A Study on the General and Nutritional Information of Children's Preference Foods Sold in the Middle, High School Stores / 대한지역사회영양학회지

The purpose of this study was to provide preliminary data for better safety control over children's preference foods sold in school stores. The survey was conducted from June to July 2009, to collect 749 types of children's preference foods sold in 150 middle and high school stores nation-wide excluding Jeju Island and general and nutrition information were analyzed. Out of 749 types of snack food items, 689 and 602 snacks were sold at high school and middle school stores respectively. Among children's preference foods, cookies, bread, and ice-cream were the main items. Among them, 98% of snacks were domestic products and the price range of each individual snacks were mostly between 600 and 900 won. 27.8% of children's preference foods sold were found to be in the high calorie/low nutrition food group. Even though the proportion of candy and fruit/vegetable beverages sold were not high, their proportion in high calorie/low nutrition snack group were higher than 68.1%. Among the children's preference foods sold in middleand high school stores, carbonated drinks and ramen were continuously sold in certain middle and high schools, even though sales were prohibited. This study concludes that government, corporations and retailers should work together in developing healthier children's snack distribution environment. In addition, dairy products, which take up 15% of children's preference food, should be diversified to meet their nutrient requirements.

Analysis of TQM-based HACCP System and Safety Management Performance in Middle and High School Foodservice Operations: Seoul, Gyeonggi, Incheon, Kangwon and Chungcheong Areas in Korea

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.

Factors Related to Sanitary Management Performance Based on HACCP System in School Foodservice: Seoul, Gyeonggi, Kangwon and Choongchung Areas in Korea / 대한지역사회영양학회지

The purpose of this study was to analysis the sanitary management performance based on HACCP system for school foodservice. This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. When school foodservices were put through sanitation management achievement level analysis applied by the HACCP system, results displayed that management of temperature (3.96 points), time (4.08 points), and cross-contamination (4.07 points) were all below the average achievement level. HACCP system's achievement level based on the TQM showed that areas for strategy development, leadership, information and analysis had low achievement levels. Achievement levels for CCP are quality check, delivery/distribution process, sterilization/cleansing of food's contact surface. As a result of multiple regression analysis of the factors that influenced sanitation management achievement level of school foodservice HACCP system; sanitary job standard showed 35.6% and CCP achievement levels showed 26.8% explanatory rate. In particular, Kangwondo's number of foodservice provided to per cook was small. Also, the better the processing management was assessed, the higher the sanitary job standard achievement level became resulting to a explanatory rate of 39.5%. Elementary schools showed a higher explanatory rate of 37.0% than middle and high schools. CCP achievement levels in middle and high schools with self-operated foodservice had a 28.0% variable explanatory rate, which was the highest. The better the drainage system, leadership and assessments turned out to be, the higher the CCP achievement levels became. In summary, to revitalize HACCP system that is based on the TQM, it is considered that proper database of HACCP system for school foodservice's sanitation management be constructed and more emphasis should be put on strategy development to improve customers' satisfactory level. In addition, improvements in achievement levels of time, temperature, and cross-contamination for sanitary job standard and CCP achievement level are essential.

Analysis of the School Foodservice Facilities & Sanitary Education (Seoul, Gyeonggi, Kangwon and Choongchung Areas in Korea) / 대한지역사회영양학회지

The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p<0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were selfoperated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p<0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method.

A Survey on the Foodservice Management Job of School Dietitians and the Uses of Preprocessed and Processed Foods: Focused on Seoul, Gyeonggi and Incheon Areas

This survey's purpose was to understand the duties of the school dietitians' foodservice management and to identify the uses of preprocessed and processed food in Seoul Metropolitan area schools. The survey was distributed either via e-mail or in person to nutrition teachers and dietitians working at lementry, middle and high shools who participated in training sessions in Seoul, Gyeonggi and Incheon areas from December 2006 until June 2007. Four-hundred fifty-nine out of the total 760 schools that completed the surveys were analyzed. The following summarizes the main duties of school dietitians related to foodservice management: hygiene (100%), nutrition (99.8%), nutrition education (97.2%), cost (96.9%), and food production process control (96.3%). Preprocessed foods were ordered as the following: seafood (2.89)>poultry (2.78)>seeds (2.37). processed foods comprised the following order: pastes (4.94)>kimchi (4.91)>dressing materials (4.50). Based on these results, elementary schools must improve methods for developing effective study materials for nutrition education which are appropriate for each grade.

A Survey on the Foodservice Management Job of School Dietitians and the Uses of Preprocessed and Processed Foods: Focused on Seoul, Gyeonggi and Incheon Areas

This survey's purpose was to understand the duties of the school dietitians' foodservice management and to identify the uses of preprocessed and processed food in Seoul Metropolitan area schools. The survey was distributed either via e-mail or in person to nutrition teachers and dietitians working at lementry, middle and high shools who participated in training sessions in Seoul, Gyeonggi and Incheon areas from December 2006 until June 2007. Four-hundred fifty-nine out of the total 760 schools that completed the surveys were analyzed. The following summarizes the main duties of school dietitians related to foodservice management: hygiene (100%), nutrition (99.8%), nutrition education (97.2%), cost (96.9%), and food production process control (96.3%). Preprocessed foods were ordered as the following: seafood (2.89)>poultry (2.78)>seeds (2.37). processed foods comprised the following order: pastes (4.94)>kimchi (4.91)>dressing materials (4.50). Based on these results, elementary schools must improve methods for developing effective study materials for nutrition education which are appropriate for each grade.

A Study on the Sanitation Management Status and Barriers to HACCP System Implementation of School Foodservice Institutions in Seoul Metropolitan Area / 대한지역사회영양학회지

The purpose of the study was to investigate the sanitation management status and implementation barriers of the HACCP system. A survey was conducted based on 760 schools through e-mail after having gone through phone interviews to dieticians in Seoul, Gyeonggi and Incheon areas from December 2006 to March 2007. The following statistics were drawn out from the 459 surveys out of the 760, thus giving a response rate of 60.4% (N = 459). The statistical data analysis was completed using the SPSS program. 92.6% of the respondents operated sanitary education once a month and 67.1% used internet as their sanitary educational source. 50.5% of the pre-preparation rooms were not divided and 78.0% of kitchen floors were always kept wet. Only 15.7% of the respondents used heat and cold insulators and 73.2% of drinking water was natural or purified water. 60.3% of food trays were electronically sterilized and 70.2% of spoons and chopsticks were sterilized by boiling water. The main cause of food-borne diseases was the lack of facilities and equipment (33.1%). Also, the deficiency of facilities and equipment (4.07 points) acted as an implementation barrier of the HACCP system. Compared to Gyeonggi or Incheon area results, Seoul's facilities and equipment (p < 0.001) and implementing barriers of the HACCP system (p < 0.001) results came out relatively high. After the analysis of the implementation barriers of the HACCP system, 91.7% of school principals said it was difficult to apply the HACCP system due to lack of financial support. In consideration to the school foodservice support, solutions for the facilities of school foodservice and a systematic sanitary education of the HACCP system must be made for the employees and everyone else who are related.

A Study on Nutrition Management of Dietitian for School Lunch Program in Seoul and Incheon Provinces

The purpose of this survey was to investigate the status of dietitians' nutrition management in school lunch program. Questionaries were distributed to 233 dietitians of elementary schools and 10 dietitians of high schools in Seoul and Incheon provinces. The statistical analysis of data was completed using SPSS program. The results were summarized as follows : 78.4% of Seoul and 48.6% of Incheon among the whole students were served their meals in the classrooms. 70.0% of dietitians were 30-39 years old and 31.4% had a career less 5-7 years old. The standardized recipe was used in 71.6% of total schools but not effectively in both provinces. The students' nutrition and preferences were the very first to be considered in menu planning in both provinces. The nutrient value of meals was evaluated by the dietitians in most schools. Nutrition surveys of the meals which students are eating at home were surveyed in 27.3% of Seoul and 53.2% of Incheon. Students' preferences were studied regularly in 65.4% of Seoul and 78.9% of Incheon, and students evaluations of meals were carried out by the school lunch program in 74.6% of Seoul, and 68.8% of Incheon. In 49.6% of Seoul and 53.2% of Incheon, leftover foods were measured for each meal. 38.5% of Seoul used per a week and 48.6% of Incheon used per 2-3 week the processed foodstuffs. In 17.2% of Seoul and 25.2% of Incheon, nutrition education was executed by direct education, but educational methods were done mostly by letterssent to students' parents(76.9% of Seoul and 85.3% of Incheon). Evaluation studies on nutrition management, and nutrition education were hardly correlated to the dietitian's career and educational level. The number of meals served by the school lunch program have no related with the students' preferences. For improvement of nutrition management of school lunch program, it is necessary to develop new nutrition management model and nutrition education program.

The Analysis of Effect an Nutrition Education of Elementary School Children, Inchon

"Food service management without nutrition education in school foodservice is hardly to improve nutritional status of school children. Therefore, this study was attempted to evaluate the effectiveness of nutrition education. The nutrition education was done for 82 5th grade children of 2 elementary school in Incheon. It has been performed for two month from Sep. 6 to Nov. 11, 1999. Also, to evaluate the effects of nutrition education, subjects were taken pretest for food habit, attitude, nutrition knowledge, and dietary intake through the questionnaires. The statistical analysis of data was completed using SPSS program. The results were summarized as follows : 1) The average height and weight for subjects are 141cm and 34.4kg. Most of the subjects had 2 siblings. 83.8% of the subjects has never been taken nutrition education. Otherwise, 85.2% of the subjects responded that they need a nutrition education. 2) For the food habit test results, the posttest mean scores increased. Food habit on vegetables showed significant difference between pretest and posttest(p<0.05). 3) The attitude test did not show the significant difference between pretest and posttest. 4) For the nutrition knowledge test result, the pre and posttest means were 47.59 and 57.12 respectively(p<0.001). 5) The correlations of food habit, attitude, and nutrition knowledge was positive relationship between food habit and attitude in the pre and posttest. 6) Intake frequency of foods increased for the most foods except meat, egg, milk, and drink as compaired pretest with posttest. Cereal, fish, and oil intake was significantly increased. 7) The intakes of most nutrients were increased, among which carbohydrate, fiber, calcium, and vitamin C intakes significantly different after education. The education period of this study was too short to improve their eating behavior and food choice and may need a long-term education and development of materials for nutrition education. "

The Study on Nutritional Knowledge and Eating Behavior of Elementary School Senior Students in Incheon Area

This study was conducted to investigate the nutritional knowledge and eating behavior of elementary school senior students in Incheon area and to develope education program appropriate for them. Questionnaire was developed and distributed to 551 fifth and sixth grade students of fourteen elementary schools in Incheon area. The data was analyzed using ANOVA. According to the results on nutritional knowledge and attitude, senior students were aware of major sources of some nutrients, but didn't seemed to know about the role of some nutrients. Nevertheless, it was favorable that they took various food from major food groups. But the proportion of students skipping breakfast and taking instant food was high. Their table etiquette was not good at home, but attitude for food hygiene was comparatively good. They recognized Korean traditional food more nutritious than fast food. Even though they understood what was right for eating behavior, they didn't practice it correctly. From these results, it seemed that follow-up study or intervention is necessary to improve nutritional knowledge and eating behavior of the students. Qualified teachers, nutrition specialists, are required in order to develop and apply systematic nutrition education program for correcting inappropriate eating behavior of the students. Furthermore, nutrition education for their parents will be more effective.