In this study, a survey was conducted online on the feeding operation and management status of private kindergartens in Daegu for approximately 3 weeks from January 25 to February 28, 2023, targeting those involved in feeding at private kindergartens in Daegu. A total of 7 areas and 38 questions wer...
In this study, a survey was conducted online on the feeding operation and management status of private kindergartens in Daegu for approximately 3 weeks from January 25 to February 28, 2023, targeting those involved in feeding at private kindergartens in Daegu. A total of 7 areas and 38 questions were surveyed, including general information, basic operations, facilities and equipment, human resources, purchasing, hygiene and safety management, and nutritional guidance and education. A total of 184 respondents were surveyed. Depending on the number of children, they were divided into three groups: small cafeterias, cafeterias with less than 100 people, and cafeterias with more than 100 people. The results are as follows.
1. The respondents' positions were in the following order: director (44.6%), nutritionist (26.6%), kitchen worker (16.8%), nutrition teacher (4.3%), and teacher (1.1%). Most of them (95.1%) were women, with 36.4% being in their 50s, and the majority (41.3%) having worked for more than 10 years. There was a significant difference in the work type and hours of the nutritionist (teacher) and the number of cooking staff depending on the number of children (P<0.001).
2. The most common type of meal operation was directly managed at 95.1%, and the meal distribution location was classroom at 59.2%. Cooking facilities were provided in most cases (98.9%), and 66.3% of the Cooking spaces were not separated.
3. There was no difference depending on the number of children in terms of disinfection facilities in the cafeteria. Most of them had hand disinfection equipment (64.1%), cooking utensil disinfection equipment (84.8%), and food tray and cutlery disinfection equipment (96.2%), but most of them had not boots disinfection equipment (79.3%) and work clothes disinfection equipment (96.2%).
4. Most food material storage rooms (54.3%), consumables storage rooms (49.2%), dietary management rooms (83.7%), and shower facilities and lounges (85.3%) were not well-equipped regardless of the number of children.
5. Many places were equipped with hand washers (65.2%), dishwashers (86.4%), cooling/heating equipment (82.1%), and refrigerators/freezers (74.5%). The illumination level in the kitchen and inspection area was properly managed in 62.0%. There was no difference in the equipment status depending on the number of children, but the entrance and exit shoe disinfection equipment was more frequently equipped as the number of children increased (P<0.001).
6. As for the purchasing method of food ingredients, single private contracts were highly prevalent (84.8%), and 52.7% of companies considered school meal quality standards when purchasing agricultural products. The larger the number of children, the more face-to-face food inspection was conducted, and in places with more than 200 children 72.0% face-to-face food inspection was conducted.
7. The frequency of hygiene education implementation was 93.8% in facilities where a single nutritionist worked and 94.4% in a place where a single nutrition teacher worked. The frequency of safety education implementation was 86.7% when there was a solo nutritionist and 94.4% when there was a solo nutrition teacher, and safety education was also higher in places where there was a solo nutritionist (P<0.001).
8. 60.3% were not providing dietary guidance, and 39.1% were provided by nutritionists. Nutrition education was provided by kindergarten teachers in 40.5% of cases with 50 to 100 children, and nutrition education was frequently provided by nutrition teachers at 57.4% and 80.0% of children with 100 to 200 children and more than 200 children, and nutritional counseling was not provided in most (92.4%) kindergartens.
9. The number of places using the NEIS diet program was 17.9%, of which 17.4% used the energy calculation function, 15.8% used the allergy information function, and 15.2% used the meal diary writing function.
10. The response that it was inappropriate for private kindergartens to be included in the School Lunch Act was high (80.4%), and the most common reason for inappropriateness was lack of facilities (53.3%). In addition, the reason why the placement standards for nutrition teachers in private kindergartens are inadequate was the difficulty of recruiting, which was the highest at 47.8%. After the revision of the School Lunch Act, 74.5% of those who received education related to the School Lunch Act were found to be 74.5%, while those who did not receive education were 25.5%.
The recommendations that summarize the contents of this study are as follows. First, It was found that many private kindergartens were still difficult to manage by equipping themselves with facilities and equipment that apply to the School Lunch Act. Therefore, It need to establish a systematic management system for kindergarten meals and provide consistent support. Second, it was confirmed that the proportion of infant's dietary guidance and the number of times hygiene management in the cafeteria significantly increased as a single nutritionist managed. Therefore, it is important to actively deploy nutritionists in private kindergartens.
In this study, a survey was conducted online on the feeding operation and management status of private kindergartens in Daegu for approximately 3 weeks from January 25 to February 28, 2023, targeting those involved in feeding at private kindergartens in Daegu. A total of 7 areas and 38 questions were surveyed, including general information, basic operations, facilities and equipment, human resources, purchasing, hygiene and safety management, and nutritional guidance and education. A total of 184 respondents were surveyed. Depending on the number of children, they were divided into three groups: small cafeterias, cafeterias with less than 100 people, and cafeterias with more than 100 people. The results are as follows.
1. The respondents' positions were in the following order: director (44.6%), nutritionist (26.6%), kitchen worker (16.8%), nutrition teacher (4.3%), and teacher (1.1%). Most of them (95.1%) were women, with 36.4% being in their 50s, and the majority (41.3%) having worked for more than 10 years. There was a significant difference in the work type and hours of the nutritionist (teacher) and the number of cooking staff depending on the number of children (P<0.001).
2. The most common type of meal operation was directly managed at 95.1%, and the meal distribution location was classroom at 59.2%. Cooking facilities were provided in most cases (98.9%), and 66.3% of the Cooking spaces were not separated.
3. There was no difference depending on the number of children in terms of disinfection facilities in the cafeteria. Most of them had hand disinfection equipment (64.1%), cooking utensil disinfection equipment (84.8%), and food tray and cutlery disinfection equipment (96.2%), but most of them had not boots disinfection equipment (79.3%) and work clothes disinfection equipment (96.2%).
4. Most food material storage rooms (54.3%), consumables storage rooms (49.2%), dietary management rooms (83.7%), and shower facilities and lounges (85.3%) were not well-equipped regardless of the number of children.
5. Many places were equipped with hand washers (65.2%), dishwashers (86.4%), cooling/heating equipment (82.1%), and refrigerators/freezers (74.5%). The illumination level in the kitchen and inspection area was properly managed in 62.0%. There was no difference in the equipment status depending on the number of children, but the entrance and exit shoe disinfection equipment was more frequently equipped as the number of children increased (P<0.001).
6. As for the purchasing method of food ingredients, single private contracts were highly prevalent (84.8%), and 52.7% of companies considered school meal quality standards when purchasing agricultural products. The larger the number of children, the more face-to-face food inspection was conducted, and in places with more than 200 children 72.0% face-to-face food inspection was conducted.
7. The frequency of hygiene education implementation was 93.8% in facilities where a single nutritionist worked and 94.4% in a place where a single nutrition teacher worked. The frequency of safety education implementation was 86.7% when there was a solo nutritionist and 94.4% when there was a solo nutrition teacher, and safety education was also higher in places where there was a solo nutritionist (P<0.001).
8. 60.3% were not providing dietary guidance, and 39.1% were provided by nutritionists. Nutrition education was provided by kindergarten teachers in 40.5% of cases with 50 to 100 children, and nutrition education was frequently provided by nutrition teachers at 57.4% and 80.0% of children with 100 to 200 children and more than 200 children, and nutritional counseling was not provided in most (92.4%) kindergartens.
9. The number of places using the NEIS diet program was 17.9%, of which 17.4% used the energy calculation function, 15.8% used the allergy information function, and 15.2% used the meal diary writing function.
10. The response that it was inappropriate for private kindergartens to be included in the School Lunch Act was high (80.4%), and the most common reason for inappropriateness was lack of facilities (53.3%). In addition, the reason why the placement standards for nutrition teachers in private kindergartens are inadequate was the difficulty of recruiting, which was the highest at 47.8%. After the revision of the School Lunch Act, 74.5% of those who received education related to the School Lunch Act were found to be 74.5%, while those who did not receive education were 25.5%.
The recommendations that summarize the contents of this study are as follows. First, It was found that many private kindergartens were still difficult to manage by equipping themselves with facilities and equipment that apply to the School Lunch Act. Therefore, It need to establish a systematic management system for kindergarten meals and provide consistent support. Second, it was confirmed that the proportion of infant's dietary guidance and the number of times hygiene management in the cafeteria significantly increased as a single nutritionist managed. Therefore, it is important to actively deploy nutritionists in private kindergartens.
주제어
#유치원급식
※ AI-Helper는 부적절한 답변을 할 수 있습니다.