• 대한지역사회영양학회지
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• 제1권3호
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• pp.423-432
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• 1996

The purpose of this study was to investigate the nutrition knowledge of kindergarten teachers and their attitude toward kindergarten lunch and snack service programs. Self-administered questionnaires were completed by 293 kindergarten teachers from January to February 1995. The results were as follows : 77.8% of the kindergarten teachers were taking part in the school meal service program. Most teachers were interested in the special training in child nutrition management, however, only 34.0% of the respondents had taken the nutrition related courses. The average score of nutrition knowledge of kindergarten teachers was 15.9$\pm$2.9 out of possible 28 points. They had better knowledge on such subjects as nutritional physiology and food choices for children, but had lower scores on practical subjects as calorie and nutrient value of food, cooking and nutrition management for children. When they chose snack items for children, teachers highly considered the nutritional value of snacks. Milk, cornflakes & milk, steamed potato, boiled egg, orange, apple and gimbap were their favorite choices for children's snacks. Other factors to be considered included children's preference, convenience in food service, and price of snack.

• International Journal of Internet, Broadcasting and Communication
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• 제14권3호
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• pp.85-90
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• 2022

In this study, keywords from representative online portal sites such as NAVER, Google, and Youtube were collected based on text mining analysis technique using TEXTOM to check the changes in the restaurant industry before and after COVID-19. The collection keywords were selected as dining out, food service industry, and dining out culture. For the collected data, the top 30 words were derived, respectively, through the refinement process. In addition, comparative analysis was conducted by defining data from 2018 to 2019 before COVID-19, and from 2020 to 2021 after COVID-19. As a result, 8272 keywords before COVID-19 and 9654 keywords after COVID-19, a total of 17926 keywords, were derived. In order for the food service industry to develop after the COVID-19 pandemic, it is necessary to commercialize the recipes of restaurants to revitalize the distribution of home-use food products that replace home-cooked meals such as meal kits. Due to the social distancing caused by COVID-19, the dining out culture has changed and the trend has changed, and it has been confirmed that the consumption culture has changed to eating and delivering at home more safely than visiting restaurants. In addition, it has been confirmed that the consumption culture of existing consumers is changing to a trend of cooking at home rather than visiting restaurants.

• 한국환경보건학회지
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• 제41권6호
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• pp.397-404
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• 2015

Objectives: The aim of this study is to investigate microbial contamination in the school food service environment for the assessment of microbial food safety. Methods: We collected both swab samples from tables and desks and airborne bacterial samples from an elementary school (School A) and a high school (School B). Heterotrophic plate count, total coliform, Staphylococcus aureus, and Bacillus cereus were measured with selective media to quantify microbial concentration. PCR assay targeting 16S rRNA genes was performed to identify the strains of S. aureus and B. cereus isolated. In addition, we made a food service checklist for the locations to evaluate the food service environment. A Wilcoxon test was employed to examine the differences in microbial concentration between before lunchtime and afterwards. Results: Heterotrophic plate counts showed higher levels after-lunch compared to before-lunch at School B. However, levels of S. aureus were higher in the after-lunch period (p<0.05) in both classrooms and in the cafeteria in School A. B. cereus was only sparsely detected in School B. Several samples from food dining carts were found to be contaminated with bacteria, and facilities associated with food delivery were found to be vulnerable to bacterial contamination. Although microbial concentrations in the air showed little difference between before- and after-lunchtime in the cafeteria in School A, those in classrooms were greater after-lunchtime at both schools. Conclusion: Our results suggested that the microbial safety in schools after lunchtime of concern. Necessary preventive measures such as hygiene education for students and food handlers should be required to minimize microbial contamination during food service processes in schools.

• 대한지역사회영양학회지
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• 제17권3호
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• pp.280-289
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• 2012

The objective of this research was to explore the influences of 'having a meal with someone' on individuals' eating pattern. Eating is not a simple matter of energy intake but also serves to anchor daily routines being cultivated by people and society. This study was conducted using a cross-sectional eating behavior survey of university students (N = 893, 380 men, 513 women) aged 20 to 24 years. Results were analyzed and presented as frequencies, means and ${\chi}^2$-test with SPSS 14.0. Differences in dietary habits by commensality and solo-eating were observed; Students who ate alone, spent 15 min for a meal and ate convenience food items when they didn't feel hungry. Compared to students who ate alone, those who ate together with someone spent 30 min for a meal and ate more amount of food. Eighty percent of respondents ate more various menus in commensality than solo-eating. They felt lonely when they ate alone and preferred to eat together. In conclusion, university students start to decide and select their own meals by themselves after junior and high school food services which are fixed with regard to menu and the amount. Dietary habits of Koreans rapidly changed concomitant with social changes over the past half century. Governments and health experts recognize that unbalanced meals cause lifestyle-related diseases, in particular obesity. Our research findings will contribute to more comprehensive efficient nutrition education programs in order to prevent obesity and other lifestyle-related diseases in early stages of adulthood.

• Journal of Nutrition and Health
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• 제33권2호
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• pp.216-229
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• 2000

This study was conducted to evaluate the degree of maintenance of traditional dietary patterns in school lunch menus based on cooking methods. One week of school lunch menus for April and October and 3 dishes with high preference were obtained from school food service dietitians in 353 schools representing all of Korea's provinces and major cities. Based on cultural characteristics, a total of 992 different kinds of dishes were classified into 6 types (Korean, Western, Eastern, modified Korean, modified Eastern, modified Western). The dishes were also divided into 24 categories by cooking method. The most frequently served dish type was 'Korea' (78.4%) and the most frequently served meal followed the pattern 'rice+soup+kimchi+side dishes'. The percentage of 'Korea' side dishes other than rice, soup, an kimchi on menus was 76.3% and that for desserts was 50.8%. These figures indicate that traditional dietary patterns have been changing in the categories of side dishes and desserts. A total of 44.3% of the dishes fell under the 'Korean' category. Among the meals served, the percentage of 'Korean' dishes was relatively low, indicating that students prefer foreign foods or dishes made according to foreign cooking methods. These results suggest that in order to improve the quality of school food services, it will be necessary to search for common ground between the traditional diet and student preferences.

• 한국식품조리과학회지
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• 제21권2호
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• pp.250-262
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• 2005

The purpose of this study was to evaluate the perception of students' and employees' perception with for their high school foodservicein Busan area. For this purpose, questionnaires were distributed among the 324 students and 93 employees in 12 high schools in the Busan area. The students assessed the importance and performance of school foodservice as 4.00/5.00 and 2.97/5.00., respectively, and T the employees assessed the importance and performance of as 4.07/5.00 and 3.77/5.00, respectively. The importance mean scores of students wereshowed significantly (p<0.01) higher scores in internal environment factor and sanitation factor than those of employees, but the performance mean scores of students wereshowed significantly (p<0.01) lower scores in all the factors than those of employees. The importance grid of students and employees showed that the items of the high with to the low with of consideration of preference in menu, appropriate the meal hours, rapidnessrapidity of service, and prompt dealing with complaints were high scores to the students, but low scores to the employees. The performance grid of students and employees showed that the items of the low with students to the high with employeesfreshness of food ingredients, offering the consistency of consistently good service, rapidnessrapidity of service, prompt dealing with complaints, communication between students and employees, and food cleanliness were low scores to the students, but high scores to the employees of dish. Therefore, it would seem to be desirable that the foodservice manager may be plans the strategies with the involvement of students in the process from planning the menu to proposinge of ideas for improvement.

• 서비스연구
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• 제13권2호
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• pp.41-61
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• 2023

제4차 산업혁명 시대의 보편적 삶의 형태는 비대면이라는 키워드로 요약될 수 있을 것이다. 특히 소비 활동 측면에서도 점차 대면 접촉이 최소화되는 시스템으로 변화하고 있으며, 오프라인 매장에서는 키오스크(kiosk)와 로봇 등을 통한 비접촉 서비스로의 전환이 빠르게 이어지고 있다. 사회 구조 역시 시간의 흐름에 따라 변화되고 있으며 특히 1인 가구 증가와 고령화는 식생활과 연관된 외식산업의 변화에도 영향을 미치고 있다. 가정 내에서 직접 조리하는 노동이 줄어들고, 대체할 수 있는 식품의 이용이 증가하고 있음에 따라 가정간편식 (HMR: Home Meal Replacement)시장이 큰 규모로 성장하였다. 시장의 규모가 커지며 상품을 제공하는 비즈니스의 형태도 다양해졌다. 기술의 발전, 비대면 문화 그리고 기업의 경영 효율성이 맞물리며 최근 무인매장이 확산되고 있는 추세이다. 본 연구에서는 차츰 경쟁이 심화되는 HMR 무인매장의 서비스 품질 속성을 분류하여 고객만족을 기반으로 한 서비스 경영 관리 측면의 시사점을 제공하고자 Kano model을 활용한 서비스 품질 분류 및 Timko의 고객만족계수를 산출하였다. 분석결과 '상품(메뉴) 다양성' 등이 매력적 품질로 분류되었으며, '매장 내부/외부 청결성' 등이 일원적 품질로 분류되었다. 또한 '셀프 계산 과정의 편리성'은 당연적 품질, '매장 내 통행의 편리성' 무관심 품질로 분류되었다. 나아가 만족계수가 가장 높은 요소는 '상품(메뉴)다양성'으로, 불만족계수가 가장 높은 요소는 '셀프 계산과정의 편리성'으로 나타났다. 본 연구의 결과를 통해 HMR 무인매장의 서비스 품질 관리에 있어 우선순위를 도출하고, 이를 통해 관련 비즈니스에서의 전략적 시사점을 제공하고자 한다.

• 한국치위생학회지
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• 제10권5호
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• pp.851-860
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• 2010

Objectives : This study examined the oral health behavior and dental services utilization of adolescents in order to provide information on how to disseminate the correct oral health behavior to the youth and develop programs for the approach. Methods : The raw data of 'The Third 2007 Youth Health Behavior Online Survey' carried out by the Korea Center for Disease Control and Prevention were analyzed. All survey data collected was processed using SPSS ver 17.0 for data analysis as Frequency analysis, chi-square and Logistic regression analysis. Results : 1.The adolescents who have parents with college degree are 70% higher of dental services utilization than the adolescents counterpart(whose parents don't have degrees). And also the adolescents living in cities are 1.3 times higher use of dental services than others living in countries. 2. In case of drinking soda, students having soda 4 days per week on average are 1.2 times higher use of dental services than who don't. 3.The students brushing teeth after lunch are 0.9 times lower use of dental service than who don't. And the students who have tooth ache whenever they have a meal are 1.6 times higher use of dental service than the students who don't have tooth ache. The students who had a dental health education are 1.4 times higher utilization of dental service than who don't. The difference of using dental service between the students who have gum disease and halitosis and the students who don't is almost none. 4. The students who drink alcohol and smoke 10 days more or less a month are 0.8 ~ 0.9 times lower use of dental service than who don't. Conclusions : The rate of utilizing dental service is higher at students who live with parents having college degrees and the more have oral health behavior, the less use of dental service for treatment. We concluded that more educational program should be developed and vitalized so that students can have oral health.

• 대한영양사협회학술지
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• 제13권1호
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• pp.15-29
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• 2007

This study was designed to : (a) investigate the present situations of a college union foodservice and suggest authority on establishing new college foodservice, (b) estimate the service quality attributes as perceived by students, (c) identify the effecting factor to customer satisfaction, and (d) formulate the plans and marketing strategies for the increasing usage rate of the foodservice in the future. The questionnaire that developed by interviewing student were conducted with 305 male and female students, who were registered for daytime classes. A total of 284 were usable and data was analyzed by the SPSS(ver. 11.0) for the descriptive analysis, factor analysis, reliability test, multiple regression analysis, t-test, and $x^2$. The decrease in the usage rate of college foodservice by the respondents were influenced most by the 'taste of meal' and next by the 'distance'. The service quality attributes of foodservice currently under operation were evaluated above the average only for the 'price' while evaluated generally to be in the lower level of the average or under for others. As the overall level of satisfaction with the college union foodservice, most of the respondents showed the 36% for the ‘dissatisfaction’ and dissatisfied at 54.4%. Two service quality dimensions,"food . sanitation . service" and "price and comfortable environment" were derived from factor analysis and the reasons for decreasing usage rate of the college foodservice both the nearly located group from college union foodservice(NG) and the far away located group from college union foodservie(FG) indicated the ‘poor taste’ and the 'far distance', and the 'evaluation of students' dining room showed a low rating for the factor of "food . sanitation . service". "food . sanitation . service" was analyzed to have more influence to the overall customer satisfaction.

• 대한영양사협회학술지
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• 제18권2호
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• pp.170-185
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• 2012

The purpose of this study was to explore nutrition teachers/dietitians' perception towards production management practices as well as the importance & performance of nutrient preservation during production by school foodservices. A total of 120 school nutrition teachers/dietitians in the Daegu area participated in this study. The data were analyzed by descriptive analysis, t-test, and ANOVA using SPSS/Windows (ver 17.0). A questionnaire consisted of three dimensions with 66 items concerning the general characteristics of schools and respondents, production management practices, and perceived importance and performance of nutrient preservation. Exactly 79.2% of dietitians responded that scheduling of production management is necessary, and 52.5% of respondents perceived that their knowledge for nutrient preservation is of normal/average level. Thirty-eight percent of respondents did not establish scheduling of production management; according to them, cooking stage has priority over other stages of nutrient preservation. Perceived importance score was higher than perceived performance score in all stages of production management. The difference between perceived importance and performance in the production scheduling stage was found to be statistically significant. The results indicate that nutrition control point should be established and managed to prevent nutrient loss in all production stages. Further, dietitians who do not take measures to reduce nutrient loss should be carefully educated on the importance of nutrient control and be motivated to follow guidelines on nutrient preservation.