• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.86-95
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• 2005

Teachers who are responsible for children's education are very important to help the school age children to have right nutrition knowledge, they are confronted with difficulties to teach due to the lack of nutrition knowledge as well as materials that can be easily understood by children. The purpose of this study was to look into the basic knowledge of elementary school teachers on nutrition. The elementary school teachers investigated didn't get good marks in nutritional knowledge, food and cooking method knowledge and sanitary knowledge, as the collective averages in those areas were respectively $56.08{\pm}14.80$, $60.52{\pm}10.95$, and $45.25{\pm}16.13$. Sixty seven percent of respondents the largest group, acquired nutritional information through mass media, but they wanted to be given teaching information in the form of educational materials(49.0%). More than 70 percent believed that nutrition should be educated by nutrition teachers (p<0.01), and as for what should be handled in nutrition education, they thought that students should be educated to build the right eating habits (59.5%). Based on the results, a sequential nutrition education program for the lower grades of school children was developed. This program consisted of five different categories, and according to the results, that was designed to deal with the knowledge of teachers on nutrition, food, cooking method and hygiene, table manners and food-borne illness.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.04a
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• pp.169-169
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• 2011

Xylans are polysaccharides present in large amounts in cell walls of land plants. However, during kraft cooking, a high portion of hemicelluloses including xylans are dissolved in the cooking liquor. In the current trend for a more effective utilization of biomass, attention has been paid to the exploitation of xylans as strength-enhancing additives for paper. It is believed that surface xylan adds flexibility to the cell wall/fiber surface, resulting in stronger fiber-fiber joints or greater contact area between the fibers. Accordingly, there is proposal for a new pulping process involving the extraction of xylan prior to pulping, followed by their re-adsorption on the unbleached pulp. A suitable bleaching process should be employed then, which ought to does not only improve the brightness of the pulp, but also remain the effect of the adsorption of xylan on pulp fibers. The objective of this research was to investigate the impact of hydrogen peroxide bleaching on the properties of unbleached hardwood kraft pulp pretreated with birchwood xylan by measuring optical properties (brightness, post color number, opacity) as well as physical properties (tensile index, tearing index, bulk) of handsheets made from the bleached pulp. In the meantime, the influence of process variables of peroxide bleaching including bleaching temperature, time, initial pH and $MgSO_4$ dosage were studied.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.503-516
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• 2016

Purpose: The purpose of this study was to examine the current state of usage and education participation intention for Yaksun food according to demographic characteristics. Methods: The questionnaire for the survey was distributed to 300 students, who were enrolled in culinary education program at Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014, and 264 responses were used for analysis. Results: Awareness regarding Yaksun food was low, but the intention to participate in the Yaksun food class was high. The information searching route for Yaksun food was mainly television, radio or internet. Memil-jeonbyeong ssam was the most eaten menu item and Nokdu-Samgye tang was the most popular menu item. Among the different types of Yaksun food, vegetable dishes, steamed dishes, rice dishes and roasted dishes were preferred in this order. The most preferred educational institution for Yaksun food was the cultural center, and the most preferred educational period for Yaksun food was less than three months. The most important point in the Yaksun food class was practical application in real life. Also, the current state of usage for Yaksun food and the intent to participate in an education program for Yaksun food was statistically different according to demographic characteristics. With respect to the current state of usage for Yaksun food, the information searching route for Yaksun food was statistically different according to occupation, cooking career and lives and Yaksun cuisine type preference according to gender, occupation, income and households. Also, with respect to education program participation intention for Yaksun food, educational institution preference for Yaksun food was statistically different according to gender, age, occupation, cooking career, income and lives. Conclusion: Based on these results, this research concludes that for developing an educational program for Yaksun food, it is important to analyze the target customers' demographic characteristics and their needs. Furthermore, it shows that there is a need to develop various educational programs and menus for Yaksun food.

• The Journal of the Convergence on Culture Technology
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• v.8 no.1
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• pp.19-29
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• 2022

This study was conducted with the aim of verifying the effects of restaurant video taping and job communication drawing board production activities on cooking job skills of high school students with intellectual disabilities. The study participants consisted of three students with intellectual disabilities enrolled in the high school course of a special school, and the experimental environment consisted of a kitchen in the restaurant and a classroom in the special school. For the research design, the technique of multiple probe design across subjects according to a single subject research was used. The intervention program consisting of independent variables was applied as a linkage procedure in which study participants videotaped the kitchen's environmental facilities, tools, materials, and staff perform cooking job skills and then taped data from the classroom scene on a job communication drawing board. Cooking job skills consisting of dependent variables are defined as the performance of research participants cooking gimbap directly in the kitchen of the restaurant. As a result of the study, it was found that participants effectively acquired, maintained, and generalized cooking job skills through intervention programs.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.128-136
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• 2001

The purpose of this study was to assess the needs of education program and to analyze importance of education courses for school food service cooks. The questionnaires were developed by reviewing literatures on education programs for cooks and by interviewing with cooks who are working in school food service. A total of 150 questionnaires were surveyed at Kyonggi University and 90 of them were analyzed. The cooks in school food service wanted to take continuing education program about cooking skills and school food service operation skills. They wanted to take a culinary courses for 10 days and they wanted to take a food service operation courses for a week. The school food service cooks emphasized on courses of job analysis, laws and regulation, food sanitation, standard recipe, safety, equipment, and facility and layout. And they thought not only Korean food but also western food, Chinese food and Japanese food are important.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.76-83
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• 1986

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarised as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. post-preparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.157-171
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• 2006

This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8$\pm$2.8, 12.6$\pm$2.9 and 13.7$\pm$$0.8^\circC$ respectively, which were above the temperature limit. The time consumed for pre-preparation was up to 90 min at room temperature having high microbial growth potential. The levels of total plate counts (TPC) of bellflower root and garlic were over the limit of $10^6$ CFU/g as were the numbers of coliforms in bellflower roots. There were no microbial reductions in pre-preparation and cooking, which resulted in over $10^5$- $10^6$ CFU/g of TPC at service step. Two CCPs identified were washing/sanitation at pre-preparation and service steps. The control measures were washing/sanitation and temperature control. It was verified that CCPs for no cooking process developed in preceding studies were applicable for the microbiological food safety of this menu item. The HACCP-based standard recipe was developed to produce a quantity for 100 servings by observing the critical limits established for CCPs. These results suggest that the selection of proper provider is imperative to control the microbial contamination of raw materials at purchasing step. Also, the sanitary education program should be developed for the employees to understand and comply the HACCP plan and standard recipe.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.280-291
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• 2010

This study investigates the influence of educational satisfaction on job satisfaction. The sample consists of 243 students who took a re-vocational cooking class program at a cooking school. To accomplish the result, frequency analysis, factor and reliability analysis, t-test, ANOVA and Multiple Regression Analysis were used. Based on the result, educational satisfaction is related to satisfaction with education time, satisfaction with facilities and satisfaction with contents. Also, job satisfaction is related to satisfaction with payment and satisfaction with performance. The result showed that gender and possession of a license are statistically significant on education time and educational contents; however, it didn't show the significance of educational facilities.

• Journal of Nutrition and Health
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• v.34 no.6
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• pp.701-714
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• 2001

The purpose of this study was to apply a PERT-type system, a combination of the project evaluation and review technique(PERT) and critical path method(CPM) on the employees' work time management of flood preparation, assembly, transportation and cleaning in home-delivered meals program for elderly The resources allotment heuristic program was developed by considering the number of employees and cooking utilities, being limited resources of home- delivered meals program. This program could assign the employees to perform the works included in flood preparation, assembly, transportation ind cleaning. Critical path and activities ware identified by PERT-type system on the basic of work time investigation in five senior centers. Work sheets were invented to perform the work by the shortest path with flexible employees'maximum flow As a result of the work time investigation, the most prevalent activities were ones of preparation in center C and E. Besides, the preparation(over fifty percent) was the most proportion among flood preparation, assembly, transportation and cleaning in center C and E. Critical path and activities of 'C'center were cucumber in sauce preparation path and assembly, wrapping in assembly path and case delivery in transportation path. Critical path and activities of 'E'center were Pan-fried Potato Preparation Path and assembly, case covering, wrapping in assembly Path. The work sheet invented by the heuristic program and PERT-type system reduced the work completion time and man hours in both centers.

• Korean Journal of Community Nutrition
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• v.20 no.3
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• pp.165-177
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• 2015

Objectives: Based on individual and environmental characteristics of low-income children, we developed a nutrition education program for school-aged children from low-income families according to effective use in social welfare centers. Methods: We conducted in-depth group interviews to assess program needs in 28 participants, 10 low-income school-aged children and 9 of their care givers, 9 social workers and 9 care-givers. Theoretical backgrounds of our program were heath belief model and social cognitive theory considering motivation, action and environment characteristics. Results: Based on the findings of this qualitative study, we developed major program themes and contents. Five selected key themes were 'balanced diet', 'processed food', 'food hygiene and safety', 'Korean healthy traditional diet', and 'family cooking' to induce changes in dietary behaviors. Main findings of in-depth group interviews included 'child's active participation', 'simple and easy to understand messages', and 'environmental constraints' such as a lack of child care at home, limited budget of social welfare centers, and less qualified educators for nutrition and health. Each lesson was constructed as a 1-hour program particularly emphasizing activity-based programs, including cooking and teamwork exercises. Program contents in each session consisted of activities that could induce outcome and value expectations, self-efficacy, perceived benefits, and barriers and cues to actions regarding diet behavior. Conclusions: We developed a nutrition education programthat is rarely available for low-income children in Korea, considering theoretical bases. Further studies are needed to validate our program.