The purpose of this study was to analyze the relationships among zinc status, protein and phytate intake, and diabetic control indices of type 2 diabetic women. The mean age and the duration of diabetes were respectively 57.9±6.9 years old and 8.0±6.5 years. The mean daily energy intake of diabetic subjects was 1562 kcal. Both the zinc intake (6.2mg/day) and the zinc %RI (% of The Recommended Intake for zinc: 79.5%) of the diabetic participants were significantly lower than those of the control group (respectively p<0.01). As for the diabetic group, the higher the energy intake (kcal/day), the higher were the zinc intake (p<0.001) and %RI for zinc (p<0.001). Zinc intake was positively correlated with the protein (p<0.001), animal protein (p<0.001), and fat intake (p<0.001), but negatively correlated with the carbohydrate intake (p<0.001). Foods with high amount of phytate were the major source of zinc (p<0.01), but did not contribute to high zinc densities. The urinary zinc excretion was twice as high as in the diabetic group compared to the control group (p<0.001). In addition, the urinary zinc loss was positively correlated with the duration of diabetes (p<0.05), hyperglycemia (p<0.001) and insulin resistance (p<0.05). %RI for zinc was negatively correlated with the HbA1C (p<0.05). These results lead us to conclude that the appropriate intake of energy controlled by diet therapy could improve the total zinc intake and %RI for zinc in diabetic women. Also, normal blood glucose level controlled by diet therapy could improve the hyperzincuria. Dietetic practitioners should encourage consumption patterns that provide zinc-rich foods in the form of animal protein to improve the bioavailability as well as the total daily intake of zinc.

The purpose of this study was to analyze the quality of meal and dietary habits of college students according to where they reside. This survey included 260 students and was conducted through questionnaires. The subjects were divided into three groups: first group was composed of students who reside in boarding-houses(BH group, N=72), second was students who reside in self-boarding set up(SB group, N=90), and third was those who lived in the same house with their parents(HWP group, N=98). The average age of the students in the BH, SB, and HWP group were 19.7 yrs, 21.1 yrs, and 21.7 yrs, respectively. There were no significant differences in the weight, height and BMI among the three groups. The BH group had significantly higher frequency of skipping breakfast and smoking than those of the SB and HWP groups. The amount of energy, food, carbohydrates, proteins, fats, vitamins and minerals consumed in the BH group were significantly higher than in the SB and HWP groups. Similarly, the NAR(nutrient adequacy ratio), MAR (mean adequacy ratio), ND(nutrient density) and INQ(index of nutritional quality) of the BH group were significantly higher than those in the SB and HWP groups. There was no significant difference in the KDDS(Korean's Diet Diversity Score) between the three groups. From the data obtained, the SB and HWP students appeared to have more dietary problems than the BH students. These results show that nutrition education for SB and HWP students is needed in order for them to learn proper dietary management and help improve the diet of students living in self-boarding arrangements.

This study was performed to improve the hospital food service in quality and customer satisfaction by using 6-sigma strategy which was processed by DMAIC methods. The research procedure was as follows; analyzing the main causes of customer dissatisfaction of food service by using numerical method, and then finding out the standardized problem solving methods, and finally reforming food service process. The effectiveness of 6-sigma activity was measured by ‘food service quality index’, ‘customer satisfaction index’ and ‘total food service satisfaction index’. Food service quality index was calculated by adding grade of soup temperature, food service, delivery time, and setting accuracy. Statistical data analyses were completed by using the Minitab Ver. 14. By performing 6 sigma activity, food service quality index was increased from 67 to 79 points (p<0.05) and customer satisfaction index also rise from 73 to 79points (p<0.05). Satisfaction of meals’ taste, diverse menu, food setting accuracy, remove of food service, overall food service were significantly improved(p<0.05). The results of capability analysis in food service quality index, customer satisfaction index, and total food service satisfaction index were improved 2.11$\sigma$ to 2.49$\sigma$, 1.88$\sigma$ to 2.43$\sigma$, and 2.04$\sigma$ to 2.47$\sigma$ respectively (p<0.05). Therefore this study showed that subjective food service improving process could be measured by objective numerical value which might be used for financial value in hospital management.

The purpose of this study was to investigate utilization and storage management practice of the frozen and refrigerated foods in school foodservice. 222 dietitians employed in school foodservice were surveyed. In school foodservice, the refrigerated stock farm products and seafoods (78.3%) were more used rather than frozen products (47.5%). According to school foodservice characteristics, the refrigerated meats including dairy products were more frequently used in elementary and middle schools than high school foodservice. On the other hand, the foodservice in high school used more frozen seafoods and processed foods than elementary school did. The data also showed a tendency for the contracted foodservice using more frozen meats and seafoods rather than refrigerated products when comparing with the self-operated foodservice. In terms of receiving conditions, storage methods and storage time, the result indicated that frozen or refrigerated products were often delivered at inappropriate temperature. Especially some products which were needed to be shipped and stored at refrigerated temperature such as mollusks, were delivered and kept at room temperature. The most frequently used thawing method were running water (56.9%), however, the frozen products were often sitted at room temperature for the purpose of thawing. According to the results, several inappropriate handling processes for frozen and refrigerated products were found in school foodservice. In order to improve handling process for frozen and refrigerated products, recognition of food handlers' weakness about storage and distribution, development of radical standards for receiving conditions, storage and thawing methods should be debated.

This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating attitude and poor eating habits for 3rd and 5th graders at an elementary school in Seoul. The effectiveness of the education was evaluated by surveying the students before and after the education; 375 responses were analyzed. A questionnaire was designed to compare changes of the students' attitudes and plate waste before and after education. Plate wastes of boiled black rice(p<0.05), potato soup(p<0.05), amaranthus herb salad(p<0.01), and cabbage kimchi(p<0.05) decreased significantly after education. Students' eating attitudes improved significantly(t= -6.22, p<0.01) after nutrition education. Major reasons the students did not eat all foods they were served were large portion sizes (30.59%), low menu preference (29.79%), and tastes (17.82%). The menus with high plate waste rates were cooked vegetable items (35.64%) and soup items (26.6%). After education, students' attitudes on ‘food waste pollutes the Earth(p=0.013)’, ‘food preparation for birthday parties(p<0.01)’, and ‘restaurant selection for eating out (p<0.01)’ changed significantly. After education, plate waste and portion sizes that the students perceived were not negatively correlated. In conclusion, nutrition education on proper eating habits and source reduction is an effective method to reduce food waste generation and to improve students' eating attitudes and awareness on environment.

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder($\X_1$), sugar($\X_2$), butter($\X_3$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.

This study empirically examined the actual level of elementary school children's knowledge of nutrition and the extent of current nutrition education for the children through the use of textbooks. Two or three classes were sampled from each of six schools, respectively, in Gangneung; of the 562 questionnaires that were distributed, 537 were returned and used for analysis. Respondents were all sixth-graders, on average boys and girls were 153.02$\pm$8.19㎝ and 152.79$\pm$7.15㎝ in height and 45.27$\pm$10.32㎏ and 43.33$\pm$7.46㎏ in weight, respectively, which was consistent with others' research. Most children had two siblings and a working mother, considered that they were well off, and their mother prepared meals. Children regularly had breakfast and dinner, although more children had dinner than breakfast. As a whole, their knowledge of the main nutrients contained in foods was lower than their general knowledge of nutrition. There were significant differences in knowledge of the main nutrients contained in foods, with girls showing more knowledge than boys (p<0.01). Most of them learned about nutrition at school, followed by home. At school, Practical Technology classes taught them the most about nutrition. Although Physical Education classes were expected to teach about nutrition in a quantitative way, they accounted for just 4.7% of the overall knowledge. As for the children's understanding of nutrition education through use of a textbook at school, just 19% of the students gained a very good understanding. As for interest in nutrition education at school, 22.2% of the students had no interest, while girls were more likely to have their interest in nutrition education at school affected by knowledge of nutrition than boys. For both boys and girls, the most desired method of education was cooking practice. More research across subjects is necessary so that nutrition education concentrated on the curriculum for fifth-graders can be provided by stages from the lower grades. Since cooking practice or games were preferred, it is necessary to develop nutrition education methods to incite active interest rather than passive education.

This study was conducted to estimate the safety level of non-cooking and cooking processed foods to propose the sanitary management of foods donated to foodbanks. The time and temperature were measured and the microbial levels of aerobic plate counts (APC), coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, and E. coli O157:H7 were analyzed on ten food items donated to seven foodbanks. The amount of cooked foods donated to each foodbank was about 10 to 40 servings. All foodbanks hired a supervisor and had at least one refrigerator/freezer and one temperature-controlled vehicle, but only four foodbanks had the separate offices to manage the foodbank operation. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. After production, the levels of APC of both non-cooking and cooking processed foods were complied with the standards by Ministry of Education & Human Resources Development, and were not increased till distribution. Only the level of coliforms in dried squid & cucumber salad (1.5×$10^3$ CFU/g) was not met the standards. E. coli and other pathogens were not detected in all tested samples. The microbial levels of delivery vessels and work tables were satisfactory, but the APC levels of two of four tested serving tables (6.9×$10^3$ and 5.3×$10^3$ CFU/100$cm^2$) and the coliforms level of one (1.1×$10^3$ CFU/100$cm^2$) were over the standards. The air-borne microflora level in serving room was estimated as satisfactory. It took about 3.0 to 6.5 hours from after-production to distribution and the temperatures of donated foods were exposed mostly to temperature danger zone, which had a high potential of microbial growth. These results imply that a checklist to monitor time and temperature in each step should be provided and the employees involving foodbank operation should be properly educated to ensure the safety of donated foods.