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

J Nutr Health. 2019 Oct;52(5):501-513. Korean.
Published online Oct 30, 2019.  https://doi.org/10.4163/jnh.2019.52.5.501
© 2019 The Korean Nutrition Society
Study on the snack menu pattern, food diversity and satisfaction of parent provided by Center for Children's Foodservice Management in Jeonbuk area
Eun-Byul Sym,1 and Jeong-Ok Rho2
1Major of Nutrition Education, The Graduate School of Education, Jeonbuk National University, Jenju, Jeonbuk 54896, Korea.
2Department of Food Science and Human Nutrition, Jeonbuk National University, Jenju, Jeonbuk 54896, Korea.

To whom correspondence should be addressed. tel: +82-63-270-4135, Email: jorho@jbnu.ac.kr
Received Sep 21, 2019; Revised Oct 12, 2019; Accepted Oct 17, 2019.

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 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.

Keywords: snack menu; Center for Children's Foodservice Management; menu pattern; food diversity; satisfaction

Tables


Table 1
Menu pattern of snack menus
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Table 2
Percentage of each food group included in snack menus
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Table 3
Food group patterns and dietary diversity scores of snack menus
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Table 4
Food items of each food group included in snack menus
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Table 5
General characteristics of the subjects
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Table 6
Awareness and overall satisfaction level on snack menu
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Table 7
The importance and performance level for quality attributes of snack
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Table 8
Factors influencing overall satisfaction with snack
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