• 대한영양사협회학술지
• /
• 제22권3호
• /
• pp.225-231
• /
• 2016

The study suggests the possibility of using internet of things for a dietary intake survey. The development scenario of the dietary intake survey was composed of a weighing sensor for measuring food weight, bluetooth module for communicating through smart-phones, and smart-phone application. The weighing sensor attached to the bottom of utensils was designed to measure the weight of initial food & food eaten, and the results were transmitted to the smart-phone through the bluetooth module. The exclusive application in the smart-phone displayed the results of the amount of food intake, calorie intake, and eating rate. Through this system, subjects could continuously monitor their dietary intake & eating rate and recognize their actual eating environment, which leads to prevent overconsumption of food intake & form balanced eating habits. Based on this system, we need to consolidate and develop a weight control program.

• 한국보건간호학회지
• /
• 제37권2호
• /
• pp.261-274
• /
• 2023

Purpose: This study aims to understand the current use of and demand for assistive eating devices. These device improve the self-feeding abilities in older adults. Methods: This study used a cross-sectional study design. Descriptive statistics were performed using SPSS 22.0 for Windows. The survey participant of 282 older people(47.7%), 42 family caregivers(7.4%), and 266 staff members(44.9%). Results: Whereas most of the older adults living in their home(87.3%) did not experience difficulty while eating, older adults residing in facilities(26.4%) expressed difficulty with the process of putting food into a spoon. The difference between the two groups was statistically significant(p<.001). Wile the older adults living in home considered assistive eating devices(34.5%) as the most important requirement for self-feeding, older adults in facilities considered receiving help(39.3%) as their biggest requirement(p<.009). Older adults, family caregivers, and nursing home staff were not familiar with assistive eating devices and were not aware of their necessity. Conclusion: The study could help increase awareness about assistive eating devices and the importance of self-feeding in research and nursing educational settings. Improvement in self-feeding ability may future enhance the daily quality of life of older adults.

• 지역사회간호학회지
• /
• 제28권4호
• /
• pp.450-462
• /
• 2017

Purpose: This study aims to investigate the effects of an intervention of self-feeding for elderly residents who were eating with assistance or eating by himself/herself with spilling food. Methods: The Participants were 11 elderly people and 6 formal caregivers from 7 nursing homes in Korea. The intervention was to use the spoon and chopstick sets designed for compensating the weakened eating function. Both quantitative and qualitative data were collected through observation, structured questions, and in-depth interviews. Results: The mealtime was significantly increased by 3.2 minutes (p=.011) after the intervention. Three themes were extracted for the meaning of self-feeding expressed by the elders; fighting alone for self-feeding, pride of participating in the study, and burden for self-feeding and research participation. Caregivers expressed the meaning of the elder's self-feeding such as the regret of missed chances, facilitating rehabilitation, the increase of the eating pleasure and quality of care, and ambivalence. Conclusion: Self-feeding has become an opportunity to recognize life values for the elders in nursing homes; for the caregivers, to reconsider caring of the elderly. Posture and eating utensils were also important to improve self-feeding skills.

• 한국식생활문화학회지
• /
• 제19권1호
• /
• pp.12-29
• /
• 2004

This paper tried to identify recognition and historical background about western table decoration. For the study, the documentary study would be accomplished. the range of time was during Renaissance, Baroque, Rococo, and Neo-classic period, and the range of space was among Italy, France, and England. Styles for example architectures, interior designs, arts, and sculptures represented their own period, and had great influences on eating habits, and the eating habits would be influent on kitchen utensils. As a results of the fact, the structural elements and decoration of table would be showed different characteristics according to periods of time. Today's food cultural trends consisted of consumption, taste, sense, and consumers' demands become diversified, so the paper would be an important data to understand new designs proper for our own modem sense that cope with modem feeling.

• 가정간호학회지
• /
• 제22권1호
• /
• pp.47-58
• /
• 2015

Purpose: This study was aimed at understanding meal services provided at long-term care facilities. Method: Interview survey was conducted using questionnaires at 254 facilities located in the Kyung-In area. Result: Of the residents, 37.4% were eating meals unassisted. Eating places included living rooms and residents' rooms in most facilities. Major noise source was television in 63.8%. Apron was applied to all elderly residents at mealtimes in 49.6% of the facilities. Half of the facilities used feeding utensils except for ordinary spoon and chopsticks. Of the facilities having individual prosthetic devices, dentures were applied before eating in 98%, glasses in 20.2% and hearing aids in 9.2%. Most facilities included the residents' favorite foods in menu: wheres, only 9.4% offered the menu which residents could choose. Conclusion: Standard guidelines and staff education for meal services need to be provided for elderly residents.

• 한국환경보건학회지
• /
• 제37권5호
• /
• pp.376-386
• /
• 2011

Objectives: The aim of this study was to evaluate the microbial hazards posed by food utensils and fixtures in food service operations at selected middle and high schools located in Seoul, Korea. Methods: We collected 200 samples of utensils and fixtures including cups, spoons/chopsticks, food trays and tables from five different schools in Seoul. Target microorganisms of this study were divided into two groups: total bacterial count and total coliform as indicators of microbial contamination and Bacillus cereus and Staphylococcus aureus as pathogens of food poisoning. We used selective media to quantify microbial concentration and 16S rRNA PCR assay for qualitative analysis. In addition, intensive interviews with nutritionists were conducted and observations were made to identify factors that may affect microbial contamination. Logistic regression analysis was employed to examine the relationship between the microbial concentration and operation characteristics of each operation. Results: The level of microbial concentration in school B and C were significantly lower than in school A, D and E (p<0.05). Some samples from school A, D and E showed over 3.4 log CFU/100 $cm^2$ (total bacterial count) and 1.0 log CFU/100 $cm^2$ (total coliform), which requires immediate hygienic action. The number of customers per staff member, periodicity of hygiene education for staff and daily operation time of sterilizers were also found to be important factors related with the microbial contamination of food service operations. Conclusions: These results suggested that not only a HACCP (Hazard Analysis and Critical Control Point) approach, but also efforts to assess internal risk factors within operations be needed to reduce the microbial contamination of food utensils and fixtures. This study is expected to provide preliminary data for assessing microbial hazards in food service operations.

• 한국식생활문화학회지
• /
• 제4권1호
• /
• pp.39-51
• /
• 1989

Korean Chochgal is a kind of salted, fermentive food mainly made of fish in our country. It has been a suitable side'dish for the diet of rice. It has made use of an accompaniment of wine, seasoning, food of ceremony and a folk remedy. There were various kinds of Chochgal and various way of for preparation. For a long time it has developed in how to cook and how to eat. Nowaday, it has lessened to use Chochgal. In this thesis, the kinds of Chochgal and the reference frequency to them, the material, the measuring unit of material, the making terms, and the cooking kitchen utensils are studied out of the 86 books published in Korea from 1200 to 1984. 1. It was classifed Choch, Sikhae, and Oyukchang as how to cook. 2. There were 147 kinds of Chochgal, 100 kinds of Choch, 40 kinds of Sikhae and 7 kinds of Oyukchang in our traditional documents. 3. Materials were classified into main material, sub-material, and seasonings. As main materials there were fish, internals of fish, spawn, flesh, salt and soy sauce. As sub-materials there were seasoning, flavor, vegetables and cereals. 4. There were 41 kinds of measuring units. Of them, 17 kinds are for volume, 9 kinds are for quantity, 3 kinds are for length, and 12 kinds are for the rest. 5. There were 52 kinds of cooking kitchen utensils. They used mainly a sieve and pebbles. To store Chochkal a kind of jar, a woodenware and a clay ware were used. To shelter it from the wind, they sealed it with leaves and oiled paper. But few of them are used nowaday. 6. There were 209 kinds of cooking terms. Of them, 35 kinds are for the washing process, 51 kinds are for the preparing process, 38 kinds are for the making process, 25 kinds are for the fermenting process, 24 kinds are for the keeping process, and 36 kinds are for the eating(using) process.

• 한국문헌정보학회지
• /
• 제47권1호
• /
• pp.15-37
• /
• 2013

본 연구의 목적은 한식 관련 정보를 개념화하고 풍부하게 조직할 수 있는 패싯 구조를 개발하는 것이다. 이를 위해 한식 분야의 학문적인 흐름과 동향, 핵심적인 개념을 파악하여 한식 분야의 지적 구조를 분석하였고 한식 관련 국내서 776권의 목차 데이터와 인터넷 포털 사이트의 디렉터리에서 한식 관련 항목명, 총 23,470건을 수집 분석하였다. 수집된 용어를 범주화하여 공통 속성을 도출하고, 기본 패싯 및 하위 패싯을 정의하였으며, 패싯 간에 계층 구조, 기본 열거 순서와 기호화를 결정하였다. 한식에 관한 16개의 기본 패싯과 85개의 하위 패싯과 함께 패싯의 인용 순서를 '음식 종류'를 중심으로 재료, 에너지, 공간, 시간 순으로 조합하도록 제안하였다. 본 연구의 결과는 글로벌 한식 정보 조직과 검색의 효율화를 가져올 것이며, 패싯 분석을 통한 주제 분야별 분류체계 모형 개발의 기초가 될 것이다.

• 동아시아식생활학회지
• /
• 제14권3호
• /
• pp.294-301
• /
• 2004

This study was conducted to investigate the quality assessment of performance of the university foodservice. Self administered questionnaires were collected from 305 students living in Incheon. Statistical data analysis was completed using a SPSS v. 10.0 program. The results were summarized as follows: 61.4% of male students and 48.1% of female students responded to have lunch regularly. Only 23.4% of male students and 14.1% of female students used the university foodservice daily. Reasons for the irregularity of lunch were responded as “lecture”, “eating when I want” and “appointment with friends”, etc. The quantity, temperature, nutritional value, appearance, hygiene, taste and freshness of foods and price of menus were evaluated as appropriate but using seasonal foods, number of side-dishes, etc. as unsatisfactory. Service speed, cloth hygiene, neatness and kindness of employee were evaluated as appropriate. For the facilities of foodservice, counter location, menu board and lighting facilities were evaluated as appropriate but heating facilities, disposition of tables and chairs of dining hall were as unsatisfactory. Sanitation of floors and walls of dining hall, restroom and utensils, etc. was evaluated as low.

• 한국식품영양과학회지
• /
• 제34권9호
• /
• pp.1414-1426
• /
• 2005

본 연구는 부산지역 13개 위탁급식 고등학교의 학생 379명과 동일 학교급식소에 근무하는 급식종사자 141명을 대상으로 급식위생 요인에 대한 중요도와 수행도의 평가 수준을 조사하고 그 차이를 비교 검토하여 고등학교 급식에서의 위생관리와 이와 관련된 서비스의 개선을 위해 필요한 자료를 제공하고자 하였다. 학생들의 급식위생에 대한 중요도 평균은 4.26/5.00로 7가지 급식위생요인 중 음식위생에서 가장 높은 점수를 보였다. 학생들의 급식위생 요인별 수행도 평가점수의 평균은 3.24/5.00였으며 종사자 개인 위생점수가 가장 높았고 퇴식위생 점수가 가장 낮았다. 학생들의 급식 위생에 대해 인식하고 있는 중요도와 수행도 평균값의 갭지수는 -1.02로 학생들은 학교급식에서 위생관련 사항에 대해 중요하게 생각하는 만큼 실제에서 잘 수행되지 않는 것으로 생각하였다. 급식종사자들의 중요도 점수는 평균 4.71/5.00점이었고 음식위생에서 가장 높은 점수를 보였으며 퇴식위생에서 가장 낮은 점수를 보였다. 급식 종사자들의 급식 위생요인별 수행도 평가 점수의 평균은 4.51/5.00점이었으며 음식위생을 가장 잘 수행한다고 평가하였고, 학생 위생의 수행도 점수를 가장 낮게 평가하였다. 급식 종사원들이 급식 위생요인들에 대해 인식하고 있는 중요도와 수행도의 평균값의 갭지수는(-0.20) 학생들의 갭지수보다 적어 자신들이 중요하게 인식하는 요인들이 급식에 잘 적용되고 있다고 생각하는 것으로 나타났다. 또한 피급식자들인 학생들의 위생에 대한 갭지수가 가장 높았으며 종사자 개인위생에 대한 갭지수가 가장 낮은 결과를 보여 급식종사원들은 학생들의 위생을 가장 만족하지 못하고 있는 것으로 나타났다. 학생과 급식종사자간의 급식위생요인별 중요도 격자도와 수행도 격자도의 분석결과, 급식위생과 관련된 항목 중 '식판에는 이물질이 묻어 나오지 않음', '식탁 또는 책상은 급식시 깨끗한 상태', '식당 또는 교실 배식의 경우 환경은 청결하게 유지', '배식당번은 배식전에 손을 씻는 것'은 중요도에서 학생은 높게 생각하고 급식종사자는 중요도를 낮게 인식하는 것으로 나타났으며 수행도에 있어서도 학생과 급식종사자 모두 잘 수행되지 않는 것으로 인식하고 있다. 따라서 이러한 중요도 인식 차이를 계속 방치 해두면 급식 불만요인으로 작용하게 되며, 위생 안전에도 좋지 않은 결과를 낳을 수 있으므로 계속적인 위생교육과 개선하려는 노력으로 수행도를 높여야 하며, 수행도를 높이기 위해서 급식종사자들의 의식전환이 시급하다고 하겠다.