• Journal of Korean Home Economics Education Association
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• v.22 no.4
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• pp.77-90
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• 2010

The purpose of this study was to investigate the practice of eating life and the needs of dietary education of high school students. The data was collected by means of questionaire form the total of 463 high school students who were living in Daegu and Gyeongbuk province. Recognition of the need dietary education was 3.47/5.00, the utilization in daily life was 3.16, the degree of interesting was 3.23, and the degree of difficulty was 2.82. The reason of necessity was health care and growth (54.6%). The reasons of interesting were as follows: various information (28.3%), job choices (21.2%), happy family life (20.7%), cooking practice (19.7%). The degree of dietary education needs was 3.24. The need of cooking ability improvement was highest as 3.59. The practice of eating life was 3.41. Such as hand washing, food hygiene was the highest as 3.71. But the items of healthy eating life and evaluation of eating life were the lowest. The practice in daily life was positively correlated with recognition of the need, utilization, interest. But it was a negative correlation with the difficulty. Therefore dietary education should be strengthened in home economics subject, and to increase the rate of daily practice the teaching content and methods must be improved. In addition, dietary education in schools should be closely connected with families and local communities.

• The Korean Journal of Pesticide Science
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• v.16 no.3
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• pp.257-260
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• 2012

Sundried salt was recently registered in food category in Korea in 2008, and food hygiene regulation only applied to several heavy metals and a few inorganic ions. In this report, we investigated the residual amounts of tricyclazole, a highly concerned contaminant from agricultural activity, and estimated their daily intake and hazard index. All 60 sundried salts were collected by region, and qualitatively and quantitatively were analyzed with GC-NPD. In this investigation, only three samples were confirmed the residual tricyclazole in sundried salts. Their maximum residue was $1.7{\mu}g/kg$, and their estimated average daily intake was $2.40{\times}10^{-8}{\sim}6.22{\times}10^{-8}mg/kg-day$. From these results, HI of tricyclazole for sundried salts was $7.53{\times}10^{-7}{\sim}2.07{\times}10^{-6}$ for Koreans, and the values were not considered as serious risk issues currently.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.33-41
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• 2004

The purpose of the study was to analyze in process of circulation market boiled whale meat's rancidity. oxidative rancidity is oil or fat food depend on oxygen in air oxidative change in quality. boiled whale meat faty come to oxidative rancidity food stability and hygiene reasons for people health poisonous point out, however it is not indication study of support. Accordingly confirm lead into circulation process boiled whale meat's rancidity examination and microorganism examination boiled whale meat's stability whether or not. The result obtained were summarized as follows: 1. Proximate percentage of boiled whale meat(pectoral, pelvic, fin, flank) of moisture and crude lipid and crude protein from samples shown to be : moisture was pectoral 16.4%, pelvic 36.2%, fin 46.2%, flank 19.2%, crude lipid was pectoral 54.1%, pelvic 42.8%, fin 15.8%, flank 40.6%,crude protein was pectoral 29.4%, pelvic 20.5%, fin 29.5%, flank 28.6%. 2. The fatty acid composition of total lipid were composed of pectoral 27.2%, pelvic 28.9%, fin 33.3%, flank 23.4% of oleic acid and pectoral 12.7%, pelvic 11.1%, fin 11.3%, flank 14.0% of palmitic acid pectoral 10.8%, pelvic 7.9%, fin 7.6%, flank 2.1% of docosahexaenoic acid, pectoral 14.2%, pelvic 7.5%, fin 1.9%, flank 7.2% of eicosenoic acid, pectoral 5.1%, pelvic 5.7%, fin 4.4%, flank 5.7% of myristic acid, 16: 0 11∼14 % of high saturated fatty acid. generally most of 18: 1ω9 of boiled whale meat's each portion, 22:6 7∼12%, 20:5 1∼14% of polyenoic fatty acid. 18:3 showen to be 1% make an expection of pectoral and fin portion the total lipid were most of netural lipid's about 90%, monoenic fatty acid were most of 19∼22% of saturated fatty acid, 77∼80% of monoenic fatty acid level of 47∼56% of 18:1 16:1 was markelly high to those of total lipid. 3. The storage number days variation of oxidation were shown to be by stages process favorably the past days of boiled whale meat's acid value for 5days. pectoral the day 0.1, five days 1.3, pelvic the day 0.1, five days 1.6, fin the day 0.3, five days 0.7, flank the day 0.2, five days 0.4. 4. The sealer and wrapper the storage number days variation of boiled whale meat oxidation for 7days were shown to be a stage of sealing, the temperature of a room, pectoral the day 0.1 seven days 0.6, pelvic the day 0.1, seven days 1.3, fin.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.896-905
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• 2014

The purpose of this study was to investigate the use and perception of adults concerning sprout vegetables. Self-administered questionnaires were collected from 516 residents in the Daegu and Gyeonbuk areas. When purchasing sprout vegetables, respondents answered that they considered freshness, eco green, and price. Consumers purchased sprout vegetables to make bibimbap (58.9%) and salad (29.3%). Approximately 81.4% of respondents answered that they purchased sprout vegetables in grocery and department stores. Once or twice per month was the highest purchase frequency for sprout vegetables. Regarding knowledge of sprout vegetables, radish sprout score was the highest (3.14), whereas preference was highest for barley grass (3.00). When asked how much they like sprout vegetable menus, subjects responded that they liked bibimbap (3.79), salad (3.73) and bibim noodles (3.58). As a result, popularization of sprout vegetables was based on product quality factor and sales promotion factor significantly influenced preference for sprout vegetable menus. To increase consumption of sprout vegetables, there is a need for hygiene and safety of sprout products and variations and improvement of quality.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.74-91
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• 2011

The purpose of this study is to investigate the efficiency of a government-supported project developed to improve the quality and hygiene levels of food, service, and restaurant facilities for foreign customers in Chungnam province. Data was collected from 53 restaurant owners and restaurant managers. This study empirically analyzes and presents a mode with key factors influencing transfer of training and training satisfaction. Multiple regression analysis methods were used to test the relationships among four factors for transfer of training, training satisfaction, and retraining intentions. There are three main findings. First, teaching methods and relevance factors had a significant effect on transfer, but instructor and education environment factors did not. Second, the teaching methods, instructor and education environment factors had a direct influence on training satisfaction, but the relevance factor didn't. Third, transfer and satisfaction both were influenced significantly by retraining. Based on the findings of this study, a trainer, designing training curriculum for a production environment, should emphasize the role of the trainer and focus on learning tools. Finally, a thorough learning design is needed for learner's satisfaction.

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.777-788
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• 2009

The purpose of this study was to assess physical activities and activity coefficient of preschool children and was to give some concrete information to activate outdoor play and to probe the suggestions to activate outdoor play. 42 preschool children (17 boys and 25 girls) were included. Body weight and height were measured and one-day activity diaries were collected by interviewing with their parents and kindergarten teachers. To measure physical activity during outdoor play, this study was researched the current conditions and content of outdoor play activity in daycare centers, and teacher's perceptions of that outdoor play. The average age of the subjects was 5.0 years. Average height, weight, body fat and body muscle of subjects were 108.9 cm, 18.9 kg, 17.7% and 26.8%, respectively. The subjects spent about 10 hours 39 minutes sleeping; 4 hours 16 minutes personal hygiene and computer working. They spent 88.2% of 24 hours (one day) in "very light activities" and 11.3% in "light activities". Activity coefficient (1.34) of weekday was significantly higher than that of weekend (1.21). And in this study, it was found that most of daycare centers (87.7%) have outdoor play space, 95.2% of them were garden. The teachers recognized that have a outdoor play frequency everyday (48%), three or four times (46%) in a week but they have three or four times (38%), one or two times (30%) because of various indoor program. Also, they recognized that have a outdoor play expending time 21-30 minutes (48%), 31-40 minutes (26%) but they have 21-30 minutes (64%). They answered that have frequency and expending time less than their recognition of outdoor play. Most of daycare center teachers perceived outdoor play to be as important as indoor play, and the teachers believed outdoor play supports children's physical, cognitive, social, and language development. The results of this study may be used to utilize as a basic data for estimate physical activity for preschool children and developed that exercise program to increase physical activity of daycare center outdoor play.

• Korean Journal of Community Nutrition
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• v.23 no.6
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• pp.496-505
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• 2018

Objectives: This study examined the relationship between the personality traits and job performance of Centers for Children's Foodservice Management (CCFSM) staff on emotional exhaustion and job satisfaction. In addition, the characteristics of the center organization were examined to provide practical guidelines for the operation of the center. The aim was to determine management implications with an important meaning in human resource management to enhance the efficiency of the operation of Centers for Children's Foodservice Management (CCFSM). Methods: Out of 207 centers, there were 1,057 employees at 173 centers who agreed to participate in the study, the questionnaire was mailed on February 17, 2017 and collected by mail on March 31, 2017. Finally, 81 centers (46.82%) participated in the survey and 493 questionnaires were used. Results: Neuroticism among the five personality factors had a positive (+) influence on 'cynicism' and 'exhaustion' among the three subordinate factors of emotional exhaustion, negative (-) effects on the 'job' among the six subscales of job satisfaction. In addition, openness showed a negative (-) effect on 'loss of professional confidence' of emotional exhaustion and positive (+) relationship with the 'job' of job satisfaction. Agreeableness appeared to have a negative (-) effect on all factors of emotional exhaustion and a positive (+) influence on all factors of job satisfaction. As a result of analyzing the effects of job performance on emotional exhaustion and job satisfaction, the planning and operations management team showed a positive (+) influence on all factors of emotional exhaustion and negative (-) influence on all factors of job satisfaction. On the other hand, the nutrition management team showed a negative (-) influence on all emotional exhaustion factors and a positive (+) influence on the factors of job satisfaction. The hygiene management team showed a positive (+) relationship with 'Emotional exhaustion' among the subordinate factors of emotional exhaustion and a negative (-) influence on the 'Educational opportunity' of job satisfaction. Conclusions: The personality type and job performance of Centers for Children's foodservice management (ccfsm) staff significantly affected the emotional exhaustion and job satisfaction.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.239-247
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• 2008

Objective of this study was to investigate residual the levels of heavy metals in rice grain and soils of "Top-Rice" and common rice cultivation areas from 2005 to 2007. Soil and rice grain samples were taken from 33 "Top-rice" areas and neighboring paddies, and analyzed for the elements using ICP-OES and ICP-TOF-MS after acid digestion. A concentration of arsenic in paddy soil was 1.33 mg/kg which was below 1/5-1/11 fold of the threshold levels(concern: 4 mg/kg, action: 10 mg/kg), and paddy soil was 0.06 mg/kg of Cd(cadmium) being below 1/25-1/67 fold of the limits(concern: 1.5 mg/kg, action: 4 mg/kg). A level of Cu(copper) in paddy soil was 4.57 mg/kg which was below 1/11-1/27 fold of the threshold levels(concern: 50 mg/kg, action: 125 mg/kg), and Pb(lead) concentration in paddy soil was found to be a 4.68 mg/kg. In addition, Hg(mercury) concentration in paddy soil was to be a 0.03 mg/kg, which was below 1/131-1/328 fold of the threshold levels(concern: 4 mg/kg, action: 10 mg/kg). The average concentrations of As, Cd, Cu, Pb and Hg in the polished rice samples were 0.037, 0.043, 0.280, 0.048 and 0.002 mg/kg, respectively. These levels are lower than those of other countries in rice grains. Assuming the rice consumption of 205.7 g/day by total dietary supplements in Korea, the amount of total weekly metal intake of As, Cd, Cu, Pb and Hg by polished rice were estimated to be 0.0892, 1.035, 6.712, 1.161 and 0.054 ${\mu}g/kg$ body weigh/week, respectively. The PTWI(%) of As, Cd, Cu, Pb and Hg were 5.95(inorganic arsenic), 0.26(total arsenic), 14.79, 0.19, 4.65 and 1.07% estimated to be 0.0892, 1.035, 6.712, 1.161 and 0.054 ${\mu}g/kg$ body weigh/week, respectively. In conclusion, it was appeared that the heavy metals contamination in the brown and polished rice should not be worried in Korea.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.430-440
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• 1998

The average number of total viable counts for the commercial pork tested was 19/g, coliform 1.8/g, psychrophilic bacteria 15/g, heterotrophic bacteria 12/g, fecal streptococcus 6.2/100 g, Pseudomonas aeruginosa 13/100 g and none of heat-resistant bacteria and Staphylococcus was detected. That for the commercial beef tested was 130/g, coliform 5.2/g, psychrophile 140/g, heterotroph 28/g, Staphylococcus 1.2/g, fecal streptococcus 9.5/100 g, Pseud. aeruginosa 1.9/100 g and heat-resistant bacteria was not detected. That for the commercial chicken tested was 8800/g, coliform 53/g, psychrophile 4600/g, heterotroph 4700/g, fecal streptococcus 9.9/100 g, Pseudo aeruginosa 2.5/100 g. That for milk was 4700/ml, psychrophile 120/ml, heterotroph 420/ml and the others were not detected. That for the commercial cheese was 3.2/g, psychrophile 2.3/g, heterotroph 1.6/g, Staphylococcus l/g, fecal streptococcus 9.1/g. That for fermented milk was $10^{7}/ml$, heatresistant bacteria $10^{6}/ml$, fecal streptococcus 2400/100 ml, lactobacillus $3.2{\times}10^{15}/ml$, in accordance with lactic acid bacteria and the others were not detected. There was not detected any indicator organisms from ham, sausage, butter, eggs and quails in the commercial fooods tested. SPC, coliform, psychrophile and heterotroph in commercial meats stored at $10^{\circ}C$ were increased rapidly as time goes on but heat-resistant bacteria, staphylococcus, fecal streptococcus and Pseudo aeruginosa were constant. At $20^{\circ}C$, SPC, coliform, psychrophile, heterotroph and fecal streptococcus were the highest at 7 days and heat-resistant bacteria, staphylococcus and Pseudo aeruginosa were increased a little. At $30^{\circ}C$, all indicators were increased rapidly for 3 and 7 days and then decreased rapidly. All indicator organisms were increased at the level of 10/g for 14 days in meat products stored at $10^{\circ}C$, but SPC, psychrophile and heterotroph in meat products stored at $20^{\circ}C$ were increased at the level of $lO^5/g$. It showed that the indicators in meat products stored at $30^{\circ}C$ had a tendency to increase at the level of $10^{2}/g$ relative to those stored at $20^{\circ}C$. SPC, psychrophile and heterotroph in milk stored at $10^{\circ}C$ increased up to the level of $10^4/ml$, but coliform, staphylococcus, fecal streptococcus and Pseudo aeruginosa were not detected. As stored at $20^{\circ}C$ and $30^{\circ}C$, they were increased rapidly for 1 or 3 days and then constant for a long time.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.77-88
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• 2014

Purpose: This study analyzed the foodservice satisfaction and menu preference of 506 high school boarding students in Jeju surveyed from July 2-30, 2012 with the aim of providing basic data for improving the quality of boarding food-service management. Methods: The data were analyzed using descriptive analysis, t-test, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding satisfaction with dormitory foodservice, the satisfaction scores for service and hygiene were 3.46 (out of 5 scales), whereas the score for menu quality was 3.26 points. In terms of satisfaction by meal, dinner showed the highest score, at 3.70 (out of 5 scales). The satisfaction scores for breakfast were significantly higher in girls (3.36) than boys (2.93). Regarding intake of meals provided, dinner showed the highest score, at 3.96 (out of 5 scales), whereas breakfast showed the lowest score, at 3.63 points. Intake of lunch and dinner was significantly higher in boys (4.12, 4.17, respectively) than girls (3.72, 3.76, respectively). Regarding the requirements of subjects for dormitory foodservice, 43.4% of subjects selected improvement of food taste and 36.6% of girls chose menu diversity. In terms of menu preferences for main dishes, the students preferred noodles (4.06) and one-dish cooked rice (3.92) to cooked rice (3.66). The subjects preferred beef rib soup (4.10) and Kimchi stew (3.99) in soups and stews. With regard to the menu preferences for side dishes, steamed foods showed the highest score, at 3.95 (out of 5 scales), whereas seasoned foods showed the lowest score, at 2.89 points. The students preferred beef, pork, and chicken to fish and vegetables. The students preferred dessert the most with fruit juices (4.52). Bread and rice cake were more favored by girls, showing significant differences between boys and girls (p < 0.05, p < 0.01, respectively). Conclusion: Development of a systematic nutrition education program that can encourage practice of proper eating habits is needed. In addition improvement of the quality of boarding school meals through the service of various menus is needed.