• 대한지역사회영양학회지
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• 제7권1호
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• pp.32-44
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• 2002

The objective of this study was to evaluate college students’dietary and health behaviors in relation to their Myers-Briggs Type Indicator (MBTI) personality preferences. Dietary and health behaviors were surveyed for 444 college students who performed the MBTI personality test. Only 6.1% of the subjects regularly had three meals a day, while 27.1% ate breakfast every day. Fifty-six point nine percent of the students took less than 15 minutes to eat a meal and had the habit of eating fast. The number of food groups they ate was, on average, 2.74 and was eaten mainly at dinner. This showed that college students did not eat a large variety of foods. Eighty-two percent of the subjects drank alcoholic beverages, 21.4% smoked, and 69.3% exercised. In addition, 73.9% of them were not satisfied with their body image, but they were not eager to try weight control. There were not many significant differences between Extraversion (E)-Introversion (I), Sensing (S)-iNtuition (N), and Thinking (T)-Feeling (F) in their dietary and heath behaviors, although some gender differences existed. Significantly better dietary and health behaviors were shown in subjects preferring Judging (J) rather than Perceiving (P). There behaviors included eating breakfast, regularly eating three meals a day, smoking less, exercising more and having a lower tendency to night-eating. The personality preference of J-P could be useful index for nutritional education and counseling or behavior modification programs for obese people.

• Asian-Australasian Journal of Animal Sciences
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• 제22권1호
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• pp.72-81
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• 2009

Eight Black Belly rams (45.2 kg) fitted with permanent ruminal cannulae were used in a 2${\times}$2 factorial design to determine the effects of feeding frequency and regrowth age on intake and digestion. Rams were fed with 21- or 35-day old fresh pangola grass offered ad libitum two or four times a day. Irrespective of the regrowth age, there was a tendency for intake to be positively correlated with increase in meal frequency. Differences were not significant (p>0.25). Significant effects of meal frequency were observed in NDF and ADF total tract digestibility of the 35-day grass which decreased as the number of meals increased. Meal frequency had no visible effect on feeding behaviour. Total rumen content increased when animals were fed twice a day as opposed to four times a day. Similarly, an accumulation of small and very small particles was observed in the rumen of rams fed twice a day in comparison with those fed four times a day. These results suggest that studies of digestive dynamics performed at a steady state are not representative of the rumen loading observed in farm rams which have two important peaks of meal.

• Nutrition Research and Practice
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• 제4권5호
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• pp.433-437
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• 2010

In order to develop an obesity management program for teenagers, we compared obese and non-obese girls attending high schools in terms of their dietary practices related to snack consumption. Dietary records were collected for 7 days. No significant differences were found for the average daily energy intake between obese and non-obese girls. However, the highest energy intake was greater for obese girls while not much difference was found for the lowest amount of energy intake. Obese girls had significantly lower intakes in calcium (P < 0.01), vitamin A (P < 0.001) and folate (P < 0.01). Mean energy intake from snack ($594.1{\pm}312.1kcal$) was significantly higher for obese girls than for non-obese girls ($360.1{\pm}173.1kcal$) (P < 0.001). A significant, positive correlation was observed between energy intake from snack and total daily energy intake (r = 0.34 P < 0.01) only for obese girls. In case of dietary behaviors, obese adolescent girls consumed significantly greater number of items for snacks and fewer foods for regular meals compared to non-obese girls (P < 0.05). This study suggested that obesity management programs for adolescents should focus on providing strategies to reduce snack through enhancing balanced regular meals.

• 한국식생활문화학회지
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• 제8권3호
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• pp.257-266
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• 1993

The purpose of this study was to develop a computer-assisted patients menu planning program for hospital dietetics in order to improve the quality of menu for patients and to release managers from repetitive and routine tasks. Using this program, dietitians can spend more time on professional tasks. Moreover, few studies have been done on computer assisted patients menu planning for patients who need special diets for treatment in domestic hospital dietetics, therefore this program could be a great contribution. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files and processing program were created by Clipper package ver 5.0. This system can collect a number of meals, plan patients menu and computerize nutrient analysis. The future study will develop program(s) for purchasing, inventory control and data correction. The contents of computerized system are summarized as follows. 1. The number of daily meals of special and general diets given to the patients are collected and saved in database. These data were for the monthly list of meal census which could be printed out on the screen and/or the printer. 2. The menu planning was largely consisted of 2 sections. One was for the patients who require special diets and the other was general diet. And the special diets was divided into 6 sub-sections: diabetic, low-salt, low-fat, low-salt/low-protein, low-fat/low-cholesterol and low residue diets. 3. The nutrient analysis was composed of 11 diet. Sections and diebetic diet was divided into 9 sub-sections according to the calorie requirement. The calculated results were compared with the standards which were established by the hospital dietetic department.

• 한국지역사회생활과학회지
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• 제15권1호
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• pp.35-47
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• 2004

This study investigated the health and eating habits of college students who commute long distances to and from their schools. Among ninety-eight commuters, 61.2% were females while 38.8% were males. The mean round-trip commuting time was 4.60 hours and the mean number of days of commuting was 3.68. The proportion of underweight females (26.7%) was significantly greater than that of underweight males (5.3%). Conversely, the proportion of overweight males was 34.2% while only 1.6% of the females were overweight, and the difference was statistically significant. The mean number of health-related problems was 1.47 for males and 1.90 for females. Commuting affected the eating habits (90.8%) and health status more noticeably among females. Physical discomfort such as fatigue, stomach discomfort, constipation, weight change, and insomnia appeared after commuting. Irregular meal times, skipping breakfast, frequent overeating and insufficient time to eat were the most prevalent problems indicated. The scores for dietary attitude and eating habits were 20.1/30 and 27.6145, for males and females respectively. Although self-perceived nutrition knowledge was significantly related to dietary attitude and satisfaction with meals, a correlation was not found between self-perceived nutrition knowledge or dietary attitude and the eating habits score. The more concerned the parents were about student's eating habits, the higher the score relating to eating habits. The parents' concerns about students' meals and the food expenses were significantly correlated, but no correlation was found between the food expenses and the eating habits score. Consistent parental concern and encouraging students to maintain good eating habits are recommended. University administrators should also be aware of the needs of commuters and provide a proper and adequate food-related environment for the students.

• 대한지역사회영양학회지
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• 제20권1호
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• pp.21-29
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• 2015

Objectives: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. Methods: Target pattern for Korean adolescents were revised based on the following: $1^{st}$, categorize dish groups, $2^{nd}$, calculate representative values of each dish based on the adolescent' intake amount. $3^{rd}$, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. Results: The 11 dish groups categorized were bab; gook tang gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook tang gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. For girls, bab and gook tang gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were ${\geq}1.0$ for all nutrients examined. Conclusions: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

• Preventive Nutrition and Food Science
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• 제10권4호
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• pp.357-363
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• 2005

The purpose of this study was to assess current food-handling practices of employees in school food service settings, as well as their knowledge levels, and identify relationships between knowledge, practices, and influencing variables. The survey was conducted for dietitians and employees in the school foodservice industry in Gyeongsangbuk-do province. A total of 270 and 570 questionnaires for dietitians and employees, respectively, were distributed by mail. Response rates were $62\%$ (N=171) and $66\%$ (N=376) from dietitians and employees, respectively. Data was analyzed using SPSS Windows (version 10.0). Descriptive statistics were used to summarize data. Pearson correlations were applied to test for relationships between knowledge and practice of HACCP principles. Stepwise regression analysis was performed to examine the influence of knowledge, current education guidelines, demographic information (working experience, academic background, and certification for food and cooking), and school characteristics (food production system, service style, and number of meals). School foodservice employees were found to have a significant amount of food safety knowledge ($67.5\pm1.8$ out of 100 possible points). Proper food handling practices were not always being followed in many schools. The relationship between their knowledge, current HACCP education training, and food handling practices was not significant. These results suggested the present situation of HACCP trainings performed by dietitians were inadequate for many school foodservice operations. The number of meals in school was an independent predictor of the employees' food-handling practices. These results suggest that an effective education program should integrate endeavors that take account of social and environmental influences on food safety to support the improvement of food-handling practices and the implementation of a HACCP program. Furthermore, dietitians should continue to provide consulting, training, and technical assistance to schools on HACCP implementation.

• 대한영양사협회학술지
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• 제28권3호
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• pp.205-217
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• 2022

School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due to COVID-19 and include delays in serving time to restrict the number of meals and the installation of screens to prevent droplet transmission. Unfortunately, these changes may have detrimentally affected hygiene practices and generated new food poisoning sources. This study aimed to determine the hygiene state of school cafeterias in the Gyeongnam area from December 2020 to September 2021 based on the monitoring of total aerobic and coliform bacteria. Kitchen floors were the most contaminated areas with an average number of total aerobic bacteria of 4.3 log CFU/100 cm², whereas counts in dining areas were relatively low at 0.1~3.5 log CFU/100 cm². Newly installed partitioned areas had the lowest contamination level of 0.1~2.8 log CFU/100 cm². Escherichia coli was not detected on any surface, while coliform was detected on workbenches and floors. In conclusion, hygienic practices appear to have been adequately managed in school cafeterias despite COVID-19 driven changes. Nonetheless, continuous monitoring is recommended to ensure prompt response to changing environments.

• Journal of Nutrition and Health
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• 제36권5호
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• pp.528-535
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• 2003

The purposes of this study were: 1) to investigate the operational and financial characteristics of contract-managed high school food services in Seoul, 2) to analyze the financial performance of high school food services 3) to develop guidelines for meal pricing and facilities investment costs. From Oct to Nov 2001, questionnaires were mailed to 249 high schools that were managed by contract food service companies. A 40.2％ response rate was recorded. The results of this study were as follows: 1. Student enrollment in high schools run by contract-managed food services was 1,518, with a 68.5％ participation rate in the school lunch program. The average meal price was 2,141 won. 2. Based on the income statement analysis, average total sales were 410,440,504 won and average net profit was 16,098,558 won. 3. The optimum food cost per meal was 1,200-1,300 won per meal, calculating using the methods of conversion factor, RDA (Recommended Daily Allowance), and nutrient exchange unit. 4. Guidelines for meal pricing were developed using the modified actual pricing method based on facilities investment cost, number of meals and food cost. The ratio of labor cost, general management expenses and ordinary profit were adopted from the schools with liability. The food cost, depreciation and interest cost were calculated based on unit meal. 5. The guideline for facilities investment was developed based on the number of meals, meal price and food cost. The guideline included the maximum facilities investment cost paid by the contract food service management company. (Korean J Nutrition 36(5): 528∼535, 2003)

• 대한영양사협회학술지
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• 제1권1호
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• pp.66-78
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• 1995

The purposes of this study were to a) analyze the dietitian's job as a foodservice manager in employee foodservice, b) examine the performance and importance levels of management activities, c) determine factors affecting performance and importance levels of management activities. A job analysis questionnaires were developed and mailed to 65 dietitians who were members of The Korean Dietetic Association Practice Group, members with management responsibilities in employee foodservices. Completed questionnaires were received from 32 dietitians for a response rate of 49%. The questionnaire contained two parts with a total of 99 statements. Statistical data analysis was completed using the SAS programs for descriptive analysis, Wilcoxon signed ranks test, Wilcoxon rank sum test, and pearson correlation. The results of this study can be summarized as follows. 1. The average score of performance and importance levels on management activities were 3.11, 3.99 respectively. And they were significantly different(p<0.001). 2. The performance level was significantly correlated to working hours per week(r= .6598, p<.01), number of meals(r=.3934, p<.05) and foodcost(r=.5208, p<.05). 3. The importance level on management activities was significantly correlated to working hours per week(r=.6214, p<.05), number of meals(r= .4161, p<.05) and foodcost (r =.6920, p<.01).