1 |
김현숙 : 노인의 식이섭취에 영향을 미치는 요인들. 한국영양학회 1999년도 춘계학술대회 초록, p.17, 1999
|
2 |
Herndon, AS : Using the Nutrition Screening Initiative to survey the nutritional status of clients participating in a home-delivered meals program 1. Nutr. Elderly, 14:15, 1995
|
3 |
Fey-Yensan, F, English, C, Ash, S, Wallace, C and Museler, H : Food safety risk identified in a population of elderly home-delivered meal participants. J. Am. Diet. Assoc., 101(9):1055, 2001
DOI
ScienceOn
|
4 |
Perlmutter, CA and Gregoire, MB : Comparison of nutrient content of two types of frozen meals for a nutrition program for the elderly. J. Am. Diet. Assoc., 93(5):587, 1993
DOI
ScienceOn
|
5 |
Yang, IS, Chae, IS and Lee, JM : Foodservice Management Systems of Home-Delivered Meal Service Program for Home-Bound Elderly. J. Korea Nutr. Soc., 31(9):1498, 1998
|
6 |
Chae, IS : Application of a PERT-type System on employee's work time management in home-delivered meals program for elderly. Doctoral thesis, The Yonsei University of Korea, 1997
|
7 |
Kim, HY and Ryu, SH : A Study on Microbiological Quality and Safety Control of Elderly Care home Foodservice. J. Korea Geron. Soci., 17(1):223, 1997
|
8 |
Weingold, SE, Guzewich, JJ and Fudala, JK : Use of Foodborne Disease Data for HACCP Risk Assessment. J. Food Prot., 57(9):820, 1994
|
9 |
厚生省 生活衛生局 : 食品衛生檢査指針 衛生物編. 日本食品生協會, 東京, 1990
|
10 |
FDA : Bacteriological analytical manual. 8th ed., AOAC, Washington, D.C., 1995
|
11 |
MASS(Michigan Aging Services System) : In home service, home delivered meals. http://mass.iog.watne.edu/OSAOSSP/osaosicm.html, 1995
|
12 |
Rowley, DB, Yuomy, JM, and Westcott, DE eds : Fort Lewis Experiment. "Application of food technology and engineering to central food preparation", U.S. Army Natick Lab., Natick, Mass. Techn. Report. 1972
|
13 |
Solberg, M, Buckalew, JJ, Chen, CM, Schaffner, DW, O'Neil, K, McDowell, J, Post, LS and Boderck, M : Microbiological safety assurance system for foodservice facilities. J. Food Technol., 44(12):68, 1990
|
14 |
Buckalew, JJ, Schaffner, DW and Solberg, M : Surface sanitation and microbiological food quality of a university foodservice operation. J. Food System, 9:25, 1996
|
15 |
Waker, D and Beaucheme, RE : The relationship of loneliness, Social isolation, and physical health to dietary adequacy of independently living elderly. J. Am. Diet. Assoc., 91(2):300, 1991
|
16 |
Asp, EH and Darling, ME : Home-delivered meals: food quality, nutrient contert, and characteristic of recipients. J. Am. Diet. Assoc., 8:1(5):55, 1988
|
17 |
Longree, K,and Armbruster, G : Quantity food sanitation. 5th ed., John Wiley & Sons, Inc., New York, 1996
|
18 |
Lieux, EM and Manning, CK : Productivity in nutrition programs for the elderly that utilize an assembly-serve production system. J. Am. Diet. Assoc., 91(2):184, 1991
|
19 |
월간버섯 : 농민저널 p32-41, 1998
|
20 |
Turner, M and Glew, G : Home-delivered meals for the elderly. Food Technol., 36(7):46, 1982
|
21 |
Minato, K, Mizuno, M, Terai, H and Tsuchida, H Autolysis of letinan, antitumor polysaccharide, during storage of Lentinus edodes, shitake mushroom. J. Agric. Food Chern., 47(4):1530, 1999
DOI
ScienceOn
|
22 |
Yim, KS : Strategies to Improve Elderly Nutrition : Comparisons of Dietary Behavior according to the Nutrient Adequacy Ratio. Korean J. Community Nutri., 4(1):46, 1999
|
23 |
The Education Foundation of National Restaurant Association : Applied foodservice sanitation. 4th ed., National Restaurant Association, Chicago, IL, 1992
|
24 |
Lieux, EM and Winkler, LL : Assessing productivity of foodservice systems in nutrition programs for the elderly. J. Am. Diet. Assoc., 89(6):826, 1989
|
25 |
Fogler-Levitt, E, Lau, D, Csima, A, Krondl, M and Coleman, P : Utilization of home-delivered meals by recipients 75 years of age or older. J. Am. Diet. Assoc., 95(5):552, 1995
DOI
ScienceOn
|
26 |
APHA, AWWA and WEF : Standard methods for the examination of water and wastewater. 19th ed., APHA, Washington, D.C., 1995
|
27 |
Nancy, EB, Elsa, AM and Sharon, KM : Evaluation of Microbial Hazards of Pork Products in Institutional Foodservice Settings-Part I. Dairy Food and Eviron. Sanit., 16(1):14, 1996
|
28 |
보건복지부 : 노인복지사업지침. 2002
|
29 |
McCool, AC and Posner BM : Nutrition services for Older Americans: Food service Systems and Technologies, program management straregies, Chicago. The American Dietetic Association, E 82
|
30 |
보건복지부 : 식품공전. 한국식품공업협회, 2000
|
31 |
Hayes, J and Kendrick, OW : Plate waste and perception of quality of food prepared in conventional vs commissary system in the Nutrition Program for the Elderly. J. Am. Diet. Assoc., 95(5):585, 1995
DOI
ScienceOn
|
32 |
김혜영, 김인숙, 이승희 : 양로원 노인 식이 영양섭취 실태에 관한 연구. 성신여대 생활문화연구논집. 4:89, 1989
|
33 |
Shovic, A and Geoghegan, P : Assessment of meal portion, food temperature, and select nutrient content of the Hawaii Meals on Wheels program. J. Am. Diet. Assoc., 97(5):530, 1997
DOI
ScienceOn
|
34 |
Vailas, LA, Nitzke, SA, Becker, M and Gast, J : Risk indicators for malnutrition are associated inversely with quality of for participants in meal programs for older adults. J. Am. Diet. Assoc., 98(5):548, 1998
DOI
ScienceOn
|
35 |
Kwak, TK : Hospital Cook/Chill Foodservice system with Food Storage in Plastic Bags: Time, Temperature, Sensory, and Microbiological Assessment Related to Chicken and Noodles. Korean J. Home Economics, 22(4):93, 1984
|
36 |
Spears, MC : Foodservice Organizations, A Managerial and Systems approach. 3rd ed., Englewood Cliffs, NJ, Prentice-Hall, Inc., 1995
|
37 |
Hong, SM and Choi, SY : A Study on Meal Management and Nutrient Intake of the Elderly. J. Korea Soc. Food Sci. Nutr., 25(6):1055, : 996
|
38 |
Lee, JS : Elderly Standard Menu based on Food Preference and Development of It's Computer Program. Master thesis, The Korea University, 1989
|
39 |
Bryan, FL : Hazard analysis critical control point (HACCP) system for retail food restaurant operation. J. Food Prot., 53(11):978, 1990
|
40 |
Kye, SH, Yoon, SI, Park, HS, Shim, WC and Kwak, TK : A Study for the Improvement of the Sanitary Condition and the Quality of Pac
|
41 |
DREW : 'Foodservice sanitation manual.' GEW Pub., No (FDA) 78-2081, U.S. Govt., Printing office Washington D.C., 1978
|
42 |
Bryan, FL : Risks of practices, procedures and processes that lead to outbreaks of foodbome diseases. J. Food Prot., 51:663, 1988
|
43 |
Kang, MH : Nutritional Status of Korean Elderly People. J. Korea Nutr. Soc., 27(6):616, 1994
|
44 |
Corlett, DA Jr : Refrigerated foods and use of hazard analysis and critical control point principles. Food TechnoL, 43(2):91, 1989
|
45 |
장학길 : 현대인의 건강을 위한 식품정보 신광출판사, 1999
|
46 |
USDA : Instructions for verifying internal temperature and holding time of meat patties. FSIS Directive 7370. J. Food Safety Inspection Service, U.S. Department of Agriculture. Washington, D.C., 1990
|
47 |
Jay, JM : Modem Food Microbiology. 5th ed. Chapman & Hall, New York, 1996
|
48 |
Cremer, ML and Chipley, JR : Time and Temperature, microbial and sensory quality assessment of roast beef in a hospital foodservice system. J. Food Sci., 45:1472, 1980
DOI
|
49 |
Kim, KE, Yu, ES, Liu. WT, Kim, J and Kohrs, MB : Nutritional status of Chinese-, Korean-, and JapaneseAmerican elderly. J. Am. Diet. Assoc., 93(12):1416, 1993
DOI
ScienceOn
|
50 |
Shin, SW, Rew, K and Kwak, TK : Hazard Analysis of Packaged Meals(Dosirak) During Delivery. Korean J. Food Hygiene, 5(3):85, 1990
|
51 |
Department of Health and Social Security : Guidelines on Pre-cooked Chilled Foods. HMSO, London, 1980
|
52 |
FDA : The 2001 Food Code. Recommendations of the U.S. Department of Health and Human Services, U.S. Public Health Service, Washington, D.C., 2001
|
53 |
Bean, NH, Griffm, PM, Goulding, JS and Ivey, CB : Foodbome disease outbreaks, 5-year summary, 1983-1987. J. Food Prot., 53:711, 1990
|
54 |
Stevens, DA, Grivetti, LE and McDonald, RB : Nutrient intake of urban ane. rural elderly receiving homedelivered meal. J. Am. Diet. Assoc., 92(6):714, 1992
|
55 |
통계청 : 장애인구추이. 2002
|
56 |
식품의약품안전청: 식중동 발생현황 통계. 2001, 12, 31, http://www.kfda.go.lr
|
57 |
Coulston, AM, Craig, L and Voss, AC : Meals-on-wheels applications are a population at risk for poor nutritional status. J. Am. Diet. Assoc., 96(6):570, 1996
DOI
ScienceOn
|
58 |
Kim, JG : Evaluation of the Management of Sanitation in Food Service Establishments in Korea and Strategies for Future Improvement. Korean J. Food Hygiene, 15(3):186, 2000
|