• Korean Journal of Human Ecology
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• v.10 no.1
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• pp.59-70
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• 2007

This study was conducted to investigate the perception about situation about school foodservice facilities and utilities in Chonbuk area. Self administered questionnaires were collected from 222 dietitians. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: Among 222 school foodservice systems, 68.5% of schools prepared the meal with conventional way and 31.5% of with commissary way. As the results of condition of school foodservice facilities, there was significantly differences between conventional and commissary foodservice systems; wall and ceilings(p<0.05), lighting(p<0.05), kitchen ventilation(p<0.05), preparation facilities(p<0.01), washstands(p<0.05), dressing rooms for employees(p<0.001), rest, and showers(p<0.01). On the basis those result it was assumed that the status of facilities of conventional foodservice systems better than commissary ones. About 66% of conventional foodservice systems and 34.5% of commissary ones have conducted own dining rooms. As to situation of dining rooms, conventional foodservice systems had better facilities than commissary ones. Therefore, governmental regulation agencies have to review and approval of plans prior to new construction or extensive remodeling of school foodservice facilities. In addition, content analysis was conducted regarding to dietitian's opinions on foodservice facilities and utilities.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.406-418
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• 2020

This study aimed to investigate the dietary guidelines from the dietitians and parents' perceptions in kindergarten. The survey was carried out by 39 dietitians and 320 parents in kindergarten of Sejong city from April 18 to May 14, 2019. Approximately, 48.6% of dietitians responded that the amount of food provided was adjusted according to the age and weight of the infant. Both dietitians and parents responded the most to 'to build the right eating habits' as the reason for dietary guidance. As a guiding method for infants who sneaked unpleasant food, 62.9% of dietitians responded 'teach them about the wrong behavior on the spot', and 63.7% of parents stated 'talk about wrong behavior later'. The necessity of linking the dietary guidance between kindergarten and the family was recognized by dietitians and parents. The most important content for the linkage of the dietary guidance was 'correct eating manners and attitude'. The biggest problem in the dietitian's dietary guidance was the guidance on an unbalanced diet. Our results indicated differences in the dietary guidance contents of dietitians' and parents' perception of importance. Apparently, it is considered essential to link kindergarten with the family to provide correct and effective guidance for children.

• Journal of Nutrition and Health
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• v.50 no.5
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• pp.519-529
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• 2017

Purpose: The purpose of this study was to explore whether or not there is a relationship between doctor's awareness of clinical nutrition service and needs for a clinical dietitian. Methods: A cross-sectional survey design was used. The research was carried out by using questionnaires that had been specifically designed for the study. The research was conducted from September to October, 2013 for 311 doctors at 43 hospitals (with over 400 beds). Frequency analysis, factor analysis, reliability analysis, confirmatory factor analysis, and bootstrapping analysis were conducted using SPSS 21.0. Results: 'Implementation of clinical nutritional service' (p < 0.001) and 'usefulness on clinical nutrition service' (p < 0.001) were found to be correlated with 'importance of clinical nutrition service' as an independent variable. The correlation between 'importance of clinical nutrition service' as a mediating variable and 'needs for clinical dietitian' as a dependent variable was also confirmed (p < 0.001). The results of the bootstrapping test showed that the mediating effect of 'importance of clinical nutrition service' was significant. The indirect effect value between 'implementation of clinical nutrition service' and 'needs for clinical dietitian' was 0.040, indirect effect value between 'usefulness on clinical nutrition service' and 'needs for clinical dietitian' was 0.095. Conclusion: The frequency of providing clinical nutritional services, the quality of clinical nutritional services, and the degree of implementation of clinical nutritional services were found to be important for positive perception of clinical nutrition services by doctors. Therefore, proper provision of clinical nutrition services and effective therapeutic effects will be continuously highlighted, which will increase the awareness of the physician and ultimately increase the demand for clinical nutrition service.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.208-221
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• 2000

Perceptions and concerns of parents about elementary school lunch service were investigated by questionnaires in March, 1998. Five hundred and ten parents were selected randomly from schools in the city area, the rural area or the islands in Incheon Metropolitan city. 95% of parents preferred the school lunch service because nutritious food was available to the children regardless of family income or mother's occupation. Meal cost per capita was in the range of 1,000 and 1,200 won, which satisfied most parents (74%). Moreover, many parents (68.8%) were willing to pay extra money to support the school lunch program and they actually had such experiences (82.4%). More than 90% of the respondents wanted to be adviced about the menu. Subjects chose nutrition and sanitation(25%), taste (18%), and meal size (16%) as aspects of improvement in school lunches. Parents wanted to participate in serving foods, cooking, and washing dishes once (23%) or twice (31%) a year and they considered this as a good opportunity to join the school activities. 98% of parents showed very positive responses to the nutritional education provided by the school dietitian.

• Korean Journal of Human Ecology
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• v.11 no.1
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• pp.95-106
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• 2002

This study was done to investigate the perception and need of the nutrition counseling of the people living in Daejon. Results were as follows: Nutrition knowledge score increased with education level. It showed tendency that women's scores were higher than men's. Only 15.5% of the participants were experienced in nutrition counseling mostly with medical doctor or nurse in the general hospital. Their satisfaction level was above average, which means positive reaction on nutrition counseling. In the case of the people who paid nutrition counseling fee, they thought that fee level was reasonable. Participants whose education level was higher thought less frequently that the nutrition counseling fee charged currently in the general hospital was expensive. The prevalent contents they want in the nutrition counseling included the prevention and the treatment of the specific disease and food safety (pesticides and food-born illness). As means of nutrition counseling they preferred internet (or PC) and interview. The higher the education status and the less the age, the higher preference, there was for internet or PC. As a source of nutrition knowledge, participants gave high credit on the professional books, academic journals, and advices from dietitian, nutritionist, medical doctor and pharmacist; in the other hand, they gave low credit on the newspaper, magazine, TV or radio, and advices from family or relatives, and friends. They thought most of the adult-onset disease (especially obesity, hyperlipidemia, and diabetes) were closely related to diet. However, percentage of the participants who thought that diet and kidney disease were related was relatively low.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.430-441
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• 2016

The purpose of this study was to determine the association between school administrator support as perceived by nutrition teachers (dietitians) and job satisfaction in order to provide data concerning efficient job performance of nutrition teachers, to determine effects of school administrator support on job satisfaction in nutrition teachers, and to provide basic data that could help improve school meals. Major supporters of nutrition teachers (dietitians) were chief administrators (55.3%), principals (27.2%), assistant principals (15.0%), and managers in charge (2.4%). Nutrition teachers (dietitians) scored 3.38 for perception of school administrator support, 3.66 for emotional support, 3.27 for informational support, 3.22 for instrumental support, and 3.11 for evaluation support. Support of nutrition teachers (dietitians) by school managers included emotional support (3.66)>informational support (3.27)>instrumental support (3.22)>evaluative support (3.11). Nutrition teachers (dietitians) scored 3.37 for job satisfaction, as follows: work performance (4.19)>interpersonal relationships (3.39)>job satisfaction in general (3.37)>job itself (3.29)>job environment (3.07)>performance rating and benefits system (2.70). Statistically significant correlation was observed between perception of school administrator support and job satisfaction (r= .771, p< .01). Therefore, school administrators are necessary to provide evaluative supports to nutrition teachers (dietitians), performance assessment, employee benefit packages, and improvement of school meal plans and quality.

• Journal of Nutrition and Health
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• v.39 no.2
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• pp.192-200
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• 2006

The purpose of this study was to identify the relationship between the levels of job satisfaction and self-evaluated foodservice quality of dietitians in elementary schools. Out of 130 questionnaires distributed to the elementary school dietitians in In-cheon, 127 were returned and analyzed (98% response rate). The questionnaire included two multiple-item scales for measuring job satisfaction and foodservice quality, respectively. All the items in the scales were coded 1 to 5 for certainly no, no, neutral, yes, and certainly yes and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and had independently-managed on-site kitchens. The 23 items measuring job satisfaction were grouped into 4 factors: Job Duty, Job Condition, Physical Work Environment, and Organizational Environment. The satisfaction score was the highest for Organizational Environment with a value of 3.38 and the least for Physical Work Environment with a value of 2.08. The 22 items measuring foodservice quality were grouped into 5 factors and the mean scores of the levels of Cleanliness, Internal Food quality, External Food quality, Intangible Service Environment and Tangible Service Environment were 4.20, 3.89, 3.54, 3.45 and 2.64, respectively. The levels of job satisfaction and foodservice quality were positively associated with a correlation coefficient of 0.288 (p < 0.01). In particular, the level of job satisfaction was positively associated with foodservice quality in the aspect of Cleanliness, Internal Food Quality, and Intangible Service Environment. The results show that improving dietitians' job satisfaction could contribute to increasing the levels of foodseivice quality of elementary schools.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.478-489
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• 2011

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

• Journal of the Korean Dietetic Association
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• v.13 no.2
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• pp.183-193
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• 2007

School foodservice employees are involved with every aspect of ensuring that high quality meals are prepared and they influence student satisfaction. The objective of this study was to identify whether job satisfaction of cooks is affected by their relationships with management. Survey forms that were developed for foodservice dietitians and employees were interviewed. Questionnaires to measure job satisfaction were distributed to 30 schools in the Gyeonggi province and completed by 30 dietitians and 323 cooks. Foodservice cooks' job satisfaction was evaluated by measuring attitudes towards aspects of their job using the modified Smith method(1969). All items in the scales were coded by 4 Likert scale(1: nerver satisfied, 4: very satisfied), then grouped by using factor analyses. Statistical methods used in this study were a $x^2$-test, t-test with SPSS software(version 12.0). The study results were as follows; 1) The demographic data showed that 65.3% of respondents were in their 40s, 96% were married, 68.8% were high school graduates, and 93.5% were contracted employees. Regarding overall experience in their current workplace, 27.9% had been in their position over 5 years and 25.7% said less than 2 years. 2) Most of the school lunches was served in the classroom(73.3%). The cook working was rotated among the employees(90%). Most employees did not use a day's leave of absence per month because they were averse to burdening their coworkers. 3) There were no significant differences in job satisfaction between the cooks' self-evaluation scores(2.92) and those of the dietitians(2.92). Among the factors influencing job satisfaction, dietitians(2.10) perceived that cooks(1.99) were more satisfied with their salaries than was actually the case. The cooks(3.19) rated their level of work satisfaction higher than the dietitians(3.03) perceived it to be. Employees rated their relationship satisfaction as 3.50, but dietitians on the other hand rated it 3.37. Most of the cook respondents want a higher salary and a some kind of employment guarantee. This study provides foodservice managers information useful for design positions that will increase productivity. Future study is needed to determine the factors that will improve job satisfaction and satisfy the employees' needs, which in turn will improve school food service quality.

• Korean Journal of Community Nutrition
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• v.14 no.3
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• pp.316-326
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• 2009

The purposes of this study were to identify the significance of a nutrition teacher, to analyze the importance of competence as a nutrition teacher and to evaluate the importance and difficulty for duties of nutrition teachers. The questionnaire was distributed to 554 preliminary teachers and a total of 468 usable data were collected with 84.5% of response rate from August to October 2006. The statistical data analysis was completed by using SPSS Win (ver. 10.0) for descriptive analysis, t-test, ANOVA and ${\chi}^2-test$. The results were as follows: Preliminary nutrition teachers expected that conversion of a school dietitian into a nutrition teacher could lead to systematic and constant nutrition education and come into synergic effect by doing meal service with nutrition education. For a teacher's competence, all three paradigms were perceived as important. It was evaluated to be high for a knowledge factor in the empirical analytic paradigm, a personality factor in the practical interpretive paradigm and an attitude factor in the critical emancipatory paradigm. And 'a knowledge for nutrition and sanitation (4.59)' and 'an ability to raise a self-management capacity for right food habit and dietary life (4.59)' were showed as most important in a nutrition teacher. It appeared that both important and difficult duties of nutrition teachers were nutrition education, nutrition counseling and sanitation quality of nutrition education; the most necessary solution was to develop a reference and program for nutrition education (37.4%). In conclusion, the systematic supports of district offices of education and associated institutions as well as sustained efforts of preliminary nutrition teachers for themselves should lead to establish a successful system of nutrition teachers.