Korean Journal of Community Nutrition

Kyung Eun Lee

11 Articles

[English]
Generation of Food Waste and Plate Waste Reduction Strategies in School Food Services in Gyeonggi Province: Jiyeon Choi, Kyung Eun Lee; Korean J Community Nutr 2019;24(5):422-432. Published online October 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.5.422

OBJECTIVES
The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste.
METHODS
A survey was administered from November 18â€“30 in 2015 to dietitians and nutrition teachers that were employed in schools located in Gyeonggi province. A questionnaire file and on-line survey site link were sent to the dietitians and nutrition teachers by e-mail. A total of 622 dietitians and nutrition teachers responded and 594 responses were used for data analysis after excluding 28 responses with significant missing data.
RESULTS
Plate waste was the major part of food waste generated in school foodservice. Vegetable menus and soup/stews were discarded the most as plate waste. The dietitians and nutrition teachers perceived students' unbalanced diet and lack of appreciation of food as causes of the plate waste. Regarding waste management, they were concerned about environmental contamination by food waste and felt uncomfortable about discarding food. No plate waste day was the most frequently used plate waste reduction activity, followed by newsletters on plate waste reduction. Difficulty in getting teachers' support for dietary education during meal time was rated the greatest barrier to implementing the activities. To reduce plate waste, they perceived that students should understand the importance of environment conservation, teachers should supervise students' eating during meal time, students should be educated about proper portion, and foodservice staff should improve food quality.
CONCLUSIONS
To improve students' intake and reduce plate waste in school foodservice, foodservice staff need to involve students in school foodservice and improve the palatability of meals, especially vegetable dishes. School nutrition teachers and dietitians should educate students about healthy eating and environment conservation and the school community needs to understand and support plate waste reduction and healthy eating in schools.

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Food Appreciation Scale Development and Dimensionality Assessment
Kelly Cosgrove, Christopher Wharton
International Journal of Environmental Research and Public Health.2023; 20(14): 6345. CrossRef
Teachers’ Perceptions on Plate Waste Reduction and Mealtime Supervision by School Level and Dining Place in Gyeonggi Province
Chang-Hee Yoo, Kyungjoo Kim, Kyung-Eun Lee
Journal of the East Asian Society of Dietary Life.2020; 30(2): 147. CrossRef

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[English]
Operation and Process Evaluation of a Community Meal Program for the Elderly in Rural Areas during Agricultural Off-Season Perceived by Cooking Volunteers: Jeong Sook Bae, Sol Bee Seong, So Mang Jang, Chang Hee Yoo, Young Suk Lim, Young Mi Lee, Hae Ryun Park, Kyung Eun Lee; Korean J Community Nutr 2019;24(4):277-289. Published online August 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.4.277

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OBJECTIVES
This study examined the practices of a community meal program for older adults in rural areas during the agricultural off-season.
METHODS
A survey was conducted from December 12 to December 22, 2016. Self-administered questionnaires were distributed to 150 cooking volunteers, who had participated in the community meal program in 50 villages. A total of 114 responses were returned from 44 villages and used for data analysis. In addition, in-depth interviews were conducted with the volunteers of eight villages.
RESULTS
Most of the cooking volunteers were 50 years old or older and they participated in serving older adults meals for good will. The cooking volunteers perceived that the older adults in their community did not eat various foods, had difficulties in grocery shopping, and frequently consumed salty foods. During the agricultural off-season, 40.9% of villages served the older adults meals 6â€“7 days a week and 95.5% provided meals for lunch. An average of 21 to 40 older adults were served meals in each village. The cooking volunteers reported that the food preparation and meal service times were sufficient, recipes provided were useful, and menus met the preference of the older adults. At the end of the program, they felt proud of serving meals for older adults in the community. An increased awareness of healthy eating, interest in health, and consumption of nutritious meals, a decrease in loneliness among older adults, and the promotion of fellowship in the community were rated highly. The cooking volunteers expected additional support for cooking personnel and insisted that the program should be provided for the entire agricultural off-seasons.
CONCLUSIONS
The community meal program during the agricultural off-season for the elderly in rural areas was effective in improving the dietary life of older adults, relieving their feelings of isolation, and promoting fellowship of the community. The volunteers felt workload due to a shortage of volunteers but answered that they were rewarded by helping older adults in their community.

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An Interactive Live and Online Cooking Program for Children in Vulnerable Families—An Exploratory Study
Jiyoung Park, Sein Hwang, Seolhyang Baek, Gill A. Ten Hoor
Healthcare.2022; 10(12): 2389. CrossRef
Disparities in dietary quantity and quality between the two different types of Korean family of older adults living with spouses and living alone: using data from the 6th Korea National Health and Nutrition Examination Survey
Yu Rim Choi, Hae Ryun Park, Kyung Hee Song, Youngmi Lee, Young Suk Lim
Nutrition Research and Practice.2020; 14(3): 242. CrossRef
Patient-centered counseling program using health coaching to promote self-care among elderly hypertension patients in the rural area of South Korea
HeyJean Lee, Jung Min Kim, Ji Young Moon
Korean Journal of Health Education and Promotion.2020; 37(2): 99. CrossRef

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[English]
Job Perception and the Need for Job Improvement among School Nutrition Teachers in Seoul: Seoung Hee Kim, Kyung Eun Lee, Jin Sook Kim; Korean J Community Nutr 2016;21(1):12-24. Published online February 29, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.1.12

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OBJECTIVES
The objectives of the study were to investigate the school nutrition teachers' perception on their job and to find out recommendations needed for its improvement in order to provide a quality foodservice and nutrition education at schools.
METHODS
A total of 219 school nutrition teachers in Seoul were surveyed using self-administered questionnaires.
RESULTS
The perceived importance of the 16 job duties was rated 3.8 based on a 5-point scale (1: very unimportant - 5: very important). The importance of six duties including nutrition management, production management, nutrition education, and food safety management were rated over 4 point but that of record-keeping for documents, official reporting, and service management was rated the lowest. Importance-Performance Analysis showed that nutrition management, receiving/storage management, production management, menu management, food safety management, and equipment/facilities management should be emphasized to maintain the current performance of duties. The performance of the nutrition education and counseling needed to be improved since the importance scores were greater than average but the performance scores were lower than the average. Official reporting and miscellaneous jobs were rated the highest for simplification need. More than half of the respondents agreed that equipment/facilities management, miscellaneous jobs, service staff supervision, and service line supervision could be allocated to other school departments.
CONCLUSIONS
School nutrition teachers should invest more time and resources on their core job duties such as nutrition management, production management, food safety management, and nutrition education for providing quality foodservice and nutrition education. To reflect the environmental changes of school foodservice, a reasonable staffing index of school nutrition teachers needs to be developed. In addition, hiring an assistant or implementing school nutrition teacher internship programs can be useful to reduce workloads of the nutrition teachers.

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Importance, performance frequency, and predicted future importance of dietitians’ jobs by practicing dietitians in Korea: a survey study
Cheongmin Sohn, Sooyoun Kwon, Won Gyoung Kim, Kyung-Eun Lee, Sun-Young Lee, Seungmin Lee
Journal of Educational Evaluation for Health Professions.2024; 21: 1. 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

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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.

Citations

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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]
Clients' Handling and Consumption of Home-delivered Meals at Home and Their Perceptions on Home-Delivered Meal Services for Older Adults: Jung Yeon Park, Kyung Eun Lee, Na Young Yi, Tong Kyung Kwak; Korean J Community Nutr 2010;15(3):379-392. Published online June 30, 2010

Abstract PDF: The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A total of 312 elderly people who received home-delivered foodservice were surveyed using an individual interview technique. A statistical data analysis was completed using SPSS (ver. 14.0). It was found that 90.2% (n = 166) of the lunch box recipients received services for six days per week, and 76.6% (n = 95) of the side-dish recipients got services once per week. More than half of the clients reported that they cooked meals by themselves on days when meals were not delivered. The two hundred thirty-two (75.3%) ate their meals as soon as they were delivered. It was found that 66.8% of the lunch box recipients and 7.3% of the side-dish recipients left delivered meals on the counter (at room temperatures) before eating. Only 11.4% of the lunch box recipients and 48.4% of the side-dish recipients kept delivered meals in the refrigerator before eating. Less than half of the lunch box recipients consumed all foods they were served at once. The reasons the recipients did not eat their all meals delivered at once were "saving for next meals" and "big portion size". Of those clients who left delivered meals, 19% of the lunch box recipients and 9.7% of the side-dish recipients ate leftovers without reheating. An average score of quality of delivered meal services was 3.5 out of 5 points. The results suggest that the clients of the home-delivered meal service should be provided information on proper handling and consumption practices with delivered meals at home. The findings of the study will be used to develop nutrition and food safety management guidelines for senior foodservice.

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[English]
Requirements and Self-evaluation of Knowledge and Skills Necessary for Effective Nutrition Teachers Perceived by School Foodservice Deititians: Na Young Yi, Kyung Eun Lee; Korean J Community Nutr 2009;14(2):190-205. Published online April 30, 2009

Abstract PDF: The purposes of the study were to identify knowledge and skill levels required for effective nutrition teachers and to compare perceived need and dietitians' self-evaluation of the knowledge and skills. A total of 60 knowledge statements and 70 skill statements associated with 11 job functional areas were specified through a literature review and expert panel reviews. A total of 457 dietitians working at school foodservices in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire and 148 responses were returned. Excluding responses with significant missing data, 142 responses were used for data analysis. In terms of knowledge, 'sanitation, food safety and employee safety (4.60)' category received the highest perceived need score, followed by 'nutrition education (4.56)' and 'nutrition counseling (4.45).' The knowledge category that received the highest self-evaluation was 'nutrition and menu management (3.66)' while the category that received the lowest self-evaluation was 'teaching practices (2.83).' In terms of skills, the highest perceived need was associated with 'nutrition education (4.49)', followed by 'sanitation, food safety and employee safety (4.46)' and 'nutrition counseling (4.39).' The dietitians rated their skills related to 'sanitation, food safety and employee safety (3.67)' the highest but their skills related to 'teaching practices (2.84)' the lowest. The dietitians' self-evaluated knowledge and skill scores were significantly lower than their perceived need of the knowledge and skills in all job functional areas (P < 0.001). A quadratic analysis based on the requirement and self-evaluation of the knowledge and skills revealed that priorities of the education programs targeting school nutrition teachers or students preparing to be a nutrition teacher should be placed on improving knowledge and skills related to nutrition education, nutrition counseling, teaching practices, sanitation and employee safety, and nutrition and menu management. Educational programs for nutrition teachers should be designed to decrease the gaps between the need and self-evaluation of the knowledge and skills for effective nutrition teachers. The findings of the study can be used to develop education materials for nutrition teachers. The knowledge and skills identified in the study should be updated and revised regularly to reflect changes in regulations and current practices in school foodservice programs.

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[English]
Food Waste Management Practices and Influencing Factors at Elementary School Food Services: Seoung Hee Kim, Tong Kyung Kwak, Eun Hui Choi, Kyung Eun Lee; Korean J Community Nutr 2007;12(6):815-825. Published online December 31, 2007

Abstract PDF: The study was designed to investigate food waste management practices and to identify factors affecting food waste generation at school food services. A total of 202 dietitians employed at elementary schools participated in the survey. The mean food waste weight per school was 77.54 kg, forty percent of the schools generated food waste of 50~100 kg every day and 53% generated plate waste less than 50 kg. Three quarters of the dietitians perceived plate waste as a major component of the food waste and vegetable dishes were a major source of the plate waste. Half of the dietitians used a food waste pick-up service for waste disposal, which was the most preferred waste disposal method. Approximately 90% of the dietitians conducted education on plate waste reduction for students but their perceptions on the effectiveness of the education was inconsistent. The contents were environmental issues (70.3%) and unbalanced food choice (56.7%). According to factor analysis based on performance score, solid waste management practices were grouped into 'information collecting and education', 'supervision of production process', 'cooperation with related groups', and 'control over production planning'. Practices appertaining to 'cooperation with related groups', 'information collecting and education' factor need to be improved. Dietitians should pay attention to 'recycle and reuse of left over' practice. Waste generation differed significantly by dietitians' ages and working experience. In order to reduce plate waste, more effective education materials and methods need to be developed and support from principals, teachers, and parents is necessary.

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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]
Adolescents' Nutrient Intake Determined by Plate Waste at School Food Services: Kyung Eun Lee; Korean J Community Nutr 2005;10(4):484-492. Published online August 31, 2005

Abstract PDF: The purposes of the study were to analyze nutrients of the menus served and to evaluate students' nutrient consumption at school food services. Three middle schools (boys, girls, and co-ed schools) were located in Seoul and Kyunggi Province. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Data was collected for 3 consecutive days at each school. Nutrient analyses for the served and consumed menus were performed using CAN-PRO. On average the students consumed 67% of the menus they were served. By menu category, the students consumed more than 90% of the rice and one-dish foods they were served. Kimchis (54%) and soups/stews (55%) were the menu categories with the lowest consumption rates. The menus served at the boys and coed schools did not meet 1/3 of the recommended daily allowances (RDA) for calcium, iron, and vitamin B2. Due to the plate wastes, the actual consumption of the boys school students did not meet the 1/3 RDA for calories, calcium, iron, vitamin A, vitamin B1, vitamin B2, and niacin. The menus served at the girls school exceeded the 1/3 RDA for all nutrients, but the actual consumption did not meet the 1/3 RDA for calcium, iron, and vitamin B2. During the 3-day periods, the served and consumed menus provided 27% and 24% of energy from fat, which exceeded the recommended proportion of 20%. To improve nutrition management at school food services, dietitians should understand factors that influence students' consumption and implement nutrition education programs that emphasize balanced diets.

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[English]
Investigation of Factors Influencing Career Decision-Making of Students in Foodservice Management and Culinary Arts Programs: Kyung Eun Lee, Tae Hee Kim; Korean J Community Nutr 2005;10(3):311-318. Published online June 30, 2005

Abstract PDF: The purposes of the study were to identify important attributes in foodservice management and culinary arts students' career decision-making and to investigate factors determining their preferred employment fields. A questionnaire that consisted of preferred employment fields, importance rating of 19 attributes related to job choices, and demographic information was developed based on a review of literature. A total of 319 students enrolled in food and nutrition, foodservice management, and culinary arts programs of eight 2-year colleges and 4-year universities in Seoul and Kyunggi Province participated in the survey. Data were analyzed using SPSS Win (version 10.0) with descriptive statistics, chisquare analysis, one-way analysis of variance, factor analysis, and discriminant analysis. Attributes of the highest importance scores included fringe benefits, wages and promotion opportunities, working environments, professional development opportunities, and organizational culture. The students who preferred non-commercial foodservice as a career choice depended more on "word-of-mouth from faculty" than those who preferred other fields (F = 3.094, p < .05) and rated importance of "participation in job fairs" higher than those who selected hotel food and beverage (F = 5.048, p < .01). A factor analysis of the 19 attributes resulted in five factors:job/compensation policy, impersonal communication, company image, word-of-mouth, and personal experience. The five factors explained 67% of the total variance. A discriminant analysis revealed that students who perceived "impersonal communication" and "word-of-mouth" more important were likely to prefer non-commercial foodservice as a career choice. The results would be used by university faculty in advising graduating students on career selection and by recruiters in developing effective and attractive recruiting programs.

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[English]
Influences of School Food Service Employees' Food Safety Training on Food Safety Knowledge and Practices: Kyung Eun Lee, Kyung Ryu; Korean J Community Nutr 2004;9(5):597-605. Published online October 31, 2004

Abstract PDF: The purpose of the study was to investigate relationships among food safety training, knowledge, and practices of school food service employees. A questionnaire that identified employees' food safety training experience, knowledge, and practices was developed based on a review of literature. A total of 341 Korean school food service employees participated in the survey; the final usable responses were 293 (a response rate: 86%). Statistical analyses were conducted using SPSS for Windows (version 10). Most of the respondents (> 86%) took training sessions on 'proper hand washing' and 'proper food storage temperatures', whereas less than 60% had training on 'monitoring procedures and corrective actions at critical control points'. The mean score of their food safety knowledge was 8.02 out of 11. The majority of the employees knew correctly 'potentially hazardous foods (93.2%)' and 'diseases and symptoms with which they are excluded from working (87.0%)'; less than 50% chose a correct answer for 'sanitizing food contact surfaces.' A chi-square analysis revealed that the employees' actual knowledge did not differ significantly by whether they had food safety training (at the level of alpha = 0.01), except one topic "diseases and symptoms with which they are excluded from working." Their self-reported practice scores were rated as 2.98 - 3.39 based on a 5-point Likert-type scale (1-not at all, 5-always). Employees' food safety training should be conducted continuously and repetitively to improve the effectiveness of the training.

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