충청도 지역 공동조리 및 공동관리 학교급식의 운영 실태 및 영양(교)사의 인식

다국어 초록 (Multilingual Abstract)

The purpose of this study was to examine the operational status of commissary and co-management school foodservices of the schools located in Chungcheong Province by conducting a survey among the dietitians of the schools, and investigate their perceptions on the operation of the school foodservices, and improvement methods.
The schools operating the commissary school foodservice system were mostly located in rural areas. The survey on the presence or absence of dietary education showed that the rate of performing dietary education was found to be significantly lower in the schools not operating the commissary school foodservice system than in those adopting the commissary school foodservice system, and it was due to the absence of dietitians. In addition, it was found that no separate sanitary education for employees for cooking was not conducted in schools not using commissary school foodservices.
With respect to the perception on the placement criterion of the commissary school foodservices, the survey participants provided negative responses on the suitability of the use of the same placement criterion as in the traditional food service. In addition, they also responded negatively on the suitability of the use of the placement criterion for cooking employees of the traditional food service. For the degree of the difficulty due to the absence of the placement criterion for dieticians according to the number of students which is specific to the commissary school foodservices, those surveyed generally reported a high degree of difficulty. For the difficulties in menu planning for commissary school foodservices, the items were ranked in the order of the inconsistency in the academic schedule management system between schools, discrepancy in the school type between schools, work overload of dietitians, inconsistency in the school size, and difference in food expenses. With respect to the improvement measures for the operation, the items were ranked in the order of the provision of the guidelines on the school food service specific to the schools using the commissary school foodservice system, and presentation of sanitary management methods for the schools, methods of the operation and management, and methods of safety management.
The type of schools operating the commissary foodservice system was mostly rural. In addition, according to the results of the survey on the perception of commissary school foodservices, for the difficulties in the operation of them, the items were ranked in the order of the work overload of nutritionists, disagreement in the academic schedule between the relevant school and other co-management schools, difficulty in managing the cooking employees, different educational levels of the schools, long distance, and different school types. In the terms of the difficulties in creating menu plans, the participants reported them in the order of the discrepancy in the academic schedule between the relevant school and other co-management schools, the number of students, facilities and equipment for school food services, different educational levels of the schools, proficiency of cooking employees, food expenses, and inconsistency in food suppliers. For the methods for the operational improvement of commissary school foodservices, strengthening the placement criteria for the dieticians of the co-management schools, provision of specific guidelines on the school foodservices of the co-management schools, presentation of methods of the operation and management, placement of staff dedicated to the school foodservices, financial support for the expense of school food service facilities, provision of safety management methods, and presentation of sanitary management methods were all found to receive a high percentage of positive responses.
The results of this study showed that if the school food services are operated by the method of commissary food services and co-management, it is necessary to allocate schools taking into account various requirements after examining the overall aspects of the operation, and provide specific guidelines on the schools adopting the commissary and co-management school foodservice system in order to provide school meals in a safe and efficient manner.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 이론적 배경 4
• 1. 학교급식의 개념과 목적 4
• 2. 공동조리 및 공동관리 학교급식의 도입 배경 및 필요성 5
• 1) 공동조리 학교급식의 도입 배경 및 필요성 5
• 2) 공동관리 학교급식의 도입 배경 및 필요성 5
• 3) 충청도 지역 공동조리 및 공동관리 학교급식의 운영현황 6
• 3. 공동조리 및 공동관리 학교급식 관련 선행 연구 7
• Ⅲ. 연구내용 및 방법 9
• 1. 조사대상 및 기간 9
• 2. 조사 내용 및 방법 9
• 3. 통계분석방법 10
• Ⅳ. 연구결과 및 고찰 11
• 1. 공동조리 학교급식의 운영현황 11
• 1) 공동조리 학교급식 조사대상자 일반사항 11
• 2) 급식 운영현황 13
• 3) 식단관리 운영현황 16
• 4) 식생활교육 및 영양상담 운영현황 20
• 5) 급식시설 현황 23
• 6) 급식기구 보유 현황 26
• 7) 조리종사원 대상 위생교육 운영현황 32
• 8) 급식인력 현황 35
• 2. 공동조리 학교급식에 대한 영양(교)사의 인식 37
• 1) 인력배치 기준에 대한 인식 37
• 2) 식단 작성 시 어려운 정도 40
• 3) 운영에 대한 개선 점 43
• 3. 공동관리 학교급식의 운영현황 47
• 1) 공동관리 학교급식 조사대상자 일반사항 47
• 2) 급식 운영현황 49
• 3) 식단관리 운영현황 51
• 4) 식재료관리 운영현황 55
• 5) 식생활교육 및 영양상담 운영현황 58
• 6) 급식시설 현황 62
• 7) 급식기구 보유 현황 64
• 8) 조리종사원 대상 위생교육 운영현황 70
• 9) 급식인력 현황 73
• 4. 공동관리 학교급식에 대한 영양(교)사의 인식 77
• 1) 급식 운영 시 어려운 점 77
• 2) 식단 작성 시 어려운 점 80
• 3) 운영에 대한 개선 점 82
• Ⅴ. 결론 및 제언 85
• 참고문헌 88
• Abstract 93
• 부록 96