Journal List > J Nutr Health > v.52(5) > 1136456

Sym and Rho: Study on the snack menu pattern, food diversity and satisfaction of parent provided by Center for Children's Foodservice Management in Jeonbuk area

Abstract

Purpose

This study examined the menu pattern, food diversity, and satisfaction of parents with the snack menus of childcare centers provided by the Center for Children's Foodservice Management (CCFM) in Jeonbuk area.

Methods

Data from 2,432 snack menus (1,321 for morning snacks and 1,111 for afternoon snacks) of March, June, September, and December 2017 from 13 CCFM in Jeonbuk area were analyzed. In addition, the participants for the survey were 247 parents in Jeonju and Kunsan. The data were analyzed using a t-test, χ2-test, and hierarchical regression analysis with SPSS v. 24.0.

Results

Differences in the menu pattern and food diversity were observed between morning and afternoon snack menus. The majority of snack menus (61.6%) were one menu item. The percentage of ‘G’ (20.0%) was highest in the food group patterns. The morning snacks served mainly porridge, raw fruits, and milk, and the afternoon snacks served mainly flour-based foods, juices, and milk. The awareness level of parents about the snack menus of daycare centers was 4.09±0.82, and its overall satisfaction was 4.06±0.69. In the snack-quality attribute analysis, the hygiene of foods was the most important factor, and parents judged that they were doing well. Regression analysis showed that the hygiene of personnel was the most influential variable on the overall satisfaction, followed by balance with the main meal and the portion size.

Conclusion

Therefore, it is important to establish snack menu guidelines considering the eating behaviors of the children and to strengthen hygiene for the increasing the satisfaction of various stakeholders in daycare centers.

Figures and Tables

Table 1

Menu pattern of snack menus

jnh-52-501-i001

1) n (%)

2) F, Food; B, Beverage

***p < 0.001

Table 2

Percentage of each food group included in snack menus

jnh-52-501-i002

1) G, grains; M, meat, fish, eggs & beans; V, vegetables; F, fruits; D, milk

2) n (%)

***p < 0.001; NS, not significantly

Table 3

Food group patterns and dietary diversity scores of snack menus

jnh-52-501-i003

1) G, grains; M, meat, fish, eggs & beans; V, vegetables; F, fruits; D, milk

2) G + V + D, M + V, G + M + D, G + V + F, et al.

3) n (%)

***p < 0.001

Table 4

Food items of each food group included in snack menus

jnh-52-501-i004

1) n (%), multiple answer

Table 5

General characteristics of the subjects

jnh-52-501-i005

1) n (%)

Table 6

Awareness and overall satisfaction level on snack menu

jnh-52-501-i006

1) Likert scale : 5 (know everything) ~ 1 (don't know at all)

2) Likert scale : 5 (very satisfied) ~ 1 (very unsatisfied)

*p < 0.05; NS, not significantly

Table 7

The importance and performance level for quality attributes of snack

jnh-52-501-i007

1) Likert scale : 5 (very important) ~ 1 (not important at all)

2) Likert scale : 5 (performed ver well) ~ 1 (not performed at all)

***p < 0.001; NS, not significantly

Table 8

Factors influencing overall satisfaction with snack

jnh-52-501-i008

1) *p < 0.05; NS, not significantly

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