• Korean Journal of Community Nutrition
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• v.25 no.4
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• pp.267-279
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• 2020

Objectives: This study investigated the utilization and satisfaction of lunchbox by considering the dietary lifestyle of the consumer, in order to refine the purchasing behavior of adults with experience in using lunchboxes, and to provide basic data for efficient menu configuration and direction towards improvement. Methods: A total of 600 adults in Seoul and Gyeonggi-do answered a self-administered questionnaire designed to investigate general characteristics, utilization, menu preference, satisfaction, prospection, and improvement of lunchbox, according to the dietary lifestyle. Results: The study subjects were classified into 5 groups: 'taste seeking group', 'safety seeking group', 'health seeking group', 'economic seeking group' and 'convenience seeking group. Considering purchase value of the lunchbox, the 'taste seeking group' had a high utilization rate (35.1%) for prices less than 4,000 won (P < 0.05). Lunchboxes were mainly purchased at the lunchbox store (43.3%) and convenience store (37.7%). The important factor that contributed to purchasing a lunchbox was taste (61.3%), which was highest in the 'taste seeking group' (P < 0.01). The 'health seeking group' showed the highest preference for the low-salt diet lunchbox menu (26.0%) (P < 0.05). The satisfaction of 'health seeking groups' was lowest when considering addition of condiments (2.34%), origin of ingredient (2.59%), and provided calorie (2.81%) (P < 0.05). The overall response indicated future use of the lunchbox (69.6%) (P < 0.01); 35.8% respondents recommended the purchase of lunchbox, where convenience of purchase was the highest factor contributing to recommendation (50.2%) (P < 0.05). Conclusions: Taken together, our results indicate that taste was emphasized in every group purchasing the lunch box. Convenience of purchase was the highest factor contributing to satisfaction, which was relatively low when considering addition of condiments, nutrition and origin of ingredients. We propose that it is necessary to improve the development of various menus for increasing satisfaction by selecting the right ingredients contributing to good health of the consumer.

• Journal of the Korean Dietetic Association
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• v.23 no.4
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• pp.384-396
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• 2017

School gardens are known to be effective for increasing vegetable consumption in children. This study was carried out to examine the perception of garden program leaders for actual conditions and barriers to promote school gardens according to their sense of dedication. The 49 garden program leaders at schools and child care centers in Pocheon city were surveyed and grouped into two groups: dedicated (57.1%) and less dedicated (42.9%) as program leaders. Compared to dedicated leaders, leaders in the less dedicated group less advocated promotion of school gardens (P<0.001) and were less willing to attend training for school garden (P<0.01), despite less experience as program leaders (P<0.01) and past training (P<0.05). Moreover, leaders in the less dedicated group less acknowledged the educational results of school garden in every aspect (P<0.001, respectively), less perceived support from parents and colleagues (P<0.05, respectively), and less used garden produce in more active activities such as donation and literature (P<0.05, respectively), compared to the dedicated group. The most answered barrier against the promotion of school gardens was work burden, followed by manpower shortage, shortage of technique, knowledge, and information, and time shortage. The results of this study provide evidence that developing strategies is needed to make more teachers and child care providers more dedicated as garden program leaders.

• Preventive Nutrition and Food Science
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• v.10 no.4
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• pp.357-363
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• 2005

The purpose of this study was to assess current food-handling practices of employees in school food service settings, as well as their knowledge levels, and identify relationships between knowledge, practices, and influencing variables. The survey was conducted for dietitians and employees in the school foodservice industry in Gyeongsangbuk-do province. A total of 270 and 570 questionnaires for dietitians and employees, respectively, were distributed by mail. Response rates were $62\%$ (N=171) and $66\%$ (N=376) from dietitians and employees, respectively. Data was analyzed using SPSS Windows (version 10.0). Descriptive statistics were used to summarize data. Pearson correlations were applied to test for relationships between knowledge and practice of HACCP principles. Stepwise regression analysis was performed to examine the influence of knowledge, current education guidelines, demographic information (working experience, academic background, and certification for food and cooking), and school characteristics (food production system, service style, and number of meals). School foodservice employees were found to have a significant amount of food safety knowledge ($67.5\pm1.8$ out of 100 possible points). Proper food handling practices were not always being followed in many schools. The relationship between their knowledge, current HACCP education training, and food handling practices was not significant. These results suggested the present situation of HACCP trainings performed by dietitians were inadequate for many school foodservice operations. The number of meals in school was an independent predictor of the employees' food-handling practices. These results suggest that an effective education program should integrate endeavors that take account of social and environmental influences on food safety to support the improvement of food-handling practices and the implementation of a HACCP program. Furthermore, dietitians should continue to provide consulting, training, and technical assistance to schools on HACCP implementation.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.687-694
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• 2014

The purpose of this study was to investigate the salt-related dietary behaviors according to the stage of change model in middle school students from the Gyeongsangbuk-do area. Data were collected from, a total of 253 male and 210 female middle school students through. Self-reporting questionnaire. By stage of salt-related dietary behaviors, the 'Pre-contemplation stage' was comprised of 57.3%, the 'Contemplation stage' of 12.2%, the 'Preparation stage' of 7.4% and the 'Action stage' of 23.2% of students. There were significant differences in the stage of change according to the experience with salt-related nutrition education (p<0.05), wherein differences according to gender and parent's education were not observed. In the salt-related dietary behaviors, there were significant differences according to gender (p<0.05), pocket money (p<0.01), and the stage of change (p<0.001). Males had higher salt-related dietary behavior scores than females, while students who had more pocket money also had higher scores, and the action group had lower scores than the other groups. Among the 10 items of salt-related dietary behaviors, only 4 showed above the average score (2.92/5.00), including behaviors of liking kimchi, completely consuming snacks and instant foods, and drinking the broth of soups. The salt-related dietary score of males was higher than females, while the action group's score was lower than the other stages.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.558-567
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• 2010

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.544-551
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• 2014

This study investigated customer perception of nutrition labeling at fast-food restaurants in Korea. Five hundred and fourteen customers with previous experience at fast-food restaurants were surveyed in July 2012 in Korea. A total of 502 completed questionnaires were analyzed (98.0%). The questionnaires asked about the general characteristics of the subjects, their perceptions and opinions of nutrition labeling at fast-food restaurants, any nutrients they would like to see included in nutrition labels, and their preferred nutrition labeling methods at fast-food restaurants. Of the respondents, 59.4% were male and 40.6% were female; 42.4% indicated that they eat at fast-food restaurants two to three times a month. Half of respondents (54.2%) knew of nutrition labeling of fast-food restaurants, with females being more aware than males. Males trusted nutrition labeling at fast-food restaurants more than females did, and more males than females responded that nutrition labeling helps when selecting healthy menu items. As for satisfaction with nutrition labeling at fast-food restaurants, males were more satisfied than females, and customers between 30 and 39 years old showed the highest rates of satisfaction. Calories was the criterion that most respondents (66.3%) wished to pre-displayed, followed by sodium and trans fat levels. Respondents mostly preferred nutrition labels at fast-food restaurants to be in the form of symbolic icons (36.5%). The results of this study can help shape the application of nutrition labeling at fast-food restaurants and can be used to help establish guidelines for nutritional education for customers in Korea.

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.243-258
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• 2008

This study was conducted to gather basic data on the tasks and roles of nutrition teachers by analyzing the changes inwork importance, performance frequency, and organizational environment after dietitians were transposed to nutrition teachers. E-mail surveys were sent to 100 newly assigned nutrition teachers who previously served as dietitians in Gyeonggi province. A total of 72 teachers responded to the survey. The respondents were asked the importance and frequency of 9 work-related duties performed as a dietitian and nutrition teacher, respectively. They were also surveyed regarding their satisfaction perceptions for 5 organizational changes. The majority of respondents were 36 to 40 years old (48.6%) and had 10$\sim$20 years of work experience (58.3%). Significant differences were found for work importance after changing to the role of nutrition teacher (p<0.001). In addition, work performance frequency differences were found for the categories of nutrition education, nutrition counseling, and dietary guidance. These results were attributable to the differences in work importance and performance frequency by now being a nutrition teacher rather than a dietitian. The respondents had increased satisfaction levels after changing from dietitian to nutrition teacher (p<0.001) in terms of 'pride for change in work', 'satisfaction level for pay', and 'satisfaction level for change in the organizational environment'. In order for nutrition teachers to have effective work performance, 'personal capabilities' and 'school manager support' should be coordinated. Overall, the results of this study suggest that effective training programs should be developed for nutrition teachers they can effectively complete newly assigned work tasks.

• Korean Journal of Community Nutrition
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• v.19 no.6
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• pp.558-567
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• 2014

Objectives: The purpose of this study was to investigate recognition, dietary attitude and education needs for reducing sodium intakes of dietitian at customized home visiting health service (CHVHS). Methods: The subjects were 75 dietitian at CHVHS. We investigated several variables (recognition, dietary attitude, education needs for reducing sodium intakes) and determined sodium intakes level of subjects as 'low', 'middle' and 'high' by Dish Frequency Questionnaire 25 (DFQ 25). Also, we assessed the differences in recognition, dietary attitude, sodium intake level and education needs by dietitian career period (under 3 yrs vs. over 3 yrs) at CHVHS. Results: In recognition related reducing sodium intake, they showed 'checking a sodium content in nutrition labeling' score 2.5/4.0 and 'perception difference between sodium and salt' score 3.1/4.0. There was no difference in the recognition between under 3yrs' group and over 3yrs' group. In dietary attitude related reducing sodium intake, they showed 'palatability for salty taste' score 0.8/1.0, 'attitude in related soups' 0.7/1.0, 'attitude in related using natural spice' 0.6/1.0. There was a difference in 'attitude in related soups' between under 3yrs' group and over 3yrs' group (0.6 vs. 0.7). In sodium intake level by DFQ 25, they showed 'low group' 41.3%, 'middle group' 41.3% and 'high group' 17.3%. There was no difference in the distribution of sodium intake level by the career. In education needs related reducing sodium intakes, there were 'teaching experience' 93.3%, 'have a difficulty in teaching about reducing sodium intakes' 86.6%, and 'necessity of education for CHVHS dietitians' 100.0%. 'Needed education contents for CHVHS dietitians' were ranked as 'cooking way to reduce sodium intake' 58.7%, 'relation between hypertension and sodium' 17.3%, 'composing way to reduce sodium intake' 17.3%. There was a difference in needed education contents 'relationship between hypertension and sodium' (33.3% vs. 2.6%) and 'The cooking way to reduce sodium intake' (38.9% vs. 76.9%) by the career. Conclusions: The results suggested that a capacity training program for reducing sodium intake may be needed for dietitians at CHVHS to improve health of the community elderly. For effective training program related reducing sodium intake for dietitians at CHVHS, it may be necessary to consider the career period as dietitians at CHVHS.

• Journal of Nutrition and Health
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• v.48 no.4
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• pp.335-343
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• 2015

Purpose: The aim of this study was to evaluate the food behavior and nutritional status of elementary school students in the Jeju area using Nutrition Quotient (NQ). Methods: The subjects were 440 students (235 boys and 205 girls) in the fifth and sixth grade at four elementary schools located in Jeju. Demographic, lifestyle, and environmental information was collected using a self-reported questionnaire. The food behavior checklist for children's Nutrition Quotient (NQ), consisting of 19 items, and nutrition education related information were also obtained. Results: The mean score of the children's NQ was poor, reaching 60.3 points. The percentage distribution of NQ grade was 19.8% (lowest), 18.6% (low), 45.0% (medium), 10.7% (high), and 5.9% (highest) and the factor scores for balance, diversity, abstinence, regularity, and practice were 56.6, 68.4, 71.3, 57.4, and 54.8 points, respectively. Compared with the NQ cut-off points for defining malnutrition (balance; 57, diversity; 87, abstinence; 66, regularity; 69, and practice; 67 point), average score of abstinence factor was only above the cut-off point and scores of the other factors were below the cut-off point. Subjects with higher NQ scores tended to have higher levels of exercise activity (p < 0.001), frequency of family meals (p < 0.01), and father's educational levels (p < 0.01) compared to those with lower NQ score. NQ score showed positive association with nutrition education experience and practice (p < 0.001). Conclusion: NQ score of elementary school students residing in Jeju was lower than the national average. More opportunities should be provided for participation in nutrition education, which incorporates a range of program strategies, as well as communication and education activities.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.345-355
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• 2017

The purpose of this study is to provide basic data for the development direction and strategy for medicines through analysis of differences in choice attributes according to customers awareness of medicines and experience. In order to achieve the purpose of this study, a questionnaire survey was conducted on dietary education among national network trainees and lecturers by the Ministry of Food, Agriculture, Forestry and Livestock in Daegu, Gyeongsan, and Ulsan, Seoul from December 5, 2016, respectively. First, factor analysis results showed that six factors were extracted with respect to the choice of the restaurant. Second, the difference in each factor according to the recognition and experience of medicinal herbs was the health related factor as sex, females, age 50~59 years, companion others, and publicity and advertising' factors were more important for publicity and advertisement when the gender was female, the customer's age was 40~49 years, the companion was other, and the time of use was during the weekend. Among the factors related to 'getting dressed', the more important gender was female, age 40~49 years, and the other partner, The factors related to 'time' were as follows: sex, age, age 20~29 years, no accompanying companions, no time of use, and time importance. The 'menu' factors were more important for men, gender, women, age 40~49 years, companion for guitar, and usage time for weekend dinner. The 'service' factors were more important in 'service' as sex, male age, age 20~29, companion family, usage time, and weekend dinner.