• Journal of the Korea Convergence Society
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• v.11 no.1
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• pp.65-75
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• 2020

This study is a convergence study of 596 high school girls in order to confirm the relationship between the desired number of meat side dishes and preference of fish side dishes in school meals. Data were analyzed by χ²-test, ANOVA-test, and Duncan's test using SPSS 22.0 program. The results of the study were as follows. The scores of the subjects for promoting palatability were highest in the items 'Easy to eat' and 'Without fishy'. The scores of 'Nutrition Education', 'Combined with Preferred Food', 'Without Fishy' and 'Add Preferred Flavor' tended to increase significantly as the desired frequency of meat side dishes increased from 'less than three times a month' to 'more than five times a week'. The findings of the study confirmed the relationship between the desired frequency of meat side dishes and preference of fish side dishes. Therefore, this study is expected to provide high school girls with a way to increase fish preference.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.62-73
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• 2009

This study was conducted to evaluate the performance of sanitation management within school foodservice facilities and utilities in Gyeongbuk province. Data collection was carried out through surveys given to 200 school dietitians from the province. A total of 108 were usable, resulting in a 54.0% response rate. Statistical analyses were done using the SAS package program (version 8.2 for Windows). Of the study population, 58.3% had more than 10 years of work experience, and 64.8% worked in elementary schools. With regard to the style of foodservice system, 47.2% were urban and 46.3% were rural. Also, 89.8% of the school foodservices provided meals once a day. The performance of the sanitation management items of the facilities and utilities used to provide school foodservice was evaluated using a 5-point Likert scale. The average score for the 25 items was 3.35 points. 'HVAC system installed in foodservice establishment' had the lowest average score at 2.20 points. Whereas 'provide adequate storage capacity to allow refrigerating and freezing and an adequate thermometer is installed and temperatures monitored' had the highest average score at 4.19 points. Nine out of the 25 items were lower than the average score. The performance scores of high schools were significantly higher than those of elementary schools or middle schools for 'window materials are provided that are not liable to break' (p<0.001). The performance scores for urban style foodservices were significantly lower than for rural foodservices for 'floor of kitchen is constructed to maintain a dry system' (p<0.05). In response to questions on kitchen utensils and equipment, significant differences were shown according to the number of meals served per day in 21 out of 56 items, and the style of foodservice system showed significant differences in 14 of the 56 items. Foremost, to make better use of the foodservice facilities and utilities in Gyeongbuk province, immediate improvements should be made for management items in which the degree of performance was below the average score.

• Journal of the Korean Dietetic Association
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• v.10 no.1
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• pp.47-57
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• 2004

The sound dietary habit is formed in childhood, which is basic foundation for keeping health. The school foodservice is practiced to provide proper nutritions, to establish the sound dietary habit. Continuous evaluation and improvement are necessary to operate school foodservice effectively. This study was conducted to evaluate the quality of meals served in elementary school based on nutrient content, food diversity. A questionnaire was mailed to dietitian of each school requested for menus of one week. Menus served in 77 schools from each province and major cities in Korea were analyzed. The results of this study were summarized as follows; Compared to 1/3 of RDA for children, many schools provide lower amounts of energy, calcium and Vitamin A. Proportions of energy from carbohydrate, protein and fat were 59.64%, 17.43% and 20.11%, respectively and were not significantly different by the area, the foodservice system, and the number of persons served. NAR(nutrient adequacy ratio) were lowest for calcium(0.67) and Vitamin A(0.65). MAR(mean adequacy ratio) was 0.83. The results of comparison of NAR and MAR by the area, the foodservice system, and the number of persons served were similar to those of nutrient contents. Comparing foods served by the nutrient density were different by nutrient contents, NAR and MAR. Mean nutrient density per meal were higher in large cities than in small cities and rural area, in conventional than in commissary foodservice system. Mean number of dishes and food items per meal were 5.86 and 19.87, respectively. The mean of total quantity of each food group per meal was 352g. The mean of total quantity of each food group per meal were higher in small cities and rural area than in large cities, in commissary than in conventional foodservice system. This study is based only on served menus, and the evaluations of meals based on actual consumption of children are needed. These results suggest that in order to improve the quality of school food service, realistic standard should be suggested and basic study should be done continuously.

• Journal of the Korean Dietetic Association
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• v.28 no.3
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• pp.205-217
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• 2022

School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due to COVID-19 and include delays in serving time to restrict the number of meals and the installation of screens to prevent droplet transmission. Unfortunately, these changes may have detrimentally affected hygiene practices and generated new food poisoning sources. This study aimed to determine the hygiene state of school cafeterias in the Gyeongnam area from December 2020 to September 2021 based on the monitoring of total aerobic and coliform bacteria. Kitchen floors were the most contaminated areas with an average number of total aerobic bacteria of 4.3 log CFU/100 cm², whereas counts in dining areas were relatively low at 0.1~3.5 log CFU/100 cm². Newly installed partitioned areas had the lowest contamination level of 0.1~2.8 log CFU/100 cm². Escherichia coli was not detected on any surface, while coliform was detected on workbenches and floors. In conclusion, hygienic practices appear to have been adequately managed in school cafeterias despite COVID-19 driven changes. Nonetheless, continuous monitoring is recommended to ensure prompt response to changing environments.

• Journal of the Korean Society of Food Culture
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• v.38 no.3
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• pp.163-175
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• 2023

This study aimed to examine the operations of school food services to prevent the spread of coronavirus disease 2019 (COVID-19) in schools nationwide. The survey data on school food service operations targeting nutrition teachers and nutritionists at 1,023 schools in 2020 and 1,177 schools in 2021 were used. The year 2021 saw an increase compared to 2020 in the following: 'average days to be served with meals for a year (144.5 vs. 184.7)', 'provided meals to all students (92.3% vs. 96.6%)', 'utilization of additional staff for foodservice assistance (33.4% vs. 38.8%)', 'installation of partitions (61.2% vs. 83.8%)', 'provision of general diet (96.1% vs. 99.1%)', and 'use of kitchen utensils (91.3% vs. 95.1%)', 'use of cafeteria water cup (9.9% vs. 31.0%)' and 'use of drinking water in school (46.8% vs. 52.1%)'. Compared to 2020, in 2021, it was confirmed that the school food service operations stabilized due to the increase in the normal school attendance rate and that systems were in place for operations during the COVID-19 pandemic. In the future, it will be necessary to develop manuals and special recipes necessary for responding to infectious diseases, and to operate a manpower pool that can quickly find replacement personnel if required.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.311-319
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• 2000

This study was to investigate eating behaviors and food preferences of the worker at transportation business in Daegu areas by work site. The survey was performed by questionnaires from July 13 to August 25, 1999 against 353 of males. As a general factor, the subjects of survey were male drivers in their forties to fifties. Their education level was middle school (46.5%) and high school (47.3%) diploma. The subjects were composed of 44.2% of city workers and 55.5% of suburban workers. This study showed that the city workers eat three meals per day with high percentage (92.9%) and a large number of suburban workers (21.3%) eat two meals only. Most of the subjects 782.% responded that their diet life were irregular due to the property of their job. The food preferences of most of workers (94.9%) were Korean food rather than any other foods. Frequency of eating-out was much higher in city drivers than in suburban drivers. They considered taste of food firstly and the prices of food secondly, but the nutritional value of food was considered with a very low percentage (14.7%). Their favorite menu turned out to be the Korean style one-dish food, of those one-dish Koran food, they preferred rice or soup to the noodles. These results suggest that he nutritional education against the workers at transportation business is needed to set the proper menu considering the characteristics of the preference each group of workers.

• Human Ecology Research
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• v.56 no.4
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• pp.361-375
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• 2018

This study recognizes the changes of the father's role and the importance of family mealtimes as well as examines the individual, family and social contexts surrounding the father's family mealtime. This study analyzed the trend of the father's family mealtime frequency and factors affecting them in order to explore the current conditions of their father's work and family balance through family mealtimes. Data from 492 fathers who have school aged children were collected through an online survey. The overall trend of the frequency of father's family meals showed an average of 2.4 breakfasts and an average of 3.2 dinners per week. The frequency of the father's family meals showed statistically significant differences according to the father's age, children's school age, dual income, weekly working hours, working flexibility, leaving on-time and the priority of work and family. The analysis of hierarchical linear regressions was conducted to determine factors affecting the frequency of father's family mealtime to show that the frequency of father's family mealtime was best explained by father's working conditions and perception variables. Working conditions such as working hours, leaving work on time, working flexibility were significant variables in regards to the father's family mealtime frequency. The father's perception towards parental efficacy, wife's support, and work-family priority were significant factors in regards to the father's family mealtime frequency. This study is meaningful in that it provides basic data on policy making for the compatibility of the father's work and family.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.105-119
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• 1990

A study on the dietary habit and the food perference of Pre-school Children was made in order to identify the state of their dietary life and provide the data of dietetic education which can help the children to live a desirable food life, by analysing the present dietry life into the dietry habits, food preference, the actual condition of nutrition intake and table manners. 1. The Diet Habits. Both boys and girls were fond of dinner best and tended to neglect breakfast and lunch. 64.2% of the total children took meals regularly. 2. Food Preference. The most favorite food was beef, ham, Dupoo (beancurd), squid, ice-cream, bananas, watermelon, sweet potatoes, corn, Ingeolmi (cake form glutinous rice), doughnuts, JJajangmyon (Chinese noodles), Coke, fried chicken. 3. The Actual Conditions of Nutrition Intake. The frequency of intake of meat and its processed food was the lowest and that of fishes, shellfishes, fats and vegetables was low, too. 4. Table manners and Sanitary Conditions. The average mark of table manners and sanitary conditions is 12.49${\pm}$2.65. The children didn't practice well in the following points; talking at table, beginning to eat after the beginning of elder person's, brushing their teeth after taking meals, keeping a straight posture.

• Journal of Distribution Science
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• v.21 no.10
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• pp.31-38
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• 2023

Purpose: Each emergency event has several aspects of impact, including the effects on lives, economy, and the environment. Additionally, the damage to infrastructure systems can contribute to food shortages during a disaster. Research design, data and methodology: This research aims to study ready-to-eat food innovations that influence the consumer buying behavior of emergency victims and to develop ready-to-eat meal innovations to help emergency victims with an emphasis on research and innovation of Meals Ready-to-Eat (MREs). Results: A questionnaire was employed to collect the data from people living in Pak Kret Municipality, Nonthaburi Province. Pak Kret Municipality is administered under five subdistricts, covering 34 villages in Pak Kret, Bang Phut, Ban Mai, Bang Talat, and Khlong Kluea. Multiple correlation and multiple regression techniques were used to analyze the data. The study revealed that integrated marketing communication, unique proposition, customer orientation, and product variety influenced consumer buying behavior of MREs to help emergency victims at a statistically significance level of 0.05. Conclusions: The results indicate that, in emergency situations, MREs play a crucial role. When infrastructure and essential services are disrupted, MREs are a convenient and long-lasting option for providing timely assistance during emergencies.

• Korean Journal of Community Nutrition
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• v.20 no.6
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• pp.399-410
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• 2015

Objectives: This study aims to identify self-resilience factors that drive right dietary and food safety practices in middle school students. Methods: Data was collected from 438 middle school students in Daegu using a self-administered questionnaire in December, 2013. The questionnaire consisted of 81 items with the following categories: general information, self-resilience, right dietary and food safety practices. Statistical analyses to determine frequency, average, ANOVA, factor analysis, reliability analysis, and regression analysis were performed using SPSS 21. Results: The results of factor analysis indicated that self-resilience was classified into challenge, adaptability, patience and achievement needs, and right dietary practices were sub-grouped into family meals, experience of dietary life, eco-friendly, balanced food, economy and bad food control, and food safety practices consisted of management of bacteria, hand washing and eating off a plate, safety food and food purchasing. The score of right dietary and food safety practices showed significant differences by sex, grade, and school achievement (p < 0.05). The economy factor of right dietary practices was significantly affected by the management of bacteria (p < 0.001), hand washing and eating off a plate (p < 0.001), safety food (p < 0.01), food purchasing of food safety practices (p < 0.05). The challenge factor of self-resilience significantly affected family meals, experience of dietary life, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and safety food (p < 0.05). The adaptability factor of self-resilience was associated with factors such as eco-friendly, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and food purchasing (p < 0.05). Conclusions: This study suggests that dietary education programs for middle school students could incorporate food safety practices, and self-resilience such as challenge, adaptability, patience and achievement needs to be effective.