• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.57-70
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• 2003

The purpose of this survey was to investigate the status of dietitians' nutrition management in school lunch program. Questionaries were distributed to 233 dietitians of elementary schools and 10 dietitians of high schools in Seoul and Incheon provinces. The statistical analysis of data was completed using SPSS program. The results were summarized as follows : 78.4% of Seoul and 48.6% of Incheon among the whole students were served their meals in the classrooms. 70.0% of dietitians were 30-39 years old and 31.4% had a career less 5-7 years old. The standardized recipe was used in 71.6% of total schools but not effectively in both provinces. The students' nutrition and preferences were the very first to be considered in menu planning in both provinces. The nutrient value of meals was evaluated by the dietitians in most schools. Nutrition surveys of the meals which students are eating at home were surveyed in 27.3% of Seoul and 53.2% of Incheon. Students' preferences were studied regularly in 65.4% of Seoul and 78.9% of Incheon, and students evaluations of meals were carried out by the school lunch program in 74.6% of Seoul, and 68.8% of Incheon. In 49.6% of Seoul and 53.2% of Incheon, leftover foods were measured for each meal. 38.5% of Seoul used per a week and 48.6% of Incheon used per 2-3 week the processed foodstuffs. In 17.2% of Seoul and 25.2% of Incheon, nutrition education was executed by direct education, but educational methods were done mostly by letterssent to students' parents(76.9% of Seoul and 85.3% of Incheon). Evaluation studies on nutrition management, and nutrition education were hardly correlated to the dietitian's career and educational level. The number of meals served by the school lunch program have no related with the students' preferences. For improvement of nutrition management of school lunch program, it is necessary to develop new nutrition management model and nutrition education program.

• Journal of the Korean Dietetic Association
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• v.16 no.2
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• pp.83-99
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• 2010

The purposes of this study were to analyze the quality attributes and customer satisfaction in school foodservice by distribution place and to suggest an improvement plan. The survey was distributed to different respondents (students, parents, and faculty) at different types of schools (elementary school, middle school, and high school) on September 2008 in 16 cities and provinces. The statistics were analyzed using descriptive analysis, t-test, and ANOVA by SPSS 12.0. All foodservice quality attributes were significant different by school type and the students in elementary schools had higher scores than students in middle and high school. A comparison of scores by school type and distribution place demonstrated that elementary schools had a higher score for quality attributes and in middle and high school dining halls had a higher score for quality attributes. The overall customer satisfaction with school foodservice was higher for dining halls than classrooms for all respondents (students, parents, and faculty). For students, the overall customer satisfaction score was 69.1 for schools using dining halls and 66.4 for schools using classrooms. The overall customer satisfaction for classrooms was higher in elementary school but, this score for middle and high school was higher for dining halls. Therefore, students prefer dining halls to classrooms. Especially, as the students grow, they have an increased preference for dining halls.

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.291-301
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• 2008

The aim of this study was to examine intake patterns and preferences for Kimchi in middle school students. The subjects included 361 male and 325 female students in Masan City. For the frequency of Kimchi intake, the largest group consisted of students who ate Kimchi at every meal, with 51.6%, and the majority of them had seven or more pieces of Kimchi per meal. In addition, 50.4% viewed Kimchi as an indispensable dish; and of those who consumed Kimchi at every meal, two kinds of Kimchi would be served. Ggodeulppaegi-Kimchi and Yangbachu-Kimchi were the least preferred types, while Baechu-Kimchi was most preferred, followed by Kakduki and Dongchimi. Furthermore, ripe Kimchi was considered more preferred by 44.9% of the students, and the males had greater preferences for fresh Kimchi (36.0%) as compared to the females (26.8%). Regarding their favorite portion of the Kimchi, students who ate Kimchi at every meal were fond of every part; while 36.6% of the males preferred the top portion and 42.5% of the females preferred the whole portion of Kimchi. The degree of ripeness (39.9%) was selected as the most crucial factor in determining taste, and 49.1% of the subjects preferred a spicy taste. The students who ate Kimchi at every meal liked properly seasoned Kimchi (56.6%), of which 79.4% preferred spicy Kimchi; although they did not like excessively hot Kimchi products. Finally, 37.5% of the subjects identified salted shrimp as their favorite fish sauce.

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.302-318
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• 2008

This study had the following four objectives: a) to measure the quality attributes of school foodservice based on responses of students, parents, and faculty members, b) to compare the quality attributes by city and province, c) to analyze the overall satisfaction of the respondents, and d) to identify the effects of the quality attributes on overall satisfaction by city and province. Questionnaires were distributed to 5,560 students, 1,920 parents, and 1,920 faculty members, and were collected using on/off-line mail (collection rate: 100%). The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, and multiple linear regression analysis. From the quality attributes analysis, 'providing information on foodservice' was perceived as being performed well by the students (78.8), parents (76.0), and faculty (87.7). However, 'pleasant foodservice environment' was given low scores by the students (62.4), and 'entertains suggestions offered to foodservice' was perceived as low by 66.1% of the parents and 74.9% of the faculty. Upon comparing the quality attributes by city and province, the majority of scores by students and parents in Busan were significantly higher than those of students and parents in others geographical areas. The overall satisfaction levels (scores) were as follows: 66.4 for students, 70.0 for parents and, 76.8 for faculty. Finally, in the regression results, which showed the effects of the quality attributes on overall satisfaction by city and province, improvements of 'food taste', 'kindness offered by employees', and 'menu variety' would increase satisfaction in most cities and provinces. However, other identified attributes were significantly different among the 16 cities and provinces that were examined. Therefore, these regions will need to make different efforts to improve customer satisfaction for school foodservice.

• Journal of the Korean Dietetic Association
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• v.23 no.1
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• pp.94-105
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• 2017

A menu labeling initiative is a lawful regulation with an aim to promote public health by providing customers the right to make informed menu choices. As college years are a critical period in which students form dietary habits, which are sustained throughout their lives, provision of nutritional information at the university dining services is important to students' health and life. Due to the lack of research on menu labeling at university dining services, the purpose of this study was to examine college students' attitudes and motivations toward menu labeling at university dining services, as well as their use intentions toward nutrition information at university dining services. Data were collected from a self-administered survey distributed to 484 college students who had experienced university dining services. Motivations of university students toward menu labeling were categorized into 'knowledge pursuit' and 'health pursuit'. Students' attitudes toward menu labeling had a positive effect on their intention to use menu labeling at university dining services. The findings of the study indicated that female students, or those who frequently used nutrition information, tended to have higher attitudes, motivations, and use intentions toward nutrition information. The study results suggest that facilitation of healthy eating environments at university dining services by offering nutrition information, and nutrition and health education is necessary.

• Journal of the Korean Dietetic Association
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• v.27 no.3
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• pp.179-190
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• 2021

The high caffeine intake by adolescents has been a concern. The purpose of this study was to examine the awareness and consumption of caffeine-containing foods among 443 high school students using a questionnaire. An analysis of the spending patterns of the students' weekly allowance showed that the amounts spent on purchasing caffeine-containing foods were higher for female students than male students (P <0.001). The scoring of the perception of caffeine was 3.1 out of 5, interest in the caffeine content of food was 2.6, consumption of caffeine-containing foods was 2.6, and usefulness of caffeine-containing foods was 2.7. The awareness of caffeine content in food was significantly higher in females (7.3 out of 11) than male students (6.7) (P<0.01). Approximately 59% of students perceived that the relationship between caffeine-containing foods and health, was harmful, and the experience of side effects after taking caffeine was significantly higher in female students than males. These side effects include heartburn (P<0.001), headache or dizziness (P<0.001), irregular heartbeat (P<0.05), and hands and feet shake (P<0.01). Caffeine-containing foods were purchased at convenience stores (62.1%). The factor considered when purchasing caffeine-containing foods was taste (72.2%), and the use of nutrition labeling for caffeine-containing foods scored 2.0 out of 5 points. When assessing the intake of caffeine-containing foods, the foods consumed more than once a week were in the order of coke, chocolate, chocolate milk, chocolate pie, and chocolate bars. These results suggest that it is necessary to prepare a caffeine-related nutrition guide improvement by sales management, and strengthen food labeling standards for the desirable recognition of caffeine and its safe intake by adolescents.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.358-368
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• 2006

This study was conducted with 262 middle school student(118 boys, 144 girls) to examine their satisfaction, meal preference and improvement of school lunch program(SLP) in Jeonju area. Major plate waste ranked high in soup, fishes, vegetables, Kimch and rice. The overall reason for plate waste were listed as being tasteless and disliking food except for rice. In the case of rice, it because of too big portion size. On the satisfaction with SLP, the lowest satisfaction category was waiting time for meal. The changes after taking part in SLP of students ranked in having a regular meal time(31.4%), lessening to eat snack except for regular meals(18%) and correcting habit about picking favorite food(15.2%), in order. The improvement on SLP of students were listed as more appetite food, various side-dishes, squaring of the western and eastern food and so on. To improve the satisfaction SLP and provide a high quality service, it should be needed to make proper dining space, increase the frequency of survey on complaints and taste of students and reflect the menu plan.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.235-242
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• 2006

The purpose of this study of was to provide basic data for preparing event menus to increase customer's satisfaction by investigating university students' participation and preference for the event menus in the foodservice operations. The questionnaires were distributed to 300 customers from August 1 to 31, 2005. 88.0% of the questionnaires were analyzed. Statistical analysis of data was performed using SAS package program(version 8.2) for descriptive analysis and $χ^2$-test, t-test, one-way ANOVA, Duncan multiple range test. The results of this study can be summarized as follows : 50.4% of the students have participated in foodservice operation's event and the average degree of the satisfaction was 2.67 out of 5. The type of the events customers have most frequently participated in were the national holiday·subdivisions of the season event(47.3%), the day event(34.1%), environment event(26.9%) and so on. In large classification, preferred were season event(85.2%), international food event(76.9%), and healthy food event(73.1%) and so on. In small classification, orgarnic food event(53.0%), summer fruits festival(41.3%), midsummer event(36.6%) and christmas event(34.4%) and so on. From now on, the event reflecting customers' expectation and requirement should be planned and implemented.

• Journal of the Korean Dietetic Association
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• v.10 no.3
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• pp.356-363
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• 2004

This study was to investigate the trial status of weight control with internet. A survey was carried out by self-questionnaires with 500 female university students in Seoul. The average height, weight, and PIBW(Percentage of Ideal Body Weight) of subjects were 162.2$\pm$4.8cm, 51.9$\pm$6.1kg and 93.7$\pm$11.0%. It appeared that 50.6% of subjects were abnormal range of body weight : in particular 43.4% of the subjects were underweight. While 80.7% of subjects have deeply interested in weight control, 63.4% of them have attempted diet. It showed that 92.9% of subjects used internet, 54.3 % of them knew internet diet site, however only 39 of subjects used internet diet program. Most subjects used internet diet program in order to acquire diet information. According to PIBW, the overweight group is higher frequency of joining internet diet program than the others group. Therefore, education of weight control was needed with internet in abnormal weight group.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.127-138
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• 2008

This study investigated attitudes and behaviors related to family meals among middle and high school students. Furthermore, it evaluated the dietary quality of family meals as compared to meals eaten alone. The data were collected between March and May, 2006, from 353 male and female students attending middle and high schools in Seoul and Gyeonggi-do, using pre-tested self-administered questionnaires. The following results were obtained. In terms of family meal frequency, 44.0% of the middle school students ate with their family 'more than once per day', and 19.3% participated in family meals 1 or 2 times per day. However, only 16.4% of the high school students had family meals 'more than once per day', and 32.9% participated in family meals '1 or 2 times per a week', showing a significant difference between the groups (p<0.001). Fifty-nine percent of the middle school students answered they ate with their family everyday or on week days, whereas 67.8% of the high school students had family meals only on holidays (p<0.001). The nutrient intakes of those participating in family meals were compared to the intakes of those who ate meals alone. For both males and females, calorie intake was higher for those who ate family meals. Animal protein intake was significantly different (p<0.001) between groups, with the results showing a two-fold higher intake for those eating family meals as compared to meals alone. In addition, the intake of animal fat was significantly higher in the family meal group (p<0.001); however, plant-based fat intake was higher in the meal alone group.