The food exchanges are frequently used to nutrition education and counseling for diabetes, weight control, hyperlipidema and etc. But it is difficult to find out food exchange lists with food exchange groups in the food composition table. This study was conducted to select e-food exchange of commonly used foods(456 foods) and improve search system based on internet. Also, the e-food exchange database was developed as having the proximate composition, mineral and vitamin content such as energy, moisture, protein, fat, carbohydrate, ash, calcium, phosphorus, iron, sodium, potassium, retinol equivalent, retinol, a-carotene, thiamin, riboflavin, niacin, ascorbic acid, refuse per 100g of each food. The e-food exchange database developed is basically based on the 6th food composition table(2001) of the National Rural Living Science Institution in Rural Development Administration, Korea. The 456 commonly used foods or 2,262, all foods can be searched easily in a new system. A specific food of e-food exchange can be searched by a given set of food groups or food name and can give information about food one exchange lists, weight and nutrient value per 100g of each food user-friendly on internet. It can be used to make a nutritionally balanced meal plan, nutrition education and counseling.

The object of this study is to investigate and analyze the quantity and quality of informations on health, food and nutrition reported by newspapers. Six different major domestic daily newspapers(Hankook Ilbo, Donga IIbo, Chosun IIbo, Kyunghyang Shinmun, Hankyoreh Shinmun, JoongAng Ilbo), were monitored from 1st of May to 31st of Oct. 2002.. The results of monitoring in the newspapers were summarized as follows; 1. The total percentage of the articles on health and food nutrition was 2.7% and the percentage of the advertisements on health, food and nutrition was 17.5% of total area of the newspaper. The ratio of the number of food and nutrition topic on the total number of health and food nutrition topic was 35.8% for the articles, was 62.9% for the advertisements. Among advertisements on food and nutrition, the percentage of advertisements on healthy foods was the highest (3,481 or 55.0%). 2. Contents of 340 articles(26.1%) were reported as suitable informations. Contents of 259 articles(19.9%) were reported as inaccurate informations on health, food and nutrition. In the analysis of advertisements, the number of advertisements without sufficient reliable sources was 2,488 cases(23.0%), and with exaggerated contents was 2,268 cases(21.0%). The articles and advertisements should be backed by scientific research or reliable sources and also the opinions of people with expertise in order to report accurate informations to the general public. In order to achieve these results, there should be continuing monitoring activity for the newspapers.

The desire for the healthy life is increasing as a result of rapidly changing social and economic environment in Korea. Because of the need, informations on health, food and nutrition are being introduced through the mass media. The object of this study is to investigate and analyze the quantity and quality of informations about health, food and nutrition in women's magazines. Six representative domestic monthly magazines(Lady Kyunghyang, Women Donga, Women Chosun, Women JoongAng, Women sense, Jubu Senghwal) were selected for this study. The results of monitoring from June 2002 to September 2002 for the women's magazines were summarized as follows; 1. The percentage of the articles on health, food and nutrition by total area of the women's magazines was 23.1%. There were total 595 articles on health, food and nutrition. Among these, 400 articles(67.2%) were about food and nutrition. 2. The percentage of the advertisements on health, food and nutrition was 35.3% by total area of the woman's magazines. There were 2,353 advertisements on health, food and nutrition. Among these, 1,574(66.9%) advertisements were about food and nutrition. The most frequently advertised advertisements on food and nutrition were about processed foods (527 cases, 33.5%). The second most frequently advertised advertisements were about diet (374 cases, 23.8%). The third one was healthy foods (345 cases, 21.9%). 3. The contents of 215(53.8%) articles (the total number of articles was 400) was suitable. The contents of 89 advertisements(22.3%) did not have accurate informations on health, food and nutrition. For the advertisements in women's magazines (the number of total articles was 2,203), the percentage of the advertisements which was not able to capture the feature of the advertisements was 27.9%, insufficiency of reliable sources was to 21.9%, and exaggeration of the contents in the ads was 16.0%. Articles and advertisements should be backed by scientific research or reliable sources and also the opinions of people with expertise in order to report accurate informations to the general public. In order to achieve these results, there should be continuing monitoring activity for the women's magazines.

This analysis was performed to investigate the relationship between nutrition and anthropometric indices using the data from a cross-sectional survey of a large national sample, '98 Korean national health and nutrition examination survey. Subjects were selected by stratified multistage probability sampling design and completed dietary questionnares including food intakes for one day by 24-hour recall method. For this analysis, 6566 subjects were selected by age(over 20 years old). For anthropometry, height, weight, and waist- and hip- circumference were measured. They were classified by body mass index(BMI, weight(Kg)/$height^2 $($m^2 $)) and waist-hip ratio(WHR, waist circumference(Cm)/hip circumference(Cm)). The nutrients intake of subjects were compared with the recommended daily allowances(RDA). Mean adequacy ratio(MAR) was calculated. Mean heights, weights, BMIs were higher in the groups with nutrient intake over 125% of RDA than the lower intake groups for most nutrients. However, Mean WHR was the highest in the groups with nutrient intake under 75% of RDA for most nutrients excluding iron intake of women aged 20-64 years. Among women aged 20-64 years, means of MAR were 0.71 for obese individuals(BMI>30), 0.72 for subjects with underweight(BMI<18.5), and 0.76 for subjects with normal weight(18.5$\leq$BMI<25). Normal subjects has statistically significantly higher MAR than those of other groups. However, among elderly people aged over 65 years, obese group had the highest MAR, 0.68. Women with abdominal obesity(WHR>0.9) had lower MAR, 0.71 than those with normal weight(MAR=0.76). From these results, obesity and abdominal obesity seems to be the results of malnutrition including both undernutrition and overnutrition rather than simple problem of excess energy intake. Obesity in elderly people needs to be handled differently from adults.

The purposes of this study were to evaluate the quality of hospital food services in view of patients in orthopedic wards and accomplish the quality improvement in hospital foodservice operations. Quantitative questionnaires for patients containing foodservice satisfaction and demographic information were developed. A survey of 8 general hospitals was undertaken and detailed information was collected from 290 patients in orthopedic wards. The collected data were processed using the SAS PC 6.12 for descriptive analysis, t-test. In demographic information of patients, 32.6% was over 50 years old and 31% was hospitalized over 30 days. 80% of patients was taking normal diet. 47.7% and 47.9% of patients showed moderate appetite and moderate pain respectively. The overall satisfaction score for patients was 3.24 out of 5, showing slightly higher level than the average score(3.00). According to foodservice involvement scores of patients, they were divided into two groups which were high involved group and low involved group. Two groups showed significant differences in taste of meals, variety of menu, punctuality of meal times, temperature of meals and portion size. The foodservice involvement factor which affected significantly patient foodservice satisfaction was 'kindness of foodservice staff'.

The purposes of this study were to investigate the importance level on factors affecting the foodservice management contract perceived by the salespersons in the foodservice company. To get the data on the perceived importance level on the affecting the foodservice management contract, the questionnaires were developed by the delphi technique and modified by the pilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting the foodservice management contract and the importance level on the factors were measured by 5-likert scale. From March 12 to April 13 in 2003, the self-administrative questionnaires were mailed to the 60 salespersons. The questionnaires were responded from the 48 salespersons(respondent rate : 77 %). As a result, the salesperson.perceived importance level of "the sales ability" was higher than those of the other categories in the private contract and the salesperson.perceived importance level of "the evaluation of the foodservice company" was higher than those of the other categories in the competitive bid. The importance of the "the evaluation of the foodservice company" between the private contract and the competitive bid was significantly different(p<.05), and the importance of "the sales ability" of the competitive bid was significantly higher than that of the private contract(p<.001).

The purposes of this study was to analyze the operational difference of foodservice center for homebound elderly by the presence of the dietitian. The questionnaire was developed to measure all variables for menu management and distributed to 103 meal service centers in charge of congregate meal service program and 57 centers for home-delivered meal service program. The data of 160 centers in charge of congregate meal service and home-delivered service centers were usable for analysis. Statistical data analysis was completed using the SAS 8.1 package program for descriptive analysis and chi-square test. Only 21.9% meal service centers had dietitians, what is more, they were not professionals who did menu management but foodservice managers, volunteers, cook or social workers. The current foodservice programs for the homebound elderly were operated without professional. In the part of menu managemet, dietitians were more actively involved in menu planning in the elderly foodservice center in the presence of the dietitians. The performance level of healthcare service was not significantly different, but the nutrition education in the elderly foodservice center with the dietitians was more frequently performed than that without the dietitians(p<0.05). In the food purchasing and food production management, the significant differences were shown that in the elderly foodservice centers in the presence of the dietitians, the proportion of the contract purchasing was significantly higher than that of direct purchasing(p<0.01). In food sanitary management, the significant differences were not shown in the part of management of keeping meal for identifying the cause of food-borne illness and left-over, but the sanitation education for the foodservice employees was performed more frequently by the presence of the dietitians(p<0.01). In conclusion, the foodservice management was more systematically conducted in the elderly foodservice centers in the presence of the dietitians than that without dietitians. The elderly foodservice program has offered the health-related support for homebound elderly. Although there were several problems in elderly foodservice management, the program delivered well-targeted, effective, and efficient nutrition services and wide range of supportive service to the at-risk older population. It needs to be managed by professional for the improvement in the elderly foodservice.

This study was carried out to provide information on the effect of nutrition education program for diabetic patients at the Guri City's Public Health Center. Subjects of this study were 31 persons(male 7, female 24) who attended all courses of "2002 Diabetes Education Class". They were indicated as the 'education group'(EG). Eating and living habits of EG were investigated before the education. EG's weight and blood glucose (post prandial 2 hours, PP2) were examined as well. EG's PP2 reduction was compared with a 'control group'(CG) who didn't join any course in that class. All of the subjects were non-insulin-dependent diabetes mellitus(NIDDM) patients. EG's average age was 62.4$\pm$8.8. Before taking the course, EG's PP2 was 251.5$\pm$29.6mg/dl, and body mass index(BMI) was 26.3$\pm$2.3 on average. Most of them were stressed out from their daily lives and usually had no exercise. Most people of EG ate meals rapidly and liked sweet and fatty foods. After the course of training, EG's weight and BMI before the training were not decreased significantly. However, all of the EG's PP2s, which were measured 4 times(before the meal at the special lunch session, after 2 hours at this meal, after 2 weeks and 4 weeks dietary assembly), were decreased in comparison with the PP2 which was checked prior to joining the training. EG's average PP2 was more reduced than CG's one. In addition, all groups' PP2s were decreased for 8 weeks. After all, this nutritional education at the public health center was effective in glycemic control for diabetes mellitus patients. Especially, when the dietary assembly as practical training was included in the educational process, the patient's dietary intake and PP2 was improved more effectively. Therefore, this study suggests that nutrition work at public health centers is necessary for the Health Promotion Policy.

This study was performed to inquire demand for indroducing certification on contract foodservice management company(CFMC) and review about the system in a related field. The methodology was practiced an in-depth interview for grasping demand on certification of CFMC and composition on an appraiser group. Content analysis was reviewed about the system in a related field. Large enterprises and small and medium-sized enterprises were positive opinion on a certification of CFMC and they suggested that education and research institution, industry, government, association will be included in appraiser group. The review about the system of a related industry was investigated by field such as similar product and service with restaurant industry, similar service with hotel and tourism industry. And similar purpose with a certification of CFMC was put in operation as PQ(pre-qualification) and selecting an adequate corporation in architecture industry. Therefore, a certification of CFMC should be tried to scientific introduction by objective verification.

232 internet sites in Yahoo and Empas were monitored to analyze what good contents of nutrition information on line have for the internet searchers. As the sites on line were disappeared frequently, all the monitored sites were selected on April 25, 2003. 3 disciplined personnels analyzed the contents of the selected sites by using self-developed monitoring format. The results are as follows. Most of sites were administered by the marketing companies and only 8% by public institutions, associations and school. Especially, most of the contents of the sites by marketing companies were advertisement about their goods instead of nutrition information. Only 42.6% of sites indicated the sources of nutrition information. Only 10.3% of site administrators responded about on-line questions quickly within 1 day. Moreover, 46% of sites were not conformed their answering periods. On the other hand, 94.8% of sites offered more than 1 feedback methods. Monitors checked purposes offering on-line informations plurally. Leading purpose was for advertising and marketing their goods(59.5%) and 47% of them were opened for offering food and nutrition information. They offered various informations at the same time. More than half of the sites had the menus for food and nutrition information and connected sites, but the other half of them only advertised their own goods. Positive sides from monitored informations were as follows : 'communicating informations easily' (8.7%) / 'definite informations for daily living' (7.2%) / 'beneficial informations for nutritional management' (4.6%) / 'new informations' (2.1%). Negative sides of offered information were ‘not enough to give scientific basis and/or to simplify special evidences too much’(60.8%) / ‘to exaggerate the contents’ (41.4%) / ‘not to indicate the notice of side effect and/or to advertise that there are not side effect from using their goods’ (34.1%).

The Korea School Lunch Program mandates that school meals should safeguard the health and well-being of our children. School meals provide a nutritious diet that contains at least ⅓ of the daily Recommended Dietary Allowances of necessary nutrients at reasonable prices. This study was performed to assess the nutritional management of primary school meals, and to provide basic data for improvement of school meal nutritional guidelines. Three hundred and thirty six dietitians who worked at primary schools were recruited using a stratified sampling method. A survey was done by e-mail with a set of questionnaires about nutritional meal management. During school lunch planning, dietitians referred nutrition standards with priority, followed by students' food preferences and food hygiene. They considered energy as a most important nutrient during primary school lunch planning, followed by protein and calcium. Protein is usually over-served, whereas iron, vitamin A and calcium are usually under-served during primary school meal planning. For first and second grade primary students, grains, meat and vegetable side dishes seemed to be large compared to their eating capacity. Over 92% of school dietitians agreed the needs of food group standards for primary school lunch program. For making a checklist of the school lunch program, energy, protein and calcium were highly recommended, and meat.fish.egg group, vegetable.fruit group and dairy group were also highly recommended by school dietitians. Cooking method was also highly recommended. School dietitians proposed that remodeling of school kitchens and new cooking machine were the most important factors for improving school lunch system. These results suggest that food standards should be established for health-oriented nutritional management of primary school lunch programs. Nutritional checklists could include nutrient-rich foods and food groups, and items about cooking methods.

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.