• Journal of the Korea Convergence Society
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• v.10 no.11
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• pp.453-461
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• 2019

The purpose of this study was to investigate the operation status of home meal substitute according to the dietary lifestyle for 230 people living in Gwangju. After the survey, the research hypothesis was verified that the suitability of the confirmatory factor analysis measurement tool was high and the average variance extraction was more than 0.5. Although there has been some research on the relationship between the subjects, only a few subjects have been studied. In the future, if the study of the expansion of the number of people and the region will be used as data to support the national diet.

• Archives of Obesity and Metabolism
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• v.2 no.1
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• pp.6-10
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• 2023

Compensatory changes in energy consumption and neuro-hormonal changes following weight loss make it difficult to maintain the reduced weight and may cause weight regain. Therefore, establishing a long-term weight control plan and strategy starting from the initial weight loss period is necessary. Both the patient and doctor should know that weight loss cannot occur continuously, and that maintaining weight after the weight loss period is the basic course of obesity treatment. No single dietary pattern is effective for weight maintenance, and a variety of dietary control methods - such as calorie restriction and healthy proportions of carbohydrates, proteins, fats, and meal replacements - should be used to target an integrated and healthy dietary habit. An increase in physical activity is needed for weight loss and maintenance; however, rather than recommending an excessive amount of exercise, it is better to set realistic and long-term achievable goals. It is necessary to reset the goal according to the patient's weight maintenance stage and continuously apply behavioral therapies, such as self-monitoring and stress management. In previous studies, since the degree of weight loss and changes in behavioral patterns over the course of one year were important factors in maintaining long-term weight loss, obesity therapists should closely examine patient data and behavioral patterns across a period of one year and actively intervene when needed.

• Journal of the FoodService Safety
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• v.4 no.2
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• pp.60-66
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• 2023

This study was to suggest the roles of social enterprises in maintaining healthy life of the socially vulnerable by creating a customized care environment through chronic disease diet management targeting the elderly at home in need of care in the community. As for the subjects of this study, 102 in-home elderly people aged 65 or older (14 males & 88 females) who needed care in the community were provided with a diet management lunch box delivery service customized for chronic diseases. Theoretical education and cooking class on chronic diseases were provided to 15 volunteers with 10 sessions, and customized lunch boxes were provided to the elderly with chronic diseases at home on that day. In conclusion, it is believed that only by increasing the level of knowledge about chronic diseases and nutritional knowledge of the elderly will it be possible to establish a proper meal plan. Since the role of volunteers is important, it is necessary to systematically seek nutritional education methods for volunteers.

• Journal of the Korean Dietetic Association
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• v.5 no.1
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• pp.74-84
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• 1999

The purpose of this study was to investigate a plan of middle/high school foodservice systems which could properly provide nutrition for juveniles' health. Questionnaires were developed and distributed to: 245 middle schools with 271 parents, 328 students, 180 teachers, and 345 administrators; 163 high-schools with 223 parents, 466 students, 179 teachers, and 163 administrators in Seoul and Kyunggi province. The results of this study were as followed. For the desirable feeding type as in-school meal plan, 62.2% responded to the current elementary school feeing type:10.3% responded to a lunch-box prepared at home; and 38.0% responded to free dining out type. For a feeding operation type, school administrators, teachers and parents favored the current school feeding systems in elementary schools with proportion of 68.2%, 47.7%, and 87.6% as respectively. Also, 20.3% of school administrators, 22.6% of teachers, and 6.9% of parents preferred contract management. A total of 27.6% of teachers, 9.2% of school administrators, and 3.7% of parents responded to a lunch-box prepared at home. There was a significant difference between the responses for establishing the main body of financial burden to solve the problem of financial burden which could be the most obstacle to bring middle/high school feeding system into operation. For the management of school feeding systems when brought into operation, 88.7% out of 470 responded schools and 89.9% out of 227 responded teachers reported that an expert should manage school feeding systems. For futuristic direction, an effective joint cooking type between schools which may be the way to solve the difficulties in securing the appropriate space and to decrease the financial burden, the problem of transportation for delivering feeding products, low quality of feeding, and sanitation can occur. Therefore, the distance between schools which operate a joint cooking system will affect as a major factor. Furthermore, concrete examination of plans for introduction of various types of school feeding and institutional devices for management system and supervision of operation should become a condition precedent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.389-396
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• 1984

This study was undertaken to investigate the current meal management situation and nutritional knowledge of the housewives living in Yong-dong area during the period February 10 th to 25th in 1984. Among the housewives who responded, 83.5% of them said that they didn't develop a budget for the meal planning, nor a menu plan. 31.7% of the housewives purchased foodstuffs once for 2 days, whereas the remainder did daily purchasing between meal when they needed foodstuffs. They gave higher score to the taste than to nutrition when they prepared meals. Most of the housewives concerned about good snacks, and they responded that it was hard to correct the unbalanced diet. 36.4% of the housewives earned the knowledge and information on dietary life through the media of radio, television, newspapers, or magazines. 57.9% of them learned how to cook in a cooking class, and sometimes they experimented it (how to cook) on their everyday life. Most of them concerned about nutritional status of their family members. This study showed that the degree of knowledge about nutrition was generally low. They said that they knew well about infant and child nutrition, the harm of the unbalanced diet and fatness, nutrition of the pregnancy and lactation. They thought they had enough knowledge about the foodstuffs for the growth of the children, the relationship between food and nutrition, constituents in milk, nutrition of old men. In general, thr nutrition knowledge of the housewives was correspondingly higher to their higher education levels.

• Journal of Nutrition and Health
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• v.44 no.6
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• pp.577-591
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• 2011

A food exchange system for diabetes is a useful tool for meal planning and nutritional education. The first edition of the Korean food exchange lists was developed in 1988 and the second edition was revised in 1995. With recent changes in the food marketplace and eating patterns of Koreans, the third edition of food exchange lists was revised in 2010 by the Korean Diabetes Association, the Korean Nutrition Society, the Korean Society of Community Nutrition, the Korean Dietetic Association and the Korean Association of Diabetes Dietetic Educators through a joint research effort. The third edition is based on nutritional recommendations for people with diabetes and focuses on adding foods to implement personalized nutrition therapy considering individual preferences in diverse dietary environment. Foods were selected based on scientific evidence including the 2007 Korea National Health and Nutrition Examination Survey data analysis and survey responses from 53 diabetes dietetic educators. While a few foods were deleted, a number of foods were added, with 313 food items in food group lists and 339 food items in the appendix. Consistent with previous editions, the third edition of the food exchange lists included six food categories (grains, meat, vegetables, fats and oils, milk, and fruits). The milk group was subdivided into whole milk group and low fat milk. The standard nutrient content in one exchange from each food group was almost the same as the previous edition. Korea Food & Drug Administration's FANTASY (Food And Nutrient daTA SYstem) database was used to obtain nutrient values for each individual food and to determine the serving size most appropriate for matching reference nutrients values by each food group. The revised food exchange lists were subjected to a public hearing by experts. The third edition of the food exchange lists will be a helpful tool for educating people with diabetes to select the kinds and amounts of foods for glycemic control, which will eventually lead to preventing complications while maintaining the pleasure of eating.

• Journal of Families and Better Life
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• v.19 no.4
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• pp.49-68
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• 2001

The purpose of this study was 1) to review communal housing in the UK, 2) to consider the policy implications for elderly communal housing in Korea. The research methods used were 1) literature review about communal housing and related policy in the UK 2) field survey in the UK 3) interpretative suggestion for the proper policy implication to develope communal housing for the elderly in Korea. Sheltered housing in the UK had been developed as communal housing for the elderly with special needs since the 1970s. The type of sheltered housing were category 1 and category 2. Very sheltered housing with more facilities and meal services was added in 1980s. Sheltered housing was evaluated as the most humanistic solution for older people in the UK in 1980s. Because of the policy of moving institutional care to community care, sheltered housing became less in demand because of more options for older people including being able to stay in their own home. So new completion of sheltered housing by registered social landlords reduced saliently. Sheltered housing already totalled over half million units in which 5% of all elderly over 65 still lived and a small quantity of private sector for sale schemes emerged in the 1990s. The reason why the residents moved to sheltered housing was for sociable, secure, and manageable living arrangements. In general the residents were satisfied with these characteristics but dissatisfied with the service charge and quality of meals, especially in category 2.5 schemes. The degree of utilisation of communal spaces and facilities depended on the wardens ability and enthusiasm. Evaluation of sheltered housing indicated several problems such as wardens duty as a \"good neighbour\" ; difficult-to-let problems with poor location or individual units of bedsittiing type with shared bathroom ; and the under use of communal spaces and facilities. Some ideas to solve these problems were suggested by researchers through expanding wardens duty as a professional, opening the scheme to the public, improving interior standards, and accepting non-elderly applicants who need support. Some researchers insisted continuing development of sheltered housing, but higher standards must be considered for the minority who want to live in communal living arrangement. Recently, enhanced sheltered housing with greater involvement of relatives and with tied up policy in registration and funding suggested as an alternative for residential care. In conclusion, the rights of choice for older people should be policy support for special needs housing. Elderly communal housing, especially a model similar to sheltered housing category 2 with at least 1 meal a day might be recommended for a Korean Model. For special needs housing development either for rent or for sale, participation of the public sector and long term and low interest financial support for the private sector must be developed in Korea. Providing a system for scheme managers to train and retrain must be encouraged. The professional ability of the scheme manager to plan and to deliver services might be the most important factor for the success of elderly communal housing projects in Korea. In addition the expansion of a public health care service, the development of leisure programs in Senior Citizens Centre, home helper both for the elderly in communal housing and the elderly in mainstream housing of the community as well. Providing of elderly communal housing through the modified general Construction Act rather than the present Elderly Welfare Act might be more helpful to encourage the access of general people in Korea. in Korea.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.197-206
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• 1998

This study was attempted to identify emerging consumer trends on dietary and food purchasing behaviors and perception for the convenience foods. Self completed questionnaires were collected from 710 housewives in Seoul and Kyunggi province and analyzed statistically. A questionnaire consisted of 3 parts including demographic backgrounds, dietary and food purchasing behaviors, perception for the convenience foods. Among demographic variables age, occupation and lifestyle were the significant factors affecting consumers' behaviors and perception of dietary lives. Over half of housewives, who are the primary persons responsible for home meal preparation, confessed that they do not enjoy meal planning and preparation any more. An attitude toward in home food preparation was significantly different among age groups, working or non-working women and lifestyles. Most of the respondents go shopping for foods whenever they need to or 2-3 times a week. They also did not plan before going foods shopping and purchase decisions were made in-store. They considered quality of foods more important than price. Consumers were not willing to purchase pre-cut packaged vegetables or pre-cooked foods on the market. However, they showed strong desire and demand for the development of convenience korean foods coupled with high quality.

• Journal of Korean Home Economics Education Association
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• v.26 no.4
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• pp.85-114
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• 2014

The main purpose of this study was to develop teaching and learning plans and a smart textbook for food and nutrition education in Home Economics focusing on 'healthy diet and meal plans' unit in "Technology home Economics" textbooks for 7th graders to evaluate the effectiveness of the instruction conducted with the smart textbook. The content of the study to achieve the purpose is as follows: First, design a smart education-based teaching and learning curriculum for food and nutrition education in Home Economics, focusing on 'healthy diet and meal plans' unit. Second, develop a smart textbook for food and nutrition education based on the teaching and learning curriculum, using a smart content authoring tool. Third, evaluate the effectiveness of the instruction after applying the curriculum in real classroom situations. The results of this study were as follows: First, teaching and learning plans and materials were developed for two units, 'issues regarding teenagers' diet' and 'implementation of a healthy and balanced diet', under 'teenagers' life'. The first unit, 'issues regarding teenagers' diet', dealt with topics such as teenagers' dietary behaviors, nutrition, and health. Learning objectives for this unit were to help students identify and evaluate their own dietary behaviors. The second unit, 'implementation of a healthy and balanced diet', encouraged students to diagnose problems with their diet and plan nutrient rich meals. The objectives for this unit were to help students implement a healthy and balanced diet by providing them with nutrition and dietary guidelines for Koreans, sample meal plans, and guidelines for developing healthy eating habits for teenagers. In order to develop a teaching and learning plans to achieve these objectives, teaching and learning materials including inquiry tasks, materials for group activities, multimedia, applications and various pop-up learning materials were developed. Second, a smart textbook using DocZoom, which was a smart content authoring tool was developed. The textbook dealt with issues regarding teenagers' diet and implementation of a healthy and balanced diet. Multimedia material used in the textbook come from the Ministry of Food and Drug Safety's food and nutrition education web sites and other sources. To develop student-oriented material, relevant video clips were added to the smart textbook to motivate students and enhance their interest in the course. Third, the outcome of this study indicated that the instruction using teaching and learning plans and learning materials with the smart textbook was effective for enhancing students' interest in Home Economics classes (t-value=-3.99, p<.001), creating enthusiasm for learning(t-value = -2.61, p<.05), encouraging self-directed and independent learning(t-value = -4.77, p<.001), and improving students' interest in food and nutrition courses(t-value = -3.83, p<.001). The students' evaluation of the instruction were as follows: the instruction using teaching and learning plans and learning materials with smart textbooks, instead of paper textbooks, helped them save time looking for learning materials; students evaluated that it was easier for them to see and understand video clips and charts. In addition, most students answered that instruction with smart textbooks were more fun and convenient, and they agreed that the courses enhanced their learning experience.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.188-202
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• 2006

With large corporations entering into the foodservice market, competitions among those foodservice providers became intense, leading to differentiated quality services in terms of portioning out the meal, its portion and waiting time, not to mention food quality. The purpose of providing foodservice is to satisfy its customers, to secure optimum level of profits, and attain continuous quality improvement. To have such purpose attained, all other factors affecting the foodservice should be allowed to play a role. The intensity of the work performed by the employees should be maintained at a steady level and systematically controlled. 'Service First’ principles upholding that customer satisfaction comes from good service should be applied at all times; customer satisfaction comes from the satisfaction of the employees. Customer satisfaction through good service will contribute to an increase in revenue which we get by subtracting operating expenses from the total sales, as it will lead to concluding a long-term supply contract or renewing the existing contract. To keep the operating expenses to the minimum level, it is important to effectively perform the cost control. Since personnel expenses occupy a large portion of the operating expenses, it is imperative to effectively control the labor costs. For this reason, this study will present an effective program for disposition of men with a large organization being centered around, where the number of people served at the mess hall varies greatly depending on a day of the week and a mealtime of the day.