Survey on Satisfaction of Fifth and Sixth Grade Students from Elementary School Foodservice in Won-ju.
- Author:
Kyo Jin PARK
1
;
Mi Ra JANG
Author Information
1. Department of Food Science, Kangnung National University, Korea. mint3408@hanmail.net
- Publication Type:Original Article
- Keywords:
Satisfaction;
School foodservice;
Unsatisfactory factors;
Dietitian
- MeSH:
Humans;
Meals
- From:Journal of the Korean Dietetic Association
2008;14(1):13-22
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was done to investigate satisfaction of fifth-grade(n=264) and sixth-grade(n=117) students from school foodservice in five elementary schools in Won-ju. On a scale of 1 to 5, with 1 being very poor and 5 being very good, overall satisfaction from school foodservice was found to be 3.21+/-0.98('so-so~satisfaction'). The highest satisfactory factor was neatness of foodservice staffs(3.79+/-1.00), while the lowest satisfactory factor was the students' overall opinions of school foodservice(3.03+/-1.06). The biggest unsatisfactory factor was found to be 'bland food'. 'Enhancement of taste'(49.08%) caused the most complaints against school foodservice. Soup was identified as the type of food most likely to be left over, and there was some significant difference between fifth-graders and sixth-graders. The reason cited most often for leftovers was unfavorable menus(33.42%). Students were more likely to try foods which were unfamiliar to them and also foods they previously disliked as a result of using school foodservice(28.87%). Also significant, when the meal director was present during the meal service, satisfaction was markedly higher than when the director was not present.
