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

doi:10.5720/kjcn.2019.24.1.60

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Research Article
Development of Model for ã€ŒThe Survey on School Foodservice Programã€: 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):60-76.
DOI: https://doi.org/10.5720/kjcn.2019.24.1.60
Published online: February 28, 2019

¹Department of Food & Nutrition, Sangji University, Wonju, Korea, Professor.

²Department of Food & Nutrition, Hanyang Women's University, Seoul, Korea, Professor.

³Department of Korean Cuisine, Jeonju University, Jeonju, Korea, Professor,

⁴Department of Food & Nutrition, Yonsei University, Seoul, Korea, Professor.

⁵Department of Food & Nutrition, Hanyang Women's University, Seoul, Korea, Associate professor.

⁶Department of Food & Nutrition, Yeonsung University, Anyang, Korea, Assistant professor.

⁷Graduate School of Human Environmental Sciences, Yonsei University, Seoul, Korea, Adjunct professor.

⁸Student Health Policy Division, Ministry of Education, Sejong, Korea, Deputy director.

⁹Health Promotion Center, Korea Educational Environments Protection Agency, Osong, Korea, Director.

¹⁰Institute of Social Welfare, Sungkonghoe University, Seoul, Korea, Research professor.

Corresponding author: Yun-Hui Jeong. Institute of Social Welfare, Sungkonghoe University, 320 Yeondong-ro, Guro-gu, Seoul 08359, Korea. Tel: (02) 2610-4749, Fax: (02) 2610-4140, yhjeong11@naver.com

• Received: February 12, 2019 • Revised: February 19, 2019 • Accepted: February 19, 2019

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
Acknowledgments
Acknowledgments
REFERENCES

Abstract

Objectives
The purpose of this study was to develop a systematic and standardized「The Survey on School Foodservice Program」that can identify the current status of school meals on the nationwide level.
Methods
This study was carried out in six steps of the analysis of report/investigation data related to school foodservice in metropolitan and provincial offices of education, analysis of preceding research related to the actual status of school foodservice, field verification of the actual condition of the school foodservice site, development of a draft of「The Survey on School Foodservice Program」, pilot study of a draft of 「The Survey on School Foodservice Program」, and suggestions of a final model of「The Survey on School Foodservice Program」from August to December, 2017. Statistical analysis was performed for frequency analysis and descriptive analysis using the SPSS program ver. 23.
Results
A draft of「The Survey on School Foodservice Program」was developed by analyzing the current status of report/research data on school meals in metropolitan and provincial offices of education, analyzing the preceding research on school meals, and identifying the actual conditions at school foodservice sites. To verify the validity of the school foodservice survey questionnaire, 1,031 schools were sampled from a total of 10,251 schools and the pilot test of ‘2017 School Foodservice Survey’ was conducted. The final model of「The Survey on School Foodservice Program」consisted of 12 survey sections, 29 survey categories, and 433 survey items, and the survey cycle was set for one year and three years for each survey item.
Conclusions
Based on the objective statistical data through「The Survey on School Foodservice Program」, it is possible to develop the school foodservice policy, which will help establish the reliability of the school meals.
Keywords: school foodservice; survey; model; development

Acknowledgments

This research was supported by a grant from the Korean Educational Development Institute (TR 2018-23).

REFERENCES

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Fig. 1

Development process of model of「The Survey on School Foodservice Program」

Fig. 2

The model of「The Survey on School Foodservice Program」

Table 1

Report/investigation data related to school foodservice in metropolitan · provincial office of education N=12

1) 1=School, 2=District office of education

2) 1=Twice a year, 2=Once a year, 3=When it happens, 4=Etc.

Table 2

Analysis of preceding research related with the actual status of school foodservice during the past five years (2013 ~ 2017)

1) 1=School, 2=Nutrition teacher or dietitian, 3=Cook worker, 4=Student, 5=Parents

Table 3

A design draft of「The Survey on School Foodservice Program」

Table 4

Composition of a final model of「The Survey on School Foodservice Program」

Figure & Data

REFERENCES

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Development of Model for ã€ŒThe Survey on School Foodservice Programã€

Korean J Community Nutr. 2019;24(1):60-76. Published online February 28, 2019

DOI: https://doi.org/10.5720/kjcn.2019.24.1.60

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Figure

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Development of Model for ã€ŒThe Survey on School Foodservice Programã€

Fig. 1 Development process of model of「The Survey on School Foodservice Program」

Fig. 2 The model of「The Survey on School Foodservice Program」

Fig. 1

Fig. 2

Development of Model for ã€ŒThe Survey on School Foodservice Programã€

Table 1

Report/investigation data related to school foodservice in metropolitan · provincial office of education N=12

1) 1=School, 2=District office of education

2) 1=Twice a year, 2=Once a year, 3=When it happens, 4=Etc.

Table 2

Analysis of preceding research related with the actual status of school foodservice during the past five years (2013 ~ 2017)

1) 1=School, 2=Nutrition teacher or dietitian, 3=Cook worker, 4=Student, 5=Parents

Table 3

A design draft of「The Survey on School Foodservice Program」

Table 4

Composition of a final model of「The Survey on School Foodservice Program」

Table 1 Report/investigation data related to school foodservice in metropolitan · provincial office of education N=12

1) 1=School, 2=District office of education

2) 1=Twice a year, 2=Once a year, 3=When it happens, 4=Etc.

Table 2 Analysis of preceding research related with the actual status of school foodservice during the past five years (2013 ~ 2017)

1) 1=School, 2=Nutrition teacher or dietitian, 3=Cook worker, 4=Student, 5=Parents

Table 3 A design draft of「The Survey on School Foodservice Program」

Table 4 Composition of a final model of「The Survey on School Foodservice Program」