This study aimed to investigate the use of environmentally friendly agricultural products (EFAPs) in Chungcheongbuk-do and the perception and satisfaction of school dietitians with EFAPs. The study survey was conducted from April to Jun 2018. Among 195 dietitians, 54.4% were nutrition teachers and 51.3% were working in elementary schools. Of the participants, 65% answered that the percentage of EFAPS in the total food cost was 10~30%. The most used EFAP food group was grains (64.6%), followed by vegetables (26.2%). The main reasons for using EFAPs were subsidies for EFAPs from local governments (85.1%) and students’ health (52.3%). The average daily subsidy for EFAPs from the local governments was 201~500 won at 45.1%, and 200 won or less at 34.9%, which was based on one meal per student. In questions on satisfaction with using EFAPs, satisfaction with safety (3.93 out of 5 points) scored the highest, followed by nutrition (3.74), freshness (3.70), appearance (3.32), diversity (2.85), and price (2.78). Therefore, to expand the use of EFAPs in school food service, it is necessary to expand the provision of subsidies and increase EFAP production diversification.

2017, Red Candle Games released a game called ‘Detention’ in the global gaming platform, ranking number three in sales in just one month. In the game lies a fictional story about members of a school book club who were framed in the 60's under the Martial Law. It based on the historical event called the White Terror throughout the 50’s to the 80’s. White Terror had been a taboo in Taiwan for years, making the investigation of the event, damage, and accountability for a prolonged period of time. Since the termination of the Martial Law in 1987, the restoration of the forbidden history was commenced. Especially since 2016, Transitional Justice has become the core government policy, allowing the creation and execution of many policies in multiple aspects, such as fact-finding, restoration of records, rewriting history, compensation, and redemption of honor. Moreover, since the termination of the Martial Law, literature and personal biography based on the White Terror were created in the private sector. Nevertheless, it did not attract the attention of the general public. However, the release of ‘Detention’ has brought signs of change. ‘Detention’ grabbed the attention of teenagers who were distant with the history that happened 70 years ago. From the beginning of the release of the game, it has stirred up the internet and social media. In 2019, the game was made into a movie ‘Detention’. In addition, in December of 2020, ‘Detention’ made into a eight-series show. This is expected to create a collective memory of the White Terror in Taiwan. This study aims to find out how the White Terror in Taiwan is shown in various forms of narratives, using related concepts such as Assmann’s ‘Collective Memory’ and ‘Traumatic History’. Also, this study analyzes the new form of White Terror narrative of ‘Detention’ series.

본고에서는 ｢中国道教协会章程｣과 ｢道教五年工作规划纲要(2019-2023)｣를 통해 도교중국화의 구체적인 양상을 조명하기로 한다. 도교의 중국화에 대한 주요한 정책 방안의 구체적인 내용을 검토하고 이러한 정책이 실제 도교 교단을 중심으로 궁관 등에서 어느 정도로 관철되고 있는지 살펴보고자 하는 것이다. 특히 도교는 중국의 토착종교로서 중국정부가 인정하는 5대종교 중에서 다른 종교들과는 현격한 입장의 차이가 있다. 중화인민공화민국 건립 이후 정부의 종교정책에 따라 가장 큰 타격을 입은 도교는 실상 교단의 조직적 체계와 종교적 위상이 다른 종교 단체에 비하여 취약하다. 그럼으로 도교 중국화 과정에서 궁관의 복구와 교단의 활성화, 교리의 개발과 인재 양성, 문화사업과 해외교류를 통한 도교의 위상을 끌어 올리는 것이 시급한 과제이다. 그럼 점에서 도교중국화 과정을 통한 도교 교단의 자율성 회복 은 도교가 대중적 신앙으로 부활하는 갈림길에 서 있다고 하겠다.

The standardization of food ingredients in the procurement system is essential to maintain the quality of food services. Currently, school food services in Korea do not have such a standardized system, which results in inconsistency of the procurement procedure of food ingredients. This study examined how school foodservice nutritionists perceive the standardization of food ingredients in the procurement system. In particular, this study investigated school foodservice nutritionists’ perception on the appropriateness, convenience, and necessity of newly proposed standardized procurement system consisting of a classification and attribute system. A total of 311 nutritionists from 123 elementary schools, 99 middle schools, and 84 high schools were surveyed via both online and offline from June 16-24, 2016. The major findings of the study are as follows. First, three quarters of the nutritionists perceived the newly proposed standardized procurement system to be necessary, while approximately sixty percent of the respondents reported that the newly proposed standardized procurement system is convenient. More than half of the respondents perceived the newly proposed standardized procurement system to be appropriate. The results suggest that the new standardized system directs a better way in terms of the classification and attribute systems of food ingredients. This study suggests that the standardization of food ingredients should be implemented at the operation of school food services.

The purpose of this study was to determine the association between school administrator support as perceived by nutrition teachers (dietitians) and job satisfaction in order to provide data concerning efficient job performance of nutrition teachers, to determine effects of school administrator support on job satisfaction in nutrition teachers, and to provide basic data that could help improve school meals. Major supporters of nutrition teachers (dietitians) were chief administrators (55.3%), principals (27.2%), assistant principals (15.0%), and managers in charge (2.4%). Nutrition teachers (dietitians) scored 3.38 for perception of school administrator support, 3.66 for emotional support, 3.27 for informational support, 3.22 for instrumental support, and 3.11 for evaluation support. Support of nutrition teachers (dietitians) by school managers included emotional support (3.66)>informational support (3.27)>instrumental support (3.22)>evaluative support (3.11). Nutrition teachers (dietitians) scored 3.37 for job satisfaction, as follows: work performance (4.19)>interpersonal relationships (3.39)>job satisfaction in general (3.37)>job itself (3.29)>job environment (3.07)>performance rating and benefits system (2.70). Statistically significant correlation was observed between perception of school administrator support and job satisfaction (r= .771, p< .01). Therefore, school administrators are necessary to provide evaluative supports to nutrition teachers (dietitians), performance assessment, employee benefit packages, and improvement of school meal plans and quality.

In the present study, we conducted in-depth interviews with school dieticians and nutrition teachers to determine the local foods they were aware of and their experiences with local foods. We also aimed to obtain more detailed measures for local food vitalization and suggestions for improvements. In-depth interviews were performed with 8 school dieticians and nutrition teachers, who stated that local food vitalization was needed for school food services, because it could be a foundation for securing safefood products, student healthi mprovements, environmental protection, and the establishment of a general consumption market. However, they were aware of a higher number of disadvantages than advantages in school situations and indicated the deterioration of the quality of food products as the biggest disadvantage. The most-suggested measurement items for local food vitalization in schools included improvement of the food distribution system, expansion of education, information sharing, prevention of monopolies, improvement of food-product quality, and mass production. In addition, it was suggested that school dieticians and nutrition teachers should invest efforts in the development of excellent recipes and varied diets utilizing local foods. Therefore, system supplementation is urgently required in order for school food service officials, and consumers, to efficiently introduce and vitalize local foods. It is also necessary to foster an environment that encourages trust-based relationships with producers to maximize the effect of system supplementation. This would be the foundation for improving the health of students, improving food-service quality, nutrition management, and vitalization of the regional economy in the future, and will positively affect students’ food consumption patterns even after they become adults.

A research was conducted on Seoul regional elementary, middle, and high school nutritionists to study about their perception of HACCP control standards & performance conditions and sanitation & safety inspection, to seek for more efficient methods of school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and out of these, 300 school results were analyzed. As for CCP 1 performance conditions, 43.3% of the nutritionist put emphasis on temperature control for cooking duration and 71.0% said that they manage both temperature and PHF food control. In CCP 2 stage, 65.8% of the nutritionists maintained the food's temperature, and 56.7% documented the recordings after cooking. A total of 79.3% of the schools scored above 90 points on school meal sanitation & safety inspection, 3.72 points on necessity for revisions, 3.38 points on objectivity, and 3.34 points on reliability. As for these results, a clear CCP control criteria as well as training must be set. Also, because the necessity of revision for sanitation & safety inspection is higher than reliability and objectivity, appropriate complementary measures must be taken.