Child-Care Facility and Kindergarten's Demands on Foodservice Support by Center for Child-Care Foodservice Management (CCFSM) in Seoul and Gyeonggi-do.
10.5720/kjcn.2011.16.6.730
- Author:
Soo Youn KIM
1
;
Il Sun YANG
;
Bo Sook YI
;
Seung Hee BAEK
;
Seo Young SHIN
;
Hae Young LEE
;
Moon Kyung PARK
;
Young Shin KIM
Author Information
1. Science Laboratory for Food and Nutrition Research, Yonsei University, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
Center for Child-care Foodservice Management (CCFSM);
child-care facility;
kindergarten;
foodservice;
foodservice support
- MeSH:
Child;
Child Care;
Electricity;
Financial Management;
Fires;
Humans;
Postal Service;
Surveys and Questionnaires;
Safety Management;
Sanitation
- From:Korean Journal of Community Nutrition
2011;16(6):730-739
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to analyze the differences between child-care facilities and kindergartens towards the need for foodservice support by Center for Child-Care Foodservice Management (CCFSM). For this study, questionnaires were sent out from August of 2008 to April of 2009 to directors of 1,478 child care facilities and 299 kindergartens in Seoul and Gyeonggi-do via postal service. A total of 267 questionnaires were usable with 203 (13.7%) of child-care facilities and 64 (21.4%) of kindergartens. Statistical data were analyzed by SPSS 15.0 for descriptive analysis and t-test. For political and administrative support, government funding for foodservice was the highest need and hiring nutritionists was significantly different by type of facility (p < 0.01). Both child-care facilities (4.29) and kindergartens (4.41) demanded the balanced menu from CCFSM. There were significant differences of "information about food material sanitation management" (p < 0.05), "hygiene safety management method according to working process" (p < 0.05), "hygiene safety management method of foodservice facilities and equipment" (p < 0.05). In education and training contents from center, "types and methods to manage foodservice facilities and equipment" for directors, "dietary education by age" for teachers, and "the rules of personal sanitation and working process" and "gas, electricity and fire prevention" for culinary workers had the highest mean score of requirements.
