| Summary: | 碩士 === 大葉大學 === 人力資源暨公共關係學系 === 103 === This study was designed to investigate the Hsinchu City junior high school student nutrition lunch satisfaction. Based on total of 880 survey questionnaires given to 'A' Hsinchu Junior High School, with 100% respondents, the following conclusion were made:
1. Hsinchu A junior high school student nutrition lunch satisfaction rating is with an
average of 3.58, which is above the middle range rating. However this is still
subject to further review improvement.
2. Ideally, students prefer that the nutrition lunch to be handled and cooked by the
school. Having this outsource to outside catering is only a second preference.
Whatever preference will be decided, the quality of the nutrition lunch should be
considered seriously.
3. The satisfaction rating for the taste of food of the student lunch is low. It is
suggested that those in charge of the food preparation should try to learn more
ways to improve the taste. This includes healthy cooking with less fat/grease,
not salty, more high-fiber, and student should have proper knowledgeof good
eating habits.
4. The free nutrition lunch to be shouldered and supported by the students would be
not a problem; however the students hope this support measure can help those poor
families who are vulnerable.
5. Based on different gender, levels/grade, and family economicbackground of the
student, it was found out that female students satisfaction rate are higher than
male students:Eight graders with highest satisfaction rate, Seventh graders
second to highest satisfaction rate, while Ninth graders with the lowest
satisfaction rate; Average income families with highest level of satisfaction,
rich families being second. and poor families with lowest level of satisfaction.
Based on this research the following recommendations are made for the consideration of the administrative units of the bureau of education:
1. Suggestion to the Administration department of the school when tendering the
students nutrition lunch:
(1)Regular counseling to all staff in-charge of nutrition lunch to make sure they
have proper education on the food preparation to be able to improve the taste
and cooking techniques so as to enhance student's satisfaction.
(2)Lunch satisfaction survey should be part of the tendering.
(3)Catering companies should only use certified suppliers of all ingredients. This
should be strictly imposed.
2. Suggestions for schools handling the students nutrition lunch:
(1)To handle carefully the supplier selection.
(2)The combination of sports, health and hygiene, and food safety issues are
important to implement and is relevant inthe class teaching and advocacy.
Keywords:School nutrition,Satisfaction,Questionnaire method
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