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KMID : 0665420180330050427
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Korean Journal of Food Culture
2018 Volume.33 No. 5 p.427 ~ p.433
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School Foodservice Nutritionists’ Perception on the Standardization of Food Ingredients in the Procurement System
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Kim Jae-Min
Kim Chang-Sik
Jang Yoon-Joung
Han Ji-Hee
Ham Sunny
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Abstract
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The standardization of food ingredients in the procurement system is essential to maintain the quality of food services. Currently, school food services in Korea do not have such a standardized system, which results in inconsistency of the procurement procedure of food ingredients. This study examined how school foodservice nutritionists perceive the standardization of food ingredients in the procurement system. In particular, this study investigated school foodservice nutritionists’ perception on the appropriateness, convenience, and necessity of newly proposed standardized procurement system consisting of a classification and attribute system. A total of 311 nutritionists from 123 elementary schools, 99 middle schools, and 84 high schools were surveyed via both online and offline from June 16-24, 2016. The major findings of the study are as follows. First, three quarters of the nutritionists perceived the newly proposed standardized procurement system to be necessary, while approximately sixty percent of the respondents reported that the newly proposed standardized procurement system is convenient. More than half of the respondents perceived the newly proposed standardized procurement system to be appropriate. The results suggest that the new standardized system directs a better way in terms of the classification and attribute systems of food ingredients. This study suggests that the standardization of food ingredients should be implemented at the operation of school food services.
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KEYWORD
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School foodservices, standardization, food ingredients, nutritionists’ perception, procurement system
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