• Journal of Nutrition and Health
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• v.30 no.7
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• pp.854-869
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• 1997

This study was conducted to evaluation the quality of meals served in elementary school based on nutrient contents and food diversity . A questionnaire was mailed to school foodservice dietitians requesting one week menus for April and October . Menus served in 388 schools from each province and from major cities in Korea were analyzed. Mean nutrient contents per meal of persons served, and food expenses per meal. Mean percentages of energy from fat was 20.2% , and was significantly l different by foodservice system. When nutrient contents were converted to amount per 1, 000kcal, all were higher than that calculated from RDA except calcium, iron, and Vitamin A. Most of these were not significantly different according to area, foodservice system, the number of persons served, and food expense per meal. Compared to 1/3 of RDA for children , many meals provided lower amounts of energy, Vit A, VitB2, and Ca. More than half of the meals provided less iron than 1/3 RDA for 10-12 years girls. Using the highest values of RDA for the elementary school age group as evaluation, criteria nutrient adequacy ratios(NAR) were lowest for Ca(0.61), Vit A(0.57), and iron(0.77). The mean adequacy ratio(MAR) was 0.86. Mean numbers of food items and dishes per meal were 15.3 and 5.1 , respectively. 66.3% of the meals provided three food groups of grain, meat, and vegetable. Except for the number of different food items served per meal, the aspect of food diversity was similar to that of nutrient contents. There was significant positive correlation between mean number of different food items served per meal and nutrient content . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those or density. Also the more food groups served per meal, the higher the nutrient content per meal . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those adapting conventional foodservice system, schools serving smaller number of persons, and schools with higher food expenses provided higher energy contents and food diversity.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.558-567
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• 2010

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.222-232
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• 2016

Purpose: Sodium intake in school meals is very high. Accordingly, many health problems have emerged. The objective of this study was to assess school dietitian's awareness and practice of sodium contents in urban and rural locations schools and suggest sodium reduction plan in school meal service. Methods: A total of 524 nationwide school dietitians from elementary, middle, and high schools in south Korea were surveyed using questionnaires to determine their awareness and practicing behavior for reducing high-salt contents in meals. Sodium reduction plan was then suggested accordingly. Results: Most school dietitians (83%, n=436) were aware of the necessities of sodium reduction in school meals. They were aware of optimum sodium levels at 700-1000 mg. However, the percentages of dietitians who had practicing behavior of using measuring utensils for seasoning were 20.7% (n=108), 14.9% (n=78), and 13.5% (n=71) in elementary, middle, and high schools, respectively (p<0.001). Dietitians in urban elementary and middle schools had significantly (p<0.01) higher practicing behavior of using measuring utensils compared to those in rural locations. Considering low levels of soup contents with high amount of leftover, the desirable soup portions to be reduced were '50-100 mL' (n=66, 12.7%) for elementary school and '100-150 mL' for middle school (n=62, 12.0%) and high school (n=57, 11.0%, p<0.001). Conclusion: Dietitians' awareness for sodium reduction was high but their practicing behavior was relatively low. Thus, continuous efforts are required to develop reduced-sodium menu by promoting the use of measuring utensils when preparing meals and by planning no soup meal day or educating students and teachers about the importances of reducing sodium in school meals.

• Journal of Integrative Natural Science
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• v.4 no.2
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• pp.137-142
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• 2011

This study was performed in order to examine the statistical quality control of environmentally-friendly agricultural products(EF AP) and they using school meal service whether to be influences to EF AP recognition of it's parents. As a results of above research, we can make a conclusion the elementary and middle school meal service using the EF AP leads to the recognition change to parents affirmatively in Jeollanam-do.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.393-404
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• 2004

The purpose of this study was to provide basic data of nutrition education to teach the right eating habit and lifestyle by investigating eating habit of students in private and public elementary schools of Kangnam and Kangbuk region. When the eating habit was investigated, there was no difference between the residential region, and school types. Depending on gender and person who cooked, there was meaningful difference in the eating habit. When the mother or father cooked for the student, his or her child had breakfast everyday, had a meal regularly, enjoyed the meal with the family, and left less food. This shows that the meal with family is a very positive factor in the formation of right eating habit. The female students tend to eat snacks, skip breakfast, have unbalanced diet, leave food, and watch TV during a meal more than the male students. Therefore, the female students need more education of eating habit. Also, not many the students usually got corrected their bad eating habits from others, and this showed that no proper guidance of their bad eating habits was done. Nevertheless, the students tried to correct their eating habits by themselves. If the schools and students' give them the proper education about eating habit, it can be more effective. Therefore, the school should teach the students and their parents the right table manner and nutrition information through a systematical curriculum. In special cases, they should teach the students individually.

• Culinary science and hospitality research
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• v.5 no.1
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• pp.151-172
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• 1999

This research is carried to understand school meal system problems and to present a means of settling. To carry this problem, I analysised the elementary school's meal service system in cheju island and presented a means of settling, As we know the situation in cheju island a meal service by their school is regard the one of the best way in the school-meal-service will be possible when central government and local government with related school meal service cooperate one another and prepare financial working principle. Especially, to mange effective a meal service in the school is need to activate the committee essentially, We can conference main articles about a meal service with an administrative organ through the committee. We will be able to expect financial support to need to management and development from committee.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.129-138
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• 2017

The purpose of this study was to evaluate the satisfaction with school meal service and the food preference in elementary school students who are in their growth period. A total of 484 students (242 boys) participated and completed a questionnaire survey. The results indicated that the merit of school meals was the highest in 'balanced diet'. 'Food hygiene' and 'delicious food' were the most important factors in school meals. Most of the students wanted 'balance between eastern and western foods' and 'new dishes' for the menu of school meals. For the distribution of meals, 'various kinds of side dishes' and 'warmth of dishes' were mainly required. The main problems of the current environment of school meals were 'long waiting time' and 'noise of the cafeteria'. In satisfaction with the school meal service, the highest satisfactory factor was 'staffs' cleanliness', following 'arrangement of furniture in cafeteria' and 'nutrition information-providing'; whereas, the lowest factor was 'staffs' kindness'. In the preference of foods, students preferred 'white rice'; whereas they did not like 'bean rice'; and 'fried rice' was preferred. In side dishes with meat and fish, most of the meats including 'Tangsuyuk' and 'Bulgogi' were preferred. For fish, 'fried hairtail' was preferred; whereas, 'fried Spanish mackerel' was not. In case of kimchi, 'Chinese cabbage kimchi' and 'cubed radish kimchi' were especially preferred. Considering these results, intensive improvement is required to increase school meal satisfaction by understanding the students' needs. An effort to allow the students' preferences to be reflected in the menu is also needed.

• Korean Journal of Human Ecology
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• v.18 no.2
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• pp.477-489
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• 2009

In this study, elementary school students' satisfaction in school food service and their dietary behaviors were investigated, based on survey performed on 453 elementary school students (233 boy and 221 girl students) in the range of 4th grade to 6th grade. 85.7% of the students had agreed to the necessity of school food service. The point of overall satisfaction in school food service was $3.53{\pm}0.83$. The highest satisfactory factor was menu of school food service$(3.64{\pm}0.77)$, while the lowest satisfactory was service$(3.41{\pm}0.85)$. The point of boy students' satisfaction in menu(p<0.05), sanitation & facility(p<0.001), and service(p<0.05) of school food service was higher than girl students'. The students' responses indicate that: 36.9% of the students wash their hands before meal; 19.9% of the students brush their teeth after meal; 36.1% of the students arrange their table after meal; 22.1% of the students do not disturb others during their meal. 46.5% of the students always have meals pleasantly, while 22.8% of the students have meals without any particular feelings. 74.6% of the students always eat proper amount. 51.3% of the students turned out to eat snacks between meals out of hunger (50.7%) once a day with their friends(59.8%). 61.8% of the students believe that their tastes are affected by their parents and 57.8% of the students are aware of their unbalanced diet to be corrected. In summary, to provide satisfactory school food service for students, the improvements in the facilities and hygienic standard and the taste and nutrition have to be preceded, and the students have to be advised about the healthy dietary habits and the hazard of biased diet.

• Journal of Nutrition and Health
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• v.41 no.4
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• pp.353-364
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• 2008

In this study elementary school children's food purchasing and consumer competency for a healthier diet were compared by their attitude toward the meal management. The subjects were 779 sixth grade elementary school children (417 boys and 362 girls) in Busan. They were classified into three groups: 'High' was composed of 226 subjects who had more than the mean +1/2 SD of attitude toward the meal management; 'Medium' was composed of 343 subjects who had the mean ${\pm}1/2$SD; and 'Low' was composed of 210 subjects who had the less than the mean -1/2 SD. The results were as follows. The high group had less pocket money than the low group, and thought that their allowances were adequate to their needs. They also had a habit of entering amounts into an account book. The children in the low group purchased mostly snacks without making or practicing a budget. The high group purchased yogurt, fruit, or bread as snacks more frequently than the low group. More children checked the nutrient facts on the package in high group than in the low group. There were no significant differences in the consumer's knowledge of a healthy diet among the groups; but there were significant differences in the consumer's skill, and the consumer's attitude toward a healthy diet among the groups. The high group had higher skills and more positive attitudes than the low group. This research suggests that education can elevate interest and can help develop more positive attitudes toward healthy diets among children. The education can help them to develop planned food purchasing habits, and improve their consumer competency for a healthy diet.

• Nutrition Research and Practice
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• v.18 no.5
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• pp.746-759
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• 2024

BACKGROUND/OBJECTIVES: To encourage schools to transform school meal programs to be more educational, it is necessary to evaluate the related environment using a whole school approach. We developed a school food culture evaluation tool to quantitatively evaluate school food culture in Gyeonggi Province, Korea. SUBJECTS/METHODS: Based on a literature review, a school food culture evaluation system consisting of areas, subareas, indicators, and questions (scored on a 5-point scale) was constructed. The validity of the tool was reviewed using focus group interviews, the Delphi technique, and a preliminary survey. Subsequently, evaluation tool was applied to elementary, middle, and high schools in Gyeonggi Province. Data from 115 schools were used for the final analysis. This included 64 elementary schools, 29 middle schools, and 22 high schools. At least one respondent from each group-school administrators, teachers, and nutrition teachers (or dietitians)-participated. The results were compared at the school level. RESULTS: The evaluation tool consisted of 66 questions in 5 areas (institutional environment, physical environment, educational environment, educational governance, and school meal quality). The total average score for school food culture was 3.83 points (elementary school 3.89 points, middle school 3.76 points, and high school 3.76 points) and did not differ significantly among school levels. Among the 5 evaluation areas, scores were highest for institutional environment (4.43 points) and lowest for physical environment (3.07 points). Scores for educational environment, educational governance, and school meal quality were 3.86, 3.85, and 3.97 points, respectively. CONCLUSION: It is necessary to improve the physical environment to create a desirable school food culture in Gyeonggi Province. To effectively promote healthy eating, ongoing investment and interventions by local authorities at improving school food culture are needed, with an emphasis on particular factors, such as the eating environment and staff training.