Assessment of the Support Program of Foodservice Management for Community Child Centers in Jeollanam-do, Korea

Article information

Korean J Community Nutr. 2012;17(1):91-100

Publication date (electronic) : 2012 February 29

doi : https://doi.org/10.5720/kjcn.2012.17.1.91

Sooyoun Kwon ¹⁾^,²⁾, Youngmi Lee ¹⁾, Soyoung Kim ¹⁾, Jinyoung Kim ¹⁾, Jihyun Yoon ¹⁾^,²⁾^,³⁾

¹⁾Department of Food and Nutrition, Seoul National University, Seoul, Korea.

²⁾Geumcheon-gu Center for Child-care Foodservice Management, Seoul, Korea.

³⁾Research Institute of Human Ecology, Seoul National University, Seoul, Korea.

Corresponding author: Jihyun Yoon, Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-742, Korea. Tel: (02) 880-8750, Fax: (02) 884-0305, hoonyoon@snu.ac.kr

Received 2011 December 31; Revised 2012 February 01; Accepted 2012 February 02.

Abstract

This study aimed to evaluate the effectiveness of the foodservice management support program focusing on menu management in community child centers. The support program provided reference menus, staff training, and field consulting to 10 community child centers in the Jeollanam-do province for one month, August in 2010. One month menus were developed, based on children's preference for menu items, foodservice personnel's preference for food materials, and availability of local specialty foods, and offered as reference menus. In addition, staff training and field consulting focusing on menu management were conducted before and during the pilot period, respectively. To evaluate the support program, menus, foodservice personnel's knowledge level and perceived performance in foodservice management, and children's level of satisfaction for foodservice were analyzed before and after the support program. As a result of analysis of 222 and 210 menus of before and after the support program, respectively, the number of dishes per meal increased from five to six on average, and the proportion of meals including five food groups, which were grain, meat, vegetable, fruit, and milk and dairy product, rose from 2% to 24%. Foodservice personnel's knowledge level regarding foodservice management increased significantly (p = 0.007), however, their perceived performance in foodservice management did not show any significant changes. Children were more satisfied with 'food' (p = 0.001), 'sanitation' (p = 0.001), and 'environment' (p < 0.008) of foodservice in community child centers after the support program. In conclusion, the foodservice management support program focusing on menu management in this study was effective for improving menu quality of and children's satisfaction with foodservice in community child centers.

Keywords: support program of foodservice management; menu management; community child center

Notes

This research was supported by a grant (10062 Sikpuman 035) from Korea Food and Drug Administration in 2010.

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Article information Continued

Fig. 1

Foodservice personnel's level of knowledge regarding foodservice management in community child centers before and after the foodservice management support program (Unit : point)

^**: p < 0.01

p-value by Wilcoxon's signed-ranks test

Table 1

General characteristics of the responding community child centers and foodservice personnel

Table 2

General characteristics of the responding children

Table 3

Number of dishes and food items per meal in community child centers before and after the foodservice management support program

1) by paired t-test

Table 4

Patterns of food groups per meal in community child centers before and after the foodservice management support program

1) G = grain, M = meat, V = vegetable, F = fruit, and D = dairy product group: 1 = food group (s) present, 0 = food group (s) absent

For example GMVFD = 11100 indicate that grain, meat and vegetable were provided and fruit and dairy product groups were not provided.

2) by chi-square test

3) Others included '10110', '10101', '10111', 11010', and '11000'

Table 5

Frequency of food groups not served in meals in community child centers before and after the foodservice management support program

1) by chi-square test

Table 6

Foodservice personnel's level of perceived performance of foodservice management in community child centers before and after the foodservice management support program¹⁾

1) 1 point for never, 2 points for rarely, 3 points for neutral, 4 points for usually, or 5 points for always

2) by Wilcoxon's signed-ranks test

Table 7

Children's behavioral change recognized by foodservice personnels after the foodservice management support program¹⁾

1) 1 point for really decreasing, 2 points for decreasing, 3 points for no change, 4 points for increasing, and 5 points for really increasing

Table 8

Practice level of eating behavior guidelines of children in community child centers before and after the foodservice management support program¹⁾

1) 1 point for strongly disagree, 2 points for disagree, 3 points for neutral, 4 points for agree, and 5 points for strongly agree

2) by paired t-test

Table 9

Children's level of satisfaction with foodservice in community child centers before and after the foodservice management support program¹⁾

1) 1 point for strongly disagree, 2 points for disagree, 3 points for neutral, 4 points for agree, and 5 points for strongly agree

2) by paired t-test