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Research Articles
[Korean]
Process evaluation of a mobile healthcare program among employees with overweight and obesity: a 12-week intervention study investigating the role of engagement
Imhuei Son, Jiyoun Hong, Young Hee Han, Bo Jeong Gong, Meng Yuan Zhang, Woori Na, Cheongmin Sohn, Taisun Hyun
Korean J Community Nutr 2023;28(6):466-479.   Published online December 31, 2023
DOI: https://doi.org/10.5720/kjcn.2023.28.6.466
AbstractAbstract PDF
Objectives
A mobile health intervention program was provided for employees with overweight and obesity for 12 weeks, and a process evaluation was completed at the end of the program. We investigated participant engagement based on app usage data, and whether engagement was associated with the degree of satisfaction with the program.
Methods
The program involved the use of a dietary coaching app and a wearable device for monitoring physical activity and body composition. A total of 235 employees participated in the program. App usage data were collected from a mobile platform, and a questionnaire survey on process evaluation and needs assessment was conducted during the post-test.
Results
The engagement level of the participants decreased over time. Participants in their 40s, high school graduates or lower education, and manufacturing workers showed higher engagement than other age groups, college graduates, and office workers, respectively. The overall satisfaction score was 3.6 out of 5. When participants were categorized into three groups according to their engagement level, the upper group was more satisfied than the lower group. A total of 71.5% of participants answered that they wanted to rejoin or recommend the program, and 71.9% answered that the program was helpful in improving their dietary habits. The most helpful components in the program were diet records and a 1:1 chat with the dietary coach from the dietary coaching app. The barriers to improving dietary habits included company dinners, special occasions, lack of time, and eating out. The workplace dietary management programs were recognized as necessary with a need score of 3.9 out of 5.
Conclusions
Participants were generally satisfied with the mobile health intervention program, particularly highly engaged participants. Feedback from a dietary coach was an important factor in increasing satisfaction.

Citations

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  • Application of a living lab model to an evidence-based reduced-sodium healthy eating practice program in Korea: a pre-post study
    Jung-Hyun Kim, Eugene Shim, Min Sook Kyung, Sooyoun Kwon, Hyoung su Park, Jae-Heon Kang
    Korean Journal of Community Nutrition.2025; 30(1): 53.     CrossRef
  • 1,108 View
  • 62 Download
  • 1 Crossref
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[Korean]
Gender differences in dessert satisfaction and purchase behaviors among university students in Gwangju: a preliminary study
Hyun-Jeong Na, Hyun-Young Jung, Joomin Lee
Korean J Community Nutr 2023;28(4):293-301.   Published online August 31, 2023
DOI: https://doi.org/10.5720/kjcn.2023.28.4.293
AbstractAbstract PDF
Objectives
This study aimed to examine the effect of eating habits and dietary attitudes on dessert consumption among university students in Gwangju Province, South Korea.
Methods
A survey was conducted from May to June 2022. Out of 300 distributed questionnaires, 261 valid responses were included in the analysis. The survey assessed dessert selection, satisfaction, consumer attitudes and behaviors, as well as factors influencing satisfaction.
Results
Both genders reported purchasing desserts 2 to 3 times per week, primarily after lunch, due to the convenience of dessert accessibility. Males favored ice cream, bakery items, and fruits, while females preferred bakery items, ice cream, and fruits in that sequence. ‘Having fun’ was identified as the most common motivation for dessert consumption post-meal. Notable gender disparities emerged regarding perceptions of dessert consumption, including its role in stress relief, potential for nutritional imbalance, positive effects, and preferences for seasonal menus. Significant gender-based differences also manifested in intentions to purchase dessert, responsiveness to price changes, and inclination to recommend desserts to others.
Conclusions
This study offers foundational data on university students’ dessert purchasing behaviors, perceptions, and satisfaction levels, intending to inform strategies promoting healthier dietary habits.
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Original Articles
[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
AbstractAbstract 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 ‘generally satisfied’ or ‘very satisfied’ in about 35.4% of the study population, and ‘not very satisfied’ or ‘not satisfied at all’ in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life ‘very much’ or ‘quite significantly’ and 36.4% said ‘not very much’ or ‘not at all’. The largest demand for improvement of UF was ‘variety of menu’ (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 ‘not to one's taste’ (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 (‘food taste’, ‘freshness of food’, ‘nutritive value of food’, and ‘reasonable price’) and 3 variables in the convenience factor (‘variety of menu’, ‘prompt food service’, and ‘display of the meals for the day’) had high importance but low satisfaction, showing the need for an improvement on these areas.
CONCLUSIONS
Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.

Citations

Citations to this article as recorded by  
  • Development of performance indicators by the Delphi study for foodservice operations in senior welfare centers: application of the balanced scorecard
    Gyoungok Gang, Hyeja Chang, Sang-gil Lee
    Food Science and Biotechnology.2024; 33(7): 1727.     CrossRef
  • Comparison of consumption behaviors and development needs for the home meal replacement among Chinese college students studying abroad in Korea, Chinese college students in China, and Korean college students in Korea
    Mi Ae Bae, So Hyun Park, Siyao Cheng, Kyung Ja Chang
    Nutrition Research and Practice.2021; 15(6): 747.     CrossRef
  • Dietary Life of Chinese International Students according to the Frequency of University Foodservice Use in Korea
    Yan Cui, Hye-Jong Yoo, Injoo Choi, Jihyun Yoon
    Korean Journal of Community Nutrition.2020; 25(4): 291.     CrossRef
  • 1,383 View
  • 11 Download
  • 3 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
AbstractAbstract 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 ‘cynicism’ and ‘exhaustion’ among the three subordinate factors of emotional exhaustion, negative (−) effects on the ‘job’ among the six subscales of job satisfaction. In addition, openness showed a negative (−) effect on ‘loss of professional confidence’ of emotional exhaustion and positive (+) relationship with the ‘job’ of job satisfaction. Agreeableness appeared to have a negative (−) 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 (−) influence on all factors of job satisfaction. On the other hand, the nutrition management team showed a negative (−) 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 ‘Emotional exhaustion’ among the subordinate factors of emotional exhaustion and a negative (−) influence on the ‘Educational opportunity’ 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.

Citations

Citations to this article as recorded by  
  • 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]
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
AbstractAbstract 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.

Citations

Citations to this article as recorded by  
  • 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
  • 1,082 View
  • 4 Download
  • 4 Crossref
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[English]
A Comparative Study of Job Stress, Satisfaction and Commitment of Cooking Employees in Hotel Kitchens with and without HACCP Systems
Kyung Cheon Min, Wan Soo Hong
Korean J Community Nutr 2018;23(1):28-37.   Published online February 28, 2018
DOI: https://doi.org/10.5720/kjcn.2018.23.1.28
AbstractAbstract PDF
OBJECTIVES
This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems.
METHODS
Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis.
RESULTS
The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p < 0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p < 0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p < 0.05).
CONCLUSIONS
The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.
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[English]
Development and User Satisfaction of a Mobile Phone Application for Image-based Dietary Assessment
Seo Yoon Kim, Sang Jin Chung
Korean J Community Nutr 2017;22(6):485-494.   Published online December 31, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.6.485
AbstractAbstract PDF
OBJECTIVES
The objective of this study was to develop mobile phone application for image-based dietary assessment and evaluate satisfaction regarding respondent's use of the mobile phone application.
METHODS
We developed a mobile phone application to assess dietary intakes using 24 hour dietary recall. After initial development, application was reviewed by ten adults and revised based on their comments. We recruited 192 volunteers (92 males, 100 females) to use the mobile phone application and to respond to a satisfaction survey. Participants were instructed to use the mobile phone application with fiducial marker five centimeter in width, length and two centimeter height at each eating occasion during designated 4 days, capturing 45° angle and 90° angle images of all food and beverage items before and after consumption. After using the mobile phone application for 4 days, participants were asked to complete an online questionnaire on the satisfaction of the mobile phone app. User satisfaction items composed of 12 questions of application user interface, 8 questions of emotional response, 9 questions of eating behavior in 5 likert scale. Participants were also asked to provide additional open-ended comments on the use of mobile phone application. Statistical analysis was performed by using the SPSS 23.0 (Statistical Package for the Social Science).
RESULTS
The average user interface score was 2.82 ± 1.08, which was close to the ‘normal’ response. Responses for emotion and eating behavior also were borderline to the ‘normal’.
CONCLUSIONS
This study found that the mobile phone application using 24-hour recall was acceptable to be used to assess dietary intakes for several days. However, there should be a need for such technology to be user-oriented instead of researcher-oriented. Easy and cost-effective new technology is needed for estimating the amounts of food eaten automatically when the photos are taken.

Citations

Citations to this article as recorded by  
  • Diet status of college students evaluated by applying the photographic analysis method
    Chae Hong Lee, Kyung A Lee
    Journal of Nutrition and Health.2023; 56(4): 439.     CrossRef
  • Validity of Estimating Sodium Intake using a Mobile Phone Application of 24-hour Dietary Recall with Meal Photos
    Seo-Yoon Kim, Sang-Jin Chung
    Korean Journal of Community Nutrition.2020; 25(4): 317.     CrossRef
  • 1,021 View
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  • 2 Crossref
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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
AbstractAbstract 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 speed·waiting time (24.6%), taste of food (15.7%), amount of food (7.7%), hygienic management (5.1%), food quality (4.7%), kindness (3.0%), temperature of the food (2.8%). Students preferred to broadcast on campus and cooking practice for the dietary education.
CONCLUSIONS
To improve school meal satisfaction, it is necessary for food distribution facilities to make improvements with regard to variety of meals and reduced waiting time.

Citations

Citations to this article as recorded by  
  • Development and evaluation of an intervention to improve food and nutrition literacy among Iranian Kurdish primary school children: An application of intervention mapping approach
    Mohammad Ahmadpour, Nasrin Omidvar, Elham Shakibazadeh, Azam Doustmohammadian, Abbas Rahimiforoushani
    Frontiers in Public Health.2023;[Epub]     CrossRef
  • Feasibility Study on Application of Revised Nutritional Standards for School Lunches: Consumer Satisfaction Survey
    Meeyoung Kim, Youngmin Nam
    Journal of the East Asian Society of Dietary Life.2019; 29(5): 367.     CrossRef
  • Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
    Jeong-Eun Park, Kyung-Suk Choi
    Korean Journal of Community Nutrition.2018; 23(3): 243.     CrossRef
  • 1,377 View
  • 5 Download
  • 3 Crossref
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[English]
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 J Community Nutr 2015;20(3):220-235.   Published online June 30, 2015
DOI: https://doi.org/10.5720/kjcn.2015.20.3.220
AbstractAbstract PDF
OBJECTIVES
The purpose of this study was to investigate how clinical nutrition services is provided at a long term care hospital in Korea and to investigate job satisfaction levels of the clinical dietitians.
METHODS
Survey questionnaire was sent to dietitians working at a long term care hospital in Korea. The participating hospitals (n=240) were randomly selected from 1,180 long- term care hospitals using a stratified sampling method. A total of 134 long term care hospital s and 223 dietitians completed the survey of clinical nutrition service s and job satisfaction questionnaires The job satisfaction questionnaire included 27 job satisfaction questions on task, stability vision, working conditions, and relationship areas.
RESULTS
The average nutritional screening rate was 17.9% and the rate of computerized nutritional screening system was 9.7% in the participating hospitals. Nutritional intervention rate was only 3.2% of all patients. KOIHA (Korea Institute for Healthcare Accreditation) accreditated hospitals showed only 50% performance rate of nutrition service evaluation area. This shows that after achieving KOIHA accredition, many hospitals do not emphasize the performance of nutritional services. The job satisfaction scores in all four areas ranged from 2/5 to 3/5, implying generally low job satisfaction level in hospital dietitians. Linear regression analysis results showed that the "hospital adequacy grade" type was a significant predictor of job satisfaction level for two areas (working conditions & relationship).
CONCLUSIONS
There is a need to provide proper standardized clinical nutrition services as a primary treatment and we observed large variations in the quality of nutritional service s in long term care hospitals. Therefore, government and local hospitals have to work on implementing nutritional programs and policies for improved service and care.

Citations

Citations to this article as recorded by  
  • Importance and Performance of Nutrition Management for In-Patients with Dysphagia Perceived by Dietitians at Clinical Settings in Seoul and Gyeonggi Areas
    Kyung-Eun Lee, Dasom Kim
    Journal of the East Asian Society of Dietary Life.2019; 29(5): 421.     CrossRef
  • 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
  • Eating Problems and Nutritional Status of Elderly Patients in Long-term Care Hospitals according to Whether They consume Foodservice Meals or Other Meals
    Yoo Ri Choi, Eun Young Yoon
    Korean Journal of Human Ecology.2017; 26(2): 145.     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
  • 1,181 View
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  • 4 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
AbstractAbstract 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.

Citations

Citations to this article as recorded by  
  • 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
  • 860 View
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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
AbstractAbstract 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.

Citations

Citations to this article as recorded by  
  • 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]
Job Satisfaction, Work Performance, Work Satisfaction, Perceived Needs and Self-Evaluation of Knowledge and Skills of Nutrition Teachers in Gyeonggi Area
Jae Yeon Lim, Kyung Won Kim
Korean J Community Nutr 2014;19(1):60-70.   Published online February 28, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.1.60
AbstractAbstract PDF
The purpose of the study was to examine job satisfaction, work performance, work satisfaction, perceived needs and self-evaluation of knowledge and skills of nutrition teachers. Survey questionnaire was administered to 106 nutrition teachers in schools of Gyeonggi area. Subjects were categorized into high- or low-job satisfaction group, and study variables were examined by job satisfaction group. Overall job satisfaction was high, with a mean score of 14.9 out of 20. High-job satisfaction group had more favorable perception regarding human relations and workplace atmosphere compared to the counterparts (p < 0.001). Work performance, examined by 12 items, was not significantly different between the two groups. However, satisfaction regarding specific work of nutrition teachers was significantly different by job satisfaction (p < 0.001). High-job satisfaction group responded that they had more knowledge and skills in areas such as food purchase management, food sanitation and safety management, equipment and facility management, nutrition education, nutrition counseling (p < 0.01), and general management & marketing (p < 0.05). High-job satisfaction group also indicated that nutrition teachers need to have more knowledge and skills than the counterparts, regarding food purchase management (p < 0.001), nutrition education (p < 0.01), nutrition counseling, general management and marketing, and teaching practices (p < 0.05). In addition, study results showed significant positive correlations among study variables. This study suggested that job satisfaction of nutrition teachers might be increased by having favorable human relations and workplace atmosphere, increasing satisfaction with specific work of nutrition teachers, and by increasing the knowledge and skills required for the work of nutrition teachers.

Citations

Citations to this article as recorded by  
  • Development of Job Description of Nutrition Teacher by the DACUM Method
    Ji-Hee Kim, Jin-A Cha
    Journal of the Korean Dietetic Association.2016; 22(3): 193.     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
  • Study on Current Nutrition Education and Effective Education Plan for Nutrition Teachers in Kyeonggi Region
    Seong Yeong Kim
    Journal of the East Asian Society of Dietary Life.2016; 26(2): 181.     CrossRef
  • 880 View
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  • 3 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
AbstractAbstract 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.

Citations

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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
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    Jeong-A Moon, Chang-Hee Yoo, Kyung-Eun Lee
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    Seong Hee Ko, Kyung-Yeoun Lee
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  • 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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A Study on Dietary Habits, Body Satisfaction and Nutritional Knowledge by Body Image of Middle School Girl Students in Chungbuk Area
Jee Young Yeon, Ki Yong Shin, Soon Kyu Lee, Hye Young Lee, Baeg Won Kang, Hye Kyung Park
Korean J Community Nutr 2013;18(5):442-456.   Published online October 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.5.442
AbstractAbstract PDF
This study was performed to investigate the dietary habits, body satisfaction and nutritional knowledge according to body image of middle school girl students (n = 284). The subjects were classified as lean, normal and fat groups according to body image. The weight, body mass index (BMI) and the score of body image were significantly higher in the students who recognized their body image as 'fat'. The satisfaction of present body image was significantly lower in students who recognized their body image as 'lean'. The interest in weight control and experience of weight control were significantly higher in students who recognized their body image as 'fat'. The necessity of nutrition education was higher in all groups (lean 67.2%, normal 59.0% and fat 52.8%). The products used to feel sweetened were sweetened ice (68.7%), processed milk (68.3%), confectionery (62.3%), carbonated beverage (55.3%), fermented milk (38.0%) and none (6.0%). The frequency of consumption of fruit juices and fried food was significantly higher in 'normal' compared to 'fat'. There was no significant difference in the frequency of consumption of snack and nutritional knowledge among the three groups. In the multiple regression analysis, the score of body image was negatively associated with the frequency of snack consumption in the 'lean'. The score of body image was positively associated with identification of nutrition labels and an interest in weight control but was negatively associated with satisfaction of present body image in the 'fat'. Based on these results, we conclude that, the middle school girl students need correct recognition of body image and continuous and practical nutrition education in order to maintain healthy dietary habits.

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    Eun-Hee Kim, Chae-Jeong Han
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  • Assessment of Sugar and Sodium Contents and Their Intakes in Snack Food Groups : A Focus on Cookies, Nuts, Fruits, Dairy Products, and Beverages
    Yun-Jung Bae, Kyoung-A Choi, Yu-Mi Kim, Mi-Kyeong Choi
    Journal of the East Asian Society of Dietary Life.2022; 32(4): 263.     CrossRef
  • Body Weight Perception, Mental Health, and Weight Control Behavior in Normal Weight Adolescents: Based on the Korea National Health and Nutrition Examination Survey 2013-2015
    Eun Jee Lee
    Child Health Nursing Research.2017; 23(2): 249.     CrossRef
  • Perception of sugar reduction, nutrition education, and frequency of snacking in children by the self-perceived sweet dietary habits of mothers in Busan
    Jee-Young Yeon, Soon-Kyu Lee
    Nutrition Research and Practice.2016; 10(5): 546.     CrossRef
  • Dietary Behaviors and Total Sugar Intake from Snacks of Female College Students according to Sweet Taste Perception
    Mi-Hyun Kim, Yun-Jung Bae, Jee-Young Yeon
    The Korean Journal of Food And Nutrition.2016; 29(2): 267.     CrossRef
  • Comparative Study on Dietary Habits, Unbalanced Diet and Intake of Food Groups in Middle School Students - by Gender and Region -
    Myung-Hee Kim
    Journal of the East Asian Society of Dietary Life.2015; 25(1): 1.     CrossRef
  • A Comparison of Body Image and Dietary Behavior in Middle and High School girls in Gyeongbuk Area
    Hye-Jin Kim, Kyung-A Lee
    Korean journal of food and cookery science.2015; 31(4): 497.     CrossRef
  • Recognition and Usage of Nutrition Labeling for Processed Foods and Restaurant Meals according to the Effort Level of Healthy Dietary Behavior in 5th Grade Elementary School Girls
    Jin-Ah Moon, Jung-Eun Kong, Gui-Im Moon, Baeg-Won Kang, Jee-Young Yeon
    The Korean Journal of Food And Nutrition.2015; 28(5): 849.     CrossRef
  • Associations of Eating Habits with Obesity and Nutrition Knowledge for Middle and High School Adolescents in Shanghai and Heze China
    Yang Song, Hyo-Jin Ahn, Ji-Hye Choi, Se-Young Oh
    Journal of The Korean Society of Food Culture.2014; 29(6): 648.     CrossRef
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[English]
A Study on Nutritional Status and Dietary Quality of University Students by Body Image
Jee Young Yeon, Seung Hee Hong, Yun Jung Bae
Korean J Community Nutr 2012;17(5):543-554.   Published online October 31, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.5.543
AbstractAbstract PDF
This study was performed to investigate the satisfaction of body image, dietary habits, nutrition intake and dietary quality according to body image of university students (n = 290). The subjects (male = 178, female = 112) were classified to lean, normal and overweight/fat groups according to body image. The weight, body fat and body mass index (BMI) was significantly higher in the students who recognized their body image as 'overweight/fat'. The satisfaction of body image, interest of weight control and experience of weight control were significantly higher in students who recognized their body image as 'normal' in both the male and female subjects. The intakes of nutrients, dietary habits and life styles were not different according to body image. In the male subjects, the niacin intake density, the nutrient adequacy ratio (NAR) of vitamin B1 and the dietary diversity score (DDS) in the students who recognized their body image as 'overweight/fat' were significantly lower than in students who recognized their body image as 'normal' and 'lean'. In female subjects, no significant differences in nutrient intakes, NAR, MAR and DDS were observed according to body image. Future studies with a larger sample size are needed for further assessment of the relationship between nutritional status/diet quality and body image in university students.

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    Food Supplements and Biomaterials for Health.2024;[Epub]     CrossRef
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    Erasto Hernández-Calderón, África Itzu Luna Rueda, Juan Carlos De la Cruz Castillo Pinea, Olga Ivalú Larios Togo, Daniela Lara y Sánchez
    International Journal of Kinanthropometry.2022; 2(2): 36.     CrossRef
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    Seung-Lim Lee
    Journal of the Korean Dietetic Association.2016; 22(1): 41.     CrossRef
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    Eunim Jung, Whajin Hyun, Yoona Ro, Hongmie Lee, Kyunghee Song
    Nutrition Research and Practice.2016; 10(4): 442.     CrossRef
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    Su Ol Kim
    Journal of Korean Biological Nursing Science.2016; 18(2): 87.     CrossRef
  • Evaluation of Dietary Quality in Korea Female according to BMI : From the Korean National Health and Nutrition Examination Survey Data of 2010
    In-Suk Kim, Sung-Woo Choi, Eun Jeong
    The Korean Journal of Community Living Science.2016; 27(1): 147.     CrossRef
  • A Study on Weight Control Behaviour, Eating Habits and Health-related Life Habits According to Obesity Degree of University Students in Jeonbuk
    Hye-Soon Chang
    Korean Journal of Human Ecology.2016; 25(1): 73.     CrossRef
  • Nutrition Knowledge, Food Habit Problems and Dietary Attitudes of Nursing Students
    Su-Ol Kim, So-Myeong Kim
    The Journal of Korean Academic Society of Nursing Education.2015; 21(4): 466.     CrossRef
  • Major Foods and Nutrient Intake Quality According to Body Image Perception among Korean Women: Based on the 2010 Korea National Health and Nutrition Examination Survey Data
    Young Suk Lim, Soo Bin Jeon, Hee Mang Kim, So Yeon Jeong, Jae Young Ahn, Hae Ryun Park
    Journal of the Korean Dietetic Association.2015; 21(2): 154.     CrossRef
  • Survey on Health-related Factors, Nutrition Knowledge and Food Habits of College Students in Wonju Area
    Seung Lim Lee, Sun Hee Lee
    Korean Journal of Community Nutrition.2015; 20(2): 96.     CrossRef
  • Health-related Factors, Nutrition Knowledge and Dietary Habits among Nursing and Allied Health College Students
    Su Ol Kim
    Journal of the Korean Society of School Health.2015; 28(3): 158.     CrossRef
  • Analysis of Weight Control Behaviors by Body Image Perception among Korean Women in Different Age Groups: Using the 2010 Korea National Health and Nutrition Examination Survey Data
    Young-Suk Lim, Na-Ri Park, Su-Bin Jeon, So-Yeon Jeong, Zuunnast Tserendejid, Hae-Ryun Park
    Korean Journal of Community Nutrition.2015; 20(2): 141.     CrossRef
  • Night Eating and Nutrient Intake Status according to Residence Type in University Students
    Ye-Sook Jun, Mi-Kyeong Choi, Yun-Jung Bae
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(2): 216.     CrossRef
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    Eun-Hee Seo
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    Yun Ju Lee, Jeong Soon You, Kyung Ja Chang
    Journal of Nutrition and Health.2013; 46(6): 560.     CrossRef
  • A Study on Dietary Habits, Body Satisfaction and Nutritional Knowledge by Body Image of Middle School Girl Students in Chungbuk Area
    Jee-Young Yeon, Ki-Yong Shin, Soon-Kyu Lee, Hye-Young Lee, Baeg-Won Kang, Hye-Kyung Park
    Korean Journal of Community Nutrition.2013; 18(5): 442.     CrossRef
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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
AbstractAbstract 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
    Christopher Mensah, Melody Enyonam Appietu
    Journal of Culinary Science & Technology.2020; 18(6): 507.     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
  • 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
  • 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 Job Satisfaction and the Turnover Intention of Dietitians Working at Foodservice of the Correctional Institutions in Korea
In Jae Cho, Hye Sang Lee
Korean J Community Nutr 2012;17(3):321-328.   Published online June 30, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.3.321
AbstractAbstract PDF
The purpose of this study is to investigate how certain factors influence job satisfaction and turnover intention of the dietitians working at the correctional institutions. A total 47 sheets of questionnaires (complete enumeration) were distributed respectively to the dietitians during the period from March 20th to May 18th of 2008. A total of 38 questionnaires (response rate 81%) were analyzed by using SPSS (ver. 19.0). The dietitians were more satisfied with coworkers (3.63 +/- 0.10) and supervision (3.19 +/- 0.13) than with pay (2.97 +/- 0.09) and promotion (2.55 +/- 0.08). Among the job burnout dimensions, cynicism (2.58 +/- 0.09) was rated higher than exhaustion (2.47 +/- 0.10), while professional efficacy level (3.40 +/- 0.08) was relatively high. The work dimension of job satisfaction was negatively correlated with exhaustion and cynicism dimensions of job burnout (p < 0.001), and turnover intention (p < 0.01), but positively correlated with professional efficacy dimension (p < 0.001). The co-worker dimension was negatively correlated with exhaustion and cynicism (p < 0.05) and turnover intention (p < 0.01), while the supervision, the pay, and the promotion dimension were not correlated with the job burnout and turnover intention. The turnover intention was positively correlated with exhaustion and cynicism dimensions of job burnout (p < 0.001). A stepwise regression analysis revealed that i) professional efficacy was a factor to significantly increase the work dimension of job satisfaction, ii) exhaustion and cynicism to significantly decrease the work and the co-worker dimension of job satisfaction, respectively, and iii) exhaustion to significantly increase turnover intention. The managerial efforts of the institutions could be focused on the job burnout factors to effectively increase the work dimension and the co-worker dimension of the job satisfaction.

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  • Study on Relations among Emotional Labor, Burnout, Engagement and Customer Orientation of High School Foodservice Employees in Busan Area
    Kyung-A Lee, Eun-Soon Lyu
    Korean journal of food and cookery science.2015; 31(3): 370.     CrossRef
  • Contribution of Emotional Labor to Burnout and Work Engagement of School Foodservice Employees in Daegu and Gyeongbuk Province
    Chang-Goo Heo, Kyung-A Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 610.     CrossRef
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[English]
The Antecedents of Coffee Satisfaction by Lifestyle Segments for Korean and Chinese University Students in Korea
Hye Kyung Chung, Hye Young Kim, Hae Young Lee
Korean J Community Nutr 2011;16(6):782-793.   Published online December 31, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.6.782
AbstractAbstract PDF
The purposes of this study were to classify university students by their lifestyle and to investigate the relationships between lifestyle and coffee satisfaction. The survey had been undertaken for 360 Korean and Chinese university students in Daejeon from November to December 2009. A total of 242 usable questionnaires were received with 67.2% response rate. The statistical analysis was performed by the SPSS 18.0 package program. Lifestyles of subjects, based on AIO (Activities, Interests, Opinions) method and factor analysis, were segmented into 2 groups of "outgoing activity" (n = 137) and "introverted devotion" (n = 105). "Outgoing activity" group exhibited highly health-oriented (p < 0.001) and convenience-oriented (p < 0.001) characteristics, but "introverted devotion" group showed highly goal-oriented (p < 0.01) and safety-oriented (p < 0.01) features. Comparing to "introverted devotion" group, "outgoing activity" group showed higher intake of coffee (p < 0.01) and more expense for beverage (p < 0.01). Three factors were extracted from 15 coffee quality attributes by factor analysis; "fundamentals", "supplement" and "inducement". These factors were positively correlated with coffee satisfaction according to lifestyle groups (p < 0.01). For "outgoing activity" group, 'fundamentals' was independent factor for satisfaction on coffee in coffee house (beta = 0.268, p < 0.05) and canned or bottled coffee (beta = 0.314, p < 0.01), and "supplement" was independent factor for satisfaction on coffee in vending machine (beta = 0.235, p < 0.05). For "introverted devotion" group, "inducement" was independent factor for satisfaction on coffee in vending machine (beta = 0.238, p < 0.001). These results provide an understanding for lifestyles of coffee consumers and give an insight into differentiated marketing plans for coffee industry.

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  • Influences of atmospherics on customer satisfaction and behavioural intentions in the restaurant industry: Evidence from an emerging economy
    Mananage Shanika Hansini Rathnasiri, Pawan Kumar, Bindu Aggarwal, Kiran Nair, Narayanage Jayantha Dewasiri, Yasuko Kawahata
    PLOS ONE.2025; 20(4): e0319948.     CrossRef
  • Health-related Factors and Nutritional Status in Shift-workers at Coffee Shops - Focused on Single Women in Twenties in Seoul -
    Seung-Lim Lee, Soo-Jin Kim
    Korean Journal of Community Nutrition.2013; 18(5): 467.     CrossRef
  • Dietary habits score, nutrients intake and dietary quality related to coffee consumption of college students in Incheon
    Yun Ju Lee, Jeong Soon You, Kyung Ja Chang
    Journal of Nutrition and Health.2013; 46(6): 560.     CrossRef
  • Analysis of University Student' Perception of Coffee Shop Prices through Price Sensitivity Measurements
    Hyun-Ah Kim
    Journal of the Korean Society of Food Science and Nutrition.2012; 41(8): 1182.     CrossRef
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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
AbstractAbstract 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]
Satisfaction and Recognition Level of Environment-Friendly Agricultural Products in Cheongju Area
Na Ra Kim, Young Sun Cho, Seong Ai Kim
Korean J Community Nutr 2011;16(1):75-85.   Published online February 28, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.1.75
AbstractAbstract PDF
The purpose of this study was to investigate basic data on the degree of parents' recognition and satisfaction with the use of environment-friendly agricultural products. The conclusions of this study are as follows. The survey on the use of environment-friendly products in households showed that 68.7% of the respondents used environment-friendly products at home. The frequency of purchasing organic products by household consumers showed that 25.1% of the respondents bought organic products one to two times per week. The most popular items of the environment-friendly agricultural products used were vegetables, comprising 63.9%. The households with more than 3,000,000 won of monthly income tended to consume more domestic livestock products (p < 0.05). In comparison to general agricultural products, environment-friendly agricultural products users showed higher satisfaction level with a better quality in term of safety, quality, nutrition, taste, appearance, diversity and price. The degree of satisfaction with safety was the highest (3.8 +/- 0.68), and price showed the lowest (2.76 +/- 0.79). The degree of parents' recognition of the governmental support for environment-friendly agricultural products showed that those who were aware of the supporting policy were 44.5%, but 55.5% of them didn't know about the fact that 46.6% of the respondents agreed that environment-friendly agricultural products should be used in more than 50% of the foods used for school food service. The respondents pointed out that vegetables (45%) sprayed with pesticide are the most urgent food item that need to be replaced by environment-friendly farm products.

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    Guang Chen, Yue Deng, Apurbo Sarkar, Zhengbing Wang
    Agriculture.2022; 12(7): 1043.     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
  • Factors Influencing the Purchase Intention of Environment-Friendly Agricultural Products for Mothers with Elementary School Children
    Xiang Li, Dong-Yean Park
    The Korean Journal of Community Living Science.2018; 29(1): 97.     CrossRef
  • 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
  • Parents' Perception and Satisfaction of School Food Materials and Supplier -Performance in Mokpo, Korea-
    Seok-In Lee, Pyong-Yon Kang, Hyun-Young Jung
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(11): 1741.     CrossRef
  • A survey of eco-foodservice perception and satisfaction of elementary school parents in Jeju
    Mi-Hui Jeong, In-Sook Chae
    Journal of Nutrition and Health.2015; 48(1): 105.     CrossRef
  • Perception and Purchase Behavior on Environment-friendly Agricultural Products of College Students in Daejeon
    Yu-Jin Cho, Nan-Sook Koo
    Korean journal of food and cookery science.2015; 31(3): 328.     CrossRef
  • Perception of environment-friendly foods and satisfaction with school meals among students, their parents, and nutrition teachers at elementary schools in the Jindo area, Jeonnam
    Moon-Hee Jung, Moon-Jeong Chang, Sun-Hee Kim
    Journal of Nutrition and Health.2013; 46(4): 369.     CrossRef
  • A Survey on the Use and Perception of Environmentally-friendly Organic Materials among Korean Farmers
    Min-Kyoung Paik, Sung-Eun Park, Bong-Hoe Kim, Yong-Ki Kim, Jin-Ah Oh, Doo-Ho Kim, Je-Bong Lee
    The Korean Journal of Pesticide Science.2013; 17(1): 41.     CrossRef
  • Middle School Students' Perception of Environment-friendly Agricultural Products (EAPs) and the Degree of Confidence about the Certification Mark in Daegu
    Ji-Yeon Jang, Mi-Kyung Choi
    Korean Journal of Community Nutrition.2013; 18(4): 324.     CrossRef
  • Processing Factor of Matrine in Chilli Pepper
    Hyun Ho Noh, Jae Yun Lee, Jin Chan Kim, Oh Seok Jeong, Hye Sung Kim, Yong Hun Lee, Ji Hee Choi, Ae Son Om, Su Myeong Hong, Min Kyoung Paik, Doo Ho Kim, Kee Sung Kyung
    The Korean Journal of Pesticide Science.2013; 17(4): 244.     CrossRef
  • Actual Status of School Dietitians' Recognition and Use of Superior Agricultural Products in Daegu
    Jin A Jang, Sun Woo Ahn, Mi-Kyung Choi
    Korean Journal of Community Nutrition.2012; 17(3): 312.     CrossRef
  • A Survey of Purchasing Management for School Foodservice Foods in Daegu and Gyeongbuk Province
    Yun-Hwa Kim, Yeon-Kyung Lee
    Korean Journal of Food Preservation.2012; 19(3): 376.     CrossRef
  • Parents' perception on middle school foodservice using environment friendly agricultural products (EFAP) in Masan area
    Yoon-Soon Nam, Hyun-Ah Kim
    Korean Journal of Nutrition.2012; 45(2): 181.     CrossRef
  • A Survey of Receiving Management of School Foodservice in Daegu and Gyeongbuk Province
    Yun-Hwa Kim, Yeon-Kyung Lee
    Korean Journal of Food Preservation.2012; 19(4): 611.     CrossRef
  • The Housewives' Purchase Behaviors on Environment-friendly Agricultural Products in Daejeon Area
    In-Jung Kim, Joon-Ho Lee
    Korean Journal of Community Nutrition.2011; 16(3): 386.     CrossRef
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[English]
Effects of Obesity, Body Image Dissatisfaction and Dietary Habits on the Risk of Disturbed Eating Attitudes among High School Students in Gyunggi Province, Korea
Kyeong Sook Yim
Korean J Community Nutr 2010;15(5):656-669.   Published online October 31, 2010
AbstractAbstract PDF
Rapid shift to western dietary patterns and social drive of thinness would lead to increase the likelihood of developing eating disorders. This study was performed to analyze the associated factors between dietary pattern and self visualization in terms of body shape, which may increase the risk of disturbed eating attitudes among high school students in Korea. A cross-sectional study was conducted from 2009 to 2010 for high school students including both male and female students, from 6 schools in Gyunggi Province, Korea. A total of 766 students self-reported a questionnaire, including weight control practice, perceptions of self body image and ideal body image, dietary habit, and EAT-26 (Eating Attitude Test-26). Logistic regression analysis was used to fine the factors potentially associated with disturbed eating attitudes. Statistical analysis was conducted using SAS program (version 9.1). Results showed that disturbed eating attitudes were found in 8.7% of male high school students, and in 20.8% of female high school students. Experience of body weight control was reported by 56.2% of male students and by 87.3% of female students. According to multiple logistic regression analysis, obesity was independently associated with high risk of disturbed eating attitudes in male students [Odds Ratios (OR) 2.96, 95% Confidence Interval (CI) 0.90-9.71]. Body image dissatisfaction (OR 2.77, 95%CI 1.37-5.62) and extended family type (OR 2.70, 95%CI 1.05-6.90) were independently associated with high risk of disturbed eating attitudes, especially in female students. In conclusion, proper efforts in education for obesity and developing self-esteem to reduce the risks of disturbed eating attitudes should be implemented in high school nutrition program.
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[English]
Comparing School Lunch Program Served at Dining Room with Program at Classroom for Sanitation and Contentment at One Middle School
Hyun Jung Song, Hyun Kyung Moon
Korean J Community Nutr 2010;15(3):369-378.   Published online June 30, 2010
AbstractAbstract PDF
School lunch programs at middle schools have increased in quantity. However, the quality of them is in fact not enough to reach the satisfactory standard, especially in the aspect of environment of school meals. It is true that there seems to be little attention to the environment. In this study, degree of satisfaction about school lunch program was surveyed for students in one middle school. Focus of survey was sanitary condition about the dining room and classroom where they have lunch. First, in order to investigate the degree of satisfaction about their dining place, questionnaire was sent out to the students at one middle school in Seoul. Questionnaire was made with reference to previous research. Second, for the study on environmental sanitation, dropping bacteria (general bacteria) is measured in three parts of dining place (entrance, serving table, dining table). Petriplate film was exposed to the responsible places for 15 minutes and then cultivated at the temperature of 32degrees C for 48 hours before counting the number of bacteria formed. For the statistical analysis, SPSS 12.0 was used. The results of the study show that students had more satisfaction in dining room service than in classroom service. Important factors for the meal program such as "taste of food", "amount of food per student", "state of keeping warm", "appearance of food", "diversity of menu", and "kindliness of feeding staff" had more points in dining room than in classroom. For the environmental and sanitary aspect, the result of dropping bacteria (general bacteria) in dining room and classroom showed that table (5.00) and fooddistribution corner (8.67) of dining room were cleaner than those of classroom (P < 0.05). Making a good environment for school feeding will have a positive effect on the improvement of satisfaction and sanitation of school feeding. There should be expansion of dining room service for the students.
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[English]
The Interrelations among Nutrition Education, Satisfaction with School Lunch, School Lunch Leftovers and Self-rated Mental or Physical Health: The Elementary School Children in Daejeon Area
Sunja Kwon, Soon Jung Sung, Sun Yung Ly
Korean J Community Nutr 2010;15(1):94-107.   Published online February 28, 2010
AbstractAbstract PDF
The purpose of this study was to examine the interrelations among current status of nutrition education, satisfaction with school lunch, school lunch leftovers and self-rated mental or physical health in order to find out the effective method of nutrition education. For this, a questionnaire survey of 623 primary school 5th and 6th-graders in Daejeon area was carried out. The eating places were classrooms (41.1%) and restaurants (58.9%). A 59.2% of students have received nutrition education and the opportunity of receiving nutrition education was more in 5th-graders than in 6th-graders (p < 0.001). The score of nutrition knowledge was 9.4 +/- 2.8 out of 15. When the score of nutrition knowledge was higher, the practical use of nutrition knowledge was higher (r = 0.134, p < 0.01); the score of school lunch leftovers were less (r = -0.116, p < 0.01); and the score of self-rated mental health was more positive (r = 0.198, p < 0.01). The practical use of nutrition knowledge was 2.9 +/- 1.1 out of 5. When the practical use of nutrition knowledge was higher, satisfaction with school lunch was higher (r = 0.105, p < 0.01); school lunch leftovers were less (r = -0.103, p < 0.01); the score of self-rated positive mental health was higher (r = 0.293, p < 0.01); and the scores of self-rated negative mental health (r = -0.119, p < 0.05) and physical health (r = -0.126, p < 0.01) were lower, thus rating their health more positively. The score of satisfaction with school lunch was 3.4 +/- 1.0 out of 5. When the satisfaction with school lunch was higher, the score of school lunch leftovers was less (r = -0.216, p < 0.01); the score of self-rated positive mental health was higher (r = 0.147, p < 0.01); and the score of self-rated negative health was lower (r = -0.121, p < 0.01). The score of school lunch leftovers was 2.9 +/- 1.4 out of 5. When the school lunch leftovers were less, self-rated positive mental health was significantly higher (r = -0.146, p < 0.01); and the scores of self-rated negative mental health (r = 0.135, p < 0.01) and physical health (r = 0.223, p < 0.01) were significantly lower, thus presenting positive health. Therefore, in order to maintain positive health condition, it is necessary to carry out nutrition education, which is able to raise the nutrition knowledge and practical use of nutrition knowledge, school lunch satisfaction and to reduce the school lunch leftovers.
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[English]
School Food Service Satisfaction and Menu Preferences of High School Students: Focused on Iksan, Cheonbuk
Kyung Hwa Lee, Eun Sook Park
Korean J Community Nutr 2010;15(1):108-123.   Published online February 28, 2010
AbstractAbstract PDF
The purpose of this study was to investigate school food service satisfaction and menu preferences of high school students in Iksan, Cheonbuk area. Self-administered questionnaires were completed by 692 high school students. Data was analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the chi-square-test or t-test. The mean satisfaction score with school food service were 2.8 points out of 5 points. The satisfaction scores for menu (2.8 points) and food temperature (3.1 points) were low, but satisfaction with hygiene and facilities (2.7 points) and service (2.6 points) were lowest. The reason that high school students left food was 'the food taste is not good' (65.3%). The school food service areas needing improvement according to the subjects were food taste (39.3%), hygiene (24.3%). The mean score for menu preference was 3.7 points. The highest menu preference menu for the rice category was stir-fried rice (bokeumbap), for the soup was meat soup, for the kimchi was Korean cabbage kimchi. Based on the results we made the following suggestions: To increase the satisfaction with school food service, changes in the school food service policies are needed at the government and school levels. Efforts should be made to improve the taste of school food. The school food service menu should be improved by taking into account the preferences of the users. There is also a need for the development of nutrition programs like nutrition consulting linking students and family, and nutrition camps that will encourage correct dietary habits.
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[English]
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
AbstractAbstract 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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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
AbstractAbstract 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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Factors Influencing on the Job Satisfaction and the Turnover Intention of Dietitians Working in the Institutions for the Disabled in Korea : Focused on the General Characteristics and the Job Burnout
Hye Sang Lee
Korean J Community Nutr 2009;14(2):182-189.   Published online April 30, 2009
AbstractAbstract PDF
The purpose of this study is to investigate how certain factors - especially dietitians' general characteristics and job burnout - influence their job satisfaction and turnover intention. The survey was conducted during the period from September 7th to October 15th of 2006. A total of 91 institutions (response rate 74.6%) was analyzed by using SPSS (windows ver. 14.0). A majority of the respondents were females (97.8%) and 30 years or older (66.0%). Among the job burnout dimensions, exhaustion (2.78 +/- 0.07) was rated higher than cynicism (2.62 +/- 0.06), while the professional efficacy level (3.55 +/- 0.05) was relatively high. The dietitians were more satisfied with co-workers (3.73 +/- 0.07) and work (3.41 +/- 0.06) than with pay (2.66 +/- 0.07) and promotion (2.32 +/- 0.07). The work dimension of job satisfaction was negatively correlated with exhaustion and cynicism dimensions of job burnout, and turnover intention (P < 0.001), but positively correlated with professional efficacy dimension (P < 0.001). The supervision dimension was negatively correlated with cynicism (P < 0.05) and turnover intention (P < 0.001), but positively correlated with professional efficacy dimension (P < 0.01). The co-workers dimension was positively correlated with professional efficacy dimension (P < 0.01). The pay dimension was negatively correlated with exhaustion (P < 0.001) and cynicism (P < 0.01) dimensions and turnover intention (P < 0.001). The promotion dimension was negatively correlated with cynicism (P < 0.01). The turnover intention was positively correlated with exhaustion and cynicism dimensions of job burnout (P < 0.001). A hierarchical regression analysis revealed that i) professional efficacy was a factor to significantly increase job satisfaction, ii) cynicism to significantly decrease their job satisfaction, and iii) exhaustion to significantly increase turnover intention.
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Identifying the Effect of Personal, Foodservice and Organizational Characteristics on Foodservice Managers' Job Satisfaction by the Contract Management Company Scale
Jeong Hye Han, Na Young Yi, Wan Soo Hong
Korean J Community Nutr 2009;14(2):216-228.   Published online April 30, 2009
AbstractAbstract PDF
The purpose of the study was to investigate the influences of contract foodservice managers' personal characteristics, foodservice characteristics and organizational characteristics on job satisfaction, including interpersonal relationships, self-actualization and promotion opportunity categories. A survey was administered to four hundred contract foodservice managers of five large companies and five small/medium companies in the Seoul and Kyungin areas. The final response rate was 66% (N = 265), and the data were analyzed using SPSS Windows (ver. 12.0). The respondents were 76.1% female, average age 28.8 years, and 73.0% were regular workers. Contract foodservices have profit and loss contracts (69.1%), single menu types (59.6%) and buffet serving styles (37.7%). There are significant differences of job satisfaction by some personal characteristic variables (gender, martial status, age, education, position, work hours, period of working for the present company, and payroll per year) and foodservice characteristic variables (type of contract and charge of food costs). In three job satisfaction categories, foodservice managers reported the highest interpersonal relationship satisfaction, following self-actualization satisfaction and promotion opportunity satisfaction in both large companies and small/medium companies. However, foodservice managers of large companies tended to be more satisfied regarding their promotion opportunities than foodservice managers of small/medium companies (P < 0.05). Work hours, number of meals served/day, male, workload, communication with the clients, relationship with co-workers, obvious role and autonomy were significant factors to increase the job satisfaction in contract foodservices of large companies. On the other hand, relationships with co-workers and males were significant factors to increase the job satisfaction in contract foodservices of small/medium companies. This research suggests that contract foodservice companies need to understand the characteristics of their managers, foodservices and organizations to enhance the job satisfaction of foodservice managers and to develop specified human resource management strategies that can be applied to each company scale.
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An Assessment of Customer Satisfaction towards University Residence Hall Foodservice and Subjective QOL (Quality of Life): Focused on the University Students in Daegu, Gyeongbuk Area
Mi Kyung Choi, So Hee Choi, Songi Lee
Korean J Community Nutr 2009;14(1):114-122.   Published online February 28, 2009
AbstractAbstract PDF
The purpose of this study was to identify the factors of university residence hall foodservice quality which has correlations with subjective QOL (quality of life) of target customers. A total of 176 questionnaires from students of 4 universities in Daegu, Gyeongbuk area were used for the analysis. The male students using residence hall foodservices were highly satisfied with 'clean appearances of employees' (4.86 +/- 1.25) and 'clean facilities' (4.79 +/- 1.26), while the degree of satisfaction with 'convenient facilities' (4.50 +/- 1.20) showed the highest score with female students. Ranking analysis using Spearman's rho revealed that there were significant correlations between students' satisfactions with the dimensions of 'foods and kindness of employees', 'hygiene', 'nutrition', and 'convenience' and their QOL, even though physical QOL of female students showed no significant correlation with satisfaction towards residence hall foodservices. As a conclusion, there should be efforts to improve the QOL of target customers through foodservice quality management.
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A Study on Factors of Job Satisfaction and Burnout of Hospital Dietitians
Hye Jin Yun, Joo Eun Lee, Wan Soo Hong
Korean J Community Nutr 2009;14(1):100-113.   Published online February 28, 2009
AbstractAbstract PDF
This research aims to examine the experiences of hospital dietitians' burnout and the factors of their burnout, such as demographic factors, unique characteristics of hospitals, their self-respect, and organizational factors. In order for this, a questionnaire survey was conducted with hospital dietitians working in general hospitals of over 400 beds in the Seoul Metropolitan area. The average point of self-respect of dietitians is 3.67 out of 5.00. Their experience of burnout turned out to be 3.17 out of 7, the extent of job satisfaction is high, that is 3.35 out of 5.00. The decrease of personal accomplishment is shown to be closely related to the burnout of dietitians. The emotional exhaustion in burnout at the significant level 0.001 is increasing as the annual gross salary is low, their age is young, extra-working hours are long, and is high to the dietitians serving meals and working at entrusted companies. The factors affected by burnout experience vary with individual circumstances. So, to prevent the emotional exhaustion, depersonalization, and reduced personal accomplishment, hospital dietitians' spiritual and physical health needs to be kept up by their self-development and investment.
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A Study of Hospital Foodservice Satisfaction after Covering Hospital Foodservice in the National Health Insurance
Rah Il Hwang, Jin Hee Kwon
Korean J Community Nutr 2008;13(3):396-404.   Published online June 30, 2008
AbstractAbstract PDF
This study aimed to evaluate the amount of patients' satisfaction with hospital foodservices among those who were benefited from national health insurance during theirhospitalization. A total of 3,094 inpatients from 191 medical institutions were enrolled in this survey. The survey was carried out from July 23 to September 14, 2007 through the face-to-face interview method. All analyses were made using the SPSS software (version 13.0). The mean age of the participants was 53.3 years, 57.0% were women; 34.7% were high-school graduates. Among the respondents, 30.9% stayed in the hospital for 7~14 days long, and 52.0% were hospitalized in multi-patient rooms for six persons. The 87.7% of total population had a general diet, and 9.6% selected the food menu that was notcovered by health insurance. In addition, 38.3% of patients regarded the fee of foodservice as inexpensive. Overall, the satisfaction score with hospital foodservice was 3.63 on a Likert-type scale ranging from 1 (extremely dissatisfied) to 5 (extremely satisfied). However, the limitations were indicated including the lack of providing nutritional information and quality of taste. In conclusion, the quality of hospital foodservice might not deteriorate even after enforcement of national payment of medical insurance. Further efforts are required for the diversification of menus and legislative work for improving quality of food service for a successful hospital foodservice policy.
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Strategies for the Improvement of Customer Satisfaction on Foodservice through Identifying the Foodservice Quality Factors in Senior Care Facilities
Hye Ja Chang
Korean J Community Nutr 2008;13(1):69-79.   Published online February 29, 2008
AbstractAbstract PDF
This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's alpha was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.
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Factors Influencing the Consumption and Purchase of Functional Foods in Gwangju
Eun young Kim, Ki sang Ryu, Young Ran Heo
Korean J Community Nutr 2007;12(6):782-789.   Published online December 31, 2007
AbstractAbstract PDF
The purpose of this study is to know about the consumption patterns of functional foods and their associated factors for contributing to the promotion of healthiness on Gwangju residents. The results obtained are summarized as follows: in terms of age, 35.9% of men (n = 78) and 52.3% of women (n = 128) are found in the age range of 45~54 which comprises the highest portion of age distribution. 49.5% of subjects had college education or more. In the occupation category, 33.3% of the men had business job positions, and 39.8% of women were in the unemployed (housewife) category. Stress relief was the most important factor to maintain good health. 76.2% of the subjects have experience in consuming functional foods. The main reason for taking functional foods was to maintain health. Information and reliability of effectiveness were considered when selecting functional foods. Purchasing functional foods was motivated by family members, relatives, and/or the subjects themselves. Functional foods were mainly purchased from pharmacies or health food stores. Regular exercise, drinking, periodical medical checkups, and eating score all are taken into consideration with the consumption of functional foods.77.9% of subjects recognized functions for functional foods purchased. 18.8% of subjects experienced side effects after intaking functional food. Therefore, functional foods should be managed by the government and nutrition education for consumers should be required to encourage them to choose functional foods more satisfactorily and safely.
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The Factors (Job Burnout, Job Engagement, the Workplace Safety) Influencing Employees' Job Satisfaction in School Food Service Operations
Nam Chung Song, Hye Sang Lee, Kyung Eun Lee
Korean J Community Nutr 2007;12(5):606-616.   Published online October 31, 2007
AbstractAbstract PDF
The study was conducted to investigate the influences of food service employees' job burnout, job engagement, and workplace safety perception on their job satisfaction. A survey was administered on 589 school food service employees in Gyeongbuk from December 5, 2005 to February 18, 2006. The final response rate was 71% (N = 416); the data were analyzed using SPSS Windows (ver. 12.0). A majority of the respondents were females (99.0%) and 40 years old or older (75.3%); 84% were temporary contract-based or irregular workers. Among the job burnout dimensions, exhaustion (2.98 +/-0.59) was rated higher than cynicism (2.33 +/-0.54), while professional efficacy level (3.61 +/-0.47) was relatively high. In terms of job engagement, the means of absorption (3.67 +/-0.49) and dedication (3.65 +/-0.52) were higher than that of vigor (3.22 +/-0.46). A systematic environmental level (3.15 +/-0.58) was lower than safety knowledge level (3.63 +/-0.49) among the workplace safety statistics, whereas the anxiety level (3.25 +/-0.74) was relatively high. The food service staff were more satisfied with 'supervisors' and 'co-workers' than with 'pay' and 'promotion'. A hierarchial regression analysis revealed that dedication, absorption, systematic environment, and safety knowledge were significant factors to increase job satisfaction and exhaustion which significantly decreased their job satisfaction.
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Changes of Obesity Indices, Body Satisfaction and Self-Esteem of Obese Children on Weight Control Program
Kyung Hee Kim
Korean J Community Nutr 2007;12(4):449-461.   Published online August 31, 2007
AbstractAbstract PDF
This study was conducted to investigate the changes of physical and psychological factors of obese children, obesity indices and blood serum levels, food habits and body and self-esteem after a weight control program. The results from this study were as follows: Participants of the study involved 20 boys (48.8%) and 21 girls (51.2%) totaling 41 children. Children's weight control experiences were 90.2% and parents' were 59.5%. Among methods of weight control, children and parents both used exercise and reduced amounts of meals. Sixty-one percent of the children had breakfast almost everyday. The reasons of skipping breakfast were having no time to eat by 44.4% and 50% of children watched TV while having a meal and they considered taste (55.3%) and nutrition value (21.1%) when choosing food. After the weight control program, the children's body fat percent (%) significantly decreased from 40.3% to 35.4% (p < 0.01). There was significant difference of boys and girls' hip circumferences (92.9 cm, 91.4 cm, p < 0.01) after the program but there was only a slight change in their WHR (0.91, 0.92). Girls' waist circumferences significantly decreased from 75.0 cm to 73.0 cm (p < 0.05) and there was a significant increase in HDL-cholesterol, 50.0 (mg/dL) to 55.2 (mg/dL), (p < 0.05). Knowledge levels of obesity significantly increased from 2.5 to 5.1 in the girls' cases (p < 0.001). Nonetheless, attitudes of weight control and food habits score had not changed a lot. After the program, both the boys and girls' body-esteem had significantly increased (p < 0.01) but self-esteem had not changed. These results suggest that a body weight control program must be included in nutrition education, exercise and psychotherapy to improve body and self-esteem of obese children.
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The Structural Correlation between Consumer's Attitudes and Intention of Repurchase of Home Meal Replacement (HMR) according to the Product Categories
Lana Chung, Hae Young Lee, Il sun Yang
Korean J Community Nutr 2007;12(3):344-351.   Published online June 30, 2007
AbstractAbstract PDF
The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase'. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, 'Ready to eat' had higher preference (3.31), satisfaction (3.33) and 'intention to purchase it again' (3.38) than those of 'Ready to heat' and 'Ready to end-cook.' Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase' were analyzed. The gross effect of 'frequency of using' on 'intention to repurchase' was 0.435, the gross effect of preference on 'intention to purchase it again' was 0.659, and the gross effect of satisfaction on 'intention to purchase it again' was 0.772 for 'Ready to eat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.448, the gross effect of preference on 'intention to repurchase' was 0.556, and the gross effect of satisfaction on 'intention to repurchase' was 0.654 for 'Ready to heat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.432, the gross effect of preference on 'intention to repurchase' was 0.494, and the gross effect of satisfaction on 'intention to repurchase' was 0.608 for 'Ready to end-cook.' To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR.
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TQM Performance and Job Satisfaction of Dietitians in Institutional Foodservices
Ki won Cho, Ji young Yoon
Korean J Community Nutr 2006;11(6):750-760.   Published online December 31, 2006
AbstractAbstract PDF
This study was designed to investigate the correlation between perceived TQM performance and job satisfaction of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective foodservice management. The survey sample was dietitians (n=308) who were charged with foodservice management. The questionnaires requested information about demographics self-perception of TQM importance and performance levels, and job satisfaction. According to the TQM importance and performance analysis, the level of performance was typically high in TQM items recognized as important by dietitians and low in areas where the recognized level of importance was low. Analysis was conducted on the job satisfaction according to demographic characteristics. The level of satisfaction in terms of salary and promotion increased relatively for those working in the industries and those who were older, married, and full-time employees with longer careers. The lesser the number of working hours, the higher their satisfaction levels were. Canonical correlation analysis between TQM performance and job satisfaction indicated higher canonical correlation (canonical correlations coefficient: 0.59). In conclusion, TQM performance-job satisfaction showed higher canonical correlation. When information exchange via network is made possible and more external customer recognition is gained, it increases the level of job satisfaction. The above results suggest that further research on the scope of TQM performance is thoroughly needed and continual training is necessary for foodservice managers.
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[English]
A Survey of Satisfaction and Preference for Military Meal Service and Food Behaviors and Food Habits of Some Military Personnel
Eun Sil Kim, Bok Mi Jung
Korean J Community Nutr 2006;11(4):520-533.   Published online August 31, 2006
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The purpose of this study was to investigate satisfaction and preference for current military meal service and food behaviors and food habits of some military personnel in Chunchen and Wonju of the Kwangwon area. The results are as follows. In the anthropometric survey, average height of the subjects was 175.03 +/- 5.30 cm, average weight was 69.15 +/- 7.74 kg. As a result of surveying satisfaction in the current food service, an item high in satisfaction was adequacy of serving hours, whereas an item of low satisfaction was diversity of menu. The item of food service improvement needs of the subjects were in order more variety of menu, nutrition, preference, sanitation, cooking method. As a result of surveying eating behavior of the subjects, most items were high medium response. They preferred soju and relish and also they liked the bokkum cooking method. As a result of surveying food habits of the subjects, items of good habits were regularity of meals, marginal meals, diversity of food intake, dairy and dairy products, avoiding too exciting meals and natural food diet; whereas, items of bad habits were fast food intake, alcohol, smoking, carbonated and caffeine beverages, skipping breakfast, snacks, fatty food intake, yellow or green vegetable intake and fruit and seaweed intake. Following is the result of a survey on the preference of meals by cooking method serving the current military meal service. They liked one-dish meals such as Bokkeumbap, Bibimbap, Tteokguk; whereas, they disliked curryrice, Jajangbap. In case of soup, they liked soup made from meat better than vegetable soup or soup made with fish. Also they liked pot stem better than soup. Generally they liked meals containing meat in most cooking methods. These results suggest that continuous and practical nutrition education to change food habits in military life are necessary to prevent chronic disease with increasing age.
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[English]
Influence of the Consumer-Brand Relationship Quality on the Customer Satisfaction in the Family Restaurant
Hyun Ah Kim
Korean J Community Nutr 2006;11(4):512-519.   Published online August 31, 2006
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The purpose of this study was to analyze the influence of the consumer-brand relationship quality on the customer satisfaction in the family restaurant. The questionnaires were distributed to 320 students in the K University located in Masan, who were sampled by convenience-sampling method. The surveys were conducted from November 10 to 24, 2005. The 287 questionnaires responded, and 15 unusable questionnaires were excluded, then 272 were used for the final analysis (response rate: 85.0%). For the statistical analysis, SPSS (12.0) was used to conduct the descriptive analysis, factor analysis, reliability analysis, Pearson correlation and multiple regression analysis. The result of this study showed that 2 constructs (trust and intimacy) of consumer-brand relationship quality have significant positive effects on the customer satisfaction in the family restaurant (p < .001). It meant that as consumer-brand relationship quality becomes stronger, the customer satisfaction becomes greater. As a conclusion, the foodservice manager in the family restaurant should focus on the marketing strategy to strengthen the quality of consumer-brand relationship in order to increase the satisfaction of customers.
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[English]
The Impacts of Personal Characteristics and Company-Related Characteristics on the Job Satisfaction of Dietitians Engaged in Contract Food Service Management Company
Mi Kyung Choi, Hee Yeon Kim, Seo Young Shin, Il Sun Yang
Korean J Community Nutr 2006;11(4):502-511.   Published online August 31, 2006
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The purposes of this study were to measure job satisfaction levels of dietitians engaged a in contract food service management company, and to examine the impacts of personal characteristics and organizational characteristics on the job satisfaction of dietitians. The questionnaires developed for this study were distributed to 230 dietitians of contract food service management companies in the Seoul and Gyeonggi areas, and a total of 187 (81.3%) questionnaires were used for analysis. Statistical analyses were completed using SPSS (Win 11.5) for descriptive analysis, correlation analysis, t-test and ANOVA. The average job satisfaction score of the dietitians was 2.83, which is lower than "not satisfied" and "not dissatisfied" (3). "Marital status" (p < 0.001), "payroll per year" (p < 0.001), "age" (p < 0.05) and "work experience as a dietitians" (p < 0.05) had significant effects on job satisfaction of work and environmental factors. "Operating group" (p < 0.05), "type of menu" and "type of service" also affected the job satisfaction. Overall, it is important that managers of contract food service management companies establish specified human resource management strategies with understandings of the characteristics of their dietitians and companies to enhance the job satisfaction of dietitians, and to achieve their managerial goals.
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[English]
Comparison Analysis of School Foodservice Dietitians' Job Satisfaction, Work Value, and Turnover Intention Based on the Expectation to be a Nutrition Teacher
Myeong Hwa Cha, Sun Hee Seo
Korean J Community Nutr 2006;11(3):361-373.   Published online June 30, 2006
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The purpose of this study was to identify the difference of school food service dietitians' work value, job satisfaction, and turnover intention based on their expectation to be a nutrition teacher. Also, this study explored the differences in expectation to be a nutrition teacher, work value, job satisfaction, turnover intention depending on demographics and school foodservice operational characteristics. This study surveyed dietitians who worked at school foodservice in Kyunggii and Daegu, Gyeoungbuk Province. A total of 509 responses were collected using on-site survey and online survey (59.3%). Dietitians expressed favorable work value (3.88+/-0.34) and mid level of a job satisfaction (2.99+/-0.64). The percentage of dietitians who had an intention to leave after the promulgation of a nutrition teacher system (13.2%) was lower than that of dietitians who had an intention to leave prior to it (23.2%). Most dietitians expected a salary rise (84.7%), more chance to teach nutrition education (76.0%), and the improvement of power not only as a teacher but as a dietitian (72.7%). Dietitians who had higher expectation levels to be a nutrition teacher (>3 on the 5 point Likert scale) showed a higher tendency of significant turnover intention (F=4.40, p<0.01) and more confident work value (F=15.292, p<0.001) when comparing those who had lower expectations. There were significant differences in work value, job satisfaction, turnover intention, and expectation to be a nutrition teacher depending on career length and employment status of dietitians. This study revealed that school food service dietitians have favorable expectations to be nutrition teachers with high work value.
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[English]
The Impacts of Customer Characteristics and Service Quality on Attitudes and Behaviors of Bakery Cafe Customers
Jae Chan Jung, Mi Kyung Choi
Korean J Community Nutr 2006;11(3):383-391.   Published online June 30, 2006
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The purposes of this study were to examine the impacts of characteristics of bakery cafe customers and service quality on customer perceived value, customer satisfaction, intention to revisit, and intention to recommend, and to provide comprehensive understanding on attitudes and behaviors of bakery cafe customers. The questionnaire was developed through literature review and focus group interviews and was modified after pilot test. The questionnaires for the main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analyses (85.9%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analyses, regression analyses, and correlation analysis. The main results were as follows. There were significant differences of intention to revisit between groups of different gender, age, and personal expenses. The service quality of product dimension affected all tested variables, and the service quality of services and price dimension had effects on customer perceived value and intention to recommend. Customer satisfaction was a unique variable that is affected by service quality of the interior environments dimension. Overall, researchers and managers of bakery cafes should understand customer attitudes and behaviors, and the results of this study would help to establish marketing strategies that meet target customers' needs.
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[English]
A Gap Analysis between Inpatients' and Personnel's Perception of Hospital Foodservice Quality
Hae Young Lee, Seung Hee Chang, Il Sun Yang
Korean J Community Nutr 2005;10(6):943-951.   Published online December 31, 2005
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The purposes of this study were to analyze the gap between foodservice personnel and inpatients, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the priority for foodservice quality improvement. The results of this study can be summarized as follows : the average perception score of personnel (4.32 out of 5) was higher than that of customers (3.90). In particular, the customers' perceptions of 17 attributes, which included 'removal service of tray by foodservice personnel', 'nutrition and health-related information service', 'handling inpatient's complaint ASAP', 'delicious meals' and 'salty enough meals' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'personnel attitude' was the highest and 'meal quality' was the lowest among the 4 factors, but there was significant difference on 'meal quality' (p<.001), 'customer reception' (p<.001) and 'personnel attitude' (p<.05) between the two groups. As a results of quadrant analysis, 'removal service of tray by foodservice personnel', 'handling inpatient's complaints ASAP' and 'meal service according to doctor's orders were categorized into Quadrant A with meaning of high personnel's perceptions and low customers'. Therefore service providers have to perceive the gap between the two viewpoints and grant priority to these attributes in improving foodservice quality.
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[English]
Satisfaction of Elementary Students Eating School Lunch; Association with Level of Involvement in School Lunch Service
Jihyun Yoon, Yun Jeong Choo, Sang Jin Chung, Si Hyun Ryu
Korean J Community Nutr 2005;10(5):668-676.   Published online October 31, 2005
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The purpose of this study was to determine the relationship between the students' levels of involvement in school lunch service and their satisfaction levels with the service. A survey was conducted with 5th and 6th grade elementary students eating school lunches. Out of 1,680 questionnaires distributed to the students from 14 schools, 1,254 complete questionnaires (74.6%) were analyzed. The questionnaire included two 5-point multi-item scales for measuring levels of involvement in and satisfaction with school lunch service, respectively. A factor analysis grouped 20 items measuring school lunch satisfaction into three factors: 'food satisfaction', 'nutrition & sanitation satisfaction', and 'service & environment satisfaction'. As a result of multiple regression analyses controlling the influence of such variables as students' grades, gender, school location, years and places of eating school lunches, students' levels of involvement in school lunch service was proven to be positively associated with levels of school lunch satisfaction overall, as well as satisfaction levels in regard to 'food', 'nutrition & sanitation', and 'service & environment', respectively. It was suggested that efforts such as nutrition education to increase students' levels of involvement in school lunches could be a useful strategy to improve students' satisfaction with school lunch service.
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[English]
Relationship between Levels of Dietitians' Management Activities and Job Satisfaction in Elementary School Foodservice Operations
Yun Jeong Choo, Jung Hee Lee, Jihyun Yoon, Si Hyun Ryu
Korean J Community Nutr 2005;10(4):546-554.   Published online August 31, 2005
AbstractAbstract PDF
The purpose of this study was to identify the relationship between the levels of foodservice management activities and job satisfaction of the dietitians in elementary schools. Out of 130 questionnaires distributed to elementary school dietitians in In-cheon, 127 were returned and analyzed (98% response rate). The questionnaire included two multipleitem scales for measuring foodservice management activities and job satisfaction, respectively. All the items in the scales were coded 1 to 5 for 'certainly no', 'no', 'neutral', 'yes', and 'certainly yes' and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and have independently managed on-site kitchens. The 19 items on food service management activities were grouped into 6 factors and the mean scores of the levels of Personnel Hygiene Management, Education & Training, Sanitation & Safety Management, Menu Quality Management, Service Management, and Environment Management were 4.76, 4.26, 4.24, 4.05, 3.61 and 3.39, respectively. The 23 items on job satisfaction were grouped into 4 factors and the mean scores of the satisfaction levels of Systematic Environment, Job Duty, Job Condition, and Physical Environment were 3.38, 2.83, 2.53, and 2.08, respectively. Overall, the levels of food service management activities and job satisfaction were positively associated with a correlation coefficient of 0.254 (p < 0.01). In particular, satisfaction levels on job duty itself and systematic environment were positively associated with the levels of overall management activities. The results suggest that improving dietitians' job satisfaction could increase the levels of management activities of school foodservice dietitians, resulting in quality improvement of school food service.
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[English]
Comparison of Nutrient Intake and Meal Service Satisfaction of Elderly at the Local Community Centers:Free and Reduced Meal Service Charge
Bong Soon Choi, Sun Young Kwon, Ju Young Seo, In Sook Lee, Hee Ja Lee
Korean J Community Nutr 2005;10(3):303-310.   Published online June 30, 2005
AbstractAbstract PDF
The purpose of this study was to compare the nutrient intake and foodservice satisfaction of homebound elderly had lunch at the local community centers by the difference of meal service charge. Two local community center with congregate meal service program located in Daegu and Gyongsan were selected; one with free of meal service charge (F), and the other with 500-1,000 won for meal service charge (K). According to the dietary assessment, energy and nutrient intakes of the 156 elderly subjects were as a whole under the Korean Recommended Dietary Allowance (RDA). Elderly of F service center showed higher % RDA for the selected nutrients and MAR (mean adequacy ratio) than those of K service center (p<0.001). Participants were satisfied with most of the congregation meal service from community center with different reasons such as 'tasty (K service center)' and 'free of charge (F service center)'. In conclusion, elderly had the lunch at the community center with free of meal service charge was poor nutrition status and lower socioeconomic level than the other type of community center in this area. Therefore, healthy menu for elderly should be developed and managed by professional dietitian, as well as its impact on health status of this group, and congregate meal service system might be extended to the homebound elderly of whole community with free of charge.
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[English]
Comparison of Students' Satisfaction with a Meal of College Foodservice by Operating System
Sun Yung Ly, Su Hyun Kim, Sunja Kwon
Korean J Community Nutr 2005;10(3):319-330.   Published online June 30, 2005
AbstractAbstract PDF
College foodservice (FS) demands highly-developed operation technique which can provide adequate nutrients to their students, as well as to guide better eating habits and to meet students' various desires. The purpose of this study was to provide basic data to improve college FS satisfaction with food items by comparing 2 contract-managed and 2 self-operated college FS in Daejeon and Chungnam area. According to the results, 59.1% of students frequently (over 3 times per week) took meals at college cafeteria and the main reason for using college cafeteria was the low-price of meal, although the students' satisfaction degree with price of meal was lower in contract-managed FS than in self-operated FS. There were no differences in the food satisfaction degrees with overall appraisal of food items between 2 operating systems of college FS, but the satisfaction degrees with all food items were high in male as compared with female. The higher the negative self-perceived clinical symptoms scores, the lower the satisfaction with foods, which suggests that the health state of students was one of the factors that influenced college FS satisfaction. According to stepwise multiple regression analysis, 'taste of boiled rice', 'overall appraisal of boiled rice', 'overall appraisal of soup', and 'variety of side dish', in decreasing order, were the most relatively important attributes for overall customer satisfaction with food taste of college FS. Finally, there should be further studies on important management factors to improve college FS satisfaction according to 2 operating systems.
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[English]
Comparison of Students' Satisfaction with Sanitary, Environment, and Service of College Food Service by Operating System
Su Hyun Kim, Sunja Kwon, Sun Yung Ly
Korean J Community Nutr 2005;10(3):331-340.   Published online June 30, 2005
AbstractAbstract PDF
The purpose of this study was to provide basic data to improve college food service satisfaction with sanitary, environment and service by comparing 2 contract-managed and 2 self-operated college food services in Daejeon and Chungnam area. According to the results, sanitation and environment satisfaction degrees of contract-managed college food services were higher than those of self-operated food services. The satisfaction degrees with service were also higher in contract-managed food services than self-operated food services except the category of quick food delivery. In all categories comprising the food service satisfaction, the satisfaction degrees were lower in female students than in male students. There were more negative self-perceived clinical symptoms in female students than male students. The higher the negative self-perceived clinical symptoms scores were, the lower the satisfaction degrees with food service were, which suggests that the health state of students was one of the factors that influenced college food service satisfaction. There was no difference between contract-managed and self-operated food services in terms of satisfaction with overall food taste and overall satisfaction degree. The average satisfaction degree for the contract-managed food services in terms of price relative to food quality was lower than that for self-operated food services. According to stepwise multiple regression analysis, 'overall food taste', 'price relative to quality', 'kindness of employees', 'coping with proposed opinions' and 'quickness of food delivery' in decreasing order, were the most relatively important attributes for overall satisfaction. There should be further studies on important management factors to improve satisfaction with sanitary, environment and service by self-operated college food service.
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[English]
Analysis of Customer Expectation and Satisfaction for New Menus in Multi-Chain Family Restaurants
Min A Lee, Il Sun Yang
Korean J Community Nutr 2004;9(6):734-741.   Published online December 31, 2004
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The purposes of this study were 1) to understand customers' expectations and satisfaction on menus in family restaurants, 2) to compare customer satisfaction and brand image for positioning new menus, and 3) to analyze customer satisfaction and loyalty to each menu. From May 8th to 28th, 2004, a total of 3,594 membership customers responded to the email survey. Statistical analyses such as t-test, ANOVA and Pearson Correlation were performed using SPSS 12.0. The results of this study consist of four major parts: general findings, customer expectation analysis, new menu positioning and customer satisfaction analysis. The customer expectation analysis discovered that taste was the most expected attribute in menus of family restaurants, followed by quantity, appearance and price. Statistically different expectations existed among different customer groups categorized by their general characteristics including demographics. Also, high correlations existed among the expectations over all the attributes: food quality, shape, quantity and price of food. Over all the attributes, customer expectation was higher than customer satisfaction. Thus, a discrepancy existed between expectation and satisfaction. Positioning of new menus was determined by brand image and customer satisfaction. Lastly, the customer satisfaction analysis revealed that customers in different gender and age have different satisfaction. In addition, high correlation existed between satisfaction and loyalty on new menus of a family restaurant. In consequence, the research findings suggest managers should understand customer expectation and satisfaction and reposition their menus regularly by menu engineering.
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[English]
The Analysis on Job Satisfaction of Personnel Engaged in Contract Foodservice Management Company
Il Sun Yang, Moon Kyung Park, Jin A Cha, Hae Young Lee
Korean J Community Nutr 2004;9(4):519-527.   Published online August 31, 2004
AbstractAbstract PDF
This study was designed firstly to measure the job satisfaction (JS) levels of personnel engaged in contract foodservice management company (CFMC), secondly to compare the job satisfaction levels by personal and companyrelated characteristics, and thirdly to identify the effects of JS facets on overall job satisfaction. Of 1135 respondents, there were 712 employees in the headquarters and 423 in the branch office. From an analysis on job satisfaction, overall job satisfaction level was 3.22 out of a maximum 5 and the co-worker (3.71) facet of JS was the highest job satisfaction followed by supervision (3.32), work itself (3.26), working condition (3.15), promotion (2.95) and payroll (2.74). In comparison of job satisfaction by personal characteristics, the personnel who were male (p< .01), had associate degrees (p< .01) or long-term careers in foodservice field (p< .05), or were regular employees (p< .01) perceived significantly higher than others for overall JS. In comparison of the job satisfaction by company-related characteristics, overall JS was significant by company scale (p< .01) and by work place (p< .05), but it was not significant by operating group. Finally, on the regression analysis for the effects of JS facets on overall JS, adjusted R2 was 0.534 (p< .001) and all six JS facets, especially payroll, had a positive effect on overall JS significantly (p< .001). Considering that the goal of enterprise on profit-making through customer satisfaction (CS) and the role of personnel on CS at moment of thrust (MOT), the findings confirmed the necessity for continuous internal marketing and human relation management focusing on the lower level of JS facets.
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Korean J Community Nutr : Korean Journal of Community Nutrition
© The Korean Society of Community Nutrition.
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