The nutritional standard for our school lunch program is 573.3 kcal per meal (recommended range: 509–622.0 kcal).
Meals are planned according to the following energy distribution:
Carbohydrates: 55–70%, Protein: 7–20%, Fat: 15–30%

As part of our sodium reduction initiative, the salinity of soups and stews is maintained at 0.6% or below. Parents are kindly encouraged to help students develop healthy eating habits by avoiding picky eating and maintaining a balanced diet.

Allergen Information : Milk, eggs, red-fleshed fish, buckwheat, crustaceans (such as shrimp and crab), soybeans, wheat, peanuts, tree nuts, and other allergens.
(The menu may be adjusted within the same food category depending on market supply conditions.)

Country of Origin of Food Ingredients

Rice (including mixed grains) – Korea • Kimchi (cabbage, red pepper powder) – Korea • Beef (processed products) – Australia • Pork (processed products) – Korea • Chicken (processed products) – Korea • Duck (processed products) – Korea • Octopus – Vietnam • Alaska Pollock (frozen pollock, dried pollock) – Russia, United States • Mackerel – Korea • Squid (processed products) – Korea • Blue Crab – Korea • Webfoot Octopus – Vietnam • Tuna (processed products) – Foreign Origin • Tofu – Imported Products