• 대한영양사협회학술지
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• 제8권3호
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• pp.311-317
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• 2002

The purpose of this study was to analyse the nutrient intake of the elementary students participating in the School lunch program and to compare the amount of the plate waste generated in two school foodservice operations that were located in an urban(school A) and a rural area(school B), respectively. A plate waste analysis was conducted for each menu item to separate and quantify food waste discarded in service phases of each operation. The SPSS 10.0 for window was used for data analysis. Non-parametric test (Mann-Whitney) was adopted to determine if significant differences existed in amounts of food waste generated in school A and school B. An average of 415 meals, including 43 adult meals, were served daily in school A, while an average of 177 meals, including 24 adult meals, were served daily in school B. Throughout the study the percentage of plate waste in vegetable dishes was high in both school. The food served to the students in school A met most of the RDA set by Korean Nutrition Association except vitamin A, while that served to the students in school B satisfied RDA in all aspects. Between 10-20% of the nutrients served were discarded as plate waste(school A : 11-27%; school B : 5-14%). Students in school B took significantly more niacin than students in school A did. It should be noted, though, that the RDA was still met in both schools except the vitamin A in case of school A, even after considering the plate waste. The research results suggested that school foodservice dieticians should evaluate the acceptability of menu items based on food waste per meal, and help increase the students' awareness of the environmental impact of food waste. Further, teachers, parents and dieticians should be encouraged to provide environmental education to the students that focused on the reduction of food waste.

• Journal of Nutrition and Health
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• 제45권2호
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• pp.181-191
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• 2012

The purpose of this study was to investigate parent's perception of a middle school foodservice in Masan city, Korea that uses environmentally friendly agricultural products (EFAP). From May 29, 2009 to July 11, 2009, questionnaires were distributed to 350 parents of middle schools located in Masan city. A total of 295 responded and 276 (response rate, 78.9%) were used for the final analysis after excluding improperly completed questionnaires. First, 47.8% of the parents responded that they had participated in the school foodservice operation (receiving food, attending foodservice-related events, working as a meal service aid, evaluating suppliers). Receiving food (53.7%) accounted for the greatest proportion in the participating area. Second, most subjects (83.0%) responded that they were aware of the use of EFAP. Additionally, 96.4% of the subject approved expanding the use of EFAP for all items. Third, their degree of interest in the school foodservice was 3.86, and satisfaction with the school foodservice was 3.94 based on a 5-point Likert scale. The overall satisfaction on the quality of EFAP used in the school foodservice was 3.68 based on a 5-point Likert scale. Fourth, awareness that the school used EFAP in the foodservice by the parents who participated in school foodservice operations was higher than that of parents who did not participate. Satisfaction (4.10) with the school foodservice by parents who participated in school foodservice operations was significantly higher than that (3.79) of parents who did not participate (p < 0.001). In conclusion, parent's participation in school foodservice operations should increase to improve the quality of the school foodservice and improve communication between parents and the school.

• 동아시아식생활학회지
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• 제14권6호
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• pp.542-550
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• 2004

This study was aimed for examining the changes of eating habit and behavior according to the degree of stress of elementary school students. It was tried to identify their daily stress levels and their relevances with the changes of their eating habits and behaviosr. The subjects were 500 students from fifth and sixth grades in three elementary schools in Seoul. The students surveyed showed to get moderately stressed in general. The stress level of girls were higher than that of boys(p<0.001) in the individual area. The breakfast ratio of the low stressed group(LS) marked higher(p<0.001) than those of both the middle-(MS) and highly-stressed group(HS). In other words, the LS group had regular breakfast. The main reason why they were skipping breakfast was lack of time. The amount of a meal in the HS group was noticeably bigger than the other two groups(p<0.05) and the amount of salt and spices used was higher(p<0.01). The amount of food taken when they got stressed was increased remarkably higher in the HS group and students in that group had snacks as the way of relieving the stress. The HS group displayed higher ratio of the unbalanced diet habit. There were noticeable differences in the eating habit and behavior, i.e. the amount of meals, of salt used and whether eating breakfast or not, in accordance of the levels of stress.

• 한국식품조리과학회지
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• 제26권1호
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• pp.41-53
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• 2010

The purposes of this study were to: a) investigate personal and foodservice operational factors affecting job stress of school foodservice dietitians, b) analyze the contribution of emotional labor to job stress of school foodservice dietitians. A survey was conducted from May 2 to June 13, 2008 to collect data from school foodservice dietitians (N=546). 206 questionnaires were returned completed, and 15 improperly-completed questionnaires were excluded. Finally, 191 questionnaires were used for final statistical analysis (usage rate : 34.98%). The results of the study were as follows. First, personal variables significantly affecting dietitians' job stress were 'monthly bills(p<0.05)' and 'total length of time in school foodservice (p<0.05)'. Second, foodservice operational variables affecting dietitians' job stress were 'school level (p<0.05)', 'type of school foodservice management (p<0.01)', 'number of meal service times (p<0.05)', 'total number of meals served per day (p<0.001)', 'number of meals served per day for students (p<.001)', 'number of meals served per day for teachers (p<0.001)', and 'number of foodservice staff (p<0.001)'. Third, emotional labor was found to contribute significantly to the job stress of dietitians in school foodservice (p<0.001). It was found that as dietitians experience more emotional labor at work, more job stress is experienced. Stress management is a very important and meaningful contributor to foodservice quality as well as to personal well-being for workers in school foodservice. Therefore, it is proposed that management of emotional labor is essential for stress management. Further, emotional labor and job stress should no longer be considered a personal matter, but rather should be approached systematically in all aspects of a school foodservice organization.

• 생명과학회지
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• 제28권11호
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• pp.1347-1353
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• 2018

본 연구는 한국전통약용식물(구기자, 오미자 잎)의 발효물로부터 분리한 Bacillus coagulanse NRR1207의 발효 특성을 파악하고 Bacillus coagulans NRR1207의 ${\alpha}$-galactosidase의 활성과 이를 통한 대두박의 비소화성분의 분해를 확인하였다. Bacillus coagulans NRR1207이 생산하는 효소 중 ${\alpha}$-galactosidase, ${\beta}$-galactosidase, ${\alpha}$-glucosidase가 가장 높은 40 nmol 이상의 활성을 나타내었다. Bacillus coagulans NRR1207의 발효 특성은 10% skim milk에서 배양했을 때, pH는 급속히 감소했고 적정 산도는 1.9%까지 증가했고 생균수도 발효 24시간에 8.8 log CFU/ml로 증가했다. 유당은 배양 72시간째 완전히 고갈되었고 유산 생산 능력도 탁월했다. Bacillus coagulans NRR1207을 대두박에 접종 후 배양시간에 따른 생균수의 변화는 배양 시작 시 7.6 log CFU/ml, 배양 16시간에 최고에 도달하여 9.0 log CFU/ml이었고 배양 72시간에 8.3 log CFU/ml로 Bacillus coagulans NRR1207이 왕성하게 잘 성장하였다. 대두박의 비소화성분 분해는 Bacillus coagulans NRR1207 접종 후 발효 24, 48, 72시간이 경과하면서 이 균이 생산한 ${\alpha}$-galactosidase에 의해 비소화성분인 stachyose와 raffinose가 대부분 분해되고 galactose가 생성되었다. 따라서 Bacillus coagulans NRR1207은 대두박의 비소화성분을 분해하는 생균제(Probiotics)로써 이용하여 식품 및 가축 사료 이용성 증대에 활용이 가능할 것으로 사료된다.

• 대한영양사협회학술지
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• 제5권2호
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• pp.194-204
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• 1999

The objectives of this study were to assess the current practices of implementing selective menus and to identify the perception of foodservice manager and customer on selective menus for hospital foodservice would be fulfilled. Two types of questionnaires for hospital foodservice managers as well as customers were developed. Questionnaires were distributed to managers of 8 hospital foodservice department and 317 customers of patient meal service, and 6 managers and 139 customers were responded. The data were analyzed using frequency and t-test. The results of this study can be summarized as follows : 1. In hospital foodservice operations, the selective menu pattern was first introduced by L hospital on June 1994 in Seoul and recently 8 hospitals were currently implementing selective menus. But using rate of selective menus by patients were relatively low(23.2%), ranging from 15% to 32%. 2. Customers' needs for selective menus were rated significantly higher in the group of patients(4.24/5) who chose the selective menus than their counterpart(3.88/5). 3. The main reason not choosing selective menus was identified by patients as 'not knowing the implementation of selective menus'(52.6%), inconvenient factors in using selective menus for customer were also identified as orders : 'lack of nutrition information on menu item'(38.6%), 'complexity in procedure'(29.8%), and 'lack of menu variety'(26.3%). However managers considered 'managerial burden' and 'limited human resource' as main obstacle to implement the selective menu pattern. 4. Customers indicated 'variety of menu', 'active public relations' as effective methods to enhance using rate of selective menus, however, foodservice manager indicated 'variety of menu'(50%), 'improvement of quality'(16.7%), and 'simplicity in procedure'(16.7%). Based on the results of this study, following recommendations have been suggested : Managers in patient meal service should recognize customer needs for implementing selective menus and pay more attention in implementing selective menus and activating this program. For more effective implementation of activating selective menu program, the foodservice department should establish action plan on 'active publicity work', 'simplicity in procedures', 'variety of menu' and 'improvement of quality'. Especially nutrition informations on meals should be provided for customers in order to elevate participation rate.

• 대한지역사회영양학회지
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• 제11권5호
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• pp.608-617
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• 2006

This study compared the food habits and attitudes towards dietary life culture in types of feeding management, gender and grade. The subjects were 352 elementary school students who lived in Seocheon, Chungnam. The independently managed school students were better than jointly managed school students in food habits (p<0.05). In skipping school meals, upper grade students were skipped more than lower grade students (p<0.05). In rate of eating school meals, boys were faster than girls (p<0.001). The independently managed school students and the jointly managed school students were different on distasteful food. Boys disliked vegetables and girls disliked cereals and beans (p<0.05). Upper grade students ate more well-balanced meals than lower grade students (p<0.05). As for the question 'what you will do if the distasteful foods are provided through school meals', they responded. the highest percent of students, 'I will try once or twice'. And the response 'I have them for health' was higher independently in managed school students than the jointly managed school students (p<0.05), girls than boy (p<0.05), and the lower grades than the upper grades (p<0.05). As for the question 'what you will do if the distasteful foods are provided, after the guide for school meals was performed', the response, 'I will make an effort to have it' accounted for the highest percents, and there were differences in lower grade students who were high percents than upper grade students (p<0.01). As for the recognition for unbalanced diets, most of the students recognized that it is a 'bad habit'; the girl students accounted for more percentage than boys (p<0.05). The criterion of food choice were different in gender and grade (p<0.01). As for the factor of influences for the food habits formation, lower grade students were 'school education' and upper grade students were 'parents' (p<0.05). Thus, the systematic guide for proper intakes of nutrition should be performed. Also, the time when students can be educated by an expert of nutritional education, which is connected with school meals and students can grow healthily.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제20권4호
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• pp.39-48
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• 2014

Purpose : Balanced meal service is very important for the elderly to maintain good physical health. Good food and comfortable dining environment is also important for the elderly to prevent emotional depression. The purpose of this study is to investigate current problems of dining space in Korean elderly welfare facility. De-institutionalizing dining environment of elderly welfare facility will bring more meaningful social interactions among elderly users. Methods : Through literature research and case studies of welfare centers in the US and Japan, Elderly Dining Space Checklist was developed. Dining spaces of 11 welfare facilities in Seoul was analyzed by this checklist. It was administered by interior designers as well as facility staffs to achieve more credible results. Questionnaire for the elderly users of those dining space also prosecuted to broaden knowledge for creating improved environment. Results : Dining spaces of elderly welfare centers are lack of privacy and furnitures are not comfortable enough for the general users as well as wheelchair users. Elderly dining space users are seeking more private and comfortable spaces for the social communications. Implications : Dining environment for the elderly in Korea should develop more de-institutionalized design concepts.

• 한국컴퓨터산업학회논문지
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• 제7권4호
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• pp.421-426
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• 2006

3-Tier 구조는 비즈니스 로직을 공유할 수 있으므로 기존의 코드의 재사용성이 보장되며, 사용자 인터페이스만 담당하는 작고 가벼운 클라이언트 어풀리케이션을 만들 수 있기 때문에 클라이언트의 많은 메모리와 계산능력을 필요로 하지 않는다. 본 논문에서는 데이터베이스, 언어 그리고 ADO(ActiveX Data Object) 엔진을 이용하여 3-Tier 구조의 기술을 접목한 식자재 코드관리, 식자재 소요량 자동산출, 식자재 매입/출하 관리, 식단관리, 결산처리 등을 할 수 있는 케이터링 시스템을 개발한다. 이 시스템은 급식 분야에 생산성을 향상시킬 뿐만 아니라 비용 절감을 얻을 수 있다 급식 서비스 업무 환경에 적합한 시스템으로써 많은 활용이 기대 된다.

• 한국조리학회지
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• 제17권2호
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• pp.140-152
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• 2011

이 연구의 목적은 이태리 레스토랑에서 음식서비스 전달자인 종사자와 고객을 대상으로 실내공간과 음식서비스 품질에 대한 인식의 괴리(gap)를 분석하여 고객 만족을 위한 음식서비스 전달에서의 문제점과 종사자의 인식 전환 필요성을 규명하고자 하였다. 또한, 실내공간과 음식 서비스 품질 향상을 위하여 레스토랑에서 서비스 품질인식과 고객 만족도를 연구하고자 하였다. 연구 결과 종사자의 점수(3.79점/5점)가 고객의 점수(3.78)보가 약간 높게 평가되었다. 특히 16개의 고객의 속성 중 '레스토랑 전체 조명', '음식재료의 신선도', '음식의 창의성' 등이 직원의 점수보가 유의적으로 낮게 평가되었다. 종사자와 고객 모두가 4개의 속성 중에서 '음식의 품질'을 가장 높게, '테이블 세팅'을 가장 낮게 인식했다. 격자도 분석 결과, 'Q3. 음식을 담은 그릇', 'Q6. 테이블 전체의 청결도', 'Q12. 음식의 배치도', 'Q17. 실내공간의 쾌적성', 'Q18. 실내공간의 온도', 'Q23. 레스토랑 전체 조명', 'Q30. 가구 및 액세서리 장식'이 Quadrant A 영역에는 포함되었는데, 이는 종사자의 인식도가 고객의 인식도 보다 낮아 고객들의 불만족하는 속성들이다. 따라서 이종사자들이 전달하고 있다고 인지하고 있는 서비스 수준이 고객과 괴리가 있음을 깨닫고 서비스 품질 개선에 있어 우선순위를 부여하여야 한다.