• 보건행정학회지
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• 제29권2호
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• pp.195-205
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• 2019

Background: The food and food service influence the quality of life and the general health condition of older persons living in long-term care (LTC) facilities. Purchasing good food materials is a ground of good food service. In Korea, the residents in LTC facilities should pay for the cost of food materials and ingredients out of their pocket because it is not covered by LTC insurance. This study explored what factors affect the cost of food materials paid by LTC facility residents and which factor affects most. Methods: We used data from the study on out-of-pocket payment on national LTC insurance, which surveyed 1,552 family caregivers of older residents in LTC facilities. We applied conditional multi-level model, of which the first level represents the characteristics of care receivers and caregivers and its second level reflects those of LTC facilities. Results: We found that the facility residents with college-graduated family caregivers paid 11,545 Korean won more than those with less than elementary-graduated ones. However, the income level of family caregivers did not significantly affect the amount of the food material cost of the residents. The residents in privately owned, large, metropolitan-located facilities were likely to pay more than those in other types of facilities. The amount of the food material cost of the residents was mainly decided by the facility level factors rather than the characteristics of care recipients and their family caregivers (intra-class correlation=82%). Conclusion: These findings suggest that it might be effective to design a policy targeting facilities rather than residents in order to manage the cost of food materials of residents in LTC facilities. Setting a standard price for food materials in LTC facilities, like Japan, could be suggested as a feasible policy option. It needs to inform the choice of LTC users by providing comparable food material cost information. The staffing requirement of nutritionist also needs to be reviewed.

• 한국조리학회지
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• 제20권5호
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• pp.76-83
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• 2014

This article examines the effects of education service quality of culinary education facility on the learning outcome. For this, items for figuring out the relation between education service quality and the learning outcomes has been deducted through IPA regarding education service quality. Further, the factors of education service, which is for verifying the effects of relevant experiences (culinary certificate) have been examined according to advanced studies. Self administered questionnaires have been prepared by 231 samples in total and the collected data have been analyzed through frequency, factor, reliability and regression analyzing methods by using SPSS 18.0. The results from paired t-test performed on the importance and performance of culinary education service quality indicate that expertise, level of knowledge, education method of instructor and additional convenience facilities (locker and lounge etc) are the most important factors respectively. The results from IPA analysis show that the quadrant 1 includes knowledge level, education method, kindness of instructor. The quadrant 2 contains awareness of instructor while the third one includes culinary facility, tool structure and convenience facility. In addition the quadrant 4 includes hygiene of learning place. According to the results from hypothesis test, education service quality affects learning outcome and the experience (certificate) of learner from culinary education facility results in difference in education service quality and awareness of learning outcome therefore the hypothesis is partially verified.

• 대한영양사협회학술지
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• 제7권1호
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• pp.56-64
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• 2001

The study was conducted to assess sanitary concepts of employees and needs of HACCP-based sanitation training program for elementary school foodservice operations. Subjects consisted of 370 foodservice employees. Foodservice employees' demographic characteristics were surveyed, and their food sanitation knowledge was tested. Food sanitation knowledge included 4 dimensions of foodborne disease & food microbiology; sanitary management in food product flows; personal hygiene management; and equipment & facility sanitation management. The data were analysed using the SPSS package for descriptive analysis, t-test and ANOVA test. The average sanitation knowledge score was 9.5 out of 15. The working periods of foodservice employees were singnificantly(p<01) related to food sanitation knowledge dimensions. Correct answering rate of 4 sanitation management dimensions were 74.4% in foodborne disease & food microbiology; 536% in sanitary management in food product flows; 78.7% in personal hygiene management; and 50.5% in equipment & facility sanitation management. 6 items in 4 sanitation knowledge dimensions under mean score were identified. Those items were temperature danger zone, thawing method of frozen foods, cooking & holding temperature, proper sampling & storage methods, proper storing methods in refrigerator, and proper washing & sanitizing method for utensils. Identified 6 items were included in 12 critical control points developed for the elementary school generic HACCP plan, and should be emphasized in implementing HACCP-based sanitation training program.

• 한국콘텐츠학회논문지
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• 제20권8호
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• pp.547-558
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• 2020

본 연구는 푸드뱅크 이용자의 만족도를 서비스 만족도, 음식만족도, 시설·환경 만족도로 구분하고 영향요인을 다중회귀분석을 통해서 도출하여 서비스 질 개선을 위한 방안을 제시하고자 하였다. 주요연구결과는 다음과 같다. 먼저, 서비스만족도는 통계적으로 유의미한 결과를 찾아볼 수 없었다. 둘째, 음식만족도의 경우 지원 빈도가 낮을수록, 조리된 음식의 경우 만족도가 높게 나타났는데 이는 음식제공 빈도보다는 조리된 음식을 통해 결식문제를 적절하게 해소하는 것이 이용자에게 중요하다는 해석이 가능하다. 셋째, 시설환경만족도와 관련하여, 학력이 높을수록, 월 소득이 낮을수록, 지원 후 식비지출액이 높을수록 만족도가 높은 것으로 나타났다. 학력이 높은 이용자는 정보안내, 서비스 제공시간대, 시설 및 환경의 위생을 중요하게 생각하며, 월소득이 낮고 지원 받은 후에도 식비지출액이 높은 이용자들은 결식문제 해소를 위해 푸드뱅크 서비스가 절실함을 유추해 볼 수 있다. 이러한 연구결과를 바탕으로 서비스 이용자의 여건을 고려하여 결식문제가 효과적으로 해소될 수 있도록 이용자 중심의 서비스로 발전되어야 할 필요성이 있음을 강조하였다.

• 한국식생활문화학회지
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• 제29권6호
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• pp.528-538
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• 2014

The purpose of this study was to investigate the relationships among recognition, preference, and purchasing characteristics for Changnyeong onions and garlic as well as festival satisfaction among participants at agricultural product festivals in the Changnyeong region. Results showed that festival satisfaction of 'place of festival' was highest while 'convenience facility & event contents' earned the lowest scores. Most subjects (90.5%) had purchased Changnyeong agricultural and processed products. A major purchasing type was fresh agricultural products (66.7%). The pathways to recognize Changnyeong agricultural products were mostly 'promotion by related institutions' (22.0%), 'family relatives' (20.8%), 'mass media' (16.6%), and 'festivals and events' (16.1%). The most considered factors for purchasing regional products were 'geographical origin' and 'ingredients'. Changnyeong onion showed higher scores for recognition and preference and rate of purchase experience and intention than for garlic. The correlation coefficients of recognition and preference for onion and galic were 0.603 (p<0.001) and 0.598 (p<0.001), respectively. The explanation power ($R^2$) of related variables for purchase of Changnyeong onions was 0.258. The regression coefficients (${\beta}$) for 'recognition', 'preference' and 'convenient facility & event contents' were positive, whereas the regression coefficient for 'price' was negative. Recognition, preference, and convenient facility & event contents with garlic purchase showed a positive relationship ($R^2$=0.253). The most effective promotion method to increase sales of Changnyeong agricultural products was 'local festivals and events' (27.8%).

• 한국식품조리과학회지
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• 제33권3호
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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.

• 대한가정학회지
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• 제47권2호
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• pp.125-134
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• 2009

The purpose of this study was to analyze roles and duties of officials in charge of school foodservice in city, province and district 'Offices of Education'. For this purpose, the list of roles/duties of officials was developed through in-depth interviews, content analysis, and delphi technique. The list which includes 56 duty items in 8 dimensions was used for developing a questionnaire. A total of 282 questionnaires from 102 Offices of Education were used for the analysis. The school foodservice officials regarded 'budget management', 'facilities & labor management', 'developing long-term plan', and 'inspection & evaluation' as important. 'Education and research' and ‘management of nutrition, diet, and food materials' showed higher level of importance and need for support compared to its frequencies of work. There was no significant difference among city, provincial, and district Offices of Education on the levels of importance for each area/category. However, 'Officials in the District Offices of Education' needed more support in the area/category of 'facility & labor management'(p < .01). In addition, there was a significant difference between actual and ideal proportion of work in 'education & research'(p < .001), 'management of nutrition, diet and food'(p < .01), 'other supports for school foodservice'(p < .05) amongst the officials in 'City & Province Offices of Education'. For 'officials in the District Offices of Education', actual and ideal proportion of work was different in 'planning & coordination'(p < .01), 'school foodservice program management'(p < .001), 'education & research' (p < .001), 'management of nutrition, diet and food materials'(p < .001), and 'budget management'(p < .001). The results of this study showed that the areas of 'budget management', 'facility & labor management', and 'developing long-term plan', inspection & evaluation' needed more support for 'City & Province Offices of Education'. 'Officials in the District Offices of Education' also needed more support in the areas of 'budget management' and 'facility & labor management'.

• 대한지역사회영양학회지
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• 제16권6호
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• pp.730-739
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• 2011

The purpose of this study was to analyze the differences between child-care facilities and kindergartens towards the need for foodservice support by Center for Child-Care Foodservice Management (CCFSM). For this study, questionnaires were sent out from August of 2008 to April of 2009 to directors of 1,478 child care facilities and 299 kindergartens in Seoul and Gyeonggi-do via postal service. A total of 267 questionnaires were usable with 203 (13.7%) of child-care facilities and 64 (21.4%) of kindergartens. Statistical data were analyzed by SPSS 15.0 for descriptive analysis and t-test. For political and administrative support, government funding for foodservice was the highest need and hiring nutritionists was significantly different by type of facility (p < 0.01). Both child-care facilities (4.29) and kindergartens (4.41) demanded the balanced menu from CCFSM. There were significant differences of "information about food material sanitation management" (p < 0.05), "hygiene safety management method according to working process" (p < 0.05), "hygiene safety management method of foodservice facilities and equipment" (p < 0.05). In education and training contents from center, "types and methods to manage foodservice facilities and equipment" for directors, "dietary education by age" for teachers, and "the rules of personal sanitation and working process" and "gas, electricity and fire prevention" for culinary workers had the highest mean score of requirements.

• 한국식생활문화학회지
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• 제16권2호
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• pp.128-136
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• 2001

The purpose of this study was to assess the needs of education program and to analyze importance of education courses for school food service cooks. The questionnaires were developed by reviewing literatures on education programs for cooks and by interviewing with cooks who are working in school food service. A total of 150 questionnaires were surveyed at Kyonggi University and 90 of them were analyzed. The cooks in school food service wanted to take continuing education program about cooking skills and school food service operation skills. They wanted to take a culinary courses for 10 days and they wanted to take a food service operation courses for a week. The school food service cooks emphasized on courses of job analysis, laws and regulation, food sanitation, standard recipe, safety, equipment, and facility and layout. And they thought not only Korean food but also western food, Chinese food and Japanese food are important.

• 한국토양비료학회지
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• 제44권1호
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• pp.104-111
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• 2011

In order to assess the performance of co-digester using pig slurry and food waste at the farm scale biogas production facility, the anaerobic facility that adopts the one-stage CSTR of 5 $m^3\;day^{-1}$ input scale was designed and installed under the conditions of the OLR of 2.33 kg $m^3\;day^{-1}$ and HRT of 30 days in an pig farmhouse. Several operation parameters were monitored for assessment of the process performance. The anaerobic facility was operated in three stages to compare the performance of the anaerobic co-digester. In the Stage I, that was fed with a mix of pig slurry to food waste ratio of 7:3 in the input volume, where input TS content was 4.7 (${\pm}0.8$) %, and OLR was 0.837-1.668 kg-VS $m^3\;day^{-1}$. An average biogas yield observed was 252 $Nm^3\;day^{-1}$ with methane content 67.9%. This facility was capable of producing an electricity of 626 kWh $day^{-1}$ and a heat recovery of 689 Mcal day-1. In Stage II, that was fed with a mixture of pig slurry and food waste at the ratio of 6:4 in the input volume, where input TS content was 6.9 (${\pm}1.9$) %, and OLR was 1.220-3.524 kg-VS $m^3\;day^{-1}$. The TS content of digestate was increased to 3.0 (${\pm}0.3$) %. In Stage III, that was fed with only pig slurry, input TS content was 3.6 (${\pm}2.0$) %, and OLR was 0.182-2.187 kg-VS $m^3\;day^{-1}$. In stage III, TS and volatile solid contents in the input pig slurry were highly variable, and input VFAs and alkalinity values that affect the performance of anaerobic digester were also more variable and sensitive to the variation of input organic loading during the digester operation. The biogas produced in the stage III, ranged from 11.3 to 170.0 $m^3\;day^{-1}$, which was lower than 222.5-330.2 $m^3\;day^{-1}$ produced in the stage II.