• Journal of the Korean Society of Food Culture
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• v.39 no.1
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• pp.38-52
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• 2024

This study investigated relationships between personality types and job satisfaction, and performance among school food service dietitians. An online survey was conducted on 200 school dietitians from March 1 to 31, 2022. Of the personality type factors, extraversion, openness, agreeableness, and conscientiousness were positively correlated with job satisfaction, whereas neuroticism was negatively correlated. Extraversion, openness, agreeableness, and conscientiousness were positively correlated with job performance, whereas neuroticism was negatively correlated. Regression analysis conducted to determine the effects of personality types on job satisfaction revealed conscientiousness predicted satisfaction with items of the job, agreeableness predicted satisfaction with supervisor's supervision, and extraversion predicted satisfaction with colleagues. On the other hand, neuroticism was a negative predictor of satisfaction with the job, supervisor's supervision, colleagues, and work environment items. Analysis of the effects of personality types on job performance established that openness was a positive predictor of satisfaction with roles of the organization and team, and of conscientiousness for the job, innovator, and organizational roles. In contrast, neuroticism negatively predicted satisfaction with job role items. Further studies are required to explore these relationships more closely by incorporating other major factors related to personality characteristics, job satisfaction, and job performance of dietitians working in various fields.

• Journal of the Korean Dietetic Association
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• v.9 no.4
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• pp.297-306
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• 2003

The purposes of this study were to assess the nutrition service importance and performance level in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations scatterly located in Korea was undertaken and detailed information was collected from each, including surveys of 1,002 industrial employees. Statistical data analysis was using SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. Dietician's performance level scored by industrial employees was statistically correlated with the effect of industrial foodservice(p<0.01). The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.277-283
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• 1994

This is a study on plate waste, management of the facilities and utensil, and for their hygenic management through the survey conducted at 106 enterprise located in Seoul institutional foodservice. Which were evenly divided into two groups; the white color and the blue color. The results are below: 1. Volume of food and menu were set in advance with no free choice. A campaign was launched to reduce food wastes. It was shown that free choice feeding was better in wastes reduction than none free choice feeding. 2. Hygenic management was relatively good in two groups. Machine and utensil usually sterilized by heating or disinfectant sterilization was performed at every using time or one time a day, but with no differentiation between two groups.

• Journal of the Korea Society of Computer and Information
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• v.21 no.8
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• pp.95-103
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• 2016

Food habit forming the basis for a lifetime of food and nutrient intake is established in early childhood and has an effect to the child's growth, sociality, and obesity. A variety of nutrition screening tools exists for assessing the health and nutrition status of children such as the Growth Curve, for determining if growth is appropriate. Body mass index(BMI) as a more reliable index of overweight to prevent childhood obesity, and Nutrition Quotient(NQ) and eating behaviors questionnaire for young children and parents to estimate their nutrient intake adequate or not. Such tools are mainly used by health practitioners, such as doctor and dietitian to provide nutrition intervention services to children at risk, especially and are not easy to use for general parents, who need assessment at any time and at any place. We propose Growth Assistance System for infants and children, which is possible to assess their physical condition, nutritional status, and eating behavior integrated. To be convenient and portable, it is implemented over the smartphone as an application. The system offers the growth charts, the BMI curves, NQ and eating behavior questionnaire to take a monitoring and the functionalities operate well. We hereby expect this system support the normal growth and development of infants and young children. And also support for the health practitioner (dietitians and nutritionists) to take a role in providing nutrition counseling and education to children needing nutrition services.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.496-504
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• 2005

With the enlargement of school meals, the lunch program has played an important role in educating young students about good eating habits and food Preferences. The objective of this study was to investigate the awareness and preference of vegetables and to provide preliminary data required for framing a menu of school meals to help students maintain good food preference and eating habits with a balanced food diet. A survey was conducted from 25th October to 27th November, 2004 with 873 elementary school students (M: 474, F:399) in the 4th, 5th, or 6th grade of 6 schools in Daegu and Gyeong sang but do (Yongchon, Gumi, Pohang). Satisfaction for the school meal was rated by $52\%$ of the students and 'rice and soup' was the favorite meal type. Eating habits of students were not influenced by the employment status of their mothers. Only $11.2\%$ of students selected vegetable as their favorite food. Marsh mallow, taro stem, green bean sprouts, crown daisy and broccoli showed very low awareness and were selected as the least favorite vegetables. The most important criteria of preference were the taste and eating experience of the vegetables. The most preferred cooking method of the vegetables was tchigae which is a simple stew. Recognition of frequency for daily eating vegetables significantly affected the real intake of vegetables for everyday meals and the preference of vegetables also significantly affected the vegetable intake from the school meals. Compared to the school dietitian, mothers showed a greater frequency in being selecting as an educator of nutritional information. The above results indicated the need to improve the level of students' understanding of the importance of vegetables in the daily diet with parental education and publicity.

• Clinical Nutrition Research
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• v.12 no.2
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• pp.99-115
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• 2023

Patients with colorectal cancer may experience symptoms such as diarrhea, nausea, and anorexia, during surgery and chemotherapy, which can increase the risk of malnutrition. In addition, dietary habits play a key role in the onset of colorectal cancer; therefore, it is necessary to improve dietary habits to prevent recurrence during treatment after diagnosis. In this study, a clinical nutritionist conducted 4 interviews for patients diagnosed with colorectal cancer and scheduled for colectomy: before surgery, after surgery, 1st chemotherapy, and 2nd chemotherapy, and provided nutrition care for each treatment course to determine its effects on nutrition status and disease prognosis. Significant weight loss but no decrease in muscle mass was observed during treatment. Body fat mass, although not statistically significant, showed a decreasing tendency. The percentage of people who responded 'yes' to the below items increased after compared to before receiving nutrition education: 'I eat meat or eggs more than 5 times a week,' 'I eat seafood at least three times a week,' 'I eat vegetables at every meal,' 'I eat fruits every day,' and 'I eat milk or dairy products every day.' These results indicate that the patients changed their dietary habit from a monotonous eating pattern to a pattern of consuming various food groups after receiving nutrition education. These results suggest that continuous nutrition care by clinical dietitians, according to the patient's treatment process, can help improve the patient's nutritional status and establish healthy eating habits.

• Journal of the Korean Dietetic Association
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• v.12 no.1
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• pp.89-101
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• 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.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.105-117
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• 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.

• 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.

• Korean Journal of Community Nutrition
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• v.14 no.2
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• pp.236-244
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• 2009

Dietary therapy is a basic and emphasized treatment for diabetes. Several clinical studies have shown that diet can play a major role in preventing and managing diabetes. The purposes of this study were to evaluate the dietary behavior and to find solutions to barriers of diabetes mellitus patients. From February to July in 2007, questionnaires were distributed to one hundred and ten patients who were diagnosed DM by physicians and excluded first coming out-patients. One hundred and three data were used for statistical analysis using SPSS/Win 12.0. The main results of this study included the following: To measure dietary behaviors and barriers, a five point scale was used with the following labels: 'strongly yes', 'yes', 'fair', 'no', 'strongly no'. Thirteen dietary behaviors related to diabetes were grouped into the following 4 factors using factor analysis; 'taste control factor', 'blood glucose influence factor', 'practice volition factor', and 'exercise factor'. The mean scores of 4 factors were 3.88, 3.48, 3.55, 3.21, respectively. The 'taste control behaviors' score of subjects who had practiced diet therapy(4.00) was higher than those who had not practiced diet therapy(P<0.05). The 'blood glucose influence behaviors' score of subjects who had nutrition education(3.59) was higher than those who had no nutrition education(P<0.05) and subjects who had practiced diet therapy showed higher score(3.59) than those who had not practiced diet therapy(P<0.05). 'Exercise behaviors score' of subjects who were over 60(3.59) was the lowest(P<0.05). Subjects who had nutrition education showed higher 'exercise behaviors' scores(3.38) than those who had no nutrition education(P<0.05). Subjects who had practiced diet therapy showed higher 'practice volition behaviors' scores(3.72) than those who had not practiced diet therapy(P<0.001). Subjects who were over weight showed the highest 'practice volition behaviors' scores(3.78) concerning BMI(P<0.05). In conclusion, this study expected that Nutrition educators(Dietitian) applied to patient effective nutrition education and counseling through evaluation of Dietary behaviors and barriers considered management types and ecological factors of diabetes patients. Also diabetic patients were easy to change dietary habits because they formed behaviors through education and counsel and there were positive effects in their blood glucose control through removing barriers related to dietary therapy.