• Korean Journal of Community Nutrition
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• 제18권2호
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• pp.112-124
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• 2013

This study was conducted to investigate how child-care teachers participate, practice mealtime instruction, and perceive difficulties in food service, focusing on comparison between the teachers caring two different age groups: children younger than three years (Younger Group) and those three years or older (Older Group). Questionnaires were distributed to 151 child-care centers in Kwanak-gu, Seoul, Korea during December, 2011. Only the data from 25 child-care centers, where two respective teachers in charge of Younger Group and Older Group completed the questionnaires, were analyzed. The results showed that there was no difference in terms of child-care teachers' participation in food service practice between the two groups, except for serving method; 'Pre-plated' serving was used significantly more often in Younger Group, whereas 'Line-up' serving was used in Older Group. Approximately, three quarters of the child-care centers had policies or guidelines on mealtime instruction. During mealtime, child-care teachers tended to use frequently verbal instructions such as "sit up straight when you eat" about eating manner, "don't be picky with your food" about eating habit, and "wash your hands before eating" about eating procedure in both the groups. There was no statistically significant difference regarding child-care teachers' perceived difficulties in food service between the two groups. These results indicated that child-care teachers' participation and mealtime instruction in food service did not differ between the two age groups, although children's development of digestion and eating skill differed by age. Therefore, training should be provided to child-care teachers about food service practices and mealtime instruction appropriate to children's age.

• Korean Journal of Community Nutrition
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• 제13권6호
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• pp.879-889
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• 2008

The purpose of this study was to examine nutrition management conditions of lunch with the elementary schools and middle schools in the Changwon area. 292 students (5th and 6th graders) from three elementary schools and 330 students from three middle schools (boys, girls, and co-ed) participated in the aggregate selective plate waste measurement for 5 days. Planned menus, serving sizes and plate waste amount data were collected. Nutrient analyses for the planned, served and consumed menus at school lunches were performed by using CAN-PRO 3.0. Nutrient analyses of the planned, served and consumed menus were compared with nutrient management standard (former edition) for school lunch and 1/3 Korean Dietary Reference Intakes (KDRIs). Significant difference was found in the average consumption rate between the elementary schools (82.2%) and the middle schools (71.8%). Specifically, the consumption rates of steamed rice (p < 0.001), side dish 1 (p < 0.001), and Kimchi (p < 0.01) at the middle schools were significantly lower than those of the elementary schools. When the nutrient contents in the served menus were put into percentages to the nutrient contents in the planned menus, middle schools (92.3%) showed bigger serving loss than the elementary schools (95.4%). In the nutrient assessment comparied with nutrient management standard (former edition), middle school lunches showed comparatively less energy or less some nutrient contents against the standard than the elementary school lunches. Specifically, in case of boys in middle schools, Vitamin C was the only nutrient content that satisfied the standard in the planned menus, served menus and consumed menus. In the 1/3 KDRIs based assessment, middle schoolers were found not to be provided proper nutrients with school lunches. To improve nutrition management at middle school foodservices, dietitians should reinforce nutrient assessment for menu planning, and try to decrease serving loss and plate waste.

• The Korean Journal of Food And Nutrition
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• 제31권2호
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• pp.264-271
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• 2018

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

• The Korean Journal of Community Living Science
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• 제26권2호
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• pp.303-311
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• 2015

This study investigates the effects of serving medicinal food items on the dietary intake of elderly inpatients. A total of 77 elderly inpatients at a long-term senior care hospital in Yeongju participated in this study. Control and medicinal food items were provided for 20 days (March 24 through April 12, 2014, and April 14 through May 3, 2014, respectively). A satisfaction survey was conducted for both control and medicinal food items on the last day of the respective serving period. Data were analyzed by using SPSS (Windows ver. 21.0). The satisfaction level was higher for medicinal food items than for control food items. The leftover rate was higher for control food items than for medicinal food items. The intake of energy, carbohydrates, proteins, fats, vitamin A, thiamin, niacin, potassium, and zinc was higher for medicinal food items than for control food items. These results indicate that the dietary intake of elderly inpatients was higher for medicinal food items than for control food items. This suggests that medicinal food items can help increase the nutrient intake of elderly inpatients and implies that such food items may be more desirable for a long-term senior care hospital diet. A prospective analysis of the long-term control is needed to establish the effects of medicinal food items on elderly patients.

• Journal of the East Asian Society of Dietary Life
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• 제15권2호
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• pp.226-234
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• 2005

A study was conducted to improve satisfaction to school food service and to furnish source materials for nutrient education by researching degree of satisfaction of middle school students to school food service. Following results are from the study that targeted 215 male students and 173 female students in 5 middle schools in Daegu. Satisfaction rates regarding taste of foods, smell, proper temperature, use of seasonal food, cafeteria atmosphere, numbers of side dishes, and kindness of the cook in a cafeteria were higher than dissatisfaction. And dissatisfaction rates were higher in quantity and quality of foods, sanitation, purity of table wares, opening to nutrient education and related informations for students, opinion reflection of students, food serving time and gratification to food serving than the opposite. But the degree of general satisfaction on school food service were higher than the degree of general dissatisfaction. Sanitation was the first thing to be changed in school food service, then quantity of food and taste for the last. And there were notable differences between male students and female students in sanitation satisfaction. The variables that influence on satisfaction to school food service were sanitary administration, numbers of side dishes, quantity of foods, nutrient, smell and taste when ranked. And the main three things that have similar rate in quantity with satisfaction rate are taste, smell and nutrient of school food service. Through these followed results, degree of general satisfactions to school food service were higher than degree of general dissatisfactions. But sanitation, quantity and quality of foods, taste, and food serving size were not satisfactory for students in rate. Therefore it has to be improved to enhance satisfactions to middle school food service.

• The Korean Journal of Health Service Management
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• 제5권2호
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• pp.35-51
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• 2011

The purpose of this study is to examine relations between the job stress of radiologists, who are serving at secondary medical institutions, and their intent of separation, providing basic information necessary to earlier prevent the separation, improve the quality of radiologists and ensure a more effective personnel management of the professionals. For the purpose, this researcher conducted a structured questionnaire survey of 221 radiologists from Nov 1 to 30, 2010 who were serving at secondary medical institutions located in Busan. Findings of the study can be summarized as follows. 1) The surveyed radiologists were scored 2.82 points in average in terms of job stress. This indicates that they are suffering from job stress higher than moderate. 2) The subjects were significantly different from each other in job stress according to their age, total service period, department where they were serving, satisfaction with their hospital and satisfaction with the foresaid department. 3) The subjects were scored 2.59 points in average in terms of the intent of separation. This indicates that the surveyed radiologists are not so willing to change their job. 4) Those radiologists were significantly different from each other in the intent of separation according to their age, marital status, educational background, average monthly income, total service period, the period of service at a department where they belonged now, position, satisfaction with their hospital and satisfaction with the foresaid department. 5) There were significant correlations between the subjects' job stress and intent of separation.

• Journal of the Korea Society of Computer and Information
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• 제14권6호
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• pp.83-90
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• 2009

Since traffic is aggregated to a MPP that acts as an Internet gateway, if traffic load is not balanced among the MPPs in a WMN, the overall performance of a WMN becomes poor even though the total traffic load is far below the capacity of the WMN. Therefore, in this paper, we propose a stochastic load balancing scheme where each MP (Mesh Point) probabilistically selects its serving MPP according to the congestion levels of MPPs. Through extensive simulations using ns-2, we have verified that our scheme can stabilize a WMN fast when congestion occurs and reduce packet loss rate by distributing traffic load of a congested MPP to multiple MPPs in the inverse proportional to their congestion levels. Compared to queue-based load balancing scheme, our method can decrease network stabilization time by 34 seconds, and reduce packet loss rate by 7.6%. Since the proposed scheme can reduce network stabilization time by efficiently using network resource, it is expected to contribute to the reliable operation of a WMN.

• Nutrition Research and Practice
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• 제17권4호
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• pp.812-825
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• 2023

BACKGROUND/OBJECTIVES: This study investigated the importance and performance level of sodium reduction practices in school meal service by school nutrition teachers and dietitians, and compared them according to school level and placement of the school nutrition teacher. SUBJECTS/METHODS: An online survey was conducted with 608 nutrition teachers and dietitians in schools in the Republic of Korea from September 28 to November 12, 2021 (response rate: 57%). The questionnaire comprised 11 items related to sodium reduction practices (purchasing, food preparation and serving, and education). The importance and performance level of each item was rated on a 5-point scale. The mean differences were analyzed using t-tests or one-way analyses of variance and Duncan's post-hoc tests. An importance-performance analysis was performed on sodium reduction practices. RESULTS: Participating in sodium reduction education, sodium reduction education for cooks, and sodium reduction education for students were assessed to have high importance but low performance. Overall, the higher the school level, the lower was the importance level of sodium reduction practices. The performance in kindergartens and elementary schools was higher than that in middle and high schools. The importance in the purchasing category perceived by dietitians was lower as compared to nutrition teachers. In addition, the performance in the purchasing, food preparation and serving, and education categories perceived by dietitians was lower than those of nutrition teachers. CONCLUSION: Sodium reduction education for nutrition teachers and dietitians, cooks, and students should prioritize practicing sodium reduction in school meal service. Specific guidelines for managing sodium reduction at all stages-purchasing, food preparation, and serving-should also be developed. The results could be used as basic data to reduce the sodium content in school meals.

• 한국노년학
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• 제31권3호
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• pp.489-503
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• 2011

The purpose of this paper is to explore the actual condition of the old women prostitutes serving the old men (so-called 'Bacchus Azumma') in qualitative research and to suggest the elderly counseling process for the old women prostitutes. For this, 10 old women prostitutes, aged 53~71, were interviewed as research participants. The data obtained through the depth interviews were analyzed using a qualitative analytic method. As a result, four types of the old women prostitutes according to prostitution inducing forms and motives are found: Inducing-Living type, Re-inducing-Living type, Re-inducing-Playing type, Re-inducing-Forced type. It is essential for each traumatized prostitute to be treated according the degrees of their trauma(PTSD) in the elderly counseling.

• 한국노년학
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• 제32권2호
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• pp.501-512
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• 2012

This is the second research to explore the actual condition of the old women prostitutes serving the old men (so-called 'Bacchus Azumma') in qualitative method. For this, 14 old women prostitutes, aged 38~73, were interviewed as research participants: 9 are korean and 4 are korean-chinese and 1 is chinese. The data obtained through the depth interviews were analyzed using a qualitative analytic method. As a result, three types according to the purpose of approach (heavy petting-intent type, intercourse-intent type, and criminal-intent type) and two types according to occupation or not (full-time type and part-time type) are found. The social concerns and measures on Bacchus Azumma are needed.