• 대한영양사협회학술지
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• 제20권1호
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• pp.50-62
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• 2014

The purpose of this study was to investigate the food service status of community child care centers in Busan. A survey was conducted from November 1, 2012 to November 30, 2012 using questionnaires. Overall, 66.7% of the community child care centers had a separate dining room. The satisfaction score of the kitchen facility was 4.32 and the satisfaction degree of the dining place was 3.95. Most of the community child care centers were not managed by professionals and the food service was in a relatively poor status. In 61.3% of the community child care centers, the director of the center purchased the foodstuffs. In addition, approximately 72% of the child care centers directly purchased foodstuffs. When preparing meals, nutrition (73.0%), cost (13.5%), and preference (4.5%) were considered as the important factors for respondents. Overall, there were demands for increasing meal costs and improving the food service facilities. In addition, a higher degree of hygiene management resulted in a higher degree of satisfaction from children. Therefore, to improve food service performance at community child care centers, food services should be assisted by professionals and the person in charge of foodservices should be educated food service management.

• 보건교육건강증진학회지
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• 제24권4호
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• pp.149-159
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• 2007

This study was intended to provide basic data for developing an oral health management program for diabetic patients by understanding their oral health condition and defining the influence of diabetes on oral health. The following results were obtained through intraoral examination and questionnaire surveys done on one hundred and twenty two diabetic outpatients who visited endocrine department at Yeungnam University in Daegu and internal medicine department at Chungmu hospital in Cheonahn for 4 months from November, 2005 to February, 2006. DMF index according to the gender was significantly higher in females only in Filling index (p <0.05). Missing index increased as the age increased (p <0.001). Papillary bleeding index was significantly higher in females (p <0.05). Several indices which show oral status significantly higher as the duration of diabetes increased and as the blood sugar level before meal was higher (p <0.01, p <0.05). In a group that received oral hygiene education, several indices which show periodontal status were significantly lower than those in a group that didn't have it (p <0.001). According to the results, not only diabetic control but also general oral care should be included in self-management education for diabetic patients and this should be accomplished by appropriate oral health education program and staffs.

• 한국식품영양과학회지
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• 제43권11호
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• pp.1757-1765
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• 2014

본 연구는 부산지역 10개 고등학생 634명을 대상으로 학생개인 급식 위생 및 학교 급식 위생에 대한 중요도 및 수행도 조사를 통해 급식 위생의 문제점을 파악하여 학생들의 급식 위생 향상에 기초자료를 제공하고자 시도되었다. 본 연구결과에서 조사대상 학생의 49.1%가 위생교육 경험이 있었다. 개인 급식 위생 중요도 전체 평균점수는 3.81/5.00점, 수행도 3.48/5.00점이며, 학교 급식 위생에 대한 전체 평균점수 중요도 4.37점, 수행도 3.67점으로 개인 급식 위생이 학교 급식 위생보다 중요도와 수행도 점수가 낮았다. 개인급식 위생 중요도는 남학생이 여학생보다 '식사 전 손 씻기'와 '올바른 방법대로 손 씻기'(P<0.05), '식사 중 이동하거나 화장실 가지 않음'(P<0.01)에서 유의적으로 높음 점수를 보였다. 개인 급식 위생 수행도는 남학생이 여학생보다 '올바른 방법대로 손 씻기'에서 유의적(P<0.01)으로 높은 점수를 보였다. 학교 급식 위생 중요도는 여학생이 남학생보다, 2학년이 1학년보다 음식 위생과 환경 위생을 유의적(P<0.05)으로 높게 평가하였고, 학교 급식 위생 수행도에서는 여학생이 남학생보다, 2학년이 1학년보다 음식 위생, 기기 시설 위생을 유의적(P<0.05)으로 높게 평가하였다. 위생교육 경험자가 미경험자보다 개인 급식 위생의 중요도와 수행도 점수가 유의적(P<0.05)으로 높았고, 학교 급식 위생 중요도 평가점수도 경험자가 미경험자보다 환경 위생(P<0.05), 기기 시설 위생(P<0.05)에서 유의적으로 높은 점수를 보였다. 중요도 수행도의 격자도 분석에서 중요도는 높으나 수행도가 낮은 영역으로 개인 급식 위생은 '식사 전 손 씻기', '정수기 이용 시 지정된 컵 사용', '잔반통 주위에 음식 흘리지 않기'가 해당되었고, 학교 급식 위생은 '식판에 이물질 없음'이 해당되었다. 이상의 결과를 살펴볼 때 학생들의 손 씻기 실천을 비롯한 개인 급식 위생 실천이 미흡하므로 학교에서는 다양한 캠페인 및 홍보물 부착을 통한 위생교육을 강화시켜야 하겠다. 학교급식 위생에서는 식기류가 청결하지 않았으므로 이에 대한 원인 파악 및 개선과 더불어 급식 시설 환경 관련 항목들에서 수행도가 평균점수보다 낮은 항목들에 대한 영양(교)사들의 집중적인 관심이 필요하겠다. 무엇보다도 중학생들에 대한 위생교육 실시가 부족한 실정이므로 학생들의 개인 및 학교 급식 위생에 대한 중요도 인식 부각 및 실천 증진을 위해서는 학교에서의 집중적인 위생교육이 실시될 수 있도록 정책적인 방안도 필요하겠다.

• 한국식생활문화학회지
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• 제13권5호
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• pp.423-430
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• 1998

The purposes of this study were to (a) measuring attitude and satisfaction of Yonsei university students towards contracted vs. rented university foodservices, (b) determine university students' overall satisfaction & perception regarding the factors improved towards university foodservice and (c) provide recommendation on marketing strategies for university foodservices. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93% response rate. The survey was conducted between October 12 to October 18, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2-test$, ANOVA, Factor Analysis and Stepwise Multiple Regression. The results of this study can be summarized as follows: 1. Performance mean score for contracted foodservice management in terms of food, menu, price, hygiene, facilities was higher than for rented foodservice management. 2. The average satisfaction score for contracted foodservice management in terms of price was lower than for rented foodservice management. There was no gap between contracted foodservice management and rented foodservice management in overall satisfaction score and price satisfaction score. 3. Perception regarding the factors improved of thirteen factors to be improved except operating hours, waiting time, price, food quantity were perceived as better by students. 4. Perception regarding the factors improved have correlation with foodservice qualify attribute's performance. 5. According to multiple regression analysis, 92.05% of the variance in respondents' satisfaction score could be explained by procedure after meal, purchasing procedure, operating hours, availability of breakfast, waiting time, atmosphere, price, facilities, service endeavor to survey satisfaction in foodservice, availability of kitchen and wall space, portion size, taste of food, change of cafeteria name, the number of seats, and variety of menu.

• 대한영양사협회학술지
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• 제19권3호
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• pp.236-252
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• 2013

The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.

• 한국치위생학회지
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• 제15권1호
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• pp.63-71
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• 2015

Objectives: The purpose of the study is to investigate the relationship between bone mineral density and remaining teeth in Korean adults. Methods: Using National Health and Nutrition Examination Survey(KNHANES) 5th Year 1(2010), 1,985 adults over 50 years old having bone mineral density test were selected. Male adults were 883, and female adults were 1,102. The raw data consisted of general characteristics of the subjects, bone density data, and oral examination data. The questionnaire consisted of general health survey, laboratory examination study, and nutrition study. Data were analyzed using SPSS 18.0 program for multiple regression analysis, ANOVA, t-test. The variables included general characteristics of the subjects, health behavior, diet habit, and oral health behavior. General characteristics consisted of gender, age, residence area, education level, marital status, monthly income, and vocation. Health behavior consisted of smoking, alcohol drinking, body mass index(BMI), physical activity, and mental health. Diet habit consisted of frequency of meal, milk, coffee, and calcium ingestion. Oral health behavior consisted of frequency of tooth brushing, use of oral health care devices, and oral examination. Systemic diseases were measured by the questionnaire for hypertension, diabetes mellitus, and hyperlipidemia. Bone density was measured in T-score of femoral bone, neck of femur, and lumbar vertebrae. Bone density was classified into normal($T-score{\geq}-1.0$), osteopenia(-2.5 < T-score < -1.0), and osteoporosis ($T-score{\leq}-2.5$). The remaining teeth were measured by the differences between normal teeth and missing teeth. Results: Smoking and age are the most influencing factors on the number of remaining teeth and bone density(p<0.01)(p<0.05). Those who had higher bone density, younger age, and nonsmoker significantly had more remaining teeth. Those who were men, diabetic, lowly educated women, and low birth weighted persons tended to have less number of teeth(p<0.01). Conclusions: The study suggested that there were significant differences between men and women according to the oral health management behavior and systemic disease control. Proper management of the oral health and good quality of bone mineral density can reserve the remaining teeth through the whole life.

• 동아시아경상학회지
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• 제11권2호
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• pp.59-70
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• 2023

Purpose - The hospitality industry has experienced significant transformations in recent years, primarily driven by advancements in technology and changes in consumer behavior. The worldwide COVID-19 epidemic has intensified a trend of hotel guests increasingly relying on meal delivery applications. Considering the recent COVID-19 pandemic, this study sets out to investigate how hotel guests have been using food delivery apps before and during the outbreak. Research design, data, and methodology - This study utilizes a systematic literature review as its research design. A systematic literature review is a methodical, well-structured procedure for locating, analyzing, and synthesizing pertinent research articles. Result - The findings shed light on four main aspects: convenience and accessibility, safety and hygiene assurance, personalization and customization, and local exploration and cultural immersion. These findings provide valuable insights into the evolving preferences and behaviors of hotel guests in utilizing food delivery apps, particularly in the context of the COVID-19 pandemic. Conclusion - This study has contributed to the understanding of the changing role of food delivery apps among hotel guests. By recognizing the evolving dynamics and leveraging the opportunities presented by food delivery apps, hotels can adapt to meet guest expectations, enhance customer satisfaction, and thrive in the ever-changing landscape of the hospitality industry.

• 한국치위생학회지
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• 제12권3호
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• pp.453-463
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• 2012

Objectives : The oral health education for interaction between snack and oral health is made more in detail, it seems to contribute to improvement of oral health by reducing occurrence of dental caries. Methods : This study performed the survey for 530 high school and college students living in Y City, Chungbuk for 10 days from June 14, 2011 to understand the difference by the level of snack recognition. 530 copies of questionnaire were collected, the final 502 copies were analyzed and the results are as followings. Results : 1. As for the snack intake frequency, 'sometimes' and '2~3 times a day' was found to be largest with 32.0% respectively in female and 'sometimes' was largest with 34.9% in male. As for the '2~3 times a day' was most in high school students with 31.5% and 'sometimes' was most in college students with 39.0%. 2. As for snack characteristics, 'crispy' was most preferred in female and male with 43.7% and 39.4% respectively and, by school year, high school students and college students preferred 'crispy' most with 39.1% and 46.0% respectively. 3. As for the item of meal, 'sometimes skip' was most in female with 46.1% and 'all three meals a day' was most im male with 51.4%. 'All three meals a day' was proved to be most with 48.3%in high school students and 'sometime skip' was most in college students with 48.0%. 4. As for the difference of oral health management by school year, college students ($3.37{\pm}0.70$) proved to be higher in the oral health management (p<.01) than high school students ($2.98{\pm}0.81$) and the Negative snack recognition group ($3.24{\pm}0.73$) was found to be higher in the oral health management (p<.01) than the Positive snack recognition group ($3.06{\pm}0.82$). Although the interaction between school year and snack recognition level was not different in case of college students, the Negative snack recognition($3.17{\pm}0.77$) proved to manage higher oral health (p<.05) than the high snack recognition gathering ($2.81{\pm}0.80$) in case of high school students. 5. As for the difference of the oral health most im male wex and). Although the innteractifemale ($3.39{\pm}0.72$) proved to most the oral health (2.(p<.01) than male ($2.81{\pm}0.75$) and the group with Negative snack recognition terac ($3.24{\pm}0.73$) most d the oral health (2.(p<.01) than the group with Positive snack recognition level ($3.06{\pm}0.82$). As for effects of interaction between sex and snack recognition level, while there was not much difference in the oral health management by the snack recognition level in case of female, the cluster of low snack recognition level ($3.03{\pm}0.69$) proved to manage the oral health more (p<.01) than the gathering of high snack recognition level ($2.59{\pm}0.75$). Conclusions : To see the results as above, it can be seen the oral health management is higher as the snack recognition level is higher by sex and school year.

• 대한영양사협회학술지
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• 제7권2호
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• pp.167-174
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• 2001

The purpose of this study was to investigate food service management system and nutrition education of the early childhood education institute in Yongdungpo, Seoul. Self-administered questionnaires were completed by 26 public early childhood education institute and 34 private ones. A majority of the teachers were women over 40 with at least bachelor's degree. Other than the fact that food service provides food to the children, it contributed in providing the essential nutrients to the children, as well as giving them the opportunity to learn table manners. A normal food service would provide one set of lunch and two sets of snacks, which would be provided by the institute itself. In most cases, the director or teachers planned the menus instead of dietitians. Journals, cookbooks, and other information put out by mass communication, such as TV and newspapers, were used as reference to those menus. The factors considered in planning the menus were mainly nutritional balance and the children's food preference. The difficulties in meal management were about the budget and nutritional menu planning. Fifty five percent of the subjects were did nutrition education, and they focused mainly on the table manners and hygiene education but once a year. The difficulties and complaints in execution nutrition education at the institutes were lack of nutritional knowledge, personal shortage, and excessive work. The institutes were urgently requesting for menu provisions from local Public Health Clinics. As a recommendation from the results of this study, food service management and nutrition related subjects should be more enforced into the nursery teacher training curriculum. Also, it is necessary to provide nutrition education to teachers, and as a link, the need to develop a manual for nutrition education has become urgent.

• 대한지역사회영양학회지
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• 제29권1호
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• pp.1-15
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• 2024

Objectives: This study investigated the need for nutrition education aimed at improving the health of residents and users of social welfare facilities for persons with disability and aimed to provide basic information for developing a nutrition education program that meets the needs of the field. Methods: Altogether, 249 employees working in social welfare facilities for people with disabilities were included in the study. Data on the health status of residents/users, meal management, nutritional education, nutritional education needs, and awareness of nutritional education were obtained through online surveys. A descriptive analysis was conducted to analyze the demographic characteristics, needs, and perceptions of the respondents, and independent t-tests and χ² tests were performed to analyze and compare the differences between residential and daycare facilities. Results: The majority of residents/users of social welfare facilities for persons with disabilities have developmental disabilities. When educating residents with residents/users of social welfare facilities, 'personal hygiene' was the most necessary topic, followed by 'obesity management' education. Regarding the methods of providing education, face-to-face lectures demonstrated a high demand. They responded that when nutrition education experts provide nutrition education to people with disabilities, they must understand 'the physical characteristics of persons with disabilities' and have the ability to determine appropriate nutrition for such people. The most appropriate nutrition program training would be twice a year, lasting 30 min to 1 h per training session. Conclusions: It will present a direction for operating a nutrition education program for persons with disabilities that meets their needs of social welfare facilities and ultimately contribute to the establishment and activation of nutrition education tailored to welfare facilities for such individuals in Korea.