• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1064-1072
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• 2010

The objectives of this study were to gain an overview of practices and effect evaluation of oven utilization at school foodservice facilities in Daegu and Gyeongbuk province. Out of 147 dieticians, who responded for questionnaires, 44 dieticians used the oven and 103 dieticians did not use the oven. All statistical analyses were conducted with the SPSS 14.0 statistical software program. With regard to the style of foodservice system, 74.4% were urban, 23.3% were rural, and 2.3% were remote country. Also, 23.3% of school foodservices produced meals by batch cooking. According to the results of the expected effect and using effect analysis for 27 items, the average of evaluation score about expected effect was 1.64 points and that of using effect was 1.61 points. Both expected effect and using effect had higher scores than average points in 13 items out of 27 items. Using effect had higher scores than expected effect in 4 items. In conclusion, using ovens could help to increase foodservice satisfaction of students at school foodservice, because it can improve the various cooking methods and the food safety management. Therefore, it is important to modernize and automate cooking equipment for quality improvement of school foodservice operations.

• Korean Journal of Community Nutrition
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• v.25 no.2
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• pp.91-101
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• 2020

Objectives: The aim of this study was to investigate dietary intakes and nutritional status among Uganda primary school children from two selected schools in urban and rural areas. Methods: Data were collected from 350 pupils (6-14 years) in Mpigi district, Uganda. All participants were offered a school lunch meal (usually maize porridge and boiled beans). Dietary survey was conducted in October 2016. Data for dietary intake levels were collected by the 24-hour recall method with trained school staffs. The data were converted into nutrient intakes using the CAN-Pro 5.0 Program and compared with KDRIs to evaluate the nutritional status of the subjects. Diet quality indexes such as nutrient density, nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and index of nutritional quality (INQ) and a diet diversity index such as diet diversity score (DDS) were calculated to evaluate nutritional status among subjects. Data were analyzed using SPSS statistical programs. Results: Results show that the intakes of most nutrients were significantly different by schools. The nutritional status of micro-nutrients was very low in both schools according to analysis of nutritional indexes such as NARs and INQs. Students from both schools should improve intakes of micro-nutrients related to child growth such as calcium, Vitamin B₆, zinc and folate. According to the analysis of dietary diversity, there was difference in dietary patterns by schools presumably due to their locations. Conclusions: This suggests that current meals could not provide adequate nutrients for the subjects and urgent nutrition interventions for school food services are needed to improve their nutritional well-being. New foods supplements based on local cuisine are also needed to ensure dietary diversity and sustainable development plans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1155-1162
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• 2002

Food waste in school foodservices is an important factor in managing expense or evaluating the acceptance of served meals and a serious environmental hazard factor in all countries. In this study, the perception and attitude towards food waste reduction and the recognition of environmental pollution of students from elementary school foodservices in Busan, Korea were investigated. The questionnaire was responded by 519 students (boy: 255, girl: 264) in the third and sixth grades. School lunch programs were proved to contribute to the improvement of students' food intake habits. The perception and attitude towards food waste reduction of the third grade students (3.61/3.73) were significantly higher than those of the sixth grade students (3.46/3.59) (P<0.01). Food waste education made a significant impact on the perception and attitude on food waste (p<0.01). When dislike food was supplied the students having the higher perception and attitude towards food waste reduction ate it more than those having the lower perception and attitude. The major reason for plate waste was shown to be influenced by the taste and amount of foods supplied in school lunch programs. Most of students recognized that food waste pollution (4.22) was one of the severest problems among the environmental pollutions, followed by air (4.13), tap water (4.09) soil (3.78), noise (3.55) pollution. The students separated the garbage in the house (72.6%) better than in school and the outside (55.2%). The perception of food waste was positively correlated with the attitude toward reduction of food waste and the recognition of environmental pollution (p<0.01). The attitude toward reduction of food waste was also positively correlated with meal quantity taken (p<0.01).

• 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 Korean Home Economics Education Association
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• v.35 no.4
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• pp.135-149
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• 2023

This study aimed to identify sustainable dietary practices, concepts, and factors that hinder practice from the perspective of high school students and suggest what the current sustainable dietary education should be supplemented. The study utilized photovoice to compare and analyze the differences in sustainable dietary practices based on the implementation of sustainable dietary education among high school students. A group of 7 participants, who did not provide sustainable dietary education, submitted 65 photos, while a group of 8 participants who underwent the education submitted 80 photos. The results of this study showed that the overall awareness of sustainable diet concepts among all participants was highest in the health area (66.54%), followed by the environment (23.74%) and consideration (9.73%). Categorizing the results according to the sustainable dietary area revealed a diverse range of concepts extracted through sustainable dietary education, with an increase in the number of small areas. It was observed that the majority of the research participants were consuming foods with high sugar and sodium content, and they tended to consume more delivery food or dining out rather than cooking meals themselves. Interview results also indicated that while students demonstrated a conceptual understanding of sustainable dietary habits, there were cases where this understanding needed to translate into practical actions. This study is significant in utilizing the qualitative research method of photovoice to uncover the meaning and practical examples of sustainable dietary habits from the perspective of high school students. The results can be utilized to enhance and guide sustainable dietary education programs.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.649-660
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• 2011

The purpose of this study was to compare the dietary life and nutrient intakes among elderly persons residing at nursing homes and their homes in order to provide fundamental data for improved foodservice and dietary management. We recruited 150 subjects at a nursing home stay and 150 home stay elderly persons for a survey. The results were as follows. There was no significant difference in frequency of napping between the two groups. The frequency of going out was higher in the home stay subjects, but regular exercise was higher in nursing home stay subjects. Subjects possessed the following diseases: dementia and digestive disorders for nursing home stay elderly men, blood vessel disorder and diabetes for home stay elderly men, digestive and blood vessel disorders for nursing home stay elderly women, and blood vessel and heart disease for home stay elderly women. In a health-related assessment, smoking, drinking, and teeth condition of nursing home stay subjects were not higher than those of home stay subjects. The ratio of subjects who ate meals everyday was higher in nursing home stay elderly women than in home stay women. While most nursing home subjects ate adequate amount of meals, home stay subjects ate until they were full. The daily energy intakes of men and women were 2,229.9 kcal and 2,302.1 kcal for nursing home subjects and 1,894.0 kcal and 1,885.9 kcal for home subjects, respectively. Nutrient intake was also higher in nursing home than home stay subjects. In summary, the dietary life of elderly persons residing in a nursing home was higher than that of elderly persons residing at their home from the view point of meal frequency, meal intake, and nutrient intakes. Therefore, systematic assessment and management of nutrition for elderly staying at a nursing home or at home alone should be conducted continually.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1374-1387
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• 2015

The purpose of this paper was to investigate the operational status of youth facilities as well as the degree of students' satisfaction with menus served at youth facilities. The survey was conducted from July 9 to July 31, 2013 using questionnaires. The responses of 55 youth facilities and 249 students who had experienced foodservice at youth facilities were analyzed, utilizing the SPSS V20.0 program. The results on management status of youth facilities were as follows: 41.8% of youth facilities were operated for over 10 years, and 45.5% of facilities served meals for 100 to 200 students per day on average. Meal costs were 4,450 won on average, and food costs accounted for 46.8% of average meal costs. Exactly 78.2% of facilities preserved storage type meals at a temperature under -18 degrees Celsius for more than 144 hours, as the 'Food Sanitation Act' stated. Exactly 12.7% of facilities did not hire professional dietitians and had unsupervised foodservice management. Among 19 kitchen equipments surveyed in this research, Combi steamer was the least frequent at youth facilities. According to the results, most students (38.7%) ate leftovers since the food was not tasty. Overall foodservice satisfaction was on average 3.45 points, and the four factors 'dining room sanitation' (P<0.05), 'food taste' (P<0.01), 'serving various desserts' (P<0.01) and 'temperature of dining room' (P<0.05), significantly affected overall satisfaction. As food taste was critical for customer satisfaction, it is important for each dietitian to consider customers' preferences and develop recipes and menus. Further, detailed regulation and precise guidelines for youth facility foodservice are required to enhance students' foodservice satisfaction and serve nutritionally balanced menus in a hygienic manner.

• Korean Journal of Occupational Health Nursing
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• v.7 no.2
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• pp.164-176
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• 1998

This study deals with the current medical utilization for migrant workers and the characteristics of them. The purpose of this study is to provide the basic information to establish proper medical policy. For the study self-made questionnaire was used, which was answered by 453 migrant workers working in the area of manufacturing and non-technical work in 10 cities like Seoul, Inchon, Namyangju, Sungnam, Kwangju, Pyungchon, Kunpo, Kimpo, Masuk in Kyungki-do and Chunan in Chungchungnam-do. Besides, 303 medical records of those who had visited free medical check-up center were analyzed. The period of accumulating data is 6 months, from November 1st, 1996 to April 30th, 1997. The characteristics of migrant workers and current medical utilization are analyzed by percentage and the relation between characteristics and current medical utilization were analyzed using ${\chi}^2$-test, t-test, ANOVA. The finding of this study was as follows : 1) The number of nationality was 16. The first majority was Philippians as 32.0%. Among 16 nationalities Southeastern and Northern Asians were 48.9%, Southwestern Asian was 46.5%, the rest was 7.3%. Men were 81.0%, those who are aged from 26 to 30 were 39.0%, Graduatee from high school 92.7%, Christians 56.3%, unmarried 55.4% and salary from 600,000 Won to 800,000 Won 53.8% averaging monthly payment 669,810 Won. As for their residence, those who resided over 3 years were 31.9% and the illegal residence reached 77.4%. As for Korean language, those who speak in middle level were 5.6%. 2) As for kind of work and circumstances, manufacturing was 81.1%, 4 off-days per month 72.2% and 9-10 working hours per day 42.1%. As for accommodation, residence in fabric was 62.6% and one or two members as roommate 40.2%. 3) The characteristics of health behavior showed that 89.4% of migrant workers had 3 meals, 70.9% of them did not drink alcohol, 73.5% of them did not smoke. 4) As a characteristic of health status, 71.8% of them perceived of their health. 76.1% thought that they had no illness before coming Korea. Among them who recognized their illness, those who had problem in circulatory system was 35.3%, respiratory system ENT 19.1% and nervous system 19.1%.66.2% of those having illness had already had sickness when coming to Korea. 5) During last one month, 79.2% of them were known as ones having no illness. Among the sick, those who had problem in circulatory system was 31.6%, nervous system 23.7% and respiratory system 21.1%. 60.3% of the sick were not cured at that time. 6) Sorting the symptom of those who visited free medical check up, dental care was 24.2%, orthopedic 14.0% and digestive system 13.8%. Teethache was 34.4%, stomach problem 11.6%, upper respiratory inflammation 10.2% and back pain 5.9%. Averagely they visited free medical check up 1-2 times. According to symptom, epilepsy 25.5 times, heart and vascular disease 9 times, constipation 2.8%, neurosis 2.38 times and stomach problem 2.34 times. 7) The most frequently visited medical service by migrant workers was hospital. The most mentioned reason was good healing as 36.3%. The medical service satisfied migrant workers mostly was hospital as 64.3%. The reason of satisfaction was also good healing as 45.9%. 8) 77.2% of respondents did not spend money for medical check. Average monthly medical cost was 25,100 Won, 3.7% of income. Those who had no medical security was 73.4%. In their case, 67.7% got discount from hospital or support from working place and religious organization. 9) As for the difference of medical utilization according for the characteristics of migrant workers, legal workers and no-Korean speaker used hospital more frequently. 10) Those who were satisfied most of all with the service of hospital were female workers, hinduists and buddhists, legal workers or manufacture workers. 11) Christians, those who have 3 meals or recognize themselves as healthy ones mostly had no illness. As a result, the most of migrant workers in Korea are from Asia. They are good educated but are working in manufacturing and illegal. Their average income is under 700,000 Won which in not enough for medical cost. They have no medical security and medical fee is supported by religious organization or discounted. Considering these facts the medical policy by government is to be established.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1243-1252
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• 2017

There are limited programs for low sodium intake based on the nutrition education model for housewives who cook family meals. The objective of this study was to evaluate the effects of model-based nutrition programs for low sodium intake among housewives residing in Seoul by incorporating social cognitive theory. A questionnaire survey before and after education was conducted on 140 housewives who participated in the 'Low Sodium Nutritional Education Program' delivered by a district public health center for 12 weeks from November 2015 to January 2016. The contents of the nutrition education program and program evaluation items were based on the action plans for 'Less Sodium Healthy Practice' suggested by the Ministry of Food and Drug Safety. The results show that program participants showed a lower preference for sodium, higher selection of low sodium dishes from restaurants or cafeteria if available, and increased awareness of the need of restaurants to serve low sodium dishes compared to before. In terms of behavioral changes, there were significant improvements in checking nutrition labeling and selection of foods with low sodium, use of low sodium food products, use of natural seasonings to reduce salt intake, and consumption of fast foods and processed foods. On the other hand, requesting less salty meals when ordering and introducing restaurants or cafeterias with healthy and low sodium menus turned out to be difficult to put into practice. In conclusion, the nutrition education program for sodium intake reduction for housewives was effective in increasing knowledge, environment recognition, and behaviors related to low sodium intake but not behaviors related to physical environmental factors. Therefore, further nutrition education programs and practices for sodium intake reduction should be comprehensively implemented with improvement of physical environments for low sodium intake.

• Korean Journal of Community Nutrition
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• v.26 no.4
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• pp.270-279
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• 2021

Objectives: The purpose of this study was to evaluate the effect of the sodium and sugar reduction practices of the Samsam foodservice project of Daegu, in comparison with that of general foodservices in Daegu. Methods: A survey was conducted on 80 Samsam foodservice workers and 80 general foodservice workers from Sep. to Oct. 2020. We compared each worker's taste preferences, stage of behavior change and dietary behavior regarding sodium and sugar, and each foodservice's practices regarding sodium and sugar reduction. Results: There was no significant difference between the salty taste and sweet taste preferences between the workers at the Samsam foodservices and those at the general foodservices. The percentage of foodservice workers in action or maintenance stage of behavior change for eating less salty was higher in the Samsam foodservices than in the general foodservices (P < 0.05). In addition, regarding the degree of saltiness and sweetness of meals, the workers at the general foodservices perceived their meals to be saltier (P < 0.001) and sweeter (P < 0.01) than the workers at Samsam foodservices. The workers at Samsam foodservices had fewer salty dietary behaviors compared to the workers at general foodservices (P < 0.01). The sodium reduction practice was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001), especially in "efforts to make the food as bland as possible overall" (P < 0.001), and "serving less soup and stew" (P < 0.001). The sugar reduction practice too was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001). Conclusions: The Samsam foodservices were shown to be better in the practice of sodium and sugar reduction compared to general foodservices. Therefore, it is necessary to provide continuous and practical support and incentives at the national level to expand the sodium and sugar reduction practices in foodservices.