부산지역 일부 초등학생들의 무상급식에 대한 인식 및 급식품질 만족도

Abstract

The purpose of this study was to provide necessary data to improve the foodservice quality of free school foodservice amid the establishment of the free school foodservice system by surveying students' perception of free school foodservice that had fully been implemented at elementary schools in Busan, and their satisfaction of foodservice quality including the taste, service, and sanitation of food after the implementation of free school foodservice. For the subjects, two schools were randomly selected from each of the five education offices in Busan. At each of the selected ten elementary schools, 20~25 students were selected from each of the fourth, fifth, and sixth graders. As a result, 615 subjects participated in this survey. A questionnaire was distributed to the students in cooperation with the homeroom teacher of each class, and the students recorded their answers themselves in a self-administered manner. The survey period was between December 2 and 24, 2014. Male and female students comprised 51.3% and 48.7% of the subjects respectively. In terms of grade, fourth, fifth, and sixth graders comprised 32.8%, 32.8%, and 34.4% of the subjects respectively. In terms of monthly allowances from parents, a notable 29.5% of the subjects received 20,000 won or above. In terms of the age of parents, 40 to 49 age group comprised the largest portions with 78.4% for the fathers and 67% for the mothers. 93.7% of the fathers and 62.7% of the mothers had an occupation. Nuclear families comprised a majority with 78.5%. In addition, 34.5%, 33.0%, and 32.5% of the subjects had received free school foodservice for two, three, and four years respectively. 81.2% of the subjects responded that their mothers prepared meals(multiple answers). The total score for the perception of free school foodservice was 4.47 points out of 5.00. In terms of lower-level items, "I am thankful for my school's nutritionist and cooks." showed 4.68 points. "My parents' financial burden for school foodservice is reduced." showed 4.67 points. "Healthy food ingredients such as environment-friendly agricultural products are likely to be used" exhibited 4.64 points. "It helps the household economy" exhibited 4.52 points. "The quality of foodservice has been improved" showed 4.51 points. In terms of the total score for the perception of free school foodservice, the sixth graders showed a statistically significant higher score than the fourth graders (p<0.01), and those who had received the service for two years exhibited a statistically significantly higher score than those who had received the service for four years (p<0.01). In terms of gender, female students exhibited statistically significant higher perception scores than male students in "healthy food ingredients such as environment-friendly agricultural products are likely to be used", "discrimination among students is reduced.". and "our country's economy is developed" (p<0.05). The overall score for the satisfaction of free school foodservice was 4.65 points out of 5.00. In terms of grade, the sixth graders showed a statistically significant higher score than the fifth graders (p<0.05). In terms of the period of free school foodservice, the students with two years exhibited a statistically significant higher score than those with three years (p<0.05). For the satisfaction of foodservice quality, the average score was 4.55 points out of 5.00. In terms of lower-level categories, the areas of food, menu, sanitation, service, and environment yielded 4.47, 4.62, 4.62, 4.53, and 4.48 points respectively. In terms of differences by grade, the sixth graders showed a statistically significant higher average score for the satisfaction of foodservice quality than the fourth and fifth graders (p<0.01). In the area of food, the sixth graders showed a statistically significant higher score than the fourth and fifth graders (p<0.01). In the areas of menu and sanitation, the sixth graders exhibited statistically significant higher scores than the fourth graders (p<0.05). In the area of environment, the fifth and sixth graders revealed statistically significant higher scores than the fourth graders (p<0.001). In terms of differences by the period of free school foodservice, the students with two years showed a statistically significant higher average score than those with three or four years (p<0.01). In the areas of food (p<0.01) and environment (p<0.001), the students with two years showed a statistically significant higher average score than those with three and four years. In the areas of menu and sanitation, the students with two years exhibited statistically significant higher scores than those with four years (p<0.05). In terms of correlations between the perception of free school foodservice and the satisfaction of foodservice quality, the overall score for the perception of free school foodservice and the overall satisfaction of foodservice quality showed a statistically significant highly positive correlation (p<0.01) (r=0.781). In terms of correlations between the perception of free school foodservice and the satisfaction of the each category of foodservice quality, the areas of food (r=0.773), menu (r=0.677), sanitation (r=0.636), service (r=0.673), and environment (r=0.588) revealed statistically significant positive correlations (p<0.01). In terms of correlations between the satisfaction of free school foodservice and the satisfaction of foodservice quality, a statistically significant positive correlation was exhibited (p<0.01) (r=0.618). In each category of foodservice quality, the areas of food (r=0.629), menu (r=0.524), sanitation (r=0.502), service (r=0.516), environment (r=0.466) showed statistically significant positive correlations (p<0.01). Based on the above results, regarding the satisfaction of foodservice quality in free school foodservice, the students' satisfaction of the areas of food and environment was below the average score. Therefore, the nutritionists should come up with measures to maintain the satisfaction of foodservice quality. In addition, it will be necessary to secure financial sources for the schools' relevant facilities to prevent declines of the financial support for school foodservice caused by free provision. Moreover, as the students with a longer period of free school foodservice showed corresponding lower levels of awareness on free school foodservice and satisfaction with foodservice quality, it will be required to increase the awareness of students on the intent for the implementation of free school foodservice.