• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.356-374
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• 1990

This paper proposes to research on the actual conditions of dietary life of some children with similar living standard. They were in the 4th and 5th grades of two elementary schools located at Tongrae-ku Pusan City and the survey period was from March to April in 1989. One part was 0 elementary school childern with school lunch and the other part was ones in K elementary school without school lunch. This survey shows the effect of nutrition education of school lunch on the intake of food and nutrient the pattern of food consumption and untrient intake and the knowledge level of nutrition and results in calling attention to the importance of school lunch and the necessity f its expanded paractice and bringing up some problems to be solved in order to excute more improved program of school lunch. As the results of analysis first the school lunch group demonstrated desirable pattern of food consumption and nutrient intake school lunch aims at by the effect of nutritional education of the scheduled school lunch program and turned out to be superior in food and nutrient intake. physical index and level of nutrient knowledte to the non school lunch group. Secondly since both groups show the lack of calcium intake it is necessary to establish a meal plan to increase calcium source and in order to improve the quality of school lunch it is desirable to plan a program considering proper amount of meal service by age and sex selection of menu based on preference research various cooking methods and and food mixing fit for standard food consitiution of school lunch.

• Journal of the Korean Dietetic Association
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• v.29 no.3
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• pp.123-139
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• 2023

In this study, a survey was conducted on the development of meal kits for children's foodservice to increase the convenience of the cooking process. It was performed among the foodservice managers in the 141 children's foodservice facilities registered in the Center for Children's Foodservice Management about meal-kits in Changwon areas. The survey results were analyzed according to the children's foodservice scale type. The biggest problem in a foodservice system was "difficult to purchase food ingredients directly every week" (38.4%) in small-scale children's foodservices, and "difficult to use the served menu without modification" (38.2%) in institutional children's foodservices (P<0.001). The most important factor when choosing the meal kit was "quality" (41.1%). Respondents on having an experience with using the meal kit were low at 34.8%, and the reasons for not using the meal kits were "expensive" (67.3%) and "not fresh food ingredients" (18.4%). The main reasons for not using children's foodservice meal kits were "expensiveness" (64.4%) and "necessity of adding disinfection process" (16.1%). Most of the reasons for not wanting to use children's foodservice meal kits were that they did not trust the safety of the meal kits. The use of meal kits in children's foodservices may reduce the preparation process and increase the efficiency of foodservice although the safety and quality of meal kits should be guaranteed. The appropriate hygiene management standards need to be set, and HACCP should be applied to develop meal kits for children's foodservices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1488-1496
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• 2016

The purposes of this study were to analyze mothers' eating, cooking, and exercise habits based on their demographic characteristics and to examine the relationship between those habits and their late school-aged children's Broca index. A total of 393 questionnaires were mailed to the mothers of late school-aged children who registered at four elementary schools in the Seoul area, of which 159 participants (40.0%) completed questionnaires. Statistical data analyses were performed using SPSS/Win 21.0 for descriptive statistics, t-test ANOVA, and Pearson's regression coefficient. There was a statistically significant difference in mothers' cooking habit (F=3.920, P=0.022) and exercise habit (F=3.211, P=0.043) according to their educational level. Interestingly, 82.4% of mothers had a Broca index of less than 90% of normal body mass level. A significant positive correlation of Broca index between mothers and their late school-aged children (r=0.345, P<0.001) indicated that children whose mothers had a low body mass level also tended to have a low body mass level. In this study, late school-aged children's Broca index was not significantly related with mother's eating (r=-0.072, P=0.367) or exercise habits (r=-0.010, P=0.897) but was significantly related with their mother's cooking habits (r=-0.157, P=0.048). Considering there are few studies examining the impacts of mother's cooking habits on their children's appropriate body mass, the results suggest that developing an effective educational program to cultivate mothers' healthy cooking habits to improve school-aged children's health status is very important. The findings of this study provide important data that could be used when developing health education programs tailored to the multi-dimensional impacts of mothers' life habits on their last school-aged children's developmental health status.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.343-351
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• 2013

To help reduce the 'breakfast-skip' rate of the high school students and improve such 'breakfast-skipping' practice this study devised a new covenience menu for school breakfast Program. Dictated by a dietitian the form of cooking was rendered within directly-cookable convenient food; The price of menu ranged from 1,500-2,000won taking into account the parents' survey ; the menu formation drew largely from the student food preference survey and their favorites. The composition of menu - the Korean dish and the western dish put together-were of two folds and was based on the two: main menu, subsidiary menu. While main menu used rice, the subsidiary one used fruits, salads, milk, and juices. Energy intake sufficiency standard was set at a level of between 1/4 and 1/3 of the relevent group(mid&high students, 15-18 yrs old)'s approximated energy need, drawn from the Dietary Reference Intakes For Koreans(2010). 10 disparate, divised menus were tested deliberately- cooked at a site, thereafter qualifed and supplemented to meet the targeted energy amount. The nuturitional facts of each menu set were measured through the usage of CAN-PRO 3.0, Computer Aided Nutritional Analysis Program, for professionals. Completed menu set were then given in photograph. The results of this study were as follows : The results of this study were as follows : the newly developed menu's calories and nuturitional content were as follows in the ratio of Dietary Reference Intakes For Koreans(2010) : Calories 95.7%(4.3% below the targeted intake standard), Protein(131.1%), Calcium(130.2%) the both of which marked higher than the recommended daily intake, iron(71.0%), Potassium(93.1%) both of which figure lower than the recommended daily intake. The cost of ingredients per each person was 1,335won, which was lower than the targeted cost(1500won). When calculated, hypothetically provided breakfast's labor hour needed per 1 meal is shown to be average 1.2 minute. In conslusion : Convenience style school breakfast program would bring an increse in the intake of high school students' breakfast, which may contribute not only to the sound physical growth but to academic performance. Various developments of the school breakfast program is much needed continually.

• Journal of Korean Home Economics Education Association
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• v.35 no.1
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• pp.89-103
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• 2023

The purpose of this study was to develop a dietary life education program for adolescents and evaluate its effectiveness. The program was divided into three areas: 'Natam' (taste education), 'Wetam' (traditional dietary life education), and 'Gitam' (sustainable dietary life education), consisting of a total of 10 units primarily focused on cooking activities. For participants aged 14~17 years, face-to-face pilot education was conducted by a trained instructor once a week for 10 weeks. A questionnaire survey was performed to evaluate the educational effect(n=72) and satisfaction(n=82) during education period. Significant improvements were observed in knowledge levels for the 'traditional dietary life education', and 'sustainable dietary life education' which were identified as insufficient in the preliminary survey. Attitude and behavior levels were significantly improved across all areas. Satisfaction was high with a score of 4 out of 5 points for all areas. In conclusion, this program was found to be effective, and further emphasis should be placed on traditional and sustainable dietary life education to enhance its impact.

• Journal of the Korean Society of Floral Art and Design
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• no.37
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• pp.33-48
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• 2017

This study examines garden activity and garden plant preferences for development of the garden activity program using community garden aimed for communication and integration for multicultural age. As a result, for members of multicultural society had high portion of floral arrangement and crafts, growing plants in both indoors and outdoors garden for their garden activities, and using plants for cooking, growing plants in both indoors and outdoors garden was of higher portion for native korean. In the garden plant preferences, members of multicultural society liked ornamental plants the best, due to the environmental correspondence between the plant's place of origin and their home country, while native koreans tend to prefer vegetables, reflecting the recent interest in pro-environment crops and rise in demand of urban farming, veranda gardening and weekend farming. In this study, the garden activity program for communication and integration categorized the value of garden activity into three categories; the value of respect for life, the value of consideration through caring, the value of plant ethics, based on the above preference results. The value of respect for life can be achieved by understanding the meaning of life, experiencing the will to live, and understanding the characteristics of plants and me. The value of consideration of caring comes from waiting and nurturing for living things that are different from me and adapting to the environment as a living The value of plant ethics can give us the insights for human relationships, by understanding and experiencing the natural ecosystem and plant co-existing in it. The eight-session garden activity program also went through validity verification process by experts on gardening and multiculture, and the effectiveness of the program was proved.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.240-252
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• 2006

A survey was implemented to suggest basic data for assuring the safety of cooked foods in foodbank operations. A questionnaire consisted of total 48 items including general characteristics, basic inputs and perceived importance/performance of sanitary management. One hundred twenty-eight responses among the 267 nationwide foodbanks were used for the statistical analysis. About forty-one percent of foodbanks was operated a period of 1-3 years and 43.0% of them were managed by social welfare organizations. The number of staff was only 0.5 person per operation with the whole responsibility and 1.0 with additional work, and thus most of the work was managed by volunteers. Job satisfaction was shown to be moderate and was affected by specialty and salary mostly. The facilities and equipment in foodbanks were not enough to operate and freezers/refrigerators were the top priority to supplement. Most of the respondents attended a nationwide level sanitary education program (79.7%); but complained not enough frequency of education (90%). The sanitary status of the donated foods was considered as satisfactory but some safety practices had to be improved, including personnel expenses and operating costs in the district level, a sanitary awareness of the donors and a general management of the facilities arid equipment. An assessment on sanitary management resulted in an overall average of 4.45 out of 5 points in importance and 3.85 in performance showing the high level of sanitation perception in foodbank managers. From the IPA analysis, the fields found to be improved were sanitation management during cooking and temperature control as well as cleanliness and sanitation of both transport vehicle and refrigerator/freezer. To secure the food safety in foodbanks, consequently, personnel support, supplement of facilities and equipment, intense sanitation education and development of sanitation management program is needed.

• Child Health Nursing Research
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• v.26 no.4
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• pp.445-453
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• 2020

Purpose: Community child centers (CCCs) were introduced to provide after-school activities and care, including meal services to children from low-income families. The assistant cooks, who have the main responsibility for making and serving food at CCCs, are a major factor influencing the eating habits of children using CCCs. In this study, we tried to identify and understand who the assistant cooks are, what their job responsibilities are, and what they need in order to be able to provide children with healthy meals. Methods: Three focus group interviews were held with 17 workfare program participants who worked as assistant cooks at CCCs, and content analysis methods were applied using the NVivo 12 qualitative data analysis software. Results: The assistant cooks reflected on their perceptions of the children's health at the CCCs, their own cooking style, and their role at the CCCs. Additionally, barriers to the optimal provision of their services were pointed out, and improvements were suggested. Conclusion: The results of this study can be used as a fundamental resource for the development of tailored interventions that consider a child's unique environment to address health disparities, specifically with respect to childhood obesity.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.77-93
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• 2013

This study examines the university students majoring in culinary arts to survey the recognition levels of culinary arts education for the purpose of searching for a development plan for culinary education. A survey was conducted to 407 students in a cooking and food service program. To achieve the purpose of this study, SPSS 17.0, a statistics program, was used for a descriptive analysis, a frequency analysis, and a factor analysis. In this study, we have developed a device to measure educational service quality which can be applied to the place of higher education, and factors that determine educational service quality are dragged through this device. In addition, this research identifies which statistically significant factors play a part in overall satisfaction and interprets 26 quality attributes using importance-satisfaction transformed index. The interest and necessity of culinary arts education was very high while the performance degree was considered insufficient. In conclusion, if chances are given to display achievement of desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and curriculum organization reflecting social changes in the education courses, the culinary arts education will be considered to be more vitalized.

• Korean Journal of Community Nutrition
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• v.5 no.3
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• pp.502-512
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• 2000

A survey was conducted on 222 students in two elementary schools in rural areas, one was a rural small city and the other was in the countryside. By measuring their skin-foldness in 4 spots by caliper, the body fatness of 5 grades(BFGr) of the subjects was resulted as follows ; 28.0% of boys and 6.7% of girls were classified as obese the and 34.1% of boys and 31.1% of girls as overweight. Comparing by region, children in the small city seemed to be fatter than the ones in the countryside(21.7% vs. 17.2% as obesity). Comparing by gender, boys were fatter than girls(28.0% vs. 6.7% as obesity). When recategorizing body fatness from 5 grades(BFGr) into 3 groups(BFGp) as overweight group(obesity+overweight), normal and underweight group(underweight+severe-underweight), we observed no significant difference in childrens dietary habits and food intake frequencies by BFGp. Overweight and underweight groups enjoyed snacking before dinner more frequently than the normal group(42.1-59.3% vs. 31.5%). The subjects showed poor nutrition knowledge score with relatively high attitude score about weight control and dietary behavior score was a little lower than the attitude score. Nutrition education programs, like camps, should stress on childrens nutrition knowledge. BFGp related to obesity attitude positive, a very low level and the latter related to diet, exercise and fasting attitudes at positive levels. Therefore overweight children seemed to be motivated easily. Also the higher the in exercise-value score, the more increased was shown in exercise attitude at positive, very low level. Emphasizing exercise-value in camp programs might make childrens exercise attitude more positive. As strategies for a rural obesity camp program are being developed by obese and non-obese children. The camp would be held over summer vacation for 3 days(2 nights) at the participants expence not exceeding 50,000 won. Contents of the program cover nutrition knowledge, and exercise-value as well as cooking lessons, exercise practice, and self-esteem enhencement.