• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.597-606
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• 2007

The purpose of this study was to investigate the satisfaction with school foodservice programs by foodservice operation type in middle school and high school students in the Geumsan-Gun area. A total of 530 subjects(250 middle school and 280 high school students) from the Geumsan-Gun area participated from March 15 to March 23, 2004. Questionnaires were used to study dietary habits, activity levels, and current health conditions. The results of the study are summarized as follows. Based on the body mass index(BMI) scores of the students, the high school male BMI scores were significantly different(5%), and they were underweight for their height. The students were primarily dissatisfied with times for meals for school foodservice under direct management and with the quantity of meal for school foodservice under contract. Compared to the middle school female students, the male high school students were dissatisfied with the time for meals and quantity of food. Generally, the students were satisfied with dessert items the most. The food most often wasted was soup. The middle and high school students preferred food services to those under contract.

• Journal of Nutrition and Health
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• v.45 no.3
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• pp.274-282
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• 2012

The objective of this study was to examine job performance and importance, and job satisfaction of school foodservice dietitians nutrition teacher in Jeonnam and Gwangju area according to the school types (elementary school, middle school, high school). A total of 646 questionnaires were distributed, 244 questionnaires were analyzed using SPSS 12.0 for a descriptive analysis, t-test and ANOVA. There were significant differences between the school dietitians' nutrition teachers' job performance and importance in all areas of the job analysis for all school types. In the foodservice management/evaluation and nutrition education area, elementary and middle school foodservice dietitian nutrition teacher showed a significantly higher performance, compared to that of high school dietitian nutrition teacher. Nutrition education was recognized by elementary and middle school dietitian nutrition teacher to be more significantly important than that of high school dietitian nutrition teacher. Elementary school foodservice dietitian nutrition teacher was most satisfied with their job condition. Dietitian working in middle school was least satisfied with the salary and compensation. These results suggest that appropriate curriculum should be structured according to foodservice dietitian nutrition teacher of the school type for improving the work efficiency. In order to increase the job satisfaction, the employment status of school dietitian should be guaranteed by the government and school officials, especially in the middle and high schools.

• Journal of the Korean Dietetic Association
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• v.11 no.4
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• pp.405-417
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• 2005

The purpose of this study was to evaluate students' satisfaction with foodservice of middle school by region in Gangwon province. Students’ satisfaction concerning foodservice quality characteristics was surveyed by using importance performance analysis(IPA) technique in middle school foodsevice operations. Middle school students from four cities(Gangnung, Sokcho, Wonju, Chuncheon) were surveyed by self-developed questionnaire. Total of 1,025 questionnaires(female 521 and male 504 respectively) were analyzed using SAS program. The results of this study are summarized as follows: 1.The performance level of foodservice quality attributes was significantly different according to region. 2.The attribute of the highest performance level was taste of food. The attributes of the lower performance level were waiting time of meal service and treatment about complaints. The attributes of the higher importance level were hygiene of food and dining room and hygiene of spoon and cup and drinking water table. 3.Satisfied quality attributes identified were taste of food and variety of menu. Dissatisfied quality attribute identified was treatment about complaints. 4.The satisfaction of middle school lunch service was lower than their elementary school period. 5.The satisfied quality attributes of middle school foodservice were portion size, facility of dining room, hygiene of food, variety of menu compared with their elementary school period.

• Journal of the Korean Dietetic Association
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• v.17 no.2
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• pp.118-129
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• 2011

The purpose of this study was to investigate perceptions of Korean foods and school foodservice satisfaction levels among middle school students as provided by a Korean menu-focused school foodservice. The study subjects included middle school freshmen attending a school providing Korean menus and their parents. A survey questionnaire was administered to obtain information on general characteristics, perceptions of traditional Korean foods, and degrees of satisfaction toward school foodservice. The student subjects had significantly lower interest and preference for traditional Korean foods and less positive perceptions of traditional Korean foods than the parent subjects. In regard to degrees of satisfaction for school foodservice, the students evaluated the current Korean menu-focused foodservice significantly higher than the previous foodservice provided to them during their elementary school days. The parent subjects' also generally reported very high satisfaction levels of the foodservice. The current study findings suggest there are positive effects of Korean-style school foodservice and support its further expansion to other schools. It is recommended that dietary education on the excellence of traditional Korean foods should accompany the provision of Korean-style foodservices in order to better guide adolescents' recognition of the matter.

• Journal of Nutrition and Health
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• v.45 no.2
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• pp.181-191
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• 2012

The purpose of this study was to investigate parent's perception of a middle school foodservice in Masan city, Korea that uses environmentally friendly agricultural products (EFAP). From May 29, 2009 to July 11, 2009, questionnaires were distributed to 350 parents of middle schools located in Masan city. A total of 295 responded and 276 (response rate, 78.9%) were used for the final analysis after excluding improperly completed questionnaires. First, 47.8% of the parents responded that they had participated in the school foodservice operation (receiving food, attending foodservice-related events, working as a meal service aid, evaluating suppliers). Receiving food (53.7%) accounted for the greatest proportion in the participating area. Second, most subjects (83.0%) responded that they were aware of the use of EFAP. Additionally, 96.4% of the subject approved expanding the use of EFAP for all items. Third, their degree of interest in the school foodservice was 3.86, and satisfaction with the school foodservice was 3.94 based on a 5-point Likert scale. The overall satisfaction on the quality of EFAP used in the school foodservice was 3.68 based on a 5-point Likert scale. Fourth, awareness that the school used EFAP in the foodservice by the parents who participated in school foodservice operations was higher than that of parents who did not participate. Satisfaction (4.10) with the school foodservice by parents who participated in school foodservice operations was significantly higher than that (3.79) of parents who did not participate (p < 0.001). In conclusion, parent's participation in school foodservice operations should increase to improve the quality of the school foodservice and improve communication between parents and the school.

• Journal of the Korean Dietetic Association
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• v.15 no.2
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• pp.113-127
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• 2009

This study was conducted to evaluate the sanitary performance and education of middle and high school foodservice employees in Seoul, South Korea in order to ensure the foodservice safety and identify why some employees cannot apply learned knowledge in real work situations. Subjects consisted of 217 school foodservice employees who attended a regular sanitary education program under the auspices of the Seoul Gangdong and Gangseo district offices. The sanitary performance was assessed with 5 dimensions (personal hygiene, ingredient control, process control, safety management and sanitary education), and was self-evaluated using a Likert 5 point scale. The data were analyzed using the SPSSWIN Version 12.0 package. The main results of the study showed that according to the general characteristics of middle and high school foodservice employees, 98.2% of respondents were women, and 64.1% of them aged 40-49. A total mean score of 5 items of sanitary performance for middle and high school employees was 4.74. Ingredient control field score was 4.83, process control 4.80 and personal hygiene 4.74. In contrast, the sanitary education field score was 4.56, significantly lower than the total mean score. Safety management field score was 4.71. Verbal education was the main method performed as a sanitary education in schools.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.579-585
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• 2002

A survey on the school foodservice was conducted from 693 middle school students to examine their degree of satisfaction on foodservice with the object to enhance the quality of school foodservice in Gwangiu and Chonnam area. The degree of satisfaction with school foodservice ranked high in taste, temperature and service categories. There were notable differences in the satisfaction level by the gender of the students. Male students ranked higher than female students in taste, temperature and the sanitary condition of food containers. According to grades, first grade students ranked the highest in satisfaction of food selection, temperature, services and cafeteria. Regarding the amount of left-overs, soup and pot-stew were the greatest followed by side dishes. Reasons for leftover food were listed as being tasteless, having no appetite, or large serving size. The items of priorities on school foodservice were revealed as sanitary conditions, taste and variety in menu selection by the students.

• Korean Journal of Community Nutrition
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• v.23 no.3
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• pp.243-256
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• 2018

Objectives: We evaluated the extent to which implementation of student participation programs in serving school meals impacts student perception and satisfaction with school foodservice in middle and high school settings. Methods: Students' perception of management and satisfaction with quality attributes of school foodservice were assessed by questionnaire methods and compared by the program implementation status of student participation in serving school meals. Correlation and multiple regression analyses were performed to identify factors affecting perception and satisfaction. Results: The overall mean score for perception regarding the management of school foodservice was low (3.53 out of 10 points) and middle school students showed a higher mean score than high school students (4.10 vs. 2.94 points). In both middle and high schools, student perception was significantly higher in schools implementing the program. The average score for student satisfaction with the quality of school foodservice was 3.50 out of 5 points. Similarly, we observed a significantly higher satisfaction among middle versus high school students (3.93 vs. 3.04 points) and in schools implementing the program versus those that were not. Overall, student participation in serving school meals resulted in increases in satisfaction with school foodservice of 0.269 and 0.466 points among middle and high school students, respectively. Conclusions: Implementation of student participation in serving school meals could be used as a strategy to improve perception and satisfaction of students with their school foodservice. Establishment of guidelines of student serving participation programs encompassing different perspectives from students, dietitians and school faculties are warranted.

• Journal of the Korean Dietetic Association
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• v.20 no.2
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• pp.87-98
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• 2014

The purpose of this research was to investigate perception, necessity, and satisfaction of a free foodservice in male middle school students. This study was conducted at male middle schools with paid foodservice (PFS group, 250 students) and with free foodservice (FFS group, 250 students) in Chungnam. Average age of students in the PFS group was 13.1 while that of FFS students was 12.8 years. Exactly 88% of PFS students and 94% of FFS students responded that school foodservice is necessary, which was a significant difference (P<0.05). As the reason for participating in foodservice, about 32% of the PFS students answered the school's request while 33.6% of FFS students answered nutrition, showing a significant difference (P<0.001). Exactly 72.8% of PFS and 96.4% of FFS knew about FFS (P<0.001). More PFS students (86.4%) than FFS students (66%) answered they would not participate in foodservice if the FFS would be introduced and the quality of meal service would deteriorate. After initiation to FFS, there were significant differences in assessment of foodservice: 77.6% of PFS students answered expected that the quality of foodservice would degrade, whereas 74.4% of FFS students answered that quality would not degrade (P<0.001). Satisfaction of foodservice was 2.3 points for FFS students, which was significantly lower than the 2.5 points for PFS students (P<0.001). To sum up assessment of foodservice was positive, whereas satisfaction was not significantly different between PFS and FFS. Based on this research, households, schools, and governments should promote FFS in order to diminish financial pressure for students.

• Korean Journal of Community Nutrition
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• v.25 no.5
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• pp.386-395
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• 2020

Objectives: The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods: The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results: The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions: To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.