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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.
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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 (%)
| Variables | Gender | Total | χ2-value | ||
|---|---|---|---|---|---|
| M (n = 99) | F (n = 98) | ||||
| Satisfaction of school meal | Dissatisfied very much | 6 (6.1) | 1 (1.0) | 7 (3.6) | 38.813∗∗∗1) |
| Dissatisfied | 27 (27.3) | 5 (5.1) | 32 (16.2) | ||
| So-so | 32 (32.3) | 20 (20.4) | 52 (26.4) | ||
| Satisfied | 13 (13.1) | 43 (43.9) | 56 (28.4) | ||
| Satisfied very much | 21 (21.2) | 29 (14.7) | 50 (25.4) | ||
| Total | 99 (100.0) | 98 (100.0) | 197 (100.0) | ||
| Reason of dissatisfaction | Decreased frequency of menu with high preference | 2 (3.1) | 4 (15.4) | 6 (6.6) | 9.291 |
| Less various menu | 14 (21.5) | 9 (34.6) | 23 (25.3) | ||
| Decreased quantity of meals | 24 (36.9) | 8 (30.8) | 32 (35.2) | ||
| Less tasty | 17 (26.2) | 5 (19.2) | 22 (24.2) | ||
| Decreased quality of food materials | 8 (12.3) | 0 (0.0) | 8 (8.8) | ||
| Total | 65 (100.0) | 26 (100.0) | 91 (100.0) | ||
| Reason of satisfaction | Good in economic aspect | 18 (52.9) | 35 (48.6) | 53 (50.0) | 1.102 |
| Increased reflection of preference | 1 (2.9) | 1 (1.4) | 2 (1.9) | ||
| Various menu | 8 (23.5) | 15 (20.8) | 23 (21.7) | ||
| More tasty | 7 (20.6) | 21 (29.2) | 28 (26.4) | ||
| Total | 34 (100.0) | 72 (100.0) | 106 (100.0) | ||
Table 4.
Middle school students' satisfactions and changes in satisfaction of school meals according to conversion of free meal services
| Variables | Current satisfaction Mean ± SD | Changes in satisfaction N (%) | ||||
|---|---|---|---|---|---|---|
| M | F | p-value | Decrease | Increase | No-Change | |
| Quality of meals | 3.14 ± 0.891) | 3.79 ± 0.85 | 0.000∗∗∗2) | 20 (10.2) | 46 (23.4) | 131 (66.5) |
| Taste | 3.19 ± 1.00 | 3.82 ± 0.84 | 0.000∗∗∗ | 31 (15.7) | 46 (23.4) | 120 (60.9) |
| Appropriate temperature of foods | 3.05 ± 0.87 | 3.52 ± 0.90 | 0.000∗∗∗ | 15 (7.6) | 39 (19.8) | 143 (72.6) |
| Quantity of meals | 2.84 ± 0.99 | 3.56 ± 0.89 | 0.000∗∗∗ | 28 (14.2) | 42 (21.3) | 127 (64.5) |
| Variety of menu | 3.09 ± 0.92 | 3.58 ± 0.80 | 0.000∗∗∗ | 26 (13.2) | 44 (22.3) | 127 (64.5) |
| Nutritional balance | 3.29 ± 0.86 | 3.61 ± 0.82 | 0.008∗∗ | 16 (8.1) | 39 (19.8) | 142 (72.1) |
| Hygiene | 3.17 ± 0.87 | 3.45 ± 0.88 | 0.027∗ | 13 (6.6) | 41 (20.8) | 143 (72.6) |
| Quality of food material | 3.20 ± 0.85 | 3.62 ± 0.83 | 0.001∗∗ | 13 (6.6) | 43 (21.8) | 141 (71.6) |
| Instruction on eating distribution | 3.06 ± 0.95 | 3.13 ± 1.07 | 0.617 | 16 (8.1) | 40 (20.3) | 141 (71.6) |
| Harmony of color on menu | 3.09 ± 0.83 | 3.49 ± 0.84 | 0.001∗∗ | 17 (8.6) | 36 (18.3) | 144 (73.1) |
| Acceptance of opinion on food service | 2.90 ± 0.91 | 3.38 ± 0.83 | 0.000∗∗∗ | 16 (8.1) | 34 (17.3) | 147 (74.6) |
| Information offering of food | 3.00 ± 0.93 | 3.66 ± 0.79 | 0.000∗∗∗ | 17 (8.6) | 42 (21.3) | 138 (70.0) |
| Smooth distribution of meals | 3.01 ± 0.88 | 3.46 ± 0.90 | 0.000∗∗∗ | 18 (9.1) | 39 (19.8) | 140 (71.1) |
| Comfort of dining | 3.03 ± 0.86 | 3.29 ± 0.94 | 0.048∗ | 16 (8.1) | 39 (19.8) | 142 (72.1) |
| Kindness of distributor | 2.81 ± 1.02 | 3.52 ± 0.92 | 0.000∗∗∗ | 19 (9.6) | 38 (19.3) | 140 (71.1) |
| Average of total | 3.06 ± 0.91 | 3.53 ± 0.87 | 0.000∗∗∗ | 19 (9.5) | 41 (20.6) | 138 (69.9) |
Table 5.
Changes in perceptions on school meals according to conversion of free meal services of middle school students N (%
| Variables | Gender | Total | χ2-value | ||
|---|---|---|---|---|---|
| M (n = 99) | F (n = 98) | ||||
| Change in menu | Changed | 26 (26.3) | 13 (13.3) | 39 (19.8) | 6.655∗1) |
| Not changed | 30 (30.3) | 43 (43.9) | 73 (37.1) | ||
| Don't know | 43 (43.4) | 42 (42.9) | 85 (43.1) | ||
| Change in the frequency of food with high preference | Changed | 37 (37.4) | 21 (21.4) | 58 (29.4) | 6.327∗ |
| Not changed | 19 (19.2) | 27 (27.6) | 46 (23.4) | ||
| Don't know | 43 (43.4) | 50 (51.0) | 93 (47.2) | ||
| Change in leftover of meals | Less | 28 (28.3) | 15 (15.3) | 43 (21.8) | 6.338∗ |
| More | 10 (10.1) | 18 (18.4) | 28 (14.2) | ||
| Not changed | 61 (61.6) | 65 (66.3) | 126 (64.0) | ||
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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