Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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School Foodservice Nutritionists' Perception on the Standardization of Food Ingredients in the Procurement System

식재료 표준화 체계에 대한 학교 급식 영양(교)사 인식 조사

  • Kim, Jae-Min (Symbiotic Life Tech Research Institute (Research center for food, nutrition & foodservice management), Yonsei University) ;
  • Kim, Chang-Sik (Symbiotic Life Tech Research Institute (Research center for food, nutrition & foodservice management), Yonsei University) ;
  • Jang, Yoon-Joung (Symbiotic Life Tech Research Institute (Research center for food, nutrition & foodservice management), Yonsei University) ;
  • Han, Ji-Hee (Symbiotic Life Tech Research Institute (Research center for food, nutrition & foodservice management), Yonsei University) ;
  • Ham, Sunny (Symbiotic Life Tech Research Institute (Research center for food, nutrition & foodservice management), Yonsei University)
  • 김재민 (연세대학교 심바이오틱 라이프텍 연구원(식품영양급식연구센터)) ;
  • 김창식 (연세대학교 심바이오틱 라이프텍 연구원(식품영양급식연구센터)) ;
  • 장윤정 (연세대학교 심바이오틱 라이프텍 연구원(식품영양급식연구센터)) ;
  • 한지희 (연세대학교 심바이오틱 라이프텍 연구원(식품영양급식연구센터)) ;
  • 함선옥 (연세대학교 심바이오틱 라이프텍 연구원(식품영양급식연구센터))
  • Received : 2018.08.24
  • Accepted : 2018.10.18
  • Published : 2018.10.31
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Abstract

The standardization of food ingredients in the procurement system is essential to maintain the quality of food services. Currently, school food services in Korea do not have such a standardized system, which results in inconsistency of the procurement procedure of food ingredients. This study examined how school foodservice nutritionists perceive the standardization of food ingredients in the procurement system. In particular, this study investigated school foodservice nutritionists' perception on the appropriateness, convenience, and necessity of newly proposed standardized procurement system consisting of a classification and attribute system. A total of 311 nutritionists from 123 elementary schools, 99 middle schools, and 84 high schools were surveyed via both online and offline from June 16-24, 2016. The major findings of the study are as follows. First, three quarters of the nutritionists perceived the newly proposed standardized procurement system to be necessary, while approximately sixty percent of the respondents reported that the newly proposed standardized procurement system is convenient. More than half of the respondents perceived the newly proposed standardized procurement system to be appropriate. The results suggest that the new standardized system directs a better way in terms of the classification and attribute systems of food ingredients. This study suggests that the standardization of food ingredients should be implemented at the operation of school food services.

Keywords

References

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