Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Employee Food-hygiene and Nutrition Awareness and Performance at Child Care Centers and Kindergartens Located in Seoul

서울특별시 소재 보육시설과 유치원 종사자의 식품위생.영양 인지도 및 수행도 조사

  • Park, Na-Yoon (Department of Food and Nutrition, Kyung Hee University) ;
  • Park, Hee-Kyung (Department of Food and Nutrition, Kyung Hee University) ;
  • Park, Hee-Jin (Department of Food and Nutrition, Kyung Hee University) ;
  • Seo, Min-Kyung (Department of Food and Nutrition, Kyung Hee University) ;
  • Im, Hye-Ran (Department of Food and Nutrition, Kyung Hee University) ;
  • Lim, Hwan-Hee (Department of Food and Nutrition, Kyung Hee University) ;
  • Jung, Jin-Hyen (Department of Food and Nutrition, Kyung Hee University) ;
  • Yoon, Ki-Sun (Department of Food and Nutrition, Kyung Hee University)
  • 박나윤 (경희대학교 식품영양학과) ;
  • 박희경 (경희대학교 식품영양학과) ;
  • 박희진 (경희대학교 식품영양학과) ;
  • 서민경 (경희대학교 식품영양학과) ;
  • 임혜란 (경희대학교 식품영양학과) ;
  • 임환희 (경희대학교 식품영양학과) ;
  • 정진헌 (경희대학교 식품영양학과) ;
  • 윤기선 (경희대학교 식품영양학과)
  • Published : 2011.04.30
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Abstract

This study was conducted to investigate employee food-hygiene and nutrition awareness and performance and to study the current education programs for children at child care centers and kindergartens located in Seoul, Republic of Korea. A self-evaluated type of questionnaire was developed for foodservice employees and teachers using a five-point Likert scale. Employees with an employment history of <1 year and who were <30 years old had the lowest scores for food-hygiene and nutrition awareness and performance. Employees with a cooking license had a higher awareness score regarding cross-contamination than those without a license. Higher nutritional awareness and performance scores were also observed for employees who had more experience as cooks and who had received a nutrition education than those who did not. Approximately 94% and 76.4% of the employees had experience in sanitation and nutrition education, respectively. Most teachers responded that food sanitation-nutrition education for children seemed necessary in a child-care center; however, only 63.9% of the teachers actually taught sanitation-nutrition education to children. The biggest limitation to conduct food sanitation-nutrition education was the "lack of professionalism" of teachers, because only 48.1% of teachers had received a sanitation- utrition education. Thus, a food sanitation-nutrition education program for foodservice employees and teachers must be developed and implemented actively to improve the quality of food service and nutrition education in child care centers and kindergartens.

Keywords

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