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KMID : 0665420220370010001
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Korean Journal of Food Culture
2022 Volume.37 No. 1 p.1 ~ p.12
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Changes in School Foodservice during COVID-19 Pandemic Lockdown based on Focus Group Interviews
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Ji Mi-Rim
Um Mi-Hyang
Um Mi-Hyang
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Abstract
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This qualitative study analyzed various environmental factors and difficulties faced by school foodservices during theCOVID-19 pandemic. Focus group interviews were conducted by enrolling 12 nutrition teachers and nutritionists. Datacollected were subsequently analyzed for changes implemented during the pandemic, in hygiene management, dietmanagement, and distribution management of the school meal. The content and method of delivery of information relatedto diet guidance and school foodservice by related organizations were also examined. Results of the survey show thatpersonal hygiene (such as maintaining student-to-student distance, checking students for a fever, and hand disinfection) wasduly applied, installation of table coverings and distancing between school cafeteria seats were conducted, and mandatorymask-wearing to prevent droplet transmission was enforced. Depending on the COVID-19 situation, the number of studentshaving school meals was limited per grade, and time-spaced meals were provided. To prevent infection, menus that requiredfrequent hand contact were excluded from the meal plan. Overall, it was difficult to manage the meal plan due to frequentchanges in tasks, such as the number of orders and meal expenses. These changes were communicated by nutrition teachersand nutritionists wherein the numbers of school meals were adjusted, depending on situations arising from each COVID-19 crisis stage. Furthermore, in some schools, either face-to-face nutrition counseling was stopped entirely, or nutritioneducation was conducted online. Parent participation was disallowed in the monitoring of school meals, and the prohibitionon conversations inside the school cafeteria resulted in the absence of communication among students, nutrition teachers,and nutritionists. Additionally, confusion in meal management was caused by frequent changes in the school mealmanagement guidelines provided by the Office of Education and the School Health Promotion Center in response toCOVID-19. In anticipation of the emergence of a new virus or infectious diseases caused by mutations in the years to come,it is suggested that a holistic, well-thought-out response manual for safe meal operation needs to be established, in closecollaboration with schools and school foodservice-related institutions.
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KEYWORD
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COVID-19, school foodservice, focus group interview, qualitative research
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