• Nutrition Research and Practice
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• 제16권2호
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• pp.272-283
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• 2022

BACKGROUND/OBJECTIVES: Most child and adolescent food literacy measurement tools focus on nutrition and food safety. However, the importance of aspects related to the food system such as food distribution and food waste and their effects on environmental sustainability is growing. We therefore developed and validated a two-dimensional tool for children (8-12 years old) and adolescents (13-18 years old) that can comprehensively measure food literacy. The association of food literacy with diet quality and self-reported health was assessed. SUBJECTS/METHODS: First, we developed a food literacy conceptual framework that contains food system and literacy dimensions through a literature review, focus group interviews, and expert review. After a face validity study, we conducted the main survey (n = 200) to validate the questionnaire. Construct validity and reliability were assessed using exploratory factor analysis (EFA), confirmatory factor analysis (CFA), and Cronbach's alpha. RESULTS: As a result of the Delphi study, content validity was confirmed for the remaining 30 items after two items were excluded (content validity ratio = 0.86). Eleven items were excluded from the EFA results, while the CFA results indicated appropriate fit indices for the proposed model (comparative fit index = 0.904, root mean square error of approximation = 0.068). The final food literacy questionnaire consisted of 19 questions and comprised 5 factors: production, distribution, selection, preparation and cooking, and intake. Food literacy was positively associated with diet quality, as assessed by the Nutrition Quotient score, in both children and adolescents and with self-reported health in adolescents.

• 한국지역사회생활과학회지
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• 제17권4호
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• pp.175-197
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• 2006

This study aims to assess the traditional knowledge on seasonal customs and its characteristics for practical use. The Delphi method and correspondence analysis were hired to collect and analysis the data. Twenty six professionals for the Delphi participated in three-round process. The followings were concluded. The number of items valuing and resourcing for seasonal customs. were 118(40 for folks and ceremonies, 53 for foods. 25 for plays) on Delphi results. For example are Bokjori, Dano fm, Bokjumeoni, Chuseok, Tano festival, New Year Card, washing hair with an iris, Soup with rice cake, Boiled rice with five cereals, Rice and red-bean porridge, Kimchi-making for the winter, Sharing walnut with friends, Game of yut, Playing kite, Play with Hanga etc. Nowadays the ideas of modernized practical use on seasonal customs was to connect with modernized scientific technology and designate commemoration day. The items for connecting with modernized scientific technology were new year card, painting and recording sound with traditional seasonal customs, food areas, cake with seven kind of cereals, play areas, hand wrestling, cockfighting in folks and customs areas. Also the items for designating commemoration days were the Suelbeam and Suelbeam Socks present for the aged people, man cooking day, Korean traditional workers day in folk and ceremony areas.

• 한국식생활문화학회지
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• 제3권1호
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• pp.57-66
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• 1988

The results obtained by survey on 599 respondents of different age groups for preference of 84 prepared foods were subjected to statistical principal component analysis, factor analysis, analysis of variance, scheffe verification, and discriminant analysis so as to find a structure of preference for foods. The results may be summarized as follows: 1. The results of the factor analysis indicate that 84 prepared food items may be classified into 3 groups and that by knowing an indvidual's preference to one prepared food, one can presume his preference to the others in the same group without carrying out actual test. 2. The results from an analysis of variance showed that most of primary school children extremely liked snacks, seniors liked Korean cooking, primary school children and collegians had weaknesses for western cookings while kindergarden children and adults over 50 years old disliked them.

• 대한지역사회영양학회지
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• 제8권1호
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• pp.83-90
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• 2003

The purpose of this study was to investigate the relationship between changes in the Department of Nutrition and patient satisfaction, following the changes in Food Services Management. Statistical data analyses were completed using the SAS/Win 6.12 program. The results can be summarized as follows. The working environment for dietitians and cooking and meal serving assistants was improved following to a change catering of food service management. The number of dietitians who worked in medical nutritional therapy and food services was increased from one to four, and the number of dietary consultations and meal rounds were increased 2.5-fold and 5-fold, respectively after the change services were implemented. Among the 10 items included in the patient satisfaction questionnaire, "Taste of meals" (p< 0.01) and "Satisfaction of offered menus" (p < 0.01) showed significantly higher scores before the catering. "Kindness of meal sewing assistant" this increase was not statistically significant, showed increased satisfaction after the catering, however.n after the catering, however.

• 한국조리학회지
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• 제13권1호
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• pp.143-151
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• 2007

The purpose of this study was to fine out a relation to the profitability in the view of market-orientation and examine the roles of marketing efficiency and adaptability in foodservice companies. In the previous studies, because of the concepts of market-orientation have mostly focused on hotels or common companies, in this study aimed to foodservice companies. This study was on the basis of Kohli & Jaworski (1990)'s theory. For the validity verification of measured items, SPSS WINDOW 10.0 was used to analyze factors and, for the reliability verification, Cronbach's Alpha coefficient was used. The result was as follows. First, market-orientation has great influence on customer satisfaction and customer loyalty. Second, customer satisfaction and customer loyalty were acquired for the good marketing efficiency and adaptability in foodservice companies. Thus, from now on, the foodservice company need to carry out the market-orientation concept.

• 한국조리학회지
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• 제23권5호
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• pp.101-108
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• 2017

This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.

• 수산해양교육연구
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• 제26권6호
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• pp.1373-1379
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• 2014

The purpose of this research is to evaluate the performance of the Ventilation hood and to make better oil collection for improvement. In order to complete the purpose, the research range has limited a kitchen cooking utensil used in preparing food in vessels. Assessment was carried out with reference(ASTM F1704-09) to the specification. Evaluation items of ventilation hood were flow visualization, oil collection rate and noise levels. When filter angle was 40 degrees, oil collection rate was increased by 9%.

• 보건교육건강증진학회지
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• 제27권4호
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• pp.113-121
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• 2010

Objectives: The study sought to identify the perception of schoolchildren's parents concerning an approval on the expansion implementation of community water fluoridation program in Gimhae, Korea. Methods: Questionnaires were distributed to schoolchildren's parents in Gimhae in 2008. Responses were collected from 1,703 parents. The standard questionnaire of Ministry of Health and Welfare was used and items were socioeconomic variables, water used for drinking and cooking, awareness on the fluoridation program and approval on the expansion implementation of fluoridation program at the region of Myeongdong water plant. Significance was analyzed by chi-square test and multiple logistic analysis. Results: Of parents, 1.9% used plain tap water and 39.8% used boiled tap water for drinking and 50.0% used tap water for cooking. 58.0% of parents were aware of fluoridation program with 27.1% being aware of the implementation of the program in Gimhae. 74.5% approved the expansion implementation of the program to the region of Myeong-dong water plant. Significant variables associated to approving the expansion implementation of program were age, gender, residence period in Gimhae, occupation and awareness of the program. Conclusion: The expansion implementation of fluoridation program in Gimhae is desirable for caries prevention because of the majority of schoolchildren's parents' approval.

• 한국식품조리과학회지
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• 제32권1호
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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.

• 대한영양사협회학술지
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• 제12권1호
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• pp.1-9
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• 2006

This study was intended to investigate and analyze the satisfaction of military meals service which was recognized by air force soldiers who were familiar to the society's meals service, and to make suggestions for the analysis results. For the study, the questionnaire survey was conducted for 460 air force soldiers who performed military duties in Chungcheong area for 23 days from June 3, 2003 to June 26, 2003. Total 460 copies of questionnaire were distributed. But, among them, 431 questionnaires except 29 copies which included dishonest and untrustful answers were analyzed for the study. In terms of the soldiers' rank in demographical characteristics, 43.2% (186 respondents) of total respondents were the airman first class, and 29.7% (128 soldiers) of total respondents were the airman second class. In terms of an education level, 66.1% (285 respondents) of total respondents had the undergraduate school or higher education level. Also, in terms of the growth area, 56.8% (245 respondents) of total respondents came from large cities. Among 20 items about the military meals service, in the question of cooking soldier's kindness degree, respondents answered that they were satisfied with the cooking solders' kindness at a medial level. The survey showed the average 2.95 in this item. The satisfaction level of actions taken at the lack of foods, was 2.94 on the average. Respondents answered that the soldiers' satisfaction on the actions taken at loss of foods was in the medial level. The average was 2.94 and respondents answered that this satisfaction was in the average level. In the item of daily menu placement, the average was 3.19. respondents showed the little higher satisfaction than the average. As the result of investigating whether the castor's seasoning materials were frequently replaced, there was the satisfaction of average level with 3.00 on the average. The satisfaction level of hot foods' temperature was 3.52 on the average. Respondents answered that they were relatively satisfied with the hot foods' temperature preservation. Also, the survey indicated that the nutritional satisfaction had the most influence.