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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Dietetic Association
Journal Basic Information
Journal DOI :
The Korea Dietetic Association
Editor in Chief :
Volume & Issues
Volume 22, Issue 3 - Aug 2016
Volume 22, Issue 2 - May 2016
Volume 22, Issue 1 - Feb 2016
Selecting the target year
Effects of Periodic Visiting Education Support on Nutrition and Hygiene Practices at Center for Childeren`s Foodservice Management -Focus on Ulsan Area-
Lee, Jee Hye ;
Journal of the Korean Dietetic Association, volume 22, issue 1, 2016, Pages 1~12
DOI : 10.14373/JKDA.2016.22.1.1
The purpose of this current study was to examine the effects of nutrition and food safety management support by the Center for Children`s Foodservice Management (CCFSM) in foodservice facilities for children in the Ulsan area. From December 2014 to July 2015, the status of nutrition practices and hygiene practices was assessed by dietitians using nutrition and hygiene practice checklists. The subjects of study were 48 institutional foodservice facilities for children. Some nutrition practice items showed significant increases in average scores of `using CCFSM menus (P<0.001), revising menus (P<0.05), and reconfirm menus (P<0.01)` from pre-support to post-support. Regarding hygiene practices, some items between pre-support to post-support showed significant increases in average scores of `having equipment for hand washing & disinfecting` (P<0.01), `wearing disinfected clothing for kitchen hygienically` (P<0.05), `proper sterilization` (P<0.05), `recording the origin of ingredients` (P<0.01), `use of different knives/cutting boards` (P<0.05), and `an appropriate thawing process` (P<0.05) from pre-support to post-support. Based on the above results, we found that nutrition and hygiene management support by CCFSM in foodservice facilities for children had a positive influence on status of some nutrition and food safety practices.
Case Study on Safety Situation and Awareness through Risk Assessment of Hospital Foodservice Kitchen Area
Kim, Hye-Jin ; Hong, Jeong-Im ; Heo, Gyu-Jin ; Park, Joo-Yeon ;
Journal of the Korean Dietetic Association, volume 22, issue 1, 2016, Pages 13~25
DOI : 10.14373/JKDA.2016.22.1.13
This study was carried out to provide a basis for the development of a safety manual for kitchen accident prevention by identifying the safety situation and awareness through risk assessment of kitchen areas. The study was conducted in two phases. First, kitchen accidents and area risk assessment were investigated from February 2014 to September 2014, after which safety awareness of hospital foodservice employees was assessed in a survey. The results of this study were as followes. All of the respondents were women. The evaluation point of kitchen area risk assessment was reduced by 14%. After improvement, an initial score of 108 points decreased to 93 points. The number of accidents was also reduced by 78%; 14 accidents were decreased to three. The most common area of accidents was the kitchen area (58.8%), and burns was the most common accident (35.3%). Most of the employees deemed "enough staff" as the most major factor for good foodservice. "High indoor temperature and poor ventilation in the kitchen area" was chosen as the most common problem in the foodservice workplace. Taken together, our study quantitatively evaluated safety issues in hospital foodservice kitchen areas and provides a basis for the development of a safety manual for kitchen accident prevention.
Comparison Study on Perception of Job Importance, Job Performance, and Job Difficulty in Clinical Dietitians at Small and Medium Hospitals in Busan
Kang, Jin-Hoon ; Jeong, Eun-Hee ; Lee, Jeong-Sook ;
Journal of the Korean Dietetic Association, volume 22, issue 1, 2016, Pages 26~40
DOI : 10.14373/JKDA.2016.22.1.26
This study aimed to compare perception of job importance, job performance, and job difficulty between clinical dietitians working at small and medium hospitals in Busan. The survey was conducted from July 15 to August 31, 2014, and data were analyzed using the SPSS program. The mean scores for perception of job importance, job performance, and job difficulty of clinical dietitian`s task elements were 3.88, 2.87, and 3.18 out of 5.0, respectively. Perception of job importance had a positive relationship with job performance. However, job performance showed a negative relationship with job difficulty. There were strong positive relationships among nutrition assessment, nutrition diagnosis, nutrition intervention, nutrition monitoring & evaluation, nutrition research in perception of job importance (P<0.05, P<0.01). Nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition research showed positive relationships with job performance (P<0.05, P<0.01). There was also a positive relationship among clinical dietitian`s task with job difficulty (P<0.05, P<0.01). These results suggest that it would be effective to adopt training programs for appropriate nutrition service and to provide continuous education programs for professional development.
Survey on Health Status and Food Habits of Male College Students in Wonju Area According to Drinking Behavior
Lee, Seung-Lim ;
Journal of the Korean Dietetic Association, volume 22, issue 1, 2016, Pages 41~52
DOI : 10.14373/JKDA.2016.22.1.41
This study was performed to investigate the health status and food habits of male college students in Wonju according to drinking behavior. A total of 204 (drinking group: 133, non-drinking group: 71) male college students were recruited and a questionnaire-based survey was conducted. General characteristics, drinking-related factors, health status, and food habits were investigated. Data were analyzed by SPSS program (ver 21.0). The type of residence (P<0.05) and obesity rate (P<0.05) were significantly different by drinking status. Frequency of drinking was 65.2%, and 39.9% of subjects started drinking upon entering college. The motivation to start drinking was `from necessity`. Reason for drinking was `Social relations`. The most frequent drinking opportunity in college was `membership training`. The favorite kind of drink was beer. Health status factor scores for `concerns about health (P<0.05)`, and `smoking (P<0.05)` were significantly higher in drinking group than those in non-drinking group. Food habits score (drinking group: 50.9 vs non-drinking group: 52.4, P<0.01) was significantly lower in the drinking group. Scores for `I have breakfast regularly (P<0.05)`, `Do not eat the junk food often (P<0.05)`, and `Do not eat out often (P<0.05)` were significantly lower in the drinking group. `Drink milk every day` was significantly higher in the drinking group.
Importance-Performance Analysis of Clinical Nutrition Management in Convalescent Hospitals in the Gyeongnam Area
Lee, Seon-Jeon ; Park, Eunju ;
Journal of the Korean Dietetic Association, volume 22, issue 1, 2016, Pages 53~69
DOI : 10.14373/JKDA.2016.22.1.53
The purpose of this study was to analyze the importance-performance of clinical nutrition management in convalescent hospitals. The research was carried out based on questionnaires administered from March to April, 2015 to 73 dietitians at 40 convalescent hospitals in the Gyeongnam area. There was a statistically significant difference between the mean scores for importance (4.01/5.00) and performance (2.95/5.00) of clinical nutrition management. The importance and performance grid analysis showed that participation in a nutritional management committee, administration of patients using a cooperation program among hospital departments, cooperation with a medical team on patient`s nutrition status, nutrition initial assessment, nutrition care process for patients showing malnutrition, nutrition care process for tube feeding patients, management of a therapeutic diet, meal management using dietary slip instructions including a therapeutic diet, and explication of a therapeutic diet for patients scored high regarding importance and performance (doing great area). Medical records on patient`s nutrition management, and nutrition counseling for requested patient scored low regarding the importance and high regarding performance (overdone area). Participation in medical rounds, personal nutrition education for patients, group nutrition education for patients, nutrition education for medical teams, development of a menu for therapeutic diet and standardized recipes, and provision of information on diet therapy for patients after discharge scored low regarding importance and performance (low priority area). Accreditation of convalescent hospitals and interest of medical professionals in clinical nutrition management were effective variables for the importance-performance gap of clinical nutrition management. In conclusion, the accreditation process and positive awareness of medical professionals with regard to clinical nutrition management had positive effects on reduction of the importance-performance gap in clinical nutrition management at convalescent hospitals. The strength of clinical nutrition management in the accreditation and development of an education program for increasing medical team or administrator interest in clinical nutrition management could lead to improvement of clinical nutrition management for elderly patients in convalescent hospitals.