Suggestion of an Evaluation Tool for Sustainable Practices in School Foodservices and Analysis of Performance: Focus on Gyeonggi Province
10.14373/JKDA.2018.24.1.1
- Author:
Hyunhee KIM
1
;
Jeonglee KIM
;
Hyeja CHANG
Author Information
1. Major in Nutrition Education, Graduate School of Education, Dankook University, Yongin 16890, Korea.
- Publication Type:Original Article
- Keywords:
sustainable practices;
evaluation tool;
future school foodservice practices
- MeSH:
Attention;
Education;
Electricity;
Employment;
Fruit;
Gyeonggi-do;
Humans;
Nutritionists;
Seasons;
Solid Waste;
Surveys and Questionnaires;
Vegetables;
Waste Management;
Water
- From:Journal of the Korean Dietetic Association
2018;24(1):1-18
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Sustainable practices of school foodservices are gaining more attentions. The study aimed to investigate dietitians' performance levels of sustainable practices in school foodservice settings in Gyeonggi Provinces. Using a survey method was used, and data were collected from 358 participants (response rate 59.7%) to be analyzed using the SPSS program. The evaluation tool for sustainable practices of school foodservices consisted of four sections and 34 criteria with 100 points. Employment status of the respondents was as follows: nutrition teachers 40.9%, dietitians (permanent) 45.1%, and temporary position dietitians 13.2%. Dietitians' performance for sustainable practices marked 65.67 points out of 100 (performance rate 66%) and were in the following order by section: sustainable foodservice management criteria (69%), support activities (69%), planning and evaluation (68%), and outcome management (52%). Regarding sub-sections, criteria that acquired higher performance rates were labelling of food origin (99%), use of seasonal vegetables and fruits (98%), food waste management by contract dealer (98%), and planning for reducing of food waste and solid waste (91%). Meanwhile, criteria that showed the lowest scores were installing water conservation devices on equipment (19%), operating food donation programs for communities (21%), use of sensor lights for electricity conservation (24%), planning for annual energy conservation (40%), and implementation of education programs for foodservice workers on sustainable activities (42%). Performance scores differed according to school levels and working experience of dietitians, indicating that dietitians at elementary school foodservices or with work experience of 15 to 20 years showed higher performance than those at high schools or with less than 5 years of work experience (P < 0.001, P < 0.05). Based on the results, action plans for improvement were suggested.
