• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.15-29
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• 2007

This study was designed to : (a) investigate the present situations of a college union foodservice and suggest authority on establishing new college foodservice, (b) estimate the service quality attributes as perceived by students, (c) identify the effecting factor to customer satisfaction, and (d) formulate the plans and marketing strategies for the increasing usage rate of the foodservice in the future. The questionnaire that developed by interviewing student were conducted with 305 male and female students, who were registered for daytime classes. A total of 284 were usable and data was analyzed by the SPSS(ver. 11.0) for the descriptive analysis, factor analysis, reliability test, multiple regression analysis, t-test, and $x^2$. The decrease in the usage rate of college foodservice by the respondents were influenced most by the 'taste of meal' and next by the 'distance'. The service quality attributes of foodservice currently under operation were evaluated above the average only for the 'price' while evaluated generally to be in the lower level of the average or under for others. As the overall level of satisfaction with the college union foodservice, most of the respondents showed the 36% for the ‘dissatisfaction’ and dissatisfied at 54.4%. Two service quality dimensions,"food . sanitation . service" and "price and comfortable environment" were derived from factor analysis and the reasons for decreasing usage rate of the college foodservice both the nearly located group from college union foodservice(NG) and the far away located group from college union foodservie(FG) indicated the ‘poor taste’ and the 'far distance', and the 'evaluation of students' dining room showed a low rating for the factor of "food . sanitation . service". "food . sanitation . service" was analyzed to have more influence to the overall customer satisfaction.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.311-330
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• 2007

The purpose of this study was to analyze the quality of meal and dietary habits of college students according to where they reside. This survey included 260 students and was conducted through questionnaires. The subjects were divided into three groups: first group was composed of students who reside in boarding-houses(BH group, N=72), second was students who reside in self-boarding set up(SB group, N=90), and third was those who lived in the same house with their parents(HWP group, N=98). The average age of the students in the BH, SB, and HWP group were 19.7 yrs, 21.1 yrs, and 21.7 yrs, respectively. There were no significant differences in the weight, height and BMI among the three groups. The BH group had significantly higher frequency of skipping breakfast and smoking than those of the SB and HWP groups. The amount of energy, food, carbohydrates, proteins, fats, vitamins and minerals consumed in the BH group were significantly higher than in the SB and HWP groups. Similarly, the NAR(nutrient adequacy ratio), MAR (mean adequacy ratio), ND(nutrient density) and INQ(index of nutritional quality) of the BH group were significantly higher than those in the SB and HWP groups. There was no significant difference in the KDDS(Korean's Diet Diversity Score) between the three groups. From the data obtained, the SB and HWP students appeared to have more dietary problems than the BH students. These results show that nutrition education for SB and HWP students is needed in order for them to learn proper dietary management and help improve the diet of students living in self-boarding arrangements.

• Journal of Gastric Cancer
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• v.1 no.1
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• pp.44-49
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• 2001

Purpose: Quality of life (QOL) assessment should be applied in surgical settings to compare treatment options. We compared QOL after a subtotal versus a total gastrectomy for gastric cancer to identify which resection would produce a better QOL for the patient. Patients and Methods: We studied 362 patients with no evidence of recurrent disease after curative surgery for gastric cancer. The QOL was measured by assessing patient health perceptions according to the Spitzer index and Troidl score and by treatment-specific symptoms according to Korenaga and others with some modifications. High scores reflect a better QOL. Results: The mean score of the Spitzer index was $8.87\pm1.36$ after a subtotal gastrectomy and $8.80\pm1.23$ after a total gastrectomy. More than $80\%$ of the patients in both groups maintained good quality of life when measured by the Spitzer index. The mean Troidl score was $10.41\pm2.12$ after a subtotal gastrectomy and $9.79\pm2.16$ after a total gastrectomy (p=0.033). Swallowing difficulty was more frequent after a total gastrectomy (p=0.002). There was a statistically significant difference in the meal size (p=0.044). Other variables of the Troidl score revealed no statistically significant differences. Dizziness was significantly more frequent after a total gastrectomy than after a subtotal gastrec tomy (p=0.009). Conclusion: We conclude that in terms of postoperative quality of life, a subtotal gastrectomy has advantages over a total gastrectomy. In those cases where an adequate proximal safety margin can be achieved by a subtotal gastrectomy, that procedure is preferable to a total gastrectomy.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.361-374
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• 2006

This study was conducted to evaluate the effect of fermented food waste (FFW) supplementation on growth, nutrient digestibility and pork quality of growing pigs. A total of 48 crossbred pigs were assigned to four treatments in a randomized complete block (RCB) design. Treatments were 1) Control (basal), 2) FFW 2% (basal+2%FFW), 3) FFW 4% (basal+4%FFW) and 4) FFW 6% (basal+6%FFW). Diets were formulated based on corn-soybean meal and the FFW products were provided to weaning, growing and finishing periods. During the whole experimental period, FFW treatment groups showed similar ADG, ADFI and G:F ratios (P>.10) compared to control group. However, In the finishing period, pigs fed 6% FFW tended to be lower ADG than other dietary treatments (P=0.13) resulting in lower final weight. All pigs showed inconsistent blood urea nitrogen (BUN) concentrations pattern. In metabolic trial, nutrient digestibility was not affected by the supplementation of FFW. The pork quality was affected by the supplementation of FFW based upon pork pH, lipid peroxidation (TBARS) and meat color analysis. These results suggested that utilization of fermented food waste to growing pig's diet reduce production cost without any detrimental effect on pork quality when it was provided at low level.

• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.183-190
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• 2004

This study was designed to identify how customers considered menu selection attributes on menu choice, and so the instrument for measuring that question was developed and menu selection behavior types were analyzed by customers' characteristics. Cronbach's alpha to assess the internal reliability of the developed scales was 0.8361, which indicated to be highly reliable. Construct validity was assessed by principal components factor analysis with a Varimax rotation to identify underlying dimensions of menu selection and then four factors explaining 55.618% of the total variance were found. These factors were labeled as 'quality of meals', 'attractiveness of meals', 'healthfulness of meals' and 'variety of meals', respectively. As a result of analysis on menu selection factors, 'quality of meals'(3.82 out of 5) was the highest consideration followed by 'variety of meals'(3.51), 'healthfulness of meals'(3.49) and 'attractiveness of meals'(3.34), so that menu marketing approaches in the perspective of quality of meals would do lead customers' selection rates, customer satisfaction and then sales highly. Frequent visitor selected menu indifferently but customers who were interested in food and menu highly, who perceived meals' quality highly, and who were satisfied with overall foodservice did with concern. On the basis of these results of study for the target of food court-style B ＆ I foodservice operation, which was introduced as an ideal model in future foodservice market by the concept of 'customer's selection right', the following study related with customers' meal patterns and perception of foodservice by menu selection attributes would be able to predict the chances for success of food court-style foodservice operations.

• Animal Bioscience
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• v.34 no.11
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• pp.1802-1810
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• 2021

Objective: The purpose of this study was to evaluate the effects of supplementing herbal active ingredients (YGF251) which can promote the secretion of insulin-like growth factor-1 (IGF-1) in the diet on production performance, egg quality, blood hematology, and excreta gas emission in laying hens. Methods: A total of 288 ISA Brown (41-week-old) laying hens with an initial body weight of 1.83±0.68 kg were randomly assigned to 1 of 4 dietary treatments in a randomized block design based on body weight. Each treatment had 12 replicate cages having 6 adjacent cages per replicate (hens are kept in cages alone). The experimental period was 35 days. Dietary treatments were based on the corn-soybean meal-wheat-based basal diet and supplemented with 0.00%, 0.05%, 0.10%, or 0.15% YGF251. Results: There was a linear increased egg weight in weeks 1 to 5 (p<0.05), egg mass in week 1 (p<0.05) and weeks 1 to 5 (p<0.05), egg strength on day 7 (p<0.05), 21 (p<0.01), and 35 (p<0.01), eggshell thickness on day 21 (p<0.05) and 35 (p<0.01), haugh unit on day 21 (p<0.01) and 35 (p<0.05), serum IGF-1 concentration on day 21 (p<0.05) and 35 (p<0.01), and serum total protein concentration on day 35 (p<0.05) were observed with the supplementing YGF251 increased in the diet, while feed conversion ratio in weeks 1 to 5 (p<0.05) and excreta ammonia emission (p<0.01) decreased linearly with the dose of YGF251 increased. Conclusion: Dietary supplementation of YGF251 positively affected the production performance and egg quality of laying hens through increasing serum IGF-1 concentration in a dose-dependent manner. Moreover, YGF251 supplementation improved barn environment by reducing excreta noxious gas emission.

• Journal of the Korean Dietetic Association
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• v.25 no.1
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• pp.1-16
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• 2019

This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P<0.01 and P<0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P<0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P<0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.

• Animal Bioscience
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• v.34 no.1
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• pp.119-126
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• 2021

Objective: This study aims to evaluate the effects of dietary supplement of rubber seed oil on production performance, egg quality, and yolk fatty acid composition in laying hens during a 16-week feeding trial period. Methods: Forty-eight 25-week-old laying hens of Hy-Line Brown were randomly divided into three groups. Each group comprised four replicates and each replicate had four birds. Rubber seed oil was incorporated into a corn-soybean meal basal diet by 3.5% (group I), 4.5% (group II), or 0 (control group) and equivalent nutrition was supplied for the test groups and the control group. The performance related values were determined using standard or well established methods. Results: No significant difference was found in the production performance, the egg quality, the composition of saturated fatty acids, and the content of cholesterol and monounsaturated fatty acids in the yolk within the three groups. Interestingly, both test groups achieved a significantly higher content of linoleic acid, α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid and a significantly lower content of arachidonic acid (p<0.05) compared with the control group. With the increased level of dietary rubber seed oil, there was an increasing trend in the content of n-6 polyunsaturated fatty acids (PUFA), n-3 PUFA and total PUFA, but a declining trend in the n-6/n-3 ratio. Conclusion: These results demonstrate that the rubber seed oil supplemented diet effectively improved the total PUFA content in eggs without impairing the layers' production performance and the egg quality.

• Nutrition Research and Practice
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• v.15 no.3
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• pp.396-410
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• 2021

BACKGROUND/OBJECTIVES: High-quality meal intake, including snacks, is necessary for optimal development during adolescence. The purpose of this study was to evaluate the nutritional intake of adolescents and the quality of their diet according to snack type, eating location, and sleep hours. SUBJECTS/METHODS: A survey of middle school students living in Seoul and Gyeonggi province was conducted using questionnaires and the 24-h recall method to collect data on the 1-day dietary intake of the students from March to May, 2018. The data were analyzed using SPSS 23.0 and the CAN program. RESULTS: The average nutritional intake status among the respondents showed that the energy intake was lower than the recommended, showing 1,914.8 kcal for middle school boys and 1,752.7 kcal for girls. In terms of the nutritional intake status by gender, only the consumption of protein and niacin were significantly higher in boys than girls (P < 0.05). According to the sleep amounts, vitamin C intake was significantly higher in the sleep-deprived group than in the sleep-moderate or sleep-recommended group (P < 0.05), but the intake did not meet the recommendation in any group. The lower density nutrients found in the index of nutritional quality according to eating places were vitamin C, calcium, iron, and folic acid. School meals showed a higher nutritional density in protein, vitamin B₁, and niacin compared to convenience store meals (P < 0.05). CONCLUSIONS: This study suggested that sleep amount, and eating place affected the dietary quality of adolescents.

• Journal of Nutrition and Health
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• v.28 no.7
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• pp.653-674
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• 1995

This study was aimed at comparing the dietary patterns of university female students according to their residence type. As for subjects, one hundred and twenty students of Kongju national university were chosen as a total. They were devided into three groups ; those who live in family home, or university dormitory, or self-boarding house. In this study, intakes of food and nutrient and dietary behaviors of each group were investigated through two-day food records and questionnaire. The result was that mean daily intakes of calcium and iron were lower than RDAs in all groups. According to residence type, subjects of family home and self-boarding seemed to have more serious problem in the nutrients mentioned above considering the proportions of less than 2/3 of RDAs. Especially, iron status was poorer than any other nutrients in the aspects of this proportion and food source. Iron was taken largely from vegetable foods which were recognized as a source of low bioavailability of iron. The average distribution ratios of breakfast, lunch, dinner and snack to total calorie intake was 22, 29, 30 and 19. Thus, it proved that breakfast tended to be more negligent than any other meals, and that snack was an important means to give nutrients for subjects. This meal pattern might be one of the factor for the decrease of the dietary quality. Processed foods were founded to be an important source for providing nutrients. Percentages of calorie, carbohydrate and fat consumed by processed foods to total nutrients. Percentages of calorie, carbohydrate and fat consumed by processed foods to total nutrients intake were 30.6, 29.5 and 46.2. However, other nutrient intakes from processed foods such as vitamin and mineral were small. And processed foods which give nutrients were mainly cereal products like ra myon, bread, and milk and milk products. Consequently, processed foods seemed to be selected as a combinient substitute food which supply calorie to fill their hunger. According to the living type, dormitory students had them more frequently than any other groups. Food habit score was within the category of poor or fair. Particularly, the score of self-boarding students was the lowest of groups(p<0.05). The major dietary problems were small or overating, missing meal and irregular eating. The degree of these problems was a little different among groups(P<0.01). Nineteen kinds of food were consumed per day, and family home and self-boarding students had foods less variously than dormitory students(P<0.05). Proportions of skipping breakfast, lunch and dinner were 20.8, 12.5 and 8.3%. Accordingly, breakfast was missed more often than any other meals. And self-boarding students missed breakfast more often than any other groups. As a conclusion, subjects should take more calcium and iron, and eat diverse foods to improve their nutritional status. And it is also necessary that breakfast should be regarded more importantly, and that processed foods should be taken considering nutritional balance. In view of residence type, subjects of family home or self-boarding had more dietary problems than dormitory subjects. Thus, these results suggest that university female students might have low ability of meal management, and dietary patterns were different by their residence type. Therefore, nutrition education for them should be carried out with respect to dewelling environment.