Korean J Community Nutr.
2020 Oct;25(5):374-385. 10.5720/kjcn.2020.25.5.374.
Current Status of Sanitary and Nutritional Food Service in Elderly Day Care Center
- Affiliations
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- 1Student, Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin, Korea
- 2Professor, Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin, Korea
- 3Professor, Division of Food Science, Kongju National University, Yesan, Korea
- 4Professor, Dept. of Food and Nutrition, Inha University, Incheon, Korea
- 5Professor, Dept. of Food and Nutrition, Myongji University, Yongin, Korea
- 6Professor, Dept. of Food Science & Nutrition, The Catholic University of Korea, Bucheon, Korea
- KMID: 2508493
- DOI: http://doi.org/10.5720/kjcn.2020.25.5.374
Abstract
Objectives
This study was conducted to examine the status of foodservice management, with special interest on sanitary and nutritional food service in elderly day care centers.
Methods
A total of 79 employees who managed foodservice facilities in elderly day care centers were included in the survey. The contents of the questionnaire consisted of general characteristics, importance and performance of sanitary and nutrition management, the reasons for poor performance, factors necessary for improvement, and the employee's demand for support. Data analysis was conducted using the SPSS v25.0.
Results
Sanitary management showed an average importance score of 4.84 ± 0.40 and a performance score of 4.70 ± 0.61 (t-value: 8.260). The item with the lowest performance score was personal sanitary management (4.58 ± 0.71). In nutrition management, the average importance score was 4.52 ± 0.68, and the performance score was 4.20 ± 1.00 (t-value: 9.609). There were significant differences between the average score of importance and performance in both areas. As a result of an Importance-Performance Analysis, items that were recognized as important but had relatively low performance was “personal hygiene”, “ventilation” and “food storage”. Also in the nutritional management area, “menu planning for disease management” and “checking the saltiness in the soup” etc. had very low performance with low importance recognition. The items shown in the “low priority” quadrant were those that required professional management skills. In the areas that demanded support in foodservice management, education about sanitary and safe institutional food service had the highest score (4.42 ± 0.74), and all other items showed a demand of 4 points or more.
Conclusions
Foodservice managers recognize the importance of foodservice facility management but performance is relatively low. Institutional support is, therefore, needed to improve performance. For items with low importance, it seems necessary to improve awareness of the necessity of these items and to provide education in this regard. To gradually improve foodservice management, continuous provision of education and training in these areas are of great importance.
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