Young-Un An; Myung-Hee Kim; Mi-Kyeong Choi; Mi-Hyun Kim

doi:10.5720/kjcn.2018.23.3.234

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Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi: Young-Un An, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim; Korean Journal of Community Nutrition 2018;23(3):234-242.
DOI: https://doi.org/10.5720/kjcn.2018.23.3.234
Published online: June 30, 2018

¹Major in Nutrition Education, Graduate School of Education, Kongju National University, Yesan 32439, Korea.

²Division of Food Science, Kongju National University, Yesan 32439, Korea.

Corresponding author: Mi-Hyun Kim. Division of Food Science, Kongju National University, Yesan 32439, Korea. Tel: (041) 330-1463, Fax: (041) 330-1469, mhkim1129@kongju.ac.kr

• Received: June 4, 2018 • Revised: June 26, 2018 • Accepted: June 26, 2018

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Abstract
REFERENCES

Abstract

Objectives
This study was to investigate the perception of mothers of elementary school students regarding environment-friendly agricultural products in school foodservice.
Methods
A total of 282 mothers whose children were receiving environment-friendly agricultural products during elementary school foodservice in Gyeonggi participated in this questionnaire survey. The survey was conducted to investigate respondents perception and satisfaction with environment-friendly agricultural products in their children's school meals from May 29 to June 9, 2017.
Results
About 79% of the subjects were satisfied with school foodservice. The most important aspects of school foodservice were nutrition (35.8%) and sanitation (34.8%). Over 80% of the subjects were aware of environment-friendly agricultural products and about 54% of the subjects checked for a certification mark when purchasing environment-friendly agricultural products. Additionally, 72.3% of the subjects knew that environment-friendly agricultural products were used at school. The advantages of using environment-friendly agricultural products in school foodservice were safety (75.5%) and high food quality (16.3%). About 66% of the mothers knew the school was receiving support from the city or education office for using environment-friendly agricultural products. Additionally, 74.5% of the mothers responded that they are willing to pay for use of environment-friendly agricultural products when subsidies were not supported.
Conclusions
The positive perception and high support for use of environment-friendly agricultural products in school foodservice among elementary students' mothers can be used as basic data for expansion of the use of environment-friendly agricultural products in school foodservice.
Keywords: environment-friendly agricultural products; school foodservice; elementary school students' mothers

REFERENCES

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Table 1

General characteristics of the subjects

Table 2

Perception on school food service of the subjects n (%)

^*: p<0.05

1) t-value

Table 3

Perception on environment-friendly agricultural products of the subjects n (%)

^*: p<0.05

1) t-value

Table 4

Perception on environment-friendly agricultural products at school meals of the subjects n (%)

^**: p<0.01

Figure & Data

REFERENCES

Citations

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Cătălina Mihaela Grădinaru, Adrian Alexandru Şerbănoiu, Danut Traian Babor, Gabriel Constantin Sârbu, Ioan Valentin Petrescu-Mag, Andrei Cristian Grădinaru
Journal of Agricultural and Environmental Ethics.2019; 32(1): 77. CrossRef
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Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi

Korean J Community Nutr. 2018;23(3):234-242. Published online June 30, 2018

DOI: https://doi.org/10.5720/kjcn.2018.23.3.234

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Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi

Table 1

General characteristics of the subjects

Table 2

Perception on school food service of the subjects n (%)

^*: p<0.05

1) t-value

Table 3

Perception on environment-friendly agricultural products of the subjects n (%)

^*: p<0.05

1) t-value

Table 4

Perception on environment-friendly agricultural products at school meals of the subjects n (%)

^**: p<0.01

Table 1 General characteristics of the subjects

Table 2 Perception on school food service of the subjects n (%)

^*: p<0.05

1) t-value

Table 3 Perception on environment-friendly agricultural products of the subjects n (%)

^*: p<0.05

1) t-value

Table 4 Perception on environment-friendly agricultural products at school meals of the subjects n (%)