부산지역 일부 고등학생들의 급식위생에 대한 중요도 및 수행도 조사

Abstract

The objective of this study is to provide preliminary data to identify and address hygiene issues of school foodservice by analyzing the importance and performance of personal hygiene and school hygiene in school foodservice. To this purpose, a survey was conducted for 700 high school students—10 students for each of the ten high schools—in the city of Busan. Among them, 681 copies (97.3%) were returned and after eliminating incomplete ones, 634 copies were used for the analysis. The analysis results were as follows. 92.4% of the respondents said that hygiene education is necessary, and 95.1% said that maintaining proper hygiene is important in daily living. 49.1% of the respondents said they had received hygiene education, and the education was mostly given at the school, followed by TV, parents, the internet and others. As for who gave the education, the largest number of students received hygiene education from health teachers, followed by parents, others, nutrition teachers, and class teachers. As for their preferred hygiene educator, the largest number of respondents indicated nutrition teachers followed by health teachers, parents, others, and class teachers. The average score of importance of the students’ personal foodservice hygiene was 3.81/5.00, and the performance score was 3.48/5.00. The same scores for the school foodservice hygiene was 4.37/5.00 and 3.67/5.00, respectively. Regarding importance of personal foodservice hygiene, male students showed significantly higher scores than female students for ‘washing hands before the meal’ and ‘washing hands according to hand washing method (p<0.05)’ and ‘not wandering around or going to the bathroom during the meal (p<0.01).’ In terms of performance of personal foodservice hygiene, male students showed a significantly higher score (p<0.01) than female students for ‘washing hands according to hand washing method’. In comparison, female students showed significantly higher scores (p<0.01) than male students for ‘using a designated cup for the water purifier’ and ‘not touching the tableware before the meal is served’. As for the importance of school foodservice hygiene, female students showed significantly higher scores than male students for food hygiene (p<0.001), environment hygiene (p<0.01) and equipment hygiene (p<0.01). The students in the second grade showed significantly higher scores than students in the first grade for food hygiene (p<0.05), environment hygiene (p<0.05), and employee hygiene (p<0.05). As for the performance of school foodservice hygiene, female students showed significantly higher scores than male students for food hygiene (p<0.01), environment hygiene (p<0.05), and equipment hygiene (p<0.05), and the students in the first grade showed significantly higher scores than students in the second grade for food hygiene (p<0.01) and equipment hygiene (p<0.05). Additionally, a grid analysis was conducted. In personal foodservice hygiene, the areas of high importance and low performance included: washing hands before the meal, using a designated cup for the water purifier, keeping clean around the leftover container. As for school foodservice hygiene, the same area was ‘cleanliness of tray’. As for the importance of personal foodservice hygiene, the respondents that received hygiene education showed significantly higher scores (p<0.05) than those without prior education, specifically, for ‘cleaning up after finishing the meal (p<0.05)’ and ‘keeping clean around the leftover container (p<0.01)’. Regarding the performance of personal foodservice hygiene, the respondents with the experience of hygiene education showed significantly higher scores than those without in all factors except ‘not touching the tableware before the meal is served’ and ‘keeping clean around the leftover container’, ‘do not cough and sneeze to food’ and ‘do not talk when meals served’. In terms of the importance of school foodservice hygiene, the respondents with the experience of hygiene education showed significantly higher scores for environment hygiene (p<0.05) and equipment hygiene (p<0.05). These findings suggest that only a small number of students received hygiene education, and the education needs to be extended to more students. The importance of washing hands is promoted across the country, and yet specific measures should be sought as it is not widely practiced yet. For school foodservice hygiene, a cleaner environment should be created with thorough equipment hygiene management, including ensuring cleanliness of tray. Lastly, teaching conditions of nutrition teachers that provide hygiene education should be improved.