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본 연구는 학교급식의 질적 향상을 목적으로 초·중학교 급식의 잔반량 측정을 통한 영양섭취 실태와 학교급식의 수응도를 파악하여 영양관리 강화를 위한 기본 자료를 제공하기 위해 수행되었다.
이를 위해 경남 창원시에 소재한 초등학생 및 중학생을 대상으로 급식의 잔반량을 측정하고 이와 더불어 급식의 수응도와 잔반에 관한 설문조사를 실시하였다.
본 조사 결과를 요약하면 다음과 같다.
1. 학교급식을 통한 섭취량을 식사 제공량과 학생들의 잔반조사 측정 결과, 초등학생은 학교급식에서 제공되는 양의 82.3%, 중학생은 71.9%를 실제로 섭취하고 있었다. 음식 품목별로 초등학생은 밥류(98.0%), 후식류(94.1%), 한그릇음식류(88.3%), 주찬류(83.1%), 김치류(80.3%), 국·찌개류(72.0%), 부찬류(68.8%) 순의 섭취율을 보였고, 중학생은 한그릇음식류(94.2%), 밥류(90.4%), 후식류(85.1%), 부찬류(69.4%), 주찬류(67.9%), 국·찌개류(63.9%), 김치류(60.4%) 순으로 나타났다.
2. 급식의 계획량, 배식량, 섭취량의 영양소 함량을 1/3 RDA와 비교한 결과 계획 식단은 ...

본 연구는 학교급식의 질적 향상을 목적으로 초·중학교 급식의 잔반량 측정을 통한 영양섭취 실태와 학교급식의 수응도를 파악하여 영양관리 강화를 위한 기본 자료를 제공하기 위해 수행되었다.
이를 위해 경남 창원시에 소재한 초등학생 및 중학생을 대상으로 급식의 잔반량을 측정하고 이와 더불어 급식의 수응도와 잔반에 관한 설문조사를 실시하였다.
본 조사 결과를 요약하면 다음과 같다.
1. 학교급식을 통한 섭취량을 식사 제공량과 학생들의 잔반조사 측정 결과, 초등학생은 학교급식에서 제공되는 양의 82.3%, 중학생은 71.9%를 실제로 섭취하고 있었다. 음식 품목별로 초등학생은 밥류(98.0%), 후식류(94.1%), 한그릇음식류(88.3%), 주찬류(83.1%), 김치류(80.3%), 국·찌개류(72.0%), 부찬류(68.8%) 순의 섭취율을 보였고, 중학생은 한그릇음식류(94.2%), 밥류(90.4%), 후식류(85.1%), 부찬류(69.4%), 주찬류(67.9%), 국·찌개류(63.9%), 김치류(60.4%) 순으로 나타났다.
2. 급식의 계획량, 배식량, 섭취량의 영양소 함량을 1/3 RDA와 비교한 결과 계획 식단은 엽산을 제외하고 큰 문제점을 보이는 영양소는 없었으며, 배식량도 계획량에 근접하게 수행되었지만, 잔반으로 인해 초등학생은 열량을 비롯한 철분, 아연, 나이아신, 엽산이 권장량을 충족시키지 못했으며, 중학생은 인과 비타민C를 제외한 모든 영양소가 권장량 이하로 나타났다.
1/3DRI와 비교한 결과 식단 자체에서 초등학생은 엽산, 중학생은 칼슘의 부족이 나타났고, RDA보다 영양기준치가 낮아졌기 때문에 단백질을 비롯한 대부분의 영양소가 과잉되었으며, 섭취량에 있어서도 비슷한 양상을 보여, 단백질의 경우 기준치의 200%가 넘는 것으로 나타났다.
그리고 RDA및 DRI와 비교한 결과 공통적으로 부족한 영양성분들은 식단작성시부터, 제공시. 섭취에 이르기까지 더욱 심화 되었고, 또한 초등학생보다 중학생이 영양섭취의 문제점을 더욱 많이 나타내었다.
3. 학교급식 수응도에 대한 조사 결과 초·중 평균 한그릇음식(3.8)>주찬류(3.6)>밥류(3.2), 국·찌개류(3.2), 김치류(3.2)>부찬류(3.0)>후식류(2.3)의 순으로 나타났으며, 모든 품목에 있어 유의적인 차이가 났으며(P<0.001), 성별로는 밥(P<0.05), 국·찌개류(P<0.001), 부찬류(P<0.001)에서 유의적으로 차이를 보였다. 잔반의 이유로는 초·중 전체로 싫어하는 음식이라서(37.7%)>음식이 맛이 없어서(36.2%)>음식의 양이 너무 많아서(20.8%)>먹어 보지 않은 음식이라서(3.1%)>독특한 냄새가 나서(2.1%)의 순으로 나타났고, 초·중간의 유의적이 차이를 보였다(P<0.001). 잔반의 종류로 국·찌개류(38.6%)>부찬류(38.4%)>김치류(10.8%)>밥류(5.1%)>주찬류(4.9%)>한그릇음식류(1.8%)>후식류(0.8%)로 나타났으며, 초·중간 유의적인 차이를 보이고 있었다(P<0.05).

Abstract ▼ AI-Helper

This study was conducted to provide basic data for strengthening nutrition management by investigating students' nutrient cunsumption status and acceptability through the measurement of elementary and middle school plate waste with an aim of improving the quality of school foodserivices.
For thi...

This study was conducted to provide basic data for strengthening nutrition management by investigating students' nutrient cunsumption status and acceptability through the measurement of elementary and middle school plate waste with an aim of improving the quality of school foodserivices.
For this, the measurement of school lunch plate waste was conducted on elementary and middle school students in Changwon and a survey research was conducted about students' acceptability of school foodservices.
The research results are summarized as follows.
1. Food intake through school lunch was investigated on the basis of meal portion size and plate waste amount, and it was found that elementary students consumed 82.3% of the meal portion size, while middle school students consumed 71.9%. When investigated by food category, elementary students showed consumption rates of foods in the order of rice(98.0%), desserts(94.1%), single bowl dishes(88.3%), main side dishes(83.1%), kimchi(80.3%), soups & stews(72.0%) and supplementary side dishes(68.8%), while middle school students were in the order of single bowl dishes(94.2%), rice(90.4%), desserts(85.1%), supplementary side dishes(69.4%), main side dishes(67.9%), soups & stews(63.9%) and kimchi(60.4%).
2. Nutrition contents in the planned portion size, distributed portion size, consumption amount of school lunch were compared with 1/3 RDA, and the study found that planned menus didn't show major problems in nutrients except for folic acid, and the distributed portion size was similar to the planned portion size. However, elementary students didn't meet recommended amounts in calorie, iron, niacin and folic acid, while middle school students lacked in every nutrient except for phosphor and vitamin C because of plate waste. When compared with 1/3DRI, it was found that elementary school menus lacked in folic acid, while middle school menus lacked in calcium. Because its nutrition standards are lower than RDA, it was found that most of nutrients including protein were excessive, and protein intake surpassed more than 200% in terms of standard amount. As a result of comparison between RDA and DRI, it was found in both that insufficient nutrients got deepened from menu organization to offering and intake phases. Middle school students showed more problems in nutrient cunsumption compared to elementary students.
3. Regarding the research of school lunch acceptability, the averages in elementary and middle school students showed in the order of single bowl dishes(3.8) > main side dishes(3.6) > rice(3.2), soups & stews(3.2), kimchi(3.2) > supplementary side dishes(3.0) > desserts(2.3), and they showed a significant difference in every item(P<0.001). When gender is considered, they showed a significant difference in rice(P<0.05), stews(P<0.001) and supplementary side dishes(P I don't like its taste(36.2%) > too much amount (20.8%) > I have never eaten before(3.1%) > I don't like its specific smell(2.1%). There was a significant difference between elementary and middle school students(P supplementary side dishes(38.4%) > kimchi(10.8%) > rice(5.1%) > main side dishes(4.9%) > single bowl dishes(1.8%) > desserts(0.8%), which showed a significant difference between elementary and middle school students(P<0.05).
Since the quality of school foodservices will be raised if several problems found in the research results are improved, the author makes several suggestions like the following.
1. As a result of nutrition analysis of elementary and middle school lunch menus, it was found that some nutrients were excessive or insufficient. The planned menus containing insufficient nutrients were found to have a high possibility of deepening nutrient shortage in the process of actual food distribution and plate waste generation. Therefore, dietition should try not to generate insufficient nutrients by conducting nutrition evaluation when they organize menu plans. In addition, a higher quality of school lunch management will be possible if the NIES program is set to authorize menu plans only when they meet nutrition standards.
2. For providing balanced lunch, food quantity and quality standards need to be suggested by planning exact output through standardized recipes. In addition, satisfaction should be increased by standardizing specific food taste, and plate waste should be minimized by properly regulating the portion size.
3. By conducting food preference and foodservice satisfaction surveys on students frequently, creative menus and various recipes need to be developed to provide them with sufficient nutritions, and efforts should be made to decrease plate waste.
4. Middle school students had a problem in nutrient consumption by generating more plate waste than elementary students. This is because in middle schools it is difficult to conduct nutrition education or meal guidance by dietitian or homeroom teachers. For this reason, students tend to eat according to their taste or convenience. Therefore, nutrition education is needed in middle schools so that students are led to correct school lunch intake.
6. Finally, it is suggested that this study expands to high schools, and that studies on all students offered school meals need to be continued to investigate their nutrient consumption although this study was restricted to only elementary and middle schools.

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