• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.354-360
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• 2001

This study was carried out to investigate the present status of nutrition services for infants in public health centers and the need for nutrition services of health workers and infants mothers. The study subjects were 146 health workers and 197 infants mothers. The results were as follows : At present, the only major nutrition services for infants were vaccination and dental care. Proper nutrition management services were available to infants. Nutrition knowledge scores were 16.8 for health workers and 15.3 for mothers out of 20 possible points. Health workers strongly demanded a well-organized nutrition education program, government support, audio-visual materials and the employment of a community nutritionist. The public health workers, in particular, demanded the development of education programs for breastfeeding and weaning. The infants mothers demanded services of nutrition information and teaching of cooking and menu planning. Based on this, the results suggest that the employment of a community nutritionist and the development of practical nutrition service programs for infants are needed very urgently for public health centers.

• Culinary science and hospitality research
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• v.3
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• pp.315-326
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• 1997

The school catering service has gained national attentions and has been expanding unto high schools after offering meals at elementary schools over years. This study is to identify problems and solutions in kitchen hardware areas to provide nutritiously balanced meals to schoolchildren through establishing standard menu planning. The survey analysis shows that 59.2% of dishes except for rice, Kimchi and soup are prepared by oil deep-fired or oil pan broiled. This indicates that school meals are so limited to serve baked or steamed dishes. Main reasons on the limited menu selection is that schools don't have equipment to prepare baking and steaming dishes mainly due to budget issues. All the dietitians who answered the surveys have been requesting to purchase Convotherm Ovens. Improvement solutions to the problems are: Publish the Revised Standard Equipment Layout that may allow to serve baked and steamed dishes. Establish Budget Support Program from the Government.

• Journal of Korean Public Health Nursing
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• v.28 no.3
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• pp.471-483
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• 2014

Purpose: This study explored possible risk factors influencing the development of colorectal cancer by comparing life habits of colorectal cancer patients and healthy adults. Methods: The study was designed as a retrospective comparison survey study of the colorectal cancer patient group and healthy adult group. 107 colorectal cancer patients in a university hospital and 124 healthy adults were recruited from October 2011 to August 2012. Data were analyzed using descriptive statistics, ${\chi}^2$-test/t-test and logistic regression with the SPSS program. Results: Consumption of instant food products, lower stress management, burned meats and unhealthy eating habits were shown to be risk factors in development of colorectal cancer. Conclusion: Based on the results of this study comparing colorectal cancer patients and healthy adults, minimizing consumption of instant food products, development of healthy eating habits of consuming more vegetables, cooking meat slightly, and effective management of stress levels are recommended.

• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.167-174
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• 1995

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice) prepared at Korean restaurants. Large numbers of total plate counts were counted from the cooked foods after handling and holding. Ingestion of these foods must be considered high risk. Critical control points identified were, pre-preparation, food handling after cooking, and holding on display in product flow of Nang-Meon and pre-preparation, preparation, and holding on display in product flow of Pi-bim bab. It need for effective quality control of Nang-Meon and Pi-bim bab that training program consist of surveillance, education of the staff, standard operation procedures, forbidding dangerous processes and control of critical points.

• Journal of Korean Society for Atmospheric Environment
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• v.6 no.1
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• pp.97-102
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• 1990

A pilot field study was conducted to measure indoor and personal exposure to carbon monoxide (CO) levels using personal monitors from January to February in 1989. The principal objectives of the study was to design and evaluate the research protocol and the instrumentation performance for application to the conduct of a large-scale personal monitoring program. The mean CO concentrations in kitchen and in bedroom were 23.4 and 11.9 ppm, respectively, while mean concentration of personal CO exposure was 18.9 ppm. It was found that the mean CO concentrations in kitchen exceeded 20 ppm of the Korea ambient CO standard(8-hr average) not to be exceeded more than three times per year. The results suggest that indoor CO levels in Korean houses appear to be affected by use of coal briquette for heating any cooking.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.24-33
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• 2003

The purpose of the study was to investigate the HACCP systems of contract foodservice establishments by surveying HACCP plans and prerequisite programs from the twelve HACCP-implemented contract foodservice establishments appointed by KFDA. All the subjects (100%) appeared to develop HACCP plans with their own hazard analysis. Except the two giving no response, it turned out that two establishments had 2 CCPs (20%), four had 4∼5 CCPs (40%) and another four had 9 CCPs (40%). Especially, 'cleaning and sanitizing of raw vegetables and fruits (90%)' and 'cooking (temperature) (100%)' were monitored as CCPs by all the subjects. Only one subject (8.3%) answered that continuous monitoring was not conducted. But the verification, record keeping and internal audits were maintained by all the subjects (100%). Most of the surveyed foodservice establishments maintained various prerequisite programs enough to back up HACCP system.

• Korean Journal of Community Nutrition
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• v.8 no.1
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• pp.83-90
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• 2003

The purpose of this study was to investigate the relationship between changes in the Department of Nutrition and patient satisfaction, following the changes in Food Services Management. Statistical data analyses were completed using the SAS/Win 6.12 program. The results can be summarized as follows. The working environment for dietitians and cooking and meal serving assistants was improved following to a change catering of food service management. The number of dietitians who worked in medical nutritional therapy and food services was increased from one to four, and the number of dietary consultations and meal rounds were increased 2.5-fold and 5-fold, respectively after the change services were implemented. Among the 10 items included in the patient satisfaction questionnaire, "Taste of meals" (p< 0.01) and "Satisfaction of offered menus" (p < 0.01) showed significantly higher scores before the catering. "Kindness of meal sewing assistant" this increase was not statistically significant, showed increased satisfaction after the catering, however.n after the catering, however.

• Research in Plant Disease
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• v.16 no.1
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• pp.74-80
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• 2010

Emulsification characters were investigated for COY (Cooking oil and Egg Yolk Mixture) and control efficacies of COY was enhanced by supplemented Sulfur wp. against paprika powdery mildews. Amount of water added to one egg yolk and 100 ml olive oil affected tbe homogenization of mixtures to emulsion profoundly; those premixes with 5~10 ml water were too concentrated to be homogenized, hence not dispersible in water; those with 15~20 ml water were homogenized, but tended to flocculation and not readily dispersible in water, suggesting the instability of emulsion; and those with 50 or 100 ml water were homogenized well and was readily dispersible in water to stable emulsion over long period of time. It was further confirmed that those fruits sprayed with not-fully emulsified COY revealed the oily membranes or blotches on their surfaces, whereas the ones with fully emulsified COY revealed normal clean surfaces. Treatment of COY either alone or in supplementation with Sulfur wettable powder (sulfur wp) were also effective in suppressing the recurrence of powdery mildew signs, wbich had disappeared in three days of foliar application. Still, the COYs supplemented with sulfur wp (COY+sulfur wp) at 1,000x or 5,000x were significantly effective in suppression against the symptomlsign recurrence over COY or sulfur wp alone.

• Journal of the Korean Home Economics Association
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• v.38 no.12
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• pp.131-143
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• 2000

This research aims to examine the pro-environmental food consumption behavior of two groups; the housekeepers and the restaurant cooks. The rationale for choosing these groups as target of research lies in the fact that they are expected to be the most active subject for enhancing the desirable culture of food consumption, through their close involvement in the whole process of food consumption in society. This study assumes the four areas of activity to be the meaningful categories in the investigation of the pro-environmental food consumption behaviour; planning of menu and purchasing the food materials, cooking, eating, and disposal of the leftover. By using these four categories, we attempt to provide with the empirical typology of pro-environmental food consumption behaviour and the analysis of the relations of it with socio-demographical variables. Their pro-environmental behaviors are divided into four types: $\circled1$ The positive awareness of pro-environmental cooking and eating, $\circled2$ The positive awareness of pro-environmental food consumption behavior, $\circled3$ The passive awareness of pro-environmental cooking and eating, $\circled4$ The passive awareness of pro-environmental food consumption behavior. There is no significant difference among the numbers of the cases that belong to each behavioral type. Seen in overall, however, we can say that the larger number of the cases belong to the passive type of behavior. Two socio-demographical variables of tole housekeepers and the restaurant cooks show significant corelations with the behavioral types of pro-environmental food consumption with the confidence level P<0.05, but there is no significant co-relations in other variables like gender, marital status, age, income, Engel coefficient, education. We also found that there is no great gap between the housekeepers and the restaurant cooks in their positive awareness of pro-environmental food consumption, the percentage of each group belonging to the type being 51.9% and 48.1%, respectively, but that the former shows much greater number than the latter in belonging to the passive awareness type of the pro-environmental food consumption, 75.3% and 24.7%, respectively. Although the restaurant cooks can be said to be more ego-friendly than the housekeepers, if we consider the rapidly growing trend of outgoing-diner, more efforts should be exerted to develop the education and advertisement program for enhancing the restaurant cook's pro-environmental awareness and propagating the desirable food consumption cloture.

• Journal of dental hygiene science
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• v.6 no.1
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• pp.47-53
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• 2006

This study is performed both for notification of knowledge level about water fluoridation program for residents of Haeundae, Busan and for finding out the purpose of solving methods of problems which could appeared in water fluoridation program, it has resulted by the survey of 460 Haeundae citizens from August 5, 2005 thru 20th of same month. 1. The drinking water for Haeundae Residents is occupied of 42.8% of the purified water and 31.3% of public tap water, among these, the cooking water is consist of 48.3% of the tap water and 35.4% of the purified water. 2. 35.7% of participants has already known about the water fluoridation program, but 42.0% hasn't, 22.4% were no answer. 3. For the question why water fluoridation program has done 42.0% answered for caries prevention, 32.3% for disinfection of tap water and 15.0% for tap water purification. 4. For water fluoridation program, 78.0% approved and 22.0% disapproved, among reasons 51.0% of approvals were caries prevention and 38.6% of disapproval were that fluorine can be harmful for the human body. 5. There is a fact that fluorine is contained in food, beverage, water, and air, only 21.3% has notified that fact, on the other hand 78.7% hasn't, among teens, 93.5% doesn't know the fluorine containing facts. 6. In the safety notification rate of water fluoridation program, 39.3% notifies it safe, 55.7% showed unknown response, and the speech 28.3% may be the best way to notify it.