Journal List > J Nutr Health > v.51(3) > 1097792

J Nutr Health. 2018 Jun;51(3):264-274. Korean.
Published online June 28, 2018.  https://doi.org/10.4163/jnh.2018.51.3.264
© 2018 The Korean Nutrition Society
Current status of meal and snack service in elementary care classes in Gyeonggi area
Hee Soon Yang,1,2 Haeryun Park,1 Kyunghee Song,1 Yoonjin Ahn,1 Daeun Choi,1 Juntai Jin,1 and Youngmi Lee1
1Department of food and Nutrition, Myongji University, Yongin, Gyeonggi 17058, Korea.
2Ha Yeon Local Food Service Support Center Co. Ltd., Paju, Gyeonggi 10934, Korea.

To whom correspondence should be addressed. tel: +82-31-324-1691, Email: zeromi@mju.ac.kr
Received January 24, 2018; Revised February 28, 2018; Accepted May 17, 2018.

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 aimed to investigate the current status of food service management in elementary care classes.

Methods

A focus group interview with seven care class managers and a survey with 101 care class managers using a self-administered questionnaire in Gyeonggi province were conducted.

Results

In the focus group interview, purchased meals and snacks were evaluated as low quality by the care class managers. Frequent use of frozen or processed food and products with low prices were also reported as problems. Care class managers were in charge of meal and snack planning without any guidelines or expert advices. The results of the survey show that most schools serve purchased snacks and meals. The average unit costs of one meal and snack were 4,062 and 1,463 Won, respectively. The average unit costs of snacks during semester (p = 0.015) and vacation (p = 0.039) were significantly lower in rural than urban areas. The percentages of schools that prepared nutrition standards for meal and snack planning in elementary care classes were only 7.4% and 10.9%, respectively. The meal menus were mostly provided by catering service companies, and the snack menus were planned mostly by the care class managers. Menu planning by the care class managers was more usual in rural than urban areas (p = 0.054 for meal planning and p = 0.008 for snack planning). Just 33.7% of schools introduced safety standards for food service in elementary care classes, and more than half of the respondents (56.4%) did not do a regular medical check-up. Only 33.7% of the respondents received education for food safety.

Conclusion

These results show the necessity for establishment of detailed guidelines for food service in elementary care classes and for the introduction of a food safety and nutrition education program customized for care class managers.

Keywords: elementary care class; food service; meal; snack; menu

Tables


Table 1
General characteristics of care class managers in the focus group interview (n = 7)
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Table 2
General characteristics of care class managers in the survey using questionnaire
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Table 3
General characteristics of elementary care classes in the survey (first semester in 2017)
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Table 4
General characteristic of food service in elementary care classes (n = 101)
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Table 5
Preparation method of meal or snacks in elementary care classes
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Table 6
Menu planning of food service in elementary care classes
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Table 7
Safety management of food service in elementary care classes
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Table 8
Opinion about adequacy of meal and snack cost and effective operation method
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