Open Access, Peer-reviewed
pISSN 2288-3886
eISSN 2288-3959
    J Nutr Health. 2015 Feb;48(1):113-121. Korean.
    Published online Feb 28, 2015.
    https://doi.org/10.4163/jnh.2015.48.1.113
    © 2015 The Korean Nutrition Society
    Original Article

    Perceptions of school meal services of middle school students and dieticians/dietetic teachers in Gwangju area according to the conversion of free meal services

    Sook-wha Kim,1,** Young-Ran Heo,2,** and Hee-Kyong Ro3
      • 1Division of Food and Nutrition, Human Ecology Research Institute, Chonnam National University, Gwangju 500-757, Korea.
      • 2Graduate School of Education, Chonnam National University, Gwangju 500-757, Korea.
      • 3Department of Food and Nutrition, Dongshin University, Naju 520-714, Korea.
    • To whom correspondence should be addressed. tel: +82-61-330-3220, Email: hkro@dsu.ac.kr

      **These two authors contributed to this work equally.
    Received January 20, 2015; Revised February 06, 2015; Accepted February 13, 2015.

    This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

    Abstract

    Purpose

    The purpose of this study was to investigate satisfaction with and perception of the school meal service according to middle school students and dieticians/dietetic teachers in Gwangju area who experienced change to the free meal service and the main contents were as follows.

    Methods

    The research subjects were 197 students (99 boys and 98 girls) and 42 dieticians/dietetic teachers were recruited.

    Results

    Compared to the free meal service before, satisfaction of students was high (53.8%), and 69.9% of students said there was no change in the school meals, however a significant difference was observed between gender. Overall 80.2% of middle school students said that there was no change in menu, 70.6% were no change in the frequency of food with high preference, and 64.0% were no change in leftover of meals. 85.7% of dieticians/dietetic teachers said that there was no change in the student's satisfaction according to the conversion of free meal services; 59.5% of dieticians/dietetic teachers said that there was no change in the frequency of foods with high preference, the variety of vegetables was increased in the qualitative change item of food materials, and 95% of them were not aware of change in the amount of students' leftover foods. Dieticians/dietetic teachers had limitations in selecting menus with purchase and costs of food materials (26.2%) by conversion of the free meal service and their priority considered was the food cost (45.2%) when they selected menus. Change in feeding affairs was office work management (26.2%) and recipe research and development (19.0%).

    Conclusion

    With the results of this study, the satisfaction with the school meal service was not changed in the awareness of students and dieticians/dietetic teachers. Therefore further study is needed to determine the middle school's satisfaction with school meals based on a variety of factors including the environmental food meal services.

    Keywords
    free meal service; satisfaction; leftover food; perception

    Tables

    Table 1
    General characteristics of students N (%)

    Table 2
    General characteristics of dieticians/dietetic teachers N (%)

    Table 3
    School meal satisfactions of middle school students according to conversion of free meal services N (%)

    Table 4
    Middle school students' satisfactions and changes in satisfaction of school meals according to conversion of free meal services

    Table 5
    Changes in perceptions on school meals according to conversion of free meal services of middle school students N (%)

    Table 6
    Dieticians/dietetic teachers' perceptions on school meal satisfactions of middle school students according to conversion of free meal services N (%)

    Table 7
    Changes in perceptions on school meals according to conversion of free meal services of dieticians/dietetic teachers N (%)

    Table 8
    Dieticians/dietetic teacher's perceptions in feeding affairs according to conversion of free meal services of dieticians/dietetic teachers N (%)

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    MeSH Terms
    Gwangju
    Humans
    Meals*
    Research Subjects
    Vegetables
    Metrics
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