Korean Journal of Community Nutrition

Original Articles

[English]
Effects of the Life Style and Self-Recognition of Health Conditions on the of Body Fat % in Hotel Culinary College Students: Sookhee Kim, Kyunghee Joung, Yoonjung Kim; Korean J Community Nutr 2005;10(6):825-834. Published online December 31, 2005

Abstract PDF: This study was to investigate the effects of the body fat % on life styles and self-recognition of health conditions in hotel culinary college students. This survey was conducted using the questionnaires for 144 students (110 males, 34 female) in Hongseung-located college. More exercise time and less frequency of alcoholic beverage they intake, lowered their body fat %. Males did stronger exercise and had lower body fat % than females. The stronger exercise they did, the lower body fat % they had, and were more satisfied with their present weight. Since they had more alcoholic beverage, they smoked more. Less smoking, more abdominal obesity they were. The less satisfaction with their body weights, the higher body fat % they had. The obese less were content with their weights. More recognition of obese shape, higher body fat % they had and abdominal obesity they were. Female had higher body fat % and were more abdominal obesity, did weak action, less smoke and weak exercise than male. Higher body fat % they had, more abdominal obesity they were. The more part time jobs they had, they did not smoke or were not satisfied with their body weights. Female students in culinary arts division had higher body fat % and were dissatisfied with their body weights and did less exercise or subnormal exercises.

45 View
0 Download

[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.

43 View
0 Download

First
Prev
Page of 1
Next
Last

Search