• Journal of the Korean Dietetic Association
• /
• v.8 no.1
• /
• pp.33-41
• /
• 2002

This study has been focused on understandings for the problems of dietitian who perform nutrition service in the field of industry foodservice and then focused on using of its findings as basic material for smooth nutrition service performance through analyzing job satisfaction, job characteristic and its importance of dietitians' task in industry foodservice. A questionnaire survey of 120 nutritionists who have engaged themselves in industry foodservice―60 are under direct management and 60, held in trust―has been performed, and 95 responses (79%) have been collected and categorized, except some unfinished responses. The examined data have been classified statistically by using of SPSS, and then analyzed into frequency, percentage, mean value, standard deviation, and correlation among factors, according to questionnaires. The findings of the research can be summarized as following: The details of the surveyed dietitians were: 20-25 years old on an average; working less than two years; college graduates; mere employees; receiving monthly pay of 70～100 won on an average; working more than 52 hours weekly; and providing with four meals a day in a single menu. For job satisfaction and job characteristic, the service itself and the understanding of the service appear as main features. For the relative importance of the service, the findings show that the menu making, sanitation and cost control occupy an important position, while nutrition counseling, nutrition education and dietary control by ailments make up very low portion. For the cause of not enacting the nutrition service, the lack of counseling ability and the overburden of food service are at the top. The findings of this research, therefore, present the needs of the service capacity education and the reduction of excessive foodservice hours of dietitians in order to secure the efficient nutrition service in industry foodservice. To achieve this goal, first of all, there should be an intensive education course in school by using of practice hours. for enhancing practical service adaptability, and then the computerization of foodservice should be executed perfectly to reduce the excessive foodservice hours.

• The Korean Journal of Community Living Science
• /
• v.18 no.2
• /
• pp.219-230
• /
• 2007

The purpose of this study was to suggest systematic, efficient, and developmental plans for dietary and nutrition education, through analyzing students' perceptions and utilizations of the $\ulcorner$Food and Nutrition$\lrcorner$ area of Technology Home economics in middle school. This study was conducted using self administered questionnaires on general environmental factors, perceptions, and utilization of the $\ulcorner$Food and Nutrition$\lrcorner$ area. The subjects were 807 middle school students of the seventh, eighth, and ninth grades in Gyeonggi province. Most of the students positively recognized the necessity for the $\ulcorner$Food and Nutrition$\lrcorner$ area in Technology Home economics. However, changes in the interest in $\ulcorner$Food and Nutrition$\lrcorner$ after a lesson were not significant. The utilization of the lesson appeared highest in cases where the teachers' instructing methods went abreast with teaching focused on practice or teaching based on practice and theory and if teachers used various teaching materials. These results suggested that teachers should make efforts to raise the students' interest for the lesson in Technology Home economics. Therefore, the contents of the lesson should complement the learners' demands such that they are useful in real life situations. Also, more positive teaching methods and various media which could satisfy the needs and interests of the students should be developed. In addition, teaching methods should be evaluated for an effective and practical curriculum of $\ulcorner$Food and Nutrition$\lrcorner$ in Home Economics.

• Journal of Nutrition and Health
• /
• v.50 no.1
• /
• pp.111-119
• /
• 2017

Purpose: School meal programs should be part of the educational process to promote good eating habits for students. The purpose of this study was to develop an evaluation scale for educational school meal programs and evaluate the achievement level of educational school meal programs using the developed scale. Methods: The evaluation scale for educational school meal programs consisted of 23 items in eight categories and was developed using content validity ratio (CVR) analysis and analytic hierarchy process (AHP) by 15 related experts. The results of a survey on nutrition teachers or dietitians at 91 elementary, middle, and high schools in Gyeonggi province, South Korea were analyzed to evaluate the achievement levels of educational school meal programs. Results: Overall, total average score was 45.7 out of 100, with significant differences among schools (p = 0.005). Elementary schools (51.9) showed a higher average score than middle (41.5) and high schools (37.1). The score for the category of regular nutrition and dietary education was the lowest (5.7 out of 33.7). In addition, school meal environment (5 out of 10), educational activities through school meal time (9.2 out of 19), and extra-curricular experiential activities (3.5 out of 10) also showed inadequate levels. Conclusion: The results show that the overall level of educational school meal programs is not adequate and needs to be improved, especially at middle and high schools. Government support polices need to be implemented to encourage educational activities related to school meal programs.

• Journal of Nutrition and Health
• /
• v.54 no.6
• /
• pp.573-583
• /
• 2021

Energy requirement is defined as energy expenditure in an energy equilibrium state. The doubly labeled water (DLW) method is considered the gold standard for measuring total energy expenditure (TEE). In 2002, the Institute of Medicine (IOM) of the National Academies established dietary reference intakes (DRIs) for Americans and Canadians, and the equations for estimated energy requirement (EER) were developed by using pooled data from studies that had applied the DLW method. Since 2005, these equations have been used for establishing EER in the DRI for Koreans. These equations based on age group include the physical activity (PA) coefficient determined by the PA level (PAL; sedentary, low active, active and very active) as well as body weight and height. The PAL values of Koreans calculated using the DLW method and PA diaries were determined to fall in the low active category (1.40~1.59). Therefore, the PA coefficient corresponding to 'low active' was applied to the EER equations. In recent years, with increasing number of people regularly engaging in various physical activities in Korea, EER is now separately presented for people with 'active' and 'very active' PALs. In the future, like the United States and Japan, Korea needs to expand the DLW research for developing EER predictive equations for Koreans. In addition, standardized guidelines should be prepared to accurately evaluate the PAL using the physical activity diary and the new PA classification table for Koreans.

• Journal of Community Nutrition
• /
• v.7 no.2
• /
• pp.107-113
• /
• 2005

This study was conducted to develop a web expert system for nutrition counseling and menu management. This program manipulates a food, dish and menu and search database that has been developed. Clients can select a recommended general and therapeutic menu using this system. The web expert system can analyze nutrients in menus and compare nutrient contents of menus with Korean Recommended Dietary Allowances. It can access the food, dish and menu database. The expert menu database can insert, store and generate the synthetic information of age, sex, and therapeutic purpose of disease. With investigation and analysis of the client's needs, the menu planning program on the internet has been continuously developed. This system consists of the database that reaches to the food composition, the dishes and the menu. Clients can search food composition and conditional food based on nutrient name and amounts. This system is able to draw up the food with its order in dish. The menu planning can be organized and nutrients analysis can be compared with Korea Recommended Allowance. This system is able to read the nutrient composition of the each food, the dish and the menu. The results of analysis is presented quickly and accurately. Therefore it can be used by not only usual people but also dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the web expert system can be useful of nutrition education, nutrition counseling and expert menu management.

• Journal of the Korean Dietetic Association
• /
• v.25 no.2
• /
• pp.115-128
• /
• 2019

This study evaluated the nutrient intake with increasing coffee consumption for 403 adults aged over 30 years in Korea. The 403 subjects were national health screening examinees, who visited Sahmyook Seoul Hospital's Comprehensive Check-up Center between 2017.11.01 and 2018.12.18. The subjects were asked to answer questionnaires covering a 24-hour recall fluid and dietary intake before the health examination. The research ethics council of Sahmyook University (2-7001793-AB-N-012019036HR) approved this study. Coffee consumption exceeding two servings daily was more likely in males, in those aged between 30 and 40 years, and in the smoking, drinking, non-exercise, non-breakfast groups compared to each counterpart. The correlation between the coffee consumption frequency and current nutrient density showed negative correlations in most micronutrients. The mean nutrient density decreased gradually with increasing coffee consumption (<1 serving daily, ${\leq}1{\sim}2$ servings daily, >2 servings daily) in the ANOVA analysis. Therefore, the progressive adverse health effects of excessive coffee consumption needs to be researched further, and a daily total caffeine limit should be suggested in education of the nation levels.

• Journal of Food Hygiene and Safety
• /
• v.31 no.2
• /
• pp.74-84
• /
• 2016

Literacy on food additives of elementary school teachers (ET) and nutrition teachers (NT) could be influential factor on safe dietary education for school children. Therefore, the perceptions and information needs on food additives were surveyed from 351 elementary school teachers and nutrition teachers in metropolitan area of Korea, and the basic data for the promotion of risk communication on food additives among them were obtained. Compared to ET who consider 'taste' (39.1%) as the most important factor while purchasing food, NT considered 'safety' (68.1%) first (p < 0.001). Among the food labelling items, the level of understanding on food additives was the lowest both in ET (3.53) and NT (4.17), and NT showed better levels of understanding overall on food labels. Both ET and NT regarded hazardous factors of food as environmental pollutants, foodborne pathogens, and food additives in order, and tended to select 'no additives' or 'no artificial color' products while purchasing processed food. Although NT answered that they know all food additives had been passed the evaluation of safety and effectiveness tests (100%) and have standards of use (81.9%), majority of them (87.5%) believed the consumption of food additives are harmful on human health. ET (75.2%) also regarded food additives as dangerous materials. Above results suggested the necessity of proper and enough risk communication for both ET and NT. Both ET and NT wanted to have information on the safety or hazard of food additives. Most preferred media to get the information on food additives was TV (3.80) among ET and lecture (3.65) among NT. ET and NT trusted hospital, research institution/universities or the personnels working in these institutions as the provider of information on food additives. The result that the trust levels of ET and NT on government were relative low suggested the weakness of risk communication in Korean government. Although ET and NT answered that they do not trust mass media, their behaviors were affected by them such as reading food labels in ET (39.4%) and reducing the consumption of food additives in NT (50%). They also indicated mass media's problem of sensitive approach on food additives and asked the urgent reaction of government by providing sound information through experts on food additives. Above results revealed that ET and NT have different perceptions and information needs on food additives, therefore, proper risk communication should be provided for them to serve as dietary educators for elementary school children.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.3
• /
• pp.244-260
• /
• 2003

The purpose of this study was to investigate the factors influencing body mass index of 618 university students located in the Gwangju area, from Nov. 20th to 30th, 2002. The subjects included 301 males(48.7%) and 317 females(51.3%). This survey was conducted using a self-administered questionnaire. The percentage of students who were underweight, normal and overweight based on their body mass index(BMI) was 3.7, 88.0 and 8.3 for the males, and 29, 71 and 0 for the females, respectively. Most students (73.8%) skipped breakfast. This was because of lack of time(65.1%) of the cases. Self-reported eating habit problems were eating irregular meal(52.4%), overeating(21%), prejudiced meal(12.4%) and skipping meal(7.4%). The type of favorite snack was biscuit(31.9%) and cup Ramyon(31.9%). The type of favorite beverage was juice(23.3%). The coffee intake was higher in males compared to females. The rates of alcohol drinking in male and female students were 88.0% and 85.8% respectively, and the rates of smoking were 35.9% and 2.8% respectively. Percentages of weight control experience were 30.2 and 51.4 in the male and female, respectively. The BMI of students living in home and eating breakfast was higher than that of the other students. The BMI of students eating cup Ramyon and water increased. The BMI of students taking regular exercise and weight control tended to be higher than that of subjects not doing so. When the amount of pocket money available and the rates of coffee intake, alchol drinking and smoking increased, the BMI was increased. Therefore, nutritional education for university students is needed so as to improve their health and to modify life habits and nutritional education program should be developed to meet the various needs of these students.

• Journal of Nutrition and Health
• /
• v.51 no.2
• /
• pp.177-185
• /
• 2018

Purpose: This study analyzed the perception and importance of country-of-origin labeling at restaurants in 500 college students in Jeju surveyed from April 15 to May 5, 2016 with the aim of providing basic data. A total of 465 questionnaires out of 500 were used as base data for this study. Methods: The data were analyzed using descriptive analysis, ${\chi}^2-test$, and t-test using the SPSS Win program (version 21.0). Results: Regarding food safety-related dietary behaviors, average score was 3.65 points (out of 5), and 'put the food in a refrigerator or freezer immediately (4.07)' showed the highest score, whereas 'cool rapidly hot food prior to putting it in the refrigerator (3.08)' showed the lowest score. Regarding the awareness of country-of-origin labeling at restaurants, 67.5% of subjects were aware of it. With regard to dietary behavior of food safety, the high group showed a higher score than the low group (p < 0.001). Regarding reliability of the system, 4.9% of subjects indicated 'very reliable' and 45.4% 'somewhat reliable'. For perception of subject's country-of-origin labeling, the average score was 3.77 (out of 5). Regarding checking country-of-origin labeling at restaurants, 68.0% of subjects checked country-of-origin labeling, and the high group in the safety-related dietary behavior score ranking showed a higher rate (79.3%) than the low group (57.1%) (p < 0.001). With regard to importance by item, 'honest country-of-origin labeling of restaurants' showed the highest score at 4.27 (out of 5). Conclusion: It is necessary to provide continuing education for college students in order to enhance their perception of country-of-origin labeling at restaurants. Moreover, a systematic and appropriate support and control system by the government and local government needs to be developed in order to improve country-of-origin labeling at restaurants.

• Journal of Korean Home Economics Education Association
• /
• v.17 no.2
• /
• pp.79-93
• /
• 2005

The purpose of this was to present the efficient directions of nutrition education for elementary school children. We examined the problems of eating habits. nutrition knowledge, and perception and expectations on nutrition education of elementary school children in school. This study was carried out using a self-administered questionnaire and subjects were 562 elementary school children in Gyeonggi Province. All data in this research was analyzed through SAS program, and the frequency$(\%)$ and the $mean{\pm}S.D.$ on each question were calculated. Data for each group was analyzed according to sex and the difference among the groups were treated for significance by using chi-square test and Student t-test. About $87.6\%$ of the children have a meal over three times a day, and $76.7\%$ answered that they ate at a certain time regularly everyday. Only $69.6\%$ of subjects said that they ate breakfast everyday, showing very high levels of skipping breakfast. The most common frequency of eating snacks was 'once a day' in both sexes(male $52.2\%$, female $48.6\%$). In the perception on the eating habits, $69.3\%$ of children recognized problems on dieting habits, such as unbalanced diet. irregular eating time, and overeating. The perceived and correct knowledge of nutrition were $99.5\%$ and $86.9\%$, respectively. Most of the children$(99.1\%)$ acknowledged that nutrition education need to be carried out in school. And children want to deeply deal with 'cooking', 'growth and nutrition', 'good eating habits', 'nutrition and disease', These results indicated that elementary school children tended to have undesirable eating behaviors, but the rate of children who recognize the importance and the needs of nutrition education in school was high. Therefore, their parents and teachers need to perform continuous education through a curriculum and life instruction so that students have healthy habits by considering what the problems of nutrition habits are, as the elementary students considerably recognize problems of their own dietary habits and needs of nutrition education.