Korean Journal of Community Nutrition

Research Articles

[Korean]
Survey on consumer perceptions, health benefits and preferences of kindergarten and school foodservices in Korea, including related keywords reported in newspaper: a mixed-methods study: Gyoungok Gang, Chaewon Park, Hyeja Chang; Korean J Community Nutr 2025;30(4):309-320. Published online August 29, 2025; DOI: https://doi.org/10.5720/kjcn.2025.00199

Abstract PDF: Objectives
With the rapid development of social culture, the perception of kindergarten and school foodservice, as well as opinions on its health benefits, has changed significantly. However, research on this topic remains scarce. We conducted a survey in South Korea on consumers’ perceptions, healthiness, and preferences regarding kindergarten and school foodservice.
Methods
With the nationwide cooperation of 17 city and provincial education offices, online and offline surveys were conducted targeting the parents of kindergarten and lower-grade elementary school children, as well as upper-grade elementary, middle, and high school students. In addition, keywords in newspaper reports were analyzed using the Big Kinds platform. A total of 532 valid questionnaires were collected, and statistical analysis was performed using IBM SPSS Statistics version 27.0 (IBM Co.).
Results
The average age of the parents and students was 40 and 12.5 years, respectively, with 36.4% of the students attending schools in the Seoul and Gyeonggi areas. The main keywords reported in newspaper articles, as analyzed using the Big Kinds platform, were “eco-friendly agricultural products,” “food ingredients,” “safety,” and “marine products.” The perception of kindergarten and school foodservice was very positive, especially regarding the attributes of safe ingredient use (4.44), menu variety (4.29), cafeteria cleanliness (4.31), cleanliness of plates, spoons, and utensils (4.24), thorough hygiene management (4.2), nutritional excellence (4.24), and support for proper eating habits (4.18). The healthiness of school foodservice was highly rated, although there is still room for improvement in terms of “not serving fried foods more than twice a week”. In terms of preference for school meals, the most preferred items were meat side dishes, followed by chicken, noodles, fried food, beverages, and bread. In contrast, soybean paste soup, vegetables, and mixed-grain rice received relatively low preference.
Conclusion
The results described above may be used to develop educational programs or policies that inform students and parents about the goals of school foodservice and help address common misunderstandings.

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[Korean]
Analysis of the relationship between foodservice staffing and foodservice quality in elderly care facilities in Korea: a cross-sectional study: Hyeonjeong Kim, Jinhee Kwon, Jungsuk Lee; Korean J Community Nutr 2025;30(4):296-308. Published online August 29, 2025; DOI: https://doi.org/10.5720/kjcn.2025.00122

Abstract PDF: Objectives
This study was performed to investigate the relationship between foodservice staffing and foodservice quality in elderly care facilities.
Methods
Data was obtained from the Korean Long-term Care Institute Database and used to analyze 2,084 elderly care facilities operating on-site foodservice. The presence of dietitians and staffing levels for cooking personnel were analyzed by categorizing size according to staffing criteria. Foodservice quality was assessed using food sanitation management and meal service provision as indicators. Descriptive statistical analysis, chi-square test, Fisher’s exact test, and Cochran-Mantel-Haenszel test were conducted to analyze relationships between staffing level and foodservice quality.
Results
Presence of a dietitian correlated with food sanitation management and meal service provision in groups with 30 or more recipients (P = 0.027, P = 0.049). Elderly care facilities with dietitians had better foodservice quality. After adjusting for size, the presence of dietitians was also found to correlate with food sanitation management (P = 0.024). Staffing levels for cooking personnel were found to correlate with meal service provision only in groups with 38 to 62 recipients. Institutions with larger staffs provided better meal service quality compared to those with basic staffing.
Conclusion
Inclusion of a dietitian and cooking staff size each contribute to enhanced foodservice quality in elderly care facilities, with dietitian inclusion showing a particularly significant association with food sanitation management. These findings suggest the need to revise current staffing and related regulatory standards to optimize deployment of foodservice personnel in elderly care settings. Future studies should focus on developing effective policies for securing qualified foodservice staff and establishing robust quality management systems to enhance overall foodservice quality in long-term care facilities.

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[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: 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.

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[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 24, 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.

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[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.

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Nutrient intake and food consumption of Korean preschool children: a comparison between a daycare meal group and non-daycare meal group using the data from the 2016–2019 Korea National Health and Nutrition Examination Survey
Young-Hee Han, Taisun Hyun
Nutrition Research and Practice.2025; 19(2): 225. CrossRef

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[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.

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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

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[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.

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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

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[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.

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[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.

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Learning to care in the food system: Education for Sustainable Development resources, food education and the farming of animals for food
Verity Jones, Christopher Bear
Environmental Education Research.2025; : 1. CrossRef
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

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[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.

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[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

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[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.

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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

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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.

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Importance-performance analysis of hygiene and nutrition management in social welfare meal service facilities in selected regions of Jeollanam-do
Do Hee Kim, Hee Kyong Ro
Journal of Nutrition and Health.2025; 58(4): 421. CrossRef
A study on the diet and nutrition management status and educational needs in elderly care facilities in Korea: focus group interviews with staff from children’s and social welfare meal management support centers and elderly care facilities
Seo Young Choi, Hyun joo Ryou, Jieun Oh
Korean Journal of Community Nutrition.2025; 30(4): 286. CrossRef
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

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[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.

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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

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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: 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.

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[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

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

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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

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[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: 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.

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[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

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.

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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

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[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

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.

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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

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[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

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.

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Study on the relationship between employee perception of overqualification, job burnout, and impulsive buying behavior
Li Chaoyang, Fang Yuanhan, Yu Zengyuan, Li Huitao
Current Psychology.2025; 44(6): 5238. CrossRef

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[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

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.

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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

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[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

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.

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Survey on consumer perceptions, health benefits and preferences of kindergarten and school foodservices in Korea, including related keywords reported in newspaper: a mixed-methods study
Gyoungok Gang, Chaewon Park, Hyeja Chang
Korean Journal of Community Nutrition.2025; 30(4): 309. CrossRef
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

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[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

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.

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Shifting social perceptions of dietitians in Korea after the legislation of nutrition teachers: a keyword network analysis of unstructured data
Yunkyoung Oh, Eunsil Her
Korean Journal of Community Nutrition.2025; 30(3): 214. CrossRef
Recognition of Environmentally-friendly Agricultural Products for School Foodservice of Nutrition Teachers and Parents in 2018 at Seongnam in Gyeonggi province
Jisoo Kwon, Wookyoun Cho
Korean Journal of Community Nutrition.2019; 24(4): 290. CrossRef
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

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[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: 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.

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[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

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.

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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

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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

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.

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일부 학교급식 위생관리 컨설팅을 통한 개선사항 도출 연구
해림 조, 서진 김, 중범 김, 수연 김
Korean Journal of Food and Cookery Science.2025; 41(3): 151. CrossRef
Analysis of the implementation of legislation mandatory requirements in organizing meals in schools of the Sverdlovsk region
Tatiana Mazhaeva, Valentina Kozubskaya, Elena Potapkina
Food Industry.2025; 10(2): 67. CrossRef
A study on the diet and nutrition management status and educational needs in elderly care facilities in Korea: focus group interviews with staff from children’s and social welfare meal management support centers and elderly care facilities
Seo Young Choi, Hyun joo Ryou, Jieun Oh
Korean Journal of Community Nutrition.2025; 30(4): 286. CrossRef
Assessment of Effectiveness of Inspections and Preventive Measures in Organizing School Meals
Valentina I. Kozubskaya, Tatyana V. Mazhaeva, Elena P. Potapkina, Vladimir B. Gurvich
ЗДОРОВЬЕ НАСЕЛЕНИЯ И СРЕДА ОБИТАНИЯ - ЗНиСО / PUBLIC HEALTH AND LIFE ENVIRONMENT.2025; : 57. CrossRef
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

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[English]
Job Perception and the Need for Job Improvement among School Nutrition Teachers in Seoul: Seoung Hee Kim, Kyung Eun Lee, Jin Sook Kim; Korean J Community Nutr 2016;21(1):12-24. Published online February 29, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.1.12

Abstract PDF

OBJECTIVES
The objectives of the study were to investigate the school nutrition teachers' perception on their job and to find out recommendations needed for its improvement in order to provide a quality foodservice and nutrition education at schools.
METHODS
A total of 219 school nutrition teachers in Seoul were surveyed using self-administered questionnaires.
RESULTS
The perceived importance of the 16 job duties was rated 3.8 based on a 5-point scale (1: very unimportant - 5: very important). The importance of six duties including nutrition management, production management, nutrition education, and food safety management were rated over 4 point but that of record-keeping for documents, official reporting, and service management was rated the lowest. Importance-Performance Analysis showed that nutrition management, receiving/storage management, production management, menu management, food safety management, and equipment/facilities management should be emphasized to maintain the current performance of duties. The performance of the nutrition education and counseling needed to be improved since the importance scores were greater than average but the performance scores were lower than the average. Official reporting and miscellaneous jobs were rated the highest for simplification need. More than half of the respondents agreed that equipment/facilities management, miscellaneous jobs, service staff supervision, and service line supervision could be allocated to other school departments.
CONCLUSIONS
School nutrition teachers should invest more time and resources on their core job duties such as nutrition management, production management, food safety management, and nutrition education for providing quality foodservice and nutrition education. To reflect the environmental changes of school foodservice, a reasonable staffing index of school nutrition teachers needs to be developed. In addition, hiring an assistant or implementing school nutrition teacher internship programs can be useful to reduce workloads of the nutrition teachers.

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Importance, performance frequency, and predicted future importance of dietitians’ jobs by practicing dietitians in Korea: a survey study
Cheongmin Sohn, Sooyoun Kwon, Won Gyoung Kim, Kyung-Eun Lee, Sun-Young Lee, Seungmin Lee
Journal of Educational Evaluation for Health Professions.2024; 21: 1. CrossRef

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[English]
The Current State of Food Allergy of Preschool Childcare Facilities in Hanam: Wookyoun Cho, Jinah Kim; Korean J Community Nutr 2015;20(4):251-258. Published online August 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.4.251

Abstract PDF

OBJECTIVES
The purpose of this study was to investigate how to manage food allergy of pre-school children, focusing on the current status of the food allergy in childcare facilities in Hanam which have less than 100 children.
METHODS
Targeting 159 preschool childcare facilities, survey was carried out for a month in March, 2015. Recovery rate was 66.7%. 106 surveys out of 159 were available for analysis using SPSS statistical program version 19.0.
RESULTS
Among 106 facilities, 58 (54.7%) reported that none of their children had a food allergy and 48 (45.3%) reported one more children had a food allergy. Total number of children having a food allergy was 71. Among them, the occurrences of food allergy in males were significantly more than that of the females (p < 0.001). Further, children under 2 years of age had significantly more food allergy than the other ages (p < 0.001). The allergic inducing foods were nuts (23.3%), egg (17.8%), milk and dairy products (16.4%), fish and shellfish (13.7%), instant foods (12.3%), fruits (8.2%), soybean (4.1%), meat (2.7%), and cereals (1.4%) in order, and 6 children out of 71 were allergic to more than 2 food items. The clinical symptoms of the food allergy were a skin reaction (87.9%) and an oropharyngeal & respiratory reaction (12.1%). Majority of childcare facilities (80.3%) didn't serve alternative foods for children with food allergy. Necessity for food allergy education was significantly higher in facilities with food allergy issues than without such issues.
CONCLUSIONS
The Center for Children's Foodservice Management need to educate workers of childcare facilities and parents about managing food allergy and enforce a plan to provide alternative menu to children with food allergies.

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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
Cleaning Methods to Effectively Remove Peanut Allergens from Food Facilities or Utensil Surfaces
Sol-A Kim, Jeong-Eun Lee, Jaemin Shin, Won-Bo Shim
Journal of Food Hygiene and Safety.2023; 38(4): 228. CrossRef
Risk factors for food allergy among children in Seoul: focusing on dietary habits and environmental factors
Mijung Jang, KyooSang Kim
Journal of Nutrition and Health.2019; 52(6): 559. CrossRef
Study on the snack menu pattern, food diversity and satisfaction of parent provided by Center for Children's Foodservice Management in Jeonbuk area
Eun-Byul Sym, Jeong-Ok Rho
Journal of Nutrition and Health.2019; 52(5): 501. CrossRef
Food allergic reactions in the community: a questionnaire survey of caregivers
An Deok Seo, Jun Yeol Lee, Song I Yang, Hye Ran Lee, So-Yeon Lee
Allergy, Asthma & Respiratory Disease.2017; 5(1): 27. CrossRef

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[English]
Analysis of Perception and Satisfaction of Military Foodservice that are Provided According to the Ranks of the Soldiers: Jun Hee Kim, Se Jeong Bae; Korean J Community Nutr 2015;20(1):53-60. Published online February 28, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.1.53

Abstract PDF

OBJECTIVES
The purpose of this study is to provide the basic data for efficient operation and management of the military foodservice by analyzing the satisfaction of the quality of the foodservice and the perception of the military foodservice which are provided according to the ranks of the soldiers.
METHODS
A total of 252 military personnel (48 Private, 87 Private first class, 74 Corporal and 43 Sergeant) participated in Gyeonggi area from November 1 to 30, 2013, and data were analyzed by the SPSS Win (ver 18.0).
RESULTS
The perception with foodservice, variety of menu (p < 0.001), importance (p < 0.01), problem (p < 0.05) and leftover reason (p < 0.05) significantly differed by the rank of the soldiers. With regard to the satisfaction with food, there were significant difference by rank for all items (p < 0.01). Satisfaction with facilities did not indicate significant differences by rank. Satisfaction with sanitation indicated significant difference by rank in the categories of table ware (p < 0.05), process of distribution (p < 0.05), employee's uniform (p < 0.001) and drinking water (p < 0.05). Satisfaction with service indicated significant difference by rank with regard to kindness of employees (p < 0.01), providing information on foodservice (p < 0.05) and fast distribution (p < 0.01).
CONCLUSIONS
In order to improve the satisfaction of all ranks, there is a need to offer a variety of nutritionally balanced menu and a proper amount of food provided through the voluntary food distribution services. The results also suggested the need to find a sustainable foodservice management plan to carry out satisfaction surveys regularly in the military foodservice.

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Safety education status and needs priorities of Korean military food service personnel using the Borich Needs Assessment and the Locus for Focus model: a cross-sectional study
Jeongeun Park, Eunsil Her
Korean Journal of Community Nutrition.2025; 30(4): 261. CrossRef
Study on the Sodium Intake Knowledge and Practices for Reducing Sodium Intake in Soldiers
Ji Min Hwang, Sung Hee Min, Min June Lee
Journal of the East Asian Society of Dietary Life.2016; 26(6): 550. CrossRef

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[English]
The use Frequency and Amount of Food Sources of Sodium and Knowledge Requirement, and Job Satisfaction of Dietitians and Nutrition Teachers according to the School Types in Busan: Jee Young Yeon, Soon Kyu Lee, Baeg Won Kang; Korean J Community Nutr 2014;19(2):198-211. Published online April 30, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.2.198

Abstract PDF

OBJECTIVES
To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan.
METHODS
A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined.
RESULTS
The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools.
CONCLUSIONS
The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

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School Dietitian Awareness, Practice, and Sodium Reduction Plan in School Meal Service
Eun Kyung Kim, Hae Young Kim
Korean Journal of Food & Cookery Science.2016; 32(2): 222. CrossRef
Status and Need Assessment on Nutrition & Dietary Life Education among Nutrition Teachers in Elementary, Middle and High Schools
Na Gyeong Oh, Su Jin Gwon, Kyung Won Kim, Cheong Min Sohn, Hae Ryun Park, Jung Sook Seo
Korean Journal of Community Nutrition.2016; 21(2): 152. CrossRef

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[English]
Application of Analytical Hierarchy Process in Analyzing the Priorities of Strategy for Improving the Army Military Foodservice: Seung Hee Baek; Korean J Community Nutr 2014;19(1):51-59. Published online February 28, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.1.51

Abstract PDF

The current exploratory study presents the Analytical Hierarchy Process (AHP) as a potential decision-making method to obtain the relative weights of alternatives through pairwise comparison in the context of hierarchical structure. The aim of this study was to elicit prior strategy to improve army military foodservice. Content analysis and seven times of in-depth interview from 13 officers of the Ministry of National Defense were conducted to develop the hierarchical structure for AHP analysis. Questionnaires were distributed to 61 foodservice managers and 39 dietitian and military foodservice officers. The highest-ranked strategy for improving military foodservice was the 'renewal of the kitchen facilities' (0.2578), followed by 'enlargement of foodservice operating staffs' (0.2345), 'specialization of sanitation & foodservice management' (0.2222), 'Practical foodservice budget control' (0.1394), and 'menu variety & standardized recipe' (0.1281). 'Enlargement of foodservice facilities' (0.3995), 'increase the no. of kitchen police' (0.3463), 'sanitary & cooking training reinforcement of kitchen police' (0.4445), 'management of foodservice budget by total amount' (0.5043), and 'standardization of mass cooking' (0.3571) were the highest overweight item in each strategy. The study also compared the relative weights of alternatives of foodservice managers with that of dietitians and military foodservice officers. Those two groups revealed some difference in their priority of important strategy regarding army military foodservice. The results of this study would provide the data for making a policy or compilation of the budget regarding army military foodservice.

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Safety education status and needs priorities of Korean military food service personnel using the Borich Needs Assessment and the Locus for Focus model: a cross-sectional study
Jeongeun Park, Eunsil Her
Korean Journal of Community Nutrition.2025; 30(4): 261. CrossRef
Analysis of Perception and Satisfaction of Military Foodservice that are Provided According to the Ranks of the Soldiers
Jun-Hee Kim, Se-Jeong Bae
Korean Journal of Community Nutrition.2015; 20(1): 53. CrossRef

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[English]
Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010: Il Sun Yang, Bo Sook Yi, Moon Kyung Park, Seung Hee Baek, Yoo Sun Chung, Jin Yi Jeong, Yoon Ji Kim, Hye Young Kim; Korean J Community Nutr 2013;18(5):491-504. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.491

Abstract PDF

The purposes of this study were to analyze the quality attributes, quality factors and customer satisfaction in school foodservice and to provide suggestions for improving school foodservice environments. The survey was distributed to different respondents (5,771 students, 2,045 parents, and 1,981 faculty members) at different types of schools (elementary school, middle school, and high school) on September 2010 in 16 cities and provinces. The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, t-test and multiple linear regression analysis. First, all foodservice quality attributes were significant different by respondents and the faculty had higher scores than parents and students. A comparison of scores by respondents and distribution place demonstrated that classroom of student and parents had a higher score for quality attributes. The overall satisfaction with school foodservice was significant different by respondents and higher for classroom than for dining hall for student and parents. In comparison of annual data, there was decreased overall satisfaction and quality attributes in student and parents. Second, in the regression results, which showed the effects of the foodservice quality attributes on overall satisfaction by respondents and distribution place, improvements of 'food taste', 'pleasant foodservice environment', and 'kindness of employee' would increase satisfaction in most of the respondents. Third, the overall satisfaction with school foodservice was higher for nutrition teachers than dietitians for students and faculty. Therefore, the operators will need to make different efforts based on each customer needs to improve the overall satisfaction on school foodservice.

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Acceptability of School Menus: A Systematic Review of Assessment Methods
Síntia Almeida Santana, Sueny Andrade Batista, Dayanne da Costa Maynard, Verônica Cortez Ginani, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho
International Journal of Environmental Research and Public Health.2023; 20(3): 2242. CrossRef
School Foodservice Employees’ Perception on Food Waste Generation and Needs to Improve Foodservice for Plate Waste Reduction in Gyeonggi Province
Kyung-Eun Lee, Jiyeon Choi
Journal of the East Asian Society of Dietary Life.2019; 29(5): 408. CrossRef
Development of Model for 「The Survey on School Foodservice Program」
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 Journal of Community Nutrition.2019; 24(1): 60. 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
Effects of students' satisfaction with school meal programs on school happiness in South Korea
Sooyoun Kwon, Oksun Kim, Youngmi Lee
Nutrition Research and Practice.2018; 12(4): 342. 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
Exploratory study on effect of eco-friendly program in high school foodservice on adolescents' dietary behavior and satisfaction with foodservice
Seyoung Ju, Deokhee Song, Hyeja Chang
Journal of Nutrition and Health.2017; 50(5): 494. CrossRef
Analysis of Perception and Satisfaction of Military Foodservice that are Provided According to the Ranks of the Soldiers
Jun-Hee Kim, Se-Jeong Bae
Korean Journal of Community Nutrition.2015; 20(1): 53. CrossRef
Dietary Habits and Satisfaction of School Foodservice by High School Type in Chungnam Area
Myung-Hee Kim, Su-Mi Lim, Jee-Young Yeon
Journal of the East Asian Society of Dietary Life.2015; 25(2): 213. CrossRef
Evaluation of Foodservice Hygiene in Middle School Students by Meal Service Area in Busan
Yeo Kyeong Kim, Hee Sun Choi, Eun Soon Lyu
Journal of the Korean Society of Food Science and Nutrition.2015; 44(1): 145. CrossRef
Students’ Satisfaction of School Lunch According to the Dietary Habit and Educational Experience of Nutrition and Food
Sung Hee Park, Young Chan Choe
Family and Environment Research.2015; 53(4): 425. CrossRef
Use and Assessment of Home-Delivered Meal Service for Children from Low-Income Families
Jeong-A Moon, Chang-Hee Yoo, Kyung-Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(6): 935. CrossRef
A Study on the Foodservice Quality Factors and Satisfaction of Community Children Center
Seong Hee Ko, Kyung-Yeoun Lee
The Korean Journal of Food And Nutrition.2014; 27(5): 914. CrossRef
Perception and Satisfaction of Free Foodservice in Male Middle School Students in Chungnam
Yu-Rin Kim, Eun-Jin Kim, Mi-Kyeong Choi
Journal of the Korean Dietetic Association.2014; 20(2): 87. CrossRef

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[English]
Effectiveness of Center for Child-Care Foodservice Management for Menu Management and Dietary Variety: Hye Young Kim, Il Sun Yang, In Sook Chae, Bo Sook Yi, Moon Kyung Park, Ha Young Kim, Tae Seok Kang, Dong Gil Leem, Jin Ha Lee, Hae Young Lee; Korean J Community Nutr 2013;18(3):243-256. Published online June 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.3.243

Abstract PDF

The purpose of this study was to evaluate the effectiveness of Centers for Child-care Foodservice Management (CCFSM)'s support on menu management in child-care centers and kindergartens by comparing two perspectives of pre-support vs. post-support and established vs. non-established. To evaluate dietary variety, we used methods that considered both Dietary Diversity Score (DDS) and Dietary Variety Score (DVS). For surveying pre-support and post-support state by CCFSM, we collected and analyzed menus of June and September, 2012, targeting 7 CCFSM supported institutions. Meanwhile, for surveying state in CCFSM established and non-established areas, we collected and analyzed menus of June, 2012, which were implemented in institutions in CCFSM established (181 places) and non-established (106 places) areas. The results of evaluation on the dietary support by CCFSM showed that post-supporting state by CCFSM (95.3%) was significantly higher than pre-supporting state (77.2%) (p < 0.001) and established areas (87.4%) were significantly higher than non-established ones (77.2%) (p < 0.05) on 'Meeting the DRI for infant'. Evaluation of dietary variety between pre- and post-support state by CCFSM showed that post-support state (total 77.3 point) was higher than pre-support state (total 76.4 point). Evaluation of dietary variety between established and non-established areas showed that established areas (total 81.1 point) were significantly higher than non-established ones (total 77.1 point) (p < 0.001). Therefore, it is considered that dietary support service conducted by CCFSM contributes to improve variety level of diet provided by child-care centers and kindergartens.

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A Study of Food Safety Knowledge for Sustainable Foodservice Management of Childcare Centers in South Korea Using Importance–Performance Analysis
Jeong-Sil Choi, Se-Young Ju
International Journal of Environmental Research and Public Health.2022; 19(15): 9668. CrossRef
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 Journal of Community Nutrition.2018; 23(6): 496. CrossRef
Assessment of the Effectiveness and Perception of Education by Center for Child-Care Foodservice Management: Focus on Parents of Child-Care and Kindergarten in Seoul
Se-Young Ju, Wan-Soo Hong
Korean Journal of Food and Cookery Science.2018; 34(4): 404. CrossRef
Analysis of Sanitary Safety Management Improvement for Children’s Food service in Chilgok-gun Area
Suk-Hyeon Park, Hyeon-A Jung
Journal of the East Asian Society of Dietary Life.2018; 28(5): 345. CrossRef
Comparison of nutrients and food intakes of young children according to lunch places: based on the fifth Korea National Health and Nutrition Examination Survey
Young-Sun Choi
Journal of Nutrition and Health.2018; 51(3): 254. CrossRef
Center for Children's Foodservice Management (CCFSM) Employees' Perception of Difficulties in Performing Tasks
Eun Hye Park, Young Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 619. CrossRef
The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children's Foodservice Facilities
Jae-Eun Paik, Hyun-A Lee, Hyun-Joo Bae
Korean journal of food and cookery science.2015; 31(6): 764. CrossRef
Satisfaction with Children's Foodservice Facilities about Program at Center for Children’s Foodservice Management in Seoul: Difference between Associate Members and Regular Members
Yoon-Jae Yoon, Sooyoun Kwon, Serin Go, Jiyoon Kim
Journal of the East Asian Society of Dietary Life.2015; 25(4): 703. 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
Task Satisfaction, Job Satisfaction, Organizational Commitment, and Turnover Intension of Center for Children's Foodservice Management Employees
Eun Hye Park, Young Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(12): 1881. CrossRef

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[English]
Analysis of Relative Importance of Key Performance Indicators for Center for Child-Care Foodservice Management through Analytic Hierarchy Process (AHP): Yun Hui Jeong, In Sook Chae, Il Sun Yang, Hye Young Kim, Hae Young Lee; Korean J Community Nutr 2013;18(2):154-164. Published online April 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.2.154

Abstract PDF

The objectives of this study were to assign reasonability to importance of weight selection issue in key performance indicator for performance evaluation of Centers for Child-care Foodservice Management (CCFSM) developed by using Balanced Scorecard (BSC), to draw key performance indicator (KPI) by perspective and to analyze differences in recognition on importance. From September 25 to October 9, 2012, we conducted a questionnaire-based study via e-mail, targeting chiefs and team leaders of nationwide 21 CCFSMs (43 persons), officials of local governments where CCFSM was established (21 persons), officials of Korea Food and Drug Administration (2 persons) and foodservice management experts (27 persons) in order to estimate the relative importance on 4 perspectives and 14 KPIs and analyzed its results by using 61 collected data. The results showed that relative importance of perspectives was estimated in order of importance as follows: business performance (0.3519), customer (0.3393), resource (0.1557), learning and growth (0.1531). Relative importance of KPIs was in order of importance as follows: Evaluation of sanitary management level in childcare foodservice facilities (0.1327), Level of customer recognition and behavior improvement (0.1153), performances of round visiting inspection on foodservice, sanitary, safety management, and foodservice consulting (0.0913). Our results showed that the recognition differences exist on the relative importance of perspectives and KPIs between officials of CCFSM, KFDA, local government and foodservice management experts. These observations will form the basis for developing evaluation systems, and it is considered that performance indicators developed on this basis will suggest direction of operation which CCFSM will have to perform.

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Evaluation of Medical Device Aging and Replacement Decisions within Hospital Environments: A User-Centered Approach
Sewon Park, Gihong Seo, Yoonseo Park, Eun-Ji Kim, Haengjun Lee, Munjae Lee, Mihajlo Jakovljevic
Risk Management and Healthcare Policy.2025; Volume 18: 2201. CrossRef
A study on the improvement of evaluation scheme for the installation and operation of Center for Children’s and Social Welfare Foodservice Management: utilizing interviews with center stakeholders and external experts
Jinhyun Kim, Dahye Han, Jieun Oh, Hyun joo Ryou, Ji-Yun Hwang, Kirang Kim, Sohyun Park
Journal of Nutrition and Health.2024; 57(6): 685. CrossRef
The Effect of Hygiene Guidance by Center for Children's Foodservice Management on Food Safety Improvement in Child-care Foodservices in Changwon
Jeong-Min Cheon, Jae-Kyoung Shin, Hye-Kyung Moon
Korean Journal of Food and Cookery Science.2018; 34(6): 653. CrossRef
Assessment of the Effectiveness and Perception of Education by Center for Child-Care Foodservice Management: Focus on Parents of Child-Care and Kindergarten in Seoul
Se-Young Ju, Wan-Soo Hong
Korean Journal of Food and Cookery Science.2018; 34(4): 404. CrossRef
Task Satisfaction, Job Satisfaction, Organizational Commitment, and Turnover Intension of Center for Children's Foodservice Management Employees
Eun Hye Park, Young Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(12): 1881. CrossRef
The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children's Foodservice Facilities
Jae-Eun Paik, Hyun-A Lee, Hyun-Joo Bae
Korean journal of food and cookery science.2015; 31(6): 764. CrossRef
Center for Children's Foodservice Management (CCFSM) Employees' Perception of Difficulties in Performing Tasks
Eun Hye Park, Young Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 619. CrossRef

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[English]
Measurements of Salinity and Salt Content by Menu Types Served at Industry Foodservice Operations in Daegu: Ji Ae Kim, Yun Hwa Kim, Moon Young Ann, Yeon Kyung Lee; Korean J Community Nutr 2012;17(5):637-651. Published online October 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.5.637

Abstract PDF

The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items categorized into 22 menu item groups from lunch samples served at 100 industry foodservice operations and measured the salinity of the food items, and calculated sodium and salt contents from the salinity. In terms of salt content of one meal at each workplace, 46% of the meals were 3-<5 g, and only 3.0% of them were 1.7 g or less, which is one third of the daily target intake (5 g) presented by the Dietary Reference Intakes for Koreans. In terms of sodium content, 35.3% of the meals were 1,000-< 1,500 mg (most), and only 2.5% of them were 667 mg or less, which is, again, one third of the daily target intake. As to the salinity of each menu item group, side dishes such as sauces, kimchi, seasoned vegetables, hard-boiled foods, and stir-fried foods were significantly higher, but the sodium content was not higher, because their quantity per serving was small. The salinity of foods with liquid such as stews, noodles, soups, and broths was relatively lower, but the sodium content was higher, because their quantity per serving was large. This indicates that an education program should be developed for foodservice workers who prepare food for the workplace regarding the development and promotion of various menus for reducing sodium content, in order to reduce sodium content in meals served by food service in the workplace.

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[English]
Comparative Analysis of the Quality Attributes Affecting Students' Satisfaction on School Lunch Service of Middle School by Year: Bo Sook Yi; Korean J Community Nutr 2012;17(4):479-493. Published online August 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.4.479

Abstract PDF

This study was conducted to investigate quality attributes which could affect foodservic satisfaction by the year (2005, 2008, 2011) and dining area (classroom vs. dining hall) in order to find ways to improve school lunch service and foodservice satisfaction of middle school students. The numbers of those surveyed were 1,103 students in 2005, 1,917 students in 2008, and 1,921 students in 2011. Overall foodservice satisfaction was significantly increased gradually in dining hall food service: 3.29 +/- 1.21 in 2005, 3.45 +/- 1.00 in 2008, 3.94 +/- 0.98 in 2011. In classroom food service, overall foodservice satisfaction was not significantly different between in 2005 (3.09 +/- 0.97) and in 2008 (2.98 +/- 1.02), but it was significantly increased in 2011 (4.05 +/- 1.00). Stepwise multiple regression analysis showed that overall foodservice satisfaction was most affected by the taste of food. The importance of 11 quality attributes except food sanitation and gathering feedback on school meals was significantly increased in 2011 compared with 2005. Food sanitation among 13 attributes was most important attribute in 2005 and 2011. The numbers of quality attributes affecting students' overall foodservice satisfaction were 5 to 7 by year, those attributes were almost identical with attributes which students thought importantly. Therefore, in order to increase the overall foodservice satisfaction of the school lunch service continually, it is recommended to identify the quality attributes that are important to students, and to check their levels of performance in order to overcome their differences.

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Analysis of the Frequently Served Menus and Trends in Nationwide School Lunch Meals: 2021∼2023 Data from the School Meal Menu Information on the NEIS Open Educational Information Portal
Seo Ha Lee, Insun Kang, Bo Kyung Kwon, Hyo Bin Im, Min A Lee
Journal of the Korean Society of Food Science and Nutrition.2024; 53(10): 1084. CrossRef
Examining Boarding School Foodservice Satisfaction and Patronage of Sources of Meals
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A Survey of Satisfaction with Quality attributes of Meal Services for Low-income Children in Wonju
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Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010
Il-Sun Yang, Bo-Sook Yi, Moon-Kyung Park, Seung-Hee Baek, Yoo-Sun Chung, Jin-Yi Jeong, Yoon-Ji Kim, Hye-Young Kim
Korean Journal of Community Nutrition.2013; 18(5): 491. CrossRef

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

Abstract PDF

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

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A comparison study of hygiene status in meals for poorly-fed children through microbiological analysis
Ok-Kyeong Yu, Hyun-Suk Kim, Moon-Sun Byun, Mina Kim, Youn-Soo Cha
Journal of Nutrition and Health.2014; 47(3): 214. CrossRef
A Survey of Satisfaction with Quality attributes of Meal Services for Low-income Children in Wonju
Hae Sook Oh
The Korean Journal of Community Living Science.2014; 25(2): 233. CrossRef

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

Abstract PDF

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

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Investigation of the Management of Foodservice Facilities inCommunity Child Centers in Daegu and Gyeongbuk Area
Suk-Hyeon Park, Hyeon-A Jung
Journal of the East Asian Society of Dietary Life.2017; 27(4): 459. CrossRef
Food Service Status at Community Child Care Centers in Busan
Jeong-Sook Lee
Journal of the Korean Dietetic Association.2014; 20(1): 50. CrossRef

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[English]
Child-Care Facility and Kindergarten's Demands on Foodservice Support by Center for Child-Care Foodservice Management (CCFSM) in Seoul and Gyeonggi-do: Soo Youn Kim, Il Sun Yang, Bo Sook Yi, Seung Hee Baek, Seo Young Shin, Hae Young Lee, Moon Kyung Park, Young Shin Kim; Korean J Community Nutr 2011;16(6):730-739. Published online December 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.6.730

Abstract PDF

The purpose of this study was to analyze the differences between child-care facilities and kindergartens towards the need for foodservice support by Center for Child-Care Foodservice Management (CCFSM). For this study, questionnaires were sent out from August of 2008 to April of 2009 to directors of 1,478 child care facilities and 299 kindergartens in Seoul and Gyeonggi-do via postal service. A total of 267 questionnaires were usable with 203 (13.7%) of child-care facilities and 64 (21.4%) of kindergartens. Statistical data were analyzed by SPSS 15.0 for descriptive analysis and t-test. For political and administrative support, government funding for foodservice was the highest need and hiring nutritionists was significantly different by type of facility (p < 0.01). Both child-care facilities (4.29) and kindergartens (4.41) demanded the balanced menu from CCFSM. There were significant differences of "information about food material sanitation management" (p < 0.05), "hygiene safety management method according to working process" (p < 0.05), "hygiene safety management method of foodservice facilities and equipment" (p < 0.05). In education and training contents from center, "types and methods to manage foodservice facilities and equipment" for directors, "dietary education by age" for teachers, and "the rules of personal sanitation and working process" and "gas, electricity and fire prevention" for culinary workers had the highest mean score of requirements.

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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 Journal of Community Nutrition.2022; 27(6): 492. CrossRef
Analysis of Job Importance and Job Performance in Dietitians by Kindergarten Establishment Type
Seonyeong Baek, Yulee Shin, Gunhee Kim, Jieun Oh, Seungmin Lee, Sunny Ham
Journal of the East Asian Society of Dietary Life.2020; 30(4): 274. CrossRef
Assessment of the Effectiveness and Perception of Education by Center for Child-Care Foodservice Management: Focus on Parents of Child-Care and Kindergarten in Seoul
Se-Young Ju, Wan-Soo Hong
Korean Journal of Food and Cookery Science.2018; 34(4): 404. CrossRef
A Comparison of Hygiene and Safety Management Execution depending on the Characteristics of Children's Food Service Facilities
Jin-Young Lee
The Korean Journal of Food And Nutrition.2016; 29(4): 573. CrossRef
The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children's Foodservice Facilities
Jae-Eun Paik, Hyun-A Lee, Hyun-Joo Bae
Korean journal of food and cookery science.2015; 31(6): 764. CrossRef
Center for Children's Foodservice Management (CCFSM) Employees' Perception of Difficulties in Performing Tasks
Eun Hye Park, Young Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 619. CrossRef
Task Satisfaction, Job Satisfaction, Organizational Commitment, and Turnover Intension of Center for Children's Foodservice Management Employees
Eun Hye Park, Young Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(12): 1881. CrossRef
Food Service Status at Community Child Care Centers in Busan
Jeong-Sook Lee
Journal of the Korean Dietetic Association.2014; 20(1): 50. CrossRef
The Effect of a Periodic Visiting Education Program on Food Safety Knowledge of Cooks in Children's Foodservice Facilities
Jinah Kim, Youngmee Lee
Journal of the Korean Dietetic Association.2014; 20(1): 36. CrossRef
Analysis of Relative Importance of Key Performance Indicators for Center for Child-Care Foodservice Management through Analytic Hierarchy Process (AHP)
Yun-Hui Jeong, In-Sook Chae, Il-Sun Yang, Hye-Young Kim, Hae-Young Lee
Korean Journal of Community Nutrition.2013; 18(2): 154. CrossRef
Evaluation of Sanitation Management Practices and Microbiological Quality of Foods in Kindergarten Foodservice Settings
Joo-Eun Lee, Kyung-Sook Choi, Young-Jae Kang, Tong-Kung Kwak
Korean Journal of Food and Cookery Science.2012; 28(5): 515. CrossRef
Assessment of Kindergarten Principals and Teachers' Performance Degree of Foodservice Hygiene Management and Foodservice Employees' Hygiene Knowledge
Joo-Eun Lee, Kyung-Sook Choi, Tong-Kung Kwak
Journal of the Korean Dietetic Association.2012; 18(4): 308. CrossRef

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[English]
Importance and Performance of Dietitian's Task at Long Term Care Hospital Foodservice in Busan . Kyungnam Area: Mal Sook Park, Eun Soon Lyu; Korean J Community Nutr 2011;16(5):602-612. Published online October 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.5.602

Abstract PDF

The purpose of this study was to evaluate importance and performance of dietitian's task at long term care hospitals foodservices in the Busan.Kyongnam area. The research was performed through using questionnaires and conducted from June 11 to July 16, 2010 for 186 dietitians at 141 long-term care hospitals. Seventy-two percent of hospitals had two dietitians and 69% of them had a dietitian's office. Fifty-two percent of dietitians has worked for less than 2 years at long term care hospital, and 37.1% of them worked additional tasks. Seventy-three percent of hospitals conducted a therapeutic diet program and the therapeutic diets frequently provided were diabetic diet > tube feeding diet > dysphasia diet > sodium controlled diet. Mean score for the importance (4.36/5.00) and performance (3.91/5.00) of dietitian's tasks were significantly different (p < 0.001). The importance and performance grid showed that the purchase-inspection management and sanitation-safety management were high scores to the importance and performance (doing great area), menu-foodservice management and cooking-working management were low scores to the importance and high scores to the importance (overdone area), and nutrition management was low scores to the importance and performance (low priority). Forty-three percent of dietitians agreed with the needs for role separation between foodservice dietitian and clinical dietitian.

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Importance-performance analysis of hygiene and nutrition management in social welfare meal service facilities in selected regions of Jeollanam-do
Do Hee Kim, Hee Kyong Ro
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Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea
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Clinical Nutrition Research.2024; 13(2): 108. CrossRef
The Status of Enteral Nutrition Formula Use by Dietitians in Hospitals Within Busan and Gyeongnam Area
Haejin Kang, Minji Woo, Eunju Park, Yoo Kyoung Park
Clinical Nutrition Research.2022; 11(1): 9. CrossRef
Dietitians View of Foodservice Sanitary Practices and Demands in Long-Term Care Hospitals
Jeonghyeon Woo, Hee-Sook Lim, Hee-Joon Baek, Dal Lae Ju, Youri Jin, Jieun Lee, Hwayoung Yoon, Wan-Soo Hong, Yoo Kyuong Park
Clinical Nutrition Research.2021; 10(3): 192. CrossRef
Analysis of Clinical Nutrition Management Performance and Importance of Clinical Nutritionists According to the Accreditation of Mental Medical Institutions
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Nutrition Care Management Practices for In-Patients with Dysphagia in Korean Clinical Settings
Dasom Kim, Kyung-Eun Lee
Clinical Nutrition Research.2019; 8(4): 272. CrossRef
Importance and Performance of Nutrition Management for In-Patients with Dysphagia Perceived by Dietitians at Clinical Settings in Seoul and Gyeonggi Areas
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Journal of the East Asian Society of Dietary Life.2019; 29(5): 421. CrossRef
Status of Foodservice Operations in Long-term Care Facilities for the Elderly : Focus on the Gwangju Metropolitan City
Gyusang Han, Eunju Yang
Journal of the East Asian Society of Dietary Life.2018; 28(5): 337. CrossRef
Importance-Performance Analysis of Clinical Nutrition Management in Convalescent Hospitals in the Gyeongnam Area
Seon-Jeon Lee, Eunju Park
Journal of the Korean Dietetic Association.2016; 22(1): 53. CrossRef
Job importance, job performance, and job satisfaction in dietitians at geriatric hospitals or elderly healthcare facilities in Jeju
Hye-Sook Kang, Yunkyoung Lee, In-Sook Chae
Journal of Nutrition and Health.2016; 49(3): 189. CrossRef
Comparison of Health Status and Mini Nutritional Assessment according to Self-esteem of Elderly in Care Hospital
Eun-mi Kim, Jin Kwon
Journal of the East Asian Society of Dietary Life.2015; 25(4): 631. CrossRef
Effect of Job Satisfaction and Self-Esteem on Psychological Burnout in Dietitians at Geriatric Hospital in Busan
Jae-Soo Suh, Ju-Hyun Kim, Jeong-Sook Lee
Journal of the Korean Dietetic Association.2015; 21(4): 261. CrossRef
Foodservice Satisfaction of Patients over 60 according to the Type of Foodservice Operation: The Case of B Hospital
Shin Hey Lee, Jung Hwa Choi
The Korean Journal of Community Living Science.2015; 26(4): 683. CrossRef
Clinical Nutrition Services of a Long-term Care Hospital in Korea
Mi Hyang Um, Eun Soon Lyu, Song Mi Lee, Seung Min Lee, Eun Lee, Jin A Cha, Mi Sun Park, Ho Sun Lee, Mi Yong Rha, Yoo Kyoung Park
Korean Journal of Community Nutrition.2015; 20(3): 220. CrossRef
Dietitians' Perception of Importance about Standards of Foodservice Management Associated with Long-Term Care Hospital Accreditation
Joo-eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(10): 1558. CrossRef
Job Satisfaction Level and Related Factors among Korean Hospital Dietitians
Eun Hee Jang, Eun Soon Lyu, Song Mi Lee, Yoo Kyung Park, Eun Lee, Jin A Cha, Mi Sun Park, Ho Sun Lee, Mi Young Rha, Seung Min Lee
Journal of the Korean Dietetic Association.2014; 20(4): 257. CrossRef
Development of Job Description of Clinical Dietitians in Hospitals by the DACUM Method
Jin-A Cha, Kang-Eun Kim, Eun-Mi Kim, Mi-Sun Park, Yoo-Kyoung Park, Hee-Joon Baek, Song-Mi Lee, Soo-Kyong Choi, Jung-Sook Seo
Journal of the Korean Dietetic Association.2013; 19(3): 265. CrossRef
Importance-Performance Analysis of Evaluation Indicators in Hospital Nutrition Department
Joo-Eun Lee
Journal of the Korean Dietetic Association.2012; 18(4): 326. CrossRef
Job Performance, Perception of Job Importance, and Job Satisfaction in Dietitians Working in Geriatric Hospitals in Busan
Na-Young Kim, Gyeong-Mi Seong, Jeong-Sook Lee
Journal of the Korean Dietetic Association.2012; 18(4): 356. CrossRef

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[English]
A Study of Parents' Satisfaction and Needs for Foodservice Quality of the Childcare Centers in Chungnam Asan Area: Eun Seung Song, Eun Gyung Kim; Korean J Community Nutr 2011;16(4):497-510. Published online August 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.4.497

Abstract PDF

We tried to find out parents' satisfaction and needs for foodservice quality of the childcare centers with an intention of improving it. Self-completed questionnaires were randomly collected from the parents of children in 174 childcare centers around Asan and were analyzed. Most of respondents were mothers who were housewives with college degrees (69%) in their 30's (80%). They thought nutrition (50%) and food hygiene (43%) were the most important factors for decision. Eighty percent of parents recognized the strong relationship between foodservice quality and childrens' mental and physical development. Most centers (94%) were delivering menu notices home, so parents well recognized the center's foodservice situation and problems of their kids' eating habits. The parents' satisfaction scores were 3.26 out of 5-point scale. The biggest dissatisfaction was from no variation in menu, but remarkable appreciation was from the effect of foodservice on the correction for kids' unbalanced diet habit. They had demands for improvement of nutritious menu and professional nutrition teacher in charge of foodservice and nutrition education for children and also for parents.

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Comparison of nutrients and food intakes of young children according to lunch places: based on the fifth Korea National Health and Nutrition Examination Survey
Young-Sun Choi
Journal of Nutrition and Health.2018; 51(3): 254. CrossRef
An Evaluation of the Foodservice Quality and Management of Preschool Foodservice Establishments by IPA - Focusing on Parents of Preschoolers in Metropolitan Area of Korea, China and Japan -
Sanghyun Park, Nami Joo
The Korean Journal of Food And Nutrition.2015; 28(1): 160. CrossRef
A Comparative Study on Foodservices and Their Satisfactions between Kindergartens with and without Dietitians in Chungnam
Kyoung-Hee Lee, Myung-Hee Kim, Mi-Kyeong Choi
Journal of the Korean Society of Food Science and Nutrition.2013; 42(2): 278. CrossRef
Reinterpretation of Educational Meanings of Snack and Lunch Time in a Kindergarten Class of 4-Year-Old Children
Yu-Ok Won, Song-Yee Kim
Korean Journal of Human Ecology.2013; 22(6): 571. CrossRef

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[English]
A Facility Design Model for 1300 Capacity School Foodservice with Adjacency and Bubble Diagrams: Sun hee Jang, Hye Ja Chang; Korean J Community Nutr 2011;16(1):98-112. Published online February 28, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.1.98

Abstract PDF

This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: 9.9 m2 for the receiving area, 56.1 m2 for the pre-preparation area, 10.5 m2 for the food storage area, 6.0 m2 for the supplies storage area, 97.8 m2 for the cooking area, 33.6 m2 for the service area, 52.5 m2 for dish washing area, cafeteria 410.5 m2, 4.5 m2 for the front room, for a total of 725.8 m2. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.

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Survey on the Ratio of Kitchen to Total Space and Ventilation System Capacity of Kitchens through Case Studies in Korean Foods Restaurants
Hyeja Chang, Gyunggi Choi, Taehwan Wang, Tongkyung Kwak
Korean journal of food and cookery science.2015; 31(1): 33. CrossRef
Analysis of Perception of School Foodservice Facilities and Utilities in Gyeongnam Area by School Nutrition Teachers (Dietitians) -Comparison of School Foodservice Facilities and Improvement of Utilities in Schools-
Young Jeon, Hyun-Ah Kim
Journal of the Korean Society of Food Science and Nutrition.2014; 43(9): 1447. CrossRef
Compliance with GMP and SSOP in College Foodservices by Comparison of Elementary and Middle & High School Foodservices
Soon-Hee Park, Hye-Kyung Moon
Journal of the Korean Dietetic Association.2012; 18(3): 248. CrossRef

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[English]
Recognition of Elementary School Students for The Country-of-Origin Labeling at School Foodservice in Seoul: So Yeon Kim, Sanghyun Park, Nami Joo; Korean J Community Nutr 2010;15(4):507-512. Published online August 31, 2010

Abstract PDF: This study was conducted to offer basic data that give effective ways to inform the country-of-origin labeling, where the ingredients they are serving are from, at school foodservice and to reconsider the importance of the labeling origin based on the survey by the elementary school students. 96.0% of the elementary school students agreed to the regulation about the country-of-origin labeling and the older students were influenced more by media and also supported the labeling. About the tendency of ingesting food from the country the students didn't like, 69% of them disagreed to eat. In the ways to label the country-of-origin labeling at school foodservice, elementary school students recognized easily the indication of origin designed by menu items, letter type. 76% of elementary school students checked the country-of-origin labeling posted at restaurants. When the students eat out, 68% of them were unwilling to have the food using the ingredients from the country they don't like. The country-of-origin for main ingredients such as beef, pork, chicken and other meat products, rice, kimchi had high importance scores. We found that the students think about the country-of-origin for main ingredients is important. Consequently, education and public relations of the country-of-origin labeling for elementary school students would be required.

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[English]
Importance Evaluation about the Remedies for Improvement of Sanitation Management by Foodservice Managers: Hyun Joo Bae, Hye Yeon Lee; Korean J Community Nutr 2010;15(2):266-274. Published online April 30, 2010

Abstract PDF: The purposes of this study were to evaluate on the importance about the possible remedies for improvement of sanitation management by foodservice manager and to compare dietitians' opinion and that of administrators about theirs. A questionnaire survey was performed by 282 dietitians and 56 administrators, who were involved at foodservice facilities in Daegu and Gyeongbuk from March 7 to March 9 in 2007. According to the results of the importance evaluation analysis about the remedies for improvement of sanitation management, there were significant differences between dietitians and administrators in the means of 6 items such as "remodeling of hygiene equipment and facilities", "improvement of dietitians' food safety knowledge", "self-operated management of foodservice operation", "enforcement of cooperation between the CEO or administrators and dietitians", "development of food safety education program for foodservice workers", "increasing of foodservice operating budget". In all of them, the dietitians' evaluation scores were significantly higher than that of administrators. In addition, four factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, operating, education, and policy.support sector showed that significant differences across type of foodservice, frequency of meals served, number of meals served per day, dietitians' education level and career. On the other hand, supervision sector showed that significant differences across number of meals served per day and dietitians' employment type. In conclusion, in order to increase the quality of sanitation in the foodservice operation, we should increase sanitation performance and enforce the food-safety education for foodservice workers. In addition, government should increase the policy support.

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[English]
Task Analysis and Education Need of Dietitians in the Contracted Business & Industry Foodservice: Jung Hyun Yang, Hae Young Lee; Korean J Community Nutr 2010;15(1):124-136. Published online February 28, 2010

Abstract PDF: The purposes of this study were to investigate importance level and performance frequency of the dietitians' duties and task elements, to examine the actual condition of education and need for education, to analyze the interrelation between their tasks and education, and to provide the direction of education for the contracted Business & Industry (B & I) foodservice dietitians. The task elements of receiving, ordering, HACCP management and directing serving process were done almost every day. In terms of the importance of tasks, food sanitation management, personnel sanitation management, receiving and ordering were high. Meanwhile, the computerization of their works was being carried out on the whole, showing a higher frequency in all the details of procurement management and accounting management, as well as task elements such as menu planning, leftover and food waste management, HACCP management and human resource management. In the past three years, HACCP management, cost management, planning work schedule and allotting a task, general business and sale bond management were increased most and rapidly. For the actual condition of education, dietitians got more education for the duty of sanitation, safe and facility/utility management than any other duty, while they did less education of procurement management and office management than others. Meanwhile, the education for sanitation, safe and facility/utility management and accounting management were very much required. For the relationships of frequency of duty and the necessity of education, seven task elements including food sanitation management were correlated positively. Eighteen tasks besides menu planning had a significant positive correlation between the importance of duties and the necessity of education.

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[English]
Factors Influencing Job Satisfaction of Dietitians(Nutrition Teachers) of School Foodservice in Daejeon/Chungnam Province: Wang Mi Shin, Jang Il Han, Seong Ai Kim; Korean J Community Nutr 2009;14(6):798-806. Published online December 31, 2009

Abstract PDF: The objective of this study was to investigate how to improve job satisfaction for dietitians and nutrition teachers by identifying influencing factors in Daejeon and Chungnam Province, South Korea. A survey was conducted among school foodservice dietitians and nutrition teachers from selected primary, middle and high school in the area. This survey consisted of general characteristics, status of their job, job satisfaction, work satisfaction and work performance. In this study we found current state of general characteristics and status of their job according to frequency analysis and the level of work satisfaction, work performance and job satisfaction using descriptive statistics. The t-test, ANOVA and Duncan-test were also conducted in order to searching for tendency of job satisfaction according to the general characteristics and the status of their job. Pearson's correlation was carried out in order to find correlation with job satisfaction. Also, factors, which influenced job satisfaction according to regression analysis, were drawn. We describe the difference of job satisfaction between irregular dietitians and nutrition teachers as well. Besides we discussed the improvement of dietitians' (nutrition teachers') work environment to raise their job satisfaction through this study.

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[English]
A Survey on the Foodservice Management System of the Child Care Centers in Chungnam Asan Area: Eun Seung Song, Eun Gyung Kim; Korean J Community Nutr 2009;14(6):846-860. Published online December 31, 2009

Abstract PDF: We investigated the foodservice management practices in various operation types of childcare centers in Asan, Chungnam Province, with the intention of improving the quality of foodservice and providing the basic information for establishing more effective and efficient foodservice model system. Self-completed questionnaires were collected from the directors of 174 child care centers. The statistical analysis was completed using SPSS Ver. 12.0 program. The followings are about the results of this study. Approximately 94.8% of the directors were women with the average age of 40.3. All of the investigated facilities executed foodservice; the facilities of 96.2% had been self-operated, 1.9% was contract-managed and the remaining 1.9% served delivered meal from outside. Only 20.0% of the investigated centers employed a dietitian. In most of the centers, meals were prepared in a conventional manner and approximately 85.3% of the centers are serving only snacks twice a day as a supplementary due to financial difficulties. Menu planner of the facilities, which have no dietitian was the director (35.8%) or the cook (25.7%). In most centers, the directors purchased the food materials (67.5%). Material inspection was done by the director (54.9%) or the cook (40.5%). However, home care centers did not inspect the food material. These results indicate that food service management guidelines need to be established by the facility type with the government control and financial support. Especially, dietitian employment and the efficient foodservice model system establishment are questions that confront us.

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[English]
Factors Related to Sanitary Management Performance Based on HACCP System in School Foodservice: Seoul, Gyeonggi, Kangwon and Choongchung Areas in Korea: Gyoung Mi Kim, Sim Yeol Lee; Korean J Community Nutr 2009;14(6):817-830. Published online December 31, 2009

Abstract PDF: The purpose of this study was to analysis the sanitary management performance based on HACCP system for school foodservice. This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. When school foodservices were put through sanitation management achievement level analysis applied by the HACCP system, results displayed that management of temperature (3.96 points), time (4.08 points), and cross-contamination (4.07 points) were all below the average achievement level. HACCP system's achievement level based on the TQM showed that areas for strategy development, leadership, information and analysis had low achievement levels. Achievement levels for CCP are quality check, delivery/distribution process, sterilization/cleansing of food's contact surface. As a result of multiple regression analysis of the factors that influenced sanitation management achievement level of school foodservice HACCP system; sanitary job standard showed 35.6% and CCP achievement levels showed 26.8% explanatory rate. In particular, Kangwondo's number of foodservice provided to per cook was small. Also, the better the processing management was assessed, the higher the sanitary job standard achievement level became resulting to a explanatory rate of 39.5%. Elementary schools showed a higher explanatory rate of 37.0% than middle and high schools. CCP achievement levels in middle and high schools with self-operated foodservice had a 28.0% variable explanatory rate, which was the highest. The better the drainage system, leadership and assessments turned out to be, the higher the CCP achievement levels became. In summary, to revitalize HACCP system that is based on the TQM, it is considered that proper database of HACCP system for school foodservice's sanitation management be constructed and more emphasis should be put on strategy development to improve customers' satisfactory level. In addition, improvements in achievement levels of time, temperature, and cross-contamination for sanitary job standard and CCP achievement level are essential.

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[English]
Possibility Analysis of a Rice Based Bread by Analyzing Customers' Needs of Menus for School Foodservice: So Jung Lee, Min A Lee, Il Sun Yang, Hae Young Lee; Korean J Community Nutr 2009;14(5):545-555. Published online October 31, 2009

Abstract PDF: School foodservice customers are likely to be tired of repeated cycle menus and their satisfaction for meals offered in school is inclined to be low. The menu variety is an important factor in increasing customer satisfaction. The purpose of this study was to investigate customer perspectives for applying rice based bread menus in order to add menu variety and promote using rice processed products in school foodservice. The questionnaire was distributed to 760 parent samples in elementary schools and 520 student samples in middle/high schools and a total of 665 and 387 usable data were collected, respectively. Food habits such as preference for cooking method, menu preference, food allergy and nutritional perspectives for menu and customer perception for rice based bread like quality, reliability, price, and purchasing convenience were investigated using 7 Likert scale. Also expected menu types applying rice based bread and offering frequency of rice bread menu were examined. Preference level for bread-based meals were moderate and students' preferences were slightly higher than parents. Menu types applying rice bread expected by middle/high school students were western food (49.4%), spaghetti (28.4%), set menu (13.7%), noodle (17.6%), Korean food (11.1%), Chinese food (10.9%) and porridge (4.5%). The most occupied rate was once in a week for expected offering frequency. Most respondents perceived that rice bread was more nutritive and qualitative than the wheat based one.

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[English]
Analysis of the School Foodservice Facilities & Sanitary Education (Seoul, Gyeonggi, Kangwon and Choongchung Areas in Korea): Gyoung Mi Kim, Sim Yeol Lee; Korean J Community Nutr 2009;14(5):576-589. Published online October 31, 2009

Abstract PDF: The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p<0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were selfoperated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p<0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method.

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[English]
A Study on Differences of Sanitation Education and Sanitation Knowledge Between Dietitians in School Foodservice And Managers in Commercial Foodservice: Sang Hyun Park, Hyeon A Jung, Hyun Joo Bae, Nami Joo; Korean J Community Nutr 2009;14(3):306-315. Published online June 30, 2009

Abstract PDF: The purpose of this study was to compare the status of sanitation education and sanitation knowledge in school foodservice with commercial foodservice. The survey sample was institutional foodservice directors (n = 88) in A office of education and commercial foodservice directors (n = 81) in B foodservice industry. The questionnaire requested information about demographic information, situation of sanitation education, contents of sanitation education practice, importance of sanitation education, and sanitation knowledge. Data were analyzed using frequencies, means, chi-square test, and t-test. Over half (52.1%) of the respondents were institutional foodservice directors, 47.9% of the respondents were commercial foodservice directors. The majority of institutional foodservice directors were 25-29 years of age (38.6%), over 10 years of working experience (63.6%) and commercial foodservice directors were 25-29 years of age (53.1%), 5-10 years of working experience (35.0%). 66.3% of the respondents were educated food safety once a month, but 8.6% of commercial foodservices were never educated. The majority of the respondents used printing materials (73.3%) or lecture (74.8%). The importance level of institutional foodservice directors about sanitation education was significantly higher than commercial foodservice directors. The average score of institutional foodservice directors'sanitation knowledge was 87.05/100.00. The commercial foodservice directors'sanitation knowledge 67.74 was significantly lower than institutional foodservice directors (p< 0.05). Therefore, there should be a systematic education program designed for commercial foodservice directors.

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