• The Korean Journal of Community Living Science
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• v.18 no.2
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• pp.313-321
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• 2007

The study examined the level of understanding and satisfaction of parents who should receive the food materials and monitor the food service, and would provided the basic data for more desirable school feeding system. The analysis was based on the participation level in materials receiving and food service monitoring, condition of equipment, knowledge about materials and the opinions about monitoring education. 160 monitors out of Daejeon primary schools were used and 60% of them were in the age of thirties and the others were in forties. Equipment condition for material receiving was good and most of the monitors were familiar with the ways of using the machines. Difficulties of material receiving were found in meat(65.6%) and sea food(21.9%), and the ratios of activities and the intention to participate in monitoring education were high with 25.0% and 72.5% respectively. Most of the monitors thought sanitary conditions of food materials(100.0%) and delivery persons(96.9%) were very good or good. And 90% of the respondents changed their perception of school food service positive after monitoring. In conclusion, most of the parents wanted to participate in the monitoring and material receiving actively and showed great willingness to receive monitoring education.

• Journal of the Korean Dietetic Association
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• v.23 no.3
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• pp.274-284
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• 2017

This study examined the awareness, understanding, attitudes, and purchase intention regarding food labeling on bakery products in the context of health consciousness. The purpose of the study was to provide basic data for bakery product labeling, which has been insufficient to date, and to develop measures to expand the labeling system. The results of the study showed that higher subjective understanding and better attitude towards bakery food labeling can positively increase the purchase intention. We believe that the bakery industry needs to promote food labeling proactively, while also developing products addressing health concerns. This study is also valuable to academia because it provides insights into the relationship between the consumer's understanding of and attitudes towards nutritional information and purchase intention. In addition, it is beneficial to the bakery industry because it establishes marketing strategies that increase the purchase intent among both consumers with high health consciousness and those who infrequently purchase baked goods.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.90-105
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• 2007

This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the 'Dietary Guideline' for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete a questionnaire on characteristics of the school lunch program(such as type of foodservice, food production system), the information about dietitians(such as age, education, and job history), and the extent of the use of processed foods and frozen foods. Dey were asked to return the questionnaire with the menus including the name and the quantity of every food ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660kcal, energy; 92.9g, carbohydrate; 26.7g, protein; 21.1g, fat; 287 ${\mu}gRE$, vitamin A: 0.5mg, thiamin; 0.5mg, riboflavin; 29.3mg, vitamin C: 338.2mg, calcium; 3.9mg, iron; and 97mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%, respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menu of 40% of the schools provided <55% of energy from carbohydrate, and 39% of the schools offered lunch that provided ${\geq}30%$ of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than 25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the 'Dietary Guideline' of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. We suggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acid and cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can be reduced from 29% to 25%, and ken 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97mg to 79mg. Efforts to meet 'Dietary Guideline' for School Lunches should be made, especially to reduce fat intake, while maintaining essential nutrient intake at sufficient levels for childen.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.1-14
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• 2009

One of the tasks given to the hotel business is to improve ES(Employee Satisfaction) through educational training for enhancing job efficiency and service quality, not product competition. In the current domestic field, however, ES(Employee Satisfaction) based on appropriate educational training hasn't been established yet. The purpose of this study is to verify the effect of educational training including recognizing the necessity of frequency, the level of lecture conscience, motivation, and internalization along with job commitment. The cohort of women(n=128, 44.4%) and men(n=160, 55.6%) was monitored by the questionnaire data from October 13th to 31st, 2007. It was assessed by (1) the recognition of educational training, (2) educational training practices, (3) organizational identification, (4) brand identification, and (5) job commitment. Statistical analysis was conducted using SPSS (Statistical Package for Social Science), data coding, and the data cleaning system. As a result, it was proved that frequency, the level of lecture conscience, motivation, the recognition of necessity are in proportion to brand identification and organization identification. In addition, identification through educational training can raise the efficiency of job commitment.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.45-55
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• 2017

The fundamental objective of cultivating organic farm produces is to preserve the natural environment and protect eco system so as to maintain the environment where people can live. In the current social atmosphere, the value and attitude of the college students to the environment are significant as they will take the leading part in the future. College students in Busan participated in the survey for the study to prove the moderating effect of the confidence with organic farm produces by investigating the casual relationship among the purchase intention, the environmentally-friendly attitude, and the consumption value of college students. The questionnaires were distributed over the period from October $15^{th}$, 2016 to $30^{th}$.261 papers of the questionnaires were analyzed with SPSS (V 23.0) and AMOS (V 21.0) programs. The analysis on Confidence, Confirmatory Factors, Structural Equation Modeling was compared with Chi-square considering the degrees of freedom between the two models in order to investigate the moderating effect from the purchasing frequency. The result from the analysis confirms that there is a casual relationship between college students' values of organic farm products and the environmentally-friendly attitude. Consumer confidence has a moderating effect on the attitude and purchase intention. As it can be seen from the result of the analysis, it is necessary for municipal governments and the government to push ahead with the policies on organic farm products in the future as it is proved that there is a casual relationship among the attitude, purchase intention and the students' values of the organic farm products.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.252-269
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• 2016

This study was conducted to analyze the influence of the service quality of the food court on customer satisfaction, revisit intention in a discount store. Among the 400 surveys, 371 participants were collected and 350 respondents were analyzed for the statistical analysis to verify research purposes. SPSS 21.0 program was used to derive the following: factor analysis, reliability analysis, simple regression, and multiple regression analysis. Results shown that, first, service quality at the discount store can affect the customer's satisfaction. The factors which can affect the customer's satisfaction are type, empathy and credibility but guarantee and reactivity don't affect it. Second, service quality at the discount store can affect a customer's revisiting. The factors which can affect the customer's revisiting are type, guarantee, empathy and credibility but reactivity doesn't affect it. Third, the customer's satisfaction at the discount store can affect the customer's revisit intention. Through this study, food court service quality can affect not only the customers' satisfaction but also consumers' revisit intention. Therefore, the company and the management need to keep researching and developing various menus, customer service training, and hygiene training in order to set the customer at ease along with making a comfortable mood and set up a dine out & meeting system.

• Korean Journal of Human Ecology
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• v.23 no.1
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• pp.123-136
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• 2014

Bakery nutrition labeling has been implemented in the company, but most consumers have no idea about it due to lack of promotion of the product nutrition labeling information or do not have a big interest in it. As a result, various studies based on the forecast about changes in consumption patterns of the bakery market due to nutrition labeling information are needed. Especially nowadays, when buying bakery products the involvement of consumers in health and nutrition is growing. So, we need to understand that nutrition labeling information makes any causal relationship between consumer attitude and confidence, purchasing behavior in bakery products. It can be said to be a very important research. For that reason, I think this research will help to settle and activate the nutrition labeling information system for the rational purchasing decisions of consumers in the bakery market. In addition, this research could be a base material for various marketing strategies.

• Korean Journal of Community Nutrition
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• v.23 no.3
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• pp.226-233
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• 2018

Objectives: This study was conducted to investigate the current status and to suggest future directions for health management of teenagers who use healthy school tuck shops to improve teenagers' eating habits while reducing and preventing obesity. Methods: A total of 29 students (16 middle school students and 13 high school students) took part in the interview for this study, and the interview was conducted for each school's focus group by using qualitative research methodology. Results: The current status of using healthy school tuck shops and suggested future directions were divided into two categories. Personal barriers such as discrepancies between personal perceptions and behaviors and lack of food choice suitable to individual tastes can be solved by rebuilding the operating system to provide intuitive promotion of behavior and customized products through improvements in existing products and new product development. A lack of consistent management from low utilization convenience and difficulty in maintaining a constant purchase price can be handled by establishing a solution to restricted physical access for products, as well as seeking profit by improving distribution costs via continuous cooperation between the school and community. Conclusions: Continuous funding and a system that reflects the needs and preferences of healthy school tuck shop users should be applied for sustainable operation of healthy school tuck shops to improve teenagers' eating habits.

• Nutrition Research and Practice
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• v.16 no.sup1
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• pp.1-10
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• 2022

BACKGROUND/OBJECTIVES: The Dietary Reference Intakes for Koreans (KDRIs) were revised in 2020. Due to the rapidly aging Korean population, special consideration was given to reclassify the KDRI age group categories of older adults. This article examines the evidence for modifying the current KDRI age group ranges of older adults (65-74 and ≥ 75 yrs). SUBJECTS/METHODS: We first reviewed the domestic and international data on the elderly, following which we received expert opinions on age classification from the KDRI Advisory Committee. Finally, the 6th and 7th (2013-2017) Korea National Health and Nutrition Examination Survey (KNHANES) data were used to analyze the nutritional intake statuses by considering the age of older adults. RESULTS: According to the review results of domestic and international data and the inputs received from the expert advisory committee, the minimum age considered for the elderly was maintained at 65 yrs. However, the KNHANES data was analyzed to review whether there was a need to subdivide the later periods. Examining the differences in nutrient intakes by age group through the interaction effect term of the piecewise linear regression model revealed the interaction effect was maximum in the groups divided by 65 yrs (50-64 and 65-80), as compared to the groups divided by 70 yrs (50-69 and 70-80) and 75 yrs (50-74 and 75-80). The mean adequacy ratio was calculated per 1 yr of age, and a 3-yr (age) moving average analysis was performed to examine the change in the trends of overall nutrient intake. However, it was challenging to secure a scientific basis for subdivision into age groups in older adults from the results obtained. CONCLUSIONS: This study could not find any scientific evidence for modifying the KDRI age groups for older adults.

• Korean Journal of Community Nutrition
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• v.11 no.3
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• pp.374-382
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• 2006

The purpose of the study was to investigate the effects of the characteristics of dietitians, the characteristics of school food services, equipment ratio of HACCP facility/equipment and perception of barriers to HACCP implementation on external and internal audit of food safety/sanitation management performance in school food service. An e-mail survey was conducted with 144 dietitians in Gyeongbuk Province. A response rate was 57.6% (N = 83) and data was analyzed using SPSS windows (ver. 12.0). Dietitian perceived facilities/equipment-related and stakeholder-related as the big barriers in implementing a HACCP system. Total scores of sanitation/safety management performance for external and internal audit were similar at 92 and 91 out of 100, respectively. 'Facilities/equipment' and 'HACCP system' categories in both external and internal audit were rated the lowest. As dietitian perceived facilities/equipment-related (p < 0.001) and stakeholder-related (p < 0.05) barriers to HACCP implementation were greater, the scores of the external and internal audits were significantly lower. As dietitian perceived barriers for all categories were greater, the scores of internal audits were significantly lower (p <0.05). As a result of multiple regression analyses, the scores of the external audit was positively associated with career as a school food service dietitian, but was negatively associated with barriers related to facility/equipment, while the scores of the internal audit was negatively associated with barriers related to facility/equipment and employees. This study suggests that supporting programs on securing the facilities/equipment and employee training are needed for successful HACCP implementation in school food service.