Korean Journal of Community Nutrition

[English]
A Study on Personality Characteristics, Eating Habits and Food Neophobia of High School Students: Sun Young Lee, Jin A Kim, Sim Yeol Lee; Korean J Community Nutr 2019;24(1):38-46. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.38

Abstract PDF PubReader: OBJECTIVES
This study examined the relationship among personality characteristics, eating habits and food neophobia of high school students.
METHODS
A self-administered questionnaire was applied to 512 students who were in the first and second grade in four different high schools in Gyeong-gi-province. The questionnaire was designed to examine the personality characteristics, eating habits, and food neophobia.
RESULTS
The personality characteristics of both boys and girls had intimacy, openness/intelligence, extroversion, sincerity, and emotional stability from highest to lowest. The girls (2.00) had better eating habits than the boys (1.90)(p < 0.05). To examine the level of food neophobia using the FNS (Food Neophobia Scale), girls tended to score higher in the FNS than boys (36.36 vs. 34.06). The relationship between the personal characteristics and eating habits showed a positive correlation (p < 0.01). The relationship between the personal characteristics and food neophoia revealed a negative correlation with all personal characteristics (p < 0.01).
CONCLUSIONS
The findings of the study confirmed the relationship among personal characteristics, eating habits, and food neophobia. This study is expected to provide ways to teach teenagers how to support their proper eating habits and personality characteristics.

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

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[English]
A Study on Brand Personality and Employee's Self: Image Congruity and Job Satisfaction: Especially for Family Restaurant: Ki Young Kim, Mi Ae Ko; Korean J Community Nutr 2009;14(6):807-816. Published online December 31, 2009

Abstract PDF: This day's research analyzed the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants in order to suggest a plan which would induce researcher's interest as well as influencing diversification of management strategies toward dining-out business. The purpose of this research is to analyse the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants. The survey questionnaires were distributed to 300 employees of family restaurants in Seoul from August 1th until August 30th 2009, and 257 of them were used for analysis. The top seven company's were chosen by base on data from 2009 Annual Dinner of the Korea. Statistics handling of this research used SPSS WIN 17.0 statistics package program, which performed frequency analysis, factor analysis, regrssion anlysis. The research result shows, first of all, the relationship between company's brand personality and personal self - image congruity, it shows that the company's brand personality has higher on 'ability/capability, loyalty/ fidelity, and strong' the personal self - image congruity appeared higher. The relationship between company's brand personality and social self-image congruity, it shows that the company's brand personality has higher on 'ability/ capability and loyalty/fidelity' the social self-image congruity appeared higher. Second of all, in a relation between the self-image congruity and job satisfaction, the personal self-image congruity has shown positive impact on job satisfaction. Third of all, in a relationship between the company's brand personality and job satisfaction, if 'interest or loyalty/fidelity' shows higher on brand personality, than job satisfaction has shown higher.

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[English]
Relationships among Personality Preferences, Psychosocial Factors and Dietary Habits of Middle School Students: Hye Sung Kim, Hye Young P Kim; Korean J Community Nutr 2007;12(5):511-518. Published online October 31, 2007

Abstract PDF: The purpose of this study was to obtain an understanding of the association of personality preferences and food behavior factors in middle school students. The subjects were 319 boys and girls in a middle school located in Kyunggi province. A self-administered questionnaire was used to assess demographic factors, dietary habits and psychosocial factors including self-efficacy, perceived benefits and barriers. The MMTIC (Murphy-Meisgeier Type Inventory for Children) test was used to assess the personality preferences of the students. Sixty-seven percent of the subjects were extrovert, 53.9% were the sensing type, 76.8% were the feeling type and 81.8% were the perceiving type in personality preferences. The extrovert had higher self-efficacy than the introvert. The feeling type perceived more benefits and fewer barriers than the thinking type. The education levels of the parents, especially mothers, were positively related with self-efficacy and dietary habit scores of the students. The self-efficacy and perceived benefits and barriers were significantly associated with dietary habits of the students (explained variance: 17.9%). Results of this study presented the relationship of character types and parents' education levels on psychosocial food behavior factors and a need for the development of tailored nutrition education program considering these factors.

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[English]
Dietary Behaviors, Food Preferences and Its Relationships with Personality Traits in Sixth Grader's of Elementary School: Jeong Ja Paik, Hee Suk Lee; Korean J Community Nutr 2004;9(2):135-141. Published online April 30, 2004

Abstract PDF: Although many studies have focused on dietary habits and behaviors among children, few have looked at individual dietary behaviors and food preferences and their relationships with personality traits. This study examined the relationships between children's dietary behaviors, food preferences and personality traits using a random sample of 236 sixth graders in Chuncheon. Results showed a high prevalence of undesirable dietary behaviors among children: 42.8% of the children had skipped breakfast at least twice a week, 53% had overeaten, 45.8% had eaten irregularly, and 66.5% had eaten an unbalanced meal. These undesirable dietary behaviors were negatively associated with such personality traits as sociability, responsibility, emotional stability, activity, and superiority. When asked about food preference, fruits were most popular while vegetables were least desirable. Total food preference scores were positively correlated with emotional stability (r = .204), activeness (r = .247), sociability (r = .156), responsibility (r = .249), and superiority (r = .133). Preference for meats had negative correlations with responsibility (r = -.133), sociability (r = -.146), and superiority (r = -.132), while preference for vegetables was positively correlated with these personality traits (r = .292, .244, and .230, respectively). In conclusion, the more desirable dietary behaviors and the higher total food preference scores, the more positive the child's personality traits. In addition, preference for vegetables was associated with positive personality traits. The findings suggest the need for continuous attention and guidance on desirable dietary habits for school children both at home and at school.

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[English]
College Students' Dietary and Health Behaviors related to Their Myers-Briggs Type Indicator Personality Preferences: Byung Sook Kim, Young Eun Lee; Korean J Community Nutr 2002;7(1):32-44. Published online February 28, 2002

Abstract PDF: The objective of this study was to evaluate college students' dietary and health behaviors in relation to their Myers-Briggs Type Indicator (MBTI) personality preferences. Dietary and health behaviors were surveyed for 444 college students who performed the MBTI personality test. Only 6.1% of the subjects regularly had three meals a day, while 27.1% ate breakfast every day. Fifty-six point nine percent of the students took less than 15 minutes to eat a meal and had the habit of eating fast. The number of food groups they ate was, on average, 2.74 and was eaten mainly at dinner. This showed that college students did not eat a large variety of foods. Eighty-two percent of the subjects drank alcoholic beverages, 21.4% smoked, and 69.3% exercised. In addition, 73.9% of them were not satisfied with their body image, but they were not eager to try weight control. There were not many significant differences between Extraversion (E)-Introversion (I), Sensing (S)-iNtuition (N), and Thinking (T)-Feeling (F) in their dietary and heath behaviors, although some gender differences existed. Significantly better dietary and health behaviors were shown in subjects preferring Judging (J) rather than Perceiving (P). There behaviors included eating breakfast, regularly eating three meals a day, smoking less, exercising more and having a lower tendency to night-eating. The personality preference of J-P could be useful index for nutritional education and counseling or behavior modification programs for obese people.

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[English]
Job Analysis of School and Hospital Dietitians : Factor Analysis of Human Attributes: Eun Seung Song, Myung So Kim; Korean J Community Nutr 1999;4(3):431-440. Published online September 30, 1999

Abstract PDF: This study was mainly done by factors analyzing to find out the structure and the dimension of the results of a previous study; analyzing the school and hospital dietitians' human attributes needed for successful job performance(Song 1998). The results were as follows: 1) Through factor analysis, the 12 knowledge items were categorized into 4 groups ; 'basic knowledge of food and nutrition', 'knowledge of clinical nutrition and diet therapy', 'knowledge of medial science', and 'knowledge from experience and common sense'. These 4 knowledge factors were more frequently used and importantly recognized by hospital dietians compared with school dietitians. 2) The 38 skill and ability items were categorized into 7 groups ; 'ability of program development and research', 'ability of counseling and nutrition education', 'ability of production control and facility management', 'ability to use computer', 'ability to cooperate with others', 'ability to manage consignment marketing', and 'ability of managing situations and informations'. Different skills and abilities were required for each group. 3) The 11 personality items were categorized as 3 groups ; 'respoinsibility and sincerity', 'positive personality', and 'affirmative and inquisitive personality'.

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[English]
Comparison of Human Attributes for School and Hospital Dietitians : by Importance and Frequency Scale: Eun Seung Song, Myung So kim; Korean J Community Nutr 1998;3(2):281-291. Published online May 31, 1998

Abstract PDF: Job analysis was done by the method of interview and survey to find out the human attributes needed for dietitans' job performance. The knowledge, skills, abilities and other characteristics including personality were major items in the questionnaire. The questionnaire was distributed to 340 schools and hospital dietitians. Among these, 201 were compeletely filled out, returned and statistically analyzed according to the frequency scale and importance scale respectively. The results were as follows : 1) The age, education, job experience and monthly pay of hospital dietitians were higher than those of school dietitians. This was partly due to the reflection of short chronicle of school foodservice. 2) The most important human attributes for rwo groups were commonly shown as sincere and faithful personality, good human relationship and responsibility for business outcome. 3) Computer skill and menuplanning ability were human attributes of the most frequently used by school dietitians, whereas knowledge of diet therapy, clinical nutrition, and pathology of disease were frequently used by hospital dietitians. 4) The correlation coefficients between two groups were as follows : Spearman's rho value of personality, skills and abilities, and knowledge were 0.806, -0.432,-0.203 respectively, according to the importance scale. 5) An overall view from t test between two groups, various human attributes, especially knowledge were more frequently used by hospital dietitians.

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