• Korean journal of food and cookery science
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• v.28 no.2
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• pp.183-193
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• 2012

In this study, data was collected on the dietary life education at elementary schools according to the Food Education Support Act using elementary school teachers as subjects. A survey was conducted on 258 elementary school teachers at seven elementary schools located in Seoul, Gyeonggi, and Daegu, Korea from April 14-17, 2010. Most teachers reported that dietary life education was very much needed. The appropriate individuals to teach dietary life education were nutrition teachers, charge teachers, and dietary life education tutors, in that order. The most appropriate time to conduct dietary life education was during dietary life-related subject hours, dietary life education hours, food service hours, and discretionary and extracurricular activities, in that order. The most effective materials and methods used for dietary life education were projection materials and dietary life-related special lectures. Efficient dietary life education methods can be used to develop dietary life education programs. Based on these results, elementary school teachers recognize that dietary life education is very much needed and believe that it would be desirable to conduct dietary life education using nutrition teachers in cooperation with other related teachers.

• Korean Journal of Community Nutrition
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• v.1 no.3
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• pp.423-432
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• 1996

The purpose of this study was to investigate the nutrition knowledge of kindergarten teachers and their attitude toward kindergarten lunch and snack service programs. Self-administered questionnaires were completed by 293 kindergarten teachers from January to February 1995. The results were as follows : 77.8% of the kindergarten teachers were taking part in the school meal service program. Most teachers were interested in the special training in child nutrition management, however, only 34.0% of the respondents had taken the nutrition related courses. The average score of nutrition knowledge of kindergarten teachers was 15.9$\pm$2.9 out of possible 28 points. They had better knowledge on such subjects as nutritional physiology and food choices for children, but had lower scores on practical subjects as calorie and nutrient value of food, cooking and nutrition management for children. When they chose snack items for children, teachers highly considered the nutritional value of snacks. Milk, cornflakes & milk, steamed potato, boiled egg, orange, apple and gimbap were their favorite choices for children's snacks. Other factors to be considered included children's preference, convenience in food service, and price of snack.

• Journal of the Korean Dietetic Association
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• v.12 no.1
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• pp.68-81
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• 2006

The purposes of this study were to investigate the perception level about food safety of school foodservice dietitians and employees and to assess their food hygiene practice level in school foodservice operation in Chungbuk Province. A questionnaire survey of 250 dietitians and 744 employees at school food service operations was conducted and 143 and 421 respective responses were available for this study. The collected data were analyzed using SAS V8.2 for windows. The main results of this study can be summarized as follows: 98.60% of respondent school foodservice dietitians operated sanitation training programs one time or more per month. As for the reason why the program was not performed at frequent intervals, the majority of the dietitians and employees attributed it to the conventional practices. The employees' perception level of importance about sanitary training program was marked at 4.31(out of 5 scale). The employees' performance level of sanitary training program was ranked above 4.0 point(out of 5 scale) in the 26 items out of the total of 29 items. The results indicated that there was positive correlation between perception level and performance level of sanitation training program. The findings suggest that continuing sanitary education is important to ensuring food safety at school foodservice operations.

• Journal of the Korean Dietetic Association
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• v.20 no.1
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• pp.1-11
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• 2014

This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects were distributed into three groups (Elementary=116, Middle=106, High=39) and their awareness, satisfaction, cooking method, and utilization status of medicial cuisine were assessed. Regarding awareness, responders showed highest mean score of 4.57 in perceiving medical cuisines as healthy meal. The preferred cooking method includes medicinal cuisines as noodle, boiled in soy sauce, steaming, roasting, and dessert. Good taste, easy recipe, nutrition, and reasonable price were statistically significant reasons for their preference for medicinal cuisine. However, low preference of students for medicinal cuisine made it difficult to include them into school meals. Methods currently used to serve more medicinal cuisine include the application of different recipes using the same ingredients. The results of this study suggest that having dietitians with a higher preference for medicinal cuisine can serve as a strategy to increase the exposure of school students to medicinal cuisine. The development of recipes applicable to school foodservices by dieticians and the adoption of policies and education programs for medicinal cuisine by the government and associations are recommended.

• Korean Journal of Community Nutrition
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• v.29 no.2
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• pp.97-113
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• 2024

Objectives: Since the enactment of the School Nutrition Act in 1981, school lunch programs in South Korea have grown quantitatively and qualitatively with a current student participation rate of 99.8%. Nonetheless, educational materials are needed to reduce misunderstanding and ignorance about school lunch programs. This study aimed to develop 3 educational videos that help students of various ages (kindergarteners/lower-grade elementary, upper-grade elementary, and secondary school, respectively), understand the school lunch program. Methods: A scenario was created, was made, and the opinions on the scenario from experts in foodservice sectors were collected. A survey was conducted to students and parents to determine topics they wanted to know about school foodservice. The final videos were produced using this information and the expert opinions. The data were analyzed using SPSS 27.0 for Mac (IBM Corp., Armonk, NY, USA); a P-value of < 0.05 was considered significant. Results: Three videos on school foodservice were developed for various age levels of students: kindergarten/lower-grade elementary, upper-grade elementary, and secondary school. Additionally, English subtitles were included for the multicultural student population. These videos, each lasting about 7 minutes, cover topics such as nutrition, hygiene, and the cultural significance of the school lunch program. The survey results showed that parents and students wanted to know the following topics about the school lunch program: "nutritionally balanced diet" (11.9%), "purchasing safe food ingredients" (10.9%), and "healthy eating habits" (9.9%). Conclusions: The developed videos will serve as valuable educational resources on school foodservice, foster a deeper understanding of the school lunch program in parents and students, and potentially address their inquiries regarding production processes, nutrition, hygiene, cultural heritage, and health.

• Journal of the Korean Dietetic Association
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• v.17 no.2
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• pp.161-175
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• 2011

This study examined students' menu preferences as well as the job satisfaction and specific considerations concerning foodservice operation of dieticians and nutrition teachers at special schools for the disabled. Semi-structured interview questionnaires were sent to all of the 21 special schools with direct school food service in Gyeonggi-do, and 16 dieticians and nutrition teachers agreed to participate in this study. Among the various menu groups, the subjects perceived the meat group as the most preferred and the vegetable group the least preferred. They were generally satisfactory with their job and duty, and had a strong sense of belonging to the school. However, most of them answered that they needed more time for nutritional education and counseling. While most had pride and pleasure in their job, they expressed a desire to change the system to better fit with their roles as professional nutritionists. The content analysis revealed that the subjects mainly focused on safety issues in planning the food menu and were thus limited in selecting menu items. They also felt difficulty in menu planning due to various tastes and preferences, since special schools tend to consist of a wider grade range. However, most subjects reported little trouble in food distribution and food leftovers owing to practical support from teachers and parents. The necessity for education concerning table manners and obesity prevention was generally a shared opinion, and education programs for parents were also perceived as necessary to better understand the special considerations for developing proper eating habits in their child. The study findings provide useful basic data to improve the foodservice system at special schools.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.356-374
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• 1990

This paper proposes to research on the actual conditions of dietary life of some children with similar living standard. They were in the 4th and 5th grades of two elementary schools located at Tongrae-ku Pusan City and the survey period was from March to April in 1989. One part was 0 elementary school childern with school lunch and the other part was ones in K elementary school without school lunch. This survey shows the effect of nutrition education of school lunch on the intake of food and nutrient the pattern of food consumption and untrient intake and the knowledge level of nutrition and results in calling attention to the importance of school lunch and the necessity f its expanded paractice and bringing up some problems to be solved in order to excute more improved program of school lunch. As the results of analysis first the school lunch group demonstrated desirable pattern of food consumption and nutrient intake school lunch aims at by the effect of nutritional education of the scheduled school lunch program and turned out to be superior in food and nutrient intake. physical index and level of nutrient knowledte to the non school lunch group. Secondly since both groups show the lack of calcium intake it is necessary to establish a meal plan to increase calcium source and in order to improve the quality of school lunch it is desirable to plan a program considering proper amount of meal service by age and sex selection of menu based on preference research various cooking methods and and food mixing fit for standard food consitiution of school lunch.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.203-211
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• 2010

The principal objective of this study was to evaluate the perceived management performance and importance level of nutrition teachers by school administrators in the Chonbuk area. Self-administered questionnaires were collected from 142 school administrators. Statistical data analysis was completed using SPSS v. 12.0. Approximately 74.6% of the subjects were men. About 37% of subjects were principals, 33% were vice principals, and 35% were administrative directors, with over 60% aged 40~50 years(p<0.05). Among the 142 schools evaluated, 82.7% were located in urban areas and 17.3% were in rural areas. About 98% of the schools served meals in the dining room(p<0.05). Approximately 68% of the schools employed nutrition teachers and 33.4% had school dietitians(p<0.001). The result indicated that the overall importance level(4.24) was higher than the performance level(3.97)(p<0.001). In a survey of the degree of task performance by nutrition teachers, administrators regarded sanitation management was evaluated as the most important performance parameter(4.49), other management attributes as very important parameters(4.41), with nutrition counseling being much less important(2.76) and meal service being least important(3.29; except for classroom teachers). According to the title of the subjects, evaluations of administrative directors were lower than evaluations of principals and the vice principals. The results indicate that nutrition teachers should not only have meal service management as their main duty, but should also be involved in constructing a life-long health management system for students and teachers by conducting nutrition education and counseling, and should be active in the development of nutrition education programs and in the duties of sanitation management of school meals.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.277-291
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• 2012

To compare satisfaction with school meals provided by two different types of school meal services, a survey was conducted with 252 high school students (male: 138, female: 114) consisting of 133 students offered by on-site school meal service and 114 ones by transporting school meal service in Daegu. Anthropometric measurements of the study subjects showed that 68.1% of male and 41.2% of female students had normal weight while 50.0% of female and 10.1% of male students were underweight on the basis of BMIs. 'Taste' was the most important factor when eating meals followed by 'nutrition', 'hygiene' and 'preference by the students'. (of the both schools). Eating habits of the subjects were influenced mostly by family. Female students (17.5%) skipped breakfast more frequently than the male students (8.0%). The students (68.4%) offered by on-site school meal service were more satisfied with meals than those (9.2%) by transporting school meal service. Top reason for not being satisfied was 'taste' in both schools but the second reason (36.3% of the subjects) was 'quantity of food' only in the school with transporting school meal service. In satisfaction with menu, temperature, quantity and hygienic condition of foods, higher dissatisfaction was shown in the students offered by transporting school meal service. Items needed for improvement in school meals suggested by the students were 'taste of food' (25.6% vs 62.2%), 'diversity of menu items' (21.1% vs 8.4%), 'hygienic conditions' (17.3% vs 8.4%), 'quantity of food' (10.5% vs 17.6%) and 'balanced nutrition' (8.4% vs 1.7%) for on-site service and transporting one. It is concluded from these results that transporting meal service for school meals has to be changed from the present condition to improve the quality of meals and that managing and supporting programs should be developed by public institutions such as office of education.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.598-605
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• 2009

This study was investigated to examine the dietary habits and satisfaction with a school lunch program for high school boys and girls. The survey was conducted on 416 students(208 boys and 208 girls) using questionnaire. Overall, 40.1% of the respondents reported that they skip breakfast, and more girls skipped breakfast than boys(p<0.05). The major reason for skipping meal was 'no enough time'(48.3%) and duration of meal appeared the highest ratio in '10~15 minutes'(51.7%) and boys having meal with 10 minutes were significantly higher than girls(p<0.001). When asked if they have an unbalanced diet, 58.8% responded "little bit do it but it depends on food". Vegetables were the foods most absent from an unbalanced diet. Additionally, 90% of all respondents takes a snack a day, and 21.5% of the respondents reported that snacks were the most preferable meals. In terms of a satisfaction with school meals, 70.6% of the respondents reported that they were "unsatisfied". Additionally, 43.5% of the students reported that they did not finish their soup. Moreover, 57.5% of the students reported that they were dissatisfied because that food was "not tasty". Based on the results of this study, the meal habits of the students were determined by various factors including gender. To ensure that boys and girls receive the proper nutrition, development of proper eating habits through school meals, nutrition education and a guidance during meal service should be achieved.