The Indepth Analysis of Plate Waste for DM Diet Served in General Hospital |
양일선
(연세대학교 식품영양전공)
이해영 (연세대학교 식품영양전공) 김정려 (인제대학교 상계백병원) 차지아 (전주기전여자대학 식품영양계열) |
1 | Kim YH, Yoon BJ. Analysis of patient satisfaction on appraisal standard of medical service. Hospital Management Research Institute of Seoul Health College 2(1): 19-38, 1996 |
2 | Ryu ES. Patient satisfaction and need for nutrition service in Korea. Symposium of KDA pp.27-52, 1994 |
3 | Sawyer CA, Richards R. Continuous quality improvement in hospital foodservice. Food Technol 48(9): 154-158, 1994 |
4 | Yang IS, Lee SJ, Cha JA. Identifying current hospital practices in clinical dietetics. Korean J Nutrition 28(5): 460-470, 1995 |
5 | Cash EM, Khan MA. An assessment of factors affecting consumption of entree items by hospital patients. J Am Diet Assoc 85(3): 350-352, 1985 |
6 | Steel GS, Delaney D. Scrutiny Programme: The Cost of Catering in the NHS, 1983 |
7 | Shanklin CW. The role of dietitians in environmental protection. Proceedings of the 2nd ACD, pp104-109, 1998 |
8 | Ferris D, Shanklin CW, Flores R. Solid waste management in foodservice. Food Tech March: 110-113, 1994 |
9 | Almanza BA. A review of waste management from the foodservice perspective. J College & University Foodservice 1(2): 49-63, 1993 DOI |
10 | Yang I, Kim J, Lee H. An assessment of factors affecting plate waste and its effects for normal & soft diet in hospital foodservice. Korean J Community Nutrition 6(5): 830-836, 2001 |
11 | Park DY, Choe SJ, Park HR, Ahn HS. A study on the sociopsychological factors influencing the dietary compliance of diabetics using questionnaire. Korean J Community Nutritwn 5(1): 36-49, 2000 |
12 | Lee H, Yang I. Evaluation of menu quality management in business & industry contract foodservice on customer's viewpoint. Korean J Nutrition 32(8): 967-973, 1999 |
13 | Park CK, Kim KH, Hwang IK. A study on the patients' perceptions of service but medical technique perceived by patients influencing patients' decision-making of revisit, journal of The Korean Hospital Association 21(8): 14-25, 1992 |
14 | Choi E, Ryu K, Kwak T. Assessment of waste management practices, source-reduction programs and related tasks in elementary school foodservice in seoul and kyonggi province areas. J Korean Diet Assoc 7(4): 410-425, 2001 |
15 | Hong W. The analysis of edible plate waste results in 11 hospitals in the UK. J Foodservice System 8(2): 115-123, 1995 |
16 | Choe SJ, Park HR, Park DY,, Ahn HS. A study on the sociopsychological factors influencing the dietary compliance of diabetics by using focus group interview. Korean J Community Nutrition 5(1): 23-35, 2000 |
17 | Deluco DD, Cremer M. Consumers' perceptions of hospital food and dietary services. J Am Diet Assoc 90(12): 1711-1715, 1990 |
18 | Yang IS, Kim SH, Cha JA. Opera Bonal factors affecting productivity of foodservice system in selected hospitals. Korean J Nutrition 26(3): 357-366, 1993 |
19 | Chung DS. Plan for subcontract on human resource management in hospital, Proceedings of the 7th Hospitat Management, pp 117-118, 1991 |
20 | Lee KY. Study of motivation and satisfaction for use of medical service (I). Journal of The Korean Hospital Association 25(9): 16-36,1996 |
21 | Banks GH, Collison R. Food waste in catering. Proc Inst Food Sci Technol 14(4): 181-189, 1981 DOI |
22 | The Korean Nutrition Information Center. Computer Aided Nutrition analysis program, 1998 |
23 | Lim HS, Yang IS, Cha JA. Analysis of patient satisfaction and factors influencing satisfaction on hospital foodservice quality. J Korean Diet Assoc 5(1): 2947, 1999 |
24 | Yang IS, Lee SJ, Cha JA. Developing standardized clinical dietetic staffing indices in hospital foodservice. Korean J Nutrition 28(7): 675-687, 1995 |
25 | Lee SI. Remedy for improvement of medical service in hospital. Proceedings of the llth Hospital Management, pp.107, 1995 |
26 | Collison R, Colwill J. The analysis of food waste results and related attributes of restaurant and public houses. J Foodservice System 4: 17-30, 1986 |
27 | Kim J, Hong W, Chang H. Effective solid waste management programs for hospital foodservice. Proceedings of the 2nd ACD, pp.110-120, 1998 |
28 | Edwards JSA, Nash AHM. The nutritional implications of food wastage in hospital food service management. Nutrition & food Science 2(March/April): 89-98, 1999 |
29 | Kim HM, Yang IS, Park EC, Lim HS. Cost . benefit analysis of operation system change in the hospital foodservice. J Korean Diet Assoc 6(1): 33-43, 2000 |
30 | Cummings LE. Hospitality solid Waste minimization: A global frame. Int J Hospitatity Management 11(3): 255-267, 1992 DOI ScienceOn |
31 | Hong W. The development of a methodology for assessing food quality in hospital food service systems. PhD Thesis, Sheffield Hallam University, UK, 1993 |
32 | Lee JJ, Choi MH, Lee SG, Lee DB. Patients' evaluation on foodservice in university and general hospitals. Korean J Community Nutrition 2(4): 616-623, 1997 |
33 | Lim HS, Kim HM, Kim JL. A study of in-patients' evaluation on the dietetic foodservice. J Korean Diet Assoc 1(1): 43-53, 1995 |
34 | Kim T, Shanklin CW, Su AY, Hackes BL, Hackes D. Comparison of waste composition in a continuing-care retirement community. J Am Diet Assoc 97(4): 396-400, 1997 DOI ScienceOn |
35 | Riley LK, Shanklin CW, Gench B. Comparison of volume of waste generated by and cost of two types of serviceware systerns. School Food Service Research Review 15(1): 32-36, 1991 |
36 | Kim HJ, Jang UJ, Hong WS. A case study of food quality in a hospital foodservice system - With special reference to patient satisfadion -. Korean J Nutrition 29(3): 348-358, 1996 |
37 | Sung NK. Statistical data analysis using windows SAS. Jayu Academy, Seoul, 1998 |
38 | Nicholls LL, Nystuen CW. Future foodservice waste management. Hospitality Research Review 17(1): 231-241, 1993 DOI |
39 | Kim CR. Statistical package for SAS. Data Research, Seoul, 1994 |