- 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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- Elementary School Students' Perception of Food Waste and Factors Affecting Plate Waste Rate of School Foodservice in the Gyeongnam Area
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Yoon SJ, Kim HA
- KMID: 2332364
- J Korean Diet Assoc.
- 2012 May;18(2):126-140.
The purpose of this study was to investigate elementary school students' perception of food waste as well as to identify factors affecting the plate waste rate of school foodservice in... -
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- Amounts served and consumed of school lunch differed by gender in Japanese elementary schools
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Nozue M, Yoshita K, Jun K, Ishihara Y, Taketa Y, Naruse A, Nagai N, Ishida H
- KMID: 2313472
- Nutr Res Pract.
- 2010 Oct;4(5):400-404.
School lunches serve to improve nutritional status and to promote the health of children. The purpose of this study was to investigate the portion sizes of school lunches served and... -
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- Assessment of Nutrient Intakes of Lunch Meals for the Aged Customers at the Elderly Care Facilities Through Measuring Cooking Yield Factor and the Weighed Plate Waste
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Chang HJ, Yi NY, Kim TH
- KMID: 2267344
- Korean J Nutr.
- 2009 Oct;42(7):650-663.
- doi: 10.4163/kjn.2009.42.7.650
The purposes of this study were to investigate one portion size of menus served and to evaluate nutrient intake of lunch at three elderly care facility food services located in... -
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- Nutrition Management Examined by Plate Waste Measurement: A Comparison with Elementary Schools and Middle Schools in the Changwon Area
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Moon HK, Park MS, Lee KH
- KMID: 2239472
- Korean J Community Nutr.
- 2008 Dec;13(6):879-889.
The purpose of this study was to examine nutrition management conditions of lunch with the elementary schools and middle schools in the Changwon area. 292 students (5th and 6th graders)... -
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- Effects of Nutrition Service Improvement Activities for Reducing Plate Waste of the Diabetic Mellitus Diet in a General Hospital
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Sohn CM, Yeom HS
- KMID: 2239189
- Korean J Community Nutr.
- 2008 Oct;13(5):674-681.
Hospital malnutrition could be caused by not completing the food served in the hospital. This has been a big problem since it delays the recovery of the patient and extends... -
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- Nutrient Intake Determined by School Lunch Plate Waste and by self-reported Food Consumption of Selected High School Students in Seoul
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Yi NY, Kwak TK
- KMID: 2332189
- J Korean Diet Assoc.
- 2008 Feb;14(1):1-12.
The Purposes of this study were to assess high school students' nutrient consumption at the ordinary time and to analyze nutrient contents and nutrition consumption of lunch. The questionnaires for... -
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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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- Adolescents' Nutrient Intake Determined by Plate Waste at School Food Services
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Lee KE
- KMID: 2233358
- Korean J Community Nutr.
- 2005 Aug;10(4):484-492.
The purposes of the study were to analyze nutrients of the menus served and to evaluate students' nutrient consumption at school food services. Three middle schools (boys, girls, and co-ed... -
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- Assessment of the nutritional value of the plate waste generated in School Foodservices in Kyungbuk Area
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An JY, Lee HS
- KMID: 2332000
- J Korean Diet Assoc.
- 2002 Aug;8(3):311-317.
The purpose of this study was to analyse the nutrient intake of the elementary students participating in the School lunch program and to compare the amount of the plate waste... -
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- Assessment of Factors Affecting Plate Waste and Its Effects in Normal & Soft Diets Provided from Hospital Foodservice
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Yang IS, Kim JL, Seoul HY
- KMID: 2300669
- Korean J Community Nutr.
- 2001 Dec;6(5):830-836.
The purposes of this study were to : (a) analyze the portion size & plate waste of normal & soft diets provided by dietetic departments in hospital, (b) investigate the... -
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- An Evaluation of the Nutritional Quality of Packaged Meal(Dosirak) Feeding of Adolescent Males in Kangnung
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Jang MR
- KMID: 2230004
- Korean J Community Nutr.
- 2000 Jul;5(Suppl):316-323.
This study was carried out to evaluate nutritional quality of the dosirak severed by 3 Dosirak manufacturing establishment in Kangnung. The subjects of this study came from 3 different male... -
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