• KIEAE Journal
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• v.9 no.1
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• pp.3-10
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• 2009

There are more interests and studies to change the buildings into eco-friendly spaces as the present age recognizes nature-friendly environment more and more. In response to this trend, the government reinforces regulations for the variety of the eco-friendly buildings using a certification system. The eco-friendly certification system which was started only for residing since 2002, and this has been now for schools that are the spaces of the students who will lead the future since March 2005. The purpose of this study is to help understanding of the eco-friendly buildings, and to popularize and activate those as developing and making up for the classification system, evaluation items, detailed standards to evaluate them more precisely by analysing eco-friendly planning features and data of the eco-friendly certificated schools. This study selected 15 eco-friendly certified schools among the schools certified by the Ministry of Land, Transport, and Maritime Affaires since 2005, and analyzed evaluation result. After the analysis, I had a thorough grasp of the point distribution of the each building, analyzed the cause of the low points or no points, and tried to find the improvements. There should be continuing adjustment and complement for the evaluation items and detailed standards, and these should be applied to models as well as certified schools. Active public relations are also needed to educate the public and elevate their participation.

• Food Science and Preservation
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• v.19 no.3
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• pp.376-384
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• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.