• 한국식품조리과학회지
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• 제9권2호
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• pp.109-115
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• 1993

This study was attempted to investigate the current status of industry food service management in Chonbuk province. The survey for the analysis was conducted through the questionaires to dietitian. The following results are to be noted. 1. Only one dietitian was employed regardless of feeding numbers and feeding times, and the average number of cooks comes to 5∼6 persons. Among 51 food service places for the study, 84.3% provided more than two meals a day. Feeding number were 200∼1000 people per one meal (64.7%) and feeding cost amounts to 700∼1000 won per meal per one person. 2. The food preferences and budget were primary considerations in menu planning. The type of menus was a non-selective menu with a seven-day cycle (83.7%). Most of dietitian (94.1%) had control of food purchasing, receiving and checking procedure and prefered placing orders by phone (94.5%) through the purveyors (86.4%). 3. In many food service places (70.5%), the mass food preparation was controlled of cooking method and standardized recipes were not undertaken by management Also, the food quality control such as flavor, texture, appearance and temperature was not fully established in food service system. 4. They used the method of manual dish washing operations (88%) and about 71.4% of them are dependent on boiling method of ultrabiolet light for disinfection of kitchen utensils. 5. The performance rates of dietitian management responsibility showed as nutritional management 100%, working management 72.4%, sanitary management 85.6%, personnel management 64.5% and nutrition education 40.7%, but they did not perform the objective and systematic their own responsibility as specialized dietitian because only few dietitian used basic check list and management tools. In addition, dietitian (21.6%) worked beyond their field. In the result, only 54.9% dietitian have satisfied their own occupation and most of them emphasized on practical working in educational curriculums.

• 한국식품영양과학회지
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• 제39권4호
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• pp.535-541
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• 2010

나트륨의 과잉섭취가 고혈압의 주요한 위험요인으로 알려져 있는데, 한국인의 성인 하루 평균 소금 섭취량은 영양 섭취기준보다 3배 이상 높다. 본 연구에서는 식품교환표를 이용하여 14일간의 식단을 작성하고 조리된 음식의 나트륨 함량을 실제로 측정한 후 식품교환표와 식품성분표에서 계산된 나트륨 추정치와 비교하여, 각각 방법의 정확성 및 문제점을 파악하고자 하였다. 그 결과를 요약하면 아래와 같다. 하루 식단의 나트륨 함량에서 식품교환표로 계산한 추정치는 실측치와 유의한 차이가 났으나, 식품성분표는 실측치와 유사하였다. 음식별 절대값의 비교에서는 식품교환표로 계산한 나트륨 추정치와 식품성분표로 계산한 나트륨 추정치가 모두 실측치와 유의한 차이가 났다. 음식군별 절대값 비교에서는 양념류의 나트륨 함량이 많은 주요리, 부식, 국물요리에서 상당히 유의한 차이가 났으며, 식품교환표로 계산한 추정치, 식품성분표로 계산한 추정치, 실측치간의 차이가 큰 음식들이 모두 주요리, 부식, 국물요리였다. 이상의 결과에 따르면, 단순히 하루 식단의 나트륨 함량 비교에서 식품교환표에 비해 식품성분표의 나트륨 함량이 더 정확하다고 생각할 수 있지만, 음식별 또는 음식군별로 추정치와 실측치간의 차이를 절대값으로 비교한 결과, 식품교환표와 식품성분표의 나트륨 함량 모두 실측치와 차이가 컸다. 특히 나트륨 과잉 섭취의 주요 원인으로 보고되는 양념류의 차이로 장류, 김치 등의 사용이 많은 한국음식에서 식품교환표와 식품성분표를 이용한 추정치와 실측치의 차이가 컸다. 따라서 고혈압 및 신장질환 환자를 위한 저염식단작성시 식품교환표나 식품성분표를 사용할 때 실제 소금량과의 차이를 고려해야한다.

• 디지털융복합연구
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• 제16권11호
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• pp.465-470
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• 2018

본 연구는 멀티 디바이스 환경에서 반응형 웹의 크기 변화에 따른 사용자 경험 향상을 위한 레이아웃을 배치 할 수 있는 방법을 알아보았다. 반응형 웹의 레이아웃 요소는 크게 콘텐츠에 따른 레이아웃 형식을 헤더, 메인 콘셉트 이미지, 그리고 메인 콘텐츠와 서브 콘텐츠, 푸터로 구분하였다. 헤더요소는 화면이 작아지면 세로 메뉴 배치보다는 드로워의 활용과 스클롤링 메뉴를 사용하는 것이 사용자 경험 향상에 도움이 된다. 메인 콘셉트 이미지는 일관성을 유지하고 시스템 폰트의 사용으로 가독성을 잃지 않아야 한다. 메인 콘텐츠와 서브 콘텐츠는 세로 스크롤이 길어지지 않도록 해 주어야 하며 그를 위해 카드 UI와 테이블 리스트 그리고 그리드 리스트를 대안으로 제시할 수 있었다. 또 그 밖에 세로 스크롤의 문제는 더 보기나 새 콘텐츠 고침 등의 사용자 선택 메뉴를 배치하는 것이 사용자 경험 향상을 위해 도움이 된다는 것을 알 수 있었다.

• Journal of Nutrition and Health
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• 제38권3호
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• pp.232-241
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• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• 한국식생활문화학회지
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• 제4권1호
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• 한국식생활문화학회지
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• 제17권2호
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• pp.171-184
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• 2002

The survey was conducted from Sep. to Oct. 2001 by questionnaires in order to investigate the patterns and preference of eating out of 321 workers men in JinJu. The frequency of eating out was different with the age of subjects and the purpose for which meals were eaten. However the price of a meal was not different with the purpose of eating out except for purchasing foods at lunch or dinner. Even though small group in 30s and 40s over aged, there are some peoples willing to pay for expensive foods for family or friends. So it needs to develop luxury food items which appeal to these target customer groups. Bibimbab(rice with assorted vegetables) and Naengmyun(cold noodle) had higher ranking for a lunch on the 26-list of famous dishes of commercial restaurents in JinJu. Subjects also preferred Hanjungshik(basic type of Korean menu pattern) and Haemultang(sea food casserole) for a dinner. They had preferences Hanjungshik, Sashimi, Beef Bulgogi for business, social, family meetings. They recommended Hanjungshik, Bibimbab, Beef Bulgogi, Jangeogui(grilled eel), Sashimi to foreign tourists for the best JinJu food with pride. Subjects liked Pizza, Hamburger, Soondae(Korean sausage) for a snack in a day and Pizza, Soondae, Yangnyeumtongdak(spicy fried chicken) were preferred for a snack at night.

• 동아시아식생활학회지
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• 제1권1호
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• pp.31-42
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• 1991

Since the year 1795(in the 19th year of King Jungjo), the form of Banquet Record was established. In the year 1827(in the 27th year of King Sunjo), the formality of Banquet was made at Ja-kyung Palace for the first time. Thereafter it was utilized by all banquets, So it was called the“model of courtesy”. The compostion of Jinchan Uigue of the year 1887(in the 24th year of King Gojong) was identified as follows; Banquet Record was composed of 4 Volumes. In Preface, there were Data choice(Taekil), Personal rank his name(Zwamok), Pictures of ceremonies(Dosik). In 1st Volume, there were King's order(Jungyo), Answer of King's question(Yeonseol), Musuic Record(Akjang), Compliment for King(Chisa), Poem for royal family(Junmun), Procedure of ceremony(Uiju), Works of theauthorities concerned(Samok), Resource indices(Gyemok), Letters from chief of the authorities concerned (Gyeas), Official letters(Imun), Letters to headquarters from local officers(Negwan). In 2nd Volume, there were Consult for budget(Pummok), Letters from to local officers from head quarters(Gamyul), Banquet menu(Chanpum), Utensil item(Gijong). In 3rd Volume there were repairment(Suri), Arrangement(Besul), Umbrella and flag for ceremonies (Ui Jang), Guard(Uiwui), List of quests(Neyebin), Ministers(Munanjesin), Musician and dancer's name and costume (Gongryung), Musical instrument(Akgipungmul), Rewards(Sangjum), Expenditure of banquet(Jaeyoung).

• 문화기술의 융합
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• 제3권1호
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• pp.19-23
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• 2017

최근 스마트 폰 사용자가 늘어나면서 스마트 폰에 대한 여러 기능이 추가되고 있고 점점 더 발전되고 있으며, 실제로도 실생활에 편리함을 위해 도움이 되는 많은 Application이 나오고 있다. 본 연구에서는 보고 싶은 영화에 대한 정보를 뉴스 사이트 RSS로 XML 파서를 이용하여 영화와 관련된 뉴스기사를 호출하여 리스트로 출력하였다. 본 안드로이드앱 서버는 Ubuntu로 구축하였으며, 구축한 게시판을 통해 최신 영화정보까지 제공하도록 하였으며, 원하는 정보를 클릭하면 상세정보를 제공하는 메뉴로 배치하였다.

• 한국식생활문화학회지
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• 제19권1호
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• pp.83-93
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• 2004

A total of 321 salaried employees were surveyed by a questionnaire to assess consumers perceptions on factors influencing their food choices when they go to a restaurant. The questionnaire consisted of 5 pages and each page contained a same 26 popular food list from various restaurants in JinJu in a column and 5 attributes (e.g. taste, price, fullness, healthiness) in a row. So the respondents were asked to rate a total 25 attributes on the points which the columns and the rows met, using a 5-point scale. The data were analyzed using the SAS program for factor analysis. Five factors which influence consumer's restaurant choice were emerged. They were named as follow: Factor 1:preference and purpose, Factor 2:taste, Factor 3:snack, Factor 4:convenience, Factor 5:concern about obesity. Most of respondents were satisfied with the taste and the healthiness of foods of restaurants in Jin-Ju. The younger and the female groups had more positive attitudes on eating out andi willing to use it frequently. Fullnes, healthiness, and price were important criteria in choice and preference of a restaurant. However, they didn't much consider the food safety. Taking account of the character of Korean food about fullness, healthiness, and resonable price, consumers might prefer Korean food to fast food or foreign food.

• Journal of Nutrition and Health
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• 제45권6호
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• pp.552-561
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• 2012

Metabolic syndrome is a cluster of metabolic risk factors associated with increased risk of cardiovascular diseases. Recently, the prevalence of metabolic syndrome has increased in Korea. The aim of this study was to develop a Healthy Han-sik Nutrition Education Program (HHNEP) based on commonly recognized Korean foods in order to decrease metabolic syndrome risks. The target population of the HHNEP is adults with metabolic risk factors. The initial version of the HHNEP was developed based on a review of literature and various dietary guidelines by expert committees as well as the results of a survey on the perception of common Korean dishes and foods as Han-sik. The focus group discussion conducted of nine participants from the target population. After minor modification, the final version was developed. The contents included five sections: 1) aims, 2) introduction of Korean Food Guidance System, 3) cholesterol contents in food, 4) menu planning method using Han-sik, and 5) examples of daily Han-sik menu. The Han-sik list was selected based on the results from a Han-sik perception answered by 35 Korean adults aged 30-60 years using 517 frequently consumed Korean foods from the fourth Korea National Health and Nutrition Examination Survey. The nutrition education program was developed based on scientific evidence for the prevention of metabolic syndrome and focuses on tailoring education to an individual's dietary problems. Educational method was developed by a group of expert committees based in planned behavior theory and related research results. The education method consisted of assessment of current diet, four face-to-face nutrition education sessions over 8 weeks, and evaluation after 8 and 16 weeks. Initial version of nutrition education materials and methods was tested for feasibility by a select group of nine Korean healthy adults. Successful implementation of the program would include application by nutritional professionals at the health promotion center of the hospitals, public health center, and work sites. Intervention studies are needed to evaluate the feasibility and effectiveness of this program before large-scale applications.