서울.인천 지역 학교 영양사의 직무 스트레스 요인이 심리적 직무 스트레스 수준과 직무 만족에 미치는 영향

김경미,이심열,Kim, Gyoung-Mi,Lee, Sim-Yeol 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.1

The effects of job stress factors on psychological job stress and job satisfaction levels of school dietitians were evaluated. Questionnaires were distributed to 163 elementary school foodservice dietitians in the Seoul and Incheon area. Statistical data analysis was completed using the SPSS program. The highest stress factor was the importance of the job followed by role ambiguity, autonomy and identity, communication and participation. When dealing with job stress, the subjects showed improved and positive behaviors when communicating and participating with each other. The analysis of the relationships between job stress factors and job satisfaction revealed that the importance of the job had a negative effect on jog satisfaction. while role conflict and overload, personal relationships, and experience accumulation had positive effects. Ample occupational experience and background had highly positive effects on school dietitians' job satisfaction level whereas negative results were shown concerning circulated appointments(p<0.01). Based on these results, we suggest that role conflict and overload should be reduced in order to lower job stress levels and enhance job satisfaction levels.

서울지역 학교 영양(교)사의 HACCP 시스템 CCP 관리기준 수행실태 및 위생·안전점검에 대한 인식 조사 연구 - CCP 1과 CCP 2를 중심으로 -

김경미,이애랑,Kim, Gyoung-Mi,Lee, Ae-Rang 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3

A research was conducted on Seoul regional elementary, middle, and high school nutritionists to study about their perception of HACCP control standards & performance conditions and sanitation & safety inspection, to seek for more efficient methods of school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and out of these, 300 school results were analyzed. As for CCP 1 performance conditions, 43.3% of the nutritionist put emphasis on temperature control for cooking duration and 71.0% said that they manage both temperature and PHF food control. In CCP 2 stage, 65.8% of the nutritionists maintained the food's temperature, and 56.7% documented the recordings after cooking. A total of 79.3% of the schools scored above 90 points on school meal sanitation & safety inspection, 3.72 points on necessity for revisions, 3.38 points on objectivity, and 3.34 points on reliability. As for these results, a clear CCP control criteria as well as training must be set. Also, because the necessity of revision for sanitation & safety inspection is higher than reliability and objectivity, appropriate complementary measures must be taken.

중,고등학교 급식 운영특성에 따른 종합적 품질경영(TQM)에 근거한 HACCP 시스템 활동 및 위생관리 수행수준 분석 -서울, 경기, 인천, 강원, 충청지역 중·고등학교를 중심으로-

김경미 ( Gyoung Mi Kim ),이심열 ( Sim Yeol Lee ) 대한영양사협회 2011 대한영양사협회 학술지 Vol.17 No.1

The following study was taken in the Seoul, Gyeonggi, Incheon, Kangwon, and Chungcheong areas to analyze the performance levels of safety management by characteristics of school foodservice. The following results were obtained from a survey conducted on 2,271 middle and high school dietitians in 808 schools. Out of the 808 schools surveyed, 513 schools (63.5%) were self-operated and 295 schools (36.5%) were managed by a contract. Regarding the performance level of the hygiene duties, contract-managed schools were rated as 4.02 points while self-operated schools were rated relatively higher (4.16 points). The self-operated schools had an average score of 3.60 points for the TQM-based HACCP system, and the areas that scored lower than the average were strategies, human resources, data and analysis. The average score of the contract-managed schools was 3.42 points, and such areas as leadership, human resources, data and analysis, and customer satisfactory level scored below the average. For the analysis of CCP performance level, the contract-managed schools scored 4.28 points while self-operated schools scored 4.34 points. Overall, the hygiene duties, CCP performance level, and TQM-based HACCP system performance of the contracted schools were lower than those of the self-operated schools. Therefore, it is advised that the contract-managed schools consider new measures to strengthen their performance level for improved safety of school foodservice.

HACCP 시스템 적용 학교급식 위생관리 수행수준에 영향을 미치는 요인

김경미(Gyoung Mi Kim),이심열(Sim Yeol Lee) 대한지역사회영양학회 2009 대한지역사회영양학회지 Vol.14 No.6

The purpose of this study was to analysis the sanitary management performance based on HACCP system for school foodservice. This study was carried out from September 2008 until December 2008 and is targeted towards schools` dietitians that work at schools with school foodservice. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. When school foodservices were put through sanitation management achievement level analysis applied by the HACCP system, results displayed that management of temperature (3.96 points), time (4.08 points), and cross-contamination (4.07 points) were all below the average achievement level. HACCP system`s achievement level based on the TQM showed that areas for strategy development, leadership, information and analysis had low achievement levels. Achievement levels for CCP are quality check, delivery/distribution process, sterilization/cleansing of food`s contact surface. As a result of multiple regression analysis of the factors that influenced sanitation management achievement level of school foodservice HACCP system; sanitary job standard showed 35.6% and CCP achievement levels showed 26.8% explanatory rate. In particular, Kangwondo`s number of foodservice provided to per cook was small. Also, the better the processing management was assessed, the higher the sanitary job standard achievement level became resulting to a explanatory rate of 39.5%. Elementary schools showed a higher explanatory rate of 37.0% than middle and high schools. CCP achievement levels in middle and high schools with self-operated foodservice had a 28.0% variable explanatory rate, which was the highest. The better the drainage system, leadership and assessments turned out to be, the higher the CCP achievement levels became. In summary, to revitalize HACCP system that is based on the TQM, it is considered that proper database of HACCP system for school foodservice`s sanitation management be constructed and more emphasis should be put on strategy development to improve customers` satisfactory level. In addition, improvements in achievement levels of time, temperature, and cross-contamination for sanitary job standard and CCP achievement level are essential. (Korean J Community Nutrition 14(6): 817~830, 2009)

학교영양사의 급식관리 직무에 대한 인식 및 전처리,가공식품 이용실태 -서울,경기,인천 지역을 중심으로-

김경미 ( Gyoung Mi Kim ),이심열 ( Sim Yeol Lee ) 대한영양사협회 2009 대한영양사협회 학술지 Vol.15 No.1

학교급식 시설 현황 및 위생교육 실태 분석

김경미(Gyoung Mi Kim),이심열(Sim Yeol Lee) 대한지역사회영양학회 2009 대한지역사회영양학회지 Vol.14 No.5

The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools` dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p<0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were self-operated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p<0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method. (Korean J Community Nutrition 14(5):576~589, 2009)

수도권 지역 학교급식소의 위생관리 현황 및 HACCP 시스템 적용 장애요인 연구

김경미(Gyoung Mi Kim),이심열(Sim Yeol Lee) 대한지역사회영양학회 2008 대한지역사회영양학회지 Vol.13 No.3

The purpose of the study was to investigate the sanitation management status and implementation barriers of the HACCP system. A survey was conducted based on 760 schools through e-mail after having gone through phone interviews to dieticians in Seoul, Gyeonggi and Incheon areas from December 2006 to March 2007. The following statistics were drawn out from the 459 surveys out of the 760, thus giving a response rate of 60.4% (N = 459). The statistical data analysis was completed using the SPSS program. 92.6% of the respondents operated sanitary education once a month and 67.1% used internet as their sanitary educational source. 50.5% of the pre-preparation rooms were not divided and 78.0% of kitchen floors were always kept wet. Only 15.7% of the respondents used heat and cold insulators and 73.2% of drinking water was natural or purified water. 60.3% of food trays were electronically sterilized and 70.2% of spoons and chopsticks were sterilized by boiling water. The main cause of food-borne diseases was the lack of facilities and equipment (33.1%). Also, the deficiency of facilities and equipment (4.07 points) acted as an implementation barrier of the HACCP system. Compared to Gyeonggi or Incheon area results, Seoul`s facilities and equipment (p < 0.001) and implementing barriers of the HACCP system (p < 0.001) results came out relatively high. After the analysis of the implementation barriers of the HACCP system, 91.7% of school principals said it was difficult to apply the HACCP system due to lack of financial support. In consideration to the school foodservice support, solutions for the facilities of school foodservice and a systematic sanitary education of the HACCP system must be made for the employees and everyone else who are related.

투기, 남성 욕망의 공포

김경미(Gyoung-mi Kim) 도서출판여이연 2003 여성이론 Vol.- No.8

포장방법에 따른 데침나물의 저장중 품질변화

조인희 ( In Hee Jo ),김혜선 ( Hye Sun Kim ),김경미 ( Gyoung Mi Kim ),김진숙 ( Jin Sook Kim ),김기창 ( Gi Chang Kim ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.3

The objective of this study was to investigate the storage effects of the packaging method of blanched namul(Gosari, Torandae, Chwinamul and Siraegi). The samples were packaged with three packaging types (Vinyl packaging, sealing packaging and vacuum packaging) and were stored for 10 days at 10℃. The quality characteristics were evaluated via a microbiological test, hardness, pH and flavor patterns analysis. The pH values of the samples were not affected by packaging method. The total aerobic and coliform plate counts were high, in the order of vacuum packaging < sealing packaging < vinyl packaging. Vacuum packaging resulted in the highest hardness value. The flavor patterns of blanched namul by packaging type were analysed with electronic nose system equipped with 12 metal-oxide sensors, and the storage shelf life of namul was evaluated by measuring the change in volatile production. As a result, it was shown that namul in vacuum packaging had few volatile production changes with higher storage time.

중·고등학교 내 매점에서 판매되는 어린이 기호식품의 현황 및 영양정보에 관한 연구

이심열(Sim Yeol Lee),이승신(Seung Sin Lee),김경미(Gyoung Mi Kim),김수창(Soo Chang Kim) 대한지역사회영양학회 2012 대한지역사회영양학회지 Vol.17 No.3

The purpose of this study was to provide preliminary data for better safety control over children`s preference foods sold in school stores. The survey was conducted from June to July 2009, to collect 749 types of children`s preference foods sold in 150 middle and high school stores nation-wide excluding Jeju Island and general and nutrition information were analyzed. Out of 749 types of snack food items, 689 and 602 snacks were sold at high school and middle school stores respectively. Among children`s preference foods, cookies, bread, and ice-cream were the main items. Among them, 98% of snacks were domestic products and the price range of each individual snacks were mostly between 600 and 900 won. 27.8% of children`s preference foods sold were found to be in the high calorie/ low nutrition food group. Even though the proportion of candy and fruit/vegetable beverages sold were not high, their proportion in high calorie/low nutrition snack group were higher than 68.1%. Among the children`s preference foods sold in middleand high school stores, carbonated drinks and ramen were continuously sold in certain middle and high schools, even though sales were prohibited. This study concludes that government, corporations and retailers should work together in developing healthier children`s snack distribution environment. In addition, dairy products, which take up 15% of children`s preference food, should be diversified to meet their nutrient requirements. (Korean J Community Nutr 17(3) : 302~311, 2012)