• 한국학교ㆍ지역보건교육학회지
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• 제19권1호
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• pp.71-83
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• 2018

Background & objectives: This study was aimed to identify the hand hygiene (HH) compliance and related factors among teachers working at child day care centers. Method: This study was done with 44 teachers working at home child day care center in Changwon. Data on hand hygiene compliance was measured using direct observation method from July to December, 2016 with structured observation sheet. Collected data was analyzed by descriptive statistics, and t-test or ANOVA using SPSS Statistics version 23.0. Result: Complete HH compliance rate was 54.0%, the highest in 'before having meals' (81.6%) and the lowest in 'after having meals' (25.8%). However, incomplete HH compliance rate was 34.5%, the highest in 'after contact with secretions' (47.8%) and the lowest in 'before having meals' (18.4%). The HH rate was related with working experience. Conclusion: The HH compliance rate among child care teachers was not satisfactory. About one quarter of child care teachers have taken hand hygiene related training. Therefore, child care teachers should be encouraged to participate in hand hygiene related education program regularly.

• Nutrition Research and Practice
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• 제6권1호
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• pp.28-34
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• 2012

The objective of this study was to estimate the contents of dietary insoluble and soluble fiber in school meal. Samples of the school meals were collected from May to June in 2008. Three elementary schools and three middle schools around Masan area were selected for analysis. Dietary soluble and insoluble fibers in the school meals were analyzed directly by the AOAC method. From the initial experiment phase, we used cellulose and pectin as a standard of dietary fiber, and average recovery rate of insoluble fiber and soluble fiber was calculated. The recovery rate was observed, the cellulose $109.7{\pm}11.7%$ (range 90~150%) and pectin $77.8{\pm}10.8%$ (range 64.7~96.7%), respectively. The amounts of insoluble fiber and soluble fiber were analyzed in the total of 66 dishes, which included 7 kinds of cooked rice (bab) made with some cereal products and vegetables, 19 kinds of soup (guk) made with meats or vegetables, 11 kinds of kimchi, 21 kinds of entr$\acute{e}$es or side dishes, and 8 special dishes. Conclusively the school meal, per serving size, would provide above 75% KDRI of total dietary fibers through mainly soups and special menu, with the exception to fruits. In addition, it might be expected that children could consume more soluble fiber from the meals with the special dishes than from the regular ones.

• Journal of Nutrition and Health
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• 제31권9호
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• Nutrition Research and Practice
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• 제5권2호
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• pp.117-123
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• 2011

The goal of this study was to determine the nutritional value and nutrients provided by each meal and snack of consumed by university students. Subjects were randomly selected from volunteer students at five universities in Ankara. A sample of 400 students (167 female and 233 male) aged between 19 and 24 years participated in this study. A questionnaire designed to assess general characteristics, anthropometric measurements, and 24 hours dietary records was administered using face to face interviews. According to body mass index classifications, 69.5% of male students, and 77.7% of female students were found to be in the normal weight categories. Overweight categories were found to be 25.1% and 5.6% for males and females, respectively. Breakfast and lunch were the most frequently skipped meals, with a total of 47.7% of students skipping breakfast and 25.2% skipping lunch. The percentages of energy deficiency were found to be 78.4% in males, and 81.1% in females. Dinner was the main meal for consumption of energy and the other nutrients, except saturated fatty acids, for both genders. Also, dinner was the largest contributor of energy in both genders. Students ate more bread, cereals, and meat at dinner than during the other meals and snacks. Fruit was consumed more during snacks than at the other meals by all students. It was concluded that students need more nutritional information about healthy nutritional habits, adequate intake of nutrients, and ideal body weights.

• Nutrition Research and Practice
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• 제5권2호
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• pp.163-168
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• 2011

This study was conducted to evaluate recipients' perception of service quality, satisfaction, and behavioral intention in home delivered meals program in the US. Out of 398 questionnaires, 265 (66.6%) were collected, and 209 questionnaires (52.5%) were used for the statistical analysis. A Confirmatory Factor Analysis (CFA) with a maximum likelihood was first conducted to estimate the measurement model by verifying the underlying structure of constructs. The level of internal consistency in each construct was acceptable, with Cronbach's alpha estimates ranging from 0.7 to 0.94. All of the composite reliabilities of the constructs were over the cutoff value of 0.50, ensuring adequate internal consistency of multiple items for each construct. As a second step, a Meals-On-Wheels (MOW) recipient perception model was estimated. The model's fit as indicated by these indexes was satisfactory and path coefficients were analyzed. Two paths between (1) volunteer issues and behavioral intention and (2) responsiveness and behavioral intention were not significant. The path for predicting a positive relationship between food quality and satisfaction was supported. The results show that having high food quality may create recipient satisfaction. The findings suggest that food quality and responsiveness are significant predictors of positive satisfaction. Moreover, satisfied recipients have positive behavioral intention toward MOW programs.

• 가족자원경영과 정책
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• 제22권3호
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• pp.21-41
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• 2018

This study determined the characteristics of meal-related time use among employees living in one-person and multi-person households by conducting a comparison focused on gender and age differences. Among the questionnaires distributed to employees during the 2014 Korean Time Use Survey, 19,692 were used for final analysis. The results were as follows: First, the one-person households had shorter meal-related time use than did the multi-person households, except for the time spent having snacks and beverages. Second, meal-related time use was generally longer in non-working days than in workdays. Third, gender differences in meal-related time use were observed, with the more significant ones being the differences in time devoted to meal preparation and dishwashing. Fourth, in both the one-person and multi-person households, women spent a longer amount of time preparing meals and washing dishes than did men, but this difference was greater in multi-person households. Fifth, old individuals spend a longer time preparing meals and washing dishes than did young individuals. Policies must be enforced to improve the quality of diets in one-person households. Such households should also be provided nutrition education to increase their awareness of the importance of healthy and regular meals. Another essential requirement of policy is the provision of gender equality education for both the one-person and multi-person households.

• 한국가정과교육학회지
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• 제13권3호
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• pp.23-35
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• 2001

The purpose of this study is to investigation the eating habits and health-related behaviors of adolescent students. 700 students are randomly selected in 6 high schools in Chunchon area. The most students take three meals a day. but most of girl students take less two meals a day or often go without a meal. There are the tendency that boy-students are more satisfied with their meal habits, but they have the health problems caused by irregular meals. There are more boy-students have the regularity of meal habits than girl students. and the former have the more tendency of going without a meal than the later which shows that girl-students have to give more attention to their health management. Their sleeping hours are not enough to recover the tiredness. The higher grads they are in the less time they have to take a rest. The tenth grads students are shown to feel the most serious stress. but have few opportunities to take a medical examination, which means that we have insufficiency of health education as a precautionary measures. Accordingly, it is important that teachers have to provide students with education of good meal habit which is fit to their real life. In modern times, as there are the tendency that more women participate in the social activity. we will reinforce the education that the boy-students may take active part in the health management without distinction of the roles between boy and girls-students.

• 한국식생활문화학회지
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• 제35권3호
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• pp.265-277
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• 2020

This study was conducted to investigate dietary adaptations and use of university foodservice in Korea according to the religion of international students. The survey was conducted from April to June in 2017 and included 609 subjects studying at a university in Busan. Muslims showed the highest percentage of eating three meals per day (42.4%) but the highest rate of eating unbalanced meals (64.7%) and midnight meals (41.8%). The most frequent problematic eating habit among Buddhists was irregular mealtimes (46.0%). Adaptation frequency to Korean diet was lowest among Muslims and highest among Christians. Securing halal foods was difficult for Muslims in Korea, and demand for halal foods as a school restaurant menu was high. The response rate for experiencing Korean food at university foodservice was highest among Christians (79.7%) and lowest among Muslims (45.3%). The main reason for not using university foodservice for Muslims was "no menu to eat" for religious reasons, and other religious groups cited "lack of menu variety." Preferred types and recipes of meats, fish, and vegetables also showed significant differences according to religion. As a result, efforts should be made to increase adaptation to life abroad in Korea, including changes in university foodservice management, considering the religious characteristics of international students.

• 가정과삶의질연구
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• 제20권5호
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• pp.113-124
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• 2002

This study has been performed to explore conveniences and inconveniences of daily lives in rural residential care facilities among the elderly residents. In this study, five males and seven females aged 68 to 78 were asked about socio-familial and physical aspects of their daily lives in the facilities such as meals, social activities, family visits, recreation, and health care. The answers of the qualitative interview were drawn as follow; first, the residents perceived well planned regular meals and snacks, free visits of friends, regularly supervised daily sanitary activities, periodic outdoor activities, education programs provided by religious experts, and pastoral farming lives as most convenient aspects of the retirement facilities. In addition, some felt that facility life made them free of familial conflicts, while others appealed fear of being forgotten because of distant location. On the other hand, they perceived the supervised group activities and meals as major inconveniences. They also felt persistently depressed when closely observing serious illness or deaths of their co-residents. Therefore in this study, suggestions were made as follows: first, combination of normal family life and retirement facility should be developed in the mixed form of community welfare center and shared home. Second, intensive medical care facilities should be in collaboration with the retirement facilities, so that the residents are relieved from stressful contacts with extremely ill patients in the residential area.

• 대한지역사회영양학회지
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• 제3권1호
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• pp.34-43
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• 1998

In order to investigate the relationship among physical status, eating habits and life style, this survey was carried out by questionnaire in 1996. College students(413 cases) who resided in Chuncheon answered. The results are as follows: 1) The means of height and weight were $173.9\pm{5.0cm}$, $64.5\pm{8.3kg}$64.5$\pm$8.3kg in male students and $160.9\pm{4.5cm}$, $51.1\pm{5.8kg}$ in female students. 2) Under 20 of BMI(Body Mass Index) were 23.0% of male students and 58.3% of female students. 6.7% of males and 3.0% of females were over 25 of BMI. 3) There was a significant relationship between the type of favorite snacks and gender. There was a significant difference of BMI according to the level of the frequency and the amount of drinking alcoholic beverages. 72.6% of subjects took exercise regularly. But the BMI of subjects taking regular exercise and watching the weight tended to be higher than that of subjects not doing so. 4) Most students(78.5%) skipped breakfast, which was higher in the self-boarding students in than any other. It was because of the lack of time that they skipped their meals. This study suggests that a comprehensive nutrition education program is needed for college students in self-boarding houses and dormitories to improve their eating habits about skipping meals, and especially for female students to prevent inappropriate weight control.