• Korean journal of food and cookery science
• /
• v.31 no.2
• /
• pp.225-232
• /
• 2015

The objective of this study was to expand sodium reduction practices by analyzing the awareness, practice, and obstruction of sodium reduction by middle school dietitians. Questionnaires were administered to 146 dietitians in the Busan area. The average score for the dietitians' awareness of low-sodium diets was 4.21/5.00, and dietitians in their 30s and over 40 reported significantly (p<0.05) higher awareness than those in their 20s The average practice scores for low-sodium diets was 3.74/5.00, 3.80/5.00 for cooking, 3.77/5.00 for food choice, and 3.60/5.00 for action. The average scores of obstruction for low-sodium diets was 3.58/5.00, 3.93/5.00 for low-sodium products, 3.88/5.00 for students, 3.71/5.00 for dietitians, 3.12/5.00 for facilities, 2.86/5.00 for cooks. Dietitians over 40 and those with graduate school degrees had significantly (p<0.05) higher scores for low-sodium products. Regarding practice and obstruction for low-sodium diets, dietitians with high awareness scores had significantly (p<0.01) higher scores for practice and lower scores for obstruction of low-sodium diets. These findings suggest that it is critical to develop diverse low-sodium products and recipes, and that dietitians should educate students about the necessity and the practice of reduced sodium diets.

• Korean Journal of Community Nutrition
• /
• v.10 no.2
• /
• pp.141-150
• /
• 2005

This Study investigated kindergarten parents' attitude, satisfaction and demand in the school meal service programs (SMSP). The subjects were 2450 parents that their child attended at kindergarten's SMSP from 16 provinces. To com-pared children's eating habits according to their parent age group and residence area, the percentage of regularly breakfast eating were lower in 'below 30 years old' group and large city residence than 'above 30 years old' group and middle and small city residence. And taking breakfast item was partially different pattern according parent age, 'below 30 years old' group and large city child ate more bread and milk as breakfast than Korean style breakfast with steamed rice and soup and side dish. In the prefer types of school meal service, most prefer types of meal service was fully meal service at kindergarten, $79.1\%$ subjects wanted this type. But 'below 30 years old' group's parent answered 'lunch box brings from home' ratio was higher than 'above 30 years old' group. Most parents accepted the present meal cost and $63.8\%$ of subjects was willing to pay more money to improve the quality of SMSP Twenty-six precent parents was responded that no improvement children's eating habit through SMSP. And they answered the key point of SMSP management was 'cooking sanitation'($65.1\%$) and 'nutrition' ($50.0\%$) and they answered the urgent improvement point at SMSP was 'Improvement taste and quality of meal' ($62.6\%$). Kindergarten parents' attitude about catering service as SMSP as not to prefer, but $10.4\%$ of subjects answered that catering service is ideal meal service type in kindergarten and they expected the advantage of catering service was 'convenience of foodservice'($40.7\%$) and 'support foodservice facilities and labor'($32.4\%$) and they also pointed out disadvantage was 'lower in meal freshness'($53.9\%$) and 'sanitation Problem'($51.9\%$).

• Korean Journal of Community Nutrition
• /
• v.22 no.2
• /
• pp.127-135
• /
• 2017

Objectives: This study was conducted to examine the satisfaction of school cafeterias among the surveyed group at two middle schools located in Seoul. Methods: 574 out of 600 middle school students in Seoul (95.7%) completed the study. Results: Satisfaction rate of school meals was significantly higher among girls (73.2%) compared to boys (45.1%). The reasons for satisfaction factors of school meals were with the taste of school meals (55.1%), menu (19.3%), nutrition (14.2%), and food hygiene safety (7.0%). Students who had a double-income family, well-educated mother and higher happiness in their life reported a higher satisfaction with school meals. Both boys and girls who consumed milk frequently showed significantly higher satisfaction with school meals. Factors that were related to satisfaction of school meals were food temperature, the amount of food (especially among boys). Variety in the menu and food distribution speed were less related to the satisfaction of meals. In the case of girls, waiting time, food distribution speed were more important to them while the kindness of school staff was a less important factor. Improvements that were needed to increase the satisfaction for the school lunch meals, from the most important to least important were as follows: variety of meals (36.6%), food distribution speed waiting time (24.6%), taste of food (15.7%), amount of food (7.7%), hygienic management (5.1%), food quality (4.7%), kindness (3.0%), temperature of the food (2.8%). Students preferred to broadcast on campus and cooking practice for the dietary education. Conclusions: To improve school meal satisfaction, it is necessary for food distribution facilities to make improvements with regard to variety of meals and reduced waiting time.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.3
• /
• pp.225-239
• /
• 2002

This is the research on the observing annual customs, the annual custom foods and the application of the annual custom foods to the school foodservice. We sample 419 housewives live in Kyungnam area and 174 dieticians work at the primary and secondary schools. Annual customs the housewives and dieticians observe at high degree are Chuseok, Seolral, Jeongwoldaeboreum, Dongji, Chopail, Sambok etc. The housewives observe more Seolral, Chuseok and Dongji than the dieticians and the dieticians observe more Sambok than the housewives.(P<.001) When they provide school foodservice, the dieticians observe Dongji at the highest degree. In Kyungnam they eat most the gakjongnamul as annual custom foods on Chuseok and Seolral. They eat most ogokbap and mugeunnamul on Jeongwoldaeboreum, minarinamul on Chopail, and samgyetang on Sambok and patjuk on Dongji as the annual custom foods. Most of dieticians (94.3%) answer that it is good to provide annual custom foods as the school foodservice on annual customs. However, they indicate some practical problems to do such as inadequacy of the school cooking facilities, its not suiting students' tastes, etc. The rate of housewives' answers that we have to transmit annual customs is higher than that of dieticians.(P<.001) Seolral topped the list of annual customs both housewives and dieticians answer must be transmitted, followed by Chuseok, Jeongwoldaeboreum, Dongji. Dongji is followed by Chopail(P<.001) in the housewives' answers while Sambok(P<.001) in the dieticians' answers. Though most of the respondents know the origins, dates and details of annual customs they think must be transmitted, they don't know well those of the other ones. By their mothers both housewives and dieticians have come to know about annual customs and mostly affected. Secondly housewives affected by their mothers-in-law while dieticians by their school education.(P<.001)

• Journal of Korean Home Economics Education Association
• /
• v.16 no.4 s.34
• /
• pp.127-140
• /
• 2004

The purpose of this study was to find out the interior environment, teaching equipments and tools, practical usages and related problems of the Home Economics practice room as a special room of Home Economics in middle school. The data were collected with questionnaire through a mail from 150 teachers charged in the Technology $\cdot$ Home Economics of the middle schools in the Gyeonggi Province and Incheon Metropolitan City. There were Home Economics practice rooms in the most of the middle schools. The room was used for the Home Economics class as well as for many other activities. which sometimes disturbed the class in the room. The frequency of the usage of the room was relatively low and limited mostly to the cooking class and somewhat sewing class because of the lack of environmental equipment and facilities such as heating, cooling. ventilating systems and furnishings such as table. chair as well as teaching materials. etc. Teachers wanted to use the room for all units of the Home Economics class applied to various teaching methods in the room. The improvement of the interior environments and teaching materials could facilitate the variety of the class in the Home Economic practice room.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.2
• /
• pp.253-266
• /
• 2016

The current study was conducted to facilitate appropriate hygiene and safety management in children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. In order to develop questionnaire items, literature review was conducted, in addition to detailed interview of working-level personnel at a children's food service management support center. This resulted in a total of thirty questions on personal hygiene management, food materials hygiene management, and facilities hygiene management. Using the questionnaire, seventy-one food service stations for children in District A in Seoul that serve less than one hundred children were surveyed to analyze the reliability, construct validity, and correlation in the developed measurement tool. The developed measurement tool consisted of ten task and environmental hygiene management questions, five personal and cooking hygiene management questions, four food ingredient and storage hygiene management questions, and four food service operation and management question; with a total of twenty-three questions, in four factors stated above. The cumulative distribution of the four factors was 54.698%, and Cronbach's ${\alpha}$ value was 0.672~0.853, which indicated that the study was reliable. The results of the analysis indicated that each of the factors were correlated, the study was satisfactory, and the tool was valid for evaluating hygiene and safety management practices in children's food service stations. Finally, in order to enhance practical utility of the developed measurement tool, the significance and limitations were described.

• Korean journal of food and cookery science
• /
• v.24 no.5
• /
• pp.652-664
• /
• 2008

In this study, a Hazard Analysis Critical Control Point (HACCP) plan was developed for the sanitary mass production of commercial Korean rice cake products (Gaepidduk, Injulmi, and Julpyon). The microbiological properties of manufacturing flow were evaluated in order to develop the HACCP Plan. The moisture contents of the rice cakes ranged between 36.2${\sim}$55.3%, whereas the water activity of all samples ranged between 0.954${\sim}$1.0. Microorganisms testing was conducted during various phases of the product flow of Korean rice cake preparation, and included assessments of food equipment, work environment, and cooking employees on a small scale. During the manufacture of Injulmi, Julpyon and Gaepidduk, CCPs were purchasing & storage, steaming and cooling, molding, and holding in the A and B manufactories. At the critical limit of CCPs, storage was conducted below at $5^{\circ}C$ in soybean powder, oil, and paste with redbeans. The steaming process was conducted above at $99^{\circ}C$ for 40 min. Cooling and holding processes were conducted for 2 hours below at $15^{\circ}C$. The molding process included sanitary education for foodhandlers and training for operators. Thus, certain prerequisite programs had to be implemented prior to the implementation of the HACCP system. High levels of bacterial contamination were detected in the aprons worn to work by some employees. Additionally, periodic sanitary education for foodhandlers and training for operators or managers was required. Cross contamination by materials was expected at the place where materials were processed or stored.

• Journal of the Korean Dietetic Association
• /
• v.29 no.3
• /
• pp.123-139
• /
• 2023

In this study, a survey was conducted on the development of meal kits for children's foodservice to increase the convenience of the cooking process. It was performed among the foodservice managers in the 141 children's foodservice facilities registered in the Center for Children's Foodservice Management about meal-kits in Changwon areas. The survey results were analyzed according to the children's foodservice scale type. The biggest problem in a foodservice system was "difficult to purchase food ingredients directly every week" (38.4%) in small-scale children's foodservices, and "difficult to use the served menu without modification" (38.2%) in institutional children's foodservices (P<0.001). The most important factor when choosing the meal kit was "quality" (41.1%). Respondents on having an experience with using the meal kit were low at 34.8%, and the reasons for not using the meal kits were "expensive" (67.3%) and "not fresh food ingredients" (18.4%). The main reasons for not using children's foodservice meal kits were "expensiveness" (64.4%) and "necessity of adding disinfection process" (16.1%). Most of the reasons for not wanting to use children's foodservice meal kits were that they did not trust the safety of the meal kits. The use of meal kits in children's foodservices may reduce the preparation process and increase the efficiency of foodservice although the safety and quality of meal kits should be guaranteed. The appropriate hygiene management standards need to be set, and HACCP should be applied to develop meal kits for children's foodservices.

• The Journal of Bigdata
• /
• v.7 no.2
• /
• pp.195-204
• /
• 2022

The tourism industry is facing a crisis due to the recent COVID-19 pandemic, and it is vital to improving profitability to overcome it. In situations such as COVID-19, it would be more efficient to sell additional products other than guest rooms to customers who have visited to increase the unit price rather than adopting an aggressive sales strategy to increase room occupancy to increase profits. Previous tourism studies have used machine learning techniques for demand forecasting, but there have been few studies on cross-selling forecasting. Also, in a broader sense, a resort is the same accommodation industry as a hotel. However, there is no study specialized in the resort industry, which is operated based on a membership system and has facilities suitable for lodging and cooking. Therefore, in this study, we propose a cross-selling prediction model using various machine learning techniques with an actual resort company's accommodation data. In addition, by applying the explainable artificial intelligence XAI(eXplainable AI) technique, we intend to interpret what factors affect cross-selling and confirm how they affect cross-selling through empirical analysis.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.49-49
• /
• 2022

One of the major problems with sweetpotato (Ipomoea batats Lam.) is the tough thread tissue that occurs in the storage root, which has a negative impact on the sales of sweet potato because it impairs the texture during cooking and the processing quality. The fiber contents in storage roots of sweetpotato is affected by cultivation conditions and environment. To investigate the effect of fiber generation at different levels of irrigation, the sweetpoatoto "Hogammi" was transplanted in greenhouse. Sweetpotato was grown in styrofoam beds(W1605*D330*H300mm) to block moisture flowing from the outside. The irrigation was carried out as 3 levels (5,10, and 20 mm through drip irrigation facilities) at 20-day intervals. Five plants were harvested per plot at 90, 100 and 120 days after transplanting (DAT). The size of the storage root was large in the order of irrigation conditions 10mm>20mm>5mm treatment. And the longer cultivation period, the larger size of the storage root was observed. As a result of the analysis of the fiber content, it showed a tendency to decrease as the cultivation period increased (90days→120days). In addition, the fiber contents of sweetpotato harvested at 90, 100 and 120 DAT in the level of 5 mm irrigation plot were 351, 324 and 207 mg/100g, respectively, which were higher than those of other irrigation level plots. During all cultivation periods, the 10mm treatment group showed the lowest fiber content of 280, 228 and 127 mg/100g. At 20 mm irrigation level, the fiber content was less than that of 5mm irrigation level, but showed a tendency to increase compared to that of 10 mm irrigation level. These results suggested that drought stress or excessive-irrigation increases the fiber content of sweetpotato, which reduces their commercial value.