Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Analysis of the Response of School Food Service Operations to the COVID-19 Pandemic in 2020-2021

2020~2021년 코로나바이러스감염증-19 대응을 위한 학교급식 운영 현황

  • Jin-Uk Kwon (Health promotion center, Korea Educational Environments Protection Agency) ;
  • Hae-Lim Cho (Health promotion center, Korea Educational Environments Protection Agency) ;
  • Chang-Geun Lee (Health promotion center, Korea Educational Environments Protection Agency) ;
  • Seo-Jin Kim (Health promotion center, Korea Educational Environments Protection Agency) ;
  • Hae-Young Lee (Department of Food & Nutrition, Sangji University) ;
  • Soo-Youn Kim (Health promotion center, Korea Educational Environments Protection Agency)
  • 권진욱 (한국교육환경보호원 건강증진센터) ;
  • 조해림 (한국교육환경보호원 건강증진센터) ;
  • 이창근 (한국교육환경보호원 건강증진센터) ;
  • ;
  • 이해영 (상지대학교 식품영양학과) ;
  • 김수연 (한국교육환경보호원 건강증진센터)
  • Received : 2023.06.09
  • Accepted : 2023.06.30
  • Published : 2023.06.30
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Abstract

This study aimed to examine the operations of school food services to prevent the spread of coronavirus disease 2019 (COVID-19) in schools nationwide. The survey data on school food service operations targeting nutrition teachers and nutritionists at 1,023 schools in 2020 and 1,177 schools in 2021 were used. The year 2021 saw an increase compared to 2020 in the following: 'average days to be served with meals for a year (144.5 vs. 184.7)', 'provided meals to all students (92.3% vs. 96.6%)', 'utilization of additional staff for foodservice assistance (33.4% vs. 38.8%)', 'installation of partitions (61.2% vs. 83.8%)', 'provision of general diet (96.1% vs. 99.1%)', and 'use of kitchen utensils (91.3% vs. 95.1%)', 'use of cafeteria water cup (9.9% vs. 31.0%)' and 'use of drinking water in school (46.8% vs. 52.1%)'. Compared to 2020, in 2021, it was confirmed that the school food service operations stabilized due to the increase in the normal school attendance rate and that systems were in place for operations during the COVID-19 pandemic. In the future, it will be necessary to develop manuals and special recipes necessary for responding to infectious diseases, and to operate a manpower pool that can quickly find replacement personnel if required.

Keywords

Acknowledgement

본 연구를 위해 조사를 위해 도움을 주신 교육부 학생건강정책과 및 교육(지원)청의 학교급식담당자와 설문 조사에 참여해 주신 영양교사·영양사님께 감사의 인사를 전합니다.

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