• Title/Summary/Keyword: School Food Service

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Analysis of Drug Interaction Information (국내의약품의 약물상호작용 정보 분석)

  • Lee, Young-Sook;Lee, Ji-Seon;Lee, Suk-Hyang
    • Korean Journal of Clinical Pharmacy
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    • v.19 no.1
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    • pp.1-17
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    • 2009
  • Adverse drug reactions (ADR) caused by inappropriate prescription are responsible for major socioeconomic loss. Drug-drug interactions (DDI) has been recognized as a major part of ADRs and, therefore, healthcare professionals should prevent possible DDIs to minimize preventable ADRs. This study aimed to examine DDI information in drug information references and Korea Food & Drug Administration (KFDA) drug labeling information. Drug ingredients from the formulary of Health Insurance Review and Assessment Service in Korea (HIRA) were included for the study. DDI information source used for the study were Micromedex Drugdex and Drug Information Facts (DIF) with the DDI severity level of "moderate" or more. The DDI information in KFDA drug labeling were collected and compared. Drug ingredients were classified with KFDA Drug Classification and ATC Classification of WHO for the analysis. Among the total 1,355 drug ingredients satisfying inclusion criteria, 738 ingredients involved at least one DDI, which was described in Micromedex and/or DIF. Drug Ingredients of 176 involved DDI only described in KFDA drug labeling, but not Micromedex nor DIF. Drug ingredients of 35 which DDIs were described in Micromedex or DIF did not have DDI based on KFDA drug labeling. Micromedex and DIF retrieved 7,582 and 3,071 DDIs, respectively 57.6% and 58.5% of DDIs were also described in KFDA drug labeling. Central nervous system (CNS) drugs, cardiovascular system (CVS) drugs and the antiinfectives appeared to have higher frequency of DDIs among all drug classes. The highest number of DDIs with high severity level ("contraindicated" or "major") were the DDIs of CNS drugs. The antiinfectives are the second drug group having serious DDIs. The DDI pairs of the CNS drug and the antiinfective had the highest contraindication risk (13.6%). DDI information from Micromedex and DIF were not consistent with the result that only 465 ingredients' DDIs are common in both literature (total DDI numbers were 715 vs 488, respectively). And 1,652 DDI information are common in both references among 7,582 vs 3,071 DDIs, respectively. Only 55.2% of DDI information in the database contained in the KFDA drug labeling. Prescribers and pharmacists should pay attention to the drugs for CV system, CNS and infections because of higher risk of possible DDIs compared to other drug classes. KFDA drug labeling is not likely to be recommended as a good information source for DDI due to significant inconsistency of information. Drug information providers should be aware that DDI information from different sources are not consistent and therefore multiple references should be used.

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Artificial Insemination and Embryo Transfer Project to Foster Mongolia Dairy Industry

  • Kwon, Tae-Hyeon;Choi, Byeong-Hyun;Cho, Su-Jin;Tsolmon, Munkhbatar;Durevjargal, Naidansuren;Baldan, Tumur;Min, Chan-Sik;Kong, Il-Keun
    • Journal of Embryo Transfer
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    • v.24 no.4
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    • pp.289-292
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    • 2009
  • Mongolia has 80% livestock of total agriculture industry, 170,000 farms are engaged, 2,500,000 of cows that were beef and dairy cows are raised. Despite of Mongolian has great application with milk, there are not clear differences between cow and dairy cattle, and the production of milk is also low. But the milk suppliers are varied (horse, sheep, goat, etc), so that the total milk production is 500 thousand ton per year. It's really considerable to improve the breed of owing to many problems with big differences among milk qualities. For carrying out for first year project, artificial insemination project was operated with 3rd grade Holstein semen that were imported from S. Korea, and initiation and field training were also carried out through appropriate AI technique we developed for Mongolia environment. Local information research and MOU conclusion were done with professor D. Altangerel in May $10^{th}{\sim}13^{th}$, 2009, and development for AI technique and AI equipments were supplied for Mongolia breeding and natural environment in July $10^{th}{\sim}17^{th}$ in 2009. All cows were treated by synchronization for AI. To do this, $PGF_{2\alpha}$ injection were treated for luteal phase cow, if it wouldn't work, try again after 11 days. After confirmation of estrus, AI and AI training were carried out with sperm injection in the uterus or cervix by rectum-vagina method which is common worldwide, the most effective artificial insemination technique. If cows were return to next estrus cycle, second AI was carried out about approximately 21 days after artificial insemination. After 2 months, all cows not showing return estrus should be taken pregnancy test. Every pregnant cow will be cared thoroughly. Total 48 cows administrated by $PGF_{2\alpha}$ for synchronization and after 48 hours 45 cows (93.8%) showing estrus were detected and then artificial inseminate them within who 8 cows (27.8%) showed return estrus. Therefore, Using $PGF_2{\alpha}$ for synchronization is effective to use for Mongolia breeding conditions. There are possibility of base for food production after all, including increase of livestock production in Mongolia by improvement of breeding cow with AI and embryo transfer project.

Effects of Restaurants' e-Wom Characteristics on Attitude and Visit Intention: Focused on Visit Intention Over Time (레스토랑의 e-Wom 특성이 시간 경과에 따른 방문의도를 중심으로 한 태도 및 방문의도에 미치는 영향)

  • KIM, Sung-Hwan;JEON, Young-Mi;LEE, Ji-Ah
    • The Korean Journal of Franchise Management
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    • v.13 no.2
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    • pp.17-31
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    • 2022
  • Purpose: With the development of the Internet, consumers can quickly access the electronic word-of-mouth. Consumers seek to reduce uncertainty by referring to the opinions of other consumers about products and services when making purchase decisions. In the food service industry, evaluating a restaurant before an actual visitation is difficult. Therefore, electronic word-of-mouth is important to interact with the customer in restaurants. as it can be used as an exchange of information in which consumers participate and interact with other customers. This study was conducted to verify how online word-of-mouth characteristics (Consensus, Vividness, Neutrality) on attitudes and visit intention from the perspective of social exchange theory. And it was performed to verify the structural relationship between short-term visit intention, mid-term visit and long-term visit intention. Research design, data, and methodology: A survey was conducted on customers who have visited restaurants. Of a total of 312 responses, 306 responses were used, excluding insincere responses and missing values for factors analysis. SPSS 25.0 and AMOS 25.0 were used for statistical analysis, and hypothesis testing was conducted after verifying the validity and reliability of the questionnaire items. Result: The result of the analysis showed that, consensus and neutrality have a positive effect on attitude but not much on vividness. In addition, consensus, vividness, and neutrality have no effect on the short-term visit intention. Finally, the short-term visit intention has a positive effect on mid-term visit intention, and mid-term visit intention has a positive effect on long-term visit intention. Conclusions: Based on the results, this study suggested that it is necessary to have practical implications for marketing and monitoring restaurant reviews in consideration of the characteristics of electronic word-of-mouth. When managing electronic-word-of-mouth, it is necessary to manage the consensus and neutrality is essential to provide sufficient information about the restaurant. The focus should not only be on vividness, such as photos and videos. In addition, restaurants should also provide a good experience for first-time visitors as the short-term visit intention positively affects mid-term and long-term visit intention.

A Comparative Study on Korean and American High School Home Economics Textbooks Based on Habermas's Three Systems of Action: Focusing on the Learning Objectives and Activities (Habermas의 세 행동체계의 관점에서 본 한국과 미국의 고등학교 가정교과서 식생활 단원의 학습목표와 활동과제 비교 연구)

  • Choi, Seong-Youn;Chae, Jung-Hyun
    • Journal of Korean Home Economics Education Association
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    • v.32 no.1
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    • pp.107-125
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    • 2020
  • The purpose of this study was to analyze the dietary life units of Korean and American high school home economics textbook according to Habermas's three systems of action and to find out how the three systems of action are reflected in the learning objectives and activity tasks of the textbook. To achieve this purpose, this study analyzed the learning objectives and activity tasks of the dietary life units in the textbooks of 'technology & home economics' and 'home economics science' in Korea, and 'succeeding in life and career' in America using a content analysis technique based on Habermas's three systems of action. In analyzing the content, each learning objective or activity was matched with one of the three systems of action by examining the context. In some cases, two or more systems of actions were integrated in one activity. This is a case where a series of learning tasks that involve different action system were grouped into one. The numbers of learning objectives and activities of the units of 'technology & home economics', 'home economics science' textbooks of Korean high schools and 'succeeding in life and career' dietary life of American high schools were 3, 26, and 248, respectively. In Korean textbooks, the percentage of communicative action was highest among the three systems, that is, 66.7% for 'technology & home economics' textbooks and 50% for 'home economics science' textbooks. In comparison technical action was the highest in American textbooks at 66.5%. Activities related to technical action included cooking, conducting research on health and food, or conducting experiments. The activities related to communicative action included role play related to health and table manners, or writing reports after conducting surveys or interviewing professionals. The activities related to emancipative action were to social participation activities such as service project in relation to health and food, or to find problems that occur in dietary life and think about be best solution through practical reasoning.

A Study on the Influence of the Selective Attributes of Home Meal Replacement on Perceived Utilitarian Value and Repurchase Intention: Focus on Consumers of Large Discount and Department Stores (HMR(Home Meal Replacement) 선택속성이 지각된 효용적 가치, 재구매 의도에 미치는 영향에 관한 연구: 대형 할인마트와 백화점 구매고객을 대상으로)

  • Seo, Kyung-Hwa;Choi, Won-Sik;Lee, Soo-Bum
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.6
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    • pp.934-947
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    • 2011
  • The purpose of this study is to analyze products for good taste and convenience, which become an engine to constantly create customers. In addition, this study is aimed at investigating the relationship between the selective attributes of Home Meal Replacement, the perceived utilitarian value, and the repurchase intention, and drawing new suggestions on the Home Meal Replacement market from a new marketing perspective. Based on a total of 215 samples, this study reviewed the reliability and fitness of the research model and verified a total of 5 hypothesized using the Amos program. The result of study modeling was GFI=0.905, AGFI=0.849, NFI=0.889, CFI=0.945, and RMR=0.0.092 at the level of $x^2$=230.22 (df=126, p<0.001). First, the food quality (${\beta}$=0.221), convenience (${\beta}$=0.334), packing (${\beta}$=0.278), and employee service (${\beta}$=0.204) of home meal replacement consideration attributes had a positive (+) influence on perceived utilitarian value. Second, perceived utilitarian value (${\beta}$=0.584) had a positive (+) influence on repurchase intention. The factors to differentiate one company from other competitors in terms of the utilitarian value are the quality of food, convenience, wrapping, and services by employees. This study has illustrated the need to focus on the development of a premium menu to compete with other companies and to continue to research and develop nutritious foods that are easy to cook. Moreover, the key factors to have a distinct and constant competitive edge over other companies are the alleviation of consumer anxiety over wrapping container materials, the development of more designs, and the accumulation of service know-how. Therefore, it is necessary for a company to strongly develop the key factors based on its resources as a core capability.

Quality Characteristics of Sulgidduck Using Dry Rice Powder Added with Different Amounts of Milk (우유를 첨가한 건식 쌀가루 설기떡의 품질 특성)

  • Park, Young-Mi;Yoon, Hye-Hyun
    • Culinary science and hospitality research
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    • v.18 no.5
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    • pp.267-278
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    • 2012
  • The purpose of this study was to investigate the quality characteristics of Sulgidduck made with commercial dry rice powder, providing an optimal milk ratio and soaking time for dry powder in water to make Sulgidduck using dry rice powder. The Sulgidduk samples with dry rice powder were prepared with two soaking times (0, 30 min) and different amounts of milk (0, 20, 40, 60%), and analyzed for moisture content, Hunter's color value, texture characteristics and sensory evaluation. The moisture content of the samples ranged from 36.37% to 39.80% and the highest moisture quantity was showed in the group with 20% of milk and 30min of soaking time(SM20). The L-value was the highest in the group with 20% of milk and 0min of soaking time(M20). The b-value was increased with the amount of milk and soaking time increased, showing the highest in the group with 60% of milk and 30min of soaking time(SM60). TPA showed that SM20 had the lowest hardness and the highest adhesiveness. Chewiness, gumminess and cohesiveness were the highest in the group with 60% of milk and 0min of soaking time(M60). Based on quantitative descriptive sensory evaluations, the score of white color and moistness was showed high in the group with 0% of milk and 0min of soaking time(M0), and white powder on the surface was shown the most in the group with 20% of milk and 30min of soaking time(SM20). The score of moistness, springiness and chewiness were highest in the group with 20% of milk and 0min of soaking time(M20). Sulgidduk made with 20% of milk and 0min of soaking time(M20) was the most preferable in color, flavor, taste, and overall acceptability.

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A Study on Satisfaction and Evaluation of Students현 Spot-Practice in Department of Food and Nutrition (식품영양학과 학생들의 현장실습 만족도 및 평가도에 관한 연구)

  • 최미경;전예숙;홍원주;김순경;김동희;김애정;강명화;김미현
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.2
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    • pp.373-380
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    • 2004
  • The purpose of this study was to estimate satisfaction and evaluation degree of students' spot-practice in department of food and nutrition and to investigate relating factors to them for development of spot-practice Programme. The survey for analysis was conducted through the questionnaires to 229 students finished internship. Proportions of the students were 93.9% for senior, 93.9% for female. Proportions of spot-practice facilities were 38.9%, 46.7%, and 14.4% for school, business & industry, and hospital respectively. The major part of subjects (83.8%) took part in spot-practice during 2 weeks. The satisfaction scores to spot-practice were the lowest for pay, and the highest for a kind of spot-practice facilities. The evaluation scores were the lowest for 'I made a plan and prepared my work in advanced', and the highest for 'I did my best for doing my work'. The satisfaction score in hospital was significantly lower than those in school or business & industry. The satisfaction score in self-operated foodservice was significantly higher than that in contract managed one. However, there no significant differences in evaluation scores by foodsevice employment type. In the case of coincidence of area in spot-practice and residence, or facilities of spot-practice and job desired, the satisfaction and evaluation scores were significantly higher than those of others. The period of spot-practice was significantly positively correlated with satisfaction scores for atmosphere of spot-practice facilities, service and treatment for spot-practice student, while negatively correlated with evaluation score for 'I did my best for doing my work'. The spot-practice pay was significantly positively correlated with satisfaction and evaluation scores for various items. In conclusion, various factors are related to satisfaction and evaluation degree of spot-practice students, and consist concern and support from college St university, foodservice institution, and government for systematic spot-Practice are required.

Clinical Evaluation of Implant-Supported Fixed Prostheses (임플란트-지지 고정성 보철물의 임상적 상태에 대한 평가)

  • Park, Chan-Yong;Yun, Mi-Jung;Huh, Jung-Bo;Jeong, Chang-Mo;Jeon, Yeong-Chan
    • Journal of Dental Rehabilitation and Applied Science
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    • v.29 no.4
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    • pp.317-326
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    • 2013
  • This study was to compare the cumulative survival rate of implant-supported fixed prostheses and to analyze association between risk factors and cumulative survival rate of implant-supported fixed prostheses. In order to assess the clinical status of implant-supported fixed prostheses, individuals who treated in the Department of Prosthodontics, Pusan National University Dental Hospital, between 2000 to 2007 were examined. The results of this study were as follows: 1. Length of service of implant-supported fixed prostheses was $6.6{\pm}32.0$ years (mean), 11.7 years (median). 2. Age and sex of patient was found to have no statistically significant influence on longevity of implant-supported fixed prostheses (P>.05). 3. Reason of tooth extraction wax found to have statistically significant influence on implant-supported fixed prostheses (P<.05). The longevity of fixed prostheses was low in tooth extraction case due to periodontal disease (median:9.0 years). 4. Location of implant-supported fixed prostheses was found to have statistically significant influence on longevity of fixed prostheses (P<.05). The longevity of fixed prostheses was low in molar region (median:8.8 years). 5. Number of units in implant-supported fixed prostheses was found to have no statistically significant influence on longevity of fixed prostheses (P>.05). 6. Condition of opposing dentition was found to have no statistically significant influence on longevity of implant-supported fixed prostheses (P>.05). 7. Food impaction (40.5%), porcelain fracture (25.8%), screw loosening (23.6%) were frequent complications.

A Study on the Foodservice Employee's Job Satisfaction in Elementary School Foodservice Systems Located in Daegu and Kyoungbuk Area (대구.경북지역 초등학교 급식소 종사원의 직무만족도 조사)

  • 박영숙
    • Journal of the East Asian Society of Dietary Life
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    • v.12 no.6
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    • pp.536-546
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    • 2002
  • The purpose of this study was to determine the degree of job satisfaction of school food service employees in the Daegu and Kyoungbuk area and to compare their job satisfaction among 3 types of school foodservice systems. Questionnaires were mailed to 49 elementary schools and collected from 49 dieticians and 201 employees. The survey form was developed by analyzing the Job Descriptive Index(JDI) with the five facets of a job: the work itself, promotion pay, supervision and colleagues. Statistical analysis used in this study were fi:equency, mean, $\chi$$^2$-test, t-test and one-way ANOVA. The average JDI scores for dieticians and foodservice employees were 127.31 $\pm$ 24.51 and 136.78 $\pm$ 19.18, respectively. The foodservice workers surveyed in this study were found to be more satisfied with the work itself, the supervision and the colleagues than with the pay and the promotion. While dieticians were more satisfied with the promotion and salary, foodservice employees were more satisfied with work salary, and colleagues. The foodservice worker's demographic variables including age, education, work experience, school type and job type were significantly related to the level of job satisfaction.

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The Efficiency Analysis of CRM System in the Hotel Industry Using DEA (DEA를 이용한 호텔 관광 서비스 업계의 CRM 도입 효율성 분석)

  • Kim, Tai-Young;Seol, Kyung-Jin;Kwak, Young-Dai
    • Journal of Intelligence and Information Systems
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    • v.17 no.1
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    • pp.91-110
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    • 2011
  • This paper analyzes the cases where the hotels have increased their services and enhanced their work process through IT solutions to cope with computerization globalization. Also the cases have been studies where national hotels use the CRM solution internally to respond effectively to customers requests, increase customer analysis, and build marketing strategies. In particular, this study discusses the introduction of the CRM solutions and CRM sales business and marketing services using a process for utilizing the presumed, CRM by introducing effective DEA(Data Envelopment Analysis). First, the comparison has done regarding the relative efficiency of L Company with the CCR model, then compared L Company's restaurants and facilities' effectiveness through BCC model. L Company reached a conclusion that it is important to precisely create and manage sales data which are the preliminary data for CRM, and for that reason it made it possible to save sales data generated by POS system on each sales performance database. In order to do that, it newly established Oracle POS system and LORIS POS system concerned with restaurants for food and beverage as well as rooms, and made it possible to stably generate and manage sales data and manage. Moreover, it set up a composite database to control comprehensively the results of work processes during a specific period by collecting customer registration information and made it possible to systematically control the information on sales performances. By establishing a system which unifies database and managing it comprehensively, impeccability of data has been greatly enhanced and a problem which generated asymmetric data could be thoroughly solved. Using data accumulated on the comprehensive database, sales data can be analyzed, categorized, classified through data mining engine imbedded in Polaris CRM and the results can be organized on data mart to provide them in the form of CRM application data. By transforming original sales data into forms which are easy to handle and saving them on data mart separately, it enabled acquiring well-organized data with ease when engaging in various marketing operations, holding a morning meeting and working on decision-making. By using summarized data at data mart, it was possible to process marketing operations such as telemarketing, direct mailing, internet marketing service and service product developments for perceived customers; moreover, information on customer perceptions which is one of CRM's end-products could feed back into the comprehensive database. This research was undertaken to find out how effectively CRM has been employed by comparing and analyzing the management performance of each enterprise site and store after introducing CRM to Hotel enterprises using DEA technique. According to the research results, efficiency evaluation for each site was calculated through input and output factors to find out comparative CRM system usage efficiency of L's Company four sites; moreover, with regard to stores, the sizes of workforce and budget application show a huge difference and so does the each store efficiency. Furthermore, by using the DEA technique, it could assess which sites have comparatively high efficiency and which don't by comparing and evaluating hotel enterprises IT project outcomes such as CRM introduction using the CCR model for each site of the related enterprises. By using the BCC model, it could comparatively evaluate the outcome of CRM usage at each store of A site, which is representative of L Company, and as a result, it could figure out which stores maintain high efficiency in using CRM and which don't. It analyzed the cases of CRM introduction at L Company, which is a hotel enterprise, and precisely evaluated them through DEA. L Company analyzed the customer analysis system by introducing CRM and achieved to provide customers identified through client analysis data with one to one tailored services. Moreover, it could come up with a plan to differentiate the service for customers who revisit by assessing customer discernment rate. As tasks to be solved in the future, it is required to do research on the process analysis which can lead to a specific outcome such as increased sales volumes by carrying on test marketing, target marketing using CRM. Furthermore, it is also necessary to do research on efficiency evaluation in accordance with linkages between other IT solutions such as ERP and CRM system.