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
- 2024.12
- 수록면
- 514 - 527 (14page)
이용수
초록· 키워드
오류제보하기
Objectives: This study aimed to use big data from elementary, middle, and high school lunches to determine the primary food groups and menu items that contribute to lunch meals through text-mining and investigate the variations in food groups and menu composition patterns across different grade levels.
Methods: Between 2021 and 2023, a total of 7,892,456 lunch menus from 17 cities and provinces in South Korea were analyzed using big data from the National Education Information System (NEIS) system. After undergoing text preprocessing for text-mining, the collected menus were classified into 34 food groups based on primary ingredients and cooking methods, excluding the types of rice and kimchi. Subsequently, analyses of term frequency, term frequency-inverse document frequency (TF-IDF), centrality, and co-occurrence networks were performed on the food group and menu data.
Results: According to the TF-IDF, the most frequent food group across all grade levels was soup and seasoned vegetables, whereas milk was the most frequently provided menu. As the grade level increased, the frequency of grilled and fried food increased. In elementary schools, fruits exhibited the highest centrality, whereas soup had the highest centrality in middle and high schools. Co-occurrence frequency revealed that the soup-fruit combination was the most common in elementary schools, whereas soup and seasoned vegetables were most frequently paired in middle and high schools. The co-occurrence network of food groups and menus further indicated that menus regularly provided as standard meals and those frequently offered as special meals formed distinct communities.
Conclusion: This study investigated the food groups and menu provision patterns in school meals through text-mining techniques applied to large-scale school lunch. The findings may contribute in enhancing the quality of nutritional management, school foodservice, and menu composition of school meal programs.
Methods: Between 2021 and 2023, a total of 7,892,456 lunch menus from 17 cities and provinces in South Korea were analyzed using big data from the National Education Information System (NEIS) system. After undergoing text preprocessing for text-mining, the collected menus were classified into 34 food groups based on primary ingredients and cooking methods, excluding the types of rice and kimchi. Subsequently, analyses of term frequency, term frequency-inverse document frequency (TF-IDF), centrality, and co-occurrence networks were performed on the food group and menu data.
Results: According to the TF-IDF, the most frequent food group across all grade levels was soup and seasoned vegetables, whereas milk was the most frequently provided menu. As the grade level increased, the frequency of grilled and fried food increased. In elementary schools, fruits exhibited the highest centrality, whereas soup had the highest centrality in middle and high schools. Co-occurrence frequency revealed that the soup-fruit combination was the most common in elementary schools, whereas soup and seasoned vegetables were most frequently paired in middle and high schools. The co-occurrence network of food groups and menus further indicated that menus regularly provided as standard meals and those frequently offered as special meals formed distinct communities.
Conclusion: This study investigated the food groups and menu provision patterns in school meals through text-mining techniques applied to large-scale school lunch. The findings may contribute in enhancing the quality of nutritional management, school foodservice, and menu composition of school meal programs.
목차
INTRODUCTION
METHODS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (0)
참고문헌 신청이 논문과 함께 이용한 논문
전국 학교 점심 식단 다빈도 제공 메뉴 및 변화추이 분석 - 2021~2023 나이스 급식정보 개방 포털 급식식단정보를 이용하여 -
이서하
,
강인선
,
권보경
외 2명
한국식품영양과학회지
2024
.10
대구지역 학교급식에서 제공되는 후식의 당 함량 분석
김소연
,
이영아
,
이경아
한국식품영양과학회지
2025
.01
한국형 Planetary Health Diet의 공공급식 적용을 위한 질적연구: 서울미래밥상의 현장적용성을 중심으로
임유진
,
김아람
,
이수진
외 4명
한국식품영양과학회 학술대회발표집
2024
.10
급식실이 멈추자 일그러진 얼굴이 드러났다 : 조리사와 학교의 업무 강도 완화 갈등으로 짚어본 우리가 간과한 것들_파업 배경·맥락 고려 없이 일방적 책임 전가는 학교가 곱씹어볼 문제
이효상
,
김창길
,
이효상
주간경향
2025
.05
“제 아이들이 먹는 토마토 생산에 자부심” : 친환경 토마토 학교 급식, 김현집 대표
최서임
팜앤마켓매거진
2023
.07
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-151-25-02-092279750