• Journal of Nutrition and Health
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• v.26 no.3
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• pp.357-366
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• 1993

The purposes of this study were to investigate the operational affecting productivity in hospital foodservice, and to examine the relationships between operational factors affecting productivity. The 28 hospitals over 400 beds in Seoul were mailed questionnaires assessing the factors that affect productivity in hospital foodservice(23 hospitals responded). Data analyses included descriptive statistics. Pearson product moment correlation analysis, and stepwise multiple regression analysis. The result of Pearson product moment correlation analysis indicated that the percentage of patient meals was significantly correlated to the productivity (r=.5560, p<.01). Stepwise multiple regression analysis indicated that the percentage of patient meals and the average work hours of employees were significant predictors of the operational factors at productivity.

• Journal of Nutrition and Health
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• v.26 no.4
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• pp.443-454
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• 1993

The purposes of this study were to analyze the work patterns of selected hospital foodservices by Work Sampling methodology, and to investigate the relationship among operational factors affecting productivity. The hospitals were classified into 3 groups by the percentage of patient meals, and the percentage of special patient diet, and the menu items of patients meals. The groups clustered were characterized by productivity. Work Sampling methodology was utilized to analyze the work patterns of hospitals with selected 3 hospitals to investigate the productivity the productivity and labor times used in each work functions. Productivity index analyzed by Work Sampling were 10.36 min/meal, 10.95 min/meal, and 12.19 min/meal, respectively X, Y, Z hospital. Z hospital was significantly different from time used in direct work function and delay. Direct work function time was the highest, delay the lowest in Z hospital. The relation between the results of Work Sampling and the productivities of 3 groups showed not by delay but direct work function in the classification used in this study.

• Journal of the Korean Home Economics Association
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• v.24 no.1
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• pp.65-74
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• 1986

To study the nutritional value of general hospital diet, the author surveyed in 5 hospitals which are located in Pusan. Thd information on appetite and dietary habits was taken from the questionnaire results of 166 patients and 185 non patients. The survey of nutritional value was conducted on 104 males and 61 females hospitalized patients, taking three consecutive days in each hospital. RESULTS : 1. The average nutritive value of general diet per patient per patient per day served in hospitals was 2446.601$\pm$57.31 kcal, 100.23$\pm$8.18g protein, 42.35$\pm$6.46g fat, 413.35$\pm$31.46g carbohydrate. 2. The average percentage of diet consumed by patients per day was 69.7$\pm$4.5%. 3. The average nutrient intake by patients per day was 2025.94$\pm$194.46kcal, 77.04$\pm$6.38g protein, 31.71$\pm$6.80g fat, 356.20$\pm$26.40g carbohydrate. 4. The meals were taken more regularly by patient group than by non patient group. 5. The psychological appetite was lower in patient group. 6. The patients thought hospital diet as reliable and were willing to take diets well in order to get well as soon as possible.

• Nutrition Research and Practice
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• v.15 no.5
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• pp.655-671
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• 2021

BACKGROUND/OBJECTIVES: While plate waste has been widely investigated in hospitals, there have been minimal studies specific to the texture-modified diet (TMD). This study aims to determine the percentage of plate waste among patients prescribed with TMD and its contributory factors. SUBJECTS/METHODS: This was a single-centre study conducted in the university hospital on three types of TMD (blended diet, mixed porridge, minced diet) during lunch and dinner meals. Weighing method and visual estimation method assisted by digital photograph were adopted in this study. Face to face interview was carried out to investigate on 1) the food/food service quality factors in terms of patients' satisfaction level towards sensorial quality of food and food services provided and 2) the clinical/external factors including appetite, the provision of oral nutrition support, time taking the diet, the need for feeding assistance and the length of hospital stay. RESULTS: The mean percentage of overall plate waste of 95 patients receiving TMD was high (47.5%). Blended diet was identified as the most wasted diet (65%) followed by minced diet (56%) and mixed porridge (35%). Satisfaction level among patients was moderate. Patients on TMD in general had higher satisfaction level on the aspect of food service as compared to food quality. Substantial association between sensorial qualities of food and plate waste were varied according to individual TMD type. A multiple linear regression showed that only the satisfaction level toward the aspects of appearance and variety of foods were the predictors of TMD plate waste (R² = 0.254, P < 0.05). CONCLUSIONS: A significant relationship between the percentage of plate waste and the overall satisfaction level of patients receiving TMD suggests that vigorous strategies are needed to reduce the food waste of TMD which will lead to a better nutritional status and clinical outcomes among the patients.

• Journal of the Korean Dietetic Association
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• v.28 no.4
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• pp.247-266
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• 2022

This study examines the sociodemographic and anthropometric data, health-related and dietary habits, and nutrient intakes according to depression levels in men and women aged over 65 years. A total of 2,938 subjects were analyzed from the 2016~2018 Korean National Health and Examination Survey. Statistical analyses for complex samples were applied using the SPSS software package. Based on the health questionnaire-9, the subjects were applied into two groups. The percentage of depression in women was significantly higher than in men (P<0.001). The factors associated with men's depression were marital status (P<0.05), household income (P<0.001), occupation (P<0.01), and body mass index (P<0.01). Women's depression was found to be significantly associated with household income (P<0.001), education level (P<0.01), basic living allowance (P<0.001), and body weight status (P<0.01). Perceived health status, stress level, quality of life, not feeling very well for the last two weeks, and activity restriction (P<0.001, respectively) were significant health-related habits associated with depression in both sexes. Diabetes (P<0.05) amongst men and hypertriglyceridemia (P<0.01) in women were significant factors associated with depression. Frequency of meals and eating meals together were significant dietary habits associated with depression by sex. Significant associations between improper nutrient intake and depression were also derived for both sexes; 7 nutrients were identified in men and 10 in women. Our results indicate that different factors are associated with depression in the elderly based on sex. Hence, sex-based health promotion programs are required to prevent the onset of depression among the elderly.

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.674-681
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• 2008

Hospital malnutrition could be caused by not completing the food served in the hospital. This has been a big problem since it delays the recovery of the patient and extends the length of hospital stay. The purpose of the study was to reduce the plate waste for the DM diet by performing several nutrition service improvement activities. The study was performed in a general hospital with 900 beds. A questionnaire survey was taken by 39 DM patients to obtain their aspect of the hospital foodservice systems and the quality of the meals at the beginning of the study. The amounts of foods served in the hospital kitchen and returned were measured by weights. After the improvement activities, the measurement of the plate waste was performed again for comparison. The average percentage of plate waste for the DM diet was 23.2%. The survey showed no difference by sex, age or duration of admission in plate waste. However, this food wastage percentage showed differences between the patients having a chance to get information about the diet therapy (12.21%) and not having one (26.06%) (p < 0.05). Using a five-point Likert-type scale, the quality of food by its taste was 2.49 (1: very poor, 5: excellent), the temperature score was 3.56 (1: very poor, 5: excellent), and the amount of food served score was 2.95 (1: very poor, 5: excellent), and the preference score was 3.13 (1: very dislike, 5: very like). Nutritional care improving activities were performed by adjusting seasonings, developing new menus, and standardizing cooking methods in order to increase the satisfaction of meal quality. The dietitian's inpatients care protocol was adjusted to expand the nutritional counseling chance for the DM patients. After the improvement activities, the average plate waste was reduced to 14.6%, and the satisfaction of food taste and preference increased to 3.21 (p < 0.001), and 3.36 (p < 0.05) correspondingly. The result shows that, for therapeutic diet patients, food intake could be increased by improving the food service satisfaction by controlling the meal quality and clinical nutritional service activities.

• Journal of Korean society of Dental Hygiene
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• v.5 no.2
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• pp.297-309
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• 2005

The purpose of this study was to develop a standardized preschool oral health education program as one of educational media and to apply it to preschool education. It's ultimately meant to help improve the oral health education policy of the nation toward young children and to provide multiple information on that. The subjects in this study were 250 young children who were at the age of 7 and attended kindergartens in the city of S. To evaluate an oral health education program prepared in the study, the selected young children were taught by using it, and a survey was conducted twice before offering education and three weeks after it to assess their knowledge. Besides, their patient hygiene performance was tested. For data handling, SPSS program was utilized, and in order to see if there would be any changes in their oral health behaviors, statistical data on percentage were obtained and crosstab was employed. To track any possible additional changes in their relevant knowledge and Simplified Oral Hygiene Index, t-test was implemented. The findings of the study were as follows: 1. As for changes in oral health behaviors, there were significant differences in tooth brushing time(p<0.05), tooth brushing method(p<0.01) and toothbrush keeping method(p<0.001) between before and after the education. 2. Regarding changes in oral health knowledge, there was a significant gap between before and after the education(p<0.001). In detail, their knowledge about the cause of dental caries(p<0.05), the right choice of toothbrush(p<0.001) and toothbrushing after meals(p<0.01) became significantly different. 3. There was no gap in patient hygiene performance index between before and after the education. 4. To boost the effect of oral health education on kindergarteners, it seems necessary to give a lecture on oral health, to demonstrate tooth brushing by using dntiform, and to offer instruction by utilizing disclosing solution. 5. Repeated education should be provided on a regular basis by preparing standardized teaching plans tailored to the characteristics of kindergarteners, and a wide variety of teaching materials that could be easy to understand, authentic and provide motivation to them should be developed.