The present study was designed to observe whether nutritional education on children or mothers of the children who avoid to eat vegetables can improve the preferences for the vegetables of the subjects. The subjects were 45 children who are fourth to sixth grade of primary school in Bibong. They were assigned to one of three groups which are Control, Children Education and Mothers Education groups. Control group was not given any special education, while experimental groups were given nutritional education for 4 weeks. The effects of education was evaluated in the aspects of preference changes for vegetables, nutritional knowledge, attitude and food behavior of the subjects The results are summarized as follows. 1. Preferences to cucumber, lettuce, chinese cabbage and raddish were high in three groups while greenonion, onion, lotus roots and red pepper didn't suit for their taste. 2. Significantly increased scores for the preference to red pepper, pumpkin, Dorajee(root of chinese bell-flower), braken, mushroom was shown only in the children who had nutritional education while the children in the group of Mothers Education improved their preference only cabbage and lotus roots. 3. Nutritional knowledge of the children in Children Education group has improved significantly(p<0.05). While there was no significant difference between control and Mothers Education group. 4. When scores for food habit of mother and children were estimated, there was no significant difference among three groups. However, score of food habit in children was higher than that of mothers. 5. Food habit and nutrition knowledge of mother were not well corelated with dietary attitude and behavior of their children. These results indicate that the program of nutrition education in the present study can improve the food choice of children for vegetable and correct one-sided food habit. The program applied in this study would serve a kind of model for the dietetic teachers to guide the children who mainly dislikes vegetables.

A study was undertaken to elucidate the clinical dietetic performance level and to identify the difference between the actual role performance and perception of important level of the clinical dietitian. The survey was carried out for the 21 general hospital over 100 beds in Seoul, Pusan and Daegu area. The results of the study can be summarized as follows. 1. One dietitian was responsible for the feeding and clinical dietetic activity of 166 in-patients on the average. 2. In the actual role performance of clinical dietetic practices, of the 26 items listed, only 3 were always or almost or almost performed by 75% of the dietitians, 4 additional items were always or almost performed by 60% of them. 3. In the perception of importance level of clinical dietetic practices, more than 75% of the dietitians indicated that 23 of the 26 tasks were important practices. 4. The performance average score of nutrition assessment was 15.85, of nutrition care plan development was 19.72, of patient counseling was 12.22, of research activity was 19.62, and of education was 21.27 in the dietetic department was a division for the clinical dietetic activity, while 10.96, 15.24, 9.54, 15.97, 18.50 respectively in the dietetic department has not a division for it.

Critically ill patients admitted in ICU and NCU were studied with respect to their nutritional status and support to them at initial period, and the effect of nutritional support after 3 weeks. The nutritional support was supplied to these patients with the enteral and parenteral nutrition. The results of biochemical test and status of nutritional support on 52(29 males, 23 females) critically ill patients were based on medical records and the anthropometry was measured on 28 patients. The subjects were in mild malnutrition. Their initial calorie intakes were 85% of BEE, 57% of total energy requirements and 49% of protein requirement were provided. Two groups, one group of serum albumin level more than 3.5g/dl and the other group of serum albumin level less than 3.5g/dl, were significant different in total calorie and protein intakes. After 3 weeks, inappropriate nutritional support in the group of normal nutrition results in significant decreasing of serum albumin level but, there were no changes in the group of malnutrition. Nutritional support is one of the mainstays in the management of these critically ill patients and is aimed at preventing malnutrition. Therefore, timely nutritional support is heavily required in cases of critically ill patients whether their initial nutritional status is normal or not.

The aims of this study are to enhance the students' knowledge of the drinking water and its reliability by investigating drinking water situation and the degree of students' knowledge on the drinking water. The results are as follows 1. Status and drinking behavior about school drinking water (1) 97.53% of the schools are using the tap water as the resource of drinking water (2) 46 schools are in possession of water tank and 18 schools of them are using the water tank as the resource of drinking water. The cleaning and sanitization of the tank are carried out once in a year with hypochloronatrium by the low-level officials, nurse teachers, and dietitian. 2. The degree of students' knowledge about drinking water (i) This survey represent that students favor the spring water best and think the tap water worst for drinking. (2) 83% of the students think that the tap water is polluted and these conception are formed mostly by the mass communication. 80% of boys and 90% of girls answered they don't drink plain tap water.

The foodservice operation in SEVERANCE dietetic department was assessed to evaluate and improve the foodservice quality product in and served. The survey questionnaire consisted of the general background / its evaluation of quality / sanitary condition / patient's taste. The survey has been done since 1987. The following results are based on the survey done on the July second, 1994. It was done for every patient and the percentile of data collection was 80.8. All data were analyzed through Chi-square, t-test, ANOVA, Correlation, Multiple Regression(ENTER). The results are as follows 1. Patient's perception, variety in fooditems, food's temperture was not bad'. 2. The intake of meals was 60-65% for meat, 65-70% for vegetable, and 50-55% for kimchi. Bad appetite(30.2 %), poor displays of food( 13.2%), and lack of variety of fooditems were responsible for the residue. 3. Foodservice and sanitary condition were excellent. 4. The patient's demend for nutritional deucation was high though only a few(7.6%) were educated. 5. Patients' satisfaction with the department was significantly(p<0.001) different from that with other medical department. 6. Patient's satisfaction was influenced and determined by menu's variety, sanitary condition, age, length of stay and food's temperature.

Commissary school foodservice system has been expanded rapidly in elementary foodservices in Korea. Therefore, it is essential that cost effectiveness should be assessed by comparing between alternative systems. The objectives of this study were to assess the effects on meal costs of foodservice systems and other school characteristics in terms of meal costs/day per 1 person ; to examine financial management practices and dietitians' perception concerning importance of school foodservices financial management. A total of 16 commissary schools in nationwide and 102 conventional schools at Chungnam province and Seoul were participated in this survey by mails. The results are as follows 1. Average meal costs per one person was 1,232.6 won evaluated on the standards of monthly budget basis on June, 1994. Average food costs per one person was 836.1 won(67.83%), average labor cost was 320.1 won(25.97 %) and operation costs was 76.3 won(6.2 %). 2. Average meal costs per one person did not show any significant difference between commissary and conventional foodservice schools. Meal costs of the island type and the rural type were significantly higher than those of the urban type. Meal costs of schools in Chungnam and other province were higher than schools in Seoul. The schools with less than 200 feeding numbers were higher than the schools more than 201 in meal costs per one person. 3. Food costs per one person were higher in the urban type, especially in Seoul, as the scale of feeding number increased. Labor costs and operational costs were increased in island type as well as in the schools of small feeding numbers. 4. Foodservice teachers, not dietitians were in charge of foodservice duties at the 75 % of satellites. Dietitians participated in the satellite foodservice duties were only averaged at 2.19 visits per month of 20 feeding days. 5. Items which influenced by food costs per person at the step of foodservice production were purchasing method, the perception of inventory, the distributor for foodservice, and usage of standardized recipes.

The purposes of this study were to a) analyze the dietitian's job as a foodservice manager in employee foodservice, b) examine the performance and importance levels of management activities, c) determine factors affecting performance and importance levels of management activities. A job analysis questionnaires were developed and mailed to 65 dietitians who were members of The Korean Dietetic Association Practice Group, members with management responsibilities in employee foodservices. Completed questionnaires were received from 32 dietitians for a response rate of 49%. The questionnaire contained two parts with a total of 99 statements. Statistical data analysis was completed using the SAS programs for descriptive analysis, Wilcoxon signed ranks test, Wilcoxon rank sum test, and pearson correlation. The results of this study can be summarized as follows. 1. The average score of performance and importance levels on management activities were 3.11, 3.99 respectively. And they were significantly different(p<0.001). 2. The performance level was significantly correlated to working hours per week(r= .6598, p<.01), number of meals(r=.3934, p<.05) and foodcost(r=.5208, p<.05). 3. The importance level on management activities was significantly correlated to working hours per week(r=.6214, p<.05), number of meals(r= .4161, p<.05) and foodcost (r =.6920, p<.01).

The purposes of this study were to : a) investigate actual time spent and expected labor time spent on management activities, and b) develop standardized indices of dietetic staffing needs in employee foodservice. A job analysis questionnaires were developed and mailed to 65 dietitians who were members of The Korean Dietetic Association Practice Group, members with management responsibilities in employee foodservices. Completed questionnaires were received from 32 dietitians for a response rate of 49%. The questionnaire contained two parts with a total of 99 statements. Statistical data analysis was completed using the SAS programs for descriptive analysis, wilcoxon signed ranks test, wilcoxon rank sum test, and pearson correlation. The results of this study can be summarized as follows. 1. The actual time spent on management activities by dietitians in employee foodservice was 69.80 hours and expected labor time spent was 61.81 hours. And they were significantly different (p<0.05). 2. ILO allowance rate( 11%) was applied: The standardized working hours per week of dietitians working in employee foodservice with manufacturing and industrial plants, and office building were 79.61 and 64.25 respectively ; Staffing need indices were 1.81 and 1.46 respectively on the base of 44 working hours. 3. The average standardized working hours per week was 68.61 hours and staffing need indices was 1.56