• Proceedings of the KSCN Conference
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• 1999.11a
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• pp.632-639
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• 1999

• Korean Journal of Community Nutrition
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• v.26 no.6
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• pp.455-466
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• 2021

Objectives: The purpose of this study was to investigate the effects of internal and external capacity on the practical capacity for food waste disposal in adults. Methods: The study subjects were 410 adults who answered a structured questionnaire. The survey was conducted in January 2021. Data were analyzed through descriprive analysis, t-test, ANOVA, and multiple regression analysis using the SPSS Win 24.0. Results: First, in the analysis of internal capacity, attitude (3.95 out of 5 points) scored higher than knowledge (3.59 points). Attitudes showed significant differences according to gender (P < 0.001), age (P < 0.001), and income (P < 0.001). Knowledge showed significant differences according to gender (P < 0.01) and age (P < 0.05). Second, in the analysis of capacity, market constraints (3.73 points) scored the highest, followed by institutional conditions (3.48 points) and reference group (3.36 points). Market constraints differed according to gender (P < 0.001), and institutional conditions differed according to income (P < 0.001). There was a significant difference in the reference group according to the level of education (P < 0.05) and income (P < 0.05). Third, the practical capacity scores appeared in the order of separating discharge behavior, using behavior, purchasing behavior, and leadership behavior. Separating discharge behavior showed significant differences according to gender (P < 0.001), education level (P < 0.05), and income (P < 0.01). Using behavior showed a difference according to gender (P < 0.01), and purchasing behavior showed a significant difference according to income (P < 0.05). Leadership behavior showed no difference according to demographic factors. Fourth, internal capacity and external capacity showed a significant positive relationship with practical capacity. Factors affecting purchasing behavior were knowledge, attitude, institutional conditions, and reference group, and their explanatory power was 53%. Factors influencing using behavior were knowledge, attitude, institutional conditions, and reference group, and had an explanatory power of 37%. Leadership behavior was influenced by institutional conditions and the reference group, with an explanatory power of 31%. Conclusions: Internal capacity, external capacity, and practical capacity show differences according to demographic factors. Factors influencing the practical capacity of adults were knowledge, attitude, institutional conditions, and reference group.

• The Korean Journal of Food And Nutrition
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• v.37 no.4
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• pp.197-210
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• 2024

This study aims to develop a deep learning model to monitor rice serving amounts in institutional foodservice, enhancing personalized nutrition management. The goal is to identify the best convolutional neural network (CNN) for detecting rice quantities on serving trays, addressing balanced dietary intake challenges. Both a vanilla CNN and 12 pre-trained CNNs were tested, using features extracted from images of varying rice quantities on white trays. Configurations included optimizers, image generation, dropout, feature extraction, and fine-tuning, with top-1 validation accuracy as the evaluation metric. The vanilla CNN achieved 60% top-1 validation accuracy, while pre-trained CNNs significantly improved performance, reaching up to 90% accuracy. MobileNetV2, suitable for mobile devices, achieved a minimum 76% accuracy. These results suggest the model can effectively monitor rice servings, with potential for improvement through ongoing data collection and training. This development represents a significant advancement in personalized nutrition management, with high validation accuracy indicating its potential utility in dietary management. Continuous improvement based on expanding datasets promises enhanced precision and reliability, contributing to better health outcomes.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.90-98
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• 2007

The purpose of this study was to apply the activity-based costing (ABC) model to restaurant menu costing. The overhead cast of six entr${\acute{e}}$es in XYZ restaurant was calculated for all levels of activity. When comparing activity-based costing with traditional costing applied to BBQ pork rib and an assorted seafood platter, the total difference of costs between two items was 2,191 won in activity-based costing and 600 won in traditional costing. The average food cast percentage of the six entr${\acute{e}}$es was 27% using traditional costing, while the average activity-based cost percentage was 40%. Therefore, there was a 13% difference between the actual margin volume and the expected margin volume. The application of activity-based costing to the restaurant industry would be a milestone from a cost point of view as well as from a process point of view. In particular, the limitation that traditional costing only accounts for food costs could be overcome b considering the overhead cost as an important part of the cast structure. Furthermore, activity-based costing would not only help to reduce the costs associated with the process of analyzing the activities but it would also provide more accurate cost information for menu pricing.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.739-745
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• 2008

This study was conducted to determine the salt-intake from meals that were served by an institutional foodservice establishment for a month. Meals (176) were classified into 12 food groups by CAN Pro 3.0. These consisted of bap 6, mandu 5, guk 29, jjigae 9, jjim 4, gui 8, jeon 5, bokeum 25, jorim 16, fried 7, namul 49, pickled 12. The average salt content of 100 g of each menu item was significantly higher in the order of pickled>jorim>bokeum>gui>namul>jeon>jjigae>jjim>fried. The average salt and sodium contents of 1 potion of menu item was significantly higher in the order of jjigae>mandu>guk>bap>jorim>pickled>bokeum>gui>fried>jjim>gimchi>namul>jeon. The average salt contents of kim-chijjigae (6.05 g), eggjorim (7.01 g), cooked namul (2.78 g) and salted pepperleaves (4.67 g) was higher than that of the other menu items served frequently in the establishment. The average intake of salt and sodium was 23.48 g (sodium 9,310 mg) a day, 7.35 g (sodium 2,960 mg) with breakfast, 7.55 g (sodium 2,990 mg) with lunch and 8.33 g (sodium 3,300 mg) with dinner. The daily salt intake was slightly higher than that of DRIs (Dietary Reference Intakes).

• Journal of the FoodService Safety
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• v.1 no.1
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• pp.37-44
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• 2020

The virus isolated from patients with severe pneumonia of unknown etiology in Wuhan City, Hubei province in China was termed SARS-CoV-2 and the World Health Organization (WHO) named the disease caused by this virus as coronavirus disease 2019 (COVID-19). The COVID-19 infection has spread rapidly and become a pandemic. In July 2020, there were 13.25 million infected patients and over 570,000 deaths worldwide, and 13,711 infected patients and 294 deaths were reported in South Korea. Since the primary mode of transmission of COVID-19 is through respiratory droplets, the importance of preventive measures, including social distancing, has become important in daily life. In response to the continuous spread of COVID-19, this study developed three guidelines for preventing COVID-19 for the food service industry including childcare centers, institutional foodservices and restaurants by the integration of the manual of controlling foodborne illness. These are included the COVID-19 prevention action methods for food deliverers, for food service administrator, for foodservice works and for customers. All guidelines were designed for easy understanding using illustrations and have been systematically explained subject wise. Thus, these COVID-19 prevention guidelines can be appropriately applied depending on the specific situation and workplace. In addition, they are worthy as educational materials that contribute to the food safety.

• Journal of Preventive Medicine and Public Health
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• v.31 no.2 s.61
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• pp.293-309
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• 1998

The purpose of this study is to compare the level of health-related quality of life and relating factor between institutional elderly and community living elderly. The subjects were 390 from Sanatorium or Nursing home and 467 from the community in Kwangju. The results are followed : 1) A comparison of ADL between two groups, institutional elderly and community living elderly, resulted in that community elderly were more significantly independent in the areas of bathing and transfer than institutional elderly. 2) A comparison of IADL between two groups resulted in that : Community elderly were more independent in the areas of using telephone and transportation, food preparation, house keeping, and doing laundry. Institutional elderly were more independent in the area of handling finances. 3) In the case of poor health-related quality of life, institutional elderly showed 2.4 times in the dimension of physical fitness, 1.8 times in daily activity, 2 times in social activity, 2 times in pain, 26.7 times in social support, and 0.4 times in subjective quality of life higher than community elderly There was no significant differences in the rest of dimensions. 4) In institutional elderly, the analysis of variables related to the health-related quality of life resulted in that; The relating factors were sex, education, and chronic illness in the dimension of physical function. Direct contact with family or significant others in the dimension of social activity. Chronic illness in the dimension of pain and perceived health status. Direct or indirect contact with family or significant others over the phone or through letters in the dimension of social support. 5) The analysis of variables related to the health-related quality of life showed that community elderly has more relating variables in each area than institutional elderly. The relating factors were age, sex, and chronic illness in the dimension of physical function. Education and chronic illness in the dimension of emotional status. Age and chronic illness in the dimension of daily activity and social activity Education and chronic illness in the dimension of pain and perceived health status. Sex, education, family size in the dimension of social support. Education and chronic illness in the dimension of subjective quality-of-life. Throughout general daily activity, community elderly showed more satisfactory results than institutional elderly, but in the subjective area of health-related quality of life, such as subjective quality of life, institutional elderly group showed more positive results. And community elderly had more relating factors than institutional elderly. For the health care of the elderly that focused on quality of life, new approaches considering the characteristics of both group, institutional and community living elderly, are needed.

• Nutrition Research and Practice
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• v.18 no.5
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• pp.746-759
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• 2024

BACKGROUND/OBJECTIVES: To encourage schools to transform school meal programs to be more educational, it is necessary to evaluate the related environment using a whole school approach. We developed a school food culture evaluation tool to quantitatively evaluate school food culture in Gyeonggi Province, Korea. SUBJECTS/METHODS: Based on a literature review, a school food culture evaluation system consisting of areas, subareas, indicators, and questions (scored on a 5-point scale) was constructed. The validity of the tool was reviewed using focus group interviews, the Delphi technique, and a preliminary survey. Subsequently, evaluation tool was applied to elementary, middle, and high schools in Gyeonggi Province. Data from 115 schools were used for the final analysis. This included 64 elementary schools, 29 middle schools, and 22 high schools. At least one respondent from each group-school administrators, teachers, and nutrition teachers (or dietitians)-participated. The results were compared at the school level. RESULTS: The evaluation tool consisted of 66 questions in 5 areas (institutional environment, physical environment, educational environment, educational governance, and school meal quality). The total average score for school food culture was 3.83 points (elementary school 3.89 points, middle school 3.76 points, and high school 3.76 points) and did not differ significantly among school levels. Among the 5 evaluation areas, scores were highest for institutional environment (4.43 points) and lowest for physical environment (3.07 points). Scores for educational environment, educational governance, and school meal quality were 3.86, 3.85, and 3.97 points, respectively. CONCLUSION: It is necessary to improve the physical environment to create a desirable school food culture in Gyeonggi Province. To effectively promote healthy eating, ongoing investment and interventions by local authorities at improving school food culture are needed, with an emphasis on particular factors, such as the eating environment and staff training.

• Journal of Nutrition and Health
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• v.52 no.6
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• pp.618-627
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• 2019

Purpose: This study evaluated the dietary quality of lunches consumed through home meals, institutional meals, and eating-out at restaurants in Chinese adults. Methods: The total of 3,708 people (aged 20 ~ 64) were selected from the data of the 2011 China Health and Nutrition Survey and divided into three groups: the home (HM, 2,845 people), institutional (IM, 579 people), and eating-out (EO, 284 people) meal groups. Dietary intakes of eight food groups, the frequency of eating certain foods, food group intake pattern, dietary diversity and the variety score of lunches were analyzed. Results: The meat intake of IM and EO were higher than that of HM (p < 0.05), and the vegetable intake was the highest in HM, followed by IM and EO (p < 0.05). The intake of fruit and milk·dairy products were extremely low in all the groups. Compared with 1/3 daily recommended intake, the meat intake was above the standard in all the groups and the vegetable intake was insufficient only in EO. The most frequently consumed food in all the groups was rice, followed by pork. The relatively desirable food group pattern, "grain + meat + vegetable", was highest in IM (66.0%) and lowest in EO (48.2%). The "grain + vegetable" pattern in HM and the "grain + meat" pattern in EO were relatively higher than that in the other groups. The dietary diversity score (p < 0.001) and dietary variety score (p < 0.001) were significantly higher in IM than that in the HM or EO. Conclusion: The lunches of Chinese adults had common problems in excess meat intake and a severe lack of fruit and milk·dairy products. Even institutional meals were not ideal as single meals for Chinese adults, although they were better in food diversity. Customized dietary educational programs based on balanced meal plans need to be established, especially for those Chinese people having lunch at home or eating out. In addition, a systematic food service program should be developed and firmly implemented.

• Journal of Family Resource Management and Policy Review
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• v.4 no.2
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• pp.1-15
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• 2000

The purpose of this study is to suggest the way to improve the life satisfaction of the aged in the institutional household by examing some of factors such as individual, social support and facility that influence their life satisfaction. In the view of statistical results, the level of their life satisfaction is influenced by individual, social support and facility related to factors. First, the level of the aged’s life satisfaction is high when the person has spouse who lives together, has many children, presumes oneself as in healthy and has high-satisfaction of religion. Second, the level of the aged’s life satisfaction is high when the person has good relationship with friends in institutional household and one’s children. And the person whose relative call her or him frequently and she or he is proud of one’s being in institutional household has high-satisfaction of one’s life. Third, the level of the aged’s life satisfaction is high when the person satisfies the quality of food-services and housing services. Finally, the results of in-depth interview show that the person who has financial power, a certain of hobby and one’s role has high-satisfaction of one’s life