Objectives: Food allergy appears to be increasing in prevalence and can potentially result in significant damaging impact on children's mental and physical health. This study investigated how dietitians/nutrition teachers in Incheon, where a fatal fool allergy incidence occurred, manage food allergy issues in school lunch systems. Methods: A survey with a pre-tested questionnaire was conducted with 358 dietitians/nutrition teachers in Incheon area. The final analytical sample included questionnaire data from 208 study participants (58.1%). Statistical analyses used SPSS ver 19.0. Results: A total of 99.5% respondents reported having received food allergy education. The respondents showed a correction rate of the food allergy test slightly higher than 70%, where nutrition teachers and respondents working in elementary schools had correction rates higher than dietitians and those working in middle schools (p<0.05). All respondents reported regular monitoring to identify students with food allergy and making notification of allergy-prone foods on menu in their school. More nutrition teachers provided "elimination meals" (57.6%) or "replacement meals" (37.0%) than dietitians (43.1%, 19.8%, respectively) (p<0.05). Elimination and replacement meals were provided more in elementary schools than in middle schools (p<0.05). Although counseling students with food allergy on nutrition was done by 64.9% of respondents, the areas of counseling were limited to basics of food allergy and how to use the notification system on menu. To prepare for handling food allergy events effectively, networks with regional clinics or hospitals (34.1%), hotline with parents (87.4%), and keeping an Epi-Pen ready (46.7% elementary school) were established. Only 34.1% of respondents knew how to use Epi-Pens. Conclusions: Dietitians and nutrition teachers in Incheon widely adapted food allergy management methods. It appears that education/training on food allergy for dietitians/nutrition teachers can move on from teaching basics of food allergy to providing applicable food allergy management methods at school system.
Purpose : The purpose of this study were to examine the degree of job duty importance and difficulty of nutrition teachers in elementary school and then to make their future duties and roles clearly. Methods : The duties of nutrition teachers were classified into four fields such as foodservice management, nutrition education, nutrition counseling and educational experience of Korean agricultural products, and then each field were divided into job duties and job tasks. The subjects was 139 dietitians at elementary schools in Dague and Kyungpook Province who appraised the degree of importance and difficulty of the above four job duties with the Likert 5-point scale through a questionnaire survey. Results : From the results of the survey, it was found that every dietitian had highly assessed the importance of the four job duties of nutrition teachers. In a survey of the degree of job duty importance and difficulty on the dietitians, subjects recognized the following such as haccp management in the field of foodservice management is of the most importance(4.30), and the personal management has the most difficulty (3.80). In the field of nutrition education, the work of establishment nutrition education plan is of the most importance(4.33), and the developing of nutrition education materials and programsn are the most difficulty (4.13). In the field of nutrition counselling, students of that than parents and teachers counselling is of the most importance (4.15) and the most difficulty (4.08). Finally, in the field of our agricultural products experience education, which of he work is the most importance(4.07), and difficulty (4.02). Conclusion : Therefore, it is judged that nutrition teachers in the future should not only have a foodservice management, as their main job duty, but also aid in constructing life-long health management system for students and teachers by conducting a nutrition education and counseling, and also exert their energies in the job duties of menu development and experience education utilizing our agricultural products.
Sin, Eun-Gyeong;Sin, Gyeong-Hui;Kim, Hyeon-Hui;Park, Yu-Hwa;Bae, In-Suk;Lee, Yeon-Gyeong
Journal of the Korean Dietetic Association
/
v.12
no.1
/
pp.89-101
/
2006
The purpose of this study was to investigate the needs of educators, learners and parents in elementary schools for implementing a systematic nutrition education program by nutrition teachers to begin in 2006. The subjects were 833 dietitians, 808 principals, 3,141 teachers, 7,577 students and 6,003 parents in elementary schools. A fairly large proportion of the principals (98.4%), teachers (95.5%), parents (96.6%) and students (62.8%) responded that nutrition education is urgently needed. Every dietitian, principal and teacher has recognized that for the enforcement of a nutrition program in the future, the placement of one nutrition teacher in every school is needed without a moment's delay. Many subjects responded that elementary low grades are the most proper time for nutrition education for students and it is also needed to extend this not only to students, but also parents and teachers who have a direct influence on them. In the education hour, they responded that it is proper one hour a month for teachers and one hour a week for students. Fifty-six percent of dietitians, 58.3% of principals and 67.0% of teachers responded that the best educational way to heighten the effect of nutrition education was education through discretional activities. It was found that 46.4% of students have wanted nutrition education to be enforced during special activities. Education through their school homepage or in-school broadcasting system, while it has been most utilized, was low in a degree of preference with 10.9%. In regards to a nutrition program, principals and parents have attached much importance to the dining etiquette, dietary attitudes, and relations of foodstuffs with health, while dietitians and teachers have made much of a balanced eating habit, and the relations of dietary life with health. Finally, for a nutrition program to be enforced towards a direction that the educators and students want, it is judged that first of all the role of nutrition teachers is the most important, furthermore the support of manpower and the budget should be made.
Seo, Min-guk;Lee, Min-june;Min, Sung-Hee;Ham, Sunny
Journal of the Korean Dietetic Association
/
v.28
no.1
/
pp.45-57
/
2022
This study aimed to evaluate the perception of nutrition teachers about emergency meals in all schools affiliated with the Seoul Office of Education. The purpose of this study was to suggest the need for emergency meals and provide directions for future development, thereby assisting meal service sites. An online survey was conducted from May 26 to 31, 2021, analyzing 130 collected samples. The summary of the results is as follows: First, the nutrition teachers recognized the need for school meal services for the prevention of the spread of infectious diseases and considered the variance among school meal consumers. Also, they generally thought of emergency meals due to the need for social distancing and the decrease in the distribution of food. Secondly, in terms of the differences in the perception about emergency meals, nutrition teachers (45.4%) who have provided emergency meals (t=2.584, P<0.05) were more aware of the need for emergency meals than nutrition teachers (54.6%) who had not provided emergency meals. Nutrition teachers conceived emergency meals to minimize the contact between people (45.6%) and to rectify the imbalance in nutrition (37.5). Next, emergency meal attributes were observed to be ranked in the order of convenience (3.49), safety (3.15), and satisfaction (2.88). Fourthly, although there were no meaningful differences in emergency meal attributes, there were statistically significant differences in the safety of the cooking process, menu familiarity, the low unit price compared to regular meals and the excellent satisfaction with nutrition provided (t=2.603, P<0.05), (t=2.039, P<0.05), (t=2.154, P<0.05), (t=2.477, P<0.05) respectively.
The purpose of this study was to assess the nutrition education and training needs as a basis for program planning for day care providers. A sample of 239 day care teachers responded to a questionnare assessing demographic characteristics, nutrition education experiences, and measuring the level of basic knowledge of food & nutrition. Menu planning was added to the questionnarie for 158 day care center directors. The results of this study can be summarized as follows: 1) majority(92.5%) of day care teachers and 74.1% of day care directors were interested in receiving nutrition education and training programs. 2) The topics generating the greatest interest for day care teachers were good food habits, food preparation & meal planning and food sanitation. 3) As a result of measuring the level of basic nutrition knowledge, day care teachers possessed the moderate amount of knowledge about five basic food groups, cholesterol, protein containing food, fat, while they possessed the poor knowledge about vitamin and calorie. 4) Day care teachers and directors possessed a certain level of knowledge about what the good snacks are and how to teach the unbalanced diet oriented children, while they possessed a low level of knowledge about children's nutrition requirement.
This study aimed to investigate how the current elementary school teachers think about nutrition education, how they are teaching, and what kind of problems have occurred. And this study was made to provide basic materials to be used for the effective nutrition education in the elementary school. The survey was done on 60 elementary school teachers and 570 elementary school students of the 5th and 6th grade in Gyeonggi Province by questionnaire and analyzed for the perception of nutrition education, current status of nutrition education, nutrition knowledge and cooking knowledge. The average scores of nutrition knowledge were 2.72 for male and 3.75 for female students out of full score of 5. The fifth grade students learned more nutrition education than the sixth grade ones in accordance with the different curricula. Nutrition education was taught as apart of other subjects(87%) and mainly done by lectures. For most of the students, information source of the nutrition education was the meal service(47.4%) and the most common one was the Internet that 38.1 % of the teachers used. Most of the students responded that nutrition education was necessary in the curriculum of elementary school for proper growth(36.2%), intelligence(25.9%), health(21.5%), and dieting(16.4%). The perception for the suitable teacher was in the order of nutrition specialist and dietician. And the right time of the related class was in the order of spare time everyday, a special activity time, and the meal service time. The important contents of nutrition education were in the order of proper eating habits, growth & nutrition, food hygiene and diseases. Nutrition problems of the elementary students were in the order of unbalanced diet, too much ingestion of processed and instant foods, lack of table manners, and child fatness and weakness. 80.0% of the teachers supported the early nutrition education and demanded it should begin when children are in kindergarten. The analysis showed that nutrition education should be taught by parents(29.4%), teachers(29.2%), and nutritionists(25.9%) and that family and school should cooperate closely. Main responses of the teachers to the children's problems were that they had too much instant food, did not eat in a variety, and had no manners in eating. Ironically, they thought malnutrition, fainting and growth stunt were not important nutrition related problems.
Purpose: Adequate nutrition is to be provided for normal growth and development during early childhood. Currently, childcare teachers provide lunch to most children in Korea. The purpose of this study was to investigate the portion size provided by teachers and examine the effect of education on food serving size. Methods: The subjects were childcare teachers (n = 120) in charge of children aged 3-5 years at a daycare center in Hanam-si. The survey was conducted through questionnaires which included questions on the general characteristics of the teachers, their nutritional education status, and the source of nutrition information. In addition, the portion sizes of items on the menu currently provided to children were measured and the data were analyzed. To assess the effectiveness of education in determining serving size, the subjects were randomly equally divided into two groups. In the first group (n = 60) theoretical education on nutrition and serving sizes was given, whereas in the second (n = 60), practical education on these topics was provided. Results: The difference between the actual portion size of rice and the serving size announced on the menu was observed to decrease along with the increase in the experience of the teacher, although the differences in the main dish and kimchi were higher. The gap between the serving size mentioned in the menu and the portion size distributed widened as the age of the teachers increased. Notably, the difference between the portion size and the serving size of food decreased after both practical and theoretical education. Furthermore, the effect of education on the serving size of the main dishes (p < 0.001), side dishes (p < 0.01), and kimchi (p < 0.01) was observed to be greater in the practical education group than in the theoretical education group. Conclusion: Regular education should be provided to teachers on the serving sizes mentioned in the menu, as the quantity of food served depends on the experience and age of teachers. In the case of rice, theoretical education alone sufficed to ensure a proper serving size. However, hands-on training on the main and side dishes, and kimchi would be much more helpful.
Sin, Gyeong-Hui;Sin, Eun-Gyeong;Park, Yu-Hwa;Kim, Hyeon-Hui;Bae, In-Suk;Lee, Yeon-Gyeong
Journal of the Korean Dietetic Association
/
v.12
no.2
/
pp.105-117
/
2006
The purpose of this study was to investigate the needs of educators, learners and parents in elementary schools for implementing a systematic nutrition education program by nutrition teachers to begin in 2006. The subjects were 833 dietitians, 808 principals, 3,141 teachers, 7,577 students and 6,003 parents in elementary schools. A fairly large proportion of the principals (98.4%), teachers (95.5%), parents (96.6%) and students (62.8%) responded that nutrition education is urgently needed. Every dietitian, principal and teacher has recognized that for the enforcement of a nutrition program in the future, the placement of one nutrition teacher in every school is needed without a moment's delay. Many subjects responded that elementary low grades are the most proper time for nutrition education for students and it is also needed to extend this not only to students, but also parents and teachers who have a direct influence on them. In the education hour, they responded that it is proper one hour a month for teachers and one hour a week for students. Fifty-six percent of dietitians, 58.3% of principals and 67.0% of teachers responded that the best educational way to heighten the effect of nutrition education was education through discretional activities. It was found that 46.4% of students have wanted nutrition education to be enforced during special activities. Education through their school homepage or in-school broadcasting system, while it has been most utilized, was low in a degree of preference with 10.9%. In regards to a nutrition program, principals and parents have attached much importance to the dining etiquette, dietary attitudes, and relations of foodstuffs with health, while dietitians and teachers have made much of a balanced eating habit, and the relations of dietary life with health. Finally, for a nutrition program to be enforced towards a direction that the educators and students want, it is judged that first of all the role of nutrition teachers is the most important, furthermore the support of manpower and the budget should be made.
The objective of this study was to investigate how to improve job satisfaction for dietitians and nutrition teachers by identifying influencing factors in Daejeon and Chungnam Province, South Korea. A survey was conducted among school foodservice dietitians and nutrition teachers from selected primary, middle and high school in the area. This survey consisted of general characteristics, status of their job, job satisfaction, work satisfaction and work performance. In this study we found current state of general characteristics and status of their job according to frequency analysis and the level of work satisfaction, work performance and job satisfaction using descriptive statistics. The t-test, ANOVA and Duncan-test were also conducted in order to searching for tendency of job satisfaction according to the general characteristics and the status of their job. Pearson's correlation was carried out in order to find correlation with job satisfaction. Also, factors, which influenced job satisfaction according to regression analysis, were drawn. We describe the difference of job satisfaction between irregular dietitians and nutrition teachers as well. Besides we discussed the improvement of dietitians' (nutrition teachers') work environment to raise their job satisfaction through this study.
This study analyzed the effect of purchase competence on purchasing performance when purchasing eco-friendly food ingredients from school nutrition teachers. To this end, 131 copies surveyed for school nutrition teachers in the survey area were used for analysis. As a result of the analysis, the verification of the difference between purchase competence and purchase performance according to the general characteristics of school nutrition teachers showed significant differences according to age. In addition, the general characteristics of nutrition teachers and the effect of purchase competence on purchasing performance had a positive (+) effect on purchasing performance by Attitude, Knowledge, and communication among purchase competence. In this respect, it is judged that it is necessary to form an organic relationship between the supplier of eco-friendly food ingredients and nutrition teachers in school meals.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.