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Yeoh and Kwon: Analysis of the Importance-Performance Related service management and feeding practices of teachers at mealtime in childcare centers
Original Article

J Nutr Health 2015;48(3):289-297.

Published online: 19 January 2015

DOI: https://doi.org/10.4163/jnh.2015.48.3.289

Analysis of the Importance-Performance Related service management and feeding practices of teachers at mealtime in childcare centers

Yoonjae Yeoh1, 2, Sooyoun Kwon3, †

1Geumcheon Center for Children's Foodservice Management, Seoul 153-856, Korea

2Department of Food and Nutrition, Seoul National University, Seoul 151-742, Korea

3Department of Food and Nutrition, Honam University, Gwangju 506-714, Korea

†To whom correspondence should be addressed. tel: +82-62-940-5428, e-mail: soonara@honam.ac.kr

      Revised 8 March 2015       Accepted 7 April 2015

Copyright © 2015 The Korean Nutrition Society

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:

This study was conducted in order to determine the difference of Importance and Performance Related service management and feeding practices of teachers at mealtime in childcare centers.

Methods:

In December, 2013, questionnaires were completed by teachers working at childcare centers in Geumcheon-gu, Seoul. A total of 179 teachers responded to questions regarding perceived importance and degree of performing related service management and feeding practices at mealtime in childcare centers. Factor analysis and Importance-Performance Analysis (IPA) were used.

Results:

Four factors including 11 items were represented by factor analysis: ‘Personal hygiene management’, ‘Feeding practice’, ‘Food material management’, and ‘Service at serving foods’. For ‘Personal hygiene management’, scores for perception on importance and performance were 4.42 and 3.84 points of 5 that were the lowest among factors. As a result of IPA, teachers were aware of the importance and performed well, ‘Encouraging and praising children's eating habits at mealtime’, ‘Giving thanks before and after a meal’, and ‘Sitting and eating with children at mealtime’ belonged to ‘Feeding practice’; whereas they were not aware of the importance and performed insufficiently, ‘Wearing the hygiene hat for serving foods’, ‘Wearing disposable gloves for serving foods’, and ‘Wearing the apron for serving foods’ belonged to ‘Personal hygiene management’.

Conclusion:

For children's health and safety in foodservice at childcare centers, personal hygiene management is very important when cooking as well as serving food. The results suggest that education targeting personal hygiene management is necessary for management of hygiene by teachers while serving food in childcare centers. In addition, guidelines on service management and feeding practice are needed for teachers working at childcare centers.

Keywords: childcare center, children, serving foods, feeding practice, Importance-Performance Analysis

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Fig. 1.
Importance-Performance Analysis grid
jnh-48-289f1.tif
Table 1.
General characteristics of childcare centers and respondents
    Total (n = 179)
    n %
Type of childcare center Public 51 28.5
Private, Institution-typed 57 31.8
Private, Home-typed 71 39.7
Size of childcare center (number of children) < 20 63 35.2
20 ~ 49 46 25.7
50 ~ 100 70 39.1
Gender Man 1 0.6
Woman 178 99.4
Age 20’s 29 16.2
30’s 59 33.0
40’s 71 39.7
≥ 50’s 20 11.2
Educationlevel High school 45 25.1
Junior college 67 37.4
University 64 35.8
Graduate school 2 1.1
No response 1 0.6
Caring for class of children ≦ 2 years old 136 76.0
> 2 years old 43 24.0
Table 2.
Factor analysis of service management and feeding practices of teachers at mealtime in childcare centers (n = 179)
Items Factor Cronbach's alpha
1 (Personal hygiene management) 2 (Feeding practice) m 3 (Food material management 4 (Service at serving foods)
Wearing the hygiene hat for serving foods 0.828       0.769
Wearing disposable gloves for serving foods 0.815      
Wearing the apron for serving foods 0.798      
Encouraging and praising children's eating habits at mealtime   0.792     0.532
Calling the name of children and communicating with them at mealtime   0.689    
Giving thanks before and after a meal   0.663    
Sitting and eating with children at mealtime   0.535    
Minimizing time within two hours for serving foods after cooking     0.798   0.523
Discard the remaining milk immediately     0.772  
Considering children's age and cutting foods for serving       0.782 0.471
Considering children's age and serving food portions       0.675
% of variance 19.2 17.4 13.4 12.4  
Cumulative % of variance 19.2 36.7 50.0 62.4  
Table 3.
Perception1) on importance of service management and feeding practices of teachers at mealtime in childcare centers
Factor Items Type of childcare centers Total (n = 179) F-value
Public (n = 51) Private, Institution-typed (n = 57) Private, Home-typed (n = 71)
Mean ± S.D.
1. Personal hygiene management Wearing the hygiene hat for serving foods 4.31 ± 0.88 4.14 ± 0.88 4.49 ± 0.73 4.33 ± 0.83 2.906
Wearing disposable gloves for serving foods 4.65 ± 0.56 4.32 ± 0.91 4.45 ± 0.82 4.46 ± 0.80 2.389
Wearing the apron for serving foods 4.51 ± 0.67 4.28 ± 0.88 4.55 ± 0.73 4.45 ± 0.77 2.132
Subtotal 4.49 ± 0.53 4.25 ± 0.82 4.50 ± 0.66 4.42 ± 0.69 2.597
2. Feeding practice Encouraging and praising children's eating habits at mealtime. 4.86 ± 0.35 4.72 ± 0.67 4.75 ± 0.47 4.77 ± 0.52 1.101
Calling the name of children and communicating with them at mealtime. 4.37 ± 0.80b 4.04 ± 1.13a 4.45 ± 0.75b 4.30 ± 0.92 3.607∗
Giving thanks before and after a meal 4.63 ± 0.53 4.46 ± 0.78 4.54 ± 0.63 4.54 ± 0.66 0.918
Sitting and eating with children at mealtime 4.76 ± 0.47b 4.46 ± 0.87a 4.43 ± 0.86a 4.53 ± 0.78 3.215∗
Subtotal 4.67 ± 0.39 4.42 ± 0.68 4.54 ± 0.55 4.54 ± 0.56 2.747
3. Food material management Minimizing time within two hours for serving foods after cooking 4.69 ± 0.51 4.47 ± 0.83 4.65 ± 0.56 4.60 ± 0.65 1.739
Discard the remaining milk immediately 4.75 ± 0.56 4.58 ± 0.80 4.72 ± 0.45 4.68 ± 0.61 1.204
Subtotal 4.72 ± 0.45 4.53 ± 0.74 4.68 ± 0.42 4.64 ± 0.55 1.909
4. Service at serving foods Considering children's age and cutting foods for serving 4.84 ± 0.37 4.67 ± 0.66 4.86 ± 0.35 4.79 ± 0.48 2.967
Considering children's age and serving food portions 4.61 ± 0.49 4.46 ± 0.78 4.55 ± 0.58 4.54 ± 0.63 0.805
Subtotal 4.73 ± 0.38 4.56 ± 0.66 4.70 ± 0.38 4.66 ± 0.49 1.902

1) 1: strongly disagree, 2: disagree, 3: neutral, 4: agree, 5: strongly agree

abDifferent letters indicate that the mean values are significantly different (p < 0.05) by Duncan's multiple range test.

∗p < 0.05

Table 4.
Perception on performance of service management and feeding practices of teachers at mealtime in childcare centers
Factor Items Type of childcare centers Total (n = 179) F-value
Public (n = 51) Private, Institution-typed (n = 57) Private, Home-typed (n = 71)
Mean ± S.D.
1. Personal hygiene Wearing the hygiene hat for serving foods 2.55 ± 1.45a 3.14 ± 1.37b 3.69 ± 1.40c 3.19 ± 1.47 9.862∗∗∗
Wearing disposable gloves for serving foods 4.14 ± 1.13 4.32 ± 0.91 4.21 ± 1.07 4.22 ± 1.04 0.405
Wearing the apron for serving foods 3.92 ± 1.26 4.07 ± 1.22 4.25 ± 1.09 4.10 ± 1.19 1.193
Subtotal 3.54 ± 1.04a 3.84 ± 0.96ab 4.05 ± 1.04b 3.84 ± 1.03 3.846∗
2. Feeding practice Encouraging and praising children's eating habits at mealtime 4.71 ± 0.54 4.79 ± 0.41 4.80 ± 0.47 4.77 ± 0.47 0.689
Calling the name of children and communicating with them at mealtime 4.67 ± 0.65ab 4.42 ± 0.92a 4.76 ± 0.55b 4.63 ± 0.73 3.674∗
Giving thanks before and after a meal 4.90 ± 0.36 4.81 ± 0.55 4.82 ± 0.52 4.84 ± 0.49 0.618
Sitting and eating with children at mealtime 4.51 ± 1.05 4.51 ± 0.98 4.54 ± 1.05 4.52 ± 1.02 0.014
Subtotal 4.70 ± 0.46 4.63 ± 0.45 4.73 ± 0.47 4.69 ± 0.46 0.714
3. Food material management Minimizing time within two hours for serving foods after cooking 4.90 ± 0.41 4.82 ± 0.43 4.92 ± 0.33 4.88 ± 0.39 0.965
Discard the remaining milk immediately 4.82 ± 0.62 4.74 ± 0.61 4.89 ± 0.32 4.82 ± 0.52 1.325
Subtotal 4.86 ± 0.48 4.78 ± 0.41 4.90 ± 0.23 4.85 ± 0.38 1.660
4. Service at serving food Considering children's age and cutting foods for serving 484.84 ± 0.37 0. 4.91 ± 0.29 4.92 ± 0.37 4.89 ± 0.34 0.778
Considering children's age and serving food portions 4.80 ± 0.53 4.81 ± 0.44 4.86 ± 0.39 4.83 ± 0.45 0.306
Subtotal 4.82 ± 0.39 4.86 ± 0.30 4.89 ± 0.30 4.86 ± 0.36 0.578

abcDifferent letters indicate that the mean values are significantly different (p < 0.05) by Duncan's multiple range test.

∗p < 0.05, ∗∗∗p < 0.001

Table 5.
Comparison of importance and performance of service management and feeding practices of teachers at mealtime in childcare centers
Factor Items Importance (n = 179) Performance (n = 179) t-value
Mean ± S.D.
1. Personal hygiene management Wearing the hygiene hat for serving foods 4.33 ± 0.83 3.19 ± 1.47 9.016∗∗∗
Wearing disposable gloves for serving foods 4.46 ± 0.80 4.22 ± 1.04 2.461∗
Wearing the apron for serving foods 4.45 ± 0.77 4.10 ± 1.19 3.327∗∗
Subtotal 4.42 ± 0.69 3.84 ± 1.03 6.240∗∗∗
2. Feeding practice Encouraging and praising children's eating habits at mealtime 4.77 ± 0.52 4.77 ± 0.47 -0.025
Calling the name of children and communicating with them at mealtime 4.30 ± 0.92 4.63 ± 0.73 -3.772∗∗∗
Giving thanks before and after a meal 4.54 ± 0.66 4.84 ± 0.49 -4.940∗∗∗
Sitting and eating with children at mealtime 4.53 ± 0.78 4.52 ± 1.02 0.147
Subtotal 4.54 ± 0.56 4.69 ± 0.46 -2.812∗∗∗
3. Food material management Minimizing time within two hours for serving foods after cooking 4.60 ± 0.65 4.88 ± 0.39 -4.952∗∗∗
Discard the remaining milk immediately 4.68 ± 0.61 4.82 ± 0.52 -2.323∗
Subtotal 4.64 ± 0.55 4.85 ± 0.38 -4.182∗∗∗
4. Service at serving foods Considering children's age and cutting foods for serving 4.79 ± 0.48 4.89 ± 0.34 -2.273∗
Considering children's age and serving food portions 4.54 ± 0.63 4.83 ± 0.45 -5.033∗∗∗
Subtotal 4.66 ± 0.49 4.86 ± 0.32 -4.454∗∗

∗p < 0.05, ∗∗p < 0.01, ∗∗∗p < 0.001

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