• 동아시아식생활학회지
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• 제21권4호
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• pp.577-586
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• 2011

본 연구는 경기 지역 보육시설 시설장을 대상으로 급식운영 관리의 전반적인 실태를 시설유형별로 분석하여 영유아 보육시설의 실제적인 급식운영 방안 마련을 위한 기초자료를 제공하고자 하였다. 본 연구의 결과를 요약하면 다음과 같다. 1. 시설장은 여성이 97.1%로 대부분이었으며, 학력은 전문대졸 이상이 80.2%로 높은 편이었다. 운영기간은 5년 이하(72.2%)가 가장 많았는데, 특히 가정보육시설이 83.7%로 최근 크게 증가한 것을 알 수 있었다(p<0.01). 원아 수는 20명 이하(52.5%)가 가장 많았고 국 공립의 75.0%, 민간시설 84.0%, 가정보육시설 100.0%가 원아 100인 이하 시설이었다. 영양사 고용은 8.8%로 매우 낮았으나, 조리사 56.9%, 조리원은 35.6% 고용하고 있었고 시설별 차이(p<0.001)를 보였다. 2. 급식은 직영이었으며, 급식 횟수는 1회가 77.2%로 가장 많았으며, 간식은 대부분 2회 제공(89.2%)이었고, 1일 평균 급식비는 1,877원으로 유형별 차이는 없었다. 3. 조리실은 97.0%가 갖추었으나, 식당은 4.0%에 불과해, 배식은 88.7%가 교실에서 이루어져 위생관리의 어려움이 있을 것으로 보인다. 식품보관 창고는 29.7%가 있다고 응답했으며, 국 공립 55.0%, 가정보육시설 24.6%, 민간시설 20.8% 였다(p<0.001). 4. 식단은 94.1%가 주기적으로 작성하였으나 보육정보센터 이용이 47.1%로 가장 많았으며, 식단작성시 메뉴에 대한 정보 또한 보육정보센터 이용(86.4%)인 것으로 나타나, 보육정보센터의 활용에 대한 체계적인 관리가 필요할 것으로 보인다. 식단작성시 고려사항으로는 영양적 균형이 86.2%로 높았다. 급식생산에 표준레시피는 38.0%가 사용하고 있었고 국 공립이 68.4%로 가장 많았고 민간시설 37.5%, 가정보육시설 28.1%로 유의적인 차이가 있었다(p<0.01). 5. 식재료 구매는 시설장(86.7%)이 주로 담당하였고 조리사(10.2%), 영양사(3.1%)의 순이었다(p<0.001). 구매 방법은 직접 구매 방식이 85.7%로 대부분이었고, 수의계약은 5.1%에 불과한 것으로 나타났다(p<0.001). 구매 횟수는 매일(36.0%), 주 2~3회(32.0)%, 필요할 때마다(18.0%), 주 1회 (14.0%)의 순으로 매일 구매가 가장 많았다(p<0.05). 6. 조리기구 중 전자레인지(92.2%), 믹서기(83.3%)의 보유율은 높았으나, 오븐(36.3%), 토스터기(27.5%), 튀김기(19.6%)의 보유정도는 낮았다. 위생기구에서는 정수기는 전체의 90.2%대부분의 시설에서 갖추고 있었으나 식기세척기는 37.3%만이 갖추고 있었고 칼도마 소독고와 자외선 식기소독고의 보유율은 시설유형별 차이가 있었다(p<0.01). 손전용 세정대는 52.9%가 보유하고 있어 개인위생을 위해 확대 설치가 필요할 것으로 보인다. 적온급식을 위한 보온/보냉고는 37.3%에 불과하였고 특히 보존식 전용 냉동고는 36.3%로 국공립(70.0%), 민간시설(40.0%), 가정보육시설(22.8%) 순으로 유의적인(p<0.001) 차이가 있었는데, 급식위생기기 보유 정도는 낮은 편이었다. 경기 지역의 보육시설은 2010년 현재 11,373개로 전체 보육시설의 29.6%를 차지할 정도로 비중이 크다고 할 수 있다. 본 연구에서 보다 많은 시설을 대상으로 조사가 이루어지지 못해서 결과의 해석에 한계가 있을 것으로 보여지며, 특히 최근 가정보육시설의 급속한 증가에 비해 급식운영에 대한 연구가 부족한 실정으로 앞으로 보육시설의 규모와 특성, 시설유형에 따른 운영방식을 고려한 많은 연구가 이루어져야 할 것으로 사료된다.

• 대한가정학회:학술대회논문집
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• 대한가정학회 1997년도 Program & Abstracts * The 7th Korea-Japan Home Economics Joint Syposium
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• pp.63-63
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• 1997

• 대한간호
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• 제26권1호통권139호
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• pp.77-95
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• 1987

The purpose of this study is to find out the self-care style in postpartal period according to the cultural background in Korea. To put it concretely, the contents of the self care are food and behaviors to eschew and take in postpartal period: foods and

• 대한지역사회영양학회지
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• 제28권1호
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• pp.11-23
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• 2023

Objectives: This study aimed to determine the nutritional status of residents, to examine the perception and needs of community nutrition care service, and to compare and analyze the results of females and males living in Daejeon, Korea. Methods: The subjects were 592 adults and elderly (278 men and 314 women) residents of Daejeon. The dietary quality was assessed using the nutrition quotient (NQ), and data of the perception and needs for community nutrition care service were obtained by a questionnaire survey. Descriptive analysis was applied to analyze the demographic characteristics, perception and needs of the respondents, and independent t-test and chi-square test were performed to analyze and compare the differences between female and male participants. Results: A nutritional status that required monitoring was established in 78.9% of the respondents in this study. The balance factor (29.1 points) was much lower than the national average. In the diversity factor, the NQ score of the female group was 47.6 points, which was 8 points lower than that of males; the NQ grade was 43.9%, showing a significant difference between females and males (P < 0.001). The respondents answered that those who needed community nutrition care services were residents experiencing health care difficulties. Additionally, dietitians (35.6%) were pointed out as the most suitable service providers. The most important factor of community nutrition care service operation was securing the budget (47.0%). Conclusions: The results of the present study show that Daejeon residents need overall nutrition support, and a demand for community nutrition care services exists. Our findings provide basic data and can serve as a foundation for the development and establishment of a community nutrition care service model.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.722-731
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• 2004

The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice operations. The evaluating points were microbial assessment of foods, utensils, and employee's hands during preparation, cooking, and serving. The temperature of non-heated food being served was also measured. Microbiological quality was assessed using 3 M Petrifilm/syp TM/ to measure total plate count and coliforms for food and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Results showed low microbiological quality of non-heated foods. This was probably due to contaminated raw ingredients and cross-contamination that occurred during preparation and cooking (e.g., unsatisfactory washing and disinfection of raw materials and utensils). These results suggest that it is essential to educate employees on good personal hygiene (hand washing) , prevention of cross-contamination through use of properly washed and sanitized utensils, and proper washing and disinfection of raw vegetables. Establishing Sanitation Standard Operating Procedures (SSOPs) are an essential part of any RACCP system in day-care center foodservice operations.

• Nutritional Sciences
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• 제8권2호
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• pp.140-147
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• 2005

In order to promote foodservice for older adults, foodservice directors in Continuing Care Retirement Communities (CCRCs) must identify the dimensions used by residents to evaluate the service quality of dining service. A multidimensional measure of perceived service quality was developed based on residents' responses about their experiences with dining service. A survey was administered to residents in two CCRCs. Based on the results of principal component analysis, this study identified four dimensions: food quality, dining room employee's attitude and service skills, dining room employee's safety and cleanliness, and systemization of service delivery process. A new dimension that reflects residents' concern for the dining mom employees' safety and cleanliness also emerged. 1bis study points to areas of improvement for food quality and dining room employee's safety and cleanliness.

• 대한지역사회영양학회지
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• 제25권3호
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• pp.189-203
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• 2020

Objectives: This study was performed to identify the current barriers of obesity management for children using Community Child Care Centers and their caregivers (parents and teachers working in the Centers). Further, this study explored the possibility of utilizing a mobile phone application for tailored obesity prevention and management programs to overcome the current difficulties associated with children's obesity management. Methods: The qualitative data were collected through in-depth interviews with 20 obese and overweight children or children who wanted to participate in this study using Community Child Care Centers, 12 teachers working at the Centers, and a focus group interview with five parents of children using the Centers. Data were analyzed with a thematic approach categorizing themes and sub-themes based on the transcripts. Results: The current barriers of obesity management of obese and overweight children using Community Child Care Centers were lack of self-directed motivation regarding obesity management (chronic obesity-induced lifestyles and reduced self-confidence due to stigma) and lack of support from households and Community Child Care Centers (latchkey child, inconsistency in dietary guidance between the Center and household, repetitive pressure to eat, and absence of regular nutrition education). Mobile phone applications may have potential to overcome the current barriers by providing handy and interesting obesity management based on visual media (real-time tracking of lifestyles using behavior records and social support using gamification), environmental support (supplementation of parental care and network-based education between the Community Child Care Center and household), and individualized intervention (encouragement of tailored and gradual changes in eating habits and tailored goal setting). It is predicted that the real-time mobile phone program will provide information for improving nutritional knowledge and behavioral skills as well as lead to sustainable children's coping strategies regarding obesity management. In addition, it is expected that environmental factors may be improved by network-based education between the Community Child Care Centers and households using the characteristics of mobile phones, which are free from space and time constraints. Conclusions: The tailored education program for children using Community Child Care Centers based on mobile phones may prevent and reduce childhood obesity by overcoming the current barriers of obesity management for children, providing environmental and individualized support to promote healthy lifestyles and quality of life in the future.

• 대한지역사회영양학회지
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• 제20권3호
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• pp.220-235
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• 2015

Objectives: The purpose of this study was to investigate how clinical nutrition services is provided at a long term care hospital in Korea and to investigate job satisfaction levels of the clinical dietitians. Methods: Survey questionnaire was sent to dietitians working at a long term care hospital in Korea. The participating hospitals (n=240) were randomly selected from 1,180 long- term care hospitals using a stratified sampling method. A total of 134 long term care hospital s and 223 dietitians completed the survey of clinical nutrition service s and job satisfaction questionnaires The job satisfaction questionnaire included 27 job satisfaction questions on task, stability vision, working conditions, and relationship areas. Results: The average nutritional screening rate was 17.9% and the rate of computerized nutritional screening system was 9.7% in the participating hospitals. Nutritional intervention rate was only 3.2% of all patients. KOIHA (Korea Institute for Healthcare Accreditation) accreditated hospitals showed only 50% performance rate of nutrition service evaluation area. This shows that after achieving KOIHA accredition, many hospitals do not emphasize the performance of nutritional services. The job satisfaction scores in all four areas ranged from 2/5 to 3/5, implying generally low job satisfaction level in hospital dietitians. Linear regression analysis results showed that the "hospital adequacy grade" type was a significant predictor of job satisfaction level for two areas (working conditions & relationship). Conclusions: There is a need to provide proper standardized clinical nutrition services as a primary treatment and we observed large variations in the quality of nutritional service s in long term care hospitals. Therefore, government and local hospitals have to work on implementing nutritional programs and policies for improved service and care.

• 한국식생활문화학회지
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• 제22권5호
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• pp.556-574
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• 2007

`Kyukonyoram Dyusikbang` is an old cooking book hand-written in Korean by unknown writer, housed in Shinam-mungo of the Korea university. This book introduces Tojungbigyul and Dyusikbang(the part about food), and explains in detail how to handle emergency cases at home, take care of women who deliver a baby and give it name and so on. It can be summarized as follows. (1) 29 'Koi's seem to keep unexpected accidents and encourage people to enjoy stable life at home. (2) In this book are not only 27 ways of how to make liquors but also ways of how to cook dishes using 12 kinds of food with cold water and one kind of rice cakes. (3) It says good yeast is critical for good quality liquors and also emphasizes the. taste of good 'Jang' to enhance the taste of other food and the importance of having basic food materials and spices at home. (4) It describes in detail the day of good or ill luck while mentioning how to name a baby. It can be seen that there were somethings that were considered especially important such as the process of making Jang, the day of placing the rooftop, or the good or ill luck of people.

• 대한지역사회영양학회지
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• 제24권6호
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• pp.497-511
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• 2019

Objectives: This study aimed to develop a school-centered healthy eating environment for children in elementary care classrooms and prevent incorrect eating habits and obesity through the development and application of standardized healthy eating habit-forming educational materials. Methods: Ten schools in eight districts of Gyeonggi-do and 400 students from 19 care classes were selected. Based on the developed educational materials, the program was applied to students once in two weeks. 'Notices for Parents' forms were also sent to the students' home to educate their parents. Pre and post-surveys were conducted to evaluate the effectiveness of the education. The pre-education, education, and aftercare were conducted from September 28 to September 31, 2016, from October 3 to November 30, 2016, and from December 5 to December 9, 2016, respectively. Results: The healthy eating program for elementary care classes was designed to develop a school-centered healthy eating environment and provide standardized educational material for healthy eating habits. Twelve educational topics were developed: , , , , , , , , , , , and . Moreover, the materials were produced in four forms: for students, for after school caring teachers, for external specialists, and for parents. The effectiveness evaluation was conducted to confirm the application of the program. The average eating habits score was 3.3 ± 0.6, with no significant difference between before and after application. The score of overall satisfaction of the education was 3.9 ± 0.9. The most satisfying content was 'Did you get to know how to eat evenly?'. Significant increases were observed in two contents for parents regarding their children's knowledge changes after the education: 'Five nutrients needed for growing children' and 'Knowing sugar foods and sugar-containing foods'. On the other hand, their educational satisfaction was 3.6 ± 0.6, which was lower than the children's satisfaction. This might be because their education was conducted only through the 'Notices for Parents' form. Conclusions: In the long term, the healthy eating habit-formation education for lower elementary school children is expected to be beneficial. To prevent obesity and establish healthy eating habits of children, it is important to develop healthy eating education programs centered on elementary school aftercare classes, including the development of educational materials and an application system through connection with the home and community.