Korean J Community Nutr.
2022 Dec;27(6):492-502. 10.5720/kjcn.2022.27.6.492.
Foodservice Status and Perception regarding Foodservice Management in Kindergartens attached to Elementary Schools in Seoul
- Affiliations
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- 1Master Student, Department of Food and Nutrition, Sungshin Women's University, Seoul, Korea
- 2Professor, Department of Food and Nutrition, Duksung Women’s University, Seoul, Korea
- 3Assistant Professor, College of Science & Industry Convergence, Ewha Womans University, Seoul, Korea
- 4Professor, Department of Food & Nutrition, Yonsei University, Seoul, Korea
- 5Professor, Department of Food and Nutrition, Sungshin Women's University, Seoul, Korea
- KMID: 2537699
- DOI: http://doi.org/10.5720/kjcn.2022.27.6.492
Abstract
Objectives
This study examines the foodservice status of kindergartens attached to elementary schools in Seoul. We further determine the perception of elementary school principals and kindergarten assistant principals on the foodservice management for kindergartens.
Methods
This survey was conducted from July 17 to 23, 2019, enrolling 207 kindergartens attached to elementary schools in Seoul. Questionnaires were sent to principals of elementary schools and assistant principals of kindergartens, and the data obtained from 89 kindergartens were included in the analysis. The questionnaire consisted of four parts: general information on subjects, foodservice management status, foodservice management status during elementary school vacations, and the perception of principals of elementary schools and assistant principals of kindergartens on foodservice management. Data are presented as frequency and percentage or mean and standard deviation. Statistical comparison between principals of elementary schools and assistant principals of kindergartens was conducted by paired t-test, chi-square test, and Pearson's correlation analysis.
Results
A separate menu (10.1%) or recipe (20.2%) that considers preschooler characteristics was rarely used for foodservice at kindergartens attached to elementary schools. Most kindergartens did not have a separate dining space (3.4%) or a dedicated cook (93.3%). Although most kindergartens (92.1%) had operational foodservice during elementary school vacations, non-professional staff and non-nutrition teacher were mainly in charge of organizing the menu and purchasing ingredients (34.1% and 41.5%, respectively). The rate of using a contract catering company (28.0%, 23.2%) was also high. Both elementary school principals and assistant principals of kindergartens showed a high perception of the necessity for providing responsibility allowances for nutrition teachers and improving the cooking environment for kindergartens during elementary school vacations.
Conclusions
There is a need for policies and administrative support measures to improve the quality of foodservices for kindergartens attached to elementary schools.
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