• Korean Journal of Community Nutrition
• /
• v.26 no.5
• /
• pp.396-407
• /
• 2021

Objectives: We examined the common allergenic foods, symptoms and management of food allergies in children attending the facilities registered at Center for Children's Foodservice Management in Gangdong-gu, Korea. Methods: The survey was conducted among the directors or head teachers of 186 children's food service facilities with 7,591 children in 2019. The questionnaire consisted of three parts, including general information about food service facilities, information related to food allergies and allergenic foods and symptoms in individual children. Results: The number of children with food allergy was 271 (3.6%), and the proportion decreased with the increase of age. There were 91 children (33.6%) with a medical certificate, and these children had a significantly higher number of allergenic foods and symptoms than those without a medical certificate. Allergenic food groups included meat, fish, eggs and legumes (59.1%), fruits (12.4%), milk and dairy products (8.9%), cereals (7.8%), vegetables (6.2%), processed foods (3.8%) and oils and sugars (1.9%). Eggs accounted for 22.1%, followed by peanut and tree nuts (18.6%), fruits (12.4%), milk and dairy products (8.9%), shellfish (8.6%), vegetables (6.2%), fish (5.7%), cereals (4.3%) and meat (1.1%). The common allergenic foods were eggs, peanuts, walnuts, kiwi, shrimp, milk, tomatoes, mackerel, blue-green fish, peaches, shellfish (clams and abalone), buckwheat, wheat and soybeans. The most common allergic symptoms were skin and mucous membrane symptoms, such as hives, rash, itching and oral angioedema. Meal management for children with food allergies showed different trends depending on the causative food. Conclusions: The objective diagnosis by an allergist should be done for food allergy management in children's catering facilities. A system for systematic meal management of causative foods should be prepared.

• Journal of the Korean Dietetic Association
• /
• v.30 no.1
• /
• pp.61-73
• /
• 2024

This report was prepared to introduce the developed Internet of Things (IoT)-based Smart Food Safety Management System (iMEAL) for children's foodservices registered in the Center for Children's Foodservice Management and report the results of hygiene monitoring through microbial analysis of two foods simulated and distributed based on this system. The program consisted of three menu screens: a foodservice management and meal inspection function, a refrigerator/freezer monitoring function, and a sanitary/safety inspection log function. Data such as cooking temperature, refrigerator and freezer temperature, salinity, and chlorine concentration were collected using IoT sensors or terminals, and hygiene safety inspection diary results (recorded by cooks) were transmitted to the Internet and stored. The APCs (3.78±0.07 log CFU/g) and E. coli (not detected) in stir-fried pork teriyaki sauce and the heating process met cooking standards. Similarly, the APCs (4.05±0.05 log CFU/g) and E. coli (not detected) in cucumber/chomuchim, which was not heated, also met cooking standards. APCs increased over time when cooked food was left for 1 hour, 1.5 hours, or 2 hours but remained acceptedable. Based on hygiene monitoring results of these two foods, using the i-MEAL system resulted in the safe production and distribution of children's food.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.2
• /
• pp.275-282
• /
• 2014

This study developed Bucheon customized children meal hygiene central control point (CCP) to promote practical hygiene and safety management in a children meal supply organization in Bucheon. Education was administered to 54 organizations using the developed CCP, and the study evaluated kitchen hygiene management improvement effects. When the effects of hygiene education in eight categories (CCP 1~8) were examined, total scores increased by 9.31 from $22.36{\pm}5.039$ before education to $31.67{\pm}3.262$ with a statistically significant difference (p<0.001). After CCP education, personal hygiene management, food material management, cooking management, serving management, facility and equipment management improved significantly. The result demonstrates that CCP education was effective for kitchen hygiene management. Using CCP education, overall CCP education items were significantly improved, but there was almost no significant increase in the non-relevant item of CCP education. As there was an average difference in the non-relevant item of CCP education after follow-up evaluation, CCP education had an overall effect on hygiene and safety improvement. Based on the above result, the effect could be potentiated if CCP is complemented, if a systematic hygiene management manual is developed for the nationwide children meal supply organization, and if CCP education media is continually developed along with education.

• Korean journal of food and cookery science
• /
• v.32 no.5
• /
• pp.648-655
• /
• 2016

Purpose: This study investigated the salt and sodium content of lunch meals served at foodservice center for children in Gyeongsan-si, Gyeongsangbuk-do. Methods: Five foodservice centers for children registered at Center for Children's Foodservice Management were investigated for salt and sodium content and salt content contributing rate per meal. Results: Average salt content of every meal was $1.78{\pm}0.54g$, and average sodium content was $680.99{\pm}175.97mg$. The 98 of 100 meals served in 5 foodservice centers for children exceeded the dietary reference intakes for Koreans' recommendation for adequate intake of sodium per meal of 333 mg. The highest sodium content was 1,369.85 mg. Samples from lunch meals were classified into 14 food items and investigated for one serving size, salinity, salt and sodium content. Total average salinity was 0.31%, kimchi (0.49%), followed by soup (0.45%), hard-boiled foods (0.39%), stir-fried foods (0.39%), and fresh-vegetables (0.32%). Total average salt content was 0.39 g, the most salty dishes were one-dish rice noodles, followed by soup (0.65 g), hard-boiled foods (0.49 g), stir-fried foods (0.48 g), and broth stew (0.43 g). Samples from lunch meals were classified into 6 menu groups, including cooked rice, one-dish rice noodles, soup stew, main dish, side dish, and kimchi. Contributing rate for total average salt content was high in one-dish rice noodles (48.97%), soup stew (38.47%), main dish (27.28%), side dish (21.02%), kimchi (18.56%), and cooked rice (3.95%). Conclusion: These results can be useful for reducing total dietary sodium content to less than 333 mg in children who are provided lunch meals at foodservice centers. To achieve this goal, development of low-sodium recipes, and nutrition education for foodservice employees is required.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.1
• /
• pp.41-50
• /
• 2017

This study developed a vegetable preference increase program that can be applied at the Center for Children's Foodservice Management (CCFM) for children in child-care facilities and kindergarten and the training performance was evaluated by 192 5-year old children. Teachers considered 'disliked food' ($3.23{\pm}0.85/out$ of 5) as the most serious nutritional problem and typical disliked food was 'vegetables' (54.2%). Based on this finding, to increase the preference for vegetables, a five-phase education program was developed. In this program, each phase was composed of activities to increase children's interest in vegetables by using each sense out of the five senses. Center dieticians had visited and conducted the program in 12 facilities. By using an illustration assessment tool, the training performance was evaluated by comparing the children's knowledge level and their preference changes in vegetables. Consequently, as examined by 10 questions on the knowledge of vegetables, trained children's (in total 192) knowledge of vegetables had considerably increased (p<0.01, p<0.001), and their preference for 15 out of the 16 vegetables, except for carrots, also showed a considerable preference increase after the training (p<0.01, p<0.001). Therefore, this program is considered to have contributed to reducing disliked vegetable eating behaviors.

• Korean Journal of Community Nutrition
• /
• v.20 no.4
• /
• pp.251-258
• /
• 2015

Objectives: The purpose of this study was to investigate how to manage food allergy of pre-school children, focusing on the current status of the food allergy in childcare facilities in Hanam which have less than 100 children. Methods: Targeting 159 preschool childcare facilities, survey was carried out for a month in March, 2015. Recovery rate was 66.7%. 106 surveys out of 159 were available for analysis using SPSS statistical program version 19.0. Results: Among 106 facilities, 58 (54.7%) reported that none of their children had a food allergy and 48 (45.3%) reported one more children had a food allergy. Total number of children having a food allergy was 71. Among them, the occurrences of food allergy in males were significantly more than that of the females (p<0.001). Further, children under 2 years of age had significantly more food allergy than the other ages (p < 0.001). The allergic inducing foods were nuts (23.3%), egg (17.8%), milk and dairy products (16.4%), fish and shellfish (13.7%), instant foods (12.3%), fruits (8.2%), soybean (4.1%), meat (2.7%), and cereals (1.4%) in order, and 6 children out of 71 were allergic to more than 2 food items. The clinical symptoms of the food allergy were a skin reaction (87.9%) and an oropharyngeal & respiratory reaction (12.1%). Majority of childcare facilities (80.3%) didn't serve alternative foods for children with food allergy. Necessity for food allergy education was significantly higher in facilities with food allergy issues than without such issues. Conclusions: The Center for Children's Foodservice Management need to educate workers of childcare facilities and parents about managing food allergy and enforce a plan to provide alternative menu to children with food allergies.

• Journal of the FoodService Safety
• /
• v.4 no.1
• /
• pp.29-34
• /
• 2023

This study surveyed the perceptions and satisfaction of parents and facility directors on children's menus at some child care facilities in Chungnam-do. Parents preferred the menus provided by the the Center for Children's Foodservice Management (CCFM) without modification, and they wanted more food items that children eat included in menu and lessen the numbers of one-dish meal. They also preferred food cooked and served directly for afternoon snacks. The performance factors to be considered in menu planning were evaluated to be slightly lower than the importance. CCFM can meet the needs of children's food facilities and parents, while increasing their satisfaction, and help with menu planning that is beneficial to children's health by understanding the perceptions of facilities and parents on children's menus.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.5
• /
• pp.629-643
• /
• 2015

The goal of the current study was to analyze major factors for improvement of quality of life in contract foodservice customers. This study investigated how characteristics of customers, foodservice management, and competitors differ in different contract foodservice business environments in order to understand increasing concerns over health, in-house working, and the environment, which are directly connected to work and life satisfaction and company profits. For the foodservice business environment, this study classified environmental factors reported by Duncan (1972) into three factors: customer environment, foodservice management environment, and competitor environment. Multi-regression analysis was conducted on quality of life using the Korean version of the WHO Quality of Life Scale Abbreviated Version (WHOQOL-BREF). Sub-factors of the contract foodservice business environment included foodservice management environment, customer environment, and competitor environment in the order of importance. The results indicate that the foodservice management environment of the company or organization where the customer is employed has the most substantial influence on quality of customer life.

• Journal of the Korean Dietetic Association
• /
• v.4 no.2
• /
• pp.225-234
• /
• 1998

Nutrition during childhood is essential for growth and maintenance of health. Good food habits developed during the childhood will contribute both to the healthy growth and the prevention of the degenerative disease of later life. Both parents and the providers in child care centers play an important role for children's good eating behavior. Therefore all child care programs should achieve recommended standards for meeting children's nutritional and educational needs in a safe, sanitary, and supportive environment to promote the healthy growth and development of children. The purposes of this study were to evaluate the foodservice management practices and assess the needs for a Central Production Unit by contacting the child care center' providers. This approach was achieved using a variety of qualitative and quantitative information including the general foodservice management practices and the needs for a Central Production Unit. An indepth face-to-face interview with structured-questionnaires was undertaken at 32 representative child-care centers in Seoul. Statistical data analysis was done using the SAS program for descriptive analysis and ANOVA. The number of national/public and private sectors were 11 respectively, followed by 10 licensed home day-care centers. Total average number of children in child-care centers was 54.3 $\pm$48.5. The foodservice productivity index in child-care centers was 4.8 minutes per meal for public child care centers, 6.0 for private child-care centers, and 9.8 for home child care centers. Home child care centers were found to have the lowest productivity index which indicated inefficient foodservice practice. The important factors in group purchasing were menus(39.6%) or close distance(39.6%) > type of foodservice operation(32.8%) > total number of meals(19.9%) > food costs(16.2%) in order. Average score of the efficiency for central food production in child-care centers was 3.80 $\pm$0.84 out of 5.

• Korean Journal of Community Nutrition
• /
• v.23 no.6
• /
• pp.496-505
• /
• 2018

Objectives: This study examined the relationship between the personality traits and job performance of Centers for Children's Foodservice Management (CCFSM) staff on emotional exhaustion and job satisfaction. In addition, the characteristics of the center organization were examined to provide practical guidelines for the operation of the center. The aim was to determine management implications with an important meaning in human resource management to enhance the efficiency of the operation of Centers for Children's Foodservice Management (CCFSM). Methods: Out of 207 centers, there were 1,057 employees at 173 centers who agreed to participate in the study, the questionnaire was mailed on February 17, 2017 and collected by mail on March 31, 2017. Finally, 81 centers (46.82%) participated in the survey and 493 questionnaires were used. Results: Neuroticism among the five personality factors had a positive (+) influence on 'cynicism' and 'exhaustion' among the three subordinate factors of emotional exhaustion, negative (-) effects on the 'job' among the six subscales of job satisfaction. In addition, openness showed a negative (-) effect on 'loss of professional confidence' of emotional exhaustion and positive (+) relationship with the 'job' of job satisfaction. Agreeableness appeared to have a negative (-) effect on all factors of emotional exhaustion and a positive (+) influence on all factors of job satisfaction. As a result of analyzing the effects of job performance on emotional exhaustion and job satisfaction, the planning and operations management team showed a positive (+) influence on all factors of emotional exhaustion and negative (-) influence on all factors of job satisfaction. On the other hand, the nutrition management team showed a negative (-) influence on all emotional exhaustion factors and a positive (+) influence on the factors of job satisfaction. The hygiene management team showed a positive (+) relationship with 'Emotional exhaustion' among the subordinate factors of emotional exhaustion and a negative (-) influence on the 'Educational opportunity' of job satisfaction. Conclusions: The personality type and job performance of Centers for Children's foodservice management (ccfsm) staff significantly affected the emotional exhaustion and job satisfaction.