- Erratum: Tables Correction. Development of NQ-E, Nutrition Quotient for Korean elderly: item selection and validation of factor structure
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Chung MJ, Kwak TK, Kim HY, Kang MH, Lee JS, Chung HR, Kwon S, Hwang JY, Choi YS
- KMID: 2410319
- J Nutr Health.
- 2018 Apr;51(2):199-200.
- doi: 10.4163/jnh.2018.51.2.199
The original version of this article contained errors in Tables. The contents of Table 4, 5, and 6 should be corrected. -
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- Development and Verification of Indicators for a Foodservice & Nutrition Management Evaluation at a Hospital Nutrition Department
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Lee JE, Kwak TK
- KMID: 2332275
- J Korean Diet Assoc.
- 2009 Nov;15(4):364-382.
The purposes of this study were to develop the standard indicators to evaluate the food and nutrition systems in hospitals and to test the validity of those items scientifically. The... -
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- Assessment of foodservice management practices in the employee feeding operations according to type of workers
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Jang MR, Kwak TK
- KMID: 2331836
- J Korean Diet Assoc.
- 1997 Feb;3(1):63-73.
This study was conducted to evaluate the industry foodservice management practices and to suggest guidelines for the effective foodservice management. The survey for the analysis was conducted through the questionnaires... -
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- Perceived Performance of Sanitary Management of School Food Service Managers in the Seoul Area
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Chong YK, Kwak TK
- KMID: 2300620
- Korean J Community Nutr.
- 2000 Mar;5(1):100-108.
Seven constructs of sanitary management :time temperature, storage, cross-contamination, personal hygiene, equipment facility and documentation management were evaluated to investigate the perceived performance of sanitary management for school food service... -
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- Evaluation of the food safety training for food handlers in restaurant operations
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Park SH, Kwak TK, Chang HJ
- KMID: 2421541
- Nutr Res Pract.
- 2010 Feb;4(1):58-68.
This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and... -
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- Efficiency Analysis of Contract-managed Business and Industry Foodservice Operations Using Data Envelopment Analysis
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Choi KW, Park YM, Shin SY, Kwak TK
- KMID: 2301120
- Korean J Community Nutr.
- 2007 Apr;12(2):178-188.
This study was performed to suggest a new efficiency measurement indicator is necessary for evaluating management efficiency of food service operations in contract-managed foodservice companies, to distinguish efficient food service... -
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- Assessment of Kindergarten Principals and Teachers' Performance Degree of Foodservice Hygiene Management and Foodservice Employees' Hygiene Knowledge
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Lee JE, Choi KS, Kwak TK
- KMID: 2332371
- J Korean Diet Assoc.
- 2012 Nov;18(4):308-325.
This research aimed to survey foodservice hygiene management practices performed by principals and teachers as well as examine foodservice employees' hygiene knowledge in kindergartens. Surveys were administered to principals, teachers,... -
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- A Study on the Importance and Performance of Foodservice Tasks between Dietitian from Hospitals and Contract Managed Foodservice Companies
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Kim JH, Kwak TK, Hong WS, Lyu ES
- KMID: 2332143
- J Korean Diet Assoc.
- 2005 Nov;11(4):381-392.
This study compared he importance of food service, views to the performance, management objectives, and recognition gap about the contract contents towards the dietetic departments of hospitals that manage the... -
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- Set Menu Preferences of Middle and High School Students in School Foodservice
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Yi NY, Kwak TK, Lee KE
- KMID: 2181550
- J Korean Diet Assoc.
- 2007 Feb;13(1):1-14.
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... -
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- Operational Assessment of Foodservice Information Systems in Hospital Foodservice Operations
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Choi SK, Kim JL, Kwak TK
- KMID: 2332006
- J Korean Diet Assoc.
- 2002 Nov;8(4):387-397.
Foodservice information systems management practices were assessed in hospital foodservice operations. A total of 46 dietetic departments were responded for the study and their practices of foodservice information systems were... -
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- Analysis of Factors Influencing on Food Supplier Selection Criteria in the Health-care Foodservice Operations
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Kim JL, Choi SK, Kwak TK
- KMID: 2332005
- J Korean Diet Assoc.
- 2002 Nov;8(4):372-386.
The purposes of this study were to find factor which influence on the selection criteria of food supplier. Questionnaire were distributed to 52 general hospitals with more than 400 beds located... -
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- Statistical Approach to Test Construct Validity and Obtain Weights for the Children's Dietary Life Recognition and Practice Index
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Kwon S, Kim HY, Lee JS, Kwak TK, Chung HR, Choi YS, Kang MH
- KMID: 2268346
- Korean J Nutr.
- 2011 Feb;44(1):41-48.
- doi: 10.4163/kjn.2011.44.1.41
Constructs with seven latent evaluation indicators and 18 observable survey questions were developed by food and nutrition experts to calculate a food safety recognition and practice index for children. The... -
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- School Food Safety Practices in USA
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Kwak TK, Moon HK
- KMID: 2332151
- J Korean Diet Assoc.
- 2005 Nov;11(4):473-484.
The Purposes of this article were to review school meal programs and school food safety practices in USA and to draw up improvement plan of school foodservice in Korea. American... -
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- Perception and practice regarding allergen labeling: focus on food-related employees
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Park SE, Kwon YS, Paik JK, Kwak TK, Hong WS
- KMID: 2390146
- Nutr Res Pract.
- 2016 Aug;10(4):424-432.
- doi: 10.4162/nrp.2016.10.4.424
BACKGROUND/OBJECTIVES: Most consumers are able to recognize allergenic foods. However, the frequency of checking such foods is reportedly low, resulting in higher prevalence of food-related allergic reactions in Korea compared... -
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- Need Assessments of HACCP - based Sanitation Training Program in Elementary School Foodservice Operations based on Sanitation Knowledge Test of Employees
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Eo GH, Ryu K, Park SJ, Kwak TK
- KMID: 2331970
- J Korean Diet Assoc.
- 2001 Feb;7(1):56-64.
The study was conducted to assess sanitary concepts of employees and needs of HACCP-based sanitation training program for elementary school foodservice operations. Subjects consisted of 370 foodservice employees. Foodseervice employees'... -
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- Effects of Nutrition Education on Food Waste Reduction
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Kim SH, Choi EH, Lee KE, Kwak TK
- KMID: 2332185
- J Korean Diet Assoc.
- 2007 Nov;13(4):357-367.
This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating... -
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- Food Waste Management Practices and Influencing Factors at Elementary School Food Services
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Kim SH, Kwak TK, Choi EH, Lee KE
- KMID: 2237804
- Korean J Community Nutr.
- 2007 Dec;12(6):815-825.
The study was designed to investigate food waste management practices and to identify factors affecting food waste generation at school food services. A total of 202 dietitians employed at elementary... -
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- Clients' Handling and Consumption of Home-delivered Meals at Home and Their Perceptions on Home-Delivered Meal Services for Older Adults
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Park JY, Lee KE, Yi NY, Kwak TK
- KMID: 2259956
- Korean J Community Nutr.
- 2010 Jun;15(3):379-392.
The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A... -
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- Prevalence of food allergy and perceptions on food allergen labeling in school foodservice among Korean students
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Lee AH, Kim KE, Lee KE, Kim SH, Wang TW, Kim KW, Kwak TK
- KMID: 2262965
- Allergy Asthma Respir Dis.
- 2013 Sep;1(3):227-234.
- doi: 10.4168/aard.2013.1.3.227
PURPOSE: Prevalence of food allergy and perceptions on food allergen labeling in school foodservice among elementary, middle, and high school students were investigated in Korea. METHODS: A total of 1,000 elementary,... -
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- Attitudes and preferences of consumers toward food allergy labeling practices by diagnosis of food allergies
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Ju SY, Park JH, Kwak TK, Kim KE
- KMID: 2313873
- Nutr Res Pract.
- 2015 Oct;9(5):517-522.
- doi: 10.4162/nrp.2015.9.5.517
BACKGROUND/OBJECTIVES: The objective of this study was to investigate food allergens and prevalence rates of food allergies, followed by comparison of consumer attitudes and preferences regarding food allergy labeling by... -
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