The following study was taken in the Seoul, Gyeonggi, Incheon, Kangwon, and Chungcheong areas to analyze the performance levels of safety management by characteristics of school foodservice. The following results were obtained from a survey conducted on 2,271 middle and high school dietitians in 808 schools. Out of the 808 schools surveyed, 513 schools (63.5%) were self-operated and 295 schools (36.5%) were managed by a contract. Regarding the performance level of the hygiene duties, contract-managed schools were rated as 4.02 points while self-operated schools were rated relatively higher (4.16 points). The self-operated schools had an average score of 3.60 points for the TQM-based HACCP system, and the areas that scored lower than the average were strategies, human resources, data and analysis. The average score of the contract-managed schools was 3.42 points, and such areas as leadership, human resources, data and analysis, and customer satisfactory level scored below the average. For the analysis of CCP performance level, the contract-managed schools scored 4.28 points while self-operated schools scored 4.34 points. Overall, the hygiene duties, CCP performance level, and TQM-based HACCP system performance of the contracted schools were lower than those of the self-operated schools. Therefore, it is advised that the contract-managed schools consider new measures to strengthen their performance level for improved safety of school foodservice.
Contracts ; Humans ; Hygiene ; Korea ; Leadership ; Safety Management

The purpose of this study was to investigate the perceptions of an unbalanced diet by elementary school students using a qualitative approach to nutrition counseling. To achieve the purpose of this study, client-centered counseling was performed over one semester with four volunteer children in the fifth grade who admitted eating an unbalanced diet. Their perceptions of an unbalanced diet were examined while focusing on cause. The contents of the counseling sessions were recorded and their eating habits observed. The proposed perceptions of the clients of an unbalanced diet were as follows: regarding the causes of an unbalanced diet, there may have been a certain negative event or memory related to food as well as an individual disease or history of disease; regarding the meaning of an unbalanced diet, the clients had two kinds of time concepts (formal one and informal one) and defined the meaning of an unbalanced diet as a matter of being able to eat proper amounts of food within an inter-meal time; and regarding the results of an unbalanced diet, they based their results on the approval of their parents and teachers. Feeding at school was used as the background of this study, which examined the meanings and results of an unbalanced diet, and there existed a correlation between the meanings and the results.
Child ; Counseling ; Diet ; Eating ; Humans ; Memory ; Parents

The purpose of this research was to investigate consumption and satisfaction of Takju (Makgeolli) among consumers ages 20 to 29 living in Seoul and Gyeonggi province. It was found that 86.2% of the respondents drank Takju once or twice a month, and the high satisfaction group drank Takju with a frequency of 8 times a month (P<0.01). Respondents selected market (44.4%) and restaurants (34.9%) as the most common place of purchase, whereas pub (42.2%) and Takju bar (32.8%) were the drinking places selected. Regarding the preferred ingredients, respondents liked pear the most followed by Lycium chinense, corn, pine nuts, ginseng, and citrus fruit. The most compatible foods with Takju were identified as Buchimgae (Jeon) (97.4%), Kimchi (45.6%), Bokkeum (36.4%), Namul & Muchim (25.0%), and Jjim (21.5%). Pajeon was mentioned as the most compatible food with Takju, followed by Bulgogi, Gamjatang, Agwijjim, Dubukimchibokkeum, and Ojingeotwigim. Regarding consumers' satisfaction of Takju, taste was the most highly valued, with color, price, alcohol content, function, flavor, diversity of raw materials, and accuracy of label also highly considered. Further, to formulate a plan to encourage consumption of Takju, the high satisfaction group decided that promotion of local festivals and events related to Takju, standardization of quality, creation of brands, expansion of distribution network, and organization of relevant departments are the most important compared to other items (P<0.05).
Citrus ; Surveys and Questionnaires ; Drinking ; Holidays ; Hypogonadism ; Lycium ; Mitochondrial Diseases ; Nuts ; Ophthalmoplegia ; Panax ; Pyrus ; Restaurants ; Zea mays

This study was conducted in order to improve nutritional support based on analysis of the eating habits and training schedule of junior and senior high school fencers. A survey was conducted on 30 fencers (junior boys=9, girls=7; senior boys=4, girls=10) using a questionnaire. Total daily calorie intakes were 2325.7+/-1168.5 kcal (boy), 2344.0+/-786.3 kcal (girl) for junior fencers and 2183.3+/-726.6 kcal (boys), 2654.4+/-1043.6 kcal (girls) for senior fencers. Nutrients below the RDIs were riboflavin and vitamin C for junior boy fencers and vitamin A, riboflavin, niacin, and vitamin C for senior boy fencers. The rates of the participants who had obtained nutritional information were 44.4% (boys) and 14.3% (girls) for junior fencers and 50.0% (boys) and 80.0% (girls) for senior fencers. Approximately half of the fencers had meals twice a day (55.6% for junior boy fencers, 57.1% for junior girl fencers, and 50.0% for senior fencers). The number of the fencers who were interested in nutrition varied: 66.7% and 28.6% of the junior boy and girl fencers answered they were interested in nutrition, while 25% and 60% of the senior boy and girl fencers showed interest in nutrition issues. Recommendations of total calories were 2,874 kcal (boys) and 2,377 kcal (girls) for junior fencers and 3,398 kcal (boys) and 2,375 kcal (girls) for senior fencers respectively. A dietary plan for the fencing players during training periods was designed to improve their health and performance. Athletes can simultaneously refuel and repair their bodies while contributing to their rehydration goals by consuming fluids that are sources of carbohydrates and protein, e.g., flavored milk and liquid meal supplement. Specific sport nutrition education applicable to athletes, especially young athletes, is recommended under professional support. Professionals may then target particular categories of athletes for the development of educational programs aimed at improving growth and athletic performance.
Appointments and Schedules ; Ascorbic Acid ; Athletes ; Athletic Performance ; Carbohydrates ; Eating ; Fluid Therapy ; Humans ; Meals ; Milk ; Niacin ; Nutritional Support ; Surveys and Questionnaires ; Riboflavin ; Sports ; Vitamin A

The purpose of this study was to evaluate the dietary behaviors as well as energy and nutrient intake in elementary and middle school students according to breakfast eating status. The survey was conducted using questionnaires and dietary records among 191 elementary school students and 280 middle school students residing in Chungnam. The subjects were divided into two groups according to frequency of eating breakfast: breakfast skipping (frequency of eating breakfast under 4 times/week) and breakfast eating (frequency of eating breakfast over 5 times/week). The rate of breakfast skipping was 27.2% for the elementary school students and 31.1% for the middle school students. The breakfast skipping group had a significantly lower frequency of having dinner, a lower proportion of eating at regular meal times, and a significantly higher frequency of leaving food after meals than the breakfast eating group for both elementary and middle school students. In the case of the elementary students, there was a significant difference in carbohydrate intake between the two groups. In the case of the middle school students, the intakes of energy, protein, carbohydrate, dietary fiber, vitamin A, vitamin B2, niacin, vitamin B6, folate, vitamin C, Ca, and Fe in the breakfast skipping group were significantly lower than those in the breakfast eating group. These results show that nutrient deficiencies among breakfast skipping individuals cannot be compensated for at the other meals during the day in middle school-aged adolescents whose nutrient requirements are high for growth. Therefore, in support of proper dietary management, it is necessary to promote and support breakfast eating in adolescents.
Adolescent ; Ascorbic Acid ; Breakfast ; Child ; Diet Records ; Dietary Carbohydrates ; Eating ; Energy Intake ; Folic Acid ; Humans ; Meals ; Niacin ; Surveys and Questionnaires ; Riboflavin ; Vitamin A ; Vitamin B 6

The purpose of this study is to assess dietary habits of the hazardous drinkers and the heavy episodic drinkers in Korean adults. The respondents consisted of 814 adults (415 male and 399 female) who are 20~69 years of age by random selection in partial area of Gyeonggi. A self-report questionnaire was used to cover questions regarding dietary habits, drinking behavior and physical activity. Total dietary habit scores in hazardous drinker group (63.25) was significantly lower than normal drinker group (68.61) in male respondents (P<0.001). Male hazardous drinker group less eat fruit (P<0.01), eat more processed food (P<0.01) than male normal drinker group. Female hazardous drinker group doesn't eat 3 meals a day than female normal drinker group. Total dietary habit scores in heavy episodic drinker group [occasional heavy episodic drinker (62.76), frequent heavy episodic drinker (63.77)] were significantly lower than abstainer group (69.16) in male respondents (P<0.001). Male heavy episodic drinker group less eat fruit (P<0.01), eats more processed food (P<0.01), salty food (P<0.001), sugary food (P<0.05), animal fat (P<0.01) and eats out often (P<0.01) than male abstainer group. Male heavy episodic drinker group significantly less apply nutrition knowledge to their life (P<0.05) and less exercise everyday-more than 1 hour (P<0.01) than male abstainer group. In drinking behavior index, AUDIT (alcohol use disorder identification test) score was negatively correlated with age (P<0.01). There was a positive correlation between dietary habits and physical activity (P<0.01) but there was negative correlation between dietary habits and AUDIT score (P<0.01). This study highlights that AUDIT score was negatively influenced dietary habits.
Adult ; Animals ; Surveys and Questionnaires ; Drinking Behavior ; Female ; Food Habits ; Fruit ; Humans ; Male ; Meals ; Motor Activity

The purposes of this research were to investigate in-patients' perception on foodservice quality and to examine factors influencing their meal consumption at hospitals. Three general hospitals with over 400 beds in Seoul and Chon-An agreed to participate in the research. A total of 516 in-patients of the hospitals were surveyed on their meal consumptions, reasons of plate wastes, perceptions of foodservice quality, and demographic information. A response rate was 76% after excluding responses with significant missing data. On average the regular diet patients consumed 72%, 69%, and 68% of rice, soups, and side dishes served, respectively; the therapeutic diet patients consumed less than 70% of the meals they were served. The consumption rates did not differ significantly by diet type, gender, age, and hospitalization period. Among the therapeutic diet patients, those who had nutrition education consumed significantly more rice than the others (p<0.05). The main reasons why the patients did not eat all food served were 'lack of energy' and 'not tasty'. The patients' perception on foodservice quality was low; the therapeutic diet patients perceived more negatively than the regular diet patients in 'keeping hot food hot, cold food cold(p<0.05)', 'maintaining consistency of taste(p<0.01)', and 'providing nutrition information(p<0.01)'. To achieve the goal of the foodservice at hospitals, the dietitians can use the findings of the research in developing and implementing strategies to improve the patients' meal consumption. Recipe standardization, employee training, and production management will be useful for improving food quality and nutrition education on therapeutic diets for the patients will improve their meal consumption at hospitals.
Cold Temperature ; Diet ; Food Quality ; Hospitalization ; Hospitals, General ; Humans ; Meals

In Korea, delivery of preterm has increased gradually, preterm delivery rate was 6.4% in 1995 and 9.8% in 2002. The purpose of this study is to provide guidelines for preventing preterm delivery in aspect of health factors and food habits. The health factors and dietary habits were compared between preterm delivery group and full-term delivery group on to recognize risk factor of delivering premature. The results obtained are summarized as follows. The full-term delivery group showed a high rate of professionals and the preterm delivery group showed a high rate of the service industry, showing differences in kinds of occupation(p<0.05). Heights were higher in full-term delivery group(p<0.05). Among the nutrition supplements, iron supplement consumption was the most, period of the intake of iron was significantly longer for the full-term delivery group than for the preterm delivery group(p<0.05). Also, prevalence of coffee was higher in preterm delivery group(p<0.001). The activity level was higher in full-term delivery group(p<0.005).
Coffee ; Food Habits ; Iron ; Korea ; Pregnancy ; Prevalence ; Risk Factors

The purpose of this study was to investigate the change of body composition, biochemical index level, resting metabolic rate and daily activities by the public health center's health-promoted program in overweight middle aged women. The workout program of 12 subjects constituted by exercise(aerobic exercise & resistance training) and nutritional education for 10 weeks. As the results, there was a significant decrease in all the weight(59.0+/-8.9 vs 57.2+/-8.3kg, p<0.05), body fat percentage(33.4+/-4.3 vs 30.5+/-4.5%, p<0.05) and body fat mass(19.8+/-5.4 vs 17.7+/-4.9kg, p<0.05) after program. Fat free mass and RMR which tend to be higher after than before program were found not to be significantly. In addition, the serum HDL-cholesterol(54.3+/-8.1 vs 59.7+/-13.9mg/dl, p<0.05) and TG level(65.2+/-418 vs 89.4+/-65.6mg/dl, p<0.05) of the subjects increased at the end of the study significantly and significant correlation found between total-cholesterol and TG before program. When the other laboratory parameter were compared before and after program, hematocrit(35.1+/-3.3 vs 39.7+/-3.3%, p<0.001), platelet(225.9+/-49.6 vs 244.3+/-49.7cell/ul, p<0.05) and fasting glucose(88.0+/-6.5 vs 76.6+/-9.7mg/dl, p<0.001) increased significantly but hemoglobin(13.3+/-1.3 vs 12.9+/-1.3mg/dl, p<0.01) decreased. And in activities analysis, 'moderate activity(18.8 vs 5.8minutes, p<0.05)' clearly showed a significant decrease but 'severe activity(17.7 vs 11.4minutes, p<0.05)' showed a increase. These results suggest that continuous health-promoted program involved exercise and nutritional education at the public health center are effective to reduce body fat and to improve resting metabolic rate(RMR). Further research is required to develop more effective public health program for the middle aged women in community.
Adipose Tissue ; Body Composition ; Fasting ; Female ; Humans ; Middle Aged ; Overweight ; Public Health

The purpose of this study was to understand the management status of food wastes in school meal to find the effective ways that would reduce and recycle them. Data was collected using questionnaires from 223 school dietitians located in Jeonbuk area. The results were as followed : 1) Waste was managed by the dietitians(54.7%) and cook(42.2%). The waste disposal contract was made by dietitians(65.0%), executives(31.4%). Therefore, school dietitians had primary responsibilities in the waste management. 2) As disposal ways, 48.9% processed municipal solid waste and food waste together and 46.6% processed separately. 3) A half of schools(52.9%) produced food wastes weighed under 10~15kg daily and using food wastes as animal food for farms was most popular method to dispose(87.4%). 4) Reasons to have food-wastes were disliking the taste of menu(50.2%) and the inappropriate ways of dealing with remaining food(64.1%) and donating to food bank(33.6%) in order. 5) The suggested ways to reduce the food-waste was to improve on cooking method(72.2%), changing of portion size(61.0%), measuring the amount of leftover food(53.4%) and requesting cooperation to educators(52.9%). 6) The reported consequences of reducing the food waste were: lowered grocery expenses(46.2%), and inspiring students on helping environmental preservation(23.8%). Therefore, the administration should work on finding a method to reduce food-waste and a way to use these resources efficiently. It is important to induct student's attitude on recycling remaining products by using food bank via nutrition education. Dietitian also should consider to reduce the leftover of food by using a standardized recipe.
Animals ; Contracts ; Cooking ; Food Services ; Humans ; Meals ; Surveys and Questionnaires ; Recycling ; Solid Waste ; Waste Management