Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Current Status of Sanitary and Nutritional Food Service in Elderly Day Care Center

재가노인복지시설 급식소의 위생·영양관리 실태조사 연구

  • Woo, Jeonghyeon (Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Park, Yoo Kyoung (Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Kim, Mi-Hyun (Division of Food Science, Kongju National University) ;
  • Lee, Soo-Kyung (Dept. of Food and Nutrition, Inha University) ;
  • Song, Kyunghee (Dept. of Food and Nutrition, Myongji University) ;
  • Kim, Hye-Kyeong (Dept. of Food Science & Nutrition, The Catholic University of Korea)
  • 우정현 (경희대학교 동서의학대학원 의학영양학과) ;
  • 박유경 (경희대학교 동서의학대학원 의학영양학과) ;
  • 김미현 (공주대학교 식품과학부) ;
  • 이수경 (인하대학교 식품영양학과) ;
  • 송경희 (명지대학교 식품영양학과) ;
  • 김혜경 (가톨릭대학교 식품영양학과)
  • Received : 2020.08.28
  • Accepted : 2020.10.22
  • Published : 2020.10.31
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Abstract

Objectives: This study was conducted to examine the status of foodservice management, with special interest on sanitary and nutritional food service in elderly day care centers. Methods: A total of 79 employees who managed foodservice facilities in elderly day care centers were included in the survey. The contents of the questionnaire consisted of general characteristics, importance and performance of sanitary and nutrition management, the reasons for poor performance, factors necessary for improvement, and the employee's demand for support. Data analysis was conducted using the SPSS v25.0. Results: Sanitary management showed an average importance score of 4.84 ± 0.40 and a performance score of 4.70 ± 0.61 (t-value: 8.260). The item with the lowest performance score was personal sanitary management (4.58 ± 0.71). In nutrition management, the average importance score was 4.52 ± 0.68, and the performance score was 4.20 ± 1.00 (t-value: 9.609). There were significant differences between the average score of importance and performance in both areas. As a result of an Importance-Performance Analysis, items that were recognized as important but had relatively low performance was "personal hygiene", "ventilation" and "food storage". Also in the nutritional management area, "menu planning for disease management" and "checking the saltiness in the soup" etc. had very low performance with low importance recognition. The items shown in the "low priority" quadrant were those that required professional management skills. In the areas that demanded support in foodservice management, education about sanitary and safe institutional food service had the highest score (4.42 ± 0.74), and all other items showed a demand of 4 points or more. Conclusions: Foodservice managers recognize the importance of foodservice facility management but performance is relatively low. Institutional support is, therefore, needed to improve performance. For items with low importance, it seems necessary to improve awareness of the necessity of these items and to provide education in this regard. To gradually improve foodservice management, continuous provision of education and training in these areas are of great importance.

Keywords

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