• 한국지역사회생활과학회지
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• 제21권3호
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• pp.311-322
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• 2010

The purpose of this study was to examine food hygiene knowledge and health practice levels of elementary school students at foodservice in the Suwon area. Of the 500 upper graders from three elementary schools, 486 students (97.2%) participated in the study. The questionnaire was composed of general characteristics including experience of serving food at school, food hygiene knowledge (25 questions), and health practice (18 questions). The results were as follows: The education experiences of food hygiene were below 40% though most students (88.1%) participated in providing food at foodservice. The percentage of correct answers in food hygiene knowledge was over 70% in most questions, but relatively lower in food preservation temperature (44.7%) and food poisoning bacteria (43.2%). When we examined food hygiene behavior of elementary school students in 5scales, the level of personal hygiene management was 4.04, sanitary management in food product was 3.62, environmental hygiene was 3.92, and foodborn disease and food microorganism was 3.81. Each level in each subarea was significantly related in the frequency of hygiene education experiences. Finally, the food hygiene knowledge was positively correlated with its behavior level in elementary school foodservice. These results suggested that the knowledge of food hygiene may affect its behavior, and therefore, regular education of food hygiene at home and school would be needed to improve food safety in foodservice.

• Journal of Nutrition and Health
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• 제39권1호
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• pp.74-83
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• 2006

The purposes of this study were to (1) identify the evaluation categories, areas, attributes, and criteria of the school food service program using both a qualitative and a quantitative analyses, (2) define the relative importance of the evaluation categories, areas, attributes, and criteria of the school food service program using analytic hierarchy process, (3) organize the evaluation system to improve quality of the school food service in Korea. A survey was conducted from August to October 2004 to collect data from 172 dietitians, 15 school food service officials at the educational board, 10 professionals of school food service. Statistical analyses were performed on the data utilizing the SPSS 12.0 for Windows and Excel, such as Descriptive statistics and analytic hierarchy process was performed. The result of the analytic hierarchy process indicated that relative importance of evaluation category was 0.4319 (food service manage ment), 0.2369 (nutrition education), 0.1455 (satisfaction) and 0.0912 (parent involvement program). 'Sanitation, safety and facility (0.1739)' was the most important area among the subcategories of food service management, followed by nutrition management (0.1581), procurement (0.1375), production (0.1345), organization and personnel management (0.0662), planning (0.0644), food service evaluation (0.0585), financial accountability (0.0555), and information management (0.0554). There existed a relative importance on the three areas of the nutrition program and satisfaction evaluation category: students (0.5281, 0.6221), parents (0.1812, 0.1491), and teachers (0.1838, 0.1618). In the parent involvement program evaluation category, relative importance of committee and monitoring management was 0.4658 and information communication was 0.3724. The quality of food and service to school children can be improved by the appropriate application of the developed evaluation tool for the school food service program.

• Nutrition Research and Practice
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• 제13권6호
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• pp.555-563
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• 2019

BACKGROUND/OBJECTIVES: This study aimed to compare student consumption of school meals by school level, to identify the influencing factors of school meal consumption, and to assess improvement needs of school food service among students. SUBJECTS/METHODS: A total of 1,441 elementary, middle, and high school students attending 58 schools in Gyeonggi-do, South Korea participated in the survey in 2015. A questionnaire and informed consent forms for students and legal guardians were sent home and completed responses were returned to the researcher. RESULTS: Approximately 58% of the students perceived the portion sizes of school meals as appropriate and 76.1% consumed almost all or all of the meals served. More elementary and middle school students than high school students consumed almost all or all of the meals (P < 0.001). A regression analysis revealed that the students with a higher dietary behavior score (P < 0.001), higher satisfaction with food service (P < 0.001), a higher environmental protection practice score (P < 0.05), and more positive attitudes toward school meals (P < 0.01) consumed significantly more meals. The provision of foods that taste good and reflecting student opinions on menus were the most important factors for increasing school meal consumption. CONCLUSIONS: To increase consumption of school meals, food service staff should provide students with quality meals and engage students in school food service. Nutrition education that emphasizes healthy eating behaviors and cafeteria environment modification that applies strategies based on behavioral economics can encourage students to consume more school meals.

• 한국식품조리과학회지
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• 제27권6호
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• pp.643-651
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• 2011

The purpose of this study was to investigate the perceptions, intake levels and information needs of elementary school students on artificial food colorants in order to provide better understanding and proper dietary education to these students. From May to June 2010, a survey was conducted from 315 elementary school students at fifth and sixth grade level who were living in Seoul. The questionnaire was distributed by 14 elementary school teachers to their classroom students. The results showed that food safety was regarded as the most important factor in purchasing food items, and artificial food colorants were the most interested among various food additives. Although there was a lack of general knowledge and the students' estimated intake levels of artificial food colorants from processed foods were comparatively low, most (82.7%) believed that artificial food colorants were dangerous for health. The information they wanted to know most was the safety, necessity, and function of artificial food colorants, in order. Above results suggested the necessity of providing accurate information on artificial food colorants to elementary school students possibly by developing educational materials which can improve the perceptions on artificial food colorants and encourage a safe dietary life.

• 한국생활과학회지
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• 제22권5호
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• pp.491-506
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• 2013

The allergenic food labeling system for 12 foods has been operated in Korean school food service since 2012. This study was conducted to evaluate the food allergy status of Korean elementary school children's and their parents' perceptions of allergenic food labeling system. The parents of school aged(6-9yr olds) children in Gyeongbuk area were recruited to assist in this survey. Surveys were conducted by 404 parents. The prevalence of food allergy was 18.1%(73 students) and about one-half of the food allergic children had a family history of allergies, in particular, maternal family history. The major symptoms were related to skin and the major allergenic foods were mackerel, eggs, milk, wheat, crab and tomatoes. The parents eliminated the allergenic food from diet of 43.8% of the children with food allergy. Participants had an average knowledge score of 68% correct. The average knowledge score was higher for parents with food allergic children than for parents with intact children(p<.05). Over 61% of the respondents were not satisfied with allergenic food labeling system operated in school food service. The requirements for the allergenic food labeling system were the front-of-package labeling, conspicuous description and insert of warning sign. The parents estimated that the most important effect of the allergenic food labeling system was the improvement of psychological and physical health in children with food allergy. Because the only prevention method for food allergy is the restriction of allergenic food, the institutional device to expand the food labeling to unpackaged food as well as packaged food and to make people trust the food labeling should be prepared.

• 대한지역사회영양학회지
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• 제9권1호
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• pp.12-18
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• 2004

The purpose of this study was to investigate the differences of middle school students' recognition of food and nutrition part in Home Economics by gender, school location and school type. The study was carried out through questionnaire about three category: perception (interests, practical usefulness, attitude change in food behavior), difficulty (nutrition and health in adolescence, balanced diet, principle of cooking and preparing food), necessity (nutrition and health in adolescence, balanced diet, principle of cooking and preparing food). The subjects were 1014 middle school students of 1st grade in Jeonbuk area; urban 334, suburban 339 and rural 341. The results of this study were as follows. 1) There was difference in ‘interests’ by gender (girls > boys), school location (urban, suburban > rural) and school type (coeducation > boys, girls). There were differences in ‘practical usefulness’ by school location (urban > rural) and in ‘attitude change in food behavior’ by school location (urban > suburban > rural) and school type (boys, girls > coeducation). 2) There was difference in difficulty in section of ‘nutrition and health in adolescence’ by school location (suburban > rural). There were no differences in section of ‘balanced diet’ by gender, school location and school type. But there were differences in section of ‘ principle of cooking and preparing food’ by school location (urban, rural > suburban) and school type (coeducation > boys). 3) There were differences in necessity for ‘balanced diet’ and for ‘ principle of cooking and preparing food’ by school location (urban, suburban > rural) and school type (coeducation > boys, girls). Characteristically, the boys had more necessity for ‘nutrition and health in adolescence’ and for ‘balanced diet’ than girls but girls had more necessity for ‘principle of cooking and preparing food’ than boys. It suggests that gender, school type and school location should be considered for an effective and practical curriculum of food and nutrition part in Home Economics.

• 한국식생활문화학회지
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• 제21권5호
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• pp.473-480
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• 2006

The purpose of this study were to investigate middle and high school students' food habits and food attitudes, and to assess student's nutrient consumption. A self-administered questionnaire was developed based on review of literature. The questionnaire consisted of three sections (food habits, food attitudes, and food consumption). The questionnaires were distributed to 4,050 students enrolled in 34 middle and high schools located in Seoul, Gyeonggi, and Gyeongnam provinces. A final response rate was 88.2% (3,570) excluding responses that had significant missing data. Data of the food habits and food attitudes were analyzed with descriptive analysis, $x^2$-test, and t-test using SPSS WIN(ver.11.0). The student's self-reported food consumption data was converted into nutrient consumption using conversion factor. Many middle and high school students skipped breakfast and/or dinner. Approximately 29% of the students did not eat vegetables and fruits. Scores of the middle school student's attitudes(19.1) towards foods were significantly higher than those of the high school student's attitudes(18.7)(p<.001). Student's nutrient intakes were estimated according to the student's self-reported food consumption data. The nutrient intakes were compared with DRIs(Dietary Reference Intakes: DRIs) for their age groups. The result of EAR(Estimated Average Requirement: EAR) cut-point method demonstrated 57.7% of middle school boys, 64.4% of middle school girls, 70.2% of high school boys, and 71.0% of high school girls did not meet EAR for Calcium. Additionally, it showed that 39.0% of middle school boys, 23.7% of middle school girls, 58.4% of high school boys, and 24.4% of high school girls did not consume EAR for Vitamin $B_1$. 25.7% of middle school boys did not meet EAR for Vitamin $B_2$, while 44.4% high school boys did not satisfy EAR for Vitamin $B_2$.

• Journal of Microbiology and Biotechnology
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• 제29권2호
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• pp.179-190
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• 2019

Bacillus subtilis spore surface display (BSSD) technology is considered to be one of the most promising approaches for expressing heterologous proteins with high activity and stability. Currently, this technology is used for various purposes, such as the production of enzymes, oral vaccines, drugs and multimeric proteins, and the control of environmental pollution. This paper presents an overview of the latest developments in BSSD technology and its application in protein engineering. Finally, the major limitations of this technology and future directions for its research are discussed.

• 한국생활과학회지
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• 제24권3호
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• pp.371-386
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• 2015

The purpose of this research was to investigate perception, knowledge, and practice level for school food hygiene and need for hygiene education with 300 students of elementary schools in Daegu. The average of correct answer percentage on knowledge about food hygiene of the respondents was 65.3%. For practice level of personal hygiene in school food, the average score was 3.75 out of 5 points. The ratio of educational experience of hygiene and dietary behaviors at home was 73.2%. Almost half of the respondents answered that 'food ingredients' should be the most hygienic. About 90% of the respondents recognized 'hand washing' had effect on prevention of foodborne illness. In addition, the respondents wanted to get the information about food hygiene from 'cooking practice at school', 'school broadcasting', 'education program on TV', and 'school newsletter' in order. These results suggest that continuous education on food hygiene for elementary school students are required and supervision to let them have proper hygiene habit is needed.

• 한국식품영양학회지
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• 제18권2호
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• pp.155-160
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• 2005

The purpose of this study is to provide basic informations for satisfaction degree for school lunch program of elementary school students in Yongin city. The questionnaire for the 646 subjects of the investigation included degree of satisfaction in school lunch program, sufficiency of the amount of foods provided, time of supplied milk intake, the greatest effects on food habits after receiving school lunch program, and primary factors of effects on food preferences and food habits. More than $70\%$ of the subjects were satisfied about the school lunch program(p<0.05). Female subjects felt more sufficient about the foods provided. Categories for the sufficiency of the food amount had higher ratios in lower grade subjects indicating some necessities of adjustments for the amount of food between the higher and lower grade subjects(p.0.05). About $68\%$ of the subjects drank milk after the 1 st class. The greatest effect of school lunch program was to provide subjects various new foods, well-balanced diets and finishing the supplied foods up. The school lunch had good effects on the food preferences of the elementary school students indicating the importance of the program.