Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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A Survey on Use of Environment-Friendly Agricultural Products for School Food Service by Dietitians in Chungnam Province

충남 일부지역 영양(교)사를 대상으로 한 학교급식에서의 친환경농산물 사용에 관한 연구

  • Lee, Yang-Soon (Department of Food & Nutrition, Kongju National University) ;
  • Lee, Nam-Oak (Graduate School of Education, Nutrition Education Major, Kongju National University) ;
  • Ko, Sung-Hee (Department of Food & Nutrition, Sungshin Women's University)
  • 이양순 (공주대학교 식품영양학과) ;
  • 이남옥 (공주대학교 교육대학원 영양교육) ;
  • 고성희 (성신여자대학교 식품영양학과)
  • Published : 2009.10.31
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Abstract

The purpose of this study is to analyze the school dietitian's cognition, practical use of environment-friendly agricultural products to provide fundamental information for the qualitative improvement in the school food service. The results of the study are as follows: 1. It was clearly recognized that the subsidy for the school food service is generally insufficient, the amount of additional appropriate subsidy for the school food service was different according to type of school and roughly 300~600 won in each of foods needs to be supported. 2. The environment-friendly agricultural products that were often used in the school food service were vegetables and grains. 3. In the analysis of cognition and problems toward using environment-friendly agricultural products, the dietitians recognized that environment-friendly agricultural products should be appropriately used. A reason that environment-friendly agricultural products were better than general agricultural products was composed of a use of less additive, good ingredient, and good outer condition. 4. In the analysis of countermeasure on increasing environment-friendly agricultural products in the school meal service, the response to that more additional subsidy was necessary for the school food service. The highest and the most positive effects after using environment-friendly agricultural products were students' health improvement and improvement in parents' satisfaction with the school food service.

Keywords

References

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