• 산학경영연구
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• 제12권
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• pp.239-254
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• 1999

무형의 서비스상품이 거래되는 항공운송시장은 일반 제조산업과 달리 이미 1980년초부터 글로벌 시장을 형성해 오고 있는 동질적 단일경쟁시장의 특성을 지니고 있다. 특히 우리나라는 1988년 여행자유화 조치와 이후 지속된 복수 민항체제와 시장개발조치 등으로 인해 수요증가와 함께 소비자 선택의 폭이 매우 다양해 졌다. 본 연구에서는 항공여객의 서비스상품 선택시 중요한 요소로 간주되어 온 평가기준을 실증적으로 분석하였다. 분석방법으로는 최근 사회과학 연구에서 폭넓게 이용되고 있는 계층화 의사결정(AHP)기법을 이용하였으며, 실증결과 상용여객들의 항공사 선택시 우선적으로 고려되는 평가요소들이 기대했던대로 유의적인 것으로 확인되었다. 본 연구의 결과는 다음과 같이 요약된다. 첫째, 항공사 선택의 평가 상위 기준으로 스케줄 관련사항과 기내서비스가 매우 높은 평가를 받았는데 항공사는 자사의 상품구성에 있어서 이 부분을 심도있게 고려해야 할 것이다. 둘째, 하위기준 중에서는 기내승무원의 태도와 외모, 기내식, 기내음악 및 영화의 다양성 및 품질수준, 좌석확보 가능성, 항공사의 명성, 과거의 탑승경험의 순으로 중요도가 평가되었다. 셋째, 대안에 대한 평가에 있어서는 각 노선에서 모두 K항공사가 가장 높은 중요도를 기록하고 있다. 특히 스케줄 관련사항과 상용고객 우대프로그램에서 매우 높은 선호도를 가지고 있는 것으로 나타났다.

• 한국식생활문화학회지
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• 제8권3호
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• pp.257-266
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• 1993

The purpose of this study was to develop a computer-assisted patients menu planning program for hospital dietetics in order to improve the quality of menu for patients and to release managers from repetitive and routine tasks. Using this program, dietitians can spend more time on professional tasks. Moreover, few studies have been done on computer assisted patients menu planning for patients who need special diets for treatment in domestic hospital dietetics, therefore this program could be a great contribution. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files and processing program were created by Clipper package ver 5.0. This system can collect a number of meals, plan patients menu and computerize nutrient analysis. The future study will develop program(s) for purchasing, inventory control and data correction. The contents of computerized system are summarized as follows. 1. The number of daily meals of special and general diets given to the patients are collected and saved in database. These data were for the monthly list of meal census which could be printed out on the screen and/or the printer. 2. The menu planning was largely consisted of 2 sections. One was for the patients who require special diets and the other was general diet. And the special diets was divided into 6 sub-sections: diabetic, low-salt, low-fat, low-salt/low-protein, low-fat/low-cholesterol and low residue diets. 3. The nutrient analysis was composed of 11 diet. Sections and diebetic diet was divided into 9 sub-sections according to the calorie requirement. The calculated results were compared with the standards which were established by the hospital dietetic department.

• 동아시아식생활학회지
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• 제20권1호
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• pp.1-10
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• 2010

This was conducted to investigate the dietary assessment, food preferences, snack intake, priority order in food purchase, and knowledge of diet of full-time housewives and working housewives through the use of a questionnaire. The participants (127 working housewives and 86 housewives) were selected at random from Seoul and its vicinity. The predominant job reported by working housewives was saleswomen and specialized job (20.7%). The average monthly income of both housewives and working housewives ranged from 3,000,000 to 5,000,000 won. Forty percent of housewives consumed more meat, fish, eggs, beans, and tofu, while 50.0% of housewives ate vegetables other than kimchi at every meal, 51.2% of housewives consumed one serving of fruit and one cup of fruit juice, 45.3% of housewives consumed three regular meals, and 60.5% of housewives consumed a balanced diet when compared with working housewives (p<0.05). Working housewives consumed beverages, ice cream, milk, and dairy products, while housewives consumed breads, sweet potato, potato, and fruit as snacks. The preference that most often led to food selection was flavor among working housewives (67.7%) and housewives (64.0%). Both working housewives and housewives always confirmed the day of food production. Generally, housewives were more interested in learning about food, creating a dietary plan, nutrient loss during cooking and reducing waste food when compared with working housewives. Housewives appeared to have better dietary assessment and knowledge than working housewives. Accordingly, it is advisable to prepare more systemic education programs for working housewives.

• 한국주거학회논문집
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• 제28권3호
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• pp.65-74
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• 2017

An analysis of elderly behavior at home needs to be meticulously understood in order to build a spatial environment where the elderly can live safe and independent lives. To this end, the following study analyzed elderly behavior that occurs in the home, constructed personas, and developed persona-based scenarios of elderly behavior at home. Persona was composed of behavioral characteristics, spatial characteristics, and personal characteristics (gender, age, disease etc) that have a direct effect on living activities in the home, so it was intended to express a more real persona. The study developed six personas based on the behavioral and mobility characteristics of the elderly, and scenarios for each persona developed bsed on the following eight behaviors: toilet use, bating/Shower, washing and grooming, having meal, sleeping, dressing/undressing, laundering clothes, and getting out of home). Through this, the study determined the characteristics and difficulty level of various sub-behaviors and actions that occur in elderly behaviors at home. It also determined characteristics related to the use of physical elements such as equipment and furniture that are a part of those sub-behaviors. The behavior scenarios developed in this study can be utilized to understand the difficulties involved in elderly behavior, and to present a spatial plan and remodeling direction that alleviates such difficulties. This study is also significant that it investigates the applicability of persona-based scenario method on residential architecture.

• 한국실내디자인학회논문집
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• 제19권3호
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• pp.242-250
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• 2010

Recently, the long-term care insurance for the elderly was carried out according to the elderly is increased rapidly and the formation of sympathy that a nation and society try commonly to share health and welfare promotion of the elderly. The purpose of this study is to analyze the present status of nursing home after that the long-term care insurance is enforced in chungcheongbuk-do and to utilize as basic data. The study limited its survey to those facilities that refer to the Ministry of Health and Welfare data, that had the capacity of more than 50 people. The result are as followings. Firstly, most of the nursing home were located on the outskirts of the city. But it must be constructed in the city center if the recent deinstitutionalization trend is reflected. Secondly, notwithstanding the provisions of the Elderly Welfare Law, if the Livability and amenity are considered, the plan of a single or a twin room is needed. The ondol(溫突) system bedroom for the safety of the elderly had to be planned and for the color planning of a bedroom, a heating, the furniture, the form of a door, corridors, etc. should be partly improved. The fastener in which it is appropriate for the main exit, a stair, an elevator, the lighting device, and etc. is needed and the installation of a wandering path for the dementia patient and etc. is required. Thirdly, most of the dining room arranged on the first floor but it is not nearly used and it used for employee or the other use. Therefore, we have to consider the system in which it can deliver the meal to a bedroom. If the smell of the elderly and etc. is considered, the sufficient height of the floor should be reflected for the ventilation equipment. Lastly, The improvement of the existing law are required.

• 대한영양사협회학술지
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• 제10권2호
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• pp.129-142
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• 2004

The food exchanges are frequently used to nutrition education and counseling for diabetes, weight control, hyperlipidema and etc. But it is difficult to find out food exchange lists with food exchange groups in the food composition table. This study was conducted to select e-food exchange of commonly used foods(456 foods) and improve search system based on internet. Also, the e-food exchange database was developed as having the proximate composition, mineral and vitamin content such as energy, moisture, protein, fat, carbohydrate, ash, calcium, phosphorus, iron, sodium, potassium, retinol equivalent, retinol, a-carotene, thiamin, riboflavin, niacin, ascorbic acid, refuse per 100g of each food. The e-food exchange database developed is basically based on the 6th food composition table(2001) of the National Rural Living Science Institution in Rural Development Administration, Korea. The 456 commonly used foods or 2,262, all foods can be searched easily in a new system. A specific food of e-food exchange can be searched by a given set of food groups or food name and can give information about food one exchange lists, weight and nutrient value per 100g of each food user-friendly on internet. It can be used to make a nutritionally balanced meal plan, nutrition education and counseling.

• 한국식품영양과학회지
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• 제27권4호
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• pp.756-764
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• 1998

The purpose of this study is to compare food habits of four institution(public boarding home, public mursing home, private boarding home, meal service in welfare center) in Pusan, Korea. Data were collected from 119 of were more than 65 years in the above institutions. Chi-square test was the main data analysis method. More than a quarter of the respondents(27%) showed fairly good level of activity, while a half of them(52.9%) answered the middle level. More than 80 percent of the respondents reported that their food attitude was "Good". There were more elderly women than elderly men among the four institutions. Although the four institutions have served snacks on the regular basis, they did not provide the residents with nutritious food. Most of the residents want to have snacks between meals, but they did not perfer candy. All the subjects didn't point out any particular problem of institution. They were accustomed with their old food served by their institution. As food perferences, almost all of the respondents preferred cooked rice and cooked rice with cereals. Only the residents of private boaring home liked cooked rice with red bean. In case of soup, all of residents liked any kind of soup. The most preferred most menu was beef. But only residents of private boarding home did not like pork. All residents like any all kind of kimchi except kimchi made by radish. In preference of cooking method of a side dish, seasoned food and vegetables were the most favorable menu by the respondents. Compared to the private home, the institutions give residents effective plan to prepare meals. Even though this study tried to find differences in attitudes of dietary life among the institutions, it could not find any meaningful difference among them. Korean elders in the institutions seem to have no proper that they do not have any proper sense of evaluating their dietary life.

• 대한영양사협회학술지
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• 제19권4호
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• pp.400-415
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• 2013

The purpose of the study was to examine the current status of nutritional management at elderly nursing homes. A survey was performed of 83 nursing homes from January 5, 2011 to January 21, 2011 via mail. A total of 34 nursing homes responded to the survey and 149 elderly subjects were analyzed according to the presence of a dietitian. Among the 34 nursing homes, 70.6% had a dietitian on duty. All of the facilities with a dietitian had the dietitian making the meal plan, whereas 70% of the facilities without dietitian served meals planned by a non-professional person. Overall, however, a low proportion of nursing homes implemented dietetic treatments for residents with diseases. For the nutritional assessment of these residents, a mini nutritional assessment (MNA) was performed. MNA scores were significantly associated with body mass index (BMI), mid-arm circumference (MAC), calf circumference (CC), ingestion problems, and weight loss during the last 3 months (P<0.001). Among the elderly studied, 5.4% were malnourished, and 36.9% were at risk for malnutrition by MNA score. The results of this survey show that the current management of nutrition at nursing homes is insufficient because the elderly who needed dietetic treatment did not receive proper care. Dietetic management is the most important service in all nursing homes. Therefore, to improve the nutritional status of elderly residents in nursing homes, systematic nutrition management by nutrition experts should be implemented.

• 대한지역사회영양학회지
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• 제23권5호
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• pp.411-423
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• 2018

Objectives: The purpose of this study was to develop new meal planning tools for a nutritionally balanced diet. Methods: Based on the food exchange list for diabetes, we adjusted the food group classification system to reflect the suggested nutritional factors for chronic disease prevention and health promotion. We developed a nutritionally balanced dietary profile for adults and compared it with the dietary reference intakes for Koreans (KDRIs) and the food pattern recommended by the Korean Diabetes Association. Results: The newly developed menu planning tools are the LOHAS food exchange table and the LOHAS food pattern. Our recommended daily 1,800 kcal dietary composition for adults is as follows: The carbohydrate food group consists of 4 'whole grains', 3 'refined grains', 2 'sugars', 9 'vegetables', 3 'starchy vegetables', 2 'fruits' and 1 'high sugar fruits'. The protein food group includes 3 'plant protein foods', 3 'animal protein foods (low-fat)', and 1 'animal protein foods (high-fat)'. The fat food group consists of 2 'oils and nuts' and 1 'solid fats'. The total number of calories is estimated at 1,840 kcal and the energy ratio is 62% carbohydrate, 18% protein, 20% fat, 6.8% saturated fat and 13.2% sugars. Using the LOHAS food exchange table, it is possible to estimate values of saturated fat, unsaturated fat, dietary fiber, and sugars besides carbohydrate, protein and fat. It is also possible to compose a dietary design considering carbohydrate, sugars, saturated fat and dietary fiber. The LOHAS food pattern provides benefits for the management of both institutional food services and individual meals, as it can help reduce the levels of saturated fat and sugar intake and help develop healthy meals rich in unsaturated fats and dietary fiber. Conclusions: The LOHAS food exchange table and LOHAS food pattern are expected to be practical tools for designing and evaluating nutritionally balanced diets.

• 대한지역사회영양학회지
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• 제22권5호
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• pp.387-400
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• 2017

Objectives: This study was designed to find out factors that are needed to be improved for the Buddhist training environment of Sramanera Sramanerika monks, who have been newly adapted for their life style after becoming a monk, and to provide basic data for the development of the standard diet in Buddhist temples. Methods: A self-administered questionnaire was applied to 365 Sramanera Sramanerika monks at 11 Buddhist monk universities. The questionnaire was designed to investigate their dietary habits, dietary evaluation, satisfaction of food service, and food preferences. Results: The study population consisted of 52.6% men, and 47.4% women. The subjects who had a vegetarian diet before joining the Buddhist priesthood were 27.7% women, and 13.5% men (p<0.01). 42.2% of the total subjects felt that they are healthy now and 19.4% felt weak. The most difficulty of dieting adaptation as soon as entering the priesthood was the strict diet rules (42.9%). The subjects considered health or nutrition (40.0%) highly when having meals. 94.8% women, 84.1% men ate breakfast every day (p<0.001). Women (55.4%) frequently ate snacks more than men (26.6%) (p<0.001). The results of the dietary evaluation indicated that the intake of milk, soy milk or dairy products and beans or tofu received lower than 3 points and women had lower point result than men (p<0.001). Foods with higher preference were grilled mushrooms, grilled laver, miso stew, sweet and sour mushrooms, steamed tofu with seasoning. Conclusions: Women were more interested in their health than men but they also required to improve the nutritional eating habits. It appeared that the lower intake rates of the calcium containing food (milk and dairy), and proteins (beans and tofu) could result in nutritional imbalance. Therefore, it is necessary to offer food based on the standard menu plan with consideration given to their food preferences in order to maintain their health and desirable dietary habits.