• 대한지역사회영양학회지
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• 제10권5호
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• pp.668-676
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• 2005

The purpose of this study was to determine the relationship between the students' levels of involvement in school lunch service and their satisfaction levels with the service. A survey was conducted with $5^{th}\;and\;6^{th}$ grade elementary students eating school lunches. Out of 1,680 questionnaires distributed to the students from 14 schools, 1,254 complete questionnaires $(74.6\%)$ were analyzed. The questionnaire included two 5-point multi-item scales for measuring levels of involvement in and satisfaction with school lunch service, respectively. A factor analysis grouped 20 items measuring school lunch satisfaction into three factors: 'food satisfaction', 'nutrition & sanitation satisfaction', and 'service & environment satisfaction'. As a result of multiple regression analyses controlling the influence of such variables as students' grades, gender, school location, years and places of eating school lunches, students' levels of involvement in school lunch service was proven to be positively associated with levels of school lunch satisfaction overall, as well as satisfaction levels in regard to 'food', 'nutrition & sanitation', and 'service & environment', respectively. It was suggested that efforts such as nutrition education to increase students' levels of involvement in school lunches could be a useful strategy to improve students' satisfaction with school lunch service.

• Human Ecology Research
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• 제53권4호
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• pp.425-432
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• 2015

This paper verifies the effect of the personal dietary habits on students' school lunch satisfaction and the effect of food related activities such as rural communities' experience and safe and nutrition education. Personal dietary habits (5-Likert scale), satisfaction of school lunch (5-Likert scale), and rural community experiences, are investigated. A survey from 10 middle schools in Gyeonggi-do was undertaken from September to October, 2014. Multi regression analysis and t -test are applied. This study applied factor analysis and derived three latent variables in order to know the latent variables of eating habits. Students with rural communities' experience are satisfied with school lunches more than those who have not experienced it. Further related education (such as eating habits, safe and organic food) have a positive effect on students' school lunch satisfaction. Appreciation for school lunch (p<.001) and eating breakfast (p<.01) are significant among the independent variables that included three latent variables, the taste of school lunch (p<.001), eating well all kinds of food (p <.001). The results shows that students with a balanced diet are more satisfied with school lunches. Personal eating habits and understanding food and agriculture are important factors to improve students' satisfaction about school lunch on top of the quality of food and facilities. Students with rural community experience show improved satisfaction and this experience can be a good way for students to understand food. Food related education (including farming) are recommended to raise student school lunch satisfaction.

• 대한지역사회영양학회지
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• 제15권1호
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• pp.94-107
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• 2010

The purpose of this study was to examine the interrelations among current status of nutrition education, satisfaction with school lunch, school lunch leftovers and self-rated mental or physical health in order to find out the effective method of nutrition education. For this, a questionnaire survey of 623 primary school 5th and 6th-graders in Daejeon area was carried out. The eating places were classrooms (41.1%) and restaurants (58.9%). A 59.2% of students have received nutrition education and the opportunity of receiving nutrition education was more in 5th-graders than in 6thgraders (p < 0.001). The score of nutrition knowledge was $9.4\;{\pm}\;2.8$ out of 15. When the score of nutrition knowledge was higher, the practical use of nutrition knowledge was higher (r = 0.134, p < 0.01); the score of school lunch leftovers were less (r = -0.116, p < 0.01); and the score of self-rated mental health was more positive (r = 0.198, p < 0.01). The practical use of nutrition knowledge was $2.9\;{\pm}\;1.1$ out of 5. When the practical use of nutrition knowledge was higher, satisfaction with school lunch was higher (r = 0.105, p < 0.01); school lunch leftovers were less (r = -0.103, p < 0.01); the score of self-rated positive mental health was higher (r = 0.293, p < 0.01); and the scores of self-rated negative mental health (r = -0.119, p < 0.05) and physical health (r = -0.126, p < 0.01) were lower, thus rating their health more positively. The score of satisfaction with school lunch was $3.4\;{\pm}\;1.0$ out of 5. When the satisfaction with school lunch was higher, the score of school lunch leftovers was less (r = -0.216, p < 0.01); the score of self-rated positive mental health was higher (r = 0.147, p < 0.01); and the score of self-rated negative health was lower (r = -0.121, p < 0.01). The score of school lunch leftovers was $2.9\;{\pm}\;1.4$ out of 5. When the school lunch leftovers were less, self-rated positive mental health was significantly higher (r = -0.146, p < 0.01); and the scores of self-rated negative mental health (r = 0.135, p < 0.01) and physical health (r = 0.223, p < 0.01) were significantly lower, thus presenting positive health. Therefore, in order to maintain positive health condition, it is necessary to carry out nutrition education, which is able to raise the nutrition knowledge and practical use of nutrition knowledge, school lunch satisfaction and to reduce the school lunch leftovers.

• 대한지역사회영양학회지
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• 제22권5호
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• pp.401-412
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• 2017

Objectives: The purpose of this study was to investigate the current status of parents' monitoring of school lunch programs and to examine the relationship of parents' school lunch monitoring with their level of trust in school lunch programs. Methods: During November 2016, a web survey was conducted with 1,283 parents who had participated in monitoring of school lunch programs. A total of 621 parents completed the questionnaires (48.4% response rate) and the responses from 442 parents were analyzed (34.5% analysis rate) for elementary (n=196) and middle/high school parents (n=246), respectively. Results: Both the elementary and middle/high school parents most wanted to participate in monitoring 1~2 times per month, which was less frequent than their current practice. They showed the highest experience rate in 'food sanitation' area in both the prior training and actual practice of school lunch monitoring. They most responded 'increasing trust in school lunch programs' as a merit and 'lack of parents participating in monitoring' as a problem of school lunch monitoring. The average levels of trust did not differ between elementary and middle/high school parents. Multiple regression analyses showed that elementary school parents' level of satisfaction in the monitored school lunch programs was positively associated with the parents' level of trust in general school lunch programs. Monitoring frequency and parents' age, in addition to level of satisfaction in the monitored school lunch program, were associated with level of trust in general school lunch programs among middle/high school parents. Conclusions: There was room for change in parents' school lunch monitoring programs to meet parents' needs better. Well-managed school lunch monitoring programs contributing to parents' satisfaction with school lunch programs could increase parents' level of trust in school lunch programs.

• 한국조리학회지
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• 제11권2호
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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.

• 대한영양사협회학술지
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• 제18권1호
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• pp.1-15
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• 2012

The purpose of this study was to provide fundamental data for health promotion and improvement of the dietary life in students who receive school lunch support (SLS) by comparative analysis of food service satisfaction, dietary habits, and nutrition intakes according to SLS. The subjects of this study consisted of 258 boys and 233 girls at a middle school in Incheon. The students' average age was 14.9 years, average height was 161.3 cm, and average weight was 52.0 kg. The breakfast eating frequency of the No-SLS (NSLS) group was significantly greater than that of the SLS group (P<0.05). The time spent for eating breakfast in the SLS group was significantly shorter than that of the NSLS group for boys. There was no significant difference in dietary attitudes according to SLS. For satisfaction of the quantity and diversity of the school lunch menu in girls, the SLS group had higher satisfaction than the NSLS group. The daily energy intake of the SLS group was significantly lower than that of the NSLS group in both boys and girls. The majority of daily nutrients intakes in the SLS group were also significantly lower than those in the NSLS group. In summary, the female students in the SLS group were more satisfied with school lunch service than general students. However, SLS students less frequently ate breakfast and showed lower energy and nutrient intakes. Therefore, in order to improve the nutritional status and dietary life of students who receive school lunch support, consistent nutrition management and support in schools are required.

• 대한지역사회영양학회지
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• 제15권3호
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• pp.369-378
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• 2010

School lunch programs at middle schools have increased in quantity. However, the quality of them is in fact not enough to reach the satisfactory standard, especially in the aspect of environment of school meals. It is true that there seems to be little attention to the environment. In this study, degree of satisfaction about school lunch program was surveyed for students in one middle school. Focus of survey was sanitary condition about the dining room and classroom where they have lunch. First, in order to investigate the degree of satisfaction about their dining place, questionnaire was sent out to the students at one middle school in Seoul. Questionnaire was made with reference to previous research. Second, for the study on environmental sanitation, dropping bacteria (general bacteria) is measured in three parts of dining place (entrance, serving table, dining table). Petriplate film was exposed to the responsible places for 15 minutes and then cultivated at the temperature of $32^{\circ}C$ for 48 hours before counting the number of bacteria formed. For the statistical analysis, SPSS 12.0 was used. The results of the study show that students had more satisfaction in dining room service than in classroom service. Important factors for the meal program such as "taste of food", "amount of food per student", "state of keeping warm", "appearance of food", "diversity of menu", and "kindliness of feeding staff" had more points in dining room than in classroom. For the environmental and sanitary aspect, the result of dropping bacteria (general bacteria) in dining room and classroom showed that table (5.00) and fooddistribution corner (8.67) of dining room were cleaner than those of classroom (P < 0.05). Making a good environment for school feeding will have a positive effect on the improvement of satisfaction and sanitation of school feeding. There should be expansion of dining room service for the students.

• Journal of Nutrition and Health
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• 제31권2호
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• pp.179-191
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• 1998

The satisfaction of elementary school children and their parents with the school lunch program by foodservice system was assessed by questionnaire. 787 (347 male, 417 female) 5th grade elementary school children and 761 parents participated. Foodservice systems of the schools were of 4 types : central/commissary ; satellite /commissary ; conventional/contracted ; and delivery/contracted. The most joyful mealtime for children was identified as lunch because of eating with friends. Satiety and leftovers after lunch varied according to the foodservice system. For example , there was less satiety in the contracted system and more leftovers in the delivery system than in the others, Foods tasted better in the commissary system than in the contracted one. The contacted system , especially the delivery/contracted system, was poor for keeping rice and soup hot. The children's food habits such as eating a greater variety of foods and good table manner were improved through the school munch program. Most parents well understood the main purpose of the school lunch program to be a source of education on nutrition and table manner, as well as a way in which to provide the same meals to all students and save the time & work needed to prepare home lunches. Parents claimed that hygiene, taste, good nutrition and food amount should be improved. This was especially true for hygiene in the commissary system and taste in the contracted system. Furthermore, they stressed that better taste and hygiene are the most important criteria for good school foodservice systems. In conclusion, parents wanted the school lunch program should be selected with consideration of children's preference such as by periodical food preference tests. A nutrition education program should also be provided to correct bad food habits of childrens.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.406-416
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• 1997

Teacher's satisfaction with school lunch programs run by foodservice(FS) management types were surveyed with questionnaire at 5 middle and 4 elementary schools. The 88 middle and 104 elementary school teachers who participated and schools' FS management were of 5 types : self/conventional, contracted/conventional, contracted/commissary and contracted/dosirak delivery. Most teachers knew correctly their schools' present FS management types and thoroughly understood the main reasons for needing school lunch program with proper nutrition, better taste and balanced diets in addition to the first reason its less work than preparing homelunches. Teacher's satisfactions with their present school FS were high in self/conventional and contracted/conventional and was very low in contracted/commissary and contracted/ dosirak Taste, hygiene, nutrition and dining facilities in turn were pointed out to be improved : firstly hygiene in the self and firstly taste in the contracted. Particularly dining-rooms were found to have narrow space, uncomfortable chairs and tables, unclean, and having unpleasant smells. Teachers observed that the overall students' food habits such as eating more various foods and better table manners through that school lunch programs, particularly the self-managed types were improved. Conclusively most teachers emphasized school lunch programs to be continued and preferred self-managed types and contracted/conventional types as the second best in having less work to manage, better, taste, nutrition and hygiene, less cost and better nutrition education in turn. And they thought school founders should handle the finances needed to newly establish or repair the school FD facilities, otherwise provided with the partial aid of student's parents.

• 대한지역사회영양학회지
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• 제17권4호
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• pp.479-493
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• 2012

This study was conducted to investigate quality attributes which could affect foodservice satisfaction by the year (2005, 2008, 2011) and dining area (classroom vs. dining hall) in order to find ways to improve school lunch service and foodservice satisfaction of middle school students. The numbers of those surveyed were 1,103 students in 2005, 1,917 students in 2008, and 1,921 students in 2011. Overall foodservice satisfaction was significantly increased gradually in dining hall food service: $3.29{\pm}1.21$ in 2005, $3.45{\pm}1.00$ in 2008, $3.94{\pm}0.98$ in 2011. In classroom food service, overall foodservice satisfaction was not significantly different between in 2005 ($3.09{\pm}0.97$) and in 2008 ($2.98{\pm}1.02$), but it was significantly increased in 2011 ($4.05{\pm}1.00$). Stepwise multiple regression analysis showed that overall foodservice satisfaction was most affected by the taste of food. The importance of 11 quality attributes except food sanitation and gathering feedback on school meals was significantly increased in 2011 compared with 2005. Food sanitation among 13 attributes was most important attribute in 2005 and 2011. The numbers of quality attributes affecting students' overall foodservice satisfaction were 5 to 7 by year, those attributes were almost identical with attributes which students thought importantly. Therefore, in order to increase the overall foodservice satisfaction of the school lunch service continually, it is recommended to identify the quality attributes that are important to students, and to check their levels of performance in order to overcome their differences.