• 한국식품영양학회지
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• 제10권2호
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• pp.201-207
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• 1997

경기 북부 지역의 3개 전문대학에서 주, 약간별 학생들의 학교식당 이용실태를 조사하였다. 학교식당의 이용율에서 거의 매일 이용하는 주간 학생은 64.29%였고, 야간 학생들은 44.35%로 주간 학생의 이용이 더 많았다. 학교식당을 이용하는 이유로는 '달리 먹을 만한 장소가 없어서'가 주, 야간 각각 49.38, 68.01%로 나타났고, 다음으로는 '가격이 저렴해서', '시간이 절약되므로'의 순으로 나타났다. 학교식당을 이용하지 않는 이유로는 주간의 경우 52.09%, 야간의 경우 31.99%가 '맛이 없어서' 이용하지 않는 것으로 나타났고, 학교식당을 이용하지 않는 경우 주간의 경우 68.63%, 야간의 경우 37.37%가 학교 밖에서 매식하는 것으로 나타났다. 평균적인 식사의 형태는 밥식>라면, 국수류>과자류>빵류의 순이었다. 학교식당의 음식에 대한 만족도는 음식의 양을 제외하고는 맛, 기호, 반찬수 등에서 만족도가 낮은 것으로 나타났다. 학교식당의 개선점으로는 '음식의 맛과 질이 향상되어야 한다'는 점에 가장 많이 응답했고, 그 다음으로 '메뉴가 다양해야 한다', '가격이 저렴해야 한다', '위생적이어야 한다'의 순으로 나타났다.

• 대한가정학회지
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• 제33권6호
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• pp.61-72
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• 1995

This survey was carried out through questionnaries and the subjects were 498 male and 151 female students at Inha University. The results are summarized as follows ; 1) The female students had more opportunity to get nutrition education than the male students. Most students ranked education facilities as their primary sources of nutrition knowledge, but 30% of the male students ranked mass media. Nutrition knowledge score of female students was higher than that of male students. 2) 63.6% of male students drank alcohol and smoked cigarette. 33.2% of them drank only alcohol and 1.1% of them smoked only cigarette. Most of female students drank only alcohol. More than 30% of the subjects drank alcohol 1 day a week. 3) Most students ate out more than once a day and chose the menu considering taste of food. About 30% of the subjects were eating at school cafeteria, the next percentage korean restaurant, Noodle-snack cafeteria. 4) Most students have had dietary problems such as vigorous eating, skipping meal, indulging in hot and spicy food, prejudice for special food. More than 50% of the subjects are skipping breakfast. The main reason of skipping meal is lack of time.

• 한국환경과학회지
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• 제21권7호
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• pp.865-873
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• 2012

Clean plate education program was applied to change students' perception on food waste in the dormitory cafeteria of T campus G university that is located in Tongyeong, in which 408 students joined the program. From survey and food waste monitoring, it was found that clean plate education program was effective to change students' perception as well as action. Half students (50.5%) answered that their eating habit changed, and among them 30.1 % students left a little food on the plate and 13.1% students left no food behind. Many students become aware of the seriousness of food waste issue (84.5%), and 44.2% students were trying to reduce leftover. Food waste generation in cafeteria was 341.9, 576.1, 344.3g/capita/day in 2005, 2007 and 2008, respectively. And this shows that food waste generations were much less than national average data except 2007. Therefore we could conclude that clean plate education program was satisfactory to change students' perception on food and to change their action, and it could be an excellent new approach to resolve a social issue caused by food waste. In order to reduce food waste generation at dormitory cafeteria, food taste and diet should be improved and students' eating habits also should be changed. For this, a practical program like clean plate education should be organized.

• 한국주거학회논문집
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• 제18권5호
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• pp.85-91
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• 2007

This is a case study for improving the sound environmental quality of cafeteria in university campus. The purpose of the study is to find out the present condition of physical level, type, and cause of indoor noise of cafeteria in university campus by comparison with a restaurant near campus. Research methods were field survey and questionnaire survey. Field survey was consisted of measurement on equivalent and instant noise level and observation on noise type. Respondents of questionnaire survey were 60 students using subject cafeteria or restaurant. Surveys were carried out in the 8th and in the 14th of December 2005. The results are as follows. 1) Indoor noise levels of the cafeteria were measured as $67.2{\sim}76.6$ (average 73.3) dB(A)Leq5min and $60.3{\sim}90.5$ (average 71.2) dB (A), exceeded the indoor noise recommended value of ASHRAE (American Society of Heating, Refrigerating and Air Conditioning Engineers). But noise levels of the restaurant were $61.6{\sim}70.4$ (average 66.9) dB(A)Leq5min and $59.8{\sim}70.6$ (average 64.9) dB(A). 2) The users's responses on major noise type in the cafeteria were 'noise by handling equipment and tableware', 'noise by moving chairs', and 'talcing noise', but 'taking noise' and 'background music' in the restaurant. 3) It was found that indoor noise level of the cafeteria was caused by sound reflection of finishing materials, noise diffusion by open type kitchen, and dragging noise of movable furniture.

• International Journal of Internet, Broadcasting and Communication
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• 제16권2호
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• pp.209-217
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• 2024

Recent years have seen a notable increase in fire incidents in university cafeterias, yet the social attention to these occurrences remains limited. Despite quick responses to these incidents preventing loss of life, the need for large-scale evacuation in such high foot traffic areas can cause significant disruptions, economic losses, and panic among students. The potential for stampedes and unpredictable damage during inadequate evacuations underscores the importance of fire safety and evacuation research in these settings. Previous studies have explored evacuation models in various university environments, emphasizing the influence of environmental conditions, personal characteristics, and behavioral patterns on evacuation efficiency. However, research specifically focusing on university cafeterias is scarce. This paper addresses this gap by employing Pathfinder software to analyze fire spread and evacuation safety in a university cafeteria. Pathfinder, an advanced emergency evacuation assessment system, offers realistic 3D simulations, crucial for intuitive and scientific evacuation analysis. The studied cafeteria, encompassing three floors and various functional areas, often exceeds a capacity of 1500 people, primarily students, during peak times. The study includes constructing a model of the cafeteria in Pathfinder and analyzing evacuation scenarios under different fire outbreak conditions on each floor. The paper sets standard safe evacuation criteria (ASET > RSET) and formulates three distinct evacuation scenarios, considering different fire outbreak locations and initial evacuation times on each floor. The simulation results reveal the impact of the fire's location and the evacuation preparation time on the overall evacuation process, highlighting that fires on higher floors or longer evacuation preparation times tend to reduce overall evacuation time.In conclusion, the study emphasizes a multifaceted approach to improve evacuation safety and efficiency in educational settings. Recommendations include expanding staircase widths, optimizing evacuation routes, conducting regular drills, strengthening command during evacuations, and upgrading emergency facilities. The use of information and communication technology for managing emergencies is also suggested. These measures collectively form a comprehensive framework for ensuring safety in educational institutions during fire emergencies.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2007년도 춘계학술대회 논문집
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• pp.85-88
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• 2007

This research is a case study for improving the sound environmental quality of cafeteria in university campus. The purpose of the study is to investigate the present condition of physical level, type, and source of indoor noise by comparison with a restaurant near campus. Methods were field survey with measurement on equivalent and instant noise level and observation on noise type, and questionnaire survey to 60 students users. Surveys were carried out in the 8th and the 14th of December 2005. The results are as follows. 1) Indoor noise levels of the cafeteria were measured as $67.2{\sim}76.6$(average 73.3) dB(A)Leq5min and $60.3{\sim}90.5$(average 71.2) dB(A), but noise levels of the restaurant were $61.6{\sim}70.4$(average 66.9) dB(A)Leq5min and $59.8{\sim}70.6$(average 64.9) dB(A). 2) The users's responses on major noise type were 'noise by handling equipment and tableware', 'noise by moving chairs', and 'taking noise' in cafeteria, but 'taking noise' and 'background music' in restaurant. 3) It was found that the differences of indoor noise condition between with 2 subjects were caused by finishing materials, kitchen division type, and furniture type.

• 대한지역사회영양학회지
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• 제1권2호
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• pp.189-200
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• 1996

This study was carried out with 1030 students of Seoul National University to investigate the relationship between residences and food habits of college students. The results obtained were as follows. 1) Food habit scores of the students living in dormitories and in boarding homes with cooking facilities were significantly lower than those of other students, especially with regards to the balance of five basic food groups and skipping breakfast. 2) Energy intake of students living in the boarding homes with meals were low. Students in the boarding home also showed low intake of calcium and iron, whether meals were provided or they had cooking facilities. 3) Cafeteria meals on campus showed better nutritional values than meals at home, or restaurants around the campus. But students were not satisfied with campus cafeterias, because the food items were monotonous, they had long waiting service lines, preferred foods were limited, dishes were not clean, and stated of hygiene did not seem satisfactory. Nutrition education for college students is needed, and menus of campus cafeterias should be developed to meet the various needs of students. (Korean J Community Nutrition 1(2) : 189~200, 1996)

• 한국식생활문화학회지
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• 제10권3호
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• pp.147-154
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• 1995

This study was conducted for the purpose of practice of nutrition education and dietary intake for college students. This survey was carried out through a variety of questionnaires by the subjects which consist of 249 male and 208 female college students in Seoul area. The results obtained were summarized as follows; 1. 75% of the subjects lived in their own houses; the monthly personal expenses were $110{\sim}200$ thousand wons. The appetite of the students who answered was normal in general. The pattern of dietary life shows that they take richer food at dinner than lunch and breakfast. 2. At school, 75% of students ate at the school cafeteria. Among several main dishes, rice was the most favorite food. Most of the subjects ate their lunch between 12 and 1 o'clock, and they spend approximately 11 to 15 minutes. Most of the students did not have lunch on time. The students ate lunch irregularly, because of the class schedule and poor appetite. 3. On weekends and vacations, 56% of the students ate lunch prepared by their mother at home. The two main reasons for skipping lunch during weekends and vacations were late breakfast and poor appetite. The frequency of eating out were $3{\sim}4$ times per week, because of social life and convenience of meal. 4. The majority of college students asked for the improvement of meal quality and the choice of menu in school cafeteria.

• 미생물학회지
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• 제49권1호
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• pp.51-57
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• 2013

대학 구내 학습시설과 집기들은 다중에 의해 이용되기 때문에 그 표면들은 감염성 병원체의 교차감염의 경로로 작용할 수 있다. 그러나 구내 집단급식소 등의 주요 위생관리 시설과 달리 정기적 위생관리의 대상이 아니며, 위생상태 현황이 잘 파악되지 않고 있다. 본 연구는 한 대학 단과대학 1,500여 명의 학생들이 강의실, 도서관 등 학습시설을 이용하면서 병원체에 노출될 수 있는 미생물학적 위해도를 구내급식소에서 집기 접촉을 통해 위해도와 정량적으로 비교하였다. 총대장균군을 병원성의 미생물의 대리모델로 간주하고, 학생들이 공통적으로 이용하는 대학구내 집기별로, 표면의 세균농도에 접촉률, 전이율 등을 적용한 노출알고리즘을 설정하여 결정론적 방법에 의한 노출량을 산정하였다. 급식소 집기의 세균에 대한 노출량은 약 1.0 CFU/day이었으며, 학습시설의 세균에 대한 노출량은 0.5 CFU/day로 급식소에서 노출량의 절반에 해당하였다. 그러나, 개인별 급식소 이용 정도가 달라, 약 70%의 학생들은 급식시설보다 학습시설의 인체접촉면에서 교차감염에 더 많이 노출되는 것으로 나타났다. 결론적으로, 승강기버턴을 비롯한 일부 학습 시설의 인체접촉면은 급식소와 마찬가지로 주기적 위생관리를 필요로 하는 것으로 판단되며, 학생들의 개인위생 관리 이외에, 계절적으로 변동하는 교차감염 가능 병원체의 종류에 부합하도록 인체접촉면 위생관리를 효율적으로 실시하는 것이 권고된다.

• Nutrition Research and Practice
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• 제3권4호
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• pp.295-299
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• 2009

The purpose of this study was to compare student's satisfaction with school food service environment to improve the quality of middle school meal service. A survey was conducted of 680 students (boys 246, girls 433) from 6 middle schools providing school meals from October to November 2007. The questionnaires were directly distributed to the subjects for comparison of satisfaction of school meals depending on the eating place. As for the quantity of food, classroom group (3.40) expressed significantly higher satisfaction than cafeteria group (3.16, P < 0.01), but as for the satisfaction on hygiene, classroom group (2.76) showed significantly lower satisfaction than cafeteria group (3.03, P < 0.01). About the satisfaction of school meal environment, classroom group showed more satisfaction on distribution time, eating place, eating atmosphere (P < 0.001). The classroom group showed higher satisfaction than cafeteria group in cases of quantity, diversity of types of soup, dessert, and the cost of school meal. To improve eating place and hygiene of school meal, sufficient cafeteria space and pleasant environment is needed to be established.