Although it is increasing the number of day-care centers in Korea, but the quality of food and nutrition service are not increased sufficiently. The purpose of this study was to investigate the current practices of food and nutrition service in day-care centers. Questionnaire were sent to the directors of 750 day-care centers and 253 returned the complete answers. Staffing structure revealed that only 13% of the facilities had a dietitian. And compared with centers without a dietitian, there were more centers having nutritional standards, using facilities for service, and having long-term planning of meals in centers with a dietitian. In the using of foodservice budget, the centers having dietitian consumed more money for subsidiary dishes than for the staples. All centers needed increment of supplementation for the cost of foodservice and for hiring a dietitian. To improve the quality of food and nutrition services in day-care center, foodservice practices have to be conducted by professional personnel and to confirm the standard of service and to inspect the management of food and nutritional service.

본 연구는 도시내 친자연공간에서 자연관찰시설의 설치 및 운영에 관한것으로서 일본 관동지방을 대상으로 하였다. 중요한 자연관찰시설은 비지터센터, 자연관찰로 그리고 자연관찰로 상에 설치된 각종 해설시설이었다. 또한, 친자연공간에서는 자연을 이해하고 체험하게 하는 인터프리테이션이 다양한 유형으로 전개되고 있었다. 인터프리테이션은 레인져, 자연해설원 등 전문가와 자원봉사자들에 의해 이루어지고 있었으며, 자원봉사조직이 있는 대상지에서 자연해설 종류가 다양하였다. 자원봉사자들의 주요활동은 자연해설 이외에도 환경관리와 조사, 소식지 발간이었다. 친자연공간의 셀프가이드룰 위한 학습매체는 2~4종류이었고 홍보방법은 도, 시, 구의 홍보가 가장 많았으며, 인터넷 홈페이지, 지역 전자게시판, 케이블 TV와 Fax를 이용하는 사례도 있었다.

The purpose of this study was to investigate the current foodservice management practices of children care social welfare facilities. Questionnaire were sent to the directors of all 275 children welfare facilities in Korea and 107 returned facilities in korea and 107 returned the complete answers. These questionnaire were answered by manager. Equipments were evaluated by investigators using the evaluation form. staffing structure revealed that most of the facilities had a director, a secretary, nurse, but only 15% of the system hired a dietitian. It showed the shortage of nurse, physical therapists, and dietitian. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Food purchasing money of total budget is 10~20%. Food purchasing place in most facilities was market place. Foodstuffs were almost purchased 2~3 per weeks. 90% of the welfare facilities were used the menu. Modified food frequency questionnaire were used to get the frequencies of each food items used in menu. The results showed relatively satisfactory in food frequencies, however, this was about what was used in menu, not vat was eaten by the residents. conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

The purpose of this study was to evaluate the foodservice management practices in child-care centers in order to provide basic information for the development of a model of a centralized food service information center. This approach was achieved using a variety of qualitative and quantitative information including general foodservice management practices and plate waste. A self-completed questionnaire survey of 651 child-care centers in Korea was undertaken and detailed information was carefully collected at 6 representative child-care centers. The results of the empirical survey were as follows: 1. Child-care centers categorized by location were in large cities (59.9%), medium cities (27.6%) and in provincial areas (12.5). 2. Private sector of child-care centers was 46.4% of the total followed by National/public (44.2%) and licensed home day-care programs (9.4%). 3. Total average number of children in child-care centers was 63.3±43.1 with a very significant difference (p〈0.001) in types of child-care centers. 4. The average space of kitchen and dining room was 5.0±3.8 and 10.8±11.0 pyung (1pyung=3.3058 cm2). 5. The average cost of interim snack in morning and afternoon in child-care centers were 345.9±459.3 won and 359.3±226.6 won respectively. The average cost of lunch was 644.0±481.1 won. There was a significant difference (p〈0.001) by types of child-care centers with a highest cost of 863.9 won in licensed home day-care programs. 6. Only a limited number of dietitian were employed, therefore most of food service management practice was not conducted by professional personnel. 7. The result of nutritional analysis of the food revealed that the level of energy and nutrients contained in the food was below the recommeded level (RDA/3).