• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.345-356
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• 2007

The purpose of this study was to investigate utilization and storage management practice of the frozen and refrigerated foods in school foodservice. 222 dietitians employed in school foodservice were surveyed. In school foodservice, the refrigerated stock farm products and seafoods (78.3%) were more used rather than frozen products (47.5%). According to school foodservice characteristics, the refrigerated meats including dairy products were more frequently used in elementary and middle schools than high school foodservice. On the other hand, the foodservice in high school used more frozen seafoods and processed foods than elementary school did. The data also showed a tendency for the contracted foodservice using more frozen meats and seafoods rather than refrigerated products when comparing with the self-operated foodservice. In terms of receiving conditions, storage methods and storage time, the result indicated that frozen or refrigerated products were often delivered at inappropriate temperature. Especially some products which were needed to be shipped and stored at refrigerated temperature such as mollusks, were delivered and kept at room temperature. The most frequently used thawing method were running water (56.9%), however, the frozen products were often sitted at room temperature for the purpose of thawing. According to the results, several inappropriate handling processes for frozen and refrigerated products were found in school foodservice. In order to improve handling process for frozen and refrigerated products, recognition of food handlers' weakness about storage and distribution, development of radical standards for receiving conditions, storage and thawing methods should be debated.

• Journal of the Korean Home Economics Association
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• v.27 no.4
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• pp.167-191
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• 1989

The present study was conducted to devlop and appropriate retirement home model for the elderly in terms of clothing and textiles; nutrition, health, and foodservice; housing and environment; and psychological adaptation. Specifically, the purposes of the study were: 1) to provide basic guidelines for clothing by comparing the clothing behavior of the elderly living in the retirement home and those living in their own homes with family, 2) to provide basic guidelines for balanced diet and effective foodservice, 3) to develop an ideal life space and facilities, and 4) to assess the psychological characteristics of the elderly. Questionnaires, observation, experimental method, and survey of literature were used for the study. Clothing behavior showed that the elderly were much concerned about clothing, and they preferred comfortable as well as fashionable designs. The elderly in the retirement homes complained of a lack of quantity and variety in clothing. They preferred natural fiber rather than blended fabrics. Flame resistance, thermal insulation, and flexibility of textile fabrics were found to be prime considerations in manufacturing and selecting clothing materials for the elderly. The health status of the surveyed elderly was generally good, but some poor eating habits were observed. Dietary nutrients intakes were generally sufficient, but several nutrients intakes were insufficient. The level of equipment in the kitchens of the institutions was low. Furthermore, the employment rate of dietitians in institutional settings was extremely low. This resulted in a lack of systematic foodservice management. Residents in the institution were generally satisfied with present life space and facilities but this was mainly because of abandonment, adaptation, and past experience. Optimal allocation of residents per bedroom and an adequate design for storage, bathroom, utility room, and dining room were recommended. The comparison of psychological status of the elderly living at home was more stable than those living in an institution. The emotional state of the elderly living in the institution was characterized by loneliness; they did not have close interpersonal relationships or future plans. An appropriate model for the elderly was developed on the basis of these findings.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1172-1179
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• 1999

The purpose of this study was to determine eating behaviors and nutrient intakes of 256 third grade primary school children(134:boys, 122:girls) in Kwangju. There were no significant differences in the heights, weights, physical circumferences measurements between the boys and girls, but the skinfold thickness measurements were significantly different. Most nutrient intakes were higher than the Rec ommended Dietary Allowances but the intake of energy, calcium, and vitamin E were lower than the RDA. The intakes of calcium, niacin, and vitamin E of the girls were significantly lower than those of the boys. With regard to meal volume, 13.6% of the subjects has been 'much'. With regard to meal speed, 24.6% of the subjects has been 'fast'. The study also found that 50% of the subjects skipped breakfast, 67.6% of the subjects had irregular meal times, 64.6% of the subjects ate snacks after dinner and 85.9% of the subjects ate snacks. These results show that the nutrient intake of children was related to snack eating more than regular meals. With regard to dietary behavior and nutrient intakes, meal volume, meal speed, skipping breakfast, eating snacks and eating snacks after dinner were major influences. But regularity of meal time was not influence on nutrient intakes. These results suggest that children's eating behaviors are in needs of correction. This reasserts the importance of nutrition education to children through teachers, parents and dietitians. The findings of this study should be applied to nutrition education to ensure better physical fitness of children.

• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.199-210
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• 1994

My purpose in the paper is to research on what is the most productive education method for the Students for Future Dietitian(SFD) to be applied during there field training & practice. Furthermore it is an attempt to elucidate what is the most necessary education program for the field training & practice for SFDs. Five questionnaires were given to SFDs dealing with nutrition purchase hygienic facilities and official management in order to check and evaluate the current situation and problems on the education of field training & practice for SFDs Also I chose 140 SFD's who had been working in the field for at least one week or one month in 1992 and statistical processing were utilized and analyzed by SAS package. One of the most notable problems SDFs faced with during meal planning it is the fact that they had been educated and requested for the cut of food expenditure rather than the supply of scientifically balanced-nutrition meals for working people, SFDs also faced with of information on the quantity and facilities management from the dietitian in the company. my research revealed that dietitian's teaching method for SFDs still remains in a very primitive way and accordingly the efficient way to solve these problems shall be established by a computerized education program through which dietitians can provide well-balanced meals for working people when they are assigned to the company. In this regard we must consider that we have to enact certain law to be applied to a dietitian. In another words we should emphasize actual experiences of SFDs' knowledge accumulated through the field training & practice before they work at the company. Consequently it is a time to reconsider the importance of well-balance dietitian program offering an opportunity for SFD which can contribute to improvement of health's condition for the working people.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.272-287
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• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.

• Journal of the Korean Dietetic Association
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• v.7 no.3
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• pp.295-306
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• 2001

The purpose of the study was to develop an internet nutritional counseling program using an expert system to assist obese people to lose weight through behavior modification. The internet counseling program for weight loss was developed by the accumulation of knowledge dealing with eating habits and exercising behaviors in expert system tool, Knowledge Engineering Agent (KEA) by a dietitian without any help of computer expert. To accumulate knowledge into KEA, survey was performed in 150 obese people, dietitians reviewed and consulted each survey case, and the consulted contents were learned and accumulated into KEA. Survey questionnaire was the same as that of the internet consulting program, and it included general characteristics, dietary habits, lifestyle, and exercise patterns related to obesity. Also, the dietitian selected proper factors inferred from the survey questionnaire of each case, and added the conclusions for them. Conclusions were made for helping clients to correct bad eating behaviors and accumulate good behaviors to lose weight. Counseling was divided into two parts; a two-week part and a daily part. Two-week counseling was performed based on 4 step questionnaires, and daily counseling was done for daily food consumption and physical activity. When clients answered survey questionnaires in a counseling internet program, the recommendations on how to eat, to exercise and to deal with stress in a real time for each case, was given. In conclusion, a counseling internet program for weight reduction can be used to give advices how to deal with obesity in a man-to-man way in a real time using KEA where nutritional knowledge based on behavior modification for weight loss was accumulated.

• Journal of the Korean Dietetic Association
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• v.22 no.1
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• pp.53-69
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• 2016

The purpose of this study was to analyze the importance-performance of clinical nutrition management in convalescent hospitals. The research was carried out based on questionnaires administered from March to April, 2015 to 73 dietitians at 40 convalescent hospitals in the Gyeongnam area. There was a statistically significant difference between the mean scores for importance (4.01/5.00) and performance (2.95/5.00) of clinical nutrition management. The importance and performance grid analysis showed that participation in a nutritional management committee, administration of patients using a cooperation program among hospital departments, cooperation with a medical team on patient's nutrition status, nutrition initial assessment, nutrition care process for patients showing malnutrition, nutrition care process for tube feeding patients, management of a therapeutic diet, meal management using dietary slip instructions including a therapeutic diet, and explication of a therapeutic diet for patients scored high regarding importance and performance (doing great area). Medical records on patient's nutrition management, and nutrition counseling for requested patient scored low regarding the importance and high regarding performance (overdone area). Participation in medical rounds, personal nutrition education for patients, group nutrition education for patients, nutrition education for medical teams, development of a menu for therapeutic diet and standardized recipes, and provision of information on diet therapy for patients after discharge scored low regarding importance and performance (low priority area). Accreditation of convalescent hospitals and interest of medical professionals in clinical nutrition management were effective variables for the importance-performance gap of clinical nutrition management. In conclusion, the accreditation process and positive awareness of medical professionals with regard to clinical nutrition management had positive effects on reduction of the importance-performance gap in clinical nutrition management at convalescent hospitals. The strength of clinical nutrition management in the accreditation and development of an education program for increasing medical team or administrator interest in clinical nutrition management could lead to improvement of clinical nutrition management for elderly patients in convalescent hospitals.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.331-339
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• 1997

With increases in senior citizens and changes in family structure, the need for long-term care system for elderly is increasing, however, the capacity and environment of Korean facilities are very limited. Health and nutritional status of long-term care residents are worse than free-living elderly. In this study, general food service management and health care practices in long-term care systems were investigated. Questionnaire were sent to the directors of all 162 long-term care facilities in Korea and 81 returned the complete answers. The results showed 1) There are slow but steady increase in long-term care systems in Korea, however, the capacity is far from adequate. Less than 10,000 elderly were resided in the facilities. Most of the systems were free-nursing homes and supported by the goverment. Staffing structure revealed that most of the facilities had a director, a secretary, nurses, but only 21% of the systerm hired a dietitian. It showed the shortage of nurses, physical therapists, and dietitians. 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. Modified fool frequency questionnaire were used to get the frequencies of each food items used in menu and a menu-analysis was made on the one-day menu provided by the facilities. The results showed relatively satisfactory in nutrients content and food frequencies., however, this was about what was used in menu, not what was eaten by the residents. Therefore this results did not tell that the food intake status of individuals. In most facilities general health checkup was done on a regular basis, and had residents with various chronic degenerative diseases, such as hypertension, neuralgia, stroke, arthritis, diabetes. But the items checked on health checkup included weight, height, blood and urine tests, X-ray test, which suggested that the checkup lists should be revised to accomodate the health problem of the aged today.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.249-260
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• 1995

6 Central commissary and 2 conventional school foodservice operations were assessed in terms of time-temperature relationship and microbiological quality, and monitoring control methods were identified through hazard analysis during the phases of prodution and distribution. 2 conventional schools from Seoul and 6 commissary schools from Kyungkido were participated in the survey. Meals produced in central commissary were distributed to satellites, therefore delivery practices of foods were identified as critical. Microbiological test results for commissary and conventional schools revealed that microbiological quality of foods was mainly related to time-temperature management, types of food, and equipment sanitation not to the foodservice system used. Time-temperature profiles at temperature danger zone (7.2-60$^{\circ}C$) observed were to be related to the following sanitary practices: cooked vegetables were held at temperature danger zone for relatively longer delayed time (15-38$^{\circ}C$: 15-226 min, 7-60$^{\circ}C$: 75-226 min), and same results were observed for deep-fat fried cutlets (15-38$^{\circ}C$: 15-151 min, 7-60$^{\circ}C$: 33-151 min). Menu items with various ingredients and frequent contacts with hands and equipments during the production flow were held at temperature danger zone for longer delaying time than other menu items with brief prodution stages. Based on hazard analysis critical control points, microbiological quality was collectively affected by time-temperature relationships, equipment sanitation, proper cooking methods, and sanitary management competencies of dietitians. Microbiological test results of working equipments and surface of dishes and trays showed that immediate action should be taken. Cutting boards used in central kitchen were also showed similar results of potential dager of cross-contamination. Effective sanitary control methods were urgently needed.

• Korean journal of food and cookery science
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• v.25 no.3
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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.