• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1118-1133
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• 2012

This research aimed to suggest an efficient improvement plan for school food services by investigating the operating situation and recognition of menu management in school food services for school food service dietitians (and nutrition teachers) in Chungbuk. A total of 328 questionnaires were distributed to school food service dietitians (and nutrition teachers) in Chungbuk by e-mail in September, 2010. A total of 265 questionnaires (80.8%) were used for the analysis. The highest allocation of nutrients and calories per day in school food services was 1:1.5:1.5 (breakfast : lunch : dinner) (38.5%). The reasoning for applying a flexible allocation of nutrients and calories per day was 'considering the ratio of students who do not eat breakfast' (59.2%). And the way to apply the flexible allocation for nutrients and calories per day was 'by agreement from the school operating committee in arbitrary data without situation surveys' (86 respondents, 49.4%), and 'by agreement from the school operating committee in analysis data through situation surveys' (80 respondents, 46.0%). The operational method of standardized recipes was 'cooking management site of national education information systems' (87.5%) and the items included in standardized recipes were menu name, food material name, portion size, cooking method, nutrition analysis, and critical control point in HACCP. The main reason for not utilizing all items of a cooking management site of the national education information system was 'no big trouble in menu management even though it is used partly (29.1%). In addition, the highest use of standardized recipe was for 'maintaining consistency of food production quantity' (74.0%).

• Journal of Preventive Medicine and Public Health
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• v.35 no.4
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• pp.295-304
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• 2002

Objectives : This study was carried out to investigate the cause, magnitude and transmission route of the cholera outbreak in 2001 Methods : The study population were those persons who ingested foods at the restaurant, were confirmed as cholera patients, had symptoms of diarrhea and sewed as workers at the restaurant. A questionnaire survey and microbiological examinations on the microbes isolated from rectal swabs were conducted. Of the cases, 316 food histories were surveyed by an analysis of the restaurant menu. Results : There were 139 confirmed cases of cholera reported in Korea in 2001. Of these, 104 were related to the restaurant. By region, Gyeongsangbuk-do had the highest incidence with 91 cases. Of these 91 cases, 74 had ingested foods at the restaurant, 2 were employees and 3 were secondary infection cases within the families. The results of the odds ratio analysis of the 316 persons having ingested foods at the restaurant were as follows: sandwiches 5.07 (95% CI, 1.85-14.59), soybean curd 2.45 (95% CI, 1.09-5.56), noodles 2.34 (95% CI, 1.24-4.42), steamed squid 2.01 (95% CI, 1.17-3.47) and vinegared rice 1.82 (95%, CI, 1.08-3.09). It was certain the restaurant in question was the cause of the 2001 outbreak. Conclusions : We suspected that more than one restaurant employee contaminated foods served at the restaurant. In addition, eating raw fishes purchased at the Pohang Fisheries infected the employees of the restaurant. There is a possibility that these raw fishes were themselves contaminated by cholera bacilli in the sea.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.3
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• pp.252-260
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• 2021

For frailty management, the importance of resistance exercise has been emphasized, and various devices have been developed. Recently, digital weight control technology that converts electromagnetic resistance to a digital weight is attracting attention, but there are no reports confirming the effectiveness and safety of the device for seniors in Korea. This study conducted a biomechanic-based ergonomic analysis of an elderly-friendly exercise device utilized in digital load control technology to suggest a direction for development. Twenty seniors (age: 62.40 ± 2.09 years) were included. The load of the device was classified into three levels, and the muscle activity and heart rate were assessed during three experimental motions. A questionnaire based on the International Organization for Standardization 9241-11 was adopted to evaluate the stability, operationality, efficiency, and satisfaction with the software and device. The program could be divided into three exercise intensities that can be utilized in the field depending on whether the exercise load, muscle activity, and heart rate were consistent. The monitor size needed to be enlarged to make the menu Korean, reduce the device size, and minimize noise. Considering these findings, the development of an advanced age-friendly exercise device by improving the size, display, and noise is suggested.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.205-216
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• 1998

The objectives of this study were to investigate some problems related to health and to identify citizen's needs related to nutrition education program. The data were analyzed by using $x^2$-test, t-test, ANOVA and multiple range test. The food habits score was 70.0 of 100. The score of man was 69.0, while that of woman was 72.6. Since woman's food habit was better than man, education to man is more needed. Man's BMI was 22.5 and that of woman was 21.4. W/H ratio of man was 0.85 and that of woman was 0.80. BMI and W/H ratio increased as age increases. Systolic blood pressure was 123.5mmHg and diastolic blood pressure was 83.2mmHg. All age groups need the education of blood pressure control. Since subjects who did regular exercise were only 26.3%, these community people needed more regular exercise, specially woman. It turned out that subjects were afraid of cancer, hypertension, cerebral vascular diseases which are related with food habits. The disease or symptom having the highest mobility were dental disease, gastroenteric disorder, headache and constipation. They asked for counselling about health, diet therapy, protection methods of disease and menu planning etc. The program of education for health and good food habits should be developed according to subjects's age, sex, education etc. These results showed primary needs on the curriculum of citizen's education program for enhancing health. In addition, we suggest the research on the practical curriculum of nutrition education program.

• Journal of the Korean Dietetic Association
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• v.19 no.3
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• pp.236-252
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• 2013

The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.

• Spatial Information Research
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• v.15 no.4
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• pp.363-370
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• 2007

This study has been carried for the development of the basic algorithm of helicopter navigation system based on TRN (Terrain Referenced Navigation) with information input from the GPS. The helicopter determines flight path due to Origination-Destination analysis on the Cartesian coordinate system of 3-D DTM. This system shows 3-D mesh map and the O-D flight path profile for the pilot's acknowledgement of the terrain, at first. The system builds TCF (terrain clearance floor) far the buffer zone upon the surface of ground relief to avid the ground collision. If the helicopter enters to the buffer zone during navigation, the real-time warning message which commands to raise the body pops up using Matlab menu. While departing or landing, control of the height of the body is possible. At present, the information (x, y, z coordinates) from the GPS is assumed to be input into the system every 92.8 m of horizontal distance while navigating along flight path. DTM of 3" interval has been adopted from that which was provided by ChumSungDae Co., Ltd..

• East Asian Journal of Business Economics (EAJBE)
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• v.6 no.3
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• pp.24-36
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• 2018

Purpose - From establishing China-Japan diplomatic relations in 1972, the relations between two states has improved a lot, from which makes the government and the people reap much benefit. Owing to this reason, this paper aims at exploiting the impact of exchange rate volatility of RMB on China's foreign direct investment to Japan. Research design and methodology - The quarterly time series data from 2003 to 2016 will be employed to conduct an empirical analysis under the vector error correction model. Meanwhile, a menu of estimated methods such the Johansen co-integration test and the Granger Causality test will be also used to explore the impact of exchange rate volatility of RMB on China's foreign direct investment to Japan. Results - The empirical analysis results exhibit that the real exchange rate has a positive effect on China's foreign direct investment to Japan in the long run. Conversely, the real exchange rate volatility of RMB, the trade openness and the real GDP have a negative effect on China's foreign direct investment to Japan in the long run. However, in the short run, the China's foreign direct investment to Japan, the real exchange rate, the trade openness and the real GDP in period have a negative effect on China's foreign direct investment to Japan in period. Oppositely, the real exchange rate volatility of RMB in period has a positive effect on China's foreign direct investment to Japan in period. Conclusions - From the empirical evidences in this paper provided, it can be concluded that an increase in the exchange rate volatility of RMB can result in a decrease in the China's foreign direct investment to Japan in the long run. However, an increase in the exchange rate volatility of RMB can lead to an increase in the China's foreign direct investment to Japan in the short run. Therefore, the China's government should have a best control of the real exchange rate volatility of RMB so as to improve China's foreign direct investment to Japan.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.87-104
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• 2001

This study was conducted as a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to define the job description of dietitians, and to describe the task elements based on the detailed analysis of the dietitians' work. This study team established the research team which was composed of food and nutrition experts, 7 of registered dietitians and 3 of university professors. Draft job description form was made to fully explain the dietitians' task elements, process and sequence by the research team. Final job description form was confirmed after the validity of 576 task elements was reevaluated upon 4 point scale test based on the frequency, importance, and difficulty by 21 field registered dietitian by the study team. It was also confirmed by the university. This form was formated by following DACUM method which analyzed the job description containing duty, task and task elements. It was organized to include every dietitians' work and to describe the every detailed process of work. Duty was defined as the specific and independent work as a dietitian, and was composed of 17 parts, i.e 10 parts in food supply management area and 6 parts in nutritional care service area and self promotion area. Duties were also divided into 99 tasks containing the 576 detailed task elements to describe definite action, steps and decisions. Seventeen parts are following; menu planning, storage and inventory control, food production, meal service, waste management, sanitation, equipment and facility management, human resource management, financial management, nutrition assessment of life cycle, nutritional assessment of several disease, nutritional assessment in specific condition, medical nutrition therapy, nutritional education, public health nutrition and self promotion. If these protocols are properly performed and presented, they can provide the likelihood that dietetics professionals work as a primary contributors in promoting health care and preventing disease nationally.

• Proceedings of the IEEK Conference
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• 2002.07a
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• pp.690-693
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• 2002

According to the growth of communication biz, embedded market rapidly developing in domestic and overseas. Embedded system can be used in various way such as wire and wireless communication equipment or information products. There are lots of developing performance applying speech recognition to embedded system, for instance, PDA, PCS, CDMA-2000 or IMT-2000. This study implement minimum memory of speech recognition engine and DB for apply real time embedded system. The implement measure of speech recognition equipment to fit on embedded system is like following. At first, DC element is removed from Input voice and then a compensation of high frequency was achieved by pre-emphasis with coefficients value, 0.97 and constitute division data as same size as 256 sample by lapped shift method. Through by Levinson - Durbin Algorithm, these data can get linear predictive coefficient and again, using Cepstrum - Transformer attain feature vectors. During HMM training, We used Baum-Welch reestimation Algorithm for each words training and can get the recognition result from executed likelihood method on each words. The used speech data is using 40 speech command data and 10 digits extracted form each 15 of male and female speaker spoken menu control command of Embedded system. Since, in many times, ARM CPU is adopted in embedded system, it's peformed porting the speech recognition engine on ARM core evaluation board. And do the recognition test with select set 1 and set 3 parameter that has good recognition rate on commander and no digit after the several tests using by 5 proposal recognition parameter sets. The recognition engine of recognition rate shows 95%, speech commander recognizer shows 96% and digits recognizer shows 94%.

• Korean Journal of Community Nutrition
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• v.1 no.2
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• pp.250-259
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• 1996

The school foodservice(FS) dietitians of conventional, co-management and central kitchen systems were compared for their levels of fatigue degrees in order to examine their work specification but no to diminish their educational roles. One hundred and thirtheen primary schools in Taejon and Chungcheongnam-Do participated in the survey, of which foodservice were consisted of 99 conventional types, 7 comanagement types and central kitchen types. Information was collected about the various working hours dietary behavior and fatigue symptoms of the dietitians. The results of this study were as follows : Among 3 school foodservice types, dietitians spent 8 hours and 16 minutes daily for their for their work on the average. However, the central kitchen type dietitans in cities spent 3 hours more compared to the others. The data from the dietitians' work schedule sheets showed that the 5 parts of dietitian's duties set in the school foodservice laws were not well performed. In the central kitchen type they spent more time for food production whereas in the conventional they spent more time for menu formation and hygiene control. It was found that fatigue levels of school foodservice dietitians were chronic with no difference among foodservice systems or among school locations. Our results indicated that nutrition education in primary schools was almost neglected. It is suggested that the school foodservice should meet all the objectives of school-lunch program even though they saved dietitians' work load more or less. The importance of students to improve their dietary habits could never be overlooked. (Korean J Community Nutrition 1(2) : 250-259, 1996)