광주지역 학교급식 영양(교)사의 친환경 농산물에 대한 인지도 및 사용 실태 조사

Abstract

This study investigated the general characteristics of the subjects, views on and satisfaction with environmentally-friendly agricultural products and their development prospects, targeting 169 school dietitians and nutrition teacher in Gwangju. For statistical handling of the data obtained, this study used SPSS version 23.0 and conducted a frequency analysis, a means ± standard deviation analysis, and crosstabs. The statistical significance was p<0.05, and the results are presented as follows: As for the types of school meal service, the rate of self-cooking was much higher than that of joint management plus joint cooking. As for work place, 59.2% were independent plus elementary schools. As a result of investigating the current status in the use of environmentally-friendly agricultural products, it was discovered that more than 90.5% of schools used environmentally-friendly products and the reason why they did not use them was that the price was high. As for views on environmentally-friendly products, this study investigated the concept of environmentally-friendly agricultural products, their contribution to society, as well as education and promotion, and most subjects knew about them and recognized that they need support from local governments for the use of environmentally-friendly products. However, they were inactive in hands-on programs for elementary school students such as visiting farms. With respect to satisfaction with environmentally-friendly agricultural products, satisfaction with the safety was the highest while the satisfaction with regards to diversity was relatively low. As for the development prospects, 74.0% of subjects responded that they are promising and 77.0% responded that the best thing was the high safety when environmentally-friendly products were used for school meal services. The problems in the use of environmentally-friendly products for school meal services included high prices, uncertainty of environmentally-friendliness, and difficulties in supply. As for the general characteristics according to work places, there was a significant difference in daily service numbers, the codes of cooking staff, career, status as school nutritionists and educational background(p<0.001). As for the current status in the use of environmentally-friendly products for school meal services and the use of environmentally-friendly products at places where eco-friendly food is used, there were significant differences(p<0.001) in the following: ‘Are they supported for environmentally-friendly products by the local government?’, ‘the rate of environmentally-friendly product expenses in all food expenses’, and ‘frequency in the use of environmentally-friendly products.’ With respect to the use period of environmentally-friendly products, there was a significant difference in crops(p=0.012) and poultry(p=0.001), and there was a significant difference in purchasing intent for the places where environmentally-friendly products are not used(p=0.004). With respect to views on environmentally-friendly products according to work places, there was a significant difference in the following: ‘the subjects knew about environmentally-friendly products’, 'they should be used for school meal services‘, ‘the use of environmentally-friendly products makes a great contribution to the healthy development of students’, ‘parents' monitoring of environmentally-friendly products, school home-pages, and promotion through school information letters (p<0.001). As for satisfaction according to work places, there was a significant difference between independent plus elementary schools and high schools(p=0.003). As for potential problems with the use of environmentally-friendly products, there was a significant difference between groups in 'I don't know if the food used for school meal services is environmentally-friendly(p=0.019), low preference by the students, and difficulty in presenting environmentally-friendly education for students (p=0.001, p<0.001). Based on the above results, this study suggests that local governments should actively secure budgets and support school food services for the use of environmentally-friendly agricultural products, a safer distribution system such as a school meal support center or a joint distribution center should be introduced. Also, safety tests should be reinforced to improve the quality of environmentally-friendly products, a strict control system should be developed, and the certification system should be improved so that school nutritionists can use environmentally-friendly agricultural products actively.