This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating attitude and poor eating habits for 3rd and 5th graders at an elementary school in Seoul. The effectiveness of the education was evaluated by surveying the students before and after the education; 375 responses were analyzed. A questionnaire was designed to compare changes of the students' attitudes and plate waste before and after education. Plate wastes of boiled black rice(p<0.05), potato soup(p<0.05), amaranthus herb salad(p<0.01), and cabbage kimchi(p<0.05) decreased significantly after education. Students' eating attitudes improved significantly(t= -6.22, p<0.01) after nutrition education. Major reasons the students did not eat all foods they were served were large portion sizes (30.59%), low menu preference (29.79%), and tastes (17.82%). The menus with high plate waste rates were cooked vegetable items (35.64%) and soup items (26.6%). After education, students' attitudes on 'food waste pollutes the Earth(p=0.013)', 'food preparation for birthday parties(p<0.01)', and 'restaurant selection for eating out (p<0.01)' changed significantly. After education, plate waste and portion sizes that the students perceived were not negatively correlated. In conclusion, nutrition education on proper eating habits and source reduction is an effective method to reduce food waste generation and to improve students' eating attitudes and awareness on environment.
Amaranthus ; Brassica ; Natural Resources ; Eating ; Education* ; Food Services ; Humans ; Nutritionists ; Portion Size ; Surveys and Questionnaires ; Seoul ; Solanum tuberosum ; Vegetables

The study was designed to investigate food waste management practices and to identify factors affecting food waste generation at school food services. A total of 202 dietitians employed at elementary schools participated in the survey. The mean food waste weight per school was 77.54 kg, forty percent of the schools generated food waste of 50~100 kg every day and 53% generated plate waste less than 50 kg. Three quarters of the dietitians perceived plate waste as a major component of the food waste and vegetable dishes were a major source of the plate waste. Half of the dietitians used a food waste pick-up service for waste disposal, which was the most preferred waste disposal method. Approximately 90% of the dietitians conducted education on plate waste reduction for students but their perceptions on the effectiveness of the education was inconsistent. The contents were environmental issues (70.3%) and unbalanced food choice (56.7%). According to factor analysis based on performance score, solid waste management practices were grouped into 'information collecting and education', 'supervision of production process', 'cooperation with related groups', and 'control over production planning'. Practices appertaining to 'cooperation with related groups', 'information collecting and education' factor need to be improved. Dietitians should pay attention to 'recycle and reuse of left over' practice. Waste generation differed significantly by dietitians' ages and working experience. In order to reduce plate waste, more effective education materials and methods need to be developed and support from principals, teachers, and parents is necessary.
Education ; Food Services* ; Humans ; Nutritionists ; Parents ; Solid Waste ; Vegetables ; Waste Management*

The nutrition knowledge and food attitude of obese children were assessed and compared with their normal children counterparts to provide information for nutrition education programs. One hundred forty six obese children and 92 normal children from the fourth to sixth grade in Bucheon and Anyang elementary schools of Kyeong-gi Province were selected for the study. A multiple choice questionnaire, including 12 items of general nutrition knowledge and 13 items of weight control, were used to test the nutrition knowledge of children. The results of this study are as follows : 1) 57.5% of male and 40.9% of female obese children had experience with weight control, but the rate of correct answers on the nutrition knowledge test ranged from 53% to 58%, which does not show any significant difference between the two groups. The rate of correct answers on items conrerning 'general nutrition knowledge' and 'nutrition knowledge for weight control' did not show any significant difference among the two groups. 2) Obese male students showed a higher rate of correct answers(59.2%) on items of 'the proper food selection for obese children', compared with their counterparts and also obese female students showed a higher rate of correct answers(88.6%) on 'physical exercise', compared with their counterparts. 3) The rate of correct answers on nutrition knowledge of 'basic food groups', 'the functions of iron and vitamins', 'the concept of energy', and 'the principle of weight change' were lower than 40%. 4) The obese children frequently did not have breakfast, overate during lunch in many cases, and had low recognition on knowledge that was necessary to weight control. 5) Only 30.9% and 22.7% of male and female obese children replied that they would participate in weight control programs. However, 53.6% of males and 68.2% of females did not show any concern in participating the programs. From these results, it was suggested that it is necessary to motivate the obese to participate in weight-control program. When developing nutrition education programs for the obese, the contents of the questions that showed a low correct answering rates should be emphasized.
Breakfast ; Child* ; Education ; Female ; Food Habits* ; Food Preferences ; Gyeonggi-do* ; Humans ; Iron ; Life Style* ; Lunch ; Male ; Pediatric Obesity ; Surveys and Questionnaires

No abstract available.
Anemia, Hemolytic, Autoimmune* ; Child* ; Hepatitis, Chronic* ; Humans

This study compared he importance of food service, views to the performance, management objectives, and recognition gap about the contract contents towards the dietetic departments of hospitals that manage the patients' food service and managers of contract managed companies, and dieticians. It conducted questionnaires and survey towards the vice director and dieticians of 17 hospitals, over 500 beds, and the persons responsible for contract managed companies and dietitians who were in charge of food service. The hospitals showed significantly(p<0.05) higher the importance scores in menu planning, the distribution of meal, sanitation management, and leadership than those of the contract managed companies. In the difference of hospitals and contract managed companies about performance, it appeared high in the contract managed companies. In the importance of the foodservice management objective, the hospital had significantly(p<0.05) higher scores in the management of client's satisfaction and quality improvement element through management innovation than those of the contract managed companies. In the importance of contract term, the contract method, expense, and payment condition of commission fee were significantly(p<0.05) high scores in the contract managed companies, compared to the hospital.
Fees and Charges ; Food Services ; Humans ; Leadership ; Meals ; Menu Planning ; Nutritionists* ; Quality Improvement ; Surveys and Questionnaires ; Sanitation

OBJECTIVE: This study was conducted to identify 3 to 5 years of future management issues in hospital information systems (HIS). METHODS: Two rounds of interview surveys were conducted based on the sample survey of 50 managers from 28 hospital information centers utilizing the Delphi method. RESULTS: From the survey, management issues in HIS were identified in the following order: 'top management support', 'close relationship with users', 'PACS', 'disaster recovery', improving IS strategic planning'. Compared with the 1999 survey, the issues that rank within the top 10 management issues were as follows: 'top management support', 'security and control', 'close relationship with users'. Recently surfaced issues are 'disaster recovery' and 'standardization'. The issues that dropped out of the top 10 ranks were 'network management', 'recruiting and developing IS human resource'which were very fundamental issues in the initial state of the introduction of the hospital information system. CONCLUSION: The two main significance of this study involves predicting future management issues based on the comparison of the current issues with the 1999 issues and recommendingmanagement strategies based on the classification of issues by importance and persistence.
Classification ; Hospital Information Systems* ; Humans ; Information Centers

OBJECTIVES: Electronic detailing (e-detailing), the use of electronic devices to facilitate sales presentations to physicians, has been adopted and expanded in the pharmaceutical industry. To maximize the potential outcome of e-detailing, it is important to understand medical representatives (MRs)' behavior and attitude to e-detailing. This study investigates how information technology devices such as laptop computers and tablet PCs are utilized in pharmaceutical marketing, and it analyzes the factors influencing MRs' intention to use devices. METHODS: This study has adopted and modified the theory of Roger's diffusion of innovation model and the technology acceptance model. To test the model empirically, a questionnaire survey was conducted with 221 MRs who were working in three multinational or eleven domestic pharmaceutical companies in Korea. RESULTS: Overall, 28% and 35% of MRs experienced using laptop computers and tablet PCs in pharmaceutical marketing, respectively. However, the rates were different across different groups of MRs, categorized by age, education level, position, and career. The results showed that MRs' intention to use information technology devices was significantly influenced by perceived usefulness in general. Perceived ease of use, organizational and individual innovativeness, and several MR characteristics were also found to have significant impacts. CONCLUSIONS: This study provides timely information about e-detailing devices to marketing managers and policy makers in the pharmaceutical industry for successful marketing strategy development by understanding the needs of MRs' intention to use information technology. Further in-depth study should be conducted to understand obstacles and limitations and to improve the strategies for better marketing tools.
Administrative Personnel ; Commerce ; Diffusion of Innovation ; Drug Industry ; Education ; Humans ; Intention* ; Korea ; Marketing*

39 patients with tibial shaft fracture had treated by open reduction and internal fixation with AO DCP and screws applying on the medial surface of the tibia, at the Department of Orthopedic Surgery, Ulsan Dongkang Hospital, from January, 1983 to December, 1985. A clinical study was done on all the 39 cases with the follow-up check over 1 year. In general, because the lateral surface of the tibia is well covered by rich soft tissue, it is popularized to apply the plate on the lateral aspect of the tibia. In our department, we applied the plate on the medial aspect of the tibia, which resulted in mimi-zing soft tissue injuries and, by inserting the screws perpendicular to the surface of the bone, increased stability of the fixation; and therefore resulted in relatively short operation time, relatively low incidences of infection and non-union; but there had been some drawbacks such as focal skin necrosis, hematoma, adhesion after fixatives removal, and cosmetic disfiguring. But there were no problems during the follow up periods. So, this is a recommandable procedure of internal fixation with the plate for the tibial shaft fractures.
Clinical Study ; Fixatives ; Follow-Up Studies ; Hematoma ; Humans ; Incidence ; Necrosis ; Orthopedics ; Skin ; Soft Tissue Injuries ; Tibia ; Ulsan

The traditional treatment for the femoral shaft fractures in children is closed reduction by continuous traction, usually for 2–3 weeks, until the fracture has achieved partial stability, followed by spica cast immobilization. Fifty three cases, from 3 to 10 years of age, has been treated with closed reduction and immediate application of hip spica csst; all of them were closed fractures of femoral shaft and were not associated with head, abdominal, or vascular injuries. Any angulations in excess of acceptable ranges were corrected with wedging the cast; any overridings in excess of acceptable ranges were corrected by skeletal traction for 1 week, followed by incorporation of the pin to the cast. The resultant overriding and angulation of fragments were within acceptable ranges, and complications were not significant.This method of treatment not only is likely easy in nursing care and comfortsble to the patients but also has some advantages of short stay in the hospital, better utilization of hospital beds, and costsaving. This immediate hip spica cast immobilization seems to be a good method of treatment for the femoral shaft fracture in children.
Child ; Clinical Study ; Fractures, Closed ; Head ; Hip ; Humans ; Immobilization ; Methods ; Nursing Care ; Traction ; Vascular System Injuries

The purpose of this study was to assess students' preference on set menus served in school foodservice. Questionnaires were distributed to 4,050 students enrolled in 34 middle and high schools located in Seoul, Gyeonggi, and Gyeongnam provinces. The students were asked to assess their preferences on 78 set menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 3,433. Data were analyzed with descriptive analysis, t-test, and one-way analysis of variance. There was no difference between middle and high school students in terms of set menu preferences. On the other hand, there was significant difference between boys' and girls' set menu preferences. Among the seven given set menu groups(rice and soup with side dishes, tangs, rice with toppings, fried rice, western foods, noodles . ddeokguk . dumpling soups, and bibimbaps), boys had higher preference scores for the rice and soup with side dishes, tangs, rice with toppings, and fried rice than that of girls. Fried rice set menus were chosen to be boys' favorite menus while western food set menus were most preferred by the girls. Rice and soup with side dishes set menus were least preferred by both boys and girls.
Analysis of Variance ; Female ; Gyeonggi-do ; Hand ; Humans ; Questionnaires ; Seoul