중국 유치원 급식소의 급식위생 및 영양관리 실태 : 랴오닝성 심양시를 중심으로 = Sanitation and nutrition management practices of kindergarten foodservice in Shenyang, Liaoning, China

다국어 초록 (Multilingual Abstract)

(Abstract)
The purpose of this study was to investigate practices of sanitation and nutrition management in foodservice operations in Chinese kindergartens, and to provide fundamental data for practical operation of foodservice facilities for children. The investigation was conducted at 100 kindergartens (27 public and 73 private) located in 7 districts of the city of Shenyang, Liaoning. The results are summarized below.

1. The average numbers of cooks working in the kindergartens were 2.7±1.1 in public kindergartens and 2.1±1.0 in private kindergartens. The average numbers of dietitians were 1±0 in the public kindergartens, and 0.8±0.4 in the private kindergartens. Thus, there is a significant difference between the public and private kindergartens (p<0.01).

2. In menu planning, 85.2% of the public kindergartens and 72.6% of the private kindergartens planned their menus by dietitians. This shows a significant difference between the public and private kindergartens (p<0.01). In terms of food ingredient supplies, 92.6% of the public kindergartens and 53.4% of the private kindergartens were supplied by delivery, and 46.6% of the private kindergartens directly purchased their food ingredients (p<0.001).

3. At the time of food distribution, 3.7% of the public kindergartens and 24.7% of the private kindergartens mixed leftover with newly cooked food. Hand washing or disinfecting equipment was found in 66.7% of the public kindergartens and in 43.8% of the private kindergartens. Also, 96.3% of the public kindergartens and 76.7% of the private kindergartens had lighting with brightness over 220 lux. There were significant differences between the public and private kindergartens in all three items above (p<0.05).

4. Especially for beef, pork, poultry, rice, kimchi, and seafood, food origins were displayed on the menus in 77.8% of the public kindergartens and in 38.4% of the private kindergartens. This shows a significant difference between the public and private kindergartens (p<0.001). Sterilizer was used in 36.4% of the public kindergartens and 63.6% of the private kindergartens, and 15.6% of the public kindergartens and 84.4% of the private kindergartens were air drying. This also shows a significant difference between the public and private kindergartens (p<0.05).

5. The most frequent responses as to the purpose of foodservice in kindergartens were 'to provide balanced nutrition' (51.9%) in the public kindergartens and 'for healthy growth of children' (68.5%) in the private kindergartens. Regarding menu planning, 85.2% of the public kindergartens and 57.5% of the private kindergartens answered 'balancing nutrition' as the most difficult aspect. Also, 14.8% of the public kindergartens and 41.1% of the private kindergartens had difficulties in considering food preferences, but there was no significant difference between the two kindergarten groups. In addition, 44.4% of public kindergartens and 69.9% of private kindergartens had 2 side dishes, and 55.6% of public kindergartens and 30.1% of private kindergartens had 3 side dishes (p<0.05).

6. Again, regarding menu planning, 24.7% of the public kindergartens and 26.0% of the private kindergartens considered 'nutritional balance' as their first priority, whereas 18.5% of the public kindergartens and 23.3% of private kindergartens considered 'convenience of serving method' as their first priority. There was a significant difference between the two groups of kindergartens (p<0.05). Also, 33.3% of both the public and private kindergartens answered that 'calculating calories' was the most difficult part of menu planning.

7. As to the purpose of snacks, the public kindergartens most frequently selected 'to supplement nutrients' (59.3%), whereas the private kindergartens selected 'to reduce feeling of hunger between meals'[percentage??], indicating a significant difference between public and private kindergartens intheir perceptions of the purpose of snacks (p<0.01). In addition, 27.2% of the public kindergartens and 22.4% of the private kindergartens considered 'cost of food ingredients' as their first priority at the planning of snack menus.

This study investigated and analyzed the sanitation and nutrition management conditions of foodservice facilities in Chinese kindergartens. The results show that sanitation conditions of the facilities should be supervised continuously to maintain current conditions. Also, the Chinese government should reinforce laws related to sanitary management of foodservice facilities in Chinese kindergartens. Although the Chinese kindergartens started to implement nutritional management recently, there is still a lack of it. Therefore, it is necessary that Chinese kindergarten administrators have greater awareness of the importance of nutritional management. In addition, education of children regarding their dietary habits should be strengthened.

목차 (Table of Contents)

• Ⅰ. 서론
• 1. 연구적 배경
• 2. 연구의 필요성 및 목적
• 3. 연구의 제한점
• Ⅱ. 연구 내용 및 방법
• 1. 조사대상 및 시간
• 2. 설문지구성 및 조사
• 1) 일반사항 조사
• 2) 급식위생 실태조사
• 3) 영양관리 실태조사
• 3. 통계분석
• Ⅲ. 결과
• 1. 중국 유치원의 급식위생관리 실태
• 1) 조사 대상자의 일반사항
• 2) 중국 유치원의 식사관리실태
• 3) 중국 유치원의 개인위생 실태
• 4) 중국 유치원의 식재료공급 실태
• 5) 중국 유치원의 식품저장 실태
• 6) 중국 유치원의 식품취급 실태
• 7) 중국 유치원의 배식 시 위생관리 실태
• 8) 중국 유치원의 쓰레기처리 실태
• 9) 중국 유치원의 방충구서대책 실태
• 10) 중국 유치원의 시설, 설비, 기구관리사항
• 11) 중국 유치원의 기타 준수사항
• 12) 중국 유치원의 안전관리 실태
• 2. 중국 유치원의 영양관리 실태
• 1) 중국 유치원의 급식 영양관리 실태
• 2) 중국 유치원의 간식 영양관리 실태
• Ⅳ. 고찰
• Ⅴ. 요약 및 결론
• Ⅵ. 참고문헌
• Ⅶ. 부록
• Ⅷ. 영문초록