• 한국식품영양과학회지
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• 제41권7호
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• pp.1020-1027
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• 2012

본 연구는 학교급식 영양(교)사들이 인식하는 메뉴 속성별 중요도와 수행도를 분석함으로써 학교급식 메뉴 운영 현황을 파악하여 향후 학교급식에서의 효율적 메뉴 운영을 위한 기초자료를 제공하고자 실시되었다. 2010년 9월 29일부터 10월 19일까지 전국의 학교급식 영양(교)사 448명을 대상으로 설문조사를 실시하였고, 총 292부가 통계분석에 이용되었다. 먼저 총 21개 메뉴속성 항목에 대해 탐색적 요인분석을 실시한 결과, '영양', '교육적 효과', '생산 능력', '품질관리 용이성', '효율성', '선호도' 등 6개 요인이 도출되었다. 메뉴속성 중요도와 수행도에 있어 영양교사들이 영양사들에 비해 메뉴의 영양적 부분에 대한 중요도를 높게 평가하고 있었고(p<0.01), 학생선호도의 경우 영양교사에 비해 영양사들이 인지한 중요도가 유의적으로 높게 나타났다(p<0.05). 수행도의 경우 영양 요인(p<0.05)과 교육적 효과 요인(p<0.001)에서 영양교사의 수행도가 유의적으로 높게 나타났고, 전체적인 수행도 역시 영양교사 집단에서 유의적으로 높았다(p<0.01). 학교급에 따라서는 초등학교 영양(교)사의 영양에 대한 중요도 인식 수준이 고등학교 영양(교)사에 비해 유의적으로 높게 나타났고(p<0.001), 수행도의 경우 영양과 교육적 효과 요인에서 초등학교 영양(교)사의 수행 수준이 중학교와 고등학교에 비해 유의적으로 높게 나타났다(p<0.001). 영양(교)사가 평가한 학교급식 메뉴속성에 대한 중요도 수행도 분석 결과에서는 전통적인 방법으로 분석한 결과 영양사, 영양교사 모두 시급한 개선이 필요한 영역과 과잉 수행되고 있다고 평가되는 영역에 아무 요인도 포함되지 않아 전반적으로 급식 운영이 효율적으로 이루어지고 있는 것으로 나타났다. 하지만 gap 분석방법으로 중요도 수행도 분석을 실시한 결과 영양사와 영양교사 집단 모두 효율성 요인만이 중요도에 비해 수행도가 높은 오른쪽 영역에 위치하고 나머지 항목 모두 수행도가 낮은 왼쪽 영역에 위치하여 개선이 필요한 것으로 평가되었다. 추가적인 분석에서 영양사 집단은 영양, 교육적 효과, 학생 선호도 요인에서, 영양교사 집단은 교육적 효과 요인에서 중요도에 비해 상대적으로 낮은 수행도를 보여 우선적으로 개선되어야 할 항목들로 평가되었다. 따라서 메뉴와 연계한 식생활 교육 등 메뉴 운영기법 개선에 대한 보다 많은 관심과 연구가 이루어져야 할 것으로 보인다.

• Nutritional Sciences
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• 제5권2호
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• pp.75-83
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• 2002

A case-controlled, 12 week follow-up, study was designed to investigate the effect of dietician-delivered medical nutrition therapy (MNT) on the nutritional status and quality of life in hemodialysis patients. Subjects were recruited at Kyung-Hee Medical Center and were randomly assigned to two groups : the control and the MNT group. The MNT group received individualized MNT for 12 weeks. The results were as follows: 1) The mean ages of the control (n = 20) and MNT (n = 24) groups were 50.6 $\pm$ 14.8 and 45.7 $\pm$ 14.0 years, and the mean durations of dialysis were 2.3 $\pm$ 2.3 and 1.7 $\pm$ 1.9 years, respectively. The interdialysis weight gain of the subjects was higher than that recommended. 2) The indicators of the subjects nutritional status showed that S to 25% of the subjects had some degree of malnutrition, with most of them in the mild malnutrition category. 3) After 12 weeks of the experiment, the percentage of the ideal body weight (% IBW) of the control group decreased, but that of the MNT group increased. Changes in other anthropometric parameters in both groups during the study period were not significantly different. 4) At the beginning of the study, the 54% of the MNT group consumed more than 28 kcal/kg body weight/day and 50% consumed more than 1.0g protein/kg body weight/day. However, these percentages rose to 71% and 75%, respectively, after 12 weeks of the individualized MNT. 5) The serum albumin and blood urea nitrogen (BUN) levels of the control group decreased significantly artier 12 weeks of the experiment, while those of the MNT group did not change. 6) After 12 weeks of individualized MNT, the mean score of nutrition knowledge and total mean score of quality of life (QL) of the MNT group were significantly higher than that of th\ulcorner control group. Body pain and social functioning scores of the MNT group were significantly higher than those of the control group. The positive effect of individualized MNT on the hemodialysis patients consisted of their improved nutritional status, nutritional knowledge, and the quality of life. These results suggest that individualized MNT continuously performed by a dietitian can be helpful for hemodialysis patients. However, larger and longer term studies are needed to confirm these positive effects of MNT. In addition, the development of nutritional education programs for MNT is needed to increase the positive impact of MNT.

• 대한지역사회영양학회지
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• 제19권6호
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• pp.550-557
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• 2014

Objectives: This study was conducted to examine the preferences and needs of typical Korean females adults for food and nutrition information provided by the mass media. Methods: A total of 343 females (77 in their 20s, 85 in their 30s, 88 in their 40s and 93 in their 50s) residing in the Seoul/Gyeonggido area was surveyed on general characteristics, main sources of food and nutrition information and needs for sources and contents of nutrition information. Results: The survey showed that typical Korean females obtained knowledge of food and nutrition mainly through the Internet (30.4%) and broadcasting (29.0%). Typical Korean females were interested in 'dietary management for weight control' (21.9%), 'the prevention and treatment of disease' (20.0%), 'food safety' (16.8%), 'proper dietary habits' (14.6%), 'cookery' (11.8%), 'functional foods' (9.6%), 'restaurant details' (3.5%) and 'life-cycle-specific dietary guideline' (1.6%). Needs for food and nutrition program forms on TV were 'educational programs' (34.3%), 'documentaries' (20.8), 'expert lecture-style' (13.0%), 'entertainment programs' (11.9%), 'expert conversation' (11.4%), 'news-style' (4.6%) and 'public campaign advertisements' (4.0%). On the Internet, 38.6% of the respondents preferred to get information provided by food and nutrition-related institutions (38.6%) while 26.1% preferred webtoons for nutritional information. The favored forms in mobile applications were 'monitoring their diets' (29.5%), 'data-based texts information' (21.4%), 'experts feedback' (20.6%), 'communities' (15.1%) and 'games' (13.1%). The rates of the preference to obtain information from experts such as nutritionists and dietitians and doctorsor dietitian turned reporters increased markedly with older ages. Conclusions: Since the mass media is a main source of food and nutrition information for the general public, the effectiveness and accuracy of the information provided should be enhanced by taking the needs of the public into account. The quality of information should be improved by involving more nutrition experts.

• 한국식품영양학회지
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• 제20권2호
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• pp.226-239
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• 2007

The purpose of this study was to identify the problems related to the purchasing processes of school foodservices that should be corrected for the food service safety, by examining the purchasing processes and the status of supplier selection. A questionnaire was given to 300 dietitians working at self-operated food services. Ninety-eight responses, excluding incomplete answers, were used for the statistical analysis. The survey consisted of three parts: the general characteristics of the school foodservice and dietitian, purchasing processes and supplier selection, and the purchase specifications. We found that 84% of the contract was made by informal purchasing, and the contract period was 6 months or one year. For supplier selection, problems related to the document screening systems were the superficiality of the content(45.7%) and the absence or lack of clarity of the appraisal criteria(34.8%). The important factors for the facility and equipment standards of suppliers were included unclear evaluation methods for content(41.1%) and inappropriate appraisal lists(21.1%), while unclear evaluation methods for content(41.9%) and absence or lack of clarity of the appraisal criteria(20.4%) were the problems pertaining to the supplier evaluation checklist. When using the Food Labeling Standards to select suppliers, confirmation of the sell-by date and the storage method had the highest score at 3.85 out of 5. For supplier selection, only 25% of the contract was made by using the purchase specifications. The levels of satisfaction of with Kimchi and rice cakes suppliers were significantly different according to employment type and educational background, respectively. Depending on working experiences, satisfaction was significantly different for the use of document screening, as a standard for the selection and management of suppliers, and for the facility and equipment standards of suppliers, The use of purchase specifications was different by employment type, while the use of purchase specifications for contracts was different by working experience. These results imply that the specialization of suppliers is necessary to unsure food safety. Therefore, the objective methods to evaluate the suppliers should be developed by the government, and appropriate education programs for dietitians should be prepared to enhance the utilization of purchase specifications.

• 한국식품조리과학회지
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• 제25권1호
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• pp.74-83
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• 2009

We investigated the food service management practices in child care centers operated by various types of foundations in the Chonbuk area of Korea. Self-administered questionnaires were collected from 125 child care center directors. The statistical analysis was completed using an SPSS v11.5 program. Approximately 82.4% of the directors were women with an the average age of 45 years old. The average number of children in each public and private child care center was 84.7 and 88.8, respectively (P<.001), and the difference in time of operation was significant(P<.001). Only 20.8% of the centers employed a dietitian, whereas 92.0% of the centers employed a cook, thus, food service was not managed by professionals in most centers. In approximately 99.2% of the centers, meals were prepared in a conventional manner. The difference in daily meal frequency was significant(P<.05), with approximately 85.6% of the centers serving snacks twice a day primarily to supplement the intake of nutrients(4.44 point) and to add fun to the daily lives of the children(4.12 point). Approximately 40.7% of the directors of public centers and 57.6% of the directors of private centers responded that the most difficult aspect of food service management was financial management. Overall, 56.8% of the directors responded that the details of financial management had the greatest effect on their ability to improve the quality of food service. In most centers, the center director was also the purchasing manager and half of them purchased food every day. Approximately 97% of the directors responded that they do not include instant foods in their menu plans but they would use them if the children wanted to eat them. These results indicate that the food service management in child care centers in the Chonbuk area is relatively inadequate. We strongly recommend that they hire dietitians for food service administration and focus on strengthening sanitation management.

• 대한지역사회영양학회지
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• 제13권1호
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• pp.80-90
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• 2008

Atopic dennatitis (AD) is one of the major public health problem. It has been reported that the prevalence of AD in children and adults are 10-20% and 1-3%, respectively. Westernization of food habits, urbanization, and environmental pollution are contributing factors toward the recent rise in prevalence. Excessive dietary restriction leads to chronic malnutrition in atopic dermatitis patients. The purpose of this study was to investigate the effects of medical nutrition therapy (MNT) on quality of diet and blood immune parameters in atopic dermatitis patients. The 19 atopic dermatitis patients (7 men and 12 women) admitted to K University Medical Center were studied. During the 12 weeks of intervention, the subjects were given MNT by a dietitian for 30-45 minutes every other week. MNT was comprised with general dietary therapy, intake of balanced meals, emphasis on n-3 fatty acid contents in foods, and food allergies. Anthropometric and dietary assessment and blood analysis were taken at baseline and after 12 weeks of MNT. After 12 weeks of MNT, the subjects' dietary qualities, including dietary diversity score (DDS), meal balance score (MBS) and dietary variety score (DVS) were significantly increased (p < 0.05). According to significantly increased intake of EPA and DHA, dietary n-6/n-3 fatty acid ratio decreased to the recommended level for the atopic dermatitis patients (p < 0.05). These changes of dietary fatty acid consumption were reflected erythrocyte fatty acid composition. After 12 weeks of MNT, serum levels of IgE and IL-4 levels were significantly decreased, however, the levers of INF-$\{gamma}$, WBC, lymphocyte and TLC were not changed. As a conclusion, the individualized MNT improved the quality of diet in atopic dermatitis patients thereby influenced RBC fatty acid composition and IgE and IL-4 levels.

• 대한영양사협회학술지
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• 제12권1호
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• pp.89-101
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• 2006

The purpose of this study was to investigate the needs of educators, learners and parents in elementary schools for implementing a systematic nutrition education program by nutrition teachers to begin in 2006. The subjects were 833 dietitians, 808 principals, 3,141 teachers, 7,577 students and 6,003 parents in elementary schools. A fairly large proportion of the principals (98.4%), teachers (95.5%), parents (96.6%) and students (62.8%) responded that nutrition education is urgently needed. Every dietitian, principal and teacher has recognized that for the enforcement of a nutrition program in the future, the placement of one nutrition teacher in every school is needed without a moment's delay. Many subjects responded that elementary low grades are the most proper time for nutrition education for students and it is also needed to extend this not only to students, but also parents and teachers who have a direct influence on them. In the education hour, they responded that it is proper one hour a month for teachers and one hour a week for students. Fifty-six percent of dietitians, 58.3% of principals and 67.0% of teachers responded that the best educational way to heighten the effect of nutrition education was education through discretional activities. It was found that 46.4% of students have wanted nutrition education to be enforced during special activities. Education through their school homepage or in-school broadcasting system, while it has been most utilized, was low in a degree of preference with 10.9%. In regards to a nutrition program, principals and parents have attached much importance to the dining etiquette, dietary attitudes, and relations of foodstuffs with health, while dietitians and teachers have made much of a balanced eating habit, and the relations of dietary life with health. Finally, for a nutrition program to be enforced towards a direction that the educators and students want, it is judged that first of all the role of nutrition teachers is the most important, furthermore the support of manpower and the budget should be made.

• 대한영양사협회학술지
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• 제12권2호
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• pp.105-117
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• 2006

The purpose of this study was to investigate the needs of educators, learners and parents in elementary schools for implementing a systematic nutrition education program by nutrition teachers to begin in 2006. The subjects were 833 dietitians, 808 principals, 3,141 teachers, 7,577 students and 6,003 parents in elementary schools. A fairly large proportion of the principals (98.4%), teachers (95.5%), parents (96.6%) and students (62.8%) responded that nutrition education is urgently needed. Every dietitian, principal and teacher has recognized that for the enforcement of a nutrition program in the future, the placement of one nutrition teacher in every school is needed without a moment's delay. Many subjects responded that elementary low grades are the most proper time for nutrition education for students and it is also needed to extend this not only to students, but also parents and teachers who have a direct influence on them. In the education hour, they responded that it is proper one hour a month for teachers and one hour a week for students. Fifty-six percent of dietitians, 58.3% of principals and 67.0% of teachers responded that the best educational way to heighten the effect of nutrition education was education through discretional activities. It was found that 46.4% of students have wanted nutrition education to be enforced during special activities. Education through their school homepage or in-school broadcasting system, while it has been most utilized, was low in a degree of preference with 10.9%. In regards to a nutrition program, principals and parents have attached much importance to the dining etiquette, dietary attitudes, and relations of foodstuffs with health, while dietitians and teachers have made much of a balanced eating habit, and the relations of dietary life with health. Finally, for a nutrition program to be enforced towards a direction that the educators and students want, it is judged that first of all the role of nutrition teachers is the most important, furthermore the support of manpower and the budget should be made.

• 대한영양사협회학술지
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• 제16권2호
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• pp.122-132
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• 2010

Elderly people comprise an increasing proportion of the population, and nutritional impairments may contribute to health problems among this group. This study was conducted to evaluate the nutritional status by Mini-Nutritional Assessment (MNA) and to identify relationships among anthropometric measurements, biochemical indicators, bone Mineral Density (BMD) and MNA results among older adults (${\geq}$65 yrs, n=98, 66.7${\pm}$2.5 yrs; M=52, F=46, BMI 24.5${\pm}$2.8 $kg/m^2$) at a Health Care Center. A dietitian administered MNA and collected anthropometric measurements (weight, height, waist circumference), biochemical indicators (albumin, hemoglobin, hematocrit, TLC, glucose, lipids) and the BMD (spine, femur, F=46). Subjects were grouped into a normal nutrition group (0~2 risk factors of malnutrition) and a high risk of malnutrition group (>=3 risk factors of malnutrition) based on their risk factor status for malnutrition. The risk factors for malnutrition include age ${\geq}$65 years, PIBW <90%, albumin <3.5 g/dl, TLC <1,500%, Hgb <14 g/dl (men), Hgb <10 g/dl (women), loss of appetite and weight loss 1~3 kg/last 3 months. In addition, subjects were grouped into a normal, osteopenia and osteoporosis group by BMD. We found that 12% of the subjects were at risk of malnutrition (MNA score, 21.4${\pm}$2.1) and that 88% were well nourished (27.3${\pm}$1.5) according to the MNA. Full-MNA scores were positively and significantly (p<0.05) associated with BMI, mid-arm circumference (MAC), calf circumference (CC), albumin and hemoglobin, respectively. The full-MNA score of the high risk of malnutrition group (23.0${\pm}$3.8) was lower than that of the normal nutrition group (27.0${\pm}$2.1) (p<0.05). In addition, the Full-MNA score was negatively associated with the risk factor of malnutrition (r=－0.35, p=0.0004). We found that 39.1% of the subjects had osteoporosis, 45.7% had osteopenia and 15.2% were normal according to their BMD. The MNA score of osteoporosis group (24.58${\pm}$3.3) was lower than that of the normal (27.4${\pm}$1.1) and osteopenia group (26.9${\pm}$1.5) (p<0.05). These results suggested that MNA can be useful as a nutritional screening tool of older adults in Health Care Centers.

• 한국생활과학회지
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• 제20권4호
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• pp.861-869
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• 2011

This paper examined the frequency of skipping breakfast by middle school students for one week. It carried out the study in order to understand the ways skipping breakfast effected other habits. The subjects were 467 middle school students (219 boys, 248 girls). The results of the survey were as follows; average male students were $171.16{\pm}5.9cm$, $61.45{\pm}10.0kg$, and $20.93{\pm}2.9$ in height, weight and body mass index, while the average female students were $159.27{\pm}6.0cm$, $51.62{\pm}7.9kg$ and $20.33{\pm}2.8$. As for the reasons for skipping breakfast, 58.0% of the subjects responded that they had no time. The frequency of skipping breakfast was divided into the eating group (0~1 time) and the skipping breakfast group (2~3times/week, 4~5 times/week, or 6~7 times/week). As the frequency of skipping breakfast increased, so the rate of the subjects eating alone was higher and eating with family lower(p<.05). The dietary behavior change stage was divided into contemplation stage, preparation stage, action stage, and maintenance stage. The eating group(59.2%) was higher than the skipping breakfast group(29.1%~46.3%) in the rate of subjects maintenance stage(p<.01). Accordingly, skipping breakfast was closely connected with eating habits in their families. A dietitian needs to teach the importance of meals and life habits, so as to enhance public awareness of health and nutrition to the students. Subjects of nutrition education must even enlarge their parents as well as the students.