The influences of sustainability management at institutional foodservice on store image and behavioral intention / 한국영양학회지

PURPOSE: The purpose of this study was to determine the influence of sustainability management in institutional foodservice on store image and behavioral intention (revisit intention, word of mouth, willingness to pay a premium). METHODS: Based on a total of 371 samples obtained from the empirical research, this study reviewed the reliability and fitness of the model. RESULTS: According to results of exploratory factor analysis, sustainability management derived three factors, economic value, socially responsible, and environmentally sound. The structural equation modeling showed that social responsibility in sustainability management had a significant positive effect on store image and behavioral intention. In addition, customer's perceived store image in foodservice had a significant positive effect on behavioral intention. The relationship between sustainability management and behavioral intention was found to be a partially significant effect. CONCLUSION: The results of this study revealed the importance of sustainability management of foodservice to improve store image and behavioral intention.

Using the theory of planned behavior to determine factors influencing processed foods consumption behavior

BACKGROUND/OBJECTIVES: The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS: The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. RESULTS: The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. CONCLUSIONS: This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.

A study on dietary habits and food intakes in adults aged 50 or older according to depression status / 한국영양학회지

PURPOSE: This study was conducted in order to analyze the dietary habits and food intake status according to the prevalence of depression in adults. METHODS: A total of 496 subjects, 224 men and 272 women aged 50 to 100 years were recruited from more than 13 cities in Korea. The questionnaires consisted of general characteristics, dietary life status, food intakes, the mean mini dietary assessment and satisfaction with food-related life questionnaire of the subjects to ask according to the degree of depression. Depression status was evaluated according to the Korean form of the Geriatric Depression Scale (K-GDS). RESULTS: All subjects were divided into depression or normal groups; the prevalence of depression was 13.8% (male) and 23.9% (female). People aged 65 or older were more likely to have higher prevalence of depression and to be bereaved. People in the depression group had poor appetite, almost never dined-out, and ate alone. The food intake of miscellaneous cereals, beans, tofu, chicken/duck meat, cabbage, carrot/amber, fungi, apple, pear, strawberry, grapes, and banana was significantly higher in the normal group compared with the depression group. In particular, significantly higher intake of vegetables and fruits was observed in the normal group. In addition, subjects in the depression group ate more fatty meat and were more dissatisfied with food-related life than those in the normal group. CONCLUSION: The results of this study imply that the prevalence of depression may affect the dietary habits, food intake, and dietary behaviors in the older adult population.

Factors influencing on intention to intake fruit: moderating effect of fruit intake habit / 한국영양학회지

PURPOSE: The purpose of this study is to identify factors affecting fruit consumption behavior by application of the Theory of Planned Behavior. In addition, this study examined the moderating effect of a fruit eating habit. METHODS: A total of 734 consumers who have ever purchased fruit participated in this study. RESULTS: Results of this study showed that attitudes toward fruit intake, social norms, and perceived behavioral control had significant impacts on the level of fruit intake. Fruit eating habit that showed high correlation with eating behavior was also included in the model identifying factors having an influence on fruit intake. Attitudes toward fruit intake, social norms, and perceived behavioral control had a positive influence on intention to intake fruit. Fruit eating habits played a moderating role in the relationships between intention to intake fruit and real fruit intake. CONCLUSION: Increasing positive attitudes toward fruit intake, social norms, and perceived behavioral control would be helpful in increasing the amount of fruit intake.

A Qualitative Study on the Experiences of Congregate Meal Services from the Low-income Elderly

The elderly population in Korea is rapidly growing. As the population ages, meals become a greater concern, as physical and psychological health problems are directly affected by dietary life, especially for the lower-income elderly. Although the government provides support through a free congregate meal service, there is a lack of systematic management of this meal service. This study investigates the experience of the elderly, especially the symbolic meaning and issues regarding the congregate meal service in their dietary life, to establish strategies for improving congregate meal services. Qualitative data was collected from ten elderly receivers of meal services through in-depth interviews and data was analyzed using Colaizzi's phenomenological research methods. Overall, 90 significant statements, 13 formulated meanings, and five theme clusters were deduced. The five theme clusters for the importance of meal services to the elderly included the followings: "a real meal", "enjoyment of living", "maintenance of regular life", "place for social life" and "meal of silence". We found that the elderly regarded the congregate free meal service not only as meals to appreciate but also as a form of social life. Furthermore, the elderly did not typically express any complaints regarding congregate meal services because they are free. The results showed that it might be difficult to evaluate the quality of meal services based on the opinions of the service receivers. This study suggests it is necessary to develop multilateral evaluation methods to reflect the needs of the elderly and to improve the congregate meal services at elderly welfare centers.

Qualitative study on home delivery meal services for the elderly / 한국영양학회지

As the importance of elderly's dietary life have increased, low-income elderly's meal should be taken care by social policies. Nevertheless, there is a lack of systematic management in home-delivery meal service. This study aims to investigate the elderly's experience on home-delivered meal service, especially identifying the symbolic meaning of home-delivered meal service on elderly's dietary life. Using an in-depth interview, qualitative data was collected from five elderly participants who received home-delivered meals. Data was analyzed based on Colaizzi's 6 steps method, deriving 148 significant statements, 18 formulated meanings, and 5 themes: , , , , and . Elderly participants regarded the home delivered meal as not only a decent meal but also felt appreciated. The home-delivered meals were found to be their only meal all day; thus, they considered these meals as a means of survival. Home-delivered meals are considered as a lack of consideration for the elderly's physical condition, including their tastes, portion size, and cooking method. Also, these elderly seemed to lose their appetite due to aging and it caused the enjoyment of eating. The elderly have kept silence never expressing any opinions regarding the home delivered meals because they were offered for free. The results suggested that the home-delivered meal service should be developed with the multilateral evaluation methods to reflect the elderly's needs to improve the quality of the home-delivered meal service.

The Relationships among Satisfaction with Food-Related Life, Depression, Isolation, Social Support, and Overall Satisfaction of Life in Elderly South Koreans

Food is an essential component of good health and a high quality of life. This is especially true for the elderly, where health and quality of life can vary due to eating issues. This study attempts to measure the satisfaction with food-related life in the elderly of South Korea, while examining differences in social support, depression, isolation, and life satisfaction based on the level of satisfaction with food-related life. Data collection was conducted using one-on-one surveys from December 2011 to January 2012. A total of 390 elderly (aged 65 and over) who live in Korea participated in this study. The results showed that the satisfaction with food-related life was high (3.52 out of 5). The elderly who had company during a meal or a meal preparer showed a higher satisfaction with their food-related life. Social support was high (5.32 out of 7) and the feelings of isolation were low (3.85 out of 5). The average satisfaction with life was 4.42 out of 7, indicating a fair satisfaction with life, while the average depression score was relatively low (8.77 out of 26). In general, the elderly with a higher satisfaction with food-related life had a higher social support and overall satisfaction with their life. On the other hand, the elderly with a lower satisfaction with food-related life generally reported higher levels of depression and isolation. A positive correlation was observed between satisfaction with food-related life, social support, and satisfaction of life, while a negative correlation was found between satisfaction with food-related life, isolation, and depression. The results of this study indicate that managing the satisfaction with food-related life is an important component of mental health in the elderly.

Comparisons of dietary behavior, food intake, and satisfaction with food-related life between the elderly living in urban and rural areas

The present study was performed to evaluate dietary behavior, food intake, and satisfaction with food-related life regarding the elderly residing in different regions of Korea. The survey was conducted on 631 individuals over 55 years old in either urban or rural areas. The survey was carried out using a questionnaire including dietary behavior, mini dietary assessment, and a food frequency questionnaire. The average age of the rural elderly was higher than that of the urban elderly whereas, education level and economic status were higher in the urban elderly compared to the rural elderly. The intake of dairy products, meats, instant foods, snacks, and the use of nutrient supplementation were significantly higher in the urban elderly than those of the rural elderly (p = 0.000). The intake of vegetables was significantly higher in the rural elderly (p = 0000). Furthermore, the rural elderly were more satisfied with food-related life and had better balanced diets than those of the urban elderly. Taken together, the results of this study revealed that customized nutritional management and education for adequate meals in different regions should be developed and provided in order to improve the quality of healthy living for the elderly.

Health/functional food consumption factors of 20's Korea women based on social cognitive theory

This study was conducted to identify factors influencing Health/Functional Foods (HFFs) consumption for women in their 20's based on social cognitive theory. A total of 295 subjects participated in this study and were divided into two groups based on the experience of HFF use. This study compared their personal, environmental and behavioral factors which influence the consumption of HFFs. With regard to personal factors, the expected effectiveness for HFFs was higher in the user group than the nonuser group. For the environmental factors, the subjects' use of HFFs was critically affected by the use of HFFs regarding the family members. In terms of behavioral factors, there were no significant differences between the two groups. For the user group, it was observed that their use of HFFs was closely related to when their interests for health was high and the family's use of HFF was high. On the other hands, for the nonuser group, there were less people around them using HFFs than the user group and they did not feel that HFFs were necessary. Since non-experts including parents and close acquaintances critically affected the HFF ingestion of the subjects, it is essential to educate all citizens as well as HFFs consumers about HFFs information.

Importance of relationship quality and communication on foodservice for the elderly

In order to promote foodservice for the elderly, foodservice managers in Continuing Care Retirement Communities (CCRCs) must identify the main factors to enhance the satisfaction and behavioral intentions with food service. The purpose of this study was to investigate the relationships between relationship quality (consisting of trust, commitment, and satisfaction) and communication in the formation of elderly's behavioral intentions with food services at CCRCs. A survey was administered to residents in two CCRCs and a total of 327 residents participated. A tested structural equation model exhibited good model fit and explanatory power of the study construct. Satisfaction directly influenced word-of-mouth and service quality has an influence on commitment. Commitment was a significant determinant of behavioral intentions to eat more often in the dining room. Also, communication showed positive association with trust. The results provided strong evidence for the importance of satisfaction and communication as a consequence of relationship marketing efforts. Suggestions for future research to better understand the elderly' behavioral intention judgments were given.

Evaluation of Hygienic Status using ATP Bioluminescence Assay and Food Service Workers' Sanitation Performance in Elderly Welfare Facilities

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

Foodservice Management and Food Safety Knowledge and Practices of Employees in Elderly Welfare Facilities

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

Job Performance Frequency and the Training Needs of Dieticians in Elderly Healthcare Facilities

The purpose of this study was to identify job frequency and the training needs of dieticians in elderly health care facilities. This study consisted of dieticians working in elderly health care facilities with a capacity of over 50 elderly. Survey questionnaires were distributed to 190 dieticians through the mail and 106 dieticians (55.8%) participated in this study. The results of the survey showed that dieticians in elderly health care facilities frequently performed the following job: work management, safety and sanitation management, purchase management, human resource management, finance management, nutrition management, and marketing management. The job frequency in safety and sanitation management (p<0.05) and nutrition management (p<0.01) areas were significantly different by the number of dieticians. Safety and sanitation management and menu management were considered job areas that needed further training and education. Dieticians in elderly health care facilities responded that the following jobs should require not only training but are also frequently performed: safety and sanitation management, menu management, work management, and human resource management. Thus, based on the results of this study, continuous training programs in these fields should be offered to satisfy the needs of dieticians.

Perception of Foodservice Quality Attributes of Older Adults: Compared by Lifestyle and Dining Frequency in Continuing Care Retirement Communities / 대한지역사회영양학회지

The purpose of this study was to identify the differences of older adults' perceptions of foodservice quality attributes of current offerings in Continuing Care Retirement Communities (CCRCs) in terms of their lifestyles (length of residency, special diet, housing option, travel frequency, dine out frequency), dining frequency, and demographics in the dining room of CCRCs. The survey was administered to residents in three CCRCs. Data was analyzed for 140 surveys using t-test, ANOVA, and factor analysis. This study found female older adults perceived the following attributes were more important than male ones: presentation of food, color and garnish, texture of vegetables, taste and flavor of food, and respectful attitude of serving staff. Older adults who have a special diet perceived the seasoning and bite sized pieces were more important than those who have a general diet. Also, there were significant differences between frequent visitors and occasional visitors in the dining room of CCRCs. By knowing the differences by residents' demographics and residential characteristics, the foodservice manager can establish strategies to increase the dining frequency of residents in the dining rooms of CCRCs.