• 대한영양사협회학술지
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• 제12권4호
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• pp.313-328
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• 2006

This study was objectively performed to identify dietitians' job in the elderly health-care facilities, to assess facilities and dietitian's demographic characteristics, and to determine performance and importance of dietitian's job including the demand of therapeutic diet development. Survey was conducted by mail and samples were the dietitians working in 376 facilities which capacity is over 50 members from nationwide 583 the elderly health-care facilities. Returned questionnaire was 102 and used for statistic analysis. The distributions of the elderly health-care facilities showed 39 the elderly nursing facilities(38.2%), 32 skilled nursing facilities (32.4%), 13 geriatrics hospital facilities(12.7%) and 9 the elderly cost nursing facilities(8.8%). 60.0 percent of the samples showed its menu price as 1,000 to 1,500 won. A cycle-menu program was in-use at the 79.0% facilities, but only 7.1% facilities have been introduced a selected menu system. 92.9% facilities employed only one dietitian. In the demographic characteristics of dietitian only 14.7% dietitian had a clinical dietitian license and 51.5% of respondents answered at least 1 to 3 months internship program is needed. Job activities of the dietitian in the elderly health-care foodservice were identified as 45 activities with 9 dimensions. Job performance score evaluated dietitian oneself was 4.71 of 7 points. The average importance score that the dietitian evaluated their own job was 5.66 points of 7. The job activities shown higher importance but lower performance were therapeutic diet development for in-patients, menu development suitable for taste of the elderly, and leadership. Job performance score by characteristics of dietitian and their elderly health-care facilities was significantly associated with experience of dietitian in elderly health-care (F=4.480, p<0.05), education of dietitian(F=2.659, p<0.01), number of dietitian(F=2.245, p<0.05), and number of employee in foodservice(F=2.607, p<0.05). Most common diseases of the aged was proved as hypertension(81.7%), diabetes mellitus(71.4%), and dementia(65.0%). The therapeutic diets frequently provided were diabetes mellitus diet, dysphagia diet, low sodium diet, high fiber diet, and high protein diet, in order. For those reasons, dietitian in the elderly health care emphasized that the information about therapeutic diet development such as diabetes mellitus diet, dysphagia diet, low sodium diet and hypertension diet must be continuously developed and provided. The result from this study can be applicable to enlarge and enrich job activities of dietitian in elderly health-care foodservice.

• 동아시아식생활학회지
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• 제14권3호
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• pp.294-301
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• 2004

This study was conducted to investigate the quality assessment of performance of the university foodservice. Self administered questionnaires were collected from 305 students living in Incheon. Statistical data analysis was completed using a SPSS v. 10.0 program. The results were summarized as follows: 61.4% of male students and 48.1% of female students responded to have lunch regularly. Only 23.4% of male students and 14.1% of female students used the university foodservice daily. Reasons for the irregularity of lunch were responded as “lecture”, “eating when I want” and “appointment with friends”, etc. The quantity, temperature, nutritional value, appearance, hygiene, taste and freshness of foods and price of menus were evaluated as appropriate but using seasonal foods, number of side-dishes, etc. as unsatisfactory. Service speed, cloth hygiene, neatness and kindness of employee were evaluated as appropriate. For the facilities of foodservice, counter location, menu board and lighting facilities were evaluated as appropriate but heating facilities, disposition of tables and chairs of dining hall were as unsatisfactory. Sanitation of floors and walls of dining hall, restroom and utensils, etc. was evaluated as low.

• 한국생활과학회지
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• 제18권5호
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• pp.1135-1145
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• 2009

This study was conducted to investigate the situation of internal facilities and sanitary management of elementary, middle, and high school foodservice in Chonbuk area. Self administered questionnaires were collected from 252 nutrition teachers and school dietitians. Statistical data analysis was completed using a SPSS 11.5 program. The results are summarized as follows: Approximately 99.2% of the subjects were women and those who were married accounted for 76.6%. Those in their 30s to 40s accounted for over 87%, those with more than 11 years experience accounted for 56.8%, and those 69.0% were regular nutrition teachers. Among the 280 school foodservice systems, 51.6% of the schools were located in urban areas and 48.0% in rural areas. About 68% of the schools prepared meals the conventional way and 32.3% prepared them the commissary way. The number of employees accounted for in the schools was 37.7% with 1 to 3 employees, 27.8% with 4 to 6 employees, and 25.4% with 7 to 9 employees. About 54% of schools have an expectance of school meal service for more than 11 years. However 67.5% of their facilities had not been remodeled since the implementation of the foodservice. As a result of the conditions of the school foodservice facilities, there were significant differences between elementary and middle & high schools; preparation room (p<0.01), toilet (p<0.01), and boiler room (p<0.01). About 62% of the nutrition teachers responded that they were dissatisfied with the situation of the facilities (e.g. size and materials of the kitchen, heating and cooling systems). The washing and disinfection methods in elementary, middle and high schools were very different, because they had no sanitizers and disinfectant guidelines. Therefore the governmental regulating agencies must review and approve of the plans prior to new construction or extensive remodeling of the school foodservice facilities. In addition, we suggest that it is necessary to provide practical sanitizers and disinfectant guidelines and other useful education.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.576-589
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• 2009

The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p < 0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were self-operated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p < 0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method.

• 급식외식위생학회지
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• 제2권1호
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• pp.51-57
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• 2021

The purpose of this study was to analyze the amount of sugar from the afternoon snack menu of childcare facilities in Gyeongsangbuk-do. The amount of sugar was analyzed for afternoon snacks provided by childcare facilities between March and April 2016. The snacks provided were the same for processed and non-processed foods at 50.0% respectively. White milk accounted for the largest portion with 26.4%, followed by fruits with 19.9% and grains (sweet potatoes, rice cakes, etc.). It has been confirmed that the larger the facility, the lower the frequency of provision of non-processed foods, and the higher the provision of processed foods (p<0.05). Snacks served as non-processed foods showed the highest frequency of fruits and sweet potatoes. On the other hand, processed foods provided many sugar-rich products, such as liquid yogurt, hot cakes, and cereal, excluding white milk. The average sugar content was highest in processed milk products (13.9 g), followed by white milk (8.6 g), bread and snacks (8.0 g), other (4.6 g), and mixed grains (1.6 g). Of the total 216 snacks, banana flavored milk had the highest sugar content of 27.0 g, followed by strawberry milk (15.0 g) and castella (21.6 g). The findings are expected to be used as basic data for choosing the right snacks provided by childcare facilities and practicing reducing sugar intake.

• 한국식품영양학회지
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• 제23권4호
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• pp.615-622
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• 2010

The present study attempted to investigate the military foodservice operation by conducting survey to foodservice managers. Surveys for managers of military foodservice operations were conducted in November, 2008 by visiting Consolidated Army Logistics School located in Daejeon during the time of training. Surveys for military foodservice officers and dietitian were sent by mail. The questionnaire was composed of the questions asking the general operation of military canteen, the self-concious specialty of military foodservice, and the needs assigning dietitian to each military unit. From the results of this study, it came up with the needs to draw up the plan to improve the foodservice specialty of canteen managers. One of the solution would assign dietitian to each military foodservice unit. Also, the facilities need to be equipped for various way of cooking to improve the satisfaction of soldiers. The results of this study would provide the data for making policy as well as arose academic interest to military foodservice.

• 한국식품영양과학회지
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• 제38권10호
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• pp.1457-1465
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• 2009

유치원 급식소 위생관리의 문제점을 파악하고 그에 대한 개선방안을 모색하고자 대구 경북지역 유치원 급식소를 대상으로 급식시설 설비 및 조리환경에 대한 미생물학적 위해분석을 2008년 5월에서 7월 사이에 실시한 결과는 다음과 같다. 조사대상 급식소에서 일반세균수와 대장균군수의 한계관리기준을 초과하여 관리되고 있다고 분석된 항목은 전처리용 칼, 조리용 칼, 조리용 도마, 전처리용 작업대, 조리용 작업대, 냉장고(안), 바트, 바구니, 식판 등 총 9개 항목이었다. 이 중 부적합율이 높은 항목은 조리용 도마(37.5%), 조리용 작업대(37.5%), 전처리용 작업대(33.3%)의 순이었다. 조사대상 유치원 급식소의 모든 검체에서 대장균과 리스테리 아균, 살모넬라균은 검출되지 않았으나, B 급식소의 조리용 고무장갑과 트렌치에서 황색포도상구균이 검출되었다. 조사대상 급식소의 공중낙하균 검사결과 일반세균수는 관리권고기준 이하로 적합한 수준이었고, 황색포도상구균은 모든 검사구역에서 검출되지 않았으나 한 곳의 급식소 조리실에서 진균수가 관리권고기준 이상으로 검출되었다. 위의 연구결과를 종합해볼 때 유치원의 급식관리자는 미생물학적 위해분석 결과 부적합하게 관리되고 있다고 분석된 전처리용 칼, 조리용 칼, 조리용 도마, 전처리용 작업대, 조리용 작업대, 냉장고(안), 바트, 바구니, 식판, 음용수, 조리용 고무장갑, 트렌치 등 총 12개 항목에 대한 위생관리를 우선적으로 개선할 필요가 있다고 판단된다. 또한 조사대상 급식소의 위생관리 현장심사 평가 결과 양호하다고 평가된 항목에 대한 미생물 검사 결과 한계관리기준을 초과하는 경우가 있었으므로 급식소의 위생관리 평가 시 현장심사와 함께 주요한 미생물 수준 부적합 항목에 대한 미생물 검사를 병행할 필요가 있다고 생각된다. 그리고 유치원 급식소의 위생관리 수준 개선을 위해 급식소 운영 특성을 고려한 위생관리지침서를 개발 보급하고 급식관리자는 최종 조리음식에 대한 교차 오염과 식중독균의 혼입을 방지하기 위해 위생관리지침서를 올바르게 적용해나가야 할 것이다. 이와 함께 우리나라 급식소 환경에 적용하기에 적합한 조리시설 설비의 미생물수준 및 공중낙하균에 대한 한계관리기준을 마련하기 위한 후속 연구도 활발하게 진행될 필요가 있다고 판단된다.

• 대한지역사회영양학회지
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• 제14권1호
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• pp.87-99
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• 2009

The purpose of this study was to investigate the perception of foodservice managers in childcare centers and kindergartens for identifying the vulnerable areas of safety management. The foodservice managers in 1,144 of nationwide childcare centers and kindergartens were surveyed from May to October 2007 to answer a total 72 questions in areas of general characteristics, actual practice of foodservice management and safety management perception. Meals were served in 97.7% of surveyed facilities and 91.0% among them were self-operated. The hiring rate (27.8%) of dietitians in childcare centers was significantly lower than the rate (82.0%) of kindergartens. The needs of dietitian employment between childcare centers and kindergartens differed as 44.9% and 87.5%, respectively. In knowledge on food-borne illnesses, they have the wrong information in the field of season for frequent outbreak, major pathogens and foods causing food-borne illnesses. The food-borne illnesses (36.2%) were indicated as the major problem in foodservice facilities and the degree of risk exposure was considered as safe (70.1%). More than 70% of both facilities answered as sanitary in the status of personal hygiene. Only 38.0% recognized the Facility and Equipment Standard in the Childcare Law and Early Childhood Education Law. In preparation of meals and management of cooking processes, kindergarten scored significantly high compared to childcare centers (p < 0.05 or p < 0.01) while the necessity of standards was not different in both facilities. Among managers surveyed, 28.8% had taken food safety education from professional institutions and more than 80% in both facilities indicated the need of professional educations. These results suggest that it is necessary for the systematic sanitary education of foodservice managers by developing the sanitary management standard as well as the amendment of laws related foodservice in childcare centers and kindergartens.

• 대한지리학회지
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• 제44권4호
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• pp.532-543
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• 2009

외식산업 프랜차이즈는 외상 매출액의 비중이 작고 자금회전이 원활하여 국내에서 창업 선호도가 매우 높다. 이에 본 연구에서는 서울시지역 외식산업 프랜차이즈 1호점들의 입지분석을 통해 향후의 입지경향을 예측하는 데 목적을 두었다. 본 연구결과는 다음 세 가지로 요약된다. 첫째, 외식산업 프랜차이즈 1호점의 공간분포형태는 최근린지수(R) 0.16으로 집중된 분포패턴을 보인다. 둘째, 외식산업 프랜차이즈 1호점은 상관분석 결과 특히 금융기관수, 사업서비스업체수, 숙박 음식점업체수 등의 15개 변수와 상관성이 있다. 셋째, 다중회귀분석에 의해 최종적으로 선정된 입지요인은 설명력 64% 정도의 금융기관수이다. 이러한 본 연구결과에 의거하였을 때 금융기관수가 많은 서울시 강남구와 중구 지역은 향후에도 외식산업 프랜차이즈 1호점의 선점 장소가 될 것으로 예측된다.

• 대한지역사회영양학회지
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• 제14권6호
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• pp.846-860
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• 2009

We investigated the foodservice management practices in various operation types of childcare centers in Asan, Chungnam Province, with the intention of improving the quality of foodservice and providing the basic information for establishing more effective and efficient foodservice model system. Self-completed questionnaires were collected from the directors of 174 child care centers. The statistical analysis was completed using SPSS Ver. 12.0 program. The followings are about the results of this study. Approximately 94.8% of the directors were women with the average age of 40.3. All of the investigated facilities executed foodservice; the facilities of 96.2% had been self-operated, 1.9% was contract-managed and the remaining 1.9% served delivered meal from outside. Only 20.0% of the investigated centers employed a dietitian. In most of the centers, meals were prepared in a conventional manner and approximately 85.3% of the centers are serving only snacks twice a day as a supplementary due to financial difficulties. Menu planner of the facilities, which have no dietitian was the director (35.8%) or the cook (25.7%). In most centers, the directors purchased the food materials (67.5%). Material inspection was done by the director (54.9%) or the cook (40.5%). However, home care centers did not inspect the food material. These results indicate that food service management guidelines need to be established by the facility type with the government control and financial support. Especially, dietitian employment and the efficient foodservice model system establishment are questions that confront us.