• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.318-327
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• 2002

The purposes of this study were to: a) examine charateristics of foodservice manaegment practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of welfare institutions for the homeless in Korea. A total of 27 sites was analyzed by questionnaire survey. Satatistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 69% of total sites were males and 31% were female recipients. Average 60% of recipients were from 30 to 50 years old. Major diseases of recipients were high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,943 won and average food cost percentage was 29%. Average number of meals per day was about 600 meals. Mostl sites had one dietitian and 48.1% of sites had one cook as a full-time employee. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients' survey systems for evaluating meal satisfaction. Dietitians at sites had problems on lack of cooking professionals and low meal cost budget for providing higher quality of foods to cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2008.05a
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• pp.50-53
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• 2008

Recently as the efficiency of meal area in the neighborhood facilities has decreased, the user is not satisfied about the existing meal area quality. There are problems due to crucial administration due to ineffective use of the meal area and the in-charge. So, a new meal system is coming up with one meal form at one place with time wise classification to satisfy the users and owner. In this plan, the meal area at basement 1 of Korea Advertisement Culture Hall is not just the existing meal area but in day it is a restaurant, at night a vacant hall and in the weekend it is a banquet hall. Such a premium meal area designed by developing the meal area that has different usage as per time slot is named as "M-KITCHEN" and we intend to plan in such a way. The complete "M-KITCHEN"consists largely of entrance/ exit, food distribution area, eating area, specialized restaurant, rest area, kitchen, warehouse etc. This area consists again of multimedia street entrance "M-street", food distribution area "M-kitchen", meal area "M-place", "M-plaza", "Wall pond", "Layer deck", specialized restaurant "M-china", "M-shushi", rest area "Gardening".

• Korean Journal of Community Nutrition
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• v.1 no.3
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• pp.395-404
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• 1996

The effect of meal service for home-staying, urban elderly with low income on their mineral status and prevalence of clinical symptoms was evaluated. One hundred. One hundred and eighty three subjects were assigned to meal-served(served) and non-served(non-served)groups. A meal containing approximately one half of the RDA for energy, protein, calcium and iron was served as lunch every day to served group at a welfare center. Dietary, biochemical and clinical data were collected before and after 6 months of meal service and the changes of parameters were analyzed with paired t-test. served female showed significantly increased intake of calcium. The mean hemoglobin, serum iron, TIBC and serum copper of female were significantly increase with meal service. The proportion of anemic female compared to reference data on hemoglobin, hematocrit and serum iron were 45.5$\%$, 29.1$\%$ and 16.4$\%$ respectively, but were lowered to 18.2$\%$, 7.3$\%$, and 5.5$\%$ after 6 months of meal service. served male showed significant increase in MCHC, serum copper, and urinary Na. The urinary Ca/Creatinine, which is often used as an index of bone resorption, was decreased significantly in served group. The decrease in the proportion of served women suffering from edema of ankle and diarrhea was most apparent and less women reported feeling clinical symptoms of dizziness, constipation, difficulty in hearing, and coughing after meal service. The symptoms of benumbness of hands and feet and coughing was lowered most among men after meal service. Clinical symptoms of non-served elderly did not show improvement in feeling clinical symptoms except slightly decreased frequency in coughing of female and buzzing sound in the ears and diarrhea of male.

• Nutrition Research and Practice
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• v.3 no.4
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• pp.328-333
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• 2009

The average sodium intake of Koreans was reported to be 5,279.9 mg/day, which is one of the highest intake levels worldwide. The average Koreans intake 19.6% of sodium from kimchi, showing kimchi as the main contributor of sodium in this country (Ministry of Health and Welfare, 2005). The sodium content of dishes that are frequently chosen by workers, and which were served by foodservice cafeterias were chemically analyzed. The average sodium content of one meal provided by 10 foodservice cafeterias was 2,777.7 mg. Twenty-one, one-dish-meals, frequently chosen by workers for a lunch menu, were collected at 4 different restaurants for each menu by one male, aged in the twenties and analyzed chemically also. Workers who eat lunch at a workplace cafeteria everyday could intake about 8 g of salt at a one-time meal and those who eat out for a one-dish-meal would intake 3-8 g of salt without counting sodium content from the side dishes. From these study results, one could estimate that over 10 g of salt could be possible for a single meal for workers who eat out everyday. A nationwide nutrition campaign and education for low salt diets for restaurant owners and foodservice providers should be seriously considered.

• Journal of the Korean Home Economics Association
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• v.37 no.7
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• pp.69-81
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• 1999

The purpose of this study was to evaluate food behavior in relation to the program of kindergarten and day care center as well as to identify problems which can be aroused there. We conducted the survey repeatedly, ten times among same 124 preschool children below 5 years old. The instruments were categorized into 3 different parts: part 1 for pre-meal food behavior, part 2 for mid-meal food behavior, and part 3 for after-meal food behavior. These were types of checklists which consisted of guideline of habit formation for daily life, especially food habit were developed on the basis of the National Kindergarten Curriculum. We Have reached the following results. $\circled1$ The group of below 3 year-old children had lunch and snacks more frequently than other age groups. $\circled2$ The children's age did playa role as one of the factors which influences on children's food behavior. The less frequency of taking meals in day care center the better their food behavior score. $\circled3$ Therefore, the age of children whose age is 3 or Jess spent more (of day) time at care center and had significantly more number of meals and snack at the care center. In such case, the food behavior was found to be not in good shape. I-ence, the children who were more exposed to feeding meal in kindergarten and day care center, were like to form unfavorable food behavior. The average food behavior score is significantly correlated with pre-mea, mid-meal, and post-meal food behavior. The study suggested that feeding program for young children at kindergarten and day care center should be systematized and developed on the basis of the status of their food behavior.

• Safety and Health at Work
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• v.11 no.3
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• pp.367-371
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• 2020

We evaluated the eating pattern, physical activity, and daytime sleepiness level in Chilean shift workers. Fifty, middle-aged adult health workers from a public hospital in Santiago, Chile, were included: a group undergoing shift work (shift workers, including at least one "night shift" and one "long day", n = 33), and day workers under traditional schedule (from 8:00 to 17:00h, n = 17). Body composition, physical activity, and daytime sleepiness levels, and diet characteristics (diet composition, meals' timing, and diet quality) were assessed. Despite similar total energy intake, shift worker showed lower carbohydrate (% of energy) and higher protein intake (both P < 0.01), decreased diet quality, an irregular eating pattern, and delayed meal timing (all P < 0.05). Physical activity and daytime sleepiness levels did not differ between groups. Findings from this first Chilean study in healthcare shift workers support the fact that meal timing and diet quality appear as critical factors for upcoming intervention studies in this group.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1475-1481
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• 2002

The study was conducted to evaluate the effect of early feed restriction on growth, fat accumulation and meat composition in unsexed broiler chickens. In experiment 1, three hundred and fifty one-day-old broiler chicks were divided into 7 groups. Each treatment group was represented by five replicates of ten broilers each. One group was fed ad libitum as the control group and the other six groups were fed 25% ad libitum (25% multiplied by amount of feed intake of ad libitum chicks at the previous day) for 4 or 6 days, 50% ad libitum for 4 or 6 days, and 75% ad libitum for 4 or 6 days. In experiment 2, five hundred broiler chicks were divided into 10 groups. Each treatment group was represented by five replicates of ten broilers each. One group was fed ad libitum as the control group. Three initial age at which broilers were restricted (2, 4 or 6 days of age) and three type of feed restriction (physical restriction, meal feeding and diet dilution) ($3{\times}3$) were examined. They were restricted feeding for 6 days. Experimental results showed that broilers fed 25% ad libitum for 4-6 days tended to reduce leg meat fat with lower abdominal fat (p<0.05) (experiment 1). Breast meat fat was significantly higher in restricted broilers (p<0.01). Plasma triglyceride was higher in broilers fed 75% ad libitum for 4-6 days. In experiment 2, abdominal fat was lower in restricted broilers (p<0.05). Breast meat fat was significantly higher (p<0.01), whereas leg meat fat was significantly lower (p<0.05) in restricted broilers. Plasma triglyceride was significantly higher in physical feed restriction for 4 days, meal feeding for 4 days and diet dilution for 6 days (p<0.05). In conclusion, to reduce fat accumulation in abdomen and leg meat, broilers should be fed 25% ad libitum for 6 days started at 4 days, or subjected to meal feeding (6 hours per day for 6 days) started at 6 days.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.135-148
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• 1999

This is a descriptive study of consumption Patterns of how to take meals in everyday life. The data used was collected from a probability sample by multi-stage cluster sampling, drawn from those who were living in the Ulsan Metropolitan Area. Face-to-face interviews were conducted by trained interviewers with a household member who was between the ages of 15 and 60 in 1989 and had the earliest birthday, resulting in a sample of 1,232 respondents. Univariate and bivariate analyses were made to describe behavioral patterns of taking meals. Meal-taking behaviors under this study include frequency of taking meals per day, regularity of taking meals, which meal to skip, number of frequency of taking a meal by oneself. reasons of skipping and irregular meals, and eatting out. Half of the respondents reported to take meals three times a day, while those who skipped at least a meal reported as one most frequently skipped. Of reasons not to take a meal on a regular basis, "too busy to eat" was most frequently mentioned. Only 32.8% of the respondents reported dining-out once a week.ce a week.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.440-451
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• 2012

The purpose of this study was to provide basic information on nutrition education for proper meal purchase habits by conducting a survey on the adolescents' meal purchases, which is gradually increasing nowadays. The survey was conducted on 311 middle school students living in Gyeonggi province. The largest number of students (79.1%) received an allowance under '2,000 won'. Among those students who received a daily allowance, 70.7% of students spent under '1000 won' a day on meal purchases. Most students answered 'meal purchase is necessary'. Of the reasons for thinking that meal purchases are necessary, 'for staving off hunger' took the highest ratio (67.1%). As for standards of food choice, the largest number of students answered 'taste' (57.6%). As for frequency of meal purchases, most students answered 'once or twice a week', and with regard to day of the week, 'weekdays' took the highest ratio. As for possibility of balanced nutrition by meal purchases, the answer 'surely possible' took the highest ratio. Asked whether or not one had learned nutrition education on meal purchases, 73% answered 'no'. Asked about the necessity of nutrition education on meal purchases, 'necessary once' took the highest ratio. The most preferred purchase meals were breads, snacks was ranked second, followed by frozen foods, beverages, fast-foods, rice-cakes, flour-based foods, ice-cream, and fruits. To sum up the results, most students perceived that meal purchases are necessary. However, high quality meal purchases were not achieved, as most of the students did not verify nutrition labeling, and placed emphasis on 'taste'. Further, many students wanted nutrition education on meal purchases while only a few had actually received it. Therefore, systemic, regular, and multilateral nutrition education conducted at home, school, and society will contribute to establishing proper meal purchase habits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.35.1-52
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• 1990

An ecological survey of early childhood nutrition and parasitic infection was undertaken among 102 children aged 3 to 6 atteending the three day care centers of Hongcheon county Kangwon province between June and July 1987. In frequency of skipping meal 35.1% of subjects often skipped breakfast ; 3.1% skipped breakfast every day. About 53% of those children complained of having poor appetite at breakfast. The percentage of children having meals with all the family members was 94.8% for breakfast and 97.9% for evening meal. In eatinf behavior 20.6% of the subjects had meals while watching TV; 21.6% moved around during a meal ; 22.1% hadmeal talking loudly ; 35.1% had quiet meal. Approximately 63% of children used chopsticks and others used fork or spork. Concerning of dietary staple boiled rice was dominant. The diversity of food selection by those children was so linmited that simply only one or two items of side-dishes and /or souop were taken at home. Subjects liked yorgurt milk lavers fruits and Ramyun in contrast to the loweest preference for fermented fist aroma-tic vegetables butter and margarine. The positive prevealence of parasitic infection was 35.5% including than that observed in any other rural areas. Incidence of Fibricola seoulenis was caused by local habit of eating hibernate frogs without enough boiling.