韩国京畿道小学、初中和高中学校饮食文化评估工具的开发与应用。

IF 2 4区 医学 Q3 NUTRITION & DIETETICS Nutrition Research and Practice Pub Date : 2024-10-01 Epub Date: 2024-08-23 DOI:10.4162/nrp.2024.18.5.746
Meeyoung Kim, Sooyoun Kwon, Sub-Keun Hong, Yeonhee Koo, Youngmi Lee
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引用次数: 0

摘要

背景/目标:为了鼓励学校将学校膳食计划转变为更具教育性的计划,有必要采用全校方法对相关环境进行评估。我们开发了一种学校饮食文化评价工具,对韩国京畿道的学校饮食文化进行定量评价:在文献综述的基础上,构建了由领域、子领域、指标和问题组成的学校饮食文化评价体系(以 5 分制计分)。利用焦点小组访谈、德尔菲技术和初步调查对该工具的有效性进行了审查。随后,评估工具被应用于京畿道的小学、初中和高中。最终分析使用了 115 所学校的数据。其中包括 64 所小学、29 所初中和 22 所高中。每组至少有一名受访者--学校管理人员、教师和营养教师(或营养师)--参与其中。结果以学校为单位进行比较:评估工具包括 5 个方面(制度环境、物质环境、教育环境、教育管理和学校膳食质量)的 66 个问题。学校饮食文化的总平均分为 3.83 分(小学 3.89 分,初中 3.76 分,高中 3.76 分),各年级之间差异不大。在 5 个评价领域中,制度环境得分最高(4.43 分),物质环境得分最低(3.07 分)。教育环境、教育管理和学校膳食质量的得分分别为 3.86 分、3.85 分和 3.97 分:结论:要在京畿道创建理想的学校饮食文化,必须改善物质环境。为有效促进健康饮食,地方当局需要持续投资和干预,以改善学校饮食文化,重点关注饮食环境和员工培训等特定因素。
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Development and application of an evaluation tool for school food culture in elementary, middle, and high schools in Gyeonggi Province, South Korea.

Background/objectives: To encourage schools to transform school meal programs to be more educational, it is necessary to evaluate the related environment using a whole school approach. We developed a school food culture evaluation tool to quantitatively evaluate school food culture in Gyeonggi Province, Korea.

Subjects/methods: Based on a literature review, a school food culture evaluation system consisting of areas, subareas, indicators, and questions (scored on a 5-point scale) was constructed. The validity of the tool was reviewed using focus group interviews, the Delphi technique, and a preliminary survey. Subsequently, evaluation tool was applied to elementary, middle, and high schools in Gyeonggi Province. Data from 115 schools were used for the final analysis. This included 64 elementary schools, 29 middle schools, and 22 high schools. At least one respondent from each group-school administrators, teachers, and nutrition teachers (or dietitians)-participated. The results were compared at the school level.

Results: The evaluation tool consisted of 66 questions in 5 areas (institutional environment, physical environment, educational environment, educational governance, and school meal quality). The total average score for school food culture was 3.83 points (elementary school 3.89 points, middle school 3.76 points, and high school 3.76 points) and did not differ significantly among school levels. Among the 5 evaluation areas, scores were highest for institutional environment (4.43 points) and lowest for physical environment (3.07 points). Scores for educational environment, educational governance, and school meal quality were 3.86, 3.85, and 3.97 points, respectively.

Conclusion: It is necessary to improve the physical environment to create a desirable school food culture in Gyeonggi Province. To effectively promote healthy eating, ongoing investment and interventions by local authorities at improving school food culture are needed, with an emphasis on particular factors, such as the eating environment and staff training.

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来源期刊
Nutrition Research and Practice
Nutrition Research and Practice NUTRITION & DIETETICS-
CiteScore
3.50
自引率
4.20%
发文量
62
审稿时长
6-12 weeks
期刊介绍: Nutrition Research and Practice (NRP) is an official journal, jointly published by the Korean Nutrition Society and the Korean Society of Community Nutrition since 2007. The journal had been published quarterly at the initial stage and has been published bimonthly since 2010. NRP aims to stimulate research and practice across diverse areas of human nutrition. The Journal publishes peer-reviewed original manuscripts on nutrition biochemistry and metabolism, community nutrition, nutrition and disease management, nutritional epidemiology, nutrition education, foodservice management in the following categories: Original Research Articles, Notes, Communications, and Reviews. Reviews will be received by the invitation of the editors only. Statements made and opinions expressed in the manuscripts published in this Journal represent the views of authors and do not necessarily reflect the opinion of the Societies.
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