섬·해안지역 중·고등학생 급식 선택속성에 대한 IPA분석 연구

Abstract

Generally, those living in islands and coastal areas tend to eat more seafood than general populace. Meanwhile, the seafood-eating habit is usually formed at childhood and then completed at adolescence. Since most seafood are local foods, they are usually made with ingredients exclusively found in the sular and coastal areas. Furthermore, in general, the lifetime tastes are usually found at early childhood. Given that, the critical opportunity to correct eating habits are school meals. In addition, that explains why school meals are very important for students of middle and high schools located in islands and coastal areas. Therefore, the importance of school-meal education in those regions is paramount, and in turn its basis begins from understanding students' perception about the importance and satisfaction given to various menus. Also, that perception was the main subject of the survey described below. In this survey searching about perceptions of middle and high-school students living in islands and coastal areas, relatively low scores(equal or below 3.5) were observed for subjective importance of social-reputation, satisfaction with their social reputation, satisfaction on recommendation for accompaniment and the one made by employees. Meanwhile, relatively high scores appeared among food-taste satisfaction and given importance for following factors: flavor, menu-equilibrium, food amount, recipe, diversity, temperature (for food-preservation), quality, freshness and taste. Thus, to clarify the difference between subjective importance and satisfaction on school-menu, IPA(Importance-Performance Analysis) analyses were conducted. As a result, it wasfound that the following domains belong to maintenance factor: recipe, diversity, temperature, flavor and quantity. Meanwhile, it was revealed that the following were categorized into "in need for improvement"— they are: design, the number of employees, price, dishes' appearance, health effect, and recommendation for accompaniment. Also, the following were classified into categories of status quo: past experience, menu event, seasonality, social reputation and daily mood. Furthermore, additional implications were found through further empirical analyses. Firstly, when setting aside nutritional aspects, students tended to prioritize food-cooking elements. This suggests need to strengthen regular new-cooking training for nutrition teachers and nutritionists, those who usually tend to approach school meals only in terms of nutrition. Secondly, more attention needed on furniture selection and food-styling for school-meal services. Thirdly, both for school-meal and restaurant business, the elements like taste, quality, balance and freshness are just basic requirements; in both areas, the level is rising in overall. Admittedly, this research paper’s limitations are twofold. First, the respondents data were collected based on convenient sampling method only for residents of Gyeongsang South Province, which alone does not represent the whole Korea. Secondly, both importance and satisfaction were surveyed only at overall level for school-meal affairs — this means, further researches should be made based on ingredient-specific surveys, to bring a more practical contribution to school-meal education.