• 대한지역사회영양학회지
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• 제23권3호
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• pp.243-256
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• 2018

Objectives: We evaluated the extent to which implementation of student participation programs in serving school meals impacts student perception and satisfaction with school foodservice in middle and high school settings. Methods: Students' perception of management and satisfaction with quality attributes of school foodservice were assessed by questionnaire methods and compared by the program implementation status of student participation in serving school meals. Correlation and multiple regression analyses were performed to identify factors affecting perception and satisfaction. Results: The overall mean score for perception regarding the management of school foodservice was low (3.53 out of 10 points) and middle school students showed a higher mean score than high school students (4.10 vs. 2.94 points). In both middle and high schools, student perception was significantly higher in schools implementing the program. The average score for student satisfaction with the quality of school foodservice was 3.50 out of 5 points. Similarly, we observed a significantly higher satisfaction among middle versus high school students (3.93 vs. 3.04 points) and in schools implementing the program versus those that were not. Overall, student participation in serving school meals resulted in increases in satisfaction with school foodservice of 0.269 and 0.466 points among middle and high school students, respectively. Conclusions: Implementation of student participation in serving school meals could be used as a strategy to improve perception and satisfaction of students with their school foodservice. Establishment of guidelines of student serving participation programs encompassing different perspectives from students, dietitians and school faculties are warranted.

• 대한영양사협회학술지
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• 제20권1호
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• pp.50-62
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• 2014

The purpose of this study was to investigate the food service status of community child care centers in Busan. A survey was conducted from November 1, 2012 to November 30, 2012 using questionnaires. Overall, 66.7% of the community child care centers had a separate dining room. The satisfaction score of the kitchen facility was 4.32 and the satisfaction degree of the dining place was 3.95. Most of the community child care centers were not managed by professionals and the food service was in a relatively poor status. In 61.3% of the community child care centers, the director of the center purchased the foodstuffs. In addition, approximately 72% of the child care centers directly purchased foodstuffs. When preparing meals, nutrition (73.0%), cost (13.5%), and preference (4.5%) were considered as the important factors for respondents. Overall, there were demands for increasing meal costs and improving the food service facilities. In addition, a higher degree of hygiene management resulted in a higher degree of satisfaction from children. Therefore, to improve food service performance at community child care centers, food services should be assisted by professionals and the person in charge of foodservices should be educated food service management.

• 대한영양사협회학술지
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• 제7권4호
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• pp.397-409
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• 2001

The purposes of this study were to identify customer expectation, perception and satisfaction of foodservice quality to analyze the influencing factors on foodservice quality and finally to provide basic information for the improvement of foodservice quality. A survey of 4 factory foodservices was undertaken and detailed information was collected from 675 respondents. Statistical data analysis was completed using the SPSS package program for descriptive analysis, t-test and one-way ANOVA. Male had higher scores than female in perceptions of foods and services, and the differences were statistically significant. As analysis of expectation, perception and satisfaction result of age, expectation and perception were statistically significant, and mostly expectation and perception increased according as age increased. Expectation and perception showed statistical differences by marital status. Married people had higher scores in expectation and perception of food and service than single. According to family type, respondents living alone showed lower scores in expectation and perception of food and service than those living with family or relatives. Conversely, living alone had high expectation on service. As analysis of work type, office workers showed higher scores of service expectation, food and service perception than production workers. As education level increased, food and service expectation and perception increased mostly. As analysis of work post, food and service expectation and perception increased as work post raised. Meanwhile, married people had higher scores in service quality of satisfaction than single. Result of the study can be summarized as follows the analysis of expectation, perception and satisfaction of foodservice quality, the Quadrant of food and service quality expectation and perception according to demographic variables. Expectation, perception and satisfaction scores of foodservice attributes according to work type. The distribution of attributes with satisfyingly significant difference in grid.

• 대한영양사협회학술지
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• 제17권2호
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• pp.118-129
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• 2011

The purpose of this study was to investigate perceptions of Korean foods and school foodservice satisfaction levels among middle school students as provided by a Korean menu-focused school foodservice. The study subjects included middle school freshmen attending a school providing Korean menus and their parents. A survey questionnaire was administered to obtain information on general characteristics, perceptions of traditional Korean foods, and degrees of satisfaction toward school foodservice. The student subjects had significantly lower interest and preference for traditional Korean foods and less positive perceptions of traditional Korean foods than the parent subjects. In regard to degrees of satisfaction for school foodservice, the students evaluated the current Korean menu-focused foodservice significantly higher than the previous foodservice provided to them during their elementary school days. The parent subjects' also generally reported very high satisfaction levels of the foodservice. The current study findings suggest there are positive effects of Korean-style school foodservice and support its further expansion to other schools. It is recommended that dietary education on the excellence of traditional Korean foods should accompany the provision of Korean-style foodservices in order to better guide adolescents' recognition of the matter.

• 한국식품영양과학회지
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• 제40권7호
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• pp.1032-1042
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• 2011

본 연구는 군장병과 급양관을 대상으로 군 급식에 대한 이용실태, 인식 및 급식품질에 대한 중요도 및 수행도와 전반적인 만족도를 분석함으로써 향후 군 급식의 질 향상에 기초가 되는 자료를 제공하고자 하였다. 조사대상 군장병의 계급은 일병 32.6%, 상병 116명 29.3%, 병장 22.5%이었고, 연령은 20~25세 미만이 96.0%로 가장 많았으며 학력은 대부분(84.6%)이 대학 재학 중인 것으로 나타났다. 조사대상 급양관 중 남성이 92.3%, 여성은 1명 7.7%이었고 조사대상군 급식소는 직영으로 운영되고 있었으며, 조사대상 급양관은 영양사 자격증을 소유하고 있지 않았다. 식단계획은 지역 급식회의를 통해 메뉴선정이 되었고 군급식소의 배식방법은 부분적 자율배식을 실시하는 곳이 53.8%, 자율배식을 실시하는 곳이 38.5%이었으며, 메뉴작성 주기는 한 달에 1번작성하는 곳이 69.2%이었다. 조사대상 군장병의 식사시간은 10~20분 이내가 58.3%로 나타났고, 잔반이 많은 끼니는 아침(62.4%)이, 많이 남기는 잔반으로는 국(66.9%)과 반찬(20.2%)으로 나타났다. 급양관 대상 군 급식 운영에 대한 의견 조사 결과 급식 운영 시 어려운 사항으로 급식시설의 부족 및 노후화(28.6%)가 가장 높은 응답률이었고, 취사병수의 부족(14.3%), 숙달된 취사병 부족(10.7%) 등이 있었다. 취사병관련 개선사항에 대해 작업량에 적절한 취사병 수의 배치(46.2%)가 가장 높은 응답률이었고 작업 활동의 능률성향상(30.8%)과 취사병의 청결한 복장 및 외모(23.1%) 등이 있었다. 군장병의 급식의 질 향상을 위한 고려사항으로는 음식의 맛이 40.6%, 배식량 증가가 30.4%, 위생상태 개선 13.6% 등이 요구되는 것으로 나타났다. 군장병이 군 급식으로 선호하는 조리법은 볶음류(45.7%)와 튀김류(25.8%)였으며, 선호하는 식재료의 종류로는 육류(78.5%)가 가장 높은 응답률이었다. 식단에 대한 희망사항으로는 양식메뉴의 증가(25.7%), 한식메뉴의 증가(21.5%)로 나타나 식단메뉴의 다양화를 요구하는 것으로 나타났다. 군 급식의 39개 속성의 품질특성과 이를 구분한 5개 영역으로 군 급식에서 제공되는 급식의 품질특성에 대한 중요도와 수행도를 평가한 결과 속성과 영역 모두에서 중요도가 수행도보다 높게 평가되어 모든 품질에 대해 개선이 요구되는 것으로 나타났다. 중요도 점수가 가장 높은 속성은 위생영역의 음식위생(평균 4.59점)이었고, 음식영역의 '음식의 외관'이 평균 3.70점으로 가장 낮았다. 수행도 점수가 가장 높은 속성은 시설영역의 '식단의 사전 공지'(평균 4.09점)이었고, 메뉴영역의 '다양한 메뉴'가 평균 3.28점으로 가장 낮았다. 또한 '음식의 신선도', '음식의 간', '냉 난방의 적절성', '음식의 맛', '환기'로 중요하다고 판단되지만 잘 수행되지 않는 것으로 나타났다. 전반적인 만족도는 평균 3.43점(5점 만점)으로 보통 수준의 만족도 점수를 나타냈다. 따라서 음식의 맛 개선, 메뉴관리의 체계화, 위생관리 향상 등을 통한 군 급식의 질적 향상을 위해 전문적인 지식과 자격을 갖춘 영양관리직 군무원의 인력배치가 요구된다. 또한, 식단의 조리법을 다양화하고 음식의 맛 향상과 조리시간 단축을 위해 급식 시설부족 및 노후화의 개선이 요구되며, 중요하게 생각하지만 군대 급식소에 의해 잘 수행되지 않는 것으로 나타나고 전반적인 만족도에 영향을 미치는 '음식의 맛' 속성 질적 개선을 위해 식단의 질적 개선이 요구된다. 또한 군 급식비는 국방부 전체 예산의 4.3%로 타 예산 항목대비 감액 편성되고 있으나 군장병의 기호도를 반영한 영양적으로 균형 있는 급식제공을 위해서는 군장병의 급식 재원의 확대가 필요할 것으로 판단된다.

• 대한영양사협회학술지
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• 제13권2호
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• pp.101-113
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• 2007

The purpose of this study was to measure hospitalized patients' satisfactions with hospital foodservices, and thereby identify areas for improvement and provide basic data for the introduction of total quality management with hospital foodservices. This survey was carried out questionnaires by 382 hospitalized patients into 7 hospitals in Deagu, Busan, Changwon. The subjects were 50.5% male and 49.5% female. Sixty-two percent of the subjects were over 40age, 31.4% were only educated to middle school or below, 28.3% were hospitalized for 7-14 days. The result of evaluation for hospital foodservice during the length of hospitalization are as follows : Taste, seasoning, temperature, apperance of foods were higher in the short hospitalized patients than in the long hospitalized patients, especially kind and combinazation of food were significantly higher(p<0.001). The result of the foodservice with appetite status was significantly higher score(3.33) in the good appetite patients than in the bad appetite patients score(2.00)(p<0.001). As the hospitalization rooms were the significantly difference in the taste(p<0.05), seasoning(p<0.001), apperance(p<0.01) of the foods, amount of service(p<0.01), variety of menu(p<0.05), combinazation of foods(p<0.01) and opinion of patients(p<0.05).

• 대한영양사협회학술지
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• 제20권1호
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• pp.1-11
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• 2014

This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects were distributed into three groups (Elementary=116, Middle=106, High=39) and their awareness, satisfaction, cooking method, and utilization status of medicial cuisine were assessed. Regarding awareness, responders showed highest mean score of 4.57 in perceiving medical cuisines as healthy meal. The preferred cooking method includes medicinal cuisines as noodle, boiled in soy sauce, steaming, roasting, and dessert. Good taste, easy recipe, nutrition, and reasonable price were statistically significant reasons for their preference for medicinal cuisine. However, low preference of students for medicinal cuisine made it difficult to include them into school meals. Methods currently used to serve more medicinal cuisine include the application of different recipes using the same ingredients. The results of this study suggest that having dietitians with a higher preference for medicinal cuisine can serve as a strategy to increase the exposure of school students to medicinal cuisine. The development of recipes applicable to school foodservices by dieticians and the adoption of policies and education programs for medicinal cuisine by the government and associations are recommended.

• 한국생활과학회지
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• 제15권2호
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• pp.251-259
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• 2006

The purpose of this study is to identify main effect of gender and expenditure, and interaction effect of gender by expenditure on satisfaction with foodservices of western restaurants. Accordingly, this study surveyed questionnaires concerning 20 measures of foodservice as well as major subject descriptors. The result of this study was as follows: KMO and Bartlett's test statistics showed that the data well fitted a factor analysis. Results of the factor analysis, average variance extracted estimates, and shared variance showed that the convergent and discriminant validities of 5 factors were supported, and Cronbach's alpha also showed that the internal consistencies of 5 factors were supported. But there was an interaction effect between independent variables and covariate on service quality factor. This study, therefore, used food decor factor, facility factor, food quality factor, and food value factor as dependent variables in two way 3$\times$2 design factorial ANCOVA. It was found that there were no main effects of gender and expenditure on those four factors. It was however revealed that there was an interaction effect of gender by expenditure on food decor factor.

• 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.

• 한국식품영양과학회지
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• 제41권10호
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• pp.1475-1485
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• 2012

본 연구는 경남지역의 초 중 고등학교 영양(교)사를 대상으로 HACCP 시스템 적용 시 HACCP 영역별 장애 요인과 CCP 단계별 장애 요인에 대한 인지도를 분석하고자 수행되었다. 2009년 11월부터 12월까지 경상남도교육청 소속 초 중 고등학교 영양(교)사 350명을 대상으로 설문지를 배부하고 214부를 회수하여 최종 분석에 사용하였다. 본 연구의 결과는 다음과 같다. 첫째, HACCP 영역별 장애 요인의 분석 결과 '시설 설비 현황(3.38)'> '모니터링(3.35)'> '업무만족도(3.11)'> '조리종사자(3.00)'> 'HACCP팀 협력(2.95)'> '급식종사자 외 관계인 협조(2.80)'> 'HACCP 시스템 이해(2.39)'의 순으로 인지도가 높은 것으로 나타났다. '시설 설비현황' 영역에서는 '학교설립형태(p<0.05)', '급식형태(p<0.05)', '조리장 신개축 여부(p<0.01)', '조리장 작업구역 구분 여부(p<0.01)', '전처리실 유무(p<0.01)', '식기세척실 유무(p<0.01)'에 따라 유의한 차이를 보여 시설이 잘 갖추어진 학교에서는 시설 설비 현황 영역에 대한 장애요인 인지도가 낮은 것으로 조사되었다. 둘째, HACCP 단계별 장애 요인에 대한 인지도 분석 결과 'CCP 1(식단의 구성)'> 'CCP 3(검수)'> 'CCP 2(잠재적으로 위험한 식단의 공정 관리)', 'CCP 6(식품취급 및 조리과정)'> 'CCP 4(냉장 냉동의 온도 관리'> 'CCP 8(식품 접촉 표면 세척 및 소독)'> 'CCP 7(운반 및 배식 과정)'> 'CCP 5(채소 과일의 세척 및 소독)'의 순으로 높게 나타났다. 이상의 결과를 종합하여 보면, 경남지역 영양(교)사들은 학교급식 HACCP 시스템 적용 시 HACCP 영역별에서는 '시설 설비 현황' 영역을, 단계별에서는 'CCP 1(식단의 구성)' 단계를 가장 큰 장애 요인으로 인식함을 알 수 있었다. 경남지역 영양(교)사들은 HACCP 시스템에 대한 이해도는 높으나 실질적으로 식단 작성에 있어서는 높은 수준의 장애 요인을 인지하고 있는 것을 알 수 있었다. 본 연구 결과를 근거로 하여 다음과 같은 제언을 하고자 한다. 첫째, HACCP 시스템 적용에 따른 가장 큰 장애요인인 '시설 설비 현황' 다음으로 많은 장애를 느끼는 것은 '영양(교)사의 업무 과중으로 인한 많은 시간의 소모', '실질적인 모니터링의 부족', 'CCP의 관리 및 기록을 위한 시간과 노력의 투입'이 조사되었으므로 영양(교)사의 업무 분석 및 적정 인력 배치에 대한 대책을 수립하여야 할 것이다. 둘째, 향후 영양(교)사를 위한 위생적이고 안전한 식단 구성을 위한 구체적인 가이드라인 및 교육 훈련 프로그램이 마련되어야 할 것이다. 셋째, 학교급식에서 HACCP 시스템의 성공적인 적용을 위해서 무엇보다 관련 당사자들 즉 급식 현장에 있는 영양(교)사, 조리종사자 뿐만 아니라 학교장, 예산관련 부서, 교사, 학생, 학부모, 지역 사회의 적극적인 협조가 우선적으로 필요하다. 관련 당사자들의 적극적인 협조를 이끌어 내기 위해 교육청 및 지방자치단체 차원에서의 적극적인 교육 및 홍보를 실시하여 많은 지원과 관심을 이끌어 내야 할 것이며, 위생의 중요성에 대한 인식 수준을 높여야 할 것이다.