The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in Serving Frequency of Elementary School Meal due to COVID-19 Pandemic in Korea

코로나19에 따른 초등학교 급식 메뉴 제공 빈도의 변화

  • Eunji Lee (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Soo-Youn Kim (Health Promotion Center, Korea Educational Environments Protection Agency) ;
  • Hojin Lee (Major in Food and Nutrition, Korea National University of Transportation)
  • 이은지 (한국교통대학교 식품영양학전공 ) ;
  • 김수연 (한국교육환경보호원 건강증진센터) ;
  • 이호진 (한국교통대학교 식품영양학전공 )
  • Received : 2023.02.03
  • Accepted : 2023.04.12
  • Published : 2023.04.30
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Abstract

The purpose of this study was to examine changes in serving frequency of elementary school meal before and after the COVID-19 pandemic. Number of menus provided in June and July of 2019 and 2020 were compared for 300 elementary schools in Korea. As a result, the serving frequency of la carte and dessert was increased after COVID-19. In addition, frequencies of main dishes such as pork cutlet, chicken, sweet and sour pork, hamburger steak, and so on using processed food were increased after COVID-19. Because of the longer serving time due to staggered serving, cook's working time for serving meals became longer. Therefore, it was judged that the number of servings of processed food was increased rather than the menu with a large amount of preprocessing work. Moreover, among desserts, fruits showed increased serving frequency. Serving frequencies for juice and dairy products were also increased. However, increased servings of juice and dairy products could increase sugar intake. Thus, a careful plan for menu composition is needed to provide balanced nutrients to students under emergency situations such as an infectious disease.

Keywords

Acknowledgement

본 연구는 한국연구재단의 이공분야기초연구사업(세부과제번호: NRF-2020R1G1A1014663)의 지원을 받아 수행되었습니다. 2021년 한국교통대학교 산학협력단 지원을 받아 수행되었습니다.

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