Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
10.5720/kjcn.2018.23.3.243
- Author:
Jeong Eun PARK
1
;
Kyung Suk CHOI
Author Information
1. Graduate School of Education, Daejin University, Pocheon, Korea.
- Publication Type:Original Article
- Keywords:
student serving participation programs;
perception;
satisfaction;
school foodservices
- MeSH:
Humans;
Meals;
Nutritionists
- From:Korean Journal of Community Nutrition
2018;23(3):243-256
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
OBJECTIVES: We evaluated the extent to which implementation of student participation programs in serving school meals impacts student perception and satisfaction with school foodservice in middle and high school settings. METHODS: Students' perception of management and satisfaction with quality attributes of school foodservice were assessed by questionnaire methods and compared by the program implementation status of student participation in serving school meals. Correlation and multiple regression analyses were performed to identify factors affecting perception and satisfaction. RESULTS: The overall mean score for perception regarding the management of school foodservice was low (3.53 out of 10 points) and middle school students showed a higher mean score than high school students (4.10 vs. 2.94 points). In both middle and high schools, student perception was significantly higher in schools implementing the program. The average score for student satisfaction with the quality of school foodservice was 3.50 out of 5 points. Similarly, we observed a significantly higher satisfaction among middle versus high school students (3.93 vs. 3.04 points) and in schools implementing the program versus those that were not. Overall, student participation in serving school meals resulted in increases in satisfaction with school foodservice of 0.269 and 0.466 points among middle and high school students, respectively. CONCLUSIONS: Implementation of student participation in serving school meals could be used as a strategy to improve perception and satisfaction of students with their school foodservice. Establishment of guidelines of student serving participation programs encompassing different perspectives from students, dietitians and school faculties are warranted.
