- 국내외 식품모니터링제도의 분석 - 모니터링 관리대상물질의 현황 분석 - 중장기모니터링제도 도입 방안 및 추진 계획 구축 - 위해물질 모니터링 매뉴얼 개발 - 향후 식품모니터링제도 개선 방향
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.
