• 대한영양사협회학술지
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• 제29권3호
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• pp.173-189
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• 2023

This study aimed to determine foodservice and hygiene management statuses at welfare facilities catering to disabled persons by facility type to provide basic data for foodservice management guidelines. An online survey was distributed to workers at 1,984 welfare facilities for disabled persons in Korea, and 531 facilities responded, which represented a response rate of 26.8%. The survey requested general information about the facilities, facility users, meals, hygiene, and management. Statistical analyses were performed, and frequency analysis and the chi-square test were used to investigate responses by facility type. The survey results revealed that daycare centers were most common and accounted for 27.4% of responses. Residential facilities for the severely disabled and sheltered workshops accounted for 16.9% and 16.4%, respectively, and residential facilities by disability type accounted for 13.0%. The presence of dietitians at welfare facilities varied by facility type. Welfare centers for the disabled (94.7%) had the highest percentage of dietitians, followed by residential facilities for the severely disabled (87.8%). On the other hand, sheltered workshops and daycare centers for disabled persons had the lowest percentages of dietitians (10.3% and 4.1%, respectively). This study highlights the variations that exist in foodservice management across different welfare facilities for disabled persons and emphasizes the challenges faced by those responsible for managing foodservices and maintaining hygiene, particularly in large facilities with no dietitians. Therefore, we recommend tailored meal management guidelines be developed for each type of welfare facility for disabled persons.

• Journal of Nutrition and Health
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• 제48권3호
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• pp.289-297
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• 2015

본 연구에서는 보육교사의 배식관리 및 식사지도에 대한 중요도와 수행도를 파악하기 위하여 서울시 금천구의 어린이집에 근무하고 있는 보육교사 179명을 대상으로 2013년 12월에 설문조사를 실시하였다. 응답한 어린이집의 유형은 가정 어린이집 (39.7%), 민간 어린이집 (31.8%), 국공립 어린이집 (28.5%) 순으로 많았다. 요인분석 결과, 보육교사가 수행하는 배식관리 및 식사지도는 '개인 위생관리 (요인 1)', '식사지도 (요인 2)', '식재료 위생관리 (요인 3)', '맞춤형 배식 서비스 (요인 4)'의 총 4개의 요인, 11개의 항목으로 추출되었다. 보육교사는 '배식 시 위생모를 착용한다', '배식 시 일회용 장갑을 착용한다' 등의 요인 1 (개인위생관리)과 관련한 항목에 대한 중요도를 가장 낮게 인지하고 있었으며 수행도도 가장 낮았다, 반면 '영유아의 연령을 고려하여 음식을 잘라서 배식한다', '영유아의 연령별로 1인 분량을 달리하여 배식한다'의 요인 4 (맞춤형 배식서비스)와 관련된 항목에 대한 중요도를 가장 높게 인지하고 있었고 수행도도 가장 높았다. 중요도-수행도 분석 결과, 중요도와 수행도가 모두 높은 1사분면에는 '영유아의 식습관을 격려하고 칭찬한다', '식사 전 후 감사인사를 한다', '영유아와 함께 앉아 식사한다' 및 '영유아의 연령을 고려하여 음식을 잘라서 배식한다'의 4개 항목이 포함되어 있었다. 이에 비해 중요도와 수행도가 모두 낮은 3사분면에는 '배식 시 위생모를 착용한다', '배식 시 일회용 장갑을 사용한다', '배식 시 배식용 앞치마를 착용한다', '영유아의 연령별로 1인 분량을 달리하여 배식한다'의 4개 항목이 포함되어 있었다. 중요도는 낮다고 인지하고 있으나 수행도는 높은 4사분면에는 '조리 완료 후 2시간 이내에 배식한다', '먹다 남은 우유 (분유)를 바로 버린다', '식사 중 영유아의 이름을 부르며 대화한다'가 포함되어 있었다. 본 연구결과, 전반적으로 보육교사는 배식과 관련한 정부 지침에 대해 중요하다고 인식하고 있었으며 현장에서 이를 수행하고 있는 것으로 파악되었다. 그러나 보육교사는 배식 시의 개인 위생관리 및 식재료 위생관리에 대해서는 중요하다고 인지하는 정도가 맞춤형 배식 서비스에 비해 낮은 것으로 나타났다. 특히 개인 위생관리는 중요도뿐만 아니라 수행도도 낮은 것으로 나타났다. 이에 보육교사를 대상으로 개인 위생관리의 중요성에 대한 교육이 실시 되어야 하며, 특히 배식 시의 위생적인 복장 착용에 대한 주제로 한 교육이 필요할 것으로 생각된다. 또한 보육교사가 이를 실천할 수 있는 어린이집의 급식 환경 마련이 필요할 것으로 생각된다. 이를 위해 정부 및 관련 기관에서는 보육교사를 대상으로 한 위생교육을 지속적으로 제공하고 교육 이론을 현장에 적용할 수 있도록 환경을 조성해야 한다.

• 한국치위생학회지
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• 제17권6호
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• pp.1195-1206
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• 2017

Objectives: The purpose of this study is to analyze relationship between oral health status and subjective oral malodor awareness of public health students. Furthermore, this study aimed to recognize the importance of prevention and treatment of internal and external factors and to contribute to the correct oral health management behavior. Methods: The study subjects were 500 students from 5 health departments of 2 universities located in Jeollanamdo who participated in self-administered survey from September 1 to 15, 2014. For statistical analysis, SPSS 21.0 for Windows was used. Descriptive analysis and a Chi-square test were conducted to investigate the effects of general characteristics, health behavior, oral health behavior, and oral health status on subjective oral malodor awareness. Finally, to investigate the relationship between oral health status and subjective oral malodor awareness logistic regression analysis was performed. Results: Subjective oral malodor awareness was significantly higher in the group requiring dental care with the score of 1.63 (95% CI 1.00-2.65) compared to the group not requiring dental care. Subjective oral malodor awareness was significantly higher in the severe coated tongue group with the score of 5.31 (95% CI 1.45-19.40) and significantly higher in the moderate coated tongue group with the score of 2.56 (95% CI 1.61-4.08). Subjective oral malodor awareness was significantly higher in the often mouth breathing group with the score of 2.13 (95% CI 1.02-4.47) and significantly higher in the sometimes mouth breathing group with the score of 2.66 (95% CI 1.65-4.29). Conclusions: In order to prevent oral malodor, it is emphasized that regular dental checkups, proper brushing after the meal, and brushing of the tongue are necessary to remove the coated tongue. In addition, the use of supplementary oral care products is considered to be a meaningful oral health behavior.

• 대한영양사협회학술지
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• 제10권2호
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• pp.235-245
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• 2004

The Korea School Lunch Program mandates that school meals should safeguard the health and well-being of our children. School meals provide a nutritious diet that contains at least ⅓ of the daily Recommended Dietary Allowances of necessary nutrients at reasonable prices. This study was performed to assess the nutritional management of primary school meals, and to provide basic data for improvement of school meal nutritional guidelines. Three hundred and thirty six dietitians who worked at primary schools were recruited using a stratified sampling method. A survey was done by e-mail with a set of questionnaires about nutritional meal management. During school lunch planning, dietitians referred nutrition standards with priority, followed by students' food preferences and food hygiene. They considered energy as a most important nutrient during primary school lunch planning, followed by protein and calcium. Protein is usually over-served, whereas iron, vitamin A and calcium are usually under-served during primary school meal planning. For first and second grade primary students, grains, meat and vegetable side dishes seemed to be large compared to their eating capacity. Over 92% of school dietitians agreed the needs of food group standards for primary school lunch program. For making a checklist of the school lunch program, energy, protein and calcium were highly recommended, and meat.fish.egg group, vegetable.fruit group and dairy group were also highly recommended by school dietitians. Cooking method was also highly recommended. School dietitians proposed that remodeling of school kitchens and new cooking machine were the most important factors for improving school lunch system. These results suggest that food standards should be established for health-oriented nutritional management of primary school lunch programs. Nutritional checklists could include nutrient-rich foods and food groups, and items about cooking methods.

• 한국식품조리과학회지
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• 제32권3호
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• pp.342-352
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• 2016

Purpose: This study conducted an Importance-Performance Analysis (IPA) of selective attributes of Home Meal Replacement (HMR) as well as it examined the consumers' needs and willingness to buy HMR products to explore the need for developing more HMR products. Methods: This study was conducted among domestic consumers living in Seoul and its metropolitan areas, in the age range from the 20s to the 50s, and who had experience in purchasing HMR products. From the 490 surveys retrieved, 472 (96.3%) valid surveys were analyzed. Results: The analysis of the frequency of consuming HMR products showed the following results: 247 respondents answered '1-3 times a month' (52.3%); 167 respondents stated '1-2 times a week' (35.3%). With respect to the reason of purchase, 'simplicity of the recipe' was the most common, accounting for 188 respondents (39.8%), followed by 'time efficiency' accounting for 172 respondents (36.4%). Analysis of the demand for bibimbap (mixed rice) HMR products showed that 'chicken bibimbap' had the highest preference with 5.32 points, followed by 'bulgogi bibimbap' (5.08 points), and 'kimchi bibimbap' (4.96 points). In the case of HMR products that need to undergo further development, 'low-sodium products' received the highest points of 5.41 points, followed by 'small packaged products' (5.05 points), and 'functional products' (4.98 points). The factor analysis of the 13 selective attributes showed that they can be divided into 3 factors. The IPA analysis of the selective attributes of HMRs showed 'hygiene', 'taste', 'easy to go packaging', 'convenience in intake', and 'accessibility' in the 1st quadrant. In the 2nd quadrant, 'price' and 'freshness' were shown as the factors. In the 3rd quadrant, 'easy to serve', 'familiar food menu', and 'consistent menu' were shown as the leading factors, and in the 4th quadrant, 'saving labor' was the only factor. Conclusion: Based on these results, the research concludes that with respect to developing HMR products, there is a high demand for low sodium, low calorie, small packaged products; thus, showing the need to develop various HMR products for customer satisfaction. Furthermore, it shows that there is a need to consider developing HMR products that can maintain freshness at an affordable price.

• Journal of Nutrition and Health
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• 제47권3호
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• pp.214-220
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• 2014

본 연구는 결식아동 대상의 도시락을 생산하는 사회적기업 도시락 2종류와 상업용 도시락 중 프랜차이즈 업체 도시락 2종류, 편의점 도시락 2종류의 미생물검사를 통한 위생 상태를 비교 분석하여 평가하였고 다음과 같이 요약할 수 있다. 1) 일반세균수 및 오염지표군 분석 결과 E. coli는 모든 시료에서 불검출 되었다. SEM 1의 콩나물무침에서 대장균군이 < $9.2{\times}10$ CFU/g 검출되어 식품공전 검사규격에 부적합한 수준이었으며, SEM 2의 경우 비가열 식품인 호박샐러드와 김치에서 각각 대장균군과 일반세균이 < $1.2{\times}10^2$ CFU/g와 $1.6{\times}10^6$ CFU/g으로 검사규격보다 초과되는 양이 검출되었다. FM 1과 2에서도 오징어가스 ($1.4{\times}10$ CFU/g)와 돈까스 ($1.4{\times}10^4$ CFU/g), 후라이드치킨 ($6{\times}10^3$ CFU/g), 김치 (< $4{\times}10$ CFU/g)에서 식품공전 검사규격 초과량의 대장균군이 검출 되었으며, 특히 후라이드치킨에서는 일반세균수 또한 $6.2{\times}10^5$ CFU/g으로 검사규격을 초과하여 검출되었다. CSM 1과 2에서는 가열 비가열조리식품 모두에서 대장균군이 검출되지 않았으나 가열조리식품 중 돼지갈비와 오징어채, 양념치킨, 김치에서는 일반세균이 검출되었으나 검사규격에는 미만인 수치였다. 2) 6개 도시락 시료의 식중독균을 분석한 결과 모든 시료에서 Salmonella spp.와 V. parahaemolyticus는 검출되지 않았다. SEM 1의 경우 비가열조리식품 중 콩나물무침에서 B. cereus가 < 9.2 CFU/g 검출되었으나 검사규격에 위반되지 않았고, SEM 2에서는 비가열조리식품 중 김치에서 S. aureus가 $4.8{\times}10$ CFU/g 검출되었으나 검사규격에는 미만인 수치였다. FM 1과 2의 경우 비가열조리식품 중 김치와 무말랭이에서 S. aureus가 각각 $9.8{\times}10^2$ CFU/g, $9.4{\times}10^3$ CFU/g로 검출되어 검사규격에 위반되었고, B. cereus도 가열조리식품 중 돼지불고기와 후라이드치킨에서 각각 $1.2{\times}10^3$ CFU/g, $1.5{\times}10^3$ CFU/g으로 다량 검출되어 부적합한 수치였다. CSM 1과 2에서는 오징어채와 양념치킨, 볶은 김치에서 S. aureus가 각각 $9.5{\times}10^4$ CFU/g, $2.4{\times}10^2$ CFU/g, $1.3{\times}10^3$ CFU/g로 다량 검출되어 검사규격에 위반되었다. 3) 본 연구는 결식아동들에게 제공되고 있는 사회적기업의 도시락과 결식아동들이 쉽게 이용할 수 있는 프랜차이즈 도시락, 편의점 도시락에 대한 미생물 검사를 실시하여 각 도시락의 위생 상태를 비교 평가하고자 수행 되었으며, 연구 결과를 통해 결식아동들에게 제공되는 도시락의 미생물 안전성을 확인하고 도시락의 위생관리 및 유통기간 설정 등에 활용 가능한 기초자료를 제공하고자 하였다. 4) 미생물 검사 결과 식중독균에 대해서는 사회적기업 도시락이 상업용 도시락보다 양호한 것으로 사료되나 일반세균 및 대장균군에서 부적합한 수준의 식품이 존재한 것으로 조사되어 이에 대한 체계적인 위생관리 시스템이 필요할 것으로 사료된다. 또한 결식아동들을 위한 도시락은 제조 완료와 섭취가 동시에 이루어지기 힘든 부분이 있어 추후 실질적으로 아동들에게 도시락이 전달된 직후의 도시락 위생 상태와 실제 섭취 전의 도시락 미생물 안전성 등에 대한 후속 연구가 필요할 것으로 사료된다.

• 대한지역사회영양학회지
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• 제19권2호
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• pp.198-211
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• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

• 한국임상보건과학회지
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• 제1권2호
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• pp.1-9
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• 2013

Purpose: The purpose of this study was to provide basic data of oral health policy and effective nonsmoking educational the basic data comparing the subjective oral health recognition and tooth brushing pattern by smoking whether or not, the subjects were adults to visit dental clinic. Methods: The subjects were a total of about 245 adults visited dental clinics in Busan metropolitan city and Gyeongnam province some areas. The datas were collected from December 17, 2012 to February 17, 2013. Data analyses were done with SPSS program through frequency analysis and chi-square test. Results: The tooth brushing pattern of non-smokers were more brushing after meals and snacks, and then brushing within three minutes before bedtime and brushing with more than 3 minutes, brushing with rotating method is pretty more, smokers were not brushing after the meal, a snack, and then within 3 minutes before going to bed without brushing, more than three minutes brushing with rotation method. Subjective oral health status of non-smokers, the more awareness is pretty healthy, but smokers were the more unhealthy side, the greater the smoking amount among smokers subjective oral health were recognized as a bad side. Conclusion: It was necessary to recognize subjective oral health status and to provide a way to practice corrective brushing pattern according to smoking or not and smoking amount. Subjective oral health awareness and brushing pattern directly related to the smoking or not and smoking amounts of the subject, so when dental care, it should be followed to recognize exactly what to give oral health status of subjects and provide a way of effective oral health management in order to improve the oral health and quality of life.

• 대한지역사회영양학회지
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• 제21권6호
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• pp.509-519
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• 2016

Objectives: Adulterated food education in adolescence period is very important because dietary management related to food safety is not made in a short period. This study aimed to identify dietary lifestyle factors which drive adulterated food management among middle and high school students. Methods: Data was collected from 270 middle and high school students in Daegu using a self-administered questionnaire in March and April of 2015. Data was analyzed using frequency analysis, one-way analysis of variance, ${\chi}^2$-test, factor analysis, reliability analysis, regression analysis, and cluster analysis. Results: The results of factor analysis indicated that adulterated food management awareness was classified into necessity, difficulty, and food purchasing anxiety. The adulterated food management capability was sub-grouped into environmental grasp, food identification, cooking hygiene, and situation management. The adulterated food management efficacy composed of management confidence, action intention, and knowledge. Dietary lifestyle comprised of gustation, family, and health factors after factor analysis, and it consisted of all seeking group, gustation seeking group, family seeking group, health seeking group, and family and health seeking group after cluster analysis. The gustation, family and health factors were significantly affected the factors of awareness, capability and efficacy of adulterated food management (p < 0.05). The frequency of health conditions, helping with meal preparation, and the times of eating out were significantly different according to seeking groups of dietary lifestyle (p < 0.01). The scores of awareness, capability and efficacy of adulterated food management of family and health seeking group were significantly higher than the other seeking groups (p < 0.05). Conclusions: This study suggests that adulterated food management education programs should account for gustation, family and health factors of dietary lifestyle to be effective for adolescents.

• 치위생과학회지
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• 제8권4호
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• pp.387-393
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• 2008

본 연구는 대구지역 일부 주민 332명을 대상으로 구취측정 및 구취실태를 조사한 결과 다음과 같은 결과를 얻었다. 1. 연구 대상자는 전체 332명 중 남자가 44.6%, 여자가 55.4%였다. 연령분포는 39세 이하가 32.5%로 가장 많았고 결혼 상태는 기혼이 82.2%였다. 직업은 무직이 28.6%로 가장 많았고 사무직이 15.7%, 전문직이 15.1%였다. 구강보건행태는 잇솔질 방법은 위아래로 닦는 사람이 46.4%로 가장 많았고 1일 잇솔질 횟수는 36.4%가 2회로 가장 많았고 55.6%가 혓솔질을 하고 있었다. 2. 구취측정시 마지막 식사시기는 1-2시간 전이 26.8%로 가장 많았고 현재 느끼는 구취인에서 63.3%가 '약간 난다'라고 하였다. 아침 식사 후가 구취가 가장 심하게 난다라고 26.3%가 응답하였고 냄새(구취)에 대한 인지는 '구린 냄새가 난다'라고 응답한 사람이 33.1%로 가장 많았다. 구취로 인해서 치과진료경험이 있는 사람이 11.4%였으며 구취치료에 대한 요구도가 63.9%였다. 3. 대상자의 구취농도는 100 ppb~149 ppb가 156명이며 평균 122.76 ppb였으며, 150 ppb이상은 54명이며 평균 195.26 ppb였으며 대상자의 63.3%가 구취관리 및 치료가 필요한 것으로 나타났다. 연령이 증가 할수록 구취농도가 높게 나타났으며(p < 0.05) 현재 느끼는 구취인지 정도가 높을수록 실제 구취농도가 높았고(p < 0.001). 구취로 인한 치과진료경험이 있는 사람이 구취농도가 높았다(p < 0.01). 본 결과를 바탕으로 대상자의 구취에 대한 지식 및 관리법의 미숙한 점과 구취에 대한 인지능력이 정확하지 않은 것을 고려해 볼 때 구취에 관한 홍보를 확대할 수 있는 기초자료수집과 계획 및 치과진료기관의 구취관리 프로그램의 활성화가 필요할 것으로 사료된다.