• Asian-Australasian Journal of Animal Sciences
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• 제14권11호
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• pp.1605-1609
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• 2001

A total of 252, 50 week-old Isa-brown laying hens were randomly allotted to 7 groups of 3 replicates. Mustard meal (MM) which is a by-product from mustard processing plant, was dried under the sun or in a gas heated pan. It contained on DM basis 30-32% CP, 19-22% EE and 12-13% CF. The meal from either drying method was incorporated into the diets at 0, 10, 20 and 30% which was equivalent to the substitution levels for soybean meal at 0, 31, 63 and 94%, respectively. All birds were individually kept in battery cages where feed and water were freely accessed throughout 84 days experimental period. It was found that egg production, feed intake, body weight gain and egg weight significantly decreased with the increased MM level. The inclusion of 20% MM did not show a significant difference in egg production and quality from the control, but produced 6-8% lower egg production. Feed intake was linearly decreased with the MM levels, except the 10% sun dried MM group. Fat deposition of the birds fed MM diets significantly decreased, while kidney weight increased when compared with the control group. However, the weight of thyroid glands and spleen trended to be heavier in the MM groups, but this was not significantly different among dietary treatments. It was concluded, MM from both drying methods could be incorporated in laying hen diets at the level of 10% without any adverse effect.

• 대한영양사협회학술지
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• 제12권4호
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• pp.358-368
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• 2006

This study was conducted with 262 middle school student(118 boys, 144 girls) to examine their satisfaction, meal preference and improvement of school lunch program(SLP) in Jeonju area. Major plate waste ranked high in soup, fishes, vegetables, Kimch and rice. The overall reason for plate waste were listed as being tasteless and disliking food except for rice. In the case of rice, it because of too big portion size. On the satisfaction with SLP, the lowest satisfaction category was waiting time for meal. The changes after taking part in SLP of students ranked in having a regular meal time(31.4%), lessening to eat snack except for regular meals(18%) and correcting habit about picking favorite food(15.2%), in order. The improvement on SLP of students were listed as more appetite food, various side-dishes, squaring of the western and eastern food and so on. To improve the satisfaction SLP and provide a high quality service, it should be needed to make proper dining space, increase the frequency of survey on complaints and taste of students and reflect the menu plan.

• 한국직업건강간호학회지
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• 제33권2호
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• pp.47-54
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• 2024

Purpose: This study aims to identify the level of subjective noise perception among School Meal Facility Workers and analyze the relationship between subjective noise perception and insomnia, as well as the factors affecting insomnia. Methods: School meal facility workers were surveyed from November 1 to December 31, 2021, and 717 people were selected as participants for the study. Using SPSS/WIN 25.0, t-test, x² test, and multiple logistic regression analysis were conducted. The Korean Insomnia Severity Index (ISI-K) was used to evaluate insomnia. Results: The variables that showed significant differences in insomnia in general characteristics, health-related characteristics, subjective health perception, and subjective noise perception of the study participants were mental disorders such as subjective health perception, work stress, depression, etc., gastrointestinal disorders, and subjective noise perception, among which subjective health perception, mental disorders such as depression, and subjective noise perception were analyzed as factors influencing insomnia. Conclusion: To improve the quality of insomnia and sleep among school meal facility workers, there is a need to improve healthcare, emotional management, and noisy work environments.

• Journal of Animal Science and Technology
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• 제48권5호
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• pp.683-690
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• 2006

본 연구는 당밀의 첨가수준이 한약제박 사일리지의 품질에 미치는 영향을 조사하기 위하여 두 가지 실험을 실시하였다. 실험 Ⅰ에서는 당밀의 첨가수준이 대시호탕박 사일리지의 품질에 미치는 영향을 조사하기 위하여 0, 0.5 및 1.0%의 당밀 첨가수준에 3반복의 실험을 실시하였다. 실험 Ⅱ에서는 우리나라 재래산양의 대시호탕박 사일리지의 기호성을 측정하였다.본 실험에서 얻어진 결과를 요약하면 실험 Ⅰ에서, 당밀 1% 첨가구가 0.5% 첨가구 및 대조구보다 조단백질 및 유산의 함량이 유의하게(P<0.05) 높았고, pH와 낙산함량은 유의하게 낮았다. 또한 사일리지의 총균수(total microbial cell)는 당밀 첨가구가 유산균 배지인 MRS에서는 많게 나타났고, 곰팡이 배지인 PDA에서는 적은 결과를 나타내었다. 그리고 in vitro 소실율에 있어서도 당밀 첨가수준이 증가할수록 소실율이 증가하는 경향이었다.실험 Ⅱ에서는 모든 처리구에서 30분 및 6시간 동안의 섭취량은 유의한 성적은 아니지만 당밀 첨가수준이 증가할수록 많아지는 경향을 나타내었다.이상의 결과를 종합하면 대시호탕박은 열탕처리를 거침으로 인하여 수용성 탄수화물이 부족할 것으로 사료되는 바, 이에 대하여 수용성탄수화물을 보충하는 방법으로 당밀을 첨가하여 사일리지를 제조하는 것은 매우 유용한 수단이라고 생각되며, 이로 인하여 한약제박 사일리지의 보존성도 향상된다고 하겠다.

• 품질경영학회지
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• 제42권1호
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• pp.15-32
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• 2014

This study examines the relationship between tip amount and its possible antecedents: bill size, the Big Five personality types, meal type, food quality, atmosphere, service quality, consumer gender, server gender, customer hospitality experience, race, and alcohol consumption. A survey of southeastern undergraduate students was conducted to collect information about the customer, server and customer tipping habits. While the analysis suggests that service is an important factor, it shows that other factors affect tip amount. Furthermore, these factors affect tip amounts in many different ways. Some examples of these factors include bill size, alcohol consumption, gender dynamics, meal type, food quality, and personality type. The conclusion suggests the intuition behind these factors by providing a dissection of their meaning and their importance to servers, customers, and managers alike. Purpose: This study tests restaurant customer tipping habits and some personality traits that have received limited previous attention as predictors of tipping. Methods: This study is that the tip amount was self-reported, business students at a university in a large southeastern city of USA were asked to complete a tipping journal. Results: This study was able to replicate the service-tipping relationship. Moreover, this study reiterated that server friendliness is a very powerful tool to increasing tips. Conclusion: This study strongly indicate that service has a positive relationship with tip amount, and also produce a positive relationship with emotional stability and a negative relationship to conscientiousness.

• 유통과학연구
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• 제13권7호
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• pp.19-24
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• 2015

Purpose - This study attempts to identify the attributes of home meal replacements (HMR) from the perspective of consumers as well as suggest some directions for HMR. Research Design, Data, and Methodology - For the research, food and nutrition professors were interviewed and surveys were completed using the revised Delphi method to identify attributes of HMR. Subsequently, a total of 140 food and nutrition students already aware of HMR were asked to rate the attributes in terms of importance and satisfaction. In addition, Importance-Performance Analysis (IPA) was conducted. Results - According to the analysis results, a total of seven key factors were deduced from the attributes ratings and the Kaiser-Meyer-Olkin (KMO) criteria, which is used to verify the appropriateness of the selection of the variables. Conclusion - The findings could be helpful in the future as reference data for HMR producers and distributors to assist in the diagnosis of the status of HMR. Additionally, the data may point to some areas that need greater attention in terms of production as well as marketing.

• 한국식생활문화학회지
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• 제29권5호
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• pp.444-453
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• 2014

This study investigated the antioxidative activities and quality characteristics of Aster scaber Bibimbap as a home meal replacement with blanching (BASB) or without blanching (ASB) pretreatment. BASB samples at 5.0 g showed higher moisture, crude protein, and ash contents than the control (p<0.05). Color L, a, b-values of samples significantly decreased with increased content of Aster scaber powder (p<0.05). BASB samples showed lower hardness than ASB samples. BASB samples showed higher total phenolic content and DPPH radical scavenging activity than ASB samples. BASB samples showed higher sensory values for color, savory aroma, savory flavor, and aftertaste than ASB samples. Except for glossiness, BASB samples showed higher sensory acceptance scores than ASB samples. Sensory acceptance tests of all samples showed high scores for 'usually like', representing the possibility of successful development of Bibimbap as a home meal replacement, especially that containing blanching pre-treated Aster scaber powder.

• Journal of Applied Biological Chemistry
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• 제57권2호
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• pp.183-188
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• 2014

In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water content of 60% (v/w), B. subtilis TP6 was grown to a maximum viable cell number of $3.5{\times}10^9CFU/g$. Compared to control, crude protein in Bacillus fermented SBM was increased by 16%, while raffinose, stachyose, and trypsin inhibitors were reduced by 31, 37, and 90%, respectively. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that proteins in the fermented SBM were remarkably hydrolyzed into smaller molecular masses, resulting in a decrease in large sized proteins. Our data suggested that B. subtilis fermentation could increase the nutritive value of SBM through reduction of anti-nutritive factors and improvement of protein quality by hydrolysis of soy protein. In addition, B. subtilis TP6 produced a functional ingredient, poly-${\gamma}$-glutamic acid which has various health benefits.

• 한국양식학회지
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• 제18권4호
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• pp.267-271
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• 2005

A feeding trial was carried out to investigate the effect of various fish meals as dietary protein source on growth, feed utilization and body composition of Juvenile flounder. Ten experimental diets were prepared to contain different fish meals: 4 kinds of white fish meal (WM-1, 2, 3, 4), 3 kinds of herring meal (HM-1, 2, 3), mackerel meal (MM), WM mixture and HM+MM mixture. Dietary energy and protein levels were designed to be isocaloric ($3.8 kcal g^{-1}diet$) and isonitrogenous ($46\%$) by adjusting the levels of fish meal, wheat flour and squid liver oil. Three replicate groups of fish (initial mean weight: 11.1 g) were hand-fed to visual satiety two times daily for 7 weeks. Survival was not significantly different among all groups. Weight gain of fish fed the HM-1 and HM-3 diets was the highest, but not significantly different from that of fish fed the either WM-2 or HM+MM diets. The lowest weight gain was found in fish fed the W-1 and WM-3 diets. Feed efficiency and protein efficiency ratio of fish fed the WM-2, HM-1, HH-3, MM and HM+MM diets were significantly higher than those of fish fed other diets. Daily feed intake of fish fed the WM-3 diet was highest, but not significantly different from that oi fish fed the either WM-4 or WMM diet. Significant differences were found in contents of moisture, crude protein, crude lipid and ash of whole body of fish. The results of this study indicated that growth of flounder can be affected by dietary fish meal source and quality, and WM-2, HM-1, HM-3 and HM+MM mixture are considered as useful dietary fish meal sources under these experimental conditions.

• Asian-Australasian Journal of Animal Sciences
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• 제24권10호
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• pp.1399-1406
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• 2011

This study aimed to establish the optimum level of palm kernel meal in the diet of Santa Ines lambs based on the sensorial characteristics and fatty acid profile of the meat. We used 32 lambs with a starting age of 4 to 6 months and mean weight of $22{\pm}2.75kg$, kept in individual stalls. The animals were fed with Tifton-85 hay and a concentrate mixed with 0.0, 6.5, 13.0 or 19.5% of palm kernel meal based on the dry mass of the complete diet. These levels formed the treatments. Confinement lasted 80 days and on the last day the animals were fasted and slaughtered. After slaughter, carcasses were weighed and sectioned longitudinally, along the median line, into two antimeres. Half-carcasses were then sliced between the 12th and 13th ribs to collect the loin (longissimus dorsi), which was used to determine the sensorial characteristics and fatty acid profile of the meat. For sensorial evaluation, samples of meat were given to 54 judges who evaluated the tenderness, juiciness, appearance, aroma and flavor of the meat using a hedonic scale. Fatty acids were determined by gas chromatography. The addition of palm kernel meal to the diet had no effect on the sensorial characteristics of meat juiciness, appearance, aroma or flavor. However, tenderness showed a quadratic relationship with the addition of the meal to the diet. The concentration of fatty acids C12:0, C14:0 and C16:0 increased with the addition of palm kernel meal, as did the sum of medium-chain fatty acids and the atherogenicity index. Up to of 19.5% of the diet of Santa Ines lambs can be made up of palm kernel meal without causing significant changes in sensorial characteristics. However, the fatty acid profile of the meat was altered.