This study evaluated the consumers’ demands and points of improvement for restaurant meal replacement through importance–performance analysis by the restaurant meal replacement segment market using food involvement. The results were as follows. First, after segmenting the restaurant meal replacement market using food involvement, it was classified into three markets (multiple involvements, exploration-oriented, and product quality-oriented). Second, an analysis of the importance of restaurant meal replacement selection attributes revealed taste, sanitation, quality, freshness, price, saving time, texture, ingredients, preparation process, and quantity to be highly important. An analysis of the differences according to the market type revealed the multiple involvement type to be more important than other groups, considering the restaurant meal replacement selection attribute element. Third, an analysis of the importance-performance analysis of restaurant meal replacement selection attributes revealed that quantity and price as the selection attributes that needed to be improved first in all three markets. In addition, in the multiple involvement type, food additives appeared as a selection attribute requiring priority improvement, revealing the characteristics of a market that cares about diet and health.

As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 191 responses collected, 189 valid responses (98.9%) were analyzed. The results showed that the employees were aware of the health contribution of a low-sodium diet, labeling for low-sodium, and the promotion of low-sodium food to increase its consumption. Furthermore, retailers recognized the positive contribution of low-sodium products in terms of Environmental, Social, and Governance (ESG) management. The use of sodium substitutes was preferred as the best way to reduce sodium in ready-to-eat foods. With regard to sodium reduction in readyto- eat foods, we found that the technical factors involved were clustered by the type of business. Specifically, distributors showed a similar performance but had a lower perception of importance than retailers. Manufacturers had a lower perception of both importance and performance. In this study, we collected perceptions from employees who were working at food companies, which differed from previous research. We sought to examine the differences in the perception of sodium reduction and consumption of ready-to-eat foods across various types of employment. Furthermore, we provided specific approaches to reduce perception gaps and enhance understanding among employees.

본 연구는 장기요양 기관 종사자들의 감염관리에 대한 인지도와 수행도 현황조사를 통해 감염 관리 실태를 파악하여 장기요양 기관의 종사자를 위한 효율적인 감염관리 및 교육 프로그램 개선을 위해 수행되었다. 연구 대상자는 C 지역의 장기요양 기관 35곳의 종사자 134명이며 2021년 7월 12일부터 7월 30일까지 구조화된 설문지를 사용하여 자료를 수집하였으며 SPSS 22.0 program을 이용하여 자료 분석하 였다. 연구 결과 대상자의 감염관리 인지도에 영향을 미치는 요인은 종사자의 직종(F=3.181, p=.032), 감 염관리 교육 경험(F=6.372, p=.013) 이었으며 감염관리 수행도 또한 종사자의 직종(F=3.972, p=.010), 감 염관리 교육 경험(F=4.403, p=.038)이 영향을 크게 미쳤다. 대상자의 감염관리 인지도와 수행도는 양의 상 관관계가 있었다(r=.919, p<.001). 본 연구의 결과를 종합해 볼 때, 코로나-19 팬데믹 상황에서 장기요양 기관의 환자 안전을 위해서는 종사자가 감염관리 중요성을 인지하는 것뿐만 아니라 직접 감염관리 행위를 수행하는 것이 매우 중요하다. 이를 위해서는 기관의 규모에 상관없이 직종별, 교육 주제별 체계적이고 지 속적인 교육과정 마련과 감염관리체계의 질적 향상을 위한 평가 시스템의 법적 강화가 필요할 것으로 생각 한다.

본 연구는 요양병원에서 근무하는 간호사를 대상으로 표준주의지침 수행도에 미치는 영향 요인을 파악하기 위해 실시되었다. 분석결과 표준주의지침 인식 8.50, 건강신념 3.76점(하위영역- 지각 된 민감성 4.03점, 지각된 심각성 4.04점, 지각된 유익성 3.91점, 지각된 장애성 3.54점, 행동계기 2.92 점), 표준주의지침 수행도 37.90점이었다. 표준주의지침 수행도는 표준주의지침 인식(r=0.419, p<.001), 건강신념(r=0.443, p<.001), 건강신념 하위영역인 지각된 민감성(r=0.169, p=.044), 지각된 유익성 (r=0.207, p=.013), 지각된 장애성(r=0.486, p<.001), 행동계기(r=0.204, p=.014)와 양의 상관관계가 있었다. 표준주의지침 수행도에 미치는 영향요인은 지각된 장애성(β=0.373, p<.001), 행동계기(β=0.271, p<.001), 표준주의지침 인식(β=0.245, p=.004) 이었고 설명력은 32.5%이었다.

Purpose: This study aims to identify the degree of intention to hand hygiene and hand hygiene behavior in new nurses based on education experience on infection control. Method: The participants comprised 108 new nurses working in a general hospital in S city, Korea. Data were collected from September to December, 2020. Data were analyzed using descriptive statistics, independent t-test, analysis of variance (ANOVA), and Pearson correlation with SPSS 26.0 program. Results: There were statistically significant differences in intention to hand hygiene (F=3.39, p=.021) and hand hygiene behavior (F=3.33, p=.022) depending on education experience related to infection control during undergraduate courses. Hand hygiene intention (F=4.41, p=.008) and hand hygiene behavior (F=4.13, p=.008) showed statistically significant differences depending on educational satisfaction with infection control during undergraduate courses. There were significant positive correlations between intention to hand hygiene and hand hygiene behavior (r=.21, p=.026). Conclusion: This suggests that education in infection control can reinforce intention to hand hygiene and hand hygiene behavior in new nurses.

This study investigated the current status of foodservice management and the importance and performance of foodservice management according to the level of knowledge of workers. A survey was conducted between February 2015 and March 2015 for 329 foodservice workers at Community Child Centers in Chungbuk Area. Of these respondents, the majority (78.4%) of them were females. Most of them were in their 40s (40.4%) or 50s (33.4%). If the respondent's correct answer rate of knowledge was 0~50% or 51~100%, the respondent was classified into a ‘Low Group (LG, n=175)’ or a ‘High Group (HG, n=154)’. Among a total of 14 foodservice management questions, 6 items (personal hygiene: 1 item; food material: 2 items; and food processing: 3 items) had relatively higher performance scores for workers in HG than for workers in LG. As a result of Importance-Performance analysis, ‘Use different knives and cutting boards for fish, meat, and vegetables’ was a variable of high importance but low performance. It was found that improvement was most urgently needed. Results of this study can be used to derive important items for improving foodservice management and policy development for foodservice workers at Community Child Centers.

The purpose of this study was to develop a standardized job description for dietitians using the DACUM technique. To examine the validity of job description through DACUM, dietitians were surveyed relative to importance, performance, and difficulty. The survey was conducted April 1-30, 2014. A total of 217 questionnaires were used in the analysis. The final developed job description for dietitians included six duties, 38 tasks, and 210 task elements. DACUM’s findings include six duties: nutrition management, food service operation management, hygiene safety management, community food and nutrition program management, organization management, and professionalism strengthening. There were 5.1 points regarding importance, 4.1 points regarding performance, 4.9 points regarding difficulty, and statistically significant differences (p<0.001). Dietitians responded that ‘nutrition management’ and ‘hygiene safety management’ were the most important. ‘Hygiene and safety management’ showed the highest performance, and ‘community food and nutrition program management’ and ‘professionalism strengthening'' showed the highest difficulty. Thus, it is considered that the job analysis results can be used to evaluate and improve the subjects’ training program. Dietitians’ jobs are subject to various environmental changes, such as demographic changes, health care system changes, and the development of the food industry, and thus, should be reviewed and analyzed periodically.

The objective of this study was to investigate job understanding, performance, and job satisfaction of 150 school foodservice employees in Chungnam area from April 23, 2018 to May 18, 2018. The score of the relationship with colleagues was in the order of elementary school, middle school, and high school (p<0.05). Job understanding was ranked as follows: middle school, elementary school, and high school (p<0.05). Questionnaires on performance of food ingredients and working process management had 4.8 points for the cook and 4.6 points for the cooking staff (p<0.05). Based on the subjects’ position, the hygienic safety management performance was higher in cooks than in cooking staff (p<0.05). Job satisfaction showed higher points in elementary school and middle school subjects in all items as compared to subjects of high school (p<0.05). Cooks showed more job satisfaction compared to cooking staff (p<0.05). There was a significant positive correlation (r=.253, p<0.01) between job satisfaction and job performance. Job understanding showed a significant positive correlation with job performance. Job satisfaction had a positive correlation with performance for hygienic safety management (r=.275, p<0.01).

본 연구의 목적은 치과종사자의 손씻기에 대한 건강신념과 손씻기 수행도 간의 관련성을 파악하여 평가하는 것이다. 본 연구는 치과의원, 치과대학병원에서 근무하는 140명의 치과종사자를 대상으로 구조화된 설문지를 사용하여 자가보고식으로 작성하도록 하였다. 모든 자료는 통계분석은 t검정, 일원분산 분석, Pearson 상관계수분석으로 통계처리 하였다. 손씻기 수행도는 손씻기에 대한 건강신념과 r=0.285로 양의 상관관계를 보였다(p<0.01). 치과의원, 치과대학병원에서 근무하는 치과종사자의 병원감염 예방을 실천하기 위해서는 감염관리 교육 시 지각된 민감성, 지각된 심각성, 지각된 유익성, 지각된 장애성, 수행을 위한 동기로 구성된 손씻기에 대한 건강신념을 고려하고, 지속적인 손씻기 교육을 시행한다면 치과종사자의 손씻기 수행도도 증가할 것으로 사료된다.

본 연구는 건강신념모형을 적용하여 임상에서 근무하는 간호사의 손씻기 수행도를 분석하기 위한 서술적 조사연구이다. 본 연구의 대상은 G 광역시에 위치한 일개 병원에 근무하는 임상 간호사 162명이다. 자료수집은 2017년 9월 1일부터 2017년 10월 31일까지였다. 수집된 자료는 SPSS (SPSS Version 20.0, IBM, US)를 이용하여 빈도분석, 백분율, 일원분산분석, t-검정, pearson 상관계수분석 및 다중회귀 분석으로 통계처리 하였다. 일반적 특성에 따른 손씻기에 대한 수행도는 모든 영역에서 평균은 3.1점으로 높았으나 통계적으로 유의한 차이는 보이지 않았다. 일반적 특성에 따른 손씻기에 대한 건강신념은 연령에서는 지각된 유익성 영역에서 유의한 차이를 보였으며(p<0.05), 근무연수에서는 지각된 유익성, 지각된 장애성 영역에서 유의한 차이를 보였다(p<0.05). 다섯 개의 하위영역간의 상관관계를 분석한 결과는 지각된 유익성과 지각된 장애성은 부의 상관관계를 나타냈으며, 수행을 위한 동기는 정의 상관관계를 보였다. 본 연구의 결과를 통해 손씻기에 대한 건강신념을 고려한 지속적인 병원에서의 감염관리교육과 올바른 손씻기 교육을 진행한다면 손씻기 수행도가 높아질 것으로 판단된다.

The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking process. The correct answer rate was 94.3% for sanitation of instruments and utensils and environmental sanitation, whereas food handling sanitation (66.8%) was ranked at the bottom among food sanitation knowledge. Total scores of food sanitation knowledge were significantly influenced by education level and ages of food handlers (p<0.001). Personal hygiene knowledge level of food handlers regarding institutional food service was higher than that of food handlers at restaurants and bakeries (p<0.001). Food sanitation practices scores showed significant differences in personal hygiene (p<0.001) and environmental sanitation (p<0.05) according to certificate possession. As the result of correlation analysis between food sanitation knowledge and practices, there was no significantly positive correlation, whereas a significant positive correlation was observed between knowledge of food handling and personal hygiene practices (p<0.05). The results show need for improvement in both knowledge and practice levels of open-kitchen food handlers. Consistent and customized food sanitation education program should be developed to protect against food poisoning at open-kitchen restaurants.

The objective of the current study was to compare the execution of hygiene and safety management according to the characteristics of children’s food service stations, with the ultimate objective of providing sanitary and safe food service to children. To this end, the study conducted surveys of 73 public and private pre-schools with fewer than 100 children in district A from July 30 to October 31 2015. The differences were evaluated by t-test and analysis of variance. The confidence and validity of the results were analyzed by six food ingredient and facilities management questions, three personal hygiene and facilities management questions, four environmental management questions, and five storage and treatment management questions; for a total of 18 questions. The cumulative distribution of the four factors was 61.569%, and the Cronbach’s alpha was 0.821, which indicated that the results were reliable. The results revealed that public pre-schools (a) and home-based pre-schools (b) had different levels of food ingredient and facility management, but no differences in the number of cooks, number of children served, type of food distribution, and the existence of mass food service facilities. The results of the study may be used to develop hygiene and safety management manual and educational contents to promote the health of the children served.