|
|
|
|
|
Assessment of Dietitian's Nutritional Quality Management for School Food Service |
Kyung Ryu1, Chang⁃Nam Woo2 and Woon⁃Ju Kim3 |
1Dept. of Food and Nutrition, Dongnam Health College, Suwon 440-714, Korea; 2Daesung Elementary School, Cheongju 360-822, Korea; 3Dept. of Food and Nutrition, Chungbuk National University, Cheongju 361-763, Korea |
|
Abstract
The purpose of this study was to evaluate school dieticians' performance of nutritional quality control, and further to establish effective and objective standards of nutritional quality control. Data for this study came from 200 school dieticians' responses in the Chungbuk area. The total quality management (TQM)⁃based questionnaire was structured. The questionnaire consisted of the following four fields: (1) performance of nutritional quality control, (2) performance of stepwise food production to maximize nutrient preservation rate, (3) management of documents and records related to nutritional quality control, and (4) other relating matters. The items of the questionnaire were measured on a five⁃point Likert scale which ranged from ¡°strongly agree¡± to ¡°strongly disagree¡±. First, the analysis indicated that school dieticians performed ¡°least¡± on human resource management¡±, ¡°mediocre¡± on nutritional quality control, and best on ¡°leadership¡±. Second, the analysis on performance of stepwise food production to maximize nutrient preservation rate showed that dieticians considerably endeavored to maximize nutrients of cooked food, but it was found out that the most of nutrient destruction can be caused by heating during cooking. Third, the result showed that the systematic use of documents and records for nutritional quality control was not sufficiently accomplished, especially in the production phase of food. In addition, the measure by the Pearson correlation coefficient indicated that there was a significant relationship between performance of nutritional quality control and performance of stepwise food production to maximize nutrient preservation rate, and between performance of nutritional quality control and management of documents and records related to nutritional quality control. Finally, the findings of this study suggest that more effort should be exerted to carefully establish TQM⁃based standards for the improvement of nutritionary quality. |
|
Key words : school food service:total quality management:nutritional quality management:nutrient retention |
|
|
Journal of the Korean Society of Food Science and Nutrition 35(2), 238~247 (2006) |
|
|
|
|
|
|
|
|
|
|