Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals

Jeong-Eun Park; Kyung-Suk Choi

doi:10.5720/kjcn.2018.23.3.243

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Park and Choi: Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals

Research Article

Korean Journal of Community Nutrition 2018; 23(3): 243-256.

Published online: 30 June 2018

DOI: https://doi.org/10.5720/kjcn.2018.23.3.243

Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals

Jeong-Eun Park, Kyung-Suk Choi¹

Graduate School of Education, Daejin University, Pocheon, Korea.

¹Department of Food Science and Nutrition, Daejin University, Pocheon, Korea.

Corresponding author: Kyung-Suk Choi. Department of Food Science and Nutrition, Daejin University, 1007 Hokuk-ro, Pocheon 11159, Korea. Tel: (031) 539-1864, Fax: (031) 539-1860, kchoi@daejin.ac.kr

Received 17 June 2018 Revised 24 June 2018 Accepted 24 June 2018

The Korean Society of Community Nutrition

(open-access):

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

Objectives

We evaluated the extent to which implementation of student participation programs in serving school meals impacts student perception and satisfaction with school foodservice in middle and high school settings.

Methods

Students' perception of management and satisfaction with quality attributes of school foodservice were assessed by questionnaire methods and compared by the program implementation status of student participation in serving school meals. Correlation and multiple regression analyses were performed to identify factors affecting perception and satisfaction.

Results

The overall mean score for perception regarding the management of school foodservice was low (3.53 out of 10 points) and middle school students showed a higher mean score than high school students (4.10 vs. 2.94 points). In both middle and high schools, student perception was significantly higher in schools implementing the program. The average score for student satisfaction with the quality of school foodservice was 3.50 out of 5 points. Similarly, we observed a significantly higher satisfaction among middle versus high school students (3.93 vs. 3.04 points) and in schools implementing the program versus those that were not. Overall, student participation in serving school meals resulted in increases in satisfaction with school foodservice of 0.269 and 0.466 points among middle and high school students, respectively.

Conclusions

Implementation of student participation in serving school meals could be used as a strategy to improve perception and satisfaction of students with their school foodservice. Establishment of guidelines of student serving participation programs encompassing different perspectives from students, dietitians and school faculties are warranted.

Keywords: student serving participation programs, perception, satisfaction, school foodservices

Figures and Tables

Table 1

Number and anthropometric status of student respondents from middle and high schools according to the implementation status of student participation program in serving school meals

Abbreviation: BMI, body mass index

1) n (%)

2) Mean ± SD

3) Significantly different by sex ^***: p<0.001, ^**: p<0.01 ^*: p<0.05

Table 2

Characteristics of school foodservice operations and affiliated dietitians according to the implementation status of student participation program in serving school meals

Table 3

Perception of students on management of school foodservice according to the implementation status of student participation program in serving school meals

Abbreviation: HACCP, Hazard Analysis Critical Control Point

1) n (%); score +1 was assigned for ‘know’ and 0 for ‘don't know’

2) Mean ± SD, out of maximum score of 10

3) Chi-squared test by program implementation status, ^***: p<0.001, ^**: p<0.01, ^*: p<0.05

4) Chi-squared test between middle and high school students, ^***: p<0.001, ^**: p<0.01, ^*: p<0.05

5) t-test by program implementation status, ^***: p<0.001

6) t-test between middle and high school students, ^***: p<0.001

Table 4

Satisfaction of students on the overall quality of school foodservice according to the implementation status of student participation program in serving school meals

1) n (%)

2) Chi-squared test by program implementation status, ^***: p<0.001

3) Chi-squared test between middle and high school students, ^***: p<0.001

Table 5

Satisfaction of students on the specific quality attributes of school foodservice according to the implementation status of student participation program in serving school meals

1) Mean ± SD; score +5 was assigned for ‘very satisfied’, +4 for ‘somewhat satisfied’, +3 for ‘neither satisfied nor dissatisfied’, +2 for ‘somewhat dissatisfied’ and +1 for ‘very dissatisfied’

2) t-test by program implementation status, ^***: p<0.001, ^**: p<0.01, ^*: p<0.05, NS: Not significant

3) t-test between middle and high school students, ^***: p<0.001

Table 6

Comparison of perception and satisfaction of students on school foodservice according to the implementation status of student participation program in serving school meals

1) n (%)

2) p-value from Fisher's exact test

3) p-value from chi-squared test, ^***: p<0.001

4) Low: 1^st tertile, medium: 2^nd tertile, high: 3^rd tertile

Table 7

Correlation coefficients of perception and satisfaction of students on school foodservice according to the implementation status of student participation program in serving school meals

1) Pearson's correlation coefficient

2) ^***: p<0.001, ^**: p<0.01, ^*: p<0.05 NS: Not significant

Table 8

Regression analyses results with 5 dependent quality attribute variables on school foodservice overall satisfaction

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ORCID iDs: Kyung-Suk Choi
https://orcid.org/0000-0003-0316-2905
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