• 대한영양사협회학술지
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• 제15권1호
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• pp.69-76
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• 2009

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226${\pm}$0.212%. The average salinity of all Kimchi samples was 0.401${\pm}$0.260. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153${\pm}$0.085%, 0.691${\pm}$0.213%, 0.151${\pm}$0.102%, 0.209${\pm}$0.121% and 0.080${\pm}$0.016%, respectively. The average salt intake of one serving of Kimchi was 0.125${\pm}$0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306${\pm}$0.170 g, 1.382${\pm}$0.426 g, 0.094${\pm}$0.061 g, 0.146${\pm}$0.089 g, and 0.159${\pm}$0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p < 0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimehi (p<0.01). Furthermore, the salinity in the liquid and solid stern portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p < 0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).

• 대한지역사회영양학회지
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• 제5권1호
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• pp.92-99
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• 2000

A large amount of food waste in known to bring about many problems including environmental pollution. This study was carried out to investigate effective methods for reducing leftovers in the food service business & industry. The reasons for producing leftovers in food service restaurants, customers perferences of foods, cooking methods the degree of saltiness, and serving size were surveyed using questionnaire and the menu was improved based on the customers perferences. Excessively large serving sizes and the unfavorable cooking methods is food service were the main reason for the leftovers of side dish and one=dish foods. Because the largest amount of leftover came from soups & stews, an effective way of reducing leftovers in food service would be to reduce the serving size of soups & stews. Total leftovers was reduced to about 60% after improving menu (p<0.01) and the each leftover or rice, soup&stew, and side dishes was also reduced significantly after improving the menu(p<0.001) The environmental campaign to reduced food waste by bulletin intra-net using personal computers slogans& posters, and new letters was conducted for one week each and then leftovers were measured 9 times for following three weeks regularly. The total amount of leftovers decreased slightly due to the environmental campaign, but the difference was not significant . When we adopted penalty or prize system leftovers were decreased by about 35%(p<0.001) and the penalty system was more effective than the prize system in reducing leftover (p<0.001) When we compared the leftovers under the three services, a tray service was more effective in reducing leftover than complete self-service of partial self-service(p<0.001).

• 한국생활과학회지
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• 제4권1호
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• pp.105-111
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• 1995

This study was to investigate the trends of dietary life as based on the assumption that economic growth caused the change in dietary life. Newspaper articles on home cooking in Cho-Sun Daily Newspaper, published from 1961 to 1993, were analyzed, and the results are summerized as follows: (1) Total number of articles on home cooking was 817. Traditional Korean foods had been introduced more often than foreign foods, particularily after the third period($'79{\sim}'93$). In the first period($'61{\sim}'67$ serving size of 5 had been adapted mainly, whereas serving size of 4 had been adapted more frequently after third period. (2) Vegetable foods were the most frequently introduced item in home cooking articles as a whole. In the third and forth periods starch foods had been reduced, whereas vegetable and meat foods had been increased in home cooking articles. Use of foods of the season had been reduced thanks to spreading of greenhouse and to improvement of food storage technology. (3) Traditional Korean foods were largely composed of kimchi, boiled rice, Korean style soup and stew which are basic foods in Korea. Foreign foods introduced were mainly beverage, alcoholic drink and salad. Since 1980 meat, chicken and vegetable dishes had been frequently introduced. In conclusion, the daily newspaper articles on home cooking reflect the changes in Koreans' food consumption pattern and consciousness of dietary life.

• 한국식품영양학회지
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• 제27권4호
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• pp.732-741
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• 2014

Korean foods have the strengths to addresssome of the health problems of modern man. To assess the properties of Korean noodles, daily value %, DVS, DDS and energy density were compared between many kinds of noodles from around the world. Using a variety of reference materials, a nutritional database of noodles was built for this study. For carbohydrate, lipid, vitamin A, vitamin K, vitamin C, niacin, zinc, and copper, the daily values % of western noodles were significantly higher. Also, the serving size of Korean noodles was significantly small. Comparing the average energy density of the noodles, they showed $1.87{\pm}0.93kcal/g$ (Korean noodles), $2.42{\pm}1.08kcal/g$ (western noodles) and $1.84{\pm}0.84kcal/g$ (other noodles). The dietary fiber, polyphenols, and flavonoids content of the noodles showed no significant difference. Neither DVS nor DDS showed a statistically significant difference. In the Korean noodles, the GMDFV pattern showed a diverse choice of food groups. Korean noodles show a lower energy density, and the small serving size to have favorable for the prevention of obesity. Thus, Korean noodles are an excellent choice in terms of diversity and energy density.

• 한국식생활문화학회지
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• 제15권3호
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• pp.155-162
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• 2000

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

• 한국안전학회지
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• 제35권2호
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• pp.76-83
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• 2020

This study examined the effects of perceptual differences of safety leadership between managers and workers on workers' safety attitudes and behavior in two construction sites. In addition, the mediating role of safety attitude between safety leadership and safety behavior across discrepancy level of safety leadership. This study was conducted on two first-tier construction companies within the 100th place in 2019. Two companies were similar in size(100 - 150 billion won) and process from the basement frame finishing stage to start of the ground structure of apartment. In A Site, 40 managers and 73 workers, 42 managers and 77 workers in B site participated the survey on managers' safety leadership, and workers' safety attitude and behavior. The results showed that there was no significant difference between the safety leadership scores assessed by the manager and workers at site B. However, the safety leadership scores assessed by the managers were significantly higher than that by the workers at site A. The workers' safety attitudes and behaviors at site B were higher than those of workers at site A. Moreover, Site B was significantly higher in the effects of safety leadership on safety behavior than Site A. At site B, safety leadership had a significant influence on safety behavior even after controlling the safety attitude of workers. At site A, safety leadership had no significant effect on safety behavior after controlling safety attitude. These findings suggest that there is managers' self-serving bias on safety leadership in site A and that this bias of leadership can negatively affect workers' safety attitude and behaviors. In addition, it can be seen that if the self-serving bias on safety leadership occurs, the manager's safety leadership has less influence on workers' safety behavior.

• Preventive Nutrition and Food Science
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• 제3권1호
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• pp.77-84
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• 1998

To evaluate food consumption patterns of first generation Korean-American in Hawaii, questionnaires were developed using sociodemographic questions and food frequency questionnaire, which included 139 food items most often consumed among Korean foods and American foods. The questionnaires surveyed 157 first generation Korean-Americans in Hawaii. Mean daily servings for the first generation Korean-Americans were calculated for 139 food items combined into 41 food groups based on similarity in nutrient composition and serving size. The food groups which were consumed in amounts over one serving per day for all subjects were rice, Kimchi , non-citrus fruit , vegetables, organge/green vegetables. oil. margarine and coffee/tea. All subjects consumed less than one serving of hotdogs, hamburgers, pizza and pancakes per week(0.14 serving per day). The most notable characteristic of food consumption for first generation Korean-Americans was that they consumed more Korean food such as rice, Kimchi, soybean paste(Deenjang), soybean curd and seaweed than American foods. Compared with other groups based on age and gender, younger men showed significantly(p<0.05) more frequent consumption of beef/pork, sausages /hams /bacons and hambergers. Older men were significantly(p<0.05) more likely to consume Doenjang and less likely to consume pizza and hamburgers. Daily servings were below the recommended level for thegrains /bread/cereals group and fats/oils/sweets group for all subjects . Fruits/vegetables group servings exceeded the recommeded 5 daily servings for younger men. In correlations of daily servings of selected foods among Korean foods and American food with sociodemographic characteristics, this study showed that the older the subjects and the shorter the stay in Hawaii, subjects were more likely to consume Kroean foods.

• 동아시아식생활학회지
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• 제25권2호
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• pp.352-362
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• 2015

본 연구는 지역아동센터에서 수행되고 있는 배식 실태 및 영양적 질을 평가하기 위해 2014년 7월에 설문조사 및 배식량 측정 실험을 수행하였다. 지역아동센터 급식관리자 39명이 본 설문조사에 참여하였으며, 이 중 15개소의 지역아동센터에서 근무하는 급식관리자가 배식량 측정 실험에 참여하였다. 설문조사 결과, 응답자의 51.3%가 센터장이었고, 38.5%가 생활복지사였으며, 1년 이내에 급식과 관련한 교육을 수강한 경험이 있는 경우는 69.2%였다. 응답자의 영양 및 위생분야 지식 점수는 10.0점 만점에 5.59점이었다. 응답자 중 교육 수강자의 영양 및 위생분야 지식 점수의 평균은 6.04점, 교육 비수강자의 평균은 4.58점으로 교육 수강 여부에 따라 통계적으로 유의한 차이를 보였다(p<0.05). 지역아동센터에서는 절반 정도가 대면배식(51.3%)으로 배식하고 있었고, 자율배식(23.1%), 개별배식(20.5%) 순이었다. 지역아동센터의 급식관리자들은 센터의 배식량이 적절하다고 생각하고 있었다(3.6점/5점 만점). 지역아동센터 배식 시 위생모 또는 배식용 앞치마를 착용하는 정도에서 교육 수강자와 교육 비수강자 간에 통계적으로 유의하게 차이가 있었으며, 교육 수강자들의 수행도가 높았다. 또한 '지역아동센터를 이용하는 초등학교 5학년 남학생에게 배식을 하는 상황'에 대한 배식량 측정 실험 결과, 메뉴로 제공되는 모든 음식은 배식량 기준을 충족시키지 못하였으며, 밥, 국, 주찬, 부찬, 김치는 배식량 기준 대비 각각 87.3%, 65.2%, 56.5%, 37.1%, 81.3%를 충족시켰다. 측정한 배식량에 대한 영양소 분석을 수행하였으며, 에너지와 비타민 A, 티아민, 리보플라빈, 칼슘은 영양기준 대비 섭취가 충분하지 못한 것으로 나타났으며, 단백질과 비타민C, 철은 영양기준 대비 100.0% 이상을 충족하는 것으로 나타났다. 단백질의 에너지 비율은 권장비율에 해당하였으나, 탄수화물은 72.0%, 지방은 13.3%로 각각의 권장비율인 55~70%, 15~30%에 조금 넘거나, 못 미치는 것으로 나타났다. 본 연구결과, 지역아동센터의 급식 담당자의 교육 수강 여부는 영양 및 위생관련 지식 점수와 배식 서비스의 수행도에 영향을 미치는 것으로 나타났다. 또한 지역아동센터 급식관리자가 배식하는 배식량이 배식량 기준 및 영양기준을 충족시키지 못하는 것으로 나타났다. 이에 지역아동센터 급식관리자의 급식관리 수행능력을 향상시키기 위해서는 관련한 교육 기회 제공이 이루어져야 한다. 지역아동센터 급식에서 적절량 배식을 통해 아동의 영양수준을 향상시키기 위해서는 배식량 기준으로 영양관리 지침을 마련하고, 배식의 중요성 및 아동 연령별 적절한 배식량에 대한 교육이 필요하겠다. 아동의 배식량과 관련하여 정부차원에서 이루어진 연구 및 보고에 대해 충분한 홍보가 미흡했으며, 현장에서 활용 방법에 대해 인지하지 못하고 있으므로, 이에 대한 홍보 및 교육이 실시되어야 한다. 본 연구결과는 지역아동센터의 급식관리자의 교육 자료 개발 및 취약 계층 영양 관련한 후속 연구에 활용될 수 있을 것으로 기대된다.

• Nutrition Research and Practice
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• 제4권1호
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• pp.82-88
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• 2010

This study aimed to define a one portion size of food items frequently consumed for convenient use by Koreans in food selection, diet planning, and nutritional evaluation. We analyzed using the original data on 5,436 persons (60.87%) aged 20~64 years among 8,930 persons to whom NHANES 2005 and selected food items consumed by the intake frequency of 30 or higher among the 500 most frequently consumed food items. A total of 374 varieties of food items of regular use were selected. And the portion size of food items was set on the basis of the median (50th percentile) of the portion size for a single intake by a single person was analyzed. In cereals, the portion size of well polished rice was 80 g. In meats, the portion size of Korean beef cattle was 25 g. Among vegetable items, the portion size of Baechukimchi was 40 g. The portion size of the food items of regular use set in this study will be conveniently and effectively used by general consumers in selecting food items for a nutritionally balanced diet. In addition, these will be used as the basic data in setting the serving size in meal planning.

• 한국식생활문화학회지
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• 제32권2호
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• pp.162-173
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• 2017

This study was conducted to explore portion size estimation by comparing the measurement errors of food and macronutrient intake by photography estimation and 24-hour recall from weighing method. A total of 28 female participants aged 20-24 years old were provided a meal that included rice, chard soup with soybean paste, stir-fried squid, japchae, stir-fried boiled fish paste, lettuce geotjeori, and kimchi. Each portion was measured accurately, and food intake was measured using three dietary assessment methods. For the photography method, trained researchers estimated remaining food amount by analyzing photographs using a mean of four times. The measurement errors for the stir-fried squid and japchae were larger by the 24-hour recall method, while the error for kimchi was larger by the photography method. The correlation coefficients for each food, except chard soup with soybean paste, between the weighing method and photography method were 0.77~0.99 (p<0.001). The correlation coefficients of energy and intake of macronutrients between the weighing method and photography method were 0.85~0.86 (p<0.001). The results of this study demonstrate substantially less measurement error using the photography method than the 24-hour recall method. However, further research is needed to standardize various kinds of foods, photograph angles, serving plates, and serving style for establishment of reliable and valid portion size estimation using the photography method.