• 한국조리학회지
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• 제17권2호
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• pp.85-97
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• 2011

연구는 HMR 상품 중 RTEC(간단 조리 후 먹는 음식)상품에 대한 선택속성이 고객만족에 미치는 영향과 고객만족이 재 구매 의도에 미치는 영향을 살펴보고자 RTEC 상품을 경험해본 여성고객을 모집단으로 하여 서울, 경기지역과 전주, 전북 지역에 거주하는 20대 이상의 여성고객을 대상으로 조사를 실시하였으며, 219부의 유효한 설문지를 최종분석에 사용하였다. 분석결과 가치와 유용성, 선호메뉴와 간편성, 음식품질이 고객만족에 유의한 영향을 미치는 것으로 나타났고, 가치와 유용성, 음식품질이 재 구매 의도에 유의한 영향을 미치는 것으로 나타났으며, 고객만족이 재구매 의도에 유의한 영향을 미치는 것으로 나타났다.

• 대한지역사회영양학회지
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• 제1권2호
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• pp.215-227
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• 1996

This study was conducted to assess biochemical nutritional status and health status of 53 men and 130 women aged over 65 years and residing in low-income areas in Seoul. Nutritional status and health status were determined by hematological analysis, incidence of disease, and clinical symptoms. Mean serum cholesterol levels were 159.7mg/dl in men and 182.4mg/dl in women and triglyceride levels were 124.6mg/dl in men and 130.6mg/dl in women. The serum lipid levels were higher in women than in men, and 88% of the subjects belonged to normal range and 12% belonged to hyper lipid. The mean hematological indices.; Hb, Hct, RBC, MCH, serum iron belonged to normal ranges. The proportion of anemic state were 16~18% in men and 20~25% in women. Mean serum Ca, Cu and Zn levels were 9.4mg/dl, $84.2\mu\textrm{g}/dl$ and $75.8\mu\textrm{g}/dl$ for male and $9.5\mu\textrm{g}/dl$, $88.3\mu\textrm{g}/dl$ and $75.6\mu\textrm{g}/dl$ for female, respectively. However, proportion of low Ca, Cu and Zn status were 8~20%, 77~84% and 12~34%, respectively. The biochemical indices were not significantly different according to age, BMI, obesity rate. Cholesterol, RBC, MCH and serum iron levels were significantly different between men and women. (Korean J Community Nutrition 1(2) : 215-227, 1996)

• 디지털융복합연구
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• 제19권1호
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• pp.431-441
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• 2021

본 연구에서는 청주시 사회복지 급식관리지원센터의 회원인 노인요양시설과 공동생활가정, 주간보호센터를 대상으로 시설노인을 위한 급식의 위생관리 현황을 조사하고, 조리원이나 시설장 대상 위생교육, 관련 지원물품과 정보제공 등 관리지원을 실시한 후 시범사업의 효과를 알아보고자 급식위생관리 개선정도를 비교분석하였다. 연구결과 1차 지원을 실시한 후 전체 급식위생관리 평균점수가 63.13점(100점 만점)에서 75.10점으로(p<0.001), 2차 지원 후에도 75.10점(100점 만점)에서 80.89점으로 유의하게 증가하였다(p<0.001). 1차 지원 후 체크리스트에서 평균점수의 유의한 차이를 보인 항목은 전체 29개 중 16개였고, 2차 방문 지원을 실시한 후에는 29개 중 7개 항목에서 유의한 개선을 보였다(p<0.05, p<0.01, p<0.001). 이상의 노인급식관리지원 시범사업의 효과가 있음을 토대로 보다 많은 노인복지시설들이 급식관리지원센터의 지원을 지속적으로 받도록 해야 할 것이다.

• 대한지역사회영양학회지
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• 제10권6호
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• pp.795-804
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• 2005

The purpose of this study was to develop of nutritional education activities and effect evaluation in related curriculums for all Dongbu Elementary School children in Jinhae by the teacher in charge. This educational purpose was to build a desirable dietary behavior for optimal growth and health in elementary school children. The educational program contents were developed according to 1) selection of content related curriculums 2) analysis of contents related on dietary habits by grade 3) preparation teaching plans to build desirable dietary habits 4) development of teaching manual by turns. Twelve hours of nutrition education at all school classes were done from March 2 to December 10 2004 in Dongbu Elementary School in Jinhae, Gyeongnam. The education effects were evaluated through the questionnaire surveys before and after the education and their comparative analysis. The results of this study were summarized as follows : Forty percent of the underweight group, $22.8\%$ of the normal group, $42.2\%$ of the obese group had the wrong perceptions on their body figures, but after nutrition education $80.5\%$ of the underweight group, $94.3\%$ of the normal group, $97.9\%$ of the obese group gleaned the correct perceptions on their body figures (p < 0.001). As the effects of the education, the subjects who exercise more than 3 times in a week increased in all groups (p < 0.01-0.001), notably in the obese group. Meal regularity (p < 0.001) , skipping meals (p < 0.001), eating rate and snack selection patterns (p < 0.01-p < 0.001) also improved by nutrition education. We could also observe the effects of the nutrition education through the affirmative statements which appeared in their dietary records. These results showed a possibility of nutrition education activities in related curriculums to improve in dietary habits of school children. Next year, we will start with the system of nutrition teachers in elementary school, but nutrition teacher cannot undertake the task of teaching and food service management alone. Because of that, we intend to develop this program as an alternative proposal for the nutrition education in elementary schools. (Korean J Community Nutrition 10(6) $795\∼804$, 2005)

• Journal of Nutrition and Health
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• 제37권10호
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• pp.938-945
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• 2004

The purposes of this study were to survey the present situation of nutrition education in junior/senior high school, to analyze the difference between the favorite subjects on students and the existing subject done by dietitians on nutrition education, and then to identify the subjects of nutritional education for junior/senior high school students. Self-administered questionnaires were given to dietitians and students and 142 of the 200 dietitians (71.0%) and 479 of the 564 students (84.9%) responded to the questionnaire on the nutritional education. According to the survey results, 76.1 % of school dietitians currently were doing nutrition education for students while the other 23.9% didn't have such education programs even though they recognized the necessity strongly. The target of nutrition education was student rather than parents or teacher generally and the principal measuring method for nutrition education effect was change of plate waste and leftover'. It was found that significant difference in the collector and source of nutritional education information between junior and senior high school dietitians (p< .05) . About ninety-eight percentage of dietitians felt that nutrition education should keep pace with meal service and this meant that almost respondent recognized the necessity of nutrition education for students. Because the most serious one among operational problems of nutrition education program was lack of enough time owing to too many affairs as dietitian, junior and senior high schools should support so that dietitians would share enough time for nutrition education. And also, a gap was existed between actual and favorite subjects on nutrition education. Significant differences existed in the following subjects; 'basic concept of food and nutrition', 'disease and nutrition', 'food culture in the world', 'cooking and culinary art', 'food of the 24 divisions of the year in the lunar calendar', 'food waste and environmental issue', 'food habit and food behavior', 'exercise and nutrition' (p< .001) 'table manner', 'food and individual sanitation', 'recommended dietary allowance' (p < .01) and 'menu planning' (p< .05) .Finally, 24 subjects of nutritional education were selected based on the survey results. These subjects would be expected to be able to contribute the effective and interesting nutrition education program for junior and senior high school students.

• 동아시아식생활학회지
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• 제13권5호
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• pp.482-493
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• 2003

This study has been designed to stress the thoughts that soups should be offered taking into account customer's preference aimed at leading to eventual customer's satisfaction and the importance that Korean traditional food should take the lead in shifting dining-out industry's paradigm to customer-orientation instead of product-orientation. From August 15 through August 30, 2003, the drawn-up questionnaires were handed out to 500 numbers of adults aged over 20 living in Seoul, metropolitan city of Korea and the finally collected 361 questionnaires from them have been analysed as a subject for this study. It showed that the male respondents(44%) dined out much more frequently than the female respondents(35%) and their rate of 5,000-7,000 Won for a meal was most preferred as their average expenditure at one sitting in the restaurant. When eating Korean food at home or in a restaurant, the majority(5l,3%) of them think the soups(Tang) should be served coupled with their ordered meals. Among soups using flesh and meat as a staple material, they most preferred beef & bone soup(33.2%), followed by beep rib soup(30.4%) and beef soup with seasoned red pepper(l0.8%), and among soups using fish & shell and crustacean as a staple material, most preferred were hot fish soup(20.6%), loach soup(l5.2%) and hot crab soup(11.4%). Among soups using beans as a staple material, they most preferred soybean paste stew(33.2%), uncurdled soybean curd stew(29.4%) and Dambuk stew(l5.8%). Among soups using fowls and birds as a staple material, chicken soup with ginseng(51.9%), plain chicken soup(l8.4%) and chicken soup with red pepper sauce(l2.3%) falls on the most preferred. Among soups using vegetables and seaweeds as a staple material, most preferred are sea mustard soup(25.3%), Kimchi soup(16.8%), soybean paste soup with Chinese cabbage(13.0%) and bean sprout soup(10.1%). The soups(Tang) most preferred in the morning time are those soups whose staple materials are vegetables and seaweeds, such as sea mustard soup, bean sprout soup, Kimchi soup and soybean paste soup with Chinese cabbage while the soups most preferred for the lunch time are beef & bone soup, beep rib soup, chicken soup with ginseng and beef soup with seasoned red pepper while beef soup with seasoned red pepper, beef & bone soup, soybean curd stew and Kimchi soup are most preferred soups for the dinner time. The survey showed that 41 % of the subject preferred chicken soup with ginseng for a food considered good by themselves for their health. The male respondents preferred Bosin-tang(soup of edible-dog meat) than the female counterparts did, while the female respondents preferred chicken soup with ginseng than the male counterparts did. The survey showed that when eating korean traditional food, 70% of the subject are visiting a restaurant where soups are cooked delicious while 61% of the subject think that price does not matter if only food tastes good, which is reflecting that taste of food is a decisive factor in selecting menu rather than its price is. In conclusion, you can say that taste of soup is the most important factor creating steady customer in the restaurant, taking it into account Korean people most prefer their traditional food when dining out.

• 한국식품위생안전성학회지
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• 제38권1호
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• pp.31-36
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• 2023

본 연구는 집단급식소에서 제공되는 빈도수가 높은 비가열 및 가열조리 엽경채류에 사용되는 차아염소산나트륨 수에 대하여 미생물적 안전성을 평가하고자 수행되었다. 비병원성 대장균과 장출혈성 대장균의 칵테일(E. coli O157:H7)을 엽경채류(초기 균수 7-8 log CFU/g)에 인위적으로 오염시킨 후 차아염소산나트륨을 5분간 침지 후 흐르는 물에 3번 씻어서 생균수를 측정하였다. 실험 결과 초기 오염물질에 비해 살균효과가 1-2 log CFU/g 저감화하여 대조군에 대해 유의적인 차이가 있었다(P<0.05). 잎채소의 특성에 따라 약간의 차이가 있었는데 표면적이 클수록, 덜 거칠고 잎이 부드러울수록 살균효과가 높았다. 200 mg/kg으로 처리하였을 때 100 mg/kg에 비해 0.1-0.3 log CFU/g만큼 효과가 더 감소하였으나 농도 증가에 따른 유의적 차이는 없었다(P>0.05). 그러므로 학교급식위생관리지침에서 제시한 기준 이상으로 차아염소산나트륨 농도를 높이는 것은 불필요하다고 판단된다. 그러나 잎채소는 일반적으로 미생물의 초기 오염도가 높기 때문에 차아염소산나트륨 처리만으로는 안전한 수준의 저감을 달성하기 어려워 생물학적 위험이 잔존한다. 따라서 여름철에 가열하지 않은 잎채소의 대체 조리방법을 개발하는 것이 안전성에 보다 효과적인 것으로 판단된다.

• 한국가정과학회지
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• 제7권1호
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• pp.51-67
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• 2004

This study analyzed the effects of nutrition technicians' hygiene education on cooking workers' performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers' disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%). and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians' employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%). and graduate school students(5.0%). Cooking workers' employment form included daily(88.2%) and regular (11.1%). suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers' disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%). 60 and under(21.l %). 121-15006.7%). and 151 and over(2.5%). Cooking workers' level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks). and working stage(20.34/25 marks), The counting of meals articles in a pre-working stage(20.34/25 marks). temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers' performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05). state of cooking workers' employment(p<.001), and cooking worker's disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers' disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(l6.1%). Regular education included not executed(25.1%), 2-3 times a month(l6.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(l5.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(l1.5%), and every six months(1l.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician's reeducation, information exchange between members, educational office's training, and reference book, and educational office's material. and symposium. Cooking workers' assessment of the effect of hygiene education was conducted through observation(56.8%), check table(l5.2%), question(l4.0%), and examination(14.0%). The reason of cooking workers' low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(l4.6%), and lack of knowledge(l1.l%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).

• 한국식품영양과학회지
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• 제44권11호
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• pp.1750-1758
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• 2015

본 연구에서는 중국유학생이 인식하는 서비스 품질이 고객가치 및 고객만족에 미치는 영향을 파악하고, 서비스 품질과 고객만족 관계에서 고객가치 매개역할을 수행하는지에 대해 실증적으로 분석하고자 하였다. 대전지역 중국유학생을 대상으로 설문조사를 실시하였으며, 회수된 설문지 중 불완전하게 응답된 설문지를 제외한 196부를 실무분석에 이용하였다. 조사 대상자는 남자가 51.5%이고, 한국에서의 거주기간은 6개월 미만이 26.0%, 6개월 이상 12개월 미만이 37.8%였다. 급식의 이용 빈도는 하루에 두 끼를 이용하는 학생이 51.5%로 가장 많았고 급식소를 이용하는 이유는 '의무식 규정'이 37.8%로 가장 많았다. 급식을 이용하지 않는 이유는 '맛이 없어서'가 33.2%, '제한적 메뉴 선택'이 27.6%를 차지하였다. 중국유학생이 인식하는 대학급식소의 서비스 품질은 고객만족에 정(+)의 영향을 주는 것으로 조사되었다. 서비스 품질 속성인 '음식', '서비스', '위생', '편의성' 순으로 인식이 높을수록 고객만족에 더욱 높은 정(+)의 영향력을 미치는 것으로 나타났다. 대학급식소의 서비스 품질은 고객가치에도 정(+)의 영향을 주는 것으로 조사되었다. '음식', '서비스', '편의성', '위생' 순으로 인식이 높을수록 대학급식소에 대한 고객가치에 더욱 높은 정(+)의 영향력을 미치는 것으로 나타났다. 중국유학생들의 '음식', '서비스', '편의성', '위생' 서비스 품질에 대한 지각은 고객만족과 고객가치를 예측할 수 있는 중요한 변수라 할 수 있다. 고객가치는 고객만족에 정(+)의 영향을 미치는 것으로 나타났다. 고객가치 향상은 고객만족을 높이는 강력한 전략이 될 수 있으며, 대학급식 판매를 증가시키고 장기적으로 급식소의 매출을 증가시킨다. 고객가치는 서비스 품질과 고객만족과의 관계에서 부분적인 매개역할을 수행하며, 결과적으로 고객이 인식하는 서비스 품질이 고객만족에 미치는 영향은 완전히는 아닐지라도 상당 부분 고객가치에 의해 매개된다고 할 수 있다. 대학급식 운영자는 중국유학생들의 고객가치와 고객만족 향상을 위해서 유학생들이 인식하는 서비스 품질인 '음식', '서비스', '위생', '편의성'을 강화해야 할 필요가 있다. 음식 품질은 중국유학생들의 고객가치와 고객만족 향상을 위한 가장 중요한 선행요인으로 음식의 맛, 신선도, 영양, 제공 온도, 모양, 양, 전반적인 음식 품질 향상은 고객가치를 높이고, 고객의 기대를 충족시키기 위한 가장 좋은 방법이다. '음식' 다음으로 고객가치와 고객만족에 영향을 끼치는 서비스 품질 요인은 '서비스'로 나타났으므로 대학급식 운영자는 종사자가 친절하고 빠른 서비스를 제공하며, 중국 유학생들에게 급식 제공 메뉴에 대해 충분히 설명할 수 있도록 교육할 필요가 있다. 고객들이 급식품질에 대하여 자기가 지불한 금액만큼의 충분한 가치를 인식하고 합리적인 가격이 책정되었다고 인식할 수 있는 효용의 가치를 제시하는 것은 고객만족으로 가는 중요한 단계가 된다. 따라서 대학급식 운영자는 서비스 품질 자체를 높이기 위한 지속적 노력과 함께 고객가치 개념에 대한 중요성을 인식할 필요가 있다. 또한 각 급식소 상황을 고려하여 중국유학생이 인식하는 고객가치를 향상시킬 수 있는 다양한 방안을 모색해야 하겠다.