• 급식외식위생학회지
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• 제2권2호
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• pp.111-115
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• 2021

The purpose of this study is to evaluate the effectiveness of online and offline blended education for hygiene and safety management of children's foodservice operations in Eunpyeong-gu. For the teachers of the children's foodservice operations, two online sessions and one offline session were conducted with different educational themes each time. In terms of satisfaction with the education, the online program 'Mission Possible' scored 4.8 points and the collective education of teachers and staff scored 4.6 points, indicating that the training composition and communication with the person in charge were high. In other field opinions, it was found that online and offline education according to the situation was very helpful in the overall management of the children's foodservice operations. With fewer face-to-face opportunities, there were difficulties in on-site support and management. To supplement this, various programs were applied to help children's foodservice operations provide healthy and safe meals and snacks.

• 급식외식위생학회지
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• 제4권2호
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• pp.55-59
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• 2023

The purpose of this study is to evaluate the effectiveness of hygiene and nutritional management and education in the kitchen for youth facilities registered at the center. For this purpose, hygiene and nutrition management checklist scores, satisfaction and participation rates for each training, and diet use rate were checked on a quarterly basis. Hygiene and nutrition management scores increased every quarter, with the average score in the fourth quarter reaching 89.9 points. The participation rate in youth education was high at 86.4%, and both youth and staff education showed a satisfaction rating of 4.8 points. The usage rate of the adolescent diet was 65.4%. Based on the research results, the effectiveness of visiting guidance and education was confirmed, and future direction of center operation was suggested.

• 급식외식위생학회지
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• 제3권2호
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• pp.74-77
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• 2022

As the prevalence of food allergies increases, related hazards also increase. Among the victims of accidents, children under the age of 10 accounted for a significant portion, raising the need for management of them. To ensure that children are aware of the risk of food allergy for safe meal service and to prevent problems such as malnutrition and poor growth in growing children, the current status of food allergy is surveyed for teachers and parents of children's catering centers in Eunpyeong-gu, and 1: 1 Specialized projects were carried out to provide customized counseling, educational support, alternative diets, and educational materials. As a result, it was found that the improvement of professionalism of faculty members and parents greatly helped to create an environment in which nutritious meals can be provided safely.

• 대한영양사협회학술지
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• 제23권2호
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• pp.192-201
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• 2017

This study compared the Center for Children's Foodservice Management in 2012, 2014, and 2016 using big data and opinion mining. The data on the Center for Children's Foodservice Management were collected from the portal site, Naver, from January 1 to December 31 in 2012, 2014, & 2016 and analyzed by keyword frequency analysis, influx route analysis of data, polarity analysis via opinion mining, and positive and negative keyword analysis by polarity analysis. The results showed that nursery had the highest rank every year and education supported by Center for Children's Foodservice Management has increased significantly. The influx of data has increased through the influx route analysis of data. Blog and $caf\acute{e}e$, which have a considerable amount of information by the mother should be helpful for use as public relations and participation recruitment paths. By polarity analysis using opinion mining, the positive image of the Center for Children's Foodservice Management was increased. Therefore, the Center for Children's Foodservice Management was well-suited to the purpose and the interests of the people has been increasing steadily. In the near future, the Center for Children's Foodservice Management is expected have good recognition if various programs to participate with family are developed and advertised.

• 대한영양사협회학술지
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• 제26권3호
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• pp.221-233
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• 2020

The Center for Children's Foodservice Management periodically visited children's foodservice facilities for hygiene, safety and nutrition management, and the 'HSQ (Hygiene Safety Quotient) and NQ (Nutrition Quotient) Management Web & App Program' was developed and applied to improve the health, safety, and nutrition management status of children's foodservice facilities. The HSQ is a comprehensive hygiene and safety index consisting of six categories from the hygiene and safety checklist for children's foodservice facilities provided by the Ministry of Food and Drug Safety. The NQ is a nutrition index for foodservice facilities consisting of five categories from the nutrition checklist. First, this program can be used to efficiently understand the actual conditions of children's foodservice. Foodservice facilities are provided with the result report prepared by the center without restrictions on time or place. Second, it can be used as "a channel for comfortable communication with foodservice facilities". Foodservice facilities are provided with a route where questions and resolutions can be communicated to the center. Third, it is easy to compare and review the results of foodservice facilities by institution and number of visits while downloading the results data at the same time, as the result report is written based on hygiene, safety, and nutrition visits. Through such programs, it is believed that standardized work and integrated management will improve the work efficiency of the center's employees. It is also thought that these programs will promote healthier life-styles in children by establishing a safe food environment for children's foodservice.

• 동아시아식생활학회지
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• 제25권4호
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• pp.703-709
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• 2015

The purpose of this study was to investigate satisfaction with children's foodservice facilities about program at Center for Children's Foodservice Management (CCFSM) by focusing on differences between associate and regular members. In December 2014, an online survey was conducted at 155 children's foodservice facilities which were enrolled members at CCFSM in Geumcheon-gu, Seoul. The questionnaire included the general characteristics of respondents, satisfaction with CCFSM's services : 'Field consulting', 'Education and training for cook', 'Menu', and 'Newsletter'. The questionnaire was responded by 78 foodservice facilities for children, including 42 regular members (53.8%) and 36 associate members (46.2%). The analysis rate was 50.3% and the majority of respondents were child-care centers (94.9%). As a result, satisfaction with 'Newsletter (4.87 points/5 points)' was the highest while 'Menu (3.95 points)' was the lowest. Satisfaction with 'Education and training for cook' of regular members (4.74 points) was significantly higher than that of associate members (4.41 points). For factors affecting overall satisfaction with CCFSM's service, there was a difference between associate and regular members. Regular members were significantly affected by 'Menu (p<0.001)', and 'Newsletter (p<0.05)'. Associate members were affected by 'Education and training for cook (p<0.05)'. Thus, satisfaction with Menu of CCFSM should be increased. The results of this study show that there was a difference in satisfaction between associate and regular members. Therefore, CCFSM program should be implemented depending on the characteristics of foodservice facilities for children and their needs.

• 한국식품영양학회지
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• 제24권4호
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• pp.607-616
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• 2011

We identified the intake pattern and consumption propensity of milk and sought improvements to promote consumption of milk. We targeted 362 preschool children aged 5~7 years old who attended nursery school in the Bucheon area. Questionnaires were distributed and 328 questionnaires were collected. Approximately 36.2% of boys and 31.2% of gorls drank milk six times per week. A total of 32.9% of the preschool children drank more than 2 cups of milk/day. Approximately 72.9% of them currently drink white milk, and 46.0% preferred milk to processed milk. The reasons why they drink milk included 'want to be tall'(66.5%) and 'good health'(52.4%). Mothers(54.6%)and preschool children(39.3%) were the purchasers with the greatest impact on product purchases. Consumer propensity to buy milk was shown in the order of expiration date(4.80 points), and nutrition facts(4.01 points). (4.88 points) and enhanced nutrients(4.59 points) should be promoted for milk consumption. Therefore, it is thought that continuous nutrition education should be made together in order to increase consumption of milk of children and education targeting teachers and school parents should be conducted as well. And in order for children to drink milk without repulsion, the development of various products satisfying both symbolic aspects and nutritional aspects should continue to be made.

• 동아시아식생활학회지
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• 제24권2호
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• pp.261-274
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• 2014

The purpose of this study was to examine the effects of food safety management support in the Center for Children's Foodservice Management (CCFSM) on foodservice facilities for children in Busan area. We assessed the status of hygiene and safety practices of institutional and non-institutional foodservice on a quarterly basis by using an inspection checklist for food hygiene and safety developed by dieticians from February to December in 2013. The subjects were 103 children's foodservices, including 37 institutional and 66 non-institutional foodservices. Inspection checklist consisted of nine categories with 39 checklists; general characteristics, personal hygiene, ingredient control, menu planning, cooking processing control, serving management, washing, disinfection and storage control, and environment and safety management. The average score of each field (pre-supporting/post-supporting) in institutional foodservice was 0.56/0.92 for personal hygiene, 0.55/0.87 for ingredient control, 0.76/0.97 for menu planning, 0.53/0.89 for processing control, 0.27/0.67 for serving management, 0.47/0.91 for washing, disinfection and storage control, and 0.61/0.91 for environment management and 0.64/0.94 for safety management. In non-institutional foodservice, the average score of each field (pre-supporting/post-supporting) was 0.49/0.80 for personal hygiene, 0.52/0.75 for ingredient control, 0.78/0.97 for menu planning, 0.42/0.76 for processing control, 0.32/0.61 for serving management, 0.57/0.88 for washing, disinfection and storage control, and 0.46/0.82 for environment management and 0.73/0.88 for safety management. The average scores of all categories (pre-supporting/post-supporting) were 0.57/0.91 in institutional foodservice and 0.53/0.82 in non-institutional foodservice. The effects of management support in CCFSM on institutional foodservice were higher than those of non-institutional foodservice. Based on these results, we found that management support in CCFSM on foodservice facilities for children had a significantly positive effect on status of hygiene and safety practice regardless of foodservice facility size.

• 한국식품영양학회지
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• 제30권4호
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• pp.749-758
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• 2017

This study investigated the needs to improve the quality of foodservice management in community child centers (CCCs), in accordance to the area where the CCC was located. The people in charge of foodservice management of 466 community child centers undertook a web survey, between July to August 2016. Most centers used menus from the Headquarters of Community Child Center (50.0%) or Center for Children's Foodservice Management (34.1%). Factor analysis and multiple regression analysis were conducted to assess the requirement for improving the quality of foodservice management at the CCCs. Four factors were analyzed: 'food material and facility management', 'administration management', 'menu management', and 'human resources management'. In large cities, 'administration management' and 'menu management' were found to affect quality improvement. In small cities, none of the factors assessed were effective in improvement. 'human resources management' had a significant influence on improving the quality of the foodservice in rural areas. The results of this study show that there was a difference in the quality improvement of the foodservice management in the centers, with respect to the location of the center. Therefore, this study can be used as basic data to establish the support policy for improving the quality of foodservice management in community child centers.

• 대한영양사협회학술지
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• 제21권3호
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• pp.241-252
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• 2015

The research was conducted by center for children's foodservice management in Hanam-si. In order to improve job satisfaction, a survey was carried out by working conditions and job satisfaction in children foodservice employees working at child daycare centers registered from January to April. Ninety-five surveys out of 120 were collected, and 76 surveys were analyzed. Job satisfaction consisted of four elements, working environment, welfare, human relationships, and job-itself, analyzed by general characteristics. Pearson's correlation was carried out between job satisfaction and intention to change job by Likert 5 scales using SPSS statistic program. The percentages of child daycare centers owned by civilians was 52.6%, high school education level was 65.8%, permanent workers was 68.4%, and less than 1 year of foodservice was 34.2%. Average scores of job satisfaction were as follows: working environment scored 20.6 out of 25 points, welfare scored 10.3 out of 15 points, human relationships scored 17.5 out of 20 points, and job-itself scored 13.2 out of 15 points. The lowest job satisfaction average was 'I get paid fairly regarding the working hours and the amount of work' with a score of 3.6 points. Job satisfaction based on facility type, age, education level, and working period did not show significant differences, whereas hired status, numbers of foodservice children, and intention to change jobs showed significant differences. Hired status showed significant differences with welfare satisfaction (P<0.05). Numbers of children showed a significant difference with welfare and human relationship satisfaction (P<0.01, P<0.05). Intention to change job showed a significant difference with four elements of job satisfaction (P<0.05, P<0.01, P<0.01). In conclusion, to improve job satisfaction of children foodservice employees, working conditions and welfare satisfaction should be increased.