한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제19권1호
  • /
  • Pages.38-48
  • /
  • 2004
  • /
  • 1229-1153(pISSN)
  • /
  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
권호 표지

학교급식의 위생안전성에 대한 학부모의 지식, 태도 및 행동에 관한 연구 -제1보

Studies on the Knowledge, Attitudes, and Behavior of Mothers Toward Food Hygiene and Safety of School Food-Service Programs - part 1

  • 발행 : 2004.03.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 학교급식의 위생안전성관리에 대한 학부모의 지식, 태도 및 행동 수준과 이에 미치는 요인을 알아보고자 수행되었다. 1개 도지역에서 직영급식을 실시하는 초등학교에 다니는 학생의 어머니를 무작위로 추출하였으며, 미리 개발된 설문지에 의하여 2001년 4월부터 5월 사이에 조사를 실시하였다. 설문조사는 응답자의 자기기입식으로 수행하였으며 응답자 301명의 자료를 통계적으로 분석하였다. 응답자의 점수에서 전반적으로 행동 수준(평균 2.89 점)은 지식 수준(평균 4.48점)이나 태도 수준(평균 4.34점)에 비하여 유의하게 낮았다(p〈0.05). 또 5개 범주(식품안전성관리, 종사자개인위생관리, 시설ㆍ설비ㆍ기구위생관리, 폐기물관리 및 기록유지관리)에서도 모두 그러한 경향을 보였다. 로지스틱 회귀분석 결과 응답자의 학교급식의 위생안전성관리에 대한 지식과 태도에 영향을 미치는 요인으로는 교육 수준이 비교적 많이 제시되었으나, 행동에 영향을 미치는 요인으로는 학교급식활동 참여 여부가 가장 많이 제시되었다. Pearson 상관분석 결과, 응답자의 지식과 태도 사이에 유의한 상관관계가 관찰되었다(r=0.61404, p〈0.0()1). 이러한 결과는 응답자의 지식과 태도는 양호한 수준이나 지식과 행동 및 태도와 행동 사이에는 큰 격차가 있음들 제시한다. 학부모의 학교급식의 위생안전성관리에 대한 행동 수준을 향상시키기고 또한 이러한 격차를 줄이기 위해서는 학교급식참여 프로그램을 강화 및 개발할 필요가 있다.

This study was performed to investigate knowledge, attitudes and related behavior on the food hygiene and safety management of school food-service programs among mothers and to find factors affecting their knowledge, attitudes and behavior. A self-administered questionnaire was offered to a random sample of 301 mothers who have children attending elementary schools in one region of Korea. The survey was carried out over a two-month period (April-May,2001). They had lower behavior scores compared to the scores of knowledge and attitudes (p〈0.05). The micro levels of the knowledge, attitudes and behavior scores also showed the same tendency. Logistic regression analysis showed that mothers' education level affected their knowledge and attitudes, while the participating activity in school food-service programs affected their behavior the most frequently. Pearson's correlation analysis confirmed that the knowledge and attitude scores were significantly correlated (r=0.61404, p〈0.001). The results indicate that the knowledge and attitude levels of mothers regarding the food hygiene and safety of school food-service programs were good, however, their behavior levels were not satisfactory. The findings highlight the importance of participating programs in school food-service programs to close gaps between the behavior and knowledge or attitudes of mothers and to improve their behavior levels.

키워드

참고문헌

  1. Youn, S, and Sneed, J.: Implementation of HACCP and prerequisite programs in school foodservice. J. Am. Diet. Assoc., 103, 55-60(2003)
  2. Giampali, J., Sneed, J., Cluskey, M., and Koening, H. F.: School foodservice directors' attitudes perceived challenges to implementing food safety and HACCP programs. J. Child Nurt. Mgt. 26, 1-9 (2002)
  3. 조정순 : 우리 나라 학교 급식의 현황 및 방향. 한국학교보건학회지, 12(2), 169-172 (1999)
  4. 김종규 : 국내 급색위생관리의 현황고찰 및 발전방안. 한국식품위생안전성학회지, 15(3), 186-198 (2000)
  5. 학교급식 실시현황. 교육인적자원부 (2003)
  6. 학교 식중독 사고 통계(1998-2002). 교육인적자원부(2003)
  7. 식중독발생현황 통계. 식품의약품안전청 (2003)
  8. Ropkins, K. and Beck, A. J.: Evaluation of worldwide approaches to the use of HACCP to control food safety. Trends Food Sci. Technol., 11(1), 10-21 (2000) https://doi.org/10.1016/S0924-2244(00)00036-4
  9. Axleson, M. L., and Brinberg, D.: A social-psychological perspective on food-related behaviour. Springer-Verlag, New York (1989)
  10. Conento, I. R. and Murphy, B. M. W.: Psycho-social factors differentiation: people who reported making desirable changes in their diets from those who did not. J. Nutr. Edu., 22, 6-14 (1990) https://doi.org/10.1016/S0022-3182(12)80286-X
  11. Westaway, M. S. and Viljoen, E.: Health and hygiene knowledge, attitudes and behaviour. Health & Place, 6, 25-32 (2000) https://doi.org/10.1016/S1353-8292(99)00027-1
  12. Toh, P. S. and Birchenough, A.: Food safety knowledge and attitudes: culture and environment impact on hawkers in Malaysia: Knowledge and attitudes are key attributes of concern in hawker foodhandling practices and outbreaks of food poisoning and their prevention. Food Control, 11(6), 447-452 (2000) https://doi.org/10.1016/S0956-7135(00)00008-6
  13. Raab, C. A and Woodburn, M. J.: Changing risk perceptions and food handling practices of Oregon household food preparers. J. Consumer Stu. & Home Eco., 21, 117-130 (1997) https://doi.org/10.1111/j.1470-6431.1997.tb00274.x
  14. Altekruse, S. F, Street, D. A, Fein S. B., and Levy, A.S.: Consumer knowledge of food borne microbial hazards and food-handling practices. J. Food Prot., 59, 287-294 (1996) https://doi.org/10.4315/0362-028X-59.3.287
  15. McIntosh, W. A., Christensen, L. B., and Acuff, G. R.: Perceptions of risks of eating undercooked meat and willingness to change cooking practices. Appetite, 22, 83-89 (1994) https://doi.org/10.1006/appe.1994.1007
  16. Wilcock, A., Pun, M., Khanona J., and Aung, M.: Consumer attitudes, knowledge and behaviour: a review of food safety issues, Trends in Food Sci. & Technol., 15(2), 56-66 (2004)
  17. Angelillo, I. F, Viggiani N. M. A, Rizzo L., Bianco A.: Food handlers and foodborne diseases: knowledge, attitudes and reported behavior in one region of Italy. J. Food Prot., 63, 381-385 (2000) https://doi.org/10.4315/0362-028X-63.3.381
  18. Angelillo, I. F, Foresta, M. R., Scozzafava, C., and Pavia, M.: Consumers and foodborne diseases: knowledge, attitudes and reported behavior in one region of Italy. Int. J Food Microbiol., 64, 161-166 (2001) https://doi.org/10.1016/S0168-1605(00)00451-7
  19. American Meat Institute: Putting the food-handling issue on the table: the pressing need for food safety education. American Meat Institute and Food Marketing Institute, Washington, DC (1996)
  20. Johnson, A. E., Donkin, A. J. M., Morgan, K., Lilley, J. M., Neale, R. J., Page, R. M., and Silburn, R.: Food safety knowledge and practice among elderly people living at home. J. Epidem. & Com. Health, 52, 745-748 (1998) https://doi.org/10.1136/jech.52.11.745