• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.882-890
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• 2009

In this study, dietitians working in the school foodservice industry in the Chungbuk region were surveyed to determine their perception of medicinal herbs and medicinal foods in order to obtain basic data for developing medicinal food menus. The findings of this study are as follows. Many of the dietitians had low confidence in medicinal herbs used in medicinal foods. However the more the subjects ate such food, the higher their perception was. The higher the perception and reliability were, the more positive the answer was in terms of taste, nutrition and efficacy. Regarding the familiarity with medicinal herbs, the subjects, regardless of their age, showed a high perception of easily accessible medicinal herbs; younger subjects preferred Schisandrae fructus, Rubi fructus and Acanthopanacis cortex. The higher the perception and the eating frequency were, the higher the familiarity was. Regarding the development of medicinal food menus, the older the subjects were, the more positive they viewed the development of menus. Also, dietitians with 15 years of experience showed a high interest in the development of new menus.

• Journal of the Korean Dietetic Association
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• v.21 no.2
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• pp.123-139
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• 2015

The objective of this study was to document how clinical dietitians working at tertiary hospitals spend their time based on several categories of activities using a time measurement study. The questionnaires were distributed to 14 tertiary hospitals, and dietitians answered by classifying their work activities into several categories such as general care, indirect care, direct care, outpatient care, and food service management. A total of 129 clinical dietitians replied and their answers were analyzed according to the categories of activities. The times spent on the categories are as follows: general care (76.7 mins/day, 14%), indirect care (228.4 mins/day, 35%), direct care (120.1 mins/day, 22%), outpatient care (61.5 mins/day, 11%), and food service management (99.0 mins/day, 18%). The total working hours for dietitians was 590.0 mins, which exceeds the standard working hours of 540.0 mins (9 hrs) a day. From this study, we found that clinical dietitians spent very limited time on direct care. Times spent on activities were different according to type of employment and food service. Internship dietitians spent their more time on general care (P<0.001) while irregular dietitians spent more time on outpatient care (P<0.05). In contracted managed food service hospitals, clinical dietitians spent significantly less time on food service management (P<0.001). Regardless of doctors' order and consultation fees, clinical dietitians performed more than 95 percent of free consultation to patients. Entry-level knowledge and skills of dietitians working at hospitals are very important for quality service, but it is equally important to create an administrative and social environment that encourages clinical dietitian to spend more time on direct patient care.

• Korean Journal of Human Ecology
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• v.18 no.1
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• pp.223-236
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• 2009

The purpose of this study was to improve the sanitary management of school foodservice. A survey questionnaire was administered to 153 dietitians from elementary, middle and high schools in the Daejeon area. The questions were categorized into four fields: 'General characteristics', 'Facility and equipment set up at the schools studied', 'Performance of CCP(criticai control point)s' and 'Reasons of barriers to HACCP(hazard analysis of critical control points) implementation'. The results were as follows. Most of the subjects were the dietitians of elementary school(56.9%), were university graduates(51.0%) and were in their thirties(58.2%). The average length of their career had been 5.8 years. The average ratio of students per dietitian was 1,163. The average ratio of students per full-time employee was 124. The ratio of self-operated management was 90.2 %. The CCP7(assembling and serving) received the highest performance score, while the performance score of CCP2(management of potentially hazardous foods) was the lowest. Eighty-four percent of the surveyed school foodservices did not have pre-preparation rooms. The school foodservice operations were not well equipped with hot/cold holding equipments. Self-operated management scored higher on almost all sections(CCP1-CCP7). Contracted management scored highest on CCP8. The higher the age and career of the subject were, the higher were all the CCP performance scores. The reasons of barriers to HACCP implementation were lack of understanding of standards CCP1 and CCP2, workers' lack of cooking knowledge, and lack of information about school foodservice.

• Korean Journal of Community Nutrition
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• v.16 no.5
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• pp.592-601
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• 2011

The purpose of this study was to identify the effect of individual emotional characteristics (empathetic concern and emotional contagion) on emotional labor (frequency of emotional display, intensity and variety of emotional display, surface acting, and deep acting) of school dietitians. Data was collected through a questionnaire survey of 309 school dietitians and then analyzed statistically by SPSS 18.0 package program. The results of this study were as follows: empathetic concern (3.93) occurred more often than emotional contagion (3.22) in school dietitians. The older (p < 0.001) and more experienced (p < 0.01) they were, the higher empathetic concern they had. It showed that married dieticians (p < 0.001), nutrition teachers (p < 0.01), and dieticians who were working in elementary schools (p < 0.01) had a higher rate of empathetic concern than single dieticians, non-nutrition teachers, and dieticians who were working in middle and high schools, respectively. Their level of emotional labor was the highest in deep acting (3.32), followed by surface acting (3.28), frequency (3.12), intensity and variety (3.09). According to multiple regression analysis, emotional contagion proved to be strongly significant and positively related to frequency of emotional display (${\beta}=0.257$, p < 0.001). Both empathetic concern (${\beta}=0.117$, p < 0.05) and emotional contagion (${\beta}=0.162$, p < 0.01) were positively related to intensity and variety of emotional display, and empathetic concern (${\beta}=0.173$, p < 0.01) had also an effect on deep acting. These results suggested that the emotional labor of school dietitians should be managed on the organizational viewpoint, not a personal matter.

• Korean Journal of Community Nutrition
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• v.18 no.3
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• pp.233-242
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• 2013

The aim of this study was to investigate how implementation of direct nutrition education differs between nutrition teachers and dietitians in Gyeonggi Area. In this study, we collected data from 107 nutrition teachers and 129 dietitians in 2012. Among those who have answered they implemented direct nutrition education for the last one year, 36% were nutrition teachers and 10% were dietitians (p < 0.05). Among subjects who implemented direct education, a significantly greater percentage of nutrition teachers used a class as an education time to conduct creative hands-on-activity compare to dietitians (p < 0.05). However, for most dietitians, school meal time was more commonly used for direct nutrition education. When asked to make a suggestion regarding improvement for school nutrition education, the highest rate of people chose simplification of school administrative work (4.68 points) was needed. Developing nutrition education (4.55 points) showed the next highest rate. The rest of the answers were the following order; regular training of teaching methods (4.50 points), increasing awareness of school teachers (4.50 points), improving school facilities and financial support (4.47 points), preparing teaching plan (4.46 points), providing incentive for direct education (4.26 points), organizing regular class for nutrition education (4.17 points), and placing nutrition teachers (4.16 points). This study provides useful information including manageable workload of nutrition teachers and dietitians, capacity building and supportive school environment to be delivered with respect to nutrition education system in South Korea.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.417-429
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• 1999

The status of general food service administration and nutrition education was investigated in 111 elementary schools located in Inchon Metropolitan Area by questionnaires. The results are as follows ; 1. Most schools served 5 lunches per week. Meal cost per capita was 1212.1 won in urban type school and 979.0 won in rural type school. Most schools(91.9%) had 1 regular dietitian and 1 regular cook. With increasing number of students the number of temporary employees increased significantly. Most school dietitians(86.5%) were in their twenties and had 2 year careers. 2. Most dietitians(90.1%) planned the menu based on the RDA with the first consideration in nutritional needs of the students. Many dietitians(81.8%) surveyed on the food preferences of the students at least once a year. About 86% of the schools had the food service committee which was helpful. Dietitians were the first one in charge of food purchasing and checking, and sometimes a manager in general school affairs worked together. One third of the schools used the volunteer parents in food services. 3. Most school dietitians(97.2%) gave the students nutrition education using handouts once a week. However, they could not teach the students through the classroom lecture because they are not the regular teachers. Food garbages were removed by the professional trash collecting company or by using fermentation machines or by giving them to animals as feeds. School events concerning the food and nutrition were mostly drawing pictures and composition. Only 36.4% of the school dietitians had experienced in nutrition counseling for an individual student. Most of them(99.1%) thought that individual counseling is necessary if they have enough time and chances to do.

• The Korean Journal of Community Living Science
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• v.24 no.4
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• pp.497-515
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• 2013

This study was conducted to develop expanding strategies of nutrition counseling in school foodservices. The study participants were 102 school dietitians in Gyeonggi province, and information on the current status, dietitians' necessity awareness, and practical activation needs for nutrition counseling were investigated. While 78.8% of dietitians were aware that nutrition counseling was in need, it was only 31.3% who understood the necessity of nutrition counseling. The implementation rate of students' nutrition counseling was 26.2%, and 74.0% of counseling dietitians reported that they conducted nutrition counseling because it was on the inspection list by the Office of Education. Overall, dietitians did not have high consciousness of the need for nutrition counseling. The implementation rate of students' nutrition counseling was remarkably low due to the reason of excessive work and insufficient participants, and it was interpreted that dietitians had a low intrinsic motivation for nutrition counseling. So, we suggested several strategies to activate school nutrition counseling as follows. First of all, dietitians needed to increase the students' participation rate by promoting the importance of nutrition counseling to students and by assigning their available work hours for nutrition counseling. Second, in academic communities, standardized counseling manuals and media covering the important nutrition and health issues should be developed and disseminated, and education programs needed to build up dietitians' self-esteem and knowledge on nutrition counseling. Lastly, the Office of Education should have the initiative in activating nutrition counseling in school foodservices by supporting a budget and counseling dietitians who exclusively responsible part-time counseling at schools.

• 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.

• Korean Journal of Human Ecology
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• v.20 no.4
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• pp.871-884
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• 2011

This study was conducted to analyze job importance, performance level, and job satisfaction of school and office foodservice dietitians. Self-administered questionnaires were collected from 181 dietitians in the Chungnam area. Statistical data analysis was completed using SPSS v. 14.0. School dietitians were 55% and office dietitians were 45%. Of both, age of 20s and 30s scored 85%; the age of 30s of schools dietians scored 70% while those in office dietians 20s scored 79%. More than 84% of school and office dietitians were university graduates. Total average of job importance of school dietitians was 4.24 and job performance was 3.97 while that of office dietitians was 4.15 and job performances was 3.69. A duty that had a big difference in job importance and performances as a dietitian was 'education of nutrition' (p<.001) and 'self-improvement' (p<.001). According to the meal service except, importance and performances of duties showed a significantly high level (p<.001) for office dietitians, but most measures of job importance and performances showed a high level at school. Therefore, in order to improve job performances and satisfaction for school dietitians, it is necessary to develop systematic and professional education programs for qualification improvement and to grow pride and improve treatment as a nutrition teacher through expansion of appointment. Meanwhile, for office dietitians, it is required to strengthen duty education of 'human resource management' and 'meal service management' through education and supplementary training in companies, on which personal characteristics are reflected.

• Journal of the Korean Dietetic Association
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• v.10 no.1
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• pp.47-57
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• 2004

The sound dietary habit is formed in childhood, which is basic foundation for keeping health. The school foodservice is practiced to provide proper nutritions, to establish the sound dietary habit. Continuous evaluation and improvement are necessary to operate school foodservice effectively. This study was conducted to evaluate the quality of meals served in elementary school based on nutrient content, food diversity. A questionnaire was mailed to dietitian of each school requested for menus of one week. Menus served in 77 schools from each province and major cities in Korea were analyzed. The results of this study were summarized as follows; Compared to 1/3 of RDA for children, many schools provide lower amounts of energy, calcium and Vitamin A. Proportions of energy from carbohydrate, protein and fat were 59.64%, 17.43% and 20.11%, respectively and were not significantly different by the area, the foodservice system, and the number of persons served. NAR(nutrient adequacy ratio) were lowest for calcium(0.67) and Vitamin A(0.65). MAR(mean adequacy ratio) was 0.83. The results of comparison of NAR and MAR by the area, the foodservice system, and the number of persons served were similar to those of nutrient contents. Comparing foods served by the nutrient density were different by nutrient contents, NAR and MAR. Mean nutrient density per meal were higher in large cities than in small cities and rural area, in conventional than in commissary foodservice system. Mean number of dishes and food items per meal were 5.86 and 19.87, respectively. The mean of total quantity of each food group per meal was 352g. The mean of total quantity of each food group per meal were higher in small cities and rural area than in large cities, in commissary than in conventional foodservice system. This study is based only on served menus, and the evaluations of meals based on actual consumption of children are needed. These results suggest that in order to improve the quality of school food service, realistic standard should be suggested and basic study should be done continuously.