• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.421-431
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• 2014

In this study, preferences and eating frequency of fish were surveyed in 390 foodservice employees in the Gyeongbuk and Daegu areas. The most common response to degree of fish intake was 'half eaten'. In the home, 'fish intake 1~2 times per a week' was chosen as the most common response. There was a significant difference(p<.05) in the frequency of fish consumption based on gender. 'Fish intake 3~5 times per a week' was most commonly chosen by subjects under 20 and over 60 years, whereas the most common response in those 41~60 and 21~40 years old was 'fish intake 1~2 times per a week'. The most preferred method of fish cooking was 'roast', 'frozen pollack' Tang was chosen as the favorite Tang(soup) dish and 'Hairtail' was chosen as the favorite boiled and grilled fish dish. Reasons for avoiding or preferring fish were related to 'tastes and recipes'. 'Mackerel' was the favorite dish for both men and women. 'Flatfish' and 'mackerel pike' were disliked by men and women, respectively. Cooked meat was eaten more often than fish regardless of gender. Besides, preference for meat was higher than that for fish in all age groups, except those over 60 years old. 'fish has good nutrition and health' was the most common response When subjects were asked to compare fish with cooked meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.662-671
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• 1992

The purpose of this study was to develop a software system for menu planning program in an institutional food service. In this research, a Qnix-7700/AT(16 bit personal computer) compatible with IBM-PC/AT was used and all the files and programs were created by using COBOL. This study provides food service managers with more effective management system by personal computerized menu planning program. Software programs developed in this study were summerized as follows : (1) Programs for outputing standard amounts of the basic food groups. (2) Programs for inputing the cooking type code, the food code and the food amount of the menu. (3) Programs for outputing distribution of the basic food groups of the computerized menu. (4) Programs for calculating the price of each food and menu. (5) Programs for calculating the nutrient content of each food and menu. (6) Programs for outputing the purchasing amount of food. (7) Programs for outputing the menu table. (8) Programs for inputing and modifing the food composition in the food composition file. (9) Programs for inputing and modifing the cooking types in the cooking types file. (10) Programs for inputing and modifing the food prices in the food prices file.

• Proceedings of the Korean Nutrition Society Conference
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• 2001.11a
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• pp.82-82
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• 2001

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.29-35
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• 2002

N-nitrosamine(NA) contents depending on simulated gastric digestion were analyzed with 12 kinds of diets collected from institutional food service those diets were estimated the total NA amounts including both intake from food directly and its endogenous formation in human body from simulated gastric digestion. NA was determined in dishes of meats, fishes and vegetables before and after simulated gastric digestion. Before digestion, N-nitrosodimethylamine (NDMA) contents ware from not detected(ND) to 4.8$\mu\textrm{g}$/kg in dishes of meats and fishes. After digestion, its contents increased and the highest level was 3.0 $\mu\textrm{g}$/kg in panbroiled dried anchovy. In vegetable dishes, NDMA was detected as ND∼trace before and after digestion. The contents of NDMA in diets collected from institutional food service were 0.20∼0.78$\mu\textrm{g}$/kg 0.43 ∼ 0.80$\mu\textrm{g}$/kg before and after digestion, respectively. The average intake of NA per day to Korean, based on the above data, was 0.60 ∼ 2.34$\mu\textrm{g}$/day/ person. The maximum daily intake of NA was deduced to 5.15$\mu\textrm{g}$/day/person when considering NA amounts formed endogenously by simulated gastric digestion.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.601-607
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• 2008

This study was examined the preferred temperature and salinity of soup in various demographic groups in order to establish the desirable serving renditions of soup for customers' satisfaction and health. Temperature and salinity were measured in August and November in order to determine the seasonal variation in preference using a digital salinity-temperature measuring device. Four demographic groups totaling 530 were from foodservice establishments in elementary schools(ES: male 68/female 59), middle-high schools(MHS: 62/69), universities(UNIV: 72/67) and companies(COM: 69/64) in Seoul. Various thin or thick soups which are typically served in foodservice establishments were served hot(below $90^{\circ}C$) and warm(below $40^{\circ}C$) in a 50mL portion: salty(1.2%) and less salty(0.4%) at $55{\pm}2^{\circ}C$. The preferred salinities and temperatures of the soups were found to be 0.74%, 0.82%, 0.64% and 0.67% and $49.65^{\circ}C$, $54.24^{\circ}C$, $57.56^{\circ}C$, $58.81^{\circ}C$ for the ES, MHS, UNIV and COM groups, respectively. The preferred temperatures of the soups were increased depending on the age, so the positive correlation was shown between temperature and age. However the preferred salinities of soups were not effected. There was no consistent tendency between men and women in temperature. For salinity, men preferred $0.04{\sim}0.12%$ higher than women in the ES, MHS and UNIV groups. There is no consistent tendency between thin and thick soup in temperature. All groups preferred higher salinity in the thick soup than in the thin soup. Most of the customers preferred a higher temperature and higher salinity in November than in August.

• Environmental Engineering Research
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• v.20 no.2
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• pp.171-174
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• 2015

This study investigates the possibility of applying food waste leachate to a municipal solid waste incinerator in order to effectively dispose of the material and to reduce the environmental impact. The spray positions and the quantity of the food waste leachate in municipal solid waste incinerator were adjusted to examine the stability of the process and the environmental effect. The rear of the first combustion chamber was found to be the desirable location for an environmental perspective in this study. At a food waste leachate injection rate of $2m^3/h$, the concentration of the emitted NOx decreased from 130 ppm to 40 ppm. The consumption of ammonia water was reduced by about 36% after adding the food waste leachate. The inclusion of the food waste leachate to the municipal incinerator also increased the amount of steam that was produced. The results of this research indicated that a positive outcome can be expected in terms of diversifying the treatment options for food waste leachate. The results also provide guidance for institutional framework to manage the incineration of the food waste leachate.

• Journal of the Korean Dietetic Association
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• v.28 no.1
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• pp.30-44
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• 2022

This study analyzed results of the rounding guidance by applying the nutrition management check list at of the Center for Children's Foodservice Management (CCFM). Totally, 271 foodservices for children (65 institutional foodservices, 53 small scale foodservices, 153 family child care homes) were examined to identify the necessity of implementing a nutrition management strategy, and subsequently creating a priority list for nutrition management improvement measures. Of the 13 items examined in the nutrition management check list for children's foodservices from the Ministry of Food and Drug Safety, 8 performed well, with an overall performance rate of 90% or more. Improvement plans were required for items (all belonging to the menu area) such as 'Post menu on noticeboard at children's foodservice' (62.0%), 'Use the menu planned by dietician' (64.9%), 'Use menu suitable for recipients in children's foodservice' (76.8%), and 'Provide menu to parents' (79.0%)'. In the analysis of service size, the performance rate for 'Use menu suitable for recipients in children's foodservice' revealed a substantially lower result (P<0.01) for institutional foodservices (64.6%), as compared to small scale foodservices (71.7%) and family child care homes (83.7%). Since other check list items, did not show much differences by the service size, we ascertained it pointless to establish separate strategies based on different foodservice sizes.

• Korean Journal of Community Nutrition
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• v.25 no.5
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• pp.374-385
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• 2020

Objectives: This study was conducted to examine the status of foodservice management, with special interest on sanitary and nutritional food service in elderly day care centers. Methods: A total of 79 employees who managed foodservice facilities in elderly day care centers were included in the survey. The contents of the questionnaire consisted of general characteristics, importance and performance of sanitary and nutrition management, the reasons for poor performance, factors necessary for improvement, and the employee's demand for support. Data analysis was conducted using the SPSS v25.0. Results: Sanitary management showed an average importance score of 4.84 ± 0.40 and a performance score of 4.70 ± 0.61 (t-value: 8.260). The item with the lowest performance score was personal sanitary management (4.58 ± 0.71). In nutrition management, the average importance score was 4.52 ± 0.68, and the performance score was 4.20 ± 1.00 (t-value: 9.609). There were significant differences between the average score of importance and performance in both areas. As a result of an Importance-Performance Analysis, items that were recognized as important but had relatively low performance was "personal hygiene", "ventilation" and "food storage". Also in the nutritional management area, "menu planning for disease management" and "checking the saltiness in the soup" etc. had very low performance with low importance recognition. The items shown in the "low priority" quadrant were those that required professional management skills. In the areas that demanded support in foodservice management, education about sanitary and safe institutional food service had the highest score (4.42 ± 0.74), and all other items showed a demand of 4 points or more. Conclusions: Foodservice managers recognize the importance of foodservice facility management but performance is relatively low. Institutional support is, therefore, needed to improve performance. For items with low importance, it seems necessary to improve awareness of the necessity of these items and to provide education in this regard. To gradually improve foodservice management, continuous provision of education and training in these areas are of great importance.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.444-450
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• 2009

This study examined the preferred salinity levels of soups by different demographic groups in order to establish desirable serving conditions for soups with respect to customer satisfaction and health. The salinity levels were measured in August and November to determine seasonal variations using a digital salinity measuring device. Four demographic groups totaling 1,723 individuals were surveyed from institutional foodservice establishments (IFEs) in elementary schools (ES: male 202/female 194), middle-high schools (MHS: 268/216), universities (UNIV: 208/238), and companies (COM: 182/215) in Seoul. Various thin or thick soups typically offered in foodservice establishments were served salty (1.2%) and less salty (0.4%) at $55{\pm}2^{\circ}C$ in a 50 mL portion. The preferred salinities of the soups were found to be 0.71%, 0.79%, 0.76%, and 0.74% for ES, MHS, UNIV, and COM, respectively. Men had 0.02~0.08% higher preferences than women in ES, MHS and UNIV. The customers also preferred higher salinity levels in November than in August, and in thick soups than in thin soups. The salinities preferred by school children were significantly (p<0.01) lower than those of soups by the IFEs. A similar observation was made for MHS, in which each IFE served the soups with significantly (p<0.01) higher salinities than those preferred by the students. Again, at two COM IFEs, the salinities of the soups served were significantly higher than those preferred by the customers. However, for one of UNIV, the salinity of the served soup was significantly (p<0.05) higher than that preferred by the students, while in the two other UNIV no significant differences were noted between the salinity of the served soup and the level preferred by customers. The surveys showed that 9 out of 12 IFEs served soups having salinities that were significantly higher than those preferred by customers. In particular, regardless of preference, the MHS group was served soups with higher salinity levels than the other demographic groups. The salinities of the soups provided by the IFEs were unnecessarily high for the levels preferred by the customers. Therefore, IFEs should make an effort to serve soups that are less salty soups to enhance public health.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.55-71
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• 2015

The purpose of current study is to identify moderator effects of a number of use in terms of the influences of selection properties as perceived by college foodservice. This study was collected 297 survey from college students in Busan and Gyeongnam using the statistics program SPSS (18.0). Result shown that the selection properties of the institutional food service were analyzed with four elements: physical environments, service of worker, diversity of menu, and quality of food. All of the selection properties were found to have significant effects on satisfaction. Although there was no significant effect on the second stage, partial moderating effects were found in the third stage only when the interaction term of physical environments ${\times}$ the number of use is applied. Considering these results, it can be considered that a number of use of foodservice facilities are moderated by physical environments. Therefore, it implies that institutional foodservice operators should improve physical environments including interior, tableware, and cleanliness. In addition, satisfaction and preference were found to be closely related each other, which indicates that preference is improved as satisfaction increases.