• 대한영양사협회학술지
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• 제5권2호
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• pp.194-204
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• 1999

The objectives of this study were to assess the current practices of implementing selective menus and to identify the perception of foodservice manager and customer on selective menus for hospital foodservice would be fulfilled. Two types of questionnaires for hospital foodservice managers as well as customers were developed. Questionnaires were distributed to managers of 8 hospital foodservice department and 317 customers of patient meal service, and 6 managers and 139 customers were responded. The data were analyzed using frequency and t-test. The results of this study can be summarized as follows : 1. In hospital foodservice operations, the selective menu pattern was first introduced by L hospital on June 1994 in Seoul and recently 8 hospitals were currently implementing selective menus. But using rate of selective menus by patients were relatively low(23.2%), ranging from 15% to 32%. 2. Customers' needs for selective menus were rated significantly higher in the group of patients(4.24/5) who chose the selective menus than their counterpart(3.88/5). 3. The main reason not choosing selective menus was identified by patients as 'not knowing the implementation of selective menus'(52.6%), inconvenient factors in using selective menus for customer were also identified as orders : 'lack of nutrition information on menu item'(38.6%), 'complexity in procedure'(29.8%), and 'lack of menu variety'(26.3%). However managers considered 'managerial burden' and 'limited human resource' as main obstacle to implement the selective menu pattern. 4. Customers indicated 'variety of menu', 'active public relations' as effective methods to enhance using rate of selective menus, however, foodservice manager indicated 'variety of menu'(50%), 'improvement of quality'(16.7%), and 'simplicity in procedure'(16.7%). Based on the results of this study, following recommendations have been suggested : Managers in patient meal service should recognize customer needs for implementing selective menus and pay more attention in implementing selective menus and activating this program. For more effective implementation of activating selective menu program, the foodservice department should establish action plan on 'active publicity work', 'simplicity in procedures', 'variety of menu' and 'improvement of quality'. Especially nutrition informations on meals should be provided for customers in order to elevate participation rate.

• 한국가정과교육학회지
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• 제23권2호
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• pp.37-54
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• 2011

본 연구는 중학교 1학년 가정과의 '청소년의 영양과 식사' 단원에 가네(Gagn$\'{e}$)의 수업사태별로 비계설정을 적용한 교수 학습 과정안을 개발하고 수업을 실행하여 평가하는데 목적이 있다. 이에 '청소년의 영양과 식사' 단원을 중심으로 교수 학습 과정안과 학습자료를 개발하여 71명의 중학생에게 시행되어 평가되었다. 개발된 교수 학습 과정안은 총 5차시로 구성되었으며 주제는 영양과 건강, 6대 영양소의 기능(1차시), 한국인 영양섭취기준과 청소년기의 영양 특징(2차시), 청소년의 하루 식사구성(3차시), 청소년의 영양문제(4차시), 그리고 미래 건강과 직업(5차시)으로 구성하였다. 이 과정안의 특정은 다음과 같다: (1) 가네의 9가지 수업사태별로 각각 다른 비계설정을 적용하여 가정과교사가 수업에 바로 투입할 수 있도록 구체적인 수업방법과 예를 상세히 제시하였다; (2) 매차시마다 기본탐구와 심화탐구로 수행평가와 채점기준표를 개발하여 제시하였다; (3) 학습주제는 '청소년의 생활'에 초점을 맞추었고 매차시마다 2가지 학습주제를 제시하였다. 교수 학습 과정안에 제시된 비계는 모두 45개 이었고 교수 학습 자료는 27개(활동지 14, 읽기자료 6, 수행평가 7)이었다. 이 수업을 받은 중학생들은 수업에서 교사의 설명이 재미있고 알아듣기 쉬웠으며, 학습 자료와 학습 내용이 이해가 잘되어 전반적으로 수업에 만족하는 것으로 응답하였다. 개발된 교수 학습 과정안의 평가에 대해서 21명의 가정과 교사는 중학생의 발달단계에 적합하며, 교사의 질문은 명확하였고, 학습자료를 포함한 학습내용은 이해가 쉬웠으며, 가네의 수업사태에 따른 학습내용이 적합하였고 현장 실행에 유용하고 용이한 것으로 응답하였다.

• 한국식품영양과학회지
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• 제26권4호
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• pp.733-742
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• 1997

본 연구는 고지혈증 환자의 식사처방 및 영양상담을 위하여 개발된 시스템으로서 피상담자의 일반상황 분석, 식사력 조사, 하루 동안 섭취된 식품의 영양분석 및 평가 그리고 식단 작성 프로그램으로 구성되었다. 피상담자의 일반상황 분석에 의하여 비만도, 체중과 활동정도에 따른 열량 필요량 및 비만인 경우 체중감소를 위한 1일 열량 필요량이 제시되며, 또한 피상담자의 혈중 지단백질 농도와 표준 지단백질 농도가 비교 제시되었다. 식사력 조사는 피상담자의 식습관, 식품의 기호도 및 식사요법 등에 있어서 문제점을 파악할 수 있도록 구성되었다. 또한 식사력 조사 후 바로 제시되는 상담 결과에 의하여 피상담자는 자신의 그릇된 식습관을 파악할 수 있을 뿐 아니라 식사요법에 도움이 될 수 있는 정보를 얻으므로서 올바른 식생활을 행할 수 있도록 하였다. 섭취한 식품의 영양분석은 24시간 식사섭취 회상 법에 의하여 하루에 섭취한 모든 식품의 섭취상태와 열량 및 영양소를 분석 평가할 수 있으며, 특히 고지혈증의 식사요법에 있어서 중요한 성분인 지방질의 섭취상태를 분석하므로서 피상담자가 섭취하는 식사가 바람직한가를 평가할 수 있도록 하였다 또한 식단작성 프로그램에서는 피상담자의 체중, 활동량 및 체중감소를 위한 열량 필요량을 고려하여 설정된 1일 열량 필요량에 알맞는 식사별 식품구성표와 일일 식단표를 제공받을 수 있도록 하였다. 제공된 식사별 식품구성표와 일일 식단표는 식품교환표를 이용하여 고지혈증 환자의 치료식 에 맞도록 작성하였다. 이와 같이 피상담자는 자신의 식사력 및 식품섭취에 대한 분석평가를 통하여 식사요법의 중요성과 잘못된 식습관을 인지할 수 있을 뿐 아니라 자신의 열량 필요량에 알맞는 식단을 제공받으므로서 올바른 식사요법을 행할 수 있도록 하였다.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2004년도 추계학술대회 논문집
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• pp.111-116
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• 2004

This study is aimed to be used as basic data to plan Korean style cohousing for double-income families in the future by studying their lifestyle, housing needs and housing awareness on cohousing. The results of the study are as follows. 1) As for the life style of the subject families, it was a housewife that mainly does the household affairs despite of the status of double-income family. Also, as for the social activity, almost half of the respondents said that the spending in child-care facilities was not sufficient and wanted to send their children to ones within their neighborhood. 2) As far as housing awareness on cohousing concerned, among specific items, the child care area, the household affairs division area, and participatory awareness of residents in housing planning and management got higher scores, while as for awareness on utilizing common space, using the common hobby rooms, promenades and benches, exercise facilities, common yard, and study rooms got higher scores. When asked about the necessity for cohousing in Korea, they gave very positive answers, but the answer to their willingness to reside in it was less positive. 3) Summarizing the housing needs on cohousing, it turned out that more people wanted to reside in suburban area with others having common grounds with them as for a desirable residence environment. They wanted the neighborhood to be composed of 10${\sim}$29 families, and medium-density semi-detached house occupied by owners. They wanted a mixture of independent management and entrust management for managing common facilities, and common meal once a week. They wanted indoor exercise facilities to be more extended than other common facilities, and the house of $100m^{2}{\sim}130m^{2}$ with 3 bedrooms, 2 bath rooms, and a large living room and dining room.

• 대한영양사협회학술지
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• 제22권2호
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• pp.118-130
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• 2016

The objectives of this study were to analyze the operational characteristics and to explore the substantiality plan of inpatient diets for foreigners in hospitals. Questionnaires were mail-delivered to 128 hospitals, and a total of 62 questionnaires were usable with a response rate of 48.4 percent. Statistical data analysis was completed using SPSS Win 11.0 for descriptive analysis, independent t-test, and ${\chi}^2$ test. Results can be summarized as follows. The average number of inpatient meals for foreigners in the last 6 months were 405 and 53 for general therapeutic diets and special therapeutic diets, respectively. The rates of hospitals with an exclusive department and exclusive staff for foreign inpatients were 48.4% and 53.2%, respectively. Major nationalities of foreign inpatients were China (37.5%) and Russia (31.3%), and their major medical departments were internal medicine (43.9%) and surgery (39.0%). The number of hospitals that provided inpatient diet only for foreigners was 42 (72.4%) and influencing factors were number of permitted beds (P<0.05), an exclusive department (P<0.001), and exclusive staff (P<0.01). The main type of menu was USA European style (61.1%), and the price of inpatient meals for foreigners was mostly \10,000~\25,000 (62.0%). As 75.9% of hospitals did not possess dietary slip manuals for foreigners, the case of preparing inpatient meals for foreigners in the form of a general therapeutic diet partially-modified according to disease was the majority (55.4%). Dietitians felt the need for nutrition management guidelines and dietary slip manuals (47.3%) as a substantiality plan of inpatient diets for foreigners. There is a need for exclusive foodservice standards for foreign inpatients in the changing medical environment.

• 한국학교보건학회지
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• 제6권2호
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• pp.69-75
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• 1993

The questionaire survey in this study was obtained from 1256 upper elementary children in a certain elementary school in In-Cheon city from May 1 to May 31 1993. The purpose of this study was to promote an understanding on the Actual condition of oral health management and to plan a desirable solution for oral health program by surveying the current status of oarl health management. The survey was carried out by using the questionaire after being modified and complemented which was used for the survey of the study on the actual condition of oral health management by Sin Seon Hang (1989). The major results are summarized as follows: 1. General tooth brushing of respondents. 1) As for frequency, 2 times it day is highest. 2) After breakfast meal and below 3 minutes is high. 3) Respondents brushed only teeth with the direction of up and down, left and right side. 4) The period of using for one tooth brush is from 4 months to 6 months. 2. The degree of recognition on oral health knowledge is low. 3. 1) The degree of dental examine's experience with scaling experience are 26.83%. 2) Respondents who experience dental treatment are 57.88%. 3) In oral disease, dental caries is highest. 4) Great difficulty of going to the dentists' is psychological thread and next is lack of time.

• 대한영양사협회학술지
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• 제7권3호
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• pp.274-281
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• 2001

The purpose of this study was to improve menu management of welfare institutions for mental-disorders. Special objectives were: to analyze dietitians' special considerations for menu planning in the view of nutrition, recipients' food preferences, and foodservice management; and to interprete menus by food groups and food costs. An open-ended questionnaire was developed and sent to 55 dietitians of welfare institutions for mental-disorders by a fax. Dietitians were asked to write their special considerations for menu planning relating to the nutrition, recipients, and menu management. A total of 46 dietitians responded to the questionnaires. Also, 32 weekly menus were sent to analyze in this study. Results of this study showed that dietitians considered specially energy, proteins, vitamins, minerals, and fats for recipients's health conditions and daily RDA. However, dietitians wanted more information about right menu plan manuals for psychiatric patients. Analysis of weekly menus showed that milk and milk products were th most insufficient serving food group in these institutions. Also, snacks (p<0.05)and milk products (p<0.05) serving was significantly affected by higher food costs. The results implicated that future research on menu development should be necessary for nutritional balanced meal services in welfare institutions.

• 대한가정학회지
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• 제38권3호
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• pp.131-147
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• 2000

The purpose of this study was to identify food management behavior of housewives in island areas and to find if the behavior patterns were different between the regions, Hansan and Ullung island. An instalment based on previous researches was designed to measure food management behavior and was administered to 274 housewives in 1994 and 1998. Considering the condition of cooking-equipment possession, the percentage of possession for refrigerator, mix, electric range were significantly higher for households in Hansan Island than their counterparts. For food-budget planning, those in Ullung Island were more likly to plan their budget than those in Hansan Island. Menu planning patterns, considerable factors for food selection as well as cooking, and eating habits between meals were tuned out to be different between Hansan and Ullung areas. The findings of this study suggest that the condition of cooking-equipment possession, food-budget and menu planning, considerable factors for food selection and cooking, eating habits between meals were likely to vary depending on regions. Although housewives in two areas were living in island, they were not necessarily be uniform for all households but were diversified in food management behavior. Half of the respondents in Hansan Island and three-forth of the respondents in Ullung Island reported they had not planned their meal budget. The percentage of those who did not have their planned menu was 52.7∼54.1% in Hansan Island and 37.1∼38.5% in Ullung Island. When purchasing food material, housewives in Hansan Island consider the seasoning food as the most important factor, whereas those in Ullung Island consider family preference as the most important factor

• 동아시아식생활학회지
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• 제16권5호
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• pp.607-614
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• 2006

This study was performed to investigate the soldiers' preference for meals provided and their satisfaction with military food service. The average daily calorific intake was 3,976 kcal, representing an extra 467 kcal over the 3,500 kcal state as the minimum daily kcal needed for each soldier based on the manual of the Korea Ministry of Defence. The soldiers preferred Korean food to Western food. The soldiers' overall satisfaction was researched in 7 areas such as quality and hygiene. They were pleased with two facts: holiday food is provided occasionally and the food is served quickly. However, they were dissatisfied with two issues: the poor nutritional information of the food, and the low frequency of special meals. The variety of choice needs to be improved and the cooks need to be better trained. When providers plan the food time table, a sensational menu needs to be considered to satisfy the soldiers' taste. To improve the quality of military meal food, new systems aye necessary such as food schedule, nutritional goal and different systems with independent food providing for the company's involvement.

• 보건교육건강증진학회지
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• 제26권3호
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• pp.1-13
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• 2009

Objectives: This study intended to examine the influence of social capital and health behaviors on self-rated health in Korea. Methods: The data of the social statistics survey that the Korea National Statistical Office conducted in 2006 were chosen and 36,266 people from them, who were 30~59 years old were sampled. This paper made logistic regression analysis to examine the effect of social capital and health behaviors on self-rated health. Results: Odds ratios of social capital are family structure(1.321), marriage(1.214), satisfaction with family relationship(2.207), reliability of institutions(1.307), economic support(1.199), citizen's participation(1.531), and religious activity(1.138). Odds ratios of health behaviors are meal(1.431), exercise(1.356), and no drinking(0.648). Conclusion: Based on the results, this paper can suggest that the plan of keeping and building up social capital should be considered in the whole aspects of the society and the project of moderation in drink is required to consider social culture more.