• 대한영양사협회학술지
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• 제18권2호
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• pp.155-169
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• 2012

The purpose of this study was to explore the relationship between student's foodservice satisfaction and foodservice employee's job satisfaction at elementary schools. The survey was conducted on 5th and 6th grade students and foodservice employees at 19 elementary schools in Gwangju, Gyeonggi. Statistical data analysis was completed using SPSS ver. 17.0 for descriptive analysis, frequency analysis, independent sample t-test, and ANOVA. Students were highly satisfied with 'variety of menu' (3.78) and 'food taste' (3.75). The healthy group and no plate waste group showed significantly higher satisfaction levels on seven items, except 'sanitary utensil', as compared to others. Foodservice employees had high levels of satisfaction with human relationships and their jobs, but they were dissatisfied with their wages. Older employees had a high level of satisfaction with 'relationship with a dietitian' (P<0.05), whereas employees with a low level of education exhibited higher 'respect and reflection of his/her opinion on the duty' (P<0.01) and 'current duties' (P<0.05) as compared to others. The group with higher student satisfaction showed significantly higher employee job satisfaction for 11 items, including 'cooperation with co-workers' (P<0.01), 'relationship with a dietitian' (P<0.05), and inversely, the group with higher job satisfaction exhibited significantly higher student foodservice satisfaction for all nine items. Therefore, foodservice satisfaction and job satisfaction have a mutually positive influence on each other.

• 동아시아식생활학회지
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• 제19권6호
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• pp.882-890
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• 2009

In this study, dietitians working in the school foodservice industry in the Chungbuk region were surveyed to determine their perception of medicinal herbs and medicinal foods in order to obtain basic data for developing medicinal food menus. The findings of this study are as follows. Many of the dietitians had low confidence in medicinal herbs used in medicinal foods. However the more the subjects ate such food, the higher their perception was. The higher the perception and reliability were, the more positive the answer was in terms of taste, nutrition and efficacy. Regarding the familiarity with medicinal herbs, the subjects, regardless of their age, showed a high perception of easily accessible medicinal herbs; younger subjects preferred Schisandrae fructus, Rubi fructus and Acanthopanacis cortex. The higher the perception and the eating frequency were, the higher the familiarity was. Regarding the development of medicinal food menus, the older the subjects were, the more positive they viewed the development of menus. Also, dietitians with 15 years of experience showed a high interest in the development of new menus.

• 대한영양사협회학술지
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• 제8권3호
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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.

• 한국식생활문화학회지
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• 제23권3호
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• pp.356-365
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• 2008

The purpose of this study was to survey the current status of bread menus at school, business and industry (B & I), and military foodservice operations and to analyze dietitians' perceptions of applying rice bread in foodservice menus. A questionnaire, which was developed by content analysis, situation analysis, and in-depth interview, was distributed to 183 schools, 31 B & I operations, and 26 air force dietitians. In the school and B & I foodservices, wheat bread was used much more than rice bread and serving frequencies of morning rolls and sliced bread were higher. The military foodservices, however, served much more rice bread as burger buns than the other groups. For the school and B&I operations, consumer preference for wheat bread was perceived as high. In contrast, soldiers preferred rice bread to wheat bread in the military foodservices. The recognized advantages of using rice bread were different among the three groups. The military dietitians perceived the main advantage of using rice bread as an increase of rice consumption, while the school and B & I dietitians viewed it as promoting a healthy image. In all groups, the primary difficulties for using rice bread were the higher cost of rice bread as compared to wheat bread and a lack of facilities (e.g. oven). The military dietitians had the highest levels of positive and active interest as well as intention and opinions toward using rice bread. On the other hand, the school and B & I dietitians had very positive perceptions of rice bread but did not actually apply it in their foodservice menus. Overall, the results of this study suggest that the development of diverse menus using rice bread along with government support of its use, including facilities with ovens as well as rice bread subsidies, should be carried out for on-going expansion of the rice bread supply.

• 한국식생활문화학회지
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• 제35권1호
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• pp.79-85
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• 2020

This study aims to classify parents by considering important factors in the management of foodservice for children. An offline survey was conducted by enrolling 583 Korean parents whose children attended public or private kindergartens in Seoul. The important factors required for managing foodservice for children are meal service resources, menu management, and food allergy. Considering these factors, parents were grouped into 3 clusters: the allergy important group, environment important group, and high concern group. Evaluation of the demographic characteristics revealed a significant difference between clusters with respect to type of kindergarten. Parents perceived that a private kitchen is more required than a private dining room, and perceptions about the need for a private kitchen and dining room were significantly different among the clusters. Furthermore, the results reveal significant differences between clusters, when considering the need to support meal service. Therefore, the government needs to consider characteristics of the parent cluster if they plan to support the kindergarten foodservice. We believe that this study can be used as supportive data to establish a working policy.

• Journal of Nutrition and Health
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• 제47권1호
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• pp.77-88
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• 2014

본 연구는 기숙사 생활을 하는 제주지역 고등학생을 대상으로 기숙사급식 만족도와 급식에서 제공되는 메뉴에 대한 기호도를 조사 분석함으로써 기숙사 학생들의 다양한 요구와 필요에 부합하고 기숙사 급식의 질적 향상을 모색하기 위한 기초자료로 활용하고자 실시하였다. 조사대상 고등학생의 성별은 남자가 71.1%, 학년은 2학년 46.0%, 기숙사 거주기간이 2~3학기인 학생이 45.3%, 월평균 용돈은 3만원 미만이 39.0%, 동지역에 거주하는 학생이 68.3%로 나타났다. 방학 중 외식횟수는 한 달에 1~2회가 51.4%, 부모가 맞벌이를 하는 학생은 73.7%, 어머니의 학력은 고졸이 46.9%, 본인이 건강하다고 생각하는 학생은 60.3%로 나타났다. 조사대상의 기숙사급식 만족도에 있어서는 메뉴 품질에 대한 만족도 (3.26)보다 서비스 및 위생에 대한 만족도 (3.46)가 높았고, 메뉴 품질에 있어서는 주식 (밥)의 양 (3.70), 음식의 온도 (3.50), 음식의 신선도 (3.42), 음식의 맛 (3.14)의 순으로, 서비스 및 위생에 있어서는 급식 정보 제공 (3.66), 식당 분위기(3.53), 급식 위생 (3.48), 식사질서 지도 (3.43), 원활한 배식 (3.34), 조리종사자의 친절도 (3.33)의 순으로 나타났다. 조사대상 고등학생의 끼니별 급식 만족도는 저녁식사 (3.70), 점심식사 (3.50), 아침식사 (3.14)의 순으로 나타났으며, 성별에 있어서는 아침식사의 경우 여학생의 만족도 (3.36)가 남학생의 만족도 (2.93)보다 유의적으로 높게 나타났다 (p < .01). 조사대상이 기숙사급식에서 제공받은 음식의 섭취량을 끼니별로 분석한 결과 저녁식사 (3.70), 점심식사 (3.50), 아침식사 (3.14)의 순으로 나타났고 점심식사와 저녁식사는 남학생의 섭취량 (각 4.12, 4.17)이 여학생 (각 3.72, 3.76) 보다 유의적으로 많았다 (p < .001). 조사대상 고등학생의 기숙사급식에 대한 개선점에 있어서는 맛의 향상 (43.4%), 메뉴의 다양성 (31.0%), 배식량 증가 (17.4%), 급식위생 (3.8%), 급식환경 (3.3%)의 순으로 응답율을 보였고 남학생의 경우 맛의 향상 (49.2%), 메뉴의 다양성 (28.7%), 배식량 증가 (14.9%), 급식환경 (4.6%), 급식위생 (1.3%)의 순으로, 여학생은 메뉴의 다양성 (36.6%), 맛의 향상 (29.3%), 배식량 증가 (23.6%), 급식위생 (8.1%), 급식환경 (1.6%)의 순으로 나타났다 (p < .001). 조사대상의 주식류에 대한 기호도는 면류 (4.06), 일품음식류 (3.92), 밥류 (3.66)의 순으로 높게 나타났고 밥류에 있어서는 검정쌀밥 (3.80), 일품음식류는 볶음밥 (4.05), 면류에 있어서는 스파게티 (4.21)의 기호도가 가장 높게 나타났다. 국 및 찌개류에 대한 기호도는 갈비탕 (4.10), 김치찌개 (3.99), 된장찌개 (3.92), 순두부찌개 (3.79), 육개장 (3.78)의 순으로 나타났고 동태찌개 (2.72)와 북어국 (2.61)은 보통 이하의 기호도를 보였다. 조사대상의 부식류에 대한 기호도에 있어서는 찜류 (3.95), 튀김류 (3.87), 볶음류 (3.57), 김치류 (3.54), 구이류 (3.49), 조림류 (3.27)의 순으로 나타났고 무침류는 3점 미만인 2.89를 나타내 보통 이하의 기호도를 보였다. 메뉴 아이템에 있어서는 갈비찜 (4.24), 닭튀김 (4.23), 닭볶음 (4.19), 돈까스 (4.17), 탕수육 (4.10), 돼지고기볶음 (4.04)의 순으로 높은 기호도를 보였고, 5점 만점에 대해 4점 이상을 나타냈으며, 콩조림 (2.94), 시금치무침 (2.94), 애호박무침 (2.89), 느타리버섯볶음 (2.84), 생선구이 (2.81), 마늘쫑무침 (2.69), 취나물무침 (2.67), 청경채 겉절이 (2.71), 톳무침 (2.65), 생선조림 (2.63), 건파래 무침 (2.59)은 5점 만점에 대해 3점 미만을 나타내 보통 이하의 기호도를 보여 생선이나 채소류보다 육류를 이용한 음식에 대한 기호도가 높음을 알 수 있었다. 후식류에 있어서는 쥬스류의 기호도 (4.52)가 가장 높았고 요구르트 (4.50), 생과일 (4.42), 빵류 (4.33), 우유 (4.08), 떡류 (4.01)의 순으로 나타났으며 빵류 (p < .05) 와 떡류 (p < .01)에 대해 남학생보다 여학생의 기호도가 유의적으로 높게 나타났다. 조사대상의 메뉴 기호도는 기숙사급식 만족도 (r = 0.369), 메뉴 품질 (r = 0.348), 서비스 및 위생 (r = 0.344), 끼니별 급식 만족도 (r = 0.418), 제공된 음식 섭취량 (r = 0.220)과 정 (+)의 상관관계를 (p < .01), 기숙사급식 만족도는 메뉴품질 (r = 0.944), 서비스 및 위생 (r = 0.931), 끼니별 급식 만족도 (r = 0.707)와 다소 높은 정 (+)의 상관관계를 (p < .01), 메뉴품질은 서비스 및 위생 (r = 0.758), 끼니별 만족도 (r = 0.717)와 다소 높은 정 (+)의 상관관계를 (p < .01), 서비스 및 위생은 끼니별 급식 만족도 (r = 0.604)와 정 (+)의 상관관계를 나타냈다 (p < .01). 이상의 연구결과를 토대로 살펴볼 때, 기숙사급식에의 의존도가 높은 기숙사생들이 영양적으로 균형 있는 음식을 섭취하고 올바른 식습관을 형성할 수 있도록 다각적이고 체계적인 영양교육이 병행되어야 하며 배식량 및 배식방법 등을 개선하고 다양한 조리법 및 이벤트 메뉴 등을 개발하는 등 학생들이 성장기에 필요한 영양소를 충분히 섭취할 수 있도록 다양한 방안이 모색되어야 할 것으로 사료된다.

• 대한지역사회영양학회지
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• 제15권4호
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• pp.507-512
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• 2010

This study was conducted to offer basic data that give effective ways to inform the country-of-origin labeling, where the ingredients they are serving are from, at school foodservice and to reconsider the importance of the labeling origin based on the survey by the elementary school students. 96.0% of the elementary school students agreed to the regulation about the country-of-origin labeling and the older students were influenced more by media and also supported the labeling. About the tendency of ingesting food from the country the students didn't like, 69% of them disagreed to eat. In the ways to label the country-of-origin labeling at school foodservice, elementary school students recognized easily the indication of origin designed by menu items, letter type. 76% of elementary school students checked the country-of-origin labeling posted at restaurants. When the students eat out, 68% of them were unwilling to have the food using the ingredients from the country they don't like. The country-of-origin for main ingredients such as beef, pork, chicken and other meat products, rice, kimchi had high importance scores. We found that the students think about the country-of-origin for main ingredients is important. Consequently, education and public relations of the country-of-origin labeling for elementary school students would be required.

• 동아시아식생활학회지
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• 제16권2호
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• pp.215-225
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• 2006

This study was peformed to evaluate the served menu and investigate the management of food service in Korean Buddhist temples. Among the available temples in the nation, 34 temples were carefully selected considering practice type, location and the gender characteristics. A survey about meal preparation and management was conducted to the cooking staff in each the temple using questionnaire by interview between Jan 2004 and Aug 2004. The menus over A five consecutive days menu was were also collected for analysis to analyse. Civilian cooking staffs were preparing meals in 23(67.6%) of the temples and the proportion 18(52.9%) of the temples were planning their own the menus was 52.9%. Most kitchens in the temples were equipped with modernized kitchen appliances. The major food supply was the conventional market Even though the majority of the temples were using processed food, Korean fermented sauces as the most traditional temple food products were prepared by themselves. There were 114 menu patterns and the most frequently served meal pattern was ${\ulcorner}Rice+Soup+Kimchi+3{\sim}4\;side\;dishes{\lrcorner}$. Analyzing from the cultural characteristics point of view, the most frequently served dish type was 'Korean'(90%), while other types were 'modified Korean'(3.7%) and 'Western'(2.7%). The varieties of Various 438 different dishes provided were 438 provided and with Kimchies (19.8%), Seasoned vegetables(16.8%) and Rice(11.0%) being the highest were high in frequency when dishes were categorized into dish classes. Among the main dishes, the frequency of gruel(13.7%) was relatively high. These results suggest the need to conduct Based upon the results found, it was required to continue further research about preserving and inheriting the originality and uniqueness of the temple food.

• 한국조리학회지
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• 제11권2호
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• pp.67-90
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• 2005

In this study, to improve the quality of school lunch in local colleges, we conducted a survey on students who attend 2 year colleges in Jeju region. With its own unique regional characteristics and the change of its school lunch program from direct management to consignment, there were some questions about how each factor in school lunch program affects on students' satisfaction with it and we tried to present helpful data to improve school lunch programs in each region. The survey took place from May 5 to May 10, 2005 covering the colleges only in Jeju region. There were 200 sets of questionnaires issued and distributed to the students who are currently using school lunch programs. Only 168 sets were retrieved and processed statistically. 2 sets out of 168 questionnaires had to be thrown away because there were wrong entries of some questions, which made overall retrieving rate 83%. In this study, SPSS 10.0 , one of the statistical package programs, was used as an analyzing tool to make Frequency Analysis. To verify credibility, Cronbach's Alpha Element Analysis was done and T-test and ANOVA was also made. After Recurrence Analysis for elements of satisfaction regarding main factors that is considered to be important to customers, we found that importance of following factors: appearance of food, incongruity between main and side dishes, availability of seasonal food, availability of preferred menu, absence of food stock, waiting time, accessibility of food counters, space between chairs, presentation of a menu, food tray's shape, and color of food trays. The importance of those showed high but satisfaction with the same factors was low. So the primary improvement on these factors should be made to increase satisfaction. Finally we concluded that in large extent, importance of each factor definitely affects on students' satisfaction.

• 대한지역사회영양학회지
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• 제13권3호
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• pp.396-404
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• 2008

This study aimed to evaluate the amount of patients' satisfaction with hospital foodservices among those who were benefited from national health insurance during their hospitalization. A total of 3,094 inpatients from 191 medical institutions were enrolled in this survey. The survey was carried out from July 23 to September 14, 2007 through the face-to-face interview method. All analyses were made using the SPSS software (version 13.0). The mean age of the participants was 53.3 years, 57.0% were women; 34.7% were high-school graduates. Among the respondents, 30.9% stayed in the hospital for $7{\sim}14$ days long, and 52.0% were hospitalized in multi-patient rooms for six persons. The 87.7% of total population had a general diet, and 9.6% selected the food menu that was notcovered by health insurance. In addition, 38.3% of patients regarded the fee of foodservice as inexpensive. Overall, the satisfaction score with hospital foodservice was 3.63 on a Likert-type scale ranging from 1 (extremely dissatisfied) to 5 (extremely satisfied). However, the limitations were indicated including the lack of providing nutritional information and quality of taste. In conclusion, the quality of hospital foodservice might not deteriorate even after enforcement of national payment of medical insurance. Further efforts are required for the diversification of menus and legislative work for improving quality of food service for a successful hospital foodservice policy.