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.

This study was conducted to identify the nutrition literacy levels of Korean adults and the associated influencing factors. A total of 770 adults aged 19–64 years participated in online surveys and individual interviews conducted according to age groups from May to October 2021. The results of the evaluation of the nutrition literacy levels showed that the average correct answer rate among the participants was 78.7%. Nutrition literacy levels were found to be high in females, lower age groups, metropolis residents, those with high monthly incomes, and those with a bachelor’s degree or higher. Multiple regression analysis showed that males, higher age groups, and rural area residents had a negative correlation with nutrition literacy compared with that of females, lower age groups, and metropolis residents. A more positive correlation was observed in those with higher monthly incomes and educational degrees. In the future, experts should monitor whether the nutritional information transmitted through various forms of media is correct or incorrect, and specific measures should be taken to enhance nutrition literacy to promote the health and nutrition management of Korean adults.

This study investigated alterations in the health behaviors and eating habits due to the coronavirus disease 2019 (COVID- 19) pandemic. An online survey was administered to 270 university students from September 22, 2021 to October 26, 2021. While the frequency of eating at home had increased during the COVID-19 pandemic compared to before the pandemic, there was a decrease in the frequency of eating out, drinking, and eating vegetables. However, the frequency of eating delivery, takeout, and convenience foods and the utilization of online shopping and delivery apps had considerably increased. In addition, when selecting menus, considerations of health, hygiene, and convenience were more important during the COVID-19 pandemic than before the COVID-19 pandemic. Physical activity more than 3 days a week had decreased, whereas sedentary time showed a proportionate increase. The percentage of people who perceived their health status to be worsening was determined to have increased during the COVID-19 pandemic. To prepare for the era of infectious diseases, future research needs to identify health behaviors and dietary problems by administering surveys that include a large sample size and participants of various ages. Moreover, health promotion and nutrition management plans should be prepared accordingly.

This study was undertaken to examine body image distortion among female adolescents and identify related factors. Raw data from the 14th Korean Youth Health Behavior Survey were used. The proportion of participants exhibiting body image distortion was 39.5%, with the ratio being higher among female students of normal weight as compared to underweight female students. Logistic regression revealed that the risk of having a distorted body image was higher among high school females than in middle school females having lower subjective academic performance and household economic status. In addition, the risk of having a distorted body image was higher for students who drank alcohol when compared to students who did not drink, for the group engaging vigorously in physical activity (exercise) more than three times per week as opposed to the group exercising less than three times per week, and for the group consuming less than one serving of fruit per day as compared to the group consuming more than one serving of fruit per day. Taken together, the results of this study indicate that continuous nutrition education needs to be provided so that adolescents can correctly perceive their body images and form desirable eating habits.

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 dietary habits and nutrition quotient (NQ) scores according to leftover food during school meal services among middle school students in the Gyeonggi region. A survey on the dietary habits was conducted among 405 male and female middle school students located in Seongnam City, Gyeonggi Province. The amount of leftover food in the school meals was surveyed using the visual method through a questionnaire over two days. The survey was conducted from July 8, 2019, to July 12, 2019. After calculating the average total leftovers of each student over the two days, they were categorized into the following three groups: the top third was the large leftover group. The middle third was the medium leftover group, and the lower third was the small leftover group. The characteristics of the groups that had leftovers were analyzed. Female, normal-weight, and underweight students accounted for a greater proportion of the large leftover group than male, overweight, and obese students. The rates of selective eating and compliance with new food intake were significantly lower in the large leftover group than in the small leftover group. A comparison of the nutrition quotient for the adolescent (NQ-A) scores of each group revealed significantly lower scores of the large leftover group for all factors (balance, moderation, food diversity, practice, and environment) than the small leftover group. Therefore, there are statistically significant differences in the dietary habits, nutritional quality, and eating behaviors of middle school students that are associated with the amount of leftover food during school meals.

This study examined the background of the dietary life of North Korean defector adolescents born and raised in North Korea and their new South Korean dietary experiences after being settled in South Korea. The study included six North Korean defector adolescents enrolled in an alternative school located in Gyeonggi-do, South Korea. This study’s qualitative research methodology included two-by-two group interviews, followed by individual interviews and field observation. The study period was from September 14 to October 26, 2019. Before entering South Korea, they primarily ate food pickled with soybean and salt, a cooking method by which foods are preserved because refrigerators were unavailable. After settling in South Korea, they had difficulty adapting to South Korean foods because of the unfamiliar ingredients and recipes. On the other hand, they quickly adapted to some foods, such as chicken. The participants reported that North Korean foods are generally light, whereas South Korean foods are sweet, salty, and spicy; hence, they do not taste delicious. The results suggest that attention be paid to menu improvement and the provision of nutritional education by schools and the government to prevent undernourishment or malnourishment because of unfamiliar ingredients and recipes.

This study aim to evaluate dietary quality and nutritional status according to the consumption of health functional food using Nutrition Quotient for Korean elderly (NQ-E) for 288 elderly people attending senior welfare centers in Gyeonggi-do. The questionnaire consisted of items about general information, health functional food, and Nutrition Quotient for Korean elderly (NQ-E). Chi-squared test, Fisher's exact tests, and Analysis of Covariance (ANCOVA) were performed using the SAS program ver. 9.4. Among the male and female subjects, the female subjects consumed more health functional food. The results of the dietary quality and nutritional status difference according to the intake of health functional food showed significant differences only in the areas of variety and abstinence among nutrition quotient factors for men, while no significant differences were observed in any of the nutrition quotient factors for women. In conclusion, focused-nutrition education program and useful guideline is needed for promoting adequate consumption of health functional foods in elderly.

An investigation was conducted to evaluate the hygienic status of 53 high school foodservice systems in Gyeonggi province by using hygiene management guide checklist, ATP bioluminescence assay of food utensils were conducted during process. The 5 hygiene management guide checklist groups about personal hygiene, cooking facilities control, cross contamination control, cook and storage control, management control were checked by experts and had good grades but there were some inadequate behaviors on observation. Total cleaning levels were inadequate, including hand, rubber gloves, aprons, knives, food tray, machine and instruments. The possibility of cross contamination is also noted in handles for refrigerators, ovens, food dryers, hand washing. It was also noted that there were too much work on the nutritionist and cook, additional personnel need to be added. lack of space, deterioration of facilities were identified in some high school foodservice systems. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged 1,393±5,041.2 RLU on yellow gloves, 244±258.7 RLU on pink gloves, 3,780±11,418.6 RLU on apron, 49,056±62,831.4 RLU on refrigerator grip, 41,422±61,259.8 RLU in oven, 31,407±41,344.9 RLU on hand cleaning board.

This study was conducted to measure the effect of a community-based nutritional intervention program on dietary behaviors and nutrient intakes of low-income elderly women in Korea. The subject of the study was a group of 88 elderly women using the free meal service in Dong-gu, Gwangju city in Korea. The study was carried out from April to July 2009, and the pretest, application of nutrition education, and post-test were applied in each stage. This community-based nutrition intervention program consisted of snack supplement and nutrition education provided three times a week and 36 times in total. The nutrition education was led by the nutritionists and professionals using various educational media. Snack supplement included were milk, soymilk, carrot juice, bread, yogurt, and bananas. The result of pretest showed that the nutrient intakes of the subjects were much below the Recommended Nutrient Intake (RNI) level of Dietary Reference Intake for Koreans. Comparison of the dietary behavior score and nutrient intakes before and after the nutritional intervention program indicated that the food behavior score increased from 3.1 to 5.6 (P<0.001) and intake of energy, protein, carbohydrate, thiamin, niacin, vitamin C, iron, and potassium of the subjects all increased significantly (P<0.05). Mean Adequacy Ratio (MAR) of their nutrient intakes was also improved from 0.53 to 0.64 (P<0.01). These results indicated that the nutrition intervention program conducted in this study was effective in improving dietary behavior and nutrient intakes of elderly women in local community.

Serious consequences can arise from lack of hygiene in mass catering. Microbiological testing is of value in determining hazards for developing a HACCP plan, and in demonstrating to food handlers the reality of the microbial risk. This studies was performed to describe the overall hygiene of cooking utensils and equipments, employees, and environment in mass catering establishments. Generally, hygienic conditions of cutting board and sanitized dish cloth were better than those of other cooking utensils such as knife, sieve, and peeler. It was found that the cross-contamination of knife might be caused by the use of contaminated sanitizing solution. It was observed that there was considerable variation (10¹-10^5 CFU) of the number of general bacteria for employee's hands. The number of general bacteria were influenced from establishment, employee, and the period of analysis. The number of Coliform group for employee's hands was in the range of 10²-10⁴ CFU only at the first analysis. Total aerial bacteria in working area of mass catering establishments was below 7 CFU/Plate and aerial Staphylococcus sp. was not detected at all except one spot.

The purpose of the present study is to collect information in terms of the frequency and amounts in frequently consumed dishes. We conducted the secondary analysis from '93 Korean National Survey. Mainly informations about 2-day food records were used to investigate dish intakes and to compare different food patterns by area. Amounts of total daily intakes of dishes per capita are 1,741.46g in nationwide, 1,722.03g in large city, 1,712.46g in small city, 1,808.73g in rural. The dish consumed in largest quantities per capita per day is the rice which amounts is 481.67g, 27.66% of total intake. Fruits and cabbage were consumed in large quantities too. Kimchi made of cabbage have the highest number of frequencies. Number of frequencies in rice, fruits, and milk showed high, too. Dish groups are classified by the cooking method. Some dishes in several dish groups have small number of frequencies and small amount of quantities. Some dishes in the top list are not included in the 30 dishes list. There should be some studies about validity and reliability of the dish list, using individual dietary assessment methods.

The purpose of the present study is to collect information in terms of the frequency and amounts in frequently consumed foods. We conducted the secondary analysis from '93 Korean National Nutrition Survey. Mainly informations about 2-day food records were used to investigate food intakes and to compare different food patterns by area. Amounts and frequencies of food intakes are on the list by the order of contributing amounts and frequencies. Amounts of total daily intake of food per capita are 1,054g in nationwide, 1,076g in large city, 1,049g in small city, 1,017g in rural. The major foods consumed in large quantities were rice, kimchi, milk, in nationwide, large city, and small city and rice, kimchi, Korean radish in rural. The intake frequency of kimchi, rice, and basic seasonings as garlic, green onion, salts, soy sauce et al, were higher than other foods in all area. However, there are need for further researches to investigate individual dietary intake and seasonal variation of intakes. Also, food consumption patterns for different groups considering age, sex, area should be studied.

The dietary intake of nutritional elements by Koreans as determined by the Ministry of Health and Welfare's National Nutrition Survey have been reported for 1969~1993. But these data were based on not dish but food. Therefore, the purpose of this study was to compare dish sources of energy and macronutrients (carbohydrate, fat, protein) in the diets of three area (large city, small city and rural). Dish sources were evaluated from two-day record obtained in the secondary analysis of the 1993 Korean National Nutrition Survey. The result, large city and small city had higher fat and protein intake than did rural. Otherwise, carbohydrate intake among rural was higher than those among large and small city (p〈0.05). The primary dish source of energy and macronutrients was cooked rice for all area. The percentage of cooked rice in daily carbohydrate intake was 52.64% for nationwide, 48.40% for large city, 50.52% for small city, 61.79% for rural. The cumulative percent of top 10 dish sources to carbohydrate for large city, small city, rural were 78.02%, 81.16%, 85.69%, respectively. These was higher than cumulative percent of other macronutrients. The milk as good protein source ranked 3 for large city, 6 for small city, 22 for rural. The major dish sources to fat were cooked rice and pork that prepared by various cooking way. These results show that the major dish sources of energy and macronutrients were cooked rice based of Korea traditional consumption pattern. The most of nutrient intake consumed some dishes for all area. The dish consumption pattern was generally similar between large and small city. But rural was different from other area. Threfore, nutrition educations and interventions should be targeted to each area and should be attended with studies that comparision of dish sources to nutritional elements by specific age-sex groups.

This research was conducted to survey amounts of kitchen wastes disposed and to find method for reduction of the kitchen wastes. Questionnaires were developed. Survey was conducted in Korean style restaurants 1,292 in nationwide and recovery rate of questionnaires is 97.52%. Amounts of kitchen wastes disposed were calculated using programme developed in this research institute. As a results, wastes of food disposed in prepreparation phase large quantities is the vegetables. Wastes of fruits, fishes and shellfishes were disposed in large quantities, too. Amounts of wastes of boiled chicken with ginseng, Jeon-Gol, and rosted beef ribs in dishes were much due to refuse portion as bone. Wastes of kitchen are composed of food wastes 44%, dishes wastes 56% in nationwide in Korean style restaurants. Amounts of kitchen wastes disposed in Korean style restaurants are 28.33 kg in large city, 24 kg in small city and rural, respectively. Methods for the effective reduction of kitchen wastes in restaurants were suggested. Also, it is possible to utilize the kitchen waste as fertilizer or feed for animals but economic feasibility could cause problems.

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

The purpose of the present study is to assess nutrient content for providing nutrition information such as nutrition labeling on Korean dishes in restaurant and food service institutions. The content of nutrients was calculated in recipies used to prepare dishes which has been frequently consumed in such four groups as the literature, foodservice institutions of industries, restaurants, and households. The numbers of dishes surveyed were 15. Total numbers of literture used for recipies analysis are 20. Recipies used in foodservice institutions of industries were abstracted from the journal 'Guk-Min Young-Yang' published in Korea dietetic association and obtained with the help of dietitians working in those institutions. Also, recipies has been using in restaurants were given from the Korea restaurant association. Recipies in households was calculated from the secondary analysis of the Korean National Nutrition Survey. Nutrient content from foods except steamed rice and side dishes in each dish was calculated using data of Korean food composition table published. The content of energy and protein in 'Gal-bi tang' (beef-rib soup) were highest in recipes used at restaurants, vitamin C in recipes of food service institutions of industries due to the generous use of meats and vegetables than other recipies. 'Doen-jang chigae' (soybean paste stew) showed the lowest content of energy in results analyzing recipes presented on the literature and varied protein level by four groups for difference of protein source used. The content of energy in 'Gop-chang jeongol' (small intestines stew) is 150 kcal more than 'Soegogi jeongol' (beef stew) in general. The energy level of 'Daeji-galbi' jim (braised pork ribs) and 'Dak jim' (braised chicken) turned out to be the highest in recipies presented on literature. Variation of each nutrient content including energy and protein was relatively high, since some of foods used in 'Pibimbab' (mixed rice) varied with four groups. Amounts of energy and protein in 'Naeng-myeun' (cold noodles) is the highest in recipies of foodservice institution of industries because much amounts of noodle and meats were used comparing to other groups. The average content of energy in 'Pulgogi' (grilled meat with sauce) was 50% to Korea recommended amounts of one meal, 833.3 kcal. Content of vitamin B1 in 'Jeuk pyeunuk' (boiled pork), which is made of pork meat, was higher than other dishes. The ingredients of frequently consumed Korean dishes were highly variable among the four groups which inevitably results in variation of nutrient content in each dishes. The high variation of nutrient content in each dish according to study requires careful collecting of the large number of recipies in presenting representative nutrient content for nutrition labeling on dishes in restaurant and food service institutions effectively.

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice) prepared at Korean restaurants. Large numbers of total plate counts were counted from the cooked foods after handling and holding. Ingestion of these foods must be considered high risk. Critical control points identified were, pre-preparation, food handling after cooking, and holding on display in product flow of Nang-Meon and pre-preparation, preparation, and holding on display in product flow of Pi-bim bab. It need for effective quality control of Nang-Meon and Pi-bim bab that training program consist of surveillance, education of the staff, standard operation procedures, forbidding dangerous processes and control of critical points.

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Korean soups (Galbitang, Sullungtang, Jangkuk) prepared at Korean restaurants. Cooked foods were sometimes held at room temperature long enough to permit multiplication of bacteria that might have been present. This was confirmed by the finding of large numbers of aerobic mesophilic colonies (106) in samples of such foods after handling and holding for several hours before served. These bacteria decreased down to 101~102 while the contaminated Tang were served. And internal temperature of Tang served was approximately 70℃. Critical control points identified were, pre-preparation, handling after cooking and holding on display. Guidelines were suggested for effective quality control of Tang (Korean soups) production. Handlers of these foods need to be informed of the hazards and appropriate preventive measures.

The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of food borne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study-A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.