This study has attempted to collect actual spot's opinions and analyze importance-performance of indicators for the evaluation of hospital nutrition department. The results of this research were as follows: first, the average score of self-estimated performance was 3.75 based on a 5-point scale. The degrees of importance of hospital foodservice and nutrition department management were in the range of 3.71~4.85 out of 5.0 and the mean importance degree score was 4.37. Second, the average score of self-estimated performance in each category was significantly higher in the case of general special hospital compared to general hospital. Especially average performance score of nutrition management in the general special hospital was higher than that of general hospital (P<0.001). The average performance score of the hospital with more beds was significantly higher than that with less beds. Contract managed hospital's score was significantly higher than that of self-operated hospital in two categories, "facilities management" and "nutrition management" (P<0.05, P<0.01). In foodservice and nutrition management of task-separated hospitals, the average performance scores were significantly higher than those of not-separated hospitals (P<0.01, P<0.001). Third, according to the importance-performance analysis of recognition about indicators for the hospital nutrition department's operations evaluation, 'foodservice facilities management' and 'foodservice sanitation management' were in 'doing great', 'nutritional management' and 'operational management' were in 'low priority', and 'other foodservice management' was in 'overdone'. In conclusion, there's a need for institutional specific standards of sanitation for Korean hospital foodservice.
Nutrition during childhood is essential for growth and maintenance of health. Good food habits developed during the childhood will contribute both to the healthy growth and the prevention of the degenerative disease of later life. Both parents and the providers in child care centers play an important role for children's good eating behavior. Therefore all child care programs should achieve recommended standards for meeting children's nutritional and educational needs in a safe, sanitary, and supportive environment to promote the healthy growth and development of children. The purposes of this study were to evaluate the foodservice management practices and assess the needs for a Central Production Unit by contacting the child care center' providers. This approach was achieved using a variety of qualitative and quantitative information including the general foodservice management practices and the needs for a Central Production Unit. An indepth face-to-face interview with structured-questionnaires was undertaken at 32 representative child-care centers in Seoul. Statistical data analysis was done using the SAS program for descriptive analysis and ANOVA. The number of national/public and private sectors were 11 respectively, followed by 10 licensed home day-care centers. Total average number of children in child-care centers was 54.3 $\pm$48.5. The foodservice productivity index in child-care centers was 4.8 minutes per meal for public child care centers, 6.0 for private child-care centers, and 9.8 for home child care centers. Home child care centers were found to have the lowest productivity index which indicated inefficient foodservice practice. The important factors in group purchasing were menus(39.6%) or close distance(39.6%) > type of foodservice operation(32.8%) > total number of meals(19.9%) > food costs(16.2%) in order. Average score of the efficiency for central food production in child-care centers was 3.80 $\pm$0.84 out of 5.
This study examined the structure and contents of the information provided by the web sites, in terms of clarity, business goal, authority, sustainment of operation and responsibility of customer care, as well as menus. The findings from the analysis of 217 web sites selected from 5 major portal sites, are 1) most of catering business over internet are located around Seoul area, 2) almost 80% of the selected sites are administered by professional agents or firms while the remnants by individuals, 3) except menu and price, any additional information is hardly shown, 4) about three quarter of the sites opened after 2001, that is coherent with the trend of the growth of internet users and eating-out, 5) it is strongly required to create healthful cyber space for the customers, 6) a small number of the sites(12.4%) try to manage access from customers, 7) many sites(73.7%) open the channels for feedback from the customers 8) among the types of catering services offered by the sites, home party is the most popular and the kinds of cuisine, Korean, Japanese, and Chinese, are divided into almost same proportion of the sites, 9) the average number of dishes is 33.5, 10) they offer 7 to 8 different dishes of grain, 4 to 6 of meat, 4 to 10 of fishes, 5 to 13 of vegetables, 1 of fruits, and 1 to 3 of dairy products, 11) The majority of price level is ₩15,001 - ₩20,000.
For the purpose of disclosing the relationship between job characteristics and satisfaction and organizational commitment for foodservice employees, questionnaire survey was carried out on 427 subjects of 14 general hospitals in Seoul, Korea. Questionnaire items consisted of general characteristics, organizational commitment, job satisfaction and characteristics. Data were analyzed by ANOVA, Duncan's multiple range test and Pearson correlation using SPSS PC package. The results were as follows 1. Mean score of value commitment and commitment to stay were 3.57 and 3.67. 2. There were significant differences between value commitment and age, marital status department, period and management, and between commitment to stay and experience and management. 3. Mean score of job satisfaction was the highest in co-workers(3.37) and work itself (3.37) and followed by in supervision(3.25), wage(2.43) and promotion(2.01). There were significant differences between job satisfaction for work itself and age, educational status and job department and management, between job satisfaction for wage and position, department, period and management, between job satisfaction for supervision and age, educational status and department, between job satisfaction for promotion and age, marital status, position, period, and management, between job satisfaction for co-workers and sex and educational status. 4. Mean score of job characteristics was the highest in dealing with others(4.13) and followed by in feedback(3.51), autonomy(3.29), task identify(3.07), variety(2.71) and friendship(2.47). 5. Job satisfaction for work itself, supervision and co-workers were significantly increased with increasing value commitment. Job satisfaction for work itself, supervision were significantly increased with increasing commitment to stay. Job satisfaction for promotion had negative correlation with organizational commitment in all job position. 6. Value commitment had significantly positive correlations with variety, autonomy, identity, feedback and dealing with others, and significantly negative correlation with friendship. Commitment to stay had significantly positive correlations with dealing with others, and significantly negative correlations with friendship. In all job position organizational commitment had significantly negative correlations with friendship.
The purpose of this study was to assess the energy expenditure and investigate the relationship between related variables in 70 female university students. Resting energy expenditure estimated by Harris-Benedict formula, WHO/NAO/FAO formula and various formulas based on body weight and body surface area were 1366.9$\pm$74.4kcal/day, 1287.8$\pm$106.6kcal/day, 1171.4$\pm$155.8kcal/day and 1342.0$\pm$97.4kcal/day. Measured resting energy expenditure by indirect calorimetry(Model : Metavine and TrueOne2400) were 1582.0$\pm$150.1kcal/day and 1268.2$\pm$152.9kcal/day, respectively. Average step number per day was 11981.2$\pm$3014.4 steps and average step number per hour was 746.1$\pm$198.0 steps/hr. Daily energy expenditure by using Harris-Benedict formula, body weight formula, body surface area formula, WHO/NAO.FAO formula and 15-min check list formula were 2374.7$\pm$249.6kcal, 2033.5$\pm$313.2kcal, 2331.2$\pm$266.0kcal, 2240.8$\pm$185.5kcal and 2195.5$\pm$398.3kcal. Meanwhile energy intake of subjects was 1714.9$\pm$551.2 kcal. Daily energy expenditure has positive correlation(r=0.262) with daily step number. And there was significant positive correlations(r=0.35-0.68) between various daily energy expenditures and muscle mass. These results suggested that increase of daily step number by using pedometer is good method to increase daily energy expenditure. In particular, increase in step number can reinforce the amounts of muscle.
The purposes of this study were 1) to analyze the effect of the information quality of standard menu system of ERP on the user’s satisfaction 2) to analyze the effect of the information quality of standard menu system of ERP on the user’s performance. The questionnaires were distributed to 260 end users(dietitians, foodservice management managers) in charge of managing the institutional foodservice such as the office(government agencies, factories), schools(universities, middle and high school) and hospitals which were managed by contract foodservice management company “C” in Seoul and Kyunggi. The surveys were performed from July 26 to July 30, 2004. Two hundred and fifty questionnaires were responded(response rate : 96.2%). The statistical analysis was conducted by using SPSS Win(11.5). And the descriptive analysis, factor analysis, reliability test, pearson correlation and simple regression analysis were performed. The results showed that the information quality of standard menu system of ERP have a significant positive effect on the user’s satisfaction(p<0.001) and user’s performance(p<0.001). When constructing standard menu system on ERP in the contract foodservice management company, the information quality of standard menu system of ERP should be guaranteed in order to satisfy the end-user and to improve the user’s performance.
In Korea, there are many kinds of functional foods to manage diabetes, however, they have not been evaluated or investigated systematically. The purpose of this study was to investigate the status of recognition and intake of functional foods among diabetic patients. The study subjects were 307 patients(male 135, female 172), who diagnosed with type 2 diabetes at Seoul National University of Bundang Hospital. Questionnaire survey was done from July to October, 2004 for the characteristics of patients and factors related to the use of functional foods. The mean age of the subjects was 64$\pm$10.2 years, and the mean duration of disease was 9.5$\pm$8.90 years. Approximately 49.8% of the subjects had experience to use functional foods at least once in past. Total number of functional foods used were 56 types. Red ginseng was used most frequently(27.9%), then followed by Silkworm powder(13.6%), Vitamin supplements(10.4%), Mulberry tree(7.1%), Cordyceps sinensis(6.8%) and Ginseng(4.2%). Functional foods were introduced by their friends.relatives(38.4%), family(29.1%), internet(13.9%), and the mass media(10.6%). Among respondents, 94.7% took functional foods with conventional diet therapies(diet, exercise and medication). The purpose of functional food use was to control blood glucose level(49.0%), to relieve fatigue and improve stamina(19.9%), to treat and prevent a disease(17.2%) and to help blood circulation(7.9%). Upon the question of further recommendation of functional foods to others, 74.8% of the subjects answered negative response. However, 12.6% of the subjects showed the further intention of using new product. Therefore, to guide the appropriate use of functional foods for diabetic patients, diabetic educator should provide the knowledge of the efficacy of functional foods and the desirable guidelines.
This study was conducted to examine the effects of Na, K intake and stress level on the blood pressure and urinary excretion of Na, K in the third grade lacto-ovo vegetable male high school students. Twenty-one lacto-ovo vegetarian male high school students were selected, and their physical state, stress level, dietary intake and urinary excretion of Na, K were measured followed by examining the relationship among these factors and blood pressure. The results of the study can be summarized as follows : 1. The average age of the subjects was 17.7 years, and the average score of BMI was 20.4. The average score of Rohrer and blood pressure were 119.1, 112.3/7.5mmHg, each. All of these were in a normal range. Daily calorie intake was 2676.8kcal and Na, K intakes were 152.76mEq, respectively. 2. 71.4% of subjects were susceptible to the disease associated with stress, although there was no significant difference among the salt level, stress and blood pressure. 3. There was significant difference between dietary Na intake ratio, urinary Na excretion and urinary K excretion rate (p<0.001). 4. There was significant difference between systolic blood pressure and BMI/Rohrer score(p<0.01).
This study was designed to provide data useful for the efficiency of dietitians' nutrition care by evaluating medical staffs' perception of nutrition in a hospital. The datas were collected through a questionnaire survey conducted upon 874 medical staffs at 50 general hospitals , each one with more than 100 beds, in Seoul and Pusan. A logistic regression analysis was used to determine the influential factors of medical staffs' perception about nutrition among the selected variables. As a result, most medical staffs(96.9%) had positive perceptions about the importance of nutrition as a medical therapy. However, more than half of the respondents(69.1%) said that the dietary department plays the auxilliary role of producing patients' meals according to diet prescriptions. 271% of the medical staffs perceived that the dietary department as contributor to patient's health care through involvement in medical nutrition therapy, while 4% of the medical staffs misunderstood the dietary department as part of the hospital administration. The results of logistic regression analysis showed that factors related to hospital size and dietitian manpower( Total No. of beds, No. of beds per dietitian) have more influence upon medical staffs' perception about nutrition than their personal and occupational characteristics(P (0.001). In case where medical staffs' perceptions were more positive, the efficiency of dietitians performing nutrition care was higher. Results of this study suggests optimal dietetics staffing as a way to increase the efficiency of nutrition care in a hospital.
The aim of this study was to evaluate the foodservice management practices in elementary school in order to provide basic information for an efficient foodservice management. A self completed questionnaire survey of 912 schools in Korea was undertaken. Survey questionnaires consisted of 4 parts including general background, foodservice practices, purchasing practices and the status of cooking facilities and equipments. The main results of the empirical survey were as follows. 1. Elementary schools categorized by location were in urban areas (38.2%), provincial areas (48.0%) and in isolated areas (13.8%). 2. Conventional schools were 72.4% of the total followed by commissary management schools(23.5%) and commissary schools(4.1%). 3. The major factors considered for menu planning were nutritional adequacy(77.4%), preference of children(50.8%), food cost(46.0%), and cooking facilities & equipments in order. 4. The average cost of school lunch in provincial areas was 1494.8$\pm$224.9 won followed by in isolated areas (1337.0$\pm$793.3won) and in large cities (1271.4$\pm$308.1won). The average food cost of lunch was approximately 950won with no significant difference by location of schools. 5. 60% processed food were purchased through retailers in schools located in provincial and isolated areas, whereas 6.6% in schools located in urban areas. Food groups such as meat and its processed food, poultries, fish & shellfish, fruits and vegetables were more purchased through wholesalers in schools located in urban areas than in provincial and isolated areas. 6. Cereals including rice were regularily purchased once a month, whereas of other food items were found to be daily purchased in school located in urban and provincial areas.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.