• 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 Food Hygiene and Safety
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• v.22 no.3
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• pp.179-191
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• 2007

The purpose of this study was to monitor and compare the contamination levels of heterotrophic bacteria and pathogenic bacteria (total coliforms, Escherichia coli O157:H7, Salmonella spp., Vibrio parachaemolyticus, Staphylococcus aureus and Bacillus cereus). The samples collected at fish farms located in the Jeju-island were investigated from March to August in 2006. The contamination levels of S. aureus, B. cereus and Salmonella spp. ranged $0-3.3{\times}10^2 CFU/ml,\;0-2.2{\times}10^2 CFU/ml\;and\;0-5.1{\times}10^1CFU/ml$, respectively, and 85% of moist pellet feeds were contaminated with S. aureus, B. cereus and total coliforms. But total coliforms and E. coli O157:H7 were not detected in oliver flounder (Paralichthys olivaceus). For the production of safe oliver flounder (Paralichthys olivaceus), education of sanitation for employees, control of fish feed, and continuous monitoring for microorganism will be required.

• Child Health Nursing Research
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• v.19 no.3
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• pp.159-167
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• 2013

Purpose: The purpose of this study is to find out preschool children's health status and their mothers' health management in the vulnerable classes. Methods: The assessment tool was developed, taken into consideration existing studies, materials produced by the customized visiting health care system, and review of visiting nurses of health centers and related experts. Data were collected January to February 2010 from 259 mothers by visiting nurses, and analyzed using SAS program for descriptive statistics. Results: Body weight less than 3 percentile was found for 5.0% children and over 97 percentile for 7.7%. Atopy was found in 17.8% children, no hand-washing after toileting and before meal in 30.9% and 36.7% respectively, no breakfast in 15.8%, and irregular meal in 32.0%. Sex education was made by 45.7% mothers, regular dental check by 56.6%, and hearing and eyesight test by 61.1% and 66.8% respectively. Home environment for upbringing is 34.3 in the scale of 41, and accident prevention 17.5 in the scale of 22. Conclusion: It is necessary to make an intervention on children's weight, personal sanitation and meal time in the vulnerable classes. Mothers need to be educated for appropriate health care, and home environments to improve upbringing and accident prevention.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.895-908
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• 2013

The purpose of this study is to examine female baby boomers' dietary habits and their attitudes together with their needs for future perspectives of dietary life. Our aim is to use these findings as a basic data when forecasting for food-related industries or policy making. A survey is being carried out for a total of 358 female baby boomers and analyzed by SPSS 12.0. The following is a summary of this study. The average age is 52.6 years old, most of them graduated from highschool (63.1%) and had a nuclear type of family (76.1%). Only 39.0% is composed of housewives, others had either full-time or part-time jobs. Self-assessment of stress is not so high and only 8.1% are dissatisfied with their lives. 38.2% are either overweight or obese in terms of BMI, and most of them are non-smokers (97.2%) or non-drinkers (63.0%). Their mean dietary habit scores are $70.6{\pm}11.8$, and the scores show significant relations with their education levels (p<0.01), monthly income (p<0.01), life satisfaction rates (p<0.001), stress levels (p<0.001), smoking habits (p<0.05), drinking habits (p<0.05), regular exercises (p<0.001) and regular health check-ups (p<0.05). The rate of skipping breakfast, lunch and dinner are 18.2%, 1.1%, 5.2% respectively. The main reason for skipping breakfast is the 'lack of time'. With regards to the frequency of grocery shopping, almost half of the subjects (55.7%) said '1~2 times per week' and bought mainly raw food sources such as vegetables, fruits, and meats. The majority of the subjects (91.3%) report that they cooked meals at homes, and took about 1 hour of time. The subjects also point out that cooking was a bothering task, and only 46.4% would prepare meals at home, while others would rather eat out or eat convenience foods. The main reasons for not wanting meal services in the elderly welfare facility are because they didn't want to live such places (48.4%) and the meals are tasteless (31.3%). As for delivery meal services, 60.1% are aware of it, and 39.9% would consider using it in the future. Factors to be considered when using the delivery meal service are sanitation (43.7%), nutrition (28.7%), taste (18.4%), price (6.3%), and brand name (2.9%). This study is expected to be used as useful information when developing food-related strategies for baby boomers in the future.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.226-239
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• 2007

The purpose of this study was to identify the problems related to the purchasing processes of school foodservices that should be corrected for the food service safety, by examining the purchasing processes and the status of supplier selection. A questionnaire was given to 300 dietitians working at self-operated food services. Ninety-eight responses, excluding incomplete answers, were used for the statistical analysis. The survey consisted of three parts: the general characteristics of the school foodservice and dietitian, purchasing processes and supplier selection, and the purchase specifications. We found that 84% of the contract was made by informal purchasing, and the contract period was 6 months or one year. For supplier selection, problems related to the document screening systems were the superficiality of the content(45.7%) and the absence or lack of clarity of the appraisal criteria(34.8%). The important factors for the facility and equipment standards of suppliers were included unclear evaluation methods for content(41.1%) and inappropriate appraisal lists(21.1%), while unclear evaluation methods for content(41.9%) and absence or lack of clarity of the appraisal criteria(20.4%) were the problems pertaining to the supplier evaluation checklist. When using the Food Labeling Standards to select suppliers, confirmation of the sell-by date and the storage method had the highest score at 3.85 out of 5. For supplier selection, only 25% of the contract was made by using the purchase specifications. The levels of satisfaction of with Kimchi and rice cakes suppliers were significantly different according to employment type and educational background, respectively. Depending on working experiences, satisfaction was significantly different for the use of document screening, as a standard for the selection and management of suppliers, and for the facility and equipment standards of suppliers, The use of purchase specifications was different by employment type, while the use of purchase specifications for contracts was different by working experience. These results imply that the specialization of suppliers is necessary to unsure food safety. Therefore, the objective methods to evaluate the suppliers should be developed by the government, and appropriate education programs for dietitians should be prepared to enhance the utilization of purchase specifications.

• Health Policy and Management
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• v.12 no.2
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• pp.76-91
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• 2002

This study aimed to assess the educational need for management of communicable disease prior to developing curriculum for Field Epidemiology Specialist Training Program on Infectious Disease. We sent questionnaires(72 items) to two personnels who were related to communicable disease in each public health center through e-mai and 300 were returned(62.0% of response rate). The subject for education which showed the highest educational need was management(2.31 point), followed by immunization(2.30 point), and the lowest was surveillance(2.10 point). Generally, the educational need was higher in the aspect of attitude or practice than in that of knowledge. The subject which showed the differences in educational need by job titles were immunization(p<0.01), outbreak investigation(p<0.01), and case management and sanitation(p<0.01). There was negative correlation between communicable disease management-working duration and educational need. Considering this result, the curriculum should be focused on strengthening the ability for problem-solving especially in management and immunization.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.315-328
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• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• Food Science and Preservation
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• v.15 no.3
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• pp.411-420
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• 2008

This study was performed to examine the effect of $\gamma$-irradiation on the volatile organic compounds in Houttuynia cordata Thunb.(H. cordata). 1be volatile compounds of non-irradiated and 10 kGy $\gamma$-irradiated H. cordata were isolated using SDE apparatus and analyzed by GC/MS. For each treatment the number of volatile compounds were detected at 83 and 85, respectively, 1be predominant functional groups of volatile organic compounds from H. cordata were identified as alcohols and ketones. H. cordata was mainly composed of hexahydrofarnesyl acetone (12.81 %), phytol, decanoic acid, dodecanoic acid, octadecanol, caryophyllene oxide, 2-undecanone and menthol. Houttuynum which is characteristic compound of H. cordata was found in all samples and there was no significant difference with irradiation doses. Consequently, $\gamma$-irradiation of H. cordata would be an effective process for sanitation and to increase extraction efficiency.

• Parasites, Hosts and Diseases
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• v.53 no.5
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• pp.515-524
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• 2015

The objectives of this study was to conduct a survey on schistosomiasis and soil-transmitted helminth (STH) infections in order to come up with feasible control strategies in Lake Victoria basin, Tanzania. Depending on the size of the school, 150-200 schoolchildren were recruited for the study. Duplicate Kato-Katz stool smears were prepared from each child and microscopically examined for Schistosoma mansoni and STHs. Urine specimens were examined for Schistosoma haematobium eggs using the filtration technique. After the survey, mass drug administration was done using praziquantel and albendazole for schistosomiasis and STHs infections, respectively. A total of 5,952 schoolchildren from 36 schools were recruited for the study and had their stool and urine specimens examined. Out of 5,952 schoolchildren, 898 (15.1%) were positive for S. mansoni, 754 (12.6%) for hookworms, 188 (3.2%) for Ascaris lumblicoides, and 5 (0.008%) for Trichuris trichiura. Out of 5,826 schoolchildren who provided urine samples, 519 (8.9%) were positive for S. haematobium eggs. The results revealed that intestinal schistosomiasis, urogenital schistosomiasis, and STH infections are highly prevalent throughought the lake basin. The high prevalence of intestinal and urogenital schistosomisiasis in the study area was a function of the distance from Lake Victoria, the former being more prevalent at localities close to the lake, whilst the latter is more so away from it. Control of schistosomiasis and STHs in the study area requires an integrated strategy that involves provision of health education to communities, regular treatments, and provision of adequate safe water supply and sanitation facilities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.940-944
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• 2006

The propose of this study was to evaluate the microbiological hazards of the customers' hands in university foodservice operation. A total of 190 customers' hands were sampled to test about aerobie plate counts, coliforms, E. coli and Staphylococcus aureus. The average number of aerobic plate counts was 3.11 log CFU/hand Ifrom 0.70 to 6.47 log CFU/hand) and that of coliform counts was 1.06 log CFU/hand (from not detected to 5.04 log CFU/hand). The mean level of aerobic plate counts (t=9.87, p<0.001) and coliforms (t=7.91, p<0.05) was significantly different by gender. E. coli was not detected, but Staphylococcus aureus was detected in 39 (20.5%) of 190 samples. The average of hand-washing frequency was 6.46 time per day. By the hand-washing frequency, the mean level of aerobic plate counts was significantly different (F=527, p<0.001), but coliforms was not significantly different. This study shows that it is needs to be given attention to hygiene handlers but also for customers in foodservice operations.