Warning: mkdir(): Permission denied in /home/virtual/lib/view_data.php on line 81

Warning: fopen(upload/ip_log/ip_log_2024-09.txt): failed to open stream: No such file or directory in /home/virtual/lib/view_data.php on line 83

Warning: fwrite() expects parameter 1 to be resource, boolean given in /home/virtual/lib/view_data.php on line 84
Evaluation of Traditional Aspects of School Lunch Menus in Korea by Analyzing Dish Group Composition


Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.

Evaluation of Traditional Aspects of School Lunch Menus in Korea by Analyzing Dish Group Composition

Article information

Korean J Community Nutr. 2013;18(4):386-401
Publication date (electronic) : 2013 August 31
doi : https://doi.org/10.5720/kjcn.2013.18.4.386
Youngmi Lee, Meeyoung Kim1, Hae-Kyung Chung2, Haeng Ran Kim3, Jae Eun Shim4, Hyeyeong Cho1, Jihyun Yoon1,5
Department of Food and Nutrition, Myongji University, Yongin, Korea.
1Department of Food and Nutrition, Seoul National University, Seoul, Korea.
2Department of Food and Nutrition, Hoseo University, Asan, Korea.
3Department of Agrofood Resources, Rural Development Administration, Suwon, Korea.
4Department of Food and Nutrition, Daejeon Universtiy, Daejeon, Korea.
5Research 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 2012 October 11; Revised 2013 July 16; Accepted 2013 July 19.

Abstract

This study was conducted to analyze traditional aspects of school lunch menus in Korea. We conducted a content analysis of menu-related contents included in guidelines for school lunch programs provided by 16 city and provincial education offices. In addition, the data of 10,495 menus for the third week of December 2010 and March, July, October 2011 from 557 elementary, middle, and high school were analyzed by school grade, area, and province. The results showed that there were no specific and detailed guidelines for menu planning in terms of traditional food culture in most of the guidelines for school lunch programs. However, the basic traditional menu composition was maintained in school lunch menus. The percentage of menus including rice and Kimchi was 97% and 95%, respectively, and that including Korean soup was about 72%. However, the frequency of serving Namul, Korean seasoned vegetable dish, accounted for only about 52% of the menus. The percentage of the menus following the traditional food group pattern including such five food groups as rice, Korean soup, Kimchi, Namul, and optional Korean side dish was only about 35%. The percentage of the menus following the traditional food group pattern excluding Namul from the five food groups accounted for about 30%. The traditional food group score, calculated by allocating 1 point to each of the five food groups was 4.06 out of 5 points on average. Elementary schools and schools in rural area and in Jeolla-do province served traditional menus more frequently. In conclusion, school lunch programs need to consider establishing traditional foods-based standards and relevant guidelines for school lunch, particularly for high schools and schools in urban areas and in some provinces.

Keywords: school lunch; menu; traditional food group pattern; traditional food group score

References

1. Ahn GD, Song KH, Lee HM. Utilization status and efforts to increase usage of traditional foods in school lunch according to dietitian's preference. Korean J Community Nutr 2010;15(4):550–559.
2. Birch LL, Gunder L, Grimm-Tomas K, Laing D. Infants consumption of a new food enhances acceptance of similar foods. Appetite 1998;30(3):283–295.
3. Briley ME, Jastrow S, Vickers J, Roberts-Gray C. Dieatary intake at child-care centers and away: are parents and care providers working as partner or at cross-purpose? J Am Diet Assoc 1999;99(8):950–954.
4. Busan City Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.pen.go.kr.
5. Cheong HS. A study on the annual custom foods in Kyungnam area and on their application to the school foodservice. Korean J Diet Cult 2002;17(3):225–239.
6. Choi J, Moon HK. Dietary pattern by sex and age with menu analysis using 1998, 2001 National Health and Nutrition Survey of Korea. Korean J Community Nutr 2007;12(6):798–814.
7. Choi J, Moon HK. Comparison of dietary patterns by sex and urbanization in different economic status. Korean J Community Nutr 2008;13(3):346–358.
8. Chungcheongbukdo Office of Education. Plan for school lunch program 2011. cited 2012 March 30. Available from http://www.cbe.go.kr.
9. Chungcheongnamdo Office of Education. Basic operating plan for school lunch program 2011. cited 2012 March 30. Available from http://www.cne.go.kr.
10. Chung HK. Record of Hansik Seoul: Itreebook; 2009. p. 104–111.
11. Cullen KW, Eagen J, Baranowski T, Owens E, de Moor C. Effect of a la carte and snack bar foods at school on children's lunchtime intake of fruits and vegetables. J Am Diet Assoc 2000;100(12):1482–1486.
12. Daegu City Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.dge.go.kr.
13. Daejeon City Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.dje.go.kr.
14. Fieldhouse P. Food and nutrition: customs and culture New York: Chapman & Hall; 1985. p. 3–5.
15. Gang MS, Lee EH, Chyun JH. A study on the Korean traditional food consumption of the elementary school children in urban and rural area. Korean J Diet Cult 2006;21(4):357–365.
16. Gangwondo Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.gwe.go.kr.
17. Gwangju City Office of Education. Operational planning of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.gne.go.kr.
18. Gyeonggido City Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.goe.go.kr.
19. Gyeongsangbukdo City Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.gbe.go.kr.
20. Gyeongsangnamdo City Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.gne.go.kr.
21. Han BJ. Appreciation of Korean cuisine Seoul: Seoul National University Press; 2009. p. 76.
22. Han BJ, Cha JA, Cha KH, Shin JK. Korean food culture contents Seoul: Geulnurim; 2009. p. 24–25.
23. Han KS, Hong SH. The menu preference of middle school student in contracted management middle school foodservice. Korean J Diet Cult 2002;17(1):1–15.
24. Hong H, Kim JY, Lee JS. Survey on Korean food preference of college students in Seoul - Focused on side dishes. Korean J Nutr 2006;39(7):707–713.
25. Hur IY, Moon HK. Study on the menu patterns of residents in Kangbukgu(1) - Whole menu patterns and menu patterns by meal. Korean J Community Nutr 2001;6(4):686–702.
26. Incheon City Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.ice.go.kr.
27. Jejudo Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.jje.go.kr.
28. Jeollabukdo Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.jbe.go.kr.
29. Jeollanamdo Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.jne.go.kr.
30. Jung HJ, Moon SJ, Lee LH, Yu CH, Paik HY, Yang IS, Moon HK. Evaluation of elementary school lunch menus based on maintenance of the traditional dietary pattern. Korean J Nutr 2000;33(2):216–229.
31. Kang JH, Lee KA. The perception, preferences, and intake of Korean traditional foods of elementary school students -Focusing on kimchi, tteok and eumcheong varieties. Korean J Food Cult 2008;23(5):543–555.
32. Kant AK, Schatzkin A, Block G, Ziegler RG, Nestle M. Food group intake patterns and associated nutrient profiles of the US population. J Am Diet Assoc 1991;91(12):1526–1531.
33. Kim EK, Kang MH, Kim EM, Hong WS. The assessment of foodservice management practices in elementary school foodservices. J Korean Diet Assoc 1997;3(1):74–89.
34. Kim GM, Lee YH. A study on nutrition management of dietitian for school lunch program in Seoul and Incheon provinces. J Korean Diet Assoc 2003;9(1):57–70.
35. Kim GR, Kim MJ. A survey on the food preference of middle school students in school food service system. Korean J Culinary Res 2007;13(4):138–150.
36. Kim KA, Jung LH, Jeon ER, Jeong JA. Consciousness on the Korean traditional food of school food service dietitians. J Korean Home Econ Assoc 2005;43(2):127–142.
37. Kim KA, Kim SJ, Jung LH, Jeon ER. Meal preference on the school food service of middle school sudents in Gwangju and Chollanamdo area. Korean J Soc Food Cookery Sci 2003;19(2):144–154.
38. Kim K, Park E. Nutrient density of fast-food consumed by the middle school student in Cheongju city. Korean J Community Nutr 2005;10(3):271–280.
39. Kim MH, Choi MK, Kim MW, Eom AY. A study on the recognition and the preferences for traditional Korean food served at the middle school good service in the Gyeonggi area. Korean J Food Nutr 2011;24(1):56–64.
40. Kim S, Moon S, Popkin BM. The nutrition transition in South Korea. Am J Clin Nutr 2000;71(1):44–53.
41. Kim SY, Lee MW, Lee HJ. Analysis of menu patterns of Bibimbab meals in the school lunch program in Busan and Gyeongnam provinces. Korean J Food Cult 2006;21(5):491–499.
42. Kim SY, Choi SH, Shin YS. Analysis of menu patterns of noodle meals in the school foodservices in Busan and Gyeongnam Province. Korean J Community Nutr 2007;12(1):106–113.
43. Kimura A, Wada Y, Ohshima K, Yamaguchi Y, Tsuzuki D, Oka T, Dan I. Eating habits in childhood relate to preference for traditional diets among young Japanese. Food Qual Prefer 2010;21(7):843–848.
44. Kong JW. "Honpunshik Changny-ö Undong" and the change of dietary life under the period of state-mobilization system. Econ Soc 2008;77(3):107–138.
45. Korea Ministry of Government Legislation. Implementing Regulation in School Meals Act 2007. cited 2012 March 30. Available from http://www.law.go.kr.
46. Lee CH, Ryu SS. Nutritional evaluation of Korean traditional diet. Korean J Diet Cult 1988;3(3):275–280.
47. Lee HG. Korean food culture Seoul: Shinkwang; 2002. p. 165.
48. Lee JM, Oh SY. Traditional and modern food use in Korean adults in Seoul. Korean J Diet Cult 1996;11(2):147–154.
49. Lee KH, Park ES. School food service satisfaction and menu preferences of high school students - Focused on Iksan, Cheonbuk. Korean J Community Nutr 2010;15(1):108–123.
50. Lee MJ, Popkin BM, Kim S. The unique aspects of the nutrition transition in South Korea: the retention of healthfulelements in their traditional diet. Public Health Nutr 2002;5(1A):197–203.
51. Lee MY, Kim YA. The perception and utilization of Korean traditional food and fast food of elementary school children in Ansan area. J Korean Home Econ Assoc 2006;44(10):109–120.
52. Loewen R, Pliner P. Effects of prior exposure to palatable and unpalatable novel foods on children's willingness to taste other novel foods. Appetite 1999;32(3):351–366.
53. Lyu ES. Dietitians' perception application of festival foods in the school foodservice in Busan area. Korean J Food Cult 2003;18(2):160–171.
54. Mary S, Dianne NS, Simone F. Individual and environmental influences on adolescent eating behaviors. J Am Diet Assoc 2002;102(S3):S40–S51.
55. Min YT. Stabiliztion programs for rice indusrty to promote rice consumption. Food Preserv Process Ind 2010;9(1):13–15.
56. Ministero della salute. Linee di indirizzo nazionale per la ristorazione scolastica 2010. cited 2012 June 15. Available from http://www.salute.gov.it.
57. Ministry for Food, Agriculture, Forestry and Fisheries [MFAFF]. One student out of two was provided with a school milk program in 2009 2010. cited 2012 March 30. Available from http://www.mifaff.go.kr.
58. Ministry of Education, Science and Technology. Report of school lunch program of 2012 2012. cited 2012 October 1. Available from http://www.mest.go.kr.
59. Korea Health Industry Development Institute. National food & nutrition statistics: Based on 2008 Korea national health and nutrition examination survey KHIDI; 2010. p. 128–129.
60. Moon HK. Analysis of menu in school food service : Comparing the use of traditional menu between 1995 and 2001. J Korean Diet Assoc 2003;9(1):47–56.
61. Moon HK, Chung HR, Cho EY. Analysis of menu patterns from the Korean national nutrition survey in 1990. Korean J Diet Cult 1994;9(3):241–250.
62. Moon HK, Lee SS, Kim JY, Park SY, Han GJ, Yu CH, Paik HY, Jung GJ. The study on menu patterns in Korean rural area (1) - Analysis of major menu pattern. Korean J Nutr 2001;34(8):936–945.
63. Moon HK, Park YH. In : Jung KY, ed. Analysis of modern Korean meal pattern Suwon: Hansik and health, Rural Development Adminstration; 2010. p. 226–249.
64. Ministry of agriculture and forestry works on act on the promotion of rice consumption. Munhwailbo 2005. 07. 20.
65. Park BH, Jung KI. A survey and menu analysis of elementary school lunch programs in Kwangju. Korean J Human Ecol 2000;3(1):25–39.
66. Pingali P. Westernization of Asian diets and the transformation of food systems: Implications for research and policy. Food Policy 2006;32(3):281–298.
67. Prättälä R, Pelto G, Pelto P, Ahola M, Räsänen L. Continuity and change in meal patterns: The case of urban Finland. Ecol Food Nutr 1993;31(1-2):87–100.
68. Regione Piemonte. Linee guida per la ristorazione collettiva scolastica 2002. cited 2012 June 15. Available from http://www.regione.piemonte.it.
69. Resnicow K, Davis-Hearn M, Smith M, Baranowski T, Lin LS, Baranoswski J, Doyle C, Wang DT. Social-cognitive predictors of fruit and vegetable intake in children. Health Psychol 1997;16(3):272–276.
70. School Food Trust. A guide to introducing the government's food-based and nutrient-based standards for school lunches 2008. cited 2012 May 15. Available from http://www.childrensfoodtrust.org.uk.
71. Seoul City Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.sen.go.kr.
72. Son EJ, Moon HG. Evaluation of elementary school lunch menus (1): Based on food diversity and nutrient content. J Korean Diet Assoc 2004;10(1):47–57.
73. Son JW. In : Jung KY, ed. Culinary characteristics of Hansik Suwon: Hansik and health, Rural Development Adminstration; 2010. p. 100–119.
74. Song YJ, Joung H, Engelhardt K, Yoo SY, Paik HE. Traditional v. modified dietary patterns and their influence on adolescents' nutritional profile. Br J Nutr 2005;93(6):943–949.
75. Song YJ, Joung HJ, Kim YN, Paik HY. The physical development and dietary intake for Korean children and adolescents: Food and nutrient intake. Korean J Nutr 2006;39(1):50–57.
76. Song YJ, Joung HJ, Paik HY. Socioeconomic, nutrient, and health risk factors associated with dietary patterns in adult populations from 2001 Korean national health and nutrition survey. Korean J Nutr 2005;38(3):219–222.
77. Song YJ, Paik HY, Joung HJ. A comparison of cluster and factor analysis to derive dietary patterns in Korean adults using data from the 2005 Korea national health and nutrition examination survey. Korean J Community Nutr 2009;14(6):722–733.
78. Song YJ, Park JS, Paik HY, Lee YS. Evaluation of meals students consumed in college foodservice. Korean J Diet Cult 1999;14(1):1–15.
79. Ulsan City Office of Education. Basic direction of school lunch program in 2011 2011. cited 2012 March 30. Available from http://www.use.go.kr.
80. United States Department of Agriculture. Menu planning under the national school lunch program 2000. cited 2012 May 15. Available from http://www.usda.gov.
81. Yoo SY, Song YJ, Joung HJ, Paik HY. Dietary assessment using dietary pattern analysis of middle school students in Seoul. Korean J Nutr 2004;37(5):373–384.
82. Yoon SS. Dictionary of Korean food Seoul: Minumsa; 1991. p. 5–7.
83. Youn HJ, Han YH, Hyun TS. Amounts and food sources of nutrients of elementary school lunch menus by the type of foodservice and the percent energy from fat. Korean J Community Nutr 2007;12(1):90–105.

Article information Continued

Copyright © 2013 The Korean Society of Community Nutrition

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Table 1

Dish groups by food type

Table 1

Table 2

Menu-related contents included in guidelines for school lunch program provided by city and provincial education offices1)

Table 2

1) O: including relevant contents, ×: not including relevant contents

2) Consider inheritance and development of traditional food culture, use various ingredients like grains, vegetables, fruits, fish and meat, legumes, and dairy products, Limit the use of salt, fat, sugar, and food additives, use natural foods and seasonal foods, use various cooking methods.

3) One between Namul and fruits

Table 3

General characteristics of the school menus analyzed in the study

Table 3

Table 4

Frequency and percentage of each dish group according to school levels

Table 4

*: p<0.05, **: p<0.01, ***: p<0.001

Table 5

Frequency and percentage of each dish group according to areas

Table 5

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 6

Frequency and percentage of each dish group according to provinces

Table 6

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 7

Traditional food group pattern (RSKVO) and traditional food group score (TFS) according to school levels

Table 7

1) R = rice, S = soup (soup and stew or casserole), K = Kimchi, V = seasoned vegetable, O = optional side dish (more than one dish out of steamed food, grilled food, braised food, pan-fried food, stir-fried food): 1 = including corresponding dish 0 = not including corresponding dish. When RSKVO is 11101, for example, it means that the menu includes rice, soup, Kimchi, optional side dish but dose not include seasoned vegetable.

2) 100, 101, 110, 10100, 11000, 11001, 11010, etc.

3) Sum of the number of included five traditional food group (rice, soup, Kimchi, seasoned vegetable, optional side dish), five-point scale

***: p < 0.001

Table 8

Traditional food group pattern (RSKVO) and traditional food group score (TFS) according to areas

Table 8

1) R = rice, S = soup (soup and stew or casserole), K = Kimchi, V = seasoned vegetables, O = optional side dish (more than one dish out of steamed food, grilled food, braised food, pan-fried food, stir-fried food): 1 = including corresponding dish 0 = not including corresponding dish. When RSKVO is 11101, for example, it means that the menu includes rice, soup, Kimchi, optional side dish but does not include seasoned vegetables.

2) 100, 101, 110, 10100, 11000, 11001, 11010, etc.

3) Sum of the number of included five traditional food group (rice, soup, Kimchi, seasoned vegetables, optional side dish), five-point scale

***: p < 0.001

Table 9

Traditional food group pattern (RSKVO) and traditional food group score (TFS) according to provinces

Table 9

1) R = rice, S = soup (soup and stew or casserole), K = Kimchi, V = seasoned vegetables, O = optional side dish (more than one dish out of steamed food, grilled food, braised food, pan-fried food, stir-fried food): 1 = including corresponding dish 0 = not including corresponding dish. When RSKVO is 11101, for example, it means that the menu includes rice, soup, Kimchi, optional side dish but not includes seasoned vegetables.

2) 100, 101, 110, 10100, 11000, 11001, 11010, etc.

3) Sum of the number of included five traditional food group (rice, soup, Kimchi, seasoned vegetables, optional side dish), five-point scale

abc: Different superscript letters in the same row mean significant difference among groups by Duncan's multiple range test at α = 0.05.

***: p < 0.001