• 대한영양사협회학술지
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• 제24권4호
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• pp.312-329
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• 2018

This study was conducted to compare the awareness, satisfaction, and usage patterns of female-consumers for food-nutrition labeling in Busan. The survey was conducted from April 15 to June 10, 2018 by questionnaire. Degree of perception of food-nutrition labeling was higher among individuals in their 30s, 40s and 50s than those in their 20s, 60s and 70s. The score of verification degree was highest among respondents in their 40s and lowest among those in their 20s and 70s. Degree of demand of individuals in their 70s was lower than that of those in their 60s. Degree of reliability of individuals in their 30s, 40s and 50s was higher than that of those in their 20s, 60s, 70s. Satisfaction degree did not differ significantly among groups. Overall the most common reason to review food labeling was 'to confirm expiry date' (30.8%). Among those in their 20s, the main reason for reviewing nutrition labeling was 'weight control', while it was 'nutrients' among those in their 30s, 40s, 50s, and 60s, and 'health improvement' among those in their 70s. Additionally, 51.3% of the subjects reported that the major reason for difficulty understanding the labeling was 'small letter, various form'. The demand for nutrient contents was highest in sodium. Age was negatively correlated with perception of food-nutrition labeling, demand, need for education and publicity, and nutrition knowledge (P<0.01), whereas it was positively correlated with dietary attitude (P<0.01). There was a strong correlation between demand for food-nutrition labeling and the need for education and publicity regarding food-nutrition labeling (r=0.546). Therefore, education materials and improvement plans based on age should be developed and implemented to inspire individuals to choose more nutritious food and develop a healthy dietary life.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.442-456
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• 2013

This study was performed to investigate the dietary habits, body satisfaction and nutritional knowledge according to body image of middle school girl students (n = 284). The subjects were classified as lean, normal and fat groups according to body image. The weight, body mass index (BMI) and the score of body image were significantly higher in the students who recognized their body image as 'fat'. The satisfaction of present body image was significantly lower in students who recognized their body image as 'lean'. The interest in weight control and experience of weight control were significantly higher in students who recognized their body image as 'fat'. The necessity of nutrition education was higher in all groups (lean 67.2%, normal 59.0% and fat 52.8%). The products used to feel sweetened were sweetened ice (68.7%), processed milk (68.3%), confectionery (62.3%), carbonated beverage (55.3%), fermented milk (38.0%) and none (6.0%). The frequency of consumption of fruit juices and fried food was significantly higher in 'normal' compared to 'fat'. There was no significant difference in the frequency of consumption of snack and nutritional knowledge among the three groups. In the multiple regression analysis, the score of body image was negatively associated with the frequency of snack consumption in the 'lean'. The score of body image was positively associated with identification of nutrition labels and an interest in weight control but was negatively associated with satisfaction of present body image in the 'fat'. Based on these results, we conclude that, the middle school girl students need correct recognition of body image and continuous and practical nutrition education in order to maintain healthy dietary habits.

• 동아시아식생활학회지
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• 제17권1호
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• pp.11-19
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• 2007

This study was designed to evaluate Saturday nutrition classes for obese elementary students in Chungnam Province. Obesity index, nutrient intake, nutrition knowledge, nutrition attitude, and self-satisfaction of 36 obese elementary students were compared before and after attending nutrition classes every other Saturday for 3 months. The average age, height, weight, body fat, % body fat, and obesity index were 11.9 years, 145.5 cm, 53.3 kg, 24.5 kg, 45.7%, and 32.4%, respectively. Most of the subjects(94.5%) viewed themselves as fat. Sixty-three percent of children were discontent with their body-image. All answered that they have experience with weight control. The major methods of weight control were exercise and reduction of snacks. The mean serum cholesterol, blood glucose, GOT/GPT, and hemoglobin were 177.4 mg/dL, 90.4 mg/dL, 25.8/25.5 IU/L, 14.5 g/dL, respectively. After attending nutrition classes, the daily intakes of energy, plant protein, plant fat, carbohydrate, crude fiber, and cholesterol increased significantly. The scores for nutrition knowledge, nutrition attitude, and self-satisfaction also increased after nutrition classes, but there were no significant differences. Percent body fat decreased significantly after nutrition classes. In conclusion, nutrition education for elementary students is effective for the prevention and control of obesity. Further research is needed to develop a systematic program of nutrition education for obese children.

• Nutrition Research and Practice
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• 제6권4호
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• pp.357-365
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• 2012

This study was conducted to develop a construct model regarding the daily activities, emotional security provided by food, enjoyment of food, level of satisfaction with delivered food, and the quality of life of homebound seniors who benefitted from meal delivery programs. The data were analyzed by SAS 9.2 and the Structural Equation Model (SEM), which was created by Analysis of Moment Structure (AMOS) 5.0 packages. The reliability of the data was confirmed by an exploratory factor analysis and through a Cronbach's alpha coefficient, and the measurement model proved to be appropriate by a confirmatory factor analysis of the measurement model in conjunction with AMOS. The results of the correlations between all the variables showed significant positive correlations (P < 0.05). The path analysis demonstrated that the daily activities (P < 0.01) and the emotional security created by food (P < 0.05) had positive correlations with the foodservice satisfaction (P < 0.05), while the daily activities (P < 0.05), the sense of emotional security made by food (P < 0.05), and food enjoyment (P < 0.05) also presented significant positive correlations with the quality of life. However, the food service satisfaction was shown to directly, but not significantly, affect the quality of life. This revealed that the current meal delivery programs needed to be improved in several directions.

• 대한영양사협회학술지
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• 제15권3호
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• pp.253-261
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• 2009

This study was carried out to compare parents' satisfaction with school foodservice between participants and non-participants of foodservice monitoring. Surveys were conducted in six schools that implemented foodservice monitoring. In these schools, 126 participants and 167 non-participants were surveyed. The results were as follows: The participant group was more satisfied with taste (participation 3.63, non-participation 3.20), quantity (participation 3.69, non-participation 3.20), and menu composition (participation 3.67, non-participation 3.16) than the non-participant group. In addition, the satisfaction level of the participant group (3.74) was significantly higher than that of the non-participant group (3.24) (p<0.01). It was also indicated that the overall level of trust toward the foodservice operation was significantly higher in the participant group (3.90) than in the non-participant group (3.32) (p<0.001). After participating in monitoring, 74.8% of the parents changed their perception on school foodservice and 84.7% of them became to have more positive views. In conclusion, we found that parents' participation in school foodservice monitoring had positive effects on their satisfaction and perceptions on school foodservice.

• 급식외식위생학회지
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• 제1권1호
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• pp.45-51
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• 2020

This study sought to understand the requirements of registered institutions and parents of beneficiary children's through a satisfaction survey conducted at Center for Children's Foodservice Management (CCFSM) and to improve quality to create a model example of site-based meal safety management in accordance with population trends. In 2019, the comprehensive satisfaction level of the director and parents rose 2.4 points and 2.9 points, respectively, compared to the previous year, and the comprehensive satisfaction level of the director and parents continued to rise from 2015 to 2019. The gap between the highest and lowest institutions is narrowed to 13.5 points year-on-year from 21.4 points. National Institute of Food and Nutrition Service will need to make efforts to upgrade regional centers through (Human Resource Development(HRD) training to strengthen their job-specific capabilities and minimize the standard deviation of each center. Since local centers are distributed across the country and have field-oriented service support systems, CCFSM will need to manage the healthy eating habits of the underprivileged, provide information necessary to establish proper eating habits, strengthen education, and establish a customized food safety service system.

• 대한지역사회영양학회지
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• 제28권4호
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• pp.293-301
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• 2023

Objectives: This study aimed to examine the effect of eating habits and dietary attitudes on dessert consumption among university students in Gwangju Province, South Korea. Methods: A survey was conducted from May to June 2022. Out of 300 distributed questionnaires, 261 valid responses were included in the analysis. The survey assessed dessert selection, satisfaction, consumer attitudes and behaviors, as well as factors influencing satisfaction. Results: Both genders reported purchasing desserts 2 to 3 times per week, primarily after lunch, due to the convenience of dessert accessibility. Males favored ice cream, bakery items, and fruits, while females preferred bakery items, ice cream, and fruits in that sequence. 'Having fun' was identified as the most common motivation for dessert consumption post-meal. Notable gender disparities emerged regarding perceptions of dessert consumption, including its role in stress relief, potential for nutritional imbalance, positive effects, and preferences for seasonal menus. Significant gender-based differences also manifested in intentions to purchase dessert, responsiveness to price changes, and inclination to recommend desserts to others. Conclusions: This study offers foundational data on university students' dessert purchasing behaviors, perceptions, and satisfaction levels, intending to inform strategies promoting healthier dietary habits.

• 대한지역사회영양학회지
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• 제2권2호
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• pp.232-245
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• 1997

This study was carried out to investigate relationships between characteristics of foodservice and job satisfaction of Korean dietitians. The subjects were 2987 dietitians who responded to the questionnaire distributed at the annual education program of the Korean Dietetic As-sociation in 1995. The results were followings; 1)The level of jov satisfaction of Korean dietitians was low for payment work environment and value achievement as a dietitian while it was relatively high for the relationship with col-leagues. The other parts of job satissatisfaction such as work load work contents supervision by the superiors participation of policy decision and selp disccertion were just below average. 2)The type of operating style menu style and serving time in foodservise were not sig-nificantly related to all fields of job satisfaction but the kinds of meals served a day and the to-tal number of persons served a day were significantly correlated. 3) The dietitians who had to provide meal plans such as breakfast+dinner and + snack or all day serving had significantly lower job satisfaction in all fields. 4)Job satisfaction was significantly higher when the total number of persons served a day was between 500-700.(Korean J Community Nutrition 2(2) : 232~245, 1997)

• 한국식품영양학회지
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• 제32권3호
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• pp.236-245
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• 2019

The objective of this study was to investigate job understanding, performance, and job satisfaction of 150 school foodservice employees in Chungnam area from April 23, 2018 to May 18, 2018. The score of the relationship with colleagues was in the order of elementary school, middle school, and high school (p<0.05). Job understanding was ranked as follows: middle school, elementary school, and high school (p<0.05). Questionnaires on performance of food ingredients and working process management had 4.8 points for the cook and 4.6 points for the cooking staff (p<0.05). Based on the subjects' position, the hygienic safety management performance was higher in cooks than in cooking staff (p<0.05). Job satisfaction showed higher points in elementary school and middle school subjects in all items as compared to subjects of high school (p<0.05). Cooks showed more job satisfaction compared to cooking staff (p<0.05). There was a significant positive correlation (r=.253, p<0.01) between job satisfaction and job performance. Job understanding showed a significant positive correlation with job performance. Job satisfaction had a positive correlation with performance for hygienic safety management (r=.275, p<0.01).

• Nutrition Research and Practice
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• 제17권2호
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• pp.356-370
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• 2023

BACKGROUND/OBJECTIVES: School food service has played an important role in promoting the health and physical condition of students by providing students with a balanced and nutritious diet. Therefore, boosting the quality of school food service and improving the students' satisfaction is critical. For this purpose, this study examined the structural causal relationship among the quality of school food service factors, emotional responses, and satisfaction in China. SUBJECTS/METHODS: This study was conducted with 4th-6th-grade students from 6 junior high schools in Henan province of China, with 590 questionnaire responses (87.3%) collected and statistically analyzed. RESULTS: The school food service quality factors (including menu management, dietary education, facilities management, price and food distribution management, and personal hygiene during meals) must be enhanced to boost the students' satisfaction. In addition, the study used questionnaire survey data to validate the full mediation of students' emotional responses between school food service quality factors and student satisfaction. CONCLUSIONS: Students' emotions also play an important role in influencing the quality of school food service, all of which affect the emotional responses of students. Therefore, students' positive emotions are an important indicator for improving the quality of school food service. A national support policy is necessary for the ongoing maintenance and development of various programs that drive students' satisfaction and promote the adoption of education guidelines for school food service in China.