• 대한지역사회영양학회지
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• 제7권2호
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• pp.211-218
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• 2002

This study was undertaken to assess the school flood service management and its perception by dietitians. Questionnaries were developed and answered by 162 dietitians in elementary schools in Chollanam-do. The duration of the flood service system was the longest in remote areas followed by rural and urban areas. The average number of persons served a day was 680 per dietitians. More than three schools were supervised by 52.4% of dietitians. Lack of facilities, including restrooms for the flood service personnel and storage compartments for convenience products were indicated. Regardless of the type of school flood service system, the dietitians pointed out that they urgency needed gas fryers, gas griddles and vegetable cutters, which would be helpful in preparing fried flood for the students. Despite the dietitians' eagerness to teach nutritional education, 80.9% of the respondents did not provide nutritional education to the students, because of the lack of class roomtime. It was suggested that the teaching nutritional education by dietitians was desperately needed for the improvement of health and the nutritional status of school children.

• 동아시아식생활학회지
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• 제9권3호
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• pp.345-355
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• 1999

Present status of school lunch service and satisfaction on it were surveyed by questionnaires with 636 elementary school students in Inchon city. School lunch service was considered positive in 68.3% of the objectives. Most of the students thought the amount of rice and side dishes appropriate. And the ratios of students feeling the food taste fair and good were 36.6% and 56%, respectively. When dislike-foods were served, 58.3% still ate forcedly and 30.4% ate partly. Reasons for not eating up foods were dislike foods(46.7%), too much amount(20.3%), and bad taste(17.5%). Colors and appearance of foods were thought to be fair and good(93.8%). Warm foods were thought to be served warm as they should be(51.5%) and a little colder than they should be(43.5%). 65.4 percent of the students responded to be served cold foods cold enough as they should be. Dining hall was preferred as an eating place(61.4%). Half of the students occasionally washed their hands and 35.0% always did. Those in charge of teaching the table manners were teachers(59.8%), dieticians(16.9%) and principals(4.5%). Sixty-three % of the students felt the dieticians kind. Good changes resulting from the school food service were student could have balanced diet(24.4%) and enjoy eating(18.1%). For better school lunch service it is necessary to provide menu for student's preferences, facilities for maintaining food temperatures, dining halls and opportunities to wash hands prior to eating.

• 대한지역사회영양학회지
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• 제19권2호
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• pp.198-211
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• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

• 대한영양사협회학술지
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• 제9권4호
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• pp.288-296
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• 2003

The purposes of this study were to assess the school foodservice purchasing practices and to explore the ways to improve the school foodservice purchasing management. The purchasing questionnaire was composed of three parts, the part one consisted of questions on characteristics of dietitians and school foodservice operations, and the others consisted of questions concerning purchasing practices and importance & performance of food suppliers. 286 dietitians of elementary school foodservice operations in Seoul were participated with the survey. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. The school foodservice operations which employed a chef were 50.3%. Only one third of the dietitians(34.1%) reported having been involved in the selection of food suppliers. In dietitians' demographic data, 36.6% were over 30 years old, 32.4% were 28-29 years of age and 31.0% were below 27 years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The food suppliers' attributes with high scores of mean importance were food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean scores for importance and performance were 4.33('important') and 3.50('so-so') out of 5. In the comparison of importance attributes, produce suppliers had a significant higher score on suppliers(P<0.05) than processing food suppliers. Processing food suppliers received significant higher performance scores on product(P<0.05) and service(P<0.05) compared to produce suppliers.

• 한국조리학회지
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• 제14권2호
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• pp.249-261
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• 2008

This study was carried out to investigate the children's knowledge, attitudes and practices of food safety. A total of 355 data were collected from elementary school students. The concern of food safety was moderate in 5 point Likert scale and relatively high correlated with food safety knowledge(r=0.571) and education(r=0.534). The experience and knowledge of terminology on food safety were estimated. The level of food safety was classified into 5 groups and the consideration of food purchase was classified into 3 groups by factor analysis. A few children were aware of the food safety knowledge and could hardly understood English terminology. And the food safety practices were surveyed, and most of children checked with expiration dates and packaging conditions of food. Personal hygiene practice of children was significantly affected by gender, self hygiene evaluation and the knowledge level of food safety. Providing more food safety information affects personal hygiene and the practices of food purchase, so educational programs on food safety for children were required.

• Journal of Nutrition and Health
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• 제39권2호
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• pp.192-200
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• 2006

The purpose of this study was to identify the relationship between the levels of job satisfaction and self-evaluated foodservice quality of dietitians in elementary schools. Out of 130 questionnaires distributed to the elementary school dietitians in In-cheon, 127 were returned and analyzed (98% response rate). The questionnaire included two multiple-item scales for measuring job satisfaction and foodservice quality, respectively. All the items in the scales were coded 1 to 5 for certainly no, no, neutral, yes, and certainly yes and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and had independently-managed on-site kitchens. The 23 items measuring job satisfaction were grouped into 4 factors: Job Duty, Job Condition, Physical Work Environment, and Organizational Environment. The satisfaction score was the highest for Organizational Environment with a value of 3.38 and the least for Physical Work Environment with a value of 2.08. The 22 items measuring foodservice quality were grouped into 5 factors and the mean scores of the levels of Cleanliness, Internal Food quality, External Food quality, Intangible Service Environment and Tangible Service Environment were 4.20, 3.89, 3.54, 3.45 and 2.64, respectively. The levels of job satisfaction and foodservice quality were positively associated with a correlation coefficient of 0.288 (p < 0.01). In particular, the level of job satisfaction was positively associated with foodservice quality in the aspect of Cleanliness, Internal Food Quality, and Intangible Service Environment. The results show that improving dietitians' job satisfaction could contribute to increasing the levels of foodseivice quality of elementary schools.

• 대한지역사회영양학회지
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• 제24권1호
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• pp.47-59
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• 2019

Objectives: Young athletes require adequate nutrition to maintain their athletic performance, growth and health. This study examined the status and needs of nutrition management and meal services for student athletes among the athlete's parents. Methods: The subjects were parents of elementary, middle, and high school athletes (n=323) from 18 schools participating mainly in the Sports Food Truck. The questionnaire included general characteristics, status and needs on nutrition management and meal service for student athletes, and satisfaction with the Food Truck. The survey was done during 2018. The data were analyzed according to the school groups using a ${\chi}^2-test$ or ANOVA. Results: Approximately 45% of subjects had difficulty in the nutrition management of athletes, and 87.1% had not received nutrition education. Approximately 74% wanted nutrition education held for athletes, and mainly wanted topics on nutrition management for health and eating for athletic performance. The preferred methods were lectures and cooking activity. The responses on the necessity of nutrition education for athletes, desired education topics, and desired times for education differed significantly according to the school groups (p<0.05). Most subjects also wanted nutrition information mainly through SNS. In the athlete's meal, breakfast and snacks were highlighted as the meal to supplement. Approximately 90.3% responded that providing a meal service is necessary. The subjects preferred snacks before/after exercise and dinner if a meal service was provided. They preferred Korean food, followed by snacks, and a dish meal. As the meal type, the subjects wanted the Food Truck and packed meal. The responses on necessity of a meal service (p<0.05), preferred food (p<0.001), and meal type (p<0.001) in the meal service differed significantly according to the school groups. Approximately 43% were satisfied with the Food Truck and 50.8% responded as average. They made suggestions for the Food Truck in terms of foods, operations and frequency. Conclusions: Based on the study results, nutrition education and meal service may support nutrition for student athletes considering the needs of the parents according to the school groups.

• 동아시아식생활학회지
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• 제10권3호
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• pp.208-221
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• 2000

Perceptions and concerns of parents about elementary school lunch service were investigated by questionnaires in March, 1998. Five hundred and ten parents were selected randomly from schools in the city area, the rural area or the islands in Incheon Metropolitan city. 95% of parents preferred the school lunch service because nutritious food was available to the children regardless of family income or mother's occupation. Meal cost per capita was in the range of 1,000 and 1,200 won, which satisfied most parents (74%). Moreover, many parents (68.8%) were willing to pay extra money to support the school lunch program and they actually had such experiences (82.4%). More than 90% of the respondents wanted to be adviced about the menu. Subjects chose nutrition and sanitation(25%), taste (18%), and meal size (16%) as aspects of improvement in school lunches. Parents wanted to participate in serving foods, cooking, and washing dishes once (23%) or twice (31%) a year and they considered this as a good opportunity to join the school activities. 98% of parents showed very positive responses to the nutritional education provided by the school dietitian.

• 대한영양사협회학술지
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• 제7권3호
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• pp.227-236
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• 2001

The purpose of this survey was to investigate the status of dietitians' food service management in the elementary school lunch program. 386 dietitians in Kyungsangnamdo and Ulsan that participated in this survey, 350 dietitians were selected for analysis. The main results of this study are as follows. The most important item they consider was nutrition(42.5%), preferences(37.8%), budget(17.0%) in the menu planning. The standardized recipe was used in 92.8% of school dietitians. It turns out that 90% of them survey the price once per month, while twice per month for the cases having much more studnets or having longer career record. 70.8% use the computer program(Lunch) which was developed at Kyungnam, its use increases as longer as they have career record. 'Error occur' 75.7%, 'not knowing how to use' 13.6%, 'familiar with manual work' 7.8%, 'no computer' 2.9%, that's why they don't use the program. Food check up was done 82.5%. Amount of food after lunch was measured 'always' 67.6%, 'often' 30.0%, 'never' 2.4% and 'mostly by eye measure' 59.3%', 'always by scale' 22.7%, 'always by eye measure' 18.8%.

• 한국환경보건학회지
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• 제29권2호
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• pp.87-93
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• 2003

A survey including an inspection was conducted to assess the sanitary condition of kitchens in the school food-service programs and to prepare background data for improving the safety of school meals. The survey was carried out over a two-month period (September-October, 2001). A self-administered questionnaire recommended by the Korea Ministry of Education & Human Resources Development (MOEHRD) was offered to a random sample of dieticians of twenty-five elementary schools in one region of Korea about food, sanitation, and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during preparation, cooking, and service. The inspection results showed their sanitary rendition met the level B of the recommendation of the Korea MOEHRD. The range of air temperature of the kitchens was 21.4~22.4$^{\circ}C$. and the range of relative humidity was 62.4~69.6%. The microbiological evaluation of kitchen samples indicated aerobic plate count levels from 22..5 to 26.5 CFU/15 minutes. Although the results of inspection show that the levels of sanitary condition of kitchens in the schools were good, they are not satisfactory for safe food-servile because the temperature and humidity levels are high. This study indicates that the school kitchens should be monitored and strict inspection is necessary. The legal standards for school food-service should include standards for kitchen air temperature, relative humidity, and airborne microbes.