• Journal of the Korean Dietetic Association
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• v.25 no.2
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• pp.129-141
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• 2019

This study was conducted to determine parents' recognition of the Center for children's foodservice management (CCFSM) and to compare preschoolers' satisfaction for meals served by childcare centers and some aspects regarding the vegetable intake according to the parents' recognition of CCFSM. The subjects were 255 parents, whose children were 2~5 year old and attended a childcare center, were grouped according to the recognition of CCFSM (high recognition, HR, 27.5%; medium recognition, MR, 47.4%; low recognition, LR, 25.1%). Information was obtained by a self-administered questionnaire and data were analyzed by SPSS 25.0. Only 58.6% of HR and 10.7% of MR answered the they had participated education/event held by the CCFSM. More parents in the HR group (88.6%) acknowledged the helpfulness of CCFSM on the children's food habits compared to those in the MR group (63.6%) (P<0.001). Compared to the MR and LR groups, more parents in the HR group answered not only that they were 'satisfied'/'very satisfied' with the meals served by childcare centers (P<0.05), but also they tended to think that their children were also satisfied (P=0.061). Up to 31.2% of parents in the LR group answered that there was no need for education to increase the vegetable intake of their child compared to 14.3% and 17.4% in the HR and MR groups, respectively (P<0.05). Moreover, up to 26.6% of parents answered that school cook planned menus compared to 5.7% and 13.2% in the HR and MR group, respectively (P<0.001). In conclusion, the results provided the association between parents' high recognition of CCFSM and preschoolers' satisfaction for meals from childcare centers as well as a better chance for a desirable food life regarding vegetable intake.

• Korean Journal of Human Ecology
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• v.10 no.2
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• pp.89-99
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• 2007

This study was conducted to investigate the dietary behavior and health-related lifestyles of high school students according to the living area in Chonbuk province, Self administered questionnaires were collected from 489 students. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: The average weight and height of male students in urban and rural area were 173.52cm, 65.26kg; 172.89cm, 64.02kg. The female students were 161.18cm, 52.48kg: 160.96cm, 52.82kg. The breakfast skipping ratio of students urban area were higher than the students in rural area, About 85% of students responded to have a lunch at school foodservice canteens. About 30% of students responded to have a dinner irregularly, which mainly caused by the reasons 'irregularity of life style' and 'weight control'. The ratio of snacks intake of the students were high, but female students eaten more fruits, cookies and coffee than male students. More than 50% of the students responded that one of the important influencing factor for health was 'a good eating habits'. About 44% of students in urban area and 40% of in rural area responded to take exercise one or three times a week. Students in urban area(37.3%) have more experiences of taking nutrient supplements than those in rural area(15.8%). TV/Radio (48.7%), clinic/apothec(19.0%), and family(16.0%) were essential sources of pertinent information about nutrition. The dietary behavior and health related lifestyle between the students in urban and rural area were very similar, but the female students showed more bad dietary behaviors in comparison with the male students. Therefore, they should have a gender oriented nutritional education program to correct their dietary behaviors and health-related lifestyle for health.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.779-790
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• 2015

The purpose of this study was to determine the awareness and preference relating to traditional food and yaksun food by university students majoring in culinary art and foodservice in the Daegu and Gyeongbuk area. This research carried out an investigation on 492 (male 257 and female 235) students. 'Awareness of traditional food' was gained through school education in male students (37.4%) and female students (46.7%). For 'the most-favored traditional food', 260 (male 138 and female 122) students most often responded galbijjim, followed by bibimbap, bulgogi, and kimchi. For 'the part that requires the attention most in improving traditional food', variety of taste received the highest votes by 109 male students (42.4%) and 98 female students (41.7%). For 'awareness for yaksun food', the most popular paths were TV, newspaper and the Internet in 123 male students (47.9%) and 139 female students (59.1%), where as 97 students answered school education (19.7%). For 'the part that requires the attention most in developing yaksun food', variety of taste received the highest votes by 103 male students (43.8%) and 106 female students (41.2%), which was the same result for the development of traditional food. For 'awareness on the possibility of popularization of traditional and yaksun food', needs for food development received the highest score of 3.99 (male 3.99 and female 3.99) by 5-point Likert measurement. In conclusion, high awareness levels of health, traditional food, and yaksun food in university students in Daegu and Gyeongbuk majoring in food-service will contribute to a healthy food culture. Further, this research will have a large impact on development of various convenience foods in the food-service industry as well as home.

• Journal of Korean Home Economics Education Association
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• v.27 no.4
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• pp.93-107
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• 2015

This study aimed to compare the eating habit, preferences, intake frequency, nutrition knowledge, and self efficacy of vegetables between middle and high school students in Busan. Subjects were 550 middle school and 560 high school students. The survey was conducted by questionnaire in May 2015. The results are as follows. About 68% of adolescents in Busan have eaten a variety of vegetables from a child. Less than 50% of them ate all vegetable dishes in school foodservice and ate three kinds of vegetable dishes at home. 40% of them did not like vegetables independent of gender and schools. They have low preferences for vegetables. More than 2/3 of them have rarely eaten green vegetables a month or twice. They have eaten more frequently white than green vegetables. They have eaten frequently yellow vegetables, but seldom purple or black vegetables. Middle school students have eaten more vegetables than high school students. Adolescents in Busan have low nutrition knowledge about vegetables. Middle school students have higher self efficacy of vegetables than high school students. Conclusively, adolescents in Busan have undesirable eating habit, low preference, and low nutrition knowledge of vegetables. Middle school students have more desirable eating habit, higher preference, more frequent intake, and higher self efficacy of vegetables than high school students. Therefore differentiated education is needed by middle and high school. It is needed urgently, especially vegetables targeted education for high school students.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.910-918
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• 2003

The purposes of this study were to develop a model for university foodservices and to provide management strategies for reducing costs, and increasing productivity and customer satisfaction. The results of this study were as follows : 1) The demands in university food services varied depending on the time series. A fixed pattern was discovered for specific times of the month and semesters. The demand tended to constantly decrease from the beginning of a specific semester to the end, from March to June and from September to December. Moreover, the demand was higher during the first semester than the second semester, within school term than during vacation periods, and during the summer vacation than the winter. 2) Pearson's simple correlation was done between actual customer demand and the factors relating to forecasting the demand. There was a high level of correlation between the actual demand and the demand that had occurred in the previous weeks. 3) By applying the stepwise multiple linear regression analysis to two different university food services providing multiple menu items, a model was developed in terms of four different time series(first semester, second semester, summer vacation, and winter vacation). Customer preference for specific menu items was found to be the most important factor to be considered in forecasting the demand.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.123-137
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• 2000

Korea market of food service industry has been increased greatly since early 90's with the emergence of professional catering business and the expansion of school food service. Because of the characteristics of food service establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Currently, many catering businesses are interested in HACCP(Hazard Analysis Critical Control Points), a new sanitary management system, and are trying to develop HACCP Plans for their food service establishment. Microbiological hazard analysis, a most important step for developing HACCP Plan, provides also basic information for evaluating sanitary aspect of prepared foods and their materials. There are not extensive data of microbiological hazard analysis for food service operations, especially for prepared foods and raw materials, which are helpful for developing a HACCP Plan. The extensive microbiological hazard analyses for 65 prepared foods and 51 raw materials selected from a couple of food service establishment were performed in this research. These results will provide useful information to determine hazards for developing a HACCP plan, and also to understand sanitary status for prepared foods and raw materials in food service establishment.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.314-325
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• 2014

To contribute to the globalization of Korean food, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan. This study investigated and analyzed recognition and preferences towards Korean food in participants at the event. The method of information acquisition was also analyzed. Most participants had prior experience eating Korean food. As for information, participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures. This study also investigated intake of 20 kinds of Korean food and found highest preferences for bibimbap, kimchi, naengmyeon, and galbigui, in that order. The main motive for participating in the Korean food culture publicity event was a desire to experience a new culture. Further, satisfaction, intention to participate, and intention to recommend Korean food were high. These attitudes had significant effects on the intention to visit Korea. In the future, Korean food culture publicity events held in foreign lands can contribute to Korean tourism.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.304-313
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• 2023

This study was a qualitative investigation into the food security and food variety among the rural elderly. For the qualitative data collection, nineteen elderly people who lived in Yangpyeong-gun were interviewed individually. Food security and variety was evaluated based on accessibility and affordability. The participants seemed to have difficulty preparing their own meals and eating with their families or others. The frequency of vegetable intake was found to be high, as vegetables were available through cultivation. However, in terms of diversity, the intake of meat and milk, which are sources of protein and calcium, was found to be significantly low. This has to do with very poor physical accessibility. A lack of nutrition education was identified as the biggest reason for not following dietary therapy despite having a pre-existing disease condition. Therefore, for the elderly in Yangpyeong-gun, it is suggested that a basic nutrition policy for food supply that can increase their actual intake is more essential than education on cooking and nutrients. Moreover, periodic nutrition education or a regular counseling system for dietary therapy through local public health centers may help improve the health of the elderly.

• 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.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.114-122
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• 2016

This study was conducted in order to evaluate the current status of management of students affected by food allergy and provide basic data necessary to school foodservice. A survey was conducted on 300 nutrition teachers (dietitians). For food allergy management, 79.3% of participants regularly checked on students with food allergy. The rate of providing allergy-free or alternative food for students with food allergy was 35.7%; and the reasons for not providing such food was 'lack of cooking time and employees' (69.4%). Furthermore, 79.7% of participants provided nutrition education and counseling for students with food allergy and the reasons for not providing education and counseling was 'lack of time' (59.0%). Nutrition teachers (dietitians) with experience of job training related to food allergy comprised 53.7%. The mean score of importance of food allergy management was 4.02/5.00. The items with high scores of importance of ${\geq}4.20/5.00points$ were periodical check on students with food allergy, sending newsletters or homepage posting of foods causing allergy; however, provision of allergy-free or alternative food scored 3.64/5.00 points. The score of importance was significantly higher in those who checked on students with food allergy (p<0.05), offered allergy-free or alternative food (p<0.01), and in those with experience of job training (p<0.05) than those who did not. Therefore, in order to manage students with food allergy, nutrition teachers (dietitians) require on-going training on food allergy in order to practice provision of alternative foods and administrative support to the cooking personnel and facilities.