• Journal of Nutrition and Health
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• v.48 no.3
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• pp.289-297
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• 2015

Purpose: This study was conducted in order to determine the difference of Importance and Performance Related service management and feeding practices of teachers at mealtime in childcare centers. Methods: In December, 2013, questionnaires were completed by teachers working at childcare centers in Geumcheon-gu, Seoul. A total of 179 teachers responded to questions regarding perceived importance and degree of performing related service management and feeding practices at mealtime in childcare centers. Factor analysis and Importance-Performance Analysis (IPA) were used. Results: Four factors including 11 items were represented by factor analysis: 'Personal hygiene management', 'Feeding practice', 'Food material management', and 'Service at serving foods'. For 'Personal hygiene management', scores for perception on importance and performance were 4.42 and 3.84 points of 5 that were the lowest among factors. As a result of IPA, teachers were aware of the importance and performed well, 'Encouraging and praising children's eating habits at mealtime', 'Giving thanks before and after a meal', and 'Sitting and eating with children at mealtime' belonged to 'Feeding practice'; whereas they were not aware of the importance and performed insufficiently, 'Wearing the hygiene hat for serving foods', 'Wearing disposable gloves for serving foods', and 'Wearing the apron for serving foods' belonged to 'Personal hygiene management'. Conclusion: For children's health and safety in foodservice at childcare centers, personal hygiene management is very important when cooking as well as serving food. The results suggest that education targeting personal hygiene management is necessary for management of hygiene by teachers while serving food in childcare centers. In addition, guidelines on service management and feeding practice are needed for teachers working at childcare centers.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.352-362
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• 2015

The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.

• Proceedings of the Korean Society of Surveying, Geodesy, Photogrammetry, and Cartography Conference
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• 2005.11a
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• pp.335-350
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• 2005

• Korean Journal of Social Welfare
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• v.29
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• pp.68-104
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• 1996

• Clinics in Shoulder and Elbow
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• v.5 no.2
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• pp.63-68
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• 2002

Volleyball has become one of the world's most popular participatory sports in recent years. There are many dynamic skills and movements needed to play the game. As a result, many acute and overuse injuries to the shoulder may occur. This article addresses the common injuries and rehabilitation recommendations for the shoulder injuries in the volleyball players. The glenohumeral instability, primary or secondary impingement, internal impingement, labral injuries, and suprascapular nerve lesions are common problems in volleyball players. A basic knowledge of the biomechanics and volleyball maneuvers (blocking, serving, and spiking) can help in the development of appropriate trainging and reha- bilitation protocols. Special emphasis must be placed on the knowledge of muscular patterns involved in serving and spiking, because they typically require a strenuous unilateral action of the dominant shoulder. It is therefore impera- tive to include adequate stretching and muscular training programme for the prevention, as well as for therapy, of shoulder pain in volleyball players.

• Journal of the Korean Operations Research and Management Science Society
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• v.30 no.2
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• pp.29-40
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• 2005

In this research, we propose packet scheduling algorithm considering different QoS characteristics of real-time traffic and non-real-time traffic in the next generation wireless communication system serving the multimedia traffic and a new efficient framing method cooperated with this packet scheduler. When the selected traffic classes of the selected users are transmitted, our proposed framing method can increase the number of serviced traffic classes by mixing the many different traffic classes within one frame considering data rate decided by the allocated AMC (Adaptive Modulation and Coding) option. Using this proposed method, the fairness among the traffic classes can be achieved and the system performance for total throughput and delay can be enhanced. Simulations are performed to analyze the performance of the proposed framing method. Our proposed packet scheduler and framing method will be applied to the next generation multimedia wireless communication system serving many traffic classes.

• Culinary science and hospitality research
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• v.4
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• pp.5-24
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• 1998

Determination of the space requirements for a restaurant is a difficult task. Because the space required is dependent upon many factors which are not constant for all types of restaurants. Today, the guides and procedures that be given are to be regarded as tentative and subject to easy change. This study tired to present the efficient methods and procedures of the space planning of restaurant. Thus, this study is on the purpose of nexts. First, finding the variables involved in the development of the model. Second, describing the approach method of modeling the facility. Third, depicting the methods and procedures of estimating the sizing of serving facilities. Fourth, developing the alternatives of sizing the space required for the facility. As illustrated, this study used the results of the model estimates and emphasized the importance of accurately evaluating the following factors. First, total number of persons to be fe. Second, meal period. Third, number of persons I the dining room. Fourth, number of persons in the serving area. Fifth, vacancy ratio.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.38B no.7
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• pp.535-542
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• 2013

Coordinated multi-point transmission (CoMP) is considered to be a promising technique to improve the throughput for LTE-Advanced systems. One important approach for CoMP is Joint Transmission (JT). However, the analytical model of JT has not been fully studied, as user equipments (UEs) receiving the desired signals from an adjacent base station (BS) as well as serving BS, or only serving BS were not distinguished. We derive a new analytical model to describe the call admission control in JT based systems. The performance measures of interest are the call blocking probability, and resource utilization. Furthermore, we compare the performance of JT-based systems and non-JT- based systems. The analytical results are in reasonable agreement with the simulation results.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.37C no.10
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• pp.888-893
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• 2012

Quality of Service (QoS) provisioning is an important issue in the design of next generation wireless network. In visible light communication (VLC) networks, link switching is a solution to maintain or improve the quality of communication. In this paper, we propose a novel link switching scheme using the location of mobile nodes (MNs). The current serving transmitter uses location history of the MN to find out which neighbor transmitter the MN is approaching. This neighbor transmitter is chosen to inform the MN as the next serving transmitter. The simulation results show that our proposed scheme gains better performance than non-predictive link switching scheme.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.314-318
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• 1997

This study was conducted over eat-nut foods in Andong area to measure the salt concentration and to compare the result with the optimum gustation of salt concentration in usual diets. The results were as follows: 1. Mean salt concentration of eat-nut foods was similar to the optimum salt concentration by sensory evaluation. 2. The salt intake through the menu was about twice of the recommended intake by Korean Food Research. 3. The foods with a large serving size contributed to the increase of salt intake, suggesting that the serving size needs to be adjusted. 4. It is recommended that the consumption of high salt foods needs to be reduced while increasing that of fresh fruit and vegetable in the diet behavior on eat-out foods.