• Korean Journal of Community Nutrition
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• v.21 no.1
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• pp.25-36
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• 2016

Objectives: The purpose of this study was to investigate effects of nutrition education providing school lunch by personalized daily needed food exchange units using Food Exchange System for adolescent athletes. Methods: The subjects were 60 sports high school students (educated group, 30 vs. noneducated group 30). Nutrition education was provided for 4 weeks (40 min/lesson/week). In addition, personalized school lunch was served for 4 weeks, nutrition education period. The personalized lunch were provided Food Exchange Units according to personalized daily needed energy. The lessons were '5 Major nutrients, functions and foods', 'My daily needed energy and food exchange units by Food Exchange System', 'My meal plan by food exchange units according to my daily needed energy' and 'Smart choice of healthy snacks and eating outs'. After nutrition education, we examined the differences in anthropometric characteristics, nutrition knowledge, dietary attitude and dietary intake between the educated and the non-educated group. Results: We observed improvements in lean body mass in the educated group. With regard to nutrition knowledge, there were improvements in 'Functions of vitamins', 'Functions of minerals', 'Foods of fat', 'Foods of vitamin', and 'Foods of mineral' in the educated group. In relation to dietary attitude, there were improvements in 'Taking a meal with family and friend', 'Taking a meal at ease', 'Taking a meal with kimchi and vegetables', 'Taking a meal with three kinds of side dishes', 'Priority of choosing snacks' and 'Type of snacks' in the educated group. With regard to dietary intakes according to Dietary Reference Intakes for Koreans, there were improvements in intakes levels of fiber, vitamin A, vitamin C, folate, calcium, iron and zinc. The index of nutrition quality, as indicated by nutrition adequacy ratio also improved in the educated group. Conclusions: These results showed that a nutrition education program providing education lessons and personalized school lunch by food exchange units according to daily needed energy showed positive changes in nutrition knowledge, dietary attitude and dietary intake of adolescent athletes. Nutrition education program providing personalized school lunch by Food Exchange Units may improve dietary behaviors and dietary intakes of adolescents.

• Culinary science and hospitality research
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• v.11 no.2
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• pp.67-90
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• 2005

In this study, to improve the quality of school lunch in local colleges, we conducted a survey on students who attend 2 year colleges in Jeju region. With its own unique regional characteristics and the change of its school lunch program from direct management to consignment, there were some questions about how each factor in school lunch program affects on students' satisfaction with it and we tried to present helpful data to improve school lunch programs in each region. The survey took place from May 5 to May 10, 2005 covering the colleges only in Jeju region. There were 200 sets of questionnaires issued and distributed to the students who are currently using school lunch programs. Only 168 sets were retrieved and processed statistically. 2 sets out of 168 questionnaires had to be thrown away because there were wrong entries of some questions, which made overall retrieving rate 83%. In this study, SPSS 10.0 , one of the statistical package programs, was used as an analyzing tool to make Frequency Analysis. To verify credibility, Cronbach's Alpha Element Analysis was done and T-test and ANOVA was also made. After Recurrence Analysis for elements of satisfaction regarding main factors that is considered to be important to customers, we found that importance of following factors: appearance of food, incongruity between main and side dishes, availability of seasonal food, availability of preferred menu, absence of food stock, waiting time, accessibility of food counters, space between chairs, presentation of a menu, food tray's shape, and color of food trays. The importance of those showed high but satisfaction with the same factors was low. So the primary improvement on these factors should be made to increase satisfaction. Finally we concluded that in large extent, importance of each factor definitely affects on students' satisfaction.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.57-70
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• 2003

The purpose of this survey was to investigate the status of dietitians' nutrition management in school lunch program. Questionaries were distributed to 233 dietitians of elementary schools and 10 dietitians of high schools in Seoul and Incheon provinces. The statistical analysis of data was completed using SPSS program. The results were summarized as follows : 78.4% of Seoul and 48.6% of Incheon among the whole students were served their meals in the classrooms. 70.0% of dietitians were 30-39 years old and 31.4% had a career less 5-7 years old. The standardized recipe was used in 71.6% of total schools but not effectively in both provinces. The students' nutrition and preferences were the very first to be considered in menu planning in both provinces. The nutrient value of meals was evaluated by the dietitians in most schools. Nutrition surveys of the meals which students are eating at home were surveyed in 27.3% of Seoul and 53.2% of Incheon. Students' preferences were studied regularly in 65.4% of Seoul and 78.9% of Incheon, and students evaluations of meals were carried out by the school lunch program in 74.6% of Seoul, and 68.8% of Incheon. In 49.6% of Seoul and 53.2% of Incheon, leftover foods were measured for each meal. 38.5% of Seoul used per a week and 48.6% of Incheon used per 2-3 week the processed foodstuffs. In 17.2% of Seoul and 25.2% of Incheon, nutrition education was executed by direct education, but educational methods were done mostly by letterssent to students' parents(76.9% of Seoul and 85.3% of Incheon). Evaluation studies on nutrition management, and nutrition education were hardly correlated to the dietitian's career and educational level. The number of meals served by the school lunch program have no related with the students' preferences. For improvement of nutrition management of school lunch program, it is necessary to develop new nutrition management model and nutrition education program.

• Journal of the Korean Dietetic Association
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• v.7 no.3
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• pp.227-236
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• 2001

The purpose of this survey was to investigate the status of dietitians' food service management in the elementary school lunch program. 386 dietitians in Kyungsangnamdo and Ulsan that participated in this survey, 350 dietitians were selected for analysis. The main results of this study are as follows. The most important item they consider was nutrition(42.5%), preferences(37.8%), budget(17.0%) in the menu planning. The standardized recipe was used in 92.8% of school dietitians. It turns out that 90% of them survey the price once per month, while twice per month for the cases having much more studnets or having longer career record. 70.8% use the computer program(Lunch) which was developed at Kyungnam, its use increases as longer as they have career record. 'Error occur' 75.7%, 'not knowing how to use' 13.6%, 'familiar with manual work' 7.8%, 'no computer' 2.9%, that's why they don't use the program. Food check up was done 82.5%. Amount of food after lunch was measured 'always' 67.6%, 'often' 30.0%, 'never' 2.4% and 'mostly by eye measure' 59.3%', 'always by scale' 22.7%, 'always by eye measure' 18.8%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.294-299
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• 1986

In order to find out how nutrition education is going on the lunch feeding school, a questionaire was distributed to 541 primary schools all over the country. (from Nov.26, 1985 to Dec. 31, 1958) Through the answer sheet, it is found the following results; 1. Necessity of school lunch received most affirmative response with 97.3% of principals 59.0% of parents and 72.3% of students. 2. Importance of nutrition education at school was strongly felt with 98.1% of affirmative answers. Children's understanding about it and throughness of the education was very low with the average of 22.1% and 28.1% respectively. 3. Extracurricular nutrition education was being done at 77.8%; once or twice a month 46.8% and once or twice a week 36.3%. It was done at lunch hour at 53.9% of the schools. In 57.7% of the cases dieticians are in charge of the education. 4. Some do it by classroom teaching (45.4%), some by correspondence (30.9%) and others by V.T.R. or slides (11.8%, 8.3% respectively). 5. Most of the respondents felt that it should be done by the professional dietician.

• Journal of the Korean Dietetic Association
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• v.10 no.3
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• pp.364-374
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• 2004

This Study was carried out to investigate dietary life and recognition of diet related factors in elemantary, middle and high school students. This study was surveyed by questionnaires and data were analyzed by SPSS program. Comparative analysis was conducted according to three school student groups(elementary childrens, middle school students, high school students). The subjects were 1,886 school students(female 893, male 959) of 51 schools in nationalwide region. The Distribution of subjects was elementary school childrens 544, middle school students 661 and high school students 681. The results are summarized as follows. Only Sixty percent of the subjects had breakfast regularly. About one forth of the subjects had the habit of skipping breakfast or eating 2-3 times per week. Pricipal reasons of skipping breakfast were 'busy'(50.7%) and 'not delicious or poor appetite'(31.0%). Regularity of having breakfast and reasions of skipping breakfast were significant differences according to school student groups(p<0.001 respectively). About half of the subjects didn't have sufficient amounts in breakfast. Most subjects(92.1%) had lunch regularly by virtue of school lunch service. One forth of the subjects had dinner irregularly. Pricipal reasons of skipping dinner were 'not delicious'(41.7%), 'busy'(15.1%) and 'weight loss'(14.3%). Regularity of having dinner and reasons of skipping dinner were significant differences according to school student groups(p<0.01, p<0.001 respectively). The most delicious meal was dinner in 56.7% of the subjects and lunch in 37.1% of the subjects. There was significant difference in recognition of most delicious meal according to school student groups(p<0.001). Only ten percent of the subjects thought that nutrition education was not needed. Diettitian was recognized as nutrition educator in sixty percent of the subjects. Only 5 percent of the subject recognized teacher as nutrition educator. There were not significant differences in most delicious meal and nutrition educator according to operation type of school lunch service. The findings suggested continuous attention and guidance for healthy dietary life and necessity of nutrition education for both school students and their parents.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.137-147
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• 2017

This study aimed to evaluate the necessity of updating current nutritional standards for school lunch programs in Korea. The study was performed both theoretically and practically considering the present physiques and nutrient intakes of school students. Theoretically, adequacy of types of nutrients and nutrient reference values were analyzed. Specifically, the adequacy of the types of nutrients were reviewed by applying the same selection procedures used in the 2007 revision of current standards in order to evaluate the necessity of updates. The nutrient reference values were compared with those in the U.S., Japan, and Taiwan in terms of setting year, basic data, and setting method. Practically, a focus group interview with six school nutrition teachers was conducted to investigate any operational difficulties in applying the current standards to school foodservices in Bucheon on October 1, 2015. As a result, nine types of nutrients were decided, which excluded protein and thiamin from the current ones. The nutrient reference values needed updating toward more adequate levels by reflecting more various and recent basic data considering daily nutrient intakes and the actual percentages of intakes from lunches of school students. The results showed that school nutrition teachers found it difficult to apply the current standards to school foodservices, especially as school level increased from elementary through middle to high schools mainly due to protein and calcium. Overall, the study results imply that the current nutritional standards for school lunch programs in Korea need updating to reflect the current physiques and actual nutrient intakes of school students.

• Korean Journal of Community Nutrition
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• v.10 no.2
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• pp.163-173
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• 2005

School Lunch Program (SLP) should provide adequate and qualitative nutritional food for student's growth and proper food habit. With this fact, this study divided 524 middle school students who resided in Jeonju, Jellabukdo into two groups, SLP or non SLP according to whether they were provided SLP or not. Then this research estimate each group's nutritional knowledge, nutritional attitude, dietary behavior, balance of three meals, and health checking their clinical symptom to investigate the effects of the SLP. This research applied anthropometric data, questionnaires and food intake data using 24 hours recall method. Each group's age average was same as 14.0 years old respectively. The average score of nutritional knowledge and condition of balance of lunch were significantly higher in SLP group than those of non-SLP group, although, there were no significant differences in the scores of nutritional attitude, dietary behavior, and balance of breakfast and dinner within both groups. This research showed that SLP had positive role on nutritional knowledge and balanced lunch. However, current SLP is not sufficient to cause change the nutritional attitude and dietary behavior. To make more applicable and effective result of SLP leading nutritional attitude changes and development of appropriate dietary behavior, certain level of nutritional education to the student may be important.

• Convergence Security Journal
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• v.4 no.3
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• pp.91-99
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• 2004

Nowadays, Providing lunch for schoolchildren was carried out from elementary school to high school in order to plot sound mind and body of students and improve eating habits of people and lighten packing lunch-basket of parents. In this paper, It manage burdensome affairs of user who engaged in work of providing lunch for school children, easily and quickly. Also implement system based on cognitive science through the reuseability, simplicity of use and a design paid attention to efficiency.

• The Korean Journal of Franchise Management
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• v.14 no.1
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• pp.39-55
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• 2023

Purpose: This study is designed to grasp how consumers' beliefs about the lunch box attributes such as healthiness, diversity, price, hygiene, and package eco-friendliness affect consumers' perceived value and purchasing behavior. Research design, data, and methodology: The data were collected from 615 respondents composed of men and women aged 20 to 59 who purchased lunch box products and were sampled using the quota sampling method. An online survey was conducted. The data were analyzed using the measurement model and structural equation model assessment with SPSS 24 and SmartPLS 4.0. Results: First, healthiness, diversity, hygiene, and the price had a significant positive effect on the perceived functional value of consumers, but package eco-friendliness did not significantly affect functional value. On the other hand, healthiness, diversity, price, and package eco-friendliness were found to have a positive impact on consumers' perceived emotional value, but hygiene was found to have no significant effect on emotional value. It was found that functional and emotional values significantly positively affected repurchase intention. Conclusions: This study confirmed that consumers' belief in the product attributes of franchise lunch boxes influenced consumers' perceived value, which thus formed the attitude of consumers and showed a relationship that affects repurchase intention. At the end of this paper, the managerial implications for the franchise lunch box brand, the limitations of this study, and future research directions were presented.