• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.1-12
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• 2022

This qualitative study analyzed various environmental factors and difficulties faced by school foodservices during the COVID-19 pandemic. Focus group interviews were conducted by enrolling 12 nutrition teachers and nutritionists. Data collected were subsequently analyzed for changes implemented during the pandemic, in hygiene management, diet management, and distribution management of the school meal. The content and method of delivery of information related to diet guidance and school foodservice by related organizations were also examined. Results of the survey show that personal hygiene (such as maintaining student-to-student distance, checking students for a fever, and hand disinfection) was duly applied, installation of table coverings and distancing between school cafeteria seats were conducted, and mandatory mask-wearing to prevent droplet transmission was enforced. Depending on the COVID-19 situation, the number of students having school meals was limited per grade, and time-spaced meals were provided. To prevent infection, menus that required frequent hand contact were excluded from the meal plan. Overall, it was difficult to manage the meal plan due to frequent changes in tasks, such as the number of orders and meal expenses. These changes were communicated by nutrition teachers and nutritionists wherein the numbers of school meals were adjusted, depending on situations arising from each COVID-19 crisis stage. Furthermore, in some schools, either face-to-face nutrition counseling was stopped entirely, or nutrition education was conducted online. Parent participation was disallowed in the monitoring of school meals, and the prohibition on conversations inside the school cafeteria resulted in the absence of communication among students, nutrition teachers, and nutritionists. Additionally, confusion in meal management was caused by frequent changes in the school meal management guidelines provided by the Office of Education and the School Health Promotion Center in response to COVID-19. In anticipation of the emergence of a new virus or infectious diseases caused by mutations in the years to come, it is suggested that a holistic, well-thought-out response manual for safe meal operation needs to be established, in close collaboration with schools and school foodservice-related institutions.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.207-215
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• 2008

This study was conducted to measure and evaluate the food and nutrient intakes of the people living near the nuclear plant and to investigate the relationship between the household income level and the food and nutrient intake patterns. A total of 552 cases (263 males and 289 females) were surveyed during the period from April 1 to December 21 of 2005. Dietary intake was measured by means of the 24-hour recall method. The data were analyzed using SPSS Windows (ver. 14.0). The household income level of the subjects was classified into two groups : Low income group (LIG; $\leq$2,000,000 won) and high income group (HIG; > 2,000,000). The subjects at large had less energy and nutrient intakes than did the population in town and village who participated in the 2005 National Health and Nutrition Survey. The intake of calcium, zinc, vitamin A, riboflavin, vitamin $B_6$, vitamin C, and folic acid was less than the Estimated Average Requirement in case of $50{\sim}95%$ of the subjects. The LIG consumed less beans, vegetables, fruits, meats, and beverages than did the HIG in male, while the LIG consumed less eggs and beverages than did the HIG in female. The LIG consumed less nutrients than did the HIG in male, except for carbohydrate, while the LIG consumed less nutrients including zinc, vitamin A, riboflavin, vitamin B6, vitamin C, folic acid than did the HIG in female. In addition, the LIG had higher percentage energy consumption from carbohydrate. These results suggest that higher food and nutrient intake is associated with higher income.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.1-10
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• 2015

The purpose of this study was to establish the critical limit of CCP (Critical Control Point) of a HACCP (Hazard Analysis Critical Control Point) system used in the production of seasoned laver products. The hazard analysis examined microbial evaluations and developed a HACCP management plan for the heating process. The results were determined to be capable of reducing the biological element of CCP via the secondary roasting process. This study examined general bacteria and pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, and Bacillus cereus at temperatures ranging from $170^{\circ}C$ to $230^{\circ}C$ and for 3.0 to 5.5 seconds at a time. Before the secondary roasting process, pathogenic microorganisms were all negative, although the presence of general bacteria was still detected. General bacteria was reduced to $1.0{\times}10CFU/g$ after the temperature was set at $230^{\circ}C$ for a period of 5.5 seconds. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management through a secondary roasting process.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.351-366
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• 2010

This study was conducted to develop a cookbook for children as a nutritional education material considering the dietary behaviors of elementary school students. Dietary behaviors were surveyed in 5th and 6th grade students(male 45, female 45) in Gangwon-do. 48.9% of the children ate breakfast every day, and 67.8% ate Korean food such as cooked rice, soup, and side dishes for breakfast. The reason for skipping the breakfast was 'have no time'. 42.2% of the children answered 'cook the foods that they want to eat' about the question how to eat when they are alone at home. 52.2% of the children ate snacks 1~2 times a day, and such snacks included fruits(46.6%), ice cream(22.2%), bread or cookies(21.1%), and instant foods(11.1%). Children preferred meats to vegetables and preferred Bokeum(27.8%), Twigim(25.6%), Guk Jjigae(21.1%) to other cooking methods. 96.7% of the children have cooked at least 1 time. 64.4% of the children have cooked because they 'just want to cook.' The kinds of the foods that they have cooked were Ramen(68.8%), fried eggs(53.3%), Bokeumbap(37.8%), and sandwiches(18.9%). Considering these results, cookbooks were categorized by 'cook by myself', 'cook snacks speedily', and 'show off my cooking skills' with 5~6 dishes in each. They have pictures of a cooking process about all dishes and provide information on the contents of protein, fat, calcium, sodium as well as energy, the method to plan balanced diet by using the food pyramid and the portion size for children. This cookbook gives basic knowledge about cooking such as measuring, sanitation, and the separation of food garbage. I expect that the cookbook can be used as a nutritional education material to improve the dietary behaviors of children.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1000-1007
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• 2005

The aim of the present study was to examine the relationship of maternal factors such as knowledge, attitude and practice of weaning with infant feeding. The subjects were 103 mothers visiting a public health center in Gumi, Kyungbook who filled out self-administered Questionnaires. First of all, about $90\%$ of the participants recognized the importance of complementary foods and proper weaning practices. The response for the recognition of the importance of infant weaning process showed a significant difference by education levels. Concerning an appropriate time for the introduction of weaning foods, $53\%$ of mothers had commenced weaning at age $4\~6$ months, while $38\%$ had done so at age $6\~8$ months. Approximately $76\%$ of mothers fed their babies without the knowledge of age-related weaning method and type of weaning foods. There were no statistical differences in maternal weaning knowledges between levels of education and house income. Mothers with higher levels of education and family income tended to show high perception scores regarding possibility of food allergies caused by baby foods. A demand for reliable sources and education related to nutritious weaning foods and weaning practices were strong in the group with higher education. Knowledge of weaning method and baby foods were obtained by 59 of the 103 mothers from mass media, 35 from friends caring babies, and 9 obtained advice from health professionals or family. Advice from the heath professionals was not the main influence on their decision to introduce weaning foods. Although commercial baby foods are the most commonly used as first weaning foods, those with higher education groups considered commercial baby food are not nutritionally better than home-maid foods. The current findings suggest to us that to improve weaning process, mothers should be educated on the selection and preparation of nutritious, balanced weaning foods and on good weaning practices. It is advised that supportive health professionals from community public health centers should lead the education of infant feeding practices based on maternal characteristics and on basic food and nutritional knowledge.

• Korean Journal of Community Nutrition
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• v.16 no.6
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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.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.544-555
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• 2007

The purpose of this study is to provide useful information for establishing efficient marketing direction of globalization and commercialization of Korean foods by investigating the performance(satisfaction) and importance of food-coordinators' role. The results of the survey are summarized as follows: The most influential improvement variable of Korean food for globalization was 'hygiene'(23.6%) followed by 'taste', 'price', and 'shape and color'. Interest degree about food-coordinators showed 3.68 points in 5 points, and necessity of food-coordinators' job and education was 4.15 points. Food-coordinators' quality for globalization of Korean food was "a skill should be excellent"(4.51 points), "it must be original troubleshooting ability."(4.43 points) and "It must be professional ethics consciousness."(3.99 points) in the order. They were highly important of "freshness of food"(4.75 points) and "cleanliness of food and tableware" (4.65 points) in terms of the quality of korean food for globalization. The role importance of food-coordinators for globalization of Korean food was 'ability of development of Korean dish and Korean menu'(4.22 points), 'coordinate ability for various Korean special diet'(4.14 points) and 'knowledge for wann welcome service that consider table manners, service method and other person(4.12 points) in the order. The most influential unsatisfied variable of food coordinators' role was 'consulting ability connected with management of Korean restaurant' followed by 'ability of presenting concept connected with restaurant development of Korean style' and 'production ability for banquet party plan and representation in a Korean style'. In terms of IPA analysis on food-coordinators' role for globalization of korean food, it was noteworthy that items with high importance but low performance included "ability of development of Korean dish and Korean menu", "event coordinate ability connected with a Korean-style dish", and "production ability for banquet party plan and representation in a Korean style".

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.33-41
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• 2016

The purpose of this study was to examine the difference in nutritional knowledge and food preferences according to food-related lifestyle among 400 married women. Using the K-average clustering method, food-related lifestyles of subjects were categorized into three clusters: rational and diversity-oriented group, convenience-oriented group, and health-oriented group. The nutritional knowledge level and food preferences among three clusters were compared to each other using ANOVA test. The findings were summarized as follows: For the nutritional knowledge level, health-oriented group showed the highest mean score, whereas the lowest score was detected in the convenience-oriented group. The convenience-oriented group showed higher preferences for fish, meat, eggs, fruits, milk/dairy products, seaweed, grains, etc. among natural food than the other groups. Meanwhile, the rational and diversity-oriented group preferred legumes, and green vegetables, whereas the health-oriented group showed preferences for other vegetables. However, the convenience-oriented group reported more preferences for breads, noodles, pancakes, fried/stir-fried food, and processed food such as sausage, ham, and fast food, This study found that nutritional knowledge level and food preferences were significantly different according to food-related lifestyles of married women living in Seoul and Gyonggie areas. Thus, it is suggested that nutritional education targeting married women needs to be carefully designed by considering their food-related lifestyle.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.759-770
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• 2017

Stress has been associated with poor eating behavior and diet quality. Yet, the relationship between nutrient and food intake and perceived stress in Korean female adults has not been validated. The purpose of this study is to identify the relationship between nutrient and food intake and perceived stress in Korean female adults. This is a cross-sectional study based on the 2014-2015 Korean National Health and Nutritional Examination Survey data. This study investigated 2,010 female adults age 19~64. In this study, according to subjects' perceived stress, we classified subjects into very low-stress recognition group (VLSRG) (n=211), low-stress recognition group (VSRG) (n=1,223), high-stress recognition group (HSRG) (n=488) and very high-stress recognition group (VHSRG) (n=88). Daily nutrients and food group intake, food groups consumed (Dietary Diversity Score, DDS) were analyzed using data from the 24-recall method. The VHSRG had a larger proportion of subjects that were younger (p<0.0001), single (p<0.0001) and smokers (p<0.0001) compared to the VLSRG. Energy and food intake did not differ between the four groups. Percentage of subjects with protein (p=0.0322), vitamin A (p=0.0364) and vitamin C (p=0.0115) intake lower than the EAR (estimated average requirement) in the VHSRG were significantly lowest in the four groups. Also, food intake percentage from fruits and seaweed groups in the VHSRG were lower than other groups (p=0.0034, p=0.0015). DDS in the VHSRG (3.87) was significantly lowest in the four groups (p=0.0022). Results suggest that perceived stress in Korean female adults may by significant to consider in nutritional education programs.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.284-293
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• 2015

This study was intended to investigate food, exercise habits, perception of health status and the effects of nutrient intake of female college students. Food habits such as regularity of meal time, repast of breakfast, numbers of night snack per week and duration of meal were assessed via a self reporting questionnaire, and 24hrs recall method for nutrient intake was obtained from 155 female college students in Yangju-si. The mean height and weight of the subjects were $161.25{\pm}3.52cm$ and $52.26{\pm}4.52kg$, respectively. The average intakes of energy and nutrients were below the Korea recommended dietary allowance(RDA). Especially, The nutrient intakes(energy, protein, fat, fiber, calcium, iron, phosphorus, zinc, sodium, potassium, vitamin B6, niacin, vitamin C, folate, vitamin E, cholesterol) of the group in which the regularity of meal time per week was 5~7 days was significantly higher than the group in which the regularity of meal time was < 3 days (p<0.005). The nutrient intakes influenced by the food habit such as the regularity of meal time, skipping breakfast, and the numbers of night snack per week but did not differ in accordance with the regular exercise habits and perception of health status. These findings suggest that nutritional education based on female college students' food habits(regularity of meal time, skipping breakfast and night snacks per week, and duration of meal) may be required to improve dietary variety. It is considered that the improvement in dietary habits will contribute to the improvement of nutrition.