• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.5
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• pp.351-354
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• 2003

The appearances of growth and yield according to the cultivation types were investigated in chalok 1. The days to harvest under double vinyl house, open mulching and open cultivation were 87.7, 95.8, and 101.8 days, respectively and significantly different in each cultivation types. The branched ears of open mulching, double vinyl house and open cultivation were started at 7,8, and 13 days after silking, respectively. The frequency of branched ear per total plants to double vinyl house, open cultivation and open mulching were 10%, 13%, and 19%, respectively. The ear weight of open mulching and open cultivation was superior to branched ear weight. The yields (kg/10a) of double vinyl house, open mulching and open cultivation were 755.7kg, 740.7kg, and 530.0kg, respectively. The yields(kg/10a) of double vinyl house and open mulching were significantly different to that of open cultivation and LSD(5%) was 133.42. Thus, early cultivations in double vinyl house were more beneficial than other cultivation types because of the highest yield and the lowest branched ear.

• Journal of Nutrition and Health
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• v.42 no.7
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• pp.650-663
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• 2009

The purposes of this study were to investigate one portion size of menus served and to evaluate nutrient intake of lunch at three elderly care facility food services located in Seoul. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Yield factors were calculated from cooking experiments based on standardized recipes, and were used to evaluate nutrient intake. One hundred elderly participated in this study for measuring plate waste and were asked to complete questionnaire. Nutrient analyses for the served and consumed meal were performed using CAN program. The yield factors of rice dishes after cooking are 2.4 regardless of rice dish types, 1.58 for thick soups, 0.60 to 0.70 for meat dishes, and 1.0 to 1.25 branched vegetable. Average consumption quantity of dishes were 235.97 g for rice, 248.53 g for soup, 72.83 g for meat dishes, 39.80 g for vegetables and 28.36 g for Kimchi. On average the food waste rate is 14.0%, indicating the second highest plate waste percentage of Kimchi (26.2%), and meat/fish dish (17.3%). The evaluation results of NAR (Nutrition Adequacy Ratio) showed that iron (0.12), calcium (0.64), riboflavin (0.80), and folic acid (0.97) were less than 1.0 in both male and female elderly groups, indicating significant differences of NAR among three facilities. Compared to the 1/3 Dietary Reference Intake (DRIs) for the elderly groups, nutrient intake analysis demonstrated that calcium (100%) and iron (100%), followed by riboflavin, vitamin A, and Vitamin B6 did not met of the 1/3 EAR (Estimated Average Requirement). For the nutritious meal management, a professional dietitian should be placed at the elderly care center to develop standardized recipes in consideration of yield factors and the elderly's health and nutrition status.