Korean Journal of Community Nutrition

Original Articles

[English]
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 J Community Nutr 2018;23(3):243-256. Published online June 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.3.243

OBJECTIVES
We evaluated the extent to which implementation of student participation programs in serving school meals impacts student perception and satisfaction with school foodservice in middle and high school settings.
METHODS
Students' perception of management and satisfaction with quality attributes of school foodservice were assessed by questionnaire methods and compared by the program implementation status of student participation in serving school meals. Correlation and multiple regression analyses were performed to identify factors affecting perception and satisfaction.
RESULTS
The overall mean score for perception regarding the management of school foodservice was low (3.53 out of 10 points) and middle school students showed a higher mean score than high school students (4.10 vs. 2.94 points). In both middle and high schools, student perception was significantly higher in schools implementing the program. The average score for student satisfaction with the quality of school foodservice was 3.50 out of 5 points. Similarly, we observed a significantly higher satisfaction among middle versus high school students (3.93 vs. 3.04 points) and in schools implementing the program versus those that were not. Overall, student participation in serving school meals resulted in increases in satisfaction with school foodservice of 0.269 and 0.466 points among middle and high school students, respectively.
CONCLUSIONS
Implementation of student participation in serving school meals could be used as a strategy to improve perception and satisfaction of students with their school foodservice. Establishment of guidelines of student serving participation programs encompassing different perspectives from students, dietitians and school faculties are warranted.

Citations

Citations to this article as recorded by

Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
Korean Journal of Community Nutrition.2024; 29(2): 97. CrossRef
Causal relationship among quality factors, emotional responses, and satisfaction of school food service in Henan province, China
Miaomiao Li, Young Eun Lee
Nutrition Research and Practice.2023; 17(2): 356. CrossRef
Feasibility Study on Application of Revised Nutritional Standards for School Lunches: Consumer Satisfaction Survey
Meeyoung Kim, Youngmin Nam
Journal of the East Asian Society of Dietary Life.2019; 29(5): 367. CrossRef

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[English]
Recommendation of Serving Size of the Meal Service of Community Child Centers in Korea: Sang Eun Lee, Jae Eun Shim, Sooyoun Kwon, Yoonjae Yeoh, Jihyun Yoon; Korean J Community Nutr 2014;19(4):361-371. Published online August 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.4.361

Abstract PDF PubReader

OBJECTIVES
This study was performed to set easily applicable portion sizes by sex and age for children at the Community Child Centers (CCC) in Korea.
METHODS
Considering the age and gender specific energy level at Target Patterns for children aged 6-18 years, which were suggested as a part of the 2010 Korean Food Guidance System (KFGS), we set three meal sizes. We reclassified the recommended daily servings of Grains, Meat.fish.eggs.beans and Vegetables group at Target Patterns into three meal sizes, and then calculated the recommended serving per meal. Each proposed amount of food per meal was calculated based on serving size of foods commonly eaten at KFGS, which was then allocated to five meal components; rice, soup, stew, protein and vegetable side-dishes and Kimchi. Each proposed amount of food per meal was applied to 173 menus' recipes from CANpro 3.0 as main ingredient's amounts. We cooked the 173 menus at the medium size and measured their weights after cooking.
RESULTS
Each recommended serving per meal was 0.75, 0.9 and 1.2 for Grains; 1.2, 1.6 and 2.4 for Meat.fish.eggs.beans; 2, 2.4 and 2.8 for Vegetables by meal sizes. Among five meal components, the ratio of small and large to medium size was 1/5 less and 1/3 more for rice and 1/3 less and 1/3 more for soup.stew, protein side-dish and Kimchi, respectively. We suggested the same amount for a vegetable side-dish to encourage vegetable intake. Proper portion sizes per meal of medium were rice 190 g, soup.stew 210 g (solid ingredients 60 g), protein side-dish 100 g (meat.eggs.beans) and 70 g (fish), vegetable side-dish 80g and Kimchi 30 g.
CONCLUSIONS
Proper portion size per meal suggested in this study may be useful at the CCC where dietitians are not available and the approach could be applicable to the other types of meal services.

Citations

Citations to this article as recorded by

Effects of Multidisciplinary Health Promotion Program Among Children in Community Childcare Center
Yerin Kim, Gyeong Seob Shin, Jungwon Park, Minji Kang, Kumhee Son, Yoon Myung Kim, Kyung Hee Park, Hyunjung Lim
Clinical Nutrition Research.2024; 13(1): 8. CrossRef
Evaluation of Dietary Behavior and Nutritional Status of Children at Community Child Center in Busan Area Using Nutrition Quotient
Kyung-A Lee, Ha-Yeon Park, Eun-Soon Lyu
Korean Journal of Food and Cookery Science.2018; 34(4): 424. CrossRef
Investigation of the Management of Foodservice Facilities inCommunity Child Centers in Daegu and Gyeongbuk Area
Suk-Hyeon Park, Hyeon-A Jung
Journal of the East Asian Society of Dietary Life.2017; 27(4): 459. CrossRef
Intakes and Satisfaction of Home-delivered Meal Box for Children from Low-income Families in Chungcheongbuk-do, Korea
Gyusang Han, Sooyoun Kwon
The Korean Journal of Food And Nutrition.2016; 29(5): 716. CrossRef
Assessment of Foodservice and Cooking Program for Children Attending Community Child Centers in Korea
Sooyoun Kwon, Yoonjae Yeoh
Journal of the East Asian Society of Dietary Life.2016; 26(3): 223. CrossRef
tatus of Meal Serving and Nutritional Quality of Foods Served for Children at Community Child Centers in Korea
Sooyoun Kwon, Yoonjae Yeoh
Journal of the East Asian Society of Dietary Life.2015; 25(2): 352. CrossRef

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