Foodservice Systems of Meal Service Programs for Mental Disorder Care Sites in Korea.
- Author:
Jin Mee LEE
1
Author Information
1. Department of Foodservice Industry, Cheonan College of Foreign Studies, Cheonan, Korea.
- Publication Type:Original Article
- Keywords:
mental-disorder care sites;
dietitian;
foodservice systems;
meal cost;
food cost percentage
- MeSH:
Adult;
Budgets;
Cooking;
Data Interpretation, Statistical;
Diet, Diabetic;
Diet;
Female;
Humans;
Korea*;
Male;
Meals*;
Mental Disorders*;
Nutritionists;
Obesity;
Surveys and Questionnaires
- From:Journal of the Korean Dietetic Association
2001;7(1):80-86
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purposes of this study were to: a) examine characteristics of foodservice management practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of mental disorder care sites in Korea. A total of 46 sites was analyzed by questionnaire survey. Statistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 60% of total sites were males and 40% were female recipients. Average 60% of recipients were from 30 to 40 years old. Major diseases of recipients were mental disorder, high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,921 won and average food cost percentage was 39%. Average number of meals per day was about 600 meals. All sites had on dietitian and 88.3% of sites had one cook as a full-time employees. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients survey systems for evaluating meal satisfaction. About 60% of sites provided liquid diets to recepients and 22% provided diabetic diets. Dietitians at sites had problems on low meal cost budget, lack of cooking professionals, and lack of information about treatment meals for mental disorders for providing higher quality of foods cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.
