• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.516-523
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• 2006

Four dietary fiber enriched menus for the aged were developed and physicochemical were analyzed. Major foods enriching the dietary fiber were as following; kimchi & bean sprouts soup and sweet potato for menu 1, chamcheunamul and grape for menu 2, mushroom and kimchi for menu 3, dried radish leaves and green pepper for menu 4. One portion of calorie, carbohydrate, protein and fats for the aged were calculated as 567 kcal, 92.8 g, 21.3 g and 12.6 g, respectively based on recommended daily allowances for adults. Dietary fiber content increased in the menus 1, 2, 3 and 4 were 17.27%, 20.84%, 16.91%, and 23.64%, respectively. The menu 1 had significantly the highest acceptance scores among the rice, soups, side dishes and overall desirability with the acceptance sores of 4.77, 4.58, 4.62 and 4.69, respectively(p<0.05). Female showed significantly the higher acceptance scores of all of the enriched fiber menu than those of male. Moisture contents of the boiled rice with barely in menu 3 had significantly the highest value of all(p<0.05) and the side dishes of all menus did not show any significant differences at p<0.05. The pH value of boiled rice with barely in menu 3 was significantly the highest and menu 1 of kimchi & bean sprouts soup had significantly the lowest pH values(p<0.05). Hunter L value was significantly the highest in boiled rice with barley. The dietary fiber enriched menus were successfully developed for application and standardization in the meal service planning for the aged as one of trials of basic data collection.

• Journal of the Korean Dietetic Association
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• v.17 no.2
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• pp.161-175
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• 2011

This study examined students' menu preferences as well as the job satisfaction and specific considerations concerning foodservice operation of dieticians and nutrition teachers at special schools for the disabled. Semi-structured interview questionnaires were sent to all of the 21 special schools with direct school food service in Gyeonggi-do, and 16 dieticians and nutrition teachers agreed to participate in this study. Among the various menu groups, the subjects perceived the meat group as the most preferred and the vegetable group the least preferred. They were generally satisfactory with their job and duty, and had a strong sense of belonging to the school. However, most of them answered that they needed more time for nutritional education and counseling. While most had pride and pleasure in their job, they expressed a desire to change the system to better fit with their roles as professional nutritionists. The content analysis revealed that the subjects mainly focused on safety issues in planning the food menu and were thus limited in selecting menu items. They also felt difficulty in menu planning due to various tastes and preferences, since special schools tend to consist of a wider grade range. However, most subjects reported little trouble in food distribution and food leftovers owing to practical support from teachers and parents. The necessity for education concerning table manners and obesity prevention was generally a shared opinion, and education programs for parents were also perceived as necessary to better understand the special considerations for developing proper eating habits in their child. The study findings provide useful basic data to improve the foodservice system at special schools.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.333-343
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• 2013

It is important to prepare and execute the menu plan for proper and balanced intake of nutrients in the adolescence. This study investigated the new approach for planning menu by ordinary meal pattern based on cooked foods groups. The amounts of cooked foods in the menu plan assumed to be single serving size. The middle school second graders participated for the study. A total of 313 questionnaires were analyzed using CAN-pro 3.0 and SPSS WIN 12.0 program. The average content of energy in the menu plan was 2,453 kcal, the average ratios of energy contribution by carbohydrate, protein and fat were 54.3%, 17.9%, 27.8%, respectively. A total of 56.9% menu plans (94.9% of male and 8.7% of female students') were below the lowest limit of optimum carbohydrate energy ratio of 55%. A total of 29.1% menu plans (33.1% of male and 23.9% of female students') were exceed the highest limit of optimum fat energy ratio of 30%. The NAR of minerals and vitamins were all 1.0 except for calcium (0.92) and folate (0.88). When INQ of the individual cooked food groups were calculated, kimch was the highest in all minerals and vitamins examined, suggesting that kimch may be the best source for all minerals and vitamins, including calcium and folate with the minimum change in energy content. In conclusion, the menu plan by ordinary meal pattern in this study was low in carbohydrate, high in fat, and contained enough minerals and vitamins except for calcium and folate for middle school students.

• Journal of the Korean Home Economics Association
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• v.12 no.3_4
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• pp.641-662
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• 1974

The purpose of this study is to present the basic rule on the planning standard menu for the improvement of nutritional school lunch program through analysis of their food habits and daily energy expenditure. 1. The purpose of the school lunch program is to get on adequate diet in quality and quantity through right food habits and nutrition education for the most active growing children. 2. At present time in Korea, school lunch program has not been carried out nutritionaly so that it should be improved immediately. 3. The ratio of the daily diet should be given to the students breakfast 1. lunch 1.1, dinner 1.5, through analysis of their daily energy expenditure by their activity. 4. The result of the analysis of for food habits shows that children like foods which were used at home commonly and dislike foods not commonly used. 5. The basic rule on the planning school lunch menu is presented as follows. 1) The ratio of the aily diet should be given as breakfast 1, lunch 1.1. dinner 1.5, for calories, and minerals and vitamins should be given 1/3 to 2/5 of a daily requirements. 2) It should be selected foods which most children like foods when plan menu for school lunch. 3) Green, yellow vegetables should be given over 50 gm. 4) Milk should be given 180cc.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.234-241
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• 2006

The purpose of this study was to provide basic information about the usage frequency of foods and menu items that may have microbiological hazards in elementary school foodservice operations in order to prepare a sanitation management manual for the foodservice production process. Menus from 200 elementary school foodservice operations from June 2004 were analyzed. An analysis of the foodservice production process of the menu revealed that the following processes were used: heat process(63.9%), non-heating process(28.1%), and after-heating process(8.0%). The cooking methods used for side dishes were: Stir-frying(19.9%), Saenchae(15.6%), Jorim(15,1%), Sukchae(13.1%), Frying(11.3%) and so on. Overall, 85 menu items known to include microbiological hazards were offered a total of 3,537 times; they were Doegi-bulgogi(7.0%), Bibim-bap(5.2%), Oi-saengchae(4.6%), Kongnamul-muchim(4.2%), Ddeok-bokkeum(4.0%), Japchae(3.7%), and so on. To serve safe and hygienic foods, menus including microbiological hazards should be planned very carefully. Furthermore, if a menu is high in microbiological hazards and frequency, the manuals of sanitation management should be applied more thoroughly.

• Proceedings of the Korean Society of Rural Planning Conference
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• 1998.03a
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• pp.15-16
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• 1998

It was studied Horticultural field by ARC/lNFO software, applicated on GIS- management information system, which dealt with graphic and attribute data together. This result obtained was summarized as follow : 1. It would be to output about position, attribute and photographic data of this horticultural farm through AML. 2. It would be easy to use with internal interface which is composed in basic function menu and application menu. 3. It would be good to plant Water melon and Tomato in this Horticultural farm. 4. The method which applicated overlay and analysis would be need to manage farming data in this horticultural farm and to develop a dynamic decision support system interfaced with GIS.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.106-113
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• 2007

The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet(http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was 'main dish+starchy food & dessert+fruit & beverage+kimchi'. Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was 'main dish+side-dish+starchy food & dessert+fruit & beverage+(kimchi)'. For the Bibimmeon and the spaghetti meals 'main dish+soup+starchy food & dessert+fruit & beverage+kimchi' was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Comdog, Mandu, Ttok, Matang, and doughnut were preferred food items as a 'starchy food & dessert' with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.49-63
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• 2010

The purpose of this study is to investigate how menu management effect on job efficiency at a hotel restaurant. Target standardization amount is needed to set for effective menu management to give quality menu toward customers to do that bring effective job efficiency. The survey is conducted to employees who are working at hotel restaurant. To verify the hypotheses, set this study up frequency analysis, reliability analysis, factor analysis, and linear regression analysis. The collected questionnaires were analyzed through statistical package SPSS WIN 12.0. Moreover, adjusting regression analysis using multiplying matrix was carried to obtain the results of effectiveness. The results show that menu management is required to apply the target amount of standardization in order to increase the job efficiency. At a menu planning phase, managers are expected to compose menu after having full consultation with employees. During the process, the target standardization amount can play a key role to improve job efficiency. Conclusively, to get effective customer service performance, it is necessary to set the target amount standardization if you are considering a trend and taste of customers who should be kept being adjusted or supplemented in line with a trend.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2003.05a
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• pp.36-36
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• 2003

• The Korean Journal of Community Living Science
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• v.17 no.1
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• pp.165-173
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• 2006

The farmers' nutritional condition can not be compared with other citizens according to the Korean National Health & Nutrition Examination Survey, and based on other literature reviews. These farmers have either less access to educational materials or have no idea and do not understand the importance of nutritional education. The purpose of this study is to develop an appropriate reading material on nutrition to educate the farmers. To do this, the first step was to gather sufficient available materials for the review of related literature. Second, a survey was conducted to assess the needs of farmers and extension workers for educational materials on nutrition. The results showed that the farmers preferred the following topics: Menu Planning or Menu for Health' (62.1%), Dietary Assessment (49.7%), Dietary Guideline for Farmers (35.7%), and Cooking Method and Recipe (32.6%). They also preferred the booklet type (62.7%). These materials basically contained literature review, lesson plan, and needs assessment. The booklets contained in detail: 1) Dietary assessment - nutritional assessment, and assessment of meal 2) Dietary guidelines for farmers - reduce salt intakes, eat calcium-rich foods, ideal body weight, reduce alcohol-drinking and smoking, tips on eating soybean, eat meat and fish, tips on eating fruits, eat shellfish and seaweeds, and tips on eating dietary fibers, and 3) Plan a meal - menu planning and sample menu by farming patterns. Finally, the text of the final material was improved by the graphic designer using Quark Express 3.3, Photoshop 6.0, Illustrator 10.0, and Painter 8.0. The booklet has 46 pages and divided into three chapters. This contains simple and affordable recipes and provides some helpful tips for dietary and changing lifestyles. This booklet is made available for farmers and other groups interested in nutrition education.