• 동아시아식생활학회지
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• 제6권3호
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• pp.435-444
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• 1996

This study was designed to observe the degree of dietary llife, nutritional knowledge and health condition in the elementary student. The subject of this study is 5th grade students of elementary school that provided meals and not. The results of this \ulcorner요 are summarized as follows. \circled1 The dietary life of subjects is relatively regulat and they took Korean style as meals. \circled2 The nutritional knowledge of subjects was not significantly different between providing school meal and non-providing school meal. \circled3 The phsical condition of students with non providing school meal was significantly better than providing school meal. \circled4 In the mental condition of subjects they were not significant difference between providing school meal and non-providing school meal. It is necessary to develop the nutrition education program to recognize the importance of nutrition and health.

• Nutrition Research and Practice
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• 제12권4호
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• pp.342-347
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• 2018

BACKGROUND/OBJECTIVES: School meals are not just meals consumed at school, they are part of the culture, education, and life experience at school. Nevertheless, few studies have revealed the influence of school meals on students' school lives. The purpose of this study was to investigate the effect of satisfaction with the school meal program on students' school happiness. SUBJECTS/METHODS: A survey conducted in December 2015 asked 2,336 students (1,062 elementary school students, 880 middle school students, and 394 high school students) about their satisfaction with the school meal program and their school happiness. Multiple regression analyses were used to examine the relation between the students' school meal satisfaction and their happiness level. RESULTS: The average level of satisfaction with school meals of elementary school students was 4.1 out of 5 points, comparatively higher than that of middle and high school students, with a significant difference between school levels (P < 0.001). In addition, school happiness, as well as overall happiness, of elementary school students was higher than that of middle and high school students (P < 0.001). The school meal operation factor (0.232, P < 0.001) had the most influence on students' school happiness, followed by the school meal environment factor (0.219, P < 0.001) and school meal quality factor (0.136, P < 0.001). Overall satisfaction (0.097, P = 0.001) and school meal hygiene factor (0.095, P = 0.001) also had significant influences on students' school happiness. CONCLUSIONS: Students' satisfaction with the school meal program was related to their school happiness. Therefore, plans to enhance students' satisfaction with a school meal program needs to be implemented, with emphasis on placing a priority on school meal operation and school environment factors, in order to improve students' level of happiness.

• 한국식품영양학회지
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• 제31권3호
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• pp.355-366
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• 2018

The aim of this study is to investigate the awareness and satisfaction level of school meal services by elementary school students and their parents. Approximately 97.2% of student-subjects have agreed on the necessity of a free meal service for school lunch; 44.3% of student-subjects voiced the need to provide free meal services in order to eliminate discrimination of low-income students. Over one-third of student-subjects (36.7%) cited nutrition as the main benefit of providing a free meal service. The majority of parent-subjects (95.1%) have recognized the need for a free meal service in school; approximately 37.3% of parent-subjects responded to need the free meal service in order to eliminate the discrimination of impoverished students. Both student- and parent-subjects expressed a high level of satisfaction with the quality of ingredients and the type of soup/nutrition provided. Student-subjects insisted on better food hygiene and a new menu, but cited the noisy cafeteria as a problem associated with school meal services. In addition, approximately 56.5% of student-subjects responded to the need for nutritional education in school. Parent-subjects were primarily concerned with hygiene regarding the preparation of school meal services, noting the temperature of foods as the biggest problem in school meal services. The majority of parent-subjects (88.1%) responded to the need for the nutritional education in school. Results of this survey indicate that school meal services can be improved by increasing menu options and increasing food hygiene.

• 한국식품조리과학회지
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• 제14권1호
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• pp.76-83
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• 1998

The purpose of this study was to evaluate the foodservice management practices and productivity in elementary schools in order to provide basic information for an efficient food service management. This approach was achieved using a variety quantitative and qualitative information including general foodservice management, managerial and operational factors, and the productivity in elementary school foodservice systems. The labor productivity in 28 school foodservice system was assessed and related to a number of influencing variables within the system. The productivity measurement was based upon the total meal equivalents as a ratio of the total direct and non-direct labor hours required to prepare these meals. Twenty-eight elementary schools located in Seoul and Kangnung were surveyed to get data for the variables. Questionnaire and a survey form were mailed. Statistical methods used in this study were descriptive analysis, $\chi$$^2$-test, 1-test and one-way ANOVA analysis. Elementary schools in Seoul were all located in urban areas, whereas elementary schools in Kangnung were in urban areas (40.0%), provincial areas (40.0%) and in isolated areas (20.0%). Total average number of meals including children and staff was 928.2${\pm}$ 650.0 with a yery significant difference (p<0.001) between Seoul and Kangnung. The average cost of school meal in Seoul and Kangnung were 1191.0 won and 1526.2 won, respectively. The result of Pearson Correlation analysis indicated that labor cost per meal, 1-week meal equivalents and meal equivalents per labor were significantly correlated with the productivity.

• 대한가정학회지
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• 제38권8호
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• pp.85-97
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• 2000

The purpose of this study was to evaluate the dietary attitude and food behavior of elementary, middle and high school students in Korea. The subjects in this study were 7,698 boys and girls in large cities in Korea. The questionnaire was made and distributed to the students to answer the questions. Followings are the results of this study : 1) Father and mother's average ages were 45 and 41 years old, respectively. 2) Most students thought dietary life was more important than clothing or residentary life. Dietary habits such as irregularity of meal, frequencies of skipping meal and of eating out increased in higher grade than in lower grade, and in girls than in boys. 3) Most students, especially in elementary school, recognized that their own bad dietary habbit was unbalanced diet. Irregular meal time and eating too much were also pointed out as problems by middle and high school students. 4) Most students thought that the most effective meal for health was breakfast, but they replied the tartest meal as dinner. 5) Students tended to prefer Korean style food. Cooked rice and kimchi, ramyun, and pizza were ranked the most preferred food when they were hungry. 6) Elementary school students ate meals more regularly than higher grade students, and girls ate meals more regularly than boys. 7) Skipping rate of breakfast was higher than that of lunch or dinner, and the percentage of meal skipping students was increasing with grade elevation. No time to eat or eating between meals was the reasons of irregular meal time. 8) Frequency of dining with family was decreased, but frequency of eating out with friends was increased with increasing grade. The gravity of dining out is increasing rapidly in Korean adolescents. Therefore, nationwide nutrition education policy is necessary to constitute a right dietary environment and a desirable dietary altitude.

• Nutrition Research and Practice
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• 제7권1호
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• pp.59-65
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• 2013

Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking. This study was performed to estimate the salt content in school meals and to compare differences in perceptions related to sodium intake between students and staffs working for school meal service. We collected 382 dishes for food from 24 schools (9 elementary, 7 middle, 8 high schools) in Gyeonggi-do and salt content was calculated from salinity and weight of individual food. The average salt content from elementary, middle, and high school meals were 2.44 g, 3.96 g, and 5.87 g, respectively. The amount of salt provided from the school lunch alone was over 80% of the recommended daily salt intake by WHO. Noodles, stews, sauces, and soups were major sources of salt intake at dish group level, while the most salty dishes were sauces, kimchies, and stir-fried foods. Dietary knowledge and attitude related to sodium intake and consumption frequency of the salty dishes were surveyed with questionnaire in 798 students and 256 staffs working for school meal service. Compared with the staffs, the students perceived school meals salty and the proportions of students who thought school meals were salty increased with going up from elementary to high schools (P < 0.001). Among the students, middle and high school students showed significant propensity for the preference to one-dish meal, processed foods, eating much broth and dipping sauce or seasoning compared with the elementary students, although they had higher nutrition knowledge scores. These results proposed that monitoring salt content of school meals and consideration on the contents and education methods in school are needed to lower sodium intake.

• 대한지역사회영양학회지
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• 제3권3호
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• pp.440-453
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• 1998

This study was done to provide basic information for nutrition education and meal planning by analyzing children's food preference. For this purpose, 938 children from eleven elementary schools under meal service were randomly selected in Taejon. The survey was conducted by questionnaires, and data were analyzed by SAS program. Children prefered ssalbap to japkogbap and liked kimbap the best among one dish foods. But their most favorite foods were chajangmyun in noodles, miyeokkuk in soups, and chamchichigae in pot stew. Sixth graders like kimchichigae more than third graders. In the case of chims, children like duejigalbichim, sogalbichim, and dalgyalchim. In the jorim, they prefered duejigogi jangjorim, mechurial jangjorim to any other jorims. The preference of bockum, namul, jangachi, and jotgal is generally low. Children's preference is high in fruit, drink, fried food, one dish food and is low in jangachi, namul, bockum. These results suggest that the preference of foods should be fully taken into consideration in school meal service so that they can eat foods with pleasure. Foods, which are low in preference due to the cooking method, should be prepared with new cooking methods developed specifically for children. 'Even though the preference of food is low to the children, the nutritious foods should be utilized in the school menu. Then, the importance of food intake must be taught to them through nutrition education.

• 대한영양사협회학술지
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• 제28권4호
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• pp.281-292
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• 2022

The lower elementary school grades are an important period in which eating habits are formed. We examined the relationship between eating habits and school meal intake in the lower grades of an elementary school in Seoul. The eating habits were investigated using the Nutrition Quotient (NQ) for children. The school meal intake rates and preferred menus were obtained by automatically scanning the plate before and after meals using an artificial intelligence food scanner. The average school meal intake rate for the 347 subjects was 68.5±12.2%, and the nutrient intakes through the school meals were 353.5±70.0 kcal of energy, 51.8±10.2 g of carbohydrates, 14.6±3.1 g of proteins, 10.3±2.3 g of fats, 87.0±20.0 mg of calcium, and 1.8±0.4 mg of iron. The preferred menus were rice, grilled food, and dairy products, and non-preferred menus were salad, beverages, and stewed food. The eating habits that showed a positive correlation with the school meal intake rate were 'Diverse side dishes (r=0.332, P<0.001)', 'Vegetable side dishes (r=0.166, P<0.01)', 'Kimchi side dish (r=0.230, P<0.001)' and 'Less TV watching and computer game time (r=0.105, P<0.05)'. The NQ score also showed a positive correlation with the rate of school meal intake (r=0.216, P<0.001). The balance score was positively correlated with fruit (r=0.192, P<0.001), and the diversity score had the highest positive correlation with Kimchi (r=0.362, P<0.001). The regularity score was positively correlated with fried food (r=0.114, P<0.05). In conclusion, it was found that elementary school students in the lower grades had a higher school meal intake rate when their eating habits included eating side dishes evenly, and consuming vegetable side dishes and Kimchi.

• Journal of Nutrition and Health
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• 제50권1호
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• pp.111-119
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• 2017

Purpose: School meal programs should be part of the educational process to promote good eating habits for students. The purpose of this study was to develop an evaluation scale for educational school meal programs and evaluate the achievement level of educational school meal programs using the developed scale. Methods: The evaluation scale for educational school meal programs consisted of 23 items in eight categories and was developed using content validity ratio (CVR) analysis and analytic hierarchy process (AHP) by 15 related experts. The results of a survey on nutrition teachers or dietitians at 91 elementary, middle, and high schools in Gyeonggi province, South Korea were analyzed to evaluate the achievement levels of educational school meal programs. Results: Overall, total average score was 45.7 out of 100, with significant differences among schools (p = 0.005). Elementary schools (51.9) showed a higher average score than middle (41.5) and high schools (37.1). The score for the category of regular nutrition and dietary education was the lowest (5.7 out of 33.7). In addition, school meal environment (5 out of 10), educational activities through school meal time (9.2 out of 19), and extra-curricular experiential activities (3.5 out of 10) also showed inadequate levels. Conclusion: The results show that the overall level of educational school meal programs is not adequate and needs to be improved, especially at middle and high schools. Government support polices need to be implemented to encourage educational activities related to school meal programs.

• 대한영양사협회학술지
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• 제29권3호
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• pp.140-156
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• 2023

Children are very sensitive to exposure to heavy metals such as mercury which can accumulate in the body. Exposure to even low concentrations of such metals is reported to be very harmful to health. An evaluation of the mercury content of meals in public elementary schools could provide information which could be used to reduce this level. Two public elementary schools were selected from 16 cities and provinces. The meals provided were analyzed in the third week of spring, summer, fall, and winter. The average mercury allowance per meal was calculated using the provisional tolerable weekly intake (PTWI) established by the government. The number of instances of excess content observed was compared by region based on the mercury allowance per meal, and the frequency of use of mercury-containing marine products that cause the excessive levels was identified. The results of analyzing a total of 575 menus revealed that the use of marine and processed marine products with a high mercury content was more in the coastal areas. The mercury content in school meals was also higher in coastal areas than in inland areas. Conversely, in inland areas, the frequency of intake of marine products and marine products with a high mercury content was low, and the amount of mercury intake in school meals was also correspondingly low. In conclusion, this study intended to provide information that could be used to make school meal menus safer. This data can be used to replace school meal menus with high mercury content in coastal areas with menus with low mercury content.