A Study on the Meal Portion Size of Kindergarten

Lee, Youngmee; Oh, Yu Jin

Abstract

This study was performed to weigh the average meal portion sizes served for preschoolers by kindergarten teacher. The subjects were 53 teachers from 8 kindergartens, which are random sampled by meal service number. Using the weighing method assessed the meal portion sizes of food items at lunch. The data was complied by performing chi-square-test using SPSS WIN 11.0. The result was as followed: 98.0% of teacher agreed with the meal service because of 'better food habit and table etiquette' ( 68.0%) , 'health promotion with balanced diet' ( 22.0%) , 'owing to extending school time' ( 6.0%) and 'demand of parents' ( 2.0%) . Preschooler eat lunch at class ( 84.9%) and meal serving size was decided by teacher ( 79.2%) . Teachers thought that they know very well about portion size 3.8%, 96.2% of teacher thought that they don't know much about portion size. Portion size were not significantly different by food tray types but there was much different ( almost 100%) compared with minimum and maximum within dishes. Most average portion size was not met dietary reference intake except cooked rice, soups and fish cutlet. Working experience effected on portion size. More served, more working experienced of teacher. For example Bulgogi was served 26.8 g by teacher who has over 6 years working experience compared with 2 - 6 years ( 20.4 g) and less than 2 years ( 17.1 g)(p < 0.01) . Spinach portion size was significantly different by teacher's working experience ( p < 0.01) . Portion size were not significantly different by preschooler's age. The reference of dietary for preschooler was different by age, but teachers served meal by their exper-ience. According to the results of this study, it is necessary to educate meal portion size for kindergarten teacher who take charge in meal serving. To provide guidance to teacher about reasonable portion sizes for preschoolers, teacher need to take nutrition education about meal service and child nutrition in college. This study would be useful to those who plan meals for preschoolers and to researchers studying dietary intakes of preschooler.