KOREASCHOLAR

This qualitative study analyzed various environmental factors and difficulties faced by school foodservices during the COVID-19 pandemic. Focus group interviews were conducted by enrolling 12 nutrition teachers and nutritionists. Data collected were subsequently analyzed for changes implemented during the pandemic, in hygiene management, diet management, and distribution management of the school meal. The content and method of delivery of information related to diet guidance and school foodservice by related organizations were also examined. Results of the survey show that personal hygiene (such as maintaining student-to-student distance, checking students for a fever, and hand disinfection) was duly applied, installation of table coverings and distancing between school cafeteria seats were conducted, and mandatory mask-wearing to prevent droplet transmission was enforced. Depending on the COVID-19 situation, the number of students having school meals was limited per grade, and time-spaced meals were provided. To prevent infection, menus that required frequent hand contact were excluded from the meal plan. Overall, it was difficult to manage the meal plan due to frequent changes in tasks, such as the number of orders and meal expenses. These changes were communicated by nutrition teachers and nutritionists wherein the numbers of school meals were adjusted, depending on situations arising from each COVID- 19 crisis stage. Furthermore, in some schools, either face-to-face nutrition counseling was stopped entirely, or nutrition education was conducted online. Parent participation was disallowed in the monitoring of school meals, and the prohibition on conversations inside the school cafeteria resulted in the absence of communication among students, nutrition teachers, and nutritionists. Additionally, confusion in meal management was caused by frequent changes in the school meal management guidelines provided by the Office of Education and the School Health Promotion Center in response to COVID-19. In anticipation of the emergence of a new virus or infectious diseases caused by mutations in the years to come, it is suggested that a holistic, well-thought-out response manual for safe meal operation needs to be established, in close collaboration with schools and school foodservice-related institutions.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 포커스 그룹 인터뷰
    2. 연구 참여자 및 기간
    3. 포커스 그룹 인터뷰 내용
    4. 포커스 그룹 인터뷰 자료 분석
    References
III. 결과 및 고찰
    1. COVID-19 유행 동안 학교 급식의 위생관리 변화
    2. COVID-19 유행 동안 학교 급식의 식단관리 변화
    3. COVID-19 유행 동안 학교 급식의 배식관리 변화
    4. COVID-19 유행 동안 학교 급식의 식생활 지도 변화
    5. COVID-19 유행 동안 학교 급식 관련기관의 급식관련 정보 변화
IV. 요약 및 결론

• 지미림(휘문고등학교) | Mirim Ji (Whimoon High School)
• 엄미향(오산대학교 호텔조리계열) | Mihyang Um (Department of Hotel and Culinary Arts, Osan University)
• 계승희(가천대학교 교육대학원 영양교육) | Seunghee Kye (Nutrition Education Major, Graduate School of Education, Gachon University) Corresponding author