- Comparison of Salinity and Sodium Content by the Salinity Measurement Frequency of Soups of Childcare Centers Enrolled in the Center for Children's Food Service Management in Daegu
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Lee NY, Lee YK
- KMID: 2471304
- Korean J Community Nutr.
- 2020 Feb;25(1):13-20.
- doi: 10.5720/kjcn.2020.25.1.13
OBJECTIVES: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction. METHODS: The soup salinity was... -
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- Status of health and nutritional intake of the elderly in long-term care facilities: focus on Gwangju Metropolitan City
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Han G, Yang E
- KMID: 2471120
- J Nutr Health.
- 2020 Feb;53(1):27-38.
- doi: 10.4163/jnh.2020.53.1.27
PURPOSE: This study assessed the food intake and nutritional status of the elderly in long-term care facilities in order to provide adequate food services and improve the nutritional status. METHODS: The... -
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- Comparison of lunch quality through home meals, institutional meals, and eating-out in Chinese adults: analysis of the data from the 2011 China Health and Nutrition Survey
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Jin J, Lee Y, Park H, Song K, Chang Y
- KMID: 2466675
- J Nutr Health.
- 2019 Dec;52(6):618-627.
- doi: 10.4163/jnh.2019.52.6.618
PURPOSE: This study evaluated the dietary quality of lunches consumed through home meals, institutional meals, and eating-out at restaurants in Chinese adults. METHODS: The total of 3,708 people (aged 20 ~... -
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- Students' dietary habits, food service satisfaction, and attitude toward school meals enhance meal consumption in school food service
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Lee KE
- KMID: 2464135
- Nutr Res Pract.
- 2019 Dec;13(6):555-563.
- doi: 10.4162/nrp.2019.13.6.555
BACKGROUND/OBJECTIVES: This study aimed to compare student consumption of school meals by school level, to identify the influencing factors of school meal consumption, and to assess improvement needs of school... -
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- Generation of Food Waste and Plate Waste Reduction Strategies in School Food Services in Gyeonggi Province
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Choi J, Lee KE
- KMID: 2462154
- Korean J Community Nutr.
- 2019 Oct;24(5):422-432.
- doi: 10.5720/kjcn.2019.24.5.422
OBJECTIVES: The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste. METHODS: A survey was administered from November... -
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- Determinant Factors in Cost to Feed for Long-Term Care Facilities Residents
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Kwon J, Han EJ, Jang H, Lee HS
- KMID: 2453171
- Health Policy Manag.
- 2019 Jun;29(2):195-205.
- doi: 10.4332/KJHPA.2019.29.2.195
BACKGROUND: The food and food service influence the quality of life and the general health condition of older persons living in long-term care (LTC) facilities. Purchasing good food materials is... -
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- Parents' Recognition of Center for Children's Food Service Management and Preschoolers' Satisfaction with Menu Provided by Childcare Centers and Food Life Regarding Vegetable Intake
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Hur N, Lee H
- KMID: 2449335
- J Korean Diet Assoc.
- 2019 May;25(2):129-141.
- doi: 10.14373/JKDA.2019.25.2.129
This study was conducted to determine parents' recognition of the Center for children's foodservice management (CCFSM) and to compare preschoolers' satisfaction for meals served by childcare centers and some aspects... -
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- Campylobacter jejuni Foodborne Infection Associated with Cross-contamination: Outbreak in Seoul in 2017
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Kang CR, Bang JH, Cho SI
- KMID: 2442218
- Infect Chemother.
- 2019 Mar;51(1):21-27.
- doi: 10.3947/ic.2019.51.1.21
BACKGROUND: In July 2017, there was an outbreak of Campylobacter jejuni infection in three auxiliary police squads in Seoul, Korea. An epidemiological investigation was conducted to identify the cause and... -
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- Evaluation of Sanitary Education and Performance of Sanitary Management among School Food Service Employees in Sejong
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Na HL, Kim MH, Choi MK
- KMID: 2434526
- J Korean Diet Assoc.
- 2019 Feb;25(1):17-29.
- doi: 10.14373/JKDA.2019.25.1.17
This study examined sanitary education and performance of sanitary management among employees related to cooking in school food services in Sejong. A total of 193 subjects (19.2% for kindergarten, 42.5%... -
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- Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
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Ahn Y, Yeo I, Lee S, Nam K
- KMID: 2424740
- Korean J Community Nutr.
- 2018 Oct;23(5):411-423.
- doi: 10.5720/kjcn.2018.23.5.411
OBJECTIVES: The purpose of this study was to develop new meal planning tools for a nutritionally balanced diet. METHODS: Based on the food exchange list for diabetes, we adjusted the food... -
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- Survey of Food Allergy Perception of Teachers and Operators of Child Care Facilities: Focusing on Jung-gu and Dong-gu in Daejeon
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Lee EY, Ly SY
- KMID: 2436210
- J Korean Diet Assoc.
- 2018 Aug;24(3):231-245.
- doi: 10.14373/JKDA.2018.24.3.231
This study was conducted to investigate the status of food allergy knowledge and management of the teachers and operators of child care facilities in the Daejeon Area. Surveys of 262... -
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- Current status of meal and snack service in elementary care classes in Gyeonggi area
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Yang HS, Park H, Song K, Ahn Y, Choi D, Jin J, Lee Y
- KMID: 2415222
- J Nutr Health.
- 2018 Jun;51(3):264-274.
- doi: 10.4163/jnh.2018.51.3.264
PURPOSE: This study aimed to investigate the current status of food service management in elementary care classes. METHODS: A focus group interview with seven care class managers and a survey with... -
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- Standardization of Ingredient Classification and Quality Attributes of at School Foodservices
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Kim JM, Kim CS, Jang YJ, Ham S
- KMID: 2406232
- J Korean Diet Assoc.
- 2017 Nov;23(4):453-463.
- doi: 10.14373/JKDA.2017.23.4.453
The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the... -
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- A Study on Dietary Behavior and Food Preference of Sramanera·Sramanerika Monks in Nationwide Buddhist Monk's Universities
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Han SJ, Lee SY
- KMID: 2395246
- Korean J Community Nutr.
- 2017 Oct;22(5):387-400.
- doi: 10.5720/kjcn.2017.22.5.387
OBJECTIVES: This study was designed to find out factors that are needed to be improved for the Buddhist training environment of Sramanera·Sramanerika monks, who have been newly adapted for their... -
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- Administrators' Experience of Using Service Provided by Center for Children's Foodservice Management among Home-based Child Care Centers in Seoul
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Lee JE
- KMID: 2406218
- J Korean Diet Assoc.
- 2017 Aug;23(3):240-262.
- doi: 10.14373/JKDA.2017.23.3.240
This study examined the experience of administrators of home-based child care centers about CCFSM (Center for Children's Foodservice Management) service using a qualitative approach. Eight administrators of home-based child care... -
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- Foodborne Infectious Diseases Mediated by Inappropriate Infection Control in Food Service Businesses and Relevant Countermeasures in Korea
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Park JM, You YH, Cho HM, Hong JW, Ghim SY
- KMID: 2394470
- Osong Public Health Res Perspect.
- 2017 Jun;8(3):159-168.
- doi: 10.24171/j.phrp.2017.8.3.02
OBJECTIVES: The objective of this review is to propose an appropriate course of action for improving the guidelines followed by food handlers for control of infection. For this purpose, previous... -
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- Phenomenological Analysis of Barrier Factors Affecting Nutrition Education Jobs of Nutrition Teachers
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Kim J, Cha J
- KMID: 2406212
- J Korean Diet Assoc.
- 2017 May;23(2):143-154.
- doi: 10.14373/JKDA.2017.23.2.143
The purpose of this study was to understand barrier factors affecting nutrition education jobs and determining priorities according to frequency of occurrence of obstacles. Focus group interview (FGI) was conducted... -
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- Energy intake from commercially-prepared meals by food source in Korean adults: Analysis of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys
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Choi I, Kim WG, Yoon J
- KMID: 2412028
- Nutr Res Pract.
- 2017 Apr;11(2):155-162.
- doi: 10.4162/nrp.2017.11.2.155
BACKGROUND/OBJECTIVES: The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS: Data from... -
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- Nutritional quality of lunches consumed by Korean workers: Comparison between institutional and commercial lunches
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Kim WG, Choi I, Yoon J
- KMID: 2359617
- Nutr Res Pract.
- 2016 Dec;10(6):606-615.
- doi: 10.4162/nrp.2016.10.6.606
BACKGROUND/OBJECTIVES: The nutritional quality of lunches is an important factor related to workers' health. This study examined the nutritional quality of Korean workers' lunches with a focus on comparing institutional... -
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- The Effects of the Economic Characteristics of Single-person Households on the Food Service Industry
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Jo PK
- KMID: 2351702
- Korean J Community Nutr.
- 2016 Aug;21(4):321-331.
- doi: 10.5720/kjcn.2016.21.4.321
OBJECTIVES: The purpose of this study was to examine the economic characteristics of single-person households and explain the effects of them on the food service industry. METHODS: For this paper, I... -
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