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Actual Status of School Dietitians' Recognition and Use of Superior Agricultural Products in Daegu


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Actual Status of School Dietitians' Recognition and Use of Superior Agricultural Products in Daegu

Article information

Korean J Community Nutr. 2012;17(3):312-320
Publication date (electronic) : 2012 June 30
doi : https://doi.org/10.5720/kjcn.2012.17.3.312
Jin A Jang, Sun Woo Ahn1, Mi-Kyung Choi1
Department of Nutrition Education, Graduate School of Education, Keimyung University, Daegu, Korea.
1Department of Food and Nutrition, Keimyung University, Daegu, Korea.
Corresponding author: Mi-Kyung Choi, Department of Food and Nutrition, Keimyung University, Deamyeong 3-dong, Nam-gu, Daegu 704-701, Korea. Tel: (053) 580-5872, Fax: (053) 580-5885, mkchoi@kmu.ac.kr
Received 2012 May 08; Revised 2012 May 26; Accepted 2012 June 04.

Abstract

The purpose of this study was to investigate the perception of the school dietitian on superior agricultural products (SAP) and the status of using superior agricultural products in school meals. Questionnaires were distributed to 185 school dietitians after face to face interview, and a total of 181 responses were used for analysis. 82.3% of the respondents were using SAPs in school meals and there was a significant difference between elementary school (95.1%), middle school (76.8%) and high school (66.7%) dietitians (p < 0.001). 85.2% of the dietitians, who were using SAP, were purchasing SAPs through electronic bidding, and the main reason of not using SAPs was the higher price of SAPs than that of general agricultural products. The good agricultural practices (GAP) product was considered the most appropriate agricultural products for school meals by the majority of respondents (66.9%), and organic products was the next (13.3%). In addition, the most important selection criterion for a SAP perceived by school dietitians was safety (58.0%), and the main reason of using SAPs in school meals, when two choices were allowed, was 'to provide healthful food to children' (98.9%). The major barriers to using SAPs in school meals (two choices were allowed) were 'too expensive' (73.5%) and 'unstable supply' (32.6). In conclusion, it was suggested that there should be an improvement in SAP supply and management systems to increase the use of SAPs in school meals.

Keywords: superior agricultural products; school meal; school dietitian; good agricultural practices; GAP

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Article information Continued

Copyright © 2012 The Korean Society of Community Nutrition

Table 1

General characteristics of subjects

Table 1

Table 2

Foodservice characteristics of schools with subjects

Table 2

Table 3

Actual status of using superior agricultural products

Table 3

Table 4

Education for superior agricultural products

Table 4

Table 5

Differences in application of superior agricultural products by school level

Table 5

1) N (%)

2) Proportion of the amount of superior agricultural products to the total agricultural products used in school meals (%)

***: p < 0.001

Table 6

Differences in application of superior agricultural products by dietitians' working period

Table 6

1) N (%)

2) Proportion of the amount of superior agricultural products to the total agricultural products used in school meals (%)

*: p < 0.05

Table 7

School dietitians' perception on superior agricultural products

Table 7

1) N (%)

2) Double choices were allowed

3) Mean ± SD, 1: not satisfied at all, 5: satisfied very much