A Study on Foodservice Facilities, Utilities, and Physical Environment in the Chonbuk Area of Korea

전북 지역 학교급식소의 시설.설비 및 물리적 환경에 대한 연구

  • Kook, Sook-Ja (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Choi, Byung-Sook (Dept. of Housing Environmental Design, Chonbuk National University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 국숙자 (전북대학교 식품영양학과) ;
  • 최병숙 (전북대학교 주거환경학과) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Published : 2009.12.31

Abstract

The principal objective of this study was to assess the situation of foodservice facilities, utilities, and physical environment in the Chonbuk area. Self-administered questionnaires were collected from 252 nutrition teachers and school dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows: Approximately 99.2% of the subjects were women 76.6% were married, over 87% were between the ages of 30 and 40(p<0.01) and 56.8% had more than 11 years of experience(p<0.001). Among the 252 school foodservice systems evaluated, 51.6% of the schools were located in urban areas and 48.0% were in rural areas(p<0.01). Approximately 68.0% of the schools prepared meals in the conventional way, and 32.3% prepared them in the commissary way(p<0.001). The number of employees at each institution was separated into the following categories: 1 to 3(37.7%), 4 to 6(27.8%), and 7 to 9(25.4%, p<0.01). Approximately 54.0% of schools had been running a school meal service for longer than 11 years(p<0.001). However, 67.5% of those facilities had not been remodeled since the initial implementation of foodservices. Approximately 94.0% of the school foodservice facilities were located on the first floor. 72.2% among them were constructed of reinforced concrete and 16.7% were prefabricated(p<0.001). As the result of our evaluation of related physical evidence and the atmosphere of the space, the average importance grade was $4.41{\pm}0.46$, and the average performance grade was $2.78{\pm}0.67$. Most nutrition teachers and school dietitians in elementary, middle, & high schools responded that the related physical evidence and the atmosphere of the space in school foodservice facilities were important, but the satisfaction level among the nutrition teachers and school dietitians was quite low. Therefore, it's important and necessary to analyze the opinions of the stakeholders in the foodservice industry prior to the remodeling of school foodservice facilities and utilities.

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