Current status of meal and snack service in elementary care classes in Gyeonggi area.
10.4163/jnh.2018.51.3.264
- Author:
Hee Soon YANG
1
;
Haeryun PARK
;
Kyunghee SONG
;
Yoonjin AHN
;
Daeun CHOI
;
Juntai JIN
;
Youngmi LEE
Author Information
1. Department of food and Nutrition, Myongji University, Yongin, Gyeonggi 17058, Korea. zeromi@mju.ac.kr
- Publication Type:Original Article
- Keywords:
elementary care class;
food service;
meal;
snack;
menu
- MeSH:
Education;
Focus Groups;
Food Safety;
Food Services;
Gyeonggi-do*;
Humans;
Meals*;
Menu Planning;
Snacks*;
Surveys and Questionnaires
- From:Journal of Nutrition and Health
2018;51(3):264-274
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: This study aimed to investigate the current status of food service management in elementary care classes. METHODS: A focus group interview with seven care class managers and a survey with 101 care class managers using a self-administered questionnaire in Gyeonggi province were conducted. RESULTS: In the focus group interview, purchased meals and snacks were evaluated as low quality by the care class managers. Frequent use of frozen or processed food and products with low prices were also reported as problems. Care class managers were in charge of meal and snack planning without any guidelines or expert advices. The results of the survey show that most schools serve purchased snacks and meals. The average unit costs of one meal and snack were 4,062 and 1,463 Won, respectively. The average unit costs of snacks during semester (p = 0.015) and vacation (p = 0.039) were significantly lower in rural than urban areas. The percentages of schools that prepared nutrition standards for meal and snack planning in elementary care classes were only 7.4% and 10.9%, respectively. The meal menus were mostly provided by catering service companies, and the snack menus were planned mostly by the care class managers. Menu planning by the care class managers was more usual in rural than urban areas (p = 0.054 for meal planning and p = 0.008 for snack planning). Just 33.7% of schools introduced safety standards for food service in elementary care classes, and more than half of the respondents (56.4%) did not do a regular medical check-up. Only 33.7% of the respondents received education for food safety. CONCLUSION: These results show the necessity for establishment of detailed guidelines for food service in elementary care classes and for the introduction of a food safety and nutrition education program customized for care class managers.
