• 한국식생활문화학회지
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• 제33권5호
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• pp.426-436
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• 2018

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer's health, taste and sodium-related attitudes on the consumer's preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.

• 한국식생활문화학회지
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• 제22권5호
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• pp.621-632
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• 2007

The purposes of this study were as follows. First is to compare the importance of operational factors to determine types of school breakfast program, and second is to do the preference analysis of operation-related people depending on the attributes and levels of the operation of school breakfast program. The questionnaires developed for this study were distributed to 134 school dietitians, 114 school foodservice officials at the educational board, 68 staff members of foodservice contractors and 493 parents. Statistical data analyses were performed using SPSS/WIN 12.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical foodservice types. According to the analysis on the attributes and levels of the school breakfast operation, the relative importance of each attribute was as followsprice (36.30%), menu (29.60%), foodservice staff (22.54%), serving type (11.55%) to school dietitians, price (34.99%), menu (28.15%), foodservice staff (23.52%), serving type (13.35%) to school foodservice officials at the educational board, menu (30.55%), price (30.24%), foodservice staff (28.75%), serving type (10.47%) to staff members of foodservice contractors and price (36.34%), menu (29.73%), foodservice staff (21.01%), serving type (12.92%) to parents. The results of the conjoint analysis indicated that the school dietitians and school foodservice officials at the educational board preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $1501{\sim}2000won$, and tray serving. Staff members of foodservice contractors preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. Parents preferred the school breakfast operation with 5 traditional menus per 5 day, $6{\sim}7$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. About a half of school dietitians considered that elementary schools were appropriate for the suggested school breakfast operation program. But, 68.2% of school foodservice officials at the educational board, 69.1% of staff members of foodservice contractors, and 38.1% of parents considered high schools to be the suitable model. Therefore, it indicated the need to recognize the different opinions among breakfast operation-related people and take these factors into consideration in developing the school breakfast program.

• 수산해양기술연구
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• 제38권1호
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• pp.58-68
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• 2002

본 연구에서는 동해구트롤선(750ps)을 대상으로 현용어구에 대한 모형망을 제작하여 발줄과 저질의 종류에 따른 어구의 저항특성을 구하고자하여, 수중무게 5.4g인 체인형, 와이어형, 기본형의 발줄 3종류의 발줄에 대하여 실제 예망속도인 2.0~2.5knots의 범위에 해당되는 실험예망속도 0.4m/s일 때의 저항을 실험.분석하였으며, 나아가 체인형 발줄에 대해서는 발줄무게에 따른 저항의 변화를, 와이어형 발줄에 대해서는 발줄의 굵기에 따른 저항의 변화를 실험 .분석하였다. 한편, 예망속도에 따른 발줄의 종류별 저항특성을 구하고자 수중무게가 5.4g인 체인형, 와이어형, 기본형의 3종류의 발줄에 대하여 예망속도를 0.1m/s 0.2m/s 0.3m/s 0.4m/s 변화시키면서 저항을 측정하고, 어구에 대한 발줄 저항비 및 저항계수를 각각 구하였다. 그 결과를 요약하면 다음과 같다. 1. 어구저항은 저질이 모래와 펄 모두에서 체인형이 가장 크고, 기본형, 와이어형 순으로 작게 나타났다. 2. 저질의 종류에 따른 저항은 모래에서는 체인형이 가장 크고, 와이어형, 기본형 발줄의 순으로 작았으며, 필에서는 체인형이 가장 크고, 기본형, 와이어형순으로 작게 나타났다. 3. 발줄의 무게에 따른 저항은 거의 직선형으로 증가하고 있으며 저질이 펄인 경우, 체인형 발줄의 무게가 5.4g 10g 20g 일 때 저항은 각각 36g 45g 65g으로 줄의 무게가 20g일 때가 10g일 때 보다 약 44% 더 컸으며, 모래의 경우에는 각각 38g 51g 74g으로 발줄의 무게가 20g일 때가 109일 때보다 약 45%로 컸다. 4.발줄의 굵기에 따른 저항은 예망 속도가 0.4m/s에서 와이어형의 굵기가 ø 65mm 기준으로 2, 3, 4, 5배로 증가함에 따라 저항은 23g, 25g, 32g, 42g으로 각각 증가하였다. 5. 예망속도의 증가에 따른 발줄의 종류별 저항은 직선에 가까운 지수 함수적으로 증가하였고, 저질이 펄인 경우, 체인형이 가장 크며 다음으로 기본형, 와이어형 순으로 작게 나타났다. 6. 어구저항에 대한 발줄 저항의 비는 필에서 체 인형이 가장 크고, 기본형, 와이어형 순으로 나타났으며, 모래에서는 체인형이 가장 높았고, 와이어형, 기본형의 순으로 작게 나타났다. 7. 저항계수는 펄에서는 체인형 발줄이 약 10.0~55.7, 와이어형은 약 3.0~l6.0, 기본형은 약 1.5~8.5이며, 모래에서는 체인형 발줄이 약 10.0~60.0, 와이어형은 약 3.0~l4.0, 기본형은 약 1.2~6.0이었다. 그리고, 전체적으로 절과 모래 모두에서 저항계수가 체인형이 다른 두 종류의 발줄에 비해 상대적으로 가장 크고, 와이어형, 기본형의 순으로 작게 나타났다.

• 한국노년학
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• 제32권2호
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• pp.501-512
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• 2012

본 연구는 노인을 대상으로 하는 성매매 여성, 속칭 '박카스 아줌마'에 관한 2차 연구 결과이다. 연구의 목적은 박카스 아줌마들의 실태를 상세히 파악하는 것이다. 본 연구를 위하여 중도에 연구철회를 요청한 12명을 제외한 37세~73세 사이의 여성 총 14명이 연구에 참여하였다. 연구참여자는 한국인 여성 9명, 조선족 여성 4명, 중국인 여성 1명이었다. 이들에 대한 심층면접 결과 이들의 접근목적 유형에 따라 신체접촉목적형, 성매매목적형, 기타범죄목적형으로 나누어졌다. 또한 전업유형에 따라 전업형(조직형, 개인형)과 겸업형이 나타났다. 조선족과 중국인 성매매 여성들은 전업형으로, 한국인 성매매 여성들은 전업형과 겸업형으로 나타났다. 노인을 대상으로 하는 성매매 여성들의 형태가 점차 조직화되어가고, 이에 따라 준집창촌 형태의 보호와 상납의 형태가 형성되어가고 있다. 노인을 대상으로 하는 성매매 여성들에 대한 연구인력 확보와 이들의 인권 및 빈곤 구제와 생계 보호를 위한 구체적 대안이 요청된다.

• 한국식생활문화학회지
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• 제12권5호
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• pp.573-582
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• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.

• 한국노년학
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• 제31권3호
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• pp.489-503
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• 2011

본 연구는 노인을 대상으로 하는 성매매 여성, 속칭 '박카스 아줌마'에 관한 질적 연구이다. 연구의 목적은 박카스 아줌마들의 실태를 파악하고 이들을 위한 상담적 대안을 살피는 것이다. 이를 위하여 중도에 연구철회를 요청한 5명을 제외한 53세~71세 사이의 여성 총 10명이 연구에 참여하였다. 이들에 대한 심층면접 결과 이들의 성매매와 관련한 유형으로 유입-생계형, 재유입-생계형, 재유입-유희형, 재유입-강제형이 나타났다. 노인을 대상으로 하는 성매매 여성들을 위한 상담 과정은 노인상담의 특성과 성매매 여성들의 PTSD 양상을 고려해야하며, 사회적 연결망을 통한 복지지원과, 성교육 및 보건 의료적 조치가 필요하다. 나아가 독특한 현상으로 나타난 박카스 아줌마에 대한 연구인력 확보와 상담전문가 및 성교육자 양성을 통해 노인복지 향상을 위한 구체적 노력이 요구된다.

• 서비스연구
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• 제14권1호
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• pp.1-12
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• 2024

푸드테크 산업 중 서비스 로봇 시장이 커짐에 따라 외식산업의 소비자 행동의도에 영향을 끼치는 로봇 서비스의 품질이 중요하다. 식당 서빙로봇은 직원의 업무를 줄여주기도 하지만, 서비스 실패에 따른 대응이 되지 않기 때문에 고객의 불만족은 물론 직원의 업무를 늘리기도 한다. 주문과 서빙 기능 외에 서비스 품질을 높이기 위해서 직원처럼 서비스 실패 후 복구 노력, 과정의 공정성, 공감, 대응성, 확신성에 대한 기능도 요구된다. 이에 우리는 식당 서빙 서비스 실패 유형을 내적, 외적요인으로 가정하고, 서비스에 실패했을 때 직업 윤리적인 태도로 대응할 수 있도록 직업윤리적 공감모듈이 있는 서빙로봇을 개발했다. 이때 서빙로봇의 표정과 액션은 평상 서비스 모드에 실패복구 노력과 공감을 반영한 실패 모드를 추가하여 개발하였으며, 두 유형의 서비스 실패에 따른 서빙로봇의 직업 윤리적 공감 대응 여부가 로봇평가에 유의미한지를 실험하였다. 실험참가자들은 로봇 실수보다 다른 고객의 실수에 따른 서비스 실패에 더 불편해했으며, 서빙로봇의 직업윤리적 공감과 대응은 적절했다고 응답하였다. 또한 직업윤리적 공감 모듈의 장착여부에 따라 로봇 호감도는 차이가 없지만 안전성은 유의미한 차이를 보였다. 생성형 인공지능을 활용하여 직업윤리적 공감 대응 모듈을 탑재한다면, 국내 서빙로봇산업과 시장은 더욱 성장할 수 있을 것이다.

• 한국식생활문화학회지
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• 제12권5호
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• pp.509-517
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• 1997

The purpose of this study is to establish the one serving size of Korean Indigeneous Food. Serving size is necessary to make Nutrition Labeling which is required to export Korean food product especially to the United States of America. The basic data of 100 food items were collected through searching traditional and recent cookbooks. 4 industrial foodservices as noncommercial foodservice and 30 traditional ethnic restaurants and 12 gourmet restaurants in hotels as commercial foodservlce were explored to collect the data of actual serving size of each items. Moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by four research methods were presented item by item. There were wide differences in intakes of main dishes, for example, noodles were around $50{\sim}100g$, cereals were 20 g, which means the one serving size can be differenciated by the food usage. In intakes of side dishes, average of side dishes were $20{\sim}30g$, but Kimches, the first traditional Korean food, were $30{\sim}50g$, and the other condiments, pepper paste and soy paste were $5{\sim}10g$. About desserts, liquid types were around 200 g, the other sugars were $10{\sim}20g$, the kind of teas were almost $2{\sim}3g$. The health foods-many kinds of that were Ginseng-were averaged 20 g; but dried mushrooms were around 2 g.

• 한국주거학회논문집
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• 제15권6호
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• pp.99-106
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• 2004

The purpose of the study is to propose architectural design standards of the cafeteria planning in educational facilities. In the spatial organization planning, the preferred location of the cafeteria is on the first floor and the types of the floor plan are followed by the forms and space structure of the school building. The area of the cafeteria is related to the size of seating area per person. The direction must sublate northern faced. In interior moving lines for service, the arrange of dining tables has to reflect distance of dining tables or location of pillars. The dining space should better have more than two entrances in terms of occupancy type and convenience. Thus the serving line has to be planed thoughtfully by various factors to avoid confusion caused in serving process. In multipurpose use of the cafeteria, it is feasible when hygiene and management is considered.

• 대한영양사협회학술지
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• 제13권2호
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• pp.138-156
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• 2007

The purposes of this study were to a) measure the service quality attributes of foodservice type such as school foodservice, hospital foodservice and business & industry(B&I) foodservice, managed by contract management company(CMC), b) compare with service quality attributes by CMC scale, c) analyze overall customer satisfaction(CS) by the foodservice type and the CMC scale, and d) identify the effect of service quality attributes on an overall CS by the foodservice type and the CMC scale. The questionnaires were handed out to 6,620 customers of 207 school, 38 hospital, and 86 B&I foodservices in 108 CMCs. The statistical data analysis was completed using SPSS Win(ver 12.0) for descriptive analysis, t-test, reliability analysis, and multiple linear regression analysis. From an analysis on service quality attributes, 'proper arrangement of table and chair at hall distribution(3.53)', 'operation of nutrition education(3.50)' were highly perceived to student, 'correctable serving(4.08)', 'serve at fixed distribution time(4.08)', 'kindness of serving employee(4.04)' were highly perceived to patient, 'employee's kindness(3.84)' were highly perceived to customer of B&I. In comparison of service quality attributes by CMC scale, most scores of large enterprise(LE) were significantly higher than small and medium sized enterprise(SME) in school foodservice, hospital foodservice and B&I foodservice. Overall CS levels were 3.53 out of a maximum 5 on B&I, 3.46 on school, and 3.44 on hospital and were evaluated differently CS score by CMC scale. Finally, regression results for the effects of service quality attributes on overall CS by each of foodservice type were identified significantly different service quality attributes by foodservice type such as school, hospital, B&I(p<.001) and by CMC scale. For considering the goal of enterprise on profit-making through CS and the needs of customer on CS at moment of truth(MOT), the findings should be applied to the CMC and the foodservice industry.