• 한국축산식품학회지
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• 제29권4호
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• pp.513-522
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• 2009

HACCP is a scientific and systematic program that identifies specific hazards and gives measures for their control to ensure the safety of foods. Based on the Livestock Products Processing Act, the HACCP system is now being applied to Korean livestock products since December 1997, and Korea is accelerating its application from farm to table, including in farms, slaughterhouses, livestock product industries, retail markets, and transportation. The transport of livestock and its products is one of the vulnerable sectors in terms of food safety in Korea. Meats are transported in trucks in the form of carcasses or packaged meats in boxes. Carcasses may be exposed to microbiological, physical, and chemical hazards from the environment or through cross-contamination from other meats. Poor cleaning or maintenance of vehicles and tools may also raise the exposure of carcasses to microbiological or chemical hazards. HACCP application and its acceleration in distribution, particularly in transport, is regarded as critical to the provision to consumers of ultimately safe livestock products. To achieve this goal, steady efforts to develop practical tools for HACCP application should be carried out.

• Nutrition Research and Practice
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• 제9권4호
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• pp.425-432
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• 2015

BACKGROUND/OBJECTIVES: Food insecurity has been suggested as being negatively associated with healthy behaviors and health status. This study was performed to identify the associations between food insecurity and healthy behaviors among Korean adults. SUBJECTS/METHODS: The data used were the 2011 Community Health Survey, cross-sectional representative samples of 253 communities in Korea. Food insecurity was defined as when participants reported that their family sometimes or often did not get enough food to eat in the past year. Healthy behaviors were considered as non-smoking, non-high risk drinking, participation in physical activities, eating a regular breakfast, and maintaining a normal weight. Multiple logistic regression and multinomial logistic regression analyses were used to identify the association between food insecurity and healthy behaviors. RESULTS: The prevalence of food insecurity was 4.4% (men 3.9%, women 4.9%). Men with food insecurity had lower odds ratios (ORs) for non-smoking, 0.75 (95% CI: 0.68-0.82), participation in physical activities, 0.82 (95% CI: 0.76-0.90), and eating a regular breakfast, 0.66 (95% CI: 0.59-0.74), whereas they had a higher OR for maintaining a normal weight, 1.19 (95% CI: 1.09-1.30), than men with food security. Women with food insecurity had lower ORs for non-smoking, 0.77 (95% CI: 0.66-0.89), and eating a regular breakfast, 0.79 (95% CI: 0.72-0.88). For men, ORs for obesity were 0.78 (95% CI: 0.70-0.87) for overweight and 0.56 (95% CI: 0.39-0.82) for mild obesity. For women, the OR for moderate obesity was 2.04 (95% CI: 1.14-3.63) as compared with normal weight. CONCLUSIONS: Food insecurity has a different impact on healthy behaviors. Provision of coping strategies for food insecurity might be critical to improve healthy behaviors among the population.

• 한국실내디자인학회논문집
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• 제14권2호
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• pp.142-152
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• 2005

It is estimated that the need to build health facilities for the elderly will grow in the near future as the Korean society is aging. Thus the study on the spatial composition of 22 facilities as well as on the cases of health facilities for the elderly in Japan, where public health and medicare for aged people are well taken care of, was conducted and the following are the results: 1. As of 2000, there was one facility for every 8,000 and 1,100 aged citizen under long-term care, and these facilities secured beds enough for $8\%$ of those who need long-term care. 2. The spatial composition was categorized into general living space, long-term care, management, provision, and home assistance, and housing was provided. Moreover, the space was divided according to their nature of use, the arrangement, the form of entrance into the building, moving line inside, the relationship with the health facilities and their characteristics are analyzed based on different users, managers, moving line including that of provision of food, the relationship between different spaces with different functions as well as on the relationship between locations of each space. 3. The total capacity, building area and actual area of the welfare facilities for the elderly are analyzed, and area per person, detailed area for each space, percentage of each living space for long-term care patients and characteristics of recuperation room are suggested.

• 급식외식위생학회지
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• 제2권1호
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• pp.51-57
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• 2021

The purpose of this study was to analyze the amount of sugar from the afternoon snack menu of childcare facilities in Gyeongsangbuk-do. The amount of sugar was analyzed for afternoon snacks provided by childcare facilities between March and April 2016. The snacks provided were the same for processed and non-processed foods at 50.0% respectively. White milk accounted for the largest portion with 26.4%, followed by fruits with 19.9% and grains (sweet potatoes, rice cakes, etc.). It has been confirmed that the larger the facility, the lower the frequency of provision of non-processed foods, and the higher the provision of processed foods (p<0.05). Snacks served as non-processed foods showed the highest frequency of fruits and sweet potatoes. On the other hand, processed foods provided many sugar-rich products, such as liquid yogurt, hot cakes, and cereal, excluding white milk. The average sugar content was highest in processed milk products (13.9 g), followed by white milk (8.6 g), bread and snacks (8.0 g), other (4.6 g), and mixed grains (1.6 g). Of the total 216 snacks, banana flavored milk had the highest sugar content of 27.0 g, followed by strawberry milk (15.0 g) and castella (21.6 g). The findings are expected to be used as basic data for choosing the right snacks provided by childcare facilities and practicing reducing sugar intake.

• Nutrition Research and Practice
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• 제16권4호
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• pp.527-536
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• 2022

BACKGROUND/OBJECTIVES: South Korea is representative of countries experiencing rapid societal aging. This study aimed to understand the current status of foodservice nutrition management provided to welfare facilities for the elderly and to understand improvements after support from "the Center for Social Welfare Foodservice Management (CSWFM)" in Cheongju City. SUBJECTS/METHODS: The status of foodservice nutrition management was assessed by dietitians and hired by the CSWFM, who visited 40 welfare facilities (registered members of the CSWFM) for the elderly in Cheongju City. After visiting each facility three times from July to December 2019, the results of inspections on four areas, that is, 'menu', 'meal provision', 'cooking', and 'distribution' management for 2nd and 3rd visits (support visits) were compared with results obtained at initial visits. RESULTS: Before support as determined during 1st visits, compliance rates with 'menu', 'meal provision', 'cooking', and 'distribution' requirements were 72.1%, 75.5%, 58.3%, and 77.5%, respectively. The mean compliance rate for all 15 items on the questionnaire used was 70.8%. Items with low compliance rates were 'Is the soup provided by foodservice at the recommended salinity?' (compliance rate 37.5%) and 'Is the foodservice cooking conducted by referring to a recipe?' (42.5%). At the two support visits, mean compliance rates increased significantly (P < 0.01, P < 0.001), mean total score had significantly increased from 71.80 to 90.26 (P < 0.001), and mean soup salinity decreased significantly from 0.82% at 1st visits to 0.68% (P < 0.001) and 0.56% (P < 0.001) at the 1st and second follow-up visits. CONCLUSIONS: These results show that the status of nutrition management at welfare facilities for the elderly was much improved by CSWFM involvement, and indicate the CSWFM should continuously provide nutrition management support to facilities and that finances and opportunities for more welfare facilities for the elderly be expanded.

• 대한영양사협회학술지
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• 제5권1호
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• pp.29-47
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• 1999

The purpose of this study is to provide the basic data and their analysis to improve hospital foodservice by identifying patient satisfaction with different attributes of hospital foodservice and its influencing factors using self written survey on nine hundred fifteen hospitalized patients in 28 general hospitals in Seoul and Kungki area. The statistical analysis of data was done by SAS/WIN package(Version 6.11) to determine Descriptive Analysis, T-test, Analysis of Variance, Pearson's Correlation, and Factor Analysis. The summary of the study results is as follows : 1. Among sixteen food-service quality attributes, the most unsatisfying one was the meal itself, the provision of nutrition informations, the possibility of menu choices, immediate response on meal problems, and the taste of the meal. 2. There was a positive correlation between the general quality satisfaction and freshness, nutritional considerations, and the temperature of the dishes and trays, and variety of menu in food-service quality were also correlated positively. 3. Based on the result of statistical analysis on the expectation and recognition in hospital food-service quality attributes vs quality satisfaction, expectation was negatively correlated with quality satisfaction : however, recognition was positively correlated.

• Nutrition Research and Practice
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• 제15권4호
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• pp.492-503
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• 2021

BACKGROUND/OBJECTIVES: Recently, the recommended nutrient intakes (RNI) for vitamin D for Malaysian aged 1-70 yrs has been revised from 5 ㎍/day to 15 ㎍/day. This study is aimed to assess the adequacy of vitamin D intake based on revised RNI and to recommend several dietary strategies to increase total vitamin D intake. SUBJECTS/METHODS: Vitamin D intake from both food and supplement of 217 pregnant women was assessed using a validated food frequency questionnaire. Hypothetical effect of expanded supplementation and food fortifications strategies were modelled using the consumption data. RESULTS: The results revealed that more than half (67.7%) of pregnant women had inadequate vitamin D intake (RNI < 15 ㎍/day). The modelling results demonstrated the potential of universal provision of 10 ㎍/day of multivitamins supplements in increasing vitamin D intake. Moreover, mandatory fortification of both milk and malted drink at single level of 5 ㎍/serving would lead to increase in vitamin D intake of Malaysians, particularly pregnant women. CONCLUSIONS: The outcome of this study can be used as a reference for public health professionals to re-evaluate the existing Malaysian food fortification policies and supplementation recommendation for vitamin D for pregnant women.

• 한국콘텐츠학회논문지
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• 제20권8호
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• pp.547-558
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• 2020

본 연구는 푸드뱅크 이용자의 만족도를 서비스 만족도, 음식만족도, 시설·환경 만족도로 구분하고 영향요인을 다중회귀분석을 통해서 도출하여 서비스 질 개선을 위한 방안을 제시하고자 하였다. 주요연구결과는 다음과 같다. 먼저, 서비스만족도는 통계적으로 유의미한 결과를 찾아볼 수 없었다. 둘째, 음식만족도의 경우 지원 빈도가 낮을수록, 조리된 음식의 경우 만족도가 높게 나타났는데 이는 음식제공 빈도보다는 조리된 음식을 통해 결식문제를 적절하게 해소하는 것이 이용자에게 중요하다는 해석이 가능하다. 셋째, 시설환경만족도와 관련하여, 학력이 높을수록, 월 소득이 낮을수록, 지원 후 식비지출액이 높을수록 만족도가 높은 것으로 나타났다. 학력이 높은 이용자는 정보안내, 서비스 제공시간대, 시설 및 환경의 위생을 중요하게 생각하며, 월소득이 낮고 지원 받은 후에도 식비지출액이 높은 이용자들은 결식문제 해소를 위해 푸드뱅크 서비스가 절실함을 유추해 볼 수 있다. 이러한 연구결과를 바탕으로 서비스 이용자의 여건을 고려하여 결식문제가 효과적으로 해소될 수 있도록 이용자 중심의 서비스로 발전되어야 할 필요성이 있음을 강조하였다.

• 대한영양사협회학술지
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• 제6권1호
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• pp.26-32
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• 2000

The purposes of this study were to assess the importance and performance level of nutrition service in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations located in Korea was undertaken and detailed information was collected from each, including surveys of 994 industrial employees. Statistical data was analysed by SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.

• Nutrition Research and Practice
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• 제14권2호
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• pp.167-174
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• 2020

BACKGROUND/OBJECTIVES: With the advances in technologies, self-service kiosks at foodservice operations are becoming a new way of service provision. This study examined the relationships among the menu information quality, nutrition information quality, technology acceptance characteristics, and customer behavioral intention toward the kiosks in fast food restaurants. SUBJECTS/METHODS: A survey with a self-administered method was distributed online and offline. The sample consisted of customers who had used the kiosks at fast food restaurants in the last six months prior to the survey. The study hypotheses were tested by applying structural equation modeling. RESULTS: Structural equation modeling revealed the positive impacts of menu information quality and nutrition information quality, technology acceptance characteristics, and behavioral intention toward kiosks at fast food restaurants. On the other hand, one hypothesis (Hypothesis 4) on the impact of nutrition information quality on the perceived usefulness was rejected. CONCLUSION: The study is the first to investigate nutrition and menu information at foodservice kiosks and relate them to technology acceptance. The study is very timely and adequate in the time of the 4^th industrial revolution. The critical importance of the presentation of nutrition information and menu information at the kiosks at fast food restaurants was verified. The academic and industrial implications of the study findings were discussed.