School Foodservice Management Research Articles

단체급식서비스 공간 계획 요소에 대한 건축가와 급식 관리자의 중요도 인식 비교 : 학교와 산업체 급식소를 중심으로

Purpose: The purpose of this study is to derive important space planning elements through a comparison of perceptions of importance between foodservice facility managers and architects, and to present a design guideline that architects can use in remodeling or new construction. Method: For the research, the questionnaire was made based on the feedback from precedent research and preliminary surveys, and consisted of 4 major categories (architecture, indoor environment, sensibility, and convenience factors) and 23 sub-elements. A survey was conducted via e-mail to architects working in Korea and managers at schools and institutional foodservice facilities in the Yeongnam region. A total of 180 questionnaires were distributed, and 155 questionnaires out of 160 collected were used for analysis. Result: As a result of analysis, all three groups considered three elements of architectural factors (circulation, location and layout) and two elements of indoor environmental factors (Ventilation &Humidity control and Air conditioning & Heating system) as the most important ones. In particular, school foodservice managers recognized that two elements of indoor environmental factors (‘noise prevention and ‘size/ place/design of window’) and one of convenience factor (‘reasonable table configuration’) were relatively important to improve comfort in high-density school foodservice spaces. On the other hand, Institutional foodservice managers recognized that elements(‘Accessibility to the subsidiary space’ and ‘Inducing natural access from the outside to the inside through various entry types’) are relatively important to improve customer accessibility and convenience. Based on the research results, basic design guidelines that architects can use are proposed.

‘I don't do it for the money, I do it for the kids’: Examining school foodservice staff and student interactions using the lens of school connectedness

AbstractThis study investigated social interactions between students and school foodservice staff in six US school districts. Qualitative data was analysed from 23 in‐depth interviews with school foodservice managers and 17 focus groups in five high schools, seven middle schools and five elementary schools. Applying the lens of school connectedness, findings highlight the various forms of care experienced by students and staff. However, structural constraints limit opportunities for staff and students to interact and demonstrate care, suggesting potential opportunities for interventions to enhance the role of the cafeteria in contributing to students’ social‐emotional well‐being.

학교급식 지속가능경영활동에 대한 영양사의 자기평가와 장애요인 : 대전·충남지역을 중심으로

학교급식 지속가능경영활동에 대한 영양사의 자기평가와 장애요인 : 대전·충남지역을 중심으로

A Qualitative Study on Factors that Affect School Lunch Participation: Perspectives of School Food Service Managers and Cooks

A Qualitative Study on Factors that Affect School Lunch Participation: Perspectives of School Food Service Managers and Cooks

학교급식에 이용되는 친환경 농산물에 대한 전남지역 학부모의 인식 조

The purpose of this study was to compare understanding of school foodservice management and environmentally friendly agricultural products between urban and rural elementary school children`s mothers. Subjects were 400 elementary school parentsliving in Jeonnam. The results are summarized as follows. School foodservice program helped to solve unbalanced diets, develop minds and bodies, and improve eating habits. Mothers showed a higher degree of satisfaction for school foodservice containing environmentally friendly agricultural products. The primary reason for favoring environmentally friendly agricultural products was improvement of health and securing safe foods. The most important parameter of school foodservice management was sanitary control of food materials>sanitary control of foods>sanitary conditions of place for meals>sanitary conditions of cooker>sanitary conditions of tableware. In conclusion, school foodservice should be financially responsible to make policies effective.

School foodservice managers’ positive support for school nutrition encourages healthy food environment

ObjectiveOur objective is to understand school foodservice managers’ support for school nutrition programs and marketing strategies to promote an increase in fruit and vegetable consumption.MethodsData was collected using an online survey sent to all Oklahoma middle and junior high schools. The survey questions included the school and foodservice manager demographics, food‐service managers beliefs and perceptions of barriers to marketing strategies in school nutrition programs, what strategies schools were already using, successes in implementing nutrition marketing programs, and factors influencing decisions to change.Results98–100% of participants believed school nutrition was important to academic performance, and that it is the school foodservice's responsibility to provide healthy meals that appeal to students. The implementation of behavioral marketing strategies were seen in >;60% of schools, and even 33% of those using less popular strategies would continue their use. Financing impacted 86% of participants’ decisions to change, and delivery schedule of fruits and vegetables impacted 84% of decisions for change.ConclusionsSchool foodservice managers are highly committed to supporting school nutrition and are willing to implement (if not doing so already) marketing strategies to help promote healthy food choices for students.

Contribution of school lunches to USDA Food Patterns: findings from the fourth School Nutrition Dietary Assessment Study (SNDA‐IV)

The National School Lunch Program (NSLP) serves lunches to 32 million children on an average school day. An ongoing goal of the program is to better align school meals with dietary practices recommended in the Dietary Guidelines for Americans. The USDA Food Patterns translate the 2010 Dietary Guidelines into daily amounts of nutrient‐dense foods to eat from five food groups and their subgroups, as well as healthy amounts of oils and limits on calories from solid fats and added sugars (SoFAS). One objective of SNDA‐IV was to assess for the first time the potential contribution of school meals to daily food intakes recommended in USDA's Food Patterns. Between January and June 2010, school foodservice managers in a national sample of schools completed a detailed menu survey for one week. Food items reported were linked to the MyPyramid Equivalents Database and average amounts of Food Pattern food groups available in NSLP lunches were compared with recommendations for school‐age children. On average, lunches offered one‐third or more of recommended amounts of fruit, grains, dairy foods, and oils but were low in whole grains and high in calories from SoFAS. Leading sources of SoFAS calories included flavored milk, baked desserts, and pizza/pizza products. These findings provide an important baseline against which recent regulatory changes in the NSLP can be assessed. Research supported by the USDA, Food and Nutrition Service.

Food Safety Education Using Music Parodies

ABSTRACT: Musical parodies of contemporary songs with their lyrics altered to address current food safety issues were incorporated into a variety of food safety educational programs and the effectiveness of the music was evaluated by semiquantitative and qualitative measures. Audiences receiving the music‐enriched curricula included school foodservice supervisors, school foodservice managers, culinary arts instructors, culinary arts students, Family and Consumer Sciences teachers, and youth aged 8 to 12 y and studies were conducted in South Carolina, North Carolina, and Delaware. Among school foodservice supervisors, school foodservice managers, and culinary arts students, most participants were able to recall the main points of each song that was introduced in the curriculum. The culinary arts students were less likely to recall the main points of each song than were the other 2 groups, possibly because of the lack of prior knowledge of food safety practices as well as a lack of preference for the style of songs used. Family and Consumer Sciences teachers were enthusiastic about the use of the music but also identified potential barriers to the successful use of the music, due to the potential lack of appropriate audiovisual equipment, a lack of skills in using such equipment, and time constraints for the use of music in curricula due to the strong emphasis on end of year testing. Participants in the summer youth groups demonstrated significant increases between pre‐ and posttest examinations of safe food handling behaviors and most were able to quote lines or phrases from the songs.

The Effect of the Cooks' Job on School Foodservice Management

The Effect of the Cooks' Job on School Foodservice Management

The Effect of the Cooks' Job on School Foodservice Management

The Effect of the Cooks' Job on School Foodservice Management

The Third School Nutrition Dietary Assessment Study: Summary and Implications

Bringing school meals in line with the 2005 Dietary Guidelines will involve more than changing nutrient standards and revising menu planning regulations. SNDA-III provides evidence that, despite the hard work of many individuals, schools, and organizations, SMI goals were not fully achieved. Strategies are needed to enhance the ability of schools to offer healthier meals.

Biscuits, Sausage, Gravy, Milk, and Orange Juice: School Breakfast Environment in 4 Rural Appalachian Schools

The purpose of this study was to assess the school breakfast environment in rural Appalachian schools to inform school environment intervention and policy change. A total of 4 rural schools with fourth- and fifth-grade students in East Tennessee were assessed. A cross-sectional descriptive examination of the school food environment where food service managers submitted school menus, production sheets, and vendor bid sheets as part of the dietary data collection protocol for a school-based nutrition intervention study. The school breakfast environment was characterized in terms of calories, fat, saturated fat, and fiber from foods served on a per person basis using menus entered into Nutrient Data Systems for Research and production sheets for amounts of each food item served. Food items were grouped by the meal components of the School Breakfast Program (SBP) and ranked according to the items served most frequently. Total fat provided slightly less than half the calories (43%); 15% of calories were from saturated fat. The top-ranked foods for each meal component were biscuits, sausage, 2% milk, orange juice, and gravy. Results suggest that clearer policies or regulations for the SBP are warranted to support policy efforts to promote childhood health. These should include technical assistance and provision of resources for school food service managers to provide low-fat meal options. Further research is needed to determine whether what is offered at school breakfast is actually consumed and how that might affect children's weight because of the high fat content.

대구지역 학교급식 식단에 대한 고등학생의 기호도와 섭취율

본 연구의 목적은 고등학생들의 메뉴 기호도를 분석하고학생들의 실제 섭취상태를 파악하여 그 결과를 학교급식 식단 계획 시 유용한 기초 자료로 이용함으로써 학교급식 운영의 질적인 향상을 도모하고 학생들의 올바른 식습관 형성과 영양섭취의 질을 높이는 데 있다. 본 연구의 결과를 요약하면 다음과 같다. 1) 대구지역 직영급식을 하는 16개 고등학교에서 제공하는 음식의 조리형태에 따른 빈도를 분석하면, 국류가 가장 많았고, 다음으로는 밥류, 김치류가 비교적 자주 제공되었다. 2) 급식 메뉴에 대한 기호도를 살펴보면, 쌀밥의 기호도가 가장 높았다. 일품 요리류는 비빔밥과 볶음밥, 국 및 찌개류에서는 수제비만두국과 미역국, 그리고 무침류에서는 과일샐러드나 야채샐러드의 기호도가 높은 것으로 나타났다. 찜류 및 조림류에서도 갈비찜의 기호도가 가장 높게 나타났고 튀김ㆍ구이류의 기호도는 돈가스, 탕수육의 순으로 높게 나타났다. 볶음류와 찜류, 조림류, 튀김ㆍ구이류에서 육류를 재료로 한 음식에 대한 기호도가 야채를 재료로 한 음식보다 전체적으로 높은 선호도를 보였으며, 특히 남학생의 육류에 대한 기호도가 여학생보다 높았다. 3) 기호도와 제공빈도를 비교한 결과는 학생들의 음식에 대한 기호도와 실제로 학교에서 급식되는 메뉴의 제공빈도 사이에 유의적인 상관관계가 없는 것으로 조사되었다. 기호도와 섭취율을 비교한 결과 기호도와 섭취량 사이에는 유의적으로 상관관계가 있음을 나타내고 있다. 4) 고등학생의 영양소 섭취 함량 분석결과 단백질, 인, 철분, 아연, 비타민 A, 비타민 B1, 비타민 B6, 나이아신, 비타민 C, 비타민 E를 초과섭취하고 있었다. 반면 열량, 칼슘, 비타민 B2, 엽산은 권장량을 충족시키지 못하는 것으로 나타났다. 칼슘의 권장량 대비 섭취율이 남자는 54.93%, 여자는 51.32%로 가장 취약한 섭취를 보였으며, 또한 철분은 월경을 경험하는 여학생들에게 특히 유의해야 하는 영양소임에도 불구하고 여학생의 섭취량이 권장량 대비 90.28%에 그쳐 청소년들의 영양증진을 위한 보다 적극적인 대책을 설정해야 할 것이다. 이상의 연구결과에서 학교급식식단 기호도와 섭취율 사이에 상관이 있음을 알 수 있었으며, 이는 학교급식의 메뉴선정에 있어 기호도가 매우 중요한 원인이 됨을 알 수 있다. 학교급식의 메뉴별 섭취율을 높이고 필요한 영양을 섭취하도록 하기 위해서는 식단 작성 시 기호도 조사를 통한 대체식품이용, 메뉴개선, 새로운 조리법 개발, 영양교육의 실시와 함께 배식량의 표준화가 필요할 것으로 사료된다. 특히 국과 찌개류는 우리 전통식단의 일부로 거의 고정적으로 제공되는 메뉴이기는 하지만 학생들의 기호도가 낮고, 이들 식품의 잔반이 환경오염에 미치는 영향과 식염함유량을 고려해서 식단형태를 재구성할 필요도 있다고 본다. 현재 학교급식을 제공받는 고등학생들의 영양소 섭취량 분석결과 과잉 또는 부족한 영양소가 있었고 특히 칼슘의 실제 섭취는 권장량의 53%정도의 섭취율을 보여 우유급식에 대한 필요성을 강조하고 교육하는 등 칼슘섭취에 대한 대책을 강구하여야 할 것으로 사료된다.

A Culinary Approach to Healthy Menu Items

With the recent obesity epidemic, school foodservice managers and culinary experts are looking for ways to improve adolescents' diets. School lunches provide an ideal opportunity for offering nutritious menu items and encouraging healthy diets. The purpose of this study was to explore (1) whether increase fruit and vegetable menu choices in school lunch increased middle school students' (grades 6-8) overall opinion of school lunch, (2) which factors were used by students in deciding what to eat at school, and (3) which factors affected students' overall opinion of school lunch. Students from five middle schools in one central Kentucky county completed a voluntary questionnaire. A total of 947 middle school students participated for a total response rate of 23%. The variables measured in the study included opinion of school lunch, awareness of healthy menu items, number of healthy menu items tried, number of sampling cart items tried, and decisions factors regarding what to eat at school. Descriptive statistics, ANOVA, and test of proportions were performed. This study found that students who tried the greatest number of healthy menu items found school lunch to be significantly much better. The five most important deciding factors regarding what to eat at school were: food tastes good, food looks good, how hungry the student is, food is healthy, and amount of food. Sixth graders found healthiness of food to be a significantly stronger factor than seventh and eighth graders and were more influenced by what parents wanted them to eat. Our findings encourage school food-service managers and culinary experts to target adolescents early. School foodservice teams should keep foremost in mind that nutritious fruit and vegetable menu items, which taste good, are visually appealing, and satisfy hunger, are important to adolescents.

Computer Use, Training Preferences, and Computer Anxiety of School Food Service Managers in Iowa

LEARNING OUTCOME: To identify computer use, training preferences, and computer anxiety of school food service managers in Iowa The objectives were to: 1) identify current computer use and computer training preferences of school food service managers in Iowa, and 2) assess the computer anxiety level of Iowa school food service managers before and after computer training. For the first objective, a questionnaire was developed and mailed to the person in charge of the school food service program in 117 Iowa school districts with budgeted student enrollments of 1,000 or more. Of 105 school districts reporting data, 80% had computers available in their food services; 92% of these food service managers used their computers. Microcomputers were the most common type of computer hardware (95%). School food service applications software was used in 49% of the 105 school districts. Of 107 respondents, 74% indicated willingness to participate in computer training. They preferred to learn about school food service applications software (72%) during training offered 6 hours (25%) or 4 hours (20%) per day. Many respondents indicated no preference for either a starting day (35%) or the number of days (42%) of computer training. For the second objective, a standardized instrument, the Computer Anxiety Index (CAIN), was administered to 56 school food service managers before and after a 2-day computer training workshop; 80% completed the CAIN. Mean CAIN scores were 51.5 of 156 before training and 49.4 of 156 after training. Change in mean CAIN scores was not significant. However, those who had no previous computer training (n = 25) reduced their anxiety level significantly more than the group that had previous computer training (n = 22). The higher the initial anxiety level, the greater the reduction in anxiety level after training. The workshop involved teaching Nutrient Standard Menu Planning using a software package.

Computer and Nutrition Education Training in School Nutrition Service

Schools are an important setting for provision of nutrition services and education to school age children. Today's emphasis on healthier school foodservice menus and requirements to provide meals to children with special needs necessitates a high level of nutrition expertise from school food service management. Well-trained dietetic professionals have the necessary skills to move into positions as managers and directors of School Food Operations, and will ensure quality, economical, nutritious meal service. A pilot project was initiated to facilitate improvement in dietetic student's knowledge and aptitude in this area of practice. Enhancement to the Coordinated Program (CP) in dietetics included training on and application of new computer software (Nutrikids) for school foodservice operations, and presentation of nutrition education topics for school age children. 12 first year CP dietetic students received a 2 1/2 hour lecture on school foodservice management in their initial Food Systems Management course and spent a total of 16–20 hours in the school foodservice setting, where they were oriented to school foodservice systems, and received introductory training on use of the computer. In their 2nd year, 5 CP students participated in a 24 hour/week management rotation at one of 4 school districts for a total of 240 hours in school foodservice. All 12 2nd year students attended a Nutrikids software training seminar in our computer lab and used it to complete assignments in school internship settings. They also developed and presented at least one nutrition education session at each clinical site. This project has provided dietetic students with the skills and knowledge to pursue careers as school nutrition service managers.

“Check your 6” — A collaborative effort to teach the base of the food guide pyramid

The Kansas LEAN Food Professionals Task Force is a collaborative group of 15 food and nutrition professionals representing commodity groups, educational entities, private businesses, and the Kansas Department of Health and Environment, that has as its mission to help consumers understand and adopt the principles of the Food Guide Pyramid. The task force chose to begin at the base, with the Bread, Cereal, Rice and Pasta Group. “Check Your 6” was chosen as a title for the campaign because the group hoped to empower consumers to take responsibility for monitoring their progress toward meeting the goals set forth by the U.S.D.A. After identifying multiple target audiences, focus groups were conducted with child care providers, child development specialists, teachers, school food service managers, Extension Home Economists, and Registered Dietitians from across Kansas to determine their perceived needs related to education about the Pyramid in general and this food group in particular. The task force members then determined feasibility of providing requested materials and adopted a plan to develop and produce the chosen components, identify resources to finance the campaign, and provide timelines for production and distribution of materials. Educational packets were developed by the group for child care providers, school and public librarians, fifth-grade teachers, coaches and home economics teachers, school food service managers, and Extension Home Economists. While packets included selected overlapping materials, each contained materials specific to its intended audience designed to result in designated, appropriate learning outcomes for its audience. Over 14,610 packets were distributed nationwide between August 1992 and March 1993. Packets within the state of Kansas were distributed at the expense of the Task Force (over $210,000); printing and shipping costs for out-of-state packets are borne by the users ($1 – $1.50 per packet). Black line masters for all materials are included in packets and materials are in the public domain, encouraging users to reproduce and share the materials. In addition to the educational packets, a 13 1/2 minute video titled “Secrets of the Food Pyramid” was produced and distributed to every school district in Kansas at no charge. The video provides an entertaining introduction to the Food Guide Pyramid with a focus on the base. Young people ride camels to the Pyramid, meet a “magic” individual who shows them how to unlock the secrets of good health, and participate in a supermarket scavenger hunt before returning home to discover the secrets in their own kitchen. Menu contests with school lunch providers rewarded efforts to include a variety of foods within the food group and a recipe contest for home ec students rewarded originality and efforts to reduce fat and include at least four food groups on a sandwich. In addition to campaigns through educational outlets, the task force cooperated with supermarkets in the state to place the “Check Your 6” logo on their grocery sacks, provide consumer cards in their in-store bakeries, include the logo in their ads, and participate in supermarket scavenger hunts with elementary school classes within the state. This cooperation with industry partners to reinforce a specific nutrition message taught in classrooms is unique to this project and is an effective way to integrate nutrition messages into “real world” situations. The Kansas LEAN Food Professionals Task Force has broken new ground in their efforts to assist populations in understanding and adopting the 1990 Dietary Guidelines for Americans. This collaborative effort will continue with development of similar campaigns around fruits and vegetable, using the “5-A-Day” logo, and dairy foods and the protein foods over the next few years.