Korean Journal of Community Nutrition

[English]
Recognition of Elementary School Students for The Country-of-Origin Labeling at School Foodservice in Seoul: So Yeon Kim, Sanghyun Park, Nami Joo; Korean J Community Nutr 2010;15(4):507-512. Published online August 31, 2010

Abstract PDF: This study was conducted to offer basic data that give effective ways to inform the country-of-origin labeling, where the ingredients they are serving are from, at school foodservice and to reconsider the importance of the labeling origin based on the survey by the elementary school students. 96.0% of the elementary school students agreed to the regulation about the country-of-origin labeling and the older students were influenced more by media and also supported the labeling. About the tendency of ingesting food from the country the students didn't like, 69% of them disagreed to eat. In the ways to label the country-of-origin labeling at school foodservice, elementary school students recognized easily the indication of origin designed by menu items, letter type. 76% of elementary school students checked the country-of-origin labeling posted at restaurants. When the students eat out, 68% of them were unwilling to have the food using the ingredients from the country they don't like. The country-of-origin for main ingredients such as beef, pork, chicken and other meat products, rice, kimchi had high importance scores. We found that the students think about the country-of-origin for main ingredients is important. Consequently, education and public relations of the country-of-origin labeling for elementary school students would be required.

[English]
A Study on the Development of a Computer-Assisted Program for Elementary School Foodservice(II): Based on Foodservice Management: Kyung Hea Lee, Eun Sil Her; Korean J Community Nutr 2000;5(2):217-224. Published online July 31, 2000

[English]
A Study on the Development of a Computer-Assisted Program for Elementary School Foodservice(I)-Based on Foodservice Management: Eun Sil Her, Kyung Hea Lee, Kyung Hwa Lee; Korean J Community Nutr 2000;5(2):208-216. Published online July 31, 2000

Abstract PDF: This study is a part of a software program which was developed for efficient foodservice management of elementary school foodservice. The foodservice management system consists of general information, manu planning, inventory management, and printing of results. Advantages of software programs developed in this study, compared with previous elementary school foodservice programs are as follows. 1) This program can be used to foodservice and nutrition management at the same time. 2) The screen is designed as a homepage for convenience. 3) This program is useful in cycle menu planning. 4) Seasonal menu could be reflected in menu. 5) This program has the results printing function. 6) Data can be revisable. 7) This program can be used to middle and high school.

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