학교급식과 식사 장소에 따른 경기지역 교사의 학교급식 음식물쓰레기 감량과 식사지도에 대한 인식

• Published in: 동아시아식생활학회지 Vol. 30; no. 2; pp. 147 - 161
• Main Authors: 유창희(Chang-Hee Yoo), 김경주(Kyungjoo Kim), 이경은(Kyung-Eun Lee)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.04.2020
• Subjects: 생활과학; mealtime supervision; foodservice; plate waste; school; teachers
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2020.4.30.2.147

This study was undertaken to examine the perception of teachers on plate waste reduction and mealtime supervision at schools, and to investigate their needs on education subjects and foodservice improvement for plate waste reduction by considering the school level and dining place. Totally, 233 teachers participated in a survey conducted in Gyeonggi Province; 230 responses were finally used for data analysis after excluding responses with significant missing data. Plate waste was perceived as little serious (36.2%) or somewhat serious (31.4%), with the perception increasing in seriousness at higher school levels. It was found that teachers (43.9%) and students (31.6%) had the greatest influence on plate waste reduction in elementary schools, whereas students (60.7%) had the most influence in high schools (p<0.01). In terms of the reasons why students left meals, ‘students’ picky eating habits’ was rated significantly higher by elementary school teachers (p<0.05), whereas ‘having snacks before lunch’ and ‘students’ diet control’ were rated significantly higher by the middle and high school teachers (p<0.001). Most elementary school students were supervised daily by teachers during mealtime (93.9%), but high school teachers (52.5%) undertook supervision only during their appointed turn (p<0.001). More teachers supervised students by turn (56.9%) during mealtime in schools with a cafeteria, while homeroom teachers (98.3%) in schools without a cafeteria undertook daily supervision during mealtime (p<0.001). Considering foodservice improvement for reducing plate waste, the high school teachers rated the factors of self-service style (p<0.05), selective menus (p<0.001), and serving food on neat tableware (p<0.01) significantly higher than the elementary school teachers. For reducing plate waste, teacher’s supervision during mealtime was needed significantly higher among the elementary school teachers (p<0.01). Awarding students with no plate waste and allowing them to select menus were rated significantly higher by teachers using cafeterias (p<0.05). Teachers and nutrition teachers/dietitians should work together to encourage students to practice healthy eating and reduce plate waste during mealtimes. To reduce plate waste, nutrition teachers/dietitians should prioritize foodservice quality improvement, and differentiate plate waste reduction activities by considering the school level and dining place. KCI Citation Count: 2