• Journal of Nutrition and Health
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• v.50 no.5
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• pp.494-503
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• 2017

Purpose: The purpose of this study was to evaluate the effects of an eco-friendly foodservice program at a high school on dietary behaviors of students, awareness of importance of eco-friendly activities, and foodservice satisfaction. Methods: The survey was conducted with students at two schools in Gyeonggi, Korea. A total of 576 of 650 students were used for this study. Data were analyzed using Chi-square test, independent t-test, and factor analysis to test the two group's differences. Results: The practices of 'eat balanced meals' or 'finish all food on the plate' scored high (p < 0.001) in students that participated in the eco-friendly foodservice program than those who did not. Regarding awareness of the importance of eco-friendly activities, all attributes scored higher in students that participated in the eco-friendly foodservice program. All attributes for satisfaction except two scored higher (p < 0.05) in students that participated in the eco-friendly foodservice program. Principal Components Analysis (PCA) of the correlation showed that high subjective income status was positively associated with foodservice satisfaction. Conclusion: Students that participated in the eco-friendly foodservice program are highly aware of the importance of eco-friendly activities. They demonstrate more positive dietary behaviors and higher awareness of the importance of eco-friendly programs with greater foodservice satisfaction.

• Journal of Nutrition and Health
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• v.48 no.1
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• pp.105-112
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• 2015

Purpose: This study analyzed the eco-foodservice perception and satisfaction of 344 elementary school parents in Jeju surveyed from February 1~12, 2010, with the aim of providing basic data for quality improvement of eco-foodservice in Jeju. Methods: The data were analyzed by descriptive analysis, ${\chi}^2$-test, t-test, ANOVA, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding awareness of eco-friendly food materials of subjects, average score was 3.52 points (out of 5 scales) and 'difference between eco-friendly and general agricultural products (3.76)' showed the highest score whereas 'assurance standard and label of eco-friendly agricultural products (3.31)' showed the lowest score. In terms of the recognition of eco-foodservice implementation, 75.0% of parents were aware of it. Regarding the eco-foodservice satisfaction of the subjects, average score was 3.88 points (out of 5 scales) and food safety (3.98 points) showed the highest score whereas food taste (3.70 points) showed the lowest score. The eco-foodservice perception of subjects showed positive correlation with their eco-foodservice satisfaction. Conclusion: It is necessary for the government and the local government to provide continuing education for school parents in order to enhance their perception of eco-friendly food materials. In addition, systematic and appropriate government support is needed in order to ensure internal stability of eco-foodservice.

• Journal of the Korean Dietetic Association
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• v.21 no.2
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• pp.140-153
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• 2015

Considering the importance of institutional foodservice in modern dietary life and its influence on the environment, sustainable development in institutional foodservice industry carries great significance. The current study was conducted to investigate dietitians' perceptions of sustainable business-and-industry foodservice and their intentions to perform sustainable practices by applying a mixed methodology. For the quantitative study, an online survey was conducted on 362 dietitians who had worked at a contact foodservice company for more than 1 year. The survey was performed from December 15th, 2011 to January 30th, 2012, and 202 responses were used for the analysis. For the qualitative a study, a focus group interview was conducted during May, 2012 with representative employees of the company. According to the results, dietitians seemed to be unfamiliar with the terms "sustainability" or "sustainable development," whereas they understood related contents and practices. Dietitians' awareness and perceived need in terms of sustainable business-and-industry foodservice were not significantly different across general characteristics. Dietitians seemed to be highly aware of the impacts of business-and-industry foodservice on economy, whereas they appeared to lack understanding of its impacts on society and environment. Cost increase and levy on work in daily operations were considered as main obstacles hampering dietitians' intentions to perform sustainable practices. A total of 88.1% of responding dietitians expected that the meal price at a sustainable business-and-industry foodservice should be higher than the supposed standard price of 4,000 won, with an average reaching 5,270 won. Findings from this study could be used as baseline information for vitalizing sustainable business-and-industry foodservice in Korea.

• Journal of the Korean Dietetic Association
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• v.23 no.2
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• pp.129-142
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• 2017

The purpose of this study was to compare the usage of beef and foodservice managers' perceptions of beef quality by foodservice type. A survey was conducted on 546 dietitians, and 499 acceptable responses were used for data analysis. By weight, pork was the most used meat in foodservice institutions, followed by poultry and beef. More than half of the foodservices selected meat suppliers by competitive bidding. Approximately 85.8% of the respondents used Hanwoo beef, followed by Australian beef and Youku beef. Beef type differed significantly by foodservice type (P<0.001): most of the schools and social welfare facilities used Hanwoo beef, whereas most hospitals and business/industry operations used Australian beef. When purchasing beef, safety of beef was rated the most important, while eco-friendliness was rated the least important. Most of the dietitians understood that marbling is one of the determinants of the beef quality, but were not aware of other components. Dietitians that selected Hanwoo and Youku beef were more satisfied with quality, taste, nutrition, freshness, country of origin, package, customer, preference, and availability for various menus than those who used imported beef. Dietitians who used Hanwoo beef were the most satisfied with country of origin, whereas the others were the most satisfied with safety. Since the dietitians are in charge of planning menus and selecting meat suppliers at foodservice institutions, they should make knowledgeable decisions by understanding meat supply systems and quality of beef.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.342-352
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• 2017

Purpose: The purposes of the study were to evaluate dietitian's practices for sustainability management and identify barriers of sustainability management at school foodservice. Methods: A total of 220 dietitians working in Daejeon and Chungnam area were surveyed. 187 responses were analyzed for the study. Data were analyzed using SPSS Windows. Results: The respondents were 36% in their 20 s, 38% in their 30 s, 39.6% in elementary schools, 33.7% in middle schools and 26.4% in high schools. Among dietitian's practices for sustainability management, the item with the highest self-evaluation was purchase eco-friendly food (3.75). The category with the highest score was procurement (3.52), by waste management (3.48), production (3.39), menu management (3.36), facility and energy management (3.20), personnel management (3.18), and nutrition education (3.04). In the area of menu management, production management, facility and energy management, nutrition education, and personnel management, scores of elementary school working dietitians were the highest, followed by middle school and high school (p<0.001). The most perceived factor for barriers to sustainability management was principal's indifference to sustainability management (4.10 out of 5 points). ietitian's sustainability management practices and barriers showed a negative correlation. Conclusion: It is necessary to dietitians, employees, and principals' awareness about sustainability management in order to perform effective sustainable management school foodservice.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.513-526
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• 2017

The purpose of this study is to identify the guideline's contents for dietitians' knowledge, attitudes, and practices (KAP) for the sustainability management at school foodservice. The contents for the guideline were determined by the Delphi technique of two rounds. The Delphi panels of experts were consisted of sixteen school dietitians and fourteen professors of food and nutrition with more than 10 years of experiences by convenience sampling method. Based on the literature, knowledge, attitudes, and practices required for dieticians were classified into menu management, procurement, food production, facility and energy management, waste management, personnel management, and nutrition education. Data were analyzed using SPSS for Windows version 24 and EXCEL to calculate descriptive statistics, content validity ratio, degree of agreement, and degree of convergence. As a result of the second round, the validity scores of 'knows eco-friendly certification standards and labeling systems (4.53 point)' in the knowledge category, and 'tries to purchase local agricultural products (4.87 point)' in the attitude category were the highest. From that round in the practice category, the validity scores of 'plan menus for students' health', 'purchases eco-friendly food', and 'conserves energy in pre-processing and cooking process' were the highest with 4.73 point. Applying the criteria for securing the validity of the contents, the contents of 25 knowledge items, 20 attitude items and 30 practice items were confirmed. The findings of the study can be used to develop the guideline for dietitians required for the sustainability management.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.60-70
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• 2018

Rapid economic growth brought material affluence and convenience, but it also has caused a negative issue, such as environmental damage. Therefore, this research holds the purpose of grasping structural influencing relationship of environmental awareness of cook, which is taking an important role in food safety among workers in hotel restaurants with eco-friendly attitude and food safety pursuit behavior. To achieve the purpose, collected materials were tested for the fidelity, organic causation and control effect, using Structural Equation Modeling for frequency analysis, confirmatory factor analysis, credibility analysis and hypothesis testing with SPSS (V23.0) and AMOS (V21.0) programs. Environmental awareness of hotel cook has causation with eco-friendly attitude, and the attitude has meaningful causation with food safety pursuit behavior. That is, it proved that cooks are taking care of their job carefully from the pre-cooking stage while most of people ignore the storing stage. The result shows not only hotel's own training session, cook's level of consciousness on the food safety and they are working with high sense of responsibility. The limitation of this research is that it only conducted with cooks of deluxe hotels in Busan, and it could not include various variables about environmental awareness. Therefore, it is expected that the lacking contents to be dealt by a follow-up study.

• Journal of the Korean Society of Food Culture
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• v.37 no.4
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• pp.324-334
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• 2022

This study was conducted to provide basic data for product development and marketing strategies for the Thai home meal replacement (HMR) market, to reflect the changing trends in household sizes in Thailand. The results of analyzing the characteristics and differences of HMR consumption behavior between single-person households and multi-person households in Thailand were as follows: It was found that single-person households use HMR to save money and for the convenience in cooking and preparation. In the preference by HMR type, multi-person households showed a higher preference for all types of products than single-person households. Thai consumers, regardless of their household size, mainly use department stores and large shopping malls to purchase HMR, and they most prefer to get information through Internet advertisements. The shelf life, quality, taste, hygiene, and freshness of HMR were the main considerations for their selection. Based on the results of this study, the Thai market requires the development of HMR products that are reasonable in terms of cost and preparation time. In addition, it is necessary to develop products that can satisfy consumer needs, such as nutritional enhancement and therapeutic foods, products that are organic, eco-friendly, cater to various menus, and address the premium segment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.861-869
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• 2012

This study was conducted to investigate the purchasing status and to compare supplier performance evaluations between competitive bidding and negotiated contracts in school foodservice in Changwon, Korea. A total of 190 questionnaires were distributed and 167 (return rate 87.9%) were collected from June 29 to September 28, 2010, and then a total of 151 (analysis rate 79.5%) were used for the final analysis. First, 91.4% of food product purchases for school meals were contracted through competitive bidding, especially limited competitive bidding. It mainly consisted of agricultural products, processed food, and eco-friendly agricultural products (fruit). Second, 78.8% of schools purchased food products by negotiated contracts, while single negotiation accounted for 59.7%. Food products by negotiated contract consisted of meat, kimchi, and fish. Third, the purchase status of competitive bidding and negotiated contracts showed a significant difference in agricultural products (p<0.001), fish (p<0.001), meats (p<0.001), poultry (p<0.001), antibiotic-free poultry (p<0.001), eco-friendly grain (p<0.001), eco-friendly agricultural products (fruit) (p<0.001), eco-friendly processed food (p<0.001), processed products (p<0.001), milk (p<0.001) and general grain (p<0.001) except for kimchi. Fourth, comparative analysis of supplier performance evaluation (on a 5-point Likert scale) of school foodservice showed that price of product of competitive bidding (3.73) was significantly higher than that of negotiated contract (2.95) (p<0.001), and the overall performance level of the negotiated contract (3.85) was significantly higher than that of competitive bidding (3.61) (p<0.01). The supplier performance evaluation levels of product packaging (p<0.01), product quality at the time of delivery (p<0.001), hygiene of products (p<0.001), consistency to specification (p<0.001), swiftness of return and exchange (p<0.001), emergency delivery (p<0.001), service of delivery staff (p<0.05), and handling of complaints (p<0.001) of negotiated contracts were significantly higher than those of competitive bidding of school foodservice. In conclusion, school foodservice selected food suppliers both by adopting competitive bidding and negotiated contracts. And there was a significant difference of school foodservice supplier performance between competitive bidding and negotiated contracts in Changwon, Korea.

• Journal of the Korean Society of Food Culture
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• v.36 no.6
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• pp.531-541
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• 2021

This study was conducted to provide basic data for evolving a strategy for the development of Vietnam's customized HMR program and formulating a marketing strategy by analyzing the characteristics and variations of HMR consumption behavior by household size. The results of the analysis were as follows: The number of single households using HMR as a general meal at home was higher than multiple-person households. Moreover, there was a high preference for 'ready to heat' and 'ready to eat' products, which are relatively easy to cook and prepare. It was observed that single households preferred department stores, hypermarkets, and convenience stores for purchasing HMR when compared to multiple households, and that single households preferred to acquire information through TV/radio and internet advertisements. Among the HMR selection attributes, single households valued taste, quantity, price, preparation process, preparation time, and ease of storage as important. Reflecting on the results of this study, when developing HMR in Vietnam, it is necessary to develop a product that can nutritionally replace the general meal with a focus on convenience. In addition, there is a need for products that possess various attributes such as convenience, health, and eco-friendliness.