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http://dx.doi.org/10.22960/JFSS.2022.3.74

A Case Study on the Management of Food Allergy - Focusing on the case of Children's Foodsevice Operations in Eunpyeong-gu -  

Joohee, Han (Eunpyeong-gu Center for Children's Foodservice Management)
Hyeri Kim (Eunpyeong-gu Center for Children's Foodservice Management)
Jieun Kim (Eunpyeong-gu Center for Children's Foodservice Management)
Hailee Hwang (Eunpyeong-gu Center for Children's Foodservice Management)
Hayan Hwang (Eunpyeong-gu Center for Children's Foodservice Management)
Jiwon Kang (Eunpyeong-gu Center for Children's Foodservice Management)
Eunseo Ju (Eunpyeong-gu Center for Children's Foodservice Management)
Hyeyeong Hwang (Eunpyeong-gu Center for Children's Foodservice Management)
Jinyoung Byun (Eunpyeong-gu Center for Children's Foodservice Management)
Jieun Choi (Eunpyeong-gu Center for Children's Foodservice Management)
Yujin Park (Eunpyeong-gu Center for Children's Foodservice Management)
Jihyun Park (Eunpyeong-gu Center for Children's Foodservice Management)
Jina Lee (Eunpyeong-gu Center for Children's Foodservice Management)
Wansoo Hong (Eunpyeong-gu Center for Children's Foodservice Management)
Publication Information
Journal of the FoodService Safety / v.3, no.2, 2022 , pp. 74-77 More about this Journal
Abstract
As the prevalence of food allergies increases, related hazards also increase. Among the victims of accidents, children under the age of 10 accounted for a significant portion, raising the need for management of them. To ensure that children are aware of the risk of food allergy for safe meal service and to prevent problems such as malnutrition and poor growth in growing children, the current status of food allergy is surveyed for teachers and parents of children's catering centers in Eunpyeong-gu, and 1: 1 Specialized projects were carried out to provide customized counseling, educational support, alternative diets, and educational materials. As a result, it was found that the improvement of professionalism of faculty members and parents greatly helped to create an environment in which nutritious meals can be provided safely.
Keywords
food allergy; factual survey; counseling and education; an alternative diet; educational resource;
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  • Reference
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