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Current Status of Functional Areas' Space and Suggestion of Their Equipment Requirements for School Foodservices in Gyeonggi Province (경기도지역 학교급식시설의 기능 공간별 면적 현황 및 구비 기기의 적정요건 제안)

  • Chang, Hye-Ja;Son, Hye-Jung;Choi, Gyeong-Gy
    • Korean journal of food and cookery science
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    • v.25 no.4
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    • pp.474-487
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    • 2009
  • The principal objectives of this study were to evaluate the space, equipment, and institution rate by functional area, and to suggest appropriate types, numbers, and equipment capacity by school foodservice size for optimal employee job performance and efficiency. Data were collected and administered by 263 dietitians who attended elementary and middle schools in Gyeonggi Province, and the data were analyzed using SPSS statistical software. Among a total of 72 respondents who provided usable data, 31 (48.6%) respondents were nutrition teachers and 37 (51.4%) were part-time dietitians. The majority of the respondents reported that their foodservices were self-operating types (94.4%), and 8 meals out of 10 meals provided over a 2-week period were served as normal meals, defined as meals consisting of Bab, Kook, Kimchi, and 3 side dishes (73.6%). The mean kitchen space was $186.25\;m^2$ for 500 meals/day, $269.7\;m^2$ for 501 to 1,000 meals/day, $249.1\;m^2$ for 1001 to 1500 meals/day, and $274.87\;m^2$ for 1,500 or more meals/day. The mean space of functional areas was $11.52\;m^2$ for office, $12.63\;m^2$ for storeroom, $9.55\;m^2$ for receiving area, $27.23\;m^2$ for pre-preparation area, $149.9\;m^2$ for cooking area, $18.33\;m^2$ for assembly/service area, $45.50\;m^2$ for dishwashing area, and $17.20\;m^2$ for locker room. Only two pre-preparation and cooking spaces increased significantly with increasing size of school foodservice (p<0.05). Office, cooking area, and locker room were allocated in all foodservices. However, the pre-preparation area (68.7%), receiving area (56.5%), assembly/service area (38.1%), and dishwashing area (37.7%) were lowly installed in the surveyed facilities. Through a focus group meeting discussing the results of this study, appropriate equipment and its dimensions were suggested according to functional areas and foodservice scales. Future studies will be necessary to allocate the appropriate space by functional area with the proposed equipment requirements for optimally efficient decision making in equipment purchasing.

Recipe Standardization and Nutrient Analysis of Native Local Foods in Gyeongsangnamdo Region (경상남도 일부지역 향토음식의 조리표준화 및 영양분석)

  • 김상애;권순정
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.2
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    • pp.405-411
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    • 2004
  • This study was designed to standardize the recipes and to analyze the nutrients of native local foods of Gyeongsangnamdo region, such as 'euneo-bab', 'aeji-jjim' and 'gijang-eomuk.' The test recipes for each food were prepared according to the information obtained from personal interviews and then supplied to sensory evaluation. All the characteristics of each food were evaluated as 'moderate'. The results of the nutrients analysis of the native local foods using CAN Program 2.0 were as follows: protein and iron were high in 'euneobab', iron and folic acid were high in 'aeji-jjim', and zinc, vitamin A, B$_{6}$, and folic acid were high in 'gijang-eomuk', while all three native local foods were low in calories. In case of amino acid composition, all three native local foods were high in glutamic acid, aspartic acid and arginine content. 'Gij ang-eomuk' was higher in fatty acid contents than the other foods, especially, high in linolenic acid and linoleic acid.

Development of intranet-based Program Management Information System of multi-complex project with application of BIM (BIM을 활용한 다중복합 프로젝트의 인트라넷 기반 통합사업관리체계 구축 방안)

  • Song, Il-Bab;Hur, Young-Ran;Seo, Jong-Won
    • Journal of KIBIM
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    • v.2 no.1
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    • pp.27-39
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    • 2012
  • Public construction projects need complex and multi-functional management skill, since the most of public construction projects are comprised of multi-project and mega-projects. In order to effectively manage construction projects, PMIS is widely used. However the majority of the current PMIS have been developed as a single project-oriented business management system. Thus compatibility problems are encountered during the process of integrating the entire systems to manage the multi-complex projects. In addition, the form of orders applying BIM are increased recently, but the research and development of BIM based PMIS are still lacking. In this study, therefore, the functions of PMIS main objectives based on the analysis of PMIS As-Is and To-Be of PMIS, the dual management system utilizing Internet and Intranet will be proposed to integrate the individual PMIS with Integrated Program Management System. Rather than combining commercial BIM tool and PMIS directly, which is the common method of failure, the sequential process model to adopt BIM based PMIS is also explained. Step-by-step development method of BIM based PMIS is suggested to prepare for the activation of BIM technology in the nearest future.

The food Choices and Dietary Preferences of College Women (여대생(女大生)의 음식(飮食) 선택(選擇) 및 기호(嗜好) 성향(性向))

  • Kim, Young-Ja
    • Journal of Nutrition and Health
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    • v.9 no.3
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    • pp.35-45
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    • 1976
  • To investigate the food choices and Dietary Preferences of College Women the number of dishes sold and the sales of the midmeal at the Student Cafeteria, Ewha Womans University were recorded for the fiscal year of 1974; and the observations were made on two consecutive days (June 3rd and 4th, 1974)on what a person has chosen which and how many dishes. The relationship between the number of the consecutive days and the number of foods chosen were treated as Chi square analysis. The results of the food choices and dietary preferences of College Women were as follows: 1. Breads and rice cakes, vegetable dishes, milk and milk products, rice dishes, soups, meat, fish, poultry and eggs, Kimchis and one dish meal were chosen highly; and beverages, stews, and soybeans and soybean products were chosen negligibly. 2. One dish meals, vegetable dishes, meat, fish, poultry and eggs, milk and milk products showed the highest sales volume during the year; rice dishes, breads and rice cakes were the second highest in sales amount; fried foods, snacks and Kimchis showed the range of $3{\sim}6%$ of the total sales; and the beverages, stews, soybean and soybean products were the lowest in sales amount. 3. Seasonal differences were noticed on some dishes. Breads add rice cakes, milk and milk products showed the high selections from March to November and the low, during December to February. Stews, Kimchis, beverages were kept low except sudden rise on February. One dish meal and rice dishes showed almost same level during the year but on February the slight increase were noticed; even level were kept on meat group except the increase to $13{\sim}16%$ on July and December. Fried foods were kept on similar level during the year except the increase on June. Snacks and fruits showed low selections on March, April, November and December and higher at summer. Vegetables, soups, soybean and soybean products showed no different fluctuations in selections during the year. 4. Rolls, salads, milk, hamburgers, fried vegetables, rice with mired vegetables(Bi-bim-bab), and Nang-myun were the single dishes chosen most frequently. 5. There is significant relationship at 0.05 level between the consecutive days and the number of foods chosen. It is concluded that about 50% of the population has taken one item of dishes. The popular combinations were one dish meal and soup or Kimchi; noodles and salads or fried vegetables. It is suggested to set up choice menus with the daily variations, cyclical variations and with the invariable ones; and to recommend one dish meal, breads, partial meals for school lunch; and to study to improve one dish meal, vegetable dishes and fried foods, which are new and inexpensive products. It is also suggested that the feeding of the college students should have to lead the people to the goal that the nutrition education is desired.

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