Jin A Jang; Sun Woo Ahn; Mi-Kyung Choi

doi:10.5720/kjcn.2012.17.3.312

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Actual Status of School Dietitians' Recognition and Use of Superior Agricultural Products in Daegu: Jin A Jang, Sun Woo Ahn, Mi-Kyung Choi; Korean Journal of Community Nutrition 2012;17(3):312-320.
DOI: https://doi.org/10.5720/kjcn.2012.17.3.312
Published online: June 30, 2012

Department of Nutrition Education, Graduate School of Education, Keimyung University, Daegu, Korea.

¹Department of Food and Nutrition, Keimyung University, Daegu, Korea.

Corresponding author: Mi-Kyung Choi, Department of Food and Nutrition, Keimyung University, Deamyeong 3-dong, Nam-gu, Daegu 704-701, Korea. Tel: (053) 580-5872, Fax: (053) 580-5885, mkchoi@kmu.ac.kr

• Received: May 8, 2012 • Revised: May 26, 2012 • Accepted: June 4, 2012

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Abstract
REFERENCES

Abstract

The purpose of this study was to investigate the perception of the school dietitian on superior agricultural products (SAP) and the status of using superior agricultural products in school meals. Questionnaires were distributed to 185 school dietitians after face to face interview, and a total of 181 responses were used for analysis. 82.3% of the respondents were using SAPs in school meals and there was a significant difference between elementary school (95.1%), middle school (76.8%) and high school (66.7%) dietitians (p < 0.001). 85.2% of the dietitians, who were using SAP, were purchasing SAPs through electronic bidding, and the main reason of not using SAPs was the higher price of SAPs than that of general agricultural products. The good agricultural practices (GAP) product was considered the most appropriate agricultural products for school meals by the majority of respondents (66.9%), and organic products was the next (13.3%). In addition, the most important selection criterion for a SAP perceived by school dietitians was safety (58.0%), and the main reason of using SAPs in school meals, when two choices were allowed, was 'to provide healthful food to children' (98.9%). The major barriers to using SAPs in school meals (two choices were allowed) were 'too expensive' (73.5%) and 'unstable supply' (32.6). In conclusion, it was suggested that there should be an improvement in SAP supply and management systems to increase the use of SAPs in school meals.
Keywords: superior agricultural products; school meal; school dietitian; good agricultural practices; GAP

REFERENCES

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Table 1

General characteristics of subjects

Table 2

Foodservice characteristics of schools with subjects

Table 3

Actual status of using superior agricultural products

Table 4

Education for superior agricultural products

Table 5

Differences in application of superior agricultural products by school level

1) N (%)

2) Proportion of the amount of superior agricultural products to the total agricultural products used in school meals (%)

^***: p < 0.001

Table 6

Differences in application of superior agricultural products by dietitians' working period

1) N (%)

2) Proportion of the amount of superior agricultural products to the total agricultural products used in school meals (%)

^*: p < 0.05

Table 7

School dietitians' perception on superior agricultural products

1) N (%)

2) Double choices were allowed

3) Mean ± SD, 1: not satisfied at all, 5: satisfied very much

Figure & Data

REFERENCES

Citations

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Actual Status of School Dietitians' Recognition and Use of Superior Agricultural Products in Daegu

Korean J Community Nutr. 2012;17(3):312-320. Published online June 30, 2012

DOI: https://doi.org/10.5720/kjcn.2012.17.3.312

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Actual Status of School Dietitians' Recognition and Use of Superior Agricultural Products in Daegu

Table 1

General characteristics of subjects

Table 2

Foodservice characteristics of schools with subjects

Table 3

Actual status of using superior agricultural products

Table 4

Education for superior agricultural products

Table 5

Differences in application of superior agricultural products by school level

1) N (%)

2) Proportion of the amount of superior agricultural products to the total agricultural products used in school meals (%)

^***: p < 0.001

Table 6

Differences in application of superior agricultural products by dietitians' working period

1) N (%)

2) Proportion of the amount of superior agricultural products to the total agricultural products used in school meals (%)

^*: p < 0.05

Table 7

School dietitians' perception on superior agricultural products

1) N (%)

2) Double choices were allowed

3) Mean ± SD, 1: not satisfied at all, 5: satisfied very much

Table 1 General characteristics of subjects

Table 2 Foodservice characteristics of schools with subjects

Table 3 Actual status of using superior agricultural products

Table 4 Education for superior agricultural products

Table 5 Differences in application of superior agricultural products by school level

1) N (%)

2) Proportion of the amount of superior agricultural products to the total agricultural products used in school meals (%)

^***: p < 0.001

Table 6 Differences in application of superior agricultural products by dietitians' working period

1) N (%)

2) Proportion of the amount of superior agricultural products to the total agricultural products used in school meals (%)

^*: p < 0.05

Table 7 School dietitians' perception on superior agricultural products

1) N (%)

2) Double choices were allowed

3) Mean ± SD, 1: not satisfied at all, 5: satisfied very much