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식품 위해요인 배제 급식에 대한 영양교사 및 영양사의 인식 및 사용실태 - 서울시교육청 ‘5無 급식’ 사업 중심으로 -The Awareness and Usage of School Meals Excluding Food Hazards by Nutrition Teachers and Dieticians - Focusing on the 5 Hazard-free Meals Project of the Seoul Metropolitan Office of Educatio

Other Titles
The Awareness and Usage of School Meals Excluding Food Hazards by Nutrition Teachers and Dieticians - Focusing on the 5 Hazard-free Meals Project of the Seoul Metropolitan Office of Educatio
Authors
이혜리주나미박영일
Issue Date
Feb-2022
Publisher
한국식품영양학회
Keywords
Key words: school meal; food hazards; awareness; usage of nutrition dieticians; multivariate analysis of variance
Citation
한국식품영양학회지, v.35, no.1, pp 51 - 61
Pages
11
Journal Title
한국식품영양학회지
Volume
35
Number
1
Start Page
51
End Page
61
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/145924
DOI
10.9799/ksfan.2022.35.1.051
ISSN
1225-4339
2287-4992
Abstract
This study aimed at elementary, middle, and high school dietitians who purchase ingredients for school meals. Therefore, for the study, the awareness and usage of nutritional information by 108 teachers and dieticians on 5 hazard-free meals using multivariate analysis of variance were investigated during May 18~21, 2021. Among the five questions that asked the general perceptions of school meal dietitians of 5 hazard-free meals, the perception that the “5 hazard-free foods can be easily distinguished” was the lowest. Problems were associated with using the 5 hazard-free meals such as “expensive price,” “no variety in items,” “disruption in the supply and demand,” “inconsistent quality,” and “lack of taste,” in that order. Therefore, to improve 5 hazard-free school meal service, it is necessary to not only lower the price burden by providing subsidies to schools but also improve the development and distribution structure of various 5 hazard-free foods. Key words: school meal, food hazards, awareness, usage of nutrition dieticians, multivariate analysis of variance
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생활과학대학 > 식품영양학과 > 1. Journal Articles

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Joo, Na Mi
생활과학대학 (식품영양학과)
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