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Bo Sook Yi 8 Articles
[English]
Development of Model for 「The Survey on School Foodservice Program」
Hae Young Lee, Bo Sook Yi, Jina Cha, Sun Ok Ham, Moon Kyung Park, Mi Nam Lee, Hye Young Kim, Haeng Hwa Kang, Jin Wook Kwon, Yun Hui Jeong
Korean J Community Nutr 2019;24(1):60-76.   Published online February 28, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.1.60
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to develop a systematic and standardized「The Survey on School Foodservice Program」that can identify the current status of school meals on the nationwide level.
METHODS
This study was carried out in six steps of the analysis of report/investigation data related to school foodservice in metropolitan and provincial offices of education, analysis of preceding research related to the actual status of school foodservice, field verification of the actual condition of the school foodservice site, development of a draft of「The Survey on School Foodservice Program」, pilot study of a draft of 「The Survey on School Foodservice Program」, and suggestions of a final model of「The Survey on School Foodservice Program」from August to December, 2017. Statistical analysis was performed for frequency analysis and descriptive analysis using the SPSS program ver. 23.
RESULTS
A draft of「The Survey on School Foodservice Program」was developed by analyzing the current status of report/research data on school meals in metropolitan and provincial offices of education, analyzing the preceding research on school meals, and identifying the actual conditions at school foodservice sites. To verify the validity of the school foodservice survey questionnaire, 1,031 schools were sampled from a total of 10,251 schools and the pilot test of ‘2017 School Foodservice Survey’ was conducted. The final model of「The Survey on School Foodservice Program」consisted of 12 survey sections, 29 survey categories, and 433 survey items, and the survey cycle was set for one year and three years for each survey item.
CONCLUSIONS
Based on the objective statistical data through「The Survey on School Foodservice Program」, it is possible to develop the school foodservice policy, which will help establish the reliability of the school meals.

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  • Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
    Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
    Korean Journal of Community Nutrition.2024; 29(2): 97.     CrossRef
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[English]
Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010
Il Sun Yang, Bo Sook Yi, Moon Kyung Park, Seung Hee Baek, Yoo Sun Chung, Jin Yi Jeong, Yoon Ji Kim, Hye Young Kim
Korean J Community Nutr 2013;18(5):491-504.   Published online October 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.5.491
AbstractAbstract PDFPubReader
The purposes of this study were to analyze the quality attributes, quality factors and customer satisfaction in school foodservice and to provide suggestions for improving school foodservice environments. The survey was distributed to different respondents (5,771 students, 2,045 parents, and 1,981 faculty members) at different types of schools (elementary school, middle school, and high school) on September 2010 in 16 cities and provinces. The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, t-test and multiple linear regression analysis. First, all foodservice quality attributes were significant different by respondents and the faculty had higher scores than parents and students. A comparison of scores by respondents and distribution place demonstrated that classroom of student and parents had a higher score for quality attributes. The overall satisfaction with school foodservice was significant different by respondents and higher for classroom than for dining hall for student and parents. In comparison of annual data, there was decreased overall satisfaction and quality attributes in student and parents. Second, in the regression results, which showed the effects of the foodservice quality attributes on overall satisfaction by respondents and distribution place, improvements of 'food taste', 'pleasant foodservice environment', and 'kindness of employee' would increase satisfaction in most of the respondents. Third, the overall satisfaction with school foodservice was higher for nutrition teachers than dietitians for students and faculty. Therefore, the operators will need to make different efforts based on each customer needs to improve the overall satisfaction on school foodservice.

Citations

Citations to this article as recorded by  
  • Acceptability of School Menus: A Systematic Review of Assessment Methods
    Síntia Almeida Santana, Sueny Andrade Batista, Dayanne da Costa Maynard, Verônica Cortez Ginani, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho
    International Journal of Environmental Research and Public Health.2023; 20(3): 2242.     CrossRef
  • School Foodservice Employees’ Perception on Food Waste Generation and Needs to Improve Foodservice for Plate Waste Reduction in Gyeonggi Province
    Kyung-Eun Lee, Jiyeon Choi
    Journal of the East Asian Society of Dietary Life.2019; 29(5): 408.     CrossRef
  • Development of Model for 「The Survey on School Foodservice Program」
    Hae-Young Lee, Bo-Sook Yi, Jina Cha, Sun-Ok Ham, Moon-Kyung Park, Mi-Nam Lee, Hye-Young Kim, Haeng-Hwa Kang, Jin-Wook Kwon, Yun-Hui Jeong
    Korean Journal of Community Nutrition.2019; 24(1): 60.     CrossRef
  • Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi
    Young-Un An, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim
    Korean Journal of Community Nutrition.2018; 23(3): 234.     CrossRef
  • Effects of students' satisfaction with school meal programs on school happiness in South Korea
    Sooyoun Kwon, Oksun Kim, Youngmi Lee
    Nutrition Research and Practice.2018; 12(4): 342.     CrossRef
  • Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
    Jeong-Eun Park, Kyung-Suk Choi
    Korean Journal of Community Nutrition.2018; 23(3): 243.     CrossRef
  • Exploratory study on effect of eco-friendly program in high school foodservice on adolescents' dietary behavior and satisfaction with foodservice
    Seyoung Ju, Deokhee Song, Hyeja Chang
    Journal of Nutrition and Health.2017; 50(5): 494.     CrossRef
  • Analysis of Perception and Satisfaction of Military Foodservice that are Provided According to the Ranks of the Soldiers
    Jun-Hee Kim, Se-Jeong Bae
    Korean Journal of Community Nutrition.2015; 20(1): 53.     CrossRef
  • Dietary Habits and Satisfaction of School Foodservice by High School Type in Chungnam Area
    Myung-Hee Kim, Su-Mi Lim, Jee-Young Yeon
    Journal of the East Asian Society of Dietary Life.2015; 25(2): 213.     CrossRef
  • Evaluation of Foodservice Hygiene in Middle School Students by Meal Service Area in Busan
    Yeo Kyeong Kim, Hee Sun Choi, Eun Soon Lyu
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(1): 145.     CrossRef
  • Students’ Satisfaction of School Lunch According to the Dietary Habit and Educational Experience of Nutrition and Food
    Sung Hee Park, Young Chan Choe
    Family and Environment Research.2015; 53(4): 425.     CrossRef
  • Use and Assessment of Home-Delivered Meal Service for Children from Low-Income Families
    Jeong-A Moon, Chang-Hee Yoo, Kyung-Eun Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(6): 935.     CrossRef
  • A Study on the Foodservice Quality Factors and Satisfaction of Community Children Center
    Seong Hee Ko, Kyung-Yeoun Lee
    The Korean Journal of Food And Nutrition.2014; 27(5): 914.     CrossRef
  • Perception and Satisfaction of Free Foodservice in Male Middle School Students in Chungnam
    Yu-Rin Kim, Eun-Jin Kim, Mi-Kyeong Choi
    Journal of the Korean Dietetic Association.2014; 20(2): 87.     CrossRef
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[English]
Effectiveness of Center for Child-Care Foodservice Management for Menu Management and Dietary Variety
Hye Young Kim, Il Sun Yang, In Sook Chae, Bo Sook Yi, Moon Kyung Park, Ha Young Kim, Tae Seok Kang, Dong Gil Leem, Jin Ha Lee, Hae Young Lee
Korean J Community Nutr 2013;18(3):243-256.   Published online June 30, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.3.243
AbstractAbstract PDFPubReader
The purpose of this study was to evaluate the effectiveness of Centers for Child-care Foodservice Management (CCFSM)'s support on menu management in child-care centers and kindergartens by comparing two perspectives of pre-support vs. post-support and established vs. non-established. To evaluate dietary variety, we used methods that considered both Dietary Diversity Score (DDS) and Dietary Variety Score (DVS). For surveying pre-support and post-support state by CCFSM, we collected and analyzed menus of June and September, 2012, targeting 7 CCFSM supported institutions. Meanwhile, for surveying state in CCFSM established and non-established areas, we collected and analyzed menus of June, 2012, which were implemented in institutions in CCFSM established (181 places) and non-established (106 places) areas. The results of evaluation on the dietary support by CCFSM showed that post-supporting state by CCFSM (95.3%) was significantly higher than pre-supporting state (77.2%) (p < 0.001) and established areas (87.4%) were significantly higher than non-established ones (77.2%) (p < 0.05) on 'Meeting the DRI for infant'. Evaluation of dietary variety between pre- and post-support state by CCFSM showed that post-support state (total 77.3 point) was higher than pre-support state (total 76.4 point). Evaluation of dietary variety between established and non-established areas showed that established areas (total 81.1 point) were significantly higher than non-established ones (total 77.1 point) (p < 0.001). Therefore, it is considered that dietary support service conducted by CCFSM contributes to improve variety level of diet provided by child-care centers and kindergartens.

Citations

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  • A Study of Food Safety Knowledge for Sustainable Foodservice Management of Childcare Centers in South Korea Using Importance–Performance Analysis
    Jeong-Sil Choi, Se-Young Ju
    International Journal of Environmental Research and Public Health.2022; 19(15): 9668.     CrossRef
  • The Effect of Personality Type and Job Performance on Emotional Exhaustion and Job Satisfaction - Staff of the Center for Children's foodservice management -
    Kyung-Min Lee, Min-Sun Jeon
    Korean Journal of Community Nutrition.2018; 23(6): 496.     CrossRef
  • Assessment of the Effectiveness and Perception of Education by Center for Child-Care Foodservice Management: Focus on Parents of Child-Care and Kindergarten in Seoul
    Se-Young Ju, Wan-Soo Hong
    Korean Journal of Food and Cookery Science.2018; 34(4): 404.     CrossRef
  • Analysis of Sanitary Safety Management Improvement for Children’s Food service in Chilgok-gun Area
    Suk-Hyeon Park, Hyeon-A Jung
    Journal of the East Asian Society of Dietary Life.2018; 28(5): 345.     CrossRef
  • Comparison of nutrients and food intakes of young children according to lunch places: based on the fifth Korea National Health and Nutrition Examination Survey
    Young-Sun Choi
    Journal of Nutrition and Health.2018; 51(3): 254.     CrossRef
  • Center for Children's Foodservice Management (CCFSM) Employees' Perception of Difficulties in Performing Tasks
    Eun Hye Park, Young Eun Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 619.     CrossRef
  • The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children's Foodservice Facilities
    Jae-Eun Paik, Hyun-A Lee, Hyun-Joo Bae
    Korean journal of food and cookery science.2015; 31(6): 764.     CrossRef
  • Satisfaction with Children's Foodservice Facilities about Program at Center for Children’s Foodservice Management in Seoul: Difference between Associate Members and Regular Members    
    Yoon-Jae Yoon, Sooyoun Kwon, Serin Go, Jiyoon Kim
    Journal of the East Asian Society of Dietary Life.2015; 25(4): 703.     CrossRef
  • Effects of an Education Program on Sanitation Status at Centers for Children's Food Service Management: Focusing on Jung-gu and Dong-gu regions of Daejeon Metropolitan City
    Yu-Jin Seo, Min-Sun Jeon
    Korean Journal of Community Nutrition.2015; 20(6): 447.     CrossRef
  • Task Satisfaction, Job Satisfaction, Organizational Commitment, and Turnover Intension of Center for Children's Foodservice Management Employees
    Eun Hye Park, Young Eun Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(12): 1881.     CrossRef
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[English]
Comparative Analysis of the Quality Attributes Affecting Students' Satisfaction on School Lunch Service of Middle School by Year
Bo Sook Yi
Korean J Community Nutr 2012;17(4):479-493.   Published online August 31, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.4.479
AbstractAbstract PDFPubReader
This study was conducted to investigate quality attributes which could affect foodservic satisfaction by the year (2005, 2008, 2011) and dining area (classroom vs. dining hall) in order to find ways to improve school lunch service and foodservice satisfaction of middle school students. The numbers of those surveyed were 1,103 students in 2005, 1,917 students in 2008, and 1,921 students in 2011. Overall foodservice satisfaction was significantly increased gradually in dining hall food service: 3.29 +/- 1.21 in 2005, 3.45 +/- 1.00 in 2008, 3.94 +/- 0.98 in 2011. In classroom food service, overall foodservice satisfaction was not significantly different between in 2005 (3.09 +/- 0.97) and in 2008 (2.98 +/- 1.02), but it was significantly increased in 2011 (4.05 +/- 1.00). Stepwise multiple regression analysis showed that overall foodservice satisfaction was most affected by the taste of food. The importance of 11 quality attributes except food sanitation and gathering feedback on school meals was significantly increased in 2011 compared with 2005. Food sanitation among 13 attributes was most important attribute in 2005 and 2011. The numbers of quality attributes affecting students' overall foodservice satisfaction were 5 to 7 by year, those attributes were almost identical with attributes which students thought importantly. Therefore, in order to increase the overall foodservice satisfaction of the school lunch service continually, it is recommended to identify the quality attributes that are important to students, and to check their levels of performance in order to overcome their differences.

Citations

Citations to this article as recorded by  
  • Examining Boarding School Foodservice Satisfaction and Patronage of Sources of Meals
    Christopher Mensah, Melody Enyonam Appietu
    Journal of Culinary Science & Technology.2020; 18(6): 507.     CrossRef
  • Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
    Jeong-Eun Park, Kyung-Suk Choi
    Korean Journal of Community Nutrition.2018; 23(3): 243.     CrossRef
  • A Survey of Satisfaction with Quality attributes of Meal Services for Low-income Children in Wonju
    Hae Sook Oh
    The Korean Journal of Community Living Science.2014; 25(2): 233.     CrossRef
  • Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010
    Il-Sun Yang, Bo-Sook Yi, Moon-Kyung Park, Seung-Hee Baek, Yoo-Sun Chung, Jin-Yi Jeong, Yoon-Ji Kim, Hye-Young Kim
    Korean Journal of Community Nutrition.2013; 18(5): 491.     CrossRef
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[English]
Child-Care Facility and Kindergarten's Demands on Foodservice Support by Center for Child-Care Foodservice Management (CCFSM) in Seoul and Gyeonggi-do
Soo Youn Kim, Il Sun Yang, Bo Sook Yi, Seung Hee Baek, Seo Young Shin, Hae Young Lee, Moon Kyung Park, Young Shin Kim
Korean J Community Nutr 2011;16(6):730-739.   Published online December 31, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.6.730
AbstractAbstract PDFPubReader
The purpose of this study was to analyze the differences between child-care facilities and kindergartens towards the need for foodservice support by Center for Child-Care Foodservice Management (CCFSM). For this study, questionnaires were sent out from August of 2008 to April of 2009 to directors of 1,478 child care facilities and 299 kindergartens in Seoul and Gyeonggi-do via postal service. A total of 267 questionnaires were usable with 203 (13.7%) of child-care facilities and 64 (21.4%) of kindergartens. Statistical data were analyzed by SPSS 15.0 for descriptive analysis and t-test. For political and administrative support, government funding for foodservice was the highest need and hiring nutritionists was significantly different by type of facility (p < 0.01). Both child-care facilities (4.29) and kindergartens (4.41) demanded the balanced menu from CCFSM. There were significant differences of "information about food material sanitation management" (p < 0.05), "hygiene safety management method according to working process" (p < 0.05), "hygiene safety management method of foodservice facilities and equipment" (p < 0.05). In education and training contents from center, "types and methods to manage foodservice facilities and equipment" for directors, "dietary education by age" for teachers, and "the rules of personal sanitation and working process" and "gas, electricity and fire prevention" for culinary workers had the highest mean score of requirements.

Citations

Citations to this article as recorded by  
  • Foodservice Status and Perception regarding Foodservice Management in Kindergartens attached to Elementary Schools in Seoul
    Ranmi Jung, Gun-Hee Kim, Jieun Oh, Sunny Ham, Seungmin Lee
    Korean Journal of Community Nutrition.2022; 27(6): 492.     CrossRef
  • Analysis of Job Importance and Job Performance in Dietitians by Kindergarten Establishment Type
    Seonyeong Baek, Yulee Shin, Gunhee Kim, Jieun Oh, Seungmin Lee, Sunny Ham
    Journal of the East Asian Society of Dietary Life.2020; 30(4): 274.     CrossRef
  • Assessment of the Effectiveness and Perception of Education by Center for Child-Care Foodservice Management: Focus on Parents of Child-Care and Kindergarten in Seoul
    Se-Young Ju, Wan-Soo Hong
    Korean Journal of Food and Cookery Science.2018; 34(4): 404.     CrossRef
  • A Comparison of Hygiene and Safety Management Execution depending on the Characteristics of Children's Food Service Facilities
    Jin-Young Lee
    The Korean Journal of Food And Nutrition.2016; 29(4): 573.     CrossRef
  • The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children's Foodservice Facilities
    Jae-Eun Paik, Hyun-A Lee, Hyun-Joo Bae
    Korean journal of food and cookery science.2015; 31(6): 764.     CrossRef
  • Center for Children's Foodservice Management (CCFSM) Employees' Perception of Difficulties in Performing Tasks
    Eun Hye Park, Young Eun Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 619.     CrossRef
  • Task Satisfaction, Job Satisfaction, Organizational Commitment, and Turnover Intension of Center for Children's Foodservice Management Employees
    Eun Hye Park, Young Eun Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(12): 1881.     CrossRef
  • Food Service Status at Community Child Care Centers in Busan
    Jeong-Sook Lee
    Journal of the Korean Dietetic Association.2014; 20(1): 50.     CrossRef
  • The Effect of a Periodic Visiting Education Program on Food Safety Knowledge of Cooks in Children's Foodservice Facilities
    Jinah Kim, Youngmee Lee
    Journal of the Korean Dietetic Association.2014; 20(1): 36.     CrossRef
  • Analysis of Relative Importance of Key Performance Indicators for Center for Child-Care Foodservice Management through Analytic Hierarchy Process (AHP)
    Yun-Hui Jeong, In-Sook Chae, Il-Sun Yang, Hye-Young Kim, Hae-Young Lee
    Korean Journal of Community Nutrition.2013; 18(2): 154.     CrossRef
  • Evaluation of Sanitation Management Practices and Microbiological Quality of Foods in Kindergarten Foodservice Settings
    Joo-Eun Lee, Kyung-Sook Choi, Young-Jae Kang, Tong-Kung Kwak
    Korean Journal of Food and Cookery Science.2012; 28(5): 515.     CrossRef
  • Assessment of Kindergarten Principals and Teachers' Performance Degree of Foodservice Hygiene Management and Foodservice Employees' Hygiene Knowledge
    Joo-Eun Lee, Kyung-Sook Choi, Tong-Kung Kwak
    Journal of the Korean Dietetic Association.2012; 18(4): 308.     CrossRef
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[English]
Nutrition Management in Child-care Facilities and Support Program for Child-care Foodservice
Bo Sook Yi
Korean J Community Nutr 2008;13(5):749-757.   Published online October 31, 2008
AbstractAbstract PDF
No abstract available.
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[English]
An Exploratory Study for Identifying Factors Related to Breakfast in Elementary, Middle and High School Students
Bo Sook Yi, Il Sun Yang
Korean J Community Nutr 2006;11(1):25-38.   Published online February 28, 2006
AbstractAbstract PDF
This study was carried out to identify factors related to breakfasts in elementary, middle and high school students. This study was surveyed by questionnaires and data was analyzed by SPSS program. Exploratory analysis was conducted according to three school student groups (elementary children, middle school students, and high school students). The subjects were 1,886 school students (female 893, male 959) of 51 schools in the nationwide region. The distribution of subjects was elementary school children 544, middle school students 661 and high school students 681. The results are summarized as follows. Only sixty percent of the subjects had breakfast regularly. About one fourth of the subjects had the habit of skipping breakfast or eating it 2~3 times per week. Frequency of having breakfast and reasions of skipping breakfast were significantly different according to school student groups (p < 0.001 respectively). The rate of skipping breakfast was 14.4% in elementary school, 16.1% in middle school, and 25.0% in high school. The main reason for skipping breakfast was "not delicious or poor appetite" in elementary school (42.5%), but "busy" in middle (50.2%) and high school (61.1%). There was no significant difference in frequency of having breakfast according to living areas (rural and urban). There were not significant differences between frequency of having breakfast and BMI and degree of satisfaction on body weight. But there were significant difference in frequency of having breakfast according to economical status (p < 0.05). There were significant differences in degree of school performance according to frequency of having breakfast (p < 0.001). There was significant relationship between the time of attending school and the frequency of having breakfast. But there were significant relationships between frequency of having breakfast and time of rising. These findings suggested that the time of rising was controlled by having enough time that students eat breakfast. And mother (or person who prepares meals) must have more concerns about preparing breakfast for children and students.
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[English]
Analysis on Production Processes between Conventional and Commissary School Foodservice Systems in Kyunggi-do
Il Sun Yang, Jin Mee Lee, Bo Sook yi, Kyung Soo Han
Korean J Community Nutr 1997;2(2):206-217.   Published online May 31, 1997
AbstractAbstract PDF
This study was designed to analyze and compare production management practices and labor productivity between conventional and commissary school foodservices and 46 dietitians of commissary school foodservices in Kyunggi-do. The response rates were 89.7% and 91.3%, respectively. The number of meals served was ranged from less than 100 to over 1,900 in conventional school foodservices and from 200 to 1,600 in commissary foodservices. Thirty three conventional foodservices(42.3%) produced less than 300 meals per day. Numbers of satellite school per central kitchen were ranged from 1 to 5 schools ; fifty percent of commissary foodservices have contained 3 satellite schools. Meals for satellite schools were transported between 11:00 a.m.and 12:00 a.m ; transportation time was from 10 to 90 minutes. Waiting time before service in satellite schools was between 10 minutes and 80 minutes. Part time employees supported by parents were hired in 37.3% of conventional and 50% of commissary school foodservices. Voluntary workers were supplied for 64.9% of conventional and 52.4% of commissary school foodservices. Labor productivity was calculated from work schedule. Labor productivity(labor minutes per meal)was lowest in foodservices with 101-4-- meals(8.48 min)was lower than that of foodservices with above 401 meals ; no significant differences were found among 401-700(6.02 min), 701-1,100(4.01 min), 1,101-1,500(3.41 min), and 1,501-1,900(3.15 min)meals in conventional foodservices. Labor minutes per meal of foodservices which served less than 400 meals(6.90 min) per day was significantly lower than those of foodservices which served 401-1,900 meal(3.41-4.92 min) in commissary foodservices(p<0.05)
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