KOREASCHOLAR

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.

Abstract
 Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 조사대상 및 조사기간
  2. 조사내용 및 방법
  3. 자료 분석
 III. 결과 및 고찰
  1. 조사 대상자의 일반사항
  2. 새로이 제안된 식재료 표준화 체계에 대한 영양(교)사의 인식 분석
 IV. 요약 및 결론
 References

• 김재민(연세대학교 심바이오틱 라이프텍 연구원(식품영양급식연구센터)) | Jae-Min Kim (Symbiotic Life Tech Research Institute (Research center for food, nutrition & foodservice management), Yonsei University)
• 김창식(연세대학교 심바이오틱 라이프텍 연구원(식품영양급식연구센터), 배화여자대학교 글로벌관광과) | Chang-Sik Kim (Symbiotic Life Tech Research Institute (Research center for food, nutrition & foodservice management), Yonsei University Department of Global tourism, Baewha women’s university)
• 장윤정(연세대학교 심바이오틱 라이프텍 연구원(식품영양급식연구센터))
• 한지희(연세대학교 심바이오틱 라이프텍 연구원(식품영양급식연구센터)) | Ji-Hee Han (Symbiotic Life Tech Research Institute (Research center for food, nutrition & foodservice management), Yonsei University)
• 함선옥(연세대학교 심바이오틱 라이프텍 연구원(식품영양급식연구센터)) | Sunny Ham (Symbiotic Life Tech Research Institute (Research center for food, nutrition & foodservice management), Yonsei University) Corresponding author