• Journal of the Korean Dietetic Association
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• v.28 no.2
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• pp.67-84
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• 2022

This study aimed to explore the status of food service outsourcing behavior of long-term care institutions (LTCIs) through a cross-sectional survey using a questionnaire administered between July 16th and August 7th, 2020. The survey respondents were either dietitians or facility managers, who worked at 731 nursing homes, 477 group homes, and 673 day-care centers. Approximately 25.9% of nursing homes, 11.7% of group homes, and 33.1% of day-care centers used a managed-services company to operate their food service units. The main reason for outsourcing food service by nursing homes was related to the staffing of dietitians and cooks, whereas group homes and day-care centers outsourced food services due to factors relating to meal costs and the cooking process. Almost all the LTCIs entered into private contracts for outsourced food services. Only a few food service contracts included the types of meals, nutrition standards such as protein and calories per meal, and the parameter or ratio of food cost. Of the respondents, 84.5% from nursing homes, 87.5% from group homes, and 87.1% from day-care centers agreed that the quality of outsourced food services of the LTCIs should be regulated. Meals are essential for maintaining the health and functional status of LTCI users. As more LTCIs outsource their food services, we suggest the following: (1) Increasing the minimum dietitian staffing standards for LTCIs as per the Welfare of Senior Citizens Act and requiring at least one dietitian for every nursing home, (2) Making it mandatory to use a standard food service contract template when drafting food service contract, and (3) Developing realistic standards for food service operations considering the size and operation type of the LTCIs.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.1
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• pp.103-109
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• 2011

The objective of this study was to investigate the effect of enzymolytic products of soybean meal (ESBM), as one of the protein sources in the diet, on the growth performance, nutrient digestibility and immune function of weaned piglets. Soybean meal produced by bioprocessing with fermentation and enzymolysis contains reduced anti-nutritional factors and improved protein utilization. A total of 240 weaned piglets (Duroc${\times}$Landrace${\times}$Yorkshire, $9.01{\pm}0.22\;kg$ body weight) were randomly allocated to 4 treatments with 6 pens per treatment and 10 piglets per pen. The diets were based on corn-soybean meal and ESBM partially replaced soybean meal and soybean protein isolate at the inclusion level of 5, 10 or 15% in the basal diet. Feed intake and body weight were measured weekly. On days 24 to 27, faeces of each replicate were proportionally collected to determine the nutrient digestibility. On day 28 of the experiment, one piglet from each replicate was slaughtered humanely to collect immune organs. The results showed that inclusion of ESBM increased (p<0.05) the final weight, daily feed intake and daily gain of weaned pigs compared with the control diet, and ESBM at the inclusion levels of 10 and 15% improved (p<0.05) the feed/gain compared with the control diet. There were no differences (p>0.05) in daily feed intake among the levels of ESBM, but increasing the levels of ESBM from 5 to 15% improved (p<0.05) the final weight, average daily gain of pigs and feed/gain. The inclusion of ESBM at 5 to 15% increased (p<0.05) the digestibility of crude protein (CP) by 5 to 16%, and ESBM at 15% increased (p<0.05) the digestibility of digestible energy (DE), Ca and P compared with the control diet. ESBM increased (p<0.05) the relative weights of thymus and mandibular lymph nodes by 57.7 and 29.6%, respectively. The percentages of T lymphocytes, CD4+ and CD8+ in peripheral blood of weaned piglets were also increased (p<0.05) by feeding ESBM. The results suggest that ESBM can be a better protein source in improving growth performance, nutrient digestibility and immune function of weaned piglets.

• Journal of the Korean Home Economics Association
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• v.18 no.1
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• pp.53-66
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• 1980

One of the most pressing problems of the day in our household economy is the scientific improvement of meal management, which has direct bearings on the efficiency of housewives, domestic economy, and health care for the whole family. The concern of this paper is to investigate the current meal management situation in which more than three hundred housewives in Seoul find themselves, and to propose a tentative plan for its improvement. The result of the investigation is summarized as follows : 1) The number of families with old-fashioned kitchens forms a percentage of 30.3 ; only 4.3 percent of them have waterworks and drainage system. 2) The number of families equipped with cooking machines and utensils constitutes 51.2 percent ; that of those without cooking machines reaches the high percentage of 92.8. 3) The expense for daily meals amounts to 37.9 percent of the whole domestic expenses. the number of those who prepare daily meals without any planning comprises 78 percent. It is from habit that 60.5 percent of them make no workable plan for their meals. 4) The frequency of housewives doing daily marketing is comparatively high. 5) The time spent in preparing and clearing the table is 280.4 minutes a day on the average. 6) In preparing daily meals the low income bracket tends to keep expense as low as possible, while the high income bracket is chiefly concerned with taste. 7) The frequency of home cooking is on the increase as the housewives grow older, especially in the large families with housemaids. 8) In most cases housewives do the cooking for themselves; the high income brackets have housemaids do the cooking. The number of husbands who help their wives do kitchen work a small percentage of 10-14. 9) The simplification of kitchen work presupposes the simplification of the daily cooking, the improvement of the structure and equipment of the kitchen, and a good help of the whole family.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1545-1554
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• 2010

Korean government will set up the nationwide food safety system with strict control of hazardous nutrients like sugar, fatty acids and sodium as well as advanced nutrition education system. In addition, almost one hundred percent of school food service rate forced the government to consider more effective ways to upgrade the nutritional status of school meals. The object of our study was to provide the data on content and consumption of sugar in school meal for the nationwide project. For this purpose, we surveyed the sugar content of 842 school meal menus and their intake level for 154 days in 8 schools in Daejeon and Chungcheong Province. Sugar contents, the sum of the quantity of 5 sugars commonly detected in food, were analysed with HPLC-RID (Refractive Index Detector). Sugar intakes were calculated by multiplying the intake of each menu to the sugar content of that menu. The sugar content was highest in the desserts, which include fruit juices, dairy products and fruits. Sugar content of side dish was high in sauces and braised foods. Sugar intake from one dish is high in beverage and dairy product, and one dish meals contribute greatly to sugar intake because of their large amount of meal intake. The average lunch meal intakes of second grade and fifth grade elementary school students were 244 g/meal and 304 g/meal, respectively. The meal intake of middle school student was 401 g/meal. The average sugar intake from one day school lunch was 4.22 g (4.03 g on elementary and 5.31 g on middle school student), which is less than 10% of daily sugar reference value for Koreans. The result of this study provides exact data of sugar intake pattern based on the content of sugar which is matched directly to the meals consumed by the students.

• Journal of Animal Science and Technology
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• v.49 no.5
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• pp.599-610
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• 2007

Effect of dietary krill meal levels on the cellular immunity was studied in broiler chicks activated immune response. One day old male broiler chicks(Ross) were fed the experimental krill meal 0.0(basal), 0.5, 1.0 and 2.0% diets for 3wks. Blood TNF-α activity, ovotransferrin level and Con A induced proliferation of PBMC and splenocytes after 24 hr(21 d age) of the croton oil 10㎕ injection intra- musculary at the age of 20 days compared to the control olive oil. Krill meal diets did not affect growth performance of broiler chicks and plasma ovotransferrin levels but decreased significantly(p<0.0001) TNF-α like activity and proliferation of PBMC relative to krill meal 0.0% diet. And the proliferation of splenocytes were significantly(p<0.05) increased in birds fed krill meal 1.0% diet relative to krill meal 0.5 and 2.0% diets. The croton oil injection induced a significant(p<0.0001) increases in the TNF-α activity or the PBMC proliferation and enhanced circulating ovotransferrin levels relative to the olive oil. In birds injected with the croton oil the proliferation of PBMC was reduced linearly with the increase of dietary krill meal levels, and the proliferation of splenocytes was decreased in the krill meal 1.0 and 2.0% diets relative to olive oil. These results indicated that dietary krill meal changed the innate and cellular immunity in broiler chicks activated by the injection of croton oil.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.495-503
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• 2020

The purpose of this study was to evaluate effects of replacing soybean meal with perilla seed meal (PSM) on growth performance, proximate composition of meat, meat quality, and fatty acids composition of meat in broilers. A total of 60 one-day-old chicks of ROSS 308 (initial body weight of 44.8 ± 0.4 g) were randomly allotted to four treatment groups (15 replicate cages with 1 broilers per cage) in a period of 5 weeks. Dietary treatments included control (CON) basal diet (corn-soybean meal-based diets) and test diets in which PSM was included at 0.5% (T1), 1% (T2), or 2% (T3) to gradually replace soybean meal. At the end of experiment, all broilers were slaughtered for collecting breast and thigh meat. At 5 weeks, T2 and T3 treatment groups had higher (p < 0.05) body weights than CON and T1 treatment groups. Weight gain was increased (p < 0.05) in T2 and T3 treatment groups. Feed intake was decreased (p < 0.05) in T3 treatment group. Broilers in T2 treatment group had lower (p < 0.05) feed conversion ratio than those in other treatment groups. In proximate composition of breast meat, there was no significant (p > 0.05) difference in moisture and ash. Fat composition of breast meat was significantly (p < 0.05) increased in T2 and T3 treatment groups. Regarding meat quality, broilers fed T3 diet had higher (p < 0.05) water holding capacity than those fed other diets. Regarding fatty acids composition of thigh meat, broilers fed T3 diet had higher (p < 0.05) linolenic acid than those fed other diets. In conclusion, soybean meal replaced by 2% perilla seed meal in broiler diet can improve growth performance, meat quality, and fatty acids composition of thigh meat in broilers. Perilla seed meal can be a lot of potential alternatives feedstuff for soybean meal in this study.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.431-446
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• 1999

The purpose of this study is to examine current foodservice management practices at free congregate meal service for elderly people. Forty seven meal service centers as well as randomly selected Seoul and Kyunggido area were surveyed and interviewed and results were summarized as follows: The cost of each meal(lunch) was ranged from 1,300 won to 1,500 won and 68% of target centers were severed over 100 meals per day. Meal time for lunch begins from 10:30 am to 12:00 because great portion of elderly didn't take breakfast frequently. 52.3% of centers severed meal 5 times per week, just weekdays. 21.3% of centers employeed dietitian, 63.8% of center employeed cook. 95.7% of center were supported labor force by volunteers. Volunteer was important contribution to free meal service. Utilizing the labor force more effectively is thus a major challenge facing manager in each center. Ideal supporting system of free foodstuff, foodbank was still minor source of securing foodstuff. Most of centers(46 centers)served lunch, only one of them served breakfast and lunch. Government was the major financial sponsor, the second of them was religious organization. The large portions of financial support provided only food cost of total meal service budget. Most of center adapted self-service system. Standardized recipes were not developed and meal preparation was controlled under the experience of volunteers. Recording system of nutrition management, production control, storage and inventory control was not adapted by most of sites. It is suggested that in order to meet the change of the patterns of social and family structure, the service of the center should be offended in urban area and it is necessary to develop systematic management models for the center. It was suggested that not only financial support but also systematical support on management by the local government may be necessary to meet the goal of supply nutritionally balanced food at center.

• Korean Journal of Poultry Science
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• v.43 no.1
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• pp.21-29
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• 2016

A total of 144 one-day-old male broilers (ROSS ${\times}$ Ross 308) ($42{\pm}0.1g$) were used in a completely randomized design and allotted to one of three dietary treatments to give 6 replicates per treatment (8 birds per cage). The three watery dietary treatments were 1) a corn-soybean meal-based relation [Negative control (NC); no antimicrobial compounds added] with tab water, 2) 8 ppm liquid-alpha-lipoic acid [Positive control (PC)] or 3) 100 ppm liquid-resveratrol. All dietary treatments were continuously provided as a liquid form. Birds were housed in a battery cage (n=48), and were offered liquid dietary treatments at all times. The ambient temperature was maintained at $32{\pm}1^{\circ}C$ for the first 3 weeks and decreased gradually to $28{\pm}1^{\circ}C$ by the end of the experiment (d 35) to induce moderate heat stress. One bird per pen (n=6) was euthanized via cervical dislocation at day 21 to obtain terminal ileum to measure villous height and crypt depth, while another bird per pen (n=6) was similarly euthanized at day 35 and used to harvest breast meat and drumsticks to evaluate meat quality traits. Birds fed liquid-resveratrol did not improve (P>0.05) body weight and average daily gain compared with those fed other dietary treatments from day 1 to day 35. Birds fed liquid-resveratrol had no effect (P>0.05) on villous height compared with birds were in other dietary treatments at day 21. Liquid-resveratrol had no effect (P>0.05) on thiobarbituric acid reactive substance (TBARS) in drumsticks compared with other dietary treatments at day 35. Furthermore, birds fed liquid-resveratrol had no effect (P>0.05) on DPPH radical scavenging activity both in breast meat and drumsticks compared with those fed other dietary treatments at day 35. Morphological changes of ileum were not observed by immunofluorescence, and the level of occludin protein from ileum extracts also did not differ among groups. Our results suggested that liquid form of antioxidant compounds used in the current study such as alpha-lipoic acid (8 ppm) or resveratrol (100 ppm) did not improve growth performance, meat quality traits and histology of terminal ileum compared with those fed negative control in broiler chickens under moderate heat stress for 35 days.

• Journal of the Korean Home Economics Association
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• v.9 no.2
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• pp.17-29
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• 1971

Korean foods sold restrant and hotel accompaines so many kinds of side dishes. The menues never considered on the nutritional standpoint nor the volume that can be eaten by customers. The purpose of this study is to simplify and improve the menu of Korean foods sold in restrant. To find out the problem and the method of the betterment Korean food sold in restrant. The survey study was made for 100 restrants in Seoul city. Ther average number of side dish of the restrant food was 23. The average amount number of the side dish was 31 and smallest number was 4. The average amount of food served was 979 grams and the average number of food taken by people was 698 grams. The average percentage of intake of food was 62%. Protein Content of the foods sold restrant was from 54% to 240% over the recommended dietary allowances. Protein intake also exceeded from 19% to 147% of recommended dietary allowances. Age of the customers were surveyed to set up the standard amount of the nutrients. About 68% of the customers were from 30 to 40 years of age in the day time (lunch), whereas about 72% were from 20 to 30 years of age in the evening (supper). From the results of the survey study, two nutritional standard were decided to be used. One is the recommended dietary allowences of 25 years of man (reference man), and the other is that of 45 years of man. The actual standards are as follows : Standard 1 (25 years of man) Calories-900~1000Cal Protein-25-30g Vegetables-200~250g (include yellow, green vegetable), Amount of food-about 800g Standard 2 (45 years of man) Calories-700~800Cal Protein-25~30g Vegetables-150~200g (include yellow, green vegetable) Amount of food-700g The kinds of food recommended to be sold in the restrant are as follows : 1. Pansang-is a formal method of korean table setting 3 types, 7 chup, 5 chup, and 3 chup were studied and made, 2. Table for the quest with drink-2 types of table setting, 9 kinds of food and 7 kinds of foods were studied. 3. free meal-in this table, one pig protein dish with kimchi, one vegetable, and one salty flsh will be served, 19 kinds of foods were studies. 4. One dish meal-in one large dish, rice will be served with side dishes soup and kimch will be accompanied, 10 kinds of foods were studied. 5. Cafeteria style foods-one serving of food will be served in small dishes Customers should select the food want to eat.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.118-124
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• 2011

The purpose of this study was to evaluate the menu of meal boxes delivered to low-income children during summer vacation. Out of 114 questionnaires distributed nationwide concerning lunch menus during summer vacation of 2008, 51 (44.7% response rate) were returned. A total of 170 daily lunch menus consisting of 5 day menus from 34 organizations (29.8% analysis rate) were analyzed after excluding 16 organizations that delivered side dishes only and one organization that provided menus of less than 5 days. The mean numbers of dishes and food items in the menus were five and eight, respectively. Over two-thirds (67.1%) of the lunch box menus included only three food groups: grain, meat and vegetable. Only 2% of the menus included all five food groups, grain, meat, vegetable, fruit, and dairy products. In general, the menus tended to lack fruits and dairy products; the percentages of the menus not including fruits and dairy products reached 89% and 77%, respectively. The average number of dishes, distribution of food group patterns, and average dietary diversity scores of the menus were significantly different according to reimbursement rate. The organizations receiving reimbursement of 3,500 won were more likely to include diverse food groups than those receiving 3,000 won although most of the menus were not proper in terms of food diversity anyway. These results suggest that lunch box menus for low-income children can be improved, in particular, by including more diverse food groups.