단체급식의 영양관리 개선을 통한 국민식생활 향상 방안
Improving National Diet by Promoting the Nutrition Management of Institutional Foodservice
김혜련; 곽노성; 김어지나; 조영연
단체급식; 영양관리; 국민식생활
□ 우리나라 단체급식의 전반적 현황과 전망 □ 우리나라와 선진국의 단체급식 영양관리 제도 및 정책 비교 □ 단체급식의 영양관리 관리체계 및 제도에 대한 문제점 진단 □ 건강지향적 단체급식의 영양관리 개선을 위한 정책 개선방안 제시
In its rapid transition to an industrialized society, Korea has seen changes in people’s lifestyle and increases in nuclear families. In the process, with the demand for convenience growing, more people are using institutional foodservice for longer period time than before. Institutional foodservice now has become an important part of people’s dietary life, making its management all the more important for national health. Approximately over 10 million people, more than 20% of the population, are estimated to have at least one meal a day provided by institutional foodservice at schools, companies, childcare facilities, kindergartens, hospitals, welfare service facilities, and in the army. Despite the dramatic increase over the years of the quantity of institutional foodservice, however, its quality is lagging behind. Foodservice of national school lunch program have been making some progress, but that much more work is needed. In particular, meals provided to children at childcare facilities and to the elderly at welfare service facilities remain as poor as they used to be. It is apparent that the quality of the foodservice programs does not measure up to the initiatives taken to improve people's nutrition and health, from life-stage intervention to the existing health management system. Nor does the institutional foodservice as it stands can contribute to the furtherance of social marketing for health promotion. While the previous research was focused on specific aspects of institutional foodservice, this study takes as its primary goal providing a comprehensive view of a variety of foodservice programs, policies and regulations, and identifying areas for improvement at schools, child care centers, hospitals, elderly welfare centers. Based on the findings, this study presents policy recommendations for improving the nutrition management of foodservice that meets health-conscious consumers' growing demand for healthy diet and the challenges posed by the changes in the health environment.
제1장 서 론 제1절 연구의 필요성 및 목적 제2절 연구방법
제2장 단체급식의 개요와 전망 제1절 단체급식의 정의와 범위 제2절 단체급식 이용인구 제3절 급식 대상별 관련 체계 제4절 단체급식의 변화 추이와 전망