Survey on Foodservice Satisfaction and Dietary Education needs for Improvement of School Foodservice in Middle School Students in Seoul

Article information

Korean J Community Nutr. 2017;22(2):127-135

Publication date (electronic) : 2017 April 30

doi : https://doi.org/10.5720/kjcn.2017.22.2.127

Kyung-Hee Shin ¹, Youngmee Lee ², Wookyoun Cho ²

¹Major in Nutrition Education, Graduate School of Education, Gachon University, Gyeonggi, Korea.

²Department of Food and Nutrition, College of BioNano Technology, Gachon University, Gyeonggi, Korea.

Corresponding author: Wookyoun Cho. Department of Food and Nutrition, College of BioNano Technology, Gachon University, 1342 Seongnam-daero, Sujeonggu, Seongnam-si, Gyeonggi 13120, Rep. of Korea. Tel: (031) 750-5972, Fax: (031) 750-5974, wkcho@gachon.ac.kr

Received 2017 February 20; Revised 2017 April 14; Accepted 2017 April 14.

Abstract

Objectives

This study was conducted to examine the satisfaction of school cafeterias among the surveyed group at two middle schools located in Seoul.

Methods

574 out of 600 middle school students in Seoul (95.7%) completed the study.

Results

Satisfaction rate of school meals was significantly higher among girls (73.2%) compared to boys (45.1%). The reasons for satisfaction factors of school meals were with the taste of school meals (55.1%), menu (19.3%), nutrition (14.2%), and food hygiene safety (7.0%). Students who had a double-income family, well-educated mother and higher happiness in their life reported a higher satisfaction with school meals. Both boys and girls who consumed milk frequently showed significantly higher satisfaction with school meals. Factors that were related to satisfaction of school meals were food temperature, the amount of food (especially among boys). Variety in the menu and food distribution speed were less related to the satisfaction of meals. In the case of girls, waiting time, food distribution speed were more important to them while the kindness of school staff was a less important factor. Improvements that were needed to increase the satisfaction for the school lunch meals, from the most important to least important were as follows: variety of meals (36.6%), food distribution speed·waiting time (24.6%), taste of food (15.7%), amount of food (7.7%), hygienic management (5.1%), food quality (4.7%), kindness (3.0%), temperature of the food (2.8%). Students preferred to broadcast on campus and cooking practice for the dietary education.

Conclusions

To improve school meal satisfaction, it is necessary for food distribution facilities to make improvements with regard to variety of meals and reduced waiting time.

Keywords: middle school students; foodservice satisfaction; dietary education needs

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