• Journal of Nutrition and Health
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• v.31 no.2
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• pp.192-205
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• 1998

The purpose of this survey was to investigate the status of dietitians' nutrition management in the elementary school lunch program. 84 elementary schools in Pusan that operated the conventional school lunch program system participated in this survey. They were grouped into schools that had started the school lunch program gofore('Previously") and after 1996("Newly"). 84.5% of dietitians were 20-29 years old and 44% of them had a career less 1 year old. 74.6% of "Previously" and 72.4% of "Newly" served their meals in the classrooms. The student's nutrition and preferences were mainly considered in menu planning in both groups. The standardized recipe was used in 90% of total schools but not effectively in both groups. The nutrient value of meals was evaluated by the dietitians in most schools. Nutrition surveys of the meals students ate at home were carried out in 27.3% of "Previously" and 13.8% of "Newly". Students preferences were studied regularly in 60% of "Previously" and 48.3% of "Newly" and students evaluations of meals served by the school lunch program in 52.7% of "Previously" and 34.5% of "Newly". In 92.7% of "Previously" and 72.4% of "Newly", nutrition education was executed but was done mostly by letterssent to students' parents(in about 95% of schools), with only 11.8% of schools educating within in their classrooms. There were few instructional media for nutrition education. The most of them used notice boards(48.0% of "Previously" and 41.6% of "Newly") . Evaluation studies on nutrition management, and nutrition education were hardly correlated to the dietitian's career and educational level. They were also not correlated to the number of meals served by the school lunch program. In conclusion, the status of the nutrition management in the elementary school lunch program was not good and schools that had started the school lunch program before ("Previously") and after 1996(Mewly") were not that different. It appears that most of the dietitians from elementary schools started the school lunch program before 1996 have followed the nutrition management method established in these schools. In order to have better management in the elementary school lunch program, we need to improve the dietitian's position and more studies in the fields fo better nutrition management and nutrition education should be done.ram, we need to improve the dietitian's position and more studies in the fields fo better nutrition management and nutrition education should be done.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.82-93
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• 1985

An investigation was conducted on Seoulites' meals outside home by age group and sex, and the resultant findings are as follows: 1. To effectively conduct this survey were taken 201 teen males, 242 teen females, 202 young males, 232 young females, 219 men and 195 women. 2. For the kinds of meals they have outside home, breakfast forms 0.7%, lunch 35.7%, supper 22.2%, and snacks 14.4%. 3. Men subjects "lunch out everyday" by 39.9%, young males by 30.7%, and young females by 29%. 4. The reason why they lunch out indicates "convenient" by 37.4%, "carrying a lunch box is inconvenient" by 21.2%, "hard to prepare the lunch box" by 12.9%. 5. Regarding the favorite food taken for lunch, almost all the men prefer Korean food by 73.9% 6. Ra Myun and noodle occupy the highest Percentage of young females by 79.3% ; Chinese food the highest percentage of women by 27.7%, but the lowest percentage come from Japanese food by 1.1%. 7. The preference of kinds of food when having a meal outside home is ascribed to "prefer"by 50~75.7%, the highest percentage of all. 9. The price they pay for lunch outside home amounts to less than 900 wons in teens and young males 1, 000~2, 000 wons in men and women. The price of a meal outside home per capita a day, when taken by family unit, averages to 3, 694 wons. For the number of meals outside home, "more than once a month" forms 41.7%. 9. On the mooted points raised when having a meal outside home, "unsanitary' forms 36.7%, "expensive in prices" 26.1%, "lack of nutritution" 10.6%. 10. Teen males, when viewed from food preference for lunch outside home, take Ra Myun, Ddokbokki, Chinese noodle, while teen females, Ddokbokki, bread, Chinese noodle: young males, Sundubu Baekban, Bibim Bab, Ra Myun, Yokge Jang; young females, Sundubu Baekban, pork cutlet, Bibin Bab: men, Solnone Tang, Daenjang Chikae, Baekban, Kalbi Jongsik Bibim Bab : women, Bulkogi Jongsik, Neang Moyn, and Chinese noodle. 11. When seen from the nutrition of meals taken outside home, the prices of noodle and boiled rice range from 600 to 1, 000 wons, while their energy ranges from 407 to 745 kcal, Protein from 14.2 to 30.3g. On the other hand, the Price of western food averages to 1, 900~2, 500 wons, while its energy ranges from 1, 061 to 1, 129 kcal, proteio from 45.9 to 72.9g. It is revealed that noodle or boiled rice is not nutritious enough to be taken as a meal.s revealed that noodle or boiled rice is not nutritious enough to be taken as a meal.

• Journal of Nutrition and Health
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• v.34 no.4
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• pp.458-471
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• 2001

To evaluate the infra structure supporting hospital nutrition services, we conducted a survey on the unit of organization, unit of dietitians work system, number of personnel engaged on nutrition services, productivity of food service, management of dietitians works, computerization of nutrition services etc. Total ninety-six hospitals were participated in the survey, and they were varied in terms of hospital classification, location, number of beds and type of food service management. All of the large hospitals with more than 400 beds conducted nutrition services under the department of nutrition, but some of the middle and small hospitals with less than 400 beds conducted nutrition services under the other department such as administration. In most of the tertiary hospitals, the work of dietitians were separated in which food services and medical nutrition services were conducted independently by different dietitians, whereas, in most of general hospitals and all the hospital, food services and medical nutrition services were conducted by the same dietitians in all time. The numbers of dietitians and cooks per 100 beds were fewer in the large hospitals with more than 400 beds than the hospitals with less than 400 beds, and the number of cooking and meal serving assistants were the just opposit. The average productivity of food service was 44.5 meals per hour for each dietitian, 84.8 meals per hour for a cook and 7.0 meals per hour for a cooking and meal serving assistant. The productivities for dietitians and cooks tend to be higher in large hospitals than middle and small hospitals, whereas the productivities for cooking and meal serving assistants were just opposite. The large hospitals seemed to solve the problem on the lack of working personnels by hiring part-time workers and by utilization of computer system for their works. The pattern of daily work management in food service area was not much different between dietitians duties, but the pattern of daily work management in medical nutrition service area was different in a way which the analysis of patients nutrient intakes was almost not conducted by dietitians handling both food services and medical nutrition services. Therefore, this study demonstrates that there are significant differences in the infra structures conducting nutrition services among hospitals, suggesting that the strategies to improve this improve this structure in relation to the improvement of service qualities need to be investigated in the future. (Korean J Nutrition 34(4) : 458∼471, 2001)

• Journal of the Korean Dietetic Association
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• v.22 no.2
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• pp.118-130
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• 2016

The objectives of this study were to analyze the operational characteristics and to explore the substantiality plan of inpatient diets for foreigners in hospitals. Questionnaires were mail-delivered to 128 hospitals, and a total of 62 questionnaires were usable with a response rate of 48.4 percent. Statistical data analysis was completed using SPSS Win 11.0 for descriptive analysis, independent t-test, and ${\chi}^2$ test. Results can be summarized as follows. The average number of inpatient meals for foreigners in the last 6 months were 405 and 53 for general therapeutic diets and special therapeutic diets, respectively. The rates of hospitals with an exclusive department and exclusive staff for foreign inpatients were 48.4% and 53.2%, respectively. Major nationalities of foreign inpatients were China (37.5%) and Russia (31.3%), and their major medical departments were internal medicine (43.9%) and surgery (39.0%). The number of hospitals that provided inpatient diet only for foreigners was 42 (72.4%) and influencing factors were number of permitted beds (P<0.05), an exclusive department (P<0.001), and exclusive staff (P<0.01). The main type of menu was USA European style (61.1%), and the price of inpatient meals for foreigners was mostly \10,000~\25,000 (62.0%). As 75.9% of hospitals did not possess dietary slip manuals for foreigners, the case of preparing inpatient meals for foreigners in the form of a general therapeutic diet partially-modified according to disease was the majority (55.4%). Dietitians felt the need for nutrition management guidelines and dietary slip manuals (47.3%) as a substantiality plan of inpatient diets for foreigners. There is a need for exclusive foodservice standards for foreign inpatients in the changing medical environment.

• Korean Journal of Community Nutrition
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• v.4 no.2
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• pp.166-174
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• 1999

We examined the obesity levels and dietary habits of 323 college students taking the course 'Health and Diet' as a part of their nutritional education. The average percentages of body fat, BMI and RBW for subjects in this study were 16.7%, $21.5kg/m^2$ and -1.2% in male students and 27.3%, $21.2kg/m^2$ and 1.0% in female students, respectively. BMI and RBW indicated fewer cases of obesity among female students than BIA did. The average intake of energy by subjects was lower than the RDA of energy. In particular, the average intakes of calcium, iron, and vitamin A by female students were much lower than the RDA of energy. In particular, the average intakes of calcium, iron, and vitamin A by female students were much lower than the RDAs of each of those nutrients. The percent RDAs of nutrient intakes of energy, protein, thiamin, and riboflavin were lower in under weight students than in students of normal and over-weight. Female students were found to skip meals and consume sweet foods more frequently than male students. The obesity levels of students related to the number of meals eaten per day as well as the frequency of consuming sweet foods. Although, it was not possible to determine statistically, the levels obesity also seemed to correspond to the speed at which meals were eaten as well as the frequency of eating salty foods. These results suggest that in order to assess obesity properly, more research that focuses on subjects' gender should be conducted. In addition, nutritional education should emphasize the importance of intakes of energy and phosphorus for male students, and the danger of iron and calcium deficiencies for female students. We should also educate students about dietary habits which contribute to obesity such as overeating and the intake of sweet foods.

• Journal of Nutrition and Health
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• v.35 no.7
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• pp.800-817
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• 2002

It is not stipulated concretely in the Food Sanitation Act what the standardized school food service dieticians indices and the dietician's duties and task elements should be. Therefore, this study was required. The specific purposes of this study were : a) to define the school food service dietician's duties and task elements, b) to estimate the performance frequency and work hours of the dietician's duties and task elements c) to investigate the job specification of the dietician over school food services, d) to develop the standardized indices of the dietician needed in school food service operation. For this study, school food service dietician's work functions were defined in 10 duties and 60 task elements based on the studies precedented and literature review and pilot test process. This study was conducted in school food service systems nationwide using written questionnaire and interview with the official in charge and delphi technique. The questionnaires were mailed to the dieticians of three types of school food service systems. Of the 660 schools that participated in this study, the 624 responses were selected for analysis. Statistical analyses were performed with SAS/Win 6.12 program so as to provide a descriptive statistics, T-test, ANOVA. The main results of this study could be summarized as follows: A characteristic common to all the school food service systems was that 'cooking and distribution management' took the longest hours of work, while 'nutrition education' took the shortest hours of work. The standardized index of dietician over school food service was one person in conventional system independently of the number of meals per day. In the commissary system, according to the numbers of meals served per day, it was 0.95-1.38 persons and 1.27-1.55 persons and 1.40-1.91 persons. In joint management system, the standardized index was 1.03-1.42 persons in case of serving less than 700 meals per day.

• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.403-411
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• 1991

A survey was made, from May to June 1991, to reveal the current situation of the meal management of the homemakers in Jeonbuk area. The results obtained from 464 homemakers were summerized as follows. The meal expenses were planned and managed mostly by the homemakers (93.3%). The 31.1% homemakers expended 200,000-300,000 Won a month for meals and the average expenditure was 294,106 Won. Among the homemakers who responded, the 34.0% managed their account books for meal expenses. With decreasing age(p<0.05), increasing education level (p<0.001), and increasing the income(p<0.01), the number of those who managed the account book tended to be higher. Usually they bought their foods at the market place (52.1%) and they did every other days(33.2%). The 46.9% planned what to buy and chose the best ones among the foods they planned to buy at the market. The percentage of those who prepared their menus planned in advance was only 5.5%. The most homemakers cooked for themselves (96.8%). On cooking and buying foods, the 48.2% considered their husbands first and the 64.4% regarded the tastes and needs of their families as the most important thing. The majority (66.2%) regarded the dinner as the most important among those three times of meals. The 39.6% prepared Kimchi twice a month. The foods they prepared for each meal were usually 4-5 kinds (43.2%). Mostly they prepared meals three times a day (49.1%). The average times spent in preparing and cleaning the tables for lunch and breakfast were 41.6, 96.2 minutes respectively. The homemakers who had jobs tended to spend less time in preparing and clearing the tables than those who had not (p<0.01, p<0.001). The 58.0% had complaints in that the food prices were too high and their moneys for meal preparation were insufficient and the 16.6% had difficulty in satisfying the tastes of their families.

• Korean Journal of Community Nutrition
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• v.17 no.1
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• pp.109-118
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• 2012

This study was conducted to characterize changes in the meal structure of Korean children in terms of temporal and spatial dimensions. The data of 1,891 and 1,627 school-aged children and adolescents extracted respectively from the 1998 and 2009 Korea National Health and Nutrition Examination Surveys were analyzed by gender, age group, and residential area. From 1998 to 2009, the total eating events increased from 4.3 to 4.6 (p = 0.001); the average number of meal intake decreased from 2.8 to 2.7 (p < 0.001) while that of snack intake increased from 1.5 to 1.9 (p < 0.001). The prevalence of "3 meals a day" pattern tended to decrease while that of "2 meals a day" pattern increased over the years. Especially, the "2 meals a day" pattern with "lunch + dinner" increased from 13% in 1998 to 20% in 2009. The percentage of eating breakfast or dinner at home decreased over the years. These results indicate that over the last decade, "destructuration" occurred in Korean children's meal structure in terms of temporal and spatial dimensions. Especially, such alteration was more distinctive in male than female and in the high school-aged group than the elementary or middle school-aged groups. Overall, the difference of meal structure between genders and residential areas became smaller while the difference among age groups became larger over the years.

• Journal of the Korean Home Economics Association
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• v.42 no.5
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• pp.39-52
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• 2004

The purpose of this study was to evaluate the meal pattern and the nutritional balance in university foodservices of Seoul. The survey was conducted using a questionnaire with 317 students at five different cafeterias that served 23 meals. We weighed all the meals offered by the university foodservices, separated the foods, and calculated their nutritional content using a computer program $\ulcorner$DS24$\lrcorner$. We also checked the dishes and those amount students consumed from the menu. The results of this study is summarized as follows. : 1) The most prevalent menu patterns included rice, soup, two side dishes, and kimchi. 2) Most nutrient contents per meal in a given menu was lower than one third of the recommended dietary allowance(RDA). 3) The mean energy content for the amount of rice that was served was 399㎉, for the side dish, it was 107㎉, and for the kimchi, it was 9.9㎉. 4) The number of total dishes and side dishes was five and two, respectively. The dietary variety score was 16.7, and the dietary diversity score was 3. 5) The mean energy intake by students at self-operated managements were 545㎉, and at one contracted management, the energy intake were 494㎉. Both of them did not serve enough to meet one third of the RDA. Nutrient adequacy ration(NAR) was 0.4∼0.9, and Index of nutritional quality(INQ) was above 0.9 for most nutrients with the exception of calcium and vitamin B$_2$.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.80-86
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• 2001

The purposes of this study were to: a) examine characteristics of foodservice management practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of mental disorder care sites in Korea. A total of 46 sites was analyzed by questionnaire survey. Statistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 60% of total sites were males and 40% were female recipients. Average 60% of recipients were from 30 to 40 years old. Major diseases of recipients were mental disorder, high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,921 won and average food cost percentage was 39%. Average number of meals per day was about 600 meals. All sites had on dietitian and 88.3% of sites had one cook as a full-time employees. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients survey systems for evaluating meal satisfaction. About 60% of sites provided liquid diets to recepients and 22% provided diabetic diets. Dietitians at sites had problems on low meal cost budget, lack of cooking professionals, and lack of information about treatment meals for mental disorders for providing higher quality of foods cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.