• 대한영양사협회학술지
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• 제11권4호
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• pp.393-404
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• 2005

The purpose of this study was getting information to set up the new roles focused on nutrition education for school dietitians as nutrition teachers. One hundred thirty nine school dietitians and 1169 elementary school children residing in Daegu city and Gyeongbuk province were surveyed for this study. Sixty eight percent of the school dietitians perceived 1st-3rd year of the elementary school is the most proper time to start nutrition education, and 59.0% of them wanted to practice nutrition education as a discretion teaching time. The largest proportion(79.1%) of the school dietitians expected that nutrition education is helpful to get good dietary habit. School dietitians responded that major contents that should be included in the nutrition education was balanced diet, diet and habit, managing healthy weight, dining etiquette, food safety and problems of environmental contamination. Fairly large proportion of the students(64.4%) responded nutrition education is urgently needed. The contents of the nutrition education students wanted most were cooking and healthy diet. Forty six percent of the students perceived school dietitians are responsible for nutrition education and they wanted to have nutrition education as a part of special activity class. The most preferred frequency of nutrition education was 1 hour/week and 46.2% of the students responded they wanted to participate cooking camp.

• 한국식생활문화학회지
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• 제24권3호
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• pp.267-278
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• 2009

The purpose of this study was to examine parents' perceptions towards, and the importance and performance levels of, foodservices in child-care centers and to suggest ways to increase foodservice quality and promote efficient operations in the future. A questionnaire survey was provided to 540 parents and the return rates 82%. The survey period was from June 20 to July 27,2007. The collected data were statistically analyzed with the SAS package program using descriptive statistical analysis, t-tests, ANOVA, Duncan's multiple comparisons, factor analysis, and multiple regression analysis. The results were as follows: The parents perceived that foodservice operations promoted their children's health and helped them form desirable dietary habits. The parents also had a high level of perception toward the need for foodservice, earning greater than 4.5 points out of 5 points. Their perceptions of foodservice quality were examined by four dimensions of importance and performance levels. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points of less out of 5 points to most quality attributes of performance level. As for the importance and performance levels of the quality dimensions of meal service, the parents regarded sanitation as the most important dimension. IPA showed that 'organic food materials' was included as a 'focus here' area. The overall satisfaction level for foodservice was 3.59 out of 5 points. A higher level of satisfaction was shown when a dietitian was present as well as in public childcare centers. According to multiple regression analysis, 53.51% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, sanitation, environment, and foodservice effects.

• 대한영양사협회학술지
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• 제12권4호
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• pp.329-341
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• 2006

The purposes of the study were to examine food purchasing management practices and to assess dietitians' awareness on food quality standards, use of food purchasing guidelines(food quality guidelines, supplier selection criteria), and organizational collaboration related to purchasing at school food service. A total of 400 dietitians working at elementary schools in Kyunggi Province were surveyed and 247 responses were returned. Excluding responses with significant missing data, 240 responses(60%) were used for data analysis. Compared to the previous reports, competitive bidding and shorter contract periods were preferred for purchasing food supplies. A dietitian, school staff, and food service staff participated in receiving and inspection together at 58.4% of the schools. An average score of the dietitians' awareness on the food quality standards was 3.28 based on a 5-point scale(1:strongly disagree, 5:strongly agree). Their awareness scores for the quality standards related to the genetically modified organism foods, organic foods, and pesticide residues were the lowest. The awareness scores increased significantly with their age(p<.001). In general, the food purchasing guidelines were used well at the schools ; the usage levels of the food quality guidelines and supplier selection criteria were significantly different by length of operation(p<.05) and dietitians' age(p<.05), respectively. The dietitians' perception score of the organizational collaboration related to purchasing was rated 3.46 and differed significantly by dietitians' educational background(p<.05). For improving food procurement management, standardized food quality and purchasing criteria need to be developed. As the demands on high quality food supplies increase for school food service, the dietitians should improve their knowledges on the food quality standards and implement effective and creative purchasing methods.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.403-416
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• 2006

The purpose of this study was to investigate the practice of nutrition education and perceptions for implementing nutrition education in elementary schools. In this survey, 833 dietitians, 808 principals and 3,141 teachers across the country were asked about the present status and problems as well as necessity, methods, education time, education subjects and the proper nutrition educator ratio. The results of the survey showed that only 4.2% of dietitians implemented nutrition education during regular school hours or through special activities. Many subjects responded that the reasons for not practicing nutrition education were systematic problems of lack of time due to too much food service work. Especially, many rural area dietitians responded that the reason was lack of time due to joint management and cooking. Many dietitians, principals and teachers responded that the placement of one nutrition teacher in every school is needed to resolve these problems. Other solutions suggested were the introduction of a dietitian internship, and the modernization of foodservice facilities for principals and teachers. Of those surveyed 98.4 percent of principals and 95.5 percent of teachers responded that nutrition education is urgently needed. Many subjects also responded that the first three years of elementary school are the most proper time for nutrition education and it is best that these lessons are reinforced at least once a month through discretional or special activities. Survey participants responded that the proper ratio for nutrition educators is 400-800 persons for dietitians compared to less than 400 persons for principals. In conclusion, it is hoped that this study will be able to provide a foundation of data for implementing a systematic nutrition education program by nutrition teachers in elementary school.

• 대한영양사협회학술지
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• 제20권4호
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• pp.235-246
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• 2014

The purpose of this study was to evaluate nurses' perception of clinical nutrition services. A cross-sectional survey design was performed. The research was accomplished by using questionnaires developed for this study and administered from September 12 to December 31, 2013 to 343 nurses at 43 tertiary hospitals and 20 general hospitals. The percentage of nurses who recognized clinical nutrition certificate as issued from nation was 27.8%. The mean scores of perceived usefulness on clinical nutrition services was 4.23/5.00, whereas that of perceived implementation was 3.76/5.00. The mean scores of necessity of disease-specialized clinical dietitian at capital hospitals were significantly higher for obesity (P<0.01), cancer (P<0.05), and infant & childhood disease (P<0.01) than at local hospitals. The rates of nurses' experience in group education on cancer at capital hospitals (21.7%) was significantly higher than that at local hospitals (10.3%) (P<0.05). The mean scores of perceived importance of clinical nutrition services were 4.46/5.00 for 'group nutrition education', 4.46/5.00 for 'individual consultation', and 4.40/5.00 for 'nutrition management for enteral nutrition (EN) patients'. The most common reason why clinical nutrition services are important was 'improving malnutritional status'. To activate clinical nutrition services especially at local hospitals, clinical dietitians should give systematic assistance to patients and also institutional supports are needed.

• 한국식품영양과학회지
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• 제40권8호
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• pp.1172-1178
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• 2011

본 연구는 학교급식 영양(교)사들의 메뉴평가 수행 현황과 메뉴평가에 대한 인식을 조사하여 학교급식 메뉴 운영 개선을 위한 기초자료를 제공하고자 실시되었다. 설문조사는 교육과학기술부 협조를 얻어 공문을 통해 2010년 9월 29일부터 10월 19일까지 전국 16개 시 도교육청 영양(교)사 448명을 대상으로 실시되었고, 총 292부가 회수되어 모두 통계분석에 이용되었다. 학교급식 메뉴평가에 대한 영양(교)사 의견으로는 90% 이상의 응답자가 메뉴평가가 필요한 것으로 인식하고 있었다. 메뉴평가 수행에 있어 장애요인으로는 '과도한 업무부담'(70.1%), '메뉴평가에 대한 노하우 부족'(47.3%), '시간 부족'(40.2%) 등이 중요한 장애요인으로 나타났고, 메뉴평가의 기대효과로는 '피급식자인 학생, 교직원들의 만족도 제고'(60.5%), '학교급식에서 보다 적합한 메뉴 개발을 위한 노력을 유도'(53.0%), '메뉴의 개선, 지속 여부 등의 의사결정에 관한 영양(교)사의 메뉴관리 능력을 강화'(48.8%), '메뉴 개선을 통한 급식관리 전체 효율성 증대'(47.0%) 등의 의견이 높게 나타났다. 메뉴평가 항목별 실시 현황은 메뉴별 학생 선호도에 대한 평가는 50.3%(147명)가 시행하고 있었고, 교직원의 선호도 40.4%(118명), 식재료비 37.0%(108명), 노동력 및 소요시간 41.8%(122명) 등으로 나타났다. 메뉴평가 실시 여부에 따라서는 메뉴평가를 실시하지 않고 있는 영양(교)사 집단에서 '메뉴평가에 대한 노하우 부족'이 문제점이라고 응답한 수가 유의적으로 높게 나타났고(p<0.05), 메뉴평가의 필요성에 있어서는 '급식관리 효율성 증대' 항목과 '피급식자(학생, 교직원)들의 만족도 제고' 항목에서 메뉴평가를 실시하는 영양(교)사의 응답 수가 유의적으로 높게 나타나(p<0.05) 학교급식에서 메뉴평가를 확대 적용할 경우 실질적인 개선이 기대된다. 현재까지 학교 급식 메뉴평가와 관련하여서는 구체적 연구가 이루어지지 못했고, 다양한 항목들에 대한 복합적 분석도 부족하였다. 하지만 학생 선호도, 건강 개선 효과, 급식 효율성 등 다양한 평가 항목을 동시에 고려한 메뉴평가와 개발이 필요한 것으로 보인다. 본 연구의 결과에서도 학교급식 영양(교)사들은 메뉴평가의 효과와 중요성에 대해서는 인식하고 있으면서도 개별 메뉴에 대한 메뉴 평가를 시행하는 비율이 비교적 낮은 편이었고, 장애요인의 해결이 선결과제인 것으로 나타났다. 본 연구의 제한점으로는 학교급식 영양(교)사들의 메뉴평가에 대한 인식이 다소 부족하여 설문지 서두에 개념에 대한 정의를 상세히 서술하였음에도 불구하고 응답 시 이해도가 다소 떨어지는 경향이 나타났다. 따라서 향후 연구에서는 보다 구체적인 메뉴평가 도구를 개발하여 실제 사례를 제시할 수 있어야 하겠다. 또한 향후 연구에서 학교급식에서 여러 가지 평가 요소들을 함께 고려하여 메뉴 운영을 개선할 수 있는 방안이 모색된다면 학생들의 실질적인 식생활 개선의 효과를 높일 수 있을 것으로 판단된다.