• 대한영양사협회학술지
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• 제8권3호
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• pp.311-317
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• 2002

The purpose of this study was to analyse the nutrient intake of the elementary students participating in the School lunch program and to compare the amount of the plate waste generated in two school foodservice operations that were located in an urban(school A) and a rural area(school B), respectively. A plate waste analysis was conducted for each menu item to separate and quantify food waste discarded in service phases of each operation. The SPSS 10.0 for window was used for data analysis. Non-parametric test (Mann-Whitney) was adopted to determine if significant differences existed in amounts of food waste generated in school A and school B. An average of 415 meals, including 43 adult meals, were served daily in school A, while an average of 177 meals, including 24 adult meals, were served daily in school B. Throughout the study the percentage of plate waste in vegetable dishes was high in both school. The food served to the students in school A met most of the RDA set by Korean Nutrition Association except vitamin A, while that served to the students in school B satisfied RDA in all aspects. Between 10-20% of the nutrients served were discarded as plate waste(school A : 11-27%; school B : 5-14%). Students in school B took significantly more niacin than students in school A did. It should be noted, though, that the RDA was still met in both schools except the vitamin A in case of school A, even after considering the plate waste. The research results suggested that school foodservice dieticians should evaluate the acceptability of menu items based on food waste per meal, and help increase the students' awareness of the environmental impact of food waste. Further, teachers, parents and dieticians should be encouraged to provide environmental education to the students that focused on the reduction of food waste.

• 한국환경보건학회지
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• 제41권6호
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• pp.397-404
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• 2015

Objectives: The aim of this study is to investigate microbial contamination in the school food service environment for the assessment of microbial food safety. Methods: We collected both swab samples from tables and desks and airborne bacterial samples from an elementary school (School A) and a high school (School B). Heterotrophic plate count, total coliform, Staphylococcus aureus, and Bacillus cereus were measured with selective media to quantify microbial concentration. PCR assay targeting 16S rRNA genes was performed to identify the strains of S. aureus and B. cereus isolated. In addition, we made a food service checklist for the locations to evaluate the food service environment. A Wilcoxon test was employed to examine the differences in microbial concentration between before lunchtime and afterwards. Results: Heterotrophic plate counts showed higher levels after-lunch compared to before-lunch at School B. However, levels of S. aureus were higher in the after-lunch period (p<0.05) in both classrooms and in the cafeteria in School A. B. cereus was only sparsely detected in School B. Several samples from food dining carts were found to be contaminated with bacteria, and facilities associated with food delivery were found to be vulnerable to bacterial contamination. Although microbial concentrations in the air showed little difference between before- and after-lunchtime in the cafeteria in School A, those in classrooms were greater after-lunchtime at both schools. Conclusion: Our results suggested that the microbial safety in schools after lunchtime of concern. Necessary preventive measures such as hygiene education for students and food handlers should be required to minimize microbial contamination during food service processes in schools.

• 한국식품조리과학회지
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• 제8권3호
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• pp.323-332
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• 1992

This study was carried out to investigate work analysis by use of work sampling and productivity of school feeding at three elementary schools in Seoul. The results were as knows: 1. In the mean work percent of dietitians The direct work functions showed the highest, as the mean work percent was 40.4% for me direct work functions, 29.9% for me indirect work functions and 29.8% for me delays. Among the direct work functions, routine clerical was 30.9%, and receiving was 9.5%. 2. In the mean work percent of bakers The direct work functions (73.5%) marked the highest. Among those, cooking was 41.8%, transportation was 15.9%, and cleaning was 8.5%. 3. In the mean work percent of workers The direct work functions (781%) were me highest. Among those, the decreasing order was cooking (32.3%), cleaning (27.8%), and transportation (13.8%). 4. Work percent per labor hour The work percent per labor hour of dietitians was higher in the morning than in me afternoon, while they continued to work even during the lunch time. Bakers usually worked in me morning, but rarely worked in me afternoon. Workers had lunch and break time after their food service. In me school aided by parents volunteers, the total work time of workers was reduced by an hour and their work percent in me afternoon was high. 5. The number of mea1s served per labor hour was 32.6 meals, and me labor time spent per served mea1 was 1.8 minutes.

• 대한영양사협회학술지
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• 제26권2호
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• pp.141-152
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• 2020

Homeroom teachers are not usually nutrition professionals, but they spend a lot of time with students in elementary school classrooms. This study was conducted to determine the association of homeroom teachers' nutrition education with the dietary habits of their classroom children. The subjects were 131 homeroom teachers and their 1,102 children from 17 elementary schools in Gyeonggi, Korea. Self-administered questionnaires to collect information on dietary habits were conducted in December 2016. The dietary habits were determined with the adherences to the Dietary Guidelines for Adults and Children, respectively, by coding the better diet life with a higher score. The significances between groups according to teachers' implementation of nutrition education (106 implemented, 25 not implemented) were analyzed by using SPSS at P<0.05. Implementing nutrition education was not associated with the dietary habits of teachers themselves, but their students. Therefore, the students of teachers who implemented nutrition education had significantly higher adherence to 8 items out of 19 items (P<0.05, P<0.01). More of the students considered themselves as non-picky eaters (P<0.05), tried to eat all the foods served at school lunch even when it contained unwanted ingredients (P<0.01), and agreed on the need of nutrition education (P<0.01), as compared to their counterparts. Conclusively, this study suggests that nutrition education delivered by homeroom teachers may be associated with more desirable dietary habits of students, even though homeroom teachers are not nutrition professionals. Therefore, efforts should be undertaken to develop and provide proper contents for homeroom teachers to use in nutrition education for elementary students.

• Journal of Community Nutrition
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• 제4권2호
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• pp.130-135
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• 2002

The purposes of this study were to quantify and compare the kind and amount of solid waste generated in two school foodservice operations located in urban and rural areas. A waste stream analysis was conducted to quantify and characterize the kind of waste in the production and service parts of each operation. The SPSS 10.0 for window was used for data analysis. Non-parametric test (Mann-Whitney) was adopted to determine if significant differences exist in amounts of waste generated in the urban school and the rural school. An average of 415 meals, including 43 adult meals, were served daily in the urban school, while an average of 177 meals, including 24 adult meals, were served daily in the rural school. Food waste generated in the production part in the urban school composed approximately 87% and 45%, while that in the rural school composed 71% and 28% by weight and volume, respectively. Waste per meal was not significantly different between the urban school and the rural school in the production part except the cardboard waste. The total waste per meal at lunch was 154g or 465m1 in the urban school and 51g or 334m1 in the rural school. Students in the urban school discarded significantly more food waste and milk than students in the rural school did. The research results suggest that school foodservice dietitians should evaluate the acceptability of menu items based on food waste per meal, and assess the feasibility of implementing a plan for recycling packaging waste and composting organic waste.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2003년도 Challenges and Achievements in Environmental Health
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• pp.174-176
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• 2003

A survey was conducted to investigate the sanitary condition of school kitchens in one region of Korea. 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 for food, sanitation and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during food preparation, processing and service. The inspection results showed their sanitary condition 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 min. These results indicate that the levels of sanitary condition of kitchens in the schools were not satisfactory for safe foodservice although the inspection showed good results. This study suggests that the school kitchens should be monitored and strict inspection is necessary.

• 대한영양사협회학술지
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• 제10권1호
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• pp.47-57
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• 2004

The sound dietary habit is formed in childhood, which is basic foundation for keeping health. The school foodservice is practiced to provide proper nutritions, to establish the sound dietary habit. Continuous evaluation and improvement are necessary to operate school foodservice effectively. This study was conducted to evaluate the quality of meals served in elementary school based on nutrient content, food diversity. A questionnaire was mailed to dietitian of each school requested for menus of one week. Menus served in 77 schools from each province and major cities in Korea were analyzed. The results of this study were summarized as follows; Compared to 1/3 of RDA for children, many schools provide lower amounts of energy, calcium and Vitamin A. Proportions of energy from carbohydrate, protein and fat were 59.64%, 17.43% and 20.11%, respectively and were not significantly different by the area, the foodservice system, and the number of persons served. NAR(nutrient adequacy ratio) were lowest for calcium(0.67) and Vitamin A(0.65). MAR(mean adequacy ratio) was 0.83. The results of comparison of NAR and MAR by the area, the foodservice system, and the number of persons served were similar to those of nutrient contents. Comparing foods served by the nutrient density were different by nutrient contents, NAR and MAR. Mean nutrient density per meal were higher in large cities than in small cities and rural area, in conventional than in commissary foodservice system. Mean number of dishes and food items per meal were 5.86 and 19.87, respectively. The mean of total quantity of each food group per meal was 352g. The mean of total quantity of each food group per meal were higher in small cities and rural area than in large cities, in commissary than in conventional foodservice system. This study is based only on served menus, and the evaluations of meals based on actual consumption of children are needed. These results suggest that in order to improve the quality of school food service, realistic standard should be suggested and basic study should be done continuously.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.195-204
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• 2007

The objective of this study was to analyze dietitians' sanitary practices and perceptions of obstacles according to HACCP. Questionnaires were administered to 94 elementary school dietitians in the Gwangju and Jeonnam Regions of South Korea. The data were evaluated by a 5 scale Likert method and statistically analyzed The results of the study are as follows. Each subject was generally characterized as a university graduate 79.8%, with 10 to 15 years experience 37.6%, and in her mid to late thirties 39.4%. We found that direct management was the highest occurring form of food service system 96.8%. With regards to the type of food service operation quantitative service as 60.6%, and partial self-service was 30.9%, 89.4%of all served only lunch. In all, 93.6% of the teams collaborated, while their organic collaboration was 64.9%. When HACCP was applied, sanitary practices scored an average of 4.83, which was significantly higher than 4.62 when HACCP was not applied. The dietitians' perception of sanitary practices was as very high 4.75 of 5. Sanitation, in regards to food management, scored 4.89 among the detailed items. This proves that in relation to food management, sanitation is considered most important. When HACCP was not applied, the perception of obstacles was, on an average, 3.07, which was higher than 2.74 when HACCP was applied. The results for the detailed items, which focused on sanitary practices and different perceptions of obstacles according to HACCP, were as follows. When HACCP was applied, a high mean of 3.32 occurred for facilities and utilities shortages followed by degree of cooperation at 3.22, and then monitoring at 3.01. The item that dietitians viewed as the biggest obstacle was lack of departmental budget support (M=3.46). Other serious obstacles were facilities, facility sanitation, and utility shortages (M=3.38), as well as the aappropriateness of machines and cooking utensils and arrangements in the dining room (M=3.28). Stepwise multiple regression was used to better understand how much these perceptions of obstacles would influence sanitary practices when HACCP was applied. The item analysis of the HACCP obstacles proved that persons involved in food service, except the food service employees, didn't cooperate enough with their food service employees. As a result, this lack of cooperation had a negative effect on sanitary practices. Accordingly, it is necessary to determine the causes of for lack of cooperation and attract the active attention of those involved.

• 한국식품영양과학회지
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• 제39권10호
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• pp.1545-1554
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• 2010

본 연구에서는 대전과 충남북 지역에서 지역별로 8개의 학교를 선정하고 각 학교당 4주간의 급식을 수거하여 842개 메뉴의 당 함량을 분석하였고, 수거된 급식메뉴에 대해 초등학교 2학년과 5학년, 중학교 2학년 남녀학생의 급식섭취량을 직접 측정하여 급식을 통한 2,806건의 당 섭취량을 산출함으로써 해당학교 및 지역의 당 섭취 특성을 대표할 수 있는 자료를 확보하였다. Fructose, glucose, sucrose, maltose, lactose의 함량 합으로 구한 총 당류의 함량은 가공식품에서와 달리 학교별로 임의의 조리법에 의해 조리된 음식이므로 그 범위가 넓게 나타났다. 주식류의 당 함량은 급식 100 g당 평균 0.20 g, 부식류는 2.08 g, 후식류는 5.13 g으로 과일음료와 유제품, 과일 등을 포함한 후식류의 당 함량이 다른 군에 비해 훨씬 높은 것으로 나타났으며, 부식류 중에서는 소스류와 조림류의 당 함량이 높았다. 급식메뉴 중 가장 많은 양을 섭취하는 음식은 일품식류, 음료 및 차류, 탕 및 전골류, 찌개류 순이었으며, 주스나 식혜와 같은 음료는 정해진 규격이 있어 다른 부식류에 비해 섭취량이 높게 나타났다. 부식류중에서는 국 종류를 제외하면 30~50 g 범위에서 찜류, 튀김류, 볶음류, 부침류, 조림류, 구이류 순으로 많이 섭취하였으나 무침.나물류와 김치류는 각각 13 g, 10 g만을 섭취하였다. 급식메뉴 중 후식류, 특히 음료 및 차류, 유제품류섭취로 인한 당 섭취량이 가장 많았으며 이들 식품은 당 함량도 높고 규격화된 중량으로 인해 섭취량도 많았기 때문이다. 일품식류는 낮은 당 함량에 비해 급식섭취량이 많아 후식류 다음으로 당 섭취에 크게 기여하였으며, 부식류에서도 조림류에 비해 당 함량이 낮은 튀김류의 급식섭취량이 많으므로 튀김류로 인한 당 섭취량이 조림류로 인한 것보다 높게 나타났다. 급식 한 끼니를 통한 당 섭취량은 평균 4.22 g으로, 학년이 높을수록 급식섭취량과 함께 끼니당 당의 섭취량도 많아 중학생이 5.31 g, 초등학생이 4.03 g을 섭취하였으며, 성별이나 수거시기에 의한 차이는 크지 않았다. 학교급식을 통한 한 끼니의 당 섭취량은 열량섭취량을 기준으로 정한 한국인 총 당류 섭취기준이나 한국인영양조사 결과의 하루 총 당류 섭취량의 10분의 1 이하 수준으로, 한 끼니 해당량으로서도 높지 않은 것으로 판단된다. 다만 과일주스, 식혜 등의 음료나 요구르트 등의 당 함량이 높은 식품이 제공되거나 이러한 후식류가 일품식류와 함께 제공되어 한 끼니당 당의 섭취량이 높은 급식일이 없도록 하는 데에는 관심을 가질 필요가 있을 것으로 판단된다.

• 한국학교ㆍ지역보건교육학회지
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• 제10권1호
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• pp.87-104
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• 2009

Objective: In this study, the dental health care knowledge, dental health behaviors and dental health status of elementary school students were compared and analyzed in the cases of their schools having dental health care center or not one. Methods: The target groups were 167 students of A school (experimental group) where pit-and-fissure sealants, fluoride mouthrinsing, and fluoride gel application were carried out with all grades of students by school dental health care center and 158 students of B school (control group) where fluoride mouthrinsing, for all grades students and pit-and-fissure sealants for the first grade students are carried out but have no the school dental health care center. Results: This study was carried out through the answer sheets and recordings of dental inspection. The findings of this study are as follows: 1. The dental health care knowledge was compared and the results showed that on average 14.2$\pm$2.1 in experimental group and 14.0$\pm$1.9 in the control group were no significantly different (p>0.05). 2. The dental health behaviors were compared and the results showed that the experimental group was significantly different(p<0.05) in terms of the number of times of dental brushing a day, the method of tooth brushing, the time of tooth brushing, the experience of tooth brushing with fluorine, the kinds of snacks and tooth brushing in school after lunch. But there was no significant difference(p>0.05) in the time of tooth brushing and the tooth brushing after eating snacks. 3. The DMF rate was compared and the results showed the significantly difference between the average experimental group and 53.8$\pm$5.0 in the control group(p<0.05). 4. The DMFT index was compared and the results showed the significantly difference between the average 0.6$\pm$2 in the experimental group and 1.4$\pm$1.6 in the control group(p<0.05). 5. The DMFI rate was compared and the results showed the significantly difference between the average 4.2$\pm$8.3 in the experimental group and 9.5$\pm$11.0 in the control group. (p<0.05). 6. The DT rate were compared and the results showed the significantly difference between the average 10.2$\pm$29.5 in the experimental group and 32.4$\pm$44.0 in the control group(p<0.05). 7. The FT rate were compared and the results showed the significantly difference between the average 88.5$\pm$31.0 in the experimental group and 67.5$\pm$44.0 in the control group(p<0.05). Conclusions: Based on the results, above there was no significant difference in dental health care knowledge between both the experimental and the control group. But we discovered that the experimental group is better than the other one in dental health care behaviors and dental health status. Therefore, we could conclude that the school dental health care center efficiently carried out the dental care and treatment. As school dental health care centers did not work out efficiently in terms of their educating on the dental health acre knowledge, the related programs to be developed and supported.