• 동아시아식생활학회지
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• 제25권1호
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• pp.73-86
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• 2015

The present study was performed to evaluate food behavior and nutritional status of children in a community child center using nutrition quotient according to age and growth index of children. The number of subjects enrolled in this study was 152 including 73 boys and 79 girls. Participants consisted of children from 5 to 12 years old, who visited a community child center in the area. Growth index was assessed through body mass index by height and weight and examined according to age. Subjects were divided into underweight, normal weight, overweight and obese according to questionnaire, which consisted of five categories including balance, diversity, moderation, regularity and practice, were analyzed by SPSS statistical program. Current results show significant differences in the diversity and regularity (p<0.05, p<0.001, respectively). Additionally, four items in the form of 10 questions showed significant differences related to habits of sodium-related food intake. This study design will be a useful tool in the evaluation of food behavior and nutritional status of preschoolers or elementary school children in community child centers, together with food frequency questionnaires related with sodium food intake.

• 한국식품위생안전성학회지
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• 제22권3호
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• pp.165-172
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• 2007

전라북도내 병원, 학교, 사업체 등의 집단급식소 98개소를 대상으로 작업 단계별 식품의 일반위생 관리항목의 실행 실태와 영양사의 중요성 인식도를 조사하였다. 식품의 구매 및 검수 단계의 위생관리 항목에 대해서는 59.2-98.0%의 실행율을 나타내어 다른 단계에 비해 상대적으로 잘 실행이 되고 있었다. 전처리 단계에서 '바닥에서 식품 취급 안하기'라는 항목은 병원의 경우 실행율이 53.8%로 나타나 사업체(32.5%)와 학교(34.2%)보다 상대적으로 높았으며, 사업체와 학교 급식소에서의 전처리 작업 방법의 개선이 요구된다. 조리 단계에서는 위생관리 항목 실행율이 모두 30% 이하로 나타나 전반적인 개선이 필요하였으며, 저장 단계에서는 학교와 사업체의 작업 과정 개선이 필요하였다. 배식 단계에서는 전반적으로 위생관리 항목에 대한 실행율이 낮아 개선이 필요하였다. 위생관리 항목에 대한 영양사의 인식도 조사 결과 각 단계별로 전반적인 위생관리 실행에 대한 교육 및 인식의 변화가 필요한 것으로 나타났다.

• 한국프랜차이즈경영연구
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• 제11권1호
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• pp.7-17
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• 2020

Purpose - As the competition in the foodservice franchise industry and the market becomes fierce and the entry barrier is lowered, the foodservice franchisor and franchisees strive to increase their competitive advantage in the market. Therefore, the franchisor and franchisees use experience management strategies to enhance the positive experiences of customers visiting the stores. In this regard, this study examines the effects of customer-oriented activities (physical-, social-, health-, and service-oriented activities) on utilitarian and hedonic values, and loyalty using stimulus-organism-response (S-O-R) model and value-expectancy theory. Research design, data, methodology - The data were collected from panels of online survey company, who visited a foodservice franchisee within last month. The survey was conducted for about 15 days from March 7, 2019 to March 21, 2019, and about 3,500 e-mails and messages were distributed to ask for the survey. A total 412 responded and completed the questionnaires. Of the 412 completed questionaires, 12 were discarded due to missing and misinformation data and 400 were retained for further data analysis. Results --The results showed that social oriented activities, health oriented activities, and service oriented activities had positive effects on hedonic value, while physical oriented activities did not have a significant effect on hedonic value. Health oriented activities and service oriented activities had positive effects on utilitarian value, while physical oriented activities and social oriented activities had no significant effects on utilitarian value. Hedonic and utilitarian values also have a positive effect on loyalty. Conclusions - First, food service franchises should provide services and menus in consideration of the health of customers. When a customer visits the store, franchisee should provide more health-oriented food or materials and clean and comfortable conditions so as not to threaten the health of the customer. Second, the food service franchise must build a service-oriented system. Foodservice franchisor need to provide continuous service training not only to the franchisees, but also to the employees of the franchisees. Third, franchise should design a store where customers can form social exchanges through providing various information exchange to customers and making the store as a local community center.

• Nutrition Research and Practice
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• 제2권2호
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• pp.100-106
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• 2008

We examined dietary habits, food intakes, health status, and school and community life of meal skipping children, and investigated factors predicting meal skipping of children. A sample was composed of 944 children in low-income families who were provided with public meal service. The sample was obtained from the Survey of Meal Service for Poor Children conducted by the Korea Institute for Health and Social Affairs in 2007. Meal skipping was significantly associated with a lower nutrition and health status, and poor school performance of children, as hypothesized. The school age of child, family structure, region, job of caretaker, concern about diet, and the child's visit to welfare center significantly predicted frequency of meal skipping. We suggested a few implications for community practice to reduce meal skipping of children.

• 대한영양사협회학술지
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• 제21권2호
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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.

• Journal of Smart Tourism
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• 제3권2호
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• pp.23-36
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• 2023

Due to the phenomenon of aging, a new consumer segment known as the "new-silver generation" is emerging. Unlike the previous silver generation, this generation possesses significant economic power and consuming willingness, attracting attention from consumer goods companies. However, both the new-silver generation and the elderly face challenges in adopting contactless or self-service technologies such as self-order kiosks, resulting in negative reactions. Therefore, this study aims to investigate the attitude and response of the newsilver generation towards kiosks, as well as the factors influencing their resistance to such technology. By applying theoretical perspectives from the innovation resistance model, technostress theory, and the value-based model, this study identifies influencing factors for innovation resistance among the new-silver generation when using contactless technologies implemented in fast-food restaurants. The findings indicate that a lower awareness of new technologies and services corresponds to decreased adoption resistance, while a higher perceived value leads to more positive behaviors and attitudes among the new-silver generation utilizing kiosks at fast-food restaurants.

• 품질경영학회지
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• 제46권4호
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• pp.923-938
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• 2018

Purpose: O2O service are becoming popular in various industries such as food delivery and taxi. This research explores how users' motivation of O2O service influence customer loyalty through expectation-confirmation and satisfaction. this study attempts to explore the motivation factor (i.e. pricing, enjoyment, immediately, social influence) and to empirically examine the relationships between those and users' loyalty to O2O service. Methods: To test the proposed research model, a survey research methodology was used. Paper survey was distributed to O2O service users in Korea. A total of 198 data were used for the analysis. Structural equation modeling was used to test hypotheses. Results: According to our findings, this study found that satisfaction was positively influenced by users' motivation factors. all hypotheses about the effect of motivation on expectation-confirmation were statistically not significant. Conclusion: O2O service providers should consider the results of this study to satisfy users' expectations and satisfaction for building a better O2O market.

• 대한지역사회영양학회지
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• 제29권2호
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• pp.97-113
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• 2024

Objectives: Since the enactment of the School Nutrition Act in 1981, school lunch programs in South Korea have grown quantitatively and qualitatively with a current student participation rate of 99.8%. Nonetheless, educational materials are needed to reduce misunderstanding and ignorance about school lunch programs. This study aimed to develop 3 educational videos that help students of various ages (kindergarteners/lower-grade elementary, upper-grade elementary, and secondary school, respectively), understand the school lunch program. Methods: A scenario was created, was made, and the opinions on the scenario from experts in foodservice sectors were collected. A survey was conducted to students and parents to determine topics they wanted to know about school foodservice. The final videos were produced using this information and the expert opinions. The data were analyzed using SPSS 27.0 for Mac (IBM Corp., Armonk, NY, USA); a P-value of < 0.05 was considered significant. Results: Three videos on school foodservice were developed for various age levels of students: kindergarten/lower-grade elementary, upper-grade elementary, and secondary school. Additionally, English subtitles were included for the multicultural student population. These videos, each lasting about 7 minutes, cover topics such as nutrition, hygiene, and the cultural significance of the school lunch program. The survey results showed that parents and students wanted to know the following topics about the school lunch program: "nutritionally balanced diet" (11.9%), "purchasing safe food ingredients" (10.9%), and "healthy eating habits" (9.9%). Conclusions: The developed videos will serve as valuable educational resources on school foodservice, foster a deeper understanding of the school lunch program in parents and students, and potentially address their inquiries regarding production processes, nutrition, hygiene, cultural heritage, and health.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2008년도 춘계학술발표회
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• pp.166-167
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• 2008

• 대한지역사회영양학회지
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• 제18권1호
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• pp.65-76
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• 2013

The purpose of this study was to investigate the effects of a nutrition education and personalized lunch service program in a senior welfare center. A total of 30 elderly (14 males, 16 females) aged 62~89 years participated in this study. Nutrition education lessons (2 hour/lesson/week) were provided for 4 weeks. Also, ten weeks from week 3rd to week 12th, personalized lunch providing 1/3 personal needed energy was served 5 times for a week. After the nutrition intervention program, we compared anthropometric characteristics, blood biochemical characteristics, nutrition knowledge, dietary attitude and dietary intake using 24 hr recall with those before the intervention. The body weight (p < 0.001) and body mass index (BMI) (p < 0.001) were decreased. There were significant increases in score of nutrition knowledge (p < 0.01) and consumption of milk & milk products for snacks. There was a positive effect on fasting blood sugar (FBS) showing significant decreases in portion of impaired fasting glucose and diabetes mellitus (p < 0.05). Also, serum triglyceride (TG) was significantly decreased (p < 0.05). In evaluation of nutrient intake by Dietary Reference Intakes for Koreans (KDRIs), riboflavin (p < 0.01), vitamin C (p < 0.001), calcium (p < 0.05) were positively improved. The index of nutritional quality (INQ) and intakes of vitamin C (p < 0.001), riboflavin (p < 0.05), Ca (p < 0.01) and Fe (p < 0.05) were increased. In conclusion, this nutrition education and lunch service program providing 1/3 personal needed energy can be used to develop and implement a tailored nutritional intervention programs in the setting of a community senior welfare center to improve health and nutritional status of Korean elderly.