Korean Journal of Community Nutrition

Research Article

[Korean]
Comparison of the Sodium and Sugar Reduction Practices at Samsam Foodservices and General Foodservices in Daegu: Sung-young Kwon, Kilye Kim, Yeon-Kyung Lee; Korean J Community Nutr 2021;26(4):270-279. Published online August 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.4.270

Objectives
The purpose of this study was to evaluate the effect of the sodium and sugar reduction practices of the Samsam foodservice project of Daegu, in comparison with that of general foodservices in Daegu. Methods: A survey was conducted on 80 Samsam foodservice workers and 80 general foodservice workers from Sep. to Oct. 2020. We compared each worker's taste preferences, stage of behavior change and dietary behavior regarding sodium and sugar, and each foodservice's practices regarding sodium and sugar reduction. Results: There was no significant difference between the salty taste and sweet taste preferences between the workers at the Samsam foodservices and those at the general foodservices. The percentage of foodservice workers in action or maintenance stage of behavior change for eating less salty was higher in the Samsam foodservices than in the general foodservices (P < 0.05). In addition, regarding the degree of saltiness and sweetness of meals, the workers at the general foodservices perceived their meals to be saltier (P < 0.001) and sweeter (P < 0.01) than the workers at Samsam foodservices. The workers at Samsam foodservices had fewer salty dietary behaviors compared to the workers at general foodservices (P < 0.01). The sodium reduction practice was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001), especially in “efforts to make the food as bland as possible overall” (P < 0.001), and “serving less soup and stew” (P < 0.001). The sugar reduction practice too was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001). Conclusions: The Samsam foodservices were shown to be better in the practice of sodium and sugar reduction compared to general foodservices. Therefore, it is necessary to provide continuous and practical support and incentives at the national level to expand the sodium and sugar reduction practices in foodservices.

Citations

Citations to this article as recorded by

Comparison of participant and non-participant perceptions on healthy restaurant for sodium reduction: a qualitative study
Jeehee Pyo, Mina Lee, Yunjeong Jang, Minsu Ock
Nutrition Research and Practice.2023; 17(3): 503. CrossRef

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Original Articles

[English]
The Effects of the Economic Characteristics of Single-person Households on the Food Service Industry: Pil Kyoo Jo; Korean J Community Nutr 2016;21(4):321-331. Published online August 31, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.4.321

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to examine the economic characteristics of single-person households and explain the effects of them on the food service industry.
METHODS
For this paper, I analysed the data related with single-person households and the food service industry in two surveys, Household Income and Expenditure Survey and Wholesale and Retail Trade Survey published by Statistics Korea from 2006 to 2015, with an empirical test performed utilizing these data. The indicators of the age of householders, disposable income per capita, and the rate of household of worker were compared between single and multi-person households. Furthermore, sales and the number of establishments in the food service industry were used as industry-variables, and disposable income, eating-out expenses and the rate of single-person households as the household-variables were used in a panel analysis.
RESULTS
The results showed that household incomes were lower, age of householder was higher, and the percentage of household of worker was lower in single-person households in contrast to multi-person households. According to the empirical analysis, eating-out expenses of single-person households, in comparison to multi-person households, has significantly positive effects on the growth of the food service industry. This means that the recent trend of increasing numbers of single-person households may help the growth of the food service industry.
CONCLUSIONS
The growth in the rate of single-person households has been one of the most striking demographic shifts in recent decades. Their economic characteristics and the effects were analyzed to give the managers in the food service industry and the policy-makers useful information in dealing with this new trend. Moreover, in considering the fact that single-person households eat out more frequently than multi-person households, the food service business should develop the managerial strategies focused on acclimatizing to single-person households.

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Nutrients.2021; 13(11): 3937. CrossRef
Association between the Frequency of Dining Out and the Risk of Obesity, Diabetes Mellitus, and Dyslipidemia among Korean Adults
Mi-Kyeong Choi, Yeon-Kyung Lee, Young-Ran Heo, Taisun Hyun, Eun-Soon Lyu, Haeryun Park, Hee-Kyong Ro, Yun Jung Bae
Ecology of Food and Nutrition.2019; 58(6): 560. CrossRef
Comparison of Dietary Behavior of Eating Alone in Single Households by Status of Workers and Age
Pil Kyoo Jo, Yu Jin Oh
Korean Journal of Community Nutrition.2019; 24(5): 408. CrossRef
Evaluation of the Nutrition Status and Metabolic Syndrome Prevalence of the Members according to the Number of Household Members based on the Korea National Health and Nutrition Examination Survey (2013–2014)
Jin-Young Lee, Soo-Kyong Choi, Jung-Sook Seo
Korean Journal of Community Nutrition.2019; 24(3): 232. CrossRef
Selection attributes of home meal replacement by food-related lifestyles of single-person households in South Korea
Soyeong Kim, Kiwon Lee, Youngmi Lee
Food Quality and Preference.2018; 66: 44. CrossRef
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Eun-kyung Kim, Se-Young Ju
Journal of Nutrition and Health.2018; 51(2): 168. CrossRef
The Segmentation of Polish One-Person Households Due to Consumption
Marlena Piekut
Sustainability.2018; 11(1): 177. CrossRef
Energy intake from commercially-prepared meals by food source in Korean adults: Analysis of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys
Injoo Choi, Won Gyoung Kim, Jihyun Yoon
Nutrition Research and Practice.2017; 11(2): 155. CrossRef
Meal Types by Cooking Method Consumed by Korean Adults according to Meal Provision Place: Using 2015 Korea National Health and Nutrition Examination Survey
Mi-Kyung Choi
Korean Journal of Food & Cookery Science.2017; 33(3): 264. 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.

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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]
Satisfaction and Recognition Level of Environment-Friendly Agricultural Products in Cheongju Area: Na Ra Kim, Young Sun Cho, Seong Ai Kim; Korean J Community Nutr 2011;16(1):75-85. Published online February 28, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.1.75

Abstract PDF PubReader

The purpose of this study was to investigate basic data on the degree of parents' recognition and satisfaction with the use of environment-friendly agricultural products. The conclusions of this study are as follows. The survey on the use of environment-friendly products in households showed that 68.7% of the respondents used environment-friendly products at home. The frequency of purchasing organic products by household consumers showed that 25.1% of the respondents bought organic products one to two times per week. The most popular items of the environment-friendly agricultural products used were vegetables, comprising 63.9%. The households with more than 3,000,000 won of monthly income tended to consume more domestic livestock products (p < 0.05). In comparison to general agricultural products, environment-friendly agricultural products users showed higher satisfaction level with a better quality in term of safety, quality, nutrition, taste, appearance, diversity and price. The degree of satisfaction with safety was the highest (3.8 +/- 0.68), and price showed the lowest (2.76 +/- 0.79). The degree of parents' recognition of the governmental support for environment-friendly agricultural products showed that those who were aware of the supporting policy were 44.5%, but 55.5% of them didn't know about the fact that 46.6% of the respondents agreed that environment-friendly agricultural products should be used in more than 50% of the foods used for school food service. The respondents pointed out that vegetables (45%) sprayed with pesticide are the most urgent food item that need to be replaced by environment-friendly farm products.

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Jisoo Kwon, Wookyoun Cho
Korean Journal of Community Nutrition.2019; 24(4): 290. CrossRef
Factors Influencing the Purchase Intention of Environment-Friendly Agricultural Products for Mothers with Elementary School Children
Xiang Li, Dong-Yean Park
The Korean Journal of Community Living Science.2018; 29(1): 97. CrossRef
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Young-Un An, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim
Korean Journal of Community Nutrition.2018; 23(3): 234. CrossRef
Parents' Perception and Satisfaction of School Food Materials and Supplier -Performance in Mokpo, Korea-
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Perception of environment-friendly foods and satisfaction with school meals among students, their parents, and nutrition teachers at elementary schools in the Jindo area, Jeonnam
Moon-Hee Jung, Moon-Jeong Chang, Sun-Hee Kim
Journal of Nutrition and Health.2013; 46(4): 369. CrossRef
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Min-Kyoung Paik, Sung-Eun Park, Bong-Hoe Kim, Yong-Ki Kim, Jin-Ah Oh, Doo-Ho Kim, Je-Bong Lee
The Korean Journal of Pesticide Science.2013; 17(1): 41. CrossRef
Middle School Students' Perception of Environment-friendly Agricultural Products (EAPs) and the Degree of Confidence about the Certification Mark in Daegu
Ji-Yeon Jang, Mi-Kyung Choi
Korean Journal of Community Nutrition.2013; 18(4): 324. CrossRef
Processing Factor of Matrine in Chilli Pepper
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The Korean Journal of Pesticide Science.2013; 17(4): 244. CrossRef
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The Housewives' Purchase Behaviors on Environment-friendly Agricultural Products in Daejeon Area
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[English]
School Food Service Satisfaction and Menu Preferences of High School Students: Focused on Iksan, Cheonbuk: Kyung Hwa Lee, Eun Sook Park; Korean J Community Nutr 2010;15(1):108-123. Published online February 28, 2010

Abstract PDF: The purpose of this study was to investigate school food service satisfaction and menu preferences of high school students in Iksan, Cheonbuk area. Self-administered questionnaires were completed by 692 high school students. Data was analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the chi-square-test or t-test. The mean satisfaction score with school food service were 2.8 points out of 5 points. The satisfaction scores for menu (2.8 points) and food temperature (3.1 points) were low, but satisfaction with hygiene and facilities (2.7 points) and service (2.6 points) were lowest. The reason that high school students left food was 'the food taste is not good' (65.3%). The school food service areas needing improvement according to the subjects were food taste (39.3%), hygiene (24.3%). The mean score for menu preference was 3.7 points. The highest menu preference menu for the rice category was stir-fried rice (bokeumbap), for the soup was meat soup, for the kimchi was Korean cabbage kimchi. Based on the results we made the following suggestions: To increase the satisfaction with school food service, changes in the school food service policies are needed at the government and school levels. Efforts should be made to improve the taste of school food. The school food service menu should be improved by taking into account the preferences of the users. There is also a need for the development of nutrition programs like nutrition consulting linking students and family, and nutrition camps that will encourage correct dietary habits.

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[English]
A Survey on Use of Environment-Friendly Agricultural Products for School Food Service by Dietitians in Chungnam Province: Yang Soon Lee, Nam Oak Lee, Sung Hee Ko; Korean J Community Nutr 2009;14(5):556-564. Published online October 31, 2009

Abstract PDF: The purpose of this study is to analyze the school dietitian's cognition, practical use of environment-friendly agricultural products to provide fundamental information for the qualitative improvement in the school food service. The results of the study are as follows: 1. It was clearly recognized that the subsidy for the school food service is generally insufficient, the amount of additional appropriate subsidy for the school food service was different according to type of school and roughly 300~600 won in each of foods needs to be supported. 2. The environmentfriendly agricultural products that were often used in the school food service were vegetables and grains. 3. In the analysis of cognition and problems toward using environment-friendly agricultural products, the dietitians recognized that environment-friendly agricultural products should be appropriately used. A reason that environmentfriendly agricultural products were better than general agricultural products was composed of a use of less additive, good ingredient, and good outer condition. 4. In the analysis of countermeasure on increasing environment-friendly agricultural products in the school meal service, the response to that more additional subsidy was necessary for the school food service. The highest and the most positive effects after using environment-friendly agricultural products were students' health improvement and improvement in parents' satisfaction with the school food service.

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[English]
Appropriate Size and Dish Combination of Nutritional-Balanced Lunch Boxes Delivered to Children Under the Government-Funded Meal Service Program in Korea: Kana Asano, Jihyun Yoon, Borham Yoon; Korean J Community Nutr 2009;14(5):565-575. Published online October 31, 2009

Abstract PDF: The purpose of this study was to propose the appropriate sizes and dish combination for nutritional-balanced lunch boxes delivered to children under the government-funded meal service program in Korea. The study was based on the 3 : 1 : 2 Meal Box Magic, a nutrition education method developed in Japan. A total of 290 lunch menus, comprising of 10 day menus from 29 organizations having delivered lunch boxes to children during summer vacation of 2008, were analyzed and used as the base data for lunch box combination. Dishes of the menus were classified into 6 groups: Rice group, Protein side dish group (including meat, fish, egg, and bean dishes), Vegetable side dish group, Kimchi group (including kimchi and jangajji), Soup, stew group, and the other group. Nutrient analysis was conducted for 100 ml of these dishes by CAN Pro 3.0 utilizing volume and weight conversion data used for analysis of the Korea Health and Nutrition Examination Survey and those from the Nutrient Composition of Food for Consumers. All the possible combinations of 5 dishes, comprising of 3 dishes from Rice group, Protein side dish group, and Kimchi group, respectively, and 2 dishes from Vegetable side dish group, were made using the frequently served dishes from the respective dish group. Nutrient analysis of each combination was conducted based on the assumption that a lunch box was 600 ml and filled up to 80% by dishes using the volume ratio of 3 : 1 : 1.5 : 0.5 for Rice group : Protein side dish group : Vegetable side dish group : Kimchi group. The mean and standard deviation of energy and nutrients of all combinations calculated by weighting the serving frequency of each dish selected for the combinations were 621 +/- 81 kcal for Energy, 22.1 +/- 5.0 g for Protein, 120 +/- 45 mg for Calcium, 4.1 +/- 1.1 mg for Iron, 201 +/- 130microgram RE for Vitamin A, 0.34 +/- 0.10 mg for Thiamin, 0.27 +/- 0.10 mg for Riboflavin, and 24.3 +/- 9.6 mg for Vitamin C. The energy percentages from Carbohydrate, Protein and Fat were 66%, 14% and 20%. The analysis results met the nutrition standard of lunch boxes for male elementary students in grades 4 through 6 under the government-funded meal service program regarding calories, nutrients except calcium and riboflavin, and macronutrient distribution ranges. Accordingly appropriate box sizes were suggested for different age and sex groups to meet the respective nutrition standards. In addition, milk or dairy products were suggested to accompany lunch boxes to supplement calcium and riboflavin intake. The method of selecting box sizes and making dish combination suggested in this study could be useful for the organizations preparing lunch boxes under the government-funded children's meal service program where nutrition professionals are not available.

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[English]
Effects of Nutrition Service Improvement Activities for Reducing Plate Waste of the Diabetic Mellitus Diet in a General Hospital: Cheong Min Sohn, Hae Sun Yeom; Korean J Community Nutr 2008;13(5):674-681. Published online October 31, 2008

Abstract PDF: Hospital malnutrition could be caused by not completing the food served in the hospital. This has been a big problem since it delays the recovery of the patient and extends the length of hospital stay. The purpose of the study was to reduce the plate waste for the DM diet by performing several nutrition service improvement activities. The study was performed in a general hospital with 900 beds. A questionnaire survey was taken by 39 DM patients to obtain their aspect of the hospital foodservice systems and the quality of the meals at the beginning of the study. The amounts of foods served in the hospital kitchen and returned were measured by weights. After the improvement activities, the measurement of the plate waste was performed again for comparison. The average percentage of plate waste for the DM diet was 23.2%. The survey showed no difference by sex, age or duration of admission in plate waste. However, this food wastage percentage showed differences between the patients having a chance to get information about the diet therapy (12.21%) and not having one(26.06%) (p < 0.05). Using a five-point Likert-type scale, the quality of food by its taste was 2.49 (1: very poor, 5: excellent), the temperature score was 3.56 (1: very poor, 5: excellent), and the amount of food served score was 2.95 (1: very poor, 5: excellent), and the preference score was 3.13 (1: very dislike, 5: very like). Nutritional care improving activities were performed by adjusting seasonings, developing new menus, and standardizing cooking methods in order to increase the satisfaction of meal quality. The dietitian's inpatients care protocol was adjusted to expand the nutritional counseling chance for the DM patients. After the improvement activities, the average plate waste was reduced to 14.6%, and the satisfaction of food taste and preference increased to 3.21 (p < 0.001), and 3.36 (p < 0.05) correspondingly. The result shows that, for therapeutic diet patients, food intake could be increased by improving the food service satisfaction by controlling the meal quality and clinical nutritional service activities.

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[English]
Strategies for the Improvement of Customer Satisfaction on Foodservice through Identifying the Foodservice Quality Factors in Senior Care Facilities: Hye Ja Chang; Korean J Community Nutr 2008;13(1):69-79. Published online February 29, 2008

Abstract PDF: This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's alpha was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.

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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]
Assessment of Food Safety Management Performance for School Food Service in the Seoul Area: Ji Hyun Lee, Yu Kyoung Goh, Ki Hwan Park, Kyung Ryu; Korean J Community Nutr 2007;12(3):310-321. Published online June 30, 2007

Abstract PDF: Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored 68.0+/-12.42 points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

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[English]
Amounts and Food Sources of Nutrients of Elementary School Lunch Menus by the Type of Foodservice and the Percent Energy from Fat: Hye Jeong Youn, Young Hee Han, Taisun Hyun; Korean J Community Nutr 2007;12(1):90-105. Published online February 28, 2007

Abstract PDF: This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the 'Dietary Guideline' for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete a questionnaire on characteristics of the school lunch program (such as type of foodservice, food production system), the information about dietitians (such as age, education, and job history), and the extent of the use of processed foods and frozen foods. They were asked to return the questionnaire with the menus including the name and the quantity of every food ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660 kcal, energy; 92.9 g, carbohydrate; 26.7 g, protein; 21.1 g, fat; 287 microgramRE, vitamin A; 0.5 mg, thiamin; 0.5 mg, riboflavin; 29.3 mg, vitamin C; 338.2 mg, calcium; 3.9 mg, iron; and 97 mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%, respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menu of 40% of the schools provided < 55% of energy from carbohydrate, and 39% of the schools offered lunch that provided > or =30% of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than 25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the 'Dietary Guideline' of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. We suggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acid and cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can be reduced from 29% to 25%, and from 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97 mg to 79 mg. Efforts to meet 'Dietary Guideline' for School Lunches should be made, especially to reduce fat intake, while maintaining essential nutrient intake at sufficient levels for children.

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[English]
The Study on Dietary Behaviors of Elementary School Student in Chungnam Area According to the School Food Service Type, Gender and Grade: Hye Soon Chang, Myung Ja Kim; Korean J Community Nutr 2006;11(5):608-617. Published online October 31, 2006

Abstract PDF: This study compared the food habits and attitudes towards dietary life culture in types of feeding management, gender and grade. The subjects were 352 elementary school students who lived in Seocheon, Chungnam. The independently managed school students were better than jointly managed school students in food habits (p < 0.05). In skipping school meals, upper grade students were skipped more than lower grade students (p < 0.05). In rate of eating school meals, boys were faster than girls (p < 0.001). The independently managed school students and the jointly managed school students were different on distasteful food. Boys disliked vegetables and girls disliked cereals and beans (p < 0.05). Upper grade students ate more well-balanced meals than lower grade students (p < 0.05). As for the question "what you will do if the distasteful foods are provided through school meals", they responded. the highest percent of students, "I will try once or twice". And the response "I have them for health" was higher independently in managed school students than the jointly managed school students (p < 0.05), girls than boy (p < 0.05), and the lower grades than the upper grades (p < 0.05). As for the question "what you will do if the distasteful foods are provided, after the guide for school meals was performed", the response, "I will make an effort to have it" accounted for the highest percents, and there were differences in lower grade students who were high percents than upper grade students (p < 0.01). As for the recognition for unbalanced diets, most of the students recognized that it is a "bad habit"; the girl students accounted for more percentage than boys (p < 0.05). The criterion of food choice were different in gender and grade (p < 0.01). As for the factor of influences for the food habits formation, lower grade students were "school education" and upper grade students were "parents" (p < 0.05). Thus, the systematic guide for proper intakes of nutrition should be performed. Also, the time when students can be educated by an expert of nutritional education, which is connected with school meals and students can grow healthily.

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[English]
Comparison Analysis of School Foodservice Dietitians' Job Satisfaction, Work Value, and Turnover Intention Based on the Expectation to be a Nutrition Teacher: Myeong Hwa Cha, Sun Hee Seo; Korean J Community Nutr 2006;11(3):361-373. Published online June 30, 2006

Abstract PDF: The purpose of this study was to identify the difference of school food service dietitians' work value, job satisfaction, and turnover intention based on their expectation to be a nutrition teacher. Also, this study explored the differences in expectation to be a nutrition teacher, work value, job satisfaction, turnover intention depending on demographics and school foodservice operational characteristics. This study surveyed dietitians who worked at school foodservice in Kyunggii and Daegu, Gyeoungbuk Province. A total of 509 responses were collected using on-site survey and online survey (59.3%). Dietitians expressed favorable work value (3.88+/-0.34) and mid level of a job satisfaction (2.99+/-0.64). The percentage of dietitians who had an intention to leave after the promulgation of a nutrition teacher system (13.2%) was lower than that of dietitians who had an intention to leave prior to it (23.2%). Most dietitians expected a salary rise (84.7%), more chance to teach nutrition education (76.0%), and the improvement of power not only as a teacher but as a dietitian (72.7%). Dietitians who had higher expectation levels to be a nutrition teacher (>3 on the 5 point Likert scale) showed a higher tendency of significant turnover intention (F=4.40, p<0.01) and more confident work value (F=15.292, p<0.001) when comparing those who had lower expectations. There were significant differences in work value, job satisfaction, turnover intention, and expectation to be a nutrition teacher depending on career length and employment status of dietitians. This study revealed that school food service dietitians have favorable expectations to be nutrition teachers with high work value.

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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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[English]
Development of Performance Indicators Based on Balanced Score Card for School Food Service Facilities: Tongkyung Kwak, Hyeja Chang, Jiyong Song; Korean J Community Nutr 2005;10(6):905-919. Published online December 31, 2005

Abstract PDF: This study raised the necessity of developing performance indicators for measuring the management efficiency and effectiveness of school food service, and as a means of helping its implementation, a balanced score card (BSC) approach developed by Norton and Kaplan was adopted. This study established BSC in seven phases through literature: Phase 1 Defining a school food service and the scope of working activities, Phase 2 Establishing the vision of a school food service, Phase 3 Setting strategic goals, Phase 4 Identifying critical success factors (CSFs), Phase 5 Developing Key Performance Indicators (KPIs), Phase 6 Extracting cause and effect relationship, and Phase 7 Completing a preliminary BSC. The preliminary BSC was turned into a survey, which was administered to food service related people working at the Office of Education and School Food Service including 16 offices, 209 dietitians, 48 school administrators both from self-operated and contract-managed, and 9 experts in areas related to school food service. They were asked questions about strategics from 4 different perspectives, 12 CSFs, 39 KPIs, and the cause and effect relationships among them. As a result, among the CSFs based on 4 different perspectives, all factors other than "zero sum on profit/loss" from the financial perspective turned out to be valid. In terms of KPIs, manufacturing cost percentages, casualty loss count/reduction rates, school foodervice participation rates, and sales goal achievement rates were found to be valid from the financial perspective, while student satisfaction index, faculty satisfaction index, leftover ratio, nutrition educational performance count, index of evaluating nutrition education, customer claim count/reduction rate, handling customer claim count/reduction rate, and parent satisfaction index were found to be valid from the customers' perspective. Besides, nutritional requirement sufficient ratio, nutritional management score, food poisoning outbreak count, employee safety accident count, sanitary inspection assessment index, meals per labor hour (productivity index), computerization ratio, operational management index, and purchase management assessment index were also found to be valid from the perspective of internal business processes. From the perspective of innovation and learning, employee turnover ratio/rate of absenteeism, annual education and training count, employee satisfaction index, human resource management assessment index, annual menu-related customer feedback, food service information index for employees and parents/schools were also found to be valid. The significance of this study is to present indices for measuring overall performance of school lunch food service operations without putting any limitation on types of school food service management, and to help correctly assess the contribution of the current types of school food service management to schools and students.

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[English]
The Different View Point Of Child Education Center Food Service Program between the Parents and the Teachers: Youngmee Lee; Korean J Community Nutr 2005;10(5):654-667. Published online October 31, 2005

Abstract PDF: To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and chi2-test. The finding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. 56.4% of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks (79.6%) and lunch (88.8%) and 30.1% of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p < 0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but 12.2% of parents and 14.4% of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p < 0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups (64.5%) and teacher groups (43.8%)(p < 0.05). They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p < 0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.

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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]
Comparison of Students' Satisfaction with Sanitary, Environment, and Service of College Food Service by Operating System: Su Hyun Kim, Sunja Kwon, Sun Yung Ly; Korean J Community Nutr 2005;10(3):331-340. Published online June 30, 2005

Abstract PDF: The purpose of this study was to provide basic data to improve college food service satisfaction with sanitary, environment and service by comparing 2 contract-managed and 2 self-operated college food services in Daejeon and Chungnam area. According to the results, sanitation and environment satisfaction degrees of contract-managed college food services were higher than those of self-operated food services. The satisfaction degrees with service were also higher in contract-managed food services than self-operated food services except the category of quick food delivery. In all categories comprising the food service satisfaction, the satisfaction degrees were lower in female students than in male students. There were more negative self-perceived clinical symptoms in female students than male students. The higher the negative self-perceived clinical symptoms scores were, the lower the satisfaction degrees with food service were, which suggests that the health state of students was one of the factors that influenced college food service satisfaction. There was no difference between contract-managed and self-operated food services in terms of satisfaction with overall food taste and overall satisfaction degree. The average satisfaction degree for the contract-managed food services in terms of price relative to food quality was lower than that for self-operated food services. According to stepwise multiple regression analysis, 'overall food taste', 'price relative to quality', 'kindness of employees', 'coping with proposed opinions' and 'quickness of food delivery' in decreasing order, were the most relatively important attributes for overall satisfaction. There should be further studies on important management factors to improve satisfaction with sanitary, environment and service by self-operated college food service.

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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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[English]
A Case Study on Quality Improvement of the Food Services for Patients: Focused on Satisfaction Offered Menu and Differentiated Service: Seung Lim Lee, Yu Kyung Chang; Korean J Community Nutr 2004;9(2):225-232. Published online April 30, 2004

Abstract PDF: The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients' tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p <0.05), "Satisfaction with offered menus" (p <0.05), "Kindness of meal serving assistants" (p <0.05) and "Cleanliness of clothes & features" (p <0.05) of VIP ward were significantly higher than those of a general ward.

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[English]
A Case Study on Quality Improvement of the Food Services for Patients: Focused on back-up orders: Seung Lim Lee, Yu Kyung Chang; Korean J Community Nutr 2003;8(5):755-762. Published online October 31, 2003

Abstract PDF: The purpose of this research which, surveyed target hospitals, was to evaluate job operations by surveying the influences of Quality Improvement (QI) activities in various divisions related to a decrease in their back-up orders. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows : Before QI there were 147 cases of back-up orders ; after QI there were 83 cases, decrease of 64 cases. This was 44%, less than the projected goal of 50%. For each item, there was a decrease of 40 nurse cases, 9 patients and patron cases, 9 test.surgery. deliverly cases and 5 doctor cases after QI. The registering of midnight meals was not shown after QI, due to the Order Communication System (OCS) settlement. After performing QI, the average manual operation per month was reduced from 840 minutes to 498 minutes, of which the difference was 342 minutes, and the average of 342 minutes per month could be used for the peculiar operation of each division. This QI activity provided a good opportunity for establishing cooperation among divisions in providing meals to patients through interactions among divisions. It was recognized that these interactions were effective only when medical services were achieved through organized cooperation among divisions. Among the 7 items included on the patient satisfaction questionnaire, "satisfaction with offered menus" (p < 0.01) showed significantly higher scores before QI. However "satisfaction with meal times" (p < 0.01) showed significantly lower scores before QI.

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[English]
The Effects of the Improvement of the Food Service Environment on Patients' Satisfaction with the Hospital Food Service: Focused on Case Studies: Seung Lim Lee, Yu Kyung Chang; Korean J Community Nutr 2003;8(4):566-573. Published online August 31, 2003

Abstract PDF: The purpose of this study was to assess how the changes in the food services environment on patients satisfaction with the hospital food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The flow line and environment of the food services in the hospital were improved through remodeling, which included the replacement of all cooking utensils, ventilation facilities and material storages, the purchase of a combi steamer, and the change of meal carts and trays. After the remodeling, the hospital food service was improved so that it provided spoons at each meal, diversified the menu utilizing the combi steamer, served event meals three times a week as well as water boiled with burned rice in the morning twice a week. In addition, various types of tableware were used in the table settings to produce attractive visual effects. Among the 10 items included on the patient satisfaction questionnaire, "satisfaction with offered menus" (p<0.01) showed significantly higher scores before the remodeling. "cooking/seasoning of food", "amount of meals" and "taste of meals" were not statistically significant, but showed increased satisfaction after the remodeling. However "temperature of food", "cleanliness of clothes and features" and "satisfaction with meal times" were not statistically significant, but showed decreased satisfaction after the remodeling.

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[English]
The Case Study of the Nutrition Services for Patients as a Result of the Changes in Food Services Management: Seung Lim Lee, Yu Kyung Chang; Korean J Community Nutr 2003;8(1):83-90. Published online February 28, 2003

Abstract PDF: The purpose of this study was to investigate the relationship between changes in the Department of Nutrition and patient satisfaction, following the changes in Food Services Management. Statistical data analyses were completed using the SAS/Win 6.12 program. The results can be summarized as follows. The working environment for dietitians and cooking and meal serving assistants was improved following to a change catering of food service management. The number of dietitians who worked in medical nutritional therapy and food services was increased from one to four, and the number of dietary consultations and meal rounds were increased 2.5-fold and 5-fold, respectively after the change services were implemented. Among the 10 items included in the patient satisfaction questionnaire, "Taste of meals" (p < 0.01) and "Satisfaction of offered menus" (p < 0.01) showed significantly higher scores before the catering. "Kindness of meal serving assistant" this increase was not statistically significant, showed increased satisfaction after the catering, however.

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[English]
A Study of the Operation of Contract Food Service Management and Menu Preferences of Middle School Students in Seoul: Kyung Soo Han, Sook Hyun Hong; Korean J Community Nutr 2002;7(4):559-570. Published online August 31, 2002

Abstract PDF: This research was to investigate the operation of contracted food service management and menu preferences of middle school students in Seoul. Questionnaires were distributed between Dec. 1 and 20, 2000 in 10 middle schools. Statistical data analyses were completed using the SAS package, including the mean, standard deviation and frequency analysis. The results can be summarized as follows: The average number of meals per middle school was 1,000 and only lunch was served in each school. In terms of facilities and equipment, low rates of the possession of cooking equipment and food carts were the major hindrance to work and production efficiency. The students' main demands were taste, sanitation, variety of food, the introduction of brand foods, the price of foods, and the speed of reaction to their dissatisfaction. Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. beef-rib soup was preferred to broth. For side dishes, fish, roasted meat and fried foods were highly favored, along with processed foods, with low preferences for vegetables. The middle school students favored fruits. Lastly, they requested that the quality of school meals be improved through the development and supply of various desserts.

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[English]
School Food Service in Korea: Investigation of the Operation and Management Systems: Young Eun Lee, Il Sun Yang, Jin A Cha, In Sook Chae, Hye Seung Kang; Korean J Community Nutr 2002;7(3):361-372. Published online June 30, 2002

Abstract PDF: The purpose of this study was to investigate the operation and management systems of the school food services in Korea and to provide useful data for improving the quality of the school food services. This study was conducted in school food service operations nationwide using a written questionnaire. The questionnaires were mailed to the dieticians of three types of school food service systems-conventional, commissary, and joint-management. Of the 660 schools that participated in this study, the responses from 212 conventional system, 212 commissary system and 200 joint-management system services were selected for analysis. Statistical analysis was performed utilizing the SAS/Win 6.12 program so as to provide a descriptive statistics. The main results of this study can be summarized as follows: The average number of meals served per day was 1014, 738 and 695 in the conventional food service, the commissary food service and the joint-management food service systems, respectively. Over half (58.9%) of food service facilities were utilizing computer programs for their operations. Most of the commissary food service systems (52.4%) had a satellite school and served a maximum of 2000 meals per day. In most of the joint-management food service systems (87.1%), the number of food service schools managed was two and a maximum of 3330 meals were served. Only one dietician was posted irrespective of the school food service system. The mean hours of work by the dietician per day was 8.9, 8.6 and 8.6 in the conventional food service, the commissary food service and the joint-management food service systems, respectively. The principal work functions of cook personnel were cooking and cleaning.

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[English]
Food Service Management in Elementary School in Chunnam Province: Yeo Ja Choi, Hee Kyung Ro; Korean J Community Nutr 2002;7(2):211-218. Published online April 30, 2002

Abstract PDF: This study was undertaken to assess the school flood service management and its perception by dietitians. Questionnaries were developed and answered by 162 dietitians in elementary schools in Chollanam-do. The duration of the flood service system was the longest in remote areas followed by rural and urban areas. The average number of persons served a day was 680 per dietitians. More than three schools were supervised by 52.4% of dietitians. Lack of facilities, including restrooms for the flood service personnel and storage compartments for convenience products were indicated. Regardless of the type of school flood service system, the dietitians pointed out that they urgency needed gas fryers, gas griddles and vegetable cutters, which would be helpful in preparing fried flood for the students. Despite the dietitians' eagerness to teach nutritional education, 80.9% of the respondents did not provide nutritional education to the students, because of the lack of class roomtime. It was suggested that the teaching nutritional education by dietitians was desperately needed for the improvement of health and the nutritional status of school children.

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[English]
Perceived Performance of Sanitary Management of School Food Service Managers in the Seoul Area: Yu Kyeong Chong, Tong Kyung Kwak; Korean J Community Nutr 2000;5(1):100-108. Published online March 31, 2000

Abstract PDF: Seven constructs of sanitary management :time temperature, storage, cross-contamination, personal hygiene, equipment facility and documentation management were evaluated to investigate the perceived performance of sanitary management for school food service managers, Using a four-part questionnaire containing the seven constructs of sanitary management HACCP program, demographic information and characteristics of food service facilities participants rated their self-perceptions regarding sanitary management. Of the 550 possible respondents, 248(45.1%) completed the study. For the perceived sanitary manage-ment variables, the participants rated them between 2.66 and 4.16(5-point Likert scale). Temperature management presented the lowest performances while storage management showed the highest. The number of years of work experience of the food service managers and the serving location correlated significantly to sanitary management variables. Documentation management was also highly correlated to the other sanitary management constructs. The respondents ranked the managers leadership and professional knowledge regrading HACCP as most important, followed by the facilitys supporting equipment and human resources second, to successfully implement the HACCP system at the school food service facilites, Awareness of this study indicating low performance on temperature management suggests an active training program is needed for sanitary management of school food service.

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[English]
Patients' Evaluation on Foodservice in University and General Hospitals: Jong Ju Lee, Myung Han Choi, Sok Goo Lee, Dong Bae Lee; Korean J Community Nutr 1997;2(4):616-623. Published online October 31, 1997

Abstract PDF: This study was conducted to investigate and to improve the actual condition of food service for patients in hospitals. For this purpose, were distributed to 283 patients admitted to a university hospital and three general hospitals between January 27 and February 15, 1997. The department participated in the study included internal medicine, surgery, obstetrics, orthopedics and so forth. For meal time, 61.1% of patients wanted to eat breakfast at 8 am, 55.8% lunch at noon, and 73.5% dinner at 6 pm. The patients complained about unsatisfactory hospital food itself by 37.8%, about insufficient food amount by 19.6%, about menu with no choice by 41.2% and about low variety of the meals by 32.7%. Sixty two point nine percent of the subjects enjoyed snacks between meals because of poor appetite at meal time(46.1%), delayed food service(39.9%) and others(11.2%). The types of diet were mainly regular ones(58.6%) with some high protein(12.4%) and diabetic sensitive ones(7.1%). As eating place, the patient's prefered bed(51.9%), room-table(27.2%) and dining room(17.7%). Fifty-five percent of them also wanted hospital foods available to their caring relatives.

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