Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Foodservice Status and Perception regarding Foodservice Management in Kindergartens attached to Elementary Schools in Seoul

서울 소재 병설유치원의 급식운영 현황 및 급식운영 관리에 대한 인식 조사: 초등학교 교장과 유치원 원감을 대상으로

  • Ranmi, Jung (Department of Food and Nutrition, Sungshin Women's University) ;
  • Gun-Hee, Kim (Department of Food and Nutrition, Duksung Women's University) ;
  • Jieun, Oh (College of Science & Industry Convergence, Ewha Womans University) ;
  • Sunny, Ham (Department of Food & Nutrition, Yonsei University) ;
  • Seungmin, Lee (Department of Food and Nutrition, Sungshin Women's University)
  • 정란미 (성신여자대학교 일반대학원 식품영양학과) ;
  • 김건희 (덕성여자대학교 식품영양학과) ;
  • 오지은 (이화여자대학교 신산업융합대학) ;
  • 함선옥 (연세대학교 식품영양학과) ;
  • 이승민 (성신여자대학교 식품영양학과)
  • Received : 2022.11.10
  • Accepted : 2022.12.24
  • Published : 2022.12.31
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Abstract

Objectives: This study examines the foodservice status of kindergartens attached to elementary schools in Seoul. We further determine the perception of elementary school principals and kindergarten assistant principals on the foodservice management for kindergartens. Methods: This survey was conducted from July 17 to 23, 2019, enrolling 207 kindergartens attached to elementary schools in Seoul. Questionnaires were sent to principals of elementary schools and assistant principals of kindergartens, and the data obtained from 89 kindergartens were included in the analysis. The questionnaire consisted of four parts: general information on subjects, foodservice management status, foodservice management status during elementary school vacations, and the perception of principals of elementary schools and assistant principals of kindergartens on foodservice management. Data are presented as frequency and percentage or mean and standard deviation. Statistical comparison between principals of elementary schools and assistant principals of kindergartens was conducted by paired t-test, chi-square test, and Pearson's correlation analysis. Results: A separate menu (10.1%) or recipe (20.2%) that considers preschooler characteristics was rarely used for foodservice at kindergartens attached to elementary schools. Most kindergartens did not have a separate dining space (3.4%) or a dedicated cook (93.3%). Although most kindergartens (92.1%) had operational foodservice during elementary school vacations, non-professional staff and non-nutrition teacher were mainly in charge of organizing the menu and purchasing ingredients (34.1% and 41.5%, respectively). The rate of using a contract catering company (28.0%, 23.2%) was also high. Both elementary school principals and assistant principals of kindergartens showed a high perception of the necessity for providing responsibility allowances for nutrition teachers and improving the cooking environment for kindergartens during elementary school vacations. Conclusions: There is a need for policies and administrative support measures to improve the quality of foodservices for kindergartens attached to elementary schools.

Keywords

Acknowledgement

This study was supported by a research grant from Seoul Metropolitan Office of Education (2019).

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