• 대한환경공학회지
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• 제37권2호
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• pp.87-91
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• 2015

기후변화에 따른 부정적 영향이 가시화되고, 직접적인 경제적 피해가 현실화되면서 온실가스 배출을 줄여 기후변화에 대응하기 위한 범지구적 노력이 가속화되고 있다. 특히 국가의 온실가스 감축에 기여하고 기업의 지구 온난화 방지를 위한 노력을 소비자에게 보여줄 수 있는 효과적인 수단으로 탄소성적표지 제도가 주목을 받고 있으며, 탄소배출량이 상대적으로 적은 저탄소제품에 대한 관심이 점차 증가하고 있는 추세다. 본 연구에서는 제품의 기존 원료물질을 환경부하가 상대적으로 적은 물질로 대체하여 탄소배출량을 줄인 주방세제의 탄소배출량에 대해 전과정평가(LCA) 기법을 활용하여 산출하였다. 전 과정 평가기법은 환경부의 탄소성적표지 작성지침을 적용하여, 사용단계를 제외하는 제조 전 단계와 제조단계 및 폐기단계를 조사하였다. 그리고 친환경 제품 설계 도입이 제품 온실가스 배출에 미치는 영향을 파악하기 위해 주방세제의 주요 원료물질에 대한 변경 전후를 비교하였다. 그 결과 대상 주방세제 주요 원료물질의 온실가스 배출량이 $0.47kgCO_2eq/kg$-제품에서 $0.38kgCO_2eq/kg$-제품으로 개선됨을 알 수 있었으며, 이는 제품 주요 원료물질의 탄소배출량이 약 9.4% 감소되는 것으로 이를 통해 연간 약 916톤의 온실가스가 감축되는 효과가 있음을 확인할 수 있었다.

• 가정과삶의질연구
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• 제11권2호
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• pp.169-181
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• 1993

The purpose of this study was to investigate the implementing level of housewife's manage-ment behavior related to reducing environmental pollution and the effects of three variable-groups on management behavior related to reducing environmental pollution. The research data were collected by structured questionnare and 544 cases were finnally selected. The data analysis was conducted by the method of frequency mean Pearson's correla-tion multiple regression. The major findings were as follows: 1) The implementing level of housewife's overall management behavior slightly high. 2) Wife's value(ecologicalism materialism expediency social-enviromental resources(degree of masscom contact degree of meeting with neighbors. refuse box) were significant predictors of the level of overall management behavior And Background variables(wife's aged and educa-tion level & job household income occupation of husband) had not significant effect on the level of overall management behavior. The most influential variable-group on the level of overall management behavior and buying cleaning & dishwashing cooking laundry activities was Wife's value. But the most influential variable-group on the implementing level of disposing trash was social-environmental resources.

• 한국식생활문화학회지
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• 제10권1호
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• pp.29-34
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• 1995

본 연구의 목적은 병원급식소의 세정작업의 효율적 관리를 위하여 위탁 전과 후의 비용효과를 비교하고 자가운영과 위탁운영체제의 세정담당 종업원들의 직무만족도를 비교하여 그 비용효율성을 분석하는데 있다. 본 연구의 결과에 의하면, 세정작업의 위탁관리로 다음과 같은 잇점을 기대할 수 있었다. 첫째, 호봉이 낮고 적은 수의 종업원 이용으로 인건비의 절감을 기대할 수 있었으며, 둘째, 봉급에 관한 항목을 제외한 다른 항목에 관해서는 자가운영과 위탁운영 체제의 세정담당 종업원들의 직무만족도에 유의적 차이가 없는 것으로 나타났으며, 세째, 작업일정이나 인사배치에 있어서의 용이함으로 나타났다. 이 연구 결과를 기초로 병원급식소의 위탁관리 프로그램에 관한 지속적인 평가와 개발에 관한 연구가 이루어져야 할 것이다.

• 월간포장계
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• 통권298호
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• pp.68-73
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• 2018

(사)한국산업디자이너협회에서 주최하고 산업통상자원부가 후원하는 '2017 핀업 디자인 어워드' 시상식이 지난 1월12일(금) 서울시 송파구에 위치한 X-Space Hall에서 열렸다. 핀업 디자인어워드는 정부 공식 인정대회로서 1997년 한국산업디자인상에서 시작하여 2008년 핀업 디자인어워드로 명칭을 바꾸어 제품 및 서비스 공공디자인 등 종합적인 카테고리로 우수디자인을 선정하고 있으며 대한민국 디자인대상, 우수디자인(GD) 상품 선정과 함께 국내 3대 디자인상으로 자리매김하고 있다. 이날 시상식에서는 BEST OF BEST Secletion에서 애경산업의 'AGE20's BLACK EDITION'과 'SOONSAEM Dishwashing detergent', 광동제약(주)의 'Kwangdong Choi's' 등의 패키지 디자인이 수상을 했다. 다음에 '2017 핀업디자인어워드'에서 수상의 영광을 안은 패키지 디자인을 살펴보도록 한다.

• 한국식품조리과학회지
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• 제12권2호
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• pp.178-185
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• 1996

Investigation of foodservices was carried out in 7 different day care centers in Gyeongnam area and no trition survey of their 481 children were undertaken between October 5 and November 3, 1994. The results were summarized as follows: Conditions of most equipments and facilities used in the kitchen were very defective especially in dishwashing and sterilizing step. Number of cooks and assistant cooks in foodservices was 1 or 2. Purchasing of foods and planning of menu were mainly done by the manager or the secretary. Menu was cycled weekly. None of the day care centers has empolyed a dietitian. Mean values of height and weight of children showed slightly over the standard of Korean children. Mean intakes of energy and all the nutrients from the lunch, which was served by day care centers, were below 30% of the Korean RDAs. Mean value of protein, thiamine and niacin were above 25％ of the RDAs. Intakes of Ca, Fe and Riboflavin were lower than the ones of other nutrients. It is suggested that dietitians should be empolyed to take care of meal services and nutrition education for the children.

• Journal of Nutrition and Health
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• 제35권10호
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• pp.1104-1119
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• 2002

This study was to analyze the job of cooks of school foodservice. The purpose of this study were to examine importance of the present job and future-oriented job of cooks in school foodservice, and to compare the present job performance time with the future-oriented job performance time. The questionnaire was delveloped by focus group and pilot test. The work sampling was choosed to verify the objectivity of job analysis. The statistical software package was SAS 10.0. ‘Menu Management’, ‘Procurement’, ‘Receiving and Inventory control’ and ‘Cooking facilities Management’ of the present job was perceived significantly more important than the future-oriented job. ‘Procurement’, ‘Receiving and inventory control’, ‘distribution’ and ‘dishwashing’ of the future-oriented job was perceived significantly longer than the present job performance time. This study will be used to develop job specification for the cooks of school foodservice.

• 한국산학기술학회논문지
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• 제18권2호
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• pp.433-442
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• 2017

본 연구는 세종시 신설초등학교의 조리장 공간과 면적의 적정성에 관한 사례연구로 5개 학교의 조리장을 대상으로 공간구성과 면적을 비교분석하였다. 주요 결과로 조리장의 기준면적 대비 계획면적의 확보율은 A학교 99.2%, B학교 91.1%, C학교 81.4%, D학교 110.8%, E학교 88.1%로 세부적으로 조리실의 면적은 기준에 근접하거나 초과되어 계획되었지만 그 외의 실들은 계획되지 않거나 기준에 부족한 상황으로 대체적으로 부족한 면적을 확보하고 있었다. 검수실이 계획되지 않은 학교는 3개교로 전처리실과 겸용하면서 전처리실의 실제 사용면적이 감소하여 별도의 검수실 확보가 필요한 것으로 나타났다. 세척실은 세척과정의 특성상 최소 3.6m의 유효폭과 1.6m 이상의 통로폭이 요구되었으며 세척기구 반입동선을 고려하여 식당 및 조리실 방향으로 출입구를 확보해야 하는 것으로 분석되었다. 사용자 면담결과 공통적으로 조리/세척영역의 면적, 공간구성에 대해서 불만사항이 나타난 반면 보관 및 사용자영역에서는 불만을 제기하지 않았다. 이는 사용자들이 보관 및 사용자 영역보다 조리활동의 주요공간인 조리/세척 영역의 면적확보와 공간구성을 중요시하는 결과이며 현재의 조리장 기준 면적에서 각 영역 및 공간별 면적의 조정과 분배가 필요하다고 판단된다.

• 한국식품조리과학회지
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• 제25권4호
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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.

• 가족자원경영과 정책
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• 제22권3호
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• pp.21-41
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• 2018

This study determined the characteristics of meal-related time use among employees living in one-person and multi-person households by conducting a comparison focused on gender and age differences. Among the questionnaires distributed to employees during the 2014 Korean Time Use Survey, 19,692 were used for final analysis. The results were as follows: First, the one-person households had shorter meal-related time use than did the multi-person households, except for the time spent having snacks and beverages. Second, meal-related time use was generally longer in non-working days than in workdays. Third, gender differences in meal-related time use were observed, with the more significant ones being the differences in time devoted to meal preparation and dishwashing. Fourth, in both the one-person and multi-person households, women spent a longer amount of time preparing meals and washing dishes than did men, but this difference was greater in multi-person households. Fifth, old individuals spend a longer time preparing meals and washing dishes than did young individuals. Policies must be enforced to improve the quality of diets in one-person households. Such households should also be provided nutrition education to increase their awareness of the importance of healthy and regular meals. Another essential requirement of policy is the provision of gender equality education for both the one-person and multi-person households.

• 한국식생활문화학회지
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• 제12권4호
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• pp.401-409
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• 1997

The purpose of this study was to investigate the current foodservice management practices of children care social welfare facilities. Questionnaire were sent to the directors of all 275 children welfare facilities in Korea and 107 returned facilities in korea and 107 returned the complete answers. These questionnaire were answered by manager. Equipments were evaluated by investigators using the evaluation form. staffing structure revealed that most of the facilities had a director, a secretary, nurse, but only 15% of the system hired a dietitian. It showed the shortage of nurse, physical therapists, and dietitian. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Food purchasing money of total budget is $10{\sim}20%$. Food purchasing place in most facilities was market place. Foodstuffs were almost purchased $2{\sim}3$ per weeks. 90% of the welfare facilities were used the menu. Modified food frequency questionnaire were used to get the frequencies of each food items used in menu. The results showed relatively satisfactory in food frequencies, however, this was about what was used in menu, not vat was eaten by the residents. conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.