• Proceedings of the Korean Nutrition Society Conference
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• 2002.05a
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• pp.193-193
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• 2002

• Proceedings of the Korean Nutrition Society Conference
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• 2002.05a
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• pp.194-194
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• 2002

• Proceedings of the KSCN Conference
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• 2004.12a
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• pp.127-127
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• 2004

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.05a
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• pp.122-122
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• 2005

• 우유
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• v.1 no.3 s.3 winter
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• pp.39-53
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• 1980

이 글은 일본 학습연구사가 농림수산상 축산국 및 축산진흥 사업단의 후원을 얻어 문부성의 '학교급식지도요렁'에 준거하여 기획, 편집하여 발행한 교사용지도서를 번역한 것으로 본지에 게재합니다.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2004.10a
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• pp.104-104
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• 2004

• Proceedings of KHEA Conference
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• 2003.10a
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• pp.129-129
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• 2003

• 월간낙농육우
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• v.28 no.4 s.312
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• pp.125-130
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• 2008

본고는 우리협회가 영남대학교 산학협력단에 의뢰하여 연구가 완료(2007년 1월)된 연구용역 "한.미 FTA와 우유소비확대를 통한 낙농산업 발전방안" 중 학교 우유급식에 관한 내용을 발췌하여 정리한 내용입니다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1118-1133
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• 2012

This research aimed to suggest an efficient improvement plan for school food services by investigating the operating situation and recognition of menu management in school food services for school food service dietitians (and nutrition teachers) in Chungbuk. A total of 328 questionnaires were distributed to school food service dietitians (and nutrition teachers) in Chungbuk by e-mail in September, 2010. A total of 265 questionnaires (80.8%) were used for the analysis. The highest allocation of nutrients and calories per day in school food services was 1:1.5:1.5 (breakfast : lunch : dinner) (38.5%). The reasoning for applying a flexible allocation of nutrients and calories per day was 'considering the ratio of students who do not eat breakfast' (59.2%). And the way to apply the flexible allocation for nutrients and calories per day was 'by agreement from the school operating committee in arbitrary data without situation surveys' (86 respondents, 49.4%), and 'by agreement from the school operating committee in analysis data through situation surveys' (80 respondents, 46.0%). The operational method of standardized recipes was 'cooking management site of national education information systems' (87.5%) and the items included in standardized recipes were menu name, food material name, portion size, cooking method, nutrition analysis, and critical control point in HACCP. The main reason for not utilizing all items of a cooking management site of the national education information system was 'no big trouble in menu management even though it is used partly (29.1%). In addition, the highest use of standardized recipe was for 'maintaining consistency of food production quantity' (74.0%).

• Journal of Food Hygiene and Safety
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• v.18 no.2
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• pp.79-86
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• 2003

Most of food poisoning is frequently raised from mass catering. Especially, staphylococci takes the large part of pathogenic agents which are related to the hygienic condition. Among total 98 samples, four staphylococci were isolated from food service environment such as drinking water (A), hands (D), refrigerator and apron (E) of 5 elementary school (A, B, C, D, E) in Gyeongnam Province. These isolated strains are characterized as 1 MRCNS (Methicilline Resistant Coagulase Negative Staphylococcus aureus) and 3 MSCPS (Methicilline Sensitive Coagulase positive Staphylococcus aureus). Also, production of enterotoxin B (sob gene) were examined by PCR which has known as a big problem because of their temperature resistance. Hence, PCR was performed on isolated 4 staphylococci. The all 4 isolated Staphylococcus aureus have 477 bp of seb gene. Antibiotics susceptibility test was completed on PCR detected strains. All strains were fully resistance to ampicillin and penicillin. The drinking water of A place has resistance to oxacilline, therefore this strain turned out to be MRSA (Methicilline Resistant Staphylococcus Aureus).