• 한국생활과학회지
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• 제22권6호
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• pp.711-721
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• 2013

This survey was conducted to compare food habit and food service satisfaction of high school students in urban and rural areas. The questionnaires were collected from 130 students in Daejeon and 140 in Geumsan. 19.8% of students skipped breakfast because of no time(48.7%), just habit(28.2%), no appetite(20.5%), for weight control(2.6%). The dietary behavior of rural students was better than city in taking snacks and light meal(p<0.05). For health they concerned highly about nutrition label expiration date of processed foods(72.3%) and least in considering nutrition than taste & price(37.9%). The satisfaction of food served was highest in nutrition(3.31), and taste(3.28), smell (3.23), color(3.03), temperature(3.02). The food service satisfaction of rural students was higher than city in proper temperature(p<0.001), nutrition(p<0.01), color(p<0.001). The satisfaction of rural students was higher than city in quantity of bap & side dishes, quality of food materials(p<0.001). The satisfaction of rural students was higher than city in convenience of dining hall, rapidity of food distribution, offer of nutrition information, sanitation of utensils & meals(p<0.001). It is suggested that school dietitian in city should be more concerned about sanitary food service based on students' dietary life & preference.

• 한국식품영양학회지
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• 제34권2호
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• pp.242-253
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• 2021

The purpose of this study was to investigate the sustainable practices of nutrition science teachers and dietitians working in school food service operations, and identify the social and psychological factors which affect the overall efficacy of the system. The research model was constructed based on the Extended Theory of Planned Behavior (ETPB) in order to analyze how individual motivation affects the sustainable practices of nutrition science teachers and dietitians. The data were collected through e-mail and postal mail from nutrition science teachers and dietitians all across Korea, and self-administered surveys were conducted. SPSS and AMOS programs were used for statistical analysis. First, the sustainable practices of nutrition science teachers and dietitians were analyzed in 6 different categories. Second, the significant pathways were 6 out of 9 in the ETPB model. Sustainable food service practices in school can contribute to the formation of more a sustainable culture, such as through the encouragement of more healthy eating habits, and higher level of environmental awareness and community awareness. The factors influencing these practices can be applied to the design of improvement programs aimed at increasing sustainable practices.

• 한국식품영양과학회지
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• 제42권5호
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• pp.808-817
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• 2013

본 연구는 경상남도 일부지역, 즉 김해 마산 진해 창원 지역의 학교급식 영양사를 대상으로 고용형태(정규직/비정규직)에 따른 영양(교)사의 직무만족의 차이를 파악하고, 정규직 영양사와 비정규직 영양사의 직무만족 요인과 전반적인 직무만족도와의 관계를 밝혀냄으로써 학교급식에서 인적 자원관리의 효율성을 제고하기 위한 기초 자료를 제공하고자 하였다. 본 연구의 수행을 위해 김해, 마산, 진해, 창원 지역의 초 중 고(위탁포함) 305개교에 근무하는 학교급식 영양사를 대상으로 초등학교 159개교, 중학교 85개교, 고등학교 61개교 총 305개교에 설문지를 우편 발송하였으며 이 중 총 204부(회수율 66.8%)가 최종분석에 사용되었다. 조사의 결과를 요약하면 다음과 같다. 첫째, 조사대상자의 개인적 특성에 따른 빈도와 백분율을 분석한 결과, 연령은 30대가 61.8%로 가장 많았으며, 성별은 여성이 100%였고, 결혼유무에 있어서는 기혼이 76.0%로 미혼에 비하여 3배 정도 높았다. 월평균급여는 200만원대가 51.0%로 가장 많았고, 고용형태는 정규직 영양사 55.4%, 비정규직 영양사가 44.6%로 나타났다. 최종학력은 대학교졸업이 71.6%로 가장 높게 나타났다. 학교급식영양사 경력은 10년 이상 55.9%로 조사되었다. 둘째, 급식소 특성을 분석한 결과, 근무학교는 초등학교가 56.4%로 고등학교 15.7%보다 약 3배 이상으로 조사되었다. 학교설립형태는 공립이 90.7%, 급식유형은 도시형이 75.5%, 급식운영형태는 직영급식이 97.1%, 관리형태는 단독관리가 96.1%로 높게 나타났다. 배식유형은 식당배식이 94.6%로 가장 높게 나타났고, 1일 급식횟수는 1일 1식이 85.3%로 가장 많았다. 셋째, 고용형태에 따른 조사대상자의 개인적 특성 비교 결과 정규직 영양사와 비정규직 영양사는 연령(p<0.001), 결혼유무(p<0.001), 학교급식 영양사 경력(p<0.001), 월평균급여(p<0.001), 최종학력(p<0.001)에서 모두 유의적인 차이가 있었다. 고용형태(정규직/비정규직)에 따른 직무만족도 비교에서 임금 요인(p<0.001), 후생복지 요인(p<0.001), 인사고과 요인(p<0.001)에서 정규직 영양사가 비정규직 영양사보다 유의적으로 높았다. 또한 학교급식 영양사들의 업무만족에 대한 정도는 평균 이상이었으며, 자신의 업무에 있어서 성취감과 자부심을 어느 정도 느끼면서 근무하고 있었다. 고용형태(정규직/비정규직)에 따른 전반적인 직무만족도에 영향을 미치는 직무만족 요인은 정규직 영양사의 경우 업무 요인과 임금 요인이었고, 비정규직 영양사의 경우 업무 요인과 인간관계 요인이었다. 본 연구에서는 학교급식 영양사를 고용 형태에 따라 정규직과 비정규직으로 구분하여 전반적인 직무만족도뿐만 아니라 직무만족 세부 요인을 비교하고, 전반적인 직무만족도에 영향을 미치는 직무만족 세부요인의 상대적 영향력을 비교 분석한 연구로 선행 연구와의 차별성을 제시할 수 있었다. 본 연구 결과에 근거하여 제언을 하면 다음과 같다. 첫째, 비정규직 영양사의 임금과 후생복리 수준이 정규직 영양사보다 낮게 조사되었는데 이는 비정규직 영양사들의 합리적인 인력관리를 위해 현재의 임금체계를 개선하는 것이 최우선 과제로 이에 대한 제도적인 뒷받침이 필요하다. 교육과학기술부가 제시한 '학교회계직원 처우개선안'에 따르면 근무경력을 반영한 장기근무가산금 신설 등으로 임금이나 근로조건의 차이를 해소하고자 계획하고 있으며, 직원의 공가 및 휴가 등을 확대함으로 학교회계직원의 근로조건 및 후생복지 개선을 추진하고 있으나, 일부만 시행되고 있으며 또한 일부는 추진계획에 그치고 있어 이에 대한 적극적인 처우개선의 노력이 요구된다. 둘째, 비정규직 영양사의 경우 초등학교 보다는 상대적으로 중 고등학교에 배치되어 있으며, 이는 급식횟수의 차이로 인한 업무량과 근무시간이 많아질 것으로 유추된다. 이에 업무에 대한 분석을 통한 근무시간의 조정이나 인력의 도입, 인턴제도의 활용 등을 통해 업무체계의 개선을 마련함으로써 학교급식 영양사들이 전문직으로서 자부심을 가지고 일할 수 있는 근무환경의 조성이 필요할 것으로 사료된다.

• 한국환경보건학회지
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• 제21권1호
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• pp.7-20
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• 1995

The aims of this study are to enhance the students' knowledge of the drinking water and its reliability by investigating drinking water situation on the drinking water. The results are as following 1. Status and drinking behavior about school drinking water (1) 97.82% of the schools are using the tap water as the resource of drinking water. (2) 46 schools are in possession of water tank and 18 schools of them are using the water tank as the resource of drinking water. The clearing and sanitization of the tank are carried out once in a year with hypochloronatrium by the low-level officials. (3) 51.28% of the schools are providing the students with drinking water and 75% of them with boiled water. The drinking water supply managers are low-level officials, nurse teachers, and dietitian. 2. Analysis of the drinking water quality (1) Most of the drinking water provided by the school are tap water 35.8%, barely tea 5.85%, filtered water 6.3%, ground water 1.1% and all turned out to be suitable for drinking. (2) The drinking water carried from home turned out to be unsuitable for drinking except pH criterion, especially the test of APC(Aerobic Plate Count) and Coliform group showed worse degree. These results were caused by the hygiene problem and maltreatment in water container.

• 대한영양사협회학술지
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• 제11권4호
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• pp.430-439
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• 2005

The purposes of this study were to evaluate the extent of dieticians' application of the curriculum of the food and nutrition major to their work and to suggest improvement measures for more efficiently applicable curriculum. A questionnaire survey of 552 dieticians at school food service and industry food service operations in Korea was conducted and 178 completed questionnaires were available for the purpose of the statistical evaluation. Statistical analyses were made of raw data by way of using the SPSS/win 7.2 program. The main results of this study were summarized as follows : Dietitian’s job could be categorized into 11 duties and 92 task elements. The application level was ranked at a level between 3 point and 4 pont(out of 5 scale) in the most area of the 92 task elements. Out of 11 duties, duty of sanitation management was applied at the highest level, while duty of nutrition education and duty of consultation management were utilized at the lowest level. Compared with the industry food service dieticians, dieticians at school food service operations employed the curriculum at the higher level. The effectiveness of experiments and practicum curriculum was ranked at the lower level than 3 point(out of 5 scale).

• 대한영양사협회학술지
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• 제8권4호
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• pp.408-414
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• 2002

The purpose of this study was to develop the standardized manual for dietetic internship. The general information of the dietetic internship program in Korea was gathered and of dietetic internship(DI) in the USA was also surveyed. The existence of DI program manual, the number of intern and length of the dietetic internship program, and other general information were investigated. At first, the questionnaire was developed and mailed to 130 hospitals in Korea and the number of returned questionnaires was 42 showing participating rate of 28%. Second, telephone survey was carried out and the number of response was 40 out of 46 participating rate of 87%. The results of this study could be summarized as follow. 1. eneral informations of dietetic internship program in Korea; The hospital having a dietetic internship program was 31.7% and of them 14.6%(12 hospitals) have a manual developed by themselves. The number of dietetic intern per hospital was 2.0$\pm$ 1.4. The length of the program was from 3 to 12 months. Ten hospitals (38.5%) have a only food service program and 16 hospitals (62.5%) have both food service and clinical program. Seventy one percent (58 hospitals) of total hospital were willing to use the well developed standardized dietetic internship manual. 2. eneral information of Dietetic Internship Program in the USA; Two hundred fifty nine hospital had the dietetic internship program approved by ADA. The number of dietetic intern in each hospital was 10.6$\pm$ 6.3. The mean length of the program was 13.6$\pm$ 6.3 months. Twenty seven percent of institution have coordinated internship/masters degree program. The range of tuition for DI program was from 300 to 30,855(otherwise, interns were payed by the hospital in Korea). As a conclusion, the standardized dietetic internship program for the clinical dietitian as nutrition professionals to carry out their job at the hospitals should be developed. And the coordinated internship/masters degree program could be considered to improve the skill levels and job performances of clinical dietitian.

• 한국식품조리과학회지
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• 제15권2호
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• pp.133-145
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• 1999

The schools in the survey consisted of 61 schools where foodservice was managed by themselves and 49 schools where it was done cooperatively. According to the style managed, the urban style was 42 schools, the rural style was 46, and the island style was 22. With regard to the amount for each student that parents have to pay. it was 745 won at schools managed by themselves and 616 won at schools managed cooperatively. The budgeted amount was 75 won at schools managed by themselves and 97 won at schools managed cooperatively. The result showed that parents at schools managed for themselves paid much more for the cost of food and management. The mean area of kitchens was 31 pyong (102 sq. meters) in environment of cooking utilities, and management was done wherever they were needed. The budgeted amount was supplied from the Educational Office and parents. In the situation of utilities and instruments for cooking, the places to wash hands and flush toilets, which were regarded as sanitary facilities were insufficient. The rates of containing measuring instruments and thermometers for cooking were also insufficient. The list to be considered in the management of menu was concentrated on raising acceptance of students served, based on the order of the tastes of students served, the quantity of the cost, nutrition needed, and then facilities. The replies that leftover food was thrown away after meals were numerous and the rate of leftover food was reflected on the menu. In purchase and management, the rate of food needed to be purchased was calculated through experience. A private contract was chosen to purchase food. The frequency of purchasing food was usually once a day, which would nutritists examined food, concentrating on the order of quality, number, and price. In the management of operation, a schedule for making food was seldom formed, referring to it only at the time needed. All the food was made in a day but some special foods were made the day before they would be required. It shows the situation was thought to be the most important. Guidance for sanitation was carried out once a month and the content of the guidance was about the sanitary treatment of food. With regard to degree of satisfaction with the management of meal service, all the dietitian at schools managed for themselves and cooperatively were somewhat satisfied with all the questions about the budgeted amount of food, and management, the management of purchase, operation, and sanitation. However, they were not satisfied with the environment of facilities.

• 한국조리학회지
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• 제17권2호
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• pp.18-34
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• 2011

본 연구는 학교 급식을 담당하는 영양(교)사와 조리종사원의 직무스트레스-직무소진-이직의도의 구조적 관계 비교분석을 위해 서울, 경기소재 180개 직영, 위탁 초 중 고동학교에 근무 중인 영양(교)사와 서울, 경기소재 50개 직영, 위탁 초 중 고등학교에 근무 중인 조리종사원을 대상으로 실시되었다. 영양(교)사와 조리종사원의 직무스트레스, 직무소진 및 이직의도의 구조모형을 비교 분석한 결과 직무요구와 보상부적절성이 비중이 가장 큰 요인임을 확인할 수 있다. 학교급식의 양적인 확대도 중요하지만 학교 급식에 종사하고 종사자의 스트레스요인을 낮춰 영양(교)사 조리종사원으로써 긍지와 만족감을 가지고 직무를 수행 할 수 있을 수 있도록 인식의 전환과 구체적인 방안이 마련되어야 할 것이다.

• 동아시아식생활학회지
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• 제22권6호
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• pp.734-743
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• 2012

High sodium consumption is a significant nutrition problem in South Korea; however, few studies have examined the awareness and practice of dietitians with respect to low sodium diet in schools. In this study, we collected data from 211 dietitians in 2012. Most respondents indicated that sodium reduction was important in school meals (very important 40.5%, somewhat important 55.6%); however, they rarely checked the sodium content in the nutrition labels of processed foods (never/rarely 74.2%, sometimes 18.7%, always/often 7.2%). The main reason for not checking the sodium content was 'no nutrition table on some processed foods' (38.5%). The most important barrier to sodium reduction in school meals was overcoming the negative taste of students related to a reduced-sodium diet (70.4%). The most frequently used processed foods were processed meat (e.g. ham, bacon) (48.3%), frozen dumplings and noodles (33.8%), and sausage and dressing (14.5%) in school meals. The proportion of dietitians who used processed food ${\geq}$ 2 times per week for the school menu was 72.2% in high school, 28.4% in middle school and 12.4% in elementary school (p<0.05). Upon ranking of the importance of nutrients in school menus, calories received the highest score (4.35 points), followed by macronutrient ratios (4.30), calcium (4.06), iron (3.44) and sodium (3.20). Although most dietitians recognized that sodium reduction was important in school menu planning, they had poor dietary practices. It is suggested that we educate dietitians as well as students about the importance and practice of a reduced sodium diet. Furthermore, it is critical to develop diverse low sodium recipes and have a required nutrition labeling system for all processed foods. Overall, the results of this study could serve as a guide to planning effective nutrition programs to reduce sodium consumption in school feeding programs.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제20권2호
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• pp.71-78
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• 2017

Child obesity has become a significant health issue in Korea. Prevalence of obesity in school-age children in Korea has been alarmingly rising since 2008. Prevalence of obesity among infants and preschool-age children in Korea has doubled since 2008. Obese children may develop serious health complications. Before nutritional counseling is pursued, several points should be initially considered. The points are modifiable risk factors, assessment for child obesity, and principles of treatment. Motivational interviewing and a multidisciplinary team approach are key principles to consider in managing child obesity effectively in the short-term as well as long-term. Nutritional counseling begins with maintaining a daily log of food and drink intake, which could possibly be causing obesity in a child. Several effective tools for nutritional counseling in practice are the Traffic Light Diet plan, MyPlate, Food Balance Wheel, and 'Food Exchange Table'. Detailed nutritional counseling supported by a qualified dietitian is an art of medicine enabling insulin therapy and hypoglycemic agents to effectively manage diabetes mellitus in obese children.