• 대한영양사협회학술지
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• 제21권3호
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• pp.227-240
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• 2015

The purpose of this study was to assess the hygiene status of 145 child-care foodservices, which were newly registered in the Center for the Children's Foodservice Management (CCFSM) in Changwon, Gyeongnam. Sanitary inspection checklist (40 food safety items) of Korea Food and Drug Administration (KFDA) was used by the CCFSM in Changwon, Gyeongnam. Average score from the total safety items in 145 child-care foodservices was 21.41 points out of 40 points. Score gaps between the lower group (71 foodservices, 13.92 points) and higher group (74 foodservices, 28.61 points) showed a significant difference (P<0.001). The top five priorities of sanitary measures needing corrective actions for child-care foodservices were as follows: 'provide hand washing and sanitizing tools, and supply manuals on how to wash hands properly', 'supply record form for access/inspection', 'conduct education for cooks on standards in the selection of sanitizer for raw vegetables and proper methods to wash and sanitize raw vegetables', 'provide a refrigerator and a freezer with installed thermometers and temperature record monitoring logs', 'encourage separation of contamination operating zone and clean zone or conduct training for cooks on ways to prevent cross-contamination by performing work separately by the hour'. For the higher group, most were national/public facilities (83.3%), whereas in the lower group, private facilities (62.1%) were more common than national/public ones (37.9%). Therefore, a significant difference (P<0.001) was detected in the two groups. These private facilities should be supported.

• 대한영양사협회학술지
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• 제4권2호
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• pp.225-234
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• 1998

Nutrition during childhood is essential for growth and maintenance of health. Good food habits developed during the childhood will contribute both to the healthy growth and the prevention of the degenerative disease of later life. Both parents and the providers in child care centers play an important role for children's good eating behavior. Therefore all child care programs should achieve recommended standards for meeting children's nutritional and educational needs in a safe, sanitary, and supportive environment to promote the healthy growth and development of children. The purposes of this study were to evaluate the foodservice management practices and assess the needs for a Central Production Unit by contacting the child care center' providers. This approach was achieved using a variety of qualitative and quantitative information including the general foodservice management practices and the needs for a Central Production Unit. An indepth face-to-face interview with structured-questionnaires was undertaken at 32 representative child-care centers in Seoul. Statistical data analysis was done using the SAS program for descriptive analysis and ANOVA. The number of national/public and private sectors were 11 respectively, followed by 10 licensed home day-care centers. Total average number of children in child-care centers was 54.3 $\pm$48.5. The foodservice productivity index in child-care centers was 4.8 minutes per meal for public child care centers, 6.0 for private child-care centers, and 9.8 for home child care centers. Home child care centers were found to have the lowest productivity index which indicated inefficient foodservice practice. The important factors in group purchasing were menus(39.6%) or close distance(39.6%) > type of foodservice operation(32.8%) > total number of meals(19.9%) > food costs(16.2%) in order. Average score of the efficiency for central food production in child-care centers was 3.80 $\pm$0.84 out of 5.

• 대한영양사협회학술지
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• 제28권1호
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• pp.30-44
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• 2022

This study analyzed results of the rounding guidance by applying the nutrition management check list at of the Center for Children's Foodservice Management (CCFM). Totally, 271 foodservices for children (65 institutional foodservices, 53 small scale foodservices, 153 family child care homes) were examined to identify the necessity of implementing a nutrition management strategy, and subsequently creating a priority list for nutrition management improvement measures. Of the 13 items examined in the nutrition management check list for children's foodservices from the Ministry of Food and Drug Safety, 8 performed well, with an overall performance rate of 90% or more. Improvement plans were required for items (all belonging to the menu area) such as 'Post menu on noticeboard at children's foodservice' (62.0%), 'Use the menu planned by dietician' (64.9%), 'Use menu suitable for recipients in children's foodservice' (76.8%), and 'Provide menu to parents' (79.0%)'. In the analysis of service size, the performance rate for 'Use menu suitable for recipients in children's foodservice' revealed a substantially lower result (P<0.01) for institutional foodservices (64.6%), as compared to small scale foodservices (71.7%) and family child care homes (83.7%). Since other check list items, did not show much differences by the service size, we ascertained it pointless to establish separate strategies based on different foodservice sizes.

• 한국식품영양학회지
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• 제19권4호
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• pp.435-447
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• 2006

This study was carried out to investigate foodservice management of child care centers in Ansan and to suggest the basic data for foodservice management improvement. A questionnaire survey of 48 child care centers in Ansan was undertaken. Child care centers were categorized large (children eve. 100) and small(children less than 100) by size and public and private by type. Survey questionnaires consisted of general background, employee, food inspection and storage, kitchen, cooking facilities, food distribution and hygiene utensils. The results of this study are summarized as follows: because 46.9% to 56.3% of the centers took a dietitian in employment, foodservices in most of centers were not managed by professionals. The average of employee were 0.77 persons in smalll centers and 1.65 persons in large centers. The average space of kitchen were 3.86 pyung in smalll center, 6.06 pyung (1 pyung=$3.3058m^2$) in large centers. According to the data analyzed from Food inspection and storage, kitchen, cooking facilities, food distribution and hygiene utensils, the results indicate that the foodservice management of child care centers were in a relatively poor state. The director in child care centers should recognize the importance of the sanitation management and pay more attention to food service facilities. To improve foodservice performance at child care centers, it is required fur the Ministry of Gender Equality and Family to develop both the kitchen facility model based on the general sanitation standards and guidelines for child care centers.

• 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.

• 한국식품영양학회지
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• 제24권4호
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• pp.639-648
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• 2011

The purpose of this study was to investigate foodservice management practices in the child care centers and kindergartens. Interviews were held from May to July 2008 to understand the current situation concerning foodservices in Seoul and Gyeonggi provinces. Surveys were sent out from August 2008 to April 2009 to 1,478 child care centers and 299 kindergartens via the postal service. Among them, 203 child care centers(13.7%) and 64 kindergartens(21.4%) responded. One of the largest concerns while preparing the food was nutrition(68.7%, 69.8%, respectively) followed by sanitation(24.4%, 27.0%, respectively). The most frequently referred sources for planning the menu were the Seoul child care information center(55.4%) for child care centers and kindergarten related internet sites(39.0%) for the kindergartens. In general, the child care center principal was in charge of planning the menu(40.1%). Child care centers and kindergartens purchased ingredients mostly from large retailers(55.3% and 44.7%, respectively), whereas 46.0% and 56.3% of those did through foodservice suppliers. Dietitians were rarely employed at these facilities, and this may cause unprofessional foodservice management.

• 한국식품조리과학회지
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• 제25권3호
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• pp.283-296
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• 2009

This study examined food safety management at preschool establishments in Daegu and Gyeongbuk province, to provide data that can be used for food safety improvements. Field assessments of 60 foodservice establishments were executed from July to October, 2007. Statistical analyses of the data were conducted using the SPSS package program (version 14.0 for windows). The results are summarized as follows: 93.3% of the preschool foodservices were self-operated, and 24.1% of the child care centers and 96.7% of the kindergartens had employed dietitians. According to the averaged food safety evaluation scores the kindergartens (80.73) had a significantly higher score than the child care centers (50.37), and the public centers (85.00) had a significantly higher score than the private centers (54.29). While the average score of facilities that employed dietitian (73.58) was significantly higher than that of facilities that did not employ a dietitian (52.65). In addition, the average score of facilities that served meals in a dining room (80.83) was significantly higher than that of facilities that served meals in a classroom (59.33). The highest scoring food safety items included verifying employee health inspection reports (1.87), utilizing non-municipal water and routinely cleaning and well-maintaining the water storage tank (1.85), and disposing small amounts of leftovers in a vat after serving (1.83). In contrast, the lowest scores were for physical separation of clean areas and unclean areas to prevent cross-contamination (0.52), and physical separation between staff and food material entry areas (0.62). In conclusion, the preschool foodservice evaluated in this study required improvements in food safety management, and many of the child care centers were in need of immediate attention. To improve food safety at these establishments, administrators should implement prerequisite food safety programs.

• 한국식생활문화학회지
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• 제24권3호
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• pp.267-278
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• 2009

The purpose of this study was to examine parents' perceptions towards, and the importance and performance levels of, foodservices in child-care centers and to suggest ways to increase foodservice quality and promote efficient operations in the future. A questionnaire survey was provided to 540 parents and the return rates 82%. The survey period was from June 20 to July 27,2007. The collected data were statistically analyzed with the SAS package program using descriptive statistical analysis, t-tests, ANOVA, Duncan's multiple comparisons, factor analysis, and multiple regression analysis. The results were as follows: The parents perceived that foodservice operations promoted their children's health and helped them form desirable dietary habits. The parents also had a high level of perception toward the need for foodservice, earning greater than 4.5 points out of 5 points. Their perceptions of foodservice quality were examined by four dimensions of importance and performance levels. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points of less out of 5 points to most quality attributes of performance level. As for the importance and performance levels of the quality dimensions of meal service, the parents regarded sanitation as the most important dimension. IPA showed that 'organic food materials' was included as a 'focus here' area. The overall satisfaction level for foodservice was 3.59 out of 5 points. A higher level of satisfaction was shown when a dietitian was present as well as in public childcare centers. According to multiple regression analysis, 53.51% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, sanitation, environment, and foodservice effects.

• 한국식품영양과학회지
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• 제42권1호
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• pp.102-113
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• 2013

본 연구는 전국 근로복지공단 보육시설의 학부모를 대상으로 급식에 대한 이용실태, 인식 및 급식에 대한 요구도와 수행도를 조사함으로써 보육시설 급식의 질 향상과 합리적인 운영에 기초 자료를 제공하고자 하였다. 연구결과를 요약하면 다음과 같다. 조사대상 학부모의 연령대는 30대가 85.8%로 가장 많았으며, 어머니 직업은 직장인이 75.1%, 전업주부가 22.7%로 나타났고, 가정의 월 평균 소득은 350만원 이상이 23.7%, 200~250만원이 18.6%이었다. 재원 중인 유아의 연령은 만 2세가 20.4%, 만 3세가 29.4%, 만 4세가 23.2%이었고, 재원기간은 1년 미만이 37.5%이었다. 영양사가 배치된 곳이 73.9%이었으며, 배치되지 않은 곳이 26.1%이었고 영양사는 모두 상근직이었다. 원아의 식사 장소는 교실이 50.0%, 전용식당과 교실을 동시에 이용하는 곳이 36.4%이었다. 1일 급식인원은 평균 133.3명이었고, 1인당 급식 단가는 평균 1745.43원으로 조사되었다. 급식에서의 식사로 인해 변화된 식습관에 대해 조사한 결과 맛이 없거나 처음 보는 음식도 먹게 됨이 44.8%, 편식이 없어짐이 36.1%, 식사예절이 좋아짐이 29.9%이었다. 급식 필요성에 대한 인식도 점수는 평균 4.70점(필요하다)으로 보육시설에서의 급식 필요성을 높게 평가하였다. 급식이 필요한 이유에 대해서는 건강 향상을 위해서가 56.8%, 어린이집 종일제 프로그램 때문이 23.4%, 올바른 식습관 형성을 위해서가 18.2%로 나타났다. 보육시설의 급식 질 향상을 위해 가장 시급하게 고려되어야 할 사항에 대해 조사한 결과 안전한 식재료가 43.6%, 위생이 35.9%, 간식비 지원확대가 10.2%이었다. 보육시설 식사급식에의 요구사항에 대해 조사한 결과 유기농 식품 및 국산재료 사용이 60.9%, 제철재료사용이 9.2%, 조미료 사용 절제가 9.0%이었다. 간식급식에 대한 요구사항은 유기농 친환경 식재료 사용이 40.0%, 오전 간식으로 죽 제공이 35.1%, 오전 간식으로 제철과일 우유 제공이 13.4%이었으며 보육시설급식의 만족도를 높이기 위한 간식급식의 친환경 식재료의 사용 확대가 필요하겠다. 원아의 급식분량 지도에 대한 학부모의 의견을 조사한 결과 대부분의 학부모(66.4%)는 원아가 일정량을 다 먹도록 지도하길 원하는 것으로 나타났다. 식사급식에 만족하게 되는 판단 기준에 대해 조사한 결과 유기농 국산 식재료 사용이 62.3%, 제철 식품 이용이 54.3%, 위생관리가 52.5%, 편이 식품의 사용제한이 48.4%이었다. 급식 품질특성 32개 속성들을 축소된 영역으로 구분한 것에 관한 타당성을 검증하기 위하여 요인분석을 실시한 결과 식단, 급식효과, 시설, 위생, 식재료, 급식서비스 각 영역의 신뢰도 계수는 0.893~0.945로 문항의 내적일관성이 높은 것으로 분석되어 타당하게 구분된 것임을 알 수 있었다. 급식 품질특성에 대한 학부모의 중요도와 수행도 점수를 분석결과 속성과 영역 모두에서 중요도가 수행도보다 높게 평가되어 모든 품질에 대해 개선이 요구되는 것으로 나타났다. 중요도는 '적절한 1인 분량' 속성만을 제외한 31개 속성에서 4점 이상(요구한다)의 점수를 나타냈으며 위생영역과 식재료 영역에 속하는 속성들의 중요도 점수가 높았다. 현재의 급식 품질을 평가한 수행도 역시 '적절한 1인 분량 제공' 속성만을 제외한 모든 속성에서 4점 이상(그렇다)의 점수를 나타냈으며 시설영역에 속한 속성들의 수행도 점수가 상대적으로 낮았다. 중요도와 수행도 점수를 비교한 결과 메뉴영역의 '영양적 균형', '간식의 영양적 균형'(p<0.01), '간식 종류의 다양성' (p<0.05), '식사하는 장소의 분위기'(p<0.01), '식탁 및 의자의 위생'(p<0.001)과 위생영역의 '위생 및 소독시설 보유'(p<0.01), '음식의 위생', '식수의 위생', '조리실 내부의 청결', '급식종사자의 위생'과 식재료 영역의 '안전한 식재료의 사용', '신선한 식재료의 사용'이 유의한 차이를 나타낸 속성이었고 영역 중에는 위생영역과 식재료 영역(p<0.001)이 유의한 차이가 있었으며, 중요도 점수가 수행도 점수보다 높아 개선이 요구되는 속성과 영역이었다. 근로복지공단 보육시설 급식에 대한 전반적인 만족도를 조사한 결과 식사급식에 대한 전반적인 만족도 점수는 평균 4.33점(5점 만점), 간식급식에 대한 만족도는 평균 4.03점이었다. 또한 32개의 급식 서비스의 품질속성 중 '영양적 균형(p<0.05)', '간식의 종류의 다양성(p<0.001)', '급식 시 교사와의 의사소통(p<0.05)'이 전반적인 만족도에 유의한 영향을 미치는 것으로 나타났다. 따라서 전반적인 만족도에 영향을 미치는 신선하고 안전한 식재료의 사용과 다양한 제철음식 사용을 위한 급식 단가의 인상과 균형 잡힌 간식 및 급식 제공을 위한 급식 프로그램 개발이 요구된다. 식습관 교정 및 바른 위생습관을 위해 보육시설에서의 영양사에 의한 정기적인 영양교육을 실시하여야 한다. 영유아의 전문적인 급식 관리를 위해 영양사 배치기준 현실화가 필요하겠다. 또한 유기농 식품 및 국산재료 사용에 대한 학부모의 요구도가 높게 나타났고, 급식 식재료 질 관리가 요구된다. 중요도 점수와 수행도 점수 간 비교에서 유의한 차이를 나타낸 급식의 영양적 균형과 조화의 수행도 개선을 위해 식단 작성 시 영양소의 균형과 영유아 발달에 따른 기호도를 반영하여 개선시키도록 해야 하며 실질적이고 체계적인 영양관리가 요구되며 식탁 및 의자의 안전성과 위생의 개선을 위해 보육시설의 물리적 환경 개선이 요구된다. 전용식당이 없는 보육시설은 영유아기는 면역력이 약하여 세균에 감염될 가능성이 높고 보육시설에서 장시간 아동들이 같이 생활하기 때문에 급식이 각 반에서의 급식 실시 시 위생 관리상 문제가 제기될 수 있어 별도의 식당이 설치되어 운영하도록 해야 한다. 또한 위생, 청결, 안전관리에 문제가 발생될 수 있는 여지가 있다는 점에서 향후 전용식당 확보를 위한 개 보수 지원이 필요하다. 식단관리에서 식재료의 양 및 질의 관리, 영양가 분석, 맛, 비용관리와 조리원과의 정확한 의사소통을 위해 표준 레시피에 의한 식단관리체계를 확립하고, 근로복지공단 보육시설 특성에 맞는 표준 레시피 개발이 요구된다. 또한 근로복지공단 보육시설은 저소득 기혼여성근로자의 육아부담을 해소하여 지속적인 취업활동을 보장하고자 영세 중소기업체 밀집지역에 설치되므로 지원체계 구축이 요구된다. 또한 질 높은 보육서비스를 제공하고 보육시설의 현재 수준을 점검하며 개선하도록 하기 위한 보육시설 평가인증제도의 평가인증지표 중 조리실과 식자재 관리 및 급식과 잔반관련항목이 3~4 항목으로만 되어 있고 그 항목 또한 구체적이지 않다. 따라서 급식의 만족도에 영향을 미치는 급식품질 속성을 고려한 실질적인 평가 척도로의 개선이 필요하겠다.