• 대한영양사협회학술지
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• 제25권1호
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• pp.44-58
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• 2019

Predicting the number of meals in a foodservice organization is an important decision-making process that is essential for successful food production, such as reducing the amount of residue, preventing menu quality deterioration, and preventing rising costs. Compared to other demand forecasts, the menu of dietary personnel includes diverse menus, and various dietary supplements include a range of side dishes. In addition to the menus, diverse subjects for prediction are very difficult problems. Therefore, the purpose of this study was to establish a method for predicting the number of meals including predictive modeling and considering various factors in addition to menus which are actually used in the field. For this purpose, 63 variables in eight categories such as the daily available number of people for the meals, the number of people in the time series, daily menu details, weekdays or seasons, days before or after holidays, weather and temperature, holidays or year-end, and events were identified as decision variables. An ensemble model using six prediction models was then constructed to predict the number of meals. As a result, the prediction error rate was reduced from 10%~11% to approximately 6~7%, which was expected to reduce the residual amount by approximately 40%.

• Journal of Nutrition and Health
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• 제31권3호
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• pp.354-362
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• 1998

The purposes of this study were to develop standardized indices of staffing needs in each school, foodservice system through work sampling methodology . Conventional school foodservices were classified into 5 groups depending on size of meals served. Commissary school foodservices were also classified into 5 groups by cluster analysis using number of meals served, number of satellite schools, and time for transportation of food. Work measurement through work sampling methodology was conducted in 15 conventional and 21 commissary foodservices during 3 consecutive days from September to October in 1995. Statistical data analysis was completed using the SAS programs for descriptive analysis, cluster analysis, and simple linear regression. The results were as follows : Average points of leveling factors of conventional and commissary foodservices were 1.066 and 1.061 , respectively. Mean labor hours per work force was 328 minutes and 366 minutes in conventional and commissary foodservice , respectively. Standardized work time was calculated using leveling factor, ILO allowance rate (175) , and observational work time. The model for standardized indices of staffing needs was developed based on simple linear regression in each school foodservice system. In conventional school foodservice systems(for 100-1,900 meals per day) standardized staffing needs=3.2497 +0.005267$\times$number of meals served (F=273.1, R-square 0.9750, p<0.001). In commissary school foodservice systems (for 200-1,600 meals per day ) Standardized staffing needs=3.393384 +0.0063$\times$number of meals served (F=30.78, R-square 0.6580, p<0.001).

• Journal of Nutrition and Health
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• 제27권8호
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• pp.864-871
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• 1994

The productivity and 13 influencing variables in 14 conventional hospital foodservice systems the total direct and non-direct labor hours required to produce and serve the total number of patient meals plus the number of cafeteria meals. Human resource variable significantly influencing the productivity level was the labor cost. As this index decreased, the meals served per human hour worked increased. System resource variables correlating significantly with productivity were the length of cycle menu, the ratio of staff meals, and modified patient meal ratio. As the length of cycle menu and the ratio of modified patient meal decreased, more meals were produced per human hour. However, as staff meal ratio increased, the meals served per human hour worked increased. The stepwise regression analysis suggests that around 53% of the variance in productivity is explained by labor cost.

• 한국어학
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• 제76권
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• pp.143-186
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• 2017

The name list of Korean meals in this paper includes the names of main meals, as well as refreshments between meals. They are deeply related to the time when people have a meal during the day. In other words, the names have generally consisted of two constituents, namely a temporal expression and a name of staple food. This means that Korean's eating habits influenced the names at the time they were formed. Therefore, in this paper, I researched the names of Korean meals which were found in the literature written during 15C ~ early 20C, and studied the diachronic changes happened in the name list of Korean meals, as well as the individual names. As a result, it is verified that how frequent and when people had meals in those days determined the name list of Korean meals, and the biggest change occurred when the midday meal was incorporated into the main meals.

• 한국식품영양학회지
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• 제33권3호
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• pp.237-250
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• 2020

In this study, the Korea National Health and Nutrition Examination Survey in 2016 examined the nutrient and food intake of women in their 20s and 30s according to the number of meals a day, and the results were as follows: The study included 256 women in their 20s and 474 women in their 30s. Women in their 20s and 30s ate two meals a day, indicating that the notion of three meals a day was gradually changing to two to three meals a day. Those in their 20s and 30s who eat one, two or three meals a day were consuming less than the estimated energy requirement of the DRI for Koreans 2015. The vitamin A and C were eating less than the recommended intake in all meals. In the case of minerals, calcium was taken less than the recommended intake in all meals, but sodium was taken above the goal intake in all groups. Women in their 20s and 30s must reduce their intake of saturated fatty acids and sodium, and increase their intake of vitamins A, C, calcium, and potassium. Women in their 20s and 30s drank a lot of coffee, ate baechu-kimchi and rice frequently per week.

• 대한가정학회지
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• 제30권3호
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• pp.79-89
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• 1992

Indicies of the labor productivity were assessed from 80 industry foodservice erstablishments in terms of meals served per labor hour, labor minutes per meal served, and labor cost per meal served. The labor productivity indicies were also assessed according to variables related to work such as working hours, paryment for the workers, volume of feeding, utilization of foodservice equipment, use of processed foods, and background of employees. The summary of the results was as follows: 1. Manufacturing sector among surveyed industry foodservice showed the highest labor productivity indicies followed by training institute. 2. 28.8% of surveyed establishments used dishwashing machine, while manual dishwashing was used in 71.3% of subjects, equipped rate point was 9.8 out of 20, and disposable dish was used in 30% of subjects. 3. A significant positive relationship was found between the number of meals and the labor procductivity indicies. As the number of meals increased, more meals were served per worker as per labor hour. 4. A significant negative relationship was found between price of meal and the labor productivity didicies. As the price of meal increased, less meals were served per worker as well as per labor hour.

• Journal of Nutrition and Health
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• 제37권3호
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• pp.236-250
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• 2004

The objective of this study was to investigate difference in the diet by the kind of meal and the economic status. Nutrient contents at each meals were compared and differences in food intake at different meal were analyzed by economic status. Data from the 1998 Korean National Health Examination Nutrition Survey were used. Using the poverty line based on the 1998 Korean minimum cost of living, the subjects (n = 10400) were classified into high class (36.1％), middle class (40.7％) and low class (23.1 ％). Most nutrient intakes were obtained for main meals regardless of economic status. For high class, breakfast, lunch, dinner and snacks bring about 21, 29, 30 and 19 ％ of total energy intake, for middle class 22, 29, 30 and 19％ and for low class 24, 30, 30 and 16％, respectively. The high-middle class people tend to get more food intakes and nutrients at dinner and snacks, while the low class at main meals. This result was associated with the consumption of a smaller number of meals and a greater number of snacks daily as the economic level was going up (p 〈 0.05). Meals contributed to energy, protein and fat intake, and snacks to water, retinol and vitamin C. The food intakes by food group were different at meals by economic class. Seaweed product were popular breakfast foods in both middle and low groups. Thus three meals such as breakfast, lunch and dinner still delivered most of the energy and most of the macro-nutrients regardless of economic status.

• 한국지역사회생활과학회지
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• 제14권3호
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• pp.75-87
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• 2003

This study was conducted to find the number of meals skipped and the types of main meals consumed by people in Miryang and Daegu. The subjects consisted of elementary school students(ES), middle school students(MS), high school students(HS), college students(CS) and adults, divided into below the age of 40(AU) and above the age of 40(AA). Data were collected through a 7-day dietary record from 941 subjects. The definition of rice-based meal(RM) and wheat-based meal(WM) depends on the type of grain eaten in the main dish, rice or wheat flour, respectively, regardless of the menu. Out of all the meals consumed by the subjects during 7 days before the survey, 71.5% of the meals consumed were RM, 13.1 ％ of the meals consumed was WM and 12.5% of the meals was skipped. Of the meals skipped, breakfast-skipping was the highest with 27.1%. There's no difference by region and sex. But there were several differences by age. The rates of skipped meal were high for CS, AU, HS, and MS in order. Especially the breakfast-skipping for CS was highest as 47.9%. In the types of main meal, the rates of RM was highest at breakfast and lowest at lunch. The rates of RM was higher in Miryang than Daegu, and there was no difference by sex. The rates of RM was high for AA, HS, ES and AU in order. ES and HS, who had highest rates of WM, had the highest WM consumption at lunch. It is because of school food service at lunch. Since the younger population consumed more RM compared to the older population, it can be speculated that more WM will be consumed in the future. Also efforts need to be made to discourage skipping meals.

• 대한지역사회영양학회지
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• 제21권5호
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• pp.451-462
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• 2016

Objectives: This study was designed with the goal of understanding the factors affecting the frequency of skipping meals of prime-aged mothers with children as well as their nutritional status. Methods: Utilizing data from the 2010-2011 Korea National Health and Nutrition Survey, the frequency of skipping meals of mothers aged between 30 to 49 years with children aged between 3 to 11 years during a two day period was statistically analyzed. The number of meals skipped calculated and categorized into skipping no meals, skipping one meal, skipping two meals or more. Results: Compared to subjects who corresponded to mean nutrient adequacy ratio(MAR) of 4 quartile, subjects who corresponded to MAR of 2 quartile had 2.766 (95% CI: 1.552-4.931) probability of being in the 1 meal skippers group, while the probability of being in the more than 2 meals skippers group was 2.743(95% CI: 1.353-5.564). Also, compared to subjects who corresponded to MAR of 4 quartile, subjects who corresponded to MAR of 1 quartile had 3.471 (95% CI: 1.871-6.442) probability of being in the 1 meal skippers group, while the odds ratio for being in the more than 2 meals skippers group was 5.258(95% CI: 2.642-10.466). Conclusions: The results have the advantage of being generalized because the study selected subjects from probability sampling of the female population of Korea. The research results showed that the elements influencing skipping meals of prime-aged mothers with children were mean nutrient adequacy ratio and the number of nutrients, under estimated average requirement intake, and others. Therefore, to encourage dietary behaviors in the right direction, an integrated approach that considers the associated factors must be realized. Future studies are needed to understand how the frequency of skipping meals of mothers affects their children.

• 대한상한금궤의학회지
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• 제13권1호
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• pp.145-153
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• 2021

Objective : This study aimed to report the improvement of a patient with anorexia by treatment with Jinmu-tang (Hyunmu-tang) based on the disease pattern identification diagnostic system (DPIDS) of the Shanghanlun provisions. Methods : We evaluated the progress of symptoms, patient compliance, and presence of side effects after the patient was administered Jinmu-tang. The clinical response was estimated according to the number of meals a day, the size of meals, the number of complaints of abdominal pain in a week, and a Likert scale. Results : According to the DPIDS, the patient was diagnosed according to provision 316 with soyinbing. After administration of Jinmu-tang for 45 days, the number of meals a day and the size of meals increased, the number of complaints of abdominal pain in a week decreased, and the Likert scale score decreased from 3 to 0. Conclusions : This case report suggests that the word "腹痛" (abdominal pain) in the 316th Shanghanlun provision indicates anxiety about abdominal pain, which affected anorexia in this case.