• Culinary science and hospitality research
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• v.6 no.3
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• pp.83-97
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• 2000

This study was conducted to investigate the improvement of primary school lunch program. For this study, status of school lunch program. opinions of students of primary school in Yong-in city were surveyed by anquettes. The results are as follows. Menus of school lunch program were contained main dishes(cooked rice with soybean, cooked barley, cooked sorghum etc.). soups(soy paste soup. soy bean curd etc.) and side dishes(fried chicken, salad, fish cuttlet etc.). Students preferred Chinese and American style food such as Zazang rice Tang su youk, fish cuttlet. Many students disliked Korean style food such as dried radish salad. stir fried mushroom, soybean stew and spinach salad. One-line food service was better than separate food service for school feeding system by opinion of students. In conclusion, present manues of school feedings were not satisfied to students. it is desirable the several type of manue rather than unique manue were served to students.

• Journal of Nutrition and Health
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• v.47 no.5
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• pp.374-384
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• 2014

Purpose: Health professionals and policy makers confront the failure of provider-administered, conventional behavioral interventions in the fight against obesity epidemic. The aim of this study was to develop a tailored, cost-effective delivery system for a child obesity prevention and management program through technology convergence using Web-enabled smart cellular phones. Methods: Assessment of service needs and development of a delivery system for the program were based on a comprehensive literature review and expert reviews, and results from in-depth interviews and a need-assessment survey. Results: The user- and site-centered service delivery system using Web-enabled cellular telephones as the hardware platform for obesity prevention and management has been developed. A tailored informational service and intervention will be provided interactively between stakeholders through the platform. The potential legal issues associated with the service design have also been considered. Conclusion: The user-centered convergence design and platform based on principles of Transtheoretical Model and Stages of Change using the Health Promoting School framework could enable effective intervention and promote acceptance in the long-run.

• Journal of the Korean Dietetic Association
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• v.23 no.4
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• pp.453-463
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• 2017

The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.211-218
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• 2002

This study was undertaken to assess the school flood service management and its perception by dietitians. Questionnaries were developed and answered by 162 dietitians in elementary schools in Chollanam-do. The duration of the flood service system was the longest in remote areas followed by rural and urban areas. The average number of persons served a day was 680 per dietitians. More than three schools were supervised by 52.4% of dietitians. Lack of facilities, including restrooms for the flood service personnel and storage compartments for convenience products were indicated. Regardless of the type of school flood service system, the dietitians pointed out that they urgency needed gas fryers, gas griddles and vegetable cutters, which would be helpful in preparing fried flood for the students. Despite the dietitians' eagerness to teach nutritional education, 80.9% of the respondents did not provide nutritional education to the students, because of the lack of class roomtime. It was suggested that the teaching nutritional education by dietitians was desperately needed for the improvement of health and the nutritional status of school children.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.63-75
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• 2004

This study was conducted to establish the hygiene standards for chicken entrees (deep-fried breast chicken, chicken and potato in red pepper paste and smothered chicken) served with in 3 different elementary school lunch programs during 2002. The study evaluated the layout characteristics of the food facilities, and determined the physical and microbiological hazards for the production of chicken entrees based on the HACCP(Hazard Analysis Critical Control Point) system. The kitchen layouts needed to be remodeled for the separation of soiled and clean work areas. The pH values for all items were over 6.0, which require careful attention. The microbial assessments of 3 chicken items revealed that the TPC, coliforms and Staphylococcus aureus were within normal ranges, but Salmonella was found at several stages in the production of all products, with the exception of smothered chicken. The bacterial counts of the kitchen utensils and cooks' hands exceeded acceptable limits, and workers' sanitary practices were poor in terms of sanitary handling and holding of foods and utensils. The CCPs determined related to the steps of receiving, cooking and breaking of egg shells. From our findings, it is recommended that chicken entrees should be prepared and served very carefully, as salmonella was detected at several stages during meal production, and the aim of the HACCP system is to secure against food-borne illnesses due to reckless school food service operations.

• Journal of Nutrition and Health
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• v.35 no.6
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• pp.668-680
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• 2002

The purpose of this study was to investigation the importance and categorization of task elements of school food service dietician and to provide the useful data for standard model of the dietician′s tasks of school foodservice. This study was conducted in school food services nationwide in method of written questionnaire. The questionnaires were mailed to the dieticians of 3 type school foodservice system-conventional, commissary, joint management. Of the 660 schools that participated in this study, the responses from 212 conventional system and 212 commissary system and 200 joint management system were selected for analysis. Statistical analysis was performed with SAS/Win 6.12 package program for descriptive analysis, T-test, ANOVA, factor analysis using. The main results of this study can be summarized as follows Importance level was more than 4 score out of 5 scale in most of the task elements. The result was indicative of the appropriateness of definition of the 61 task elements. Of 61 task elements, importance level on ′nutrition education′ and on ′evaluation of foodservice operation management′ indicated the most significant difference between present and ideal situation. Through factor analysis, 61 task elements were regrouped into 7 dimensions; "Duty dimension of cooking and distribution management", "Duty dimension of cost management", "Duty dimension of raw material management", "Duty dimension of education management", "Duty dimension of menu management", "Duty dimension of record keeping of foodservice", "Duty dimension of general management (others)".

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.123-137
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• 2000

Korea market of food service industry has been increased greatly since early 90's with the emergence of professional catering business and the expansion of school food service. Because of the characteristics of food service establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Currently, many catering businesses are interested in HACCP(Hazard Analysis Critical Control Points), a new sanitary management system, and are trying to develop HACCP Plans for their food service establishment. Microbiological hazard analysis, a most important step for developing HACCP Plan, provides also basic information for evaluating sanitary aspect of prepared foods and their materials. There are not extensive data of microbiological hazard analysis for food service operations, especially for prepared foods and raw materials, which are helpful for developing a HACCP Plan. The extensive microbiological hazard analyses for 65 prepared foods and 51 raw materials selected from a couple of food service establishment were performed in this research. These results will provide useful information to determine hazards for developing a HACCP plan, and also to understand sanitary status for prepared foods and raw materials in food service establishment.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.28 no.4
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• pp.7-13
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• 2005

Many domestic studies related to service quality are performed but the study on computing Service Quality Score is not yet activated. Because Service quality measurement plays an important role in assessing service performance and diagnosing service problems, it is very important that service quality is measured exactly. Therefore this study offered realistic approach method for computing Service Quality Score by using T.L. Saaty's Analytic Hierarchy Process technique. That is, Service Quality Score of this study is computed by using customer's priority(weights) for five dimensions(Tangible, Reliability, Assurance, Responsiveness, Empathy). This method is more realistic than the existing method computed by an arithmetical average of dimension's variables.

• Journal of the Korean Institute of Educational Facilities
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• v.13 no.3
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• pp.29-36
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• 2006

This research is intended to analyze the tendency and mixed-use of the PFI for the middle schools in Chiba Province, Japan. The Ichikawa 7th middle school has included food supply system, nursery school, auditorium, day service center and care house. It consists of 2 PFIs. The one is middle school, food supply system, nursery school and Auditorium. The other is Day Service Center and Care House for elderly. This is the first mixed-use school by PFI in Japan. The PFI is a very nice tool for the future of our educational environment. But it has weak points, too. This paper analyze the case of Japanese PFI for the better results of Korean BTL systems.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.242-253
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• 2021

The purpose of this study was to investigate the sustainable practices of nutrition science teachers and dietitians working in school food service operations, and identify the social and psychological factors which affect the overall efficacy of the system. The research model was constructed based on the Extended Theory of Planned Behavior (ETPB) in order to analyze how individual motivation affects the sustainable practices of nutrition science teachers and dietitians. The data were collected through e-mail and postal mail from nutrition science teachers and dietitians all across Korea, and self-administered surveys were conducted. SPSS and AMOS programs were used for statistical analysis. First, the sustainable practices of nutrition science teachers and dietitians were analyzed in 6 different categories. Second, the significant pathways were 6 out of 9 in the ETPB model. Sustainable food service practices in school can contribute to the formation of more a sustainable culture, such as through the encouragement of more healthy eating habits, and higher level of environmental awareness and community awareness. The factors influencing these practices can be applied to the design of improvement programs aimed at increasing sustainable practices.