• The Korean Journal of Community Living Science
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• v.23 no.2
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• pp.103-116
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• 2012

The purpose of this study was to investigate the trend of academic journals of institutional foodservice published from 2005 to 2009. This study was conducted by content analysis. We collected 322 articles including the subject of institutional foodservice Industry published from January 1, 2005 to December 31, 2009. Classification based on content analysis was conducted based on research method, statistical analysis, survey area, institution and location, sample type and research subject. First, in case of the research method, primary field survey/monitoring showed the highest rate. In addition, statistical analysis was as follows. Frequency/descriptive analysis were used as the highest rate. Survey area was a high percentage in case of Seoul/Incheon/Gyeong-gi province. In case of the institution and location, school/university showed the highest rate. In the sample type, foodservice employee/dietitian/nutrition teacher showed the highest rate. In this study, the most important research subjects were classified study subjects into seven by taking advantage of the previous studies. The greatest numerical study in seven study subjects was 'service quality and customers'(28.9%), and the following subjects were 'foodservice operation'(26.4%), 'hygiene, security and microbiology' (15.8%), 'organization and human resource' (15.5%). But it is noteworthy that 'marketing and strategic management'(9.6%) and 'education and training'(3.1%) of lower research results in this study are also important fields in institutional foodservice industry. Moreover, the study of such subjects is considered more necessary in the future.

• Journal of Nutrition and Health
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• v.6 no.2
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• pp.45-56
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• 1973

Salted fish and shellfish have been widely used in Korea from olden times as side-dishes, although the processes and methods of pickling have varied depending on localities. The common raw materials for these subsidiary food articles include anchovy, shrimp, yellow corvina, oysters, octopus, top-shell, shellfish, pollack roe and pollack intestines. It must be pointed out here, however, that the salted stuffs now marketed locally are highly unscientific and unsanitary in the way they are processed and sold, and this has prompted this writer to undertake a study on these native food articles. The following findings have been obtained from this study on the changes in Formonitrogen and Protease Activity, effected by the density of salt and the degree of storing temperature, of the pickles of cedfish gills, codfish intestines, pollack intestines, shellfish, oysters, cuttle fish and octopus. 1) Codfish Gills The Protease Activity of the pickled codfish gills was greater in the groups of lesser doses of salt and higher degrees of storing temperature. The same was true in the case of Formonifrogen, too. The Formonitrogen of the pickled codfish gills was larger in the groups of lesser salt and higher teimperature. 2) Codfish Intestines The amount of Formonitrogen of the pickled codfiah intestines became greater, as time went by, in the groups of lesser salt than those of larger doses of salt, with the speed of its formation getting faster as the storing temperature rose from $5^{\circ}C$ to $15^{\circ}C$ and $30^{\circ}C$. The Protease Activity was also greater in the groups of lesser salt and higher temperature. The group, stored at 10% salt and $30^{\circ}C$, rotted in five days. 3) Pollack Intestines The amount of Formonitrogen of the pickled pollack intestines was greater in the groups of lesser amount of salt and higher degrees of storing temperature. The Protease Activity of the pickled pollack intestines began decreasing from the 11th day after the pickling in the groups stored at colmparatively high degrees of temperature$(15^{\circ}C-30^{\circ}C)$, while that of the group stored at $5^{\circ}C$ kept rising. The effects of the amount of salt were little. The group stored at 15% salt and $30^{\circ}C$ started rotting on the 13th day while that stored at $30^{\circ}C$ decayed on the 7th day. The group stored at 20% salt and $30^{\circ}C$ rotted on the 9th day. 4) Oysters The amount of Formonitrogen of the pickled oysters became greater as the storing temperature rose and the doses of salt were lowered. The Protease Activity was not affected at any measurable degree by the density of salt in the group stored at $5^{\circ}C$, but became greater as the storing temperature rose to $15^{\circ}C$ and $30^{\circ}C$. The group stored at 10% salt and $30^{\circ}C$ rotted on the 5th day while that stored at 20% salt and $30^{\circ}C$ on the 13th day. 5) Shellfish The amount of Formonitrogen of the pickled shellfish became greater, as time went by, it the groups of lower consistency of salt than the groups of higher density of salt, although the decay of the former groups was faster than the latter groups. The density of salt best fitted for the pickling appeared to be about 20% with the storing temperature to be $15^{\circ}C$, at which the pickled stuff became most tasty on the 7th day. The oysters stored in three groups at $5^{\circ}C$, $15^{\circ}C$ and $30^{\circ}C$ respectively showed the greatest Protease Activity alike at 0% of salt, but the activity declined as the density of salt increased. The Protease Activity of each group rose for the first 11 days after the pickling, but began declining from the 13th day onward, with the groups of higher temperature retaining higher Protease Activity than the groups of lower temperature. 6) Cuttlefish Both the amount of Formonitrogen and the degree of Protease Activity of the pickled cuttlefish were greater in the groups of lower density of salt and higher degree of storing temperature. The oysters pickled at 10% salt and $15^{\circ}C$ degenerated on the 13th day while that of 10% salt and $30^{\circ}C$ deteriorated on the 7th day. 7) Octopus Both the Formonitrogen and the Protease Activity of the pickled octopus were greater in the groups of lower density of salt, but as time went by, the Protease Activity in all groups dwindled after a climbing. In general, the Formonitrogen and the Protease Activity of the pickled oysters became greater as the storing temperature got higher. One group stored at 10% salt and $15^{\circ}C$ rotted in 13days while another group stored at $30^{\circ}C$ decayed in 7 days.

• Korean Journal of Human Ecology
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• v.7 no.1
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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%).

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.7 no.1
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• pp.40-47
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• 2004

Purpose: A new classification of gastrointestinal food allergy was published, but the changes of terminology between previously reported terms and the new ones were in a state of disorder. This has resulted in confusion between medical communication and diagnostic and therapeutic approaches. The clinical observations of infants presenting with gastrointestinal cow milk allergy (GI-CMA) were performed, and the changes in the terminology reviewed through the published Korean literature. Methods: Between March 2003 and July 2003, data from 37 consecutive infants with GI-CMA, aged 2 weeks to 15 months, were reviewed. The challenge and elimination test of cow milk, and the endoscopic and histologic findings, were used for the seven subdivisions of GI-CMA according to a new classification on the basis of patients' ages, clinical manifestations and location of gastrointestinal lesions. Results: The 37 patients had a mean age of $5.4{\pm}4.8$ months, with those observed in 26 (70.3%) of patients being below 6 months of age. The seven final diagnoses were; cow milk protein-induced enterocolitis (CMPIE) in 12 (32.4%), cow milk protein proctitis (PROC) in 12 (32.4%), IgE-mediated (IGE) in 6 (16.2%), gastroesophageal reflux-associated cow milk allergy (GERA) in 5 (13.5%) and eosinophilic gastroenterocolitis in 2 (5.4%). CMPIE was revealed as the typical type in 7 (18.9%) and the atypical type in 5 (13.5%), and all of typical CMPIE revealed cow milk protein-induced enteropathy. The mean age at symptom onset was $4.3{\pm}0.8$ months, and for those with typical and atypical CMPIE, and PROC and GERA were $3.8{\pm}4.6$, $10.4{\pm}3.8$, $3.4{\pm}3.9$ and $7.8{\pm}5.7$ months, respectively (p<0.05). The period from onset of symptom to diagnosis was $2.4{\pm}3.3$ (0.5~12) months, with those observed in atypical CMPIE and GERA being over 3months. Although the birth weights in all patients were within the 10~90 percentile range, the body weights on diagnoses were below the 3 percentile in 48.6%; IGE 16.7%, EOS 0%, typical CMPIE 85.7%, atypical CMPIE 60.0%, PROC 25.0% and GERA 100% (p<0.05). Through the review of the Korean literature, 8 case reports and 14 original articles for GI-CMA were found. Conclusion: GI-CMA is not a rare clinical disorder and is subdivided into seven categories on the basis of the patient's age, clinical manifestations and location of the gastrointestinal lesions. The terms for GI-CMA are changing with new classifications, and careful approaches are necessary for medical communications.