• Journal of Digital Convergence
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• v.12 no.11
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• pp.617-623
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• 2014

This study aims to organize the pharmacological component of native chicken(NC) by analyzing the bill presented in traditional medicine NC relevant literature. And the analyze the heterogeneity and the common prescription of chicken that a variety of traditional technologies to existing treatment books private data to organize information about the scientific verification. After the analysis by building a DB and want a prescription to traditional book, herbal medicine usability throughout the assessment of the special treatment provided the basis for further product and a variety of functional food development. In addition, the continued expansion of the country and future growth engine industry related businesses through added value of cultural knowledge resources. NC of the relevant search and information system for prescription knowledge. so standardized, conceptualization, formalization is to build a knowledge of traditional medicine NC recipe DB assess the usefulness of medical literature through interdisciplinary research systems to suggest practical ways of alternative medicine and functional food development.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.57-70
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• 2003

The purpose of this survey was to investigate the status of dietitians' nutrition management in school lunch program. Questionaries were distributed to 233 dietitians of elementary schools and 10 dietitians of high schools in Seoul and Incheon provinces. The statistical analysis of data was completed using SPSS program. The results were summarized as follows : 78.4% of Seoul and 48.6% of Incheon among the whole students were served their meals in the classrooms. 70.0% of dietitians were 30-39 years old and 31.4% had a career less 5-7 years old. The standardized recipe was used in 71.6% of total schools but not effectively in both provinces. The students' nutrition and preferences were the very first to be considered in menu planning in both provinces. The nutrient value of meals was evaluated by the dietitians in most schools. Nutrition surveys of the meals which students are eating at home were surveyed in 27.3% of Seoul and 53.2% of Incheon. Students' preferences were studied regularly in 65.4% of Seoul and 78.9% of Incheon, and students evaluations of meals were carried out by the school lunch program in 74.6% of Seoul, and 68.8% of Incheon. In 49.6% of Seoul and 53.2% of Incheon, leftover foods were measured for each meal. 38.5% of Seoul used per a week and 48.6% of Incheon used per 2-3 week the processed foodstuffs. In 17.2% of Seoul and 25.2% of Incheon, nutrition education was executed by direct education, but educational methods were done mostly by letterssent to students' parents(76.9% of Seoul and 85.3% of Incheon). Evaluation studies on nutrition management, and nutrition education were hardly correlated to the dietitian's career and educational level. The number of meals served by the school lunch program have no related with the students' preferences. For improvement of nutrition management of school lunch program, it is necessary to develop new nutrition management model and nutrition education program.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.655-667
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• 1998

The Computer-assisted Hazard Analysis and Critical Control Point(HACCP) program has been developed for a systematic implementation of HACCP principles in identifying, assessing and controlling hazards in institutional foodservics operations. The HACCP-based sanitation evaluation tool has been developed, based on the results of the computerized assisted HACCP program in 4 service sites of C contracted foodservice company, including 2 general hospitals with 650-beds, one office operation of 400 meals per day, and one factory foodservice of 1,000 meals per day. All database files and processing programs were created by using Unify Vision tool with Windows 95 of user environments. The results of this study can be summarized as follows : 1. This program consists of the pre-stage for HACCP study and the implementation stage of the HACCP system. 1) The pre-stage for HACCP study includes the selection of menu items, the development of the HACCP recipe, the construction of product flow diagrams, and printing the HACCP recipes and product flow diagrams. 2) The implementation of the HACCP system includes the identification of microbiological hazards, the determination of critical control points based on the decision tree base files. 3) The HACCP-based sanitation evaluation tool consisted of 3 dimensions of time-temperature relationship, personal hygiene, and equipment-facility sanitation. The Cronbach's alphas calculation indicated that the tool was reliable. The results showed that the focus groups rated the mean of importance in time-temperature relationship, personal hygiene, and equipment-facility sanitation as 4.57, 4.59 and 4.55 respectively. Based on the results, this HACCP-based sanitation evaluation tool was considered as an effective tool for assuring product quality. This program will assist foodservice managers to encourage a standardized approach in the HACCP study and to maintain a systematic approach for ensuring that the HACCP principles are applied correctly.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.25-35
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• 2010

This article examines the types of tteok (Korean rice cake) recorded in 21 old literatures of the Joseon dynasty (1392-1909) according to its main ingredients. Tteok varieties of the Joseon dynasty were categorized into jjin-tteok, chin-tteok, jijin-tteok, salmeun-tteok and guun-tteok and their changes in cooking method were discussed from the early to late eras of the Joseon dynasty. These can be summarized as follows. In the early, middle and late eras of the Joseon dynasty, there were 1, 15 and 84 kinds of tteok using non-glutinous rice as the main ingredient, and 6, 24 and 120 kinds using glutinous rice, respectively. Tteok using wheat flour was not found in the early Joseon dynasty, whereas 6 and 32 kinds were found in the middle and late eras, respectively. There were 1, 4 and 5 kinds of tteoks using buckwheat, and 5, 11 and 19 kinds using other ingredients such as yam, barley, elephant's ear, oat, and arrowroot flour, in the early, middle and late eras, respectively. The frequency of the main ingredient increased in the order of glutinous rice>non-glutinous rice>wheat flour>other ingredient>buckwheat flour during the Joseon dynasty and the ratio of tteoks using non-glutinous and glutinous rice flours was 1:1.5. The number and types of tteok were noted to increase abruptly throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed in the late Joseon dynasty. Further study will be conducted on their recipes and ingredients recorded in these old literatures to develop a standardized recipe for the globalization of tteok.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.267-271
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• 2000

The present study was designed to develop the standardized formula for the preparation Jeung-Pyun with added raw soy flour and to investigate the applicability of Jeung-Pyun as the substitute of regular pizza crust made with wheat flour. The effect of adding raw soy flour at 3%, 5% level on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza were also studied. As the level of raw soy flour was increased the time required for 1 st and 2nd fermentation decreased and viscosity of batters increased significantly. Jeung-Pyun crust after steaming found to have appropriate texture and form for a substitute of wheat flour pizza crust. Texture parameters determined by QST showed that Jeung-Pyun crust with added raw soy flour had lower values in hardness, cohesiveness and gumminess without any significant difference. However, chewiness of 5% raw soy flour group was significantly lower than control group. Texture of Jeung-Pyun crust and general desirability of Jeung-Pyun pizza were determined by sensory evaluation. Textural parameters of Jeung-Pyun crust were evaluated on the basis of hardness, cohesiveness, adhesiveness, tenderness and wetness. As a result of sensory evaluation Jeung-Pyun crust made with 5% raw soy flour had significant lower values in hardness, cohesiveness, tenderness and wetness than the control. However, the textural parameters between control and 3 % raw soy flour group were not significantly different. Jeung-Pyun pizza with topping were evaluated by sensory panel. Jeung-Pyun pizza made with 3% raw soy flour received the highest score in apperance and general desirability without any significant difference. 5% raw soy flour group had significantly lower score in general desirability among 3 treatment groups. In conclusion, Jeung-Pyun crust made by traditional Jeung-Pyun preparation method will be a good alternative to replace wheat flour pizza crust. Adding raw soy flour at 3% level did not affect the quality of Jeung-Pyun crust and had an effect of promoting fermentation. Jeung-Pyun Pizza crust was expected to have tender texture and slower retrogradation rate than regular pizza crust with wheat flour.

• Journal of the Korean Dietetic Association
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• v.14 no.1
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• pp.51-63
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• 2008

The purpose of this study was to understand the management status of food wastes in school meal to find the effective ways that would reduce and recycle them. Data was collected using questionnaires from 223 school dietitians located in Jeonbuk area. The results were as followed : 1) Waste was managed by the dietitians(54.7%) and cook(42.2%). The waste disposal contract was made by dietitians(65.0%), executives(31.4%). Therefore, school dietitians had primary responsibilities in the waste management. 2) As disposal ways, 48.9% processed municipal solid waste and food waste together and 46.6% processed separately. 3) A half of schools(52.9%) produced food wastes weighed under 10$\sim$15kg daily and using food wastes as animal food for farms was most popular method to dispose(87.4%). 4) Reasons to have food-wastes were disliking the taste of menu(50.2%) and the inappropriate ways of dealing with remaining food(64.1%) and donating to food bank(33.6%) in order. 5) The suggested ways to reduce the food-waste was to improve on cooking method(72.2%), changing of portion size(61.0%), measuring the amount of leftover food(53.4%) and requesting cooperation to educators(52.9%). 6) The reported consequences of reducing the food waste were: lowered grocery expenses(46.2%), and inspiring students on helping environmental preservation(23.8%). Therefore, the administration should work on finding a method to reduce food-waste and a way to use these resources efficiently. It is important to induct student's attitude on recycling remaining products by using food bank via nutrition education. Dietitian also should consider to reduce the leftover of food by using a standardized recipe.

• Journal of Nutrition and Health
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• v.31 no.2
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• pp.192-205
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• 1998

The purpose of this survey was to investigate the status of dietitians' nutrition management in the elementary school lunch program. 84 elementary schools in Pusan that operated the conventional school lunch program system participated in this survey. They were grouped into schools that had started the school lunch program gofore('Previously") and after 1996("Newly"). 84.5% of dietitians were 20-29 years old and 44% of them had a career less 1 year old. 74.6% of "Previously" and 72.4% of "Newly" served their meals in the classrooms. The student's nutrition and preferences were mainly considered in menu planning in both groups. The standardized recipe was used in 90% of total schools but not effectively in both groups. The nutrient value of meals was evaluated by the dietitians in most schools. Nutrition surveys of the meals students ate at home were carried out in 27.3% of "Previously" and 13.8% of "Newly". Students preferences were studied regularly in 60% of "Previously" and 48.3% of "Newly" and students evaluations of meals served by the school lunch program in 52.7% of "Previously" and 34.5% of "Newly". In 92.7% of "Previously" and 72.4% of "Newly", nutrition education was executed but was done mostly by letterssent to students' parents(in about 95% of schools), with only 11.8% of schools educating within in their classrooms. There were few instructional media for nutrition education. The most of them used notice boards(48.0% of "Previously" and 41.6% of "Newly") . Evaluation studies on nutrition management, and nutrition education were hardly correlated to the dietitian's career and educational level. They were also not correlated to the number of meals served by the school lunch program. In conclusion, the status of the nutrition management in the elementary school lunch program was not good and schools that had started the school lunch program before ("Previously") and after 1996(Mewly") were not that different. It appears that most of the dietitians from elementary schools started the school lunch program before 1996 have followed the nutrition management method established in these schools. In order to have better management in the elementary school lunch program, we need to improve the dietitian's position and more studies in the fields fo better nutrition management and nutrition education should be done.ram, we need to improve the dietitian's position and more studies in the fields fo better nutrition management and nutrition education should be done.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.2
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• pp.164-171
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• 2006

kochukaru (chili powder) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress as well as garland chrysanthemum. In addition, onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds are added to the mixture to absorb the kochujang which is the base flavor of this dish. It is then seasoned with kochukaru, garlic, soy sauce and if needed, more kochujang to suit everyone's taste buds. Restaurants that offer this dish often allow you to select your fish from a tank. Many specialty seafood restaurants have several tanks from which you may choose a fish. Popular fish for this dish may include Korean rockfish, flounder, yellow corvina, codfish, croakers, pollacks, and even fresh water fish like carp and trout. In addition, other shell fish such as crabs, clams and oysters can be also added to this soup to compliment and enhance its spicy but refreshing flavor. This soup is one of Korean's most popular dishes while drinking soju. If you order sushi or sashimi, the soup is made from the left-over parts of the fish. The objective of this study is to determine a standardized recipe of Maeun-Tang and to investigate consumption so as to increase its intake opportunities for consumers through its development. Fish species used in Maeuen-Tang's recipes were flounder, Korean rockfish and other fish. Onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds were added to the mixture to absorb the kochujang which is the base flavor of this dish. Most of the stock used in Maeuen-Tang's recipes is pure water, fish stock and vegetable stock, 1.0-1.5 Korean rock fishes and 0.5-1.0 flounders, with its head and bone, which were used in 3-4 portions of Maeun-Tang. Most of the seafood restaurants used seasoning which didn't age and was made by the restaurant. The cooking equipment used in the Maeuen-Tang's recipes were a cook-port and earthen bowl.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1118-1133
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• 2012

This research aimed to suggest an efficient improvement plan for school food services by investigating the operating situation and recognition of menu management in school food services for school food service dietitians (and nutrition teachers) in Chungbuk. A total of 328 questionnaires were distributed to school food service dietitians (and nutrition teachers) in Chungbuk by e-mail in September, 2010. A total of 265 questionnaires (80.8%) were used for the analysis. The highest allocation of nutrients and calories per day in school food services was 1:1.5:1.5 (breakfast : lunch : dinner) (38.5%). The reasoning for applying a flexible allocation of nutrients and calories per day was 'considering the ratio of students who do not eat breakfast' (59.2%). And the way to apply the flexible allocation for nutrients and calories per day was 'by agreement from the school operating committee in arbitrary data without situation surveys' (86 respondents, 49.4%), and 'by agreement from the school operating committee in analysis data through situation surveys' (80 respondents, 46.0%). The operational method of standardized recipes was 'cooking management site of national education information systems' (87.5%) and the items included in standardized recipes were menu name, food material name, portion size, cooking method, nutrition analysis, and critical control point in HACCP. The main reason for not utilizing all items of a cooking management site of the national education information system was 'no big trouble in menu management even though it is used partly (29.1%). In addition, the highest use of standardized recipe was for 'maintaining consistency of food production quantity' (74.0%).