주요 6개국의 학교 무상급식 지원 현황 및 시사점 분석: 미국과 영국, 독일, 일본, 스웨덴, 핀란드를 대상으로

이덕난,한지호,김연경 국회입법조사처 2014 입법과 정책 Vol.6 No.2

As a result of comparative analysis for 7 countries, we draw some conclusions as follows. First, Sweden and Finland which provide free school meals for all students have the most student support ratio for free school meals in elementary schools compared with 5 other countries. Among the 5 countries which provide free school meals for selected students, the USA provides the most support for school meal cost. In case of Korea, both free school meals for selected students and free school meals for all policies are implemented by local governments and educational stages. Secondly, when we compare school meal cost using PPP per dollar in these countries, Sweden and Germany pay the most, and Japan pays the most food cost per meal. In case of Korea, school meal cost per meal is higher than any other 6 countries in this study. Concerning food cost per meal, Korea pays the second most behind Japan. Thirdly, among the 5 countries, the USA and Germany have the most central and local government support ratio for free school meals, which is 59-60%. Based on the conclusions from above, implications for free school meal policy in Korea are as follows. First, we should examine if supporting policies for free school meals importantly include the educational purposes to close the education gap and promote health. Secondly, we should consider widening support for eco-friendly school meals and view implementation of free school meals for all policy with a long-term perspective. Thirdly, in order to narrow the gap of financial support for school meals among local governments, financial support from the central government should be established. 이 연구의 목적은 미국과 영국, 독일, 일본, 스웨덴, 핀란드 등 주요 6개국의 학교급식 및 무상급식 현황을 분석하고, 한국의 무상급식 정책에 주는 시사점을 도출하는 데에 있다. 주요한 분석결과는 다음과 같다. 첫째, 초등학교의 무상급식 지원비율은 전체 무상급식을 실시하는 스웨덴과 핀란드가 가장 높고, 부분 무상급식을 실시하는 4개국 가운데 무상급식 지원비율이 높은 국가는 미국이다. 한국은 부분무상급식 국가인 동시에 전체무상 급식을 병행하고 있다. 둘째, 초등학생의 점심급식 경비를 PPP달러 기준으로 비교할 때, 1끼당 급식비는 스웨덴과 독일이 가장 높고, 1끼당 식품비는 일본이 가장 높다. 한국의 1끼당 급식비는 조사대상 6개국보다 높으며, 1끼당 식품비는 일본에 이어 두 번째로 높다. 셋째, 중앙정부 또는 지자체의 무상급식 지원이 많은 국가는 미국과 독일로 59~60% 수준이다. 한국에 주는 시사점은 다음과 같다. 첫째, 무상급식 지원정책에 교육격차 해소, 건강 증진이라는 교육적 목적이 중요하게 포함되어 있는지에 대해 검토할 필요가 있다. 둘째, 시·도교육청 및 일반 지자체의 재정 여건을 고려하여 무상급식 예산 지원을 급격하게 늘리지 않는 방향으로 재정계획을 재조정해야 할 것이다. 셋째, 지자체 간 급식비 지원의 격차를 보완하기 위한 중앙정부 차원의 경비지원 방안이 검토되어야 할 것이다.

항공사 기내식 서비스 품질과 고객충성도와의 관계: 가치일치성의 매개효과를 중심으로

이정현 (사)한국관광레저학회 2017 관광레저연구 Vol.29 No.12

In this research. the impact of quality of flight meals serviced by airline companies on customer value congruency and customer loyalty followed by the necessity of in-depth research on flight meals among diverse services provided by airline companies. Especially, the mediator effect of value congruency was verified in terms of relationship between the quality of flight meals and customer loyalty. For this research, a survey was conducted to in-bound locals who experienced international flights in Incheon Airport for two months, which was from August to September 2017. Total of 382 survey papers were used for analysis and SPSS 23.0 and AMOS23.0 programs were used. for statistics. As a result of analysis, among the service quality of flight meals, the fundamental quality of meals, diversity of menus, response and empathy of flight attendants, and external quality factors of meals had the positive impact on the value congruency. In addition, among the service quality of flight meals, the fundamental quality of meals, diversity of menus, and external quality factors of meals had the positive impact on the customer loyalty. On the other hand, in terms of mediator effect of value congruency in terms of relationship between the quality of flight meals and customer loyalty, there was mediator effect of value congruency in the fundamental quality of meals, diversity of menus, response and empathy of flight attendants, and external quality factors of meals. Through this research, it has been identified what factors among service quality of flight meals could be improved to satisfy the needs of customers and enhance customer loyalty. Furthermore, the value congruency recognized by the customers on flight meal service was identified, which indicates that general improvement is required on the service quality of existing flight meals.

The Causes of Guilt in Ready-meal Users: A Focus on Cooking Instructions and Consumers’ Health Locus of Control

Hyunsook Shin,Dongmin Lee,임지영,문정훈 한국마케팅학회 2020 ASIA MARKETING JOURNAL Vol.21 No.4

Although ready meals have recently increased their market share in the Korean food industry, a literature review found that the use of ready meals triggers feelings of guilt in homemakers. Such guilt arises as a result of several factors apparently related to consumers’ health. Consequently, levels of guilt might be expected to vary depending on consumers’ perceived health locus. The present study aims to examine (a) how health locus affects guilty feelings about ready-meal consumption, (b) how the effect varies in relation to the consumption of different types of ready meal, and (c) the relationship between consumers’ guilty feelings and willingness to buy ready meals. Three dimensions of health locus of control (HLC) -internal HLC (IHLC), powerful-others HLC (PHLC), and chance HLC (CHLC)- were presumed to influence consumers’ feelings of guilt in association with ready meals. Data were collected via an online survey, and participants were randomly assigned to either of two groups: one group was instructed to heat meals in a microwave (ready-to-heat [RTH] group, n=104) and the other cooked using a pan with additional ingredients (ready-to-cook [RTC] group, n=101). The study found that guilty feelings about consuming RTH meals increased in line with increased external HLCs, namely, PHLC and CHLC. For the RTC group, guilt increased in line with increased PHLC. IHLC had no significant effect on guilty feelings in either group. Willingness to buy ready meals decreased for both groups as consumers’ feelings of guilt increased. Even RTC meals, which require more time and energy in food preparation, did not reduce guilty feelings among consumers with higher PHLC. RTC meals are preferable for consumers with higher CHLC, since their sense of greater involvement in the cooking process alleviates their feelings of guilt. Cooking with already prepared and uncooked ingredients brought fun and joy, both for the participants and their significant others. This interpretation may be developed into a strategic plan by ready-meal producers to strengthen their marketing strategy.

국어의 끼니명에 대한 역사적 고찰

정동경(Jung, Dongkyong) 한국어학회 2017 한국어학 Vol.76 No.-

The name list of Korean meals in this paper includes the names of main meals, as well as refreshments between meals. They are deeply related to the time when people have a meal during the day. In other words, the names have generally consisted of two constituents, namely a temporal expression and a name of staple food. This means that Korean’s eating habits influenced the names at the time they were formed. Therefore, in this paper, I researched the names of Korean meals which were found in the literature written during 15C ~ early 20C, and studied the diachronic changes happened in the name list of Korean meals, as well as the individual names. As a result, it is verified that how frequent and when people had meals in those days determined the name list of Korean meals, and the biggest change occurred when the midday meal was incorporated into the main meals.

한국인 대표 식단 및 당뇨 식단의 정상인에 대한 혈당반응

윤석권,김명애 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.3

당뇨식이로 추천된 5가지의 식단과 설문조사에서 가장 많이 이용하는 한국식단 설문조사 결과에서 가정식 10가지와 외식 9가지 식단을 선정하여 원칙적으로 500±10 kcal가 되도록 식단을 작성하였다. 남녀 정상인에게 섭취시킨 후 섭취전, 섭취후 15분, 30분, 60분, 90분, 120분에 혈당을 조사하고 glucose index(GI)를 계산하였다. 당뇨식으로 추천된 식단과 일반 가정 식단간 혈당 반응에는 큰 차이가 없이 일반적으로 곡규군의 단위수가 적으면 GI가 낮았으며 곡류군의 단위수가 같을때는 반찬의 종류에 따라 혈당반응에 큰 영향을 주었다. 곡류군에서는 밀가루 분식이 혈당상승 억제효과가 컸고 잡곡은 보리와 현미보다 약간 더 좋았다. 보리나 현미는 15%정도 이상 혼식하여야 효과가 있으며 5%이하는 효과를 인정할 수 없었다, 백미로 3단위 이상의 곡류군 섭취시는 혈당 상승이 높았으며 채소군의 섭취량과는 뚜렷한 경향이 없었다, GI는 식사후 30분후의 혈당치와 RAR과는 고도로 유의성 있는 상관관계가 있었다. This study was carried out to determine the blood glucose responses to 10 kinds of typical Korean domestic meals, 9 kinds of eating out meals and 5 kinds of diabetic meals recommended by hospitals. The levels of blood glucose were measured at 15, 30, 60, 90 and 120 minutes after taking 24 kinds of meals (500±10kcal) and 50g of glucose to healthy volunteers. The blood glucose response areas and glycemic index(GI) were calculated. There was no invariable tendency of blood glucose responses among diabetic meals, general domestic meals and eating out meals. As the units of grain groups were increased, the GI of meals was increased. When the units of grain groups are same, the side dishes also affected the blood glucose responses, however, it is yet unknown what kinds of food materials of side dishes affected the blood glucose responses. Noodles (Chinese style, kalgugsu(Korean home made) and ramen) lowered blood glucose responses compared to steamed rice. Mixing barley and brown rice with polished rice also lowered blood glucose responses, especially when the mixing ratio of them was over the 15%. The lowering efficiency of barely was greater than brown rice. More than three grain units of rice increased the blood glucose response. The GI was significantly correlated with left area ratio(LAR), right area ratio(RAR) and blood glucose levels at 15, 30, 60, 90 minutes. The RAR and blood glucose levels at 30 minutes profoundly affected the GI.

배달 도시락 수혜노인의 ‘도시락 밥’에 대한 질적 연구

서선희,유은주,김옥연 한국영양학회 2013 Journal of Nutrition and Health Vol.46 No.6

As the importance of elderly’s dietary life have increased, low-income elderly’s meal should be taken care by social policies. Nevertheless, there is a lack of systematic management in home-delivery meal service. This study aims to investigate the elderly’s experience on home-delivered meal service, especially identifying the symbolic meaning of home-delivered meal service on elderly’s dietary life. Using an in-depth interview, qualitative data was collected from five elderly participants who received home-delivered meals. Data was analyzed based on Colaizzi’s 6 steps method, deriving 148 significant statements, 18 formulated meanings, and 5 themes: <decent meals>, <meals for survival>, <less considerate meal>, <loss of eating need>, and <meals of silence>. Elderly participants regarded the home delivered meal as not only a decent meal but also felt appreciated. The home-delivered meals were found to be their only meal all day; thus, they considered these meals as a means of survival. Home-delivered meals are considered as a lack of consideration for the elderly’s physical condition, including their tastes, portion size, and cooking method. Also, these elderly seemed to lose their appetite due to aging and it caused the enjoyment of eating. The elderly have kept silence never expressing any opinions regarding the home delivered meals because they were offered for free. The results suggested that the home-delivered meal service should be developed with the multilateral evaluation methods to reflect the elderly’s needs to improve the quality of the home-delivered meal service.

친환경 무상급식 정책만족도 특성과 영향요인 분석

김흥주(Hung Ju Kim),미마 니시야마(Nishiyama Mima),정혜경(Hye Kyeong Chung) 한국농촌사회학회 2015 農村社會 Vol.25 No.1

이 연구는 친환경 무상급식에 대한 국민들의 인식, 태도, 지지, 평가와 이에 대한 영향요인들을 분석하였다. 무상급식 논란이 가중되고 있는 이 시점에서 정책에 대한 인지도와 만족도 수준은 어떠한가? 정책만족도는 인구사회학적 배경이나 사회경제적 지위에 따라 어떻게 달라지는가? 복지태도나 정치성향, 정책수혜여부는 정책만족도에 어떤 영향을 미치는가? 무상급식을 지지하는 집단과 반대하는 집단의 성격은 어떠한가? 이 연구는 이러한 질문들을 풀어가기 위해, 2015년 3월 전국에 거주하는 19세 이상 성인남녀 1,352명에 관한 면접 조사결과를 경험적으로 분석하였다. 분석결과는 다음과 같다. 첫째, 친환경 무상급식 정책에 대해 만족한다는 응답은 전체의 32.2%로 만족하지 않는다는 응답 25.5%보다 높게 나타났다 둘째, 친환경 무상급식을 지지하지 않은 집단은 대체로 연령이 많고, 교육수준이 낮으며, 소득이 낮은 계층이었다. 셋째, 전체 국민의 2/3 정도가 어떤 방식으로든 보편주의 무상급식을 실시해야 한다는 의견을 가지고 있었다. 다만 그 방식에 있어서 전면적 실시보다는 단계적 실시를 선호하였다. 넷째, 인구사회학적 특성이나 사회경제적 지위보다도 정치성향이나 가치지향에 따른 정책만족도 차이가 크게 나타났다. 다섯째, 경제적 수혜 집단과 무상급식 이슈를 구체적으로 인지하는 집단에서 정책만족도가 높게 나왔다. 여섯째, 정책만족도에 가장 영향력이 큰 변수는 경제적 수혜집단이었으며, 다음으로 복지태도, 정치성향, 정책에 대한 관심과 인지도 순서로 영향을 미쳤다. 연구결과 친환경 무상급식의 확대를 위해서는 무엇보다도 잠재적 수혜 계층인 20대 학생이나 미혼 집단에게 정책의 필요성과 효과에 대해 적극적으로 알릴 필요가 있었다. 또한 무상급식과 같은 보편적 복지를 추진하기 위해서는 진보적 정치성향과 가치지향을 사회 전체적으로 확산시킬 필요가 있었다. 이를 위해서는 보수적 권력정치에 맞서는 의미에서 진보적 생활정치가 활성화되어야 한다. This study aimed to analyze the public understanding, attitude, support and evaluation in relation to pro-environmental and free school meals as well as factors to influence all those matters. At this time when controversies over the free school meals are only growing, how are levels of understanding and satisfaction in connection with the policy? How much is policy satisfaction subject to socio-demographic background and socioeconomic position? How do welfare attitude, political tendency and political benefit-receiving affect policy satisfaction? What characteristics do separate a group to support the free school meals from the other group to oppose the meals? In order to work on those inquiries, this study conducted interviews with a total of 1,300 male and female adults at age of 19 and older residing anywhere in South Korea as of March of 2015 and empirically analyzed the interview samples. Findings of the analysis are presented as follows. First, 32.2% of the responses turned out to be content with the pro-environmental and free school meals policy, and the figure was higher than this 25.5% that was not satisfied with the policy. Second, the group that did not approve the pro-environmental and free school meals was reported to be older in age, to have lower levels of education and to be included in these classes of low incomes. Third, the study confirmed that approximately 2/3 of the entire public had an opinion on how universal free school meals should be carried out by any means. However, in terms of how to perform the meals, the people preferred a stepwise method to an overall one. Fourth, the study observed that greater differences in policy satisfaction were made by either political tendency or value orientation than by socio-demographic characteristics or socioeconomic position. Fifth, the economic benefit-receiving group as well as the other group that had detailed understanding on the free school meals issue came up with a higher level of policy satisfaction. Sixth, as for a variable of the most critical effect on policy satisfaction, it appeared to be the economic benefit-receiving group which was followed by welfare attitude, political tendency and the policy-relevant interest and awareness. The results of the research suggested that in order to expand the pro-environmental and free school meals, most of all, either these students in their twenties or an unmarried group that are potential benefit-receiving classes should be encouraged to know the necessity and effects of the policy. In addition, the study also argued that both of progressive political tendency and value orientation need to spread across the society for promotion of any universal welfare such as free school meals. In the light of that, the study now believes that in order to promote the universal welfare, activation of progressive life politics to fight against conservative power politics must be secured.

Relationship between Family Meals and Depressive Symptoms in Children

김영석,이민지,서영성,김대현 대한가정의학회 2013 Korean Journal of Family Medicine Vol.34 No.3

Background: Recently, importance of family meals has been emphasized at home and abroad, and several journals reported that family meals had a big impact on children’s development. In this paper, we would like to report the relationship between family meals and depressive symptoms in children. Methods: This study was based on questionnaires distributed to 162 5th and 6th graders of one elementary school in the area of Daegu, Korea, in July, 2010. The questionnaire was about general characteristics, family characteristics, and quantity/quality of family meals. Family functions and depressive symptoms in children were evaluated with Smilkstein’s family APGAR (adaptability, partnership, growth, affection, and resolve) score (FAS) and Kovac’s Children’s Depression Inventory (CDI). Results: In one-way analyses of variance, there was no significant difference in FAS and CDI according to general and family characteristics (P > 0.05). CDI was significantly lower in the group having more frequent family meals (P < 0.05). Higher FAS and lower CDI was seen in the group having more conversation and better atmosphere during meals (P < 0.05). There were no significant differences in FAS and CDI according to the number of participants, duration, and watching television during meals (P > 0.05). Conclusion: The frequency of family meals, having more conversation and better atmosphere during family meals predicted less depressive symptoms in children.

울산시 주민의 건강을 위한 식행동 조사 연구

신애숙,김광기 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.2

This is a descriptive study of consumption patterns of how to take meals in everyday life. The data used was collected from a probability sample by multi-stage cluster sampling, drawn from those who were living in the Ulsan Metropolitan Area. Face-to-face interviews were conducted by trained interviewers with a household member who was between the ages of 15 and 60 in 1989 and had the earliest birthday, resulting in a sample of 1.232 respondents. Univariate and bivariate analyses were made to describe behavioral patterns of taking meals. Meal-taking behaviors under this study include frequency of taking meals per day, regularity of taking meals, which meal to skip, number of frequency of taking a meal by oneself, reasons of skipping and irregular meals, and eating out. Half of the respondents reported to take meals three times a day, while those who skipped at least a meal reported breakfast as one most frequently skipped. Of reasons not to take a meal on a regular basis, "too busy to eat" was most frequently mentioned. Only 32.8% of the respondents reported dining-out once a week.

당뇨병환자의 메뉴개발 요구도 및 보리이용 당뇨식단 개발

류지혜 ( Ji Hye Ryu ),노정옥 ( Jeong Ok Rho ) 대한가정학회 2013 Human Ecology Research(HER) Vol.51 No.5

The aim of this study was to develop and apply a list of meals and standard recipes using barley for diabetic patients. The degree of interest and requirements of diabetic patients were investigated for the development of meals. The ingredients of the meals were selected through the diabetic literature and previous research. While developing a list of meals, dietetic therapies for diabetic patients were considered. After developing 15 kinds of meals and modifying them through sensory evaluation, a standard recipe was completed. In the standard recipe, the menu name, the ingredients, quantity, and recipe were stated and the nutritional components were indicated. Photographs of the meals were included. The calorie prescription for the diabetic patients was aimed at elderly women, that is, those 65 years old or above, based on research showing this to be the average age of diabetics. The prescribed calories were 1,500 kcal based on the food exchange list. Weekly lists of meals including the developed dishes were made for diabetic patients. The list were modified after consultation with a clinical nutritionist. When completed, one meal item was selected for each day and cooked. A photograph was taken and presented diabetic patients. This article presents the standardized recipes of the developed list of meals and applies them to modifying the diabetic diet, with an aim to be of service to diabetic patients attempting to meet their dietetic therapy goals. We also provide basic data on institutional food services for diabetic patients and nutrition education.