Effects of Nutrition Education on Food Waste Reduction.
- Author:
Seoung Hee KIM
1
;
Eun Hui CHOI
;
Kyung Eun LEE
;
Tong Kyung KWAK
Author Information
1. Eunjung Elementary School.
- Publication Type:Original Article
- Keywords:
School food service;
Food waste;
Nutrition education;
Source reduction
- MeSH:
Amaranthus;
Brassica;
Natural Resources;
Eating;
Education*;
Food Services;
Humans;
Nutritionists;
Portion Size;
Surveys and Questionnaires;
Seoul;
Solanum tuberosum;
Vegetables
- From:Journal of the Korean Dietetic Association
2007;13(4):357-367
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating attitude and poor eating habits for 3rd and 5th graders at an elementary school in Seoul. The effectiveness of the education was evaluated by surveying the students before and after the education; 375 responses were analyzed. A questionnaire was designed to compare changes of the students' attitudes and plate waste before and after education. Plate wastes of boiled black rice(p<0.05), potato soup(p<0.05), amaranthus herb salad(p<0.01), and cabbage kimchi(p<0.05) decreased significantly after education. Students' eating attitudes improved significantly(t= -6.22, p<0.01) after nutrition education. Major reasons the students did not eat all foods they were served were large portion sizes (30.59%), low menu preference (29.79%), and tastes (17.82%). The menus with high plate waste rates were cooked vegetable items (35.64%) and soup items (26.6%). After education, students' attitudes on 'food waste pollutes the Earth(p=0.013)', 'food preparation for birthday parties(p<0.01)', and 'restaurant selection for eating out (p<0.01)' changed significantly. After education, plate waste and portion sizes that the students perceived were not negatively correlated. In conclusion, nutrition education on proper eating habits and source reduction is an effective method to reduce food waste generation and to improve students' eating attitudes and awareness on environment.
