• Journal of Nutrition and Health
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• v.45 no.4
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• pp.362-371
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• 2012

This study aimed at investigating the perception and action plans of the school breakfast program (SBP) proposed by nutrition teachers and dietitians at elementary, middle, and high schools in Gyeongbuk province. The survey was carried via questionnaires throughout April to May 2010. Two hundred ten questionnaires were returned (52.5%) and out of the total, 194 were used for analysis. Of the respondents, 73% disagreed and 27% agreed to the implementation of SBP, although most respondents agreed to the importance of eating breakfast in children. The percentage of disagreement was higher among subjects with working experience of 15 years and more, age of 40 years and more, and those who were employed at elementary schools. The primary reasons of disagreement were 'eating breakfast with family is better' and 'it increases the cost of school foodservice'. The respondents preferred students' optional participation (62.9%) over universal participation (37.1%) of SBP. Action plans of SBP, which were proposed by nutrition teachers and dietitians, included direct operating system by the school, food delivery schedule prior to the day of serving, 2-3 hours of preparation time, serving food 50 minutes before the start of classes, and convenient style menu served at the school cafeteria. Efforts to lessen foodservice employees' workload as well as support from school principals and the Office of Education were suggested as prerequisites for a successful SBP implementation.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.584-592
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• 2000

Standard recipes of various Korean soups for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of soup, Miyuck-gook (Korean sea mustard soup), Soup of beef and radish and Chige of beef and soybean paste (Korean thick soup made of beef and soybean paste) were selected as menu items in this study, and the standard recipes for these soups were developed through sensory evaluation, and microbiological analyses were performed to assure the quality of soup. The microbial counts of the soups which were chilled at 0-3$^{\circ}C$ and stored for 10 days in refrigerator were as follows: Aerobic bacteria were not detected in Miyuck-gook; however, those in Soup of beef and radish were 0.00-1.32${\pm}$0.28 log CFU/g and those in Chige of beef and soybean paste were 3.36${\pm}$0.10- 4.67${\pm}$0.08 log CFU/g. Coliform bacteria were not detected in any soups. All the items of sensory evaluation showed no significant differences between the first and third day of storage, except the flavor, tenderness, chewiness, feeling after swallowing of Soup of Beef and Radish and color of Chige of Beef and Soybean Paste. Overall acceptability scores of chilled stored foods in the first and third day were 6.40:t0.83 and 6.07 :to.46 in Miyuck-gook, 6.93 ${\pm}$0.80 and 6.27${\pm}$1.16 in Soup of beef and radish, and 6.40${\pm}$1.40 and 6.07${\pm}$1.44 in Chige of beef and soybean paste, respectively.

• Journal of the Korean Society of Food Culture
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• v.10 no.1
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• pp.67-74
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• 1995

This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is $10^3$ CFU/g. The variation of temperature was more extreme in soybean sprouts japchae than cooked pea and rice and cold cucumber and seaweed soup. It was proved that the stainless container was excellent and that adequate holding container should be used.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.231-239
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• 2014

The purpose of this study was to look into how alliance discount cards affect customers using family restaurants by analyzing and identifying the difference in brand equity and satisfaction according to the propensity of using alliance discount cards. For this purpose, 407 customers who have used family restaurants completed a questionnaire survey. The study findings indicated that (1) there were significant differences in brand equity and satisfaction according to the propensity to use alliance discount cards. Moreover, it was found that groups with a strong propensity to use alliance discount cards had higher brand equity and satisfaction than groups that did not; also, (2) it was found that there were significant differences in brand equity and satisfaction according to the intensity of dependency on alliance discount cards. The group with strong loyalty to alliance discount cards went beyond the level of strong propensity to use alliance discount cards, of preference, and of use, which were previously proposed. This study implied that from mid-to long-term perspectives, it was necessary to operate a policy for more active alliance discounts as well as to ensure sufficient options for partnership benefits. Furthermore, it was essential to maintain the menu and service quality of restaurants, which were intrinsic factors for elevating brand equity and satisfaction in restaurants among dining customers.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.33-40
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• 2012

The purpose of the study is to examine the importance and performance degrees between Selection Attributes of American beef by IPA(Importance-Performance Analysis) for university students in Seoul and Gyeonggi Area. A total of 590 questionnaires were distributed, and 481 questionnaires were used in the study (81.5% of response rate). According to the IPA results of 12 selection attributes for American beef, the selection attributes with relatively low satisfaction but high importance(II quadrant) were 'country of origin', 'safety', 'cleanliness and hygiene'. The factor to be improved relatively through to the results of IPA was consumer confidence factor ('country of origin', 'safety', 'cleanliness and hygiene') and it was confirmed that university students had a low satisfaction in large degrees compared to the significance of American beef. Therefore, recovery of consumer confidence of American beef is urgent as well as the need to increase satisfaction of consumers. From now on, based on these results, it is considered that many efforts are necessary to increase the trust of consumers by planting awareness that American beef is safe by setting institutional conditions to vitalize purchase of American beef. Moreover, it is considered that these efforts would be significant for the vitalization of restaurants with beef as their main menu, and vitalization of consumption of Korean beef as well as American beef henceforth.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.20-29
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• 2002

Standard recipes of various fish dishes for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of fish dishes, Broiled Mackerel, Flounder Stew and Squid Bulgogi were selected as menu items in this study, and the standard recipes for these fish dishes were developed through the sensory evaluation, and microbiological analyses were performed to assure the quality of fish dishes. The microbial counts of the fish dishes which were chilled at 0∼3$^{\circ}C$ and stored for 10 days in refrigerator were as follows : Aerobic bacteria were not detected in Broiled Mackerel; however, those in Flounder Stew were 2.92${\pm}$0.01∼3.84 ${\pm}$0.06 Log CFU/g and those in Squid Bulgogi were 3.16${\pm}$0.01∼4.80${\pm}$0.02 Log CFU/g. Coliform bacteria were not detected in any fish dishes. All the sensory characteristics showed no significant differences between the first and third day of storage, except the feeling after swallowing of Flounder Stew. Overall acceptability scores of chilled stored foods in the first and third day were 6.87${\pm}$0.99 and 6.40${\pm}$1.40 in Broiled Mackerel, 6.87${\pm}$0.35 and 6.73${\pm}$1.10 in Flounder Stew, 6.13${\pm}$0.99 and 6.07 ${\pm}$0.80 in Squid Bulgogi, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.105-115
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• 2009

This study was conducted to investigate food purchasing management and the perception of school dietitians regarding food quality standards in the Chonbuk area of Korea. Self-administered questionnaires were collected from a total 205 dietitians and then evaluated using SPSS v. 11.5. The results are summarized as follows. Among the 205 school foodservice systems evaluated, 63.4% used a conventional system, while 36.6% were operated in a commissary manner. In addition, 64.9% of the schools had a menu cycle of 1 week (p<0.05) and 72.2% of the dietitians were responsible for the entire purchasing process (p<0.05). Moreover, a dietitian, school staff, foodservice staff, and parents participated in receiving and inspection of the food at 95.6% of the schools. Additionally, wholesalers and informal purchasing were preferred for purchasing food supplies. Moreover, 33.3% of dietitians in the commissary systems responded that they made Kimchi themselves instead of purchasing it (p<0.01). When the dietician's perception of food quality was evaluated, the average score was 3.33 based on a 5-point scale, although the scores differed significantly between dieticians working in conventional systems and those working in commissary systems (p<0.05). The scores for the quality standards related to the GMO agricultural and pesticide residues were the lowest. These findings indicate that it is necessary to develop standardized food quality and purchasing criteria and to provide education regarding these criteria to school dietitians to enable them to improve their knowledge regarding food quality standards and to implement effective purchasing programs.

• Korean Journal of Community Nutrition
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• v.17 no.2
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• pp.182-193
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• 2012

The purpose of this study was to investigate the current status of food service management in the restaurants participating in the government-funded children's meal program during summer vacation. A mail survey was conducted with individuals who worked in the restaurants participating in the government-funded children's meal program in Seoul during the summer vacation in 2010. A total of 600 questionnaires were distributed to 274 Chinese, 235 Bunsik and 91 Korean restaurants, which were selected using proportionate stratified sampling by regions and types of operations. A total of 138 usable questionnaires (23.0%) were returned and analyzed. The results showed that over half (57.2%) of the restaurants did not employ any certified cooks. Most of the restaurants (97.8%) provided side dishes; among them, only 42% planned menus for side dishes in advance and only a half changed side dish menus periodically. The suggested reasonable reimbursement rate per meal for children using restaurants differed by types of restaurants; the percentage of restaurants having responded 5,000 won or higher was the highest in Chinese restaurants. This study revealed that food service in the restaurants participating in the government-funded children's meal program was not properly managed during summer vacation, especially in terms of menu and food production. This study also showed that the suggested reasonable reimbursement rate of meals for children using restaurants differed by types of restaurants, implying that adjusting the reimbursement rate according to types of restaurants should be considered in the government-funded children's meal program.

• Journal of the Korean Dietetic Association
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• v.25 no.1
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• pp.1-16
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• 2019

This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P<0.01 and P<0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P<0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P<0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.729-737
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• 2008

The purposes of this study were to investigate supporting status and subsidy for school food service and to analyze the perception of school food service officials at the educational board on using rice bread to the school food service menu. The questionnaire was developed by content analysis, situation analysis, in-depth interview and checked by the school food service officials at the educational board. The questionnaires were responded by 33 officials (respondent rate: 86.8%) during September 1 to October 26 in 2007. The major findings of this study were as follows: First, most of the respondents were women (93.9%), and worked an average of 104.36 months at school-related work. The metropolitan & provincial office of education had prevalently jurisdiction over 272.3 rural and self-operation type of elementary schools, 115.50 rural and self-operation type of middle schools and 73.0 rural and self-operation type of high schools. In the case of the district office of education, 23.3 urban and self-operation type of elementary schools, 11.6 urban and self-operation type of middle schools and 5.3 urban and contracted type of high schools were averagely managed. Second, all the respondents supported meal cost for low-income group and 50.5% provided reimbursement for organic environmental agricultural products. The highest subsidy was 16.8 billion won as meal cost for low-income group in metropolitan & provincial office and 1,050 million won as labor cost in district office. Third, the experience of performing policies for using rice was relatively lower than perception of rice bread application to school food service menu. Fourth, the advantages of using rice bread were acceleration of consuming rice (32.0%), excellence of nutrition (24.0%) and promotion of healthy image (22.7%). On the other hand, the difficulties of using rice bread were lack of facilities (72.7%), higher cost compared to wheat bread (54.5%), limitation of menu application and cooking method (15.7% each). Fifth, the opinion of utilizing rice and that of applying rice bread were significantly correlated (p<0.001). Desirability and willingness were correlated with reality for applying rice bread to the school food service menu (p<0.001). Also, comparative analysis between divided groups by perception of utilizing rice showed that willingness and experience were significantly different.