A survey of eco-foodservice perception and satisfaction of elementary school parents in Jeju.
10.4163/jnh.2015.48.1.105
- Author:
Mi Hui JEONG
1
;
In Sook CHAE
Author Information
1. Pyoseon Middle School, Jeju 699-914, Korea.
- Publication Type:Original Article
- Keywords:
eco-foodservice;
perception;
satisfaction;
eco-friendly food materials
- MeSH:
Education, Continuing;
Food Safety;
Humans;
Local Government;
Parents*;
Quality Improvement
- From:Journal of Nutrition and Health
2015;48(1):105-112
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: This study analyzed the eco-foodservice perception and satisfaction of 344 elementary school parents in Jeju surveyed from February 1~12, 2010, with the aim of providing basic data for quality improvement of eco-foodservice in Jeju. METHODS: The data were analyzed by descriptive analysis, chi2-test, t-test, ANOVA, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). RESULTS: Regarding awareness of eco-friendly food materials of subjects, average score was 3.52 points (out of 5 scales) and 'difference between eco-friendly and general agricultural products (3.76)' showed the highest score whereas 'assurance standard and label of eco-friendly agricultural products (3.31)' showed the lowest score. In terms of the recognition of eco-foodservice implementation, 75.0% of parents were aware of it. Regarding the eco-foodservice satisfaction of the subjects, average score was 3.88 points (out of 5 scales) and food safety (3.98 points) showed the highest score whereas food taste (3.70 points) showed the lowest score. The eco-foodservice perception of subjects showed positive correlation with their eco-foodservice satisfaction. CONCLUSION: It is necessary for the government and the local government to provide continuing education for school parents in order to enhance their perception of eco-friendly food materials. In addition, systematic and appropriate government support is needed in order to ensure internal stability of eco-foodservice.
