• 한국식생활문화학회지
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• 제24권5호
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• pp.525-532
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• 2009

School dietitians are divided into two groups according to their status of employment, school nutrition teachers and dietitians, with the latter being irregularly employed by the institution. In this study, the job satisfaction, communication ability, work performance and importance in feeding services and dietetic counseling of both groups were compared. To accomplish this, 100 regularly employed school nutrition teachers (regularly employed) and 101 dietitians (irregularly employed) were surveyed by questionnaire. The results were as follows: (1) The irregularly employed dietitians showed a lower level of job satisfaction than the school nutrition teachers. This was likely because the school nutrition teachers belonged to the strong inner circle of school teachers and cafeteria workers, and had enough time to prepare for class lectures and consultancy. Conversely, the irregularly employed dietitians generally handle extra office work in addition to their primary duties. Despite these differences, both parties agreed that it was necessary to change the work system. Additionally, school dietitians reported that they had little opportunity for further training for career development. (2) Both parties had good communication skills; however, the irregularly employed dietitians had more conflicts with other staff members than the regular employees. (3) Job performance and job importance level was compared among employees involved in school feeding services and nutrition counseling. No significant differences were observed between dietitians and nutrition teachers in either group (p<0.05). However, the school nutrition teachers showed better skills than school dietitian with respect to public relations, running independent counseling offices, and using effective tools and materials. Job performance level was lower when compared to job importance level for all items, which meant the job was not well performed when compared to the work importance awareness.

• 한국식품영양학회지
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• 제31권3호
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• pp.355-366
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• 2018

The aim of this study is to investigate the awareness and satisfaction level of school meal services by elementary school students and their parents. Approximately 97.2% of student-subjects have agreed on the necessity of a free meal service for school lunch; 44.3% of student-subjects voiced the need to provide free meal services in order to eliminate discrimination of low-income students. Over one-third of student-subjects (36.7%) cited nutrition as the main benefit of providing a free meal service. The majority of parent-subjects (95.1%) have recognized the need for a free meal service in school; approximately 37.3% of parent-subjects responded to need the free meal service in order to eliminate the discrimination of impoverished students. Both student- and parent-subjects expressed a high level of satisfaction with the quality of ingredients and the type of soup/nutrition provided. Student-subjects insisted on better food hygiene and a new menu, but cited the noisy cafeteria as a problem associated with school meal services. In addition, approximately 56.5% of student-subjects responded to the need for nutritional education in school. Parent-subjects were primarily concerned with hygiene regarding the preparation of school meal services, noting the temperature of foods as the biggest problem in school meal services. The majority of parent-subjects (88.1%) responded to the need for the nutritional education in school. Results of this survey indicate that school meal services can be improved by increasing menu options and increasing food hygiene.

• Journal of Nutrition and Health
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• 제45권4호
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• pp.362-371
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• 2012

This study aimed at investigating the perception and action plans of the school breakfast program (SBP) proposed by nutrition teachers and dietitians at elementary, middle, and high schools in Gyeongbuk province. The survey was carried via questionnaires throughout April to May 2010. Two hundred ten questionnaires were returned (52.5%) and out of the total, 194 were used for analysis. Of the respondents, 73% disagreed and 27% agreed to the implementation of SBP, although most respondents agreed to the importance of eating breakfast in children. The percentage of disagreement was higher among subjects with working experience of 15 years and more, age of 40 years and more, and those who were employed at elementary schools. The primary reasons of disagreement were 'eating breakfast with family is better' and 'it increases the cost of school foodservice'. The respondents preferred students' optional participation (62.9%) over universal participation (37.1%) of SBP. Action plans of SBP, which were proposed by nutrition teachers and dietitians, included direct operating system by the school, food delivery schedule prior to the day of serving, 2-3 hours of preparation time, serving food 50 minutes before the start of classes, and convenient style menu served at the school cafeteria. Efforts to lessen foodservice employees' workload as well as support from school principals and the Office of Education were suggested as prerequisites for a successful SBP implementation.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.701-711
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• 2004

This study investigated elementary, middle, and high school teachers' satisfaction, nutrition education, workload changes, and demands in school foodservice programs (SFPs). The subjects were 630 teachers at 12 elementary, 9 middle, and 9 high school within the nation. Ninety five percent of the teachers felt that there was a necessity for SFPs. Middle school teachers (MTs) and high school teachers (HTs) thought that it was necessary in order to reduce the students' burden of carrying lunch boxes. The teachers were relatively satisfied with their school's foodservice management types, food distribution types, meal quality, and sanitation. Elementary teachers (ETs) and HTs had a higher satisfaction than MTs. Teachers thought that SFPs had positive effects on their students' nutrition and health, enhancing desirable eating habits, and socialization. ETs had more positive opinions than MTs or HTs. ETs and MTs thought that their workload had been increased by SFPs more than HTs, but they had relatively positive opinions on the workload change. ETs taught nutrition and health through SFPs more frequently than MTs or HTs. Many teachers thought that there was a lack of appropriate teaching materials. Some teachers thought that the problems in the present SFPs were: a lack of cafeteria facilities, poor quality of meals, and management of leftovers. Their demands for SFPs were a improvement of meal quality and the establishment of cafeterias. In conclusion, MTs had more negative opinions than ETs or HTs. ETs perceived that SFPs had a function as an important educational activity as well as the supply of nutritional meals. MTs or HTs tended to consider only a meal. It is suggested that teachers, especially MTs and HTs, should modify their attitudes and recognize the educational functions of SFPs. Training programs should be developed under government auspices.

• 한국태양에너지학회 논문집
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• 제36권6호
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• pp.61-69
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• 2016

In this study, we analyzed five-year(2011~2015) data for D high school in Seoul area to analyze energy consumption characteristics in high school. The results are summarized as follows. (1) In the result of comparison analysis about 2015 energy consumption by usage, based on primary energy, 18% of energy was consumed in cafeteria, and 82% was consumed in main building. In the case of main building, base and constant load excepting hot water supply in restroom took 40%, heating including freeze protection took 20%, hot water supply in restroom took 14%, and cooling took 8% in order. (2) In the 2015 total energy consumption in D high school based on primary energy, heating energy takes 28%. The range and limit of energy savings coming from the reinforcement of insulation and window performance could be estimated. (3) To introduce new & renewable energy system in high school, electricity-based system is suitable than heat-based system because usage of electric energy is larger than that of heat energy in high school. (4) Five-year energy consumption unit according to heating degree-day showed a linearly increasing trend, and the coefficient of determination(R2) was 0.9763, which means high correlation.

• 한국조경학회지
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• 제38권5_2호
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• pp.144-150
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• 2010

This paper researches, by looking into visitors of the Garden of Morning Calm, Pyunggang Botanical Garden, Jangheung Natural Arboretum and the Garden of Wild Flower, how they use these arboretums and what are the facilities they like most to provide directions in formation and planning of domestic private arboretums. The followings are executive summery of this research. It was researched that most of the them visited arboretums for emotional life (42.93%). They answered that the major reason that they go to arboretums is rest and service functions (42.97%). Such number suggest arboretums that they should provide, along with their original purpose of biological preservation, practical purposes, including rest and service functions. When asked facilities they preferred most, most visitors answered that they are most satisfied with facilities like restaurants and cafeterias. Information desk, management office, forest museum, wild life zoo, green house, exhibition room, rest area, pond and fountains influenced the visitor satisfaction level as well. Regarding to facility references, visitors most preferred information desk, management office, restaurant and cafeteria.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1992년도 학술강연회
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• pp.33-45
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• 1992

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservioe inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than on factors which relate to aesthetics. Contributing factors for foodborne disease from foodservice establishments reported in USA, Canada, and England were analyzed to identify potential hazards during practical foodservioe operations. Hazards were classified at critical control points by risk ranking. Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical contral points. The weights for each inspection item were ranked as 1, 2, 3, 4 or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures was suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2013년도 춘계학술대회
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• pp.749-750
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• 2013

스마트폰의 빠른 발전으로 인해 스마트폰 사용자가 늘어났고 어플리케이션의 서비스는 확대되어 서비스 이용자간의 커뮤니케이션들이 활성화 되고 있다. 이런 어플리케이션 중에서 학교 급식의 품질과 기대도를 알 수 있게 하는 서비스는 찾아 보기 힘들다. 또한 기존의 어플리케이션은 특정 디바이스에서만 동작하여 디바이스의 호환이 어렵다. 따라서 HTML5을 기반으로 하는 하이브리드 앱을 개발하였고 이 어플리케이션을 통해 학교의 급식을 학생들에 의해 모니터링 될 수 있고 하나의 커뮤니케이션을 형성할 수 있다.

• 농촌의학ㆍ지역보건
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• 제35권4호
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• pp.361-369
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• 2010

2009년 경상북도 경주시 G 고등학교에서 노로바이러스가 유행하였고, 이에 대한 원인과 전파 양식 등을 규명하고 예방 및 관리대책을 마련하기 위해 역학조사를 시행하였다. G 고등학교 학생 520명과 조리종사자 8명을 대상으로 설문조사를 시행하였으며, 이 중 설사 증상이 심한 학생 21명과 조리종사자 8명을 대상으로 경상북도 보건환경연구원에서 세균 10종 및 바이러스 5종에 관한 검사를 시행하였다. 일별로 가장 많이 발생한 2월 5일을 기준으로 전후 1일간인 2월 4일부터 6일까지의 환례와 유행 기간 중 어떠한 증상도 없는 학생을 대상으로 환자-대조군 연구를 시행하였다. G 고등학교 학생 520명 중 환례는 111명이었으며, 이번 유행에서 G 고등학교의 노로바이러스 발병률은 21.3%이었다. 위험요인 분석에서, 2월 3일의 급식소 정수기물(2.854, 95% CI=1.107-7.358)과 저녁의 콩나물초무침(2.542, 95% CI=1.315-4.915)이 유의하였다. 조리 과정에서 콩나물초무침은 끓는 물에 콩나물을 삶은 후 오염된 것으로 추정된 조리수에 헹구었으며 이후 가열하지 않았다. 환경 조사에서 급식소 상수도관과 하수도관이 시멘트로 된 밀폐된 동일한 공간에 위치하여 수위에 따라 고인 물에 의해 급식소 상수도관이 오염되었다고 추정하였다. 검사상의 한계가 있지만 설문조사와 환경조사를 통해 2월 3일의 급식소 정수기물과 저녁의 콩나물초무침이 오염되었으며, 급식소 상수도관과 하수도관이 동일한 공간에 위치하고 수위에 따라 고인 물에 의해 급식소 상수도관이 오염되었다고 추정하였다.

• 대한영양사협회학술지
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• 제28권3호
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• pp.205-217
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• 2022

School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due to COVID-19 and include delays in serving time to restrict the number of meals and the installation of screens to prevent droplet transmission. Unfortunately, these changes may have detrimentally affected hygiene practices and generated new food poisoning sources. This study aimed to determine the hygiene state of school cafeterias in the Gyeongnam area from December 2020 to September 2021 based on the monitoring of total aerobic and coliform bacteria. Kitchen floors were the most contaminated areas with an average number of total aerobic bacteria of 4.3 log CFU/100 cm², whereas counts in dining areas were relatively low at 0.1~3.5 log CFU/100 cm². Newly installed partitioned areas had the lowest contamination level of 0.1~2.8 log CFU/100 cm². Escherichia coli was not detected on any surface, while coliform was detected on workbenches and floors. In conclusion, hygienic practices appear to have been adequately managed in school cafeterias despite COVID-19 driven changes. Nonetheless, continuous monitoring is recommended to ensure prompt response to changing environments.