DOI QR코드

DOI QR Code

High School Students' Preferences and Food Intake on Menu Items Offered by School Foodservice in Daegu

대구지역 학교급식 식단에 대한 고등학생의 기호도와 섭취율

  • Kim, So-Hee (Dept. of Home Economics Education, Kyungpook National University) ;
  • Cha, Myeong-Hwa (Dept. of Home Economics Education, Kyungpook National University) ;
  • Kim, Yoo-Kyeong (Dept. of Home Economics Education, Kyungpook National University)
  • 김소희 (경북대학교 가정교육과) ;
  • 차명화 (경북대학교 가정교육과) ;
  • 김유경 (경북대학교 가정교육과)
  • Published : 2006.08.30

Abstract

The purpose of this study is to present basic data for an improvement of school foodservice by indentifying students' preference level for school meal menu and assessing students' nutrition intake. The subjects participated in this study were 544 high school students on 1st grade served by self-operated school foodservice in Daegu. The frequency analysis, t-test analysis, and correlation analysis were carried out for the data analysis using SPSS 12.0 program. Based on the results toward students' preference and serving frequency, the most frequently offered food was soup sorts and then followed by the categories of boiled rice, kimchi, broiled food and hard-boiled food. Boiled rice, rice with assorted vegetables, mandu soup, salad and braised beef rib were highly preferred to the students. Male students scored higher preference to the menu related with meats than female students. However, the students' preference and serving frequency on the menu were not correlated significantly in this study. A substantial correlation was found between the degree of preference and the rate of intake (p<0.01). It would be generalized that preferences to menu items strongly sffected the level of intake by students. The nutrient analysis of food intake revealed that both male and female students were not consuming sufficient level of calorie, calcium and vitamin $B_2$. In conclusion, the results indicate that the students' preference is a very important variable influencing the consumption level of meal as well as balanced nutrient intake by students served in school foodservice. Menu planning should be integrated into school foodservice management for quality control. As limited control of the menu may also negatively influence on the food leftovers and ecological issues, professionals related to the school foodservice including administers, educators and dieticians need to check up the students' preference regularly and reflect their perception on the menu planning to improve the quality of school foodservice. The nutrient intake currently provided through school foodservice should be also assessed more thoroughly. These data could be incorporated into continuous quality improvement and strategic planning in school foodservice.

References

  1. Ministry of Education & Human Resources Development of Korea. 2005. School foodservice inspection requirement. Accessed at March 9, 2006. Available in http://www. moe.go.kr/search/search01.html
  2. Daegu Metropolitan Office of Education. 2005. 2005 학교급식 기본방향. Accessed at March 9, 2006. Available in http://www.dge.go.kr/search
  3. 양일선, 이보숙, 차진아, 한경수, 채인숙, 이진미. 2003. 단체급식. 교문사, 서울. p 42-46
  4. Brown DM. 2005. Prevelance of food production systems in school foodservice. J Am Diet Assoc 105: 1261-1265 https://doi.org/10.1016/j.jada.2005.05.010
  5. Labrecque J, Ricard L. 2001. Children's influence on family decision-making; a restaurant study. J Bus Res 54: 173- 176 https://doi.org/10.1016/S0148-2963(99)00088-0
  6. Jeong M, Oh H. 1998. Quality function deployment: An extended framework for service quality and customer satisfaction in the hospitality industry. Hospitality Management 17: 375-390 https://doi.org/10.1016/S0278-4319(98)00024-3
  7. Kim KA, Lim SJ, Jung LH, Jeon ER. 2003. Meal preference on the school food service of middle school students in Gwangju and Chollanamdo Area. Korean J Soc Food Cookery Sci 19: 144-154
  8. Lee KA, Lyu ES. 2005. Comparison of student satisfaction with foodservice of middle school by place for meal service in Busan area. J Korean Soc Food Sci Nutr 34: 209-218 https://doi.org/10.3746/jkfn.2005.34.2.209
  9. Snyder P, Lytle L, Pellegrino T, Anderson M, Selk J. 1995. Commentary on school meals from school food service personnel and researchers. Am J Clin Nutr 61 (suppl): 247S-249S https://doi.org/10.1093/ajcn/61.1.247S
  10. Meyer MK, Conklin MT. 1998. Variables affecting high school students' perception of school foodservice. J Am Diet Assoc 98: 1424-1428, 1431 https://doi.org/10.1016/S0002-8223(98)00322-8
  11. Meyer MK. 2000. Influence of food choices on high school students' perception of school foodservice. J Am Diet Assoc 100: 952-954 https://doi.org/10.1016/S0002-8223(00)00274-1
  12. Meyer MK. 2005. Upper-elementary students' perceptions of school meals. Access at October, 12. 2005. On line Journal available in http://docs.schoolnutrition.org/newsroom/jcnm/ 05spring/
  13. American School Food Service Association. 1998. ASFSA 1998 school lunch trend survey. Access at October, 12. 2005. Available in www.asfsa.org
  14. Moon SJ, Lee LH, Yu CH, Paik HY, Yang IS, Moon HK, Kim KJ. 2002. Development of standardized recipes and computerized nutrition evaluation program for the types of school food service system. 교육정책과제 연구결과 보고서 1996
  15. Lee YJ. 1997. Preliminary study on the establishment of proper portion using consumed size and food preference of frequently served meals in the elementary school lunch program in Inchon. MS Thesis. Inha University
  16. Choi HK. 2003. An analysis of elementary school students' eating habits, taste in foods, and lunch menu in the Gyeonggi Province. MS Thesis. Dongguk University
  17. 송정자, 신현희, 이윤신. 1996. 수원시내 일부 인문계 고3여학생의 영양섭취실태와 식습관이 학업성취도에 미치는 영향. 숙명여자대학교 생활과학연구지 11: 207-223
  18. Kim SH, Lee KA, Yu CH, Song YS, Kim WK, Yoon HR, Kim JH, Lee JS, Lim MK. 2003. Comparisons of student satisfaction with the school food service programs in middle and high school by food service management types. Korean J Nutr 36: 211-222
  19. Yim KS, Lee TY. 1998. Menu analysis of the national school lunch program: the comparisons of the frequency of menu with the students' food preferences. J Korean Diet Assoc 4: 188-199
  20. Son YH. 1999. The study on the satisfaction level on the school-Feeding of and food preferences of elementary school children. MS Thesis. Kangwon National Univ
  21. Jang SH. 1997. A study on food habits and food preferences of the elementary school children-Focused on the elementary school children in Pusan city. MS Thesis. Korea National Univ of Education
  22. Bak GB, Kim JS, Han JS, Huh SM, Suh BS. 1996. A comparative study on dietary habits of children in elementary school by school lunch program. Korean J Diet Culture 11: 23-35
  23. Kim EY. 2003. A study on eating habits and food preference of elementary school students in higher grade. MS Thesis. Kyung Hee University
  24. Lee SY. 2001. The research study on the eating habits and food preferences of the elementary school students in Gwangju. Korean J Human Ecology 4: 46-61
  25. Kawk TK, Lee HS, Park JS, Choi EH, Hong WS, Jang MR. 1998. Assessment of preschool children's food preference according to the residing areas. J Korean Diet Assoc 4: 1-13
  26. Choi JH, Kim JH, Lee MJ, Moon SJ, Lee SI, Baek NS. 1997. An ecological analysis of iron status of middle school students in Seoul. Korean J Nutr 30: 960-975
  27. Kim JU, Ko SH, Kim JY, Kim HY. 1999. A study on the plate waste and nutrient intake of school lunches in elementary school. Korean J Diet Culture 15: 29-40

Cited by

  1. Analysis of Usage Frequency of Potentially Hazardous Foods in School Foodservice Menus vol.31, pp.3, 2015, https://doi.org/10.9724/kfcs.2015.31.3.360
  2. Effect of School Lunch Menu Intervention through Calcium Enriched Menus on Nutrient Intakes of High School Girls vol.16, pp.2, 2011, https://doi.org/10.5720/kjcn.2011.16.2.265
  3. Effect of Combisteamer Oven Cooking Condition on Quality Characteristics of Pork Cutlets vol.12, pp.7, 2011, https://doi.org/10.5762/KAIS.2011.12.7.3123
  4. Applications of Proteolytic Enzymes from Kiwifruit on Quality Improvements of Meat Foods in Foodservice vol.30, pp.4, 2010, https://doi.org/10.5851/kosfa.2010.30.4.669
  5. Preference and Dietary Behavior for Kimchi among Elementary School Students in Chungnam vol.27, pp.2, 2014, https://doi.org/10.9799/ksfan.2014.27.2.203
  6. Intakes and Satisfaction of Home-delivered Meal Box for Children from Low-income Families in Chungcheongbuk-do, Korea vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.716
  7. A Study on the menu preferences with school dinner by food service management types in Daegu vol.45, pp.5, 2012, https://doi.org/10.4163/kjn.2012.45.5.489
  8. Survey on the Content and Intake Pattern of Sugar from Elementary and Middle School Foodservices in Daejeon and Chungcheong Province vol.39, pp.10, 2010, https://doi.org/10.3746/jkfn.2010.39.10.1545
  9. Characteristics of School Menus from the Daegu and Gyeongbuk Area vol.42, pp.6, 2013, https://doi.org/10.3746/jkfn.2013.42.6.983
  10. A survey of foodservice satisfaction and menu preference of high school boarding students in Jeju vol.47, pp.1, 2014, https://doi.org/10.4163/jnh.2014.47.1.77
  11. A Comparison on Dietary Habit and Foodservice Satisfaction of High School Students in Urban and Rural Areas vol.22, pp.6, 2013, https://doi.org/10.5934/kjhe.2013.22.6.711
  12. Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students vol.23, pp.2, 2018, https://doi.org/10.5720/kjcn.2018.23.2.93