KOREASCHOLAR

This study evaluated the food ingredient procurement patterns of School Meal Service Support Centers, based on a survey of 451 nutrition professionals (nutrition teachers and dietitians), categorized into a metropolitan group (G1) and a small to medium-sized city group (G2). The objective was to provide foundational data for enhancing regional operational efficiency. Key findings revealed that high-quality local food ingredients were the most frequently purchased items through the centers. The overall IPA (Importance-Performance Analysis) identified a statistically significant gap between the perceived importance and actual performance for the following attributes: ‘quality’ (taste, size), ‘freshness’, ‘packaging and labeling’, ‘price appropriateness’, and ‘sufficiency of supply’. On the other hand, no significant discrepancy was found for ‘hygiene and safety or ‘product diversity’. The comparative analysis showed distinct group differences. For importance, the G1 group assigned significantly higher ratings than the G2 group across all attributes: quality, freshness, packaging, hygiene and safety, product diversity, and price appropriateness. Regarding performance, the G1 group also reported higher satisfaction in the specific areas of quality, freshness, packaging and labeling, hygiene and safety, and product diversity than the G2 group.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 조사대상 및 자료수집 방법
    2. 설문지 구성
    3. 분석방법
III. 결과 및 고찰
    1. 조사대상자의 일반사항
    2. 학교급식지원센터를 통한 식재료 구매실태
    3. 학교급식지원센터의 공급 식재료에 대한 영양(교)사들의중요도-수행도 IPA 분석
    4. 영양(교)사의 근무지역 그룹에 따른 인구통계학적 특성
    5. 영양(교)사의 근무지역 그룹에 따른 국내산 식재료 구매실태
    6. 영양(교)사의 근무지역 그룹에 따른 공급 식재료에 대한 중요도-수행도 IPA 분석
IV. 요약 및 결론
저자 정보
감사의 글
Conflict of Interest
References

• 오민영(국립공주대학교 외식상품학과) | Minyeong Oh (Department of Foodservice Management and Nutrition, Kongju National University, Korea)
• 윤혜려(국립공주대학교 외식상품학과) | Hei-Ryeo Yoon (Department of Foodservice Management and Nutrition, Kongju National University, Korea) Corresponding author