부산지역 초∙중학교 영양(교)사의 식품알레르기 관리 현황 및 중요도, 지식수준에 관한 연구

Abstract

This study was conducted in order to figure out the current status of management of students affected by food allergies, thereby seeking for students' mental and physical development, preventing accidents resulting from food allergies, and providing basic data necessary for provision of school meals. Thirty hundred questionnaires excluding those which respondents carelessly answered were utilized for analysis. As for the current status of management of food allergies in school feeding, 79.3% of nutrition teachers periodically checked students with food allergies and with regard to differences according to employment types, 85.8% of nutrition teachers and 74.6% of dietitians periodically checked students with food allergies, with significant differences (p<0.05). The rate of nutrition teachers who provided allergy-free or alternative food for students with food allergy was 35.7% and the reasons for not providing such food was because there was no time (36.9%) and the school manager did not cooperate (30.8%). The rate of nutrition teachers who provided nutrition education and counseling regarding food allergies was 79.7% and the reasons for not providing education and counseling were because there was no time (57.6%) and the school manager did not cooperate (20.3%). The rate of nutrition teachers with experience of education related to food allergy was 53.7%, and the content of necessary education included an overall manual which may be utilized in the field of school feeding (48.6%), recipes which may reduce food allergies (22.3%), knowledge on allergy-free or alternative food (16.8%), onset cause of food allergies and measures to cope with food allergies (12.3%). 44.6% of elementary school nutrition teachers and 65.2% of middle school nutrition teachers had experience of education, with significant difference (p<0.01). The score of importance of food allergy management was 4.02/5.00 points and those who graduated from college had significantly lowest score of importance (p<0.05) and the score of importance was significantly higher in those who checked on students with food allergies than those who did not (p<0.05) and in those with experience of education than those without experience of education (p<0.01). The items with high scores of importance were periodical check of students with food allergies, sending newsletters about or homepage posting of foods causing allergies, establishment of networks which enable immediate contact when food allergies occur and their score was 4.20 or higher points. However, provision of allergy-free or alternative food, development of recipes to reduce food allergies, and separate storage or cooking of foods triggering allergies were 3.80 or lower points. With regard to the rate of correct answers related to food allergies, the overall correct answer rate was 76.6% and the items with high correct answer rates were that food allergies triggered oversensitive immune responses and anaphylaxis may lead to death, while the items with correct answers of 50% or lower were that lactose intolerance was one of food allergy symptoms and steaming or boiling peanuts led to low possibility of triggering allergies. The items with high rates of "do not know well" were that allergic responses by peanuts did not naturally disappear well and steaming or boiling peanuts led to low possibility of triggering allergies. To look at knowledge score of each item, those in their 30s had significantly higher score than those in their 20s and 40s (p<0.01) in the item that in many cases allergies disappeared when one grew up. Those in their 20s had significantly higher score than those in their 30s and 40s (p<0.05) in the item that those with shrimp allergies had response to the same crustaceans. Nutrition teachers whose working experience was shorter than fiver years had significantly higher scores than those whose working experience was five to ten years and ten to fifteen years (p<0.05). The items elementary school nutrition teachers obtained significantly higher scores (p<0.05) than middle school nutrition teachers were that similar proteins triggered similar allergy responses, allergies did not occur with a small amount of food, and lactose intolerance was one of food allergy symptoms. The items in which nutrition teachers obtained significantly higher scores than dietitians (p<0.01) were that similar proteins triggered similar allergy responses and symptoms included atopic dermatitis, asthma, hives, vomiting, and diarrhea. Therefore, in order to manage students with food allergies in school feeding, nutrition teachers should be continuously educated on food allergies so that they can know importance of food allergy management. In addition, for provision of allergy-free and alternative foods, cooking personnel and budget support should be expanded and reduction of administrative tasks and policy support should be made so that nutrition teachers' management of students with food allergies does not become negligent.