• Proceedings of the KSCN Conference
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• 2005.04a
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• pp.159-159
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• 2005

• Korean Journal of Community Nutrition
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• v.10 no.3
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• pp.319-330
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• 2005

College foodservice (FS) demands highly-developed operation technique which can provide adequate nutrients to their students, as well as to guide better eating habits and to meet students' various desires. The purpose of this study was to provide basic data to improve college FS satisfaction with food items by comparing 2 contract-managed and 2 self-operated college FS in Daejeon and Chungnam area. According to the results, $\59.1%$ of students frequently (over 3 times per week) took meals at college cafeteria and the main reason for using college cafeteria was the low-price of meal, although the students' Satisfaction degree with price of meal was lower in contract-managed FS than in self-operated FS. There were no differences in the food satisfaction degrees with overall appraisal of food items between 2 operating systems of college FS, but the satisfaction degrees with all food items were high in male as compared with female. The higher the negative self-perceived clinical symptoms scores, the lower the satisfaction with foods, which suggests that the health state of students was one of the factors that influenced college FS satisfaction. According to stepwise multiple regression analysis,'taste of boiled rice', 'overall appraisal of boiled rice', 'overall appraisal of soup', and 'variety of side dish', in decreasing order, were the most relatively important attributes for overall customer satis-faction with food taste of college FS. Finally, there should be further studies on important management factors to improve college FS satisfaction according to 2 operating system.

• Korean Journal of Community Nutrition
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• v.19 no.3
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• pp.274-282
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• 2014

Objectives: The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning. Methods: The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0. Results: The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milk dairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C. Conclusions: Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items.

• Nutrition Research and Practice
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• v.7 no.6
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• pp.510-518
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• 2013

This study aims to demonstrate the effect of farming technology on introducing medicinal plants (MP) and wild food plants (WFP) into a traditional agricultural system within peri-urban zones. Field investigations and semi-structured focus group interviews conducted in the Buhozi community showed that 27 health and nutrition problems dominated in the community, and could be treated with 86 domestic plant species. The selected domestic MP and WFP species were collected in the broad neighboring areas of the Buhozi site, and introduced to the experimental field of beans and maize crops in Buhozi. Among the 86 plants introduced, 37 species are confirmed as having both medicinal and nutritional properties, 47 species with medicinal, and 2 species with nutritional properties. The field is arranged in a way that living hedges made from Tithonia diversifolia provide bio-fertilizers to the plants growing along the hedges. The harvest of farming crops does not disturb the MP or WFP, and vice-versa. After harvesting the integrated plants, the community could gain about 40 times higher income, than from harvesting farming crops only. This kind of field may be used throughout the year, to provide both natural medicines and foods. It may therefore contribute to increasing small-scale crop producers' livelihood, while promoting biodiversity conservation. This model needs to be deeply documented, for further pharmaceutical and nutritional use.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.100-108
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• 2000

Seven constructs of sanitary management :time temperature, storage, cross-contamination, personal hygiene, equipment facility and documentation management were evaluated to investigate the perceived performance of sanitary management for school food service managers, Using a four-part questionnaire containing the seven constructs of sanitary management HACCP program, demographic information and characteristics of food service facilities participants rated their self-perceptions regarding sanitary management. Of the 550 possible respondents, 248(45.1%) completed the study. For the perceived sanitary manage-ment variables, the participants rated them between 2.66 and 4.16(5-point Likert scale). Temperature management presented the lowest performances while storage management showed the highest. The number of years of work experience of the food service managers and the serving location correlated significantly to sanitary management variables. Documentation management was also highly correlated to the other sanitary management constructs. The respondents ranked the managers leadership and professional knowledge regrading HACCP as most important, followed by the facilitys supporting equipment and human resources second, to successfully implement the HACCP system at the school food service facilites, Awareness of this study indicating low performance on temperature management suggests an active training program is needed for sanitary management of school food service.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.536-552
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• 2019

The purpose of this study was to develop a standardized job description for dietitians using the DACUM technique. To examine the validity of job description through DACUM, dietitians were surveyed relative to importance, performance, and difficulty. The survey was conducted April 1-30, 2014. A total of 217 questionnaires were used in the analysis. The final developed job description for dietitians included six duties, 38 tasks, and 210 task elements. DACUM's findings include six duties: nutrition management, food service operation management, hygiene safety management, community food and nutrition program management, organization management, and professionalism strengthening. There were 5.1 points regarding importance, 4.1 points regarding performance, 4.9 points regarding difficulty, and statistically significant differences (p<0.001). Dietitians responded that 'nutrition management' and 'hygiene safety management' were the most important. 'Hygiene and safety management' showed the highest performance, and 'community food and nutrition program management' and 'professionalism strengthening'' showed the highest difficulty. Thus, it is considered that the job analysis results can be used to evaluate and improve the subjects' training program. Dietitians' jobs are subject to various environmental changes, such as demographic changes, health care system changes, and the development of the food industry, and thus, should be reviewed and analyzed periodically.

• The Korean Journal of Community Living Science
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• v.17 no.3
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• pp.55-65
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• 2006

Recent trends of global food production, processing, distribution and preparation under free trade circumstance are creating an increase in common' concerns about food safety. It is important that farmers improve agricultural products/food safety for satisfying consumer needs and health. Cognizant to the situation, this study was conducted to analyze how the Producers gather information, and determine their awareness about agricultural Products safety using a safety Questionnaire. The Questionnaire was given to 500 farmers who cultivate rice, fruit trees, vegetables, and other crops from September through October 2005. More than half of the producers felt concerns about the agricultural products/foods safety. Uneasiness of the producers was higher amongst those who were younger and earned a higher income. Pesticides and zoonosis (BSE AI, etc.) emerged as the main risk factors causing concerns among the greatest number of producers. Producers had a positive opinion of the effects and perception of food safety, but no opinion of the activity of government. The producers showed a high level of understanding of the Country of Origin Labeling System (88.2%), the quality certification system of agricultural and livestock products (71.9%), and the raising system of environment-friendly agriculture (72.7%). However, their level of understanding of the GAP (59.3%) and the Traceability System (22.8%) was still low. To effectively implement these policies, awareness of producers who are the beneficiaries of the above policies has to be enhanced. Therefore, the safety information should be provided at a more appropriate time and should be easier to understand.

• Journal of the Korea Safety Management & Science
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• v.15 no.4
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• pp.245-251
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• 2013

In this paper, the expert system to reduce the amount of food waste is proposed. The method of material flow analysis (MFA) is applied. Proper handling of waste beyond the terms of the need for proactive research been mentioned before, but actually cause the waste generator research focuses on consumer behavior and the business community to analyze the flow of materials within the study are insufficient. In this paper, the type of food consumption and food waste, look at the relationship between the occurrence of secondary schools in the diet is provided for students to examine the preferences of the target model diet expert system was reconfigured. Preference for leaving the food in the diet leads to the important information that is Each diet recipes that make up the target material flow analysis (MFA) was constructed to perform all the database. This database is currently being generated from the rain while cooking diet edible plants and materials to reflect the self-esteem following the recommended diet is used to create. Reducing food waste is actually being used currently in research knowledge to the knowledge base was constructed. Future Home Smart System was developed in conjunction with the system to the user, by providing guidelines for the utilization can be expected.

• Korean Journal of Community Nutrition
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• v.11 no.3
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• pp.374-382
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• 2006

The purpose of the study was to investigate the effects of the characteristics of dietitians, the characteristics of school food services, equipment ratio of HACCP facility/equipment and perception of barriers to HACCP implementation on external and internal audit of food safety/sanitation management performance in school food service. An e-mail survey was conducted with 144 dietitians in Gyeongbuk Province. A response rate was 57.6% (N = 83) and data was analyzed using SPSS windows (ver. 12.0). Dietitian perceived facilities/equipment-related and stakeholder-related as the big barriers in implementing a HACCP system. Total scores of sanitation/safety management performance for external and internal audit were similar at 92 and 91 out of 100, respectively. 'Facilities/equipment' and 'HACCP system' categories in both external and internal audit were rated the lowest. As dietitian perceived facilities/equipment-related (p < 0.001) and stakeholder-related (p < 0.05) barriers to HACCP implementation were greater, the scores of the external and internal audits were significantly lower. As dietitian perceived barriers for all categories were greater, the scores of internal audits were significantly lower (p <0.05). As a result of multiple regression analyses, the scores of the external audit was positively associated with career as a school food service dietitian, but was negatively associated with barriers related to facility/equipment, while the scores of the internal audit was negatively associated with barriers related to facility/equipment and employees. This study suggests that supporting programs on securing the facilities/equipment and employee training are needed for successful HACCP implementation in school food service.

• Korean Journal of Community Nutrition
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• v.24 no.1
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• pp.24-37
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• 2019

Objectives: The study purpose is to develop a content system for a healthy dietary education program for after-school care in lower grade in elementary school. Methods: The contents of healthy dietary education in the 2015 revised curriculum and textbooks and the major education programs related to dietary life that are currently used in elementary school education were analyzed. Focus group interviews were held with field experts related to lower grade in elementary care class. Accordingly, the structuring of the education area and the detailed education contents were systematized. Results: From the analysis results, the contents of curriculum, textbook, and administrative department were classified as hygiene safety, health, and culture. The goal of the educational content system was divided into three areas: nutritional dietary life, food hygiene and health, and food culture. The subjects consisted of dietary balance, healthy body weight, digestion and absorption, food hygiene, Korean agricultural products, traditional food, and table manners. The curriculum was composed of 12 content elements. Conclusions: In order to ensure that after-school care students can grow into healthy, growth-oriented and creative talents, the role of the caring guide is important, and associated guidelines are needed in the future.