• 한국식품조리과학회지
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• 제28권5호
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.259-271
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• 2007

The purpose of this study was to investigate the dietary habits and daily intake of nutrients in college students. This survey was conducted using a self-administered questionaire. The average heights and weights were 173.5 cm and 72.3 kg of male students and 161.8 cm and 57.2 kg of female students. The average of BMI was $24.2kg/m^2$ of male and $21.9kg/m^2$ of female, and the value of male students was higher than the value of female students. The response to the daily meals was 54.6% for '$2{\sim}3$ times/week'. The regularity of mealtime was 41.7% for irregular and the frequency eating after nine was 45.7% for '5-6 times/week', respectively. The repast was 72.2% for 'overeating and little eating' and was a significant difference of male and female students (p<0.05). The eating rate was higher '$10{\sim}20min$'. As for breakfast food eaten, skipping breakfast was 23.6% for 'no/week' and female students were higher than male students (p<0.05). The frequency of snacks was 36.0% for 'nothing' of males students and 34.8% for '3-4 times/week' of female students (p<0.05). The type of snack was a significant difference of males and females students (p<0.01), and was the highest 75.0% for carbonated drinks of males and 37.5% for snacks of females. The eating due to stress solution was a significant difference of male and female students (p<0.01), and was the highest 23.0% for 'frequency' of males and 44.7% for 'sometime' of females. As for food intake of male and female students, the meat intake was 66.7% for 'everything of male and female students. The fish intake was 68.1 % for '1-2times/week'. The milk, milk products, eggs and beans were each 40.3%, 58.3%, 56.9%, 47.2% for '1-2 times/week' (p<0.05). The fat intake was 55.6% for '$1{\sim}2$ times/week'. The average consumption of energy was 58% of male and 67% of female of estimated energy requirement (EER). Their mean ratio of carbohydrate: protein: fat was 57 : 15 : 28 of all subjects. The mean intakes of vitamin C and folic acid were 70% and 51% of males and 62% and 52% of females of recommended intake (RI). The mean intakes of Ca, P, Fe and Na were 71%, 140%, 146% of males and 72%, 122%, 76% of female of RI and 273% of males and 233% of females of adequate intake (AI). Therefore, nutritional education is necessary for college students to establish physicall and mentall optimal health conditions though nutritional intervention.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.352-360
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• 2007

Several nutrients are known to affect bone mineral density (BMD). However, these nutrients are combined with food intake and dietary patterns and little is known about the association of dietary patterns and BMD. The objective of this study was to investigate the association of dietary patterns with BMD in Korea Genome Epidemiology Study subjects. Among 2,884 women (40-69 yr) recruited at baseline study (2001), 861 subjects with BMD measurements at baseline and a 4-year follow up study (2005) completed the semi-quantitative food frequency questionnaire. BMD was measured by the Quantitative Ultrasound method. One hundred three food items were combined into 17 food groups and 4 dietary patterns were identified by factor analysis. Cluster analysis using factor score classified each subject into one of three dietary pattern groups named 'Rice and kimchi eating' (n = 617), 'Contented eating' (n = 124), and 'Healthy and light eating' (n = 120). The 'Healthy and light eating' group, characterized by higher intake of fruit, vegetables, fish, milk and dairy products, and younger age, more exercise, higher education, and higher income than other groups. The tibia BMD of the 'Healthy and light eating' group was higher than the other groups after adjusting for the age. After the adjustment for the age BMI and exercise, the 'Healthy and light eating' group showed significantly lower odds of tibia osteopenia/osteoporosis risk compared to the 'Rice and kimchi eating' group both at the baseline [OR(95% CI) : 0.50(0.30-0.84)] and follow-up [OR(95% CI) : 0.59(0.36-0.97)] examinations. The dietary pattern with low calorie and high intakes of fruit, vegetables, fish, milk and dairy products may have beneficial effects on BMD in middle-aged women.

• 한국식생활문화학회지
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• 제18권2호
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• pp.139-150
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• 2003

The objective of this study consists in promoting seafood consumption by increasing its intake opportunities for children through analysis of seafood using frequency in the elementary school lunch program. For that purpose, randomly sampled out from elementary schools through the county were 155 dietitians and 5th grade 3581 children, on whom a mail survey was conducted to analyse their seafood using frequency, and preference, and lunch menu by seasons. Results of this study are as follows : The seafood using frequency of the respondents represented the highest value in one or two times a week, while obstacles in seafood use presented high values in the safety of food by 71.6% and children preference by 68.4%. The seafood intake frequency of the respondents showed the highest value in three or four times a week by 34.5% and the places of seafood intake indicated the highest response in the home by 43.5% and then school lunch and dining out. The dietitians responded that children for the most part had not a preference for seafood, whereas the children pointed out average by 46.2%. As for reasons for avoidance of seafood, the dietitians expressed the highest response in it depends cooking methods by 45.8%, while the children because of its peculiar taste and smell by 42.1%. Their required improvement showed the highest response in the taste improvement by 51.8%. The children most preference for seafood that dietitians thought included fried Alaska pollack and shrimp cutlet, while dislikes braised mackerels and seasoned cold jelly fish. Cooking methods frequently used were represented in order of soup, hot soup, and stew, and the children's preferred cooking method was from fried food. Above results suggested that the intention to increase seafood using frequency is needed to at the time of planning the menus so that more seafood-providing opportunities can be given. The development of cooking methods is urgently needed that can change the taste or the smell of seafood, and concurrently with this conveniences be taken into account in eating such as elimination of bones, etc. as early as the states of purchase or checking of seafood. The reflection of the preferred cooking methods is thought to contribute to the enhancement of satisfaction with the seafood as well as to the reduction of food remnants. The recommendation of intake of low preference but nutritionally good seafood is required to be expanded in nutrition education.

• 한국치위생학회지
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• 제15권1호
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• pp.63-71
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• 2015

Objectives: The purpose of the study is to investigate the relationship between bone mineral density and remaining teeth in Korean adults. Methods: Using National Health and Nutrition Examination Survey(KNHANES) 5th Year 1(2010), 1,985 adults over 50 years old having bone mineral density test were selected. Male adults were 883, and female adults were 1,102. The raw data consisted of general characteristics of the subjects, bone density data, and oral examination data. The questionnaire consisted of general health survey, laboratory examination study, and nutrition study. Data were analyzed using SPSS 18.0 program for multiple regression analysis, ANOVA, t-test. The variables included general characteristics of the subjects, health behavior, diet habit, and oral health behavior. General characteristics consisted of gender, age, residence area, education level, marital status, monthly income, and vocation. Health behavior consisted of smoking, alcohol drinking, body mass index(BMI), physical activity, and mental health. Diet habit consisted of frequency of meal, milk, coffee, and calcium ingestion. Oral health behavior consisted of frequency of tooth brushing, use of oral health care devices, and oral examination. Systemic diseases were measured by the questionnaire for hypertension, diabetes mellitus, and hyperlipidemia. Bone density was measured in T-score of femoral bone, neck of femur, and lumbar vertebrae. Bone density was classified into normal($T-score{\geq}-1.0$), osteopenia(-2.5 < T-score < -1.0), and osteoporosis ($T-score{\leq}-2.5$). The remaining teeth were measured by the differences between normal teeth and missing teeth. Results: Smoking and age are the most influencing factors on the number of remaining teeth and bone density(p<0.01)(p<0.05). Those who had higher bone density, younger age, and nonsmoker significantly had more remaining teeth. Those who were men, diabetic, lowly educated women, and low birth weighted persons tended to have less number of teeth(p<0.01). Conclusions: The study suggested that there were significant differences between men and women according to the oral health management behavior and systemic disease control. Proper management of the oral health and good quality of bone mineral density can reserve the remaining teeth through the whole life.

• 한국약용작물학회지
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• 제16권2호
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• pp.86-93
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• 2008

한국특산 섬오갈피나무 및 지리산오갈피나무의 잎과 줄기에서 추출한 주요 정유성분으로, 섬오갈피나무의 경우에는 ${\delta}-3-carene$ (31.34%), l-limonene (17.01%), ${\beta}-elemene$ (4.53%), trans-p-menth-2-ene-1,8-diol (3.13%), 1,8-cineole (4.73%), 1-dodecen-3-yne (2.64%), (Z)-3,7-dimethyl-1,3,6-octatriene (3.21%), 지리산오갈피나무의 경우에는 ${delta}-3-carene$ (14.78%), limonene (7.24%), t-ocimene (7.22%), ${\alpha}-terpinolene$ (8.76%), ${gamma}-elemene$ (4.32%), ${\beta}-selinene$ (7.72%), veridifloral (3.25%), dodecane (2.44%) 등의 성분함량이 높음을 알 수 있었다. 특히 ${\delta}-3-carene$는 섬오갈피나무 및 지리산오갈피나무에서 가장 높은 함량을 나타내었다.

• 한국콘텐츠학회논문지
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• 제10권12호
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• pp.190-204
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• 2010

본 연구는 우리나라의 민간의료보험 가입자의 인구 사회 경제학적 특성과 가입자와 미가입자간의 질병 유형, 예방 및 건강행태, 의료이용 양상 등을 비교하였다. 그리고 민간보험 가입의 영향을 파악하여 향후 국민건강보험 및 민간의료보험 관련제도의 바람직한 발전방향을 제시하기 위한 기초자료 활용에 그 목적이 있다. 연구의 결과는 민간의료보험 가입 요인은 인구 사회 경제적 요인이 유의하게 나타났으며, 국민건강 영양조사에서 이루어진 인플루엔자 예방접종율과 건강보험 건강검진은 민간의료보험 가입자에게서 더 낮았고, 지난 2년간 본인부담 건강검진비율과 지난 2년간 암검진비율은 민간의료보험 가입자의 검진율이 더 높았다. 그리고 건강행위 평균을 민간의료보험 가입여부별로 보면, 격렬한 신체활동을 실천하는 비율은 민간의료보험 가입자가 더 높았고, 평균 수면시간, 1주일간 격렬한 신체활동을 하는 일수, 1주일간 중등도 신체활동을 하는 일수, 1주일간 유연성 운동일수 및 1주일간 근력운동일수에서도 민간의료보험 가입자가 미가입자 보다 많았다. 걷기를 실천하는 비율과 1주일간 걷기일수는 민간의료보험 가입자가 미가입자보다 적었다. 의료이용에 민간의료보험이 어떤 영향을 미치고 있는가를 살펴본 결과에서는 외래이용이 있는 경우와 입원이용횟수에서 민간의료보험가입자가 미가입자보다 외래를 이용할 확률이 높았고, 더 많은 횟수의 입원이 관련 요인으로 나타났다.

• 동아시아식생활학회지
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• 제17권6호
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• pp.943-956
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• 2007

This study was conducted to assess the current status of food safety/sanitation training programs, including HACCP, for kitchen and hall employees at major hotels, as well as how differently the training can affect the employees' recognition and performance of food safety/sanitation management in areas related to the facility, food, and their personal hygiene. A questionnaire for assessing the recognition and performance of sanitation management was developed and distributed to 430 employees currently working in the kitchens and halls of 5 hotels located in Seoul, Korea. A total of 324 questionnaires (kitchen: 138, hall: 186) were subjected to frequency analysis, chi-square tests, one way ANOVA, and Pearson correlation analysis using SPSS/windows software. Ninety-one percent of the respondents had received food safety/sanitation training, which was conducted by a hygienist or a cook once a month. However, only 55% of the respondents had HACCP training. The employees that did not have HACCP training had lower recognition scores than those who had HACCP training, especially in the washing procedures for tablewares, handwashing tools, cross contamination, reheating, and HACCP definitions. Trained, full-time employees received significantly higher recognition and performance scores than untrained, contract, or part-time employees. Significant differences in the recognition and performance scores were found among the employees of the 5 different hotels, indicating various levels for the outcome of their sanitation training. In addition, Pearson's correlation analysis confirmed that the recognition and performance scores were significantly correlated (r=0.473, p<.001). This study indicates that hotel foodservice employees must receive systematic food safety/sanitation training, including HACCP, which provides the foundation for safe foodservice operations.

• 대한지역사회영양학회지
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• 제8권6호
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• pp.951-963
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• 2003

The purpose of this study was to investigate the eating behaviors, the self-perception of body images, the hematological indices and the nutrient intake of adolescent female athletes in Incheon. The subjects were 112 female athletes(track and fleld: n=32, target shooting: n=27, fencing n=29, swimming: n=14, badminton: n=10) from middle and high schools in Incheon. This cross-sectional study was conducted by means of a sol(-administered questionnaire. Fasting blood samples were obtained and analyzed for hemoglobin (Hb), hematocrit (Hct), ferritin, serum iron, mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), mean corpuscular hemoglobin concentration(MCHC), unsaturated iron binding capacity (UIBC), total iron binding capacity (TIBC) and transferrin saturation (TS). Nutrient intakes obtained by means of the 3 day-recall method were analyzed using the Computer Aided Nutritional Analysis Program. Statistical analysis was conducted using the SPSS 10.0 program. Most of the female athletes had dietary problems such as eating unbalanced meals, skipping meals, and preferences for processed foods. More than 60% of the female athletes skipped breakfast. As for perception of their body images, track and field athletes in particular, controlled their weights significantly better than the other athletes (p<0.05). With regard to their physical exertion during exercise, 56.3% of the swimmers and 31.3% of the track and field athletes answered “very hard”, which was a significant difference (p< 0.001). More than 80% of the female athletes experienced vertigo during exercise (p< 0.01). Also more than 50% of the female athletes, with the exception of the badminton players, had experienced irregular menstruation (p<0.05). The average serum iron levels (p<0.05), the serum ferritin levels (p<0.05) and TS (p<0.05) of the track and field athletes was significantly lower as compared to that of the other athletes. The nutrient intakes of the female athletes, with the exception of Vitamin B$_{6}$, niacin and phosphorus were lower than the Korean Recommended Daily Allowances (RDA). In particular, the calcium and iron intakes of the female athletes were under 50% of the Korean RDA. Therefore, proper nutritional education and supplementation are required for female athletes to encourage desirable eating habits, as well as to improve their nutritional status and exercise performances.s.

• 한국식품영양과학회지
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• 제15권3호
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• pp.243-248
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• 1986

사골을 8시간, 12시간, 16시간, 20시간 가열하였을 때 용출액 중의 무기질 성분(칼슘, 나트륨, 칼륨, 마그네슘, 인)의 용출량 변화와 총질소 유리아미노산 조성의 변화를 검토한 결과는 다음과 같다. 1) 가열시간이 길수록 칼슘, 나트륨, 칼륨의 용출량은 증가되었다. 칼슘은 8시간에 비해 20시간 가열하면 용출량은 2배 이상 되었지만 칼륨, 나트륨은 8시간에 비해 20시간 가열한 후에도 크게 증가되지는 못했다. 마그네슘은 가열시간이 길어져도 용출량에는 거의 변화가 없었고 20시간 가열한 후에도 용출량은 약 2mg이었다. 반면 인은 8시간에서 최대 용출량을 나타냈고 12시간 이상 가열하면 감소하였다. Ca/P비는 8시간 가열시 1.4이었으나 12시간 이상 가열하면 매우 높아졌다. 2) 총질소량은 가열시간이 길수록 그 용출량도 증가하였고 20시간에서 최대 용출량을 나타냈고 8시간에 비해 거의 2배 가까이 용출되었다. 유리아미노산 조성의 변화를 보면 가열시간이 길수록 glycine, glutamic acid, serine의 용출량은 증가되었다. 그러나 가열시간이 길어져도 아미노산조성의 비율은 거의 일정한 수준을 나타냈다. 아미노산중 가장 함량이 많은 아미노산은 glycine, glutamic acid, alanine, serine 이었다. 이상의 결과를 종합하며 보면 사골을 12시간이상 가열하였을 때 Cp/P비, 다른 무기질 성분의 용출률, 아미노산의 용출량등을 고려하여 볼 때 사골은 12시간 이상 가열하여도 영양성분의 양적인 변화는 크게 기대하기 어려운 것으로 생각되며 사골은 $8{\sim}12$시간 정도 끊이면서 영양성분의 용출량을 증가시키는 다른 조리 방법을 모색하는 것이 바람직 한것으로 생각된다.