Korean Journal of Community Nutrition

Original Articles

[English]
Recommendation of Serving Size of the Meal Service of Community Child Centers in Korea: Sang Eun Lee, Jae Eun Shim, Sooyoun Kwon, Yoonjae Yeoh, Jihyun Yoon; Korean J Community Nutr 2014;19(4):361-371. Published online August 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.4.361

OBJECTIVES
This study was performed to set easily applicable portion sizes by sex and age for children at the Community Child Centers (CCC) in Korea.
METHODS
Considering the age and gender specific energy level at Target Patterns for children aged 6-18 years, which were suggested as a part of the 2010 Korean Food Guidance System (KFGS), we set three meal sizes. We reclassified the recommended daily servings of Grains, Meat.fish.eggs.beans and Vegetables group at Target Patterns into three meal sizes, and then calculated the recommended serving per meal. Each proposed amount of food per meal was calculated based on serving size of foods commonly eaten at KFGS, which was then allocated to five meal components; rice, soup, stew, protein and vegetable side-dishes and Kimchi. Each proposed amount of food per meal was applied to 173 menus' recipes from CANpro 3.0 as main ingredient's amounts. We cooked the 173 menus at the medium size and measured their weights after cooking.
RESULTS
Each recommended serving per meal was 0.75, 0.9 and 1.2 for Grains; 1.2, 1.6 and 2.4 for Meat.fish.eggs.beans; 2, 2.4 and 2.8 for Vegetables by meal sizes. Among five meal components, the ratio of small and large to medium size was 1/5 less and 1/3 more for rice and 1/3 less and 1/3 more for soup.stew, protein side-dish and Kimchi, respectively. We suggested the same amount for a vegetable side-dish to encourage vegetable intake. Proper portion sizes per meal of medium were rice 190 g, soup.stew 210 g (solid ingredients 60 g), protein side-dish 100 g (meat.eggs.beans) and 70 g (fish), vegetable side-dish 80g and Kimchi 30 g.
CONCLUSIONS
Proper portion size per meal suggested in this study may be useful at the CCC where dietitians are not available and the approach could be applicable to the other types of meal services.

Citations

Citations to this article as recorded by

Effects of Multidisciplinary Health Promotion Program Among Children in Community Childcare Center
Yerin Kim, Gyeong Seob Shin, Jungwon Park, Minji Kang, Kumhee Son, Yoon Myung Kim, Kyung Hee Park, Hyunjung Lim
Clinical Nutrition Research.2024; 13(1): 8. CrossRef
Evaluation of Dietary Behavior and Nutritional Status of Children at Community Child Center in Busan Area Using Nutrition Quotient
Kyung-A Lee, Ha-Yeon Park, Eun-Soon Lyu
Korean Journal of Food and Cookery Science.2018; 34(4): 424. CrossRef
Investigation of the Management of Foodservice Facilities inCommunity Child Centers in Daegu and Gyeongbuk Area
Suk-Hyeon Park, Hyeon-A Jung
Journal of the East Asian Society of Dietary Life.2017; 27(4): 459. CrossRef
Intakes and Satisfaction of Home-delivered Meal Box for Children from Low-income Families in Chungcheongbuk-do, Korea
Gyusang Han, Sooyoun Kwon
The Korean Journal of Food And Nutrition.2016; 29(5): 716. CrossRef
Assessment of Foodservice and Cooking Program for Children Attending Community Child Centers in Korea
Sooyoun Kwon, Yoonjae Yeoh
Journal of the East Asian Society of Dietary Life.2016; 26(3): 223. CrossRef
tatus of Meal Serving and Nutritional Quality of Foods Served for Children at Community Child Centers in Korea
Sooyoun Kwon, Yoonjae Yeoh
Journal of the East Asian Society of Dietary Life.2015; 25(2): 352. CrossRef

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[English]
Teachers' Participation and Mealtime Instruction in the Food Service at the Kwanak-gu Child-care Centers: Comparison between Child-care Teachers Caring Different Age Groups, Children Younger than Three Years and Those Three Years or Older: Yoonjae Yeoh, Sooyoun Kwon, Jihyun Yoon; Korean J Community Nutr 2013;18(2):112-124. Published online April 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.2.112

Abstract PDF PubReader

This study was conducted to investigate how child-care teachers participate, practice mealtime instruction, and perceive difficulties in food service, focusing on comparison between the teachers caring two different age groups: children younger than three years (Younger Group) and those three years or older (Older Group). Questionnaires were distributed to 151 child-care centers in Kwanak-gu, Seoul, Korea during December, 2011. Only the data from 25 child-care centers, where two respective teachers in charge of Younger Group and Older Group completed the questionnaires, were analyzed. The results showed that there was no difference in terms of child-care teachers' participation in food service practice between the two groups, except for serving method; 'Pre-plated' serving was used significantly more often in Younger Group, whereas 'Line-up' serving was used in Older Group. Approximately, three quarters of the child-care centers had policies or guidelines on mealtime instruction. During mealtime, child-care teachers tended to use frequently verbal instructions such as "sit up straight when you eat" about eating manner, "don't be picky with your food" about eating habit, and "wash your hands before eating" about eating procedure in both the groups. There was no statistically significant difference regarding child-care teachers' perceived difficulties in food service between the two groups. These results indicated that child-care teachers' participation and mealtime instruction in food service did not differ between the two age groups, although children's development of digestion and eating skill differed by age. Therefore, training should be provided to child-care teachers about food service practices and mealtime instruction appropriate to children's age.

Citations

Citations to this article as recorded by

Analysis of the Importance-Performance Related service management and feeding practices of teachers at mealtime in childcare centers
Yoonjae Yeoh, Sooyoun Kwon
Journal of Nutrition and Health.2015; 48(3): 289. 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

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[English]
School Dietitians' Satisfaction with and Needs for School Meal Service Support Centers: Hyeyeong Cho, Sooyoun Kwon, Youngmi Lee, Jihyun Yoon; Korean J Community Nutr 2012;17(2):194-204. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.194

Abstract PDF PubReader

The purpose of this study was to investigate school dietitians' satisfaction with and needs for School Meal Service Support Centers. A web-based on-line survey was conducted with 1,102 nutrition teachers or school dietitians using four School Meal Service Support Centers during the summer of 2011. The data from 578 respondents (52.5%), consisting of 165 (44.4%), 334 (53.4%), 41 (67.2%), and 38 (86.4%) dietitians using Seoul, Gyeonggi, Suncheon and Gyeongju centers, respectively, were analyzed. The main reason for using the centers was subsidies from local governments. The dietitians using the metropolitan centers, which were Seoul and Gyeonggi centers, tended to buy agricultural products through the centers only, and those using local centers, which were Suncehon and Gyeongju centers, bought those products from the private suppliers as well as from the centers. The dietitians' overall level of satisfaction with the centers was not high showing 3.3 out of 5 points; it was significantly associated with the operating system and services of the centers such as system efficiency, delivery accuracy, communication, and information provision rather than the agricultural products provided by the centers. The dietitians preferred joint operation of the centers by local governments and producers' groups. They wanted School Meal Service Support Centers to be evaluated every year. It was suggested that efforts should be made to improve the operation system and service of School Meal Service Support Centers for improving dietitians' satisfaction with the centers. In addition, an evaluation system for School Meal Service Support Centers should be implemented soon based on school dietitians' needs.

Citations

Citations to this article as recorded by

Analysis of Surveys to Determine the Real Prices of Ingredients used in School Foodservice
Seo-Hyun Lee, Min A Lee, Jae-Yoon Ryoo, Sanghyo Kim, Soo-Youn Kim, Hojin Lee
Korean Journal of Community Nutrition.2021; 26(3): 188. CrossRef
Recognition of Environmentally-friendly Agricultural Products for School Foodservice of Nutrition Teachers and Parents in 2018 at Seongnam in Gyeonggi province
Jisoo Kwon, Wookyoun Cho
Korean Journal of Community Nutrition.2019; 24(4): 290. CrossRef
An Analysis of Importance-Performance on School Meal Support and Local Food Supply Policy
Choong-Seop An, Won-Tae Kim, Ho Kim
Korean Journal of Organic Agricultue.2018; 26(4): 585. CrossRef
Analysis of Nutrition Teachers' Awareness of Necessity for an Operating School Meal Support Center in Chungnam
Jonghwa Kim
Korean Journal of Community Nutrition.2018; 23(6): 506. CrossRef
A Study on the Satisfaction for Food Service with School Food Service Center of Elementary and Middle School Parents in Chungnam
Sung-Bum Yang
The Korean Journal of Food And Nutrition.2016; 29(3): 404. CrossRef
Status of Purchasing Food Materials and Satisfaction with Service Quality of Group-buying Companies in Foodservice at Child-care Centers
Yoonjae Yeoh
Journal of the East Asian Society of Dietary Life.2015; 25(1): 193. CrossRef

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[English]
The Current Status of Foodservice Management in the Restaurants Participating in the Government-funded Children's Model Program in Korea during Summer Vacation: Jinyoung Kim, Sooyoun Kwon, Youngmi Lee, Haelim Choi, Jihyun Yoon; Korean J Community Nutr 2012;17(2):182-193. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.182

Abstract PDF PubReader

The purpose of this study was to investigate the current status of food service management in the restaurants participating in the government-funded children's meal program during summer vacation. A mail survey was conducted with individuals who worked in the restaurants participating in the government-funded children's meal program in Seoul during the summer vacation in 2010. A total of 600 questionnaires were distributed to 274 Chinese, 235 Bunsik and 91 Korean restaurants, which were selected using proportionate stratified sampling by regions and types of operations. A total of 138 usable questionnaires (23.0%) were returned and analyzed. The results showed that over half (57.2%) of the restaurants did not employ any certified cooks. Most of the restaurants (97.8%) provided side dishes; among them, only 42% planned menus for side dishes in advance and only a half changed side dish menus periodically. The suggested reasonable reimbursement rate per meal for children using restaurants differed by types of restaurants; the percentage of restaurants having responded 5,000 won or higher was the highest in Chinese restaurants. This study revealed that food service in the restaurants participating in the government-funded children's meal program was not properly managed during summer vacation, especially in terms of menu and food production. This study also showed that the suggested reasonable reimbursement rate of meals for children using restaurants differed by types of restaurants, implying that adjusting the reimbursement rate according to types of restaurants should be considered in the government-funded children's meal program.

Citations

Citations to this article as recorded by

A comparison study of hygiene status in meals for poorly-fed children through microbiological analysis
Ok-Kyeong Yu, Hyun-Suk Kim, Moon-Sun Byun, Mina Kim, Youn-Soo Cha
Journal of Nutrition and Health.2014; 47(3): 214. 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

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[English]
Assessment of the Support Program of Foodservice Management for Community Child Centers in Jeollanam-do, Korea: Sooyoun Kwon, Youngmi Lee, Soyoung Kim, Jinyoung Kim, Jihyun Yoon; Korean J Community Nutr 2012;17(1):91-100. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.91

Abstract PDF PubReader

This study aimed to evaluate the effectiveness of the foodservice management support program focusing on menu management in community child centers. The support program provided reference menus, staff training, and field consulting to 10 community child centers in the Jeollanam-do province for one month, August in 2010. One month menus were developed, based on children's preference for menu items, foodservice personnel's preference for food materials, and availability of local specialty foods, and offered as reference menus. In addition, staff training and field consulting focusing on menu management were conducted before and during the pilot period, respectively. To evaluate the support program, menus, foodservice personnel's knowledge level and perceived performance in foodservice management, and children's level of satisfaction for foodservice were analyzed before and after the support program. As a result of analysis of 222 and 210 menus of before and after the support program, respectively, the number of dishes per meal increased from five to six on average, and the proportion of meals including five food groups, which were grain, meat, vegetable, fruit, and milk and dairy product, rose from 2% to 24%. Foodservice personnel's knowledge level regarding foodservice management increased significantly (p = 0.007), however, their perceived performance in foodservice management did not show any significant changes. Children were more satisfied with 'food' (p = 0.001), 'sanitation' (p = 0.001), and 'environment' (p < 0.008) of foodservice in community child centers after the support program. In conclusion, the foodservice management support program focusing on menu management in this study was effective for improving menu quality of and children's satisfaction with foodservice in community child centers.

Citations

Citations to this article as recorded by

Investigation of the Management of Foodservice Facilities inCommunity Child Centers in Daegu and Gyeongbuk Area
Suk-Hyeon Park, Hyeon-A Jung
Journal of the East Asian Society of Dietary Life.2017; 27(4): 459. 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

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2 Crossref

[English]
Government-Funded Meal Support Program for Low-Income Children through Convenience Stores : Current Status and Nutritional Quality of Available Meal Items in Seoul: Haelim Choi, Sooyoun Kwon, Jihyun Yoon; Korean J Community Nutr 2011;16(2):253-264. Published online April 30, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.2.253

Abstract PDF PubReader

The objectives of this study were to investigate the current status of the Korean government-funded meal support program for low-income children through convenience stores and to evaluate the nutritional quality of the meal items available under the program. The POS data of three convenient stores where children had used their electronic meal cards most often in Seoul during January 2010 and the kinds and amounts of ingredients of the meals items available to the children were obtained from the headquarter of the convenient stores. A total of 5,081 transactions by 693 children included in the POS data was analyzed. In addition, nutritional contents of meal items, which were meal boxes (11 kinds), kimbab (13 kinds), rice balls (27 kinds), inari sushi (1 kind), and sandwiches (26 kinds), were analyzed with Can Pro 3.0. The results showed that children had purchased flavored-milk products most often. Children tended to purchase meal items together with drinks (60.9% of transactions), but some purchased drinks (27.6%) or meal items only (11.5%). Except for meal boxes, none of the meal items satisfied 1/3 of Estimated Energy Requirements of the 9-11 year-old boys per day. The average energy contents of different kinds of meal boxes, kimbabs, rice balls, and sandwiches were 619, 357, 200, and 380 kcal, respectively, and the energy content of a package of Inari sushi was 457 kcal. Vitamin C amount was found to be deficient in all the meal items, compared to 1/3 of Recommended Intake of the 9-11 year-old boys per day. The results of this study could be useful to develop nutritionally appropriate meal items for the convenient stores participating in the government-funded meal support program for children from low-income families.

Citations

Citations to this article as recorded by

Analysis of Intake Status and Satisfaction of Home-delivered Meal Boxes for Children from Low-income Families in Seongnam-city, Gyeonggi-do
SooYoun Kwon, OkSun Kim
Journal of the East Asian Society of Dietary Life.2023; 33(2): 149. CrossRef
A Qualitative Study on the Dietary Experience with the Children’s Meal Card : Focused on College Students Living in Busan
Soo Jin Lee, Ho Kyung Ryu
The Korean Journal of Community Living Science.2022; 33(2): 205. CrossRef
Evaluation of Nutritional Quality of Convenience Store Meal Boxes according to Store Company and Meal Price
Changgyu Cho, Youngmin Nam, Hye-Jong Yoo
Korean Journal of Community Nutrition.2022; 27(2): 105. CrossRef
Analysis of the Dietary Life of Adolescents by Household Types in Korea using the Korea National Health and Nutrition Examination Survey
Soo Jin Lee, Ho Kyung Ryu
The Korean Journal of Community Living Science.2021; 32(2): 285. CrossRef
Analysis of the Affiliate-stores Distribution and Users of an Electronic-card for Children’s Meal Service in Busan
Soo Jin Lee, Ji Yoon Lee, Jung Eun Kang, Ho Kyung Ryu
The Korean Journal of Community Living Science.2021; 32(1): 29. CrossRef
Study on Middle and High School Students' Use of Convenience Foods at Convenience Stores in Incheon
Seul-Ki Lee, Mi-Kyeong Choi, Mi-Hyun Kim
Korean Journal of Community Nutrition.2019; 24(2): 137. 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
A comparison study of hygiene status in meals for poorly-fed children through microbiological analysis
Ok-Kyeong Yu, Hyun-Suk Kim, Moon-Sun Byun, Mina Kim, Youn-Soo Cha
Journal of Nutrition and Health.2014; 47(3): 214. CrossRef
The Current Status of Foodservice Management in the Restaurants Participating in the Government-funded Children's Model Program in Korea during Summer Vacation
Jinyoung Kim, Sooyoun Kwon, Youngmi Lee, Haelim Choi, Jihyun Yoon
Korean Journal of Community Nutrition.2012; 17(2): 182. CrossRef

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[English]
Current Status of Meal Box Service Management for Children from Low-income Families During Summer Vacation: Borham Yoon, Jihyun Yoon, Jae Eun Shim, Sooyoun Kwon; Korean J Community Nutr 2009;14(2):206-215. Published online April 30, 2009

Abstract PDF: The purpose of this study was to investigate the current status of foodservice management in organizations delivering meal boxes for low-income children during summer vacation. A survey was conducted with persons in charge of meal box production and service of these organizations via mail. Out of 114 questionnaires distributed nationwide, 100 were analyzed (87.8% analysis rate). Over half (53%) of the organizations delivered meal boxes consisting of rice and side dishes while the rest delivered side dishes only. About 81% of the organizations received KRW 3,000 per meal from their local governments and the rest received KRW 3,500. Only 28% of organizations had employed a dietitian. Over one-third (38%) of the respondents were unaware of the official nutritional standard of the foodservice program for low-income children during vacation. Most of the organizations (94%) had menu planned in advance. The average percentage of food cost was 84.1%. Over 40% of the organizations did not keep food samples for sanitation test (43%) and did not take any measures for keeping food temperature during delivery (45%). The organizations delivering rice and side dishes were more likely to be located in cities rather than rural areas and received higher reimbursement rate. The organizations receiving reimbursement of KRW 3,500 or hiring a dietitian were more likely to use standardized recipes, keep food samples for sanitation test, or take measures for keeping food temperature during delivery compared to the counterparts. Respondents reported that increasing reimbursement rate was the most necessary for improving the quality of meal box. This study results showed that the meal box delivery service for low-income children was not properly managed during the vacation, with regards to menu planning and food production. It is recommended that reimbursement rate for meal boxes should be adjusted depending on meal box types and local conditions.

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