Survey of Foodservice Management Status according to Welfare Facility Type for Disabled Persons
10.14373/JKDA.2023.29.3.173
- Author:
Dayoung OH
1
;
Woori NA
;
Seohyeon HWANG
;
Jung Joo LEE
;
Yu Jin YANG
;
Hyeok LEE
;
Ji Hyeon BANG
;
Hae-Young LEE
;
Cheongmin SOHN
Author Information
1. Dept. of Food and Nutrition, Wonkwang University, Iksan 54538, Korea
- Publication Type:Original Article
- From:Journal of the Korean Dietetic Association
2023;29(3):173-189
- CountryRepublic of Korea
- Language:English
-
Abstract:
This study aimed to determine foodservice and hygiene management statuses at welfare facilities catering to disabled persons by facility type to provide basic data for foodservice management guidelines. An online survey was distributed to workers at 1,984 welfare facilities for disabled persons in Korea, and 531 facilities responded, which represented a response rate of 26.8%. The survey requested general information about the facilities, facility users, meals, hygiene, and management. Statistical analyses were performed, and frequency analysis and the chi-square test were used to investigate responses by facility type. The survey results revealed that daycare centers were most common and accounted for 27.4% of responses. Residential facilities for the severely disabled and sheltered workshops accounted for 16.9% and 16.4%, respectively, and residential facilities by disability type accounted for 13.0%. The presence of dietitians at welfare facilities varied by facility type. Welfare centers for the disabled (94.7%) had the highest percentage of dietitians, followed by residential facilities for the severely disabled (87.8%). On the other hand, sheltered workshops and daycare centers for disabled persons had the lowest percentages of dietitians (10.3% and 4.1%, respectively). This study highlights the variations that exist in foodservice management across different welfare facilities for disabled persons and emphasizes the challenges faced by those responsible for managing foodservices and maintaining hygiene, particularly in large facilities with no dietitians. Therefore, we recommend tailored meal management guidelines be developed for each type of welfare facility for disabled persons.
