• 한국식품영양학회지
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• 제27권6호
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• pp.1107-1118
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• 2014

The purpose of this study is to evaluate the changes in perception concerning nutrition labeling and students' availability of processed foods and is to investigate parents' awareness of nutrition labeling through the 'Education program on safety management of children's dietary life' conducting directly to the fifth grade elementary school students (4,105 persons) by the nutrition teacher in each school. The part that checked when purchasing processed food before and after the students' education, the name of manufacturer (p<0.05), raw material and content (p<0.001), food additives (p<0.001), nutritive components (p<0.05) etc. were significantly improved. An idea about nutrition labeling has increased after the education, the question items in 'it is reliable' (p<0.001), 'satisfied' (p<0.01) were significantly increased particularly. In spite of one time education, it showed positive changes such as it can be possible to get desired nutrition information. Thus, although it was one time training conducted in the situation that can not be carried out formal education due to school environment, a variety of practical education of children's dietary life is required targeting comprehensive senior students, the education is considered to be conducted for children as well as parents.

• Child Health Nursing Research
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• 제8권1호
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• pp.55-66
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• 2002

It is an important task to give adequate nutritions to infants and to wean properly for rapid growth. This study was conducted to survey on doing the weaning activities of the first-time mother. This study was to provide basic data of health teaching and nursing intervention for the promotion of ideal weaning activities. Survey was done from January to February in 2001. Total 444 mothers who have first-time baby under twelve month old were interviewed in five community health center around contry (Seoul, Choung-ju, Asan, Cheon-an, Jeju). The results are summarized as follows; Starting time of weaning was common in four month old(40.4%). Most common daily weaning times by age showed once(under 3 months), twice(4 to 7 months), three times(8 to 12 months). The younger, the more commercial weaning products(p<0.01). Education level showed relatively positive relation with home-made weaning food(p<0.05). Items showed low scores in 4 to 7 months group were starting new food item, waiting at least one week interval to new food, feeding by milk bottle, allowing grasping spoon, consulting pediatrician for problems after weaning, starting from morning, regular schedule. Items showed low scores in 8 to 12 months group were feeding whole egg rather than yolk only up to 12 months, keeping weaning interval were increased, feeding by milk bottle, trying various cooking method, not giving commerical cooking and instant food and unproper raw milk feeding. In weaning activities by general factors, mother age, health status, marriage duration, monthly income were statistically significant (p<0.05). To improve good weening activities, targetting on low maternal age and poor health status, and low income group, developing teaching materials and training program for items showed low scores and proper weaning time, type of easy home-made food and easy cooking method should be provided. Further study on effect of nursing intervention to improve weaning activities are needed.

• 한국보육지원학회지
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• 제8권4호
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• pp.77-96
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• 2012

본 연구는 어린이집의 급 간식 관련 친환경 실천에 대해 어린이집의 원장, 보육교사, 취사부의 실천정도가 어떠하며, 어린이집과 보육교직원 변인에 따른 차이가 있는지 조사하는 것을 목적으로 하였다. 이를 위하여 연구자는 Boise(2010)의 친환경개념을 적용하여 급 간식의 친환경의 개념을 재 정의하여 보육교직원의 실천정도를 알아볼 수 있는 질문지를 개발하였으며, 서울과 경기지역 소재 어린이집 200개소에 근무하는 원장118명, 보육교사 363명, 취사부 102명 총 583명의 질문지 응답을 분석하였다. 연구결과 첫째, 어린이집의 급 간식 관련 친환경 실천정도는 안전성, 기능성, 지속가능성 세 영역의 모든 영역에서 취사부의 실천정도가 가장 높게 나타났고, 다음으로 원장, 보육교사 순으로 나타났다. 둘째, 보육교직원들의 급 간식 관련 친환경 실천정도는 어린이집의 유형, 규모, 직급에 따라 차이가 있었으나 보육교직원의 경력에 따른 차이는 없는 것으로 나타났다.

• 대한영양사협회학술지
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• 제5권2호
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• pp.117-127
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• 1999

This study was carried out to provide the improvable way of foodservice management to dietitian in the elementary schools. For this purpose the serving pattern of food, menu planning, nutrition education, leftover management and difficulties in foodservice were investigated. The survey was conducted through questionnaires, which were collected from 249 dietitions randomly selected in Taejon and Chung Nam. Data were analyzed by SAS program. The main results of this study are as follows. The children in Taejon took foods in the class room(65.7%) and those in Chung Nam in the dinning hall(89.9%)(p<0.01). In menu planning the balance of nutrition(42.6%) was mainly considered and then food preference(19.7%), variety of menus(16.1%), food cost(16.1%), composition of food color, taste and texture(3.2%), skills of food making(1.6%) and the number of students(0.8%). They referred cooking magazines(47.7%), the previous menu(42.2%), children's opinion(7.2%) for planning menu. The insufficiency of implements and devices for food(24.1%) and lack of season's food(20.4%) were indicated as difficulties in their job. 34.5% of dietitians used a standard menu, 79.5% investigated food preference of children, 74.3% evaluated taste of foods before serving, and 80.7% regularly checked leftover. The major reason for leftover was careless of the teacher in charge in Taejon and bad taste of foods nutrition in Chung Nam(p<0.001). 98.5% of them answered that they had the responsibility for nutrition education in elementary school. They had a hard time in relationship with the staffs in school(40.6%) and employees for food(39.8%), and lack of market information(38.2%). To efficiency of dietitian's work can be enhanced by reflecting the results of children's food preference and leftover, by using standard cooking method and proper cooking utensil, and by performing nutrition education for children by themselves.

• 가정과삶의질연구
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• 제28권4호
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• pp.1-13
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• 2010

The purpose of this study is to conduct base line research, which is based on requestion of international married immigrant women, for developing social adaptation and family enrichment program for those population who reside in Korea. The survey questionnaire was distributed to 142 international married immigrant women who reside in Seoul to research program participate satisfaction and requestion. Analyze the study results, frequency, percentage, t-test, ANOVA and Duncan-post test were utilized. As a result, overall satisfaction toward program that offered by organization was highly ranked. Visiting service showed high score of satisfaction but mentor service that strongly possess sacrifice showed lower score of satisfaction. Vocational and job-related skill improvement education presented less satisfied degree of satisfaction but cooking class, computer class, training education for native-speaking instructor present high level of satisfaction. Second, the requisition of target population, who did not participate program, presented lower than the satisfaction, still present high demand of variety area of program. Among them, assist child nurturing and vocational and job- related skill improvement education showed high demand. It enable to predict that they are eager to get support toward parent role and self-realization. Third, when the difference were analyzed to compare the subjective judgement toward life adaptation in Korea and the satisfaction for program user and the requisition of non-user, the meaningful differences were founded; especially, individuals who possess confident degree of computer skills and Korean(reading, speaking, and listening) showed higher degree of satisfaction to vocation and job-skill related improvement education. This study has a practical implication, which is based on the study results, on developing a program to support international married immigrant women and multicultural families to satisfactory settlement in Korea life and to maintain healthy families.

• 대한지역사회영양학회지
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• 제18권6호
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• pp.626-643
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• 2013

This study was performed to evaluate the differences in blood pressure, sodium intake and dietary behavior changes according to the extent of session attendance on sodium reduction education program for pre-hypertensive adults in a public health center. Sodium reduction education program consisted of 8 sessions for 8 weeks. Fifty three patients who completed the pre and post nutritional assessments were classified into 2 groups according to the session attendance rate. Nineteen participants who attended the education program 3 times or less (${\leq}3$) were categorized into the less attendance (LA) group and 34 participants attended 4 times or more (${\geq}4$) into the more attendance (MA) group. Blood pressure, anthropometric measurements, serum lipid profile, nutrient intakes including sodium, nutrition knowledge and dietary behavior score were assessed before and after the nutrition education program. Mean sodium intakes (p<0.001), systolic/diastolic blood pressure (p<0.001), and weight (p<0.001) were significantly decreased in the MA group after sodium reduction education program. Compared to the MA group, mean sodium intakes, systolic/diastolic blood pressure were not significantly changed after the education program even with significantly increased nutrition knowledge (p<0.05) and dietary behavior score (p<0.01) in the LA group. It appears that pre-hypertensive adults need to attend the sodium reduction education program for at least 4 times or more to gain beneficial effects from the intervention. Positive feedback of healthcare team or offering more cooking classes may be needed to raise the attendance rate in the sodium reduction education program.

• Journal of Nutrition and Health
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• 제13권4호
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• pp.199-206
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• 1980

원성군 시범종합영양사업을 위한 어린이용 고영양 보충식품(HNLC Supplementary Foods)의 개발을 시도하였다. MFM-KIST Extrusion Cooking System에 의한 일연의 실험결과, CSS-3, CSS-4 및 BSS-4 등의 제품이 영양학적, 식품가공학적 경제적 그리고 기호성등의 여러가지 면에서 바람직하였다. 특히 CSS-4 제품(기본 원료구성 : 옥수수가루 68%, 탈지대두분 20%, 참깨 가루 2%, 옥수수 기름 4%, 설탕 4%, 식염 1%, 비타민, 무기질성분 및 첨가물 1%)은 영양강화 간편식품으로서 가공생산성 및 기호성이 가장 만족스러웠으나, 제품의 다양성 및 원료수급면을 고려하여 위 개발제품들을 모두 필요에 따라 활용할 수 있었다.

• 한국축산식품학회지
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• 제35권6호
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• pp.859-866
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• 2015

To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.

• 한국조리학회지
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• 제12권2호
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• pp.39-56
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• 2006

This study was intended for getting information on the job satisfaction and consciousness of 305 cooks working at deluxe hotels in Busan to improve culinary arts training and an efficient man power control program. The results were as follows. Most of the cooks were males(67.2%) and less than 40 years old(85.6%), 59.5% were cooks, 67.0% were graduated from college and 74.8% earned less than 1.5 million won in a month. 39.5% had not changed their workplace. The male cooks had transferred to some other workplace more than 2 times than female ones. The higher their age, job classification and monthly income were, the more frequently they transferred their workplace. The frequency of job transfer was the most significant factor in the age of $30{\sim}39$. 37.0% of the cooks were unsatisfied with their pay. They preferred the more highly ranked hotels(36.5%) and being independent(26.0%) if transferring workplace. They thought devotion was the most important factor for good cooks. They thought efforts, skills and human relationships were important for developing cooks. They answered pay suitable for their work was an important factor to improve the food enterprise. They thought Japanese and Korean cooking had the best prospect, and qualifications for a good cook were sincerity, efforts, careers and skills.

• 한국식품조리과학회지
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• 제14권2호
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• pp.159-167
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• 1998

The purpose of this study was to investigate the cooking behavior of housewives in Seoul to reduce the food wastes. The obtained datas from the questionnaires were analyzed by SPSS program. Among the respondents 60.8% were 40 to 49 years old, and 50.l% had high school education background. Sixtyfive % had 3∼4 family members and 83.9% lived with their husbands and children. The income of 25.0% of the respondents was 1.5 to 2 million wens monthly Their housing environment showed that 37.7% of housing were private houses and 92.0% of kitchen were a stand-up type. Most respondents shopped at a supermarket (64.5%), and they expressed greate, concerns on the date of food production (58.4%) than its wastes (6.0%). Sixtyfour point nine% of the respondents prepared a kuk and chigae every meal and 46.2% of them prepared two meals at a time. Twentytwo point two% of the respondents ate all the kuk or chigae. The residual foods were kuk or chigae (47.6%), side dishes (42.3%), and main dishes (4.9%). Fortyfive point six% of the respondents believed that the improvement of eating habits needed for the reduction of food wastes.