Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Suggestion of an Evaluation Tool for Sustainable Practices in School Foodservices and Analysis of Performance: Focus on Gyeonggi Province

학교급식 맞춤형 지속가능한 급식활동 평가도구 제안 및 수행률 분석: 경기도 지역 중심으로

  • Kim, Hyunhee (Major in Nutrition Education, Graduate School of Education, Dankook University) ;
  • Kim, Jeonglee (Dept. of Food Science and Nutrition, Dankook University) ;
  • Chang, Hyeja (Dept. of Food Science and Nutrition, Dankook University)
  • 김현희 (단국대학교 교육대학원 영양교육전공) ;
  • 김정리 (단국대학교 자연과학대학 식품영양학과) ;
  • 장혜자 (단국대학교 자연과학대학 식품영양학과)
  • Received : 2017.10.12
  • Accepted : 2018.01.02
  • Published : 2018.02.02
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Abstract

Sustainable practices of school foodservices are gaining more attentions. The study aimed to investigate dietitians' performance levels of sustainable practices in school foodservice settings in Gyeonggi Provinces. Using a survey method was used, and data were collected from 358 participants (response rate 59.7%) to be analyzed using the SPSS program. The evaluation tool for sustainable practices of school foodservices consisted of four sections and 34 criteria with 100 points. Employment status of the respondents was as follows: nutrition teachers 40.9%, dietitians (permanent) 45.1%, and temporary position dietitians 13.2%. Dietitians' performance for sustainable practices marked 65.67 points out of 100 (performance rate 66%) and were in the following order by section: sustainable foodservice management criteria (69%), support activities (69%), planning and evaluation (68%), and outcome management (52%). Regarding sub-sections, criteria that acquired higher performance rates were labelling of food origin (99%), use of seasonal vegetables and fruits (98%), food waste management by contract dealer (98%), and planning for reducing of food waste and solid waste (91%). Meanwhile, criteria that showed the lowest scores were installing water conservation devices on equipment (19%), operating food donation programs for communities (21%), use of sensor lights for electricity conservation (24%), planning for annual energy conservation (40%), and implementation of education programs for foodservice workers on sustainable activities (42%). Performance scores differed according to school levels and working experience of dietitians, indicating that dietitians at elementary school foodservices or with work experience of 15 to 20 years showed higher performance than those at high schools or with less than 5 years of work experience (P<0.001, P<0.05). Based on the results, action plans for improvement were suggested.

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References

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