nutrient intake) habit group was estimated to be 47.3%. Twenty one percent had a habit of overeating. In choosing the snack, taste was considered to be a more important factor than nutrition. Advertisement of the snack was shown to be one of the Important factors in selecting the snack. The girls were more concerned about weight control than the boys. Also the girls were likely to rely on the diet to control weight since they exercised only in the physical c1ass while the boys exercised regularly. Generally, children liked animal protein containing foods and the preference for vegetables was low. In order to improve overall dietary behavior, systematic nutrition education programs reflecting sex difference should be developed. Dish preference data would be very useful in selecting substitutive dish for the s[hoof lunch menu to improve imbalanced diet. (J Community Nutrition3(2) : 69∼76, 2001)

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1148-1156
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• 2013

Studies have shown that the preference and average consumption of kimchi among youths have been decreasing partly due to the westernization of the diet. In this study, we examined kimchi consumption status and the annual utilization of 29 kimchi menus registered in the National Education Information System (NEIS) among the students, and then developed seven kimchi menus based on the preference tests and plate waste analysis. Our findings showed that average kimchi consumption by second and fifth graders during lunch time was 19.3% and 17.3%, respectively, of the recommendation (40 g per meal) in the 2010 KDRI. Incidentally, more than 75% of elementary school dieticians answered that ten kimchi menus (31%) registered in the NEIS were never chosen by them in the previous year. The least adopted types of kimchi menu included cooked rice, porridge, stew, pancake, deep-fry and grill. The newly developed kimchi menus included kimchi sauce tofu deopbap, kimchi bacon rice ball, kimchi chicken potato stew, kimchi vegetable fried noodles, kimchi meatballs, kimchi cheese croquette and kimchi potato salad. All these kimchi food items contained 10~20 g of kimchi per serving, and the standardized recipes and nutrient analysis were provided. Kimchi cheese croquette was most liked by fourth graders followed by kimchi sauce tofu deopbap, kimchi meatball and kimchi chicken potato stew in that order. These four menus were again evaluated among second and fifth graders. The kimchi meatballs were most preferred among these groups of students with no leftover but kimchi sauce tofu deopbap was least favorable, producing 17.1% of plate waste. Finally, kimchi cheese croquette and kimchi potato salad were given the highest and lowest scores, respectively, by 87 school dieticians. The findings of this study suggest that efforts on the development of kimchi menu for school food services may help to promote a preference and consumption of kimchi among elementary school students.