Korean Journal of Community Nutrition

Original Articles

[English]
Actual Status of School Dietitians' Recognition and Use of Superior Agricultural Products in Daegu: Jin A Jang, Sun Woo Ahn, Mi Kyung Choi; Korean J Community Nutr 2012;17(3):312-320. Published online June 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.3.312

The purpose of this study was to investigate the perception of the school dietitian on superior agricultural products (SAP) and the status of using superior agricultural products in school meals. Questionnaires were distributed to 185 school dietitians after face to face interview, and a total of 181 responses were used for analysis. 82.3% of the respondents were using SAPs in school meals and there was a significant difference between elementary school (95.1%), middle school (76.8%) and high school (66.7%) dietitians (p < 0.001). 85.2% of the dietitians, who were using SAP, were purchasing SAPs through electronic bidding, and the main reason of not using SAPs was the higher price of SAPs than that of general agricultural products. The good agricultural practices (GAP) product was considered the most appropriate agricultural products for school meals by the majority of respondents (66.9%), and organic products was the next (13.3%). In addition, the most important selection criterion for a SAP perceived by school dietitians was safety (58.0%), and the main reason of using SAPs in school meals, when two choices were allowed, was 'to provide healthful food to children' (98.9%). The major barriers to using SAPs in school meals (two choices were allowed) were 'too expensive' (73.5%) and 'unstable supply' (32.6). In conclusion, it was suggested that there should be an improvement in SAP supply and management systems to increase the use of SAPs in school meals.

Citations

Citations to this article as recorded by

Recognition of Environmentally-friendly Agricultural Products for School Foodservice of Nutrition Teachers and Parents in 2018 at Seongnam in Gyeonggi province
Jisoo Kwon, Wookyoun Cho
Korean Journal of Community Nutrition.2019; 24(4): 290. CrossRef
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
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
Utilization Status and Awareness of School Foodservice Dietitians Regarding Medicinal Cuisine in Yeoungdong, Gangwon-do
Ga-Hee Lee, Deok-Ihn Yoon, Jung-Sook Lee
Journal of the Korean Dietetic Association.2014; 20(1): 1. 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

345 View
0 Download
5 Crossref

[English]
School Dietitians' Satisfaction with and Needs for School Meal Service Support Centers: Hyeyeong Cho, Sooyoun Kwon, Youngmi Lee, Jihyun Yoon; Korean J Community Nutr 2012;17(2):194-204. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.194

Abstract PDF PubReader

The purpose of this study was to investigate school dietitians' satisfaction with and needs for School Meal Service Support Centers. A web-based on-line survey was conducted with 1,102 nutrition teachers or school dietitians using four School Meal Service Support Centers during the summer of 2011. The data from 578 respondents (52.5%), consisting of 165 (44.4%), 334 (53.4%), 41 (67.2%), and 38 (86.4%) dietitians using Seoul, Gyeonggi, Suncheon and Gyeongju centers, respectively, were analyzed. The main reason for using the centers was subsidies from local governments. The dietitians using the metropolitan centers, which were Seoul and Gyeonggi centers, tended to buy agricultural products through the centers only, and those using local centers, which were Suncehon and Gyeongju centers, bought those products from the private suppliers as well as from the centers. The dietitians' overall level of satisfaction with the centers was not high showing 3.3 out of 5 points; it was significantly associated with the operating system and services of the centers such as system efficiency, delivery accuracy, communication, and information provision rather than the agricultural products provided by the centers. The dietitians preferred joint operation of the centers by local governments and producers' groups. They wanted School Meal Service Support Centers to be evaluated every year. It was suggested that efforts should be made to improve the operation system and service of School Meal Service Support Centers for improving dietitians' satisfaction with the centers. In addition, an evaluation system for School Meal Service Support Centers should be implemented soon based on school dietitians' needs.

Citations

Citations to this article as recorded by

Analysis of Surveys to Determine the Real Prices of Ingredients used in School Foodservice
Seo-Hyun Lee, Min A Lee, Jae-Yoon Ryoo, Sanghyo Kim, Soo-Youn Kim, Hojin Lee
Korean Journal of Community Nutrition.2021; 26(3): 188. 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
An Analysis of Importance-Performance on School Meal Support and Local Food Supply Policy
Choong-Seop An, Won-Tae Kim, Ho Kim
Korean Journal of Organic Agricultue.2018; 26(4): 585. CrossRef
Analysis of Nutrition Teachers' Awareness of Necessity for an Operating School Meal Support Center in Chungnam
Jonghwa Kim
Korean Journal of Community Nutrition.2018; 23(6): 506. CrossRef
A Study on the Satisfaction for Food Service with School Food Service Center of Elementary and Middle School Parents in Chungnam
Sung-Bum Yang
The Korean Journal of Food And Nutrition.2016; 29(3): 404. CrossRef
Status of Purchasing Food Materials and Satisfaction with Service Quality of Group-buying Companies in Foodservice at Child-care Centers
Yoonjae Yeoh
Journal of the East Asian Society of Dietary Life.2015; 25(1): 193. CrossRef

329 View
0 Download
6 Crossref

[English]
The Effects of Individual Emotional Characteristics on Emotional Labor of School Dietitians: Woo Jong Cho, Ilsun Yang, Hang Sok Choi, Hae Young Lee; Korean J Community Nutr 2011;16(5):592-601. Published online October 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.5.592

Abstract PDF PubReader

The purpose of this study was to identify the effect of individual emotional characteristics (empathetic concern and emotional contagion) on emotional labor (frequency of emotional display, intensity and variety of emotional display, surface acting, and deep acting) of school dietitians. Data was collected through a questionnaire survey of 309 school dietitians and then analyzed statistically by SPSS 18.0 package program. The results of this study were as follows: empathetic concern (3.93) occurred more often than emotional contagion (3.22) in school dietitians. The older (p < 0.001) and more experienced (p < 0.01) they were, the higher empathetic concern they had. It showed that married dieticians (p < 0.001), nutrition teachers (p < 0.01), and dieticians who were working in elementary schools (p < 0.01) had a higher rate of empathetic concern than single dieticians, non-nutrition teachers, and dieticians who were working in middle and high schools, respectively. Their level of emotional labor was the highest in deep acting (3.32), followed by surface acting (3.28), frequency (3.12), intensity and variety (3.09). According to multiple regression analysis, emotional contagion proved to be strongly significant and positively related to frequency of emotional display (beta = 0.257, p < 0.001). Both empathetic concern (beta = 0.117, p < 0.05) and emotional contagion (beta = 0.162, p < 0.01) were positively related to intensity and variety of emotional display, and empathetic concern (beta = 0.173, p < 0.01) had also an effect on deep acting. These results suggested that the emotional labor of school dietitians should be managed on the organizational viewpoint, not a personal matter.

Citations

Citations to this article as recorded by

Contribution of Emotional Labor and Organizational Commitment to Turnover Intention and Customer Orientation of School Foodservice Dietitian in the Busan Area
Kyung-A Lee, Eun-Soon Lyu
Korean Journal of Food & Cookery Science.2017; 33(1): 104. CrossRef
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
The Effects of Emotional Labor on Emotional Exhaustion of School Dietitians : Comparison on Level of Self-efficacy
Hae-Young Lee
Korean journal of food and cookery science.2014; 30(1): 84. CrossRef

316 View
1 Download
3 Crossref

[English]
Needs Assessment for Developing a Nutrition Information Site for Elementary School Children Among Elementary School Dietitians: Yun Ahn, Hyungmee Kim, Jung Sook Seo, Eun Young Yoon, Hyun Joo Bae, Kyungwon Kim; Korean J Community Nutr 2007;12(4):405-416. Published online August 31, 2007

Abstract PDF: This study was to examine the needs among elementary school dietitians (n = 115) for developing a nutrition information internet site for children. A survey questionnaire included general characteristics, internet use regarding health and nutrition information, and needs for developing a nutrition information site. The mean age of the subjects was 36.2 years. The higher working experience group (> 10 years of working as dieticians) had higher mean age (p < 0.001), had a larger number of enrolled students at school (p < 0.01) and the number of those receiving school lunch (p < 0.01) than the counterparts (< or = 10 years group). Sources of health and nutrition information were mainly PC/internet (60.4%) and seminar (14.4%). About 95% used health or nutrition information using the internet, however, the majority of users (71.6%) used internet information only when they needed it. Major reasons for using internet information was 'to get nutrition education materials' (63.8%) and 'to obtain general nutrition information' (21%). One third of the subjects were satisfied with nutrition information internet sites; major problems with internet sites were 'lack of content' (38.9%) and 'lack of practical information' (33%). These characteristics regarding internet use were not different between work experience groups. Major problems with nutrition education were 'lack of nutrition educational materials' (41.1%) and 'lack of nutrition education skills' (32.1%). These were significantly different between the work experience groups (p < 0.01). Subjects preferred CD/ internet to leaflet/booklet as nutrition educational materials. In developing nutrition sites for children, subjects wanted topics such as obesity assessment, dietary assessment, and obesity. Subjects responded that contents of nutrition information should be 'suitable to the children's knowledge levels' (31.1%), 'interesting enough by including quizzes, games and songs' (27.8%), 'inserting many illustrations/icons' (16.3%). In terms of designing internet sites for children, they wanted that internet sites should 'be easy enough to find the sites' (29.2%), 'use illustrations and characters' (24.8%), 'use communication channels such as Q&A' (18.7%). Needs for developing internet sites for children were not different by the work experience group. This study suggests that web sites for children should be carefully developed considering the contents and design, have less information with more illustrations, designed to induce the interest of children, as well as including sections such as eating habit assessment and games.

81 View
0 Download

[English]
The Status of the Utilization Internet and Dietary Information by Elementary School Dietitians in the Gyeongnam and Jeonbuk Areas: Eun Sil Her, Kyung Hea Lee; Korean J Community Nutr 2003;8(4):595-602. Published online August 31, 2003

Abstract PDF: This study was carried out to investigate the status of the utilization of internet and dietary information by elementary school dietitians (total=201) The results were summarized as follows: All subjects used the internet regularly and the major purpose they mentioned for using it was "data search" (72.3%). Those having a frequency of using the internet 6 to 7 times per week were 46.7% of the subjects and the majority indicated the duration of their use of the internet was "<2 hours" (68.5%). They mainly used the internet at "school" (81.8%), and their favorite search engines were "Daum" (41.1%) and "Yahoo" (34.7%). They stated that the organization that offered reliable internet information were those "related to society and organizations" (36.9%) and "educational institutions" (33.8%). Ninety-five percent of the subjects searched for dietary information mainly "for public affairs" (80.0%) Their degree of satisfaction when searching for information was high (78.7%). Those dissatisfied with internet sites when searching for dietary information give the following reasons: "poor information" (39.1%) and "slow updates" (25.4%). They acquired information on nutrition and health management mainly through "the internet" (63.6%) The most frequently requested information about public affairs was on "Materials for nutritional education" (38.6%) and "up-to-date nutritional information" (16.0%) . The desirable update periods for websites was "1-3 months" (51.8%) and "<1 month" (30.6%), and the favorite site colors were "blue" (37.8%) and "green" (37.8%). The results of this study showed that, although the internet usage was high, the dietitians were dissatisfied with the information obtained. Therefore, the information donors should find out what kind of dietary information is needed by elementary school dietitians.

127 View
0 Download

[English]
Nutritional Education Status and Recognition of the Importance of Elementary School Dietitians in the Gyeongnam Area: Eun Sil Her, Hal La Yang, Hyun Sook Yoon, Kyung Hea Lee; Korean J Community Nutr 2002;7(6):781-793. Published online December 31, 2002

Abstract PDF: This study was carried out to investigate the nutritional education status and the recognition of the importance of elementary school dietitians (N=183) in the Gyeongnam area. The results are summarized as follows. All subjects took part in nutritional education program, but the educational methods were passive, as in the case of "home correspondence" (80.8%) and "bulletin board poster" (16.4%), and the education frequency was very low as in "one time/month" (90.2%). The subjects thought "as an independent subject" (41.5%) and "as a related subjects" (35.1%) were suitable teaching venues for the nutritional education. They were very low in individual counseling (4.5%) for school children because of "lack of opportunity" (42.2%) and "heavy work load" (24.1%). However, most of the subjects wished that nutritional counseling could offered in the future (95.5%). The parents' experience of nutritional education was also low (34.3%). Information sources for nutritional education were mainly the "internet" (53.1%) and "re-educational materials" (25.0%). The available instructional materials included "printed materials" (96.7%), "exhibition bulletin materials" (70.3%) and "electronic materials" (46.4%). The preferred education materials were "exhibition bulletin materials" (32.2%), "printed materials" (29.2%), and "electronic materiaThis study was carried ls" (27.7%). However, materials they wished to purchase were "electronic materials" (54.5%) and "cubic materials" (26.0%). These results show a difference between the preferred materials and the possessed materials. Most school dietitians (98.4%) recognized the necessity of nutritional education with respect to "good table manners" (42.0%), "correction of food prejudices" (30.3%), and "proper nutrition for growth" (21.0%). Although they had a great interest in nutritional education, they had difficulty in cutting their learning into practice because of "heavy work load" (30.9%), "lack of a systematic curriculum" (25.2%), and "lack of a educational opportunity" (22.8%). Ninety five percent of subjects wished to have nutrition education taught as an independent subject. They pointed out "kindergarten" (60.0%) and "lower grades in elementary school" (33.9%) as the optimal starting times for nutritional education and "school dietitians" (91.3%) as suitable teachers for these programs. The required topics chosen by the subjects for nutritional education for children were "proper eating habits" (54.2%) and "nutritional problem" (31.5%). The dietitians thought "food prejudices" (44.7%), "eat too much processed and instant foods" (36.5%), and "obesity" (11.8%) were the most common nutritional problems among elementary school children. These results suggest the necessity of solving the nutritional problems in children by developing a nutritional education program. Along with this program, if dietitian assisted programs for parents were developed, the effects of nutritional education could definitely be increased.

91 View
1 Download

[English]
Nutrient Intake According to Dietary Attitudes of School Foodservice Dietitians: Hyun Sook Yoon; Korean J Community Nutr 2001;6(3):306-316. Published online August 31, 2001

Abstract PDF: This study investigated the correlations between nutrient intake and dietary attitudes in Korean school dietitians. A total of 493 school dietitians working in the Kangwon and Kyungnam areas participated in this study. The subjects were classified as the good group(33.5%), fair group(36.9%) and bad group(29.6%) based on dietary attitude score. The results were as follows. The average intake of energy, calcium, and iron were lower than the Korean RDA and average CPF ratio of energy intake was 64 : 17 : 19. The percent RDAs of nutrient intake of energy, calcium, iron and vitamin B1 were lower in the bad group than those in the fair group and good groups(p<0.001). The mean adequacy ratio(MAR), an index of overall dietary quality, were different among the three groups(p<0.001), the highest was 0.96 in the good group, the lowest was 0.88 in the bad group. The index of nutritional quality(INQ) was significantly higher in the good group than the other groups. The nutrient intakes were positively correlated with dietary attitudes(p<0.01). The nutrient intakes, INQ, NAR and MAR were significantly increased as the dietary attitude score increased.

79 View
1 Download

First
Prev
Page of 1
Next
Last

Search