Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Development of Model for 「The Survey on School Foodservice Program」

「학교급식 실태조사」를 위한 모형 개발

  • Lee, Hae-Young (Department of Food & Nutrition, Sangji University) ;
  • Yi, Bo-Sook (Department of Food & Nutrition, Hanyang Women's University) ;
  • Cha, Jina (Department of Korean Cuisine, Jeonju University) ;
  • Ham, Sun-Ok (Department of Food & Nutrition, Yonsei University) ;
  • Park, Moon-Kyung (Department of Food & Nutrition, Hanyang Women's University) ;
  • Lee, Mi-Nam (Department of Food & Nutrition, Yeonsung University) ;
  • Kim, Hye-Young (Graduate School of Human Environmental Sciences, Yonsei University) ;
  • Kang, Haeng-Hwa (Student Health Policy Division, Ministry of Education) ;
  • Kwon, Jin-Wook (Health Promotion Center, Korea Educational Environments Protection Agency) ;
  • Jeong, Yun-Hui (Institute of Social Welfare, Sungkonghoe University)
  • 이해영 (상지대학교 식품영양학과) ;
  • 이보숙 (한양여자대학교 식품영양학과) ;
  • 차진아 (전주대학교 한식조리학과) ;
  • 함선옥 (연세대학교 식품영양학과) ;
  • 박문경 (한양여자대학교 식품영양과) ;
  • 이미남 (연성대학교 식품영양과) ;
  • 김혜영 (연세대학교 생활환경대학원) ;
  • 강행화 (교육부 학생건강정책과) ;
  • 권진욱 (한국교육환경보호원 건강증진센터) ;
  • 정윤희 (성공회대학교 사회복지연구소)
  • Received : 2019.02.12
  • Accepted : 2019.02.19
  • Published : 2019.02.28
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Abstract

Objectives: The purpose of this study was to develop a systematic and standardized "The Survey on School Foodservice Program" that can identify the current status of school meals on the nationwide level. Methods: This study was carried out in six steps of the analysis of report/investigation data related to school foodservice in metropolitan and provincial offices of education, analysis of preceding research related to the actual status of school foodservice, field verification of the actual condition of the school foodservice site, development of a draft of "The Survey on School Foodservice Program", pilot study of a draft of "The Survey on School Foodservice Program", and suggestions of a final model of "The Survey on School Foodservice Program" from August to December, 2017. Statistical analysis was performed for frequency analysis and descriptive analysis using the SPSS program ver. 23. Results: A draft of "The Survey on School Foodservice Program" was developed by analyzing the current status of report/research data on school meals in metropolitan and provincial offices of education, analyzing the preceding research on school meals, and identifying the actual conditions at school foodservice sites. To verify the validity of the school foodservice survey questionnaire, 1,031 schools were sampled from a total of 10,251 schools and the pilot test of '2017 School Foodservice Survey' was conducted. The final model of "The Survey on School Foodservice Program" consisted of 12 survey sections, 29 survey categories, and 433 survey items, and the survey cycle was set for one year and three years for each survey item. Conclusions: Based on the objective statistical data through "The Survey on School Foodservice Program", it is possible to develop the school foodservice policy, which will help establish the reliability of the school meals.

Keywords

References

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