어린이 급식소의 효율적인 급식관리를 위한 위생 · 안전지수 · 영양지수 관리 웹 & 앱 프로그램 개발 및 적용

정다정,강현주 대한영양사협회 2020 대한영양사협회 학술지 Vol.26 No.3

The Center for Children’s Foodservice Management periodically visited children’s foodservice facilities for hygiene, safety and nutrition management, and the ‘HSQ (Hygiene Safety Quotient) and NQ (Nutrition Quotient) Management Web & App Program’ was developed and applied to improve the health, safety, and nutrition management status of children’s foodservice facilities. The HSQ is a comprehensive hygiene and safety index consisting of six categories from the hygiene and safety checklist for children’s foodservice facilities provided by the Ministry of Food and Drug Safety. The NQ is a nutrition index for foodservice facilities consisting of five categories from the nutrition checklist. First, this program can be used to efficiently understand the actual conditions of children’s foodservice. Foodservice facilities are provided with the result report prepared by the center without restrictions on time or place. Second, it can be used as “a channel for comfortable communication with foodservice facilities”. Foodservice facilities are provided with a route where questions and resolutions can be communicated to the center. Third, it is easy to compare and review the results of foodservice facilities by institution and number of visits while downloading the results data at the same time, as the result report is written based on hygiene, safety, and nutrition visits. Through such programs, it is believed that standardized work and integrated management will improve the work efficiency of the center’s employees. It is also thought that these programs will promote healthier life-styles in children by establishing a safe food environment for children’s foodservice.

인천지역 영유아 부모의 보육시설 급식에 대한 만족도 및 어린이급식관리지원센터에 대한 인식

박미희(Mi Hee Park),김지현(Ji Hyun Kim),현태선(Tai sun Hyun) 충북대학교 생활과학연구소 2016 생활과학연구논총 Vol.20 No.1

The purpose of this study was to investigate satisfaction with foodservice of infants and children caring facilities and perception on Centers for Children's Foodservice Management among parents. A questionnaire survey was conducted to 202 people who had infants attending daycare center or kindergarten in Incheon from August 10 to September 3, 2015. More than half respondents (64.9%) were satisfied with foodservice of daycare centers, and the most satisfied category was to provide nutritious meal. Approximately 40% of the respondents did not know whether a dietician was employed in the daycare center where their children attended. Approximately 70% of the respondents replied the reason for the necessity of a dietician was to plan a balanced diet. 67.3 % of the respondents had not heard of the Centers for Children's Foodservice Management, and 75.2% did not know whether the daycare center where their children attended was supported by the Centers for Children's Foodservice Management. Therefore, it is necessary to promote the Centers for Children's Foodservice Management among the parents of infants and children.

서울 소재 어린이급식관리지원센터 수행 사업에 대한 어린이 급식소의 만족도 분석

여윤재(Yoon-Jae Yeoh),권수연(Sooyoun Kwon),고세린(Serin Go),김지윤(Jiyoon Kim) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.4

The purpose of this study was to investigate satisfaction with children’s foodservice facilities about program at Center for Children’s Foodservice Management (CCFSM) by focusing on differences between associate and regular members. In December 2014, an online survey was conducted at 155 children’s foodservice facilities which were enrolled members at CCFSM in Geumcheon-gu, Seoul. The questionnaire included the general characteristics of respondents, satisfaction with CCFSM’s services : ‘Field consulting’, ‘Education and training for cook’, ‘Menu’, and ‘Newsletter’. The questionnaire was responded by 78 foodservice facilities for children, including 42 regular members (53.8%) and 36 associate members (46.2%). The analysis rate was 50.3% and the majority of respondents were child-care centers (94.9%). As a result, satisfaction with ‘Newsletter (4.87 points/5 points)’ was the highest while ‘Menu (3.95 points)’ was the lowest. Satisfaction with ‘Education and training for cook’ of regular members (4.74 points) was significantly higher than that of associate members (4.41 points). For factors affecting overall satisfaction with CCFSM’s service, there was a difference between associate and regular members. Regular members were significantly affected by ‘Menu (p<0.001)’, and ‘Newsletter (p<0.05)’. Associate members were affected by ‘Education and training for cook (p<0.05)’. Thus, satisfaction with Menu of CCFSM should be increased. The results of this study show that there was a difference in satisfaction between associate and regular members. Therefore, CCFSM program should be implemented depending on the characteristics of foodservice facilities for children and their needs.

An Analysis of Meal Hygiene Management Status of Children’s Foodservice Facilities in Anyang Area - Regarding the Change in the Number of Visits due to COVID-19 -

김혜원,피재은 국제문화기술진흥원 2022 International Journal of Advanced Culture Technolo Vol.10 No.2

In order to prevent mass infection of food poisoning in children, children's foodservice facilities should always thoroughly manage the hygiene and safety of meals. In this study, the hygiene management levels of daycare centers and kindergartens were compared according to the characteristics of foodservice facilities for four years from 2018, and the effect of the number of visits on the meal hygiene management scores analyzed. The facilities were divided into a small-scale and the group foodservice facilities and was divided into the Sprout group and the Fruit group according to the meal hygiene management level. As a result, the meal hygiene management of the Fruit group was generally better than that of the Sprout group, and the meal hygiene management scores in the second half of each year increased compared to the first half of the year. In addition, it was confirmed that the meal hygiene management scores in 2020, when the number of visits to foodservice facilities decreased due to COVID-19, was the worst compared to other years, and the decrease in the number of visits could affect the level of hygiene management. In conclusion, meal hygiene management of children's foodservice facilities should be applied differently depending on the characteristics of the facilities. Moreover, the number of visits and the hygiene management scores correlated, so it is considered that the appropriate number of visits should be maintained to improve the meal hygiene management level. However, in situations where it is necessary to prevent the spread of mass infectious diseases such as COVID-19, other active measures to replace visits should be proposed.

학부모와 어린이급식소 교직원의 전통간식에 대한 인식연구 -대전·충남·세종지역을 중심으로-

유주희,윤혜려,Yu, Ju-Hee,Yoon, Hei-Ryeo 대한영양사협회 2020 대한영양사협회 학술지 Vol.26 No.2

The purpose of this study was to increase the utilization of traditional snacks in the Daejeon, Chungnam and Sejong regions by investigating the awareness of traditional snacks by parents and teachers of Children's foodservice facilities. The survey method was a self-monitored survey, and 576 people (298 parents, 278 teachers) were used for statistical analyses. 66.4% of parents believed that the snacks provided at facilities are nutritious, and that traditional snacks are rich in nutrition but difficult to cook (66.1%). Further, 77% of parents preferred traditional snacks, and 92% thought that traditional snacks should be passed on to future generations and continuously developed. Increasing the number of stores selling traditional snacks (41%) and a generalized awareness of traditional snacks (34%) are needed to expand the use consumption of traditional snacks. For teachers of Children's foodservice facilities, 92.8% said that the number of snacks provided per day was twice, and snacks were made and served more than twice a week (77.7%). The reasons for not making these traditional snacksit more often were the long cooking time (47.1%) and lack of labor (20.5%). There were no differences in the perceptions of traditional snacks among the types of children's foodservice facilities, but the private and public facilities showed a higher usage demand than the family type foodservice facilities for of traditional snack-focused food education programs. In order to increase the utilization of traditional snacks, it is necessary to create programs according to the facility types and to develop traditional snacks to meet the needs of consumers. The results of this study are expected to be used as basic data for the development of instructions and programs for increasing the consumption of traditional snacks at children's foodservice facilities.

하남시 영유아 보육시설의 식품알레르기 현황 조사 - 100인 미만의 어린이 급식소를 중심으로 -

조우균,김진아 대한지역사회영양학회 2015 대한지역사회영양학회지 Vol.20 No.4

Objectives: The purpose of this study was to investigate how to manage food allergy of pre-school children, focusing on the current status of the food allergy in childcare facilities in Hanam which have less than 100 children. Methods: Targeting 159 preschool childcare facilities, survey was carried out for a month in March, 2015. Recovery rate was 66.7%. 106 surveys out of 159 were available for analysis using SPSS statistical program version 19.0. Results: Among 106 facilities, 58 (54.7%) reported that none of their children had a food allergy and 48 (45.3%) reported one more children had a food allergy. Total number of children having a food allergy was 71. Among them, the occurrences of food allergy in males were significantly more than that of the females (p < 0.001). Further, children under 2 years of age had significantly more food allergy than the other ages (p < 0.001). The allergic inducing foods were nuts (23.3%), egg (17.8%), milk and dairy products (16.4%), fish and shellfish (13.7%), instant foods (12.3%), fruits (8.2%), soybean (4.1%), meat (2.7%), and cereals (1.4%) in order, and 6 children out of 71 were allergic to more than 2 food items. The clinical symptoms of the food allergy were a skin reaction (87.9%) and an oropharyngeal & respiratory reaction (12.1%). Majority of childcare facilities (80.3%) didn't serve alternative foods for children with food allergy. Necessity for food allergy education was significantly higher in facilities with food allergy issues than without such issues. Conclusions: The Center for Children's Foodservice Management need to educate workers of childcare facilities and parents about managing food allergy and enforce a plan to provide alternative menu to children with food allergies.

어린이급식관리지원센터와 보육시설의 유아 당류 섭취 줄이기 영양교육 실태 및 요구도

김미현 ( Mi-hyun Kim ),김남희 ( Nam-hee Kim ),연지영 ( Jee-young Yeon ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.3

본 연구는 유아 당류 줄이기 교육프로그램 개발 및 운영을 위한 기초자료를 마련하기 위하여 전국 어린이급식관리지원센터(115개)와 보육시설(646개) 총 761개소의 유아 당류 교육실태, 유아의 당류 섭취 줄이기 영양교육 요구도, 유아 당류교육의 필요성, 프로그램의 개발과 보급의 필요성 등을 조사하였다. 유아를 대상으로 당류 섭취 줄이기를 주요 주제로 영양교육을 실시하는 비율은 어린이급식관리지원센터 14.8%, 보육시설이 31.9%로 나타났고, 영양교육의 내용 중에 일부 포함하여 교육을 실시한 경우는 어린이급식관리지원센터 47.8%, 보육시설 42.4%였다. 유아 대상 당류 영양교육의 필요성에 대한 질문에서는 센터와 보육시설 두 곳 모두 90% 이상이 필요하다는 높은 요구도를 보였다. 당류 영양교육을 실시하지 않는 경우, 그 이유에 대하여 어린이급식관리지원센터는 다른 시급한 영양교육이 많아서, 보육시설은 당류 영양교육 자료가 부족하여서의 비율이 높았다. 학부모를 대상으로 유아 당류 섭취를 주제로 영양교육을 실시한 비율은 어린이급식관리지원센터 및 보육시설 모두에서 20% 정도로 낮았고, 학부모 대상 유아의 당류 영양교육을 실시한다면 적합한 교육방법에 대한 의견에 대하여 어린이급식관리지원센터는 집단교육을 통한 강연의 비율이 높았으며, 보육시설은 영양상담의 비율이 높았다. 어린이급식관리지원센터에서 교사 또는 원장은 유아 당류 섭취를 주제로 교육을 실시한 경우는 14.8%로 낮았던 반면, 보육시설에서 유아 당류 섭취교육 관련 교사 연수가 필요하다는 비율은 68.0%로 높았다. 유아 대상 영양교육을 할 경우, 적합한 교육 실시 내용으로 두 곳 모두 ‘당류 섭취와 충치’와 ‘당류 섭취와 비만’이 높은 반면, ‘당류 함량이 높은 식품’과 ‘당류 섭취를 줄이기 위한 실천행동’은 낮았다. 효과적인 영양교육 방법으로는 ‘동화나 인형극을 활용한 교육’이 두 군 모두 80% 이상 높게 나타났고, 영양교육 담당자로는 센터 영양사와 보육시설 담임교사가 함께 하여야 한다는 의견이 두 군 모두에서 높았다. 바람직한 영양교육 요구 횟수에 대하여 센터는 평균 2.7회, 보육시설은 4.0회로 보육시설에서 원하는 교육 횟수가 높았고, 바람직한 교육모형으로 센터의 방문교육 후 추가적인 교육은 교재·교구 배부 후 교사들이 교육하는 방법이 두 군 모두에서 90% 정도로 높았다. 유아의 당류 섭취를 줄이기 위한 표준 교육프로그램의 개발과 필요성에 대하여 매우 필요하다와 필요하다고 답한 비율은 두 기관 모두 90% 이상의 비율을 보였다. 이상과 같이 본 연구를 통해 유아 당류 섭취에 관한 교육은 유아, 학부모, 교사 대상으로 실시하고 있는 비율이 낮으며, 수행되더라도 영양교육의 일부로 실시되고 있는 것으로 나타났으나, 교육 프로그램의 개발과 운영에 대한 요구도는 높음을 알 수 있었다. 또한 교육의 형태나 횟수, 내용, 방법 등에 대한 조사자료는 전국의 어린이급식관리지원센터와 센터회원 보육시설을 대상으로 수집된 자료이므로 어린이급식관리지원센터를 기반으로 체계적인 유아 당류 섭취 줄이기 영양교육 프로그램 개발에 적용할 수 있는 객관적인 자료로 중요하다고 생각된다. 따라서 향후 유아 당류 교육 프로그램 개발과 함께 교육 효과를 평가하는 연구가 지속적으로 수행되어 국가기관인 식품의약품안전처 산하 어린이급식관리지원센터를 중심으로 한 우리나라 영유아 당류 섭취 영양 관리 체계가 마련되어야 할 것으로 사료된다. This study investigated the current status and needs for nutrition education to help reduce children’s sugars intake at the Center for Children’s Foodservice Management (CCFM, n=115), and Child Care Facilities (CCF, n=646) through an online survey conducted from October 5^th to 30^th 2015. A total of 14.8% of CCFM respondents and 31.9% of CCF respondents provided nutrition education on sugars intake to young children as a main topic (p<0.001). A higher percentage (CCFM 47.8%: CCF 42.4%) delivered nutrition education on sugars intake to young children as a sub-component (p<0.001). Over 90% of the CCFM and CCF participants agreed on the necessity of providing nutrition education on sugars intake to children. The most common reasons given for delivering nutrition education on children's sugar intake were “there are many more urgent nutrition education topics” for CCFM, and “insufficient nutrition education information and materials” for CCF. The percentage of nutrition education on children’s sugar intake provided to the children’s parents was low showing about 20% in the both groups. The percentage of CCFM participants providing nutrition, education on children’s sugar intake to the teachers in CCF was also low, showing about 14.8%; however, 68.0% of the CCF participants wanted to received teacher's education on guiding children’s sugar intake. Regarding ideas about a nutrition education program on children’s sugar intake for young children, most respondents in both groups answered “sugar intake and dental cavities or obesity” for appropriate education contents, “story telling or puppet show” for appropriate education methods, and “dietitian from CCFM and class teacher together” for appropriate educator. For appropriate education time, there was a significantl difference between the CCFM responses (average 2.7 times) and the CCF responses (average 4 times). Based on the above results, we found that implementing nutrition education on children's sugar intake at the CCFM and CCF, was low; however, awareness of the need for nutrition education on children’s sugar intake and the program development and supply was very high. Also, the opinions of CCFM and CCF participants about a nutrition education program on children’s sugar intake for young children can provide foundation data to develop and implement the CCFM-based nutrition education program.

지방 소도시 어린이 급식시설에 대한 위생순회방문지도의 효과 -경북 예천군 지역을 중심으로 -

박혜진 ( Hye-jin Pak ),최찬익 ( Chan-ick Cheigh ) 한국산업식품공학회 2019 산업 식품공학 Vol.23 No.3

The purpose of this study was to evaluate the effects of periodic visiting education support by the Center for Children’s Foodservice Management (CCFSM) on the sanitation management of foodservice facilities for children in the local small city of Yecheon-gun area. The subjects were 32 children's foodservice facilities with less than 100 members including 8 institutional (≥50, 25.0%) and 24 non-institutional facilities (≥21, <50, 40.6%; ≤20, 34.4%). The status of sanitation management was assessed in five main categories such as environment, personal hygiene, raw material, food processing, and storage management. The highest performance was observed in the personal hygiene category, and the 3 facility groups has shown significant improvement in the item “Foodservice workers are thorough in personal hygiene” (pre-support, 1.75±1.74; post-, 2.88±1.52; p<0.001). The process management made significant improvements in all the items except for “The cooked food is managed to be consumed within 2 h.” Storage management showed significant improvement in the item “Management of temperature in a refrigeration/ freezing facility” (pre-, 1.19±2.94; post-, 2.94±1.76; p<0.001) and “Food is stored in accordance with preservation and storage standards” (pre-, 1.81±1.71; post-, 3.63±1.07; p<0.001). The results of the present study demonstrate that periodic visiting education support for food safety has positive effect on the sanitation management of foodservice facilities for children in a local small city.

위생점검 점수와 간이오염도(ATP) 검사를 이용한 경북 일부 어린이급식소의 위생관리 실태 평가

이경아(Kyung-A Lee) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.2

본 연구에서는 위생점검 점수와 ATP 위생검사를 통해 어린이급식소의 위생관리 실태를 평가하여 어린이급식소의 위생관리 수준을 향상하고자 하였다. 경북 OO시어린이급식관리지원센터에 등록된 어린이급식소(규모 21~99인) 88개소를 대상으로 2020년 위생순회 방문 시 위생점검 점수를 작성하고 칼, 도마, 조리종사자 손에 대해 ATP 위생검사를 실시하였다. 조사대상 어린이급식소의 위생점검 점수는 전체 평균 총점이 79.0±10.1점/100점이었으며 5가지 영역에서는 시설환경 89.9±10.8점, 개인위생 81.4±23.5점, 보관관리 80.0±17.7점, 공정관리 77.4±15.0점, 원료사용 72.7±26.7점 순으로 높게 나타났다. ATP값의 전체 평균은 칼 23.5±94.3 RLU/cm2, 도마 26.0±129.3 RLU/cm², 조리종사자 손은 씻기 전 72.5±92.7 RLU/cm², 씻은 후 11.6±19.3 RLU/cm²로 조사되어 편차가 매우 큰 것으로 나타났다. 칼과 도마(적합기준치 2 RLU/cm²), 조리종사자 손(적합기준치 15 RLU/cm²)의 적합기준치 대비 적합 비율은 칼44.3%, 도마 53.4%, 조리종사자 손 22.7%로 나타났다. 어린이급식소의 등급별 차이를 분석한 결과 위생점검 점수는 열매 급식소(85.9±7.6점/100점)가 새싹 급식소(75.1±9.2점/100점)보다 유의하게(P<0.001) 높은 점수를 보여 순회방문 횟수가 적음에도 불구하고 급식소 위생관리가 잘 유지되고 있는 것으로 나타났다. 등급에 따른 ATP 측정치는 칼과 도마는 새싹 급식소에서, 조리종사자 손은 열매 급식소에서 높은 수치를 나타냈지만 유의한 차이는 없었다. 등급에 따른 ATP 위생 적합판정 비율에서는 칼 · 도마 · 조리종사자 손 모든 항목에서 열매 급식소의 적합 비율이 높게 나타났으나 씻기 전 조리종사자 손에서만 유의한(P<0.05) 차이를 보였다. 2년간 관리등급 변화에 따라 우수 급식소, 양호 급식소, 주의 급식소, 위험 급식소의 4가지 그룹으로 나누어 위생점검 점수와 ATP 측정치를 비교해본 결과, 2년 연속 열매등급을 유지한 ‘우수’ 급식소의 위생점검 점수가 86.8±7.3점/100점으로 가장 높았으며, 새싹등급에서 열매등급으로 상향된 ‘양호’ 급식소는 83.0±8.9점/100점, 열매등급에서 새싹등급으로 하향된 ‘주의’ 급식소는 79.5±10.8점/100점, 2년 연속 새싹등급을 유지한 ‘위험’ 급식소는 73.7±8.3점/100점으로 나타나 유의적인(P<0.001) 차이를 보였다. 그러나 ATP 위생검사 결과에서는 그룹 간 유의한 차이를 보이지 않았으나 칼과 도마는 우수와 양호 급식소에서 주의와 위험 급식소에 비해 낮은 ATP값을 나타낸 반면, 조리종사자 손에서는 오히려 우수 급식소가 가장 높은 ATP값을 보였다. 본 연구는 급식공정 중 손으로 직접 작업하기보다는 장갑을 조리단계별로 구분하여 사용함에도 불구하고 ATP 측정대상에 장갑을 포함하지 않은 것은 제한점으로 여겨진다. 본 조사를 통해 위생관리가 우수하여 열매등급으로 분류된 급식소는 적은 횟수의 순회방문 지도에도 위생점검 항목을 잘 수행하여 높은 위생점검 점수를 나타냈다. 그러나 실시간 ATP(간이오염도) 측정 결과에서는 군간 유의한 차이를 보이지 않았으나 조리종사자 손의 ATP값이 위험 급식소보다 우수 급식소에서 높게 나타나 육안에 의한 위생점검 결과와 미생물 오염도 간에 부합되지 않는 차이가 존재할 수 있음을 확인하였다. 따라서 어린이급식관리지원센터에서는 위생순회 지도 시 위생점검과 함께 ATP 검사법을 병행하여 실시간 어린이급식소의 청결도를 판정하고 기준치 초과 시 현장에서 즉각적인 시정조치를 통한 위생관리 지도가 이루어지는 것이 필요하다. 이를 통해 조리종사자의 위생의식을 제고하고 어린이급식소의 식중독 예방을 위한 효과적인 위생모니터링이 지속적으로 이루어지도록 해야 하겠다. 어린이급식관리지원센터에서는 위생순회 지도 시 위생점검과 함께 ATP 검사를 병행하여 어린이급식소의 식품위생관리 상태를 판정하고, 식중독 예방을 위한 위생모니터링이 이루어지도록 해야 하겠다. The purpose of this study was to evaluate the status of food safety management in children’s foodservice facilities through sanitary check scores and ATP bioluminescence assays. The subjects were 88 children’s foodservice facilities each with between 21 and 99 children. When periodic visiting education in 2020, a sanitary check score was taken, and an ATP bioluminescence assay was conducted on knives, cutting boards, and the hands of cook workers. The total mean score for the sanitary checks was 79.0 points. The total averages of the ATP values were 23.5±94.3 RLU/cm² for knives, 26.0±129.3 RLU/cm² for cutting boards, 72.5±92.7 RLU/cm² before washing, and 11.6±19.3 RLU/cm² after washing for cook workers’ hands. The passing ratio of the ATP value (below 2 RLU/cm² for knife and cutting board, below 15 RLU/cm² for cook workers’ hand) was 44.3% for knives, 53.4% for cutting boards, and 22.7% for cook workers’ hands. According to the last year’s level of food safety management, the foodservice facilities were divided into upper and lower grades. The sanitary check scores were significantly (P<0.001) higher in the upper grade (85.9±7.6 points) than the lower grade (75.1±9.2 points), but there was no significant difference in ATP values between the upper and lower grades. Therefore, the center for children’s foodservice management should conduct an ATP measurement along with a sanitary check and ensure that hygiene monitoring is done to prevent food contamination.

유치원 및 보육시설 이용 3~5세 원아들의 영양상태

박미연(Park, Mi Yeon),박필숙(Park, Pil Sook) 한국영양학회 2017 Journal of Nutrition and Health Vol.50 No.4

Purpose: The purpose of this study was to investigate the nutritional status of 3~5 year old children attending kindergarten and childcare facilities in 2010 and 2014. Methods: Data were obtained from the 2010 and 2014 Korea National Health and Nutrition Examination Surveys (KNHANES) and included 509 subjects aged 3~5 years old attending kindergarten and childcare facilities. Results: In 2014, rate of skipping meals by children was 16.2%, an increase of 5.5% compared with the rate of skipping meals by children in 2010. Calcium intake in 2014 was 397.41 mg at 3 years old, 419.27 mg at 4 years old, and 414.01 mg at 5 years old. For the mean nutrient adequacy ratio (MAR) of subjects in 2010 and 2014, MAR at 3 years old (0.86) was significantly lower than those at 4 and 5 years old (0.90, 0.91) (p < 0.01). In 2010 and 2014, EAR intake at 3 years old (2.72) was significantly higher than those at 4 years old (2.14) and 5 years olds (1.92) (p < 0.01). Conclusion: As a result, compared with 2010 before establishment of the Children"s foodservice management center, there was no improvement in the polarization of nutrient intake of children in 2014. Therefore, researchers believe that a continuous monitoring system developed by nutrition experts and children"s foodservice management center are needed to improve the nutritional status of children. Of children between the ages of 3~5 years old, those with intakes under EAR were mostly 3 years old. Therefore, researchers suggest that the infant age group of KDRIs, which is classified as 1~2 years old and 3~5 years old, needs to be reestablished considering the growth and development of infants.