Recognition of Environmentally-friendly Agricultural Products for School Foodservice of Nutrition Teachers and Parents in 2018 at Seongnam in Gyeonggi province
10.5720/kjcn.2019.24.4.290
- Author:
Jisoo KWON
1
;
Wookyoun CHO
Author Information
1. Department of Nutrition Education, Gachon University Graduate School of Education, Korea, Student.
- Publication Type:Original Article
- Keywords:
environmentally-friendly agricultural products (EAPs);
school foodservice;
recognition;
nutrition teachers;
parents
- MeSH:
Certification;
Child;
Gyeonggi-do;
Hand;
Humans;
Local Government;
Parents;
Vegetables
- From:Korean Journal of Community Nutrition
2019;24(4):290-299
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
OBJECTIVES: This study examined the nutrition teachers' and parents' recognition of environmentally-friendly agricultural products (EAPs) used in school foodservice. METHODS: A questionnaire survey was given to 128 school foodservice nutrition teachers in Seongnam and 189 parents from Oct. 16 to Oct. 31, 2018 at Seongnam in Gyeonggi province. The survey included information on the recognition, satisfaction, and improvement of EAPs, and the results of the two groups were compared. RESULTS: A comparison of the recognition of EAPs showed that nutrition teachers knew more about the EAPs and local government support in school foodservice than the parents. On the other hand, the parents were more aware than the nutrition teachers in that children have a higher affinity for EAPs than for general agricultural products in the school foodservice. A comparison of the level of satisfaction with the EAPs by nutrition teachers and parents revealed the nutrition teachers to be significantly more satisfied than parents in terms of the color, taste and nutrition of EAPs. Among the items that should be provided with EAPs, more than 50% of each group of nutrition teachers and parents answered that vegetables must be provided first. Some 70.9% of nutrition teachers and 84.5% of parents were aware of the certification standards of EAPs. The nutrition teachers had showed a slightly higher score than the parents in the certification system (3.51 vs. 3.25). In terms of improving the EAPs, 36.2% of nutrition teachers answered a reasonable price preferentially, whereas 56.4% of parents answered maintaining quality. In the expected effects of using EAPs, 57.9% of nutrition teachers answered an improvement of parents' satisfaction on the school foodservice. On the other hand, 38.0% of parents answered an improvement of children' satisfaction on school foodservice. CONCLUSIONS: Nutrition teachers and parents need to be educated on the certification systems that would enhance the trust in EAPs.
