• 대한영양사협회학술지
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• 제24권2호
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• pp.141-158
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• 2018

The purpose of this study is to observe students' eating habits and to evaluate the necessity of high school breakfast service by surveying concerned persons such as high school dietitians, parents, and students to find practical solutions to decrease the breakfast-skipping rate of the high school students in Chungcheong. The data were collected from 75 dietitians, 584 students, and 420 parents. Parents and students participated the survey more positively, and the more monthly income participants' families had, the probability of participation increased by 1.5 times (OR=1.452). Parents suggested that breakfast should be offered at a lower price (1,000~2,000 won) than school lunch, and for the school breakfast cost, they preferred to bear the expense together with schools. For the type of breakfast, the dietitians preferred convenient foodservice (40.0%), the students preferred simple meals such as bread, milk, fruit and salad (3.97), and Kimbap, Joomukbap et al (3.93) rather than Korean traditional foods (3.76) such as rice, soup and side dish. The dietitians answered 'needed' and 'very much needed' to the necessity of breakfast relatively low by 30.7%. As the result of the study, the researchers suggest the execution of school breakfast program should start first for the students who cannot have breakfast at home. Moreover, more studies should be conducted to reduce the constantly increasing rate of breakfast-skipping rate of high school students.

• 동아시아식생활학회지
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• 제6권1호
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• pp.1-16
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• 1996

This study was conducted to obtain basic data for reinforcing and developing course programs in department of Food Science and Nutrition. For this purpose, data was collected from dietitians and professors who work at 2-and 4-year colleges. Results are as follows. 1. Many respondents (95.7%) support that It Is desirable to separate dietitian license into two types. Reasons are (1) specific knowledge required by job type is different(29.5%), and (2) to increse job performance (29.3%). 2. Most respondents(95.4%) agree that course programs are needed to be revised. Because (1) current programs are inadequate to provide specific knowledge required at field work (67.8%), and (2) the programs are not helpful to increase job performance of dietitians (54.1%). 3. Respondents of dietitians want to extend applied science area(37.7%) and reinforce lab training (63.1%), as principles of program revision. 4. Course titles which need to be reinforced are Internship(95.8%) and Lap training(67.8%). 5. Specialized areas which need to be reinforced are Food Service Managemant and Practical Training(90.9%), Nutrition Education and Guide(88.9%), Public Health Nutrition(79.0%), Basic Area for Clinics(85.6%), Basic area for Education and Counselling(87.1%), and Cooking Science(77.5%) 6. Courses which are needed to be reinforced by respondents(over 75% agree) are Computer Management for Food Service, Counselling, Nutrition and Disease, Diet Therapy, Quantity Cooking, Internship, Public Health (Health Care), Community Nutrition(Environment and Nutrition), Clinical Nutrition, Psychology, and Communication.

• Preventive Nutrition and Food Science
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• 제10권4호
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• pp.357-363
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• 2005

The purpose of this study was to assess current food-handling practices of employees in school food service settings, as well as their knowledge levels, and identify relationships between knowledge, practices, and influencing variables. The survey was conducted for dietitians and employees in the school foodservice industry in Gyeongsangbuk-do province. A total of 270 and 570 questionnaires for dietitians and employees, respectively, were distributed by mail. Response rates were $62\%$ (N=171) and $66\%$ (N=376) from dietitians and employees, respectively. Data was analyzed using SPSS Windows (version 10.0). Descriptive statistics were used to summarize data. Pearson correlations were applied to test for relationships between knowledge and practice of HACCP principles. Stepwise regression analysis was performed to examine the influence of knowledge, current education guidelines, demographic information (working experience, academic background, and certification for food and cooking), and school characteristics (food production system, service style, and number of meals). School foodservice employees were found to have a significant amount of food safety knowledge ($67.5\pm1.8$ out of 100 possible points). Proper food handling practices were not always being followed in many schools. The relationship between their knowledge, current HACCP education training, and food handling practices was not significant. These results suggested the present situation of HACCP trainings performed by dietitians were inadequate for many school foodservice operations. The number of meals in school was an independent predictor of the employees' food-handling practices. These results suggest that an effective education program should integrate endeavors that take account of social and environmental influences on food safety to support the improvement of food-handling practices and the implementation of a HACCP program. Furthermore, dietitians should continue to provide consulting, training, and technical assistance to schools on HACCP implementation.

• 대한지역사회영양학회지
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• 제24권5호
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• pp.422-432
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• 2019

Objectives: The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste. Methods: A survey was administered from November 18-30 in 2015 to dietitians and nutrition teachers that were employed in schools located in Gyeonggi province. A questionnaire file and on-line survey site link were sent to the dietitians and nutrition teachers by e-mail. A total of 622 dietitians and nutrition teachers responded and 594 responses were used for data analysis after excluding 28 responses with significant missing data. Results: Plate waste was the major part of food waste generated in school foodservice. Vegetable menus and soup/stews were discarded the most as plate waste. The dietitians and nutrition teachers perceived students' unbalanced diet and lack of appreciation of food as causes of the plate waste. Regarding waste management, they were concerned about environmental contamination by food waste and felt uncomfortable about discarding food. No plate waste day was the most frequently used plate waste reduction activity, followed by newsletters on plate waste reduction. Difficulty in getting teachers' support for dietary education during meal time was rated the greatest barrier to implementing the activities. To reduce plate waste, they perceived that students should understand the importance of environment conservation, teachers should supervise students' eating during meal time, students should be educated about proper portion, and foodservice staff should improve food quality. Conclusions: To improve students' intake and reduce plate waste in school foodservice, foodservice staff need to involve students in school foodservice and improve the palatability of meals, especially vegetable dishes. School nutrition teachers and dietitians should educate students about healthy eating and environment conservation and the school community needs to understand and support plate waste reduction and healthy eating in schools.

• 대한영양사협회학술지
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• 제27권2호
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• pp.92-112
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• 2021

This study compared the job satisfaction and job importance of school dietitians according to various school types in Sejong. One hundred and twenty-six school dietitians working in kindergartens (n=36), elementary schools (n=42), middle schools (n=22), and high schools (n=26) participated in this questionnaire survey. The subjects were divided into four groups according to the school types. Half of the subjects were over 41 years of age, with 64.3% graduating from graduate school. The percentage of nutrition teachers was the highest in middle schools at 95.4%, followed by the elementary school at 90.5% and high school at 73.1%, whereas 100% of the kindergarten dietitians were not nutrition teachers (P<0.001). The percentage of the running status of nutrition education classes/activities was lowest in kindergartens (P<0.001). The job satisfaction score in the job itself area was significantly lower in kindergartens and high schools than in middle schools (P<0.01). The satisfaction scores of human relationships, working environment, personnel evaluation, and welfare did not differ significantly among the schools. As for the Job importance, the scores of nutrition counseling were significantly lower in middle school than in elementary and high schools (P<0.05). In cooking and distribution management, high schools were less important than other school levels (P<0.05). These findings highlight the need for the placement of nutrition teachers in kindergarten to promote nutrition education, the reduction of workload for school dietitians/nutrition teachers and additional placement of dietitians by the appropriate workload such as the number of people and meals to serve.

• 대한지역사회영양학회지
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• 제28권5호
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• pp.376-391
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• 2023

Objectives: Our previously published study showed that a workplace nutrition intervention program with personalized goal setting and smartphone-based nutrition counseling improved dietary habits and physical activity in city bus drivers who were overweight/obese. This study explored the facilitators and barriers that participants faced in achieving their dietary and physical activity goals six months after the intervention. Methods: The study included bus drivers and dietitians who participated in the intervention program. Three focus group interviews were conducted with 10 bus drivers (divided by two groups based on their achievement of set goals) and five dietitians who had provided nutrition counseling. Results: Willpower was the most important intrapersonal facilitator for drivers to achieve their goals. Other factors that promoted behavioral changes were nutrition counseling by dietitians, trackable physical activity using smartwatches, and setting of practical and achievable goals. Meanwhile, the most important barriers identified were occupational factors such as long driving hours, short breaks, and shift work. Other barriers were environmental factors such as availability of snackable food, accessibility to convenience stores, and cold weather. Family and colleagues were perceived as both facilitators and barriers. In addition, dietitians identified a lack of knowledge about healthy diet as one of the barriers. Conclusions: Our results suggested that the workplace environment should be improved and that nutrition intervention programs at the workplace could encourage bus drivers to practice healthy eating habits. The facilitators and barriers identified in this study should be considered when planning a nutrition intervention program for bus drivers.

• 한국식품영양과학회지
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• 제42권5호
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• pp.808-817
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• 2013

본 연구는 경상남도 일부지역, 즉 김해 마산 진해 창원 지역의 학교급식 영양사를 대상으로 고용형태(정규직/비정규직)에 따른 영양(교)사의 직무만족의 차이를 파악하고, 정규직 영양사와 비정규직 영양사의 직무만족 요인과 전반적인 직무만족도와의 관계를 밝혀냄으로써 학교급식에서 인적 자원관리의 효율성을 제고하기 위한 기초 자료를 제공하고자 하였다. 본 연구의 수행을 위해 김해, 마산, 진해, 창원 지역의 초 중 고(위탁포함) 305개교에 근무하는 학교급식 영양사를 대상으로 초등학교 159개교, 중학교 85개교, 고등학교 61개교 총 305개교에 설문지를 우편 발송하였으며 이 중 총 204부(회수율 66.8%)가 최종분석에 사용되었다. 조사의 결과를 요약하면 다음과 같다. 첫째, 조사대상자의 개인적 특성에 따른 빈도와 백분율을 분석한 결과, 연령은 30대가 61.8%로 가장 많았으며, 성별은 여성이 100%였고, 결혼유무에 있어서는 기혼이 76.0%로 미혼에 비하여 3배 정도 높았다. 월평균급여는 200만원대가 51.0%로 가장 많았고, 고용형태는 정규직 영양사 55.4%, 비정규직 영양사가 44.6%로 나타났다. 최종학력은 대학교졸업이 71.6%로 가장 높게 나타났다. 학교급식영양사 경력은 10년 이상 55.9%로 조사되었다. 둘째, 급식소 특성을 분석한 결과, 근무학교는 초등학교가 56.4%로 고등학교 15.7%보다 약 3배 이상으로 조사되었다. 학교설립형태는 공립이 90.7%, 급식유형은 도시형이 75.5%, 급식운영형태는 직영급식이 97.1%, 관리형태는 단독관리가 96.1%로 높게 나타났다. 배식유형은 식당배식이 94.6%로 가장 높게 나타났고, 1일 급식횟수는 1일 1식이 85.3%로 가장 많았다. 셋째, 고용형태에 따른 조사대상자의 개인적 특성 비교 결과 정규직 영양사와 비정규직 영양사는 연령(p<0.001), 결혼유무(p<0.001), 학교급식 영양사 경력(p<0.001), 월평균급여(p<0.001), 최종학력(p<0.001)에서 모두 유의적인 차이가 있었다. 고용형태(정규직/비정규직)에 따른 직무만족도 비교에서 임금 요인(p<0.001), 후생복지 요인(p<0.001), 인사고과 요인(p<0.001)에서 정규직 영양사가 비정규직 영양사보다 유의적으로 높았다. 또한 학교급식 영양사들의 업무만족에 대한 정도는 평균 이상이었으며, 자신의 업무에 있어서 성취감과 자부심을 어느 정도 느끼면서 근무하고 있었다. 고용형태(정규직/비정규직)에 따른 전반적인 직무만족도에 영향을 미치는 직무만족 요인은 정규직 영양사의 경우 업무 요인과 임금 요인이었고, 비정규직 영양사의 경우 업무 요인과 인간관계 요인이었다. 본 연구에서는 학교급식 영양사를 고용 형태에 따라 정규직과 비정규직으로 구분하여 전반적인 직무만족도뿐만 아니라 직무만족 세부 요인을 비교하고, 전반적인 직무만족도에 영향을 미치는 직무만족 세부요인의 상대적 영향력을 비교 분석한 연구로 선행 연구와의 차별성을 제시할 수 있었다. 본 연구 결과에 근거하여 제언을 하면 다음과 같다. 첫째, 비정규직 영양사의 임금과 후생복리 수준이 정규직 영양사보다 낮게 조사되었는데 이는 비정규직 영양사들의 합리적인 인력관리를 위해 현재의 임금체계를 개선하는 것이 최우선 과제로 이에 대한 제도적인 뒷받침이 필요하다. 교육과학기술부가 제시한 '학교회계직원 처우개선안'에 따르면 근무경력을 반영한 장기근무가산금 신설 등으로 임금이나 근로조건의 차이를 해소하고자 계획하고 있으며, 직원의 공가 및 휴가 등을 확대함으로 학교회계직원의 근로조건 및 후생복지 개선을 추진하고 있으나, 일부만 시행되고 있으며 또한 일부는 추진계획에 그치고 있어 이에 대한 적극적인 처우개선의 노력이 요구된다. 둘째, 비정규직 영양사의 경우 초등학교 보다는 상대적으로 중 고등학교에 배치되어 있으며, 이는 급식횟수의 차이로 인한 업무량과 근무시간이 많아질 것으로 유추된다. 이에 업무에 대한 분석을 통한 근무시간의 조정이나 인력의 도입, 인턴제도의 활용 등을 통해 업무체계의 개선을 마련함으로써 학교급식 영양사들이 전문직으로서 자부심을 가지고 일할 수 있는 근무환경의 조성이 필요할 것으로 사료된다.

• 대한지역사회영양학회지
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• 제4권3호
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• pp.431-440
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• 1999

This study was mainly done by factors analyzing to find out the structure and the dimension of the results of a previous study; analyzing the school and hospital dietitians'human attributes needed for successful job performance(Song 1998). The results were as follows: 1) Through factor analysis, the 12 knowledge items were categorized into 4 groups ; ‘basic knowledge of food and nutrition’, ‘knowledge of clinical nutrition and diet therapy’, ‘knowledge of medial science’, and ‘knowledge from experience and common sense’. These 4 knowledge factors were more frequently used and importantly recognized by hospital dietians compared with school dietitians. 2) The 38 skill and ability items were categorized into 7 groups ; ‘ability of program development and research’, ‘ability of counseling and nutrition education’, ‘ability of production control and facility management’, ‘ability to use computer’, ‘ability to cooperate with others’, ‘ability to manage consignment marketing’, and ‘ability of managing situations and informations’. Different skills and abilities were required for each group. 3) The 11 personality items were categorized as 3 groups ; ‘respoinsibility and sincerity’, ‘positive personality’, and ‘affirmative and inquisitive personality’.

• Journal of Nutrition and Health
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• 제28권2호
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• pp.162-169
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• 1995

This study was conducted to evaluate the necessity and development of a therapeutic diet manual which contains basic nutritional science concepts that refer to nutritional management of patients in clinical settings. One hundred and fifty-four medical doctors, forty dietitians, and sixty-three students majoring in nutrition participated. The survey included questions about nutritional knowledge, nutrition-related concerns, and nutrition counseling in medical practice. The knowledge score of medical doctors was 47.7%. Lower percentages occurred in the amount of sodium allowed in the sodium restricted diet and the food sources of vitamin B1 were 16.9%, 31.2% respectively. Seventy-four percent of doctors strongly urged nutrition counseling for patients. Seventy one percent of doctors agreed that the present medical-nutrition education was inadequate in medical school curricura. Most doctors (79.2%) agreed that a therapeutic diet manual would be helpful and necessary. The average percentage of nutritional knowledge test scores for dietitians and students majoring in nutrition were 76.0% and 68.3%, respectively. Over ninety percent of dietitians working and their prescriptions. The result of this study strongly suggests that the development of a comprehensive therapeutic diet manual is necessary, especially for medical doctors.

• 한국식품영양학회지
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• 제21권4호
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• pp.562-571
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• 2008

The principal objective of this study was to assess dietitian's awareness and performance with regard to food suppliers' selection guidelines and purchase guidelines for the receipt of safe food materials. A questionnaire was administered to 203 dietitians working at an elementary school in Gyeonggi North province, and 190 responses were ultimately returned. Excluding responses with incomplete answers and significant missing data, 161 responses(79.3%) were ultimately utilized for data analysis. We determined that meat/poulty and seafood were purchased mainly by manufacturer's branch(59.8% and 78.3%), and processed food and kimchi were generally purchased by producer's cooperatives(47.7% and 44.9%). 78.3% of the contracts were made via informal purchasing and the frequency of contracts was less than 3 times per year(53.4%). Market studies were conducted individually(54.7%), and by group(47.2%). Dietitian and parents volunteered(50.3%) or dietitians, and school and foodservice staffs(45.3%) participated - together in receiving and inspection. School contracted with $4{\sim}5$(39.1%) and $6{\sim}8$ food suppliers(29.8%). Dietitians(42.3%) or school councils(40.2%) evaluated food suppliers once per semester(60.2%). The majority of dietitians(96.3%) conducted sanitary education for food suppliers once per semester (68.3%). All 13 guidelines which were usually used to evaluate food suppliers were thought to be important(more than 4) based on a 5 scale(1: never important, 5: very important). Among them, 'sanitary storage status of food products(4.85)', 'have a chill car(4.83)' and 'proper control of refrigerator, freezer and storage room(4.81)' were the most crucial guidelines. As dietitians evaluated food supplier's-observances of 13 guidelines, 'have a chill car(4.89)', 'hold medical examination of employees(4.89)' and 'hold liability insurance for handling product(4.80)' were fulfilled relatively well. The guidelines for conducting education for their employees(4.45) and keeping their establishment and equipment sanitary(4.79) were important, but were not observed well(3.39 and 3.37). Additionally, the difference between the importance and the observance score of the 'HACCP certificate' were fairly significant(4.44 and 3.54). Dietitians tended to report that purchasing management related to the removal of foodborne illness factors(4.71), return confirmation(4.50) and purchase specification(4.32) were important. The difference between importance and performance was highest in the process of changing food suppliers when the contracts were violated more than three times. Dietitian's age, education work experience and employment type had no observable effects on how important they considered purchase management to be, but their work experience significantly affected performance in terms of the removal of foodborne illness factors(p<0.05). As supplier management is the most critical factor, it is clearly desirable to educate suppliers at specialized training centers and to supervise suppliers in accordance with the established sanitary guidelines.