• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.71-81
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• 2003

This study was carried out in order to facilitate the consumption of milk which tend to decrease in recent years and to improve the school milk program. The survey by means of prepared questionnaire was conducted to investigate a perception and satisfaction of school milk program, and milk intake at home and school with elementary, middle, and high school students. Most of the subjects thought drinking milk is important for their health but only 50.2% of them were actually drinking milk everyday. In particular, the frequency of consuming milk at home was significantly lower in students being provided with school milk program than the students without school milk program. Most of the students commonly drunk plain milk rather than flavored milk, however actually they preferred flavored milk to plain milk. The frequency of consuming milk and the degree of satisfaction for milk being served in the school milk program was lowered. The major reason of disliking milk being served in school milk program was ‘poor taste’. And to promote milk consumption in school milk program, the subjects anticipated the serving of various milk and dairy products, flavored milk and yogurt etc. Thus, it was suggested that to improve the school milk program and promote milk consumption among the students, serving various products that can satisfy their preferences and demands and the proper food guide and education on nutrition are called for.

• Journal of the Korean Dietetic Association
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• v.22 no.3
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• pp.163-178
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• 2016

This study was designed to examine the level of milk consumption and perception of the school milk programs among elementary, middle and high school students, which provides the information to improve the school milk program. Using a self-administered questionnaire survey, the data collected from 1,725 students nationwide were analyzed. The results showed that whole milk was the type of milk most frequently drunk by the students, although flavored milk and yogurt products were also highly preferred. When asked whether they wanted the school milk program or not, approximately 30% of the students in the schools presently participating in the school milk program and 50% of the students in the schools not participating the school milk program answered "yes". However, all of the respondents preferred to have a choice for the school milk program. The elementary school students showed a higher level of satisfaction with the school milk program than the middle and high school students. Especially, the level of satisfaction with the taste and flavor of the milk was the lowest among the various satisfaction items. However, the students were reported to believe that milk is highly nutritious and good for their health in the present study. Our results suggest that providing a choice of dairy products would improve the students' satisfaction with the school milk program, and that continuous education about the benefits of drinking milk would also encourage them to participate in the school milk program.

• Journal of the Korean Dietetic Association
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• v.21 no.4
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• pp.291-307
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• 2015

This study was aimed to investigate management conditions and dietitians' perception for improvement of school milk programs. Using an online sampling method, collected data from 1,723 dietitians nationwide were analyzed. The results show that 44.4% of respondents carried out the cyclic school milk program, providing various types of dairy products either weekly or monthly. Further, 80.3% of respondents answered that preference survey results were a determining factor in their choice of school milk provider, and 55.9% said that a school steering committee made the decision on relevant facts of the school milk program. For diversification of school milk type, 60.5% of respondents wanted to maintain the current system, and 39.5% answered that milk type needed to be diversified. The respondents preferred fermented milk products, functional milk, and processed milk, in order, if school milk type is diversified. To improve perception and knowledge about milk, 66.0% of respondents thought that nutrition education by a nutrition teacher would be the most effective, and parent's letters or a nutrition newsletter would be helpful. More than half of respondents (55.0%) disagreed with a merged program for school foodservice and milk.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.17-27
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• 2011

This study was conducted to investigate the consumption of milk, along with satisfaction for improvement of the school milk program in middle school. The subjects were 447 middle school students(265 male, 182 female) in the Gyeonggi area, whowere asked to fill out the questionnaire. The collected data were analyzed by a SAS package. The results showed that 53.2% of the subjects were participating in the school milk program. Regarding the frequency of milk consumption, 77.7% of students reported daily milk consumption and 65.3% of students reported they drank milk when it was available. 56.8% of the students responded that they were satisfied with the school milk program. Male students not participating in the school milk program cited the reason as "eating at home", while non-participating female students cited the reason as "tasteless". When asked whether they accepted or rejected the school milk program, male students(97.7%) and female students(97.8%) answered "it should be executed". To improve the school milk program, most of the students(72.2%) stated that "it should be selected among flavored milk(strawberry, banana, chocolate, black bean, and husked rice milk) instead of white milk". Therefore, in order to increase the intake of milk, the students should develop the habit of drinking milk to gain the attention of parents. Also, schools should attempt to help through offering proper dietary education.

• Nutritional Sciences
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• v.9 no.4
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• pp.301-309
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• 2006

For the purpose of developing Milk-based nutritional education program, this study analyzed the awareness of milk and milk nutritional knowledge of elementary/middle/high school students and set appropriate instructional goals for milk nutritional education program. According to the analysis results, 49.6% of total subjects know a little about the milk, otherwise 42.3% of total subjects don't know it Elementary school students know better than other students. Therefore, the instructional goals of nutritional education program were set as follows, that improve the level of the awareness about milk, and to increase the understanding on the knowledge about milk, and to practice proper milk intake behavior. Based on these goals established as the above, educational contents were established that would be expected in elementary, middle, and high school students after milk nutritional education. Therefore, the development of education program and the evaluation of education effects were to be performed on the basis of educational goals and contents for milk nutritional education program.

• Journal of the Korean Society of Food Culture
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• v.37 no.5
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• pp.429-437
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• 2022

This study evaluated the quality of school milk programs and analyzed the relative importance of school milk program selection attributes using conjoint analysis. The survey was conducted on students from middle and high schools in metropolitan cities that provide school milk programs. Responses were received from 414 students and the data was subjected to frequency analysis, t-test, and conjoint analysis using the SPSS Statistics Package. While evaluating white milk in the school milk program, middle school students rated 'packaging condition' (4.23) the highest, high school students rated 'nutrition' (4.64) the highest, and their evaluation of all the quality attributes was significantly different from that of middle school students (p<0.001). Overall satisfaction scores too, showed a significant difference between high school (4.46) and middle school students (4.01) (p<0.001). Processed milk & dairy products had the highest satisfaction score in the attribute of 'serving time' (4.57). The relative importance of the choice attributes of the school milk program was in the order of 'number per item' (62.260%), 'temperature' (25.708%), and 'serving method' (12.032%) for all students. The school milk program most preferred by all students and middle school students was to provide milk at a refrigerated temperature, select white milk three times a week, processed milk, fermented milk, and cheese twice a week, and provide it at the desired time.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.121-139
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• 2011

This study was performed to investigate the consumption pattern of school milk programs for elementary school students. The subjects were 518 students residing in Seoul area. The survey was conducted by using a self-administered questionnaire, and the collected data were analyzed by SAS package. Of the subjects, 88.2% of the students were provided with a school milk program, and the number of the students was higher in male students than in female ones(p<0.05). 81.8% of them drink milk every day from the school milk program. For the degree of satisfaction for milk served in the school milk program, 47.9% of the students were satisfied. An upset stomach after drinking milk and poor taste of milk were the main reasons why milk consumption decreased. Only 30.7% of the subjects perceived that they should drink milk in the school milk program. And the subjects anticipated that flavored milk and yogurt should be served to promote milk consumption in a school milk program. Therefore, a proper food guide and a dairy education program should be developed for elementary school students.

• Journal of the Korean Dietetic Association
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• v.20 no.1
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• pp.12-25
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• 2014

The calcium intake of elementary school students residing in Gyeongsangbukdo province from their school foodservice and milk program was evaluated. A total of 252 subjects (50.4% boys and 49.6% girls) were examined. A significant percentage of the total subjects (32.9%) reported skipping breakfast once or more per week, with the major reasons for skipping breakfast being a lack of time and appetite. A majority of the to-tal subjects (78.2%) participated in the school milk program. The type of milk consumed by the subjects was mainly white milk, with a milk intake mostly between one and two cups. Participants in the school milk program consumed over the recommended nutrient intake (RNI) of calcium, but non-participants consumed only 48.1% of the RNI (P<0.001). The calcium intake rate according to food cooking methods, from highest to lowest was in the order bap, twigim, jeon, jjim, and gui. Although the food intake rate of guk was low, the calcium intake rate by RNI was the highest for guk. On the other hand, the food intake rate of bap and kimchi was high, but their calcium intake rate by RNI was relatively low. These results show that non-participants in the school milk program are significantly deficient in calcium. Therefore, to improve the calcium nutrition for children, school lunch menus containing high calcium need to be developed and children should be encouraged to enter a school milk program.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.498-502
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• 2007

Today’s teenagers were significantly deficient of calcium intakes, taking on the average only 55.4 percents of the recommended. Milk was the major source of calcium intakes, and therefore the school milk program need to be readdressed to remedy this problem. However, school milk program(SMP) was said to be simply the substitute for milk at home, so that no more than a minimal effect on total milk consumption be warranted. This Study aimed to find out whether or not the school milk program was an effective measure to increase teenager’s milk consumption and explored the relation between school milk and total milk consumption for 1,079 junior and senior high school students who were surveyed by questionnaire from 15th June to 15th July in 2006. A Tobit model was used for the statistical analysis. In this model, we first regressed milk consumption on 5 variables i.e. degree of satisfaction, participation in SMP, sex, school, region. But the variable region was not significant statistically. Then we regressed on 4 variables except for region. The results showed 4 variables were all significant and the marginal effect of variable ‘participation in SMP’ was 1.3. Especially, the marginal effect 1.3 means that the students participating in the school milk program consumed 1.3cups more than the non-participants, which indicated the effectiveness of school milk program to improve the calcium deficiency program of teenagers.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.106-115
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• 2009

This study was conducted to investigate whether there is a difference in calcium intake between elementary school students who are participating in the school milk program and those who are not. The study samples consisted of 240 milk program participants and 120 non-participants in the fifth and the sixth grades at a school located in Cheong-ju. The survey questionnaire included questions related to general status, drinking milk at school, and intake of milk and dairy products at home. An FFQ (food frequency questionnaire) was composed of 30 calcium-supplying foods, which surveyed the normal intake amount at one time and the frequency per month. The average daily intake of calcium by the participants (1052.3 mg) was higher than that of the non-participants (772.5 mg) by 279.8 mg, and the major consumed food item contributing to the difference was milk. The major sources of dietary calcium were 'milk' for the participants and 'ice cream' for the non-participants. In a question asking the reasons for participation in the program, 48.8% of the participants answered 'benefits to health', and the primary reason why the nonparticipants did not drink milk at school was 'stomach pain' (55.0%). Among the participants, 80.4% said they 'are drinking milk at home', which was in contrast to only 50.8% of the non-participants. And 48.7% the participants said they drank 'more than 1 cup' of milk at home, and 47.5% of the non-participants said they drank 'less than 1 cup'.