• 한국식생활문화학회지
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• 제22권4호
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• pp.482-491
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• 2007

This study was carried out to find out differences about meal conditions and food preference between non-obese and obese elementary school children. Ten children(non-obese 5 and obese 5) from each of the nationwide 192 schools were surveyed by self-developed questionnaire. Total of 1,767 questionnaires(815 from non-obese and 952 from obese children) were collected and data were analyzed using SPSS 12.0 program. The results of the comparative analysis were summarized as follows. There was not significantly different in height between non-obese $group(151.0{\pm}12.5cm)$ and obese $group(151.2{\pm}12.3cm)$. But BMI was significant difference between non-obese $group(18.0{\pm}2.2cm)$ and obese $group(27.3{\pm}3.2cm)$. Economical status was not significantly different between 2 groups. But educational level of parents and mother’ job were significant differences between 2 groups. Only 2/3 of the subjects reported to have breakfast at regular basas, regularity of having breakfast was not significantly different between 2 groups. Also regularity of having lunch during vacation was not significantly different between 2 groups. But Reasons of skipping breakfast and lunch were significantly different between 2 groups. Regularity of having dinner, reasons of skipping dinner, intake amount in dinner, and frequency of having snacks were significantly different between 2 groups. But the time required for lunch and dinner were under 20 minutes of 60-80% of the subjects, and were not significantly different between 2 groups. Non-obese group have liked fast foods, fruits & juices, sweets, and cakes & cookies than obese group. Obese group have liked meat & meat products and ramyeon, but they have not eaten those foods frequently because of anxiety about being more fatty. These findings suggested that nutrition education programs include different strategy according to obesity and obese prevention program is needed for non-obese school children.

• 한국식생활문화학회지
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• 제6권4호
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• pp.369-380
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• 1991

A study of eating behavior was conducted among 274 children of Nan Hyang elementary school, located in low income area of Seoul, where a school lunch program is not operated. During weekdays, 19.6% of children ate breakfast and 18.4% ate supper alone or with their siblings. The school provided boxed lunches for 10.5% of the children with governmental funds, who were chosen by the school based on their household income. But the percentage of the children skipping breakfast was 14.6%, lunch 10.3% and supper 8.0%. The results of nutritional analysis of the children who had three meals a day and those of children skipped one of the regular meals were compared. The group who had three meals consumed more nutrients except vitamin C than the group skipped meal (p<0.01). Most common meal pattern was consisted of cooked rice, Kimchi and side dishes. When the children didn't have afternoon classes, 10.0% of the children ate Ramen only at home without any side dishes. Among the protein sources, the beans and bean products were the most common items. When we studied the three different lunches such as A) the boxed lunches provided by school, B) the boxed lunches from home and C) the lunches ate at home, the A) lunches provided the most common items. When we studied the three different lunches such as A) the boxed lunches provided by school, B) the boxed lunches from home and C) the lunches ate at home, the A) lunches provided the milk products, fruits, ice cakes${\cdots}$etc. Their favorite foods were fruits, yoghurt, Chinese black noodle, and sweet potatoes whereas being not prefered foods, were aromatic vegetables. It seemed that the increasing rate of working mothers and the overflooding of instant foods have caused to neglect children's meal management. To solve these problems, nutrition education and extend of school lunch programs should be emphasized.

• 한국학교ㆍ지역보건교육학회지
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• 제19권2호
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• pp.65-76
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• 2018

Objectives: The purpose of this study was to investigate the hygiene behaviors according to obesity in adolescents and to provide basic data for school health project. Methods: The data from the 10th Korea Youth Risk Behavior Web-based Survey(KYRBWS) were analyzed by STATA 13.0 statistical packages. The demographic characteristics were analyzed by frequency analysis. The relationship between obesity and hygiene behaviors according to demographic characteristics were analyzed by chi-square test. Pearson's correlation coefficient was used for the correlation among the variables. Multivariate logistic regression analysis was performed to examine the effect of obesity on the hand washing and oral hygiene behaviors. The significance level for significance was set at 0.05. Results: Obesity, hand washing before eating and hand washing after using the bathroom were significant negative correlation. Hand washing before eating and hand washing after using the bathroom were significant positive correlation. Hand washing after using the bathroom were positive correlation with toothbrushing after lunch. Washing before eating was 1.079 times higher than that of obese people(p<0.05), and toothbrushing after lunch was higher by 1.298 times in Odds ratio than normal weight(p<0.001). Conclusions: There is a need to develop a school dental health program by collecting hygiene behaviors such as obesity, hand washing, and brushing after lunch.

• 한국식품영양학회지
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• 제19권4호
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• pp.502-514
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• 2006

This Study was carried out to find out regional differences about dietary life and factors associated with meal of school children and adolescents between urban and rural area. Forty students from each of the nationwide 51 schools of three different levels(elementary, middle and high school) were surveyed by self-developed questionnaires. Total of 1,886 questionnaires (1,243 from urban and 681 from rural) were collected and distribution of subjects was 544 from elementary school, 661 from middle school, and 681 from high school. The results were summarized as follows. BMI and degree of satisfaction on body weight of elementary and middle school subjects were not significantly different between urban and rural area. But there were significant regional differences in $BMI(urban\;21.2{\pm}3.0,\;rural\;20.5{\pm}2.8,\;p<0.05)$ and degree of satisfaction on body weight of high school subjects(p<0.001). Elementary(p<0.01) and middle school(p<0.05) subjects in urban area had exercised more frequently than those in rural area. Regularity of having breakfast was not significantly different between urban and rural area at each of three different levels of school. Most subjects(urban 92.2%, rural 92.1%) had lunch regularly by virtue of school lunch service. Regularity of having dinner of elementary(p<0.01) and high school subjects (p<0.01) was significantly different between urban and rural area. Reason for skipping dinner of high school subjects was significantly different between urban and rural area (p<0.05). The most delicious meal was dinner for 51.8% of the urban high school subjects and lunch for 51.7% of the rural subjects. Only one third had intention of participating in school breakfast program regardless of region and levels of school. The findings suggested that nutrition education programs for school children and adolescents include different strategy according to region and levels of schools.

• 대한영양사협회학술지
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• 제7권3호
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• pp.237-247
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• 2001

The purpose of this survey was to investigate the status of dietitians' nutrition management and nutrition education in the elementary school lunch program. 386 dietitians in Kyungsangnamdo and Ulsan that participated in this survey, 350 dietitians were selected for analysis. The main results of this study are as follows. 80.6% don't survey the nutrition of home food, the reason is that 'too much work' 60.2%, - The more it increases the longer they have career record - 'botheration' 21.9%, 'no idea about process' 9.5%, 'no idea about way of survey' 8.4%. 23.5% don't survey the student's preferences, the reason is that firstly 'too much work' 55.1% ,secondly 'botheration' 34.7%, as well as the case of nutrition survey. The rate of nutrition education working is about 94%. The subject of education is mostly about 'advisable diet habit'(62.6%), then importance of nutrition(19.5%), elementary knowledge about food(10.0%), table manners (5.5%), sanitary and environment(24.6%). All(100%) of them who manage over 1501 works nutrition teachig while 83.0% do but 17.0% don't in a case of 401-800 at the relationship between whether they work education or not and how many students they manage.

• 대한지역사회영양학회지
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• 제12권1호
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• pp.90-105
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• 2007

This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the 'Dietary Guideline' for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete a questionnaire on characteristics of the school lunch program(such as type of foodservice, food production system), the information about dietitians(such as age, education, and job history), and the extent of the use of processed foods and frozen foods. Dey were asked to return the questionnaire with the menus including the name and the quantity of every food ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660kcal, energy; 92.9g, carbohydrate; 26.7g, protein; 21.1g, fat; 287 ${\mu}gRE$, vitamin A: 0.5mg, thiamin; 0.5mg, riboflavin; 29.3mg, vitamin C: 338.2mg, calcium; 3.9mg, iron; and 97mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%, respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menu of 40% of the schools provided <55% of energy from carbohydrate, and 39% of the schools offered lunch that provided ${\geq}30%$ of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than 25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the 'Dietary Guideline' of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. We suggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acid and cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can be reduced from 29% to 25%, and ken 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97mg to 79mg. Efforts to meet 'Dietary Guideline' for School Lunches should be made, especially to reduce fat intake, while maintaining essential nutrient intake at sufficient levels for childen.

• 대한영양사협회학술지
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• 제8권3호
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• pp.311-317
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• 2002

The purpose of this study was to analyse the nutrient intake of the elementary students participating in the School lunch program and to compare the amount of the plate waste generated in two school foodservice operations that were located in an urban(school A) and a rural area(school B), respectively. A plate waste analysis was conducted for each menu item to separate and quantify food waste discarded in service phases of each operation. The SPSS 10.0 for window was used for data analysis. Non-parametric test (Mann-Whitney) was adopted to determine if significant differences existed in amounts of food waste generated in school A and school B. An average of 415 meals, including 43 adult meals, were served daily in school A, while an average of 177 meals, including 24 adult meals, were served daily in school B. Throughout the study the percentage of plate waste in vegetable dishes was high in both school. The food served to the students in school A met most of the RDA set by Korean Nutrition Association except vitamin A, while that served to the students in school B satisfied RDA in all aspects. Between 10-20% of the nutrients served were discarded as plate waste(school A : 11-27%; school B : 5-14%). Students in school B took significantly more niacin than students in school A did. It should be noted, though, that the RDA was still met in both schools except the vitamin A in case of school A, even after considering the plate waste. The research results suggested that school foodservice dieticians should evaluate the acceptability of menu items based on food waste per meal, and help increase the students' awareness of the environmental impact of food waste. Further, teachers, parents and dieticians should be encouraged to provide environmental education to the students that focused on the reduction of food waste.

• 대한영양사협회학술지
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• 제11권4호
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• pp.405-417
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• 2005

The purpose of this study was to evaluate students' satisfaction with foodservice of middle school by region in Gangwon province. Students’ satisfaction concerning foodservice quality characteristics was surveyed by using importance performance analysis(IPA) technique in middle school foodsevice operations. Middle school students from four cities(Gangnung, Sokcho, Wonju, Chuncheon) were surveyed by self-developed questionnaire. Total of 1,025 questionnaires(female 521 and male 504 respectively) were analyzed using SAS program. The results of this study are summarized as follows: 1.The performance level of foodservice quality attributes was significantly different according to region. 2.The attribute of the highest performance level was taste of food. The attributes of the lower performance level were waiting time of meal service and treatment about complaints. The attributes of the higher importance level were hygiene of food and dining room and hygiene of spoon and cup and drinking water table. 3.Satisfied quality attributes identified were taste of food and variety of menu. Dissatisfied quality attribute identified was treatment about complaints. 4.The satisfaction of middle school lunch service was lower than their elementary school period. 5.The satisfied quality attributes of middle school foodservice were portion size, facility of dining room, hygiene of food, variety of menu compared with their elementary school period.

• 한국조리학회지
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• 제21권5호
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• pp.98-108
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• 2015

도교육청은 학교급식을 서비스로 간주하고 소비자의 만족을 높이기 위해 노력하고 있다. 이 연구는 올리버의 기대 불일치 이론을 바탕으로 학생의 식습관과 지각된 품질이 학교 급식 만족에 영향을 주는지 검토하고자 한다. 우리는 학생의 성별과 학교 조건의 조절효과를 테스트하였다. 학교의 조건으로 검토한 것은 소재지가 농촌 또는 도시인지, 영양교사가 정규직 또는 비정규직인지, 조리 시설 현대화 사업을 실시 또는 미실시하였는지, 배식장소가 교실 또는 식당인지 등이다. 2014년 9월 경기도 소재 8개 학교 초등학교 6학년을 대상으로 설문이 실시되어 설문지 240부가 회수되었다. 불성실한 설문지를 제외하고, 전체 208부를 대상으로 PLS와 붓트랩 t-테스트를 하였다. 분석결과로 식습관이 만족에 직접적으로 영향을 주었으며(p<0.01), 학교급식 서비스의 지각된 품질이 부분적으로 둘 간의 관계를 매개하였다. 여학생보다 남학생의 경우에 식습관이 만족에 더 적은 영향을 주었다(p<0.1). 영양교사가 정규직인 경우가 비정규직인 경우보다 학생의 식습관이 만족에 더 작은 영향을 주었다(p<0.05). 조리 시설 현대화 사업을 시행한 학교의 경우가 식습관이 만족에 더 작은 영향을 주었다(p<0.1). 학교 소재지와 배식 장소는 식습관과 만족 사이에 유의한 조절 효과를 나타내지 않았다. 이러한 결과는 소비자의 태도를 형성하는 식습관과 지각된 품질이 상호작용하여 만족에 영향을 미친다는 것을 의미한다. 따라서 학교급식의 교육적 효과를 극대화하기 위해서는 식습관 개선하는 프로그램이 동반될 필요가 있다. 정책적으로 조리 시설 현대화 사업을 미실시한 학교와 비정규직 영양교사가 있는 학교에 우선적으로 교육 프로그램이 제공된다면 교육 효과가 높아질 것이다.

• 한국컴퓨터산업학회논문지
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• 제7권4호
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• pp.421-426
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• 2006

3-Tier 구조는 비즈니스 로직을 공유할 수 있으므로 기존의 코드의 재사용성이 보장되며, 사용자 인터페이스만 담당하는 작고 가벼운 클라이언트 어풀리케이션을 만들 수 있기 때문에 클라이언트의 많은 메모리와 계산능력을 필요로 하지 않는다. 본 논문에서는 데이터베이스, 언어 그리고 ADO(ActiveX Data Object) 엔진을 이용하여 3-Tier 구조의 기술을 접목한 식자재 코드관리, 식자재 소요량 자동산출, 식자재 매입/출하 관리, 식단관리, 결산처리 등을 할 수 있는 케이터링 시스템을 개발한다. 이 시스템은 급식 분야에 생산성을 향상시킬 뿐만 아니라 비용 절감을 얻을 수 있다 급식 서비스 업무 환경에 적합한 시스템으로써 많은 활용이 기대 된다.