Korean Journal of Community Nutrition

Hye Sang Lee

15 Articles

[English]
The Factors Influencing the Bone Mineral Density in Korean Adult Men : Based on Korea National Health and Nutrition Examination Survey 2010~2011 Data: Hye Sang Lee; Korean J Community Nutr 2017;22(2):136-144. Published online April 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.2.136

OBJECTIVES
The purpose of this study was to determine which factors influence the bone mineral density (BMD) of total femur (TF), femoral neck (FN) and lumbar spine (LS) of the adult men by analyzing nationally representative Korean survey data.
METHODS
This study was conducted based on the data of 1,770 men aged 19-64 years from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V), 2010~2011. The BMD was analyzed by various factors (general characteristics, anthropometric data, health habits, chronic diseases, nutrient intake status). SPSS statistics for complex samples was used to analyze the data.
RESULTS
We observed that the BMD decreased significantly with aging. The BMD in each of the second lowest quartile of waist circumference (in TF & FN) and body mass index (in TF & LS) was lower than the respective BMD in the highest quartile group. The BMD in FN was higher in the group who reported the weight training. The BMD in LS was lower in hypercholesterolemia group than in the normal group. The BMD in TF, FN and LS was lower in hypertriglyceridemia group and in diabetes group than in the normal group. The BMD in TF, FN and LS was higher in the group with < Estimated Average Requirement iron intake. But there was no evidence to suggest that the BMD was related with educational level, income level, smoking, alcohol intake, anemia and nutrient intake status (except for iron).
CONCLUSIONS
This study suggested that aging, waist circumference, body mass index, weight training, hypercholesterolemia, hypertriglycemia, diabetes were site-specifically associated with the BMD in TF, FN and LS in the adult men. These bone site-specific factors need to be considered for the prevention of osteoporosis.

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Significant association factors of bone mineral density in Taiwan adults
Tzyy-Ling Chuang, Mei-Hua Chuang, Chun-Hung Lin, Shih-Chin Chou, Yuh-Feng Wang
Tzu Chi Medical Journal.2020; 32(4): 367. CrossRef
Bone Mineral Density as a Predictor of Atherogenic Indexes of Cardiovascular Disease, Especially in Nonobese Adults
Tzyy-Ling Chuang, Jiunn-Wen Lin, Yuh-Feng Wang
Disease Markers.2019; 2019: 1. CrossRef
Developing Customized Phantom for Korean Bone Density Using 3D Printing
Junho Lee, Kwan-Yong Choi, Jae-Ho Choi
Journal of Radiological Science and Technology.2019; 42(3): 223. CrossRef

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[English]
The Factors Influencing Health-Related Quality of Life in the Elderly: Focused on the General Characteristics, Health Habits, Mental Health, Chronic Diseases, and Nutrient Intake Status: Data from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V), 2010~2012: Hye Sang Lee; Korean J Community Nutr 2014;19(5):479-489. Published online October 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.5.479

Abstract PDF PubReader

OBJECTIVES
This study intended to determine significant factors that influence the health-related quality of life ("HRQoL"; EuroQol 5 Dimension health-related quality of life (EQ_5D) & EuroQol visual analogue scale (EQ_VAS)) of the elderly in Korea.
METHODS
This study was based on 3,903 subjects aged 65 years or more who participated in the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V), 2010~2012. The HRQoL was analyzed by various factors (general characteristics, health habits, mental health, chronic diseases, nutrient intakes). SPSS statistics for complex samples (Windows ver. 21.0) was used.
RESULTS
The HRQoL was higher in the males, those with higher educational level or higher income level while it was lower in those belong to single households. In particular, the EQ_5D was significantly higher in the group who reported walking practice, moderate physical activity (male), and the group who reported no vigorous physical activity (female). The EQ_VAS was significantly higher in the group who reported walking practice. Both EQ_5D and EQ_VAS were significantly lower in the group with stress, melancholy, suicidal thinking, and osteoarthritis. EQ_5D was significantly lower in the group with < 75% Estimated Energy Requirements (EER) in energy intake, and with < Estimated Average Requirements (EAR) in iron or niacin intake. A stepwise regression analysis revealed that i) higher educational level (male), and good self-rated health status significantly increased the EQ_5D, ii) age, alcohol intake (male), melancholy (female), suicidal thinking, osteoarthritis, and niacin intake deficiency (male) significantly decreased the EQ_5D, iii) higher income level (male) and good self-rated health status significantly increased the EQ_VAS, and iv) age (male), stress, suicidal thinking (female) and osteoarthritis significantly decreased the EQ_VAS.
CONCLUSIONS
This study suggested that general characteristics, mental health, osteoarthritis, and niacin intake were associated with the HRQoL. Prospective research of long-term control is needed to establish the causal relationship between factors and the HRQoL.

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Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea
Dayeong Yeo, Hae Jin Kang, Hyejin Ahn, Yoo Kyoung Park
Clinical Nutrition Research.2024; 13(2): 108. CrossRef
Study on the relationship between dietary habits and the quality of life of some high school students in Seoul based on the nutrition quotient for adolescents (NQ-A)
Ho-Jung Kim, Jung-Sug Lee, Yookyung Kim
Journal of Nutrition and Health.2024; 57(3): 320. CrossRef
The effect of physical activity and mental health on chewing discomfort in the age group 40 to 64: using the 2022 Community Health Survey Data
Jung-Hee Bae, Da-Yae Choi, Min-Hee Hong
Journal of Dental Rehabilitation and Applied Science.2024; 40(3): 114. CrossRef
Comparison of blood biochemical characteristics and dietary intake by sex in gastric cancer patients over 40 years in Korea based on 7th (2016-2018) Korea National Health and Nutrition Examination Survey: a cross-sectional study
Hyeon-Ju Lee, Sung-Won Oh, Sook-Bae Kim
Korean Journal of Community Nutrition.2023; 28(1): 48. CrossRef
Factors Related to the Life Satisfaction of Elderly Baby Boomers: An Analysis of the 2020 Korean National Survey of Elderly
Soo-Ji Jin, Yeon-Hwan Park
Korean Journal of Adult Nursing.2023; 35(2): 184. CrossRef
Protective Effect of Andrographis paniculata against Oxidative Damage in C2C12 Skeletal Muscle Cells
Eunjeong Seong, Hyeonjeong Choe, Huijin Heo, Hana Lee, Mansu Kim, Younghwa Kim, Heon Sang Jeong, Junsoo Lee
Journal of the Korean Society of Food Science and Nutrition.2022; 51(12): 1259. CrossRef
Health and nutrition intake status of the Korean elderly according to their food security level: data from the 7th Korea National Health and Nutrition Examination Survey (KNHANES VII), 2016–2018
Ahreum Maeng, Jeehyun Lee, Eunju Yoon
Journal of Nutrition and Health.2021; 54(2): 179. CrossRef
Comparison of the health and nutritional status of Korean elderly considering the household income level, using the 2018 Korea National Health and Nutrition Examination Survey
Jin Mo Khil
Journal of Nutrition and Health.2021; 54(1): 39. CrossRef
Factors Influencing Unmet Healthcare Needs among Older Korean Women
Jung A. Choi, Oksoo Kim
International Journal of Environmental Research and Public Health.2021; 18(13): 6862. CrossRef
Analysis of Awareness, Knowledge, and Behavior about Food Hygiene·Safety Among the elderly
Mi Sook Lee, Sim-Yeol Lee
Korean Journal of Community Nutrition.2021; 26(3): 200. CrossRef
Health and Nutrition Status of Elderly People with Multimorbidity: A Korea National Health and Nutrition Examination Survey (2013~2015)
Na-Gyeong Oh, Jung-Sook Seo
Korean Journal of Community Nutrition.2020; 25(6): 502. CrossRef
Association between Dietary Habits and Self-rated Health According to Sasang Constitution
Kyoungsik Jeong, Hoseok Kim, Siwoo Lee, Younghwa Baek
Journal of Physiology & Pathology in Korean Medicine.2020; 34(1): 53. CrossRef
Factors Influencing the Quality of Life of Korean Elderly Women by Economic Status
Myoungjin Kwon, Sun Ae Kim, Wi-Young So.
International Journal of Environmental Research and Public Health.2020; 17(3): 888. CrossRef
Evaluation of the dietary quality and nutritional status of elderly people using the Nutrition Quotient for Elderly (NQ-E) in Seoul
Sun-Wook Ham, Kyung-Hee Kim
Journal of Nutrition and Health.2020; 53(1): 68. CrossRef
Food and nutrient intake status of Korean elderly by perceived anxiety and depressive condition: data from Korean National Health and Nutrition Examination Survey 2013 ~ 2015
Da-Mee Kim, Kyung-Hee Kim
Journal of Nutrition and Health.2019; 52(1): 58. CrossRef
Meibomian Gland Dysfunction and Tear Lipid Layer Analysis after Cataract Surgery
Ju Heun Oh, Chang Hyun Park, Woong Joo Whang, Kyung Sun Na, Hyun Seung Kim
Journal of the Korean Ophthalmological Society.2019; 60(6): 519. CrossRef
Quality of Life of Patients with Post-Stroke Speech-Language Disorders
Yun Kyung Hwang, Yunji Hwang, Soo Ryon Kim
Audiology and Speech Research.2018; 14(4): 292. CrossRef
Health Behaviors and Quality of Life in the Elderly with High Blood Pressure
So-Youn Bang, Sa-Sang Hyeon
Journal of Digital Contents Society.2018; 19(11): 2159. CrossRef
Prevention of Excessive Gestational Weight Gain by Nutrition Education Intervention: A Randomized Controlled Trial
Masoomeh Goodarzi-Khoigani, Mohammad Hossein Baghiani Moghadam, Azadeh Nadjarzadeh, Farahnaz Mardanian, Hossein Fallahzadeh, Seyed Saeed Mazloomy Mahmoodabad
Health Scope.2018;[Epub] CrossRef
The Effects of Health Behavior and Health Status on Heath-related Quality of Life in Older People: Gender Analysis by using the 2012 Korea Health Panel Data
Min-Jeong Park, So Eun Choi
Journal of Korean Academy of Community Health Nursing.2017; 28(2): 118. CrossRef
Relationship between residential district and health-related quality of life in Chungnam industrial complex area
Heechan Kim, Sangchul Roh
Environmental Health and Toxicology.2016; 31: e2016017. CrossRef
Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities
Jong-Sook Kwon, Seung Hee Lee, Kang Min Lee, Yoonna Lee
Korean Journal of Community Nutrition.2016; 21(2): 200. CrossRef
Health Promotion Behaviors of Rural Elderly Women Living Alone and Their Life Satisfaction
Ha Jeong Kim
Journal of Korean Academy of Community Health Nursing.2016; 27(3): 254. CrossRef
Quality of Nutrient Adequacy and Health-related Quality of life of the Rural Elderly
Mee Sook Lee
Korean Journal of Community Nutrition.2015; 20(6): 423. CrossRef
Socio-economic status is associated with the risk of inadequate energy intake among Korean elderly
Eun Jin So, Hyojee Joung
Journal of Nutrition and Health.2015; 48(4): 371. CrossRef
Association between the number of existing permanent teeth and health-related quality of life (EuroQol-5 Dimension) among adults: findings from the fifth Korea National Health and Nutrition Examination Surveys, 2012
Hye-Sun Shin, Hyun-Duck Kim
Journal of Korean Academy of Oral Health.2015; 39(4): 303. CrossRef
Weight Control Behaviors, Health-related Quality of Life and Nutritional Status by Overestimation of Body Image among Young Korean Females: Data from the Fifth Korea National Health and Nutrition Examination Survey, 2010-2011
Seulki Park, Taisun Hyun, Hongmie Lee
Korean Journal of Community Nutrition.2015; 20(5): 362. CrossRef

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[English]
The Job Satisfaction and the Turnover Intention of Dietitians Working at Foodservice of the Correctional Institutions in Korea: In Jae Cho, Hye Sang Lee; Korean J Community Nutr 2012;17(3):321-328. Published online June 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.3.321

Abstract PDF PubReader

The purpose of this study is to investigate how certain factors influence job satisfaction and turnover intention of the dietitians working at the correctional institutions. A total 47 sheets of questionnaires (complete enumeration) were distributed respectively to the dietitians during the period from March 20th to May 18th of 2008. A total of 38 questionnaires (response rate 81%) were analyzed by using SPSS (ver. 19.0). The dietitians were more satisfied with coworkers (3.63 +/- 0.10) and supervision (3.19 +/- 0.13) than with pay (2.97 +/- 0.09) and promotion (2.55 +/- 0.08). Among the job burnout dimensions, cynicism (2.58 +/- 0.09) was rated higher than exhaustion (2.47 +/- 0.10), while professional efficacy level (3.40 +/- 0.08) was relatively high. The work dimension of job satisfaction was negatively correlated with exhaustion and cynicism dimensions of job burnout (p < 0.001), and turnover intention (p < 0.01), but positively correlated with professional efficacy dimension (p < 0.001). The co-worker dimension was negatively correlated with exhaustion and cynicism (p < 0.05) and turnover intention (p < 0.01), while the supervision, the pay, and the promotion dimension were not correlated with the job burnout and turnover intention. The turnover intention was positively correlated with exhaustion and cynicism dimensions of job burnout (p < 0.001). A stepwise regression analysis revealed that i) professional efficacy was a factor to significantly increase the work dimension of job satisfaction, ii) exhaustion and cynicism to significantly decrease the work and the co-worker dimension of job satisfaction, respectively, and iii) exhaustion to significantly increase turnover intention. The managerial efforts of the institutions could be focused on the job burnout factors to effectively increase the work dimension and the co-worker dimension of the job satisfaction.

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Study on Relations among Emotional Labor, Burnout, Engagement and Customer Orientation of High School Foodservice Employees in Busan Area
Kyung-A Lee, Eun-Soon Lyu
Korean journal of food and cookery science.2015; 31(3): 370. CrossRef
Contribution of Emotional Labor to Burnout and Work Engagement of School Foodservice Employees in Daegu and Gyeongbuk Province
Chang-Goo Heo, Kyung-A Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 610. CrossRef

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[English]
Development of Food Safety and Nutrition Education Contents for the Elderly: by Focus Group Interview and Delphi Technique: Jung Hwa Choi, Eun Sil Lee, Yoon Jin Lee, Hye Sang Lee, Hye Ja Chang, Kyung Eun Lee, Na Young Yi, Yun Ahn, Tong Kyung Kwak; Korean J Community Nutr 2012;17(2):167-181. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.167

Abstract PDF PubReader

Our society is aging rapidly, and the number of elderly people who are in charge of purchasing and preparing foods at home is increasing. However, most the elderly have difficulty managing nutrition and food safety by themselves. The purpose of this study was to develop the necessary knowledge, through focus group interview and Delphi technique to establish a food safety and nutrition education program. The diet and educational needs of the elderly were surveyed through FGI. The education topics were decided by the Delphi technique. The education program consisted of a five week program, and the topics taught were 'Dietary Change for Healthy Life', 'Prevention of Food Poisoning in Everyday Life', 'Safe Food Handling for my Health', 'Healthy Dietary Life to Prevent Chronic Disease', and 'Safety! Nutrition! Healthy Dietary Life'. This education program was designed to decrease the perceived barriers, and to increase the perceived interests and the sense of self-efficacy. Education program materials, lesson plans, slides, handouts, videos, leaflets, and booklets were developed. Based on the results, the contents of the food safety guideline leaflets for the elderly were decided as the following: (1) wash your hands in the correct way; (2) select safe food; (3) cook foods safely; (4) keep foods safely; (5) keep kitchen utensils clean. In conclusion, if advanced education programs are implemented and delivered continuously in locations such as health centers and community welfare centers, those will contribute significantly to enhance the perception of food safety and to change the desirable dietary behavior of the elderly.

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Validity Study on Foodservice Management Standards for Long-Term Care Institutes Using a Delphi Technique
Junghwa Choi, Sujin Jung, Hyeja Chang
Journal of the Korean Society of Food Science and Nutrition.2022; 51(12): 1345. CrossRef
Analysis of Awareness, Knowledge, and Behavior about Food Hygiene·Safety Among the elderly
Mi Sook Lee, Sim-Yeol Lee
Korean Journal of Community Nutrition.2021; 26(3): 200. CrossRef
Food Safety and Nutrition Education Program for Elderly and Assessment of Program Effectiveness Based on Health Belief Model
Jung-Hwa Choi, Eun-Sil Lee, Yoon-Jin Lee, Hye-Sang Lee, Hye-Ja Chang, Kyung-Eun Lee, Na-Young Yi, Yoon Ahn, Tong-Kyung Kwak
Journal of the Korean Society of Food Science and Nutrition.2016; 45(9): 1366. CrossRef
A study on the Needs for Nutrition Management Program for Elderly Who use Welfare Facilities
Min-June Lee, Jung-Hyun Kim, Ok-Jin Park, Young-Mi Lee
Korean Journal of Community Nutrition.2016; 21(1): 65. CrossRef
Development of the evaluation tool for the food safety and nutrition management education projects targeting the middle class elderly: Application of the balanced score card and the structure-process-outcome concept
Hyeja Chang, Hyoi Yoo, Harim Chung, Hyesang Lee, Minjune Lee, Kyungeun Lee, Changhee Yoo, Junghwa Choi, Nayoung Lee, Tongkyung Kwak
Journal of Nutrition and Health.2015; 48(6): 542. CrossRef
An Evaluation of the Dietary Status for Developing Assistance Programs for Daily Lives of Elderly Individuals in Rural Korea
Jin-Sook Yoon, Min-Kyoung Song, Hye-Jin Lee, Shin-Young Lee, Hee-Keum Cho, Yoon-Ji Choi
The Korean Journal of Community Living Science.2014; 25(2): 163. CrossRef
Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries
Kadri Koppel, Suntaree Suwonsichon, Uma Chitra, Jeehyun Lee, Edgar Chambers IV
Foods.2014; 3(1): 110. CrossRef
Development of a Questionnaire for Dietary Habit Survey of Korean Adults
Jin Suk Jo, Ki Nam Kim
Korean Journal of Community Nutrition.2014; 19(3): 258. CrossRef

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[English]
Establishment of One Portion Size of Foods Frequently Consumed by Korean Children Aged 6-11 Using 2005 Korea National Health and Nutrition Examination Survey and Its Comparison with Adults: Mi Kyeong Choi, Hye Sang Lee, Sook Bae Kim, Se Na Kim, So Young Kim, Mi Hyun Kim; Korean J Community Nutr 2010;15(5):625-635. Published online October 31, 2010

Abstract PDF: The purpose of this study was to define a one portion size of food frequently consumed by Korean children aged 6-11 for convenient use in food selection, diet planning, nutritional evaluation, and nutrition education. We analyzed using the original data on 889 persons (9.96%) aged 6-11 years among 8,930 persons to whom NHANES 2005 and selected food items consumed by the intake frequency of 10 or higher among the 500 most frequently consumed food items. A total of 172 varieties of food items of regular use were selected. Also the portion size of food items was set on the basis of the median (50 percentile) of the portion size for a single intake by a single person was analyzed. The portion size of cereals was 5 g for prosomillet to 120 g for hamburger. As for vegetables, it posted 1 g for red pepper to 50 g for nabakkimchi. The portion size of meats and products was 15 g for luncheon meat to 120 g for beef feet soup. In comparison of children's portion size with adults', the children's portion sizes of every food groups, with the exception of meats and eggs, were lower than those of adults. The portion size of the regular food items of children in this study will be conveniently and effectively used by children, children's diet planners and researchers in selecting food items for a nutritionally balanced diet and in assessing the children's diet intake.

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[English]
Factors Influencing on the Job Satisfaction and the Turnover Intention of Dietitians Working in the Institutions for the Disabled in Korea : Focused on the General Characteristics and the Job Burnout: Hye Sang Lee; Korean J Community Nutr 2009;14(2):182-189. Published online April 30, 2009

Abstract PDF: The purpose of this study is to investigate how certain factors - especially dietitians' general characteristics and job burnout - influence their job satisfaction and turnover intention. The survey was conducted during the period from September 7th to October 15th of 2006. A total of 91 institutions (response rate 74.6%) was analyzed by using SPSS (windows ver. 14.0). A majority of the respondents were females (97.8%) and 30 years or older (66.0%). Among the job burnout dimensions, exhaustion (2.78 +/- 0.07) was rated higher than cynicism (2.62 +/- 0.06), while the professional efficacy level (3.55 +/- 0.05) was relatively high. The dietitians were more satisfied with co-workers (3.73 +/- 0.07) and work (3.41 +/- 0.06) than with pay (2.66 +/- 0.07) and promotion (2.32 +/- 0.07). The work dimension of job satisfaction was negatively correlated with exhaustion and cynicism dimensions of job burnout, and turnover intention (P < 0.001), but positively correlated with professional efficacy dimension (P < 0.001). The supervision dimension was negatively correlated with cynicism (P < 0.05) and turnover intention (P < 0.001), but positively correlated with professional efficacy dimension (P < 0.01). The co-workers dimension was positively correlated with professional efficacy dimension (P < 0.01). The pay dimension was negatively correlated with exhaustion (P < 0.001) and cynicism (P < 0.01) dimensions and turnover intention (P < 0.001). The promotion dimension was negatively correlated with cynicism (P < 0.01). The turnover intention was positively correlated with exhaustion and cynicism dimensions of job burnout (P < 0.001). A hierarchical regression analysis revealed that i) professional efficacy was a factor to significantly increase job satisfaction, ii) cynicism to significantly decrease their job satisfaction, and iii) exhaustion to significantly increase turnover intention.

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[English]
Foodservice Management and Food Sanitation Management in the Welfare Institutions for the Disabled in Korea: Hye Sang Lee; Korean J Community Nutr 2008;13(4):520-530. Published online August 31, 2008

Abstract PDF: The purpose of this study was to investigate the characteristics of the foodservice management practices, the equipment ratio of sanitary facility/equipment, and dietitians' perceptions of (i) the barriers to sanitary management and (ii) the sanitary management performance level in the welfare institutions for the disabled in Korea. The survey was conducted during the period from September 7 to October 15, 2006. A total of 91 institutions (response rate 74.6%) were analyzed by using SPSS (windows ver. 14.0). The average number of meals served per day per an institution was 379. The majority (93.4%) of dietitians made decisions in procurement. The major part of the purchase was made through private contract. The factors affecting menu planning were nutrition, food preference, and cost, in the order of importance. Among the food items, fruits were infrequently served, while protein source foods and green leaf vegetables were almost daily served. The equipment ratio of sanitary facilities/equipment was 45%, which was relatively low. Most dietitians perceived 'limited availability of facilities and equipment'and 'the lack of support from financing department'as the major barriers in implementing a desirable sanitary system. Sanitary management performance in 'the food ingredient'was perceived as the lowest, while that in 'the uniform'showed the highest. The results of this study suggest that a proper supporting program on securing the facility/equipment and adequately trained employees are needed for successful sanitary management. Also, a more frequent supply of fruits for the disabled is recommended.

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[English]
Nutrient Intakes Differences of the People Living Near the Nuclear Plant by the Household Income Level: Hye Sang Lee, Joung Won Lee, Wan Soo Kim, Dong Yean Park, Kyeong Hee Yu, Myoung Soon Park, Joo Han Kim; Korean J Community Nutr 2008;13(2):207-215. Published online April 30, 2008

Abstract PDF: This study was conducted to measure and evaluate the food and nutrient intakes of the people living near the nuclear plant and to investigate the relationship between the household income level and the food and nutrient intake patterns. A total of 552 cases (263 males and 289 females) were surveyed during the period from April 1 to December 21 of 2005. Dietary intake was measured by means of the 24-hour recall method. The data were analyzed using SPSS Windows (ver. 14.0). The household income level of the subjects was classified into two groups : Low income group (LIG; < or = 2,000,000 won) and high income group (HIG; > 2,000,000). The subjects at large had less energy and nutrient intakes than did the population in town and village who participated in the 2005 National Health and Nutrition Survey. The intake of calcium, zinc, vitamin A, riboflavin, vitamin B6, vitamin C, and folic acid was less than the Estimated Average Requirement in case of 50~95% of the subjects. The LIG consumed less beans, vegetables, fruits, meats, and beverages than did the HIG in male, while the LIG consumed less eggs and beverages than did the HIG in female. The LIG consumed less nutrients than did the HIG in male, except for carbohydrate, while the LIG consumed less nutrients including zinc, vitamin A, riboflavin, vitamin B6, vitamin C, folic acid than did the HIG in female. In addition, the LIG had higher percentage energy consumption from carbohydrate. These results suggest that higher food and nutrient intake is associated with higher income.

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[English]
Nutrient Intakes and the Physical Activities of the Mentally Retarded Persons According to the Degree of Handicap Who Were Accommodated in Institutions in Andong Area: Jae Sung Kwon, Hye Sang Lee; Korean J Community Nutr 2007;12(6):790-797. Published online December 31, 2007

Abstract PDF: This study was conducted to evaluate the nutrient intakes and the physical activities of mentally retarded persons (MRPs) accommodated in welfare institutions. A total of 194 cases of MRPs (130 males and 64 females) were surveyed through interviews of the 35 caregivers of the institutions during the period from March 2 to 12, 2005. The mean age of the 2nd degree is the highest, and the duration of institution stay of the 2nd degree is the longest. There were no significant differences in height, weight, but there were still significant differences in BMI by the degree of handicap. The MRPs with the 1st degree handicap consumed less nutrients than the MRPs with 2nd or 3rd degree handicaps, except for vitamins C and E. The mean activity factor was 1.737 +/- 0.422 meaning 'active'. Among the comparative groups, the activity factor of the 2nd handicap degree MRPs was the highest. Note that the percentage of protein is the lowest in the case of the 1st degree handicap. The intake of the folic acid, in particular, was less than the Estimated Average Requirement (EAR) in case of all the MRPs while that of vitamin C, riboflavin and calcium was less than the EAR in case of 65~80% of the MRPs. MRPs with higher activity factors showed higher intakes of most nutrients except vitamin C. MRPs with higher marks in the 'balanced dietary habit' field showed more nutrient intakes. More consumption of vegetables and fruits by the MRPs was recommended. Also, more efficient dietary guidance was recommended for the MRPs.

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[English]
The Factors (Job Burnout, Job Engagement, the Workplace Safety) Influencing Employees' Job Satisfaction in School Food Service Operations: Nam Chung Song, Hye Sang Lee, Kyung Eun Lee; Korean J Community Nutr 2007;12(5):606-616. Published online October 31, 2007

Abstract PDF: The study was conducted to investigate the influences of food service employees' job burnout, job engagement, and workplace safety perception on their job satisfaction. A survey was administered on 589 school food service employees in Gyeongbuk from December 5, 2005 to February 18, 2006. The final response rate was 71% (N = 416); the data were analyzed using SPSS Windows (ver. 12.0). A majority of the respondents were females (99.0%) and 40 years old or older (75.3%); 84% were temporary contract-based or irregular workers. Among the job burnout dimensions, exhaustion (2.98 +/-0.59) was rated higher than cynicism (2.33 +/-0.54), while professional efficacy level (3.61 +/-0.47) was relatively high. In terms of job engagement, the means of absorption (3.67 +/-0.49) and dedication (3.65 +/-0.52) were higher than that of vigor (3.22 +/-0.46). A systematic environmental level (3.15 +/-0.58) was lower than safety knowledge level (3.63 +/-0.49) among the workplace safety statistics, whereas the anxiety level (3.25 +/-0.74) was relatively high. The food service staff were more satisfied with 'supervisors' and 'co-workers' than with 'pay' and 'promotion'. A hierarchial regression analysis revealed that dedication, absorption, systematic environment, and safety knowledge were significant factors to increase job satisfaction and exhaustion which significantly decreased their job satisfaction.

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[English]
Analysis for Internal Audit and External Audit of the Sanitation/Safety Management Performance for the School Foodservice in Gyeongbuk Area: Hye Sang Lee; Korean J Community Nutr 2006;11(3):374-382. Published online June 30, 2006

Abstract PDF: The purpose of the study was to investigate the effects of the characteristics of dietitians, the characteristics of school food services, equipment ratio of HACCP facility/equipment and perception of barriers to HACCP implementation on external and internal audit of food safety/sanitation management performance in school food service. An e-mail survey was conducted with 144 dietitians in Gyeongbuk Province. A response rate was 57.6% (N=83) and data was analyzed using SPSS windows (ver. 12.0). Dietitian perceived facilities/equipment-related and stakeholder-related as the big barriers in implementing a HACCP system. Total scores of sanitation/safety management performance for external and internal audit were similar at 92 and 91 out of 100, respectively. "Facilities/equipment" and "HACCP system" categories in both external and internal audit were rated the lowest. As dietitian perceived facilities/equipment-related (p<0.001) and stakeholder-related (p<0.05) barriers to HACCP implementation were greater, the scores of the external and internal audits were significantly lower. As dietitian perceived barriers for all categories were greater, the scores of internal audits were significantly lower (p<0.05). As a result of multiple regression analyses, the scores of the external audit was positively associated with career as a school food service dietitian, but was negatively associated with barriers related to facility/equipment, while the scores of the internal audit was negatively associated with barriers related to facility/equipment and employees. This study suggests that supporting programs on securing the facilities/equipment and employee training are needed for successful HACCP implementation in school food service.

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[English]
The Dietary Behavior of Obese and Normal Weight Elementary School Children with Maternal Guidance for Their Dietary Behavior: Hye Sang Lee, Woon Seon Jeong, Ung Im Park; Korean J Community Nutr 2003;8(6):831-839. Published online December 31, 2003

Abstract PDF: This study was conducted to investigate whether there were any differences in the body image perception, dietary behavior and maternal dietary guidance between an obese group ("OG") and a normal weight group ("NWG"), and furthermore, to provide basic informations for comprehensive educational programs for obese children. For this purpose, the questionnaire method was used. The subjects were 1,501 elementary school children, in the 4th to the 6th grades in Seoul, Busan, Daegu, Gwangju, and Andong, and their mothers (1,459). The percentage of the children who misperceive their body image was higher among the girls (30.4%) than the boys (22.6%). The average scores for balanced dietary behavior as assessed by the children was higher in the OG than in NWG; the average scores for dietary control as assessed by their mothers was higher in the NWG than in the OG. The scores for dietary behavior as assessed by the children was different from those as assessed by their mothers. Assuming that the mothers would give more correct and balanced answers, the development of a reliable questionnaire for dietary behavior that could be more accurately answered by the children is necessary. Maternal dietary guidance for dietary control was more frequently given in the OG as compared with the NWG and more frequently in girls as compared with boys ; while that for balanced diet was more in the NWG as compared with the OG. The worse the mothers estimate of the dietary behavior for their children, the more they tried to guide their children in dietary behavior. It is recommended that the children should be taught to correctly recognize the degree of their obesity, and receive the appropriate educational program accordingly, including the maternal dietary guidance.

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[English]
The Study on Solid Waste Management in School Foodservices in the Kyungbuk Area: Sang Youl Jung, Hye Sang Lee; Korean J Community Nutr 2001;6(5):837-848. Published online December 31, 2001

Abstract PDF: The main purposes of this study were to survey and assess the current situation surrounding solid waste generation in school foodservices, to identify and evaluate the measures(reduction and recycling programs) taken by the foodservices for waste disposal, and to suggest appropriate reform measures to improve the current status, especially in terms of environmental preservation. Questionnaires on solid waste management practices were mailed to 206 school foodservice dietitians in the Kyungbuk region : a 64.0%(N = 130) response rate was obtained. While there are food waste and packaging waste generated from the foodservice operations, about a third(34.1%) of the foodservice operations were responsible for the disposal of both the food wastes and packaging wastes. About 90% of school foodservice managers were responsible for managing solid wastes. The primary recycling methods of leftovers generated from the school food service operations were livestock feed(76.0%). About 60.0% of school foodservice managers conducted the food waste reduction program. The performance by the foodservice managers in reducing the food waste was not satisfactory in several fields, such as developing environmentally friendly menus or abiding by the standard recipe, etc. In addition, the government assistance system was not properly working in the food service management. In conclusion, we should focus on increasing the performance in reducing the food waste by the foodservice managers, strengthening and facilitating the government assistance system for the food waste management and to develop education methods and education materials for food waste management.

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[English]
A Survey of the Customer Satisfaction of Military Foodservice for their Improvement: Hye Sang Lee, Young Soon Han, Jae Man Lee; Korean J Community Nutr 2000;5(3):522-528. Published online September 30, 2000

Abstract PDF: The purpose of this study was to provide basic reference materials for improving the quality of the military foodservice so that they can satisfy the customers needs. The questionnaires employed in this study were developed based on the IPA(Importance Performance Analysis). The questionnaires for the military customers(Group A which is the smaller size then Group B which is larger in size ; a criteria for the classification is the number of soldiers served in the foodservice facilities) consist of demographic variables, concerns about the military foodservice, and service practices. A total of 656 military customers answered the questionnaires. A statistical data analysis was conducted using the SPSS/win package program for descriptive analysis, a chi2-test and t-test. The results of this study could be summarized as follows : The IPA in case of Group A showed the following attributes in Quadrant A("focus here") : (1) availability of the meals that the customers prefer, (4) taste of the food, (16) cooking methods that the customers prefer, (17) the overall quality of the breakfast. The IPA in case of Group B showed the following attributes in Quadrant A("focus here") : (11) cleanliness, (12) kindness of the foodservice personnel, (15) the overall quality of the service, (17) the overall quality of the breakfast. The opinion of the Group A on the improvement of military foodservice was significantly different from that of Group B in the areas of meals/service improvement, problems in military foodservice, improvement in service methods, etc.(p<0.05).

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