• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1175-1181
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• 2014

This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.425-437
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• 2013

This study conducted a questionnaire survey of the current use status of central kitchen products on 198 dietitians and cooks working at a catering center of a company affiliated with group S in order to investigate the use state of the central kitchen products in catering. The largest groups of respondents answered that they use the central kitchen products once two to four days. As a reason to use it, the largest group answered that they used it because of the ease of preparation. In addition, the results show that the subjects often use sauce and processed vegetables among the central kitchen products. This study investigated the efficiency of cooking, hygiene and safety management of the central kitchen products. The results show that they have a large effect on shortening the cooking time. The quality control and service efficiency of the central kitchen products showed a positive reaction to the menu diversification and excellent quality but a negative reaction to the nutritious superiority. The operating cost efficiency of the central kitchen products generally showed a negative reaction except for the reducing effect of waste rate. As an improvement of the central kitchen products, the survey shows that the reduction in price and quality progress should be most urgently improved. Based on these results, the introduction of the central kitchen products into to the catering enables to standardize mass production, improve the taste and quality, cook without professional chefs and produce productivity increasing effect in the catering by the time shortening effect.

• Journal of Nutrition and Health
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• v.37 no.10
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• pp.928-937
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• 2004

The purpose of this study was to investigate the elementary school teacher's status and recognition of nutrition education (NE) in Incheon. A cross-sectional study was carried out using a self-administered questionnaire and subjects were 147 elementary school teachers. The results are as follows. Only 9.5% of the teachers had training in NE and 71.4% of the teachers with training increased concern about NE after training. As for experience of NE, 61.6% of the teachers experienced NE and more than half of them gave NE less than twice per month. There was a significant difference in reason for not giving NE between subgroups by teaching career; 57.7% of the teachers with career more than 10 years did not give NE due to too much other work. As for existence of nutrition educator in school, 48.9% of the teachers recognized its existence and 91.3% of them answered that dietitians have done NE. For correction of unbalanced diet, good table manner, and nutrition and growth, 97.9% of the teachers answered that NE is necessary in elementary school. As for proper time to start NE, 57.5% of the teachers answered kindergarten and 39,7% answered lower grade of elementary school. As for effective type for NE, 47.3% of the teachers answered NE as a part of other subject and 28.1 % answered NE as a separate subject. Also 69.8% of the teachers answered dietitian as suitable person for NE. As for newly establishing a NE subject, 37.9% of the teachers disagreed and as for most effective method for NE, 73.3% answered NE linked with school lunch program. Most of teachers recognized elementary school students' eating habit problem severe and change of their eating habit such as various food choice, no plate waste and good table manner after school lunch program. Therefore, it should be nationally supported that a standardized NE program is developed and coordinated among teachers, school lunch dietitian as NE specialist, family and community for elementary students' health and well-being.

• Journal of Nutrition and Health
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• v.4 no.4
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• pp.47-56
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• 1971

The incidence of diabetes mellitus among Koreans as shown an increasing tendency recently, probably due to the various factors such as the improving living conditions. The majority of people are ignorant or indifferent to the nature, progress and prognosis of diabetes mellitus in Korea. 107 cases of diabetes mellitus which had been admitted to Severance Hospital between January and August, 1971 were Studied. Of these 107 cases, 22 cases were interviewed thoroughly during their hospital stay and the response to their diet therapy was carefully checked. 1) Of the 107 cases 69 cases were male and 38 cases were female; the sex ratio was 18:1. The age of the onset of the disease was as follows: 2 cases were under 20 years of age; 20 cases (18.7%) were under 40 years of age and 85 cases (79.5%) were over 40 years of age. Juvenile diabetes was less frequent when compared with developed countries. 2) Patients complaints and symptoms on admission, complications of sickness, and duration of sickness until the female discharge were also studied. We found that the incidence of tuberculosis complication in diabetes melltius was alarming (13. 8%). 3) In most cases, the control of diabetes was inadequate and diet practisis by the patients was also very poor even when they had known of the diabetes mellitus for a considerable period of time. During hospitalization 75 cases (70.0%) were controlled by diet and oral medications alone. Only 16 cases (15.0%) needed insulin injection, the remaining 16 cases required both diet control and insulin injection. 4) In general, patients received hospital diet satisfactorily. Only a few cases complained of difficulties with milk intake because of no previous dietary experience or of excessive meat orfish because they preferred vegetables and fruit. 5) Patients responded well to the dietitians interviews in the hospital but follow up study and care were poorly organized after discharge from the hospital. 6) The diet exchange 1ist published by the Korean Diabetic Association was not well received by the patients or the general puplic because it is not inexpensive and detailed instructions were not given at the time of discharge from the hospital.

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.61-74
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• 1997

A dietary intake survey in 2 major city area was conducted as a part of the study which determined the level of exposure of people to harmful substances in foodstuff. A total of 800 randomly selected men and women aged 20-49 yr and living in the cities of Seoul and Taegu were invited to participate in the survey. All subjects were interviewed by trained dietitians to answer for demorgraphic characteristics and dietary intake for 1 day by 24hr recall method, and asked to record what day ate for following 2 more days by themselves. Results were analyzed and presented for the amount and frequency of food intake by area, sex body weight. Food consumed most by adults resifing in these 2 city area was rice and followed by kimchi in the amount of 225.7g/persn/day and 85.0g/person/day, respectively. In the list of foods consumed most frequently, items used for condiments were included in addition to rice and kimchi. And the total daily intake of food per person was summed up to be 1, 534g for men and 1, 304g for women. Considerable part of this sexual difference in total intake was originated from the difference in beverage consumption including alcoholic beverages and the higher intake of certain foodstuff due to higher body weight of men. Intake data were presented din terms of per capita and per kg body weight, and compared among adults in different categories of body weight, also. The data gathered here, food intake by individuals, reflect our own dietary culture in terms of food assortment and relative contribution of each food item to total food intake include the consumption of "extreme" eaters might be found useful also especially for the sake of food safety such as risk assessment using ADI and PTWI for contaminants in the food supply.od supply.

• Korean Journal of Community Nutrition
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• v.19 no.1
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• pp.51-59
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• 2014

The current exploratory study presents the Analytical Hierarchy Process (AHP) as a potential decision-making method to obtain the relative weights of alternatives through pairwise comparison in the context of hierarchical structure. The aim of this study was to elicit prior strategy to improve army military foodservice. Content analysis and seven times of in-depth interview from 13 officers of the Ministry of National Defense were conducted to develop the hierarchical structure for AHP analysis. Questionnaires were distributed to 61 foodservice managers and 39 dietitian and military foodservice officers. The highest-ranked strategy for improving military foodservice was the 'renewal of the kitchen facilities' (0.2578), followed by 'enlargement of foodservice operating staffs' (0.2345), 'specialization of sanitation & foodservice management' (0.2222), 'Practical foodservice budget control' (0.1394), and 'menu variety & standardized recipe' (0.1281). 'Enlargement of foodservice facilities' (0.3995), 'increase the no. of kitchen police' (0.3463), 'sanitary & cooking training reinforcement of kitchen police' (0.4445), 'management of foodservice budget by total amount' (0.5043), and 'standardization of mass cooking' (0.3571) were the highest overweight item in each strategy. The study also compared the relative weights of alternatives of foodservice managers with that of dietitians and military foodservice officers. Those two groups revealed some difference in their priority of important strategy regarding army military foodservice. The results of this study would provide the data for making a policy or compilation of the budget regarding army military foodservice.

• Korean Journal of Community Nutrition
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• v.14 no.3
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• pp.306-315
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• 2009

The purpose of this study was to compare the status of sanitation education and sanitation knowledge in school foodservice with commercial foodservice. The survey sample was institutional foodservice directors (n = 88) in A office of education and commercial foodservice directors (n = 81) in B foodservice industry. The questionnaire requested information about demographic information, situation of sanitation education, contents of sanitation education practice, importance of sanitation education, and sanitation knowledge. Data were analyzed using frequencies, means, chi-square test, and t-test. Over half (52.1%) of the respondents were institutional foodservice directors, 47.9% of the respondents were commercial foodservice directors. The majority of institutional foodservice directors were 25-29 years of age (38.6%), over 10 years of working experience (63.6%) and commercial foodservice directors were 25-29 years of age (53.1%), 5-10 years of working experience (35.0%). 66.3% of the respondents were educated food safety once a month, but 8.6% of commercial foodservices were never educated. The majority of the respondents used printing materials (73.3%) or lecture (74.8%). The importance level of institutional foodservice directors about sanitation education was significantly higher than commercial foodservice directors. The average score of institutional foodservice directors' sanitation knowledge was 87.05/100.00. The commercial foodservice directors' sanitation knowledge 67.74 was significantly lower than institutional foodservice directors (p < 0.05). Therefore, there should be a systematic education program designed for commercial foodservice directors.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.312-323
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• 2013

Variables affecting bone heath of growing children were analyzed among forty nine 10-12 year old elementary students in three rural regions of north west Chungnam area. Information on age of the parents, duration of breast feeding and birth weight were collected from the guardians of the participants and nutrient intake and diet quality were assessed by average of three-day food records of participants with the help of dietitians. Bone health status was measured by calceneal broadband ultrasound attenuation (BUA) using quantitative ultrasound (QUS). Results showed that anthropometic indexes and nutrient intake levels were not different between boys and girls. However, iron intake was significantly lower in girls than in boys. Girls after menarche showed lower intake levels for thiamin, riboflavin, pyridoxine and niacin than girls before menarche. z-scores of BMI were lower than -1 and higher than +1 showed shorter breast feeding period than others but the difference was statistically non-significant. Overall, the subjects did not consume enough s of calcium, vitamin C and folic acid. Zinc intake and BMI were the most significant factors affecting BUA by the results of backward elimination in multiple regression models. Phosphorous and beta-carotene intakes showed significant negative relation with BUA. This study showed that children living in the rural area of Chungnam need extra care to keep their health and nutrient intakes especially for the nutrients known to affect growth. Tailored nutrition education needs to be more focused on the improvement of bone health status of children.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.257-266
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• 1993

The purpose of this study was to develop a computer-assisted patients menu planning program for hospital dietetics in order to improve the quality of menu for patients and to release managers from repetitive and routine tasks. Using this program, dietitians can spend more time on professional tasks. Moreover, few studies have been done on computer assisted patients menu planning for patients who need special diets for treatment in domestic hospital dietetics, therefore this program could be a great contribution. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files and processing program were created by Clipper package ver 5.0. This system can collect a number of meals, plan patients menu and computerize nutrient analysis. The future study will develop program(s) for purchasing, inventory control and data correction. The contents of computerized system are summarized as follows. 1. The number of daily meals of special and general diets given to the patients are collected and saved in database. These data were for the monthly list of meal census which could be printed out on the screen and/or the printer. 2. The menu planning was largely consisted of 2 sections. One was for the patients who require special diets and the other was general diet. And the special diets was divided into 6 sub-sections: diabetic, low-salt, low-fat, low-salt/low-protein, low-fat/low-cholesterol and low residue diets. 3. The nutrient analysis was composed of 11 diet. Sections and diebetic diet was divided into 9 sub-sections according to the calorie requirement. The calculated results were compared with the standards which were established by the hospital dietetic department.

• Journal of Nutrition and Health
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• v.30 no.3
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• pp.360-369
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• 1997

Food/nutrition related views, beliefs, attitudes, and behaviors were investigated for three hundred randomly selected men and women, aged 20-60 years, residing in Seoul metropolitan area. Food/nutrition views, attitudes, and beliefs were found to vary greatly between groups of different age, sex, education and income level. Adults of 20-35 years of age showed significantly less strong views about keeping traditional food habits, while exhibiting a significantly high level of acceptance towards the use of convenience foods as compared to the adults aged 36 years or older. Food safety was found to be a major concern to most of the subjects accounting 69.7% for pesticides residues in fresh produce items, 94.7% for food additives in processed food, and 56.3% for food poisoning in foods eaten outside of the home. Male adults aged 45 years or older showed a strong tendency to rely on a few promotional food products for the maintenance of their health and for them the development and implementation of a sensible feed nutritin/health education program including a way to avoid nutrition quackery might be beneficial. Eighty percent of the subjects were found to read food labels with higher rates shown among young adults and females. Due to the virtual absence of nutrition labeling however, the percentage of subjects who idicated that they are looking for the information on nutrient content was low (<10%) compared to the rates for other informations such as date of manufacture(80.2%), expiration data(55.8%), ingredients(40.9), and additives(40.9%). Ninety one percent of the subjects indicated that they would like to see the sources for nutrition label the nutritional value of the foods. The top five most frequently (68.3%), food packages(50.7%), and radio(43.3%). Health professionals such as physicians, nurses, and nutritionists/dietitians were utilized less frequently as sources of nutrition information than lay sources, with reported rate of only 38%, 22%, and 0.7%, respectively. These results collectively suggest that strategies are to be developed to provide accurate nutrition information to adults.