Korean J Community Nutr.
2024 Apr;29(2):97-113. 10.5720/kjcn.2024.29.2.97.
Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
- Affiliations
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- 1Associate Researcher, Department of Food Science and Nutrition, Pukyong National University, Busan, Korea
- 2Master Student, Department of Food Science and Nutrition, Dankook University, Cheonan, Korea
- 3PhD Student, Department of Medical Nutrition (AgeTech-Service Convergence Major), Graduate School of East-West Medical Science, Kyung Hee University, Yongin, Korea
- 4Professor, Department of Foodservice Management and Nutrition, Sangmyung University, Seoul, Korea
- 5Professor, Department of Medical Nutrition (AgeTech-Service Convergence Major), Graduate School of East-West Medical Science, Kyung Hee University, Yongin, Korea
- 6Nutrition Teacher, Seoul Kongduck Elementary School, Seoul, Korea
- 7Nutrition Teacher, Seoul Robotics High School, Seoul, Korea
- 8Staff, Eunpyeong Center for Children’s Foodservice Management, Seoul, Korea
- 9Professor, Department of Food Science and Nutrition, Dankook University, Cheonan, Korea
- KMID: 2555839
- DOI: http://doi.org/10.5720/kjcn.2024.29.2.97
Abstract
Objectives
Since the enactment of the School Nutrition Act in 1981, school lunch programs in South Korea have grown quantitatively and qualitatively with a current student participation rate of 99.8%. Nonetheless, educational materials are needed to reduce misunderstanding and ignorance about school lunch programs. This study aimed to develop 3 educational videos that help students of various ages (kindergarteners/lower-grade elementary, upper-grade elementary, and secondary school, respectively), understand the school lunch program.
Methods
A scenario was created, was made, and the opinions on the scenario from experts in foodservice sectors were collected. A survey was conducted to students and parents to determine topics they wanted to know about school foodservice. The final videos were produced using this information and the expert opinions. The data were analyzed using SPSS 27.0 for Mac (IBM Corp., Armonk, NY, USA); a P-value of < 0.05 was considered significant.
Results
Three videos on school foodservice were developed for various age levels of students: kindergarten/lower-grade elementary, upper-grade elementary, and secondary school. Additionally, English subtitles were included for the multicultural student population. These videos, each lasting about 7 minutes, cover topics such as nutrition, hygiene, and the cultural significance of the school lunch program. The survey results showed that parents and students wanted to know the following topics about the school lunch program: “nutritionally balanced diet” (11.9%), “purchasing safe food ingredients” (10.9%), and “healthy eating habits” (9.9%).
Conclusions
The developed videos will serve as valuable educational resources on school foodservice, foster a deeper understanding of the school lunch program in parents and students, and potentially address their inquiries regarding production processes, nutrition, hygiene, cultural heritage, and health.
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