• Journal of the Korean Dietetic Association
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• v.27 no.1
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• pp.26-34
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• 2021

This study investigates perception of the free school meal program, satisfaction of school meal, and eating habits of free and paid school meal program students in the Busan area. Between 20 to May 2020, a total of 350 students were researched, of which 177 belonged to the second grade of high school (free school meal program), and 173 were from the third grade of high school (paid school meal program). 96.0% free school meal program students and 89.0% paid school meal program students responded to the necessity of a free school meal program, which was significantly different between the two groups (P<0.05). All questions regarding the perception of the free school meal program, which were responded to by more than 3 points, were considered positive. 'Decline of the school meal's quality' had the maximum response, from 64.4% and 76.4% free and paid school meal program students, respectively, and was significantly different between groups (P<0.05). Paid school meal program students wasted significantly more school food than the free school meal program students (P<0.001). 'Not delicious' was responded by 56.0% free school meal program students and 50.0% paid school meal program students. Evaluating satisfaction of the food quality and service categories was determined to be higher amongst free school meal program students than the paid school meal program students (P<0.05). Considering our study data, we propose that with the gradual expension of free school meal programs, inclusion as part of the education system will serve as a foundation for proper eating habits, and compulsory education will help improve students' health and quality of life.

• Nutrition Research and Practice
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• v.12 no.4
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• pp.342-347
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• 2018

BACKGROUND/OBJECTIVES: School meals are not just meals consumed at school, they are part of the culture, education, and life experience at school. Nevertheless, few studies have revealed the influence of school meals on students' school lives. The purpose of this study was to investigate the effect of satisfaction with the school meal program on students' school happiness. SUBJECTS/METHODS: A survey conducted in December 2015 asked 2,336 students (1,062 elementary school students, 880 middle school students, and 394 high school students) about their satisfaction with the school meal program and their school happiness. Multiple regression analyses were used to examine the relation between the students' school meal satisfaction and their happiness level. RESULTS: The average level of satisfaction with school meals of elementary school students was 4.1 out of 5 points, comparatively higher than that of middle and high school students, with a significant difference between school levels (P < 0.001). In addition, school happiness, as well as overall happiness, of elementary school students was higher than that of middle and high school students (P < 0.001). The school meal operation factor (0.232, P < 0.001) had the most influence on students' school happiness, followed by the school meal environment factor (0.219, P < 0.001) and school meal quality factor (0.136, P < 0.001). Overall satisfaction (0.097, P = 0.001) and school meal hygiene factor (0.095, P = 0.001) also had significant influences on students' school happiness. CONCLUSIONS: Students' satisfaction with the school meal program was related to their school happiness. Therefore, plans to enhance students' satisfaction with a school meal program needs to be implemented, with emphasis on placing a priority on school meal operation and school environment factors, in order to improve students' level of happiness.

• Journal of the Korean Society of School Health
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• v.5 no.1
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• pp.111-119
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• 1992

The study examined the difference of the physique, the physical strength, and the physical constitution between meal and non-meal service schools at the countryside, and concluded as follows: 1) The effects on the physical development Meal service school student's height was 0.41~2.38cm taller, weight 0.21~1.58kg heavier, and the chests 0.15~2.55cm bigger than the non-meal service school students. Therefore, the effects of the school meal service on the student's physique development proved positive. 2) The effects on the physical strength Today, the student's physical growth is reinforced by consuming high calorie food, while their physical exercise is decreased. As a result, obesity becomes another problem. In this respect, physical strength is a significant factor in judging the physical condition of the students. This study compared the meal service schools with the non-meal service schools by suing six items of the physical strength test those schools. In comparison, the meal service school students were better than the others in most items except in the eleven year old girl's 100 meter running and the ball throwing, and the ten year old boy's 600meter running. It means that school meal service affects the physical growth in a positive manner. 3) The effects on the physical constitution The students in their growing period should have their meals not only balanced, but regularly since this helps to maintain their health. Insufficient nutrition may disturb the balanced physical growth of cause a weak or powerless physical constitution. As shown at the table 6, meal service school students who had a balanced meal have 0.01% lower incidence of disease. and 3.11~7.32% less myophia than the other. The average 0.39 to 0.63 cavity of the meal service school students also show that their constitutions are better than the non-meal service ones. In conclusion, the school meal service program gives every student a regular nutritious meal which results in a balanced physical growth. Erentually, the healthier students could be the healthier social menbers which promise a brighter society in the future.

• Korean Journal of Organic Agriculture
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• v.13 no.2
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• pp.145-159
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• 2005

The objectives of this study were to analysis satisfaction and additional cost scale about environmental-friendly agri-product school meal program. To analysis satisfaction about environmental-friendly agri-product (EFAP), parent' survey were conducted residing in Cheonan city. The sample size of the survey is 304 respectively. As a result, parents of students recognized that EFAP is good for their children as well as they really want to change food material from general agri-product to EFAP. Therefore, environmental-friendly agri-policy to be more focused on consumption behavior and food security needs. In order to perfectly change food material to EFAP, about l trillion won will be additionally needed. It means that the market demand of EFAP will be dramatically increased. On the other hand, safe school meal program is one of the most important in a child's life, vital for proper growth and development.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.358-368
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• 2006

This study was conducted with 262 middle school student(118 boys, 144 girls) to examine their satisfaction, meal preference and improvement of school lunch program(SLP) in Jeonju area. Major plate waste ranked high in soup, fishes, vegetables, Kimch and rice. The overall reason for plate waste were listed as being tasteless and disliking food except for rice. In the case of rice, it because of too big portion size. On the satisfaction with SLP, the lowest satisfaction category was waiting time for meal. The changes after taking part in SLP of students ranked in having a regular meal time(31.4%), lessening to eat snack except for regular meals(18%) and correcting habit about picking favorite food(15.2%), in order. The improvement on SLP of students were listed as more appetite food, various side-dishes, squaring of the western and eastern food and so on. To improve the satisfaction SLP and provide a high quality service, it should be needed to make proper dining space, increase the frequency of survey on complaints and taste of students and reflect the menu plan.

• Nutrition Research and Practice
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• v.4 no.6
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• pp.515-521
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• 2010

The purpose of this study was to investigate the diet of children under the government-funded meal support program. The 143 children (67 boys and 76 girls) participated in this study among $4^{th}-6^{th}$ elementary school students receiving free lunches during the summer vacation of 2007 and living in Gwanak-gu, Seoul, Korea. The subjects consisted of four groups supported by Meal Box Delivery (n = 26), Institutional Foodservice (n = 53), Restaurant Foodservice (n = 27), or Food Delivery (n = 37). A three-day 24-hour dietary recall and a self-administered survey were conducted. In addition, the children's heights and weights were measured. The average energy intake of the children was 1,400 kcal per day, much lower than the Estimated Energy Requirements of the pertinent age groups. The results also showed inadequate intake of all examined nutrients; of particular concern was the extremely low intake of calcium. On average, the children consumed eight dishes and 25 food items per day. The children supported by Meal Box Delivery consumed more various dishes and food items than the other groups. The percentage of children preferring their current meal support method was the highest in those supported by Meal Box Delivery and the lowest in those supported by Food Delivery. We requested 15 children among the 143 children participating in the survey to draw the scene of their lunch time. The drawings of the children supported by Institutional Foodservice showed more positive scenes than the other groups, especially in terms of human aspects. In conclusion, the overall diet of children under the government-funded meal support program was nutritionally inadequate, although the magnitude of the problems tended to differ by the meal support method. The results could be utilized as basic data for policy and programs regarding the government-funded meal support program for children from low-income families.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.435-444
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• 1996

This study was designed to observe the degree of dietary llife, nutritional knowledge and health condition in the elementary student. The subject of this study is 5th grade students of elementary school that provided meals and not. The results of this \ulcorner요 are summarized as follows. \circled1 The dietary life of subjects is relatively regulat and they took Korean style as meals. \circled2 The nutritional knowledge of subjects was not significantly different between providing school meal and non-providing school meal. \circled3 The phsical condition of students with non providing school meal was significantly better than providing school meal. \circled4 In the mental condition of subjects they were not significant difference between providing school meal and non-providing school meal. It is necessary to develop the nutrition education program to recognize the importance of nutrition and health.

• Journal of Nutrition and Health
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• v.50 no.1
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• pp.111-119
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• 2017

Purpose: School meal programs should be part of the educational process to promote good eating habits for students. The purpose of this study was to develop an evaluation scale for educational school meal programs and evaluate the achievement level of educational school meal programs using the developed scale. Methods: The evaluation scale for educational school meal programs consisted of 23 items in eight categories and was developed using content validity ratio (CVR) analysis and analytic hierarchy process (AHP) by 15 related experts. The results of a survey on nutrition teachers or dietitians at 91 elementary, middle, and high schools in Gyeonggi province, South Korea were analyzed to evaluate the achievement levels of educational school meal programs. Results: Overall, total average score was 45.7 out of 100, with significant differences among schools (p = 0.005). Elementary schools (51.9) showed a higher average score than middle (41.5) and high schools (37.1). The score for the category of regular nutrition and dietary education was the lowest (5.7 out of 33.7). In addition, school meal environment (5 out of 10), educational activities through school meal time (9.2 out of 19), and extra-curricular experiential activities (3.5 out of 10) also showed inadequate levels. Conclusion: The results show that the overall level of educational school meal programs is not adequate and needs to be improved, especially at middle and high schools. Government support polices need to be implemented to encourage educational activities related to school meal programs.

• Nutrition Research and Practice
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• v.3 no.4
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• pp.295-299
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• 2009

The purpose of this study was to compare student's satisfaction with school food service environment to improve the quality of middle school meal service. A survey was conducted of 680 students (boys 246, girls 433) from 6 middle schools providing school meals from October to November 2007. The questionnaires were directly distributed to the subjects for comparison of satisfaction of school meals depending on the eating place. As for the quantity of food, classroom group (3.40) expressed significantly higher satisfaction than cafeteria group (3.16, P < 0.01), but as for the satisfaction on hygiene, classroom group (2.76) showed significantly lower satisfaction than cafeteria group (3.03, P < 0.01). About the satisfaction of school meal environment, classroom group showed more satisfaction on distribution time, eating place, eating atmosphere (P < 0.001). The classroom group showed higher satisfaction than cafeteria group in cases of quantity, diversity of types of soup, dessert, and the cost of school meal. To improve eating place and hygiene of school meal, sufficient cafeteria space and pleasant environment is needed to be established.

• Journal of Korean Home Economics Education Association
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• v.34 no.4
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• pp.19-41
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• 2022

This study aims to confirm the effect of the 'Meal and Cooking for Single-Person Households' education program on improving the dietary management competency of high school students. In order to achieve this research purpose, 'Meal and Cooking for Single-Person Households' education program was developed, implemented, and evaluated based on the ADDIE instructional design model. The results of this study are as follows. First, an analysis was conducted on literature and prior research related to the dietary life of single-person households and dietary education programs of the home economics subject. Based on this, the theoretical background for the 'Meal and Cooking for Single-Person Households' education program was established. Then, teaching-learning process plan and student workbooks for a total of 16 unit classes were developed. The expert validity of the program was verified by 6 experts who are current high school home economics teachers and have experience in conducting research related to dietary education programs. As a result, the average of all items was 4.89 (out of 5 points) and the CVI was 0.98, securing very excellent content validity. Second, the researcher directly implemented 'Meal and Cooking for Single-Person Households' education program for 100 students in Y high school located in Sejong city. Considering the school's situation, the 16th session of teaching-learning process plan was shortened to 6th sessions while all the core topics. A survey was conducted on students who participated in the program and the pre- and post- results were analyzed. As a result of the survey analysis, the 'Meal and Cooking for Single-Person Households' education program had a positive effect on improving the dietary management competency of high school students. This study is meaningful in that it has implications for the development of a new subject in home economics in preparation for the high school credit system and improving dietary management competency in accordance with social changes in the era of single-person households, and the 'Meal and Cooking for Single-Person Households' education program developed in this study can be used as a mini-subject in the 2022 revised curriculum.