Journal List > Korean J Community Nutr > v.18(4) > 1038427

Lee, Kim, Chung, Kim, Shim, Cho, and Yoon: Evaluation of Traditional Aspects of School Lunch Menus in Korea by Analyzing Dish Group Composition

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.

Figures and Tables

Table 1
Dish groups by food type
kjcn-18-386-i001
Table 2
Menu-related contents included in guidelines for school lunch program provided by city and provincial education offices1)
kjcn-18-386-i002

1) O: including relevant contents, ×: not including relevant contents

2) Consider inheritance and development of traditional food culture, use various ingredients like grains, vegetables, fruits, fish and meat, legumes, and dairy products, Limit the use of salt, fat, sugar, and food additives, use natural foods and seasonal foods, use various cooking methods.

3) One between Namul and fruits

Table 3
General characteristics of the school menus analyzed in the study
kjcn-18-386-i003
Table 4
Frequency and percentage of each dish group according to school levels
kjcn-18-386-i004

*: p<0.05, **: p<0.01, ***: p<0.001

Table 5
Frequency and percentage of each dish group according to areas
kjcn-18-386-i005

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 6
Frequency and percentage of each dish group according to provinces
kjcn-18-386-i006

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 7
Traditional food group pattern (RSKVO) and traditional food group score (TFS) according to school levels
kjcn-18-386-i007

1) R = rice, S = soup (soup and stew or casserole), K = Kimchi, V = seasoned vegetable, O = optional side dish (more than one dish out of steamed food, grilled food, braised food, pan-fried food, stir-fried food): 1 = including corresponding dish 0 = not including corresponding dish. When RSKVO is 11101, for example, it means that the menu includes rice, soup, Kimchi, optional side dish but dose not include seasoned vegetable.

2) 100, 101, 110, 10100, 11000, 11001, 11010, etc.

3) Sum of the number of included five traditional food group (rice, soup, Kimchi, seasoned vegetable, optional side dish), five-point scale

***: p < 0.001

Table 8
Traditional food group pattern (RSKVO) and traditional food group score (TFS) according to areas
kjcn-18-386-i008

1) R = rice, S = soup (soup and stew or casserole), K = Kimchi, V = seasoned vegetables, O = optional side dish (more than one dish out of steamed food, grilled food, braised food, pan-fried food, stir-fried food): 1 = including corresponding dish 0 = not including corresponding dish. When RSKVO is 11101, for example, it means that the menu includes rice, soup, Kimchi, optional side dish but does not include seasoned vegetables.

2) 100, 101, 110, 10100, 11000, 11001, 11010, etc.

3) Sum of the number of included five traditional food group (rice, soup, Kimchi, seasoned vegetables, optional side dish), five-point scale

***: p < 0.001

Table 9
Traditional food group pattern (RSKVO) and traditional food group score (TFS) according to provinces
kjcn-18-386-i009

1) R = rice, S = soup (soup and stew or casserole), K = Kimchi, V = seasoned vegetables, O = optional side dish (more than one dish out of steamed food, grilled food, braised food, pan-fried food, stir-fried food): 1 = including corresponding dish 0 = not including corresponding dish. When RSKVO is 11101, for example, it means that the menu includes rice, soup, Kimchi, optional side dish but not includes seasoned vegetables.

2) 100, 101, 110, 10100, 11000, 11001, 11010, etc.

3) Sum of the number of included five traditional food group (rice, soup, Kimchi, seasoned vegetables, optional side dish), five-point scale

abc: Different superscript letters in the same row mean significant difference among groups by Duncan's multiple range test at α = 0.05.

***: p < 0.001

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