• Journal of the Korean Dietetic Association
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• v.12 no.4
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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.

• Journal of the Korean Dietetic Association
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• v.19 no.2
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• pp.173-181
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• 2013

This study used survey data to identify the use of salimeters and the prevalence of sodium reduction education in the Gyeonggi region. A survey with 211 dietitians working in school foodservice (106 in elementary schools, 69 in middle schools, and 36 in high schools) was conducted from August 6 to August 17, 2012. The data were analyzed using the SPSS program. Though 86.6% of school kitchens had salimeters, the rate for checking the sodium content of soup or stew was just 62.7% and the rate for checking the sodium content of kimchi and solid food was very low. Since salimeters are mostly used to measure sodium in liquid foods, it is urgent to provide an education and manual on using salimeters and to promote salimetry for kimchi and side dishes. It is also important to provide students with nutritional information by clearly posting the sodium content of food on menus and compelling students to notice them. Sodium reduction education for cooks was conducted in the 70.3% of the kitchens; however, the dietitians perceived that the cooks did not understand the importance of the education. Also, sodium reduction education for students was mostly provided through indirect methods, rather than face-to-face education, resulting in poor educational data (only 36.4% comprehending). By providing detailed guidelines for sodium reduction and labelling accurate content of sodium of the menus, we will be able to enforce practices for sodium reduction in school lunches.

• Korean Journal of Human Ecology
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• v.20 no.4
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• pp.871-884
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• 2011

This study was conducted to analyze job importance, performance level, and job satisfaction of school and office foodservice dietitians. Self-administered questionnaires were collected from 181 dietitians in the Chungnam area. Statistical data analysis was completed using SPSS v. 14.0. School dietitians were 55% and office dietitians were 45%. Of both, age of 20s and 30s scored 85%; the age of 30s of schools dietians scored 70% while those in office dietians 20s scored 79%. More than 84% of school and office dietitians were university graduates. Total average of job importance of school dietitians was 4.24 and job performance was 3.97 while that of office dietitians was 4.15 and job performances was 3.69. A duty that had a big difference in job importance and performances as a dietitian was 'education of nutrition' (p<.001) and 'self-improvement' (p<.001). According to the meal service except, importance and performances of duties showed a significantly high level (p<.001) for office dietitians, but most measures of job importance and performances showed a high level at school. Therefore, in order to improve job performances and satisfaction for school dietitians, it is necessary to develop systematic and professional education programs for qualification improvement and to grow pride and improve treatment as a nutrition teacher through expansion of appointment. Meanwhile, for office dietitians, it is required to strengthen duty education of 'human resource management' and 'meal service management' through education and supplementary training in companies, on which personal characteristics are reflected.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.87-96
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• 2008

This study was conducted to investigate the purchase patterns of processed foods and perception of school dietitians on nutrition labelling in Chonbuk area of Korea. Self-administered questionnaires were collected from a total 156 dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows. Among the 156 school foodservice systems, 64.7% of schools were operated in conventional system and 35.3% were in commissary system. Among the processed foods, seasoning foods(98.4%) and cereal products(93.3%) were used widely in school foodservice. Among the general characteristics of schools and dietitians, the style(p<0.01), and type of foodservice(p<0.05), career, and age of dietitians respectively affected the purchasing pattern of the processed foods. Approximately 30% of dietitians responded that some fortified foods used for the meal preparation(eg. Ca-fortified yoghurt). Only 57% of dietitians who has more ten year job career was agreed with the important of fortified foods for the menu planning. Despite the levels of education of the dietitians became higher, were no relationship between the confidence on fortified foods and the improvement on health for children. About 96.2% of dietitians knew nutrition labelling of processed foods. Only 25.6% of dietitians checked nutrition labelling of processed food when they purchased these foods for school lunch. The main reason for their checking nutrition labelling of processed foods was for nutrient of products. The dietitians understanding and trust in nutrition labelling of processed foods were not high. But the half of dietitians responded that the nutrition labelling can be helpful for the purchase of processed foods in school foodservice systems. Therefore, it is necessary to activate the mandatory nutrition labelling of processed foods and to prepare its consumer education program for school dietitians.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1414-1426
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• 2005

The evaluation of students and employees on the importance and the performance for sanitary characteristics in high school foodservices, was investigated. The questionnaires were administered to 379 students and 141 employees in 13 high school, in Busan and then the data evaluated by 5 scales method of Likert were statistically analyzed. The mean scores of the importance and the performance evaluated by students (4.26/3.24) were significantly (p<0.01) lower than those by employees (4.71/4.51). Both the students and the employees percepted that, among sanitary characteristics, cleanliness of meals was most important. The student assessed the performance of withdrawal of plate waste as lowest scores, however the employees assessed student's hygiene as lowest scores, among sanitary characteristics. The gap score of the student (-1.02) between the importance and performance for sanitary factor was higher than that of the employees (-0.02) in high school foodservice. The importance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, and handwashing before serving were high scores to the students, but low scores to the employees. The performance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, the sanitation of treatment process of Plate waste, cleanliness of utensils of platewaste, not touch utensils before serving, handwashing before serving, handwashing before eating and not touch inside of tray were low scores to both the students and the employees. Therefore, it is suggested that the sanitary operations for dining place, treatment process of plate waste and the student's hygiene might have to increase in high school foodservice.

• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.311-317
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• 2002

The purpose of this study was to analyse the nutrient intake of the elementary students participating in the School lunch program and to compare the amount of the plate waste generated in two school foodservice operations that were located in an urban(school A) and a rural area(school B), respectively. A plate waste analysis was conducted for each menu item to separate and quantify food waste discarded in service phases of each operation. The SPSS 10.0 for window was used for data analysis. Non-parametric test (Mann-Whitney) was adopted to determine if significant differences existed in amounts of food waste generated in school A and school B. An average of 415 meals, including 43 adult meals, were served daily in school A, while an average of 177 meals, including 24 adult meals, were served daily in school B. Throughout the study the percentage of plate waste in vegetable dishes was high in both school. The food served to the students in school A met most of the RDA set by Korean Nutrition Association except vitamin A, while that served to the students in school B satisfied RDA in all aspects. Between 10-20% of the nutrients served were discarded as plate waste(school A : 11-27%; school B : 5-14%). Students in school B took significantly more niacin than students in school A did. It should be noted, though, that the RDA was still met in both schools except the vitamin A in case of school A, even after considering the plate waste. The research results suggested that school foodservice dieticians should evaluate the acceptability of menu items based on food waste per meal, and help increase the students' awareness of the environmental impact of food waste. Further, teachers, parents and dieticians should be encouraged to provide environmental education to the students that focused on the reduction of food waste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1741-1749
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• 2015

The purpose of this study was to investigate parents' perception and satisfaction of school food materials and supplier performance in Mokpo. To achieve these research objectives, a questionnaire was distributed to parents at 66 schools, and a total of 589 were used in the final analysis. The results of this study were as follows. First, satisfaction of school foodservice, showed the following scores: overall was 3.75, quality of food materials was 3.84, reliability of food suppliers was 3.80, education was 3.53, and information was 3.50. Second, 38.5% of parents participated in receiving school materials. Exactly 80.6% of parents showed intentions to participate. The most difficult thing for receiving materials was comparing quality of food materials (46.3%). Third, the most important factor cited for school food supplier was quality (62.3%) and sanitation and safety (24.1%). Forth, most parents were positive about the possibility of replacing foods used at school with environment friendly products. Local foods were cited for use in school foodservice (92.2%). The reasons were good quality (39.9%) and contribution to the local community (28.5%). In conclusion, parent's perception of school foodservice should increase to improve food material quality of school foodservice. Institutions for certifying are needed to offer high quality food materials at school foodservice and improved communication and education tool between the school and parents.

• Journal of the Korean Society of Food Culture
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• v.15 no.5
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• pp.338-348
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• 2000

This study was carried out to survey dietary intakes of 739 elementary students, 4-6grades, in Won-Ju area, in 1998, to enhance the effect of school foodservice. The results were as follows : 1. Most investigated students had nuclear family with one brother or one sister. 2. The average height of boys and girls was $141.0{\pm}7.7cm\;and\;141.4{\pm}8.0cm$, and the average weight of them was $35.7{\pm}8.5kg\;and\;36.1{\pm}8.5kg$, respectively. There was no significant difference between boys and girls. 3. The rates of obesity were 12.2% in urban, 7.4% in rural and 0% in remote rural area by Rohrer index and 22.9% in urban 13.9% in rural and 0% in remote rural area by the rate based on standard weight. 4. All nutrients intake of investigated students were sufficient according to recommended dietary allowances. All nutrients intake of boys were higher than those of girls. Calcium intake of children with well educated mother was higher than that of children with poorly educated mother. Children in remote rural area had lower carbohydrate, calory and calcium intake than those in other areas. 5. Students without breakfast had lower protein and iron intake and higher calory from snack than those with breakfast. 6. Students who thought themselves to be obesity had low intake of carbohydrate, total calory and calory from snack and students with regular exercise had high intake of protein, iron, calcium and calory from snack. 7. Students with unbalanced diet, snack intake in large quantities and irregular meal had lower protein, fat, iron and calcium intake and higher calory from snack than other students. As a result, Students without breakfast often had lower all nutrients except calory from snack than other students, significantly. Problems of nutrients intake of elementary students in Won-Ju area were high rate of obesity, high intake of protein, unbalanced nutrients intake of students without meal or students with excessive eating and limited calcium intake of students with poorly educated mother. It is important to confirm desirable food habits for balanced nutrients intake in all areas and to increase calcium intake of students in remote rural area.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.19-31
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• 2016

In this study, the SCAMPER method which is a creative thinking method is applied in the food and beverage class of a specialized high school NCS study module to enhance creative thinking and investigate the influence on learning motivation of students. For verification, 10 sessions of 50 minutes classes were performed on 1, 2 grade students in H high school located in Gyeonggi-do Yangju City from August to November 2015 subject to 54 subjects in the experiment group and 54 subject in the control group. To look into the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation, pre post survey investigation was conducted on the students for measurements through surveys to deduct conclusions. As a result, it was verified that the NCS food and beverage practice class using the SCAMPER method had positive influence on the learning motivation of specialized high school students and positive change was also found in the awareness of SCAMPER method using classes and creative activities in the students. In this study, the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation subject to specialized high school students is investigated to have meaning as data to expand the research range of NCS food and beverage practice education.