Korean Journal of Community Nutrition

Research Article

[English]
Dietary Quality Comparison of the School and Home Lunches Consumed by Chinese School-Age Children and Adolescents:Analysis of the 2011 China Health and Nutrition Survey: Chengyu Zhang, Suhua Jin, Jihyun Yoon, Meeyoung Kim; Korean J Community Nutr 2020;25(6):474-484. Published online December 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.6.474

Objectives
The number of schools offering school lunches has increased in China. This study examined the dietary quality of the lunches consumed by Chinese school-age children and adolescents, with a focus on comparing school lunches with home lunches. Methods: The first weekday 24-hour dietary recall data of 6~17-year-old students (n=1,084) from the 2011 China Health and Nutrition Survey were analyzed. The subjects were divided into the school lunch group and the home lunch group, and the dietary quality of lunches was compared between the two groups among 6~11-year-old students (n=634; 177 in the school lunch group and 457 in the home lunch group) and 12~17-year-old students (n=450; 144 in the school lunch group and 306 in the home lunch group), respectively. Frequently consumed foods, amount of food group intake, food group intake pattern, Dietary Diversity Score (DDS), and Dietary Variety Score (DVS) were examined. Results: The most frequently consumed foods in both lunch groups were rice and pork. An excessive intake of meat and insufficient intake of seafood were noted in both lunch groups. The school lunch group showed a lower level of vegetable consumption than the home lunch group (P=0.017 in 6~11-year-old students, P=0.003 in 12~17-year-old students).Although more students ate meals with a better dietary pattern in the school lunch group than the home lunch group, there were no significant differences in DDS and DVS between the two groups. Conclusions: Overall, the dietary quality of lunches was not superior in the school lunch group compared to the home lunch group. This suggests that much room remain for improving dietary quality of school lunches in China.

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[Retracted] Analysis of the Influence of Rural Family Education Environment on School‐Age Children’s Social Behavior and Patterns
Wenwen Yao, Ying Zhen, Yu Zhang, Zhao Kaifa
Journal of Environmental and Public Health.2022;[Epub] CrossRef

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Original Articles

[English]
Current Status of Parents' Monitoring of and Level of Trust in School Lunch Programs: Boyoung Hur, Injoo Choi, Meeyoung Kim, Jinwook Kwon, Jiyoung Lee, Jihyun Yoon; Korean J Community Nutr 2017;22(5):401-412. Published online October 31, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.5.401

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to investigate the current status of parents' monitoring of school lunch programs and to examine the relationship of parents' school lunch monitoring with their level of trust in school lunch programs.
METHODS
During November 2016, a web survey was conducted with 1,283 parents who had participated in monitoring of school lunch programs. A total of 621 parents completed the questionnaires (48.4% response rate) and the responses from 442 parents were analyzed (34.5% analysis rate) for elementary (n=196) and middle/high school parents (n=246), respectively.
RESULTS
Both the elementary and middle/high school parents most wanted to participate in monitoring 1~2 times per month, which was less frequent than their current practice. They showed the highest experience rate in â€˜food sanitationâ€™ area in both the prior training and actual practice of school lunch monitoring. They most responded â€˜increasing trust in school lunch programsâ€™ as a merit and â€˜lack of parents participating in monitoringâ€™ as a problem of school lunch monitoring. The average levels of trust did not differ between elementary and middle/high school parents. Multiple regression analyses showed that elementary school parents' level of satisfaction in the monitored school lunch programs was positively associated with the parents' level of trust in general school lunch programs. Monitoring frequency and parents' age, in addition to level of satisfaction in the monitored school lunch program, were associated with level of trust in general school lunch programs among middle/high school parents.
CONCLUSIONS
There was room for change in parents' school lunch monitoring programs to meet parents' needs better. Well-managed school lunch monitoring programs contributing to parents' satisfaction with school lunch programs could increase parents' level of trust in school lunch programs.

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제한적인 등교 상황에서 중고등학생의 신체적·정신적 건강 및 식생활 행태 변화:
민지 손, 은주 윤
Korean Journal of Food and Cookery Science.2023; 39(3): 213. CrossRef
Analysis of the CCP Performance and Barriers of School Foodservice Employees in the Incheon Area
Ji Eun Lee, Jung Hwa Choi
The Korean Journal of Community Living Science.2020; 31(3): 411. CrossRef
Development of Model for 「The Survey on School Foodservice Program」
Hae-Young Lee, Bo-Sook Yi, Jina Cha, Sun-Ok Ham, Moon-Kyung Park, Mi-Nam Lee, Hye-Young Kim, Haeng-Hwa Kang, Jin-Wook Kwon, Yun-Hui Jeong
Korean Journal of Community Nutrition.2019; 24(1): 60. CrossRef

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[English]
Effects of Nutrition Education Providing School Lunch by Personalized Daily Needed Food Exchange Units for Adolescent Athletes in Jeonbuk Province: Kang Mo Ko, Sook Bae Kim; Korean J Community Nutr 2016;21(1):25-36. Published online February 29, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.1.25

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to investigate effects of nutrition education providing school lunch by personalized daily needed food exchange units using Food Exchange System for adolescent athletes.
METHODS
The subjects were 60 sports high school students (educated group, 30 vs. non-educated group 30). Nutrition education was provided for 4 weeks (40 min/lesson/week). In addition, personalized school lunch was served for 4 weeks, nutrition education period. The personalized lunch were provided Food Exchange Units according to personalized daily needed energy. The lessons were '5 Major nutrients, functions and foods', 'My daily needed energy and food exchange units by Food Exchange System', 'My meal plan by food exchange units according to my daily needed energy' and 'Smart choice of healthy snacks and eating outs'. After nutrition education, we examined the differences in anthropometric characteristics, nutrition knowledge, dietary attitude and dietary intake between the educated and the non-educated group.
RESULTS
We observed improvements in lean body mass in the educated group. With regard to nutrition knowledge, there were improvements in 'Functions of vitamins', 'Functions of minerals', 'Foods of fat', 'Foods of vitamin', and 'Foods of mineral' in the educated group. In relation to dietary attitude, there were improvements in 'Taking a meal with family and friend', 'Taking a meal at ease', 'Taking a meal with kimchi and vegetables', 'Taking a meal with three kinds of side dishes', 'Priority of choosing snacks' and 'Type of snacks' in the educated group. With regard to dietary intakes according to Dietary Reference Intakes for Koreans, there were improvements in intakes levels of fiber, vitamin A, vitamin C, folate, calcium, iron and zinc. The index of nutrition quality, as indicated by nutrition adequacy ratio also improved in the educated group.
CONCLUSIONS
These results showed that a nutrition education program providing education lessons and personalized school lunch by food exchange units according to daily needed energy showed positive changes in nutrition knowledge, dietary attitude and dietary intake of adolescent athletes. Nutrition education program providing personalized school lunch by Food Exchange Units may improve dietary behaviors and dietary intakes of adolescents.

Citations

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Nutrition Quotient and Dietary Self-efficacy according to the Transtheoretical Model in Adolescent Athletes
Nahan Kim, Kwang-Seok Hong, In-Kyung Jung
Exercise Science.2022; 31(4): 499. CrossRef
Biochemical Characteristics and Dietary Intake according to the Frequency of Milk Consumption in Korean Adolescents: Data from the 2010~2011 Korea National Health and Nutrition Examination Survey
Ji Hyun Kim, Sook-Bae Kim
Korean Journal of Community Nutrition.2020; 25(6): 485. CrossRef
Status and Needs Assessment on Nutrition Management and Meal Service for Elementary · Middle · High School Athletes among Athlete's Parents
Jung Hyun Hwang, Ji Yeon Kim, Kyung A Kim, Kyung Won Kim
Korean Journal of Community Nutrition.2019; 24(1): 47. CrossRef
Evaluation of educational school meal programs in Gyeonggi province, South Korea
Youngmi Lee, Oksun Kim, Uiok Lee, Sooyoun Kwon
Journal of Nutrition and Health.2017; 50(1): 111. CrossRef

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[English]
Evaluation of Traditional Aspects of School Lunch Menus in Korea by Analyzing Dish Group Composition: Youngmi Lee, Meeyoung Kim, Hae Kyung Chung, Haeng Ran Kim, Jae Eun Shim, Hyeyeong Cho, Jihyun Yoon; Korean J Community Nutr 2013;18(4):386-401. Published online August 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.4.386

Abstract PDF PubReader

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.

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Analysis of the Frequently Served Menus and Trends in Nationwide School Lunch Meals: 2021∼2023 Data from the School Meal Menu Information on the NEIS Open Educational Information Portal
Seo Ha Lee, Insun Kang, Bo Kyung Kwon, Hyo Bin Im, Min A Lee
Journal of the Korean Society of Food Science and Nutrition.2024; 53(10): 1084. CrossRef
Food and dish group diversity on menus of daycare centers provided by Center for Children’s Foodservice Management in Korea: a descriptive study
Youn-Rok Kang, Kyeong-Sook Lim, Hyung-Sook Kim
Korean Journal of Community Nutrition.2023; 28(6): 449. CrossRef
Comparison of the sodium content of Korean soup-based dishes prepared at home, restaurants, and schools in Seoul
Yanghee Park, Jihyun Yoon, Sang-Jin Chung
Journal of Nutrition and Health.2020; 53(6): 663. CrossRef
Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
Yun Ahn, Ikhyun Yeo, Sangyun Lee, Kisun Nam
Korean Journal of Community Nutrition.2018; 23(5): 411. CrossRef
Analysis of Korean Traditional Dietary (Hansik) Consumption Patterns Focusing on Households’ Characteristics
Yeyoung Lee, Yuna Kim, Sung-Eun Yoo, Kwansoo Kim, Donghwan An
Journal of the East Asian Society of Dietary Life.2018; 28(6): 453. CrossRef
Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission
Yuta Uchiyama, Hikaru Matsuoka, Ryo Kohsaka
Journal of Ethnic Foods.2017; 4(2): 94. CrossRef
An iodine database establishment and iodine intake in Korean adults: Based on the 1998~2014 Korea National Health and Nutrition Examination Survey
Yu Mi Ko, Yong Seok Kwon, Yoo Kyoung Park
Journal of Nutrition and Health.2017; 50(6): 624. CrossRef
Needs Assessment for Dietary Education Program Focused on the Increase of HAN-SIK (Korean Food) Consumption in Children and Adolescents Living in Jeonbuk and Gyunggi Areas
Sang-Eun Lee, Yangsuk Kim, Eun Mi Ahn, Young Hwang, Young Kim
The Korean Journal of Community Living Science.2016; 27(S): 609. CrossRef
Assessment on Dietary Diversity According to Korean Dietary Pattern Score of Korean Adolescents and Children: Using 2007~2013 Korea National Health and Nutrition Examination Survey (KNHANES) Data
Yong-Suk Kwon, Yangsuk Kim
Korean journal of food and cookery science.2015; 31(5): 660. CrossRef
The Development of Institutional Food-Service Menu with Temple Food
Sim-Yeol Lee, Jin-A Kim
Korean Journal of Community Nutrition.2015; 20(5): 338. CrossRef

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[English]
Comparative Analysis of the Quality Attributes Affecting Students' Satisfaction on School Lunch Service of Middle School by Year: Bo Sook Yi; Korean J Community Nutr 2012;17(4):479-493. Published online August 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.4.479

Abstract PDF PubReader

This study was conducted to investigate quality attributes which could affect foodservic satisfaction by the year (2005, 2008, 2011) and dining area (classroom vs. dining hall) in order to find ways to improve school lunch service and foodservice satisfaction of middle school students. The numbers of those surveyed were 1,103 students in 2005, 1,917 students in 2008, and 1,921 students in 2011. Overall foodservice satisfaction was significantly increased gradually in dining hall food service: 3.29 +/- 1.21 in 2005, 3.45 +/- 1.00 in 2008, 3.94 +/- 0.98 in 2011. In classroom food service, overall foodservice satisfaction was not significantly different between in 2005 (3.09 +/- 0.97) and in 2008 (2.98 +/- 1.02), but it was significantly increased in 2011 (4.05 +/- 1.00). Stepwise multiple regression analysis showed that overall foodservice satisfaction was most affected by the taste of food. The importance of 11 quality attributes except food sanitation and gathering feedback on school meals was significantly increased in 2011 compared with 2005. Food sanitation among 13 attributes was most important attribute in 2005 and 2011. The numbers of quality attributes affecting students' overall foodservice satisfaction were 5 to 7 by year, those attributes were almost identical with attributes which students thought importantly. Therefore, in order to increase the overall foodservice satisfaction of the school lunch service continually, it is recommended to identify the quality attributes that are important to students, and to check their levels of performance in order to overcome their differences.

Citations

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Analysis of the Frequently Served Menus and Trends in Nationwide School Lunch Meals: 2021∼2023 Data from the School Meal Menu Information on the NEIS Open Educational Information Portal
Seo Ha Lee, Insun Kang, Bo Kyung Kwon, Hyo Bin Im, Min A Lee
Journal of the Korean Society of Food Science and Nutrition.2024; 53(10): 1084. CrossRef
Examining Boarding School Foodservice Satisfaction and Patronage of Sources of Meals
Christopher Mensah, Melody Enyonam Appietu
Journal of Culinary Science & Technology.2020; 18(6): 507. CrossRef
Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
Jeong-Eun Park, Kyung-Suk Choi
Korean Journal of Community Nutrition.2018; 23(3): 243. CrossRef
A Survey of Satisfaction with Quality attributes of Meal Services for Low-income Children in Wonju
Hae Sook Oh
The Korean Journal of Community Living Science.2014; 25(2): 233. CrossRef
Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010
Il-Sun Yang, Bo-Sook Yi, Moon-Kyung Park, Seung-Hee Baek, Yoo-Sun Chung, Jin-Yi Jeong, Yoon-Ji Kim, Hye-Young Kim
Korean Journal of Community Nutrition.2013; 18(5): 491. CrossRef

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[English]
School Dietitians' Satisfaction with and Needs for School Meal Service Support Centers: Hyeyeong Cho, Sooyoun Kwon, Youngmi Lee, Jihyun Yoon; Korean J Community Nutr 2012;17(2):194-204. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.194

Abstract PDF PubReader

The purpose of this study was to investigate school dietitians' satisfaction with and needs for School Meal Service Support Centers. A web-based on-line survey was conducted with 1,102 nutrition teachers or school dietitians using four School Meal Service Support Centers during the summer of 2011. The data from 578 respondents (52.5%), consisting of 165 (44.4%), 334 (53.4%), 41 (67.2%), and 38 (86.4%) dietitians using Seoul, Gyeonggi, Suncheon and Gyeongju centers, respectively, were analyzed. The main reason for using the centers was subsidies from local governments. The dietitians using the metropolitan centers, which were Seoul and Gyeonggi centers, tended to buy agricultural products through the centers only, and those using local centers, which were Suncehon and Gyeongju centers, bought those products from the private suppliers as well as from the centers. The dietitians' overall level of satisfaction with the centers was not high showing 3.3 out of 5 points; it was significantly associated with the operating system and services of the centers such as system efficiency, delivery accuracy, communication, and information provision rather than the agricultural products provided by the centers. The dietitians preferred joint operation of the centers by local governments and producers' groups. They wanted School Meal Service Support Centers to be evaluated every year. It was suggested that efforts should be made to improve the operation system and service of School Meal Service Support Centers for improving dietitians' satisfaction with the centers. In addition, an evaluation system for School Meal Service Support Centers should be implemented soon based on school dietitians' needs.

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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 Journal of Community Nutrition.2021; 26(3): 188. CrossRef
Recognition of Environmentally-friendly Agricultural Products for School Foodservice of Nutrition Teachers and Parents in 2018 at Seongnam in Gyeonggi province
Jisoo Kwon, Wookyoun Cho
Korean Journal of Community Nutrition.2019; 24(4): 290. CrossRef
An Analysis of Importance-Performance on School Meal Support and Local Food Supply Policy
Choong-Seop An, Won-Tae Kim, Ho Kim
Korean Journal of Organic Agricultue.2018; 26(4): 585. CrossRef
Analysis of Nutrition Teachers' Awareness of Necessity for an Operating School Meal Support Center in Chungnam
Jonghwa Kim
Korean Journal of Community Nutrition.2018; 23(6): 506. CrossRef
A Study on the Satisfaction for Food Service with School Food Service Center of Elementary and Middle School Parents in Chungnam
Sung-Bum Yang
The Korean Journal of Food And Nutrition.2016; 29(3): 404. CrossRef
Status of Purchasing Food Materials and Satisfaction with Service Quality of Group-buying Companies in Foodservice at Child-care Centers
Yoonjae Yeoh
Journal of the East Asian Society of Dietary Life.2015; 25(1): 193. CrossRef

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[English]
Effect of School Lunch Menu Intervention through Calcium Enriched Menus on Nutrient Intakes of High School Girls: Eon Kyoung Lee, Young Sun Choi, Bok Seon Bae; Korean J Community Nutr 2011;16(2):265-277. Published online April 30, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.2.265

Abstract PDF PubReader

This study was conducted to improve the nutritional status of high school girls via lunch menu intervention. Surveys were carried out twice to evaluate basal status and status after lunch menu intervention. In the first survey nutrient intakes of 24-hour and school lunch were each estimated by 24-hour recall dietary survey and self-recording, respectively. Calcium intake was the lowest among nutrients, and stir-frying was the most preferred cooking method. Five dishes of school lunch menus which were included in the first survey were replaced with recipes containing foods with higher calcium level; anchovy stir-fried with red pepper paste, anchovy stir-fried with almond, pork stir-fried with shredded kelp, crab meat soup, and tteokbokki with cheese. In the second survey calcium intake from school lunch was significantly (p < 0.001) increased from 45.5% to 50.2% of one thirds of recommended intake (RI) after calcium enriched lunch menu intervention. Intakes of vitamin A and E were also significantly increased, whereas those of energy, thiamin, and vitamin C were decreased. Index of nutritional quality values of nutrients of 24-hour intakes (except thiamin, vitamin B6, vitamin C) is increased by intervention; however, those of calcium, folic acid, iron are still very low. Even though this study shows a possibility of improving nutrient intakes of students through school lunch menu intervention, lunch intervention by itself is not enough action to improve nutritional status of micronutrient for adolescents.

Citations

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Study on Necessity of Updating Nutritional Standards for School Lunch Programs in Korea
Meeyoung Kim, So-young Kim, Jihyun Yoon
Journal of the East Asian Society of Dietary Life.2017; 27(2): 137. CrossRef
Study on Improvement of Elementary School Food Service by Applying Preferred Recipes to Disliked Seafood Menus
Ji-Hye Seong, Mi Jeong Kim
Journal of the East Asian Society of Dietary Life.2017; 27(4): 387. CrossRef
Calcium and Milk Intake of Elementary School Students from School Foodservices - Focus on the Gyeongsangbukdo Province -
Sun-Hee Park, Kyeung-Soon Lee, Soo-Kyong Choi, Jung-Sook Seo
Journal of the Korean Dietetic Association.2014; 20(1): 12. CrossRef
Characteristics of School Menus from the Daegu and Gyeongbuk Area
Seon Woo Ahn, Mi-Kyung Choi
Journal of the Korean Society of Food Science and Nutrition.2013; 42(6): 983. CrossRef

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[English]
Evaluation of a Nutrition Education Program for 3rd Grade Elementary School Students: Duk Ha Kwon, Sung Nim Han, Hye Kyeong Kim; Korean J Community Nutr 2011;16(2):183-194. Published online April 30, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.2.183

Abstract PDF PubReader

This study examined the effects of a nutrition education program on nutrition-related knowledge, eating habits, and dietary behavior. Subjects were 3rd grade elementary school students in Anyang, Gyeonggi-do. A 5-week nutrition education program was implemented to 28 children and another 26 children were included in the study as a control group. A self-administered questionnaire was used to assess the effects of nutrition education program. Mean nutrition related knowledge score was improved after education (p < 0.001). There was a significant improvement in knowledge of nutrient source (p < 0.05), role of protein (p < 0.05), food tower (p < 0.001), getting information from nutrition labeling (p < 0.05), and proper way of snacking (p < 0.001). Eating habits and self-efficacy also tended to improve by nutrition education, especially eating habit of snack and self-efficacy on balanced diet reached significant improvement (p < 0.05). Food consumption frequency was not changed significantly, only consumption of sea weeds which is considered as a reluctant food among children was increased after education (p < 0.05). In addition, the number of leftover food items and total amount of leftover at school lunch reduced significantly after education when compared with the same 10-day menu prior to education (p < 0.01). This result suggests that unbalanced dietary behavior has been changed with the nutrition education program. In conclusion, the nutrition education program was found to be effective in improving nutrition-related knowledge, eating habits, and dietary behavior.

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Effect of Nutrition Education on Reduced Sugar Intake in Elementary School Students
Young-Mi Seo, Ok-Jin Park, Min-June Lee
Journal of the East Asian Society of Dietary Life.2021; 31(1): 14. CrossRef
Status of Dietary Life Related Knowledge, Self-Efficacy, Food Preference and Dietary Behavior of Preschoolers in Kyunggi Area
A Reum Lee, Ye Lee Yu, Hye Jin Kim, Kyung A Kim, Kyung Won Kim
Korean Journal of Community Nutrition.2016; 21(3): 274. CrossRef
Effectiveness Evaluation of Food Allergy Education Program for Elementary School Children
Harim Kim, Kyunghee Song, Youngmi Lee, Youngshin Han, Bomi Kang, Soun Ju Kweoun
Journal of the East Asian Society of Dietary Life.2015; 25(6): 1058. CrossRef
Effects of Dietary Education on Elementary Children in After-school Program in Seoul
Kyung-Hee Kim
Journal of the Korean Society of Food Culture.2014; 29(2): 222. CrossRef
Perception on Nutrition Labeling of the Processed Food among Elementary School Students and Parents in Daegu Area
Jung Mi Kim, Mi Hee Lee, Nan Hee Lee
The Korean Journal of Food And Nutrition.2014; 27(6): 1107. CrossRef
Relationships between Eating Behavior, Dietary Self-Efficacy, and Nutrition Knowledge of Elementary School Students by Food Service Type in Gangwon Province
Hyang-Rye Won, Gi-Beum Shin
Journal of the Korean Society of Food Science and Nutrition.2012; 41(5): 638. CrossRef
Effects of Short-Term Food Additive Nutrition Education Including Hands-on Activities on Food Label Use and Processed-Food Consumption Behaviors: among 5th Grade Elementary School Students
Ji-Hye Kim, Seungmin Lee
Korean Journal of Community Nutrition.2011; 16(5): 539. CrossRef

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[English]
Utilization Status and Efforts to Increase Usage of Traditional Foods in School Lunch according to Dietitians' Preference: Gi Deuk Ahn, Kyung Hee Song, Hong Mie Lee; Korean J Community Nutr 2010;15(4):550-559. Published online August 31, 2010

Abstract PDF: The study was conducted to assess school dietitians' preferences for traditional foods, to determine the association with their perception and usage status, and to develop the strategies to increase its utilization of traditional foods in school lunches. The information was obtained by the self-administered questionnaire from the subjects, which were 198 dietitians in schools located in Seoul and Gyeonggi-do. According to the preference for traditional foods, subjects were distributed into three groups (High = 54, Medium = 128, Low = 16). The significances of differences between groups were determined using SPSS 12.0 at p < 0.05. Compared to the dietitians with lower (medium and low) preferences, those with high preferences answered that they had better knowledge (p < 0.001) for traditional foods, and served them more in school lunches (p < 0.01). Also, more dieticians in the high preference group not only felt that they need to train school administrators (p < 0.01) as well as themselves (p < 0.05), but also were currently providing students with the nutrition education on traditional foods (p < 0.05). The results presented the evidence suggesting that having dietitians with higher preference for traditional foods can offer an effective strategy to increase the opportunities for schoolchildren to be exposed to traditional foods. Development of the standard recipes for use in school lunches by the government or the association was answered as the best strategy to increase the use of traditional foods, regardless of the dietitians' preferences.

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[English]
Comparing School Lunch Program Served at Dining Room with Program at Classroom for Sanitation and Contentment at One Middle School: Hyun Jung Song, Hyun Kyung Moon; Korean J Community Nutr 2010;15(3):369-378. Published online June 30, 2010

Abstract PDF: School lunch programs at middle schools have increased in quantity. However, the quality of them is in fact not enough to reach the satisfactory standard, especially in the aspect of environment of school meals. It is true that there seems to be little attention to the environment. In this study, degree of satisfaction about school lunch program was surveyed for students in one middle school. Focus of survey was sanitary condition about the dining room and classroom where they have lunch. First, in order to investigate the degree of satisfaction about their dining place, questionnaire was sent out to the students at one middle school in Seoul. Questionnaire was made with reference to previous research. Second, for the study on environmental sanitation, dropping bacteria (general bacteria) is measured in three parts of dining place (entrance, serving table, dining table). Petriplate film was exposed to the responsible places for 15 minutes and then cultivated at the temperature of 32degrees C for 48 hours before counting the number of bacteria formed. For the statistical analysis, SPSS 12.0 was used. The results of the study show that students had more satisfaction in dining room service than in classroom service. Important factors for the meal program such as "taste of food", "amount of food per student", "state of keeping warm", "appearance of food", "diversity of menu", and "kindliness of feeding staff" had more points in dining room than in classroom. For the environmental and sanitary aspect, the result of dropping bacteria (general bacteria) in dining room and classroom showed that table (5.00) and fooddistribution corner (8.67) of dining room were cleaner than those of classroom (P < 0.05). Making a good environment for school feeding will have a positive effect on the improvement of satisfaction and sanitation of school feeding. There should be expansion of dining room service for the students.

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[English]
The Interrelations among Nutrition Education, Satisfaction with School Lunch, School Lunch Leftovers and Self-rated Mental or Physical Health: The Elementary School Children in Daejeon Area: Sunja Kwon, Soon Jung Sung, Sun Yung Ly; Korean J Community Nutr 2010;15(1):94-107. Published online February 28, 2010

Abstract PDF: The purpose of this study was to examine the interrelations among current status of nutrition education, satisfaction with school lunch, school lunch leftovers and self-rated mental or physical health in order to find out the effective method of nutrition education. For this, a questionnaire survey of 623 primary school 5th and 6th-graders in Daejeon area was carried out. The eating places were classrooms (41.1%) and restaurants (58.9%). A 59.2% of students have received nutrition education and the opportunity of receiving nutrition education was more in 5th-graders than in 6th-graders (p < 0.001). The score of nutrition knowledge was 9.4 +/- 2.8 out of 15. When the score of nutrition knowledge was higher, the practical use of nutrition knowledge was higher (r = 0.134, p < 0.01); the score of school lunch leftovers were less (r = -0.116, p < 0.01); and the score of self-rated mental health was more positive (r = 0.198, p < 0.01). The practical use of nutrition knowledge was 2.9 +/- 1.1 out of 5. When the practical use of nutrition knowledge was higher, satisfaction with school lunch was higher (r = 0.105, p < 0.01); school lunch leftovers were less (r = -0.103, p < 0.01); the score of self-rated positive mental health was higher (r = 0.293, p < 0.01); and the scores of self-rated negative mental health (r = -0.119, p < 0.05) and physical health (r = -0.126, p < 0.01) were lower, thus rating their health more positively. The score of satisfaction with school lunch was 3.4 +/- 1.0 out of 5. When the satisfaction with school lunch was higher, the score of school lunch leftovers was less (r = -0.216, p < 0.01); the score of self-rated positive mental health was higher (r = 0.147, p < 0.01); and the score of self-rated negative health was lower (r = -0.121, p < 0.01). The score of school lunch leftovers was 2.9 +/- 1.4 out of 5. When the school lunch leftovers were less, self-rated positive mental health was significantly higher (r = -0.146, p < 0.01); and the scores of self-rated negative mental health (r = 0.135, p < 0.01) and physical health (r = 0.223, p < 0.01) were significantly lower, thus presenting positive health. Therefore, in order to maintain positive health condition, it is necessary to carry out nutrition education, which is able to raise the nutrition knowledge and practical use of nutrition knowledge, school lunch satisfaction and to reduce the school lunch leftovers.

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[English]
Nutrition Management Examined by Plate Waste Measurement: A Comparison with Elementary Schools and Middle Schools in the Changwon Area: Hye Kyung Moon, Mi Sun Park, Kyung Hye Lee; Korean J Community Nutr 2008;13(6):879-889. Published online December 31, 2008

Abstract PDF: The purpose of this study was to examine nutrition management conditions of lunch with the elementary schools and middle schools in the Changwon area. 292 students (5th and 6th graders) from three elementary schools and 330 students from three middle schools (boys, girls, and co-ed) participated in the aggregate selective plate waste measurement for 5 days. Planned menus, serving sizes and plate waste amount data were collected. Nutrient analyses for the planned, served and consumed menus at school lunches were performed by using CAN-PRO 3.0. Nutrient analyses of the planned, served and consumed menus were compared with nutrient management standard (former edition) for school lunch and 1/3 Korean Dietary Reference Intakes (KDRIs). Significant difference was found in the average consumption rate between the elementary schools (82.2%) and the middle schools (71.8%). Specifically, the consumption rates of steamed rice (p < 0.001), side dish 1 (p < 0.001), and Kimchi (p < 0.01) at the middle schools were significantly lower than those of the elementary schools. When the nutrient contents in the served menus were put into percentages to the nutrient contents in the planned menus, middle schools (92.3%) showed bigger serving loss than the elementary schools (95.4%). In the nutrient assessment comparied with nutrient management standard (former edition), middle school lunches showed comparatively less energy or less some nutrient contents against the standard than the elementary school lunches. Specifically, in case of boys in middle schools, Vitamin C was the only nutrient content that satisfied the standard in the planned menus, served menus and consumed menus. In the 1/3 KDRIs based assessment, middle schoolers were found not to be provided proper nutrients with school lunches. To improve nutrition management at middle school foodservices, dietitians should reinforce nutrient assessment for menu planning, and try to decrease serving loss and plate waste.

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[English]
Satisfaction of Elementary Students Eating School Lunch; Association with Level of Involvement in School Lunch Service: Jihyun Yoon, Yun Jeong Choo, Sang Jin Chung, Si Hyun Ryu; Korean J Community Nutr 2005;10(5):668-676. Published online October 31, 2005

Abstract PDF: The purpose of this study was to determine the relationship between the students' levels of involvement in school lunch service and their satisfaction levels with the service. A survey was conducted with 5th and 6th grade elementary students eating school lunches. Out of 1,680 questionnaires distributed to the students from 14 schools, 1,254 complete questionnaires (74.6%) were analyzed. The questionnaire included two 5-point multi-item scales for measuring levels of involvement in and satisfaction with school lunch service, respectively. A factor analysis grouped 20 items measuring school lunch satisfaction into three factors: 'food satisfaction', 'nutrition & sanitation satisfaction', and 'service & environment satisfaction'. As a result of multiple regression analyses controlling the influence of such variables as students' grades, gender, school location, years and places of eating school lunches, students' levels of involvement in school lunch service was proven to be positively associated with levels of school lunch satisfaction overall, as well as satisfaction levels in regard to 'food', 'nutrition & sanitation', and 'service & environment', respectively. It was suggested that efforts such as nutrition education to increase students' levels of involvement in school lunches could be a useful strategy to improve students' satisfaction with school lunch service.

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[English]
The Different View Point Of Child Education Center Food Service Program between the Parents and the Teachers: Youngmee Lee; Korean J Community Nutr 2005;10(5):654-667. Published online October 31, 2005

Abstract PDF: To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and chi2-test. The finding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. 56.4% of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks (79.6%) and lunch (88.8%) and 30.1% of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p < 0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but 12.2% of parents and 14.4% of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p < 0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups (64.5%) and teacher groups (43.8%)(p < 0.05). They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p < 0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.

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[English]
Effects of School Lunch Program on Nutritional Knowledge and Attitude, and Dietary Behavior of Korean Middle School Students: Yoo Mi Oh, Mi Hyun Kim, Chung Ja Sung; Korean J Community Nutr 2005;10(2):163-173. Published online April 30, 2005

Abstract PDF: School Lunch Program (SLP) should provide adequate and qualitative nutritional food for student's growth and proper food habit. With this fact, this study divided 524 middle school students who resided in Jeonju, Jellabukdo into two groups, SLP or non SLP according to whether they were provided SLP or not. Then this research estimate each group's nutritional knowledge, nutritional attitude, dietary behavior, balance of three meals, and health checking their clinical symptom to investigate the effects of the SLP. This research applied anthropometric data, questionnaires and food intake data using 24 hours recall method. Each group's age average was same as 14.0 years old respectively. The average score of nutritional knowledge and condition of balance of lunch were significantly higher in SLP group than those of non-SLP group, although, there were no significant differences in the scores of nutritional attitude, dietary behavior, and balance of breakfast and dinner within both groups. This research showed that SLP had positive role on nutritional knowledge and balanced lunch. However, current SLP is not sufficient to cause change the nutritional attitude and dietary behavior. To make more applicable and effective result of SLP leading nutritional attitude changes and development of appropriate dietary behavior, certain level of nutritional education to the student may be important.

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[English]
Parents' Perception and Attitudes to the School Meal Service Program(SMSP) in Kindergarten: Youngmee Lee, Yu Jin Oh; Korean J Community Nutr 2005;10(2):141-150. Published online April 30, 2005

Abstract PDF: This Study investigated kindergarten parents' attitude, satisfaction and demand in the school meal service programs (SMSP). The subjects were 2450 parents that their child attended at kindergarten's SMSP from 16 provinces. To compared children's eating habits according to their parent age group and residence area, the percentage of regularly breakfast eating were lower in 'below 30 years old' group and large city residence than 'above 30 years old' group and middle and small city residence. And taking breakfast item was partially different pattern according parent age, 'below 30 years old' group and large city child ate more bread and milk as breakfast than Korean style breakfast with steamed rice and soup and side dish. In the prefer types of school meal service, most prefer types of meal service was fully meal service at kindergarten, 79.1% subjects wanted this type. But 'below 30 years old' group's parent answered 'lunch box brings from home' ratio was higher than 'above 30 years old' group. Most parents accepted the present meal cost and 63.8% of subjects was willing to pay more money to improve the quality of SMSP. Twenty-six precent parents was responded that no improvement children's eating habit through SMSP. And they answered the key point of SMSP management was 'cooking sanitation' (65.1%) and 'nutrition' (50.0%) and they answered the urgent improvement point at SMSP was 'improvement taste and quality of meal' (62.6%). Kindergarten parents' attitude about catering service as SMSP was not to prefer, but 10.4% of subjects answered that catering service is ideal meal service type in kindergarten and they expected the advantage of catering service was 'convenience of foodservice'(40.7%) and 'support foodservice facilities and labor'(32.4%) and they also pointed out disadvantage was 'lower in meal freshness'(53.9%) and 'sanitation problem'(51.9%).

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[English]
School Dietitians' Perception on Nutrition Labelling of the Processed and Packaged Foods in Incheon: Hye Yeoul Jung, Kyung Ja Chang; Korean J Community Nutr 2004;9(5):636-643. Published online October 31, 2004

Abstract PDF: The purpose of this study was to investigate school dietitians' perception on nutrition labelling of processed and packaged foods in the Incheon area. This study was carried out through a self-administered questionnaire and the subjects were 203 school dietitians. The results were summarized as follows. Most of the subjects checked nutrition labeling of processed and packaged foods when they purchased these foods for school lunch. However, the main reason for their checking nutrition labeling of processed and packaged foods was not for nutrition but for food safety. There were significant differences in the subjects' understanding and trust on nutrition labeling of processed and packaged foods by employment school. The scores of the subjects' satisfaction, understanding and trust on nutrition labeling of processed and packaged foods were not high. There were significant differences in the subjects' perception and concern about content information on nutrition labeling of domestic processed and packaged foods by employment school. Most of the subjects answered that it is almost necessary or very necessary to implement nutrition labelling of processed and packaged foods. Also their most preferred method of nutrition labelling was to label nutrient content. As the most important nutrient and functional component necessary for nutrition labelling, they answered energy, mineral such as calcium and iron, protein, total fat, cholesterol, vitamin, sodium and dietary fiber in order. As the major prerequisite task for the implementation of nutrition labelling, they answered formulation of nutrition labelling-related rules, and education and motivation for consumer, Therefore, it is necessary to activate the mandatory nutrition labelling of the processed and packaged foods and to prepare its consumer education program for school dietitian.

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[English]
School Dietitians' Use of Processed and Packaged Foods in Incheon: Hye Yeoul Jung, Kyung Ja Chang; Korean J Community Nutr 2004;9(5):629-635. Published online October 31, 2004

Abstract PDF: The purpose of this study was to investigate school dietitians' use of processed and packaged foods in Incheon. This study was carried out through a questionnaire and the subjects were 203 school dietitians in Incheon. The results are summarized as follows. Dairy product was the processed and packaged food used most frequently by the subjects for school lunch. Most subjects used processed and packaged foods for school lunch once or twice per week The first criteria for their choosing processed and packaged foods was manufacturing company. Also major reason for their using processed and packaged foods for school lunch was saving cooking time, easy purchase, hygienical packing and less garbage. The most common information source on processed and packaged foods for school lunch was promotion of food company. The subjects checked labelling of processed and packaged foods in order of open-date, manufacturer, origin of product, nutrition facts, ingredients and food additives. Some results were significantly different among the subjects by employment school, type of meal management and cost per meal. For children and adolescents' nutrition and well-being through school lunch, it is necessary to prepare a database of the processed and packaged foods and education program concerning nutrition labelling and food safety.

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[English]
Comparison of Dietary Attitudes and Attitudes to the School Lunch Service of Elementary and Middle School Students Living in the Same Region: Myung Hee Park, Young Sun Choi, Yeun Ju Kim; Korean J Community Nutr 2002;7(1):3-13. Published online February 28, 2002

Abstract PDF: The purpose of this study was to examine dietary attitudes of students and changes in their attitudes toward the school lunch service. The participants of the study were 483 students ranging from third grade elementary school students to middle school sophomores living in the Seoguipo area of Jeju Island. The subjects were asked to complete questionnaires under the supervision of their teachers or dietitians, and data were grouped into elementary school 3rd and 4th grades, elementary school 5th and 6th grades; and middle school 1st and 2nd grades for each gender. There were no significant differences among the groups with respect to their regularity of food intake, dietary considerations, or the frequency of imbalance in their diets. In the case of female participants, their frequency of snacking decreased as their grade level increased. In general, the overall changes in dietary attitudes became more negative as their grade level increased. Male students demanded increased serving sizes of both staple food and side dishes, while female students demanded increased serving sizes dishes, but not staple food as their grade levels increased. there was also an increase in the number of student sin higher grades who discarded or did not eat enough their entire meals. The major reasons for not eating the food were : no taste to the food and not proper saltiness of food. These results may suggest that school dietitians need to pay more attention to increased taste and proper seasoning of meals. Students suggested that the school lunch service should be continued, but that it needs improvement. Students in higher grades were more aware of the importance of the environment in which the meal was provided. Also, an early education in nutrition and healthy diets seemed important in preparing them for following a healthy lifestyle in later life.

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[English]
Effect of obesity on the Satisfaction with School Lunches and the Behavior of Leaving Lunch Food in Elementary School Children: Sunja Kwon; Korean J Community Nutr 2001;6(2):139-149. Published online May 31, 2001

Abstract PDF: The purpose of this study was to investigate the effects of obesity on the satisfaction with school lunches and school lunch leftovers of elementary school children in the Kyeonggi area. The study was carried out on 235 children(male : 111, female :124) in December of 2000. The results are summarized as follows. A Rohrer index was used to define obesity. The proportions of severe underweight, underweight, normal, overweight, and obese were 0.9%, 16.6%, 57.9%,17.0%, and 7.7% respectively. For the data analysis, the subjects were divided into 3 groups : an underweight group(Rohrer index 109 including severe underweight), a normal group(Rohrer index 110-140), and an obese group(Rohrer index 141 including overweight). With regard to the satisfaction with school lunches, the proportions of children who were satisfied, neutral, and unsatisfied were 27.2%, 59.6% and 13.2% respectively. The proportion of the satisfaction with school lunches was significantly higher in the male group than in the female group(p<0.05), and the proportion of the dissatisfaction with school lunches was significantly increased with obesity index(p<0.05). The largest proportion of children who were satisfied with school lunches answered they felt hungry(56.3%) and the food tasted good(42.2%). Children sho were not satisfied with school lunches answered that the food was not tasty(93.5%), they did not have ant appetite(9.7%), and others. The children not finishing school lunches(leftovers) occasionally or always were 47.7% of the subjects. The behavior of leaving lunch foods was not significantly related to the gender or the frequency of eating snacks, wile it was positively related with dissatisfaction with school lunches(p<0.01), obesity index(p<0.05), and the decreased frequency of eating meals per day(p<0.01). The reasons of school lunch leftovers were food dislikes(67.9%), excess of quantity(39.3%), tastelessness(31.3%), poor appetite(13.4%), and other. The children eating meals twice, 3 times, and 4 times per day were 18.7%, 74.9%, and 6.4% of the subjects respectively. The proportions of the obese and the satisfaction with school lunches were not changed significantly according to the frequency of eating meals, while the proportion of children leaving school lunches was significantly higher in the group of eating meals twice per day than in the other groups(p<0.01). The frequency of eating snacks was not related to the obesity index, the proportion of school lunch leftovers, or the frequency of eating meals, while the proportion of satisfaction with school lunches was significantly higher in the group of eating snacks 1-2 times per day than in the other groups(p<0.01). In conclusion, it is necessary to have children enjoy school lunches with efforts to improve the food's taste in the school food services and to reexamine the serving sizes for the children, in addition to the nutrition education for the children to eat a variety of foods.

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[English]
A Study on the School Lunch Program Served by the Elementary Schools in Muan: An Analysis of Nutrients and Diversity of Menu: Hyeon A Kim, Hye Jung Park; Korean J Community Nutr 1999;4(1):74-82. Published online March 31, 1999

Abstract PDF: This study evaluated the quality of meals served by the elementary schools in Muan based on nutrient contents and food diversity. The contents, nutrient densities and nutrient adequacy ratios(NAR) of most nutrients were higher than those calculated from the Korean RDA. However, the content, nutrient density, and NAR of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was somewhat high. The average number of different kinds of food and dishes per meal were 19.2 and 6.0, respectively. The more the number of dishes, the higher the NARs of calcium, calories, niacin, phosphorus and protein. However, the NAR of iron showed no correlation with the number of dishes. The meals belonging to the food group intake pattern containing fruits had more vitamin C and fiber, and less protein, lipid, and phosphorus than those belonging to the food group intake pattern not containing fruits. In conclusion, the quality of nutrition of meals served by school lunch program(SLP) was considered fairly good. However, the nutritionists should consider the iron for 10 to 12 year old girls and cut down the amount of sodium. In addition, unless the children prefer the foods served by SLP or adjust to the general aspects of SLP, SLP can't accomplish its purposes. Therefore, we suggest that nutritionists should survey children's food preference and satisfaction with the general aspects of SLP.

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[English]
Comparisons of Students' and their Parents' Satisfaction of School Lunch Program in middle School by Foodservice Mangement: Young Sook Park, Joung Won Lee, Mee Sook Lee; Korean J Community Nutr 1997;2(2):218-231. Published online May 31, 1997

Abstract PDF: A study about the satisfaction of school lunch program was performed to 591 students and 541 parents in 5 middle schools by FS management system. The FS systems of the participating schools were 3 type of self-operating/traditional, self-operating/commissary and catering/delivery systems. Most joyful mealtime to students were identified as lunch because of eating with friends. Satiety after school lunch and leftover were different by FS system, such as adquate satiety greater in self-operating one and leftover food more in catering one than in the others. Foods tasted better in self-operating system than in catering one. The later was very poor for keeping soup hot and found more salty, more sweet and hotter than home meal. Students showed no difference in nutrition education but agreed greater to learning etiquette and to habit of various foods in self-operating system than in catering one. Students concluded they prefered school lunches to home-prepared lunches. Less work to prepare lunches home, better taste and nutrition, same meals to all students and nurition education were main reasons for parent to need school lunch program and they showed higher satisfaction of present school FS in self-operating system than in catering one. Parents claimed hygiene, taste, nutrition, nutrition education, food amount and service should be improved, especially in case of catering system and stressed on hygiene as the most important criteria for good school FS Management. They supported strongly school lunch program to coninue and prefered self-operating system than the others.

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