How does organizational support affect sustainable practices outcomes in school foodservice setting?

Hyeja Chang,Hyunhee Kim,Junglee Kim 한국식생활문화학회 2017 한국식생활문화학회학술대회논문집 Vol.2017 No.11

Do types of snacks, sleep hours, and eating places affect nutritional intakes and its adequacy in adolescents?

Hyeja Chang,Jeonglee Kim,Sora Kim 대한지역사회영양학회 2021 Nutrition Research and Practice Vol.15 No.3

BACKGROUND/OBJECTIVES: High-quality meal intake, including snacks, is necessary for optimal development during adolescence. The purpose of this study was to evaluate the nutritional intake of adolescents and the quality of their diet according to snack type, eating location, and sleep hours. SUBJECTS/METHODS: A survey of middle school students living in Seoul and Gyeonggi province was conducted using questionnaires and the 24-h recall method to collect data on the 1-day dietary intake of the students from March to May, 2018. The data were analyzed using SPSS 23.0 and the CAN program. RESULTS: The average nutritional intake status among the respondents showed that the energy intake was lower than the recommended, showing 1,914.8 kcal for middle school boys and 1,752.7 kcal for girls. In terms of the nutritional intake status by gender, only the consumption of protein and niacin were significantly higher in boys than girls (P < 0.05). According to the sleep amounts, vitamin C intake was significantly higher in the sleep-deprived group than in the sleep-moderate or sleep-recommended group (P < 0.05), but the intake did not meet the recommendation in any group. The lower density nutrients found in the index of nutritional quality according to eating places were vitamin C, calcium, iron, and folic acid. School meals showed a higher nutritional density in protein, vitamin B1, and niacin compared to convenience store meals (P < 0.05). CONCLUSIONS: This study suggested that sleep amount, and eating place affected the dietary quality of adolescents.

서울시 건강형 식사배달서비스 중재프로그램 설계를 위한 거동불편한 저소득 노인의 신체적 건강 및 영양섭취 평가

장혜자(Hyeja Chang),김정현(Junghyun Kim),박채원(Chaewon Park) 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.7

거동이 불편한 저소득 재가 노인에게 한 끼의 완전한 식사를 제공하는 것은 노년기 삶의 질을 개선하기 데에 필요한 매우 기본적인 공중보건 사업이다. 건강증진모델에 따르면 개인의 상황과 경험, 행동 변화에 대한 인지와 감정은 건강을 추구하는 행동 변화를 유도할 수 있다. 따라서 재가 노인의 건강증진을 위하여 제공되는 건강형 도시락 배달서비스 사업에서 양질의 식사 계획과 제공, 재가 노인의 건강상태 및 식사섭취상태 조사를 통한 영양판정과 식생활 교육은 매우 중요한 요소이다. 이에 본 연구는 서울시의 건강형 식사배달서비스 사업 초기에 서비스 대상자 또는 대기자 총 117명의 건강 상태와 영양섭취상태를 평가하였다. 연구 참여자의 건강지표 진단 결과는 다음과 같다. BMI 정상군은 32.5%, 혈압 정상군은 15.4%에 불과하였고 전체의 84.6%가 고혈압 전단계 이상군으로 나타났다. 상완위둘레는 63.1%가 21cm 미만인 위험군에 속했지만, 장딴지둘레는 89.3%가 정상군 또는 우수군에 속했다. 평균 악력은 남자 22.5 kg, 여자 11.9 kg 수준이었고, 53.4%가 가장 낮은 5등급으로 나타나 근력관리가 필요하였다. 의사로부터 진단받은 질병이 4개 이상인 노인의 비율은 18.3%였고, 높은 유병률을 보인 질환은 고혈압(67.8%), 관절염(38.3%), 당뇨(35.7%), 배뇨장애(25.2%)로 조사되었다. 특히 배뇨장애와 관절염의 유병률에서 남녀 간의 유의적인 차이를 보였다. 배뇨장애는 남성(41%)이 여성(17.1%)보다 높았고(P<0.01), 관절염 유병률은 여성(48.7%)이 남성(17.9%)보다 높았다(P<0.001). 연구 참여자의 영양섭취 수준은 에너지 1,295.1 kcal, 단백질52.6 g, 나트륨 2,265 mg 수준이었고, 연령별로는 75세 이상 노인이 75세 미만 노인보다 단백질(NAR=0.79, P<0.01), 비타민 A(NAR=0.38, P<0.05), 티아민(NAR=0.85, P<0.01), 엽산(NAR=0.7, P<0.01), 칼슘(NAR=0.46, P<0.05)의 NAR이 낮게 나타났다. 영양소 섭취기준 미만 섭취자 분율은 칼슘(82.7%), 비타민 A(81.8%), 비타민 C(71.8%), 니아신(60%), 리보플라빈(53.6%)에서 높게 나타나 취약한 상태였고, 영양섭취 부족자 분율도 18.2%로 나타나 이들 집단을 대상으로 집중적인 식사관리가 필요하였다. 이를 근거로 이들 집단을 위한 식사 계획 시 이들 영양소를 보충할 수 있는 전략이 필요하였고, 콜레스테롤보다 나트륨의 과잉섭취를 개선하는 식사 계획이 더 우선시됨을 확인할 수 있었다. 이상의 결과는 지방자치단체에서 전개하는 배달식사 서비스의 질적 향상을 위한 전략 수립에 유용할 자료로 활용될 것이며, 노인을 위한 공중보건학적인 식생활 지원서비스 플랜 수립에 활용될 것으로 기대된다. 거동이 불편한 저소득 재가 노인은 영양섭취 불량의 우려가 큰 만큼 건강상태, 영양상태에 따라 위험군을 분류하여 인력수급 상황을 고려한 맞춤형 식사 서비스 및 영양상담 서비스의 확대가 필요하다. Precious diagnosis of the health and nutritional intake status of the elderly is important to design a healthy meals-on-wheels program. The purpose of this study was to evaluate the health and nutritional intake status of the prospective recipients of the healthy meals-on-wheels program. Using a health evaluation questionnaire and the 24-hour recall method for dietary intake, the data of a total of 117 participants were collected by visiting the homes of the participants in Seoul from June to July 2022. The data were analyzed using the SPSS program. It was observed that the participants were weak, and they were exposed to economic and physical risks. Their average grip strength was 15.5 kg, and their skinfold thickness was 12.2 mm. The dietary intake of the participants was 1,295.1 kcal for energy and 52.6 g for protein. The proportion of participants who consumed less than 75% of the estimated energy requirement was 43.6%, whereas those with calcium, vitamin A and vitamin C intakes below the estimated average requirement were 82.7%, 81.8%, and 71.8%, respectively. As a result, 18.2% of the participants were nutritionally deficient. Based on these results, we recommend a strategic plan for the healthy meals-on-wheels program to provide fresh dishes including vegetables, fruits, and dairy products, especially high in vitamin A, vitamin C and calcium. It also needs to expand nutrition counseling services as well as customized meal services by prioritizing groups at risk of malnutrition as per their health and nutritional status.

중산층 노인대상 식품안전·영양관리 교육 사업 평가를 위한 도구 개발

장혜자(Chang, Hyeja),유효이(Yoo, Hyoi),정하림(Chung, Harim),이혜상(Lee, Hyesang),이민준(Lee, Minjune),이경은(Lee, Kyungeun),유창희(Yoo, Changhee),최정화(Choi, Junghwa),이나영(Lee, Nayoung),곽동경(Kwak, Tongkyung) 한국영양학회 2015 Journal of Nutrition and Health Vol.48 No.6

우리나라가 고령화 사회에 진입함에 따라 노인 의료비 부담이 증가하고 있으며, 질병을 예방하고 건강 수명을 연장하기 위해서는 공적 사업의 일환으로 식품안전·영양관리 프로그램을 개발하고 이를 효과적으로 실행하는 방안이 마련되어야 한다. 본 연구는 균형성과표 (BSC: balanced score card) 개념을 적용하여 내용적으로는 고객관점, 재무관점, 학습과 성장, 내부 프로세스 관점에서 평가지표를 추출하였고, 형식면에서는 성과측면, 과정측면, 구조측면으로 구분하여 노인대상 식품안전 영양관리 교육 프로그램을 평가하는 도구를 개발하였다. 노인 대상교육 프로그램 평가도구의 초안을 개발하고, 이를 설문지로 전환하여 전문가 집단에게 평가지표에 대한 타당성 평가를 의뢰하였다. 평가지표에 대한 적합성은 1, 2차 결과를 토대로 ‘그렇다 (4점)’, ‘매우 그렇다’ (5점)를 선정한 전문가의 빈도 (백분율)가 75% 이상, 평균점수 3.8점 이상인 지표로 선별하였다. 델파이 그룹은 학계 전문가 26명, 중앙정부기관 16명, 지역사회 운영기관 24명으로 총 66인으로 구성하였다. 1차, 2차 평가에 모두 참여한 전문가는 총 32명의 의견을 토대로 프로그램의 평가도구를 ‘성과측면’ 28문항, ‘과정측면’ 9문항, ‘구조측면’ 17문항으로 최종적으로 완성하였다. 배점은 성과지표 50점, 과정지표 20점, 구조지표 30점으로 구성된다. 노인 대상 식품안전·영양관리 교육서비스 확산을 위해서는 효과적으로 평가할 수 있는 평가 도구의 구비가 선행되어야 한다. 본 연구에서 개발한 평가 도구를 활용한다면, 노인대상으로 식품안전 및 영양관리 교육프로그램 사업을 효과적으로 실행하는지를 평가할 수 있으며, 프로그램을 가장 효율적, 효과적으로 전달할 수 있는 경로를 탐색하는데 도움이 될 것으로 기대된다. Purpose: The aim of this study is to develop an evaluation tool for operation of food safety and nutrition education projects for middle class elderly using the concept of the balanced score card. Methods: After the draft of the evaluation tool for the elderly training projects was completed, it was revised into the questionnaire and the validity of the indicators was tested by the Delphi group. The validity of the indicators was rated using a 5-point scale. The Delphi group consisted of 26 experts in the education sector, 16 government officials, and 24 professionals of the related area in communities. The first round test was conducted from July 9 to July 17, 2012, and 45 persons responded. The second round test was conducted from July 18 to July 25 and 32 persons responded. Results: The indicators, which were answered by more than 75 percent of the experts as ‘agree’ (4 points), ‘strongly agree’ (5 point) were included as the final indicators for the evaluation tool: 28 items out of 36 in outcome perspectives, 9 items out of 12 in process perspectives, and 17 out of 20 items in structure perspectives. The score was allocated as 50 points for outcome indicators, 20 points for process indicators, and 30 points for structure indicators. Conclusion: Completion of the evaluation tool is a prerequisite to determine whether the program is effectively implemented. The monitoring tool developed in the study could be applied for identification of the most optimal delivery path for the food safety and nutrition education program, for the spread of the food safety and nutrition education program for middle class elderly.

Can tailored home-delivered meal services alleviate self-rated frailty of the low-income older adults in Korea?

Kim Junghyun,Chang Hyeja 한국영양학회 2023 Nutrition Research and Practice Vol.17 No.5

BACKGROUND/OBJECTIVES: This study aimed to examine whether the tailored home- delivered meal (HDM) ser vices included nutrition counseling impacts alleviating self-rated frailty among low-income older adults in Korea. SUBJECTS/METHODS: Pre- and post-test were implemented on May 27 and on November 25 in 2019 during 3 weeks, respectively, before and after the 6 months inter vention program. Participants completed a questionnaire measuring frailty, malnutrition, food security, depression, and underlying diseases. Initially, 136 older adults were selected as participants for this study, they were recipients of a free meal program from 2 senior welfare centers in Seoul, the final sample size of those who completed the inter vention program was 117 (female 70.9%, male 29.1%). Statistical analyses were conducted with IBM SPSS package program, paired t-test and χ2 test to validate the test. RESULTS: There were statistically significant differences in the score of the Tilburg Frailty Indicator (TFI) before and after receiving the tailored HDM ser vices (pre-test 9.46, post-test 2.8, P < 0.01). The differences in the score of TFI by 3 risk groups at the pre-test decreased as a result of receiving these ser vices. CONCLUSIONS: The tailored HDM ser vices alleviated the self-rated frailty of low-income older adults with limited mobility in a community setting. Based on the positive outcomes this study could be applied to developing social ser vices for aging in place.

Consumer perceptions on sustainable practices implemented in foodservice organizations in Korea

Seyoung Ju,Hyeja Chang 한국영양학회 2016 Nutrition Research and Practice Vol.10 No.1

BACKGROUND/OBJECTIVES: Sustainable practices in foodservice organizations including commercial and noncommercial ones are critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry, wiser usage of input sources such as food, utilities, and single use packaging should be reconsidered for future generations. Therefore, this study aims to investigate the customer’s perceptions on sustainable practices and to identify the relationship among sustainable practices, social contribution and purchase intention. SUBJECTS/METHODS: The study was conducted using content analyses by reviewing articles on sustainable food service practices published domestically and abroad. Thereafter, data were collected with a face-to-face survey using a questionnaire and analyzed with factor analyses and multiple regressions. RESULTS: Sustainable practices classified with factor analysis consisted of 6 dimensions of green food material procurement, sustainable food preparation, green packaging, preservation of energy, waste management, and public relations on green activity, with a total of 25 green activities in foodservice operations. Consumers were not very familiar with the green activities implemented in the foodservice unit, with the lowest awareness of “green food material procurement (2.46 out of 5 points)”, and the highest awareness of “green packaging (3.74)” and “waste management (3.28). The factors influencing the perception of social contribution by foodservice organizations among 6 sustainable practice dimensions were found to be public relations on green activity (β = 0.154), waste management (β = 0.204) and sustainable food preparation (β = 0.183). Green packaging (β = 0.107) and the social contribution of the foodservice organization (β = 0.761) had strong relationships with the image of the organization. The purchase intentions of customers was affected only by the foodservice image (β = 0.775). CONCLUSIONS: The results of this study suggest that sustainable practices by foodservice organization present a good image to customers and increase the awareness of valuable contributions that benefit the customer as well as the community.

Correlation between attention deficit hyperactivity disorder and sugar consumption, quality of diet, and dietary behavior in school children

Yujeong Kim,Hyeja Chang 한국영양학회 2011 Nutrition Research and Practice Vol.5 No.3

This study investigated the correlation between consumption of sugar intake by fifth grade students in primary schools and development of Attention Deficit Hyperactivity Disorder (ADHD). A total of 107 students participated, and eight boys and one girl (8.4% of the total) categorized as high risk for ADHD according to diagnostic criteria. There were significant differences in the occupations and drinking habits of the respondents' fathers between the normal group and risk group. In a comparison of students' nutrition intake status with daily nutrition intake standards for Koreans, students consumed twice as much protein as the recommended level, whereas their calcium intake was only 60% of the recommended DRI (dietary reference intake). Regarding intake volume of vitamin C, the normal group posted 143.9% of the recommended DRI, whereas the risk group showed only 65.5% of the recommended DRI. In terms of simple sugar intake from snacks, students in the normal group consumed 58.4 g while the risk group consumed 50.2 g. These levels constituted 12.5% of their total daily volume of sugar intake from snacks, which is higher than the 10% standard recommended by the WHO. In conclusion, children who consumed less sugar from fruit snacks or whose vitamin C intake was less than RI was at increased risks for ADHD (P < 0.05). However, no significant association was observed between total volume of simple sugar intake from snacks and ADHD development.

Combined Effects of Physical Evidence and Functional Service at Bulgogi Restaurants on Customers’ Store Image and Purchase Behaviors: Application of Video Scenario Technique

Daye Hwang,Hyeja Chang 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.2

This study aimed to identify whether or not four service situations varying according to positive and negative combinations of physical evidence and functional service influence store image and purchase behavioral intentions of customers at bulgogi restaurants. The video-scenario technique was used for the study. Data were analyzed with the SPSS (Window 19.0) package using frequency analysis, one-way ANOVA, 2 by 2 factorial ANOVA, exploratory factor analysis, and multiple regression analysis to confirm the hypotheses. The combined effect of functional service and physical evidence influenced store image and purchase intention. In terms of seperate effect of physical evidence and functional service, the effect of employee service on store image was more powerful than that of physical evidence, even though the effect differed depending on the situation. Purchase intention was only influenced by functional service quality from employees under the four different scenarios. Thus, when opening a Korean restaurant, proper management of tangible evidence suitable to service, and the prices expected from local customers should be determined. Additionally, extremely high or low levels of physical evidence management should be avoided.

Detection of Emetic Bacillus cereus from Ready-to-eat Foods in Markets and its Production of Cereulide under Simulated Conditions

Kim, Heesun,Chang, Hyeja The Korean Society of Food Service Sanitation 2020 급식외식위생학회지 Vol.1 No.1

B. cereus-produced cereulide as an emetic toxin is commonly isolated in starch-based cooked foods. This study examined the prevalence of B. cereus from ready-to-eat foods in markets by polymerase chain reaction analysis and determined the relationship between the level of B. cereus and the quantity of cereulide in the sample after different storage times and temperatures. The prevalence of general B. cereus in 43 starch foods was 32.6%, and the level of B. cereus ranged from 0.5 to 1.95 log cfu/g, meeting the Korea Food Code Specifications of 3 log CFU/g of B. cereus. No samples revealed emetic B. cereus. Fried rice samples were inoculated with a cereulide-producing reference strain, B. cereus NCCP 14796, to determine the level of B. cereus and the quantity of cereulide in the samples after storage for 0, 4, 6, 8, 20, 24, 30, 48, 72, and 96 h at 7, 25, 35, and 57℃. The average levels of B. cereus at 7, 25, 35, and 57℃ were 4.38, 7.31, 7.88, and 3.82 log cfu/g, and the levels of cereulide were 150.41, 1680.70, 2652.65, and 77.83 ㎍/mL, respectively, showing a significant difference according to the incubation time (P<0.05) and temperature (P<0.001).

Combined Effects of Physical Evidence and Functional Service at Bulgogi Restaurants on Customers' Store Image and Purchase Behaviors: Application of Video Scenario Technique

Hwang, Daye,Chang, Hyeja Korean Society of Food Culture 2020 韓國食生活文化學會誌 Vol.35 No.2

This study aimed to identify whether or not four service situations varying according to positive and negative combinations of physical evidence and functional service influence store image and purchase behavioral intentions of customers at bulgogi restaurants. The video-scenario technique was used for the study. Data were analyzed with the SPSS (Window 19.0) package using frequency analysis, one-way ANOVA, 2 by 2 factorial ANOVA, exploratory factor analysis, and multiple regression analysis to confirm the hypotheses. The combined effect of functional service and physical evidence influenced store image and purchase intention. In terms of seperate effect of physical evidence and functional service, the effect of employee service on store image was more powerful than that of physical evidence, even though the effect differed depending on the situation. Purchase intention was only influenced by functional service quality from employees under the four different scenarios. Thus, when opening a Korean restaurant, proper management of tangible evidence suitable to service, and the prices expected from local customers should be determined. Additionally, extremely high or low levels of physical evidence management should be avoided.