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KMID : 1239920230170010149
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Nutrition Research and Practice
2023 Volume.17 No. 1 p.149 ~ p.163
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Application of draft nutritional standards for school lunches in the Republic of Korea: a feasibility study from the supplier perspective
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Nam Young-Min
Yoon Ji-Hyun
Kim Mee-Young
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Abstract
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BACKGROUND/OBJECTIVES: The purpose of this study was to evaluate the feasibility of application of the draft nutritional standards for school lunches in the Republic of Korea (South Korea) from the supplier perspective.
SUBJECTS/METHODS: In November 2018, a pilot operation was conducted at 104 participating schools for 2 weeks each by applying the draft standards A and B. To evaluate the ease and appropriateness of application of the standards, we analyzed the nutritional values and food cost of the school lunches for 2 weeks before and for 4 weeks under the pilot operation. We conducted an online survey of school dietitians or nutrition teachers of the participating schools to evaluate the feasibility of application of the standards in school lunch sites.
RESULTS: The proportions of schools of which lunches met the reference values of the school’s own nutritional standards were 19.2% for the standards A and 21.2% for the standards B. The food cost of school lunches applying the standards A (KRW 2,880) was significantly lower than that of school lunches applying the standards B (KRW 3,030) or the existing standards (KRW 2,980). As a result of the survey, the mean score for the ease of application was significantly higher for the standards B (2.75) than for the standards A (2.24). The proportions of school dietitians or nutrition teachers reporting no problem in meeting an existing food cost standard were 72.5% for the standards A and 61.8% for the standards B, respectively. The overall appropriateness of application was higher for the standards B, because almost two-thirds (58.8%) of the respondents answered that the standards B were more appropriate than the standards A.
CONCLUSION: The standards B were more feasible to apply as nutritional standards for school lunches than the standards A from the supplier perspective.
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KEYWORD
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Schools, food services, reference standards, dietitians, surveys and questionnaires
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