Korean Journal of Community Nutrition

Na Young Yi

6 Articles

[English]
Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul: Na Young Yi; Korean J Community Nutr 2020;25(1):21-31. Published online February 29, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.1.21

Abstract PDF PubReader ePub: OBJECTIVES
This study aimed to compare customers' perceptions of the need for a low-sodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and perceptions of the need for sodium-reduced operations and low-sodium diets in the industry foodservice were analyzed.
METHODS
A survey was conducted among 340 industry foodservice customers aged 20â€“50 years and residing in Seoul, Korea. This study investigated the respondents' health concerns, their perception of the need for sodium-reduced foodservice operations, their perception of a sodium-reduced diet, and the general details of the foodservices they used. A cross-tabulation analysis and ANOVA were performed to identify differences in measurement items by age, and a simple regression analysis was performed to examine relationships between measurement items.
RESULTS
For the customers' perception of the need for a sodium-reduced foodservice operation, the item â€œit is necessary to provide separate spices and sauces to reduce sodium intakeâ€ achieved the highest score (3.88 points out of a possible 5 points). For the perception of a sodium-reduced diet, the item â€œI think it is helpful for one's healthâ€ obtained the highest score (4.13 points). Respondents' health concerns had a positive effect on increasing the level of perception of the need for sodium-reduced foodservice operations and that of a sodium-reduced diet.
CONCLUSIONS
Foodservice nutritionists could help enhance their customers' perceptions of the needs for sodium-reduced foodservice operations and sodium-reduced diets by frequently providing them with sodium-related health information.

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[English]
Nutritional Risk of the Elderly Receiving a Home-Delivered Meal Service Program and the Factors for Nutritional Risk: Na Young Yi, Jung Hwa Choi; Korean J Community Nutr 2019;24(3):197-207. Published online June 30, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.3.197

OBJECTIVES
This study examined the characteristics and nutritional risk of the elderly who receive home delivery services. We then analyzed the effects of the characteristics of the elderly who receive the home-delivery meal service on their nutritional risk.
METHODS
A total of 220 respondents who receive home-delivery meal service in Seoul participated in the survey. The survey consisted of the characteristics of the elderly (health status, tooth condition, physical activity, social participation activity, depression and relationship with neighbors), nutritional risk assessment and other general matters. The data was analyzed by using the SPSS program. Cross-tabulation analysis, t-test, correlation analysis and regression analysis were all conducted.
RESULTS
47.0% of the subjects were under 80 years old and 53.0% were over 80 years old, The nutritional risk score, as evaluated by a Nutrition Screening Initiative (NSI) checklist was 10.7 points, and the high nutrition risk group was 91.5% of the subjects. The subjective self-health status score was 2.24 points (out of a total of 5 points) and the tooth status score was 3.30 points. The physical activity level was 2.17 points for the under 80 years old group and 1.76 points for the over 80 years old, and there was a significant difference according to age (p<0.01), The higher the health status, tooth condition, physical activity and social participation activity level, the lower was the nutritional risk. Further, the higher the degree of depression, the higher was the nutritional risk.
CONCLUSIONS
For the healthy life of the elderly in the community, various welfare policies should be planned to increase social participation as well as to promote physical health and reduce depression.

Citations

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Healthcare.2024; 12(10): 1003. CrossRef
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Korean Journal of Food and Cookery Science.2023; 39(5): 402. 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.

Citations

Citations to this article as recorded by

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]
Identifying the Effect of Personal, Foodservice and Organizational Characteristics on Foodservice Managers' Job Satisfaction by the Contract Management Company Scale: Jeong Hye Han, Na Young Yi, Wan Soo Hong; Korean J Community Nutr 2009;14(2):216-228. Published online April 30, 2009

Abstract PDF: The purpose of the study was to investigate the influences of contract foodservice managers' personal characteristics, foodservice characteristics and organizational characteristics on job satisfaction, including interpersonal relationships, self-actualization and promotion opportunity categories. A survey was administered to four hundred contract foodservice managers of five large companies and five small/medium companies in the Seoul and Kyungin areas. The final response rate was 66% (N = 265), and the data were analyzed using SPSS Windows (ver. 12.0). The respondents were 76.1% female, average age 28.8 years, and 73.0% were regular workers. Contract foodservices have profit and loss contracts (69.1%), single menu types (59.6%) and buffet serving styles (37.7%). There are significant differences of job satisfaction by some personal characteristic variables (gender, martial status, age, education, position, work hours, period of working for the present company, and payroll per year) and foodservice characteristic variables (type of contract and charge of food costs). In three job satisfaction categories, foodservice managers reported the highest interpersonal relationship satisfaction, following self-actualization satisfaction and promotion opportunity satisfaction in both large companies and small/medium companies. However, foodservice managers of large companies tended to be more satisfied regarding their promotion opportunities than foodservice managers of small/medium companies (P < 0.05). Work hours, number of meals served/day, male, workload, communication with the clients, relationship with co-workers, obvious role and autonomy were significant factors to increase the job satisfaction in contract foodservices of large companies. On the other hand, relationships with co-workers and males were significant factors to increase the job satisfaction in contract foodservices of small/medium companies. This research suggests that contract foodservice companies need to understand the characteristics of their managers, foodservices and organizations to enhance the job satisfaction of foodservice managers and to develop specified human resource management strategies that can be applied to each company scale.

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