• Journal of Nutrition and Health
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• 제35권7호
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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.

• 대한지역사회영양학회지
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• 제17권1호
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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.

• 대한지역사회영양학회지
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• 제15권2호
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• pp.266-274
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• 2010

The purposes of this study were to evaluate on the importance about the possible remedies for improvement of sanitation management by foodservice manager and to compare dietitians' opinion and that of administrators about theirs. A questionnaire survey was performed by 282 dietitians and 56 administrators, who were involved at foodservice facilities in Daegu and Gyeongbuk from March 7 to March 9 in 2007. According to the results of the importance evaluation analysis about the remedies for improvement of sanitation management, there were significant differences between dietitians and administrators in the means of 6 items such as "remodeling of hygiene equipment and facilities", "improvement of dietitians' food safety knowledge", "self-operated management of foodservice operation", "enforcement of cooperation between the CEO or administrators and dietitians", "development of food safety education program for foodservice workers", "increasing of foodservice operating budget". In all of them, the dietitians' evaluation scores were significantly higher than that of administrators. In addition, four factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, operating, education, and policy support sector showed that significant differences across type of foodservice, frequency of meals served, number of meals served per day, dietitians' education level and career. On the other hand, supervision sector showed that significant differences across number of meals served per day and dietitians' employment type. In conclusion, in order to increase the quality of sanitation in the foodservice operation, we should increase sanitation performance and enforce the food-safety education for foodservice workers. In addition, government should increase the policy support.

• 한국산학기술학회논문지
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• 제17권10호
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• pp.168-181
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• 2016

본 연구는 한국 성인의 식습관과 정신건강과의 관련성을 규명함으로써 올바른 식습관 형성의 중요성을 알리고 한국인의 정신건강증진을 위해 기초자료를 제공하는데 그 목적이 있다. 연구 대상자는 국민건강영양조사 5기(2010-2012)에 참여한 19세 이상 성인 15,848명(남자 6,348명, 여자 9,500명)을 대상으로 하였다. 자료분석에서 일반적은 특성은 기술분석을 활용하였으며, 식사와 정신건강과의 관련성은 카이제곱검정을 실시하였다. 그리고 다중 로지스틱 회귀분석과 선형경향성을 사용하여 식습관과 정신건강과의 관련성을 파악하였다. 연구결과, 남성은 식사횟수가 증가할수록 스트레스와 자살생각이 감소하는 경향을 보였다. 그리고 여성은 식사횟수가 증가할수록 스트레스, 우울, 자살생각이 모두 감소하는 경향을 보였다. 특히, 여성은 1식에 비해 2식을 할 경우 스트레스가 0.667배 감소하였다. 그리고 1식에 비해 3식을 할 경우 스트레스는 0.522배, 우울 0.605배, 자살생각 0.508배 감소함을 규명하여 식사횟수가 정신건강에 영향을 미치는 것을 확인할 수 있었다. 결론적으로 규칙적인 식습관이 정신건강에 영향을 줄 수 있기 때문에 올바른 식습관과 그로 인한 균형 잡힌 영양소 섭취가 정신건강에 중요함을 알리는 교육과 사회적 관심이 필요하다.

• 대한영양사협회학술지
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• 제8권3호
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• pp.318-327
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• 2002

The purposes of this study were to: a) examine charateristics of foodservice manaegment practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of welfare institutions for the homeless in Korea. A total of 27 sites was analyzed by questionnaire survey. Satatistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 69% of total sites were males and 31% were female recipients. Average 60% of recipients were from 30 to 50 years old. Major diseases of recipients were high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,943 won and average food cost percentage was 29%. Average number of meals per day was about 600 meals. Mostl sites had one dietitian and 48.1% of sites had one cook as a full-time employee. 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. Dietitians at sites had problems on lack of cooking professionals and low meal cost budget for providing higher quality of foods to 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.

• 한국식품영양학회지
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• 제27권4호
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• pp.581-587
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• 2014

In this study we included 298 working women in Kangwon province to investigate the life style and eating habits related to constipation. The subjects were divided into 3 groups according to Roman II criteria as follows : normal, mild constipation and constipation groups. For the result, 48.4%, 42.7%, 27.2% and 28.6% of the subjects had constipation in the order of 20's, 30's, 40's, and 50's, respectively. Constipation group had low frequency of bowel movement per week and irregular visit to toilet compared to normal and mild constipation groups. There were higher percentage of people with reading habit while sitting on a toilet, in the constipation group compare to other groups. Constipation groups had difficulty having bowel movement when sleeping outside of their home. There was a significant difference in water consumption per day among the 3 groups. But there was no significant difference in the amount of meals consumed and the number of meals with snacks per day. For the food frequency, there was lower frequency of yogurt and vegetables consumption in the constipation group. But there was no difference in how to eat fruits. From these results, we concluded that in order to treat the constipation, it is recommended to take enough water and dietary fiber, and to have physical activities for the working women.

• 대한지역사회영양학회지
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• 제2권2호
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• pp.232-245
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• 1997

This study was carried out to investigate relationships between characteristics of foodservice and job satisfaction of Korean dietitians. The subjects were 2987 dietitians who responded to the questionnaire distributed at the annual education program of the Korean Dietetic As-sociation in 1995. The results were followings; 1)The level of jov satisfaction of Korean dietitians was low for payment work environment and value achievement as a dietitian while it was relatively high for the relationship with col-leagues. The other parts of job satissatisfaction such as work load work contents supervision by the superiors participation of policy decision and selp disccertion were just below average. 2)The type of operating style menu style and serving time in foodservise were not sig-nificantly related to all fields of job satisfaction but the kinds of meals served a day and the to-tal number of persons served a day were significantly correlated. 3) The dietitians who had to provide meal plans such as breakfast+dinner and + snack or all day serving had significantly lower job satisfaction in all fields. 4)Job satisfaction was significantly higher when the total number of persons served a day was between 500-700.(Korean J Community Nutrition 2(2) : 232~245, 1997)

• 한국조리학회지
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• 제13권4호
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• pp.128-137
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• 2007

The objective of this study was to investigate the dietary behavior and preference of vegetable food and to provide preliminary data required for menu promotion for middle school students' proper diet habits for their health. A survey was conducted for one week(2007) in Kyounggi province(Ansan and Seoul). The result was as follows. Three times a day was the highest in the number of eating meals and boiled rice. In the preference of food items, the meat food was more preferred than the vegetable food. In case of vegetable preference, males were higher than females. Many students recognized one dish of vegetable food in their meals. 72.4% of students ate less than provided in the food service system. Also, 7% of students did not eat vegetable foods entirely. They have had 1/2 dish(35.2%) of Kimchi in their meals and only 10.6% of students didn't eat Kimchi at all. The reason that students ate vegetable provided was 'for eating rice'(47%). Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The above results indicated that it was needed to understand the importance of vegetables and education about the nutrients of vegetables.

• Nutrition Research and Practice
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• 제16권2호
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• pp.248-259
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• 2022

BACKGROUND/OBJECTIVES: Adequate nutritional intake is essential for good health and well-being. We aimed to compare the nutrient intake from homemade meals, meals sourced externally ("eating out"), and meals from workplace foodservices, as well as the potential association between foodservices used and nutritional quality among adult Korean workers. SUBJECTS/METHODS: We used data from the Korea National Health and Nutrition Examination Survey, a nationwide cross-sectional survey on the health and nutritional status of the Korean population. Data from 6,845 workers aged 20-64 years were included. A survey on dietary behavior and nutrition was conducted using the 24-h dietary recall method. Nutritional quality was examined using the index of nutritional quality (INQ) score. Higher INQ scores reflected poorer nutritional quality, with insufficient intake of a higher number of nutrients. Multivariate linear regression was used to identify the association between the foodservices used and INQ scores after adjusting for other covariates. RESULTS: We found that foodservice users exhibited a higher 1-day intake of total energy and macronutrients (all P < 0.05) and lower INQ scores (P < 0.01) than non-users. The INQ scores for total daily meals decreased with the frequency of foodservice use (P < 0.01). A significant association was observed between the non-use of foodservices and INQ scores (β = 0.29, P < 0.01) after adjusting for other covariates. CONCLUSIONS: The use of workplace foodservices contributed to higher dietary nutritional quality among workers. This study highlights the importance of expanding the scope of workplace foodservices to promote higher nutritional quality and healthy dietary habits among workers.

• 융합정보논문지
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• 제10권1호
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• pp.109-119
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• 2020

본 연구는 농촌노인의 어떠한 특성들이 주관적 건강상태, 삶의 만족도에 직접적으로 영향을 미치는지, 그리고 주관적 건강상태를 매개로 삶의 만족도에 영향을 미치는지 고찰하는 것을 목적으로 한다. 연구목적을 달성하기 위하여 G군에서 2015년 조사한 60세 이상 169명을 대상으로 다중회귀분석을 실시하였다. 연구결과는 첫째, 질병수는 부(-)적으로, 주관적 경제상태와 운동시간은 정(+)적으로 주관적 건강상태에 영향을 미쳤다. 둘째, 주관적 경제상태, 운동시간, 규칙적인 식사, 하루 끼니 수가 삶의 만족도에 정(+)적 영향을 미친 것으로 나타났다. 셋째, 주관적 경제상태, 운동시간이 주관적 건강상태를 부분매개로, 질병 수는 완전매개로 삶의 만족도에 영향을 미치는 것으로 나타났다. 이러한 결과를 토대로 보건 및 식사지원을 기초로 융합된 정책지원을 제언하였다.