• 한국식품영양과학회지
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• 제46권1호
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• pp.115-122
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• 2017

본 연구에서 개발한 저나트륨 조리법으로 만든 한식 메뉴에 대해 단체급식소와 외식업소에서의 활용 가능성을 평가하고자 소비자 기호도 조사를 시행한 결과는 다음과 같다. 메뉴별로 성인남녀 50명 이상을 대상으로 9점 척도로 평가한 결과 전체적인 수응도 평균은 6.25점이었고, 쇠갈비구이(7.88), 불고기(7.63), 멸치볶음(7.46), 쇠고기장조림(7.45), 육원전(7.38), 돼지갈비찜(7.35) 순으로 전체적인 수응도가 높았고 시금치나물(5.04)이 가장 낮았다. 한편 성별에 따른 전체적인 수응도의 차이 분석 결과 떡국, 콩비지찌개, 육개장, 더덕구이, 오징어볶음, 멸치볶음, 고등어조림, 도토리묵 무침, 탕평채, 마늘종장아찌 등은 남자의 수응도가 여자보다 유의적으로 높았다. 또한, 본 연구에서 개발한 저나트륨 한식에 대한 전체적인 수응도와 평소 각 메뉴에 대한 기호도간에는 닭찜, 연근우엉조림, 고사리나물 등 총 27개 메뉴가 양(+)의 상관관계가 있었고, 평가 음식의 간(짠맛)의 정도와 전체적인 수응도 간에는 비빔밥, 비빔국수, 떡국, 숙주나물 등 총 26개 메뉴가 유의적인 양(+)의 상관관계가 있었다. 그리고 비빔국수와 도토리묵무침은 평소 싱겁게 먹을수록 전체적인 수응도가 유의적으로 높았으며, 전체적인 수응도와 연령 간에는 탕평채, 버섯전골, 쇠갈비찜 등 총 11개 메뉴가 양(+)의 상관관계가 있었다. 연구 결과를 종합해볼 때 평가대상 전 메뉴의 전체적인 수응도가 '보통' 수준 이상으로 평가되었으므로 본 연구에서 개발한 저나트륨 한식 조리법은 가정뿐만 아니라 단체급식소와 외식업소 등에서 효과적으로 활용 가능하다고 판단된다.

• Nutrition Research and Practice
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• 제4권2호
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• pp.163-172
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• 2010

The purposes of this study were to assess hospital foodservice quality and to identify causes of quality problems and improvement strategies. Based on the review of literature, hospital foodservice quality was defined and the Hospital Foodservice Quality model was presented. The study was conducted in two steps. In Step 1, nutritional standards specified on diet manuals and nutrients of planned menus, served meals, and consumed meals for regular, diabetic, and low-sodium diets were assessed in three general hospitals. Quality problems were found in all three hospitals since patients consumed less than their nutritional requirements. Considering the effects of four gaps in the Hospital Foodservice Quality model, Gaps 3 and 4 were selected as critical control points (CCPs) for hospital foodservice quality management. In Step 2, the causes of the gaps and improvement strategies at CCPs were labeled as "quality hazards" and "corrective actions", respectively and were identified using a case study. At Gap 3, inaccurate forecasting and a lack of control during production were identified as quality hazards and corrective actions proposed were establishing an accurate forecasting system, improving standardized recipes, emphasizing the use of standardized recipes, and conducting employee training. At Gap 4, quality hazards were menus of low preferences, inconsistency of menu quality, a lack of menu variety, improper food temperatures, and patients' lack of understanding of their nutritional requirements. To reduce Gap 4, the dietary departments should conduct patient surveys on menu preferences on a regular basis, develop new menus, especially for therapeutic diets, maintain food temperatures during distribution, provide more choices, conduct meal rounds, and provide nutrition education and counseling. The Hospital Foodservice Quality Model was a useful tool for identifying causes of the foodservice quality problems and improvement strategies from a holistic point of view.

• 대한지역사회영양학회지
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• 제19권5호
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• pp.425-435
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• 2014

Objectives: The purpose of this study was to develop a Na-reduction education program and apply it for cooks who prepare meals in day-care centers. To development of the program was based on increasing the self-awareness of salinity, eating behaviors and enforcing skills of low-Na cooking. Methods: The study was carried out from April to October in 2013, fifty five cooks participated in this program. The Na reduction program composed of 4 sessions of education which included a 90-minute lecture and self-reevaluation of personal salt-sensitivity degree and three low Na recipe cooking classes. In order to measure the effectiveness of the program, the pretest and posttest of salinity of the soups provided by day care centers was conducted at registration and 5 month after the program with the same menu. Results: After the conduct of the program, salimeter using rate was increased from 8.2% to 94.6% after the program and the other measuring instruments using rate was gradually increased. We observed that the score on eating behaviors increased 1.51 points from 38.80 to 40.31 after the intervention program (p < 0.001). Further, increased knowledge and skill provided by the intervention program resulted in improved Na-reduction cooking capability. According to the results from analyzing the soup salinity, the salinity in watery soup was significant reduced from 0.556 to 0.449 0.107 and soybean-paste soup was significant reduced from 0.669 to 0.551 after the intervention program (p < 0.001). Conclusions: As the result of fact, the intervention programs that was based on self-reevaluation, to enforce practical skill and consciousness was effective to serve low sodium menu at day care centers.

• 대한지역사회영양학회지
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• 제20권6호
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• pp.433-446
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• 2015

Objectives: This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors. Methods: Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program. Results: SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups. Conclusions: These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

• 한국식품조리과학회지
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• 제32권3호
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• pp.342-352
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• 2016

Purpose: This study conducted an Importance-Performance Analysis (IPA) of selective attributes of Home Meal Replacement (HMR) as well as it examined the consumers' needs and willingness to buy HMR products to explore the need for developing more HMR products. Methods: This study was conducted among domestic consumers living in Seoul and its metropolitan areas, in the age range from the 20s to the 50s, and who had experience in purchasing HMR products. From the 490 surveys retrieved, 472 (96.3%) valid surveys were analyzed. Results: The analysis of the frequency of consuming HMR products showed the following results: 247 respondents answered '1-3 times a month' (52.3%); 167 respondents stated '1-2 times a week' (35.3%). With respect to the reason of purchase, 'simplicity of the recipe' was the most common, accounting for 188 respondents (39.8%), followed by 'time efficiency' accounting for 172 respondents (36.4%). Analysis of the demand for bibimbap (mixed rice) HMR products showed that 'chicken bibimbap' had the highest preference with 5.32 points, followed by 'bulgogi bibimbap' (5.08 points), and 'kimchi bibimbap' (4.96 points). In the case of HMR products that need to undergo further development, 'low-sodium products' received the highest points of 5.41 points, followed by 'small packaged products' (5.05 points), and 'functional products' (4.98 points). The factor analysis of the 13 selective attributes showed that they can be divided into 3 factors. The IPA analysis of the selective attributes of HMRs showed 'hygiene', 'taste', 'easy to go packaging', 'convenience in intake', and 'accessibility' in the 1st quadrant. In the 2nd quadrant, 'price' and 'freshness' were shown as the factors. In the 3rd quadrant, 'easy to serve', 'familiar food menu', and 'consistent menu' were shown as the leading factors, and in the 4th quadrant, 'saving labor' was the only factor. Conclusion: Based on these results, the research concludes that with respect to developing HMR products, there is a high demand for low sodium, low calorie, small packaged products; thus, showing the need to develop various HMR products for customer satisfaction. Furthermore, it shows that there is a need to consider developing HMR products that can maintain freshness at an affordable price.

• 한국식품영양과학회지
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• 제45권1호
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• pp.126-136
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• 2016

전국의 성인남녀 총 962명을 대상으로 장류를 이용하여 조리하는 한식 메뉴 65종에 대한 기호도를 조사한 결과 전체적으로 기호도가 높은 메뉴는 돼지갈비찜, 쇠갈비찜, 쇠갈비구이, 불고기, 떡갈비 순이었고, 전체적으로 기호도가 낮은 메뉴는 가지나물, 오징어무국, 우엉조림, 도라지오이생채, 마른새우볶음 순이었다. 그리고 여자의 기호도가 남자에 비해 유의적으로 높은 메뉴는 잡채, 도토리묵무침, 궁중떡볶이, 탕평채, 비빔밥, 쇠고기미역국, 숙주나물, 닭찜, 아귀찜이었고, 남자의 기호도가 여자에 비해 유의적으로 높은 메뉴는 더덕구이, 동태찌개, 고추장찌개, 추어탕, 콩비지찌개 등 총 19종이었다. 또한 20세 미만 그룹의 기호도가 다른 그룹보다 유의적 높은 메뉴는 콩나물국이었고 20세 이상에서 30세 미만 그룹의 기호도가 유의적으로 높은 메뉴는 육원전이었다. 한편 40세 이상 그룹의 기호도가 유의적으로 높은 메뉴는 갈치조림, 더덕구이, 조기양념구이, 동태찌개, 추어탕 등 총 15종이었다. 그리고 생산 서비스직군의 기호도가 다른 그룹보다 유의적으로 높은 메뉴는 동태찌개, 추어탕, 북어구이, 북어찜, 북어국, 가지나물, 조기양념구이였고, 사무 전문직군과 학생직군은 쇠갈비찜, 쇠갈비구이, 닭찜, 비빔국수, 육원전, 궁중떡볶이, 순두부찌개, 잡채, 탕평채, 비빔밥, 오징어볶음의 기호도가 생산 서비스직군보다 유의적으로 높았다. 본 연구 결과는 저나트륨 한식 메뉴 조리법 개발을 위한 기초자료로 활용할 수 있을 뿐만 아니라 급식 외식업체의 식단 개발 시에 유용하게 적용될 수 있을 것으로 기대된다.

• 한국식품영양과학회지
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• 제39권4호
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• pp.535-541
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• 2010

나트륨의 과잉섭취가 고혈압의 주요한 위험요인으로 알려져 있는데, 한국인의 성인 하루 평균 소금 섭취량은 영양 섭취기준보다 3배 이상 높다. 본 연구에서는 식품교환표를 이용하여 14일간의 식단을 작성하고 조리된 음식의 나트륨 함량을 실제로 측정한 후 식품교환표와 식품성분표에서 계산된 나트륨 추정치와 비교하여, 각각 방법의 정확성 및 문제점을 파악하고자 하였다. 그 결과를 요약하면 아래와 같다. 하루 식단의 나트륨 함량에서 식품교환표로 계산한 추정치는 실측치와 유의한 차이가 났으나, 식품성분표는 실측치와 유사하였다. 음식별 절대값의 비교에서는 식품교환표로 계산한 나트륨 추정치와 식품성분표로 계산한 나트륨 추정치가 모두 실측치와 유의한 차이가 났다. 음식군별 절대값 비교에서는 양념류의 나트륨 함량이 많은 주요리, 부식, 국물요리에서 상당히 유의한 차이가 났으며, 식품교환표로 계산한 추정치, 식품성분표로 계산한 추정치, 실측치간의 차이가 큰 음식들이 모두 주요리, 부식, 국물요리였다. 이상의 결과에 따르면, 단순히 하루 식단의 나트륨 함량 비교에서 식품교환표에 비해 식품성분표의 나트륨 함량이 더 정확하다고 생각할 수 있지만, 음식별 또는 음식군별로 추정치와 실측치간의 차이를 절대값으로 비교한 결과, 식품교환표와 식품성분표의 나트륨 함량 모두 실측치와 차이가 컸다. 특히 나트륨 과잉 섭취의 주요 원인으로 보고되는 양념류의 차이로 장류, 김치 등의 사용이 많은 한국음식에서 식품교환표와 식품성분표를 이용한 추정치와 실측치의 차이가 컸다. 따라서 고혈압 및 신장질환 환자를 위한 저염식단작성시 식품교환표나 식품성분표를 사용할 때 실제 소금량과의 차이를 고려해야한다.

• 한국식생활문화학회지
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• 제26권5호
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• pp.417-428
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• 2011

To promote use of nutrition labels, degrees of awareness, use, and satisfaction of nutrition labeling on eating-out menus were investigated by a self-recorded questionnaire from May to July 2010 in 629 participants who visited four bakery chains (n=409) and three ice-cream chains (n=220) located in Daejeon. Of the subjects 53.4% were female, 68.8% aged 20~29 years, and 59.3% visited bakery or ice-cream stores 1~3 times per month. Only 38.2% of participants had knowledge of nutrition-labeling mandates for eating-out menus, and 74.9% had seen labels before in bakery and ice-cream stores. Most subjects understood calorie amount and daily value of sodium very well, but they failed to understand the meaning of daily value. Only 21.2% of the subjects understood nutrition label information completely. Of the participants, 46.7% read nutrition labels in bakery or ice-cream stores when purchasing. Among the subjects who read the labels, 77.2% (36.1% of total subjects) referred to the label information when selecting a menu and 46.9% (21.9% of total subjects) had experienced altering their menu choice based on the information. Exactly 53.3% of subjects answered they did not read nutrition labels since they were not interested or had no time, or because the labels were not noticeable. Satisfaction of the place, timing, and format of nutrition labels at bakery and ice-cream stores fell below average overall. Many subjects wanted trans fat and cholesterol to be added to the labels. In conclusion, degrees of perception, use, and satisfaction of nutrition labels at bakery and ice-cream stores were still low. More effective publicity and consumer education about nutrition labeling will be necessary, and bakery or ice-cream companies should make efforts to improve nutrition labeling such as providing format and place.

• 대한지역사회영양학회지
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• 제16권5호
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• pp.602-612
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• 2011

The purpose of this study was to evaluate importance and performance of dietitian's task at long term care hospitals foodservices in the Busan Kyongnam area. The research was performed through using questionnaires and conducted from June 11 to July 16, 2010 for 186 dietitians at 141 long-term care hospitals. Seventy-two percent of hospitals had two dietitians and 69% of them had a dietitian's office. Fifty-two percent of dietitians has worked for less than 2 years at long term care hospital, and 37.1% of them worked additional tasks. Seventy-three percent of hospitals conducted a therapeutic diet program and the therapeutic diets frequently provided were diabetic diet > tube feeding diet > dysphasia diet > sodium controlled diet. Mean score for the importance (4.36/5.00) and performance (3.91/5.00) of dietitian's tasks were significantly different (p < 0.001). The importance and performance grid showed that the purchase-inspection management and sanitation-safety management were high scores to the importance and performance (doing great area), menu-foodservice management and cooking-working management were low scores to the importance and high scores to the importance (overdone area), and nutrition management was low scores to the importance and performance (low priority). Forty-three percent of dietitians agreed with the needs for role separation between foodservice dietitian and clinical dietitian.

• 한국식품영양과학회지
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• 제42권2호
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• pp.203-211
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• 2013

본 연구에서는 부산 암전문병원 외래를 방문한 암환자들을 대상으로 멸균된 편의식에 대한 인식 조사를 통해 방사선 기술을 활용한 환자용 멸균 편의식 개발을 위한 기초자료를 얻고자 하였으며, 결과는 다음과 같다. 멸균식 섭취에 대해 바람직하게 생각하는 정도는 전체 평균점수는 4.04/5.00점이었다. 49세 이하와 50~59세가 70세 이상보다 멸균식 섭취에 대해 바람직하게 생각하는 점수가 유의적으로 높게 나타났으며(p<0.05), 대졸 이상이 중졸 이하보다 멸균식 섭취에 대한 인식 점수가 유의적으로 높게 나타났다(p<0.05). 멸균식 개발 필요성에 대한 전체 평균점수는 4.30/5.00점이며, 학력에 따른 차이에서 고졸이 중졸 이하보다 멸균식 개발 필요성에 대해 유의적으로 높은 점수를 보였다(p<0.05). 멸균식이 개발되어 시판될 경우 이용 의지에서, 전체 평균점수는 4.06/5.00점으로 나타났다. 음식별 멸균식 개발 필요성은 생채류 4.11점, 밥 국 반찬의 세트음식도 4.08점, 나물류 4.04점, 김치 3.98점, 장류 3.92점의 순으로 나타났다. 연령별 차이에서, 반찬류 중 나물류는 49세 이하가 70세 이상보다 유의적으로 높은 점수를 보였으며(p<0.05), 생채류는 49세 이하가 60대와 70세 이상보다 유의적으로 높은 점수를 보였고(p<0.05), 샐러드는 49세 이하와 50대가 60대와 70세 이상보다 유의적으로 높은 점수를 보였다(p<0.001). 진단명에 따른 차이에서, 반찬류 중 찜(p<0.05), 샐러드류(p<0.01), 김치(p<0.05)는 소화기암과 기타암환자들이 호흡기암 환자들에 비해 필요성 점수가 유의적으로 높게 나타났으며, 생채류는 기타암환자들이 호흡기암 환자들에 비해 유의적으로 높은 점수를 보였다(p<0.05). 일품요리 중 볶음밥은 소화기암과 기타암 환자들이 호흡기암 환자들에 비해 필요성 점수가 유의적으로 높게 나타났으며(p<0.01), 세트메뉴는 소화기암과 기타암환자들이 호흡기암 환자들에 비해 필요성 점수가 유의적으로 높게 나타났다(p<0.05). 학력에 따른 차이에서 '좋은 식재료 사용'(p<0.05), '저장의 용이성'(p<0.05), '구입의 용이함'(p<0.01)은 대졸 이상이 고졸보다 유의적으로 중요도 점수가 높았으며, '적절한 포장단위'(p<0.05), '조리과정의 간편함'(p<0.01), '가정에서 조리하기 어려운 음식'(p<0.05), '다양한 종류의 음식'(p<0.05), '친숙한 음식'(p<0.001)은 대졸이 중졸 이하와 고졸보다 유의적으로 높은 점수를 보였다.