Dietitians' satisfaction between elementary school and high school in KangWon Do region were surveys with questionnaires. 61 elementary school dietitians and 30 high school dietitians participated. The dietitians in elementary schools had higher scores in age, marital status, years at work, types of employment, average annual income and had lesser hours of work. In overall, elementary schools had higher percentage on self operation and on the period of their food distribution to students. High schools had higher percentage on conventional systems, freedom in the amount of food distribution, number of meals per day and the meal charge. It was clear that dietitians in high schools showed more interests in changing their careers due to the poor working environment and salary. The highest score was on the relationship with other coworkers and the lowest score was on the poor working environment and salary. In general, dietitians in both types of schools are not satisfied with their career, especially with the working environment and salary.
Employment ; Freedom ; Gangwon-do ; Humans ; Job Satisfaction* ; Marital Status ; Meals ; Nutritionists* ; Surveys and Questionnaires ; Salaries and Fringe Benefits

This study was conducted to evaluate the industry foodservice management practices and to suggest guidelines for the effective foodservice management. The survey for the analysis was conducted through the questionnaires to dietitians. They were divided into two groups: the site color worker and the blue color worker. The questionnaires were received for a response rate of 73.2%. Statistical data analysis was completed using the SAS programs for descriptive analysis, chi-square test, T-test, F-test, and Fisher's LSD. The results of the study can be summarized as follows: 1) The level of education of dietitians and food cost in the employee feeding operations for the blue color worker was lower than the employee feeding operations for the white color worker. 2) The labor productivity indices were not significantly different according to types of workers. But in the employee feeding operations for the blue color worker, full-time foodservice employees worked more than 10.7 hour per week than their counterpart. This indicates the full-time foodservice employees in the employee feeding operations for the blue color worker performed more loaded work compared to the employee feeding operations for the white color worker. 3) Equipped rate of facilities in the employee feeding operations for the blue color worker was low especially in the food preparation and cooking processes.
Cooking ; Data Interpretation, Statistical ; Education ; Efficiency ; Lysergic Acid Diethylamide ; Nutritionists ; Surveys and Questionnaires

The purposes of this study were to assess the nutrition service importance and performance level in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations scatterly located in Korea was undertaken and detailed information was collected from each, including surveys of 1,002 industrial employees. Statistical data analysis was using SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. Dietician's performance level scored by industrial employees was statistically correlated with the effect of industrial foodservice(p<0.01). The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.
Adult ; Data Interpretation, Statistical ; Female ; Humans ; Korea ; Meals ; Sanitation

The purposes of this study were to assess the importance and performance level of nutrition service in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations located in Korea was undertaken and detailed information was collected from each, including surveys of 994 industrial employees. Statistical data was analysed by SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.
Adult ; Female ; Humans ; Korea ; Meals ; Sanitation

The purpose of this study was to evaluate students' satisfaction with foodservice of middle school by region in Gangwon province. Students' satisfaction concerning foodservice quality characteristics was surveyed by using importance performance analysis(IPA) technique in middle school foodsevice operations. Middle school students from four cities(Gangnung, Sokcho, Wonju, Chuncheon) were surveyed by self-developed questionnaire. Total of 1,025 questionnaires(female 521 and male 504 respectively) were analyzed using SAS program. The results of this study are summarized as follows: 1.The performance level of foodservice quality attributes was significantly different according to region. 2.The attribute of the highest performance level was taste of food. The attributes of the lower performance level were waiting time of meal service and treatment about complaints. The attributes of the higher importance level were hygiene of food and dining room and hygiene of spoon and cup and drinking water table. 3.Satisfied quality attributes identified were taste of food and variety of menu. Dissatisfied quality attribute identified was treatment about complaints. 4.The satisfaction of middle school lunch service was lower than their elementary school period. 5.The satisfied quality attributes of middle school foodservice were portion size, facility of dining room, hygiene of food, variety of menu compared with their elementary school period.
Drinking Water ; Gangwon-do* ; Humans ; Hygiene ; Lunch ; Male ; Meals ; Portion Size ; Surveys and Questionnaires

This study empirically examined the actual level of elementary school children's knowledge of nutrition and the extent of current nutrition education for the children through the use of textbooks. Two or three classes were sampled from each of six schools, respectively, in Gangneung; of the 562 questionnaires that were distributed, 537 were returned and used for analysis. Respondents were all sixth-graders, on average boys and girls were 153.02+/-8.19cm and 152.79+/-7.15cm in height and 45.27+/-10.32kg and 43.33+/-7.46kg in weight, respectively, which was consistent with others' research. Most children had two siblings and a working mother, considered that they were well off, and their mother prepared meals. Children regularly had breakfast and dinner, although more children had dinner than breakfast. As a whole, their knowledge of the main nutrients contained in foods was lower than their general knowledge of nutrition. There were significant differences in knowledge of the main nutrients contained in foods, with girls showing more knowledge than boys (p<0.01). Most of them learned about nutrition at school, followed by home. At school, Practical Technology classes taught them the most about nutrition. Although Physical Education classes were expected to teach about nutrition in a quantitative way, they accounted for just 4.7% of the overall knowledge. As for the children's understanding of nutrition education through use of a textbook at school, just 19% of the students gained a very good understanding. As for interest in nutrition education at school, 22.2% of the students had no interest, while girls were more likely to have their interest in nutrition education at school affected by knowledge of nutrition than boys. For both boys and girls, the most desired method of education was cooking practice. More research across subjects is necessary so that nutrition education concentrated on the curriculum for fifth-graders can be provided by stages from the lower grades. Since cooking practice or games were preferred, it is necessary to develop nutrition education methods to incite active interest rather than passive education.
Breakfast ; Child ; Cooking ; Curriculum ; Surveys and Questionnaires ; Eating* ; Education* ; Female ; Gangwon-do* ; Humans ; Meals ; Mothers ; Physical Education and Training ; Siblings

This study was done to investigate satisfaction of fifth-grade(n=264) and sixth-grade(n=117) students from school foodservice in five elementary schools in Won-ju. On a scale of 1 to 5, with 1 being very poor and 5 being very good, overall satisfaction from school foodservice was found to be 3.21+/-0.98('so-so~satisfaction'). The highest satisfactory factor was neatness of foodservice staffs(3.79+/-1.00), while the lowest satisfactory factor was the students' overall opinions of school foodservice(3.03+/-1.06). The biggest unsatisfactory factor was found to be 'bland food'. 'Enhancement of taste'(49.08%) caused the most complaints against school foodservice. Soup was identified as the type of food most likely to be left over, and there was some significant difference between fifth-graders and sixth-graders. The reason cited most often for leftovers was unfavorable menus(33.42%). Students were more likely to try foods which were unfamiliar to them and also foods they previously disliked as a result of using school foodservice(28.87%). Also significant, when the meal director was present during the meal service, satisfaction was markedly higher than when the director was not present.
Humans ; Meals

Customer satisfaction concerning foodservice quality characteristics were evaluated by using importance performance analysis(IPA) techniques in middle school foodsevice operations. One hundred students from each of 17 middle schools in Gangwon province were surveyed by self-developed questionnaire. Total of 1,675 questionnaires(female 943 and male 732 respectively) were collected and data were analyzed using SAS program. The results of this study are summarized as follows: 1.The male and female students scored the importance level as 3.99 and 4.03 out of 5 respectively, which means 'important' The performance level of female(2.71) was significantly lower than male(2.86) which means 'between bad and so-so'. it is suggested that the statistical analysis should be conducted respectively according to gender. And there is no performance level over 4(good). 2. Dissatisfied quality attributes identified were convenience of dinning room and the managerial attitude of dissatisfaction in the female and male students. 3. Satisfied quality attributes identified were hygiene of food and dinning room and spoon and cup and drinking water table and distribution process, taste of food, variety of food in the female and male students. 4. The performance scores of lower price(less than 1500 won) lunch group was higher than higher price(more than 1800 won) lunch group in the female and male students.
Drinking Water ; Female* ; Gangwon-do* ; Humans ; Hygiene ; Lunch* ; Male* ; Surveys and Questionnaires

PURPOSE: The aim of this study was to examine the effect of self-assertive training applying the reality therapy techniques (SATART) on self-esteem and internalized stigma of schizophrenia patients. METHODS: This study was a non-equivalent control group pretest-posttest design and enrolled 55 people with schizophrenia (experimental group=27, control group=28) from two community mental health centers. The SATART was offered twice a week for 6 weeks in a total 12 sessions. Data were collected from February to April, 2017, using the Korean version of the Internalized Stigma of Mental Illness Scale and Rosenberg Self-Esteem Scale. The collected data was analyzed using χ2 test, independent t-test, one-way ANCOVA, and repeated measures ANOVA with using the SPSS/WIN 22.0 program. RESULTS: The experimental group showed significant improvements in self-esteem and recudction of internalized stigma compared to the control group. However, there was no significant improvement on stigma resistance measurement among the subscales of internalized stigma between two groups. CONCLUSION: The findings indicate that the SATART program is effective and could be recommended as a psychosocial intervention for self-esteem enhancement and internalized stigma reduction of people with schizophrenia.
Assertiveness ; Community Mental Health Centers ; Humans ; Reality Therapy ; Schizophrenia ; Self Concept ; Social Stigma

PURPOSE: The purpose of this study was to assess the clinical application of a bar code medication administration and blood transfusion system and to identify its effects from the aspect of patient safety and nurse satisfaction in a tertiary hospital. METHODS: The system in this study was PDA with bar code reading capability and wireless networking function. The logs created during application of the system and administration error reports were analyzed. For nurses' satisfaction with the system, data were collected from 337 nurses using the instrument developed by Otieno et al. and analyzed using descriptive statistics. RESULTS: The system application rate was 98.8%, and the main failure cases in the system application included bar code or network related factors. When the system was applied, 0.02% of errors were prevented. The nurses were satisfied with the system from the aspect of patient safety, however relatively less satisfied with the system from the aspect of work efficiency. CONCLUSION: The results of the study indicate the usefulness for patient safety of applying the bar code medication administration and blood transfusion system to clinical practice. However technological improvements including bar code and network communication are necessary to ensure higher work efficiency in nursing practice.
Automatic Data Processing ; Blood Transfusion ; Dietary Sucrose ; Information Systems ; Patient Safety ; Tertiary Care Centers