The purpose of this study was to examine changes in serving frequency of elementary school meal before and after the COVID-19 pandemic. Number of menus provided in June and July of 2019 and 2020 were compared for 300 elementary schools in Korea. As a result, the serving frequency of la carte and dessert was increased after COVID-19. In addition, frequencies of main dishes such as pork cutlet, chicken, sweet and sour pork, hamburger steak, and so on using processed food were increased after COVID-19. Because of the longer serving time due to staggered serving, cook's working time for serving meals became longer. Therefore, it was judged that the number of servings of processed food was increased rather than the menu with a large amount of preprocessing work. Moreover, among desserts, fruits showed increased serving frequency. Serving frequencies for juice and dairy products were also increased. However, increased servings of juice and dairy products could increase sugar intake. Thus, a careful plan for menu composition is needed to provide balanced nutrients to students under emergency situations such as an infectious disease.

Abstract
서 론
연구내용 및 방법
    1. 조사대상 및 기간
    2. 조사방법 및 내용
    3. 통계분석
결과 및 고찰
    1. 제공 시기에 따른 메뉴 제공 횟수
요약 및 결론
감사의 글
References

• 이은지(한국교통대학교 식품영양학전공 학부생) | Eunji Lee (Student, Major in Food and Nutrition, Korea National University of Transportation)
• 김수연(한국교육환경보호원 건강증진센터 학교급식팀장) | Soo-Youn Kim (Team Leader, Health Promotion Center, Korea Educational Environments Protection Agency)
• 이호진(한국교통대학교 식품영양학전공 부교수) | Hojin Lee (Associate Professor, Major in Food and Nutrition, Korea National University of Transportation) Corresponding author