• 대한지역사회영양학회지
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• 제15권1호
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• pp.137-148
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• 2010

This study was conducted on 175 child-care teachers, who participated in in-service education, to research the methods to improve child-care teacher's nutrition management capability for infants and children. Investigated results of child-care teachers' nutrition knowledge, dietary attitude status, and needs on nutrition education in child-care centers are as follows: The score of child-care teachers' nutrition knowledge was 10.83 points out of 15, which is about 72%. Total score increased as teachers' age but not significantly different from their career duration, since teachers who have a child-care career less than 5 years acquired 10.91 points, which is higher than 10.64 points of teachers having more than 5 years of child-care career. Teachers' average recognition to the nutrition knowledge was 90.6%, increased significantly by the older they are, and decreased according to the accumulation of their career. The average accuracy of the nutrition knowledge was 79.7%, increased in proportion to the teachers' age. The marks of child-care teachers' dietary attitude were 41.3 points (possible score range 5-50) and 83%, older teachers tended to have more desirable dietary attitude. As indicated by the increment of child-care career, the score of emotional attitude tended to be increased but which of cognitive and behavioral attitude showed a declining tendency. Nutrition information which child-care teachers were mainly interested in were correct selection of food (58.1%), obesity and weight management (52.7%), and nutrient content of food (44.9%). Nutrition education contents which child-care teachers needed were 'nutritious food and menu for child' (72.2%), 'health management of child' (69.2%) and meal management of child (40.2%). Nutrition education methods, which child-care teachers considered as of desirable ones, were cooking class of small scale (31.8%), visiting class at child-care center (26.5%). In consequence, the nutrition knowledge and dietary attitude of child-care teachers were not good and showed different issues by age and career duration. Therefore, it is requisite to intensify nutrition management courses in child-care teachers' qualification and in-service education courses which has actual necessity and suitability based on teachers' age, career, and the type of child-care center, and to disseminate these through public health centers and child-care & education information centers to pursue the efficient balance of nutrition education programs.

• 대한영양사협회학술지
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• 제17권2호
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• pp.176-189
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• 2011

The purpose of this study was to investigate the status of clinical nutrition services at various medical centers in Seoul, Korea. A questionnaire was distributed to the departments of nutrition at 44 hospitals in Seoul on July 2009. Nutritional screening carried out at a rate of 59.1% at the medical centers, and a significant difference was found according to the type of center, from 100% in tertiary hospitals to 18.8% in normal hospitals. On annual average, the numbers of inpatients, inpatients for malnutritional screening, inpatients with malnutrition, and inpatients for malnutrition management were 15,169.5, 10,870.9, 2,224.8, and 1,546.2, respectively. On average the group nutrition education was done 36.1 times/year for diabetes, 8.2 times/year for cancer, and 1.9 times/year for renal disease, and the numbers of participants 423.1, 95.1, and 31.5, respectively. On average the individual nutrition education of inpatients with diabetes was done 135.4 times/year for ordered-type, and 119.3 times/year for unordered-type, 106.2 times/year for paid-type, and 148.5 times/year for unpaid-type. The mean fee for education and counseling was the highest for peritoneal dialysis (73,090.9 won) but the lowest for heart disease (23,609.1 won). On average the individual nutrition education of outpatients with diabetes was done 234.6 times/year for ordered-type, and 2.5 times/year for unordered-type, 204.4 times/year for paid-type, and 32.7 times/year for unpaid-type. The mean fee for education and counseling was also the highest for peritoneal dialysis (63,500.0 won) but the lowest for heart disease (21,336.4 won). To implement more effective clinical nutrition service, a national medical insurance imbursement policy should be urgently instituted such that diseases left as unpaid are covered by health insurance, including all nutrition-related disease.

• 대한영양사협회학술지
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• 제10권2호
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• pp.197-204
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• 2004

The purposes of this study was to analyze the operational difference of foodservice center for homebound elderly by the presence of the dietitian. The questionnaire was developed to measure all variables for menu management and distributed to 103 meal service centers in charge of congregate meal service program and 57 centers for home-delivered meal service program. The data of 160 centers in charge of congregate meal service and home-delivered service centers were usable for analysis. Statistical data analysis was completed using the SAS 8.1 package program for descriptive analysis and chi-square test. Only 21.9% meal service centers had dietitians, what is more, they were not professionals who did menu management but foodservice managers, volunteers, cook or social workers. The current foodservice programs for the homebound elderly were operated without professional. In the part of menu managemet, dietitians were more actively involved in menu planning in the elderly foodservice center in the presence of the dietitians. The performance level of healthcare service was not significantly different, but the nutrition education in the elderly foodservice center with the dietitians was more frequently performed than that without the dietitians(p<0.05). In the food purchasing and food production management, the significant differences were shown that in the elderly foodservice centers in the presence of the dietitians, the proportion of the contract purchasing was significantly higher than that of direct purchasing(p<0.01). In food sanitary management, the significant differences were not shown in the part of management of keeping meal for identifying the cause of food-borne illness and left-over, but the sanitation education for the foodservice employees was performed more frequently by the presence of the dietitians(p<0.01). In conclusion, the foodservice management was more systematically conducted in the elderly foodservice centers in the presence of the dietitians than that without dietitians. The elderly foodservice program has offered the health-related support for homebound elderly. Although there were several problems in elderly foodservice management, the program delivered well-targeted, effective, and efficient nutrition services and wide range of supportive service to the at-risk older population. It needs to be managed by professional for the improvement in the elderly foodservice.

• 대한지역사회영양학회지
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• 제13권4호
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• pp.540-554
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• 2008

The purpose of this study was to analyze task performance and importance level of the dietitian who is working in the public health nutrition area. Work oriented job analysis methodology was employed for the study purpose. Subjects of 38 dietitians currently working at health centers in 2002 were recruited. Based on the focus group interview with 7 public health nutritionists and 7 professors, information about task elements was collected. Questionnaires measuring work performance and self-perception of importance of the selected task elements were administered. The results of this study can be summarized as follows; 1) The tasks with high performance and importance level among 20 tasks are developing nutrition education material (B1), nutrition services for adults and the elderly (C3), writing the proposal for nutrition services (A2), evaluating service effect (A4), improving professionalism (E1), and self management (E2). 2) The task elements with high performance and importance level among weekly task elements are nutrition education for diabetes (C56), nutrition counseling for adults (C47), nutrition for hypertension (C53), managing and keeping records (C80), nutrition education for kindergarten and nursery school children (C42), searching for nutrition education materials (B26), and searching for media (B27). 3) The number of task elements with high performance and importance level among monthly task elements are 13 in the planning and evaluation of public health nutrition service, and 5 in developing nutrition education materials. The tasks of a dietitian in the public health center show a very wide spectrum. However dietitians recognize most of the tasks are important even though they cannot perform those tasks adequately.

• 급식외식위생학회지
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• 제2권1호
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• pp.1-9
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• 2021

To determine the sodium content of meals provided by foodservice institution, 540 different menus were collected by their serving portion and categorized into nine food groups and three different foodservice types (office, industry, school). Each were evaluated by each sodium evaluation method. All nine categories of food type showed higher content of sodium than listed in the 'nutrition assessment program (Can-Pro 4.0)', when assessed with a salimeter. From the 9 food types, 6 types, excluding 'Korean pancakes', 'Kimchi/pickled food' and 'a la carte', showed significantly higher sodium content on the salimeter than shown in the 'nutrition assessment program (Can-Pro 4.0)' (p<0.001). Also in assessing sodium content per serving, 'soup and stews' and 'a la carte' menus had significantly higher sodium content than other food types (p<0.001). The results compared by foodservice types showed dishes served in 'Industries' had significantly higher daily sodium content than those served in 'offices' and 'schools'.

• Nutritional Sciences
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• 제6권1호
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• pp.53-66
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• 2003

This study was performed to assess the perception and need for the elderly meal service program of the Korean elderly. The purpose of this study was to assess the dietary environment factors which are related to the perception and need for such service. Subjects of this study were 800 elderly persons of whom responses were received from 769(male: 26, female: 543) aged over 60 years. Their mean age was 7.51 $\pm$8.1 years. Seventy two point two percent of them lived with their family and 54.5% of them were supported economically by their children. Among their meal management behaviors, food purchasing was hard to perform and the most aid-needed activity. In their dietary environment, 47.1% of them were supported by their children. The percent of the subjects who were aware of the elderly meal service program was 48.4%. Men were more aware of the meal service program than women(p<0.01). Elderly who were supported by government were more aware of this service than others. Elderly who were in poor dietary environment, were less affluent or had trouble preparing meals expressed better perception this service than others (p<0.05). Those who requested meal services had poor dietary environment than those who did not (p<0.001). The elderly who were younger, with higher income, and lived with a spouse had more demand for home delivered meal service. This study showed that the poorer the greater desire for meal services. Therefore, the need for urgent improvement and expansion of meal services for elderly is suggested by this study.

• 대한영양사협회학술지
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• 제8권4호
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• pp.359-371
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• 2002

The aims of this study were to estimate the level of job satisfaction and customer-oriented service performance in university food service employees Two hundreds-six food service employees working in Seoul were enrolled and the response rate was 85.8%. Of respondents, 85.9% was female and most of the respondents were 40 years up (70.8%). Generally, respondents had approximately 5 years job experience and high school level. Mean score of job satisfaction was 3.23 score out of 5.00. The highest and lowest items on job satisfaction were responsibility and commitment(4.00). and promotions opportunity(2.69), respectively. Considering job satisfaction; relationships of supervisors, employment and career were significantly different in age(P<0.05), job-system and wage(P<0.05), respectively. Mean score of customer-oriented service performance was 3.75. The highest and lowest items on customer-oriented service performance were delivering on time(4.02) and service information for customers(3.21), respectively. Customer-oriented service performance was significantly different in age and wage(P<0.05). Job satisfaction had positive correlation to customer-oriented service performance. Relationship of supervisors was positively correlated with relationship of coworkers and career.

• 한국식품영양학회지
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• 제18권3호
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• pp.175-191
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• 2005

This study carried out a survey of students in Gangwon province's general opinion and satisfaction with the school food-service programs implemented in Gangwon province. The method involved a survey of 1,500 elementary, middle, and high school students from 30 schools. The main results of this study can be summarized as follows: With regards to their general opinion of the school food-service programs, $70\%$ of the students answered that the size of the portions was appropriate. Moreover, the survey students answered that they were satisfied with the current method in which the food services. The elementary school students were found to be the best at maintaining public order when the food services were being conducted. The largest complaint which the students had towards these food service programs was the taste of the food itself. With regard to the students' degree of satisfaction with the school food service programs, the highest level of satisfaction with the atmosphere during meal times(3.88), followed by the degree of satisfaction with the food(3.27), and the school cafeteria environment(3.20), and the sanitary conditions of the food service facilities(3.14). The overall opinion and degree of satisfaction with school food service programs demonstrated significant differences, depending on the school level and type of food service.

• 대한지역사회영양학회지
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• 제18권6호
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• pp.644-651
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• 2013

Although there has been a significant increase in breast-feeding (BF) rate in Korea, it is plateaued since 2008 and still low compared with that of other countries. Because BF has been related to lower obesity prevalence in many studies and the increase in childhood obesity became evident in Korea, we wondered if a relatively lower BF rate has anything to do with this increase. Therefore, we looked into the relationship between mode & duration of BF during infancy and weight status of toddlers using the data from Korea National Health and Nutrition Examination Survey 2008 through 2011. Number of 2-3 year old toddlers with complete information on BF, anthropometry and normal birth weight was 674. While 87% of them were ever-breastfed, 6.2% each of them were either obese or overweight based on the Standard Growth Chart for Korean Children. Not only the obesity prevalence was different among groups of different mode of feeding, but also the mean duration of BF was significantly longer in normal weight group (9.2 mo.) compared with obese group (5.5 mo.). Accordingly, overweight and obesity prevalence of the toddlers breast-fed for 12 months or longer was significantly lower than that of the toddlers breast-fed for less than 12 months (OR 0.53, 95% CI 0.32-0.87). This study revealed that both BF and duration of BF affect the childhood obesity and, BF for 12 months or longer should be encouraged more aggressively as one of the main strategies to prevent and/or decrease childhood obesity in Korea.

• 대한지역사회영양학회지
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• 제23권5호
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• pp.444-455
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• 2018

Objectives: The current survey environment is changing and participation rates in national nutrition surveys are decreasing. Therefore, the purpose of this study was to develop strategies for improving the nutrition survey system in the Korea National Health and Nutrition Examination Survey (KNHANES). Methods: To develop an alternative system for conducting the KNHANES nutritional survey, we conducted focus group interviews with stakeholders of the survey, SWOT (Strengths, Weaknesses, Opportunities, and Threats) analysis, and expert reviews. In addition, spatial analysis of potential sites for conducting surveys instead of relying on household visits was performed, and the perception of nutritional surveys in the population eligible for KNHANES was evaluated. Results: Based on the results of the focus group interviews, SWOT analysis, and expert reviews, we propose two options for survey sites: vehicles specifically prepared for nutritional surveys and public facilities such as community service centers or public health centers. Among public facilities, community service centers were found to be more appropriate sites than public health centers because they were considered more accessible. About 90% of respondents would participate in the survey in public facilities and about 74% would in vehicles. Conclusions: Conducting national nutrition surveys in specially designed vehicles and public facilities could be a viable alternative to home visits. Next, the validity of these newly proposed nutrition survey methods needs to be compared to the results of the current national nutrition survey.