논문 상세보기
pp.163-175
This study aimed to examine the operations of school food services to prevent the spread of coronavirus disease 2019 (COVID-19) in schools nationwide. The survey data on school food service operations targeting nutrition teachers and nutritionists at 1,023 schools in 2020 and 1,177 schools in 2021 were used. The year 2021 saw an increase compared to 2020 in the following: ‘average days to be served with meals for a year (144.5 vs. 184.7)', 'provided meals to all students (92.3% vs. 96.6%)', 'utilization of additional staff for foodservice assistance (33.4% vs. 38.8%)', 'installation of partitions (61.2% vs. 83.8%)', 'provision of general diet (96.1% vs. 99.1%)', and 'use of kitchen utensils (91.3% vs. 95.1%)', 'use of cafeteria water cup (9.9% vs. 31.0%)' and 'use of drinking water in school (46.8% vs. 52.1%)'. Compared to 2020, in 2021, it was confirmed that the school food service operations stabilized due to the increase in the normal school attendance rate and that systems were in place for operations during the COVID-19 pandemic. In the future, it will be necessary to develop manuals and special recipes necessary for responding to infectious diseases, and to operate a manpower pool that can quickly find replacement personnel if required.
II. 연구 내용 및 방법
1. 연구자료 및 대상
2. 연구내용
3. 통계분석방법
III. 결과 및 고찰
1. 일반사항
2. 학교급식 현황
3. 코로나바이러스감염증-19 예방을 위한 급식 운영 현황
4. 코로나바이러스감염증-19 예방을 위한 급식 제공 관리 현황
IV. 요약 및 결론
감사의 글
Conflict of Interest
