• 대한영양사협회학술지
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• 제23권2호
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• pp.192-201
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• 2017

This study compared the Center for Children's Foodservice Management in 2012, 2014, and 2016 using big data and opinion mining. The data on the Center for Children's Foodservice Management were collected from the portal site, Naver, from January 1 to December 31 in 2012, 2014, & 2016 and analyzed by keyword frequency analysis, influx route analysis of data, polarity analysis via opinion mining, and positive and negative keyword analysis by polarity analysis. The results showed that nursery had the highest rank every year and education supported by Center for Children's Foodservice Management has increased significantly. The influx of data has increased through the influx route analysis of data. Blog and $caf\acute{e}e$, which have a considerable amount of information by the mother should be helpful for use as public relations and participation recruitment paths. By polarity analysis using opinion mining, the positive image of the Center for Children's Foodservice Management was increased. Therefore, the Center for Children's Foodservice Management was well-suited to the purpose and the interests of the people has been increasing steadily. In the near future, the Center for Children's Foodservice Management is expected have good recognition if various programs to participate with family are developed and advertised.

• 대한지역사회영양학회지
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• 제23권6호
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• pp.496-505
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• 2018

Objectives: This study examined the relationship between the personality traits and job performance of Centers for Children's Foodservice Management (CCFSM) staff on emotional exhaustion and job satisfaction. In addition, the characteristics of the center organization were examined to provide practical guidelines for the operation of the center. The aim was to determine management implications with an important meaning in human resource management to enhance the efficiency of the operation of Centers for Children's Foodservice Management (CCFSM). Methods: Out of 207 centers, there were 1,057 employees at 173 centers who agreed to participate in the study, the questionnaire was mailed on February 17, 2017 and collected by mail on March 31, 2017. Finally, 81 centers (46.82%) participated in the survey and 493 questionnaires were used. Results: Neuroticism among the five personality factors had a positive (+) influence on 'cynicism' and 'exhaustion' among the three subordinate factors of emotional exhaustion, negative (-) effects on the 'job' among the six subscales of job satisfaction. In addition, openness showed a negative (-) effect on 'loss of professional confidence' of emotional exhaustion and positive (+) relationship with the 'job' of job satisfaction. Agreeableness appeared to have a negative (-) effect on all factors of emotional exhaustion and a positive (+) influence on all factors of job satisfaction. As a result of analyzing the effects of job performance on emotional exhaustion and job satisfaction, the planning and operations management team showed a positive (+) influence on all factors of emotional exhaustion and negative (-) influence on all factors of job satisfaction. On the other hand, the nutrition management team showed a negative (-) influence on all emotional exhaustion factors and a positive (+) influence on the factors of job satisfaction. The hygiene management team showed a positive (+) relationship with 'Emotional exhaustion' among the subordinate factors of emotional exhaustion and a negative (-) influence on the 'Educational opportunity' of job satisfaction. Conclusions: The personality type and job performance of Centers for Children's foodservice management (ccfsm) staff significantly affected the emotional exhaustion and job satisfaction.

• 대한지역사회영양학회지
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• 제20권6호
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• pp.447-459
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• 2015

Objectives: This study aimed to assess the improvement of teachers' sanitation performance and food distribution environment at Centers for children's food service management after a sanitation education program. Methods: The subjects were 119 teachers working at child care centers registered in the Daejeon Center for Children's Foodservice Management in Dongu and Jung-gu, Daejeon. The sanitation education was provided three times from March to August in 2014, and the survey questionnaires were distributed before and after the education. The sanitation status of food service environment of the centers was examined by ATP(adenosine-5'-triphosphate) bioluminescence. Results: After the sanitation education, the teachers showed higher levels of sanitation knowledge. Also, sanitation performance and recognition level of the importance of it significantly improved after the education program. The mean variation scores of importance and performance after the education were 0.14 and 0.23. According to the Importance-Performance Analysis (IPA) results of 26 sanitation attributes about the food service environment, the selection attributes with relatively low performance and importance were mostly distributed in the children's and distributer's personal hygiene management area. However, all attributes except using a personal water bottle and cup were moved to high performance and importance level. Also, the ATP examination results showed that the sanitation status of the food service environment was improved after the education program. Conclusions: The sanitation education program was effective in improving the recognition of the importance of sanitation and its performance with regard to food service management.

• 동아시아식생활학회지
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• 제24권2호
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• pp.261-274
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• 2014

The purpose of this study was to examine the effects of food safety management support in the Center for Children's Foodservice Management (CCFSM) on foodservice facilities for children in Busan area. We assessed the status of hygiene and safety practices of institutional and non-institutional foodservice on a quarterly basis by using an inspection checklist for food hygiene and safety developed by dieticians from February to December in 2013. The subjects were 103 children's foodservices, including 37 institutional and 66 non-institutional foodservices. Inspection checklist consisted of nine categories with 39 checklists; general characteristics, personal hygiene, ingredient control, menu planning, cooking processing control, serving management, washing, disinfection and storage control, and environment and safety management. The average score of each field (pre-supporting/post-supporting) in institutional foodservice was 0.56/0.92 for personal hygiene, 0.55/0.87 for ingredient control, 0.76/0.97 for menu planning, 0.53/0.89 for processing control, 0.27/0.67 for serving management, 0.47/0.91 for washing, disinfection and storage control, and 0.61/0.91 for environment management and 0.64/0.94 for safety management. In non-institutional foodservice, the average score of each field (pre-supporting/post-supporting) was 0.49/0.80 for personal hygiene, 0.52/0.75 for ingredient control, 0.78/0.97 for menu planning, 0.42/0.76 for processing control, 0.32/0.61 for serving management, 0.57/0.88 for washing, disinfection and storage control, and 0.46/0.82 for environment management and 0.73/0.88 for safety management. The average scores of all categories (pre-supporting/post-supporting) were 0.57/0.91 in institutional foodservice and 0.53/0.82 in non-institutional foodservice. The effects of management support in CCFSM on institutional foodservice were higher than those of non-institutional foodservice. Based on these results, we found that management support in CCFSM on foodservice facilities for children had a significantly positive effect on status of hygiene and safety practice regardless of foodservice facility size.

• 대한지역사회영양학회지
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• 제26권5호
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• pp.396-407
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• 2021

Objectives: We examined the common allergenic foods, symptoms and management of food allergies in children attending the facilities registered at Center for Children's Foodservice Management in Gangdong-gu, Korea. Methods: The survey was conducted among the directors or head teachers of 186 children's food service facilities with 7,591 children in 2019. The questionnaire consisted of three parts, including general information about food service facilities, information related to food allergies and allergenic foods and symptoms in individual children. Results: The number of children with food allergy was 271 (3.6%), and the proportion decreased with the increase of age. There were 91 children (33.6%) with a medical certificate, and these children had a significantly higher number of allergenic foods and symptoms than those without a medical certificate. Allergenic food groups included meat, fish, eggs and legumes (59.1%), fruits (12.4%), milk and dairy products (8.9%), cereals (7.8%), vegetables (6.2%), processed foods (3.8%) and oils and sugars (1.9%). Eggs accounted for 22.1%, followed by peanut and tree nuts (18.6%), fruits (12.4%), milk and dairy products (8.9%), shellfish (8.6%), vegetables (6.2%), fish (5.7%), cereals (4.3%) and meat (1.1%). The common allergenic foods were eggs, peanuts, walnuts, kiwi, shrimp, milk, tomatoes, mackerel, blue-green fish, peaches, shellfish (clams and abalone), buckwheat, wheat and soybeans. The most common allergic symptoms were skin and mucous membrane symptoms, such as hives, rash, itching and oral angioedema. Meal management for children with food allergies showed different trends depending on the causative food. Conclusions: The objective diagnosis by an allergist should be done for food allergy management in children's catering facilities. A system for systematic meal management of causative foods should be prepared.

• 대한지역사회영양학회지
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• 제18권2호
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• pp.154-164
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• 2013

The objectives of this study were to assign reasonability to importance of weight selection issue in key performance indicator for performance evaluation of Centers for Child-care Foodservice Management (CCFSM) developed by using Balanced Scorecard (BSC), to draw key performance indicator (KPI) by perspective and to analyze differences in recognition on importance. From September 25 to October 9, 2012, we conducted a questionnaire-based study via e-mail, targeting chiefs and team leaders of nationwide 21 CCFSMs (43 persons), officials of local governments where CCFSM was established (21 persons), officials of Korea Food and Drug Administration (2 persons) and foodservice management experts (27 persons) in order to estimate the relative importance on 4 perspectives and 14 KPIs and analyzed its results by using 61 collected data. The results showed that relative importance of perspectives was estimated in order of importance as follows: business performance (0.3519), customer (0.3393), resource (0.1557), learning and growth (0.1531). Relative importance of KPIs was in order of importance as follows: Evaluation of sanitary management level in child-care foodservice facilities (0.1327), Level of customer recognition and behavior improvement (0.1153), performances of round visiting inspection on foodservice, sanitary, safety management, and foodservice consulting (0.0913). Our results showed that the recognition differences exist on the relative importance of perspectives and KPIs between officials of CCFSM, KFDA, local government and foodservice management experts. These observations will form the basis for developing evaluation systems, and it is considered that performance indicators developed on this basis will suggest direction of operation which CCFSM will have to perform.

• 대한영양사협회학술지
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• 제23권3호
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• pp.240-262
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• 2017

This study examined the experience of administrators of home-based child care centers about CCFSM (Center for Children's Foodservice Management) service using a qualitative approach. Eight administrators of home-based child care centers in Seoul with more than one year's experience of CCFSM were interviewed regarding their opinions on support activities, standards, and foodservice management. The interviews were semi-structured with open-ended questions and they were transcribed and classified according to the subjects. There were negative opinions regarding the indications after a hygiene inspection leaving photographs or records behind, but most positive opinions were about round visits for foodservice sanitation and nutrition management. The participants thought that it is not enough that the number of nutrition education sessions for children be twice a year, and there was a suggestion to increase the rentals of nutrition educational materials. There was a complaint about the menus in that were difficult to prepare for lunch time or to obtain food ingredients for. The administrators poorly recognized how to use the standardized recipes and chlorine-based disinfectants, so they could not be applied properly. They also pointed out the problems of joint purchasing as low quality and high prices in the food service operation. They felt discriminated against compared to with larger scale child care centers because of their size and expressed concerns regarding the fact that many home-based child care centers were not included due to the lack of publicity and budget. Through the results, the CCFSM should provide a differentiated service and management by creating a dedicated team or staff for home-based child care centers so they will not feel left out. In addition, It is also important to constantly gather opinions to improve the menus and to use standardized recipes practically. In addition, it will be necessary to develop nutrition educational materials corresponding to the infants' age for home-based child care centers and increase the rent to expand nutrition education.

• 동아시아식생활학회지
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• 제25권2호
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• pp.372-385
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• 2015

The purpose of this study was to develop and evaluate a nutritional education program for preschool children in association with Center for Children's Foodservice Management, childcare facilities and home in order to provide nutritional knowledge and change food attitudes in children. The program was repeated three times using the same educational theme and consisted three steps. Step 1 involved visiting education with teaching tools by a dietician. Step 2 involved home education with a worksheet and participating in events with parents. Step 3 involved repeated education with a textbook by a preschool teacher education reports sent to the center. The subjects of this study were 3 to 5-year-old children at 89 childcare facilities located in Busanjingu. Interest in meals at childcare facilities, dietary guidance for parents of children, and dietary attitudes of children were evaluated before and after education. Number of parents interested in meals managed by childcare facilities (kitchen visiting, meals observation, progress of children's education) increased after education. Mean scores for meal awareness in parents in the form of three questions (proper food distribution, hand washing before mealtime, nutritional and hygienic satisfaction with meals) significantly (p<0.05) increased after education. Mean dietary guidance for parents' scores for all questions except table manner significantly (p<0.01) increased after education. Mean dietary attitudes for children in the form of six questions (try to eat various vegetable, eat meals without leaving, wash hands before mealtime, eat cleanly, reduce sodium intake and keep table manner) also significantly (p<0.001) increased after education. As a results, the nutritional education program applied in this study, positive influenced children's nutritional knowledge and dietary attitudes, and parents' dietary guidance of children.

• 문화기술의 융합
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• 제6권4호
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• pp.435-443
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• 2020

이 연구는 블루투스 염도계 사용이 어린이집에서 제공하는 국의 적정 염도 수준을 조절하는 데 영향을 미칠 수 있는지 확인하고자, 2019년 1월부터 12월까지 안양시 어린이급식관리지원센터에 등록된 어린이집 중 나트륨 저감화 특화사업에 참여를 희망하는 어린이집(블루투스 염도계 사용 군, BG)과 참여하지 않은 어린이집(블루투스 염도계 미사용군, NG)을 대상으로 실시하였다. 연구 결과, 블루투스 염도계 사용 여부에 따라 국의 염도와 나트륨양을 비교하였을 때, BG의 값이 NG보다 유의하게 낮았으며, 블루투스 염도계의 사용 횟수가 증가함에 따라 염도와 나트륨양이 감소하였다. 결론적으로, 블루투스 염도계는 어린이집에서의 나트륨 저감화 교육과 관련하여 조리원들의 자발적인 염도 조절을 유도하는 수단으로 활용 가능할 것으로 사료된다.

• 대한영양사협회학술지
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• 제25권2호
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• pp.129-141
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• 2019

This study was conducted to determine parents' recognition of the Center for children's foodservice management (CCFSM) and to compare preschoolers' satisfaction for meals served by childcare centers and some aspects regarding the vegetable intake according to the parents' recognition of CCFSM. The subjects were 255 parents, whose children were 2~5 year old and attended a childcare center, were grouped according to the recognition of CCFSM (high recognition, HR, 27.5%; medium recognition, MR, 47.4%; low recognition, LR, 25.1%). Information was obtained by a self-administered questionnaire and data were analyzed by SPSS 25.0. Only 58.6% of HR and 10.7% of MR answered the they had participated education/event held by the CCFSM. More parents in the HR group (88.6%) acknowledged the helpfulness of CCFSM on the children's food habits compared to those in the MR group (63.6%) (P<0.001). Compared to the MR and LR groups, more parents in the HR group answered not only that they were 'satisfied'/'very satisfied' with the meals served by childcare centers (P<0.05), but also they tended to think that their children were also satisfied (P=0.061). Up to 31.2% of parents in the LR group answered that there was no need for education to increase the vegetable intake of their child compared to 14.3% and 17.4% in the HR and MR groups, respectively (P<0.05). Moreover, up to 26.6% of parents answered that school cook planned menus compared to 5.7% and 13.2% in the HR and MR group, respectively (P<0.001). In conclusion, the results provided the association between parents' high recognition of CCFSM and preschoolers' satisfaction for meals from childcare centers as well as a better chance for a desirable food life regarding vegetable intake.