• 한국식품조리과학회지
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• 제33권3호
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• pp.264-274
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• 2017

Purpose: The purpose of this study was to analyze the meal types by cooking methods provided at different meal provision places using the 2015 Korea National Health and Nutrition Examination Survey. Methods: A total of 42,441 meal data on adults from the 2015 Korea National Health and Nutrition Examination Survey were used for analysis. The data were analyzed by complex sample $x^2-test$ of independence and complex sample logistic regression analysis using SPSS 23.0 for Windows. Results: The meal provision place showing the highest frequency was home (60.2%), followed by commercial (32.5%) and institutional foodservices (7.3%). The meal types by cooking method most frequently consumed were rices (18.3%) and kimchis (16.6%). The results of the complex sample logistic regression analysis showed that breads & snacks, steamed or braised dishes, fried dishes, and fresh seasoned vegetables were more likely to be consumed at commercial or institutional foodservices than at home. In addition, noodles & dumplings were more likely to be consumed at commercial places, and Korean soups were consumed at institutional foodservices. Conclusion: From the results of this study, it is suggested to develop recipes for substitution of fried dishes and to develop low sodium recipes at commercial and institutional foodservices. In addition, education of consumers of commercial foodservice is needed to reduce consumption of fried dishes, salted seafoods, and pickled vegetables and encourage consumers to choose meals from institutional foodservice managed by dietitians.

• 대한영양사협회학술지
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• 제28권1호
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• pp.30-44
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• 2022

This study analyzed results of the rounding guidance by applying the nutrition management check list at of the Center for Children's Foodservice Management (CCFM). Totally, 271 foodservices for children (65 institutional foodservices, 53 small scale foodservices, 153 family child care homes) were examined to identify the necessity of implementing a nutrition management strategy, and subsequently creating a priority list for nutrition management improvement measures. Of the 13 items examined in the nutrition management check list for children's foodservices from the Ministry of Food and Drug Safety, 8 performed well, with an overall performance rate of 90% or more. Improvement plans were required for items (all belonging to the menu area) such as 'Post menu on noticeboard at children's foodservice' (62.0%), 'Use the menu planned by dietician' (64.9%), 'Use menu suitable for recipients in children's foodservice' (76.8%), and 'Provide menu to parents' (79.0%)'. In the analysis of service size, the performance rate for 'Use menu suitable for recipients in children's foodservice' revealed a substantially lower result (P<0.01) for institutional foodservices (64.6%), as compared to small scale foodservices (71.7%) and family child care homes (83.7%). Since other check list items, did not show much differences by the service size, we ascertained it pointless to establish separate strategies based on different foodservice sizes.

• 대한영양사협회학술지
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• 제26권4호
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• pp.243-253
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• 2020

The purpose of this study was to set new guidelines for adenosine triphosphate (ATP) bioluminescence hygiene monitoring of distribution trays at children's foodservices. Five dietitians visited 223 foodservices (95 institutional, 128 small) to examine whether they adhered to the norms of 'Keeping distribution tray sanitary by washing/sanitizing' and 'Performing food distribution in a clean and appropriate way'. In this visit, dietitians swabbed 100 ㎠ area of the distribution trays twice, once for obtaining ATP measurements and the second time for Aerobic Plate Counts (APC) using 3M Petrifilm Plates. Chi-square test and ANOVA were applied using SPSS 23.0 software. SPSS 23.0 was used to conduct graphical and statistical analysis of the raw data of ATP measurements, which were further transformed by a Box-Cox transformation. The mean of APC from all the subjects inspected was 3.8×10²±2,102.0 CFU/100 ㎠. A total of 208 (93.3%) trays were observed within the acceptable limits of APC (Pass<5.0×10² CFU/100 ㎠). APCs taken at institutional foodservices showed significantly lower levels (1.4×10²±600.0 CFU/100 ㎠, P<0.01) compared to the small foodservices (5.5×10²±2,718.7 CFU/100 ㎠). No significant differences were observed between the two groups in ATP measurements and in the performance rate of 2 checklist items. As against the 93.3% APC adequacy from the total subjected inspection, total ATP adequacy (Pass≤300 RLU/100 ㎠) was only 71.7%. Therefore, more practical guidelines should be prepared for the assessment of the hygiene of distribution trays. In the graphical and statistical analysis, levels below 250 RLU/100 ㎠ was considered 'Pass', while equal to or greater than 350 RLU/100 ㎠ was considered 'Fail' for distribution trays.

• 한국식품조리과학회지
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• 제32권5호
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• pp.627-636
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• 2016

Purpose: Although excessive intake sugar may increase the overall energy intake, it leads to a reduction in the intake of foods containing other nutritionally adequate calories. Excessive sugar intake can also lead to an unhealthy diet, weight gain, and risk of metabolic disorders. The purpose of this study was to assess the recognition by college students, their frequency of eating sugar containing foods, and suggesting sugar reduction in the menus of institutional foodservices. Methods: A questionnaire was used to survey 145 college students to evaluate their recognition and eating frequency of consuming sugar containing foods. Subsequently, sugar reduction menus for institutional foodservice were suggested. Results: Most of the subjects (80.0%) were aware of the meaning of sugar reduction. The necessity of reducing sugar in their meals was recognized by 57.8%. These participants tended to check nutrition labeling more. Eating frequencies of sugar containing foods were not significantly different by the subjects' BMI, but they were significantly different by gender, when evaluating cooked foods. We suggested 20% sugar reduction recipes of Korean style barbequed pork, and sweet and sour chicken for institutional foodservices. Conclusion: The awareness of college students and the knowledge regarding sugar reduction were low. Sensory acceptabilities of Korean style barbequed pork and sweet and sour chicken were not significantly different, until the benefit of 20% sugar reduction was mentioned. Thus, continuous education for reduction of sugar intake are required, and also efforts are needed to develop menus containing less sugar.

• 동아시아식생활학회지
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• 제9권1호
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• pp.55-63
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• 1999

This research was conducted to estimate waste rates of 69 food items after pre-preparation and amounts of food wastes disposed and it's reduction effect by education in some institutional foodservices for reduction of the food wastes. The result are as follows: 1. The waste rates were 55.40% for sweet corn, 5.73% for potatoes, 19.14% for sweet potatoes, and 33.47% for chestnuts. 2. The waste rates of fruits were 0.21-49.36%. Food items with over 40% waste rate were banana, watermelon, and pineapple. 3. The waste rates of vegetables were 1.14-52.90%. The number of foods with under 10% waste rate were 14 items(red pepper, green pepper, chard, and so on), 10-20% was 9 items(perilla leaf, chinese cabbage, ginger root, and so on), 20-30% was 5 items(root of chinese bellflower, garlic, radish-leaves, burdock, welsh onion-large type), 30-40% was 3 items(shepherd's purse, head lettuce, kale) and over 40% was 3 items(water dropwort, crown daisy, mallow). 4. The waste rates were 24.30% in chicken, 9.53-13.79% in eggs, and 9.30-55.32% in fishes. The waste rates of vegetables and fishes were higher than those of other food groups. 5. There were significantly different in amount of food wastes disposed (g/person/day) to institutional foodservices (hospital＞industrial institution＞ Korean restaurant＞elementary school). The amount of food wastes disposed, especially amount in pre-preparation phase, after education for reduction of food wastes was significantly reduced. Since these study results show significant deviations in food waste rates and education effect, there should be more studies for standard waste rates of each food and systematic education method for reduction of food wastes.

• 대한영양사협회학술지
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• 제17권3호
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• pp.229-242
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• 2011

The purpose of this study was to investigate the status of the safety system and safety education in institutional foodservices in the Changwon and Masan areas. The survey was conducted from February 1 to March 31, 2009 via questionnaires that were sent to 300 dietitians, and 142 dietitians responded. It was determined that most of the safety managers were 'dietitians (87.1%)', whereas facilities/equipment managers consisted of 'dietitians (45.7%)', 'department of facilities management in the organization (36.4%)' and 'outsourced company of facilities management (17.9%)'. Out of the 11 safety practices, seven safety practices showed less than 50% of total implementation ratio, which meant that the safety systems were not functioning properly. Except for 'non-skid shoes (85.9%)', other safety equipment was seldom used. The survey respondents recognized that safety education was very necessary (4.47 points); however, they responded so-so (3.46 points) to the question of whether or not the actual frequency and time spent on safety education were enough. The average time spent on safety education was 28 minutes 11 seconds. Regarding the difficulties in performing safety education, 'not many safety education materials and media (3.44 points)', 'not many varieties in the subjects and contents for safety education (3.40 points)', and 'not much organizational support on safety education (3.33 points)' showed higher scores than 'lack of education time due to workload (3.20 points)'. The following were cited as education materials that should be developed as it is currently difficult to obtain relevant information and data: 'root causes of musculoskeletal injury and preventive measures (15.8%)', 'healthcare and disease preventive exercises for employees who do simple and repetitive works (14.9%)', and 'instruction on safe handling of chemicals (12.7%)'

• 동아시아식생활학회지
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• 제24권2호
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• pp.261-274
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• 2014

The purpose of this study was to examine the effects of food safety management support in the Center for Children's Foodservice Management (CCFSM) on foodservice facilities for children in Busan area. We assessed the status of hygiene and safety practices of institutional and non-institutional foodservice on a quarterly basis by using an inspection checklist for food hygiene and safety developed by dieticians from February to December in 2013. The subjects were 103 children's foodservices, including 37 institutional and 66 non-institutional foodservices. Inspection checklist consisted of nine categories with 39 checklists; general characteristics, personal hygiene, ingredient control, menu planning, cooking processing control, serving management, washing, disinfection and storage control, and environment and safety management. The average score of each field (pre-supporting/post-supporting) in institutional foodservice was 0.56/0.92 for personal hygiene, 0.55/0.87 for ingredient control, 0.76/0.97 for menu planning, 0.53/0.89 for processing control, 0.27/0.67 for serving management, 0.47/0.91 for washing, disinfection and storage control, and 0.61/0.91 for environment management and 0.64/0.94 for safety management. In non-institutional foodservice, the average score of each field (pre-supporting/post-supporting) was 0.49/0.80 for personal hygiene, 0.52/0.75 for ingredient control, 0.78/0.97 for menu planning, 0.42/0.76 for processing control, 0.32/0.61 for serving management, 0.57/0.88 for washing, disinfection and storage control, and 0.46/0.82 for environment management and 0.73/0.88 for safety management. The average scores of all categories (pre-supporting/post-supporting) were 0.57/0.91 in institutional foodservice and 0.53/0.82 in non-institutional foodservice. The effects of management support in CCFSM on institutional foodservice were higher than those of non-institutional foodservice. Based on these results, we found that management support in CCFSM on foodservice facilities for children had a significantly positive effect on status of hygiene and safety practice regardless of foodservice facility size.

• 대한영양사협회학술지
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• 제16권4호
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• pp.318-331
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• 2010

The objectives of this study were to investigate the status of accidents and to assess hazards in institutional foodservices in the Changwon and Masan areas. A survey was conducted from February 1 to March 31, 2009 using questionnaires, and 142 dietitians participated. The dietitians' perception of accident risks in workplace averaged 3.11 points. Forty-five percent of the respondents responded that accidents had occurred more than once between 2006 and 2008. In addition, 28.2% of the respondents experienced employee absences or turnover due to accidents during Year 2008. 'Musculoskelectal injuries or disorders (65.5%)', 'slips or falls (64.8%)', 'burns (57.7%)', and 'cuts and punctures (48.6%)' were the predominant accidents in foodservice. 'Knives (76 points)', 'steam kettles (41 points)', 'vegetable cutters (34 points)' and 'turn kettles (26 points)' were the equipment with severe accidents, such as burns or cut injuries. Among foodservice processes, 'carpal tunnel syndrome while washing (2.83 points)', 'burned by frying oil (2.64 points)', 'cut by sharp tools (2.55 points)', 'musculoskelectal injury by moving heavy weight food materials (2.41 points)', and 'injury by slipping on wet workplace floors and trenches (2.19 points)' were the most frequently occurring accidents at foodservice sites. To prevent safety accidents, dietitians' perceptions of safety supervision should be improved, and therefore, it is necessary they receive safety education.

• 대한영양사협회학술지
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• 제29권3호
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• pp.123-139
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• 2023

In this study, a survey was conducted on the development of meal kits for children's foodservice to increase the convenience of the cooking process. It was performed among the foodservice managers in the 141 children's foodservice facilities registered in the Center for Children's Foodservice Management about meal-kits in Changwon areas. The survey results were analyzed according to the children's foodservice scale type. The biggest problem in a foodservice system was "difficult to purchase food ingredients directly every week" (38.4%) in small-scale children's foodservices, and "difficult to use the served menu without modification" (38.2%) in institutional children's foodservices (P<0.001). The most important factor when choosing the meal kit was "quality" (41.1%). Respondents on having an experience with using the meal kit were low at 34.8%, and the reasons for not using the meal kits were "expensive" (67.3%) and "not fresh food ingredients" (18.4%). The main reasons for not using children's foodservice meal kits were "expensiveness" (64.4%) and "necessity of adding disinfection process" (16.1%). Most of the reasons for not wanting to use children's foodservice meal kits were that they did not trust the safety of the meal kits. The use of meal kits in children's foodservices may reduce the preparation process and increase the efficiency of foodservice although the safety and quality of meal kits should be guaranteed. The appropriate hygiene management standards need to be set, and HACCP should be applied to develop meal kits for children's foodservices.

• 한국식품위생안전성학회지
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• 제22권4호
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• pp.338-345
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• 2007

본 연구는 서울지역 학교(위탁, 직영)와 산업체의 단체급식소 125개소를 대상으로 살균소독제 사용자 인식도, 세척제 사용실태, 살균소독제의 사용실태 및 관리여부에 대하여 설문조사를 실시하였으며, 기구 등의 살균소독제 사용 문제점을 파악하고 올바른 사용방법과 개선방안을 제시하여 바람직한 단체급식 기구 등의 살균소독제 사용의 기초자료를 제공하고자 한다. 기구 등의 살균소독제 한시적 인정제도 인식 여부는 학교(위탁) 75%, 학교(직영) 81.8%,산업체급식 50%으로 대부분 알고 있는 것으로 나타났다. 세척과 살균소독의 실시순서는 학교(위탁) 98.6%, 학교(직영) 84.4%, 산업체급식 90%가 세척 후 살균소독을 실시하는 것으로 나타났다. 살균소독제 선택 시 중요 요소로는 학교위탁, 학교직영, 산업체급식에서 살균력(38.6%, 28.6%, 38.9%)과 안전성(독성)(32.6%, 46.1%, 33.3%)이 가장 큰 요인으로 조사되었다. 살균소독지침서는 학교위탁 급식 64.8%, 학교직영급식 52%, 산업체급식 73.7%에서 다양하게 소지하고 있었다. 쉽고 실용적인 살균소독 지침서가 개발된다면 지침서대로 실행할 의사가 있는지 여부는 학교위탁급식 92.7%, 학교직영급식 80%, 산업체급식 68.4%에서 높은 것으로 나타났다. 기구 등의 살균소독제 사용에 대해 인식하고 있었지만 살균소독제의 1일 평균 사용량이 50 L로 나타나 하루 사용량의 빈도수가 매우 낮았고, 수질(경우, 연수) 및 물의 온도를 고려하지 않은 채 사용하며 살균력이 낮은 알코올계를 가장 많이 사용하는 것으로 조사되었다. 지침서의 절차가 어렵고 복잡하며, 내용을 작업 환경에 적용하기 어려워 쉽고 실용적인 살균소독 지침서가 개발된다면 실행할 의사가 있는 것으로 나타났다. 올바른 살균소독제 사용방법으로는 제품의 사용방법에 대해 정확히 숙지하여 사용해야 하고, 반드시 세척 후 살균소독을 하여 세척과 살균을 별도로 실시해야 하며, 사용 기구의 재질별, 식품별, 작업 종류별을 고려하여 살균소독제를 선택하여 사용하도록 해야 한다. 따라서 살균소독제에 대한 특징 및 사용 방법 등의 살균소독법이 제시되어 있는 사용지침서를 개발하여 단체급식소에서 위생적이고 안전성이 확보될 수 있어야 할 것으로 사료된다.