• 한국식생활문화학회지
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• 제16권1호
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• pp.20-26
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• 2001

The rating instrument to evaluate the quality of nutrition information websites was developed and ten websites which were maintained by nutrition expert(s) and frequently linked to other related sites were evaluated. The rating instrument with 15 questions on credibility, content, purpose, and design was developed. Eleven college students majoring in Food and Nutrition rated each question as 'Yes', 'No', 'Cannot tell' while visiting each site. The questions rated most often as 'Yes' were 'Is it capable for a user to interact with a responsible person for the site?', 'Is the information provided by nutrition expert?', 'Does the information fit in with dietary guideline?' in the order. The questions rated most often as 'No' were 'Is the source of the information indicated?', 'Is the purpose of the site stated?', and 'Is an internal search engine working?', indicating these categories need betterment. The questions rated most often as 'Cannot tell' were 'Is the information current?', 'Is the information provider credible?', indicating that these may be difficult questions for college students to evaluate. Individuals or institutions who are providing nutrition information on the internet now or plan to provide later are expected to consider the problems pointed out in this study, and offer highly qualified information to the users in an effective way. Various rating instruments to evaluate the quality of nutrition information websites can be developed based on a variety of criteria. It is, however, to be desired that a standardized rating instrument would be developed by a leading group of nutrition experts, and the results of site review with the instrument be open to the public in order to improve the quality of Korean nutrition information on the internet.

• 한국식품조리과학회지
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• 제13권2호
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• pp.124-146
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• 1997

The study was surveyed to evaluate the foodservice program. The survey was conducted based on instrument which was developed by reviewing previous research. The instrument was provided to 60 nutritionists at the elementary schools in Taegu area. The data include 4 major parts of task performance rate, delivery and service, menu management, and satisfaction of foodservice facilities. Data obtained from survey are analyzed by SPSS program. These results show that the performance rates of determination of nutritional needs and menu planning is high to 98.3％ both and 23％ of nutritionists don't perfomed nutrition education.

• 한국조리학회지
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• 제7권3호
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• pp.275-294
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• 2001

There have been many discussions on the importance and part of quality in the marketing field. It also has been an effort in the cooking field to understand how the quality, recognized by customers, influences customer satisfaction in the process of serving western food. This study is a theory about evaluation methods of western food. It can be summarized in three views as below especially with sensuous evaluation methods. First, it is decoration. Visual factors, such as a receptacle and the amount of food in it, the arrangement of food colors, gloss of food, steam arising of from food, additional garnishes on food should be harmonious. Second, it is a flavor. The factors like the taste and smell of food, and feeling of food in the mouth can be evaluated with the taste and the smell. Third, it is texture. It is considered with the sense of touch, the motor sensation in the mouth and the hearing sense. Especially the sense of touch involves feel of receptacle when it is hot or cold as well as feel of food. This study has been conducted for providing customers with higher-quality western food, which is based on a theoretical study about evaluation methods. During the study, the limit was found that there is no measuring instrument, since the study was restricted in a theoretical work. For more accurate research, the measuring instrument should be developed through the positive research.

• 한국조리학회지
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• 제18권2호
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• pp.82-90
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• 2012

외식산업에서 테이크아웃 음식이 대중화 되고 있으며 이에 대한 다양한 전략이 꾸준히 수립되어야 하며 이에 대한 고객의 인식을 살펴보는 연구가 필요하다. 따라서 본 연구는 테이크아웃 음식의 위생에 대한 고객의 인식도를 측정하기 위한 척도의 타당도와 신뢰도를 평가하고자 수행되었다. 온라인 서베이를 통해 324개의 응답을 확보하였고 이중 불성실하게 기입된 응답을 제외하고 299개의 데이터를 분석에 사용하였다. 데이터는 랜덤하게 2개의 세트 ($n_1$=150, $n_2$=149)로 분할되었고, 1차 데이터는 탐색적 요인분석에 2차 데이터는 확인적요인 분석에 사용되었다. 탐색적 요인분석을 실시한 결과 세 개의 요인이 추출되었으며, 이를 "Consumer food safety perception," "Take-out food handling," and "Elements impacting on purchase decisions." 라고 명명하였다. 이어 실시된 확인적 요인분석의 결과는 본 연구에서 제시된 척도가 신뢰도와 타당도가 높으며 고객의 위생에 대한 인식을 측정하는 적절한 도구임을 보여주었다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 1998년도 춘계임시총회 및 제12차 학술발표회 진행표 및 발표논문 초록
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• pp.8-9
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• 1998

• 동의생리병리학회지
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• 제24권6호
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• pp.1094-1098
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• 2010

With the high prevalence of functional dyspepsia in the world, it was difficult to get objective diagnosis, treatment and assessment for the reason that there were many different symptoms and signs. The purpose of this study is to develop a standard instrument of pattern identification for functional dyspepsia which will be applied to clinical research. The items and structure of the instrument were based on review of published literature. The advisor committee on this study was organized by 11 oriental division of gastroenterology professors of oriental medical colleges nationwide. The experts discussed developing the instrument, and we also took professional advices by e-mail. We divided the symptoms and signs of functional dyspepsia into 6 pattern identification, such as disharmony of liver and stomach, retention of undigested food, damp-heat in the spleen and stomach, simultaneous occurrence of cold and heat syndromes, deficiency and cold of the spleen and the stomach, and insufficiency of stomach eum. We got the mean weights to each symptom of six pattern identification which had been scored on a 5-point scale ranging from 1 to 5 by the 11 experts. We made out the Korean instrument of the pattern identification composed of 45 questions for functional dyspepsia. Although there are some limitations in our study, the instrument is meaningful and certain worth of its own. We hope to improve the instrument through the further clinical studies and discussions.

• 동력기계공학회지
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• 제12권1호
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• pp.35-40
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• 2008

This paper presents an effective cooling dehumidification method to remove odorous gas from food-wastes. The odorous gases, such as Styrene, Ammonia, Hydrogen sulfide and Acetaldehyde, are produced in environments where temperature is $50\sim80^{\circ}C$ and humidity is $40\sim70%$. Under such conditions, experiments are performed reiteratively using experiment equipments. The effect of the cooling dehumidification is measured via measuring instrument, and this research is focused on improving efficiency. The effect of cooling dehumidification using measuring instrument is validated. At $80^{\circ}C$, four type of gases that was mentioned previously showed generally better cooling efficiency with a good result for a component concentration. Among them, hydrogen sulfide gas demonstrated the highest reduction of 50%.

• Food Science and Biotechnology
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• 제14권3호
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• pp.334-339
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• 2005

An instrument using thermal probe method was designed to measure thermal conductivity of liquid and solid foods. Thermal conductivity probe was designed with diameter to length ratio of 100 and diameter of 0.51 mm to minimize axial flow effect on thermal conductivity measurement. Thermal conductivities of distilled/deionized water, glycerin, and beef frankfurter meat were measured at $20-80^{\circ}C$. Mean thermal conductivity values of water showed less than 2.0% difference from several reference values without using time correction factor or probe calibration constant. For glycerin, difference was less than 0.7% from reference values at $20-50^{\circ}C$. Mean values of thermal conductivity for beef frankfurter meat ranged from 0.389 to $0.350\;W/m{\cdot}K$ at $20-80^{\circ}C$.

• 한국식생활문화학회지
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• 제7권3호
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• pp.281-289
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• 1992

This study was designed to investigate and quantify components of the connotative meaning of foods, and to analyze the correlations between food concepts and food frequencies on elderly Korean. It involves adapting a communications research tools, the semantic differential and demonstrating its use with two population groups, urban and rural aged. The data were collected by interviewing 217 males and females of 70 years of age and older living in urban and rural areas. To assess how they feel and what they know about foods, the instrument which contains concepts of price, taste, goodness of health, interest, usuality, likes and dislikes, appetite, fattening, quality, and nutritive value about foods were developed. The result shows that there are significant correlations between food concepts and food frequencies. The more affirmative concepts the elderly have, the more food frequencies tend to be. positive concepts are appeared on the meat, fishes, vegetables & fruits, Kimchi and the rice, but negative connotations are appeared on the milk and sugar. There are significant differences between the urban and rural elderly on food concepts.

• 급식외식위생학회지
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• 제3권1호
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• pp.8-18
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• 2022

Dry-aging is one of the traditional aging processes, especially for beef. This aging process is being popular, because it produces unique brown/roasted flavor and texture that consumers prefer. However, as it is exposed to outside without packaging food safety concerns have been raised. The objective of this study was to investigate the presence of total aerobic bacteria (TAB) and pathogenic bacteria in manufacturing environment and suggest the safety management plan for the production of dry-aged meat. Surface samples from 66 environmental and 6 beef carcass samples were collected. According to the monitoring results, the contamination levels of TAB were in the order of shelves (5.4±1.1 Log CFU/cm²), cotton gloves (2.9±0.2 Log CFU/cm²), and door knobs (2.8±0.4 Log CFU/cm²) in the dry-aging room. In the door knobs, the level of mold was higher than that of yeast. These results indicate that the mold spores may be cross-contaminated with environmental factors inside the aging room. The risk factors that may occur during the manufacturing process were presented and possibility of risk was determined. From the aspect of microbiology, aging and trimming steps were determined as the critical control points. The temperature of the aging room should be maintained below 10℃ and the humidity below 75-85%. Based on the monitoring and the risk assessment of the dry-aging process, we prepared the safety management plan for the production of dry-aged meat, and it should be useful in improving the food safety of dry-aged meat.