• 대한영양사협회학술지
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• 제11권1호
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• pp.51-66
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• 2005

The purpose of this study was to do the quantitative analysis about food and nutrition informations in TV program by monitoring newscastings, health-related food and nutrition information programs, dramas for family, education programs for children, and seniors’ information programs in major TV broadcasting companies (KBS, MBC, SBS, EBS). In this study, number of cases about the health-related food and nutrition informations and the length of program were analyzed. Also, they were compared and analyzed by the year. Monitoring staff, who had majored in food and nutrition and completed the monitoring training, monitored programs and analysis the quantity of food and nutrition informations in each program from 2002 to 2003. Results of quantitative analysis for this study are as follows; There were total number of 15,226 cases. Among them, the total number of health-related information was 5,623 cases(36.9%), and the total number of food-related information was 3,848 cases (25.3%). The ratio of total food and nutrition information to total health-related informations was 86.2%. In news programs from 2002 to 2003, the total number of health-related information to total cases decreased to 16.1% from 17.9%. The ratio of total food and nutrition information to total cases decreased to 3.6% from 6.6%. The frequency of the health-related informations was mostly served in the newscastings was highest, in both October 2002, and September 2003. In health information programs from 2002 to 2003, the ratio of food and nutrition information to total cases increased to 57.4% from 32.4%. In dramas from 2002 to 2003 , the ratio of broadcasting time of food-related scenes to total cases decreased to 17.2% from 20.8%. In education programs for children the ratio of food and nutrition information to total cases was 8.2% in 2002. In information programs for seniors the ratio of food and nutrition information was to total cases 26.2% in 2002. As the result of this study, the rate of health-related information in TV program and the rate of food and nutrition information were changing. And the rate of nutrition information in health information programs are increased. To give sound informations to the public, monitoring should be established and managed continuously.

• 대한지역사회영양학회지
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• 제21권3호
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• pp.247-255
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• 2016

Objectives: Food allergy appears to be increasing in prevalence and can potentially result in significant damaging impact on children's mental and physical health. This study investigated how dietitians/nutrition teachers in Incheon, where a fatal fool allergy incidence occurred, manage food allergy issues in school lunch systems. Methods: A survey with a pre-tested questionnaire was conducted with 358 dietitians/nutrition teachers in Incheon area. The final analytical sample included questionnaire data from 208 study participants (58.1%). Statistical analyses used SPSS ver 19.0. Results: A total of 99.5% respondents reported having received food allergy education. The respondents showed a correction rate of the food allergy test slightly higher than 70%, where nutrition teachers and respondents working in elementary schools had correction rates higher than dietitians and those working in middle schools (p<0.05). All respondents reported regular monitoring to identify students with food allergy and making notification of allergy-prone foods on menu in their school. More nutrition teachers provided "elimination meals" (57.6%) or "replacement meals" (37.0%) than dietitians (43.1%, 19.8%, respectively) (p<0.05). Elimination and replacement meals were provided more in elementary schools than in middle schools (p<0.05). Although counseling students with food allergy on nutrition was done by 64.9% of respondents, the areas of counseling were limited to basics of food allergy and how to use the notification system on menu. To prepare for handling food allergy events effectively, networks with regional clinics or hospitals (34.1%), hotline with parents (87.4%), and keeping an Epi-Pen ready (46.7% elementary school) were established. Only 34.1% of respondents knew how to use Epi-Pens. Conclusions: Dietitians and nutrition teachers in Incheon widely adapted food allergy management methods. It appears that education/training on food allergy for dietitians/nutrition teachers can move on from teaching basics of food allergy to providing applicable food allergy management methods at school system.

• Journal of Community Nutrition
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• 제5권4호
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• pp.239-245
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• 2003

Millions people in the US suffer from foodborne illnesses each year. In the US, multiple government agencies work separately or together to ensure the nation's food safety for different audiences. FDA plays a key role in ensuring food safety in foodservice operations by providing the Food Code. School foodservice operations must follow the FDA guidelines on food safety and make sure that foods produced in school foodservice are safe. Despite the continuous efforts, school foodservice operations were responsible for numerous foodborne outbreaks. Currently, school foodservice operations serve younger children (<5 years) and children with medical conditions which make the food safety extremely important. There are many programs that foodservice operators can use to train and educate their employees. ServSafe$\^$ⓡ/tate or local food safety education programs, Serving It Safe, and HACCP workshop are common programs that can be used to train their staff. HACCP is a preventative program that can prevent foodborne illnesses before they occur. Although there are many benefits of utilizing HACCP and training programs, a majority school foodservice directors and managers still did not implement HACCP nor perceived their food safety training is adequate. Most reasons why not implementing HACCP program are lack of trained personnel, time, and financial resources in the school foodservice systems. The gap between what people know and what people do is another challenge identified as an obstacle food safety programs. Despite safe food sources in the US, continuous training is necessary to remove human errors and ensure food safety in the school foodservice systems. Future research is recommended to reduce gap between food safety knowledge and behavior. Foodservice operators and researchers may apply the systems developed in the US to their food systems.

• 대한영양사협회학술지
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• 제22권1호
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• pp.26-40
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• 2016

This study aimed to compare perception of job importance, job performance, and job difficulty between clinical dietitians working at small and medium hospitals in Busan. The survey was conducted from July 15 to August 31, 2014, and data were analyzed using the SPSS program. The mean scores for perception of job importance, job performance, and job difficulty of clinical dietitian's task elements were 3.88, 2.87, and 3.18 out of 5.0, respectively. Perception of job importance had a positive relationship with job performance. However, job performance showed a negative relationship with job difficulty. There were strong positive relationships among nutrition assessment, nutrition diagnosis, nutrition intervention, nutrition monitoring & evaluation, nutrition research in perception of job importance (P<0.05, P<0.01). Nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition research showed positive relationships with job performance (P<0.05, P<0.01). There was also a positive relationship among clinical dietitian's task with job difficulty (P<0.05, P<0.01). These results suggest that it would be effective to adopt training programs for appropriate nutrition service and to provide continuous education programs for professional development.

• 대한영양사협회학술지
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• 제10권3호
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• pp.300-308
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• 2004

The purpose of this study was to examine the effect of diabetes education on diabetic management by determining the changes of the knowledge and practice for diet therapy and blood glucose level pre-training and post-training. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows : The average age of the subjects was 52.8 years old, the period of suffering from diabetes was 7.9 years and 31% of the patients had a history of diabetes in their family members. In life style for self-management, they showed lower levels in drinking post-training, and significantly higher exercise levels post-training (P<0.05). Regarding the level of knowledge for diet, they showed significantly higher levels post-training in eight items such as importance of diet therapy for diabetes (p<0.005), principle of diet therapy (p<0.005), nutrient composition of foods (p<0.005), carbohydrate composition of foods (p<0.005), calorie prescribed to themselves (p<0.001), exchange units prescribed to themselves (p<0.005), exchange food items and exchanges units of cereal & grains (p<0.005) and exchange food items and exchanges units of fruit & juices (p<0.005). Regarding the practices of diet, they showed significantly higher levels of practice in keeping permitted meal size (p<0.005), using food exchange list (p<0.005), keeping exact meal times (p<0.001) and restricting most foods to eat (P<0.01) post-training. When measuring their bodies, average weight was lower post-training. Obesity was significantly lower post-training (p<0.01), and blood pressure both in systolic and diastolic was lower. Postcardinal-2hour blood glucose level decreased significantly from 268.4$\pm$98.9 pre-training to 180.9$\pm$48.4 post-training (p<0.001).

• 한국식품조리과학회지
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• 제26권6호
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• pp.781-790
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• 2010

The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.01), number of certificates (p<0.01), and whether food service workers is students' parents or not (p<0.01). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students' parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.

• Journal of Nutrition and Health
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• 제48권6호
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• pp.542-557
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• 2015

우리나라가 고령화 사회에 진입함에 따라 노인 의료비 부담이 증가하고 있으며, 질병을 예방하고 건강 수명을 연장하기 위해서는 공적 사업의 일환으로 식품안전 영양관리 프로그램을 개발하고 이를 효과적으로 실행하는 방안이 마련되어야 한다. 본 연구는 균형성과표 (BSC: balanced score card) 개념을 적용하여 내용적으로는 고객관점, 재무관점, 학습과 성장, 내부 프로세스 관점에서 평가지표를 추출하였고, 형식면에서는 성과측면, 과정측면, 구조측면으로 구분하여 노인대상 식품안전 영양관리 교육 프로그램을 평가하는 도구를 개발하였다. 노인 대상교육 프로그램 평가도구의 초안을 개발하고, 이를 설문지로 전환하여 전문가 집단에게 평가지표에 대한 타당성 평가를 의뢰하였다. 평가지표에 대한 적합성은 1, 2차 결과를 토대로 '그렇다 (4점)', '매우 그렇다' (5점)를 선정한 전문가의 빈도 (백분율)가 75% 이상, 평균점수 3.8점 이상인 지표로 선별하였다. 델파이 그룹은 학계 전문가 26명, 중앙정부기관 16명, 지역사회 운영기관 24명으로 총 66인으로 구성하였다. 1차, 2차 평가에 모두 참여한 전문가는 총 32명의 의견을 토대로 프로그램의 평가도구를 '성과측면' 28문항, '과정측면' 9문항, '구조측면' 17문항으로 최종적으로 완성하였다. 배점은 성과지표 50점, 과정지표 20점, 구조지표 30점으로 구성된다. 노인 대상 식품안전 영양관리 교육서비스 확산을 위해서는 효과적으로 평가할 수 있는 평가 도구의 구비가 선행되어야 한다. 본 연구에서 개발한 평가 도구를 활용한다면, 노인대상으로 식품안전 및 영양관리 교육프로그램 사업을 효과적으로 실행하는지를 평가할 수 있으며, 프로그램을 가장 효율적, 효과적으로 전달할 수 있는 경로를 탐색하는데 도움이 될 것으로 기대된다.

• 한국농촌간호학회지
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• 제16권1호
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• pp.18-28
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• 2021

Purpose: This study attempted to confirm whether the suicide prevention effect could be achieved by managing the frailty of the elderly in rural areas. Methods: This study is a single-group pre-post study design. The frailty management program was applied twice a week for 12 weeks for the vulnerable elderly in the rural area from 16th April to 31st May in 2020. The program consisted of physical exercise, health education on nutrition management and disease control, cognitive training, and protein drink provision. Results: The average age of the participants was 77.1 years, and they lived alone (88.6%). As a result of providing the program, there were positive results such as increase in body strength (pre 12.27: post 13.27) and weight (pre 58.51: post 59.13), and decrease in depression (pre 4.66: post 1.20), and there was no statistically significant change in quality of life, Time Up & Go, and BMI. Conclusion: Frailty should be managed to prevent suicide in the elderly. It is necessary to expand and apply various programs that combine physical functions and emotional interventions such as health education, and exercise to maintain muscle strength.

• 한국식품영양과학회지
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• 제28권4호
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• pp.942-947
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• 1999

This study was conducted to evaluate sanitary practices of employees in business & industry foodservice operations of Pusan and the Kyung Nam areas, and to suggest a guideline for an effective sanitation training program. The questionnaire was used in this study as a survey method. Questionnaire were administered to 246 employees. The results were as follows. 55.3% of employees have had regular(monthly) food sanitation education. The mean rating of food sanitary knowledge for all employees was 65.9/100. When the education level was higher and the age younger, the mean rating of was also higher. Among the ratio of correct answers for food sanitary knowledge areas, a equipment sanitation was the highest (80.5%), and time temperature was the lowest(45.3%). The mean rating of sanitary procedures for food storage was 4.80/5.00, pre preparation 4.04/5.00, personal hygiene 3.54/5.00, equipment sanitation 3.20/5.00, and food preparation 2.56/5.00. Employees regularly educated in food sanitation rated significantly higher for food preparation than those who were of irregulary educated. The higher mean rating group(over 66) for the food sanitary knowledge showed significantly higher rates in sanitary procedures(food preparation, equipment sanitation, and personal hygiene) than that of the lower group(below 65). The practice of personal hygiene was positively correlated (p<0.001) with sanitary concept and food preparation, among the food sanitary knowledge areas.

• 동아시아식생활학회지
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• 제21권5호
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• pp.746-755
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• 2011

A survey on the status of sanitary education and recognition and perceived performance of cooking operations related to sanitation for cooks at nine deluxe hotels in the Seoul area was conducted. The frequency of a food sanitary training program inside the hotel was 94.0%, and the frequency of training was 'once a month' at 68.5%. The program was taught by a hygienist in the hotel (62.7%), and 64.2% of cooks always attended. Cooks' recognition of HACCP was 3.52, and the importance of education on HACCP was higher at 3.77. Cook's' level of sanitary management was satisfactory with an average of 3.83 out of 5 in a Likert scale. The results showed a high average (4.08) for importance of personal hygiene during cooking, but satisfaction of personal hygiene was rather low at 3.92. Cooks' recognition of food sanitation in work field was very high at 4.15. The average scale of recognition on personal hygiene was 4.36, and out of 10 items related to personal hygiene, 'maintaining hand hygiene' showed the highest recognition (4.43). In a performance scale, the average was 4.24, and 'performing annual health examination' was the highest at 4.38. Perceived recognition of 18 items related to food sanitation had an average of 4.41, whereas the average for performance was lower at 4.31. Perceived recognition of 12 items related to cooking equipments had an average of 4.39, and average scale of performance was 4.28. Therefore, cooks' high recognition of food sanitation but rather low recognition of satisfaction of personal hygiene and perceived performance indicated that systematic sanitation management monitoring tools are necessary for higher performance.