• Journal of Nutrition and Health
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• 제57권3호
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• pp.336-348
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• 2024

본 연구는 제주지역 20-30대 성인 312명의 배달음식 섭취 실태를 파악하고, 이에 따른 식생활 및 비만과의 연관성을 규명하고자 하였다. 조사참여자의 배달음식 섭취 빈도는 '주 1-2회(32.37%)'가 가장 높았으며, 다음으로 월 1-3회 (32.05%)', '주 3-4회 (20.51%)순으로 높았다. 아침식사 섭취빈도가 높을수록 배달음식 섭취 빈도가 낮게 나타났으며, 평소 짜게 먹을수록 배달음식 섭취 빈도가 높게 나타났다. 조사대상자의 비만 여부에 따른 배달음식 섭취빈도 분석 결과, 비만한 그룹에서 배달음식을 주 3회 이상 섭취하는 비율 (40.00%)이 비만하지 않은 그룹 (23.38%)에 비해 높았고, 배달음식을 주 1회 미만 섭취하는 비율은 비만하지 않은 그룹(45.02%)에서 비만한 그룹 (28.00%)에 비해 높았다. 배달음식 섭취빈도와 비만과의 연관성을 알아보기 위해 다중 로지스틱 회귀분석을 실시한 결과 배달음식을 주 1회 미만 섭취하는 경우에 비해 주 3회 이상 섭취할 경우 비만의 교차비가 2.4배 더 유의하게 높았다. 이상과 같은 결과를 토대로 할 때 제주지역 젊은 성인에서 배달음식을 자주 섭취할수록 아침결식, 평소 짜게 먹는 등 식생활이 바람직하지 않았고, 비만의 위험이 높았다. 본 연구의 결과는 배달음식 소비자 측면에서 건강한 음식 선택 및 섭취를 위한 영양지식 증가의 필요성을 시사한다. 배달시장 측면에서는 배달음식의 종류가 다양화됨에 따라 건강식에 대한 수요가 높아지고 있으므로 건강 고려사항에 대한 옵션 강화가 요구되며, 배달음식 영양표시를 위한 정부 및 지자체의 지원이 필요할 것으로 사료된다.

• 한국식품조리과학회지
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• 제19권3호
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.

• 대한지역사회영양학회지
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• 제13권1호
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• pp.1-12
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• 2008

This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.

• 대한영양사협회학술지
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• 제13권4호
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• pp.345-356
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• 2007

The purpose of this study was to investigate utilization and storage management practice of the frozen and refrigerated foods in school foodservice. 222 dietitians employed in school foodservice were surveyed. In school foodservice, the refrigerated stock farm products and seafoods (78.3%) were more used rather than frozen products (47.5%). According to school foodservice characteristics, the refrigerated meats including dairy products were more frequently used in elementary and middle schools than high school foodservice. On the other hand, the foodservice in high school used more frozen seafoods and processed foods than elementary school did. The data also showed a tendency for the contracted foodservice using more frozen meats and seafoods rather than refrigerated products when comparing with the self-operated foodservice. In terms of receiving conditions, storage methods and storage time, the result indicated that frozen or refrigerated products were often delivered at inappropriate temperature. Especially some products which were needed to be shipped and stored at refrigerated temperature such as mollusks, were delivered and kept at room temperature. The most frequently used thawing method were running water (56.9%), however, the frozen products were often sitted at room temperature for the purpose of thawing. According to the results, several inappropriate handling processes for frozen and refrigerated products were found in school foodservice. In order to improve handling process for frozen and refrigerated products, recognition of food handlers' weakness about storage and distribution, development of radical standards for receiving conditions, storage and thawing methods should be debated.

• Journal of Nutrition and Health
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• 제54권4호
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• pp.383-397
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• 2021

충청지역 소재 대학에 재학 중인 남녀 대학생 460명을 대상으로 2020년 12월에 학업방식과 식생활 실태에 대한 조사를 통해 코로나-19로 인한 대학생의 식생활 문제를 제시하고자 하였다. 조사 항목은 일반사항, 비대면 수업 실태, 최근 6개월 동안의 신체활동 및 체중변화, 식습관 (코로나-19 발생 전·후의 식습관 변화, 가정간편식 및 배달음식의 이용 실태)으로 구성하였다. 연구대상자가 재학 중인 대학교의 소재지는 '시'의 비율이 69.4%였으며, 주요 거주지는 '가족과 함께 자택'이 59.1%로 가장 높았다. 주된 수업참여 방식은 '70.0% 이상 비대면'이 40.4%, '100% 비대면'이 40.2%로 나타났고, 수업을 수강한 장소는 97.6%가 '집이나 기숙사의 자기 공간(방)'이었다. 최근 6개월 동안의 신체활동 변화는 전체 연구대상자의 52.8%가 신체활동이 감소한 것으로 응답하였고, 체중변화는 남학생의 47.8%가 체중 증가로 나타나 여학생의 32.2%에 비해 높았다 (p < 0.01). 가정간편식의 이용 빈도 분석결과, 코로나-19 발생 전에는 '주 1~2회/한 달에 2~3회/한 달에 1회 이하'로 응답한 비율이 남학생 62.7%, 여학생 69.6%로 높았던 반면, 코로나-19 발생 후에는 '주 3-4회/주 5-6회/하루 1회 이상'으로 응답한 비율이 남학생 57.4%, 여학생 46.7%로 높게 나타나 코로나-19 발생 후 가정간편식의 이용 빈도가 증가한 것으로 나타났다 (p < 0.05, p < 0.001). 배달음식의 이용 빈도는 여학생의 경우 코로나-19 발생 전 '한 달에 2-3회/한 달에 1회 이하'로 응답한 비율이 58.3%로 높았던 반면, 코로나-19 발생 후에는 '주 1-2회/주3-4회/주 5-6회/하루 1회 이상'으로 응답한 비율이 64.6%로 높게 나타났다 (p < 0.001). 코로나-19로 인해 비대면 수업이 진행되면서 식습관에 미친 부정적인 변화로는 '불규칙한 식사' (56.7%)의 비율이 가장 높았으며, '배달음식 섭취 증가' (42.2%), '간식 섭취 증가' (33.3%), 'HMR과 같은 가공식품 섭취 증가' (30.4%)의 순으로 나타났다. 대상자가 경험한 긍정적인 식습관의 변화로는 '음주빈도 감소'가 33.9%로 가장 높았고, '외식 빈도 감소' (26.1%), '직접 조리 증가' (24.4%)로 나타났다. 이상의 결과에서 대학생들은 코로나-19로 인해 비대면 수업 참여 비율이 높았고, 이 시기 동안 대학생들은 활동량 감소와 체중 증가, 불규칙한 식생활, 가공식품·배달음식·간식 섭취 증가와 같은 바람직하지 못한 식습관 문제의 증가를 경험하였다. 따라서 코로나-19로 인해 제한된 외부 활동과 식생활의 변화로 나타날 수 있는 대학생의 건강과 영양문제의 예방과 관리를 위한 영양교육과 정책적 지원의 필요성이 높은 것으로 사료된다.

• 대한지역사회영양학회지
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• 제15권3호
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• pp.379-392
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• 2010

The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A total of 312 elderly people who received home-delivered foodservice were surveyed using an individual interview technique. A statistical data analysis was completed using SPSS (ver. 14.0). It was found that 90.2% (n = 166) of the lunch box recipients received services for six days per week, and 76.6% (n = 95) of the side-dish recipients got services once per week. More than half of the clients reported that they cooked meals by themselves on days when meals were not delivered. The two hundred thirty-two (75.3%) ate their meals as soon as they were delivered. It was found that 66.8% of the lunch box recipients and 7.3% of the side-dish recipients left delivered meals on the counter (at room temperatures) before eating. Only 11.4% of the lunch box recipients and 48.4% of the side-dish recipients kept delivered meals in the refrigerator before eating. Less than half of the lunch box recipients consumed all foods they were served at once. The reasons the recipients did not eat their all meals delivered at once were "saving for next meals" and "big portion size" Of those clients who left delivered meals, 19% of the lunch box recipients and 9.7% of the side-dish recipients ate leftovers without reheating. An average score of quality of delivered meal services was 3.5 out of 5 points. The results suggest that the clients of the home-delivered meal service should be provided information on proper handling and consumption practices with delivered meals at home. The findings of the study will be used to develop nutrition and food safety management guidelines for senior foodservice.

• Journal of Nutrition and Health
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• 제31권9호
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• 대한영양사협회학술지
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• 제9권2호
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• pp.114-127
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• 2003

In the process of devising an efficient meal service system for the elderly, 478 elderly were interviewed at 6 different social centers with the elderly meal service program in Seoul area to monitor degree of satisfaction and/or needs of the beneficiaries regarding the program. The survey was conducted during the month of December 2002 by well-trained interviewers using self-developed questionnaire. Results were analyzed statistically using SAS package program. Most of the beneficiaries were low economic class and 76% of them had doctor diagnosed disease(s). Among the beneficiaries of congregate meal service, mean score of 12 aspects of satisfaction was 3.72 out of 5. For most of the questions, female elderly and healthy elderly responded with higher score than male elderly and unhealthy elderly, respectively (p<0.05, p<0.01). On the other hand, beneficiaries of the home-delivered meal service were little bit less satisfied with the service (3.54 out of 5). Compared to the beneficiaries of congregate meal service, larger portion of beneficiaries of home-delivered meal service wanted more meats (28.5 % vs. 17.1 %) and vegetables (23.2 % vs. 12.3 %) as side dishes. On the other hand, the most preferred type of cooking and/or seasoning was stewing for both cases. Based on these findings, it is suggested that more fresh foods should be used than processed foods in the preparation of meals for the elderly and, more fish-, meat- and vegetable- dishes should be served to come up to the needs of the elderly. Onto this, mainly Korean style meals with some intermittent Western, Japanese or Chinese style meals served at the right temperature would suffice most of the elderly needs.

• 한국식품영양과학회지
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• 제44권6호
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• pp.935-943
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• 2015

결식아동을 위한 급식은 지역 실정과 아동 여건에 따라 급식소 급식, 일반음식점 급식, 도시락 배달, 부식 지원 등의 방법으로 지원하고 있으나, 그중 도시락 배달은 완전한 식사를 제공할 수 있으며 낙인 현상 없이 아동이 원하는 시간에 편리하게 먹을 수 있다는 면에서 만족도가 높다. 그러나 도시락은 생산하는 장소와 섭취하는 장소가 분리되고, 섭취 전까지 취급 방법에 따라 식중독 발생 위험이 있다. 본 연구에서는 도시락이 가정으로 배달된 후 가정 내 보관과 섭취 실태를 조사하고, 도시락 급식서비스의 품질을 평가하였다. 도시락 서비스를 이용한 기간은 학년이 높아질수록 유의적으로 길어졌고, 절반 정도의 아동들이 일주일에 4~5회 도시락을 받는 것으로 나타났다. 학기 중보다는 방학 중 도시락 서비스 이용 빈도가 증가하였다. 조사대상자의 86.1%는 도시락을 받은 후 4시간 이내에 섭취하는 것으로 나타났으나 13.9%는 4시간이 지나거나 다음 날 아침에 먹는 경우가 있었고, 도시락을 섭취 시까지 싱크대나 식탁 등의 상온보관을 하는 비율이 30.1%였다. 특히 학년이 낮을수록 그 비율이 높게 나타나 도시락을 섭취하기 전 안전한 보관 방법을 알려주는 것이 필요하였다. 남은 음식은 냉장고에 보관 후 섭취전 가스레인지나 전자레인지로 가열하였다. 배달도시락 서비스 품질 점수는 보통 정도였으나 음식의 간과 맛에서 가장 낮은 평가를 받았고, 학년이 높을수록, 이용 기간이 길어질 수록 메뉴 요인의 평가점수가 유의적으로 낮아졌다. 본 연구는 조사 대상이 서울 일부 지역에서 도시락 배달을 받는 수혜자로 제한되어 일반화하는 데는 한계가 있다. 그러나 우리나라 결식아동을 대상으로 가정에서 배달된 도시락을 어떻게 보관하고 섭취하는지에 대해 수혜 아동의 입장에서 수행된 연구라는 점에서 의의가 있다. 지역에 따라 급식서비스 운영 방법이 다양하므로 향후 다양한 지역과 급식서비스 업장을 대상으로 한 연구가 요구된다.

• 대한지역사회영양학회지
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• 제9권3호
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• pp.251-262
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• 2004

The aim of this study was to assess the nutrient intakes from infant formula and supplemental foods of 246 healthy infants fed infant formula, aged from 5 to 18 months. Subjects were devided into two groups depending on supplemental food type for weaning, Domestic supplemental foods (mainly home-made, n = 129) and Delivery supplemental foods (mainly commercially-delivered, n = 117). Four subgroups were assigned to 5-6 months, 7-8 months, 9-11 months, and 12-18 months by ages, respectively. Dietary assessment was carried out using 24-hour-recall method. Formula intakes in the delivery group tended to decrease accordingly with the ages. However, in the domestic group, formula intakes up to 8 months were similar and decreased after 9 month. Energy, protein, calcium and iron intakes from infant formula and supplemental foods were assessed. Energy intake at 12-18 months were lower than the RDA in both groups. Daily intake of protein and calcium at all ages were much higher than the RDA in both groups. Therefore, protein and calcium overnutrition were elucidated. Especially, protein intake at 5-6 months, calcium intake at all ages from infant formula was higher than the RDA in both groups. Iron intake at 5-6 months from infant formula were higher than the RDA. Consequently, as for infant formula, it was suggested that not only formula intakes but also nutrient content in formula should be reconsidered. On the other hand, nutrient intakes from supplemental foods in the domestic group tended to be higher than that of the delivery group. Especially at 9-11 months, significant differences between the two groups were observed. This may be due to high dependency on commercial powdered baby food in the domestic group. This study revealed that daily nutrient intakes of formula-fed infants are desirable but nutrient intakes from infant formula are too high. Conclusively, this study suggests that as the age of infants increases, formula intakes should be controlled and various supplemental foods besides commercially powdered baby food should be appropriately provided.