• 한국식생활문화학회지
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• 제17권5호
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• pp.584-593
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• 2002

The purpose of this study was to evaluate the diet quality of the menus delivered by 17 free meal service centers for the low-income home-bound elderly in Chung- cheong buk-Do. Statistical data analysis was compleleted using the SPSS package program for descriptive analysis, T-test, and ANOVA. The meals offered by free meal service centers were not met the 1/3 recommended dietary allowances in calcium and vitamin $B_2$. There were significant differences between dependent variables(nutrient content, nutrient density, nutrient deficiency, NAR, MAR, food group intake patterns) and independent variables (operation type, operation status, operation period, nutritionist, food cost).

• 대한영양사협회학술지
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• 제15권4호
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• pp.356-363
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• 2009

The study aimed to determine the optimal mixing ratio of two different amounts of Letinus edodes powder and egg for preparation of pasta. The complete analysis was conducted using the Design Expert 7 program (State-Easy, Minneapolis, MN). Response surface methodology revealed 10 experimental points, including two replicates for L. edodes powder and egg. L. edodes pasta formulation was optimized using rheology. Lightness and redness displayed a lineal model pattern, whereas yellowness was represented by a quadratic model. The sensory evaluation parameters of texture, color, flavor, appearance and overall quality showed significant differences for color (p<0.01), flavor (p<0.05), texture (p<0.05) and overall quality (p<0.05). All sensory parameters showed significant values in a quadratic model. The optimum formulations processed by numerical and graphical optimization were determined as 15 g of L. edodes powder and 37.5 g of egg.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.316-323
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• 2000

This study was carried out to evaluate nutritional quality of the dosirak severed by 3 Dosirak manufacturing establishment in Kangnung. The subjects of this study came from 3 different male high schools in Kangnung. The portion amounts of Dosirak were weighed and the food intake was measured by substracting the leftover from the averaged portion amount. The leftover was measured by a modified aggregate selection plate waste measurement technique. The nutrient intakes were analyzed by a computer aided nutritional analysis program for professionals(CAN pro). The menu of the dosirak was too simple. The total amount of Dosirak was 714g and the percent of plate waste was 714g and the percent of plate waste was 7.2%. The male high school students were taking adequate energy, but the nutrients which did not meet 75% of the 1/3RDA(Recommended Dietary Allowances) were Ca, Fe, and vitamin B$_2$.

• 한국식품조리과학회지
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• 제2권2호
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• pp.76-83
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• 1986

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarised as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. post-preparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.

• 한국보건간호학회지
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• 제17권2호
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• pp.181-191
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• 2003

Purpose: The purpose of this study was to evaluate demonstration health promotion programs offered by 18 health centers in a structural aspect of the health centers. Methods: The Evaluation Committee was organized with professors from collaboration universities and researchers of this study. Using structure evaluation frame. reports from 18 health centers were reviewed by the committee. Evaluation categories included organizational change, manpower construction, budget, and manpower training and education. Results: Only 5 health centers out of 18 have independent health promotion department. Nurses played a major role for health promotion programs. Other health personnel participated in the health promotion programs included dental hygienists, nutritionists, and exercise specialists. Related to program budgets. local government support rates were varied by the region. Various kind of manpower training was offered to health personnel for the health promotion programs including smoking control. exercise, alcohol, nutrition, and so forth. Conclusion: The study results indicated that establishment of independent health promotion department, maintenance of same manpower construction, provision of diversity manpower training were the factors that foster effective health promotion programs.

• 지역사회간호학회지
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• 제23권1호
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• pp.71-81
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• 2012

Purpose: The aim of this study was to evaluate the process and outcome of a mobile computerized system for individual home visiting healthcare. Methods: A nonequivalent control group non-synchronized design was employed for this study. The newly constructed system was administered to 80 healthcare providers in the experimental group for 8 weeks. Data were analyzed using descriptive analysis, t-test, and ANCOVA with the SPSS 18.0 program. Results: In the process stage, the difference in the frequency of computerized information usage between the experimental and control groups was significant as $8.88{\pm}3.20$ and $7.08{\pm}2.92$, respectively (t=3.90, p<.001). In the outcome evaluation stage, all kinds of healthy lifestyle such as alcohol use, nutrition, weight management and mental health were not improved. Conclusion: The findings of this study showed that the revised mobile computerized system was an effective device for individual visiting healthcare providers. Further advanced strategies for using this system should be developed and applied in a broad range of community healthcare.

• 대한가정학회지
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• 제47권2호
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• pp.125-134
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• 2009

The purpose of this study was to analyze roles and duties of officials in charge of school foodservice in city, province and district 'Offices of Education'. For this purpose, the list of roles/duties of officials was developed through in-depth interviews, content analysis, and delphi technique. The list which includes 56 duty items in 8 dimensions was used for developing a questionnaire. A total of 282 questionnaires from 102 Offices of Education were used for the analysis. The school foodservice officials regarded 'budget management', 'facilities & labor management', 'developing long-term plan', and 'inspection & evaluation' as important. 'Education and research' and ‘management of nutrition, diet, and food materials' showed higher level of importance and need for support compared to its frequencies of work. There was no significant difference among city, provincial, and district Offices of Education on the levels of importance for each area/category. However, 'Officials in the District Offices of Education' needed more support in the area/category of 'facility & labor management'(p < .01). In addition, there was a significant difference between actual and ideal proportion of work in 'education & research'(p < .001), 'management of nutrition, diet and food'(p < .01), 'other supports for school foodservice'(p < .05) amongst the officials in 'City & Province Offices of Education'. For 'officials in the District Offices of Education', actual and ideal proportion of work was different in 'planning & coordination'(p < .01), 'school foodservice program management'(p < .001), 'education & research' (p < .001), 'management of nutrition, diet and food materials'(p < .001), and 'budget management'(p < .001). The results of this study showed that the areas of 'budget management', 'facility & labor management', and 'developing long-term plan', inspection & evaluation' needed more support for 'City & Province Offices of Education'. 'Officials in the District Offices of Education' also needed more support in the areas of 'budget management' and 'facility & labor management'.

• 디지털융복합연구
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• 제13권5호
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• pp.385-392
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• 2015

본 연구는 A 광역시 저소득층을 대상으로 수행되어진 영양 플러스사업이 영유아 부모의 교육수준에 따라 사업 효과의 차이를 확인하고자 융합 교육 측면에서 접근하였다. 조사대상자는 부모의 교육수준(고졸이하, 대졸이상)을 고려하여 영양교육 전후 평가가 동일한 시기에 이루어진 총 263명 중 영아 61명, 유아 192명과 그 부모이다. 부모의 교육 수준에 따라 영유아 영양 교육 전과 후의 영양지식 및 식생활 태도는 대졸 이상 그룹에서 모두 높은 점수를 보였다. 그러나 교육 전에 비해 교육 후 유아의 식생활 태도는 고졸이하인 그룹이 $6.57{\pm}6.51$, 대졸이상인 그룹이 $4.57{\pm}6.09$로 오히려 고졸 이하 그룹의 점수 증가 폭이 더 크게 상승하였다(p=0.03). 결론적으로 융합 교육 측면에서 접근해 볼 때 영양플러스사업은 저소득층 영유아의 성장 및 부모의 영양 지식과 식생활 태도에 긍정적인 영향을 주었다.

• Nutrition Research and Practice
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• 제6권3호
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• pp.213-220
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• 2012

This study was conducted to identify dietary factors that may affect the occurrence of gastric cancer in Koreans. Preoperative daily nutrition intake and diet quality of patients diagnosed with gastric cancer were evaluated. Collected data were comparatively analyzed by gender. The results were then used to prepare basic materials to aid in the creation of a desirable postoperative nutrition management program. The subjects of this study were 812 patients (562 men and 250 women) who were diagnosed with gastric cancer and admitted for surgery at Soonchunhyang University Hospital between January 2003 and December 2010. Nutrition intake and diet quality were evaluated by the 24-hr recall method, the nutrient adequacy ratio, mean adequacy ratio (MAR), nutrient density (ND), index of nutritional quality (INQ), dietary variety score (DVS), and dietary diversity score (DDS). The rate of skipping meals and eating fast, alcohol consumption, and smoking were significantly higher in males than those in females. The levels of energy, protein, fat, carbohydrate, phosphorous, sodium, potassium, vitamin $B_1$, vitamin $B_2$, niacin, and cholesterol consumption were significantly higher in males than those in females. Intake of fiber, zinc, vitamin A, retinol, carotene, folic acid were significantly higher in females than those in males. MAR in males was significantly higher (0.83) than that in females (0.79). INQ values were higher in females for zinc, vitamin A, vitamin $B_2$, vitamin $B_6$, and folic acid than those in males. The average DVS was 17.63 for females and 13.19 for males. The average DDS was 3.68 and the male's average score was 3.44, whereas the female's average score was 3.92. In conclusion, males had more dietary habit problems and poor nutritional balance than those of females. Our findings suggest that proper nutritional management and adequate dietary education for the primary prevention of gastric cancer should be emphasized in men.

• 대한지역사회영양학회지
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• 제17권2호
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• pp.194-204
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• 2012

The purpose of this study was to investigate school dietitians' satisfaction with and needs for School Meal Service Support Centers. A web-based on-line survey was conducted with 1,102 nutrition teachers or school dietitians using four School Meal Service Support Centers during the summer of 2011. The data from 578 respondents (52.5%), consisting of 165 (44.4%), 334 (53.4%), 41 (67.2%), and 38 (86.4%) dietitians using Seoul, Gyeonggi, Suncheon and Gyeongju centers, respectively, were analyzed. The main reason for using the centers was subsidies from local governments. The dietitians using the metropolitan centers, which were Seoul and Gyeonggi centers, tended to buy agricultural products through the centers only, and those using local centers, which were Suncehon and Gyeongju centers, bought those products from the private suppliers as well as from the centers. The dietitians' overall level of satisfaction with the centers was not high showing 3.3 out of 5 points; it was significantly associated with the operating system and services of the centers such as system efficiency, delivery accuracy, communication, and information provision rather than the agricultural products provided by the centers. The dietitians preferred joint operation of the centers by local governments and producers' groups. They wanted School Meal Service Support Centers to be evaluated every year. It was suggested that efforts should be made to improve the operation system and service of School Meal Service Support Centers for improving dietitians' satisfaction with the centers. In addition, an evaluation system for School Meal Service Support Centers should be implemented soon based on school dietitians' needs.