• Journal of Nutrition and Health
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• 제23권7호
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• pp.521-530
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• 1990

A nutrition survey of 133 children, 9 to 12 years old, in the Nan Hyang elementary school, which offers no school lunch program and is situated in Shinllim 7-dong of Seoul, as the location of one of the socioeconomically vulnerable groups, was undertaken in July of 1989, to investigate dietary intake. Total daily energy and nutrient intake were below the RDA's, except for intake of vitamin. A and ascorbic acid. Carbohydrate provided 69% of total energy intake ; protein accounted for 12% ; fat provided 19%. The survey found that 15% of subjects skipped a meal more than once a day. Nutrient intakes of boxed lunch prepared at home and school, lunch eaten at home were out of balance. Family environment, anthropometric data and results of biochemical tests were positively correlated with nutrient intake. The survey emphasizes the urgent need for expansion of the school lunch program.

• Journal of Nutrition and Health
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• 제31권2호
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• pp.192-205
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• 1998

The purpose of this survey was to investigate the status of dietitians' nutrition management in the elementary school lunch program. 84 elementary schools in Pusan that operated the conventional school lunch program system participated in this survey. They were grouped into schools that had started the school lunch program gofore('Previously") and after 1996("Newly"). 84.5% of dietitians were 20-29 years old and 44% of them had a career less 1 year old. 74.6% of "Previously" and 72.4% of "Newly" served their meals in the classrooms. The student's nutrition and preferences were mainly considered in menu planning in both groups. The standardized recipe was used in 90% of total schools but not effectively in both groups. The nutrient value of meals was evaluated by the dietitians in most schools. Nutrition surveys of the meals students ate at home were carried out in 27.3% of "Previously" and 13.8% of "Newly". Students preferences were studied regularly in 60% of "Previously" and 48.3% of "Newly" and students evaluations of meals served by the school lunch program in 52.7% of "Previously" and 34.5% of "Newly". In 92.7% of "Previously" and 72.4% of "Newly", nutrition education was executed but was done mostly by letterssent to students' parents(in about 95% of schools), with only 11.8% of schools educating within in their classrooms. There were few instructional media for nutrition education. The most of them used notice boards(48.0% of "Previously" and 41.6% of "Newly") . Evaluation studies on nutrition management, and nutrition education were hardly correlated to the dietitian's career and educational level. They were also not correlated to the number of meals served by the school lunch program. In conclusion, the status of the nutrition management in the elementary school lunch program was not good and schools that had started the school lunch program before ("Previously") and after 1996(Mewly") were not that different. It appears that most of the dietitians from elementary schools started the school lunch program before 1996 have followed the nutrition management method established in these schools. In order to have better management in the elementary school lunch program, we need to improve the dietitian's position and more studies in the fields fo better nutrition management and nutrition education should be done.ram, we need to improve the dietitian's position and more studies in the fields fo better nutrition management and nutrition education should be done.

• 한국농촌생활과학회지
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• 제8권1호
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• pp.15-23
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• 1997

This study was to investigate the children's understanding level of nutritional knowledge and the degree of knowledge application into the actual living not only in the with-lunch school but also in the without lunch school. Having expected their obtaining of nutritional knowledge and practical applicating, we compared the with-lunch school children's understanding level of nutritional knowledge, dietary attitude, and completeness of diet life with those of without-lunch school children. In addition to this, we surveyed healthiness, Physical condition, and BMI (Body Mass Index) and compared these factors. The results are as follows. 1. Almost all of the children were standard in physical condition, however they recognized themselves fatty than normal. Mealtime consumption(p＜0.05), BMI(p＜0.05), and diet attitude points(p＜0.001) showed significant difference in the children who regarded the themselves healthy. 2. High correlation was observed between parent's physical shape and mealtime consumption (p＜0.05), quantity of eating food (p＜0.001), children's BMI(p＜0.001) and diet attitude(p＜0.05) respectively. 3. The points of itemised nutritional knowledge test was different in accordance with the children's year grade (p＜0.05), children's understanding level of health and physical condition(p＜0.05), parent's physical shape (p＜0.05), and mother's education level(p＜0.05) respectively. The points of nutritional knowledge test in both schools showed no difference except the item of vitamin.

• 대한가정학회지
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• 제27권4호
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• pp.59-72
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• 1989

This study is carried out to investigate the actual meal pattern of liberal high school students, who usually spend most of their time outside their homes preparing for the college entrance examination. The result of which tells the urgent need of extension and improvement in the school provision system. We select a total of 611 liberal high students in the city of Incheon, both males and females, of the first, second, and the third graders. The results are as follows; Only 39.6% of the students have breakfast and 14.7% of the students answer they always skip over breakfast. At lunch time, most of, i.e. 89.9% of the students have lunch and 80.4% of them usually carry lunch with themselves. Seniors show a tendency to have lunch quite earlier than the school-stated time, which signifies that many of seniors should bring more than one lunch to school in order not to lack enough calories. 45.8% of the students among those who do not dispense with supper take supper in the form of lunch. Many other students substitute Ra-myon for rice meal at supper time. As we can induce, the students need between-meal refreshments. 48.8% answer they have a snack more often than not, and 40.2% of them say they need a snack because of hunger. 82.1% of the students usually stay at school almost for 12 hours a day, and they mostly depend on lunch for their two meals. But lunch cannot provide balanced nutrition for them because of its restricted choice of nutrutional elements. The data above make it sure that the extension of the school provision system is really demanded. 86.6% of the students answer they feel the urgency of its operation.

• 한국식생활문화학회지
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• 제10권3호
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• pp.147-154
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• 1995

This study was conducted for the purpose of practice of nutrition education and dietary intake for college students. This survey was carried out through a variety of questionnaires by the subjects which consist of 249 male and 208 female college students in Seoul area. The results obtained were summarized as follows; 1. 75% of the subjects lived in their own houses; the monthly personal expenses were $110{\sim}200$ thousand wons. The appetite of the students who answered was normal in general. The pattern of dietary life shows that they take richer food at dinner than lunch and breakfast. 2. At school, 75% of students ate at the school cafeteria. Among several main dishes, rice was the most favorite food. Most of the subjects ate their lunch between 12 and 1 o'clock, and they spend approximately 11 to 15 minutes. Most of the students did not have lunch on time. The students ate lunch irregularly, because of the class schedule and poor appetite. 3. On weekends and vacations, 56% of the students ate lunch prepared by their mother at home. The two main reasons for skipping lunch during weekends and vacations were late breakfast and poor appetite. The frequency of eating out were $3{\sim}4$ times per week, because of social life and convenience of meal. 4. The majority of college students asked for the improvement of meal quality and the choice of menu in school cafeteria.

• 대한영양사협회학술지
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• 제10권2호
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• pp.235-245
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• 2004

The Korea School Lunch Program mandates that school meals should safeguard the health and well-being of our children. School meals provide a nutritious diet that contains at least ⅓ of the daily Recommended Dietary Allowances of necessary nutrients at reasonable prices. This study was performed to assess the nutritional management of primary school meals, and to provide basic data for improvement of school meal nutritional guidelines. Three hundred and thirty six dietitians who worked at primary schools were recruited using a stratified sampling method. A survey was done by e-mail with a set of questionnaires about nutritional meal management. During school lunch planning, dietitians referred nutrition standards with priority, followed by students' food preferences and food hygiene. They considered energy as a most important nutrient during primary school lunch planning, followed by protein and calcium. Protein is usually over-served, whereas iron, vitamin A and calcium are usually under-served during primary school meal planning. For first and second grade primary students, grains, meat and vegetable side dishes seemed to be large compared to their eating capacity. Over 92% of school dietitians agreed the needs of food group standards for primary school lunch program. For making a checklist of the school lunch program, energy, protein and calcium were highly recommended, and meat.fish.egg group, vegetable.fruit group and dairy group were also highly recommended by school dietitians. Cooking method was also highly recommended. School dietitians proposed that remodeling of school kitchens and new cooking machine were the most important factors for improving school lunch system. These results suggest that food standards should be established for health-oriented nutritional management of primary school lunch programs. Nutritional checklists could include nutrient-rich foods and food groups, and items about cooking methods.

• 한국식생활문화학회지
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• 제22권2호
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• pp.225-234
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• 2007

This study was performed to investigate the preference and perception on fruits especially, focusing on apples and pears served in elementary school lunch programs. The subjects of this study were 1,106 students (504 female and 595 male students)from seven elementary schools in Seoul. The survey was conducted by using self-administered questionnaire from July 10 to July 20, 2006. Based on the frequency analysis results, 45% of respondents ate fruits every day and 42% had fruits 2-3 times per week. Approximately, 53% of respondents indicated their usual time to eat fruits was after dinner and secondly 27% had fruits between lunch and dinner. Majority of respondents chose a watermelon as the most preferred fruits and the first chosen among nine fruits (apple, pear, madarin, strawberry, cherry tomato, watermelon, grape, melon, and peach). Cherry tomato was found as the least preferred fruits by 30% of students, however cherry tomato was most frequently offered fruits in elementary school lunch menu. About 50% students were satisfied with the served fruits in their school lunch program. In addition, most students said that they would have fruits more frequently in their lunch menu. However, one fifth of students addressed that they were not satisfied with the fruits in school lunch program because of kinds of fruits, freshness of fruits, taste of fruits, and quantity of fruits. Almost 71% of students preferred apples. Seventy three percents of students preferred eating apples without peel and 78% of students ate apples as slices of apples. In addition, 61% of students indicated their preference of apple salads. Many students responded they did not eat apples and pears frequently since they do not have a chance to eat them. The implications to increase the chance to eat fruits and promote elementary children's fruits consumption were discussed.

• 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.

• 한국조리학회지
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• 제6권3호
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• pp.83-97
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• 2000

This study was conducted to investigate the improvement of primary school lunch program. For this study, status of school lunch program. opinions of students of primary school in Yong-in city were surveyed by anquettes. The results are as follows. Menus of school lunch program were contained main dishes(cooked rice with soybean, cooked barley, cooked sorghum etc.). soups(soy paste soup. soy bean curd etc.) and side dishes(fried chicken, salad, fish cuttlet etc.). Students preferred Chinese and American style food such as Zazang rice Tang su youk, fish cuttlet. Many students disliked Korean style food such as dried radish salad. stir fried mushroom, soybean stew and spinach salad. One-line food service was better than separate food service for school feeding system by opinion of students. In conclusion, present manues of school feedings were not satisfied to students. it is desirable the several type of manue rather than unique manue were served to students.

• 한국학교ㆍ지역보건교육학회지
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• 제7권
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• pp.75-85
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• 2006

This study was conducted to prepare information about foodborne disease outbreaks by year, eating place, etiological agent, area, and type of school lunch program. In the study, the reported data was reviewed, but only the data during recent five years were mainly analyzed because of data shortage.