Comparisons of Student Satisfaction with the School Food Service Programs in Middle and High Schools by Food Service Management Types.
- Author:
Sook Hee KIM
1
;
Kyoung Ae LEE
;
Choon Hie YU
;
Yo Sook SONG
;
Woo Kyung KIM
;
Hei Ryeo YOON
;
Ju Hyeon KIM
;
Jung Sug LEE
;
Mi Kang KIM
Author Information
1. Department of Food and Nutrition Foundation, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
school food service program;
satisfaction;
sanitation;
middle school students;
high school students
- MeSH:
Cooking;
Eating;
Food Services*;
Humans;
Lunch;
Meals;
Sanitation
- From:The Korean Journal of Nutrition
2003;36(2):211-222
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study on satisfaction with school food service (FS) programs was conducted with 485 middle school students and 515 high school students based on FS management type. There were four types of FS management: independent-conventional (IC), independent-commissary (ICM), contract-conventional (CC), and contract-delivery (CD). About seventy percent of the students expressed satisfaction with the food quantity of the school lunches. But one third of the students, who felt the quantity was insufficient, cited the small size of the rice serving. Many high school students cited the small size of the side dishes as well as the rice serving. It is suggested that the meal quantity should be determined in consideration of the students' physical development. The satisfaction with FS sanitation was lower than that with the meal quality, eating environment, and environment of dining room with respect to all four types of FS management, and was lowest in the CD. It is suggested that FS sanitation should be managed more thoroughly for the students' safety, and that the school FS Committee should carefully monitor the sanitary management of the contract FS companies by means of a well-designed and monitored management system. Most of middle and high school students expected good taste and a diversity of foods in their school lunches. Food taste should be improved, and various food materials and cooking methods should be used for balanced nutrition and greater student satisfaction, particularly in contract FS types (CC and CD).
