• 한국식생활문화학회지
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• 제17권1호
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• pp.1-15
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• 2002

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

• 대한가정학회지
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• 제33권3호
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• pp.193-205
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• 1995

This study was designed to observe the degree of nutritional knowledge, eating habits and nutritional attitudes of elementary school teachers in Seoul. Two hundred seventy eight teachers were examined on questionnaire I October. 1994. The results of this study are summarized as follows. 1. 82.7% of the subjects were not experienced the nutrition education after graduated. They had information about nutrition through the newspaper and magazine and only 26.4% of the subjects reflected in their daily lives the nutrition information. 2. More than 65% of the subjects took a regular meal and above 90% of the subjects took korean food style as breakfast and dinner and 71.5% of the subjects ate mixed food such as barley or bean. 3. 693% of the subjects pointed out the problem of meal pattern such as overeating, too salty and hot, and irregular meal time. 4. The average score of their nutritional knowledge was 21.88(the highest mark was 30.00) and related to the sex, age, monthly total income, the length of career in school lunch program. 5. The average score of their eating habits was 8.65(the highest mark was 16.00) and related to the sex, the number of family, monthly total income, the length of career in school lunch program. 6. The average score of their attitude toward the nutrition was 26.83(the highest mark was 45.00) and related to the only age. 7. Nutritional knowledge had positive correlation with their eating habits and nutritional attitude. Eating habits had positive correlation with nutritional attitudes, too. In this study, the subjects was poor in nutritional knowledge, attitude and eating habits. It is necessary to develop the nutrition education program to make us recognize the importance of nutrition and health.

• Journal of Nutrition and Health
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• 제30권10호
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• pp.1244-1257
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• 1997

The goals of the School Lunch Program(SLP) are to provide school children with approximately one -third of their daily nutrition requirements at a reasonable price, to foster good food habits, and to contribute to a better understanding of nutrition. In order to provide guidelines and appropriate nutritional information for SLP planning, and to identify inexpensive sources of each nutrient, representative SLP menus were analyzed for nutrient density using the Index of Nutritional Quality(INQ) and for nutrient cost. Recipes and prices of 776 meals were collected from 10 SLP primary schools in Seoul and Kyunggi province in Korea during 1995. From 4829 menu items in 776 meals, the 100 most frequently used menus were selected as representative SLP menus. From these 100 menus, eleven categories of menu were identified according to cooking methods and ingredients. Selected menus were placed into these 11 groups, with 3 to 5 menus in each except the milk group which contained only milk. The mean nutrient content, INQs, and nutrient-cost ratios were calculated for each menu and menu group. Among the 100 representative SLP menus, 'Jiajang-rice' contained the highest energy per serving portion. 'Grilled pollack ' was the highest in protein, 'Seasoned spinach ' in vitamin A, 'Spagehetti' in vitamin B1 , niacin and iron, 'Kongjorim'(hard-boiled bean with sauce) in vitamin B2 , strawberry in vitamin C, and 'fish stew ' and milk in calcium. Among the 11 menu groups, the 'One-dish' group was found to be the highest in energy , protein, vitamin A, B$_1$ and iron. The milk group was a good source of vitamin B$_2$ and calcium . The meat side dish group (panbroiled, fried or steamed )was the most suitable for providing niacin. The fruit group provided the highest level of vitamin c per portion. The nutrient densities(INQs) were found in the soup group (protein), Kimchi group(vitamin A), fruit group(vitamin B$_1$ and C), milk group(vitamin B$_2$ and calcium), stew group(niacin )and vegetable side dish group(energy, protein, vitamin B$_1$ and niacin) , vegetable side dish group(vitamin A), milk group(vitamin B$_2$ and calcium) , fruit and Kimchi groups(vitamin C), and stew group(iron). This information should be useful for school dietitians in planning most nutritious SLP menus with limited budgets. It could also be used for basic guidelines in nutrition education, and for future improvement of the SLP in Korea.

• 한국가정과교육학회지
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• 제11권2호
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• pp.39-50
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• 1999

The aim of this study is to identify needed consumer education changes through the analysis of the consumer education in elementary schools. The findings of this study are：1. The current situation of elementary school consumer education was examined through analysis of the curricula of elementary schools. 2. Teacher attitudes and perceptions toward elementary school consumer education were also examined. Although the elementary school teachers clearly understood the importance of consumer education, the problem is that a training workshop or program has not been provided for them. This deficiency needs to be addressed quickly. 3. The third part of the study consisted of an analysis of the curriculum of the 11 Teacher’s Colleges in Korea. This partof study revealed that consumer education was not systematically addressed at Teacher’s Colleges. This finding suggests that it is important to have an included with other opening lecture on consumer education, cultural subject. The content of the consumer education must be positively emphasized and applied systematically.

• 한국식품조리과학회지
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• 제20권1호
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• pp.63-75
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• 2004

This study was conducted to establish the hygiene standards for chicken entrees (deep-fried breast chicken, chicken and potato in red pepper paste and smothered chicken) served with in 3 different elementary school lunch programs during 2002. The study evaluated the layout characteristics of the food facilities, and determined the physical and microbiological hazards for the production of chicken entrees based on the HACCP(Hazard Analysis Critical Control Point) system. The kitchen layouts needed to be remodeled for the separation of soiled and clean work areas. The pH values for all items were over 6.0, which require careful attention. The microbial assessments of 3 chicken items revealed that the TPC, coliforms and Staphylococcus aureus were within normal ranges, but Salmonella was found at several stages in the production of all products, with the exception of smothered chicken. The bacterial counts of the kitchen utensils and cooks' hands exceeded acceptable limits, and workers' sanitary practices were poor in terms of sanitary handling and holding of foods and utensils. The CCPs determined related to the steps of receiving, cooking and breaking of egg shells. From our findings, it is recommended that chicken entrees should be prepared and served very carefully, as salmonella was detected at several stages during meal production, and the aim of the HACCP system is to secure against food-borne illnesses due to reckless school food service operations.

• 동아시아식생활학회지
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• 제10권2호
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• pp.116-128
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• 2000

본 연구에서는 경상북도 의성군 농촌지역의 급식 중학생과 비급식 중학생의 체위 및 체조성과 영양소 섭취실태를 평가하기 위하여. 남녀 학생 340명을 대상으로 키와 몸무게, 체지방, 삼두근(triceps)의 피하지방 두께를 측정하였고, 식사 기록법(food record method)을 이용한 식품섭취 기록지를 배부하여 영양소 섭취량을 분석하였다. 본 연구의 결과는 다음과 같다. 1. 체위 및 체조성을 살펴보면, 신장 및 체중은 남학생의 경우 급식교가 160.8cm, 50.4kg, 비 급식교가 158.4cm, 48.4kg이고, 여학생의 경우 급식교가 155.8cm, 47.2kg이고, 비 급식교가 156.0cm, 49.7kg이었다. 체지방율은 남학생의 경우 급식교가 18.6%, 비 급식교가 18.9%로 비슷했으나, 여학생의 경우 급식교가 25.0%, 비 급식교가 27.5%로 비 급식교가 유의적으로 높았다(p＜0.001). 2. 1일 평균 열량 섭취량은 남학생은 급식교가 2123kca1(88.5%)이고. 비 급식교는 1857kca1(77.4 여학생은 급식교가 1913kca1(95.7%), 비 급식교가 1814kca1(90.7%)로, 비급식교 학생이 급식교 학생에 비해 유의적으로 낮게 나타났다(p＜0.001). 단백질 섭취량은 남학생은 급식교가 70g(100%), 비급식교가 59g(84.3%)이었고, 여학생은 급식교가 62g(95.4%), 비급식교가 54g(83.1%)으로 급식교는 권장량에 근접하나 비급식교는 낮은 섭취량을 보였다. 탄수화물 섭취량은 비급식교 남학생의 섭취량(304g)이 급식교(342g)에 비해 유의적으로 낮게 나타났다(p＜0.001). 열량 영양소인 탄수화물: 지방: 단백질의 구성 비율은 급식교는 남학생이 64: 22: 14. 여학생이 63: 24: 13이고, 비급식교는 남학생이 66: 21: 13. 여학생이 65: 23: 12였다. 3. 무기질, 비타민 섭취량을 보면 남녀 모두 급식교학생이 칼슘, 인, 철, 아연, 비타민 A, 비타민 E, 아스코르브산. 티아민, 리보플라빈, 니아신, 비타민 B$_{6}$에서 비급식교 학생보다 유의적으로 높게 나타났으며(p＜0.001), 급식 유무에 관계없이 권장량에 미달되는 것은 칼슘, 철, 아연, 비타민 B$_{6}$이며, 특히 비급식교는 칼슘, 철, 아연, 비타민 A, 아스코르브산, 리보플라빈. 니아신, 비타민 B$_{6}$의 섭취량이 상당히 미달되었다. 4. 열량 및 열량 영양소의 끼니별 섭취 비율은 급식교 학생은 아침 19.1%: 점심 39.8%: 저녁 32.4% 간식 8.7%이고, 탄수화물, 단백질, 지방도 점심에서 섭취하는 비율이 유의하게 높았다(p＜0.001), 비급식교 학생은 아침 17.5%: 점심 32.0%. 저녁 34.8%: 간식 15.7%로 저녁에 섭취하는 비율이 높았다. 5. 지방 섭취량 분석에서 P/M/S 비율은 급식교는 남학생이 1.l1/0.93/1이고, 여학생이 1.25/0.97/1로 우리나라 사람에게 적합한 1-1.5/1-1.5/1과 유사하여 질적인 측면에서 우수했으며, 비급식교는 남학생이 0.97/0.93/1, 여학생이 0.86/0.87/1로 P/M/S의 균형이 잘 이루어지지 못하여 질적인 측면에서 문제점이 제기되었다. 6. 열량 섭취량과 체위, 체조성과의 상관관계에서, 열량 섭취량은 제지방량, 키, 체중과 높은 정의 상관관계를 나타냈으며(p＜0.001), 체지방율은 삼두근(triceps) 피하지방 두께, 체중과 유의적인 상관관계(p＜0.001)를 나타냈다. 이상의 조사 결과에서 볼 때, 조사 대상이 일부 농촌지역에 국한되었다는 제한점은 있으나 급식교 남학생의 신장 및 체중이 비급식교 남학생보다 다소 높았고, 영양소 섭취량이 전반적으로 비급식교에 비해 질적, 양적으로 유의하게 높게 나타났다. 그러나 급식교에서도 영양소 섭취량이 권장량에 미달되는 경우가 많은데, 이는 단순히 점심 한끼만 제공되는 학교급식만으로는 필요한 영양소를 섭취하는데 한계가 있다. 음식을 만드는 사람이 주부인 만큼 가정과 연계하여 영양지도가 뒤따라야 하며, 학교에서는 관련 교과시간에 학생들에게 체계적인 영양교육이 병행되어야 급식의 효과가 높아질 수 있을 것이다. 따라서 중학교에서 급식실시가 확대되고 있는 시점에서 양적 확대와 더불어 질적 개선 및 지속적인 효과를 얻기 위해 점심 식사의 제공뿐만 아니라 올바른 식품선택 및 식습관 형성을 위한 체계적인 영양교육의 필요성이 강조된다.

• 한국학교보건학회지
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• 제1권2호
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• pp.86-117
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• 1988

The purpose of school lunch service programs (SLPs) is to provide school children with nutritious meals each day, to assist them in improving their mental and physical development, to make them understand the basic knowledge needed for healthy daily living throughout their lives with sound nutritional habits, and further, to enhance the national health status as well as the individual. The major purpose of this study is to describe the history and current status and promotional plans in Korea's SLSPs to improve the nation's health status. The major findings of this study are as follow: 1) The progression of the SLSPs can be devided into four major periods: Relief (1953-1972), Self-supportive (1973-1977), System-establishment (1973-1983), System-development(1984- ). 2) As result of the implementation of SLSPs in Korea, many positive effects have been found in school education, notably in the field of physical growth, social development and personality cultivation. 3) This study deals with a more detailed assessment with regard to the effects of the program on school education activities and the improvement of nutritional habits in the family. Although it is limited and not yet complete, the program implementation has contributed to the improvement in children's food-intake habits, understanding of food, and manners, and increased sanitary consciousness. It has also affected of parent's concerns and attitudes towards the improvement of daily meals as well as national eating patterns, and eventually provided motivation for increased farm production of nutritious food stuffs and reasonable food consumption. 4) The SLSPs does have its stare of problem such as an unsatisfactory budget, lack of understanding of the program by school personnel and parents. However, there is no doubt that the SLSPs should be carried out effectively for better health, and especially for the growth and development of the children. Finally, the problems and promotive Plans of the SLSPs can be approached by aspects of the administrative, financial and operational systems. These system have to coordinate with relevant authorities to expand participation in the program for the successful implementation of the SLSPs. The eventual objective this study is to propose ways and means for mobilizing every available element in the effort to attain the goals of educating and training healthy and competent personnel manpower, stabilizing the demand and supply of food and the ensuring adequate coordination of national food production and consumption.

• 한국학교ㆍ지역보건교육학회지
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• 제14권3호
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• pp.27-40
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• 2013

Objectives: This study was conducted at a request for cooperation through an analysis of the effect of toothbrushing facilities at a public health center in Seongdong-gu. Also, with the aim of furnishing basic data to the proposal of a program for improving the ability of school aged children in managing oral cavities and developing a correct toothbrushing habit, the study conducted an investigation of how toothbrushing facilities affect change in the oral environment management ability and behavior of oral health care. Methods: From among elementary schools located in Seongdong-gu, Seoul the study selected A Elementary School where toothbrushing facilities were established and have been operated since 2008, B Elementary School in an adjacent region within the jurisdiction of Seongdong-gu where the demographic environment was similar among schools where toothbrushing facilities were newly established in 2012, and C Elementary School without toothbrushing facilities. Then the study was aimed at first grade students of the schools and an investigation was carried out from April to December 2012. Through a dental checkup, the study evaluated the teeth and periodontal health conditions, and a test of the oral environment management ability was undertaken three times. Regarding change of oral health care behavior, the study carried out a self-recording survey. Results: 1. Concerning decayed and filled tooth(dft) and decayed and filled surface (dfs), A Elementary School where toothbrushing facilities have been established and operated from the past showed a relatively lower decayed, missing, and filled teeth index than B Elementary School where toothbrushing facilities were established in 2012 or C Elementary School without toothbrushing facilities; however, there was no significant difference (p>0.05). For CPI, there was no significant difference by school; however, in looking into the difference between boy students and girl students, Code (0) was discovered higher in boy students whereas Code (1) was shown higher in girl students. 2. In the PHP index test in accordance with the existence of toothbrushing facilities before the installation of toothbrushing facilities, for A Elementary School where toothbrushing facilities have been established and operated from the past, the school recorded 4.28 points whereas B Elementary School where the facilities were established in 2012 recorded 3.51 points. Meanwhile C Elementary School without the facilities posted 4.30 points. Therefore there was a statistically significant difference according to the existence of toothbrushing facilities (p<0.05). 3. In a comparison of teeth health care behavior according to the existence of toothbrushing facilities, the number of answers that the respondent did not brush their teeth after lunch over the past one week was higher in B Elementary School and C Elementary School where there were no toothbrushing facilities. Regarding the average number of brushing after lunch for one week, it was discovered higher in A Elementary School (p<0.01). 4. In change of teeth health care behavior before and after the establishment of toothbrushing facilities, the case of answering that the respondents did not brush their teeth after lunch for one week increased more after establishment than before establishment. Also the average number of teeth brushings after lunch for one week decreased further after the establishment of toothbrushing facilities; however, it did not show a significant difference (p>0.05). One of the reasons that they do not brush their teeth, "the lack of a place", decreased significantly after establishment than before establishment (p<0.05), whereas the answer, "because their friends do not brush their tooth" increased greatly after establishment than before establishment; however, there was no significant difference (p>0.05). 5. In the comparison of the degree of knowledge about dental health according to the existence of toothbrushing facilities, the degree of knowledge about dental health was shown significantly higher in A Elementary School with toothbrushing facilities than in B Elementary School and C Elementary School where there were no toothbrushing facilities (p<0.01). Conclusions: Given the above results, it is difficult to attract change in behavior only with an environmental improvement; therefore, it is deemed necessary to develop an educational program that will help children to make a habit of oral health care not only through a school but also through a related policy and financial support of government organizations as well as the construction of the basis of a systematic and consistent cooperative system with relevant organizations.

• 치위생과학회지
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• 제13권3호
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• pp.271-280
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• 2013

본 연구는 서울특별시 성동구에서 치아건강사업의 일환으로 관내 모든 초 중 고등학교에 양치시설을 확대 설치하기 결정 한 후 2012년 양치교실을 설치한 중학교의 양치시설 효과를 분석하기 위하여 기존에 양치시설이 설치되어있는 A중학교와 2012년 양치시설이 설치된 B중학교 1학년을 대상으로 구강환경관리능력 및 치아건강관리 행태의 변화를 조사하여 다음과 같은 결과를 얻었다. 1. DMFT와 DMFS는 기존에 양치시설이 설치 운영되어 온 A중학교가 B중학교보다 더 낮게 나타났으나 유의한 차이는 보이지 않았다(p>0.05). CPI는 치아우식경험지수와 다른 결과를 보였는데 학교별로는 유의한 차이를 보이지 않았으나 여학생이 남학생에 비하여 code (0)은 높게 나타났고 code (2)는 낮게 나타났다(p<0.05). 2. 양치시설이 설치되기 전, 양치시설 유무에 따른 PHP index 검사에서는 양치시설이 있는 학교의 학생들이 구강환경관리능력이 더 좋은 것으로 나타났다(p<0.01). 양치시설 전 후에 따른 조사에서는 양치시설 설치 전보다 양치시설 설치 후에 구강환경관리능력 개선 정도가 유의하게 크게 나타났다(p<0.01). 3. 양치시설 유무에 따른 치아건강관리 행태 비교에서는 지난 1주간 점심 후 칫솔질 하지 않았다고 응답한 경우는 양치시설이 없었던 B중학교에서 더 높게 나타났고, 1주간 점심 후 칫솔질 평균횟수는 양치시설이 있는 A중학교에서 더 높게 나타났다(p<0.01). 점심 후 칫솔질을 하지 않는 이유에 대해서는 학교간의 유의한 차이를 보이지 않았으나 '장소가 부족해서' 항목은 A중학교보다 양치시설이 없는 B중학교에서 높게 나타나 차이를 보였다(p<0.01). 4. 양치시설 설치 전후 치아건강관리 행태 변화에서는 1주간 점심 후 칫솔질을 하지 않았다고 응답한 경우가 설치 전보다 설치 후에 증가하였고, 1주간 점심 후 칫솔질 평균 횟수도 양치시설 설치 후에 더 감소하였으나 유의한 차이는 보이지 않았다(p>0.05). 칫솔질을 하지 않는 이유 중 '장소가 부족해서'는 설치 전보다 설치 후에 유의하게 감소하였으나(p<0.01), '친구들이 하지 않아서'는 설치 전보다 설치 후에 크게 증가하였다(p<0.05). 구강보건지식의 개선만으로는 임상적, 행동적 의의를 가지지 않는다. 청소년들의 행동변화를 유도하여 직접 참여하기 위해서는 학교나 가정 한 단체만으로는 불가능하다. 학교뿐만 아니라 정부기관의 정책과 재정적 지원, 지역사회관련 교육기관들과 관련 단체들의 프로그램 개발과 평가에 대한 협조 등이 청소년들의 올바른 구강건강관리를 습관화 시키는 데 기여할 것이다.

• 대한지역사회영양학회지
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• 제9권5호
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• pp.636-643
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• 2004

The purpose of this study was to investigate school dietitians' perception on nutrition labelling of processed and packaged foods in the Incheon area. This study was carried out through a self-administered questionnaire and the subjects were 203 school dietitians. The results were summarized as follows. Most of the subjects checked nutrition labeling of processed and packaged foods when they purchased these foods for school lunch. However, the main reason for their checking nutrition labeling of processed and packaged foods was not for nutrition but for food safety. There were significant differences in the subjects' understanding and trust on nutrition labeling of processed and packaged foods by employment school. The scores of the subjects' satisfaction, understanding and trust on nutrition labeling of processed and packaged foods were not high. There were significant differences in the subjects' perception and concern about content information on nutrition labeling of domestic processed and packaged foods by employment school. Most of the subjects answered that it is almost necessary or very necessary to implement nutrition labelling of processed and packaged foods. Also their most preferred method of nutrition labelling was to label nutrient content. As the most important nutrient and functional component necessary for nutrition labelling, they answered energy, mineral such as calcium and iron, protein, total fat, cholesterol, vitamin, sodium and dietary fiber in order. As the major prerequisite task for the implementation of nutrition labelling, they answered formulation of nutrition labelling-related rules, and education and motivation for consumer, Therefore, it is necessary to activate the mandatory nutrition labelling of the processed and packaged foods and to prepare its consumer education program for school dietitian.