• Food Industry And Nutrition
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• v.4 no.3
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• pp.27-29
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• 1999

• Food Industry And Nutrition
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• v.4 no.3
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• pp.30-33
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• 1999

• 월간낙농육우
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• v.29 no.1
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• pp.85-95
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• 2009

본고는 국회 농림수산식품위원회 위원인 김성수 위원과 교육과학기술위원회 조전혁 의원이 공동주최, 우리협회(회장 이승호) 주관으로 지난 12월 12일 국회 한정기념관에서 이낙연 농림수산식품위원장을 비롯한 국회의원 10여명과 정부 관계자 및 한국식품영양재단, 일선학교 영양사 등 다양한 분야의 전문가들과 함께 전국의 낙농인 등 400여명이 참가한 가운데, 개최된 "낙농산업 발전을 위한 학교우유급식 제도 개선 토론회" 내용이다.

• 월간낙농육우
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• v.28 no.5
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• pp.91-99
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• 2008

협회는 지난 3월 11일 농림수산식품에 낙농부분의 정책제안으로 '낙농산업 발전 종합대책(안)'을 제출하고 그 제시방안에 대해 농림수산식품부와 협의를 갖고 추진방안에 대해 논의를 갖는(4.17) 등 정책반영을 위한 활동을 지속적으로 전개하고 있다. 대책(안)의 내용에 따르면 현재 낙농산업의 현황과 문제점을 제기하면서 낙농산업의 안정적인 발전대책 수립을 위해 3가지 개선방향을 제시하고 있는데, 첫째, 낙농정책에 대한 비전을 수립, 국가 비전 아젠다를 설정하여 지속가능한 낙농산업으로서의 기반유지 당위성을 마련하고, 둘째, 전국단위 수급조절을 위한 계획생산제 실시 및 기구개편, 국내 유제품 시장 형성을 위한 가공원료유 한도수량제의 확대, 국산우유의 차별화를 위한 우유표기의 개선, 군급식 우유용량의 확대와 학교급식과 학교우유급식 통합(17대 대선 한나라당 정책공약), 북한어린이(학생) 우유지원 등 그 실질적인 정책마련에 해당하는 원유수급 안정화를 위한 제도 개선이 바로 그것이다. 셋째, 사료가격 안정을 위한 대책 및 목장시설 현대화 지원 확대, 낙농단지 조성을 통한 안정적 낙농생산 기반 유지, 유업체 경영합리화 방안 및 시설자금 지원, 유제품 수출지원 등을 통해 낙농.유업의 경쟁력 향상이 이뤄져야 함을 강조하였다. 월간낙농육우는 본고를 통해 낙농산업 발전 종합대책(안) 중 개선방향에 해당하는 자료를 소개코자 하니, 많은 관심을 바란다.

• THE HEALTH and ORGANIC FARMING
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• no.242
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• pp.1-12
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• 2007

2007년도 지회장단 연찬회 성료/광주.전남도지부장 이.취임식/'저출산고령화대책연석회의' 의장께 드리는 건의문/2007년도 전국 지회장단 연찬회 이모저모/유기농식품 인증제 이르면 2008년 도입/유기재배 꽃 등장/화훼산업의 친환경인증제도 MPS/전통식품산업의 지연화와 세방화/글로벌시장에 '유기농 에코라벱' 바람/식물영양소 기능과 정식준비/골다공증의 원인과 예방 및 관리법/<암을 이기는 음식>(7) 부추/유기자연농업의 원조를 찾아서/서울시 친환경농산물 지원조례 제정/우리의 산야초-팽나무/사과나무의 적정 시비기술의 실제/지역거점 급식지원센터 운영 및 친환경농산물 급식방안

• Journal of the Korea Computer Industry Society
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• v.3 no.1
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• pp.9-18
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• 2002

Under the quickly changing health care environment in our society competitions among hospitals are getting harder and accordingly the hospital authorities do their best efforts to renovate their hospital management and let directors of food and nutrition services in hospital be seeking the drastic changes in their clinic-support operations. To attain this end it is essential to build an information system in food and nutrition services in hospital for practicing those operational changes efficiently. By building an information system we can totally manage a number of information about hospital food and nutrition services. This kind of information system can not only relieve dieticians and food-service workers from their repetitively routine jobs, but also connect with hospital management information systems organically. Resultantly productivity in this service area can be improved and the efficiency of hospital management will be increased. And accordingly the competitive advantage of the hospital can be greater than ever and that brings patients' and hospital employees' satisfaction. I would like to name this kind of information system for hospital food and nutrition services "TASTY", abbreviated from "Time-based Advanced Service Technology for Yong-Dong Severance Hospital, Nutrition Department" There are one basic information management area and five business management areas in TASTY. Five specific business areas are divided by menu, procurement, clinical nutrition service, production(including distribution and meal service), and financial management.inancial management.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.501-508
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• 2021

The purpose of this study was to evaluate the application of ATP bioluminescence assay for effect assessment of hygiene visiting education on children's foodservice facilities in the local small town. The sanitary inspection results of the hygiene visiting education showed significant improvement in all items except 'To regularly disinfect cooking facilities, storage rooms, etc.' ATP bioluminescence analysis was performed on cooking utensils to evaluate the educational effect, and the results showed a correlation with the effect in most items. In the case of knives and cutting boards, all facilities showed a value of 20 RLU/cm² or less after the educational support, and in particular, it was approximately 10 RLU/cm² or less in national/public, corporation and private facilities. Correlation analysis between the post-education sanitary inspection results and ATP values for three items related to knives and cutting boards showed that they have a negative and high correlations.

• Food Industry And Nutrition
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• v.11 no.2
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• pp.41-54
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• 2006

• Culinary science and hospitality research
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• v.17 no.3
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• pp.65-75
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• 2011

The purpose of the study was to explore the relationship between satisfaction and future behavior intention of cafeteria users. Respondents of the research were cafeteria users in major colleges in Kyunggi province. A total of 300 questionnaires were distributed between October 1, 2010 and October 20, 2010 but only281 questionnaires were used for the analysis. Based on 14 selection attributes, factor analysis showed that the KMO value of 0.634, which was extracted by Verimax vertical rotation, and=610.084(p<0.001). In addition, the distributional explanation showed a total of 61.685%. Five factors were obtained as ingredients, food, menu, maintenance, and internal environment factors according to the feature of each variable. The Cronbach value according to confidence and validity tests was 0.703. The explanation was 16.3% and the influence on satisfaction included ingredients, maintenance, and internal environment. The effect on future behavior intention was significant at the level of p<0.001. This study has limitations in that it has generalized the findingson consumers of university cafeterias; therefore, follow-up studies must be conducted.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.134-145
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• 2011

The purpose of this study was to examine the work values of undergraduate-level foodservice major students. In order to assess work values of the participating students, this study adopted 'Maryland Work Values Inventory'. Data from a total of 290 surveys were collected. The participants consisted of 146 commercial foodservice major students and 144 institutional foodservice major students. Among the seven work values, both groups ranked 'job advancement' as the most important work value. Commercial foodservice major students rated 'altruism' as the least important work value, whereas it was 'stimulation' for institutional foodservice major students. 'Need for work' was evaluated statistically higher by junior and senior students compared to sophomore students of commercial foodservice major (p<0.05). In both foodservice majors, a positive relationship was found between work value scores and grade levels. All work value scores tended to be higher for students in higher grades. This tendency was especially statistically clear for the value 'need for work' for commercial foodservice major students and 'money and prestige' for institutional foodservice major students (p<0.05). There were some gaps in the work values between students with different career field choices. For the commercial foodservice majors, those interested in fine dining perceived 'satisfaction and accomplishment' and 'altruism' as more important [4.33 (p<0.05) and 4.05 (p<0.01), respectively] compared to students who had interests in fast food restaurants (4.06 and 3.67 respectively). Scores for 'satisfaction & accomplishment' (p<0.05), 'money & prestige' (p<0.001), and 'stimulation' (p<0.001) were significantly different among institutional foodservice major students. In addition, students more interested in industrial foodservice field regarded 'money & prestige' and 'stimulation' as less important as indicated by noticeably lower scores (3.74, 3.55 respectively) in comparison to the other group (p<0.001). The results of this study, which explored foodservice major students' work values, suggest that there is an increased need for the students to build up their work values as well as for the foodservice industry to offer appropriate work values to future foodservice employees.