Study on the status of food allergy management and importance-performance analysis about precautions of food allergy in school foodservice according to the school types in Jeonbuk area
10.4163/jnh.2020.53.3.329
- Author:
Ji Yeon KIM
1
;
Jeong Ok RHO
Author Information
1. Major of Nutrition Education, The Graduate School of Education, Jeonbuk National University, Jeonju 54896, Korea
- Publication Type:Research Article
- From:Journal of Nutrition and Health
2020;53(3):329-345
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Purpose:This study examined the status of food allergy management and importance-performance analysis (IPA) between elementary, and middle and high school employees in school foodservice.
Methods:The participants were employees in elementary (n = 171) and middle and high schools (n = 187) in the Jeonbuk area. The demographic characteristics, the status of food allergy management, food allergy education, and the importance and performance status were assessed using a self-administered questionnaire.
Results:Approximately 55.0% of employees in elementary and 32.6% in middle and high schools recognized that the foods in menu tables induced allergies. Approximately 93.0% of employees in elementary and 85.0% in middle and high school thought that food allergy management was an important part of school foodservice because of the possibility of health emergencies. Elimination and replacement meals were provided more in middle and high schools than in elementary schools. Food allergy education from nutrition teachers had been given to 62.6% of employees in elementary and 50.3% in middle and high schools. To prevent food allergy accidents, 72.4% of employees in elementary schools and 65.2% in middle and high schools wanted more accurate information on students with food allergies. As a result of IPA, elementary, middle, and high school employees were aware of the importance and performed well: ‘Strict control of allergy-inducing foods because of cross-contamination’. On the other hand, they were not aware of the importance and performed them insufficiently: ‘Know how to use epinephrine to prepare for emergencies’.
Conclusion:Therefore, it is necessary to improve the consciousness of nutrition teachers for the effective application of food allergy education, especially the recognition of allergy-inducing foods and emergency responsive ability.
