지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.12
- 수록면
- 555 - 563 (9page)
이용수
초록· 키워드
오류제보하기
BACKGROUND/OBJECTIVES: This study aimed to compare student consumption of school meals by school level, to identify the influencing factors of school meal consumption, and to assess improvement needs of school food service among students.
SUBJECTS/METHODS: A total of 1,441 elementary, middle, and high school students attending 58 schools in Gyeonggi-do, South Korea participated in the survey in 2015. A questionnaire and informed consent forms for students and legal guardians were sent home and completed responses were returned to the researcher.
RESULTS: Approximately 58% of the students perceived the portion sizes of school meals as appropriate and 76.1% consumed almost all or all of the meals served. More elementary and middle school students than high school students consumed almost all or all of the meals (P ＜ 0.001). A regression analysis revealed that the students with a higher dietary behavior score (P＜ 0.001), higher satisfaction with food service (P ＜ 0.001), a higher environmental protection practice score (P ＜ 0.05), and more positive attitudes toward school meals (P ＜ 0.01) consumed significantly more meals. The provision of foods that taste good and reflecting student opinions on menus were the most important factors for increasing school meal consumption.
CONCLUSIONS: To increase consumption of school meals, food service staff should provide students with quality meals and engage students in school food service. Nutrition education that emphasizes healthy eating behaviors and cafeteria environment modification that applies strategies based on behavioral economics can encourage students to consume more school meals.
SUBJECTS/METHODS: A total of 1,441 elementary, middle, and high school students attending 58 schools in Gyeonggi-do, South Korea participated in the survey in 2015. A questionnaire and informed consent forms for students and legal guardians were sent home and completed responses were returned to the researcher.
RESULTS: Approximately 58% of the students perceived the portion sizes of school meals as appropriate and 76.1% consumed almost all or all of the meals served. More elementary and middle school students than high school students consumed almost all or all of the meals (P ＜ 0.001). A regression analysis revealed that the students with a higher dietary behavior score (P＜ 0.001), higher satisfaction with food service (P ＜ 0.001), a higher environmental protection practice score (P ＜ 0.05), and more positive attitudes toward school meals (P ＜ 0.01) consumed significantly more meals. The provision of foods that taste good and reflecting student opinions on menus were the most important factors for increasing school meal consumption.
CONCLUSIONS: To increase consumption of school meals, food service staff should provide students with quality meals and engage students in school food service. Nutrition education that emphasizes healthy eating behaviors and cafeteria environment modification that applies strategies based on behavioral economics can encourage students to consume more school meals.
목차
INTRODUCTION
SUBJECTS AND METHODS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Students’ dietary habits, food service satisfaction, and attitude toward school meals enhance meal consumption in school food service
Nutrition Research and Practice
2019 .12
-
학교급식지원센터 사례 연구
한국지역사회생활과학회지
2015 .05
-
Effects of students’ satisfaction with school meal programs on school happiness in South Korea
Nutrition Research and Practice
2018 .08
-
Effects of students’ satisfaction with school meal programs on school happiness in South Korea
Nutrition Research and Practice
2018 .08
-
Development and application of an evaluation tool for school food culture in elementary, middle, and high schools in Gyeonggi Province, South Korea
Nutrition Research and Practice
2024 .10
-
Development and application of an evaluation tool for school food culture in elementary, middle, and high schools in Gyeonggi Province, South Korea
Nutrition Research and Practice
2024 .10
-
Evaluation of educational school meal programs in Gyeonggi province, South Korea
Journal of Nutrition and Health
2017 .02
-
소비자의 밀키트 이용행동에 관한 연구
동아시아식생활학회지
2023 .04
-
Dietary quality differs by consumption of meals prepared at home vs. outside in Korean adults
Nutrition Research and Practice
2016 .06
-
Dietary quality differs by consumption of meals prepared at home vs. outside in Korean adults
Nutrition Research and Practice
2016 .06
-
무상급식 전환에 따른 광주지역 중학생과 영양(교)사의 학교급식에 대한 인식
Journal of Nutrition and Health
2015 .02
-
Effect of Pre-meal Water Consumption on Energy Intake and Satiety in Non-obese young Adults
Clinical Nutrition Research
2018 .01
-
학교 급식 영양(교)사의 나트륨 저감화 인식도, 실천도 및 저감화 방안
한국식품조리과학회지
2016 .01
-
중쇄중성지방(MCT)의 식이성 발열효과, 영양소 산화율 및 포만도
대한지역사회영양학회지
2015 .12
-
경남 사천지역 고등학생들의 학교급식 잔반에 영향을 미치는 요인에 관한 연구
동아시아식생활학회지
2015 .08
-
경기지역 일부 중학생의 식행동과 생활스트레스와의 관계
대한지역사회영양학회지
2019 .10
-
Causal relationship among quality factors, emotional responses, and satisfaction of school food service in Henan province, China
Nutrition Research and Practice
2023 .04
-
Causal relationship among quality factors, emotional responses, and satisfaction of school food service in Henan province, China
Nutrition Research and Practice
2023 .04
-
사찰음식 밀키트에 대한 소비자 인식 및 요구도 연구
동아시아식생활학회지
2023 .12
-
서울지역 일부 중학생의 학교급식 개선을 위한 급식만족도와 식생활교육 요구도 조사
대한지역사회영양학회지
2017 .04
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2020-594-000115250