This study aimed at elementary, middle, and high school dietitians who purchase ingredients for school meals. Therefore, for the study, the awareness and usage of nutritional information by 108 teachers and dieticians on 5 hazard-free meals using multivariate analysis of variance were investigated during May 18~21, 2021. Among the five questions that asked the general perceptions of school meal dietitians of 5 hazard-free meals, the perception that the “5 hazard-free foods can be easily distinguished” was the lowest. Problems were associated with using the 5 hazard-free meals such as “expensive price,” “no variety in items,” “disruption in the supply and demand,” “inconsistent quality,” and “lack of taste,” in that order. Therefore, to improve 5 hazard-free school meal service, it is necessary to not only lower the price burden by providing subsidies to schools but also improve the development and distribution structure of various 5 hazard-free foods.

Abstract
서 론
연구대상 및 방법
    1. 연구 대상
    2. 설문지 구성
    3. 자료 처리 및 통계분석
결과 및 고찰
    1. 일반사항
    2. 5無급식에 대한 인식 및 기대
    3. 5無식품 사용 빈도
요약 및 결론
References

• 이혜리(숙명여자대학교 교육대학원 영양교육 전공 석사과정) | Hye-ri Lee (Master’s Course, Nutrition Education Graduate School, Sookmyung Women’s University, Seoul 04310, Korea)
• 박영일(숭의여자대학교 식품영양과 조교수) | Young Il Park (Assistant Professor, Dept. of Food & Nutrition, Soongeui Women's College, Seoul 04628, Korea)
• 주나미(숙명여자대학교 식품영양학과 교수) | Nami Joo (Professor, Dept. of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea) Corresponding author