Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Evaluation of Traditional Aspects of School Lunch Menus in Korea by Analyzing Dish Group Composition

음식군 구성 분석을 통한 전통 음식문화 측면에서의 학교급식 식단 평가

  • Lee, Youngmi (Department of Food and Nutrition, Myongji University) ;
  • Kim, Meeyoung (Department of Food and Nutrition, Seoul National University) ;
  • Chung, Hae-Kyung (Department of Food and Nutrition, Hoseo University) ;
  • Kim, Haeng Ran (Department of Agrofood Resources, Rural Development Administration) ;
  • Shim, Jae Eun (Department of Food and Nutrition, Daejeon Universtiy) ;
  • Cho, Hyeyeong (Department of Food and Nutrition, Seoul National University) ;
  • Yoon, Jihyun (Department of Food and Nutrition, Seoul National University)
  • Received : 2012.10.11
  • Accepted : 2013.07.19
  • Published : 2013.08.30
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Abstract

This study was conducted to analyze traditional aspects of school lunch menus in Korea. We conducted a content analysis of menu-related contents included in guidelines for school lunch programs provided by 16 city and provincial education offices. In addition, the data of 10,495 menus for the third week of December 2010 and March, July, October 2011 from 557 elementary, middle, and high school were analyzed by school grade, area, and province. The results showed that there were no specific and detailed guidelines for menu planning in terms of traditional food culture in most of the guidelines for school lunch programs. However, the basic traditional menu composition was maintained in school lunch menus. The percentage of menus including rice and Kimchi was 97% and 95%, respectively, and that including Korean soup was about 72%. However, the frequency of serving Namul, Korean seasoned vegetable dish, accounted for only about 52% of the menus. The percentage of the menus following the traditional food group pattern including such five food groups as rice, Korean soup, Kimchi, Namul, and optional Korean side dish was only about 35%. The percentage of the menus following the traditional food group pattern excluding Namul from the five food groups accounted for about 30%. The traditional food group score, calculated by allocating 1 point to each of the five food groups was 4.06 out of 5 points on average. Elementary schools and schools in rural area and in Jeolla-do province served traditional menus more frequently. In conclusion, school lunch programs need to consider establishing traditional foods-based standards and relevant guidelines for school lunch, particularly for high schools and schools in urban areas and in some provinces.

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