| Summary: | 碩士 === 大仁科技大學 === 環境管理研究所 === 93 === The elevation of the quality of the school lunch concerns the students’ health deeply and widely. The school lunch of the students’ satisfaction and the evaluation of the nutritious ingredients and the autonomous management of the hygiene will all elevate the quality of the school lunch; they are two sides of the same coin and will intensify them. Therefore, this thesis means to explore the three modes of lunch in the high schools and elementary schools in Kaohsiung county and Kaohsiung city: public enterprise, public-private cooperate enterprise, and private enterprise. This thesis will study the students’ satisfaction the evaluation of the nutritious ingredients of the school lunch.
This study will explore the documents at home and abroad and explain the general situation of the management of the school lunch. The method uses questionnaire and field survey to detect the extent of the students’ satisfaction with regard to the mode of the school lunch. The sample of the menu of the school lunch is compared with that proposed by the National Health Administration, Executive Yuan. All the data will be expounded in percentage and Chi-Squre test.
According to my research, 80% students are satisfied with the quantity of rice provided by the public mode in the elementary schools and high schools in Kaohsiung city and Kaohsiung county, as to the flavor of the cooked rice, 91% to 93% are satisfied, as to the quantity of the dishes, 63% to 69% are satisfied, as to the flavor of the dishes, 60% to 67% are satisfied, as to the ingredients of the soup, 85% to 90% are satisfied, as to the flavor of the soup, 52% to 56% are satisfied, as to the arrangement and matching of the dishes and the soup, 61% to 66% are satisfied, as to the quantity of the cooking oil used on the rice, dishes, and soup, 28% to 35% are satisfied, as to the freshness of the dishes, 64% to 67% are satisfied, as to the arrangement of fruit and dessert, 54% to 59% are satisfied, as to the freshness of fruit and dessert, 64% to 70% are satisfied, as to the hygiene of the rice and dishes, 74% to 80% are satisfied, as to the hygiene of the cookers, 84% to 89% are satisfied, as to the attitude of the lunch providers, 92% to 96% are satisfied, generally speaking, 61% to 66% are satisfied with the lunch, above all without any remarkable differences. However, among the different modes of lunch, students are most satisfied with the public-private mode, then with the public mode, and then with the private mode. In other words, the public-private mode can satisfy the students most.
With regard to the evaluation of the nutritious ingredients, The method compares the menu of the school lunch in Kaohsiung county and Kaohsiung city on the one hand, and the nutrition of the school lunch proposed by the National Health Administration, Executive Yuan. As to the calories, students in the elementary schools and high schools in Kaohsiung city have 59.91 (kcal) to 259.91 (kcal) fewer than those proposed by NHA, while those in Kaohsiung county, 45.39 (kcal) to 245.39 (kcal) fewer, but some still have 159.94 (kcal) to 281.94 (kcal) more than the proposed. As to the protein, students in Kaohsiung city take 2.66 g to 9.99 g more than the proposed, but those in Kaohsiung county take either 0.37 g less or 5.63 g to 14.23 g more than the proposed. As to the fat, students in Kaohsiung city take 3.37 g to 9.37 g less than the proposed, while those in Kaohsiung county take either 1.97 g to 10.28 g less to 2.03 g more than the proposed. As to the carbohydrate, students in Kaohsiung city take either 52.12 g to 199.78 g less, or 13.33 g to 28.33 g more, than the proposed; while those in Kaohsiung county take either 46.92 g to 191.49 g less, or 3.33 g to 18.33 g more, than the proposed.
According to the result, The method will propose some suggestions for the reference of the management of the school lunch in the future, with the hope to provide excellent school lunch with balanced nutrition and to promote students’ health.
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