Korean Journal of Community Nutrition

Research Articles

[Korean]
Co-occurrence network and pattern of school lunch using big data and text-mining using data from the 2021–2023 school meal menu information on the NEIS open educational information portal: an exploratory study: Hyeyun Kang, Jimi Kim; Korean J Community Nutr 2024;29(6):514-527. Published online December 31, 2024; DOI: https://doi.org/10.5720/kjcn.2024.00297

Abstract PDF Supplementary Material PubReader ePub: Objectives
This study aimed to use big data from elementary, middle, and high school lunches to determine the primary food groups and menu items that contribute to lunch meals through text-mining and investigate the variations in food groups and menu composition patterns across different grade levels.
Methods
Between 2021 and 2023, a total of 7,892,456 lunch menus from 17 cities and provinces in South Korea were analyzed using big data from the National Education Information System (NEIS) system. After undergoing text preprocessing for text-mining, the collected menus were classified into 34 food groups based on primary ingredients and cooking methods, excluding the types of rice and kimchi. Subsequently, analyses of term frequency, term frequency-inverse document frequency (TF-IDF), centrality, and co-occurrence networks were performed on the food group and menu data.
Results
According to the TF-IDF, the most frequent food group across all grade levels was soup and seasoned vegetables, whereas milk was the most frequently provided menu. As the grade level increased, the frequency of grilled and fried food increased. In elementary schools, fruits exhibited the highest centrality, whereas soup had the highest centrality in middle and high schools. Co-occurrence frequency revealed that the soup-fruit combination was the most common in elementary schools, whereas soup and seasoned vegetables were most frequently paired in middle and high schools. The co-occurrence network of food groups and menus further indicated that menus regularly provided as standard meals and those frequently offered as special meals formed distinct communities.
Conclusion
This study investigated the food groups and menu provision patterns in school meals through text-mining techniques applied to large-scale school lunch. The findings may contribute in enhancing the quality of nutritional management, school foodservice, and menu composition of school meal programs.

237 View
23 Download

[Korean]
Food purchase patterns, food policy recognition, and food environment satisfaction among adults in Jeju, Korea, according to food security: a cross-sectional study: Sumin Kim, Youjeong Jang, Hyunji Ham, Hanbin Ko, Insuk Chai, Kyungho Ha; Korean J Community Nutr 2024;29(5):406-417. Published online October 31, 2024; DOI: https://doi.org/10.5720/kjcn.2024.00012

Abstract PDF Supplementary Material PubReader ePub: Objectives
Recently, food insecurity has been a major public health issue along with the food crisis caused by COVID-19, climate change, and the polarization of food supply due to socioeconomic disparities. Food insecurity is known to be related to the food choices and environment of the consumer. Therefore, this study aimed to evaluate the food security statuses of adults in Jeju and investigate their food purchase patterns, food policy recognition, and food environment satisfaction.
Methods
Based on data from the 2022 Jeju Food Survey, 346 adults aged ≥19 years in Jeju were classified into food security and insecurity groups (quantitatively and qualitatively) using the questionnaire. Food purchase patterns, including purchasing frequency, items, and reasons, were surveyed for local and eco-friendly foods. The recognition and necessity of several food policies and satisfaction with diet and food environment (availability, accessibility, affordability, accommodation, and acceptability) were measured using the Likert scale.
Results
Among the total participants, 47.4% were in the food insecurity group. The frequency of purchasing local and eco-friendly foods did not significantly differ by food security status. The insecurity group exhibited a higher recognition rate of basic rights to food (36.0%) than the security group (24.7%, P = 0.023). The recognition and necessity of specific food policies did not significantly differ by food security status, except for the policy of promoting food communities, for which the food security group exhibited higher recognition than the food insecurity group did (P = 0.004). The food insecurity group exhibited significantly lower scores regarding satisfaction toward diet and food environment factors (P < 0.05 for all).
Conclusions
Overall, the food security group reported higher satisfaction with their diet and food environment than the food insecurity group. Further in-depth studies to investigate the determinants of food insecurity and effective promotional strategies for food policies are needed.

548 View
32 Download

[English]
Total sugar intake and its contributed foods by age groups in Koreans using the 8th (2019–2021) Korea National Health and Nutrition Examination Survey: a cross-sectional study: Hyejin Yu, Sang-Jin Chung; Korean J Community Nutr 2024;29(3):222-233. Published online June 30, 2024; DOI: https://doi.org/10.5720/kjcn.2024.29.3.222

Abstract PDF PubReader ePub: Objectives
This study was conducted to investigate the status of total sugar intake and contributing foods in Korea according to age groups.
Methods
This study used 24-hour dietary recall data from the 8th Korea National Health and Nutrition Examination Survey (2019–2021) to investigate the nutritional and total sugar intake status among Koreans. A total of 18,338 research participants (≥3 years old) were included in this study. To analyze the types of foods contributing to total sugar intake, these foods were categorized into 15 types. Moreover, we examined the total sugar intake and ranked the most consumed foods by age groups (3–11 years, 12–18 years, 19–34 years, 35–49 years, 50–64 years, over 65 years). A survey procedure was employed for statistical analysis.
Results
The energy intake ratio from total sugars was approximately 12%–15%, which was within the recommended range. However, the proportion of individuals consuming total sugar exceeding 20% of their total caloric intake is nearly 20%, raising concerns about excessive sugar consumption. Furthermore, the percentage of participants whose intake of sugar from processed foods exceeded 10% of their total calories was highest in the 12–18 age group at 37.1%, followed by the 3–11 age group at 35.2%, and the 19–34 age group at 34.0%. Carbonated drinks, cola, and cider were the primary foods consumed by children and adolescents (3–18 years old) and young adults (19–34 years old). For middle-aged and older adults, mixed coffee with sugar and cream was a prominent contributor to sugar intake.
Conclusions
This study investigated sugar consumption patterns among Koreans, finding the principal foods contributing to this intake. Identifying these contributors is pivotal, given their potential impact on public health.

1,639 View
51 Download

[English]
Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study: Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang; Korean J Community Nutr 2024;29(2):97-113. Published online April 30, 2024; DOI: https://doi.org/10.5720/kjcn.2024.29.2.97

Abstract PDF: Objectives
Since the enactment of the School Nutrition Act in 1981, school lunch programs in South Korea have grown quantitatively and qualitatively with a current student participation rate of 99.8%. Nonetheless, educational materials are needed to reduce misunderstanding and ignorance about school lunch programs. This study aimed to develop 3 educational videos that help students of various ages (kindergarteners/lower-grade elementary, upper-grade elementary, and secondary school, respectively), understand the school lunch program.
Methods
A scenario was created, was made, and the opinions on the scenario from experts in foodservice sectors were collected. A survey was conducted to students and parents to determine topics they wanted to know about school foodservice. The final videos were produced using this information and the expert opinions. The data were analyzed using SPSS 27.0 for Mac (IBM Corp., Armonk, NY, USA); a P-value of < 0.05 was considered significant.
Results
Three videos on school foodservice were developed for various age levels of students: kindergarten/lower-grade elementary, upper-grade elementary, and secondary school. Additionally, English subtitles were included for the multicultural student population. These videos, each lasting about 7 minutes, cover topics such as nutrition, hygiene, and the cultural significance of the school lunch program. The survey results showed that parents and students wanted to know the following topics about the school lunch program: “nutritionally balanced diet” (11.9%), “purchasing safe food ingredients” (10.9%), and “healthy eating habits” (9.9%).
Conclusions
The developed videos will serve as valuable educational resources on school foodservice, foster a deeper understanding of the school lunch program in parents and students, and potentially address their inquiries regarding production processes, nutrition, hygiene, cultural heritage, and health.

471 View
14 Download

[Korean]
Food and dish group diversity on menus of daycare centers provided by Center for Children’s Foodservice Management in Korea: a descriptive study: Youn-Rok Kang, Kyeong-Sook Lim, Hyung-Sook Kim; Korean J Community Nutr 2023;28(6):449-465. Published online December 31, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.6.449

Abstract PDF: Objectives
This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea.
Methods
Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28.
Results
Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit.
Conclusions
These findings highlight the need to improve food variety and diversity in the Center for Children’s Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.

225 View
16 Download

[Korean]
Foodservice Status and Perception regarding Foodservice Management in Kindergartens attached to Elementary Schools in Seoul: Ranmi Jung, Gun-Hee Kim, Jieun Oh, Sunny Ham, Seungmin Lee; Korean J Community Nutr 2022;27(6):492-502. Published online December 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.6.492

Abstract PDF

Objectives
This study examines the foodservice status of kindergartens attached to elementary schools in Seoul. We further determine the perception of elementary school principals and kindergarten assistant principals on the foodservice management for kindergartens.
Methods
This survey was conducted from July 17 to 23, 2019, enrolling 207 kindergartens attached to elementary schools in Seoul. Questionnaires were sent to principals of elementary schools and assistant principals of kindergartens, and the data obtained from 89 kindergartens were included in the analysis. The questionnaire consisted of four parts: general information on subjects, foodservice management status, foodservice management status during elementary school vacations, and the perception of principals of elementary schools and assistant principals of kindergartens on foodservice management. Data are presented as frequency and percentage or mean and standard deviation. Statistical comparison between principals of elementary schools and assistant principals of kindergartens was conducted by paired t-test, chi-square test, and Pearson's correlation analysis.
Results
A separate menu (10.1%) or recipe (20.2%) that considers preschooler characteristics was rarely used for foodservice at kindergartens attached to elementary schools. Most kindergartens did not have a separate dining space (3.4%) or a dedicated cook (93.3%). Although most kindergartens (92.1%) had operational foodservice during elementary school vacations, non-professional staff and non-nutrition teacher were mainly in charge of organizing the menu and purchasing ingredients (34.1% and 41.5%, respectively). The rate of using a contract catering company (28.0%, 23.2%) was also high. Both elementary school principals and assistant principals of kindergartens showed a high perception of the necessity for providing responsibility allowances for nutrition teachers and improving the cooking environment for kindergartens during elementary school vacations.
Conclusions
There is a need for policies and administrative support measures to improve the quality of foodservices for kindergartens attached to elementary schools.

Citations

Citations to this article as recorded by

Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
Korean Journal of Community Nutrition.2024; 29(2): 97. CrossRef
A Study on the Menu Patterns and Menu Diversity of Bibimbap Meals Served by Elementary School Foodservices in the Jeonbuk Area
Sun A Choi, Chohee Mun, Jieun Go, Jeong Ok Rho
Journal of the East Asian Society of Dietary Life.2024; 34(6): 444. CrossRef

227 View
6 Download
2 Crossref

[Korean]
Problems Encountered in Analyzing the Market Size, Purchase, and Consumption of HMR in the Republic of Korea: Sung Ok Kwon, Injoo Choi, Yoojeong Joo, Jihyun Yoon; Korean J Community Nutr 2022;27(6):480-491. Published online December 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.6.480

Abstract PDF

Objectives
This study examined the problems encountered when analyzing the market size, purchase, and consumption of HMR (home meal replacements) in the Republic of Korea.
Methods
The macro data relevant to the market size and purchase status of HMR were critically summarized. The micro data retrieved from the 2019 & 2020 Korea National Health and Nutrition Examination Survey (KNHANES) were analyzed to understand the consumption of HMR.
Results
The Korea Agro-Fisheries & Food Trade Corporation and the Ministry of Food and Drug Administration reported the market size of HMR, whereas the Korean Rural Economic Institute and the Rural Development Administration reported the purchase expense and frequencies of HMR. Since the values on the market size and purchase status were calculated or surveyed using different scopes of HMR, there have been reliability issues for the data presented. Additionally, lack of consensus on the use of Korean terms corresponding to HMR was found to be a problem. To examine the consumption of HMR, analysis of the food intake data from KNHANES presented results with very low validity due to the inappropriate survey and coding scheme not reflecting the inclusion of new food types.
Conclusions
Several problematic discrepancies were encountered in the statistics on HMR. The fundamental cause of these problems was the absence of agreement on the scope of HMR and the Korean terms corresponding to it. Considering the increasing importance of HMR in Korean diets, urgent cooperative efforts are required between the government and academia to derive an agreed Korean term and establish the scope of HMR.

Citations

Citations to this article as recorded by

Usage and Quality Satisfaction of Convenience Food at Convenience Stores according to the Eating Behavior of University Students in Southern Gyeonggi Province
Se-In Oh, Ok-Sun Kim
Journal of the East Asian Society of Dietary Life.2023; 33(6): 492. CrossRef

554 View
51 Download
1 Crossref

[Korean]
Development of Korean NOVA Food Classification and Estimation of Ultra-Processed Food Intake Among Adults: Using 2018 Korea National Health and Nutrition Examination Survey: Hae Jin Park, Sohyun Park, Jee Young Kim; Korean J Community Nutr 2022;27(6):455-467. Published online December 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.6.455

Abstract PDF

Objectives
In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated.
Methods
Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared.
Results
Korean NOVA Food Classification defines with priority Group I (Unprocessed/ Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend = 0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001).
Conclusions
With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing.

Citations

Citations to this article as recorded by

Associations of Ultra-Processed Food Intake with Body Fat and Skeletal Muscle Mass by Sociodemographic Factors
Sukyoung Jung, Jaehee Seo, Jee Young Kim, Sohyun Park
Diabetes & Metabolism Journal.2024; 48(4): 780. CrossRef
Navigating Ultra-Processed Foods with Insight
Ji A Seo
Diabetes & Metabolism Journal.2024; 48(4): 713. CrossRef
Association of ultra-processed food with diabetes and impaired fasting glucose in elderly populations (urban and rural): a cross-sectional study
Seung Jae Lee, Mi Sook Cho
Korean Journal of Community Nutrition.2024; 29(1): 51. CrossRef
Sustainable diets: a scoping review and descriptive study of concept, measurement, and suggested methods for the development of Korean version
Sukyoung Jung
Korean Journal of Community Nutrition.2024; 29(1): 34. CrossRef
Eating patterns in Korean adults, 1998–2018: increased energy contribution of ultra-processed foods in main meals and snacks
Sukyoung Jung, Jee Young Kim, Sohyun Park
European Journal of Nutrition.2024; 63(1): 279. CrossRef
Association Between Ultraprocessed Food Consumption and Metabolic Disorders in Children and Adolescents with Obesity
Gyeong-yoon Lee, Joo Hyun Lim, Hyojee Joung, Dankyu Yoon
Nutrients.2024; 16(20): 3524. CrossRef
Changes in Ultra-Processed Food Consumption among Adolescents before and after the COVID-19 Pandemic : Using Data from the 7th (2018~2019) and 8th (2020~2021) Korea National Health and Nutrition Examination Survey
Hyun-Jin Hwang, Yoo Kyeong Kim
Korean Journal of Human Ecology.2024; 33(6): 981. CrossRef
Higher consumption of ultra-processed food is associated with cardiovascular risk in Korean adults: KNHANES 2016–2018
Sukyoung Jung, Eunjin Jang, Hyeongyeong Lee, Jee Young Kim, Sohyun Park
Frontiers in Nutrition.2023;[Epub] CrossRef

889 View
39 Download
8 Crossref

[Korean]
Evaluation of Nutritional Quality of Convenience Store Meal Boxes according to Store Company and Meal Price: Changgyu Cho, Youngmin Nam, Youngmin Nam, Hye-Jong Yoo, Hye-Jong Yoo; Korean J Community Nutr 2022;27(2):105-120. Published online April 30, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.2.105

Abstract PDF

Objectives
This study evaluated nutritional quality of convenience store meal boxes according to store company and meal price.
Methods
In May 2020, 71 meal boxes from five major convenience store companies were collected. Respective weights of all dishes and food ingredients included in each meal box were measured with a digital scale. Information on nutritional contents was collected from nutrition fact panels on packages. Food group patterns, dietary diversity scores (DDS), and dietary variety scores (DVS) were analyzed. Nutritional contents, i.e., amounts of energy, protein, and sodium, and percentages of energy from carbohydrate, sugar, fat, and saturated fat were compared with respective standards based on the 2020 Dietary Reference Intakes for Koreans. Comparison was made among five companies (Company A, B, C, D, E) and three price groups ( ≤4,200 won, ≥4,300 and ≤4,500 won, ≥4,600 won). Multiple regression analyses were conducted to examine the difference of nutritional contents according to company and price, respectively while holding the other variable constant.
Results
DDS, but not DVS, significantly differed among companies. The percentages of meal boxes meeting the nutritional standards of sodium significantly differed among companies; the percentage was highest in companies B (75.0%) and C (73.3%). “Company” was associated with amount of energy, protein, and sodium, and percentage of energy from saturated fat. “Price” was associated with the amount of energy and percentage of energy from carbohydrate. The average number of satisfied standards was highest in companies B (5.0) and C (4.0). About two-thirds of the meal boxes provided less amount of energy than the standard; the percentage of such meal boxes was highest in meal boxes with price of 4,200 won or lower.
Conclusions
There were significant differences in the nutritional quality of meal boxes according to “company”. Meanwhile, higher-priced meal boxes did not necessarily ensure better nutritional quality.

Citations

Citations to this article as recorded by

The impact of long working hours on daily sodium intake
Kyungho Ju, Yangwoo Kim, Seung Hee Woo, Juhyeong Kim, Inah Kim, Jaechul Song, Soo-Jin Lee, Jeehee Min
Annals of Occupational and Environmental Medicine.2024;[Epub] CrossRef
Folate intake in Korean adults: analysis of the 2016–2018 Korea National Health and Nutrition Examination Survey with newly established folate database
Eun-Ji Park, Inhwa Han, Kyoung Hye Yu, Sun Yung Ly
Journal of Nutrition and Health.2024; 57(4): 418. CrossRef
Diet status of college students evaluated by applying the photographic analysis method
Chae Hong Lee, Kyung A Lee
Journal of Nutrition and Health.2023; 56(4): 439. CrossRef

252 View
7 Download
3 Crossref

[Korean]
Management of Food Allergy in the Facilities Registered at Center for Children's Foodservice Management in Gangdong-gu: Soon Mi Kim; Korean J Community Nutr 2021;26(5):396-407. Published online October 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.5.396

Abstract PDF

Objectives
We examined the common allergenic foods, symptoms and management of food allergies in children attending the facilities registered at Center for Children's Foodservice Management in Gangdong-gu, Korea. Methods: The survey was conducted among the directors or head teachers of 186 children’s food service facilities with 7,591 children in 2019. The questionnaire consisted of three parts, including general information about food service facilities, information related to food allergies and allergenic foods and symptoms in individual children. Results: The number of children with food allergy was 271 (3.6%), and the proportion decreased with the increase of age. There were 91 children (33.6%) with a medical certificate, and these children had a significantly higher number of allergenic foods and symptoms than those without a medical certificate. Allergenic food groups included meat, fish, eggs and legumes (59.1%), fruits (12.4%), milk and dairy products (8.9%), cereals (7.8%), vegetables (6.2%), processed foods (3.8%) and oils and sugars (1.9%). Eggs accounted for 22.1%, followed by peanut and tree nuts (18.6%), fruits (12.4%), milk and dairy products (8.9%), shellfish (8.6%), vegetables (6.2%), fish (5.7%), cereals (4.3%) and meat (1.1%). The common allergenic foods were eggs, peanuts, walnuts, kiwi, shrimp, milk, tomatoes, mackerel, blue-green fish, peaches, shellfish (clams and abalone), buckwheat, wheat and soybeans. The most common allergic symptoms were skin and mucous membrane symptoms, such as hives, rash, itching and oral angioedema. Meal management for children with food allergies showed different trends depending on the causative food. Conclusions: The objective diagnosis by an allergist should be done for food allergy management in children's catering facilities. A system for systematic meal management of causative foods should be prepared.

Citations

Citations to this article as recorded by

Knowledge and management of food allergy by parents of preschool children who experience food allergies
Seung Hui Kim, Seung-Min Lee
Journal of Nutrition and Health.2023; 56(2): 184. CrossRef
Knowledge of atopic dermatitis and food allergies, as well as health information literacy, among North Korean refugee mothers: a descriptive survey study
In-Sook Lee, Jeong-Hee Jeon
Child Health Nursing Research.2023; 29(4): 300. CrossRef

373 View
4 Download
2 Crossref

[Korean]
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 J Community Nutr 2021;26(3):188-199. Published online June 30, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.3.188

Abstract PDF: Objectives
The purpose was to identify the ingredients that are usually surveyed for assessing real prices and to present the demand for such surveys by nutrition teachers and dietitians for ingredients used by school foodservice.
Methods
A survey was conducted online from December 2019 to January 2020. The survey questionnaire was distributed to 1,158 nutrition teachers and dietitians from elementary, middle, and high schools nationwide, and 439 (37.9% return rate) of the 1,158 were collected and used for data analysis.
Results
The ingredients which were investigated for price realities directly by schools were industrial products in 228 schools (51.8%), fruits in 169 schools (38.4%), and specialty crops in 166 schools (37.7%). Moreover, nutrition teachers and dietitians in elementary, middle, and high schools searched in different ways for the real prices of ingredients. In elementary schools, there was a high demand for price information about grains, vegetables or root and tuber crops, special crops, fruits, eggs, fishes, and organic and locally grown ingredients by the School Foodservice Support Centers. Real price information about meats, industrial products, and pickled processed products were sought from the external specialized institutions. In addition, nutrition teachers and dietitians in middle and high schools wanted to obtain prices of all of the ingredients from the Offices of Education or the District Office of Education.
Conclusions
Schools want to efficiently use the time or money spent on research for the real prices of ingredients through reputable organizations or to co-work with other nutrition teachers and dietitians. The results of this study will be useful in understanding the current status of the surveys carried out to determine the real price information for ingredients used by the school foodservice.

241 View
13 Download

[Korean]
Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Education in Daegu: Suhyang Jang, Kilye Kim, Yeon-Kyung Lee; Korean J Community Nutr 2021;26(3):167-176. Published online June 30, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.3.167

Abstract PDF

Objectives
This study was conducted to identify the awareness and practice of reducing sugar in school meals and the status of nutrition education regarding sugar reduction.
Methods
An online survey was conducted on 101 nutrition teachers (dietitians) working at elementary, middle, and high schools in Daegu.
Results
School nutrition teachers in Daegu recognized the need for efforts to reduce the sugar intake in the Korean diet, and it was found that elementary nutrition teachers were more aware of the implementation of the sugar reduction policy at the national level than middle and high school nutrition teachers (P = 0.002). Among the policies to reduce sugar intake at the national level, there was a high need for the promotion of self-control and limiting the sales of food with high sugar content in schools and their vicinity. The degree of practice for reducing sugar in school meals was found to be higher in the preparation, purchase, and cooking stage compared to the serving stage (P < 0.05). There was a high need for changing the preferences of the subjects for a sweet taste as a means of reducing the sugar in school meals. Thirty-six percent of nutrition teachers conducted sugar reduction education, and sending out school newsletters was the highest type of nutrition education at 80.6%.
Conclusions
To effectively promote reduced sugar intake in school meals, it is necessary to change the preference of the subjects for sweetness and to conduct continuous education that can improve the awareness of people for reducing their sugar intake. For this, it is necessary to set aside time for nutrition education and to prepare an institutional framework for providing this education.

Citations

Citations to this article as recorded by

Analytic Hierarchy Process approach to estimate weights of menu management in the school foodservice
Hyo Bin Im, Seo Ha Lee, Hojin Lee, Lana Chung, Min A Lee
Journal of Nutrition and Health.2024; 57(3): 349. CrossRef
Sugar Intake and Perception of Sugar Reduction among University Students in Gwangju
Yeon-Ok Park
Journal of the Korean Society of Food Science and Nutrition.2023; 52(11): 1170. CrossRef
Analysis of the Perception and Need for Education about Genetically Modified Foods among Elementary, Middle and High School Parents:Focus on the Jeonnam Region
Da-Hye Choi, Bok-Mi Jung
The Korean Journal of Community Living Science.2022; 33(1): 67. CrossRef
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 Journal of Community Nutrition.2021; 26(4): 270. CrossRef

323 View
13 Download
4 Crossref

[English]
Estimation of Dietary Iodine Intake of Koreans through a Total Diet Study (TDS): Jeeyeon Lee, Yoonjae Yeoh, Min Jeong Seo, Gae Ho Lee, Cho-il Kim; Korean J Community Nutr 2021;26(1):48-55. Published online February 28, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.1.48

Abstract PDF

Objectives
This study was conducted to estimate the dietary iodine intake of Koreans by a Total Diet Study (TDS) which provides ‘closer-to-real’ estimates of exposure to hazardous materials and nutrients through an analysis of table-ready (cooked) samples of foods. Methods: Dietary intake data from 2013-2017 Korea National Health and Nutrition Examination Survey (KNHANES) was used to select representative foods (RFs) for iodine analysis. A total of 115 RFs were selected and 158 ‘RF × cooking method-combination’ pairs were derived by pairing each RF to corresponding cooking method(s) used more frequently. RFs were collected from 9 mega-markets in 9 metropolitan cities nationwide and mixed into composites prior to cooking preparation to a ‘table ready’ state for iodine analysis by inductively coupled plasma mass spectrometry. Iodine intake of Koreans was estimated based on the food intake data of the 2016-2018 KNHANES. Results: High iodine content was detected in seaweeds such as sea mustard and kelp. The mean iodine intake/capita/day was 418.4 ㎍ and the median value was 129.0 ㎍. Seaweeds contributed to 77.4% of the total iodine intake and the contribution by food item was as follows: sea mustard (44.0%), kelp (20.4%), laver (13.1%), milk (3.9%), egg (3.5%). Compared to the Dietary Reference Intakes for Koreans 2020, the proportion of people with iodine intake exceeding the tolerable upper intake level or below the estimated average requirement was high in the physiologically vulnerable groups (infants, children, pregnant women, and lactating women). Conclusions: The results, drawn from a TDS, are regarded closer to real estimates for iodine intake of Koreans compared with values in existing literature, which were based on a very limited variety of foods. On the other hand, it seems necessary to seek out solutions for the problematic iodine intake among physiologically vulnerable groups through in-depth analyses on food intake data collected with significant scale & quality.

Citations

Citations to this article as recorded by

Iodine intake from brown seaweed and the related nutritional risk assessment in Koreans
Sung Ok Kwon, Kwang-Il Kwon, Mi-Young Lee, Hye Young Lee, Cho-il Kim
Nutrition Research and Practice.2024; 18(3): 412. CrossRef
Household Salt consumption and urinary iodine levels in Schoolchildren aged 8–10 in Darab City, Iran: 2022
Sakineh Hooshmand, Fatemeh Yousefian, Habibollah Rahimi, Mahdiyeh Mohammadzadeh, Rouhullah Dehghani
Scientific Reports.2024;[Epub] CrossRef
Rising Incidence and Comorbidities of Endogenous Hypothyroidism in Republic of Korea from 2004 to 2018: A Nationwide Population Study
Chae Won Chung, Hwa Young Ahn, Sun Wook Cho, Ka Hee Yi
Endocrinology and Metabolism.2024; 39(6): 891. CrossRef
High intakes of iodine among women during pregnancy and the postpartum period has no adverse effect on thyroid function
Dal Lae Ju, Sun Wook Cho, Chae Won Chung, Young Ah Lee, Gi Jeong Cheon, Young Joo Park, Choong Ho Shin, Jong Kwan Jun, June-Key Chung, Sue K. Park, YoonJu Song
European Journal of Nutrition.2023; 62(1): 239. CrossRef
Interactions between Polygenetic Variants and Lifestyle Factors in Hypothyroidism: A Hospital-Based Cohort Study
Da Sol Kim, Sunmin Park
Nutrients.2023; 15(17): 3850. CrossRef
Dietary sodium and potassium intake of Koreans estimated using 2 different sources of their contents in foods, Food & Nutrient Database and the Korean Total Diet Study: a comparative study
Jee Yeon Lee, Sung Ok Kwon, Soo Hyun Lee, Min Jeong Seo, Gae Ho Lee, Cho-il Kim
Korean Journal of Community Nutrition.2023; 28(3): 235. CrossRef
Dietary Iron Intake of Koreans Estimated using 2 Different Sources of Iron Contents are Comparable: Food & Nutrient Database and Iron Contents of Cooked Foods in the Korean Total Diet Study
Jeeyeon Lee, Sung Ok Kwon, Yoonjae Yeoh, Min Jeong Seo, Gae Ho Lee, Cho-il Kim
Korean Journal of Community Nutrition.2022; 27(3): 245. CrossRef
Effect of iodine restriction on short-term changes in thyroid function in patients with subclinical hypothyroidism
Obin Kwon, Dong Yeob Shin, Eun Jig Lee
Journal of Nutrition and Health.2022; 55(2): 250. CrossRef

338 View
9 Download
8 Crossref

[English]
Dietary Quality Comparison of the School and Home Lunches Consumed by Chinese School-Age Children and Adolescents:Analysis of the 2011 China Health and Nutrition Survey: Chengyu Zhang, Suhua Jin, Jihyun Yoon, Meeyoung Kim; Korean J Community Nutr 2020;25(6):474-484. Published online December 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.6.474

Abstract PDF

Objectives
The number of schools offering school lunches has increased in China. This study examined the dietary quality of the lunches consumed by Chinese school-age children and adolescents, with a focus on comparing school lunches with home lunches. Methods: The first weekday 24-hour dietary recall data of 6~17-year-old students (n=1,084) from the 2011 China Health and Nutrition Survey were analyzed. The subjects were divided into the school lunch group and the home lunch group, and the dietary quality of lunches was compared between the two groups among 6~11-year-old students (n=634; 177 in the school lunch group and 457 in the home lunch group) and 12~17-year-old students (n=450; 144 in the school lunch group and 306 in the home lunch group), respectively. Frequently consumed foods, amount of food group intake, food group intake pattern, Dietary Diversity Score (DDS), and Dietary Variety Score (DVS) were examined. Results: The most frequently consumed foods in both lunch groups were rice and pork. An excessive intake of meat and insufficient intake of seafood were noted in both lunch groups. The school lunch group showed a lower level of vegetable consumption than the home lunch group (P=0.017 in 6~11-year-old students, P=0.003 in 12~17-year-old students).Although more students ate meals with a better dietary pattern in the school lunch group than the home lunch group, there were no significant differences in DDS and DVS between the two groups. Conclusions: Overall, the dietary quality of lunches was not superior in the school lunch group compared to the home lunch group. This suggests that much room remain for improving dietary quality of school lunches in China.

Citations

Citations to this article as recorded by

[Retracted] Analysis of the Influence of Rural Family Education Environment on School‐Age Children’s Social Behavior and Patterns
Wenwen Yao, Ying Zhen, Yu Zhang, Zhao Kaifa
Journal of Environmental and Public Health.2022;[Epub] CrossRef

319 View
2 Download
1 Crossref

[English]
Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu: Su-Hyeon Kim, Eun-Kyung Shin, Yeon-Kyung Lee; Korean J Community Nutr 2020;25(5):386-395. Published online October 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.5.386

Abstract PDF

Objectives
The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.

Citations

Citations to this article as recorded by

Changes in the importance and performance of low-sodium management among childcare center cooks in Yongin, South Korea, after salinometer support programs: a descriptive study
Jiwoo Min, Youngmi Lee, Yunhee Chang, Yujin Lee
Korean Journal of Community Nutrition.2024; 29(4): 304. CrossRef
충북지역 중등학생의 건강식생활 관련 식행동과 영양관리 정책에 대한 인식
은서 고, 영은 이
Korean Journal of Food and Cookery Science.2023; 39(3): 197. CrossRef
Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea
Youngmi Lee, Sooyoun Kwon, Meeyoung Kim
Nutrition Research and Practice.2023; 17(4): 812. CrossRef
Comparison of Sodium Reduction Practice and Estimated Sodium Intake by Salty Food Preference on Employees and Customers of Sodium Reduction Restaurant in Daegu, Korea
Su-Jin Lee, Keon-Yeop Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2022; 27(1): 27. CrossRef
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 Journal of Community Nutrition.2021; 26(4): 270. CrossRef

216 View
1 Download
5 Crossref

[English]
Current Status of Sanitary and Nutritional Food Service in Elderly Day Care Center: Jeong hyeon Woo, Yoo Kyoung Park, Mi-Hyun Kim, Soo-Kyung Lee, Kyung hee Song, Hye-Kyeong Kim; Korean J Community Nutr 2020;25(5):374-385. Published online October 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.5.374

Abstract PDF

Objectives
This study was conducted to examine the status of foodservice management, with special interest on sanitary and nutritional food service in elderly day care centers. Methods A total of 79 employees who managed foodservice facilities in elderly day care centers were included in the survey. The contents of the questionnaire consisted of general characteristics, importance and performance of sanitary and nutrition management, the reasons for poor performance, factors necessary for improvement, and the employee's demand for support. Data analysis was conducted using the SPSS v25.0. Results Sanitary management showed an average importance score of 4.84 ± 0.40 and a performance score of 4.70 ± 0.61 (t-value: 8.260). The item with the lowest performance score was personal sanitary management (4.58 ± 0.71). In nutrition management, the average importance score was 4.52 ± 0.68, and the performance score was 4.20 ± 1.00 (t-value: 9.609). There were significant differences between the average score of importance and performance in both areas. As a result of an Importance-Performance Analysis, items that were recognized as important but had relatively low performance was “personal hygiene”, “ventilation” and “food storage”. Also in the nutritional management area, “menu planning for disease management” and “checking the saltiness in the soup” etc. had very low performance with low importance recognition. The items shown in the “low priority” quadrant were those that required professional management skills. In the areas that demanded support in foodservice management, education about sanitary and safe institutional food service had the highest score (4.42 ± 0.74), and all other items showed a demand of 4 points or more. Conclusions Foodservice managers recognize the importance of foodservice facility management but performance is relatively low. Institutional support is, therefore, needed to improve performance. For items with low importance, it seems necessary to improve awareness of the necessity of these items and to provide education in this regard. To gradually improve foodservice management, continuous provision of education and training in these areas are of great importance.

Citations

Citations to this article as recorded by

Development of Protein Enhanced Diet for Socially Vulnerable Elderly
Jihye Hong, Hyung-Geun Jeon, Seulgi Kim, Gitae Park
Journal of the East Asian Society of Dietary Life.2024; 34(1): 39. CrossRef
Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea
Dayeong Yeo, Hae Jin Kang, Hyejin Ahn, Yoo Kyoung Park
Clinical Nutrition Research.2024; 13(2): 108. CrossRef
Factors associated with malnutrition in demented and non-demented elderly residing in the community of Korea: a cross-sectional descriptive and analytical study
Jinhee Kwon, Jung Hee Kim, Hyeonjin Jeong, Jung Suk Lee
Korean Journal of Community Nutrition.2024; 29(5): 359. CrossRef
Sanitation Management Performance According to the Characteristics of Coffee Franchise Shops and Sanitation Knowledge According to the Characteristics of Employees
Suk-Kyoung Gu, Sunyoon Jung, Inyong Kim, Yoonhwa Jeong
Journal of the Korean Society of Food Science and Nutrition.2021; 50(11): 1248. CrossRef
Analysis of Awareness, Knowledge, and Behavior about Food Hygiene·Safety Among the elderly
Mi Sook Lee, Sim-Yeol Lee
Korean Journal of Community Nutrition.2021; 26(3): 200. CrossRef

215 View
2 Download
5 Crossref

[English]
Dietary Life of Chinese International Students according to the Frequency of University Foodservice Use in Korea: Yan Cui, Hye-Jong Yoo, Injoo Choi, Jihyun Yoon; Korean J Community Nutr 2020;25(4):291-302. Published online August 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.4.291

Abstract PDF

Objective
This study investigated the current use of university foodservice among Chinese international students in Korea, focusing on the relationship between the frequency of university foodservice use and their dietary life.
Methods
An online survey was conducted on 452 Chinese international students from February 6 to 12, 2020. The respondents were classified into “the Low-frequency group” (< one time/week; n=144), “the Mid-frequency group” (one-two times/week; n=133), and “the High-frequency group” (≥three times/week; n=175) according to their frequency of using university foodservice. The dietary life was compared among the three groups. Binominal logistic regression models were constructed to determine the associations between the frequency of university foodservice use and the changes in dietary life.
Results
More than 2/3 (68.1%) of the respondents used the university foodservice at least once per week. Chinese international students who were males and Han Chinese people, lived on campus, had stayed longer in Korea, and had no cooking facilities tended to use the university foodservice more often. The level of satisfaction with the university foodservice was not high (3.52 out of 5-points). Only 20% ate meals three times per day, and only 22% ate breakfast almost every day. The frequencies of overeating and skipping meals increased after studying in Korea. The frequency of university foodservice use, along with the length of residence in Korea, was associated with these negative changes in dietary life. Overeating (OR=2.11) and skipping meals (OR=1.79) were more likely to increase after studying in Korea in the Mid-frequency group than in the High-frequency group.
Conclusions
The frequency of university foodservice use was associated with the dietary life of Chinese international students in Korea. A high frequency (i.e. ≥three times/week) of using university foodservice may positively affect the dietary life of Chinese international students in Korea.

Citations

Citations to this article as recorded by

Comparison of Sodium-Related Dietary Behavior and Low-Salt Dietary Attitude Based on the Gender and Salty Taste Assessment of Chinese International Students in the Jeonbuk Area
Qi Li, Ji Eun Lee, Jeong Ok Rho
Journal of the East Asian Society of Dietary Life.2021; 31(2): 91. CrossRef

188 View
3 Download
1 Crossref

Original Articles

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

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

201 View
3 Download

[English]
Generation of Food Waste and Plate Waste Reduction Strategies in School Food Services in Gyeonggi Province: Jiyeon Choi, Kyung Eun Lee; Korean J Community Nutr 2019;24(5):422-432. Published online October 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.5.422

Abstract PDF PubReader

OBJECTIVES
The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste.
METHODS
A survey was administered from November 18â€“30 in 2015 to dietitians and nutrition teachers that were employed in schools located in Gyeonggi province. A questionnaire file and on-line survey site link were sent to the dietitians and nutrition teachers by e-mail. A total of 622 dietitians and nutrition teachers responded and 594 responses were used for data analysis after excluding 28 responses with significant missing data.
RESULTS
Plate waste was the major part of food waste generated in school foodservice. Vegetable menus and soup/stews were discarded the most as plate waste. The dietitians and nutrition teachers perceived students' unbalanced diet and lack of appreciation of food as causes of the plate waste. Regarding waste management, they were concerned about environmental contamination by food waste and felt uncomfortable about discarding food. No plate waste day was the most frequently used plate waste reduction activity, followed by newsletters on plate waste reduction. Difficulty in getting teachers' support for dietary education during meal time was rated the greatest barrier to implementing the activities. To reduce plate waste, they perceived that students should understand the importance of environment conservation, teachers should supervise students' eating during meal time, students should be educated about proper portion, and foodservice staff should improve food quality.
CONCLUSIONS
To improve students' intake and reduce plate waste in school foodservice, foodservice staff need to involve students in school foodservice and improve the palatability of meals, especially vegetable dishes. School nutrition teachers and dietitians should educate students about healthy eating and environment conservation and the school community needs to understand and support plate waste reduction and healthy eating in schools.

Citations

Citations to this article as recorded by

Food Appreciation Scale Development and Dimensionality Assessment
Kelly Cosgrove, Christopher Wharton
International Journal of Environmental Research and Public Health.2023; 20(14): 6345. CrossRef
Teachers’ Perceptions on Plate Waste Reduction and Mealtime Supervision by School Level and Dining Place in Gyeonggi Province
Chang-Hee Yoo, Kyungjoo Kim, Kyung-Eun Lee
Journal of the East Asian Society of Dietary Life.2020; 30(2): 147. CrossRef

311 View
8 Download
2 Crossref

[English]
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 J Community Nutr 2019;24(4):290-299. Published online August 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.4.290

Abstract PDF PubReader: OBJECTIVES
This study examined the nutrition teachers' and parents' recognition of environmentally-friendly agricultural products (EAPs) used in school foodservice.
METHODS
A questionnaire survey was given to 128 school foodservice nutrition teachers in Seongnam and 189 parents from Oct. 16 to Oct. 31, 2018 at Seongnam in Gyeonggi province. The survey included information on the recognition, satisfaction, and improvement of EAPs, and the results of the two groups were compared.
RESULTS
A comparison of the recognition of EAPs showed that nutrition teachers knew more about the EAPs and local government support in school foodservice than the parents. On the other hand, the parents were more aware than the nutrition teachers in that children have a higher affinity for EAPs than for general agricultural products in the school foodservice. A comparison of the level of satisfaction with the EAPs by nutrition teachers and parents revealed the nutrition teachers to be significantly more satisfied than parents in terms of the color, taste and nutrition of EAPs. Among the items that should be provided with EAPs, more than 50% of each group of nutrition teachers and parents answered that vegetables must be provided first. Some 70.9% of nutrition teachers and 84.5% of parents were aware of the certification standards of EAPs. The nutrition teachers had showed a slightly higher score than the parents in the certification system (3.51 vs. 3.25). In terms of improving the EAPs, 36.2% of nutrition teachers answered a reasonable price preferentially, whereas 56.4% of parents answered maintaining quality. In the expected effects of using EAPs, 57.9% of nutrition teachers answered an improvement of parents' satisfaction on the school foodservice. On the other hand, 38.0% of parents answered an improvement of children' satisfaction on school foodservice.
CONCLUSIONS
Nutrition teachers and parents need to be educated on the certification systems that would enhance the trust in EAPs.

205 View
0 Download

[English]
An Evaluation on the Attitudes and Importance-Satisfaction on Service Quality of University Foodservice among International Students in Busan: Kyung Hee Hong, Hyun Sook Lee; Korean J Community Nutr 2019;24(3):208-222. Published online June 30, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.3.208

Abstract PDF PubReader

OBJECTIVES
This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan.
METHODS
A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017.
RESULTS
UF was â€˜generally satisfiedâ€™ or â€˜very satisfiedâ€™ in about 35.4% of the study population, and â€˜not very satisfiedâ€™ or â€˜not satisfied at allâ€™ in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life â€˜very muchâ€™ or â€˜quite significantlyâ€™ and 36.4% said â€˜not very muchâ€™ or â€˜not at allâ€™. The largest demand for improvement of UF was â€˜variety of menuâ€™ (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was â€˜not to one's tasteâ€™ (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor (â€˜food tasteâ€™, â€˜freshness of foodâ€™, â€˜nutritive value of foodâ€™, and â€˜reasonable priceâ€™) and 3 variables in the convenience factor (â€˜variety of menuâ€™, â€˜prompt food serviceâ€™, and â€˜display of the meals for the dayâ€™) had high importance but low satisfaction, showing the need for an improvement on these areas.
CONCLUSIONS
Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.

Citations

Citations to this article as recorded by

Development of performance indicators by the Delphi study for foodservice operations in senior welfare centers: application of the balanced scorecard
Gyoungok Gang, Hyeja Chang, Sang-gil Lee
Food Science and Biotechnology.2024; 33(7): 1727. CrossRef
Comparison of consumption behaviors and development needs for the home meal replacement among Chinese college students studying abroad in Korea, Chinese college students in China, and Korean college students in Korea
Mi Ae Bae, So Hyun Park, Siyao Cheng, Kyung Ja Chang
Nutrition Research and Practice.2021; 15(6): 747. CrossRef
Dietary Life of Chinese International Students according to the Frequency of University Foodservice Use in Korea
Yan Cui, Hye-Jong Yoo, Injoo Choi, Jihyun Yoon
Korean Journal of Community Nutrition.2020; 25(4): 291. CrossRef

301 View
6 Download
3 Crossref

[English]
Relationship between the Intake of Children's Favorite Foods and Policy based on Special Act on Safety Control of Children's Dietary Life: Taejung Woo, Jihye Yoo, Kyung Hea Lee; Korean J Community Nutr 2019;24(2):106-116. Published online April 30, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.2.106

Abstract PDF PubReader

OBJECTIVES
This study examined the status of children's favorite foods intake and the relationship with the policy environment based on the Special Act on Safety Control of Children's Dietary Life for suggesting a supportive policy strategy.
METHODS
The subjects were 4th grade students (n=1,638) in elementary school from 45 schools collected from seven areas (Seoul, Daegu, Daejeon, Gyeonggi, Chungnam, Jeonbuk, and Gyeongnam). The children participated in a self-administered questionnaire survey in class under the supervision of the teacher. The questionnaire consisted of items, such as social demographic characteristics, frequency of intake of the children's favorite foods, and policy cognition. A t-test and ANOVA were applied to explore the relationship between the frequency of children's favorite foods intake and policy cognition. The survey was implemented from August 2016 to September 2016.
RESULTS
For the boys, the frequency of â€˜high-calorie low nutrient foods intakeâ€™ (HCLN) was significantly higher than that of the girls (p<0.01). For the children who received information on their favorite foods from the internet, the frequency of HCLN was higher than the other sources (p<0.01). The time of TV viewing and computer usage, and smartphone usage was associated with a higher frequency of HCLN, and a lower healthy favorite food intake (all p<0.001). The intake frequency of healthy favorite foods indicated a positive correlation with the policy cognition, including policy perception, usefulness, necessity and buying intention, and educational experience.
CONCLUSIONS
This study showed a correlation with the frequency of children's favorite foods intake and policy. In particular, the frequency of children's healthy favorite foods intake indicated a meaningful relationship with the policy than the frequency of HCLN. This study also found that the consumption of children's healthy favorite foods was positively correlated with the educational experience. To develop a supportive policy for a good dietary environment for children, there is a need to focus on how to collaborate with multiple levels of influences, such as the national level, school level, and family.

Citations

Citations to this article as recorded by

Correlation between adolescents’ dietary safety management competency and value recognition, efficacy, and competency of convergence using dietary area: a descriptive study
Yunhwa Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2023; 28(4): 317. CrossRef

258 View
0 Download
1 Crossref

[English]
Development of Model for ã€ŒThe Survey on School Foodservice Programã€: Hae Young Lee, Bo Sook Yi, Jina Cha, Sun Ok Ham, Moon Kyung Park, Mi Nam Lee, Hye Young Kim, Haeng Hwa Kang, Jin Wook Kwon, Yun Hui Jeong; Korean J Community Nutr 2019;24(1):60-76. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.60

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to develop a systematic and standardizedã€ŒThe Survey on School Foodservice Programã€that can identify the current status of school meals on the nationwide level.
METHODS
This study was carried out in six steps of the analysis of report/investigation data related to school foodservice in metropolitan and provincial offices of education, analysis of preceding research related to the actual status of school foodservice, field verification of the actual condition of the school foodservice site, development of a draft ofã€ŒThe Survey on School Foodservice Programã€, pilot study of a draft of ã€ŒThe Survey on School Foodservice Programã€, and suggestions of a final model ofã€ŒThe Survey on School Foodservice Programã€from August to December, 2017. Statistical analysis was performed for frequency analysis and descriptive analysis using the SPSS program ver. 23.
RESULTS
A draft ofã€ŒThe Survey on School Foodservice Programã€was developed by analyzing the current status of report/research data on school meals in metropolitan and provincial offices of education, analyzing the preceding research on school meals, and identifying the actual conditions at school foodservice sites. To verify the validity of the school foodservice survey questionnaire, 1,031 schools were sampled from a total of 10,251 schools and the pilot test of â€˜2017 School Foodservice Surveyâ€™ was conducted. The final model ofã€ŒThe Survey on School Foodservice Programã€consisted of 12 survey sections, 29 survey categories, and 433 survey items, and the survey cycle was set for one year and three years for each survey item.
CONCLUSIONS
Based on the objective statistical data throughã€ŒThe Survey on School Foodservice Programã€, it is possible to develop the school foodservice policy, which will help establish the reliability of the school meals.

Citations

Citations to this article as recorded by

Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
Korean Journal of Community Nutrition.2024; 29(2): 97. CrossRef

284 View
1 Download
1 Crossref

[English]
The Effect of Personality Type and Job Performance on Emotional Exhaustion and Job Satisfaction - Staff of the Center for Children's foodservice management -: Kyung Min Lee, Min Sun Jeon; Korean J Community Nutr 2018;23(6):496-505. Published online December 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.6.496

Abstract PDF PubReader: OBJECTIVES
This study examined the relationship between the personality traits and job performance of Centers for Children's Foodservice Management (CCFSM) staff on emotional exhaustion and job satisfaction. In addition, the characteristics of the center organization were examined to provide practical guidelines for the operation of the center. The aim was to determine management implications with an important meaning in human resource management to enhance the efficiency of the operation of Centers for Children's Foodservice Management (CCFSM).
METHODS
Out of 207 centers, there were 1,057 employees at 173 centers who agreed to participate in the study, the questionnaire was mailed on February 17, 2017 and collected by mail on March 31, 2017. Finally, 81 centers (46.82%) participated in the survey and 493 questionnaires were used.
RESULTS
Neuroticism among the five personality factors had a positive (+) influence on â€˜cynicismâ€™ and â€˜exhaustionâ€™ among the three subordinate factors of emotional exhaustion, negative (âˆ’) effects on the â€˜jobâ€™ among the six subscales of job satisfaction. In addition, openness showed a negative (âˆ’) effect on â€˜loss of professional confidenceâ€™ of emotional exhaustion and positive (+) relationship with the â€˜jobâ€™ of job satisfaction. Agreeableness appeared to have a negative (âˆ’) effect on all factors of emotional exhaustion and a positive (+) influence on all factors of job satisfaction. As a result of analyzing the effects of job performance on emotional exhaustion and job satisfaction, the planning and operations management team showed a positive (+) influence on all factors of emotional exhaustion and negative (âˆ’) influence on all factors of job satisfaction. On the other hand, the nutrition management team showed a negative (âˆ’) influence on all emotional exhaustion factors and a positive (+) influence on the factors of job satisfaction. The hygiene management team showed a positive (+) relationship with â€˜Emotional exhaustionâ€™ among the subordinate factors of emotional exhaustion and a negative (âˆ’) influence on the â€˜Educational opportunityâ€™ of job satisfaction.
CONCLUSIONS
The personality type and job performance of Centers for Children's foodservice management (ccfsm) staff significantly affected the emotional exhaustion and job satisfaction.

171 View
0 Download

[English]
Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants: Lin Jiang, Damin Shin, Yeon Kyung Lee; Korean J Community Nutr 2018;23(4):333-340. Published online August 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.4.333

Abstract PDF PubReader

OBJECTIVES
This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in foods.
METHODS
A total of 480 foods from 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in four regions (Capital area, Chungcheong Province, Gyeongsang Province, and Jeolla Province) and analyzed for salinity.
RESULTS
Among the foods, stir-fried anchovies (4.07~4.45%) showed the highest salinity, followed by pickled onion (1.86~2.62%), cabbage kimchi (1.83~2.2%), braised burdock and lotus root (1.79~2.17%), and sliced radish kimchi (1.78~1.89%) (p < 0.001). The salinity of kimchi from home meals (2.2%) was significantly higher than that of foodservice (1.83%) and restaurant (1.93%) kimchi (p < 0.05). Salinity in each group of food was highest in kimchi (1.83~2.04%), followed by braised dishes (1.54~1.78%), steamed dishes (1.0~1.22%), stir-fried dishes (1.02~1.18%), and soup or stew (0.74~1.02%) (p < 0.001). The salinity of soup and stew from restaurants (1.02%) was significantly higher than that of home meal (0.84%) and foodservice (0.74%) soup and stew.
CONCLUSIONS
Determination of the salinity of representative Korean foods known to be high in sodium by eating place is expected to be useful to establishing guidelines for reduction of salinity.

Citations

Citations to this article as recorded by

Co-occurrence network and pattern of school lunch using big data and text-mining using data from the 2021–2023 school meal menu information on the NEIS open educational information portal: an exploratory study
Hyeyun Kang, Jimi Kim
Korean Journal of Community Nutrition.2024; 29(6): 514. CrossRef
A Literature Review Study on Chronic Changes in Yukgaejang
Soon-Ah Choi, Bokyung Ryu, Lana Chung
Journal of the East Asian Society of Dietary Life.2020; 30(1): 1. CrossRef
Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu
Su-Hyeon Kim, Eun-Kyung Shin, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2020; 25(5): 386. CrossRef
Comparison of the portion sizes of Korean adults across eating places: Korea National Health and Nutrition Examination Survey (2012–2016)
Hye-Sook Hong, Seon-Joo Park, Do-Kyung Lee, Hae-Jeung Lee
Journal of Nutrition and Health.2020; 53(6): 676. CrossRef
Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium
Lin Jiang, Eun-Kyung Shin, Jung-Sook Seo, Yeon-Kyung Lee
Journal of Nutrition and Health.2019; 52(2): 185. CrossRef
Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea
So-Hyun Ahn, Jong Sook Kwon, Kyungmin Kim, Yoonna Lee, Hye-Kyeong Kim
Journal of Nutrition and Health.2019; 52(5): 475. CrossRef

351 View
0 Download
6 Crossref

[English]
Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals: Jeong Eun Park, Kyung Suk Choi; Korean J Community Nutr 2018;23(3):243-256. Published online June 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.3.243

Abstract PDF PubReader

OBJECTIVES
We evaluated the extent to which implementation of student participation programs in serving school meals impacts student perception and satisfaction with school foodservice in middle and high school settings.
METHODS
Students' perception of management and satisfaction with quality attributes of school foodservice were assessed by questionnaire methods and compared by the program implementation status of student participation in serving school meals. Correlation and multiple regression analyses were performed to identify factors affecting perception and satisfaction.
RESULTS
The overall mean score for perception regarding the management of school foodservice was low (3.53 out of 10 points) and middle school students showed a higher mean score than high school students (4.10 vs. 2.94 points). In both middle and high schools, student perception was significantly higher in schools implementing the program. The average score for student satisfaction with the quality of school foodservice was 3.50 out of 5 points. Similarly, we observed a significantly higher satisfaction among middle versus high school students (3.93 vs. 3.04 points) and in schools implementing the program versus those that were not. Overall, student participation in serving school meals resulted in increases in satisfaction with school foodservice of 0.269 and 0.466 points among middle and high school students, respectively.
CONCLUSIONS
Implementation of student participation in serving school meals could be used as a strategy to improve perception and satisfaction of students with their school foodservice. Establishment of guidelines of student serving participation programs encompassing different perspectives from students, dietitians and school faculties are warranted.

Citations

Citations to this article as recorded by

Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
Korean Journal of Community Nutrition.2024; 29(2): 97. CrossRef
Causal relationship among quality factors, emotional responses, and satisfaction of school food service in Henan province, China
Miaomiao Li, Young Eun Lee
Nutrition Research and Practice.2023; 17(2): 356. CrossRef
Feasibility Study on Application of Revised Nutritional Standards for School Lunches: Consumer Satisfaction Survey
Meeyoung Kim, Youngmin Nam
Journal of the East Asian Society of Dietary Life.2019; 29(5): 367. CrossRef

238 View
0 Download
3 Crossref

[English]
Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi: Young Un An, Myung Hee Kim, Mi Kyeong Choi, Mi Hyun Kim; Korean J Community Nutr 2018;23(3):234-242. Published online June 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.3.234

Abstract PDF PubReader

OBJECTIVES
This study was to investigate the perception of mothers of elementary school students regarding environment-friendly agricultural products in school foodservice.
METHODS
A total of 282 mothers whose children were receiving environment-friendly agricultural products during elementary school foodservice in Gyeonggi participated in this questionnaire survey. The survey was conducted to investigate respondents perception and satisfaction with environment-friendly agricultural products in their children's school meals from May 29 to June 9, 2017.
RESULTS
About 79% of the subjects were satisfied with school foodservice. The most important aspects of school foodservice were nutrition (35.8%) and sanitation (34.8%). Over 80% of the subjects were aware of environment-friendly agricultural products and about 54% of the subjects checked for a certification mark when purchasing environment-friendly agricultural products. Additionally, 72.3% of the subjects knew that environment-friendly agricultural products were used at school. The advantages of using environment-friendly agricultural products in school foodservice were safety (75.5%) and high food quality (16.3%). About 66% of the mothers knew the school was receiving support from the city or education office for using environment-friendly agricultural products. Additionally, 74.5% of the mothers responded that they are willing to pay for use of environment-friendly agricultural products when subsidies were not supported.
CONCLUSIONS
The positive perception and high support for use of environment-friendly agricultural products in school foodservice among elementary students' mothers can be used as basic data for expansion of the use of environment-friendly agricultural products in school foodservice.

Citations

Citations to this article as recorded by

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
When Agricultural Waste Transforms into an Environmentally Friendly Material: The Case of Green Concrete as Alternative to Natural Resources Depletion
Cătălina Mihaela Grădinaru, Adrian Alexandru Şerbănoiu, Danut Traian Babor, Gabriel Constantin Sârbu, Ioan Valentin Petrescu-Mag, Andrei Cristian Grădinaru
Journal of Agricultural and Environmental Ethics.2019; 32(1): 77. CrossRef
A Study on Satisfaction of School Food Service Using Environment-friendly Agricultural Products
Byeol Han, Ho Kim, Sung-Bum Yang
Korean Journal of Organic Agricultue.2018; 26(4): 559. CrossRef
Willingness-to-Pay on Increase of Usage for Environmental-friendly Agricultural Product in School Food Service
Sung-Bum Yang
Korean Journal of Organic Agricultue.2018; 26(4): 609. CrossRef

567 View
0 Download
4 Crossref

[English]
Recognition and Propagation for Temple Food among University Students with Food-related Majors: In Joon Huh, Sim Yeol Lee; Korean J Community Nutr 2018;23(2):137-147. Published online April 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.2.137

Abstract PDF PubReader: OBJECTIVES
This study was conducted to investigate the perspective and popularization of temple food among university students with food related majors, and to provide basic data for the popularization and the fostering of professional lecture in temple food.
METHODS
A self-administered questionnaire was applied to 453 university students at six universities with food related majors. The questionnaire was designed to examine interest, recognition, consumption, popularization and curriculum of temple food.
RESULTS
The study population consisted of 19.2% men, and 80.8% women, and the most common response to desired career after graduation was food related employment (53.9%). Overall, 49.0% replied that they had an interest in temple food, which was relatively low. 59.9% of respondents who had been known throw TV, Internet, newspaper, and magazines about temple food were showed the highest results. Additionally, as for the perception of temple food, â€˜Prevention of lifestyle related diseaseâ€™ was the highest score (4.10). Overall, 64.9% of the subjects had not tried temple food, and 84.7% of these responded that this was because they had not encountered temple food. Among subjects who had tried temple food, most had encountered it at a temple (73.0%), and 78.0% replied that the taste of temple food was suitable. The intention to try temple food was 73.3%, and 64.8% of respondents said there was a necessity to establishment curriculum regarding temple food. Finally, interest, popularization, and intention to try temple food were significantly positively corelated.
CONCLUSIONS
The results showed high interest in temple food and willingness to participate in education regarding temple food, as well as awareness of the need for popularization. Therefore, it is necessary to increase intake opportunities to raise interest in temple foods. This can be accomplished utilizing publicity materials, as well as by offering opportunities for temple food education through curriculum.

166 View
0 Download

[English]
Survey on Foodservice Satisfaction and Dietary Education needs for Improvement of School Foodservice in Middle School Students in Seoul: Kyung Hee Shin, Youngmee Lee, Wookyoun Cho; Korean J Community Nutr 2017;22(2):127-135. Published online April 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.2.127

Abstract PDF PubReader

OBJECTIVES
This study was conducted to examine the satisfaction of school cafeterias among the surveyed group at two middle schools located in Seoul.
METHODS
574 out of 600 middle school students in Seoul (95.7%) completed the study.
RESULTS
Satisfaction rate of school meals was significantly higher among girls (73.2%) compared to boys (45.1%). The reasons for satisfaction factors of school meals were with the taste of school meals (55.1%), menu (19.3%), nutrition (14.2%), and food hygiene safety (7.0%). Students who had a double-income family, well-educated mother and higher happiness in their life reported a higher satisfaction with school meals. Both boys and girls who consumed milk frequently showed significantly higher satisfaction with school meals. Factors that were related to satisfaction of school meals were food temperature, the amount of food (especially among boys). Variety in the menu and food distribution speed were less related to the satisfaction of meals. In the case of girls, waiting time, food distribution speed were more important to them while the kindness of school staff was a less important factor. Improvements that were needed to increase the satisfaction for the school lunch meals, from the most important to least important were as follows: variety of meals (36.6%), food distribution speedÂ·waiting time (24.6%), taste of food (15.7%), amount of food (7.7%), hygienic management (5.1%), food quality (4.7%), kindness (3.0%), temperature of the food (2.8%). Students preferred to broadcast on campus and cooking practice for the dietary education.
CONCLUSIONS
To improve school meal satisfaction, it is necessary for food distribution facilities to make improvements with regard to variety of meals and reduced waiting time.

Citations

Citations to this article as recorded by

Development and evaluation of an intervention to improve food and nutrition literacy among Iranian Kurdish primary school children: An application of intervention mapping approach
Mohammad Ahmadpour, Nasrin Omidvar, Elham Shakibazadeh, Azam Doustmohammadian, Abbas Rahimiforoushani
Frontiers in Public Health.2023;[Epub] CrossRef
Feasibility Study on Application of Revised Nutritional Standards for School Lunches: Consumer Satisfaction Survey
Meeyoung Kim, Youngmin Nam
Journal of the East Asian Society of Dietary Life.2019; 29(5): 367. CrossRef
Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
Jeong-Eun Park, Kyung-Suk Choi
Korean Journal of Community Nutrition.2018; 23(3): 243. CrossRef

247 View
1 Download
3 Crossref

[English]
Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP: Hye Yeon Lee, Hyun Joo Bae; Korean J Community Nutr 2016;21(1):84-92. Published online February 29, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.1.84

Abstract PDF PubReader

OBJECTIVES
This study was performed to develop a food safety education program for school foodservice employees and evaluate its effectiveness.
METHODS
Food safety education programs were made into two levels; one for new employees in school foodservice and another for employees in charge of Critical Control Point (CCP) monitoring. The programs were for 40-minute-long lecture using PowerPoint. The effectiveness of these programs were assessed based on eleven evaluation items by school foodservice dieticians (n=30) and the Hazard Analysis Critical Control Point (HACCP) specialist (n=13). All statistical analyses are conducted by SPSS package program (ver 20.0).
RESULTS
According to the results of evaluating the food safety education program by dietitian and HACCP specialist, the overall satisfaction score was 4.14, evaluated by 5 point scale. There were no significant difference in results of evaluation between dieticians and HACCP specialists. The score of 'it is helpful to work' and 'pictures, images and charts are pertinent to study' were higher than others while the score of 'education contents is pleasant and interesting' and 'screen is pleasant and interesting' were the lowest among all evaluation items.
CONCLUSIONS
To increase the school foodservice quality, employees should be offered regular food safety education and training through effective education media including prerequisite program and HACCP manual for school foodservice.

Citations

Citations to this article as recorded by

Perception on HACCP System of School Foodservices Dietitians in Chungbuk
Ji Hyeoun Im, Miao Miao Li, Young Eun Lee
Korean Journal of Food and Cookery Science.2019; 35(1): 57. CrossRef
Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi
Young-Un An, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim
Korean Journal of Community Nutrition.2018; 23(3): 234. CrossRef

255 View
2 Download
2 Crossref

First
Prev
Page of 5
Next
Last

Search