Analysis of Surveys to Determine the Real Prices of Ingredients used in School Foodservice
10.5720/kjcn.2021.26.3.188
- Author:
Seo-Hyun LEE
1
;
Min A LEE
;
Jae-Yoon RYOO
;
Sanghyo KIM
;
Soo-Youn KIM
;
Hojin LEE
Author Information
1. Graduate student, Department of Food and Nutrition, Kookmin University, Seoul, Korea
- Publication Type:RESEARCH ARTICLE
- From:Korean Journal of Community Nutrition
2021;26(3):188-199
- CountryRepublic of Korea
- Language:English
-
Abstract:
Objectives:The purpose was to identify the ingredients that are usually surveyed for assessing real prices and to present the demand for such surveys by nutrition teachers and dietitians for ingredients used by school foodservice.
Methods:A survey was conducted online from December 2019 to January 2020. The survey questionnaire was distributed to 1,158 nutrition teachers and dietitians from elementary, middle, and high schools nationwide, and 439 (37.9% return rate) of the 1,158 were collected and used for data analysis.
Results:The ingredients which were investigated for price realities directly by schools were industrial products in 228 schools (51.8%), fruits in 169 schools (38.4%), and specialty crops in 166 schools (37.7%). Moreover, nutrition teachers and dietitians in elementary, middle, and high schools searched in different ways for the real prices of ingredients. In elementary schools, there was a high demand for price information about grains, vegetables or root and tuber crops, special crops, fruits, eggs, fishes, and organic and locally grown ingredients by the School Foodservice Support Centers. Real price information about meats, industrial products, and pickled processed products were sought from the external specialized institutions. In addition, nutrition teachers and dietitians in middle and high schools wanted to obtain prices of all of the ingredients from the Offices of Education or the District Office of Education.
Conclusions:Schools want to efficiently use the time or money spent on research for the real prices of ingredients through reputable organizations or to co-work with other nutrition teachers and dietitians. The results of this study will be useful in understanding the current status of the surveys carried out to determine the real price information for ingredients used by the school foodservice.
