Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Survey of Foodservice Management Status according to Welfare Facility Type for Disabled Persons

장애인 복지시설 유형에 따른 급식관리 실태 조사

  • Dayoung Oh (Dept. of Food and Nutrition, Wonkwang University) ;
  • Woori Na (Dept. of Food and Nutrition, Wonkwang University) ;
  • Seohyeon Hwang (Dept. of Food and Nutrition, Wonkwang University) ;
  • Jung Joo Lee (Nutrition Team, Yongin Severance Hospital, Yonsei University) ;
  • Yu Jin Yang (Nutrition Team, Yongin Severance Hospital, Yonsei University) ;
  • Hyeok, Lee (Clinical Nutrition Team, National Medical Center) ;
  • Ji Hyeon Bang (Clinical Nutrition Team, National Medical Center) ;
  • Hae-Young Lee (Dept. of Food and Nutrition, Sangji University) ;
  • Cheongmin Sohn (Dept. of Food and Nutrition, Wonkwang University)
  • 오다영 (원광대학교 식품영양학과) ;
  • 나우리 (원광대학교 식품영양학과) ;
  • 황서현 (원광대학교 식품영양학과) ;
  • 이정주 (연세대학교 용인세브란스병원 영양팀) ;
  • 양유진 (연세대학교 용인세브란스병원 영양팀) ;
  • 이혜옥 (국립중앙의료원 임상영양팀) ;
  • 방지현 (국립중앙의료원 임상영양팀) ;
  • 이해영 (상지대학교 식품영양학과) ;
  • 손정민 (원광대학교 식품영양학과)
  • Received : 2023.08.01
  • Accepted : 2023.08.29
  • Published : 2023.08.02
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Abstract

This study aimed to determine foodservice and hygiene management statuses at welfare facilities catering to disabled persons by facility type to provide basic data for foodservice management guidelines. An online survey was distributed to workers at 1,984 welfare facilities for disabled persons in Korea, and 531 facilities responded, which represented a response rate of 26.8%. The survey requested general information about the facilities, facility users, meals, hygiene, and management. Statistical analyses were performed, and frequency analysis and the chi-square test were used to investigate responses by facility type. The survey results revealed that daycare centers were most common and accounted for 27.4% of responses. Residential facilities for the severely disabled and sheltered workshops accounted for 16.9% and 16.4%, respectively, and residential facilities by disability type accounted for 13.0%. The presence of dietitians at welfare facilities varied by facility type. Welfare centers for the disabled (94.7%) had the highest percentage of dietitians, followed by residential facilities for the severely disabled (87.8%). On the other hand, sheltered workshops and daycare centers for disabled persons had the lowest percentages of dietitians (10.3% and 4.1%, respectively). This study highlights the variations that exist in foodservice management across different welfare facilities for disabled persons and emphasizes the challenges faced by those responsible for managing foodservices and maintaining hygiene, particularly in large facilities with no dietitians. Therefore, we recommend tailored meal management guidelines be developed for each type of welfare facility for disabled persons.

Keywords

References

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