Korean Journal of Community Nutrition

Research Article

[Korean]
Analysis of Surveys to Determine the Real Prices of Ingredients used in School Foodservice: Seo-Hyun Lee, Min A Lee, Jae-Yoon Ryoo, Sanghyo Kim, Soo-Youn Kim, Hojin Lee; Korean J Community Nutr 2021;26(3):188-199. Published online June 30, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.3.188

Abstract PDF: Objectives
The purpose was to identify the ingredients that are usually surveyed for assessing real prices and to present the demand for such surveys by nutrition teachers and dietitians for ingredients used by school foodservice.
Methods
A survey was conducted online from December 2019 to January 2020. The survey questionnaire was distributed to 1,158 nutrition teachers and dietitians from elementary, middle, and high schools nationwide, and 439 (37.9% return rate) of the 1,158 were collected and used for data analysis.
Results
The ingredients which were investigated for price realities directly by schools were industrial products in 228 schools (51.8%), fruits in 169 schools (38.4%), and specialty crops in 166 schools (37.7%). Moreover, nutrition teachers and dietitians in elementary, middle, and high schools searched in different ways for the real prices of ingredients. In elementary schools, there was a high demand for price information about grains, vegetables or root and tuber crops, special crops, fruits, eggs, fishes, and organic and locally grown ingredients by the School Foodservice Support Centers. Real price information about meats, industrial products, and pickled processed products were sought from the external specialized institutions. In addition, nutrition teachers and dietitians in middle and high schools wanted to obtain prices of all of the ingredients from the Offices of Education or the District Office of Education.
Conclusions
Schools want to efficiently use the time or money spent on research for the real prices of ingredients through reputable organizations or to co-work with other nutrition teachers and dietitians. The results of this study will be useful in understanding the current status of the surveys carried out to determine the real price information for ingredients used by the school foodservice.

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Original Article

[English]
A Study on the Parents' Perceptions of Children's Favorite Foods: Ji Hye Jung, Kyung Hee Song, Ji Young Yoon; Korean J Community Nutr 2009;14(1):67-76. Published online February 28, 2009

Abstract PDF: The purpose of this study was to investigate the parents' perceptions of children's favorite foods. Mothers of elementary school students in Seoul were asked in a survey about their perceptions of children's favorite foods and their opinions of the related policy. Respondents pointed out the problems of children's favorite foods including insufficient sanitation, concerns with food additives, untrustworthy manufacturer, unsafe food distribution system and overuse of MSG. Overall hazardous perceptions of children's favorite foods were 2.71 out of 4.00. Most respondents believed that the children's favorite foods contained some harmful ingredients or over nutrients, and 69.2% of those respondents knew exactly which ingredients may cause children's health problems. The hazardous perception of chocolate, yogurt, sport drink and fruit drink were low compared to others, whereas hazardous perceptions and accuracy were high in candies, icebars, hamburgers and pizza, In terms of comprehensive countermeasures against unsafe children's foods, the respondents perceived that the establishment of standard amounts of nutrient value and food additives was the most important issue.

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