• Journal of the Korean Dietetic Association
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• v.20 no.1
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• pp.1-11
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• 2014

This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects were distributed into three groups (Elementary=116, Middle=106, High=39) and their awareness, satisfaction, cooking method, and utilization status of medicial cuisine were assessed. Regarding awareness, responders showed highest mean score of 4.57 in perceiving medical cuisines as healthy meal. The preferred cooking method includes medicinal cuisines as noodle, boiled in soy sauce, steaming, roasting, and dessert. Good taste, easy recipe, nutrition, and reasonable price were statistically significant reasons for their preference for medicinal cuisine. However, low preference of students for medicinal cuisine made it difficult to include them into school meals. Methods currently used to serve more medicinal cuisine include the application of different recipes using the same ingredients. The results of this study suggest that having dietitians with a higher preference for medicinal cuisine can serve as a strategy to increase the exposure of school students to medicinal cuisine. The development of recipes applicable to school foodservices by dieticians and the adoption of policies and education programs for medicinal cuisine by the government and associations are recommended.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.499-510
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• 2007

This study examined the intake patterns and information-seeking behaviors of elderly individuals with regard to health foods, according to sociodemograhic characteristics, awareness of health, and concerns and awareness about health foods. The data were collected from 421 elderly living in Seoul, Busan, Daegue, Daejon, and Gwangju, between January 17th and February 23rd, 2006. Frequencies and chi-square tests were conducted using SPSS Windows. The results are as follows: The respondents were highly concerned about their own health as well as health foods, and individuals primarily took nutritional supplements and glucosamine containing products. In addition, they had taken various health-improving foods. Most had intentionally consumed at least one health food, in order to maintain a condition of health. According to chi-square tests, women were more likely to consume health foods than men. The most important sources of information regarding health foods were family, relatives, and friends. Some respondents answered they had difficulties in obtaining and understanding health food-related information. Many respondents desired to get health food information regarding efficacy from TV, radio, and newspapers, as well as doctors, pharmacists, and dieticians.

• Journal of Korean Public Health Nursing
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• v.30 no.2
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• pp.221-235
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• 2016

Purpose: This study explored experiences of diabetes education among educators of diabetes. Methods: Data were collected from individual in-depth interviews with 10 nurses and 2 dieticians with had at least 3 years of experience in diabetes education. Data collection was conducted between May 2014 and February 2015. All interviews were recorded and stored as digital audio files, which were then transcribed verbatim. Data were analyzed through qualitative content analysis. Results: Analysis showed that four categories could be derived from the data: 1) barriers of diabetes education from an educator's perspective, 2) barriers of diabetes education form a patient's perspective, 3) facilitating factors of diabetes education from an educator's perspective, and 4) facilitating factors of diabetes education from a patient's perspective. Conclusion: This study suggests the necessity to strengthen the policy systems and financial support at a national level to provide diabetes education with higher quality to patients. In addition, it is required to develop various diabetes education programs with consideration to patient characteristics.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.23-35
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• 2000

The purpose of this study was to find the sociopsychological factors influencing the compliance of dietary regimen in diabetes by using focus group interviews. The data were collected from fifty three diabetes patients in eleven focus groups from September 1997 to March , 1998 in Seoul and Suwon Korea. The interviews were tape-recorded and the contents of the interviews were analysed by researchers. The subjects knew the causes, complications, and therapies of diabetes although they were incorrect at times . Patients had a wide range of outcome expectations from very optimistic to pessimistic. They recognized diabetes as a disease which needs life-time care, and they though that good care could provide a normal life. One the other hand they thought diabetes could lead to death through complications, and cause financial problems as well as social isolation. As for self-efficacy they recognized the importance of compliance to diet regimen but they thought the diet therapy was very difficult and were not very willing to follow it. They felt medical professionals, especially doctors, were influential for the therapies. However they frequently felt counselling provided by doctors was insufficient in time and content and led to attitude problems. They felt support from families and others was often insufficient and inadequate. Nutrition education fostering outcome expectation, social support, and self-efficacy is needed to increased compliance. The most influential referents were medical professional including doctors, nurses, dieticians, so their role in diet therapy should by emphasized.

• Korean Journal of Human Ecology
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• v.4 no.1
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• pp.108-120
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• 2001

The purpose of this study was to examine the effect of social support on compliance to dietary regimen in noninsulin-dependent diabetes mellitus. Two hundred eighty six adult non-insulin dependent diabetics from Seoul, Kyonggido, Kyongsangbukdo participated in the study. Researchers, dieticians, graduate students majoring in nutrition interviewed patients with a pre-structured questionnaire during June in 1998. The questionnaire included items about demographic factors, general characteristics about diabetes. social support, and compliance to dietary regimen. Descriptive statistics, t-test, ANOVA and Pearson's Correlation were used to analyze the data. The mean scores of support from family was 27.0(0∼44). support from relatives, friends, and colleagues was 14.7(0∼32). Mean score of intangible support from family was 19.9(0∼32) and 12.0(0∼24) from relatives, friends, and colleagues. Mean score of tangible support from family was 7.1 (0∼12) and 2.6(0∼8) from relatives, friends, and colleagues. The mean scores for compliance to dietary regimen was 31.6(0∼42). Regardless of type and source, there was significant(p<0.01) correlation between social support and dietary compliance. Therefore, inclusion of family members in nutrition education for diabetics is essential. It is necessary to find ways to increase social support from relatives, friends, and colleagues.

• Journal of Environmental Health Sciences
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• v.29 no.2
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• pp.87-93
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• 2003

A survey including an inspection was conducted to assess the sanitary condition of kitchens in the school food-service programs and to prepare background data for improving the safety of school meals. The survey was carried out over a two-month period (September-October, 2001). A self-administered questionnaire recommended by the Korea Ministry of Education & Human Resources Development (MOEHRD) was offered to a random sample of dieticians of twenty-five elementary schools in one region of Korea about food, sanitation, and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during preparation, cooking, and service. The inspection results showed their sanitary rendition met the level B of the recommendation of the Korea MOEHRD. The range of air temperature of the kitchens was 21.4~22.4$^{\circ}C$. and the range of relative humidity was 62.4~69.6%. The microbiological evaluation of kitchen samples indicated aerobic plate count levels from 22..5 to 26.5 CFU/15 minutes. Although the results of inspection show that the levels of sanitary condition of kitchens in the schools were good, they are not satisfactory for safe food-servile because the temperature and humidity levels are high. This study indicates that the school kitchens should be monitored and strict inspection is necessary. The legal standards for school food-service should include standards for kitchen air temperature, relative humidity, and airborne microbes.

• Journal of Nutrition and Health
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• v.35 no.6
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• pp.668-680
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• 2002

The purpose of this study was to investigation the importance and categorization of task elements of school food service dietician and to provide the useful data for standard model of the dietician′s tasks of school foodservice. This study was conducted in school food services nationwide in method of written questionnaire. The questionnaires were mailed to the dieticians of 3 type school foodservice system-conventional, commissary, joint management. Of the 660 schools that participated in this study, the responses from 212 conventional system and 212 commissary system and 200 joint management system were selected for analysis. Statistical analysis was performed with SAS/Win 6.12 package program for descriptive analysis, T-test, ANOVA, factor analysis using. The main results of this study can be summarized as follows Importance level was more than 4 score out of 5 scale in most of the task elements. The result was indicative of the appropriateness of definition of the 61 task elements. Of 61 task elements, importance level on ′nutrition education′ and on ′evaluation of foodservice operation management′ indicated the most significant difference between present and ideal situation. Through factor analysis, 61 task elements were regrouped into 7 dimensions; "Duty dimension of cooking and distribution management", "Duty dimension of cost management", "Duty dimension of raw material management", "Duty dimension of education management", "Duty dimension of menu management", "Duty dimension of record keeping of foodservice", "Duty dimension of general management (others)".

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.6
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• pp.2566-2574
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• 2013

This study performed a focus group interview(14 people) on food-service staffs, dieticians, and housewives to develop a small multi-function oven for rice flour. The interviewees have experienced rice flour cooking and oven at home or food-service business. The interviewees have not used commercial ovens on a daily basis for several reasons, such as the absence of understanding rice flour, lack of various recipes with rice flour and inconvenience of the oven. This study suggests of design, user experience, functional characteristics, color and so on relating to a small multi-function oven to the customers.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.151-165
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• 2005

The current study aims to help field managers of companies providing foodservice for institutions to establish the more appropriate cost management strategy by analyzing the cost structure of foodservice center in institutions by operating types and the number of people served. From the result analyzing 161 foodservice centers, the number of factories was highest with 39.8% while offices 26.7%, schools 20.5%, and hospitals 13%. In terms of the number of people served, below 500 persons was 27.6%, 501${\sim}$l,000 persons was 23.9%, 1,001${\sim}$2,000 persons was 22.7%, and over 2,001 persons was 25%. In the demographic characteristics of managers, women occupied over 92%. The reason for this is usually dieticians perform management duties. For the age of workers, 70.8% were older than 40s, which ran become the cause of a rise in cost by causing the decrease of productivity by aging. Therefore, appropriate countermeasures are required. In case of workers in production, women occupy 962 persons (82.2%) rating absolute majority like mangers. This is because cooks are in charge of almost every producing activity of meal facilities. In addition, more than 72.9% of workers in production were over 40 years old, which requires diversified studies to promote efficiency of production associated with the aging problem. In proportion of sales compared with cost material cost presented the highest percentage with 54.5% while labor cost 28.3%, general expenses 9.6% and business profit 7.6%.

• Journal of the Korean Dietetic Association
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• v.9 no.4
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• pp.297-306
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• 2003

The purposes of this study were to assess the nutrition service importance and performance level in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations scatterly located in Korea was undertaken and detailed information was collected from each, including surveys of 1,002 industrial employees. Statistical data analysis was using SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. Dietician's performance level scored by industrial employees was statistically correlated with the effect of industrial foodservice(p<0.01). The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.