• 대한영양사협회학술지
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• 제6권2호
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• pp.136-147
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• 2000

The aim of this research was to examine the management practices related to foodservice.clinical nutrition service provided by hospital foodservice operations. A survey of 30 hospital food nutrition service departments was undertaken and detailed information was collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Out of 30 hospitals, 73.3%(22) were directly operated and 26.7%(8) were under contract foodservice management. Licensed number of beds were 768.7, with an average length of 11.4 days. The general characteristics of the dietitians were that 49.4% were aged between 25-29, and 60.8% were ordinary dietitians. 76.7% had bachelor's degree, 15.9% with master's degree and 7.4% were college graduates. Most hospital dietitians had internship training and 35.2% took a training course of 6 to 12 months. The average space of kitchen was 452.52 $m^2$, with 133.63$m^2$ for modified diet space and 18.13$m^2$ for nutrition counselling room space. The total number of normal meals was 1,255.47, with 502.93 of modified meals. The average calorie of normal meals was 2,145.04kcal, with 91.9g of protein contained in normal meal. The total food waste was 351.40kg. An average monthly cost for disposing food waste was 745,171.67 won. 83.3% of the kitchens were on the 1st basement and only 66.7%(20) of 30 hospitals had its own nutrition counselling room. 80% used dishwashers and 66.7% had an exclusive elevator for delivering meals. 80.0% of hospitals used centralized delivery service. 90% had established an area for hygiene division, 70% used dry zone within the dishwashers for sterilization, 66.7% provided spoon and chopstick, and 100% used dish cover. As means of food waste treatment, most hospitals(56.7%) used animal feed by contracters, followed by means of collection by contracters(30%) and in-house high speed fermentation machines(13.3%). It was found that only 33.3% hospitals regularly checked temperatures of the meals given to patients. Total productivity index was 3.72(meals/hour) in average, with an average productivity index for normal diet of 5.41. Average productivity index for modified diet was 4.62. Productivity indices for patient meals and clinical nutrition were 5.01(meals/hour) and 1.12(cases/hour) respectively and hospitals under self-operated foodservice management received higher points on clinical nutrition productivity index(P<0.01) than hospitals under contract foodservice management.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.565-575
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• 2009

The purpose of this study was to propose the appropriate sizes and dish combination for nutritional-balanced lunch boxes delivered to children under the government-funded meal service program in Korea. The study was based on the 3 : 1 : 2 Meal Box Magic, a nutrition education method developed in Japan. A total of 290 lunch menus, comprising of 10 day menus from 29 organizations having delivered lunch boxes to children during summer vacation of 2008, were analyzed and used as the base data for lunch box combination. Dishes of the menus were classified into 6 groups: Rice group, Protein side dish group (including meat, fish, egg, and bean dishes), Vegetable side dish group, Kimchi group (including kimchi and jangajji), Soup stew group, and the other group. Nutrient analysis was conducted for 100 ml of these dishes by CAN Pro 3.0 utilizing volume and weight conversion data used for analysis of the Korea Health and Nutrition Examination Survey and those from the Nutrient Composition of Food for Consumers. All the possible combinations of 5 dishes, comprising of 3 dishes from Rice group, Protein side dish group, and Kimchi group, respectively, and 2 dishes from Vegetable side dish group, were made using the frequently served dishes from the respective dish group. Nutrient analysis of each combination was conducted based on the assumption that a lunch box was 600 ml and filled up to 80% by dishes using the volume ratio of 3 : 1 : 1.5 : 0.5 for Rice group : Protein side dish group : Vegetable side dish group : Kimchi group. The mean and standard deviation of energy and nutrients of all combinations calculated by weighting the serving frequency of each dish selected for the combinations were $621\pm81$ kcal for Energy, $22.1\pm5.0$ g for Protein, $120\pm45$ mg for Calcium, $4.1\pm1.1$ mg for Iron, $201\pm130\;{\mu}g$ RE for Vitamin A, $0.34\pm0.10$ mg for Thiamin, $0.27\pm0.10$ mg for Riboflavin, and $24.3\pm9.6$ mg for Vitamin C. The energy percentages from Carbohydrate, Protein and Fat were 66%, 14% and 20%. The analysis results met the nutrition standard of lunch boxes for male elementary students in grades 4 through 6 under the government-funded meal service program regarding calories, nutrients except calcium and riboflavin, and macronutrient distribution ranges. Accordingly appropriate box sizes were suggested for different age and sex groups to meet the respective nutrition standards. In addition, milk or dairy products were suggested to accompany lunch boxes to supplement calcium and riboflavin intake. The method of selecting box sizes and making dish combination suggested in this study could be useful for the organizations preparing lunch boxes under the government-funded children's meal service program where nutrition professionals are not available.

• 한국식품영양학회지
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• 제27권5호
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• pp.914-920
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• 2014

This study was conducted on children from 10 community children centers located in northern Seoul. The quality factors of the food services of the community children centers were divided into five factors, including sanitation, food, environment, subsidiary service and staff. Analysis of the differences in the importance of factors and satisfaction with the food service quality indicated satisfaction to be higher than importance for in all the factors except 'environment'. In particular, of the food service qualities, significant differences were found between importance and satisfaction in relation to the attributes of 'food' and 'environment'. As a result of IPA of the food service qualities in community children centers, 'sanitation' was found to be in the maintenance area, 'environment' to be in the area of concentration, and the quality attributes of 'staff' and 'subsidiary service' were found to be in the low priority area. In contrast, the 'food' quality corresponded to the area of oversupply.

• 한국지역사회생활과학회지
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• 제26권2호
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• pp.335-349
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• 2015

The system of School Meal Service Support Centers was established to support the supply of high-quality food ingredients for school meal services when the School Meal Service Act was amended in 2006. A case study was conducted to examine the operating effects, success factors, and major obstacles of a School Meal Service Support Center which was highly evaluated for its operational efficiency and customer satisfaction. Qualitative data were collected from eight stakeholders (two individuals each from the center, farms, schools, and distributors) through in-depth interviews in July 2013 and analyzed by using the thematic analysis method. The successful operation of the center helped to stabilize income and price among the stakeholders, increase ingredient quality, increase school meal reliability, reduce costs, and promote the consumption of agricultural products. Success factors were identified as the center director's commitment and insights, and the competitive operating system including fair operations, rational pricing, liberal consumer choice, total quality management, and partnerships with distributors. Major obstacles included a lack of diversity in supplied ingredients and a lack of administrative and financial support form the local government. The results can be used as baseline information to vitalize the system of School Meal Service Support Centers and increase the quality of school meal services.

• 급식외식위생학회지
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• 제2권1호
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• pp.36-43
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• 2021

The development of food poisoning prevention guidelines aims to prevent food poisoning in advance and improve the safety of children's meals through hygiene management of children's feeding facilities, especially infants' facilities. Therefore, the composition of the content should be designed so that it can be fully understood from the point of view of the layperson. In terms of meal service management, various standards must be fully reflected and reviewed to increase utilization in the field. Daycare centers and kindergartens have different administrative agencies, similar application laws and guidelines, but different parts exist and various types of facilities, so management standards are often ambiguous. Therefore, such management requires easy guidance, not special guidance, and it should be universally applicable to any facility. Prior studies have shown that the management of meal facilities is the most efficient, but it is difficult to hire and deploy specialists due to the operation of children's meal facilities, so guidance, facilities managers and workers need to voluntarily practice them. It is time to prepare hygiene guidelines that reflect the characteristics of these children's cafeterias, and it is necessary to prepare and utilize guidance suitable for reality until it is institutionalized for the deployment of manpower exclusively for meals.

• 한국식생활문화학회지
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• 제15권1호
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• pp.41-49
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• 2000

The effort to understand customer is essential and customer satisfaction measurement tool is needed in today's intensively competitive environment of restaurants. The objectives of this study were to measure customers' expectation and satisfaction of service quality attributes and to identify relatively important attributes for overall satisfaction in restaurants. The questionnaires were distributed to 232 customers at 78 family-style, pizza and fast food restaurants. Statistical data analysis was completed using SPSS for t-test, ANOVA, factor analysis, Pearson's correlation and regression analysis. The results of this study were as follows: 1) four and six- dimensional structures were established from 25 expectation and satisfaction attributes, respectively. 2) Demographic variables and usage characteristics didn't affect on service quality expectation, but expectations were significantly different according to the types of restaurant. 3) Expectation/satisfaction matrix showed different patterns in 3 types of restaurant. 4) 'Quality of food' and 'atmosphere' were the most relatively important attributes for overall satisfaction in restaurants.

• 한국식품조리과학회지
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• 제20권6호
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• pp.545-552
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• 2004

The objective of this study was to determine of the meal and service quality satisfaction of University foodservice institutions. 462 University students in the Seoul area were surveyed between October 14 and 21, 2002. The result of this study showed that $63.9\%$ of University students were eating 1-4 times per week at University foodservice institutions. The main reasons for eating at University foodservice institutions were inexpensive price $(60.8\%)$ and economy of time $(31.8\%)$. The reasons for not eating at University foodservice institutions were tasteless food $(50.3\%)$ and dissatisfaction with the menu $(22.7\%)$. Most University students $(75.5\%)$ considered taste of food in selecting from the menu. An importance-performance analysis of the meals served at University foodservice institutions showed that variety of the menu and taste of the food were of poor performance, but of high importance. The service quality of University foodservice institutions using a modified Servqual model were tangibles(-0.83), empathy(-1.05), reliability(-1.09) and assurance(-1.13) in decreasing order.

• 한국식품영양학회지
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• 제25권3호
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• pp.650-655
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• 2012

This purposes of this study were to explain consumer attitudes and purchasing behaviors towards agricultural products using a social network service and to determine the influencing factors such as experience, technology ability, innovation, self-efficacy, perception of usefulness, perception of trust, attitude, purpose of purchase and individual characteristics on them. We analyzed the survey data set, using the 'logit model', 'simultaneous equation model', and 'LISREL-Type model' In this study, the results obtained are summarized as follows. The result for the comprehensive statement of "Trust" was the biggest influence on the purchase agricultural products using the social network service. Therefore, in order to expand agricultural e-commerce using SNS, trust should be to the fore of marketing and publicity campaigns, in order to promote and stabilize the market.

• 대한지역사회영양학회지
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• 제3권3호
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• pp.440-453
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• 1998

This study was done to provide basic information for nutrition education and meal planning by analyzing children's food preference. For this purpose, 938 children from eleven elementary schools under meal service were randomly selected in Taejon. The survey was conducted by questionnaires, and data were analyzed by SAS program. Children prefered ssalbap to japkogbap and liked kimbap the best among one dish foods. But their most favorite foods were chajangmyun in noodles, miyeokkuk in soups, and chamchichigae in pot stew. Sixth graders like kimchichigae more than third graders. In the case of chims, children like duejigalbichim, sogalbichim, and dalgyalchim. In the jorim, they prefered duejigogi jangjorim, mechurial jangjorim to any other jorims. The preference of bockum, namul, jangachi, and jotgal is generally low. Children's preference is high in fruit, drink, fried food, one dish food and is low in jangachi, namul, bockum. These results suggest that the preference of foods should be fully taken into consideration in school meal service so that they can eat foods with pleasure. Foods, which are low in preference due to the cooking method, should be prepared with new cooking methods developed specifically for children. 'Even though the preference of food is low to the children, the nutritious foods should be utilized in the school menu. Then, the importance of food intake must be taught to them through nutrition education.

• Journal of Nutrition and Health
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• 제54권5호
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• pp.515-533
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• 2021

본 연구는 유아를 대상으로 한 영양교육의 중재효과를 평가하고, 과일·채소의 선호도 및 영양지식 향상에 효과적인 영양교육 유형을 분석하기 위해 체계적 문헌고찰과 메타분석을 수행하였다. 메타분석의 효과크기 결과에 따르면 유아 대상 영양교육은 과일·채소 선호도 및 영양지식을 유의적으로 향상시켰으며, 일반영양교육 보다는 과일·채소 중심 영양교육이 유아의 과일·채소 선호도 및 영양지식 향상에 더 효과적이었다. 또한 유아의 과일·채소 선호도 및 영양지식 향상을 위해서는 원예활동, 요리활동 및 오감활동 등의 직접 노출 활동을 포함하는 영양교육이 더욱 효과적이라는 것을 확인할 수 있었다. 본 연구는 유아대상 영양교육의 효과를 입증했을 뿐만 아니라, 유아의 과일·채소 선호도 및 영양지식 향상에 가장 효과적인 영양교육의 형태를 도출했다는 점에서 의의가 있다.