학교급식은 사회의 지속 가능한 발전을 위해 학생들의 신체적 발육과 성장을 돕는 중요한 사회적 기능을 담당한다. 학교 급식실에는 다수의 중⋅장년층 여성이 조리종사원으로 종 사하고 있으며, 이들은 중량물 취급과 반복작업으로 인해 근골격계질환에 이환 될 위험이 높아 관리가 필요하다. 경기지역의 고등학교 11개소의 유해요인조사결과를 확인한 결과 각 학교에서는 산업안전보건법에 따라 근골격계 유해요인조사를 실시하고 있으며, OWAS, RULA, REBA를 활용한 인간공학적 대책 등을 수립하고 있다. 그러나 유해요인의 조사에는 학교별 급식 식수의 차이 등에 따른 후처리 공정의 중량물 취급의 유해성(제9호 작업)이 제대로 반영되거나 평가되지 않는 문제점을 확인하였다. 본 연구에서는 경기지역 고등학교 2개소를 대상으로 후처리 작업(청소, 세척 등)시 발생하는 근골격계 부담작업과 유해요인을 조사하고, 종사자의 중량물 취급 시 순간적인 힘 또는 과도한 힘 사용으로 인한 근골격계질환 발생위험을 효과적으로 통제하기 위해, 중량물이 작업자의 신체부위 별로 미치는 과도한 힘 발생을 NLE평가 방법으로 규명하고, 작업 동작별로 중량물이 작 업자의 신체에 미치는 Moment를 과학적으로 입증하며, 표면 근전도를 측정하여 작업 동 작에 따라 신체부위에 발생 하는 부하량을 실증하여 후처리 공정의 중량물 관리의 필요성 을 규명하였다.

조리과정 중 발생하는 조리흄은 국제암연구소(IARC)에서 발암물질 2A로 규정하고 있다. 조리흄에 노출된 학교 조리 종사원들의 폐암과 같은 업무상 질병이 산업재해로 인정됨에 따라 학교 급식실 안전보건관리를 강화할 필요성이 대두되고 있다. 본 연구는 급식조리실 환기실태 조사 및 조리작업 시 행동과 전산유체역학(CFD)를 통하여 튀김 조리작업 시 발생하는 조리흄이 호흡기를 통해 흡입되는 경계구역을 확인하고, 호흡기를 통해 흡입되 는 조리흄에 노출을 최소화하기 위한 시사점을 제시하고자 한다. 돈가스 튀김 조리 시 발생하는 조리흄의 기류를 확인하기 위하여 튀김 솥 캐노피 후드의 개구면 풍속, 필터 면풍속 측정과 후드 범위 내에서 상체를 숙이고 작업하는 자세에서 호흡기를 통해 흡입되 는 조리흄의 분진 포집량과 후드의 제어풍속을 확인하였다. 측정한 결과와 튀김 후드의 구역설정을 통한 전산유체역학(CFD) 연구 결과, 튀김 조리 시 발생하는 조리흄은 캐노피 후드로 배기 되거나 튀김 솥의 열량에 의해 조리실 내부로 확산 분포되고 있었다. 특히, 후드 범위 내에서 작업하는 조리 종사원의 코 높이 영역에서의 조리흄 농도는 튀김 솥의 중앙에서 최대치로 나타났으며, 중심에서 멀어질수록 외기에 희석되어 낮은 농도를 확인 하였다. 전문가 FGI를 통해 조리흄의 유해성 인식과 관리방안에 대한 의견을 수렴하여 조리실 안전보건관리를 위한 시사점을 제시하였다. 본 연구를 통해 학교 조리 종사원들이 조리흄에 노출을 최소화 할 수 있는 시사점을 제시하여 산업재해 취약계층인 조리 종사원 의 산업재해 예방과 학교의 ESG관리강화에 기여하고자 한다.

Objectives: The main purpose of this study was to identify problems such as cooking fumes and lack of ventilation in school cafeterias and evaluate the improvement in the reduction of indoor pollutants in the cooking rooms through renovation. Methods: Three schools were selected for renovation and the spatial structures and air conditioning system of the cafeterias and cooking rooms wre investigated after renovation. The air conditioning systems were improved by the renovation work according to the characteristics of each school, and the concentration of indoor pollutants was measured and evaluated through CFD analysis. Results: The concentration of indoor pollutants in the cafeterias and cafe rooms was decreased after renovation. Conclusion: Air conditioning systems in the schools cafeterias and cooking rooms were improved in order to solve the problems of ventilation, and the indoor air quality improvement rate ranged from a minimum of 11% to a maximum of 40%. The renovation of cafeterias and cooking rooms was conducted to optimize the ventilation systems and this contributed to indoor air quality improvement by preventing the inflow of pollutants.

In Korea, “group feeding facilities” are public establishments that offer food to large numbers of people, typically consisting of more than 50 individuals at a time. As of March 2024, there were 46,642 such meal facilities in Korea. Among these, 14,177 (30.4%) were kindergartens, 12,155 (26.1%) were schools, and 9,949 (21.3%) were industrial facilities. In February 2021, lung cancer among culinary workers in schools was first recognized as an occupational disease. Since then, the necessity of implementing health management of culinary workers and improving the cooking environment has become a pressing issue. Previous studies have identified various cooking pollutants such as particulate matter, volatile organic compounds, and aldehydes generated during the cooking process. These pollutants have been shown to significantly impact on both indoor and outdoor environments. They are initially produced in cooking spaces, can spread to indoor dining areas by diffusion, and are eventually emitted to the outside air through exhaust outlets. Therefore, this study investigated previous research on the characteristics of pollutants and the environmental impacts of cooking facilities, including facilities providing meals. Additionally, this study analyzed the current status and limitations of policies and pollutant management systems related to these facilities. Finally, to improve the cooking environment and safeguard the health of workers, this study proposed several recommendations. These include guidelines and management system proposals for controlling cooking pollutants.

본 연구는 어린이집 급식설비 손잡이의 식중독 세균 오 염도를 측정하고, 분리 균주의 독소 유전자와 항생제 내 성을 분석하여 급식설비 손잡이에 의한 집단식중독을 예 방을 위한 과학적 기반을 마련하고자 하였다. 실험 대상 은 전라남도 일부 지역 어린이집 101곳의 냉장고, 냉동고, 자외선 살균기 손잡이, 총 303개를 대상으로 하였다. 어린 이집 냉장고, 냉동고 손잡이에서 B. cereus 4 균주(1.3%) 가 검출되었고 어린이집 냉장고 손잡이에서 S. aureus 2 균주(0.7%)가 검출되었다. B. cereus와 S. aureus의 독소유 전자를 분석한 결과 B. cereus 4개 균주 모두에서 nheA, nheB, nheC, entFM, cytK가 검출되었으나, S. aureus의 2 개 균주의 경우 모두 sea, seb, sec, sed, see, seg, seh, sei, sej 독소유전자가 불검출되었다. B. cereus에서 설사를 유 발하는 장독소가 검출되어 B. cereus에 의한 식중독 발생 가능성이 상존하는 것으로 판단되었다. B. cereus와 S. aureus의 항생제 감수성을 실험한 결과 B. cereus 4 균주 에서 AM, FEP 등 β-lactam계 항생제에 내성을 나타내었 고 S. aureus 균주 모두 AM, P 항생제에 내성을 나타내 었다. S. aureus 균주는 OX 항생제에 각각 중간 내성 1 균주와 감수성 1 균주를 나타내었으나 MRSA는 검출되지 않았다. 이러한 결과를 종합하여 볼 때 어린이집 급식설 비 손잡이의 교차오염으로 인한 식중독 발생을 예방하기 위해 급식설비 손잡이에 대한 주기적인 살균 등 위생관리 방안을 강화해야할 것으로 판단되었다.

This study investigated relationships between personality types and job satisfaction, and performance among school food service dietitians. An online survey was conducted on 200 school dietitians from March 1 to 31, 2022. Of the personality type factors, extraversion, openness, agreeableness, and conscientiousness were positively correlated with job satisfaction, whereas neuroticism was negatively correlated. Extraversion, openness, agreeableness, and conscientiousness were positively correlated with job performance, whereas neuroticism was negatively correlated. Regression analysis conducted to determine the effects of personality types on job satisfaction revealed conscientiousness predicted satisfaction with items of the job, agreeableness predicted satisfaction with supervisor’s supervision, and extraversion predicted satisfaction with colleagues. On the other hand, neuroticism was a negative predictor of satisfaction with the job, supervisor’s supervision, colleagues, and work environment items. Analysis of the effects of personality types on job performance established that openness was a positive predictor of satisfaction with roles of the organization and team, and of conscientiousness for the job, innovator, and organizational roles. In contrast, neuroticism negatively predicted satisfaction with job role items. Further studies are required to explore these relationships more closely by incorporating other major factors related to personality characteristics, job satisfaction, and job performance of dietitians working in various fields.

본 연구에서는 보육시설 내 식수인원 및 조리 종사자 근무현황에 따른 급식소 위생 관리수준을 평가하였다. 2021 년부터 2022년까지 풀무원푸드머스를 통해 식자재를 공급 받는 전국 199개 보육시설을 대상으로 61개 점검문항 중 평가결과에서 유의미한 일부 분석결과를 바탕으로 작성하 였다. 분석결과 식수인원이 적고, 조리 종사자가 적을수록 검수기록이 미 실시(P<0.05)되는 평가되었으며, 식수인원 이 적을수록 조리 종사자의 건강상태 확인이 미흡하고, 조 리 종사자가 적을수록 복장착용(P<0.05)이 미흡하였다. 또 한, 식수인원이 적은 보육시설일수록 소비기한 경과 식재 료 보관이 확인(P<0.05)되는 빈도 수가 높아 관리가 요구 되었으며, 가열조리 시 심부온도 측정기록은 미 실시(P<0.05) 되는 것으로 확인되었다. 그리고 식수인원이 적은 보육시 설일수록 조리시설의 유지관리가 미흡(P<0.05)하였다. ATP 측정결과에서는 식수인원이 적은 조리시설 종사자의 손과 도마에서 유의적으로 높은 ATP 수치가 검출(P<0.05)되었으 며, 조리종사자가 적을수록 근무 급식소의 도마에서 높은 ATP 수치(P<0.05)가 측정되었다. 분석결과를 종합해 볼 때 식수인원이 적은 보육시설일수록 조리운영을 위한 시설기반 관리가 부족하고, 위생관리가 미흡한 것으로 확인되었다. 따 라서 본 연구결과를 통해 식수인원 및 조리 종사자 수에 따 른 보육시설 급식소의 위생 관리수준을 판단하였으며, 향후 보육시설에 대한 국가 지원사업 선정 시 해당 연구결과가 기초자료로써 활용될 수 있을 것으로 사료된다.

This study aimed to examine the operations of school food services to prevent the spread of coronavirus disease 2019 (COVID-19) in schools nationwide. The survey data on school food service operations targeting nutrition teachers and nutritionists at 1,023 schools in 2020 and 1,177 schools in 2021 were used. The year 2021 saw an increase compared to 2020 in the following: ‘average days to be served with meals for a year (144.5 vs. 184.7)', 'provided meals to all students (92.3% vs. 96.6%)', 'utilization of additional staff for foodservice assistance (33.4% vs. 38.8%)', 'installation of partitions (61.2% vs. 83.8%)', 'provision of general diet (96.1% vs. 99.1%)', and 'use of kitchen utensils (91.3% vs. 95.1%)', 'use of cafeteria water cup (9.9% vs. 31.0%)' and 'use of drinking water in school (46.8% vs. 52.1%)'. Compared to 2020, in 2021, it was confirmed that the school food service operations stabilized due to the increase in the normal school attendance rate and that systems were in place for operations during the COVID-19 pandemic. In the future, it will be necessary to develop manuals and special recipes necessary for responding to infectious diseases, and to operate a manpower pool that can quickly find replacement personnel if required.

The purpose of this study was to examine changes in serving frequency of elementary school meal before and after the COVID-19 pandemic. Number of menus provided in June and July of 2019 and 2020 were compared for 300 elementary schools in Korea. As a result, the serving frequency of la carte and dessert was increased after COVID-19. In addition, frequencies of main dishes such as pork cutlet, chicken, sweet and sour pork, hamburger steak, and so on using processed food were increased after COVID-19. Because of the longer serving time due to staggered serving, cook's working time for serving meals became longer. Therefore, it was judged that the number of servings of processed food was increased rather than the menu with a large amount of preprocessing work. Moreover, among desserts, fruits showed increased serving frequency. Serving frequencies for juice and dairy products were also increased. However, increased servings of juice and dairy products could increase sugar intake. Thus, a careful plan for menu composition is needed to provide balanced nutrients to students under emergency situations such as an infectious disease.

This study compares and analyzes changes in users’ perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to ‘service and environmental hygiene’ and ‘quality of food’ were extracted. Among the general variables of food service quality, differences were obtained in the user’s perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the ‘service and environmental hygiene factor’ and variety of desserts in the ‘food quality factor’.

This study evaluated the quality of school milk programs and analyzed the relative importance of school milk program selection attributes using conjoint analysis. The survey was conducted on students from middle and high schools in metropolitan cities that provide school milk programs. Responses were received from 414 students and the data was subjected to frequency analysis, t-test, and conjoint analysis using the SPSS Statistics Package. While evaluating white milk in the school milk program, middle school students rated ‘packaging condition’ (4.23) the highest, high school students rated ‘nutrition’ (4.64) the highest, and their evaluation of all the quality attributes was significantly different from that of middle school students (p<0.001). Overall satisfaction scores too, showed a significant difference between high school (4.46) and middle school students (4.01) (p<0.001). Processed milk & dairy products had the highest satisfaction score in the attribute of ‘serving time’ (4.57). The relative importance of the choice attributes of the school milk program was in the order of ‘number per item’ (62.260%), ‘temperature’ (25.708%), and ‘serving method’ (12.032%) for all students. The school milk program most preferred by all students and middle school students was to provide milk at a refrigerated temperature, select white milk three times a week, processed milk, fermented milk, and cheese twice a week, and provide it at the desired time.

The study was aimed to investigate the operational meal costs by kindergarten size in Seoul and to analyze recognition for optimal meal prices. A survey (31.6% recovery rate) was conducted on all kindergartens (779 kindergartens) in Seoul on April 2021 using descriptive analysis, t-test, and dispersion method. A price sensitivity measurement (psm) method was used to determine optimal meal prices. Result showed an average food cost for kindergartens of 2,647 won, an average labor cost of 605 won, an average operating cost of 146 won, and the total meal cost of 3,506 won. Total meal cost decreased with increasing kindergarten size (p<0.001). On the other hand, kindergartens with more students decreased the ratio of food cost to total meal cost, and operating cost and labor costs (p<0.001) increased. The optimal price of kindergarten operators' meal cost (OPP) was KRW 3,673. Furthermore, the analysis showed the sensitivity of operators' meal costs to kindergarten size was insignificant.

본 논문은 성장기 청소년의 영양 공급과 국내 원유를 통한 백색시유 소비에 중요한 역할을 담당하고 있는 학교우유급식사업의 후생효과를 분석하였다. 이를 위해 균형대체모형 기반의 시뮬레이션 방법을 이용하여 코로나19가 발생하기 이전인 2019년을 기준으로 분석하였다. 분석결과, 학교우유급식사업으로 생산자잉여는 125.7~141.0 십억 원이 증가하나 122.4~137.3 십억 원의 소비자잉여가 감소하여 대부분 상쇄되는 것으로 나타났다. 그러나, 학교우유급식을 통한 급식시장의 소비자들인 학생들의 후생이 156.0~157.5 십억 원 증가하는 것으로 분석되어, 이를 종합하면 총 후생 증가분은 1,560~1,575억 원으로 계측되었다.

For any research study, in order to achieve the researcher’s intended purpose, the depth of research is added, and the area of the subject is expanded by clearly defining the scope and objective. The study was undertaken to analyze the bibliographic data of 254 papers in the field of foodservice and restaurant published in the Journal of the Korean Society of Food Culture from 2002 to 2021. The study was divided into two periods: 2002 to 2011, and 2012 to 2021. Research topics were derived and research trends according to temporal changes were confirmed through analysis of keyword networks by period. In addition, analyzing the keyword network of simultaneous appearance of “foodservice” and “restaurant”, the research topics were compared and analyzed in relation to which keywords were expanded by period. Our analysis revealed that the research topics were mostly studied for satisfaction and nutrition. Additionally, they were classified into procurement, Korean food before employee menu, marketing, restaurant industry, and quality. In the period from 2002 to 2011, it was confirmed that studies encompassed a wide range of research topics, focusing on foodservice and restaurant; in the second period from 2012 to 2021, the research topics were more classified and subdivided.

This study aimed at elementary, middle, and high school dietitians who purchase ingredients for school meals. Therefore, for the study, the awareness and usage of nutritional information by 108 teachers and dieticians on 5 hazard-free meals using multivariate analysis of variance were investigated during May 18~21, 2021. Among the five questions that asked the general perceptions of school meal dietitians of 5 hazard-free meals, the perception that the “5 hazard-free foods can be easily distinguished” was the lowest. Problems were associated with using the 5 hazard-free meals such as “expensive price,” “no variety in items,” “disruption in the supply and demand,” “inconsistent quality,” and “lack of taste,” in that order. Therefore, to improve 5 hazard-free school meal service, it is necessary to not only lower the price burden by providing subsidies to schools but also improve the development and distribution structure of various 5 hazard-free foods.

This qualitative study analyzed various environmental factors and difficulties faced by school foodservices during the COVID-19 pandemic. Focus group interviews were conducted by enrolling 12 nutrition teachers and nutritionists. Data collected were subsequently analyzed for changes implemented during the pandemic, in hygiene management, diet management, and distribution management of the school meal. The content and method of delivery of information related to diet guidance and school foodservice by related organizations were also examined. Results of the survey show that personal hygiene (such as maintaining student-to-student distance, checking students for a fever, and hand disinfection) was duly applied, installation of table coverings and distancing between school cafeteria seats were conducted, and mandatory mask-wearing to prevent droplet transmission was enforced. Depending on the COVID-19 situation, the number of students having school meals was limited per grade, and time-spaced meals were provided. To prevent infection, menus that required frequent hand contact were excluded from the meal plan. Overall, it was difficult to manage the meal plan due to frequent changes in tasks, such as the number of orders and meal expenses. These changes were communicated by nutrition teachers and nutritionists wherein the numbers of school meals were adjusted, depending on situations arising from each COVID- 19 crisis stage. Furthermore, in some schools, either face-to-face nutrition counseling was stopped entirely, or nutrition education was conducted online. Parent participation was disallowed in the monitoring of school meals, and the prohibition on conversations inside the school cafeteria resulted in the absence of communication among students, nutrition teachers, and nutritionists. Additionally, confusion in meal management was caused by frequent changes in the school meal management guidelines provided by the Office of Education and the School Health Promotion Center in response to COVID-19. In anticipation of the emergence of a new virus or infectious diseases caused by mutations in the years to come, it is suggested that a holistic, well-thought-out response manual for safe meal operation needs to be established, in close collaboration with schools and school foodservice-related institutions.

This study examined the nutrient intake of Korean adults by considering the lunch type, categorized as home meals (HM), eating out (EO), and institutional meals (IM). Data was obtained from the 2019 Korea National Health and Nutrition Examination Survey (KNHANES). Totally, 3,786 adults (1,643 men, and 2,143 women) aged between 19-64 years were included in the study. Subjects with daily energy intake of less than 500 kcal or over 5,000 kcal, and those who skipped lunch, were excluded. The percentage of subjects in the HM, EO, and IM were 31.9, 53.6, and 14.4%, respectively. The daily energy intakes of the HM, EO, and IM groups were determined to be 2,185, 2,360, and 2,339 kcal, respectively, in men, and 1,622, 1,731, and 1,741 kcal, respectively, in women. Among the three groups, men in the EO group had more intake of fat, saturated fat, cholesterol, sodium, and riboflavin, and less dietary fiber, and whereas women consumed more fat and less dietary fiber and potassium. In the IM group, the men consumed more dietary fiber, potassium, and thiamine, whereas consumption of carbohydrate, unsaturated fatty acid, sodium, potassium, and thiamine was more in women. Energy contributions of carbohydrate, protein, and fat were all within the AMDR (acceptable macronutrient distribution ranges) for all lunch types, except for the percent of energy provided from saturated fat in EO (7.4% in men, and 8.2% in women). Our results indicate that the dietary habit of frequently eating out increases the fat intake, thereby resulting in increased health risks for adults. Thus, implementation of a nutritional education program to encourage balanced dietary habits is required to improve the nutritional status of individuals eating out.

Institutional foodservice is a type of meal provided to workers in industry and affects the health and psychological wellbeing of workers and productivity. Thus, research on customer satisfaction with institutional foodservice is important. In addition to food industry and food culture developments, the requirements of institutional foodservice customers are diversifying due to COVID-19. Therefore, the purpose of this study was to identify factors that affect customer satisfaction with institutional foodservice using a user-based approach. In this study, the quality of institutional foodservice was defined using customer satisfaction or dissatisfaction, and by using in-depth interview and open coding (a qualitative research method), we derived qualities of institutional foodservice from the user’s perspective and compared these with those of previous studies. This study is meaningful as the quality of institutional foodservice was analyzed using a user-based approach, in-depth interview, and open coding and compares results with those of previous studies.

본 연구에서는 보육시설 실내공기에서 분리된 식중독 균 주의 독소 유전자 분포와 항생제 내성을 분석하여 보육시설 실내공기에 의한 식중독 발생을 사전 예방하고 식중독 발생 시 적절한 치료를 위한 기초자료를 제공하고자 하였다. 어린이집 실내공기에서 분리된 Staphylococcus aureus 16주, Bacillus cereus 37주를 실험대상으로 하였다. S. aureus와 B. cereus 독소 유전자는 PCR 방법으로 검출하였다. 항생제 감수성 실험은 Clinical and Laboratory Standard Institute의 디스크 확산법에 따라 실험하였다. S. aureus 16 균주 중 11 균주(68.6%)에서 seg와 sei 독소 유전자가 검출되었다. B. cereus 37 균주 모두에서 nheA와 nheB 독소 유전자가 검출되었다. B. cereus 독소 유전자 패턴은 총 12개로 나타났으며 nheA-nheB-nheC 독소 유전 자가 가장 중요한 패턴으로 나타났다. S. aureus 16 균주의 항생제 감수성실험 결과 ampicillin과 penicillin 항생제 에 93.8%, 87.5% 내성을 나타내었으나 methicillin resistance Staphylococcus aureus와 vacomycin resistance Staphylococcus aureus는 검출되지 않았다. B. cereus 37 균주의 항생제 감수성 실험 결과 ampicillin과 penicillin 항생제에 100% 내성을 나타냈었다. 이러한 결과를 종합하여 볼 때 보육시 설 실내공기에 오염된 S. aureus와 B. cereus에 의한 식중독을 발생을 예방하기 위하여 주기적인 환기와 공기 질 관리가 필요한 것으로 판단되었다.