DOI QR코드

DOI QR Code

A Study on Differences of Nutritional Knowledge·Food Hygiene and Practice between Foodservice Employees and the Housewives

단체 급식 종사자와 일반주부와의 영양지식·위생지식 및 실행도 차이 비교연구

  • Lee, Joo Hee (Dept. of Food and Nutrition, Gyeongsang National University) ;
  • Shin, Ji Yeon (Major of Nutrition Education, Graduate School of Education, Gyeongsang National University) ;
  • Kim, Changim (Dept. of Food and Nutrition, Daejeon Institute of Science and Technology)
  • 이주희 (경상대학교 자연과학대학 식품영양학과) ;
  • 신지연 (경상대학교 교육대학원 영양교육전공) ;
  • 김창임 (대전과학기술대학교 식품영양과)
  • Received : 2014.10.05
  • Accepted : 2014.10.29
  • Published : 2014.12.31

Abstract

This research is aimed at evaluating the nutrition knowledge and hygiene knowledge of people who are either foodservice employees or housewives and at providing data for conducting hygiene education by comparing the differences between the two groups. Both groups scored relatively high in nutrition knowledge with housewives scoring 9.9/12 and food service employees scoring 9.6/12. However, foodservice employees scored significantly higher in hygiene knowledge and degree of practice than housewives, A correlation was found between nutrition knowledge and the degree of hygienic practice and a significant correlation between hygiene knowledge and the degree of hygienic practice. The higher the hygiene knowledge was, the higher their degree of hygienic practice was. As for food hygiene information, foodservice employees obtained the information through hygiene education and lecture meetings, but housewives got their information through mass media. To summarize, mass media, which housewives can have easy access, must have programs for housewives to help them improve food hygiene in cooking, and programs for foodservice employees on washing food.

Keywords

References

  1. Bryan FL. 1990. Hazard analysis critical control point (HACCP) systems for retail food and restaurant operations. J Food Prot 53:978-983 https://doi.org/10.4315/0362-028X-53.11.978
  2. Chang HW, Bea HJ. 2010. Assessment of food sanitation knowledge and performance of food service workers in school food service operations implementing HACCP. Korean J Food Cookery Sci 26:781-790
  3. Chang SO, Lee OH, Lee KS. 2008. Intake of processed foods and the effects of nutrition label education in 5th grade children. JKDA 14:201-213
  4. Cohen E, Reichel A, Schwartz Z. 2001. On the efficacy of an inhouse food sanitation training program-statistical measurements and practical conclusions. J Hospitality Tourism Res 25:5-16 https://doi.org/10.1177/109634800102500102
  5. Eo GH, Ryu K, Park SJ, Kwak TK. 2001. Need assessments of HACCP-based sanitation training program in elementary school foodservice operations based on sanitation knowledge test of employees. JKDA 7:56-54
  6. Jevsnika M, Hlebecb V, Rasporc P. 2008. Consumers' awareness of food safety from shopping to eating. Food Control 19: 737-745 https://doi.org/10.1016/j.foodcont.2007.07.017
  7. Kim DJ, Kim GJ. 2010. A study on moderating effect of sanitation education in relationship between sanitation knowledge and sanitation management performance of culinary employees. The Korean J Culinary Research 16:291-307
  8. Kim JG. 2004. Studies on the knowledge, attitude, and behavior of mothers toward food hygiene and safety of school foodservice programs-Part 1. J Fd Hyg Safety 19:38-48
  9. Kim KA, Kim SJ, Jung LH, Jeon ER. 2002. Degree of satisfaction on the school foodservice among the middle school students in Gwangju and Chonnam area. Korean J Soc Food Cookery Sci 18:579-585
  10. Kim KJ, Park SS. 2008. A study on sanitation education and knowledge for each types of employees in food-service facility. Journal of Foodservice Management Society of Korea 11:115-137
  11. Kim SH, Lee KA, Yu CH, Song YS, Kim WK, Yoon HRA, Kim JH, Lee JS, Kim MK. 2003. Comparisons of student satisfaction with the school food service programs in middle and high school by food service management types. Korean J Nutr 36:211-222
  12. Kim WJ. 2002. Food safety knowledge and behaviors of housewives in Chungbuk province areas. MS Thesis, Chungbuk National Univ. Cheongju. Korea
  13. Ku PJ, Lee KA. 2000. A survey on dietary habit and nutrition knowledge for elementary school children's nutritional education. Korean J Dietary Culture 15:201-213
  14. Lee EK, Ryu K. 2004. Influences of school food service employees food safety training on food safety knowledge and practices. Korean J Community Nutrition 9:597-605
  15. Lee JH, Goh UK, Park KH, Ryu K. 2007. Assessment of food safety management performance for school food service in the Seoul area. Korean J Community Nutrition 12:310-321
  16. Lee JH, Kang EJ, Kim CI. 2011. The difference of perception about nutritional problems and food intakes, nutrition knowledge score and realities of nutrition education between parents and preschool teachers. Korean J Community Nutrition 16:636-646 https://doi.org/10.5720/kjcn.2011.16.6.636
  17. Lee JS. 1999. The assessment of high school student's satisfaction on the food service. Korean J Soc Food Sci 15:626-631
  18. Lee JY, Yon M, Lee YJ, Kim WJ. 2011. Culinary employees' sanitation management practice levels according to dietitians' sanitation training performance in the institutional foodservice industry in the Chungbuk province. Korean J Food Culture 26:151-158
  19. Lee MS, Park YS, Lee JW. 1998. Comparison of children' and their parent' satisfaction of school lunch program in elementary school by foodservice system. Korean J Nutr 31: 179-191
  20. Lee YH, Cho KD, Lee BH. 2006. Hygienic practice attitude of housewives in school and related factors. Korean J Food Cookery Sci 22:229-236
  21. Lee YJ. 2003. A comparative study on sanitary practices and perception of employees in elementary school, hospital and industry food service in the Inchon area. JKDA 9:22-31
  22. Lee YM, Lee MJ, Kim SY. 2005. Effects on nutrition education through discretional activities in elementary school. JKDA 11:331-340
  23. Ministry of Education. 2005. http://www.moe.go.kr
  24. Ministry of Food and Drug Safety. 2014. http://www.mfds.go.kr
  25. Oh YR, Gil B. 2007. A study on the sanitary knowledge performance levels of school foodservice employees in Gyeonggido by sanitary education. J East Asian Soc Dietary Life 17: 738-745
  26. Park JY, Ahn SS, Park HH. 2006. A study on differences of food hygiene knowledge and practices between housewives and the contract foodservice employees. Korean J Food Nutr 18:301-310
  27. Park YS, Lee MS, Lee JW. 1997. Comparisons of children's and their parents' satisfaction of school lunch program in middle school by foodservice system. Korean J Nutr 31:179-191
  28. Sharma SV, Gernand AD, Sue Day R. 2008. Nutrition knowledge predicts eating behavior of all food groups except fruits and vegetables among adults in the Paso del Norte region: Que Sabrosa Vida. J Nur Educ Behav 40:361-368 https://doi.org/10.1016/j.jneb.2008.01.004
  29. Stevenson RK. 1987. A food service establishment evaluation program procedure of the 1980's and 1990's. J Environ Health 50:25-28
  30. Yoon K. 2005. Study on handling practices and consumption of potentially risky foods in family home. J Food Hyg Safety 20:147-158

Cited by

  1. Study on Food Sanitation Knowledge Levels and Practices of Open-kitchen Food Handlers in Seoul vol.31, pp.6, 2016, https://doi.org/10.7318/KJFC/2016.31.6.573
  2. 급식종사자의 급식관리 지식수준에 따른 급식관리 중요도 및 수행도 분석 - 충북지역 지역아동센터를 중심으로 - vol.34, pp.1, 2021, https://doi.org/10.9799/ksfan.2021.34.1.123