Browse > Article
http://dx.doi.org/10.9799/ksfan.2014.27.6.1022

A Study on Differences of Nutritional Knowledge·Food Hygiene and Practice between Foodservice Employees and the Housewives  

Lee, Joo Hee (Dept. of Food and Nutrition, Gyeongsang National University)
Shin, Ji Yeon (Major of Nutrition Education, Graduate School of Education, Gyeongsang National University)
Kim, Changim (Dept. of Food and Nutrition, Daejeon Institute of Science and Technology)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.6, 2014 , pp. 1022-1032 More about this Journal
Abstract
This research is aimed at evaluating the nutrition knowledge and hygiene knowledge of people who are either foodservice employees or housewives and at providing data for conducting hygiene education by comparing the differences between the two groups. Both groups scored relatively high in nutrition knowledge with housewives scoring 9.9/12 and food service employees scoring 9.6/12. However, foodservice employees scored significantly higher in hygiene knowledge and degree of practice than housewives, A correlation was found between nutrition knowledge and the degree of hygienic practice and a significant correlation between hygiene knowledge and the degree of hygienic practice. The higher the hygiene knowledge was, the higher their degree of hygienic practice was. As for food hygiene information, foodservice employees obtained the information through hygiene education and lecture meetings, but housewives got their information through mass media. To summarize, mass media, which housewives can have easy access, must have programs for housewives to help them improve food hygiene in cooking, and programs for foodservice employees on washing food.
Keywords
nutrition knowledge; food hygiene knowledge; hygienic practice;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 Ministry of Food and Drug Safety. 2014. http://www.mfds.go.kr
2 Oh YR, Gil B. 2007. A study on the sanitary knowledge performance levels of school foodservice employees in Gyeonggido by sanitary education. J East Asian Soc Dietary Life 17: 738-745
3 Park JY, Ahn SS, Park HH. 2006. A study on differences of food hygiene knowledge and practices between housewives and the contract foodservice employees. Korean J Food Nutr 18:301-310   과학기술학회마을
4 Park YS, Lee MS, Lee JW. 1997. Comparisons of children's and their parents' satisfaction of school lunch program in middle school by foodservice system. Korean J Nutr 31:179-191
5 Sharma SV, Gernand AD, Sue Day R. 2008. Nutrition knowledge predicts eating behavior of all food groups except fruits and vegetables among adults in the Paso del Norte region: Que Sabrosa Vida. J Nur Educ Behav 40:361-368   DOI   ScienceOn
6 Stevenson RK. 1987. A food service establishment evaluation program procedure of the 1980's and 1990's. J Environ Health 50:25-28
7 Yoon K. 2005. Study on handling practices and consumption of potentially risky foods in family home. J Food Hyg Safety 20:147-158   과학기술학회마을
8 Ku PJ, Lee KA. 2000. A survey on dietary habit and nutrition knowledge for elementary school children's nutritional education. Korean J Dietary Culture 15:201-213
9 Lee EK, Ryu K. 2004. Influences of school food service employees food safety training on food safety knowledge and practices. Korean J Community Nutrition 9:597-605   과학기술학회마을
10 Lee JH, Goh UK, Park KH, Ryu K. 2007. Assessment of food safety management performance for school food service in the Seoul area. Korean J Community Nutrition 12:310-321   과학기술학회마을
11 Lee JH, Kang EJ, Kim CI. 2011. The difference of perception about nutritional problems and food intakes, nutrition knowledge score and realities of nutrition education between parents and preschool teachers. Korean J Community Nutrition 16:636-646   과학기술학회마을   DOI
12 Lee JS. 1999. The assessment of high school student's satisfaction on the food service. Korean J Soc Food Sci 15:626-631
13 Lee JY, Yon M, Lee YJ, Kim WJ. 2011. Culinary employees' sanitation management practice levels according to dietitians' sanitation training performance in the institutional foodservice industry in the Chungbuk province. Korean J Food Culture 26:151-158   과학기술학회마을
14 Lee YM, Lee MJ, Kim SY. 2005. Effects on nutrition education through discretional activities in elementary school. JKDA 11:331-340
15 Lee MS, Park YS, Lee JW. 1998. Comparison of children' and their parent' satisfaction of school lunch program in elementary school by foodservice system. Korean J Nutr 31: 179-191
16 Jevsnika M, Hlebecb V, Rasporc P. 2008. Consumers' awareness of food safety from shopping to eating. Food Control 19: 737-745   DOI
17 Lee YH, Cho KD, Lee BH. 2006. Hygienic practice attitude of housewives in school and related factors. Korean J Food Cookery Sci 22:229-236
18 Chang SO, Lee OH, Lee KS. 2008. Intake of processed foods and the effects of nutrition label education in 5th grade children. JKDA 14:201-213
19 Eo GH, Ryu K, Park SJ, Kwak TK. 2001. Need assessments of HACCP-based sanitation training program in elementary school foodservice operations based on sanitation knowledge test of employees. JKDA 7:56-54
20 Kim DJ, Kim GJ. 2010. A study on moderating effect of sanitation education in relationship between sanitation knowledge and sanitation management performance of culinary employees. The Korean J Culinary Research 16:291-307   과학기술학회마을
21 Kim JG. 2004. Studies on the knowledge, attitude, and behavior of mothers toward food hygiene and safety of school foodservice programs-Part 1. J Fd Hyg Safety 19:38-48
22 Kim KA, Kim SJ, Jung LH, Jeon ER. 2002. Degree of satisfaction on the school foodservice among the middle school students in Gwangju and Chonnam area. Korean J Soc Food Cookery Sci 18:579-585   과학기술학회마을
23 Kim KJ, Park SS. 2008. A study on sanitation education and knowledge for each types of employees in food-service facility. Journal of Foodservice Management Society of Korea 11:115-137
24 Ministry of Education. 2005. http://www.moe.go.kr
25 Kim SH, Lee KA, Yu CH, Song YS, Kim WK, Yoon HRA, Kim JH, Lee JS, Kim MK. 2003. Comparisons of student satisfaction with the school food service programs in middle and high school by food service management types. Korean J Nutr 36:211-222   과학기술학회마을
26 Kim WJ. 2002. Food safety knowledge and behaviors of housewives in Chungbuk province areas. MS Thesis, Chungbuk National Univ. Cheongju. Korea
27 Cohen E, Reichel A, Schwartz Z. 2001. On the efficacy of an inhouse food sanitation training program-statistical measurements and practical conclusions. J Hospitality Tourism Res 25:5-16   DOI   ScienceOn
28 Bryan FL. 1990. Hazard analysis critical control point (HACCP) systems for retail food and restaurant operations. J Food Prot 53:978-983   DOI
29 Chang HW, Bea HJ. 2010. Assessment of food sanitation knowledge and performance of food service workers in school food service operations implementing HACCP. Korean J Food Cookery Sci 26:781-790   과학기술학회마을
30 Lee YJ. 2003. A comparative study on sanitary practices and perception of employees in elementary school, hospital and industry food service in the Inchon area. JKDA 9:22-31