Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

The Relationship between Food Service Satisfaction and Plate Wastes in Elementary School Students

초등학생의 학교급식 만족도와 잔식의 관계 분석

  • 홍완수 (상명대학교 외식영양학전공) ;
  • 장혜자 (연세대학교 식품영양과학연구소)
  • Published : 2003.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

The purposes of this study were to identify the attributes of food and service quality, to examine the levels of satisfaction and plate wastes leftover in school meals and to determine the relationship between student satisfaction and plate wastes. A questionnaire was administrated to 1000 elementary students. The respondents comprised of 505 boys and 494 girls. The satisfaction score with the food service quality was rated as 'average', with a score of 3.06 out of 5. The quality attributes of the food service were categorized into three aspects, which included food, service and hygiene. The satisfaction scores for the food- and hygiene-related factors were 3.20 and 3.24, respectively. However, the aspect of service was rated at 2.74, indicating a low level of satisfaction. The intake rates of soup, kimchi, fish and vegetables were lower than those of other types of foods. Two groups, a no-leftovers group and a leftovers group, were classified based on whether students ate all or left foods. The satisfaction scores for the school food service attributes between the two groups revealed that the no-leftovers group was more highly satisfied with the food service quality than the leftovers group (p＜0.001).

Keywords

References

  1. 교육인적자원부 : 학교급식 실시현황. 2003. http://www.moe.go.kr
  2. 곽동경 : 학교급식의 HACCP 제도 도입 및 위생관리 시스템 구축. 교육인적자원부 정책연구과제 보고서. 1999
  3. 임경숙 : 학교급식 영양관리모델 개발에 관한 연구. 교육인적자원부 정책연구과제 보고서. 2002
  4. 곽동경 : 학교급식 현황 및 식중독 예방대책. 학교급식에서의 식중독 예방대책 마련을 위한 세미나 자료집, 2003
  5. 김정래 : 학교급식 관리 기술 지원체제 구축에 관한 연구. 교육인적자원부 정책연구과제 보고서. 2002
  6. Meyer MK and Coklin MT : Variables affecting high school students' perceptions of school foodservice. J. of American Dietetic Association, 98(12): 1424, 1998 https://doi.org/10.1016/S0002-8223(98)00322-8
  7. Meyer MK : Top predictors of middle/junior high school students' satisfaction with school foodservice and nutrition programs. J. of American Dietetic Association, 100(1): 100, 2000 https://doi.org/10.1016/S0002-8223(00)00031-6
  8. Kim KA, Kim SJ, Jung, LH and Jeon ER : Degree of satisfaction on the school foodservice among the middle school students in Gwangju and Chonnam area. Korean J. Society of Food and Cookery Science, 18(6):579, 2002
  9. Kwak TK and Chang HJ : Assessment of main management components for successful university foodservice operations by using SERVQUAL model. Journal of the Korean Dietic Association, 3(2):123, 1997
  10. 곽동경 : 보육시설의 영유아 영양증진을 위한 중앙급식. 영양정보 모델개발. 보건복지부, 1998
  11. 보건복지부. 중.고등학생의 영양관리. 보건복지부, pp 90-91, 1997
  12. Yang IS : Enhancing the school foodservice management through national school breakfast program. Journal of the Korean Dietetic Association, 3(2):223, 1997
  13. Jang NS : Trends in breakfast consumption patterns of Korean adults. Journal of the Korean Dietetic Association. 3(2):216, 1997
  14. Park KB, Kim JS, Han JS, Heo SM and Seo BS : A comparative study on dietary habits of children in elementary school by school lunch program. Journal of the Korean Society of Dietary Culture, 11(1):23, 1996
  15. 이춘자 : 학생의 성장 발육에 따른 다양한 조리방법 연구. 1995년도 학교 급식 질 향상을 위한 심포지움 자료집, 120-146, 1995
  16. 박성숙 : 농촌 초등학교 아동의 식품기호 및 어머니와 아동의 식품 기호관계 조사. 대한 영양사회, 1993
  17. Lee YJ and Chang KJ : Preliminary study on the establishment of proper portion using consumed size and food preference of frequently served meals in the elementary school lunch program in Inchon-1. A study on food preference of frequently served meals in the elementary school. Journal of the Korean Dietetic Association 4(2):123, 1998
  18. Hong WS, Kim HJ and Ryu K : A case study on the analysis of patients' plate waste results. Journal of Korean Society of Food Science, 12(3):339, 1996