Open Access, Peer-reviewed
pISSN 2288-3886
eISSN 2288-3959
    J Nutr Health. 2015 Feb;48(1):105-112. Korean.
    Published online Feb 28, 2015.
    https://doi.org/10.4163/jnh.2015.48.1.105
    © 2015 The Korean Nutrition Society
    Original Article

    A survey of eco-foodservice perception and satisfaction of elementary school parents in Jeju

    Mi-Hui Jeong,1 and In-Sook Chae2
      • 1Pyoseon Middle School, Jeju 699-914, Korea.
      • 2Department of Food Science and Nutrition, Jeju National University, Jeju 690-756, Korea.
    • To whom correspondence should be addressed. tel: +82-64-754-3557, Email: ischae@jejunu.ac.kr
    Received December 18, 2014; Revised January 05, 2015; Accepted January 11, 2015.

    This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

    Abstract

    Purpose

    This study analyzed the eco-foodservice perception and satisfaction of 344 elementary school parents in Jeju surveyed from February 1~12, 2010, with the aim of providing basic data for quality improvement of eco-foodservice in Jeju.

    Methods

    The data were analyzed by descriptive analysis, χ2-test, t-test, ANOVA, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0).

    Results

    Regarding awareness of eco-friendly food materials of subjects, average score was 3.52 points (out of 5 scales) and 'difference between eco-friendly and general agricultural products (3.76)' showed the highest score whereas 'assurance standard and label of eco-friendly agricultural products (3.31)' showed the lowest score. In terms of the recognition of eco-foodservice implementation, 75.0% of parents were aware of it. Regarding the eco-foodservice satisfaction of the subjects, average score was 3.88 points (out of 5 scales) and food safety (3.98 points) showed the highest score whereas food taste (3.70 points) showed the lowest score. The eco-foodservice perception of subjects showed positive correlation with their eco-foodservice satisfaction.

    Conclusion

    It is necessary for the government and the local government to provide continuing education for school parents in order to enhance their perception of eco-friendly food materials. In addition, systematic and appropriate government support is needed in order to ensure internal stability of eco-foodservice.

    Keywords
    eco-foodservice; perception; satisfaction; eco-friendly food materials

    Tables

    Table 1
    Descriptive characteristics of subjects. N=344

    Table 2
    Perception of eco-friendly food materials by subjects. Mean ± SD

    Table 3
    Reliability and supply method of eco-friendly food material by subjects. N (%)

    Table 4
    Perception and channel of eco-foodservice by subjects. N (%)

    Table 5
    Opinion of eco-foodservice by subjects. N (%)

    Table 6
    Satisfaction with eco-foodservice by subjects. Mean ± SD

    Table 7
    Change of satisfaction of eco-foodservice by subjects. N (%)

    Table 8
    Reasons of satisfaction increase of eco-foodservice by subjects. N = 190

    Table 9
    Correlation with satisfaction and perception of eco-foodservice and eco-friendly food materials of subjects

    Notes

    This research was supported by the 2014 scientific promotion program funded by Jeju National University.

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    MeSH Terms
    Education, Continuing
    Food Safety
    Humans
    Local Government
    Parents*
    Quality Improvement
    Metrics
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    Funding Information
    PERMALINK