• Journal of Nutrition and Health
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• 제35권7호
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• pp.800-817
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• 2002

It is not stipulated concretely in the Food Sanitation Act what the standardized school food service dieticians indices and the dietician's duties and task elements should be. Therefore, this study was required. The specific purposes of this study were : a) to define the school food service dietician's duties and task elements, b) to estimate the performance frequency and work hours of the dietician's duties and task elements c) to investigate the job specification of the dietician over school food services, d) to develop the standardized indices of the dietician needed in school food service operation. For this study, school food service dietician's work functions were defined in 10 duties and 60 task elements based on the studies precedented and literature review and pilot test process. This study was conducted in school food service systems nationwide using written questionnaire and interview with the official in charge and delphi technique. The questionnaires were mailed to the dieticians of three types of school food service systems. Of the 660 schools that participated in this study, the 624 responses were selected for analysis. Statistical analyses were performed with SAS/Win 6.12 program so as to provide a descriptive statistics, T-test, ANOVA. The main results of this study could be summarized as follows: A characteristic common to all the school food service systems was that 'cooking and distribution management' took the longest hours of work, while 'nutrition education' took the shortest hours of work. The standardized index of dietician over school food service was one person in conventional system independently of the number of meals per day. In the commissary system, according to the numbers of meals served per day, it was 0.95-1.38 persons and 1.27-1.55 persons and 1.40-1.91 persons. In joint management system, the standardized index was 1.03-1.42 persons in case of serving less than 700 meals per day.

• 급식외식위생학회지
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• 제2권2호
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• pp.103-110
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• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

• 대한지역사회영양학회지
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• 제19권1호
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• pp.60-70
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• 2014

The purpose of the study was to examine job satisfaction, work performance, work satisfaction, perceived needs and self-evaluation of knowledge and skills of nutrition teachers. Survey questionnaire was administered to 106 nutrition teachers in schools of Gyeonggi area. Subjects were categorized into high- or low-job satisfaction group, and study variables were examined by job satisfaction group. Overall job satisfaction was high, with a mean score of 14.9 out of 20. High-job satisfaction group had more favorable perception regarding human relations and workplace atmosphere compared to the counterparts (p < 0.001). Work performance, examined by 12 items, was not significantly different between the two groups. However, satisfaction regarding specific work of nutrition teachers was significantly different by job satisfaction (p < 0.001). High-job satisfaction group responded that they had more knowledge and skills in areas such as food purchase management, food sanitation and safety management, equipment and facility management, nutrition education, nutrition counseling (p < 0.01), and general management & marketing (p < 0.05). High-job satisfaction group also indicated that nutrition teachers need to have more knowledge and skills than the counterparts, regarding food purchase management (p < 0.001), nutrition education (p < 0.01), nutrition counseling, general management and marketing, and teaching practices (p < 0.05). In addition, study results showed significant positive correlations among study variables. This study suggested that job satisfaction of nutrition teachers might be increased by having favorable human relations and workplace atmosphere, increasing satisfaction with specific work of nutrition teachers, and by increasing the knowledge and skills required for the work of nutrition teachers.

• 대한영양사협회학술지
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• 제10권2호
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• 동아시아식생활학회지
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• 제16권5호
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• pp.623-633
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• 2006

This study surveyed the selection attributes and degree of satisfaction among Japanese restaurant customers by conducting frequency analysis on the data. Among all types of Japanese restaurants customers selected sushi bars the most (48.2%), and they considered taste (73.9%), price (34.8%), and service (22.2%) to be very important. When eating at Japanese restaurants, satisfaction differences among sanitation (p<0.05), price (p<0.05), and unique design (p<0.1) each had a significant difference with F values of 3.313, 3.208, and 2,702, respectively. factor analysis of the effect of selection attributes on Japanese restaurant performance revealed three factors; image, service, and food. Their combined satisfaction was 61.41%, and each of these three factors showed a Cronbach's ${\alpha}$ value of 0.744, 0.739, and 0.623 in the reliability analysis, respectively, thus demonstrating the overall level of reliability. Multiple regression analysis showed that increased overall satisfaction of Japanese food was related to the satisfaction levels of food and service, and not to that of surrounding satisfaction.

• 대한지역사회영양학회지
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• 제17권1호
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• pp.91-100
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• 2012

This study aimed to evaluate the effectiveness of the foodservice management support program focusing on menu management in community child centers. The support program provided reference menus, staff training, and field consulting to 10 community child centers in the Jeollanam-do province for one month, August in 2010. One month menus were developed, based on children's preference for menu items, foodservice personnel's preference for food materials, and availability of local specialty foods, and offered as reference menus. In addition, staff training and field consulting focusing on menu management were conducted before and during the pilot period, respectively. To evaluate the support program, menus, foodservice personnel's knowledge level and perceived performance in foodservice management, and children's level of satisfaction for foodservice were analyzed before and after the support program. As a result of analysis of 222 and 210 menus of before and after the support program, respectively, the number of dishes per meal increased from five to six on average, and the proportion of meals including five food groups, which were grain, meat, vegetable, fruit, and milk and dairy product, rose from 2% to 24%. Foodservice personnel's knowledge level regarding foodservice management increased significantly (p = 0.007), however, their perceived performance in foodservice management did not show any significant changes. Children were more satisfied with 'food' (p = 0.001), 'sanitation' (p = 0.001), and 'environment' (p < 0.008) of foodservice in community child centers after the support program. In conclusion, the foodservice management support program focusing on menu management in this study was effective for improving menu quality of and children's satisfaction with foodservice in community child centers.

• 대한영양사협회학술지
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• 제14권3호
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• pp.229-242
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• 2008

This study examined foodservice management performance in child-care centers and suggests ways in which meal service quality can be improved. Questionnaires were distributed to 51 child-care facilities. The majority of respondents were facility directors (dietitians) and their facility type was tax-paid (92.2%). The dietitian response rate was 51.0%, and the majority (96.2%) were hired with co-management status, visiting a facility once a week (76.0%). Only 52.1% of the facilities had menu planning by a dietitian, and improvements were needed in terms of planning menus with standardized recipes, especially for infant meals. The monthly food cost per child was 47,394 won, and the labor cost for a co-management dietitian was 3,670 won per child, indicating 21.8% and 1.8% of the tuition fee, respectively. Other necessary improvements included: more reliable food purchasing management, securing additional foodservice equipment, and better sanitation management. In addition, respondents rated the following as requirements to ensure high quality meal service: 'modernized foodservice equipment and facilities', 'government financial support', and 'information on nutrition and foodservice management provided by dietitians'. Based on the study results, the following are recommendations for improving meal service quality in child-care centers: Dietitian placement should be extended to facilities of over 50-capacity in addition to their current placement in facilities of over 100-capacity, and co-management dietitians should have their control span restricted to two facilities instead of five. Finally, nationwide nutrition support plans and nutrition education programs should be developed and implemented by dietitians, and their roles should be extended to foodservice mangers as well as nutrition teachers.

• 대한지역사회영양학회지
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• 제13권4호
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• pp.520-530
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• 2008

The purpose of this study was to investigate the characteristics of the foodservice management practices, the equipment ratio of sanitary facility/equipment, and dietitians' perceptions of (i) the barriers to sanitary management and (ii) the sanitary management performance level in the welfare institutions for the disabled in Korea. The survey was conducted during the period from September 7 to October 15, 2006. A total of 91 institutions(response rate 74.6%) were analyzed by using SPSS(windows ver. 14.0). The average number of meals served per day per an institution was 379. The majority(93.4%) of dietitians made decisions in procurement. The major part of the purchase was made through private contract. The factors affecting menu planning were nutrition, food preference, and cost, in the order of importance. Among the food items, fruits were infrequently served, while protein source foods and green leaf vegetables were almost daily served. The equipment ratio of sanitary facilities/equipment was 45%, which was relatively low. Most dietitians perceived 'limited availability of facilities and equipment' and 'the lack of support from financing department' as the major barriers in implementing a desirable sanitary system. Sanitary management performance in 'the food ingredient' was perceived as the lowest, while that in 'the uniform' showed the highest. The results of this study suggest that a proper supporting program on securing the facility/equipment and adequately trained employees are needed for successful sanitary management. Also, a more frequent supply of fruits for the disabled is recommended.

• 한국식품위생안전성학회지
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• 제16권3호
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• pp.168-177
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• 2001

본 연구에서는 서울 소재 초등학교와 고등학교 급식의 위생관리 실태를 분석하므로 학교급식의 안전성을 확보하여 식중독 사고예방 및 급식품질 개선을 이루고자 하였다. 이를 위해 HACCP에 기준한 위생관리 평가도구를 설문지로 개발하여 관리자들이 자가 평가하게 하고,그 결과를 분석하여 위생관리 실태를 파악하고 취약한 부분을 규명하였다. 위생관리 평가도구는 온도 소요시간, 개인위생 및 기기 설비위생의 3영역으로 구분 하여 33문항, 5문항, 15문항씩 총 53문항으로 구성하였다. 평가문항에 대해서는 5점척도를 이용하여 표시하도록 하였다. 조사된 학교는 초등학교 98.4%(253개교), 고등학교 1.6%(19개교)였다. 세 영역중 개인위생에 관한 수행수준은 평균 4.06$\pm$0.57로 나타나 가장 잘 수행되는 것으로 조사되었다. 기기.설비위생의 수행수준은 평균 3.84$\pm$0.53로 나타났고, 온도.소요시간은 평균 3.45$\pm$0.46으로 나타나 보통정도의 수행수준으로 조사되었다. 특히 전체 문항중 수행수준이 가장 낮은 것으로 조사된 ‘조리 후 보관(2.03$\pm$0.94)’의 경우는 현행 학교급식업체들이 조리가 끝난 식품을 취급할 열장 또는 보온 기기, 냉장고를 거의 구비하지 못하고 있으며, 조리된 음식이나 차게 배식하는 음식의 적정 온도유지를 위한 온도계 사용이 전혀 이루어지지 않고 있기 때문인 것으로 사료 된다. 기기 설비위생영역에서 가장 낮은 수행정도를 보인 ‘싱크대의 용도별로 분리사용 여부(3.03$\pm$1.10)’와 ‘손 씻는 시설의 적절한 장소 위치 여부(3.07$\pm$1.13)’의 수행수준을 향상시키려면 적절한 개수의 싱크대를 구비해야 하며, 조리실내에 손 씻는 시설을 갖추어야 할 것이다. 결론적으로 학교급식 안전성 확보를 위한 위생관리 업무 향상을 위해서는 본 연구에서 가장 취약한 부분으로 드러난 시설 및 기기들을 우선 보완해야 할 것으로 사료된다.

• 대한영양사협회학술지
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• 제23권4호
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• pp.350-362
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• 2017

The study examined evaluated the sanitation management state of the high school foodservice operations, as measured by temperature, humidity and airborne bacteria concentration in functional areas and further identified their relationships. Data were collected from 26 high school foodservices in Gyeonggi Province. Statistical analyses were conducted with the SPSS program using descriptive analysis and spearman's correlation. The sanitation management performances in high school foodservice scored 86.85 out of 100 points and showed higher scores in the dimensions of preparation and storing management (17.85/20 points), operation management (17.78/20 points), and cooking utensil management (17.62/20 points), while the dimensions of cross contamination management as well as personal hygiene management needed action plans for prompt improvement. The airborne bacteria concentration was highest in the dining area (179.2 CFU/plate), and requiring action plans for improvement. The relative humidity in functional areas ranged from 66.5% in the receiving area to 74.4% (dish-washing area) and the temperature of the preparation area showed an average of $25.1^{\circ}C$ with the highest of $35.4^{\circ}C$ in the dish-washing area. In terms of the relationships among airborne bacteria, temperature, and humidity, the concentration of airborne bacteria was negatively correlated with and temperature in the dish-washing area (r= -0.693, P<0.05), and no other significances were shown in the other areas.