유아 교육기관의 급식 운영실태와 유아의 식사 섭취량 조사 (A Study on Kindergarten’s Meal Service Program and Children’s Food Intake)

서지정보

· 발행기관 : 한국영양학회
· 수록지 정보 : Journal of Nutrition and Health / 38권 / 3호 / 232 ~ 241페이지
· 저자명 : 이영미, 오유진

초록

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirablekinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. Thisstudy was performed to assess the kindergarten’s meal service program (snack and lunch) and the consumption amountof lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seouland Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formalchecklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30children in each kindergarten were selected randomly according to age, observers measured serving and residual weightof each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows:1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. 91.7% of institution had kitchen,41.7% had dinning. The kitchen equipment possession rate was 12.5% (oven), 30.8% (heating cabinet), 58.3% (refrigerator).
The rate of using document about foodservice was used 83.3% (menu list), 41.7% (daily foodservice record),25% (standard recipe). 41.7% of institution employed licensed dietitian. Only 41.7% of subjects preserved meal afterdaily meal service. 2) Meal serving size was decided by teacher, 54.5% at snack and 43% at lunch and pre-dividedindividual portion type was 36.4% at snack and 28.6% at lunch. The rate of cleaning activity before meal was 72.2% atsnack, 90.5% at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examplesbrushing teeth activity was 12.5% at snack 85.7% at lunch. 3) The consumption amounts of plain cooked rice was112.7 ± 26.1 g, cooked rice and cereal was 93.06 ± 27.97 g, curry rice was 208.35 ± 64.84 g and the consumptionamounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup wasvery different according to children’s preference. The consumption amounts of seaweed soup was 120.18 ± 82.13 g,wild sesame and bean-paste soup was 40.64 ± 23.16 g. The consumption range of kimchis was from 6 g to 13 g, jorim(braised food) was from 3 g to 25 g, fried food (include stir fried, deep fat fried, pan fried) was from 14.5 g to 22 g,vegetable dish was from 3 g to 16 g. These consumption amount of each dishes was not reached recommended portionsize of nutritionally planning menu by nutritionist. (Korean J Nutrition 38(3): 232 ~ 241, 2005)

영어초록

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirablekinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. Thisstudy was performed to assess the kindergarten’s meal service program (snack and lunch) and the consumption amountof lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seouland Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formalchecklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30children in each kindergarten were selected randomly according to age, observers measured serving and residual weightof each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows:1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. 91.7% of institution had kitchen,41.7% had dinning. The kitchen equipment possession rate was 12.5% (oven), 30.8% (heating cabinet), 58.3% (refrigerator).
The rate of using document about foodservice was used 83.3% (menu list), 41.7% (daily foodservice record),25% (standard recipe). 41.7% of institution employed licensed dietitian. Only 41.7% of subjects preserved meal afterdaily meal service. 2) Meal serving size was decided by teacher, 54.5% at snack and 43% at lunch and pre-dividedindividual portion type was 36.4% at snack and 28.6% at lunch. The rate of cleaning activity before meal was 72.2% atsnack, 90.5% at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examplesbrushing teeth activity was 12.5% at snack 85.7% at lunch. 3) The consumption amounts of plain cooked rice was112.7 ± 26.1 g, cooked rice and cereal was 93.06 ± 27.97 g, curry rice was 208.35 ± 64.84 g and the consumptionamounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup wasvery different according to children’s preference. The consumption amounts of seaweed soup was 120.18 ± 82.13 g,wild sesame and bean-paste soup was 40.64 ± 23.16 g. The consumption range of kimchis was from 6 g to 13 g, jorim(braised food) was from 3 g to 25 g, fried food (include stir fried, deep fat fried, pan fried) was from 14.5 g to 22 g,vegetable dish was from 3 g to 16 g. These consumption amount of each dishes was not reached recommended portionsize of nutritionally planning menu by nutritionist. (Korean J Nutrition 38(3): 232 ~ 241, 2005)

참고자료

· 없음