• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.13-27
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• 2015

A systemic review on the factors affecting food catering hygiene was conducted to provide information for risk management of food catering in Korea. In total 47 keywords relating to food catering and food hygiene were searched for published journals in the DBpia for the last decade (2005-2014). As a result, 1,178 published papers were searched and 142 articles were collected by the expert review. To find the major factors affecting food catering and microbial safety, an analysis based on organization and stakeholder were conducted. School catering (64 papers) was a major target rather than industry (5 pagers) or hospitals (3 papers) in the selected articles. The factors affecting school catering were "system/facility/equipment (15 papers)", "hygiene education (12 papers)", "production/delivery company (6 papers)", food materials (4 papers)" and "any combination of the above factors (9 papers)". The major problems are follow. 1) The problems of "system/facility/equipment" were improper space division/separation, lack of mass cooking utensil, lack of hygiene control equipment, difficulty in temperature and humidity control, and lack of cooperation in the HACCP team (dietitian's position), poor hygienic classroom in the case of class dining (students'), hard workload/intensity of labor, poor condition of cook's safety (cook's) and lack of parents' monitoring activity (parents'). 2) The problem of "hygiene education' were related to formal and perfunctory hygiene education, lack of HACCP education, lack of compliance of hygiene practice (cook's), lack of personal hygiene education and little effect of education (students'). 3) The problems of "production/delivery company" were related to hygiene of delivery truck and temperature control, hygiene of employee in the supplying company and control of non-accredited HACCP company. 4) The area of "food materials" cited were distrust of safety regarding to raw materials, fresh cut produces, and pre-treated food materials. 5) In addition, job stability/the salary can affect the occupational satisfaction and job commitment. And job stress can affect the performance and the hygiene practice. It is necessary for the government to allocate budget for facility and equipment, conduct field survey, improve hygiene training program and inspection, prepare certification system, improve working condition of employees, and introducing hygiene and layout consulting by experts. The results from this study can be used to prepare education programs and develop technology for improving food catering hygiene and providing information.

• Journal of Ginseng Research
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• v.46 no.4
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• pp.543-549
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• 2022

Background: In physical activity or labor, the human body is in a state of high intensity stress, and all parts or physiological functions of the body respond positively to maintain or balance the need for movement. The human body has many physiological changes in the process of movement, and fatigue is the external manifestation of various complex changes inside the human body. Fatigue is also a physiological mechanism of self-protection after the body reaches a certain level of activity, which can prevent the occurrence of life-threatening excessive functional failure. The generation of fatigue is a very complex process, and its mechanism has not been concluded yet. Therefore, it is an important work to search and screen the effective components of natural plants that have anti-fatigue effect and to explore their mechanism. Methods: This was a 8-week, randomized, double-blind, placebo-controlled clinical trial. A total of 110 subjects who passed physical examination were included according to the scheme design, and randomly divided into a test group which was given KRG and a placebo control group. The calculation is carried out according to the standard of sub-high-intensity exercise test. Results: There was no adverse effect on safety index of subjects after taking red ginseng capsule. After KRG treatment, subjective strength grade is significant lower than placebo treatment. Blood lactic acid content is significantly get lower after trial in KRG group, and significant lower than placebo group. Creatine phosphokinase(CK) content is significantly get lower after trial in KRG group, and significant lower than placebo group. Conclusion: According to the criterion in the test scheme, the result shows that KRG is helpful on relieving physical fatigue.

• Korean Journal of Community Nutrition
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• v.22 no.2
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• pp.127-135
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• 2017

Objectives: This study was conducted to examine the satisfaction of school cafeterias among the surveyed group at two middle schools located in Seoul. Methods: 574 out of 600 middle school students in Seoul (95.7%) completed the study. Results: Satisfaction rate of school meals was significantly higher among girls (73.2%) compared to boys (45.1%). The reasons for satisfaction factors of school meals were with the taste of school meals (55.1%), menu (19.3%), nutrition (14.2%), and food hygiene safety (7.0%). Students who had a double-income family, well-educated mother and higher happiness in their life reported a higher satisfaction with school meals. Both boys and girls who consumed milk frequently showed significantly higher satisfaction with school meals. Factors that were related to satisfaction of school meals were food temperature, the amount of food (especially among boys). Variety in the menu and food distribution speed were less related to the satisfaction of meals. In the case of girls, waiting time, food distribution speed were more important to them while the kindness of school staff was a less important factor. Improvements that were needed to increase the satisfaction for the school lunch meals, from the most important to least important were as follows: variety of meals (36.6%), food distribution speed waiting time (24.6%), taste of food (15.7%), amount of food (7.7%), hygienic management (5.1%), food quality (4.7%), kindness (3.0%), temperature of the food (2.8%). Students preferred to broadcast on campus and cooking practice for the dietary education. Conclusions: To improve school meal satisfaction, it is necessary for food distribution facilities to make improvements with regard to variety of meals and reduced waiting time.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.237-249
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• 2010

The purpose of this study is to present an actual sanitary management conditions and an education plan for school foodservice employees. For assumption verification of this study, basis statistical analysis, factor analysis, and reliability analysis using SPSS V14.0KO were used. Also, regression analysis was conducted for it. The sanitary management actual conditions were shown that a foodservice practice level of middle and high schools was higher than elementary schools. In a scale way, sanitary management conditions of small group schools(500 students below) were lower than large group schools(500~1,000 students). Therefore, it was demanded especially for their employees to manage elementary schools and small group schools. It showed that sanitary consignment education was held irregularly at outside was more effective than the education was held regularly at inside. All the related workers at school foodservice should supply safe foods to schools through more effective sanitary education plan based on the results of effective actual sanitary management conditions.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.247-256
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• 2012

This study was conducted to provide strategies for the reduction of plate waste and prevention of plate waste reuse in foodservice operations. To achieve these goals, we surveyed the entrepreneurs of foodservice operations, professionals in the field of foodservice management and food safety, and public officials working for food safety enforcement about their perceptions and strategies on plate waste management. The professionals' survey indicated that definition of plate waste needed to be clear for understanding. Also Korean food culture insisting on abundance and variety table settings, foodservice owners' demands for cost reduction, and foodservice workers' insufficient safety perceptions were indicated to bring forth the practice to reuse plate waste. The effective ways to control plate waste management were systematic educational supports for Korean food culture upgrade among consumers and improvements of safety perceptions among owners, as well as workers. Also small portion size was needed to reduce plate waste.

• Knowledge Management Research
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• v.15 no.3
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• pp.189-208
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• 2014

In spite of its popularity among practitioner and academic audiences, few existing studies go into any detail in examining the mechanisms of creating shared value (CSV), especially as applicable to the context of everyday operations. Nor do they provide recommendations to practitioners with regard to facilitating CSV concept. In response to this problem, I introduce benefit-sharing practice which I argue provides a solid route to the concept of CSV. Based on observations from the case study, 10 networks' benefit-sharing practices are analyzed and its featured characteristics are extracted accordingly. Findings demonstrate that such benefit-sharing models as 'Green-Development', 'Protection of the Environment', and 'Accreditation for Food Safety Management' can solve critical societal challenges while simultaneously driving greater profitability for both buyers and suppliers. The findings also suggest that benefit-sharing is a good vehicle of the realization of the CSV concept. I conclude by assessing how the findings add to the existing debate around collaborative supply-relationship and shared value. I suggest that benefit-sharing can contribute positively to the feasibility of CSV concept and, thereby, counter the assertion that CSV is the only immature-concept that lacks clear criteria of demarcation and cases for businesses to follow.

• Agribusiness and Information Management
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• v.5 no.1
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• pp.11-19
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• 2013

Price skimming practices, false claim on products, false information/communication, marketing overseas, and deception on products in marketing have received significant attention by the researchers of ethics in marketing studies. This research considers these phenomena as marketing instruments that grossly violate the practice of ethics in this domain. The two most crucial parts in marketing that have received greater attention are product safety and advertising. The paper also examines Ethical Marketing as the ability to make marketing decisions that are morally right and acceptable to all. In order words, ethics in marketing explains how moral standards can be applied in marketing decisions. It seeks to answer the research question by looking at some fundamental business ethics theories, namely, Virtue ethics, Utilitarian, and Deontological approaches to business ethics. Nevertheless, ethics in business is very controversial as many hold different view about what makes up the standard morals that corporations should take and so it is necessary for any organization to formulate its ethical codes to follow.

• Natural Product Sciences
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• v.10 no.4
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• pp.141-151
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• 2004

Platycodi Radix, as one of the most important traditional oriental materia medica, is utilized frequently in clinical practice and dietary in China, Korea, and Japan. To evaluate definitely the quality of Platycodi Radix, and provide scientific data for commodity circulation, new product development and clinical application of Platycodi Radix, we summarized its medical history, application status, chemical compositions, bioactivities, cultivation, international circulation, quality evaluation, dosage and safety, and brought forward some constructive suggestions on further establishment of international criteria for quality control of Platycodon grandiflorum.

• Nutrition Research and Practice
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• v.5 no.4
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• pp.313-321
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• 2011

The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers' perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was 'same effects if the same ingredients are contained' at a rate of 34.7%. For intake frequency by food type, the response of 'daily consistent intake' was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, 'daily consistent intake' was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.

• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.605-615
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• 1997

The job characteristics and competencies of 285 dietitians in employee foodservices were investigated by worker-oriented job analysis methodology. The purposes of this study were to : a) determine the knowledge, abilities, skills and other characteristics(KASO) needed for dietitians in two types of employee foodservice groups(self-operated vs. contracted), b) categorize KASO items by factor analysis and c) provide job information and job descriptions for dietitians in employee foodservices. The job analysis questionnaire was consisted of questions concerning the 134 KASO items. The questionnaire was mailed to 250 dietitians who are members of The Korean Dietetic Association Practice Group in self-operated foodservices(group A) and 250 dietitians who are employed in contracted foodservice companies(group B). Completed questionnaires were received from 285 dietitians(121 in self-operated, 164 in contracted) ; with response rate of 57%. Statistical data analysis was completed using the SPSS/win and the SAS/win packages. The results of this study can be summarized as follows. 1) Through factor analysis, the 134 KASO items were regrouped into 6 categories :‘primary dietetic tasks concerning menu management and administrative work regarding merchants’, ‘primary dietetic tasks concerning procurement and purchasing of food and supplies and meal production and service control’, ‘primary dietetic tasks concerning facility, sanitation and safety control’, ‘secondary dietetic tasks concerning nutrition education and research’, ‘secondary dietetic tasks concerning foodservice operation management’and‘human attributes’. 2) Analysis of the total scores(average scores of degree of frequency, importance and entry requirements of KASO items within 6 categories), group A showed high priorities placed on‘human attributes’, ‘procurement and purchasing of food and supplies and meal production and service control’, ‘menu management and administrative work regarding merchants’, ‘whereas group B showed high priorities placed on’‘human attributes’, ‘foodservice operation management’. (Korean J Community Nutrition 2(4) : 605-615, 1997)