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Expert opinions on improvement of current food code related to hygiene management standards for cooked foods in restaurants.

Seyoung JU ; Hyoseon KAWK ; Wansoo HONG ; Tongkyung KWAK ; Hyeja CHANG

Journal of Nutrition and Health.2016;49(3):201-212. doi:10.4163/jnh.2016.49.3.201

PURPOSE: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. METHODS: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. RESULTS: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. CONCLUSION: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.
Cooking ; Disease Outbreaks ; Education ; Electronic Mail ; Expert Testimony* ; Feasibility Studies ; Fruit ; Hand ; Heating ; Hot Temperature ; Hygiene* ; Restaurants* ; Risk Factors ; Social Control, Formal ; Vegetables

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Job importance, job performance, and job satisfaction in dietitians at geriatric hospitals or elderly healthcare facilities in Jeju.

Hye Sook KANG ; Yunkyoung LEE ; In Sook CHAE

Journal of Nutrition and Health.2016;49(3):189-200. doi:10.4163/jnh.2016.49.3.189

PURPOSE: This study analyzed job importance, job performance, and job satisfaction in 38 dietitians working at geriatric hospitals and elderly healthcare facilities in Jeju surveyed from September 15-24, 2014 with the aim of providing basic data for improving the quality of meals and nutrition management for elderly patients. METHODS: Data were analyzed using descriptive analysis, χ²-test, t-test, ANOVA, and Pearson's correlation coefficients using the SPSS Win program (version 12.0). RESULTS: Regarding job importance, the average score was 4.29 (out of 5), indicating that hygiene and safety management scored the highest at 4.77 (out of 5), and nutrition management scored the lowest at3.86. In terms of job performance of subjects, the average score was 2.87 (out of 5), indicating that cooking operation management scored the highest at 4.42 (out of 5). Regarding the Importance-Performance Analysis (IPA) of job importance and job performance, hygiene and safety management and cooking operation management scored high for importance and performance (B quadrant) menu management, human resource management, and nutrition management scored low for importance and performance (C quadrant) and purchasing management and financial management were included inD quadrant and A quadrant, respectively. For the level of job satisfaction of subjects, the average score was 3.37 (out of 5), indicating that relationships with colleagues scored the highest at 3.72, and improving professionalism scored the lowest at 2.95. Additionally, job importance and performance of subjects were positively correlated withjob satisfaction (r = 0.395, r = 0.386, both p < 0.05). CONCLUSION: In conclusion, scores for job importance and job performance of nutrition management were low, and job satisfaction of improving professionalism scored low. Therefore, continuous training and education programs of nutrition management should be provided to improve professionalism of dietitians at geriatric hospitals and elderly healthcare facilities.
Aged* ; Cooking ; Delivery of Health Care* ; Education ; Financial Management ; Humans ; Hygiene ; Job Satisfaction* ; Meals ; Nutritionists* ; Professionalism ; Safety Management ; Work Performance*

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Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea National Health and Nutrition Examination Survey 2007-2010.

Ji Eun PARK ; Hee Jung AN ; Sung Ug JUNG ; Yoonna LEE ; Cho Il KIM ; Young Ai JANG

Journal of Nutrition and Health.2013;46(3):285-295. doi:10.4163/jnh.2013.46.3.285

The purpose of this study was to examine the characteristics of the dietary intake of Korean elderly according to chewing ability using data from the Korea National Health and Nutrition Examination Survey (KNHANES) conducted during 2007-2010. Among subjects aged 65 years and over, more than half, 54.3% of elderly people, were classified as the difficulty in chewing group (DC). The DC group had lower nutrients and food intakes than those of in the no difficulty in chewing group (NDC). Findings showed that subjects in the DC group consumed fewer foods, especially fruits and vegetables. In addition, the DC group had significantly lower intakes of pan-fried food, stir-fried food, braised food, and seasoned-cooked vegetables, which could not be easily cooked or chewed. On the other hand, the number of soups and stews included in the top 30 largely consumed dishes were higher in the DC group than in the NDC group. No difference in numbers of daily meal/snack intake was observed between the two groups, however, the DC group had lower numbers of side-dishes compared to the NDC group. Fewer side-dishes per meal could be related to lower intakes of nutrients in dietary quality. Findings of this study demonstrated that dietary intake was influenced by chewing ability of elderly Korean people. Therefore, study of factors affecting dietary intake such as convenient cooking methods to decrease cooking time and skills to extend preservation and storage time of foods will necessary. In addition, development of food products and new techniques of cooking considering health status, chewing, and swallowing ability is required for the elderly, followed by establishment of standards for senior-friendly food products.
Aged ; Cooking ; Deglutition ; Fruit ; Hand ; Humans ; Korea ; Mastication ; Meals ; Nutrition Surveys ; Vegetables

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Comparison of practice of dietary guidelines and health beliefs according to stage of weight loss behavior change among male workers.

Su Jeong SONG ; Hongseok AHN ; Jinmo KHIL

Journal of Nutrition and Health.2013;46(3):276-284. doi:10.4163/jnh.2013.46.3.276

This study compared levels of health and dietary behavior practices and health beliefs according to the stage of weight loss behavior change of Korean male workers. A self-administered survey questionnaire was collected from 411 male adult workers residing in Seoul, Kyeonggi, Chungcheong region. Practices of health related behavior, including smoking, drinking, exercise, work related physical activity, and dietary behavior according to dietary guidelines were evaluated. In addition, the levels of perceived benefit, perceived barrier, perceived susceptibility, perceived seriousness, and perceived cue to action from the health belief model were measured according to the stages of weight loss behavior change. Significant differences in BMI, level of daily exercise, and practices of dietary behavior according to dietary guidelines were observed among stages of weight loss behavior change. Subjects who were in action/maintenance stage showed a more desirable level of health behavior and health belief model variables, except perceived barrier. Based on the findings of this study, it is suggested that subjects with different stages of behavior change need an appropriate specific nutrition education method and material for improvement of nutrition education efficacy.
Adult ; Cues ; Drinking ; Health Status ; Humans ; Male ; Motor Activity ; Surveys and Questionnaires ; Smoke ; Smoking ; Weight Loss

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Relationships between obesity, blood and urinary compositions, and dietary habits and depressed mood in Koreans at the age of 40, a life transition period.

Ji Eun CHU ; Ji Min LEE ; Han Ik CHO ; Yoon Jung PARK

Journal of Nutrition and Health.2013;46(3):261-275. doi:10.4163/jnh.2013.46.3.261

This study was designed to investigate the relationships of depressed mood with obesity, blood and urinary compositions, and dietary habits in Koreans at the age of 40, a critical transition to the middle adulthood stage. A total of 27,684 people who have taken the Life Transition Period Health Examination at the Korea Association of Health Promotion in 2011 were divided into two groups; the depressed mood group (DG) and the non-depressed group (NG) according to results of the primary questionnaire for mental health. The results were analyzed using the health examination criteria of the National Health Insurance Corporation. Women and medicaid recipients showed higher incidence of depressed mood than men and health insurance subscribers. People with underweight in BMI or abdominal obesity showed correlation with depressed mood, while there was no significant relationship with metabolic syndrome. Regarding blood and urinary compositions, DG was related to a higher level of hemoglobin and lower levels of HDL-cholesterol and triglyceride, although the relationships diminished after adjustment for other confounder effects. According to dietary habits, more people in DG were categorized as a group for "Needs Much Improvement", and the odds ratio of the depressed mood showed a significant increase. Significant difference regarding the frequency of food items such as milk products, animal proteins, Kimchi, and fruits was observed between DG and NG. In addition, a higher portion of subjects in DG did not consume regular meals and various kinds of food. In conclusion, the depressed mood of 40 year-old adults was significantly related to underweight, higher waist measurement, and undesirable dietary habits. Results of our study can be applicable as a basic resource for development of effective nutrition counseling and education programs for improvement of mental health promotion during the critical transition to the middle adulthood stage.
Adult ; Animals ; Counseling ; Female ; Food Habits ; Fruit ; Health Promotion ; Hemoglobins ; Humans ; Incidence ; Insurance, Health ; Korea ; Male ; Meals ; Medicaid ; Mental Health ; Milk ; National Health Programs ; Obesity ; Obesity, Abdominal ; Odds Ratio ; Proteins ; Surveys and Questionnaires ; Thinness

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Analysis of the Importance-Performance Related service management and feeding practices of teachers at mealtime in childcare centers.

Yoonjae YEOH ; Sooyoun KWON

Journal of Nutrition and Health.2015;48(3):289-297. doi:10.4163/jnh.2015.48.3.289

PURPOSE: This study was conducted in order to determine the difference of Importance and Performance Related service management and feeding practices of teachers at mealtime in childcare centers. METHODS: In December, 2013, questionnaires were completed by teachers working at childcare centers in Geumcheon-gu, Seoul. A total of 179 teachers responded to questions regarding perceived importance and degree of performing related service management and feeding practices at mealtime in childcare centers. Factor analysis and Importance-Performance Analysis (IPA) were used. RESULTS: Four factors including 11 items were represented by factor analysis: 'Personal hygiene management', 'Feeding practice', 'Food material management', and 'Service at serving foods'. For 'Personal hygiene management', scores for perception on importance and performance were 4.42 and 3.84 points of 5 that were the lowest among factors. As a result of IPA, teachers were aware of the importance and performed well, 'Encouraging and praising children's eating habits at mealtime', 'Giving thanks before and after a meal', and 'Sitting and eating with children at mealtime' belonged to 'Feeding practice'; whereas they were not aware of the importance and performed insufficiently, 'Wearing the hygiene hat for serving foods', 'Wearing disposable gloves for serving foods', and 'Wearing the apron for serving foods' belonged to 'Personal hygiene management'. CONCLUSION: For children's health and safety in foodservice at childcare centers, personal hygiene management is very important when cooking as well as serving food. The results suggest that education targeting personal hygiene management is necessary for management of hygiene by teachers while serving food in childcare centers. In addition, guidelines on service management and feeding practice are needed for teachers working at childcare centers.
Child ; Cooking ; Eating ; Education ; Humans ; Hygiene ; Meals* ; Surveys and Questionnaires ; Seoul

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Comparative analysis of food intake according to the family type of elderly women in Seoul area.

Yeon Joo LEE ; Min Kyung KWON ; Hee Joon BAEK ; Sang Sun LEE

Journal of Nutrition and Health.2015;48(3):277-288. doi:10.4163/jnh.2015.48.3.277

PURPOSE: As the rate of senior citizens living alone increases in the current aging society, there is much concern regarding the health and nutritional intake of solitary senior citizens. Therefore, this study compared the nutritional intake of senior citizens according to their family type. METHODS: In July and August of 2011, two senior citizen welfare centers in Seoul were visited to survey 267 elderly women. Excluding 54 subjects for which the data were incomplete, information from 213 subjects was analyzed. The subjects were divided into three family types, living alone (LA, n = 74), living with spouse (LS, n = 78), and living with children (LC, n = 61). RESULTS: The mean age of the LA group was the highest, while the mean age of the LS group was the lowest (p < 0.001) , and WHR of the LC group was the highest (p = 0.049). Income was the highest in the LS group (p < 0.001). Frequency of eating out was the lowest in the LA group (p = 0.031). By Duncan's multiple analysis, the amounts of energy intake, vegetable protein, fat, calcium, phosphorus, potassium, selenium, Vit D, Vit E, Vit B2, niacin, Vit B6, Vit B12, and cholesterol were significantly higher in the LS group compared with the LA or LC group (p < 0.05). The intakes of calcium, Vit D, Vit B12, and cholesterol were still significantly different among the three groups, even after adjustment for age and monthly income. The LA group ate less fruit and fish than the LS or LC group (p < 0.05). The LA group showed the lowest dietary diversity and the LS group showed the highest diversity (p = 0.014), however, the significance of dietary diversity score among the three groups disappeared after adjustment for age and monthly income. CONCLUSION: Elderly women living with spouse were receiving better nutrition than elderly women living alone or living with children. Therefore, solitary elderly women who do not live with their spouse or children should be offered greater opportunities to receive a balanced meal at a congregational kitchen or welfare center. To ensure their healthy diet, it is essential to provide continuous nutrition education with these groups in mind.
Aged* ; Aging ; Calcium ; Child ; Cholesterol ; Diet ; Eating* ; Education ; Energy Intake ; Female ; Fruit ; Humans ; Meals ; Niacin ; Phosphorus ; Potassium ; Selenium ; Seoul ; Spouses ; Vegetable Proteins

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Vegetable and fruit intake in one person household: The Korean National Health and Nutrition Examination Survey (2010~2012).

Jeeyoo LEE ; Aesun SHIN

Journal of Nutrition and Health.2015;48(3):269-276. doi:10.4163/jnh.2015.48.3.269

PURPOSE: The aim of the current study was to compare the vegetable and fruit intake between one person households and those living with family. METHODS: The 24-hour recall data of 14,914 persons over 20 years old who participated in the Korean National Health and Nutrition Examination Survey (KNHANES) from 2010 to 2012 were used for the final analysis. Consumption of non-salted vegetables and fruits (> or = 400 g/day), fruits (> or = 200 g/day), and kimchi (> or = 120 g/day) was compared between one person households and those living with family. Logistic regression models were used to assess the associations between potential determinants and adequate vegetable and fruit intake. RESULTS: After additional adjustments for age, household income, and total energy intake, no statistically significant differences in likelihood of low intake of non-salted vegetable and fruit and kimchi were observed between one person households and those living with family. (Non-salted vegetables and fruits: odds ratio (OR) = 1.15, 95% confidence interval (CI) = 0.79-1.68 for the men; OR = 1.25, 95% CI = 0.98-1.59 for women). However one person households have greater likelihood of low intake of kimchi than those living with family in women (OR = 1.72, 95% CI = 1.31-2.26). CONCLUSION: Although there were no differences in likelihood of low intake of non-salted vegetables and between individuals living alone and those living with family, women of one person households were great likelihood of low intake of kimchi compared to those living with family.
Energy Intake ; Family Characteristics* ; Female ; Fruit* ; Humans ; Logistic Models ; Male ; Nutrition Surveys* ; Odds Ratio ; Vegetables*

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The relationship of ready-to-eat cereal consumption with nutrition and health status in the Korean population based on the Korea National Health and Nutrition Examination Survey 2012.

Chin Eun CHUNG

Journal of Nutrition and Health.2015;48(3):258-268. doi:10.4163/jnh.2015.48.3.258

PURPOSE: The aim of this study was to explore the relationship of ready-to-eat cereal (RTEC) consumption with nutrition and health status. Examination of health status for this project included obesity, abdominal obesity, hypertension, hypertriglyceridemia, hypercholesterolemia, low-HDL-cholesterolemia, diabetes, anemia, and metabolic syndrome. METHODS: Two groups, RTEC consumers and those who did not consume RTEC, were identified using 24-hour dietary recall data from the 2012 Korea National Health and Nutrition Examination Survey (KNHANES). Nutritional intakes and risk factors of the two groups were compared using covariates-adjusted statistical procedures. Statistical analyses were performed using SAS survey procedures, and strata, cluster, and weight were considered. Subjects of analysis of nutritional intake were between the ages of 1 and 75, and those considered in the risk factor analysis were between the ages of 19 and 75. RESULTS: Results showed that 3.8% of the Korean population was RTEC consumers. Compared to the subjects who did not intake RTEC, RTEC consumers exhibited significantly higher intakes of calcium, thiamin, riboflavin, and vitamin C. It was also discovered that the percentage of people whose intakes were less than EAR decreased with RTEC consumption. RTEC consumption showed significant association with decreased systolic blood pressure, diastolic blood pressure, serum triglyceride, and serum total cholesterol. Consequently, prevalence of hypertension among RTEC consumers was significantly lower than that among non-consumers, and the odds ratio for hypertension was 0.19 after adjusting the models for covariates. CONCLUSION: Results of this study clearly suggest an association of RTEC consumption with improved nutritional status and cardiometabolic risk profile in Korean adults. Conduct of additional studies will be necessary in order to determine the nature of these relationships.
Adult ; Anemia ; Ascorbic Acid ; Blood Pressure ; Calcium ; Edible Grain* ; Cholesterol ; Ear ; Humans ; Hypercholesterolemia ; Hypertension ; Hypertriglyceridemia ; Korea ; Nutrition Surveys* ; Nutritional Status ; Obesity ; Obesity, Abdominal ; Odds Ratio ; Prevalence ; Riboflavin ; Risk Factors ; Triglycerides

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A study of total sugar intake by middle school students in Jeju Province.

Yang Sook KO ; Eun Mi KIM ; In Sook CHAE ; Hyun Sook LEE

Journal of Nutrition and Health.2015;48(3):248-257. doi:10.4163/jnh.2015.48.3.248

PURPOSE: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of middle school students. METHODS: Subjects included 1,184 middle school students (476 males and 708 females) residing in Jeju. This research analyzed daily dietary intakes of subjects using the 24 hour recall method and surveyed the dietary habit related to total sugar intake using questionnaires. Descriptive analysis, chi-square test, t-test, and ANOVA, using the SAS program were used for analysis of data. RESULTS: The average daily total sugar intake was 60.3 g (male 50.5 g, female 66.9 g). Total sugar intake per meal was 6.5 g (10.8%) from breakfast, 9.0 g (14.9%) from lunch, 11.8 g (19.6%) from dinner, and 33.0 g (54.7%) from snacks. Food groups that contribute to the majority of total sugar intake were grains and their products (23.0 g), milk (11.0 g), fruits and their products (7.3 g), sugars and sweets (6.1 g), and vegetables and their products (5.8 g). In terms of total sugar intakes by cooking methods, desserts showed a greater amount than main and side dishes, and indicated in order of amount as follows: bread and cookies (11.5 g), dairy products (7.5 g), ice cakes (6.2 g), beverages (5.3 g), and fruits (4.5 g). Total sugar consumption was high for rice and side dishes such as noodles (10.2 g), fried foods (2.9 g), stir-fried foods (2.0 g), and cooked rice with seasoning (1.7 g). The daily intake of natural sugar, added sugar, and natural and added sugar was 18.3 g, 35.8 g, and 6.2 g, respectively. The high sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, vitamin B6, niacin, and vitamin E than the low sugar intake group, which was below 20%. CONCLUSION: Total sugar intake of second graders of middle schools on Jeju Island was 60.3 g/day, mostly obtained from snacks (54.7%). Therefore, nutritional education for proper selection of better snacks and for reduction of dietary sugar intake is needed for middle school students.
Beverages ; Bread ; Breakfast ; Carbohydrates ; Edible Grain ; Cooking ; Dairy Products ; Education ; Female ; Food Habits ; Fruit ; Humans ; Ice ; Lunch ; Male ; Meals ; Milk ; Niacin ; Surveys and Questionnaires ; Seasons ; Snacks ; Vegetables ; Vitamin B 6 ; Vitamin E ; Vitamins

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