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KMID : 1134820070360081083
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 8 p.1083 ~ p.1093
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Preference of Elementary School Students Compared by Dietitians’ Perception in School Lunch Program
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Seo Sun-Hee
Bae Moon-Hee
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Abstract
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The purpose of this study was to investigate the difference between students’ beverage preference and dietitians’ perception in elementary school lunch program. This study was conducted in three phases: (1) questionnaire development and survey administration to elementary school students (2) survey administration to dietitians who were in charge of the elementary school food service, and (3) comparison of beverage preferences between elementary school students and dietitians. In phase I, 703 elementary school students in Seoul were surveyed from July 11 to July 19. In Phase Ⅱ, 100 school food service dietitians in participated by mail survey from September 15 to October 30, 2006. Based on the results, elementary school students tended to show a neutral milk preference (mean=3.04), whereas dietitians perceived that elementary school students had lower milk preference (mean=2.67). Also dietitians perceived higher yogurt preference (mean=4.27) than the real elementary school students’ preference (mean=4.02). T?test results showed the gender difference on milk and yogurt preference. Male students had higher milk preference (t=4.912, p＜0.001) and yogurt preference (t=3.621, p＜0.001) than female students. Elementary school students showed high fruit juice preference (mean=4.34); however, dietitians perceived lower fruit juice preference of students (mean=3.92). There was no gender difference on fruit juice preference. Though elementary school students had higher fruit juice preference, the frequency of fruit juice served in school lunch was quite low. Over half of the dietitians reported that they served fruit juice less than once a semester. The results of this study indicated the existence of distinctive difference between students’ fruit juice preference and school lunch menu offerings.
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KEYWORD
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fruit juice, milk, yogurt, beverage, preference, school lunch program, dietitians, elementary student
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