• 동아시아식생활학회지
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• 제19권2호
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• pp.278-286
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• 2009

Restaurants have two strategic levers for revenue management: duration control and demand-based pricing. Reducing dining times, especially during peak periods, can add considerable revenue for restaurants. Managing meal duration, however, can be far more complex than manipulating the price. This paper examines dining duration expectations for restaurants types(Family, Korean, Quick service restaurant), customers characteristics(gender, age, occupation, meal period, visiting frequency, dining occasion, dining companions) using an a adaptation of a price sensitivity measurement tool, naming it 'Time Sensitivity measurement tool' or TSM. The TSM is then used to derive the optimal time points, and the range of acceptable times. The results demonstrate that there is a relatively wide spread of acceptable dining duration times in family restaurant. Furthermore, the optimal time points was shorter than the mean expected dining times, which suggests that many restaurants may be able to shorten dining duration without compromising customer satisfaction. The paper explores whether demographic and dining variables have an impact on time preferences, and finds whether gender, age, meal periods, visiting frequency, and dining companion effects are significant. Specifically, women in their thirties tended to prefer a significantly longer dining times for dinner.

• Journal of Animal Science and Technology
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• 제58권2호
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• pp.7.1-7.13
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• 2016

Canola meal is derived from the crushing of canola seed for oil extraction. Although it has been used in swine diets for a long time, its inclusion levels have been limited due to concerns regarding its nutritive value primarily arising from results of early studies showing negative effects of dietary canola meal inclusion in swine diets. Such effects were attributable to the presence of anti-nutritional factors (ANF; notably glucosinolates) in canola meal. However, due to advances in genetic improvements of canola that have led to production of cultivars with significantly lower ANF content and improved processing procedures, canola meal with a superior nutritive value for non-ruminant animals is now available. Therefore, the aim of this paper is to review the recent studies in the use of canola meal as feedstuff for swine, the factors influencing its use and the strategies to overcome them. First a historical overview of the development of canola is provided.

• 정보처리학회논문지:소프트웨어 및 데이터공학
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• 제6권1호
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• pp.29-36
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• 2017

본 논문에서는 손목형 가속도계를 이용하여 운동 가속도가 거의 없는 식사 행동을 인식하기 위한 방법을 제안한다. 먼저 손목 방향에 작용하는 중력 가속도를 이용하여 중력 방향과 손목 방향 간의 각도를 구하고, 특정 각도 영역에서 첨두값과 첨미값이 존재하는 경우 손목이 왕복하는 동작을 검출한다. 손목 왕복 동작 발생 횟수를 누적하여 그 횟수가 10회 이상일 경우 검출 시점으로 5분 전까지 식사 시간으로 간주하며, 그 지속시간이 7분 이상인 경우에만 식사 시간으로 추론한다. 대학원생 4명으로부터 수집한 2128분 데이터를 통해 식사 시간을 추론한 결과 95.63%의 정확도를 보인다.

• 한국임상수의학회지
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• 제17권2호
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• pp.403-410
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• 2000

The Ultrasonographic method alas been widely applied to evaluating gastric motility with safety and reproducibility ill human medicine but few reference to its use in veterinary medicine is appeared. Therefore, in this study, the gastric motility was evaluated with ultrasonography by the cri-terion of mean cycle lime, short and lony axis and the area of pyloric antrum in dogs, fed with liquid of semisolid meals. Furthermore, the animals were evaluated for the effect of metoclopramide on the motility of pyloric antrum. Healthy 5 mongrel male dogs were fed with either 400 ml of milk a: a liquid meal or a mixed meal of 200 ml of milk with two pieces of bread as a semisolid meal. Mean cycle time of pyloric antrum of dogs was significantly delayed after feeding either of liquid and , semi- solid meals(P<0.05), alls it was returned to the fasting state at 60 min. after feeding of liquid meal and 160 min. after feeding of semisolid meal. Mean area of pyloric antrum of dogs was gradually decreased and was returned to the lasting state at 80 min. in doss fed liquid meal. but 1600 min. in dog\ulcorner fed semisolid meal. The administration of metoclopramide (1.0 mg/kg of of B.W.) accelerated the mean cycle time of pyloric antrum from 20 mill. to 60 min. after feeding of liquid meal and from 40 min. to 120 min. after feeding of semisolid meal. From this study, the ultrasonography was confirmed as a valuable diagnostic method leer evaluating the gastric motility and gastric area in dogs. It is non-invasive, safe and reproducible, and provides a method for the study of the effect of drugs and diseases states on gastric motility.

• 사상체질의학회지
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• 제30권1호
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• pp.24-31
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• 2018

Objectives The purpose of this study is to find out whether there is any difference in lifestyle by health status in the same Sasang constitution type, and whether there is any difference in lifestyle by the Sasang constitution type in the same health condition. Methods We used collected the clinical data of Korean medicine Data Center (KDC). In this study, we used items of the lifestyle about meal and sleep (Meal regularity, Meal amount, Meal time, Dream, Sleep well, Hard to fall asleep, Shallow sleep, Nap, Sleep time, Quality of sleep) as variables. We found the differences of lifestyles using the Chi-square test and ANOVA. We analyzed using SPSS statistics 21.0 for Korean. Results & Conclusions When we compared the lifestyle by Sasang constitution type in each health status, there were differences in items of meal amount and nap. When we compared the lifestyle by health status in each Sasang constitution type, we found differences in items of meal regularity, sleep well, nap etc. However, in TE tpe, there was not these differences by health status.

• Journal of Community Nutrition
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• 제8권1호
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• pp.3-8
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• 2006

This retrospective study was designed to evaluate the nutrient contributions of the five meal components of school lunch menus planned for elementary students in two school districts (District A and B) in the Midwestern state of the United States. The 4-week cycle menu was planned for two time periods (Period 1 and Period 2) following guidelines for NuMenus and general menu planning principles. Menu components of planned and served menus for two time periods were analyzed using $Nutri-Kids^{TM}$. No significant differences in the nutrient content of between Periods 1 and 2 were found for District A. District B served significantly more vitamin A and total fat in Period 1 and significantly more calories, iron, vitamin A, protein, and total fat in Period 2 than was planned. The major nutrients provided by the entree component included protein, calories, cholesterol, total fat, saturated fat, and sodium. Milk was an important source of calcium and provided approximately one-third of the total protein and vitamin A in the meal. The vegetable/fruit component was the major source of vitamins A and C. The grain/bread component provided approximately 20% of the carbohydrates among five meal components. The miscellaneous component affected the sodium and fat content of the menus. Menu planners can use the results of this study to enhance their knowledge of the nutrient contributions of each meal component and as inputs for planning menus that meet children's nutritional requirements.

• 대한가정학회지
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• 제38권8호
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• pp.85-97
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• 2000

The purpose of this study was to evaluate the dietary attitude and food behavior of elementary, middle and high school students in Korea. The subjects in this study were 7,698 boys and girls in large cities in Korea. The questionnaire was made and distributed to the students to answer the questions. Followings are the results of this study : 1) Father and mother's average ages were 45 and 41 years old, respectively. 2) Most students thought dietary life was more important than clothing or residentary life. Dietary habits such as irregularity of meal, frequencies of skipping meal and of eating out increased in higher grade than in lower grade, and in girls than in boys. 3) Most students, especially in elementary school, recognized that their own bad dietary habbit was unbalanced diet. Irregular meal time and eating too much were also pointed out as problems by middle and high school students. 4) Most students thought that the most effective meal for health was breakfast, but they replied the tartest meal as dinner. 5) Students tended to prefer Korean style food. Cooked rice and kimchi, ramyun, and pizza were ranked the most preferred food when they were hungry. 6) Elementary school students ate meals more regularly than higher grade students, and girls ate meals more regularly than boys. 7) Skipping rate of breakfast was higher than that of lunch or dinner, and the percentage of meal skipping students was increasing with grade elevation. No time to eat or eating between meals was the reasons of irregular meal time. 8) Frequency of dining with family was decreased, but frequency of eating out with friends was increased with increasing grade. The gravity of dining out is increasing rapidly in Korean adolescents. Therefore, nationwide nutrition education policy is necessary to constitute a right dietary environment and a desirable dietary altitude.

• 대한영양사협회학술지
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• 제2권1호
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• pp.10-19
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• 1996

The purpose of this study were to improve in foodservice system, and to evaluate the satisfaction of patient meal. Two General Hospitals (A & B) in Ewha Womans University college of Medicine were selected for this study. The survey questionnaire consisted of general backgrounds and foodservice evaluation. We chosed factors which may influence meal satisfaction such as meal time, amount, optimal temperature, taste, quality, sanitary condition, and employee' s kindness. One-way ANOVA and Pearson' s correlation were used as statistical methods. The results can be summarized as follows 1. In meal time, for the A&B hospitals were 3.46$\pm$0.93 3.63$\pm$0.76 respectively. 2. In cold foods for the A&B hospitals were 3.23$\pm$0.89 3.52$\pm$0.78 respectively while in hot foods 3.29$\pm$1.02 3.27$\pm$0.90 respectively for A&B hospitals. 3. In taste for the A&B hospitals were 2.81$\pm$0.96 3.01$\pm$0.95 respectively. 4. In quality were 2.93$\pm$0.92 3.25$\pm$0.91 respectivly. 5. In amount were 3.38$\pm$0.95 3.36$\pm$0.98 respectively. 6. In sanitary condition for the A&B hospitals were 3.55$\pm$0.88 3.12$\pm$0.97 respectively. 7. In kindness were 3.11$\pm$0.87 3.32$\pm$0.76 respectively. 8. Quality, taste, meal time, kindness, sanitary condition, temperature, amount, age, duration, and room grade were significantly correlated to the satisfaction of patient meal in order.

• 한국식품영양학회지
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• 제24권4호
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• pp.687-701
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• 2011

The purpose of this study was to assess dietary variety by food habits(regularity of meal time, regularity of repast, repast of breakfast, lunch, and supper, number of suppers and night snacks per week, and duration of meal) in 138 female university students residing in Bucheon and its adjacent area. Food habits were assessed via a self reporting questionnaire, and a 3-day dietary recall survey was conducted by interviewing. Dietary variety was assessed by dietary diversity score(DDS), meal balance score(MBS), and dietary variety score(DVS). The average DDS, MBS, and DVS were $3.87{\pm}0.57$, $7.27{\pm}1.48$, and $12.59{\pm}3.14$, respectively. The DDS($2.21{\pm}0.83$) of the breakfast in the group in which the regularity of meal time per week was 5~7 days was significantly higher($p$ <0.01) than the DDS($1.47{\pm}0.96$) of the breakfast in the group in which the regularity of meal time per week was ${\leq}$2 days. The MBS($6.69{\pm}1.43$) of the group in which the regularity of meal times per week was ${\leq}2$ days was significantly lower($p$ <0.01) than the MBS of the group in which the regularity of meal time per week was ${\geq}3$ days. The DDS($2.38{\pm}0.69$) of the breakfast in the breakfast over eating group was significantly higher($p$ <0.001) than the DDS($1.83{\pm}0.83$) of breakfast under eating group. The MBS($6.56{\pm}1.46$) in the breakfast skipping group was significantly lower($p$ <0.01) than the MBS(about 7.6) in other breakfast eating groups, and the DVS ($13.79{\pm}3.21$) in the breakfast over eating group was significantly higher($p$ <0.05) than the DVS($11.53{\pm}2.94$) in the breakfast skipping group. The DDS of breakfast, lunch, and snack were not significantly correlated with the number of suppers per week, but the DDS($2.65{\pm}0.52$) of the supper in the group in which the number of suppers per week was 7 was significantly higher($p$ <0.05) than the DDS($2.22{\pm}0.49$, $2.25{\pm}0.62$) of the supper in the group in which the number of suppers per week was ${\leq}2$, 3~4. The DDS, MBS and DVS were not significantly correlated with the number of suppers per week. The DDS($1.33{\pm}1.25$) of the breakfast in the group in which the number of night snacks per week was 6~7 was significantly lower($p$ <0.05) than the DDS of the breakfast in the group in which the number of night snacks was ${\leq}5$. Also, the DDS($4.42{\pm}0.32$) per day in the group in which the duration of meal was <10 min. was significantly higher($p$ <0.01) than the DDS($3.51{\pm}0.53$) per day in the group in which the duration of meal was ${\geq}30$ min. These findings suggest that nutritional education based on female university students' eating variety and food habits(regularity of meal time, regularity of repast, repast of breakfast, lunch, and supper, number of suppers, and night snacks per week, and duration of meal) may be required to improve dietary variety.

• 한국한의학연구원논문집
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• 제17권3호
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• pp.87-96
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• 2011

Objectives : The study on the affected factor of the pulse wave is important in the pulse wave part. The purpose of this study is to secure the objective data of pulse-wave parameter on the food intakes affected the radial pulse-wave. Methods : The study was carried out healthy adult men. We researched the blood circulation index and the changes of the pulse factor according to 'before meal', 'right after meal', '30 minute after meal', '1 hour after meal' and '2 hours after meal'. We analyzed the changes according the time schedule. And analyzed the difference between 'before meal' and 'after meal'on the pulse-wave parameter. Results : The results were as follows. 1. HR, ECO and ECI were showed the highest increase 'after meal' and the significant decrease in '2 hours after meal' with 'before meal' degree. 2. In the pulse energy, 'left hand average pulse energy' was showed the highest increase 'after meal', and 'right hand average pulse energy' and 'right Quan(關)' were showed the highest increase in '30 minute after meal'. 3. h1 of '6 part of left and right hand'(Chon-Quan-Chuk, 寸關尺) was showed the significant difference statistically in 'left Chuk' and 'right Quan'. 4. T was showed the highest 'before meal' and the lowest after meal in '6 part of left and right' (Chon-Quan-Chuk, 寸關尺). 5. RAI was showed the highest 'before meal' in '6 part of left and right'(Chon-Quan-Chuk 寸關尺). Conclusions : From the about results, the food intakes was considered important factor of pulse formation. On the factor affected the pulse, we considered that continuous study needs for the future.