Korean Journal of Community Nutrition

[Korean]
Facilitators and barriers to achieving dietary and physical activity goals : focus group interviews with city bus drivers and counseling dietitians: Yongmin Jo, Suhyeun Cho, Young-Hee Han, Taisun Hyun; Korean J Community Nutr 2023;28(5):376-391. Published online October 31, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.5.376

Objectives
Our previously published study showed that a workplace nutrition intervention program with personalized goal setting and smartphone-based nutrition counseling improved dietary habits and physical activity in city bus drivers who were overweight/obese. This study explored the facilitators and barriers that participants faced in achieving their dietary and physical activity goals six months after the intervention.
Methods
The study included bus drivers and dietitians who participated in the intervention program. Three focus group interviews were conducted with 10 bus drivers (divided by two groups based on their achievement of set goals) and five dietitians who had provided nutrition counseling.
Results
Willpower was the most important intrapersonal facilitator for drivers to achieve their goals. Other factors that promoted behavioral changes were nutrition counseling by dietitians, trackable physical activity using smartwatches, and setting of practical and achievable goals. Meanwhile, the most important barriers identified were occupational factors such as long driving hours, short breaks, and shift work. Other barriers were environmental factors such as availability of snackable food, accessibility to convenience stores, and cold weather. Family and colleagues were perceived as both facilitators and barriers. In addition, dietitians identified a lack of knowledge about healthy diet as one of the barriers.
Conclusions
Our results suggested that the workplace environment should be improved and that nutrition intervention programs at the workplace could encourage bus drivers to practice healthy eating habits. The facilitators and barriers identified in this study should be considered when planning a nutrition intervention program for bus drivers.

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Process evaluation of a mobile healthcare program among employees with overweight and obesity: a 12-week intervention study investigating the role of engagement
Imhuei Son, Jiyoun Hong, Young Hee Han, Bo Jeong Gong, Meng Yuan Zhang, Woori Na, Cheongmin Sohn, Taisun Hyun
Korean Journal of Community Nutrition.2023; 28(6): 466. CrossRef

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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]
A Study on the Sanitation Management Status and Barriers to HACCP System Implementation of School Foodservice Institutions in Seoul Metropolitan Area: Gyoung Mi Kim, Sim Yeol Lee; Korean J Community Nutr 2008;13(3):405-417. Published online June 30, 2008

Abstract PDF: The purpose of the study was to investigate the sanitation management status and implementation barriers of the HACCP system. A survey was conducted based on 760 schools through e-mail after having gone through phone interviews to dieticians in Seoul, Gyeonggi and Incheon areas from December 2006 to March 2007. The following statistics were drawn out from the 459 surveys out of the 760, thus giving a response rate of 60.4% (N = 459). The statistical data analysis was completed using the SPSS program. 92.6% of the respondents operated sanitary education once a month and 67.1% used internet as their sanitary educational source. 50.5% of the pre-preparation rooms were not divided and 78.0% of kitchen floors were always kept wet. Only 15.7% of the respondents used heat and cold insulators and 73.2% of drinking water was natural or purified water. 60.3% of food trays were electronically sterilized and 70.2% of spoons and chopsticks were sterilized by boiling water. The main cause of food-borne diseases was the lack of facilities and equipment (33.1%). Also, the deficiency of facilities and equipment (4.07 points) acted as an implementation barrier of the HACCP system. Compared to Gyeonggi or Incheon area results, Seoul's facilities and equipment (p < 0.001) and implementing barriers of the HACCP system (p < 0.001) results came out relatively high. After the analysis of the implementation barriers of the HACCP system, 91.7% of school principals said it was difficult to apply the HACCP system due to lack of financial support. In consideration to the school foodservice support, solutions for the facilities of school foodservice and a systematic sanitary education of the HACCP system must be made for the employees and everyone else who are related.

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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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