• Nutrition Research and Practice
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• 제7권1호
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• pp.59-65
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• 2013

Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking. This study was performed to estimate the salt content in school meals and to compare differences in perceptions related to sodium intake between students and staffs working for school meal service. We collected 382 dishes for food from 24 schools (9 elementary, 7 middle, 8 high schools) in Gyeonggi-do and salt content was calculated from salinity and weight of individual food. The average salt content from elementary, middle, and high school meals were 2.44 g, 3.96 g, and 5.87 g, respectively. The amount of salt provided from the school lunch alone was over 80% of the recommended daily salt intake by WHO. Noodles, stews, sauces, and soups were major sources of salt intake at dish group level, while the most salty dishes were sauces, kimchies, and stir-fried foods. Dietary knowledge and attitude related to sodium intake and consumption frequency of the salty dishes were surveyed with questionnaire in 798 students and 256 staffs working for school meal service. Compared with the staffs, the students perceived school meals salty and the proportions of students who thought school meals were salty increased with going up from elementary to high schools (P < 0.001). Among the students, middle and high school students showed significant propensity for the preference to one-dish meal, processed foods, eating much broth and dipping sauce or seasoning compared with the elementary students, although they had higher nutrition knowledge scores. These results proposed that monitoring salt content of school meals and consideration on the contents and education methods in school are needed to lower sodium intake.

• 대한영양사협회학술지
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• 제18권4호
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• pp.372-384
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• 2012

The purpose of this study was to provide a basic resource for establishment of hygienic management standards for meal delivery from the central kitchen to schools. Flow diagrams for delivery of food were analyzed, and time-temperature conditions of the food and environment were measured. Four different foods samples including Mexican salad, radish salad, stir-fried pork and vegetables, and stir-fried chicken and vegetables were collected after production and before service. Microbiological analysis was performed for aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, C. perfringens, and L. monocytogenes. After completion of production of cooked foods 2~3 hours were taken for the cooked foods to reach the temperature danger zone. Food temperatures at the meal service did not meet the recommended temperatures ($10/57^{\circ}C$) for conventional school food service systems. The highest APC counts were observed in radish salad (5.70 log CFU/g), followed by Mexican salad (5.18 log CFU/g). Enterobacteriaceae and coliform counts were within acceptable levels of those recommended by the UK Public Health Laboratory Service. No E. coli or pathogens were found. These results provide useful information for determination of microbiological hazards in school food service systems, and suggest that time-temperature control during delivery is necessary for the safety of cooked foods.

• 한국식품영양과학회지
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• 제44권6호
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• pp.935-943
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• 2015

결식아동을 위한 급식은 지역 실정과 아동 여건에 따라 급식소 급식, 일반음식점 급식, 도시락 배달, 부식 지원 등의 방법으로 지원하고 있으나, 그중 도시락 배달은 완전한 식사를 제공할 수 있으며 낙인 현상 없이 아동이 원하는 시간에 편리하게 먹을 수 있다는 면에서 만족도가 높다. 그러나 도시락은 생산하는 장소와 섭취하는 장소가 분리되고, 섭취 전까지 취급 방법에 따라 식중독 발생 위험이 있다. 본 연구에서는 도시락이 가정으로 배달된 후 가정 내 보관과 섭취 실태를 조사하고, 도시락 급식서비스의 품질을 평가하였다. 도시락 서비스를 이용한 기간은 학년이 높아질수록 유의적으로 길어졌고, 절반 정도의 아동들이 일주일에 4~5회 도시락을 받는 것으로 나타났다. 학기 중보다는 방학 중 도시락 서비스 이용 빈도가 증가하였다. 조사대상자의 86.1%는 도시락을 받은 후 4시간 이내에 섭취하는 것으로 나타났으나 13.9%는 4시간이 지나거나 다음 날 아침에 먹는 경우가 있었고, 도시락을 섭취 시까지 싱크대나 식탁 등의 상온보관을 하는 비율이 30.1%였다. 특히 학년이 낮을수록 그 비율이 높게 나타나 도시락을 섭취하기 전 안전한 보관 방법을 알려주는 것이 필요하였다. 남은 음식은 냉장고에 보관 후 섭취전 가스레인지나 전자레인지로 가열하였다. 배달도시락 서비스 품질 점수는 보통 정도였으나 음식의 간과 맛에서 가장 낮은 평가를 받았고, 학년이 높을수록, 이용 기간이 길어질 수록 메뉴 요인의 평가점수가 유의적으로 낮아졌다. 본 연구는 조사 대상이 서울 일부 지역에서 도시락 배달을 받는 수혜자로 제한되어 일반화하는 데는 한계가 있다. 그러나 우리나라 결식아동을 대상으로 가정에서 배달된 도시락을 어떻게 보관하고 섭취하는지에 대해 수혜 아동의 입장에서 수행된 연구라는 점에서 의의가 있다. 지역에 따라 급식서비스 운영 방법이 다양하므로 향후 다양한 지역과 급식서비스 업장을 대상으로 한 연구가 요구된다.

• 대한영양사협회학술지
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• 제3권1호
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• pp.30-43
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• 1997

This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.

• Journal of Nutrition and Health
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• 제30권6호
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• pp.690-703
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• 1997

The purpose of this study were to analyze work function and labor productivity in school foodservice systems through work sampling methodology. Conventional foodservice were classified into 5 group depending on the number of meals served. Commissary school foodservices were also classified into 5 group by cluster analysis using the number of meals served, the number of satellite schools, and the duration of time for delivery of food. Work measurement through work sampling methodology was conducted in at 5 conventional and 21 commissary food -services during 3 consecutive days from September to October in 1995. Results from work measurement through work sampling methodology were as followed : The most prevalent work functions was cleaning (26.5%) and then processing (25.1%) in conventional while it was processing (30.9%) and then cleaning(25.2%) in commissary school foodservice. Delay was 22.9% and 19.7% respectively. Mean labor minutes per meal of conventional and commissary foodservics were 4.57 and 4.09 minutes, respectively : no significant difference in labor minutes per meal existed between the two systems. but mean labor minutes per meal of commissary foodsevices(1.79min) was significantly lower than that of conventional foodservice(2.33min) during work time before service (p<0.05). Productivity was significantly lower in foodservices which served less than 400 servings ; n significant differences existed among 401-70, 701-1,100 and 1,101-1,500 meals. The highest productivity was in conventional school foodservices which served 1,501-1,900meals. Labor minutes per meal of commissary school foodservice which served less than 400meals per day was significantly lower than those of foodservice which served 401-1,900meals (p<0.05). Labor minutes per meal, preparation and cleaning were positively correlation in two school foodservice systems.

• 대한지역사회영양학회지
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• 제19권5호
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• pp.459-467
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• 2014

Objectives: The purpose of this study was to suggest the strategies for improvement of home-delivered meal services for the elderly, to identify reasons for recipients to get started with the services and to evaluate the attitude, acceptability and adaptation of recipients to the services from the perspective of life context. Methods: The data was collected through face-to-face in-depth interviews with eighteen low-income elderly recipients of home-delivered meals and analyzed using a qualitative research method. Results: The results were deduced as four themes which comprised of long-term vulnerable socioeconomic contexts resulted in entry to the services, conflicting acceptability to the services, passive adaptation to taking the services, and positive practices to cope with supplement free meals or other services. The service participation was initiated because of a combination of prolonged, vulnerable socioeconomic contexts, including poverty and unexpected life events such as diseases, disability, living alone, aging and unemployment. With regard to taking the services, conflicting acceptability was observed: positive aspects including saving living cost and good quality of meals, and negative aspects including lack of a tailored service and feeling of stigma. Although the recipients needed an individualized service, they did not express their needs and demands for the services and they accepted the unavailability as an accustomed, prolonged vulnerable socioeconomic context. With regard to lack of tailored services, either self-solution such as modification of eating patterns or community-based network and services were used. Conclusions: We suggest that a system to concretely identify recipients' attitude, acceptability and adaptation for home-delivered meal services should be developed in the establishment of a tailored nutrition support system for the low-income elderly.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2003년도 춘계학술대회 및 비만ㆍ다이어트 박람회
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• pp.109-109
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• 2003

본 연구는 학교급식이 교육의 일환으로 이루어질 수 있도록 하는 기초 자료를 제공하고자 가정의 식생활 관리자로서 자녀들의 식습관에 가장 큰 영향을 주는 어머니를 대상으로 하여 가정에서의 식생활 관리와 학교급식과 영양교육에 대한 인식 및 요구도를 알아보아, 자녀와 어머니에게 필요한 교육과 학교에서 제공할 수 있는 교육방안을 제시하고자 하였다. 대상자는 서울시 강서교육청 소속 57개 초등학교 중 지역차이를 고려하여 4개 학교 3,4 학년 학부모 400명을 대상으로 설문지를 이용하여 조사하였으며, 이 중 362부를 분석에 이용하였다. (중략)

• 한국지역사회생활과학회지
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• 제26권4호
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• pp.683-696
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• 2015

This study measures patients' meal satisfaction according to the type of operation (self-operation and contract operation) and identifies improvement areas. A survey was conducted using 183 contract operation patients and 60 self-operation patients receiving general meals. The mean score for satisfaction for the whole sample was 3.42 (self-operation = 3.51; contract operation = 3.39), and self-operation satisfaction was significantly higher than contract operation satisfaction. Mean scores were 2.98 for food, 3.26 for menu composition, 3.57 for sanitation, 3.78 for distribution meal services, and 3.50 for menu information. Self-operation showed a higher satisfaction level than the contract operation in food and menu composition. The ccontract operation showed a higher level of satisfaction than self-operation in sanitation, distribution meal services, and menu information. In terms of feeling dissatisfaction with meal services, both groups showed the highest dissatisfaction with food and menus, and both groups agreed on food and menus that required the greatest improvement. Based on the results, contract operation managers should develop and apply menus considering their preferences. Dietitians of self-operation strengthen communication between meal service staff and patients by carrying out periodic and systematic service education on self-operation.

• Nutrition Research and Practice
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• 제15권sup1호
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• pp.22-31
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• 2021

Coronavirus disease 2019 (COVID-19) is a new type of respiratory disease that has been announced as a pandemic. The COVID-19 outbreak has changed the way we live. It has also changed the food service industry. This study aimed to identify trends in the food and food service industry after the COVID-19 outbreak and suggest research themes induced by industry trends. This study investigated the industry and academic information on the food and food service industry and societal trends resulting from the COVID-19 outbreak. The most noticeable changes in the food industry include the explosive increase in home meal replacement, meal-kit consumption, online orders, take-out, and drive-through. The adoption of technologies, including robots and artificial intelligence, has also been noted. Such industry trends are discussed in this paper from a research perspective, including consumer, employee, and organizational strategy perspectives. This study reviews the changes in the food service industry after COVID-19 and the implications that these changes have rendered to academia. The paper concludes with future expectations that would come in the era of COVID-19.

• 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.