• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.225-232
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• 2004

The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients ′tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p ＜ 0.05), "Satisfaction with offered menus" (p ＜ 0.05), "Kindness of meal serving assistants" (p ＜ 0.05) and "Cleanliness of clothes ＆ features" (p ＜0.05) of VIP ward were significantly higher than those of a general ward.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.188-199
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• 1998

The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should consider the food preferences of the students. To provide appropriate information and guidelines about desirable NSLP menu planning, the comparison between the frequency of NSLP menus and food preferences of the students was performed, NSLP menus with cooking method of 776 meals were collected from 10 elementary NSLP schools in Seoul and Kyunggi province, and food preference data was surveyed with 1618 elementary school students from 4 NSLP schools in Korea in 1995. According to the cooking methods, NSLP menus served Kimchi(98.3%), rice(71.4%) and soup(71.1%) frequently. Based on the food groups, NSLP menus served vegetables most frequently(188%), followed by grains(101.4%), milk(100%), meat(57.3%), fruits(50.3%), and so on. By Spearman Rank Correlations analysis, the serving frequencies of vegetable side dishes(r=.33, p=.05) were positively correlated with the students' preference score. According to the cooking method, the serving frequencies of steamed dishes(r=1.0, p=.00), salads(r=1.0, p=.00), Kimchi(r=.85, p=.01) and rice one-dish meal(r=.80, p=.10) were positively correlated with the students' preference score. However, the serving frequencies of the main dishes(r=.13, p=.57) and soup group(r=.15, p=.57) were not significantly correlated with the students' preference score. Even though the serving frequency of fruit were negatively correlated with the students' preference score(r= -.80, p=.10). These results indicated that the NSLP menu planned the vegetable side dishes in accordance with the students' food preferences, but it planned the main dish, soup group, and meat side dish group discordantly. Therefore further efforts are needed to involve the preferred cooking methods for increasing the food acceptability. It could be used for the basic guidelines for menu planning of NSLP, and for the future improvement of NSLP in Korea.

• Journal of Nutrition and Health
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• v.38 no.3
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• pp.232-241
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• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.167-174
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• 1995

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice) prepared at Korean restaurants. Large numbers of total plate counts were counted from the cooked foods after handling and holding. Ingestion of these foods must be considered high risk. Critical control points identified were, pre-preparation, food handling after cooking, and holding on display in product flow of Nang-Meon and pre-preparation, preparation, and holding on display in product flow of Pi-bim bab. It need for effective quality control of Nang-Meon and Pi-bim bab that training program consist of surveillance, education of the staff, standard operation procedures, forbidding dangerous processes and control of critical points.

• Journal of Nutrition and Health
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• v.6 no.3
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• pp.27-36
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• 1973

The primary purpose of this research paper is to study the nutrition intake status of high school students and their physical growth and development. Further, it made an attempt to find and define nutritional problems and assist in their growth and development through proper nutritional management. One hundred students in both sexes, first year grade in senior high school were provided with questionnaires. For six days the respondents filled out the questionnaires. They were asked to keep record of what they ate each meal. Their nutritional intake were analyzed in accordance with what they ate. Findings, conducted on percentage, CR test, t test, and F test, were as follows: 1. For the living circumstance a) Average numbers of brother and sister in sampled family were four. b) Seventy to eighty percent of the students were brought up by mother's milk at their infants and approximately 40% of students were weaned at the age of 7 to 18 months. c) Fifty percent of the respondents revealed irregulity in their meal time. d) Monthly average expenditure for daily food reached $20{\sim}40%$ out of total income. e) The most favorite foods reflect as follows: The most favorite main dish is boiled rice and side dish beaf. Fruits. juice, milk, ice cream are more popular snack among whole students. 2. Nutrition survey a) Calory sad nutrients were found to be below the recommended level, especially in calcium, vitamins A, $B_2$ and C. b) The total calory intake were composed of 73% from carbohydrate, 14% from protein and 13% from fat in the case of boys. The girls were 65%, 14%, 21% respectively. c) Both boys and girls in their animal protein intake averaged about 33% out of total protein intake. d) Meat consumption of the majority respondents were proportionate in $10{\sim}20%$ in their total food consumption. 3. The result of statistical analysis were as follows: a) Statistical significant differences in the relationship between the calory intake and physical growth index were observed at the level of p<0.05. b) Statistical significant differences in the relationship between the protein intake and physical growth index were observed at the level of p<0.05. c) Statistical significant differences in the relationship between meal time and physical growth index were observed at the level of 0.02<0.05. d) No statistical significant differences in the relationship among calory, protein intake and school records as well as intelligence were found. The experiment indicated that there is a direct relationship between nutrition and the physical growth and development, whereas There seems to be an indirect relationship between nutrition and intelligence.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.109-115
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• 1993

This study was attempted to investigate the current status of industry food service management in Chonbuk province. The survey for the analysis was conducted through the questionaires to dietitian. The following results are to be noted. 1. Only one dietitian was employed regardless of feeding numbers and feeding times, and the average number of cooks comes to 5∼6 persons. Among 51 food service places for the study, 84.3% provided more than two meals a day. Feeding number were 200∼1000 people per one meal (64.7%) and feeding cost amounts to 700∼1000 won per meal per one person. 2. The food preferences and budget were primary considerations in menu planning. The type of menus was a non-selective menu with a seven-day cycle (83.7%). Most of dietitian (94.1%) had control of food purchasing, receiving and checking procedure and prefered placing orders by phone (94.5%) through the purveyors (86.4%). 3. In many food service places (70.5%), the mass food preparation was controlled of cooking method and standardized recipes were not undertaken by management Also, the food quality control such as flavor, texture, appearance and temperature was not fully established in food service system. 4. They used the method of manual dish washing operations (88%) and about 71.4% of them are dependent on boiling method of ultrabiolet light for disinfection of kitchen utensils. 5. The performance rates of dietitian management responsibility showed as nutritional management 100%, working management 72.4%, sanitary management 85.6%, personnel management 64.5% and nutrition education 40.7%, but they did not perform the objective and systematic their own responsibility as specialized dietitian because only few dietitian used basic check list and management tools. In addition, dietitian (21.6%) worked beyond their field. In the result, only 54.9% dietitian have satisfied their own occupation and most of them emphasized on practical working in educational curriculums.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.92-99
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• 2000

A large amount of food waste in known to bring about many problems including environmental pollution. This study was carried out to investigate effective methods for reducing leftovers in the food service business & industry. The reasons for producing leftovers in food service restaurants, customers perferences of foods, cooking methods the degree of saltiness, and serving size were surveyed using questionnaire and the menu was improved based on the customers perferences. Excessively large serving sizes and the unfavorable cooking methods is food service were the main reason for the leftovers of side dish and one=dish foods. Because the largest amount of leftover came from soups & stews, an effective way of reducing leftovers in food service would be to reduce the serving size of soups & stews. Total leftovers was reduced to about 60% after improving menu (p<0.01) and the each leftover or rice, soup&stew, and side dishes was also reduced significantly after improving the menu(p<0.001) The environmental campaign to reduced food waste by bulletin intra-net using personal computers slogans& posters, and new letters was conducted for one week each and then leftovers were measured 9 times for following three weeks regularly. The total amount of leftovers decreased slightly due to the environmental campaign, but the difference was not significant . When we adopted penalty or prize system leftovers were decreased by about 35%(p<0.001) and the penalty system was more effective than the prize system in reducing leftover (p<0.001) When we compared the leftovers under the three services, a tray service was more effective in reducing leftover than complete self-service of partial self-service(p<0.001).

• Journal of Nutrition and Health
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• v.17 no.1
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• Korean Journal of Community Nutrition
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• v.10 no.3
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• pp.319-330
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• 2005

College foodservice (FS) demands highly-developed operation technique which can provide adequate nutrients to their students, as well as to guide better eating habits and to meet students' various desires. The purpose of this study was to provide basic data to improve college FS satisfaction with food items by comparing 2 contract-managed and 2 self-operated college FS in Daejeon and Chungnam area. According to the results, $\59.1%$ of students frequently (over 3 times per week) took meals at college cafeteria and the main reason for using college cafeteria was the low-price of meal, although the students' Satisfaction degree with price of meal was lower in contract-managed FS than in self-operated FS. There were no differences in the food satisfaction degrees with overall appraisal of food items between 2 operating systems of college FS, but the satisfaction degrees with all food items were high in male as compared with female. The higher the negative self-perceived clinical symptoms scores, the lower the satisfaction with foods, which suggests that the health state of students was one of the factors that influenced college FS satisfaction. According to stepwise multiple regression analysis,'taste of boiled rice', 'overall appraisal of boiled rice', 'overall appraisal of soup', and 'variety of side dish', in decreasing order, were the most relatively important attributes for overall customer satis-faction with food taste of college FS. Finally, there should be further studies on important management factors to improve college FS satisfaction according to 2 operating system.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.217-228
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• 1990

An ecological study of food and nutrition was conducted among 198 children, 6 to 12 years old, of the Songmyun elementary school and Samsong elementary school, located in remote villages of Chungchun-myun, Goisan-gun, Chung Buk Province between July 11 and 16, 1988. The results were summarized as follows. In regard to frequency of skipping breakfast, 3.3% of subjects skipped every morning; 15% often skipped; and the others never skipped. The most common reason for skipping a meal was lack of appetite. 6.6% of subjects often skipped an evening meal because of delayed meal preparation by a mother who returned home late. The survey found that 5.1% of subjects skipped a lunch at school. The reasons for skipping lunch were the mother’s being too busy to prepare a boxed lunch; a school bag too heavy to carry for a long distance to school; no adequate side-dishes for the boxed lunch. Growth patterns of those children having poor food habits, were reflected in lower figures in arm circumference and weight for height. The percentage of children having meals with their family on weekdays was 84.7% for breakfast; 85.6% for evening meal. About 7% of subjects had many dislikes and 74.1% had some dislikes in what they ate; 18.9% had good food preferences. There was a strong correlation between appetite or food preferences and anthropometric measurements or nutrient intake. Boiled rice was the predominant dietary staple, and principal sources of protein taken by subjects at home were soy beans and soy products. Regarding the boxed lunch prepared at home, most popular was one with only one kind of side-dish, including kimchee. 43.4% of the side-dishes were prepared with vegetables only. As for between meal snacks, milk and milk products, fruits and breads were popular among the subjects. The survey found that the children liked fruits, yogurt, corn, Chajang noodle; in contrast, lowest preference was for soup made with bones, curried meat with rice, and aromatic vegetables. The survey discovered a local dietary characteristics; 46.2% of the children customarily ate frog meat, an unconventional food.