• Journal of the Korean Dietetic Association
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• v.29 no.1
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• pp.13-30
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• 2023

This study investigates the effect of working hours on the dietary behaviors and dietary quality of male industrial workers employed in rotating shifts. The survey was conducted from February to March 2022, enrolling 209 male workers operating in rotational shifts at industries in the Chungcheongnam-do region. Eating behavior and health awareness were investigated during the morning shift, afternoon shift, and night shift for the same subjects. The shift timings were found to be associated with dietary behavior, which had an impact on the dietary quality of workers. Negative effects of shift timings on diet and health were also perceived by the shift workers. The frequency of alcohol consumption was high during the morning shift, and the frequency of night time snack intake was high during the afternoon shift. During the night shift, there was decreased vegetable intake and increased ramyeon intake. Compared to the morning shift, a significant decrease in dietary quality scores was found during the night shift. The workers recognized that rotating shift work negatively affected health, eating habits and sleep. There was a high demand for providing a variety of menus and healthy night snacks in the company cafeteria. When nutritional counseling and educational health services were provided, the willingness to participate was high. Therefore, to improve the health and dietary quality of shift workers, there is a need to provide diets suitable for the working environment and the characteristics, and to provide nutrition management services.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.5
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• pp.793-802
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• 2023

The aim of this study analyzed changes in dietary habits and lifestyles before and after COVID-19 targeting adolescents, using the food consumption behavior survey (2019 vs 2021). In the change in health-related factors, height decreased overall, and a significant difference was especially evident in males. Awareness that functional foods and eco-friendly foods contribute to health has increased. Among the results of dietary behavior, the frequency of skipping breakfast showed that the rate of not skipping breakfast and the rate of skipping breakfast more than 5 times increased at the same time(p=0.019). The rate of eating out decreased significantly after COVID-19, and it was analyzed that schools and school cafeteria, as well as Street carts or restaurants and academy, all increased significantly as places where snacks were not consumed. In order to analyze changes in food-related lifestyle, it was grouped into convenience-seeking, quality/safety-seeking, taste-seeking, and health/safety-seeking. 'Small packaged or pre-processed products' decreased. On the other hand, items such as 'Safety rather than price when choosing food' and 'Don't eat food that could go bad' improved. 'Tend to eat regularly' was higher than 2021 compared to 2019. Also 'Tend to purchase HACCP and GAP-certified products' are increased. Because of COVID-19 changes in lifestyle have affected the diet of adolescents. The results of this study suggest that it can be used as a guideline establishment and nutrition counseling material for the formation of correct eating habits for adolescents in the future pandemic era.

• The Journal of Sustainable Design and Educational Environment Research
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• v.19 no.4
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• pp.26-39
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• 2020

This study analyzed the usage characteristics and requirements of students who are users of the middle school education space, and the following results were obtained: First, we could see that various types of classes were needed, such as lecture-style classes, team projects, and four-person consultation and discussion classes, in a way that helped to improve the desirable teaching patterns and learning ability. Second, the place where space was used during the break and the relationship between peers, revealed that most of them were in the classroom and the hallway, and the peer group was composed of three to eight people or more, that were active with various compositions. Third, a gym, library, toilet, stairway, cafeteria, nurse's office, and teachers' room appeared in the center of the building, indicating the need for a balanced layout. Fourth, physical education (dance) rooms, audiovisual rooms (performance rooms), workshops (personal creation), snack bar, rest area, spacious indoor square, and study rooms were needed as facilities that can help learning activities other than current facilities. These outcomes show that the existing classroom layout and space composition formats require some spatial restructuring.

• Journal of Distribution Science
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• v.14 no.6
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• pp.53-63
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• 2016

Purpose - This study examines the effects of the influence strategies on sales representative and headquarter trust, and investigates how sales representative trust plays a mediating role in the relationship between influence strategies and headquarter trust. For these purposes, a structural model which consists of several constructs was developed. In this model, influence strategies that consist of relational influence strategies (information exchange, recommend, promise) and mandatory influence strategies (legal plea, request, threat) were proposed to affect the sales representative trust and in turn, increase the headquarter trust. Thus, this study proposed that sale representative trust plays a core mediating role in the relationship between relational and mandatory influence strategies and headquarter trust in B2B food materials distribution context. Research design, data, and methodology - For these purposes, the authors collected the data from 208 B2B specialized complex agents. We used the 2,200 B2B specialized complex agents which trade with CJ, Ottogi, and Daesang firms and supply food materials to restaurant, school cafeteria, supermarket and traditional market as a sample frame. Once we identified 330 B2B specialized complex agent owners, CEOs, and/or Directors who had agreed to participate in this study, we dropped off a questionnaire at each B2B specialized complex agent and explained the purpose of this study. The survey was conducted from October 1, 2015 to December 15, 2015. A total of 230 questionnaires were collected. Of these collected questionnaires, 28 questionnaires excluded since they had not been fully completed. The data were analyzed using frequency test, reliability test, measurement model analysis, and structural equation modeling with SPSS and SmartPLS 2. Results - First, information exchange, recommendation, and promise of relational influence strategies had positive effects on sales representative trust. The threat of mandatory influence strategies had a negative effect on sales representative trust, but legal plea and request did not have a significant effect on sales representative trust. Second, information exchange and recommendation of relational influence strategies had positive effects on headquarter trust, but promise did not. Also, legal plea, request, and threat of mandatory influence strategies did not have a significant effect on headquarter trust. Third, this findings show that sales representative trust plays a partial mediator between information exchange and headquarter trust, and threat and headquarter trust, and a full mediator between promise and headquarter trust, and recommendation and headquarter trust. Conclusions - The aim of this study was to examine the effects how diverse dimensions of relational and mandatory influence strategies relate to sales representative trust and headquarter trust. To do so, we integrated the influence strategies and the trust transfer theory to hypothesize that various influence strategies increase sales representative and headquarter trust. The findings of this study suggest that headquarter firms should establish and enforce proper influence strategies guidelines to make clear what proper actions sales representatives should implement in relationship with B2B specialized complex agents. Also, relational and mandatory influence strategies must be regarded as a long-term and ongoing strategy that eventually build a long-term orientation with B2B specialized complex agents and guarantee a company's sustainable growth and success.

• Journal of the Korea Organic Resources Recycling Association
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• v.7 no.1
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• pp.53-66
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• 1999

Limited landfill area and finance as well as a large generation of food wastes, have called for systematic approaches towards potential cost savings. In this study, the regional management system of food wastes generated from the residential and commercial sources was considered in three cities bounded each other; Changwon, Masan, and Jinhae city. Total thirteen alternatives were established and compared by applying the WRAP (Waste Resource Allocation Program). The following results were obtained: 1. While relatively small amounts were generated from the commercial sources such as cafeteria, restaurants, and market facilities, almost 80% of food wastes were generated from the residential sources. 2. Unit costs for food waste management in three cities were different according to their present situation such as the type and location of major generation sources and treatment facilities. Especially, the highest cost appeared in Jinhae city due to the most expensive construction of coastal landfill site. 3. Considering proper revenue, the whole conversion of food waste into animal feed was selected as the optimal alternative and represented 60% to 74% of the management cost of the whole landfill alternative in all cities. Comparing the other alternatives, composting of food waste was more economical than landfill alternative and the incineration was the most expensive alternative. 4. Some of the regional management systems using common food waste processing facilities together in three cities showed to be more economical than the single management system. Therefore, more detailed research for the regional management systems of food waste was recommended.

• Korea Journal of Hospital Management
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• v.8 no.4
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• pp.59-75
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• 2003

This study was conducted to investigate the degree of utilization of outsourcing in large hospitals in Korea. We also investigated the outcome and the level of satisfaction for adopting outsourcing in these hospitals. Types of work areas that were currently operated by outsourcing and were planned to adopt outsourcing in the future were identified. A total of 83 hospitals were eligible for this study, which had more than 500 beds, and were identified from the 2003 National Hospital List published by the Korean Hospital Association. A self-administered Questionnaire survey was conducted between April 25th and May 20th in 2003 with a personnel being charged of arrangement of outsourcing in each hospital. Among the 58 hospitals responding the survey(response rate=69.9%), 49 hospitals(84.5%) utilized outsourcing in at least one work field in their organizations. The largest proportion of the hospitals(85.7%) using outsourcing responded that the biggest outcome after introducing outsourcing were cost reduction(49.0%), followed by improved efficiency in operating the organization or human resources(34.7%) and the improved quality of the work(6.1%). The degree of satisfaction for outsourcing among the hospital managers(3.43) was significantly higher than that among the employees(3.l4) on a S-point Likert-type scale(p<0.05). Among the 7 work areas, the hospitals used outsourcing most frequently in facility management(housekeeping, building maintenance, hospital security and parking management), followed by non-medical profit business(funeral, convenient store, and cafeteria), logistics(provision of patient meal, in-house delivery, and purchasing), and information and computing system(hospital information system, maintenance of personal computers and printers). The work areas that the hospitals planned to adopt or expand the outsourcing in the future most frequently were facility management, non-medical profit business, logistics, and information and computing systems. In conclusion, outsourcing was highly diffused in large Korean hospitals, particularly in the work field of facility management and non-medical profit business. The satisfaction for outsourcing was not high yet in Korean hospitals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1929-1936
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• 2014

This study investigated purchasing behaviors of processed foods in high school students (male 94 and female 85) in the Yongin region. Frequency of eating processed foods was generally once (36.9%) or twice (32.4%) a day. Frequency according to processed food items was in the following order: confectionary (31.3%)> beverages (17.3%)> breads (12.3%)> instant noodles (11.7%) and milk or dairy products (11.7%)> frozen desserts (10.6%). The places for purchasing were a big mart (30.7%), convenience store (28.5%), and school cafeteria (26.8%). The reasons for purchasing were 'tasty' at 43.6% and 'hungry' at 35.2%. Main factors affecting purchasing were 'taste' at 70.9%, followed by price (16.2%)> quantity (5.6%)> nutrition (4.5%). The most important parts of food and nutrition labels were 'shelf-life' (67.0%) and 'calories' (57.5%). Degrees of confirmation of food and nutrition labeling were 'always' (12.3%), 'rarely' (28.5%), and 'sometimes' (59.2%). The reasons for not reading labels were 'unconcerned' (27.9%), 'too tiny lettering' (28.5%), 'hard to understand' (16.2%), and 'habitually' (15.1%). These results reflect low attention of high school students towards healthy food choices using food and nutrition labeling during purchasing. In conclusion, a specific education program for providing accurate product information as well as leading healthy purchasing behaviors should be required.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.495-508
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• 1997

The purpose of this study is to investigate the dietary patterns and behaviors of self-boarding college students in Wonju. This survey was carried out through questionnaries and the subjects were 118 man and 145 woman students of five colleges in Wonju. The results of this study were summarized as follows: 1. The students who live in Kangwon Province, reaching 49.0% of the subjects, are the most prevalent. In the frequency of homecoming, 'twice a month' is the greatest. One-room system is the most prevalent in the self-boarding patterns. 2. 90.8% of the students have the electric rice cooking pot. Portable gas range, gas range, electric stove, in this order, are more general as cooking appliances. Specially, more than half of students, either male or female, have refrigerators. 3. 80.4% of students cook their own meal. 'once a day' in cooking frequency is the most prevalent. 4. The students, either male or female, prepare breakfast and dinner for themselves at home, and have lunch at the school cafeteria. They choose boiled rice mostly at any mealtime. 5.In the frequency of drinking, 'three times a week' in man students and 'two or three times a month' in woman students are the most prevalent. The drink shop and their own self-boarding room are most preferred as the place for drinking in the both case of male and female. 6. In the quantity of drinking of male students, 'more than three bottles of Soju', 'two bottles of Soju', and 'one bottle of Soju', in this order, are recorded more frequently and in the case of female students, comes 'one bottle of Soju' and 'one bottle of beer' in that order. 7. Male students drink to have a dim consciousness and female students to feel good. In this case there are differences. 8. After drinking in the previous night, more female students have a breakfast than male. While more female students have any kind of food, most of male students have a broth to relieve hangover or ramyun. 9. The causes for no breafast after drinking were 'rising late', 'stomachache', 'habits' in this cider. 10. After students self-examine their own health, they express their health state as 'usual', 'very healthy' 'not healthy' in this order. Most of male and female students point out the stomach as a painful part.

• Journal of the Korea Organic Resources Recycling Association
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• v.23 no.2
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• pp.28-35
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• 2015

In this study, the experiment was carried out to produce methane by applying Semi-Continuous Leachate Recirculation Anaerobic Digestion System fed with source separated food waste from school cafeteria. There were two systems and each system consisted of a bioreactor and a liquid tank. Each bioreactor had a screen near the bottom of the reactor. 2.5L of separated liquid was transferred to the liquid tank for 30min each day by using a tubing pump and the liquid from the liquid tank was pumped to the bioreactor at the upper of the bioreactor as soon as the transfer was ended. Through this circulation, the liquid having high concentration of VFAs was supplied to the top of bioreactor. At the beginning of the experiment, food waste/inoculum anaerobic sludge volume ratio was 2:8 that is 9g VS/L of OLR(Organic Loading Rate). Feeding was conducted every two weeks. Experimental results showed that the contents of moisture, combustible matter, ash were 65.91%, 32.73%, and 1.36%, respectively. Two different food waste loading were studied. The average organic loading rates were 3.51g VS/d for System A and 3.86g VS/d for System B, respectively. The average produced methane based on food waste fed to bioreactor were observed as $6.30m^3CH_4/kgVS{\cdot}d$ for system A and $4.94m^3CH_4/kgVS{\cdot}d$ for System B, respectively.

• Journal of Nutrition and Health
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• v.9 no.3
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• pp.35-45
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• 1976

To investigate the food choices and Dietary Preferences of College Women the number of dishes sold and the sales of the midmeal at the Student Cafeteria, Ewha Womans University were recorded for the fiscal year of 1974; and the observations were made on two consecutive days (June 3rd and 4th, 1974)on what a person has chosen which and how many dishes. The relationship between the number of the consecutive days and the number of foods chosen were treated as Chi square analysis. The results of the food choices and dietary preferences of College Women were as follows: 1. Breads and rice cakes, vegetable dishes, milk and milk products, rice dishes, soups, meat, fish, poultry and eggs, Kimchis and one dish meal were chosen highly; and beverages, stews, and soybeans and soybean products were chosen negligibly. 2. One dish meals, vegetable dishes, meat, fish, poultry and eggs, milk and milk products showed the highest sales volume during the year; rice dishes, breads and rice cakes were the second highest in sales amount; fried foods, snacks and Kimchis showed the range of $3{\sim}6%$ of the total sales; and the beverages, stews, soybean and soybean products were the lowest in sales amount. 3. Seasonal differences were noticed on some dishes. Breads add rice cakes, milk and milk products showed the high selections from March to November and the low, during December to February. Stews, Kimchis, beverages were kept low except sudden rise on February. One dish meal and rice dishes showed almost same level during the year but on February the slight increase were noticed; even level were kept on meat group except the increase to $13{\sim}16%$ on July and December. Fried foods were kept on similar level during the year except the increase on June. Snacks and fruits showed low selections on March, April, November and December and higher at summer. Vegetables, soups, soybean and soybean products showed no different fluctuations in selections during the year. 4. Rolls, salads, milk, hamburgers, fried vegetables, rice with mired vegetables(Bi-bim-bab), and Nang-myun were the single dishes chosen most frequently. 5. There is significant relationship at 0.05 level between the consecutive days and the number of foods chosen. It is concluded that about 50% of the population has taken one item of dishes. The popular combinations were one dish meal and soup or Kimchi; noodles and salads or fried vegetables. It is suggested to set up choice menus with the daily variations, cyclical variations and with the invariable ones; and to recommend one dish meal, breads, partial meals for school lunch; and to study to improve one dish meal, vegetable dishes and fried foods, which are new and inexpensive products. It is also suggested that the feeding of the college students should have to lead the people to the goal that the nutrition education is desired.