[논문]식품 위해요인 배제 급식에 대한 영양교사 및 영양사의 인식 및 사용실태 - 서울시교육청 '5무(無) 급식'  사업 중심으로 -

이혜리; 박영일; 주나미

doi:10.9799/ksfan.2022.35.1.051

식품 위해요인 배제 급식에 대한 영양교사 및 영양사의 인식 및 사용실태 - 서울시교육청 '5무(無) 급식' 사업 중심으로 -
The Awareness and Usage of School Meals Excluding Food Hazards by Nutrition Teachers and Dieticians - Focusing on the 5 Hazard-free Meals Project of the Seoul Metropolitan Office of Education - 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.1, 2022년, pp.51 - 61

이혜리 (숙명여자대학교 교육대학원 영양교육 전공) , 박영일 (숭의여자대학교 식품영양과) , 주나미 (숙명여자대학교 식품영양학과)

Abstract ▼ AI-Helper

This study aimed at elementary, middle, and high school dietitians who purchase ingredients for school meals. Therefore, for the study, the awareness and usage of nutritional information by 108 teachers and dieticians on 5 hazard-free meals using multivariate analysis of variance were investigated during May 18~21, 2021. Among the five questions that asked the general perceptions of school meal dietitians of 5 hazard-free meals, the perception that the "5 hazard-free foods can be easily distinguished" was the lowest. Problems were associated with using the 5 hazard-free meals such as "expensive price," "no variety in items," "disruption in the supply and demand," "inconsistent quality," and "lack of taste," in that order. Therefore, to improve 5 hazard-free school meal service, it is necessary to not only lower the price burden by providing subsidies to schools but also improve the development and distribution structure of various 5 hazard-free foods.

주제어

표/그림 (9)

표 Table 1. General characteristics of respondent (n=108)
표 Table 2. Awareness and expectations of the 5 hazard free meals
표 Table 3. Correlation among the factors of the 5 hazard free food use frequency
표 Table 4. Use frequency of the 5 hazard free food by school type and cost of food ingredients
표 Table 5. Use frequency of the 5 hazard free food by school type
표 Table 6. Use frequency of the 5 hazard free food by unit cost of food ingredients
표 Table 7. Correlation among the factors of the problems when using the 5 hazard free food
표 Table 8. Problems when using the 5 hazard free food by dietitian's general characteristics
표 Table 9. Problems when using 5 hazard free food by type of workplace

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