Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Elementary School Students' Perception of Food Waste and Factors Affecting Plate Waste Rate of School Foodservice in the Gyeongnam Area

학교급식 음식물쓰레기에 대한 인식 및 잔반율 영향 요인 분석 - 경남지역 초등학교를 중심으로 -

  • Yoon, Sun-Jae (Nutrition Education Major, Graduate School of Education, Kyungnam University) ;
  • Kim, Hyun-Ah (Dept. of Food & Nutrition, Kyungnam University)
  • 윤선재 (경남대학교 교육대학원 영양교육전공) ;
  • 김현아 (경남대학교 식품영양학과)
  • Received : 2012.01.30
  • Accepted : 2012.03.21
  • Published : 2012.05.02
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Abstract

The purpose of this study was to investigate elementary school students' perception of food waste as well as to identify factors affecting the plate waste rate of school foodservice in the Gyeongnam area. Questionnaires were distributed to 280 students from June 20 to July 5, 2011 and a total of 279 were analyzed. The results of this study were as follows. First, the main reason of plate waste was 'big portion size', which suggests that portion size should be adjusted. Second, the attitude for food waste reduction was 3.67 based on a 5-point Likert scale (1: strongly disagree, 5: strongly agree). Third, the average plate waste rate of school foodservice was 18.65%. Fourth, there were four factors affecting plate waste rate; balanced/unbalanced diet, satisfaction of school foodservice, need for nutrition education related to food waste, and attitude towards food waste reduction. The plate waste rates of the students who ate a balanced diet were significantly lower than those of the students who ate an unbalanced diet (P<0.001). The plate waste rates of the students who were satisfied with school foodservice were significantly lower than those of the students who were unsatisfied (P<0.001). The plate waste rates of the students who recognized the need for nutrition education were significantly lower that those of the students who did not recognize this (P<0.01). Finally, the students' attitudes towards food waste reduction were significantly negatively correlated with plate waste rate (P<0.01). In conclusion, in order to successfully reduce plate waste in school foodservice, nutrition education should be provided on proper portion size, balanced diet, and food waste. Further, introduction of partial self-service by school foodservice should be reviewed, and strategies for the improvement of school foodservice satisfaction should be applied.

Keywords

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