지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.6
- 수록면
- 243 - 256 (14page)
이용수
초록· 키워드
오류제보하기
Objectives: We evaluated the extent to which implementation of student participation programs in serving school meals impacts student perception and satisfaction with school foodservice in middle and high school settings.
Methods: Students’ perception of management and satisfaction with quality attributes of school foodservice were assessed by questionnaire methods and compared by the program implementation status of student participation in serving school meals. Correlation and multiple regression analyses were performed to identify factors affecting perception and satisfaction.
Results: The overall mean score for perception regarding the management of school foodservice was low (3.53 out of 10 points) and middle school students showed a higher mean score than high school students (4.10 vs. 2.94 points). In both middle and high schools, student perception was significantly higher in schools implementing the program. The average score for student satisfaction with the quality of school foodservice was 3.50 out of 5 points. Similarly, we observed a significantly higher satisfaction among middle versus high school students (3.93 vs. 3.04 points) and in schools implementing the program versus those that were not. Overall, student participation in serving school meals resulted in increases in satisfaction with school foodservice of 0.269 and 0.466 points among middle and high school students, respectively.
Conclusions: Implementation of student participation in serving school meals could be used as a strategy to improve perception and satisfaction of students with their school foodservice. Establishment of guidelines of student serving participation programs encompassing different perspectives from students, dietitians and school faculties are warranted.
Methods: Students’ perception of management and satisfaction with quality attributes of school foodservice were assessed by questionnaire methods and compared by the program implementation status of student participation in serving school meals. Correlation and multiple regression analyses were performed to identify factors affecting perception and satisfaction.
Results: The overall mean score for perception regarding the management of school foodservice was low (3.53 out of 10 points) and middle school students showed a higher mean score than high school students (4.10 vs. 2.94 points). In both middle and high schools, student perception was significantly higher in schools implementing the program. The average score for student satisfaction with the quality of school foodservice was 3.50 out of 5 points. Similarly, we observed a significantly higher satisfaction among middle versus high school students (3.93 vs. 3.04 points) and in schools implementing the program versus those that were not. Overall, student participation in serving school meals resulted in increases in satisfaction with school foodservice of 0.269 and 0.466 points among middle and high school students, respectively.
Conclusions: Implementation of student participation in serving school meals could be used as a strategy to improve perception and satisfaction of students with their school foodservice. Establishment of guidelines of student serving participation programs encompassing different perspectives from students, dietitians and school faculties are warranted.
목차
ABSTRACT
서론
연구대상 및 방법
결과
고찰
요약 및 결론
References
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Exploratory study on effect of eco-friendly program in high school foodservice on adolescents’ dietary behavior and satisfaction with foodservice
Journal of Nutrition and Health
2017 .10
-
Students’ dietary habits, food service satisfaction, and attitude toward school meals enhance meal consumption in school food service
Nutrition Research and Practice
2019 .12
-
Students’ dietary habits, food service satisfaction, and attitude toward school meals enhance meal consumption in school food service
Nutrition Research and Practice
2019 .12
-
재한 중국 유학생의 대학급식 이용빈도에 따른 식생활 실태
대한지역사회영양학회지
2020 .08
-
Effects of students’ satisfaction with school meal programs on school happiness in South Korea
Nutrition Research and Practice
2018 .08
-
Effects of students’ satisfaction with school meal programs on school happiness in South Korea
Nutrition Research and Practice
2018 .08
-
서울지역 일부 중학생의 학교급식 개선을 위한 급식만족도와 식생활교육 요구도 조사
대한지역사회영양학회지
2017 .04
-
제주지역 초등학생 학부모의 친환경급식에 대한 인식도 및 만족도 조사
Journal of Nutrition and Health
2015 .02
-
부산지역 외국인 유학생의 대학급식 이용실태 및 급식 품질 속성에 대한 중요도-만족도 조사
대한지역사회영양학회지
2019 .06
-
대구시 삼삼급식소와 일반급식소의 나트륨 및 당류 저감화 실천도 비교
대한지역사회영양학회지
2021 .08
-
Workplace foodservice meals are associated with higher nutritional quality among adult Korean workers: a nationwide cross-sectional study
Nutrition Research and Practice
2022 .04
-
Workplace foodservice meals are associated with higher nutritional quality among adult Korean workers: a nationwide cross-sectional study
Nutrition Research and Practice
2022 .04
-
Analysis of hotspots and emerging trends in school foodservice research using CiteSpace
Nutrition Research and Practice
2024 .12
-
Analysis of hotspots and emerging trends in school foodservice research using CiteSpace
Nutrition Research and Practice
2024 .12
-
대구지역 학교급식 나트륨 저감화 실태 및 나트륨 저감화 방법에 대한 중요도-수행도 분석
대한지역사회영양학회지
2020 .10
-
지역아동센터의 배식 실태 및 배식량 측정을 통한 영양적 질 평가
동아시아식생활학회지
2015 .04
-
계층적 분석과정을 적용한 학교급식 식단 구성의 중요도 분석
Journal of Nutrition and Health
2024 .06
-
중학생의 농업 · 농촌 관련 자유학기제 진로체험활동 프로그램 참여현황과 그 의미에 관한 탐색적 연구
한국지역사회생활과학회지
2018 .11
-
Evaluation of educational school meal programs in Gyeonggi province, South Korea
Journal of Nutrition and Health
2017 .02
-
경기도 학교급식 음식물쓰레기 발생 실태 및 잔반 감량화 방안
대한지역사회영양학회지
2019 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0