Journal List > J Nutr Health > v.46(4) > 1081304

J Nutr Health. 2013 Aug;46(4):369-381. Korean.
Published online August 31, 2013.  https://doi.org/10.4163/jnh.2013.46.4.369
© 2013 The Korean Nutrition Society
Perception of environment-friendly foods and satisfaction with school meals among students, their parents, and nutrition teachers at elementary schools in the Jindo area, Jeonnam
Moon-Hee Jung, Moon-Jeong Chang and Sun-Hee Kim
Department of Foods & Nutrition, Kookmin University, Seoul 136-702, Korea.

To whom correspondence should be addressed. (Email: shkim@kookmin.ac.kr )
Received July 30, 2013; Revised August 15, 2013; Accepted August 18, 2013.

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

The aim of this study was to investigate the perception of students, their parents, and nutrition teachers regarding environment-friendly foods (EFF) and the satisfaction with school meals at elementary schools. Questionnaires were sent to nutrition teachers at five elementary schools located in the Jindo area, Jeonnam province, and were distributed to students and their parents. A total of 351 questionnaires from students and 334 from parents were collected from March to April, 2013. In addition, 43 nutrition teachers/dietitians working at elementary schools in the Jindo area responded to questionnaires. Nutrition teachers primarily recognized the classification and certification standards of EFF, and verified the certification mark of EFF when they purchased foods. However, 13.4% of students and 38.6% of parents replied as 'know well' regarding the classification and certification standards of EFF and they verified the mark of EFF less often than the nutrition teachers (p < 0.001). Most of the nutrition teachers and parents indicated 'safety' as the main advantage of EFF. The students and parents were satisfied with EFF at home and school meals because of the safety and favorable effect on health. The results showed that EFF compromised 20~40% of monthly food costs for 51.1% of nutrition teachers. The overall score for satisfaction with school meals for students was 3.88 based on a 5-point Likert scale; however, that of the parents was 3.72. The nutrition teachers realized that the parents were more interested in EFF and satisfied with EFF than the students. The major barriers to using EFF in school meals were 'lack of information about EFF' and 'unstable supply.' Therefore, the above results suggested that there should be improvement in the supply of EFF to include more EFF in school meals and efforts should be made to provide students and parents with more information for understanding EFF.

Keywords: environment-friendly foods; satisfaction score; school meals

Figures


Fig. 1
Satisfaction score of school meals among students. 5-point Likert scale (1: Dislike strongly, 5: Like strongly).
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Fig. 2
Satisfaction score of school meals among parents. 5-point Likert scale (1: Dislike strongly, 5: Like strongly).
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Tables


Table 1
General characteristics of subjects
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Table 2
Perception about environment-friendly foods among students, parents, and nutrition teachers. n (%)
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Table 3
Usage of environment-friendly foods at home among students
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Table 4
Usage of environment-friendly foods at home among parents
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Table 5
Usage of environment-friendly foods in school meals among nutrition teachers
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Table 6
Usage and satisfaction of environment-friendly foods in school meals among students and parents. n (%)
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Table 7
Recognition of environment.friendly foods between the lowest (Q1) and highest (Q4) quartiles of school meal satisfaction. n (%)
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Table 8
Nutrition education about environment-friendly foods among nutrition teachers
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Table 9
Difficulty and improvement of including environment-friendly foods in school meals among nutrition teachers
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Notes

This study was supported by the 2013 research fund from Kookmin University.

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