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Evaluation of Traditional Aspects of School Lunch Menus in Korea by Analyzing Dish Group Composition


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Evaluation of Traditional Aspects of School Lunch Menus in Korea by Analyzing Dish Group Composition

Article information

Korean J Community Nutr. 2013;18(4):386-401
Publication date (electronic) : 2013 August 31
doi : https://doi.org/10.5720/kjcn.2013.18.4.386
Youngmi Lee, Meeyoung Kim1, Hae-Kyung Chung2, Haeng Ran Kim3, Jae Eun Shim4, Hyeyeong Cho1, Jihyun Yoon1,5
Department of Food and Nutrition, Myongji University, Yongin, Korea.
1Department of Food and Nutrition, Seoul National University, Seoul, Korea.
2Department of Food and Nutrition, Hoseo University, Asan, Korea.
3Department of Agrofood Resources, Rural Development Administration, Suwon, Korea.
4Department of Food and Nutrition, Daejeon Universtiy, Daejeon, Korea.
5Research Institute of Human Ecology, Seoul National University, Seoul, Korea.
Corresponding author: Jihyun Yoon, Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-742, Korea. Tel: (02) 880-8750, Fax: (02) 884-0305, hoonyoon@snu.ac.kr
Received 2012 October 11; Revised 2013 July 16; Accepted 2013 July 19.

Abstract

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.

Keywords: school lunch; menu; traditional food group pattern; traditional food group score

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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.

Table 1

Dish groups by food type

Table 1

Table 2

Menu-related contents included in guidelines for school lunch program provided by city and provincial education offices1)

Table 2

1) O: including relevant contents, ×: not including relevant contents

2) Consider inheritance and development of traditional food culture, use various ingredients like grains, vegetables, fruits, fish and meat, legumes, and dairy products, Limit the use of salt, fat, sugar, and food additives, use natural foods and seasonal foods, use various cooking methods.

3) One between Namul and fruits

Table 3

General characteristics of the school menus analyzed in the study

Table 3

Table 4

Frequency and percentage of each dish group according to school levels

Table 4

*: p<0.05, **: p<0.01, ***: p<0.001

Table 5

Frequency and percentage of each dish group according to areas

Table 5

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 6

Frequency and percentage of each dish group according to provinces

Table 6

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 7

Traditional food group pattern (RSKVO) and traditional food group score (TFS) according to school levels

Table 7

1) R = rice, S = soup (soup and stew or casserole), K = Kimchi, V = seasoned vegetable, O = optional side dish (more than one dish out of steamed food, grilled food, braised food, pan-fried food, stir-fried food): 1 = including corresponding dish 0 = not including corresponding dish. When RSKVO is 11101, for example, it means that the menu includes rice, soup, Kimchi, optional side dish but dose not include seasoned vegetable.

2) 100, 101, 110, 10100, 11000, 11001, 11010, etc.

3) Sum of the number of included five traditional food group (rice, soup, Kimchi, seasoned vegetable, optional side dish), five-point scale

***: p < 0.001

Table 8

Traditional food group pattern (RSKVO) and traditional food group score (TFS) according to areas

Table 8

1) R = rice, S = soup (soup and stew or casserole), K = Kimchi, V = seasoned vegetables, O = optional side dish (more than one dish out of steamed food, grilled food, braised food, pan-fried food, stir-fried food): 1 = including corresponding dish 0 = not including corresponding dish. When RSKVO is 11101, for example, it means that the menu includes rice, soup, Kimchi, optional side dish but does not include seasoned vegetables.

2) 100, 101, 110, 10100, 11000, 11001, 11010, etc.

3) Sum of the number of included five traditional food group (rice, soup, Kimchi, seasoned vegetables, optional side dish), five-point scale

***: p < 0.001

Table 9

Traditional food group pattern (RSKVO) and traditional food group score (TFS) according to provinces

Table 9

1) R = rice, S = soup (soup and stew or casserole), K = Kimchi, V = seasoned vegetables, O = optional side dish (more than one dish out of steamed food, grilled food, braised food, pan-fried food, stir-fried food): 1 = including corresponding dish 0 = not including corresponding dish. When RSKVO is 11101, for example, it means that the menu includes rice, soup, Kimchi, optional side dish but not includes seasoned vegetables.

2) 100, 101, 110, 10100, 11000, 11001, 11010, etc.

3) Sum of the number of included five traditional food group (rice, soup, Kimchi, seasoned vegetables, optional side dish), five-point scale

abc: Different superscript letters in the same row mean significant difference among groups by Duncan's multiple range test at α = 0.05.

***: p < 0.001