The purposes of the study were to identify knowledge and skill levels required for effective nutrition teachers and to compare perceived need and dietitians' self-evaluation of the knowledge and skills. A total of 60 knowledge statements and 70 skill statements associated with 11 job functional areas were specified through a literature review and expert panel reviews. A total of 457 dietitians working at school foodservices in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire and 148 responses were returned. Excluding responses with significant missing data, 142 responses were used for data analysis. In terms of knowledge, 'sanitation, food safety and employee safety (4.60)' category received the highest perceived need score, followed by 'nutrition education (4.56)' and 'nutrition counseling (4.45).' The knowledge category that received the highest self-evaluation was 'nutrition and menu management (3.66)' while the category that received the lowest self-evaluation was 'teaching practices (2.83).' In terms of skills, the highest perceived need was associated with 'nutrition education (4.49)', followed by 'sanitation, food safety and employee safety (4.46)' and 'nutrition counseling (4.39).' The dietitians rated their skills related to 'sanitation, food safety and employee safety (3.67)' the highest but their skills related to 'teaching practices (2.84)' the lowest. The dietitians' self-evaluated knowledge and skill scores were significantly lower than their perceived need of the knowledge and skills in all job functional areas (P < 0.001). A quadratic analysis based on the requirement and self-evaluation of the knowledge and skills revealed that priorities of the education programs targeting school nutrition teachers or students preparing to be a nutrition teacher should be placed on improving knowledge and skills related to nutrition education, nutrition counseling, teaching practices, sanitation and employee safety, and nutrition and menu management. Educational programs for nutrition teachers should be designed to decrease the gaps between the need and self-evaluation of the knowledge and skills for effective nutrition teachers. The findings of the study can be used to develop education materials for nutrition teachers. The knowledge and skills identified in the study should be updated and revised regularly to reflect changes in regulations and current practices in school foodservice programs.
Counseling ; Diagnostic Self Evaluation ; Food Safety ; Humans ; Sanitation ; Social Control, Formal ; Statistics as Topic

The Purposes of this study were to assess high school students' nutrient consumption at the ordinary time and to analyze nutrient contents and nutrition consumption of lunch. The questionnaires for self-reported food consumption were distributed to 210 students enrolled in a boy's high school and a girl's high school located in Seoul area. A final response rate was 87.1%, excluding responses that had significant missing data. Data of self-reported food consumption and BMI(Body Mass Index) were analyzed with descriptive analysis and t-test using SPSS Win(ver. 12.0). To measure the serving size and the waste amount, data were collected for three meals in a three day period at each school. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Nutrient analyses for the served and consumed menus were performed using CAN-PRO. The result of nutrient intake determined by self-reported food consumption demonstrated 74.2% of boys and 70.0% of the girls did not meet EAR(Estimated Average Requirement) for calcium. In addition, the data collection showed that 60.2% boys and 26.7% girls did not consume EAR for Vitamin B1. Nutrient analyses of the served and consumed menus at school lunch were compared with 1/3 of the Dietary Reference Intakes(DRIs) for this age group. The served menus did not meet 1/3 of the Recommended Intake(RI) for calcium, iron, and vitamin B2. In contrast, the menu provided to students exceeded almost five times(490%) more than the sodium needed for 1/3 of the Adequate Intake(AI). Considering the amount of the students' plate waste, intake of vitamin A and vitamin C were below 1/3 of the RI, and calcium, iron, and vitamin B2 intake were also reduced. Students' sodium consumption still exceeded 1/3 of the AI at 340.0%.
Ascorbic Acid ; Calcium ; Data Collection ; Ear ; Humans ; Iron ; Lunch ; Meals ; Surveys and Questionnaires ; Riboflavin ; Sodium ; Thiamine ; Vitamin A

OBJECTIVES: This study examined the characteristics and nutritional risk of the elderly who receive home delivery services. We then analyzed the effects of the characteristics of the elderly who receive the home-delivery meal service on their nutritional risk. METHODS: A total of 220 respondents who receive home-delivery meal service in Seoul participated in the survey. The survey consisted of the characteristics of the elderly (health status, tooth condition, physical activity, social participation activity, depression and relationship with neighbors), nutritional risk assessment and other general matters. The data was analyzed by using the SPSS program. Cross-tabulation analysis, t-test, correlation analysis and regression analysis were all conducted. RESULTS: 47.0% of the subjects were under 80 years old and 53.0% were over 80 years old, The nutritional risk score, as evaluated by a Nutrition Screening Initiative (NSI) checklist was 10.7 points, and the high nutrition risk group was 91.5% of the subjects. The subjective self-health status score was 2.24 points (out of a total of 5 points) and the tooth status score was 3.30 points. The physical activity level was 2.17 points for the under 80 years old group and 1.76 points for the over 80 years old, and there was a significant difference according to age (p<0.01), The higher the health status, tooth condition, physical activity and social participation activity level, the lower was the nutritional risk. Further, the higher the degree of depression, the higher was the nutritional risk. CONCLUSIONS: For the healthy life of the elderly in the community, various welfare policies should be planned to increase social participation as well as to promote physical health and reduce depression.
Aged ; Checklist ; Depression ; Humans ; Mass Screening ; Meals ; Motor Activity ; Risk Assessment ; Seoul ; Social Participation ; Surveys and Questionnaires ; Tooth

OBJECTIVES: This study aimed to compare customers' perceptions of the need for a low-sodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and perceptions of the need for sodium-reduced operations and low-sodium diets in the industry foodservice were analyzed.METHODS: A survey was conducted among 340 industry foodservice customers aged 20–50 years and residing in Seoul, Korea. This study investigated the respondents' health concerns, their perception of the need for sodium-reduced foodservice operations, their perception of a sodium-reduced diet, and the general details of the foodservices they used. A cross-tabulation analysis and ANOVA were performed to identify differences in measurement items by age, and a simple regression analysis was performed to examine relationships between measurement items.RESULTS: For the customers' perception of the need for a sodium-reduced foodservice operation, the item “it is necessary to provide separate spices and sauces to reduce sodium intake” achieved the highest score (3.88 points out of a possible 5 points). For the perception of a sodium-reduced diet, the item “I think it is helpful for one's health” obtained the highest score (4.13 points). Respondents' health concerns had a positive effect on increasing the level of perception of the need for sodium-reduced foodservice operations and that of a sodium-reduced diet.CONCLUSIONS: Foodservice nutritionists could help enhance their customers' perceptions of the needs for sodium-reduced foodservice operations and sodium-reduced diets by frequently providing them with sodium-related health information.
Diet ; Diet, Sodium-Restricted ; Korea ; Nutritionists ; Seoul ; Sodium ; Spices

BACKGROUND/OBJECTIVES: The purposes of this study were to evaluate the nutritional status and dietary habits of the elderly using the nutrition quotient for the elderly (NQ-E) and to analyze the differences in the NQ-E according to their levels of oral health. SUBJECTS/METHODS: The survey was administered to 123 elderly people receiving congregate meal services in Seoul. The questionnaire comprised 3 domains: oral health status, general characteristics, and the NQ-E for the elderly. RESULTS: The respondents were divided into 2 groups based on the average score of their levels of oral health (the group with high oral health scores: 4.42 points and the group with low oral health scores: 2.89 points). As a result of evaluating nutritional status using the NQE, it was found that the average NQ-E score was 58.7 points, with 46.0 points in the balance domain, 47.0 points in the diversity domain, 72.9 points in the moderation domain, and 61.8 points in the dietary behavior domain. The NQ-E score (62.3 points) of the group with high oral health scores is significantly higher than the NQ-E score (54.7 points) of the group with low oral health scores (P < 0.001). Concerning the NQ domain scores, the elderly with good oral health status had “favorable” results in terms of balance and dietary behavior, and the elderly with poor oral health status had “favorable” results only in terms of balance. CONCLUSIONS Overall, several dietary areas needed improvement in general. Those with poor oral health conditions urgently needed to improve related factors to minimize the risk of increasing imbalanced nutrition and comorbidities due to insufficient nutrition and undesirable eating habits.

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

The purpose of the study was to investigate the influences of contract foodservice managers' personal characteristics, foodservice characteristics and organizational characteristics on job satisfaction, including interpersonal relationships, self-actualization and promotion opportunity categories. A survey was administered to four hundred contract foodservice managers of five large companies and five small/medium companies in the Seoul and Kyungin areas. The final response rate was 66% (N = 265), and the data were analyzed using SPSS Windows (ver. 12.0). The respondents were 76.1% female, average age 28.8 years, and 73.0% were regular workers. Contract foodservices have profit and loss contracts (69.1%), single menu types (59.6%) and buffet serving styles (37.7%). There are significant differences of job satisfaction by some personal characteristic variables (gender, martial status, age, education, position, work hours, period of working for the present company, and payroll per year) and foodservice characteristic variables (type of contract and charge of food costs). In three job satisfaction categories, foodservice managers reported the highest interpersonal relationship satisfaction, following self-actualization satisfaction and promotion opportunity satisfaction in both large companies and small/medium companies. However, foodservice managers of large companies tended to be more satisfied regarding their promotion opportunities than foodservice managers of small/medium companies (P < 0.05). Work hours, number of meals served/day, male, workload, communication with the clients, relationship with co-workers, obvious role and autonomy were significant factors to increase the job satisfaction in contract foodservices of large companies. On the other hand, relationships with co-workers and males were significant factors to increase the job satisfaction in contract foodservices of small/medium companies. This research suggests that contract foodservice companies need to understand the characteristics of their managers, foodservices and organizations to enhance the job satisfaction of foodservice managers and to develop specified human resource management strategies that can be applied to each company scale.
Contracts ; Surveys and Questionnaires ; Fees and Charges ; Female ; Hand ; Humans ; Job Satisfaction ; Male ; Meals

Inflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract with an unknown etiology and pathogenesis. The incidence and prevalence of IBD are increasing rapidly in Korea. Approximately one-third of patients with IBD appear to develop extra-intestinal manifestations with the skin being one of the most commonly affected organs. They may precede, occur simultaneously, or follow the diagnosis of IBD. In addition, they may parallel with the luminal symptoms or independent from the disease activity of IBD. This review outlines the skin manifestations associated with IBD and discusses their management. Skin manifestations should be managed in close collaboration with a dermatologist.
Colitis, Ulcerative ; Cooperative Behavior ; Crohn Disease ; Diagnosis ; Gastrointestinal Tract ; Humans ; Incidence ; Inflammatory Bowel Diseases ; Korea ; Phenobarbital ; Prevalence ; Skin ; Skin Manifestations

Inflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract with an unknown etiology and pathogenesis. The incidence and prevalence of IBD are increasing rapidly in Korea. Approximately one-third of patients with IBD appear to develop extra-intestinal manifestations with the skin being one of the most commonly affected organs. They may precede, occur simultaneously, or follow the diagnosis of IBD. In addition, they may parallel with the luminal symptoms or independent from the disease activity of IBD. This review outlines the skin manifestations associated with IBD and discusses their management. Skin manifestations should be managed in close collaboration with a dermatologist.
Colitis, Ulcerative ; Cooperative Behavior ; Crohn Disease ; Diagnosis ; Gastrointestinal Tract ; Humans ; Incidence ; Inflammatory Bowel Diseases ; Korea ; Phenobarbital ; Prevalence ; Skin ; Skin Manifestations

OBJECTIVE: To investigate the relationship between medical expenses and the burden of families caring for the elderly in the last 6 months of life, and to evaluate the factors relating to the burden of family caregivers. METHODS: The families of 301 persons older than 65 years, who died between 1 July and 31 December 2001, and were registered in Resident-based- Health Insurance Programs in Seoul, were interviewed. The medical expenses and length of stay among the elderly were collected from Korean Health Insurance Corporations. RESULTS: 31 percents of the elderly had no medical expenses in the last 6 months of life. On average, the objective burden (4.92) was higher than the subjective burden (3.35). Families caring for male elderly had a higher burden. With increasing age at death, the objective burden was significantly increased. The burden on a family seemed to be influenced more by the family income than the property of the elderly. With increasing total health care costs, the objective burden on the family caregivers was significantly increased, but with increasing medical expenses, the subjective burden was significantly decreased. CONCLUSION: An association between healthcare utilization and burden on families was observed. The reason for the decreasing subjective burden when medical expenses were decreased was unclear. Further research will be needed.
Aged* ; Caregivers ; Delivery of Health Care* ; Health Care Costs ; Humans ; Insurance, Health ; Length of Stay ; Male ; Seoul