• 한국식생활문화학회지
• /
• 제33권3호
• /
• pp.261-267
• /
• 2018

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

• 동아시아식생활학회지
• /
• 제27권5호
• /
• pp.521-528
• /
• 2017

In this study, peach powder-added chocolate and chocolate-covered freeze-dried peach snack were developed, and their physicochemical and bioactive properties were characterized. To make the chocolate, 0~15% of peach powders made of Fantasia cultivar were used. To make freeze-dried peach snack, three types of peach cultivars were tested: Mihwang, Kanoiwa Hakuto, andFantasia. In the case of chocolate, sugar content increased and pH decreased as peach powder content increased. Upon 15% peach powder addition, chocolate showed significant increase in flavonoid content and reducing power. In the case of freeze-dried peach snack, phenol content and antioxidant activity were significantly high in the Mihwang cultivar among the three types of peach cultivars tested. These results can be applied to the development of new food products using peach while maintaining its original physicochemical and bioactive properties.

• 한국식생활문화학회지
• /
• 제30권6호
• /
• pp.797-803
• /
• 2015

Atopic dermatitis (AD) is usually caused by foods such as wheat, egg, milk, and peanuts, leading to common health problems in early childhood with complications like urtication. The aim of this study was to evaluate ethanol extracts of rice and rice snacks concentrated until the ethanol was completely eliminated and hot-air dried. In vitro analyses were carried out using murine macrophage RAW 264.7 cells. We measured cytotoxicity, nitric oxide (NO) production, and inflammatory cytokine level. The NO level of the cells exposed to lipopolysaccharide (LPS) was significantly reduced by rice and rice snack extracts. $TNF-{\alpha}$ level decreased in contrast to the LPS group, although a significant difference was not observed. On the other hand, IL-6 significantly decreased in both rice and rice snack extracts in a dose-dependent manner. The results of the present study suggest that rice and rice snack decreased NO and inflammatory cytokine levels. Therefore, rice could be useful as a raw material for relieving child atopic dermatitis caused by snacks made from wheat.

• 아동학회지
• /
• 제17권1호
• /
• pp.117-135
• /
• 1996

The purpose of this study was to identify the management of nutrition programs in kindergarten and the implementation of educational activities during snack and lunch times. The study also investigated early childhood teachers' understanding of the management of the nutrition program. 259 early childhood teachers responded to a questionnaire developed by the researchers. It was found that there was no effort to provide educational activities through snack and lunch times, implying the necessity of inservice training programs for early childhood teachers.

• 한국조리학회지
• /
• 제22권1호
• /
• pp.1-8
• /
• 2016

The purpose of this study is to develop and test a model that explains the effect of perceived service factors on: 1) experienced value, 2) trust, and 3) loyalty in context of franchise snack bar. In addition, the study will clarify how these variables relate to each other. The findings of this study identified that functional and humanic clues are the most significant components which influence on experiential value as well as trust in franchise snack bar sector. These findings may contribute to provide valuable marketing strategic for this business segmentation, and it can be utilized as a fundamental study to establish an efficient business plan to increase revenue in the industry.

• 대한치과의사협회지
• /
• 제16권5호통권108호
• /
• pp.391-394
• /
• 1978

The authors had surveyed on the snack foods of 300 primary school children in Seoul in order to obtain the informations for the dietary counseling and suggestions as a method of dental caries prevention. The obtained results were as follows; 1. Primary school children had the intake of the snack foods in the order of the apple, the candy, the orange, the cake, the milk, the biscuit, the Ramyeontang, the regular gum, the persimon, the Tugpokie. 2. Of the primary school children, 5.6% had intaking no snack food, but 10.6% once, 21.6% twice, 29.0% three times, and 33.0% four times or over in a day, respectively.

• Journal of Communications and Networks
• /
• 제9권3호
• /
• pp.236-246
• /
• 2007

This paper investigates the performance of the transmission control protocol (TCP) transport protocol over IEEE 802.11 infrastructure based wireless networks. A wireless link is generally characterized by high transmission errors, random interference and a varying latency. The erratic packet losses usually lead to a curbing of the flow of segments on the TCP connection and thus limit TCP's performance. This paper examines the impact of the lossy nature of IEEE 802.11 wireless networks on the TCP performance and proposes a scheme to improve the performance of TCP over wireless links. A negative acknowledgment scheme, selective negative acknowledgment (SNACK), is applied on TCP over wireless networks and a series of ns-2 simulations are performed to compare its performance against that of other TCP schemes. The simulation results confirm that SNACK and its proposed enhancement SNACK-S, which incorporates a bandwidth estimation model at the sender, outperform conventional TCP implementations in 802.11 wireless networks.

• 한국식품영양학회지
• /
• 제30권1호
• /
• pp.74-82
• /
• 2017

This study was conducted to evaluate the risk of overweight and obesity in adolescents consuming snacks frequently from 2007~2009, Korean National Health and Nutrition Examination Survey (KNHANES). The subjects (12~14 years: n=523; 15~18 years: n=614) were presented with food frequency questionnaires, and they were classified according to their gender and frequency of snack consumption. In the age group of 12~14 years, boys and girls (boys OR: 1.11, 95% CI: 0.52~2.39, girls OR: 12.45, 95% CI: 2.26~68.51) who consumed yogurt frequently had a higher risk of overweight and obesity at the highest quartile frequency compared with the lowest quartile after adjustments for multiple confounding factors, including age, physical activity, frequency of eating out and snack consumption, and energy intake. In the age group of 15~18 years, girls (OR: 1.01, 95% CI: 0.34~2.99) consuming fried foods had a higher risk of overweight and obesity at the highest quartile frequency compared with the lowest quartile after adjustments for multiple confounding factors, including age, physical activity, frequency of eating out and snack consumption, and energy intake. Thus, we conclude that frequent consumption of yogurt and fried foods increases the risk of overweight and obesity in adolescents. These findings suggest that the risk of overweight and obesity is associated with the frequency of snack consumption.

• 한국식생활문화학회지
• /
• 제25권4호
• /
• pp.366-377
• /
• 2010

We surveyed 553 middle school students living in Incheon using questionnaires to compare their food behaviors and snack intake patterns according to weight groups based on BMI. Mean BMI was 20.3 for males and 19.6 for females. The rate of underweight, normalweight and overweight students was 33.3, 51.7, and 15.0%, respectively. Compared to the other two groups, the overweight students perceived their body shape more accurately (p<0.01). Regarding the reasons for skipping dinner, the most frequent answer by the underweight students was 'because of snacks', while that of the overweight students was 'to lose weight' (p<0.01). The normalweight students were found to eat a Korean traditional type breakfast more frequently than the other weight groups (p<0.05). The overweight female group was more likely to overeathabitually, whereas the normalweight and underweight groups tended to overeat when they were under stress (p<0.05). As for the amount of the snack intake, the overweight male students replied that they eat quite a lot of snacks. As a conclusion, the problems found in the underweight group were unbalanced diet and the disturbance of regular meal patterns due to inappropriate snack intake. The problems shown in the overweight group were overeating due to habit or stress, fast eating speed and large amount of snack intake.

• 한국조리학회지
• /
• 제21권6호
• /
• pp.264-279
• /
• 2015

본 연구는 프랜차이즈 분식점을 소비자들을 대상으로 프랜차이즈 분식점 방문 시 지각된 서비스 품질을 측정하고, 이러한 요인이 고객의 만족과 재방문 의도에 어떠한 영향을 미치는지 파악하고자 수행되었다. 연구가설 검증을 위하여 총 300부의 설문지를 프랜차이즈 이용고객들을 대상으로 배포하였으며, 이 중 272부의 설문지가 최종분석에 사용되었다. 사용된 통계방법은 SPSS21.0을 사용하여 기술통계, 요인분석 및 신뢰도검증, 상관관계분석 그리고 단순 및 다중회귀분석을 실시하였다. 지각된 서비스 품질은 Brady & Cronin의 3차원 모델을 기반으로 물리적 환경품질, 상호작용품질, 그리고 결과품질로 구성되었으며, 고객만족과 재방문 의도와의 인과관계 결과는 다음과 같다. 서비스 품질의 세 가지 요인인 물리적 환경, 상호작용품질, 결과품질과 고객만족간 그리고 재방문 의도와의 관계는 모두 유의한 영향을 미치는 것으로 분석되었다. 또한, 결과품질요인이 세 가지 서비스품질 요인 중 가장 높은 영향을 미치는 것으로 나타났다. 따라서 프랜차이즈 분식점에서 고객의 만족도와 재방문 의도를 높이기 위해서는 무엇보다도 결과품질의 주요 측정항목인 음식 자체의 품질이 가장 중요함이 입증되었다. 마지막으로 고객만족은 재방문 의도에 유의한 영향을 미치는 것으로 나타나, 만족한 고객은 다시 그 프랜차이즈 분식점을 재방문하거나 주변사람들에게 긍정적인 추천할 의향이 있다는 것을 알 수 있다. 이러한 연구결과는 기존에 이미 여러 선행연구를 통해 검증되었던 서비스품질 척도를 프랜차이즈 분식점이란 영역에 적용시켜 그 인과관계를 검증하였다는 것에 학술적 의의를 가지며, 또한, 외식산업에서 중추적 역할을 하고 있는 분식점산업을 위한 현실적이고 실증적 제언을 해 줄 수 있을 것으로 사료된다.