澎湖縣國小學校午餐發展現況及在地食材選用之研究 = The study of status of school lunch and using local food in elementary schools in Penghu

傳送到

題名:
澎湖縣國小學校午餐發展現況及在地食材選用之研究 = The study of status of school lunch and using local food in elementary schools in Penghu
著者: 顏雅琪
國立臺南大學教育學系課程與教學教學碩士班
主題: 學校午餐在地食材; school lunch local food
描述: 本研究以三所澎湖縣國小為研究對象，旨在探究澎湖縣國小學校午餐發展現況及選用在地食材之狀況。研究者以個案研究的方式了解目前午餐辦理在相關法令、人事編制、經費來源及用途、午餐食譜設計、食材來源之發展現況，並深入探討個案學校目前在午餐辦理上面臨的問題及因應策略。此外，本研究亦探究學校午餐選用在地食材之現況，包含對在地食材議題的認識程度、學校實際選用在地食材的做法及來源，並進一步探討學校未來推廣選用在地食材的意願及考量因素。研究者透過分析訪談資料、文獻整理、蒐集文件獲得本研究之結果。本研究之研究結論說明如下：一、午餐辦理在相關法令的部分多元且明確；人員聘僱符合午餐發展委員會規定；經費主要來源為午餐費及縣府補助，透過有效控管維持收支平衡；食譜設計方式因校而異，但都依循七大考量因素設計；食材來源因學生數及地理位置而異。二、午餐辦理困境分為五大面向。菜金、食材、及廚房衛生的問題，學校均能及時解決，維持供餐品質；人力及學童用餐習慣則尚待改善，人力問題包含改善廚工待遇、由專人負責午餐業務等建議，學童用餐習慣則有賴學校及家庭共同改變。三、各校均曾接觸過在地食材的概念，但了解程度不一。各校能依據學校狀況尋找適合選用在地食材的做法；在地食材的選用量受學生數、地理位置、及人員的專業知能和對午餐工作的熱情影響。四、因提高新鮮度、有助小農發展、有助環境教育推動，個案均認同選用在地食材的理念，也有意願提高選用量，但需先克服食材價格、與小農的信任機制、聯繫人力不足的問題。受訪者建議建置網路平台及調整午餐秘書授課節數以協助在地食材的推廣
The purpose of the study is to explore the status of school lunch and using local food in Penghu. The researcher uses case study and interviews three elementary school teachers in Penghu to figure out the status of decree, organization, appropriation, recipe design, food source, and problems of school lunch. In addition, the study is to analyze the ways of using local food and the possibility of increasing the quantity of local food. The research shows the following results. 1. The county government has issue decrees related to school lunch, and the organization is arranged according to the decree. Besides, the appropriation has regular receipts and achieves balance under effective management. In addition, the ways of recipe design are different from school but follow same rules, and the food source are different form the number of students and location. 2. The problems of school lunch are divided into 5 aspects. The problems of food cost, food freshness, and hygiene can be solved by school; however, the problems of manpower and dietary habit still need to be improved 3. Teachers all know the concept of local food, and schools can find the ways of using local food according to their own features. The quantity of local food is affected by the number of students, location, and teacher’s knowledge. 4. Teachers agree the concept of local food. They are willing to increase the quantity of using local food when the government solves these problems, including price, the trust between teachers and farmers, and time..
出版者: 碩士論文--國立臺南大學教育學系課程與教學教學碩士班.106學年度
建立日期: 民107[2018]
格式: iv,vii,144頁 : 圖 ,表 ; 30公分..
語言: 中文
資源來源: NUTN ALEPH

連結

澎湖縣國小學校午餐發展現況及在地食材選用之研究 = The study of status of school lunch and using local food in elementary schools in Penghu

顏雅琪國立臺南大學教育學系課程與教學教學碩士班民107[2018]

正在檢索遠程資料庫，請稍等

澎湖縣國小學校午餐發展現況及在地食材選用之研究 = The study of status of school lunch and using local food in elementary schools in Penghu

顏雅琪 國立臺南大學 教育學系課程與教學教學碩士班 民107[2018]

正在檢索遠程資料庫，請稍等

顏雅琪國立臺南大學教育學系課程與教學教學碩士班民107[2018]