• Culinary science and hospitality research
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• v.6 no.2
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• pp.271-290
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• 2000

The objectives of this study were to develop program in education & training of dietitians and cooks in contracted foodservice management company, The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires was hand delivered at 14 contracted foodservice management companies by designated coordinators. A total of 286 questionnaires was usable; resulting in a 70.0%, response rate. Statistics data analysis was completed using the SPSS program for frequency analysis, reliability, mean value, t-test, ANOVA and Crohnbach's alpha coefficient. Crohnbach's alpha coefficients for dietitian's scale and cook's scale were 0.9548 and 0.9513. A few things were suggested according to the results of the survey: 1. The dietitians and the cooks wanted to take a continuing education to improve their job. Therefore the contracted foodservice management company should provide them with the systematic education according to their job experience. 2, As the continuing education for dietitians and the continuing education for cooks were disappeared, Korean Dietitian Association and Korean Culinary Association should make a certified continuing education program and give them a new knowledge and a changeable food culture.

• Journal of Nutrition and Health
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• v.28 no.7
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• pp.675-687
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• 1995

The purpose of this study were to analyze work patterns of clinical dietitians by time study, to investigate labor time used in each clinical dietetic activity, and to develop standardized indices of clinical dietetic staffing needs. Two general hospitals(A & B) in Seoul were selected for study. The results of this study can be summarized as follows. 1) For the A hospital, the percentage of clinical dietetic activities such as attending meeting, professional research, foodservicemanagement, clerical activity for the foodservice, administrative activity and delay were 17.5%, 1.3%, 14.5%, 23.4%, 21.3%, 4.6%, and 17.3% respectively, while 22.4% 3.5%, 23.7%, 10.9%, 15.8%, 4.2%, and 19.5% respectively for the B hospital. 2) For the A hospital, the percentage of direct patient care like outpatient nutrition education, group nutrition education, and patient meal planning were 69.5%, 10.5%, 7.6%, and 12.4% respectively while 78.9%, 7.3%, 8.9%, and 5.1% respectively for the B hospital. 3) Time spent for performing direct patient care such as basic care, intermediate care, and indepth care per patient were 28.0min, 73.1min, and 53.0 min respectively for the A hospital, while 45.3 min, 76.2 min, and 52.6 min respectively for the B hospital. 4) Full time clinical dietitian staffing needs were calculated for the three parts ; basic care, intermediate care, and in-depth care. For A hspital, the appropriate numbers of full time clinical dietitian were 3.5 persons in basic care, 3.6 persons in intermediate care, and 1.3 persons in in-depth care, while 6.1 persons, 6.3 persons, 3.2 persons respectively for B hospital.

• Journal of Nutrition and Health
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• v.35 no.7
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• pp.791-799
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• 2002

The performance of educational program for preventive nutrition is more beneficial for children than for the adults based on the cost reduction and the effect of this education. Also children's education helps them to grow and to live as a healthy adult. The purpose of this study is to solve the nutritional problem in children by developing nutrition education program for children and correct their nutritional problems. The characteristics of this program (www.food79.net) are the customized program for grade level based on the level of learning ability, the various education method such as game, cooking practice, and quiz, animation, and the self educated method by managing children's meal management as the result. The contents of this site are constructed not only for children but also for parents, the teachers and the school dietitians to increasing educational effect. The children room consists of food tower, nutrition kingdom, calculation of obesity index, food information, nutrient exploration, cooking world, and evaluation of dietary life. In the room for dietitian and teachers include the contents of the easy gymnastics, nutrition counseling methods, the teaching plans for nutrition education, and the information interchange corner. The third room for parents is constructed of nutrition evaluation, food 114, correction of living habits, and free discussion. Through this site, we are expecting to contribute to national health promotion by correcting the food habits of children.

• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.10-20
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• 1995

A study was undertaken to elucidate the clinical dietetic performance level and to identify the difference between the actual role performance and perception of important level of the clinical dietitian. The survey was carried out for the 21 general hospital over 100 beds in Seoul, Pusan and Daegu area. The results of the study can be summarized as follows. 1. One dietitian was responsible for the feeding and clinical dietetic activity of 166 in-patients on the average. 2. In the actual role performance of clinical dietetic practices, of the 26 items listed, only 3 were always or almost or almost performed by 75% of the dietitians, 4 additional items were always or almost performed by 60% of them. 3. In the perception of importance level of clinical dietetic practices, more than 75% of the dietitians indicated that 23 of the 26 tasks were important practices. 4. The performance average score of nutrition assessment was 15.85, of nutrition care plan development was 19.72, of patient counseling was 12.22, of research activity was 19.62, and of education was 21.27 in the dietetic department was a division for the clinical dietetic activity, while 10.96, 15.24, 9.54, 15.97, 18.50 respectively in the dietetic department has not a division for it.

• Korean Journal of Community Nutrition
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• v.10 no.2
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• pp.234-242
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• 2005

This study was conducted to evaluate the sanitary management status of school foodservice in Deajeon and Chungnam and to suggest basic data for sanitary improvement. A questionnaire was used in this study as a survey method. The subjects consist of 529 dietitians that are employed in the school ($primary{\cdot}middle{\cdot}high\;school$) foodservice. These results may be summarized as follows : $71.0\%$ of surveyed school foodservices managed separately place for contamination and uncontamination. $91.5\%$ didn't maintain adequate temperature at kitchen. A holding rate of hygiene utensils is lower in Chungnam than Daejeon. The dietitian group aged 30-34 showed significantly higher scores than other groups in personal hygiene of employees. The dietitian group graduated from a college showed significantly lower scores than other groups in purchasing & receiving, preparation, storage, food remains & waste, kitchen utensils and equipments and personal hygiene. It was significant to sowing, personal hygiene and facilities & structure by Daejeon and Chung-nam. In serving, Daejeon showed significantly lower scores than Chungnam. In personal hygiene, facilities and structure, Chungnam showed significantly lower scores than Daejeon. The foodservice group (started < 1990) showed significantly lower scores than other groups ($started{\ge}1990$) in preparation.

• Korean Journal of Community Nutrition
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• v.2 no.2
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• pp.232-245
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• 1997

This study was carried out to investigate relationships between characteristics of foodservice and job satisfaction of Korean dietitians. The subjects were 2987 dietitians who responded to the questionnaire distributed at the annual education program of the Korean Dietetic As-sociation in 1995. The results were followings; 1)The level of jov satisfaction of Korean dietitians was low for payment work environment and value achievement as a dietitian while it was relatively high for the relationship with col-leagues. The other parts of job satissatisfaction such as work load work contents supervision by the superiors participation of policy decision and selp disccertion were just below average. 2)The type of operating style menu style and serving time in foodservise were not sig-nificantly related to all fields of job satisfaction but the kinds of meals served a day and the to-tal number of persons served a day were significantly correlated. 3) The dietitians who had to provide meal plans such as breakfast+dinner and + snack or all day serving had significantly lower job satisfaction in all fields. 4)Job satisfaction was significantly higher when the total number of persons served a day was between 500-700.(Korean J Community Nutrition 2(2) : 232~245, 1997)

• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.401-409
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• 1997

The purpose of this study was to investigate the current foodservice management practices of children care social welfare facilities. Questionnaire were sent to the directors of all 275 children welfare facilities in Korea and 107 returned facilities in korea and 107 returned the complete answers. These questionnaire were answered by manager. Equipments were evaluated by investigators using the evaluation form. staffing structure revealed that most of the facilities had a director, a secretary, nurse, but only 15% of the system hired a dietitian. It showed the shortage of nurse, physical therapists, and dietitian. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Food purchasing money of total budget is $10{\sim}20%$. Food purchasing place in most facilities was market place. Foodstuffs were almost purchased $2{\sim}3$ per weeks. 90% of the welfare facilities were used the menu. Modified food frequency questionnaire were used to get the frequencies of each food items used in menu. The results showed relatively satisfactory in food frequencies, however, this was about what was used in menu, not vat was eaten by the residents. conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.318-327
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• 2002

The purposes of this study were to: a) examine charateristics of foodservice manaegment practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of welfare institutions for the homeless in Korea. A total of 27 sites was analyzed by questionnaire survey. Satatistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 69% of total sites were males and 31% were female recipients. Average 60% of recipients were from 30 to 50 years old. Major diseases of recipients were high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,943 won and average food cost percentage was 29%. Average number of meals per day was about 600 meals. Mostl sites had one dietitian and 48.1% of sites had one cook as a full-time employee. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients' survey systems for evaluating meal satisfaction. Dietitians at sites had problems on lack of cooking professionals and low meal cost budget for providing higher quality of foods to cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.

• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.182-193
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• 1999

The purpose of this research is to analysis the general job of 76 dietitian on common management of school food service in Kyoung-buk area. In this research we asked them some general aspects, and made use of three variants(job performing time, the degree of major recognition, and the degree of difficulty) each question after classifying their jobs into 13 standard jobs. Statistical data analysis was completed using SPSS package program. The results of this survey showed the following : 1. The types of common management are as in the following : of the whole 76, 37 on the rotative trip to one single school, 8 to two schools, 1 to three schools, 28 on the trip to one single school plus central food production and 1 on the trip to two schools plus central food production. 2. The average job performing time in his or her school is 2813 minutes(8.52 hours) per week. 3. The factor of the evaluation and study of school foodservice has the highest level in every variant, but there were no standard job which needed the high-level difficulty and the longer job performing time as it needed the low degree of major recognition.

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.62-68
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• 1996

The purposes of this study were to analyze the performance in nutrition counseling service and to develop a desirable methodology for the nutrition counseling. Data were collected through a survey on satisfaction of 221 patients( 111 males and 110 females) in the nutrition counseling service conducted in seven general hospitals of over 450 beds in Seoul. The results are as follows Most(93.9%) of the respondents agreed on the necessity of nutrition counseling and 96.8% of them recognized the importance of the role of a therapeutic diet. The mean satisfaction ratings were 4.34/5.00 in the dietitian's customization, 4.19/5.00 in the overall nutrition counseling service, 3.90/5.00 in the detailed presentation of the menu, and 3.66/5.00 in the explanations of recipes for the food. Total mean satisfaction ratings were 38.57/55.00 for liver disease patients, 40.29/55.00 for hypertensives, 42.54/55.00 for renal disease patients, 43.28/55.00 for gastrointestinal disease patients, and 44.09/55.00 for diabetics.