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- Current Status of Sanitary and Nutritional Food Service in Elderly Day Care Center
- Jeong hyeon Woo, Yoo Kyoung Park, Mi-Hyun Kim, Soo-Kyung Lee, Kyung hee Song, Hye-Kyeong Kim
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Korean Journal of Community Nutrition 2020;25(5):374-385.
DOI: https://doi.org/10.5720/kjcn.2020.25.5.374
Published online: October 31, 2020
1Student, Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin, Korea 
2Professor, Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin, Korea
3Professor, Division of Food Science, Kongju National University, Yesan, Korea
4Professor, Dept. of Food and Nutrition, Inha University, Incheon, Korea
5Professor, Dept. of Food and Nutrition, Myongji University, Yongin, Korea
6Professor, Dept. of Food Science & Nutrition, The Catholic University of Korea, Bucheon, Korea
2Professor, Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin, Korea
3Professor, Division of Food Science, Kongju National University, Yesan, Korea
4Professor, Dept. of Food and Nutrition, Inha University, Incheon, Korea
5Professor, Dept. of Food and Nutrition, Myongji University, Yongin, Korea
6Professor, Dept. of Food Science & Nutrition, The Catholic University of Korea, Bucheon, Korea
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Corresponding author:
Hye-Kyeong Kim,
Email: hkyeong@catholic.ac.kr
Received: 28 August 2020 • Revised: 21 October 2020 • Accepted: 22 October 2020
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Abstract
Objectives
This study was conducted to examine the status of foodservice management, with special interest on sanitary and nutritional food service in elderly day care centers.
Methods A total of 79 employees who managed foodservice facilities in elderly day care centers were included in the survey. The contents of the questionnaire consisted of general characteristics, importance and performance of sanitary and nutrition management, the reasons for poor performance, factors necessary for improvement, and the employee's demand for support. Data analysis was conducted using the SPSS v25.0.
Results Sanitary management showed an average importance score of 4.84 ± 0.40 and a performance score of 4.70 ± 0.61 (t-value: 8.260). The item with the lowest performance score was personal sanitary management (4.58 ± 0.71). In nutrition management, the average importance score was 4.52 ± 0.68, and the performance score was 4.20 ± 1.00 (t-value: 9.609). There were significant differences between the average score of importance and performance in both areas. As a result of an Importance-Performance Analysis, items that were recognized as important but had relatively low performance was “personal hygiene”, “ventilation” and “food storage”. Also in the nutritional management area, “menu planning for disease management” and “checking the saltiness in the soup” etc. had very low performance with low importance recognition. The items shown in the “low priority” quadrant were those that required professional management skills. In the areas that demanded support in foodservice management, education about sanitary and safe institutional food service had the highest score (4.42 ± 0.74), and all other items showed a demand of 4 points or more.
Conclusions Foodservice managers recognize the importance of foodservice facility management but performance is relatively low. Institutional support is, therefore, needed to improve performance. For items with low importance, it seems necessary to improve awareness of the necessity of these items and to provide education in this regard. To gradually improve foodservice management, continuous provision of education and training in these areas are of great importance.
Korean J Community Nutr. 2020 Oct;25(5):374-385. Korean.
Published online Oct 31, 2020.
https://doi.org/10.5720/kjcn.2020.25.5.374
Published online Oct 31, 2020.
https://doi.org/10.5720/kjcn.2020.25.5.374
Copyright © 2020 The Korean Society of Community Nutrition
Original Article
Current Status of Sanitary and Nutritional Food Service in Elderly Day Care Center
Jeonghyeon Woo
,1,*
Yoo Kyoung Park,2,*
Mi-Hyun Kim,3
Soo-Kyung Lee,4
Kyunghee Song,5
and Hye-Kyeong Kim6
,1,*
Yoo Kyoung Park,2,*
Mi-Hyun Kim,3
Soo-Kyung Lee,4
Kyunghee Song,5
and Hye-Kyeong Kim6
Abstract
Objectives
This study was conducted to examine the status of foodservice management, with special interest on sanitary and nutritional food service in elderly day care centers.
Methods
A total of 79 employees who managed foodservice facilities in elderly day care centers were included in the survey. The contents of the questionnaire consisted of general characteristics, importance and performance of sanitary and nutrition management, the reasons for poor performance, factors necessary for improvement, and the employee's demand for support. Data analysis was conducted using the SPSS v25.0.
Results
Sanitary management showed an average importance score of 4.84 ± 0.40 and a performance score of 4.70 ± 0.61 (t-value: 8.260). The item with the lowest performance score was personal sanitary management (4.58 ± 0.71). In nutrition management, the average importance score was 4.52 ± 0.68, and the performance score was 4.20 ± 1.00 (t-value: 9.609). There were significant differences between the average score of importance and performance in both areas. As a result of an Importance-Performance Analysis, items that were recognized as important but had relatively low performance was “personal hygiene”, “ventilation” and “food storage”. Also in the nutritional management area, “menu planning for disease management” and “checking the saltiness in the soup” etc. had very low performance with low importance recognition. The items shown in the “low priority” quadrant were those that required professional management skills. In the areas that demanded support in foodservice management, education about sanitary and safe institutional food service had the highest score (4.42 ± 0.74), and all other items showed a demand of 4 points or more.
Conclusions
Foodservice managers recognize the importance of foodservice facility management but performance is relatively low. Institutional support is, therefore, needed to improve performance. For items with low importance, it seems necessary to improve awareness of the necessity of these items and to provide education in this regard. To gradually improve foodservice management, continuous provision of education and training in these areas are of great importance.
Keywords
elderly daycare centers; foodservice; sanitary management; nutrition management
Figures
Fig. 1
Importance-Performance Analysis of foodservice sanitary management items
Fig. 2
Importance-Performance Analysis of foodservice nutrition management items
Tables
Table 1
General characteristics of the facilities surveyed (n=79)
Table 2
Importance-Performance Analysis for the sanitary management in elderly day care centers
Table 3
Reasons for low performance and factors related to improvement of sanitary management
Table 4
Importance-Performance Analysis for the nutrition management in elderly day care centers
Table 5
Reasons for low performance and factors related to improvement of nutrition management
Table 6
Needs assessment for the foodservice management in elderly day care centers
Acknowledgments
This research was supported by a grant from the 2019 Korea Federation of Women's Science & Technology Association.
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