Korean Journal of Community Nutrition

Original Articles

[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

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.

Citations

Citations to this article as recorded by

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]
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 PubReader

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.

Citations

Citations to this article as recorded by

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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