• 한국관광식음료학회지:관광식음료경영연구
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• 제10권
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• pp.1-25
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• 1999

Tourism is a word meaning enjoyable based on tourism order. No matter how free is the journey guaranteed, there is a limit to the orders travellers follow. In other words, constitutionalism suitable for a region or country can be found in any tourist resort at home and abroad. Foreign or local tourism travelling in Korea have tourism-related rules to keep, and people working for tourism and organization of it have also rules. Therefore, a study for the rule of law is needed in aspect of how to improve tourism. Unfortunately, none of those rules of law to be followed by tourist and people working for tourism have not been researched. For instance, any principle of law has not been studied to help improve people-to-people diplomacy and national economy those of which are emphasized by tourism basic law. Finally, a research is needed for law reforms that guide tourism in future.

• 한국조리학회지
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• 제2권
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• pp.149-167
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• 1996

A computer expert system for guiding Japanese style meal menu has been developed by using EXSYS Professional which is one of expert system developing software tools. The expert system nunderstands the situations of clients, and can guide the menu as human experts do by its software program with expert knowledge about the meal menu. In developing the expert system, the elements the clients consider when selecting menu were arranged as questions of the expert system, and the final outcome of the expert system resulted in selecting the final menu appropriate for the client demand, weather, health, etc. In hotel, the expert system can be shared by whole restaurants, and be directly a computer guider to the clients to tell the best choice of the menu. Besides, it can be used for various kinds of bangquets and events. Expert system has been developed and studied by business managers, manufactures, medical fields, and military field. But the studies for applying the expert system in the fields of foods have been scare. Through this study, therefore, the expert system is going to be applied more widely in many fields fo food events.

• 대한지역사회영양학회지
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• 제10권3호
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• pp.319-330
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• 2005

College foodservice (FS) demands highly-developed operation technique which can provide adequate nutrients to their students, as well as to guide better eating habits and to meet students' various desires. The purpose of this study was to provide basic data to improve college FS satisfaction with food items by comparing 2 contract-managed and 2 self-operated college FS in Daejeon and Chungnam area. According to the results, $\59.1%$ of students frequently (over 3 times per week) took meals at college cafeteria and the main reason for using college cafeteria was the low-price of meal, although the students' Satisfaction degree with price of meal was lower in contract-managed FS than in self-operated FS. There were no differences in the food satisfaction degrees with overall appraisal of food items between 2 operating systems of college FS, but the satisfaction degrees with all food items were high in male as compared with female. The higher the negative self-perceived clinical symptoms scores, the lower the satisfaction with foods, which suggests that the health state of students was one of the factors that influenced college FS satisfaction. According to stepwise multiple regression analysis,'taste of boiled rice', 'overall appraisal of boiled rice', 'overall appraisal of soup', and 'variety of side dish', in decreasing order, were the most relatively important attributes for overall customer satis-faction with food taste of college FS. Finally, there should be further studies on important management factors to improve college FS satisfaction according to 2 operating system.

• 대한영양사협회학술지
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• 제1권1호
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• pp.2-9
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• 1995

The present study was designed to observe whether nutritional education on children or mothers of the children who avoid to eat vegetables can improve the preferences for the vegetables of the subjects. The subjects were 45 children who are fourth to sixth grade of primary school in Bibong. They were assigned to one of three groups which are Control, Children Education and Mothers Education groups. Control group was not given any special education, while experimental groups were given nutritional education for 4 weeks. The effects of education was evaluated in the aspects of preference changes for vegetables, nutritional knowledge, attitude and food behavior of the subjects The results are summarized as follows. 1. Preferences to cucumber, lettuce, chinese cabbage and raddish were high in three groups while greenonion, onion, lotus roots and red pepper didn't suit for their taste. 2. Significantly increased scores for the preference to red pepper, pumpkin, Dorajee(root of chinese bell-flower), braken, mushroom was shown only in the children who had nutritional education while the children in the group of Mothers Education improved their preference only cabbage and lotus roots. 3. Nutritional knowledge of the children in Children Education group has improved significantly(p<0.05). While there was no significant difference between control and Mothers Education group. 4. When scores for food habit of mother and children were estimated, there was no significant difference among three groups. However, score of food habit in children was higher than that of mothers. 5. Food habit and nutrition knowledge of mother were not well corelated with dietary attitude and behavior of their children. These results indicate that the program of nutrition education in the present study can improve the food choice of children for vegetable and correct one-sided food habit. The program applied in this study would serve a kind of model for the dietetic teachers to guide the children who mainly dislikes vegetables.

• 한국축산식품학회지
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• 제34권2호
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• pp.245-251
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• 2014

The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at $10^{\circ}C$ and $15^{\circ}C$ had a shelf life of 221 d, while those stored at $25^{\circ}C$ and $35^{\circ}C$ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the "Process Criteria and Ingredient Standard of Livestock Products" by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at $10^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$ and $35^{\circ}C$ was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.

• 대한지역사회영양학회지
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• 제24권1호
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• pp.24-37
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• 2019

Objectives: The study purpose is to develop a content system for a healthy dietary education program for after-school care in lower grade in elementary school. Methods: The contents of healthy dietary education in the 2015 revised curriculum and textbooks and the major education programs related to dietary life that are currently used in elementary school education were analyzed. Focus group interviews were held with field experts related to lower grade in elementary care class. Accordingly, the structuring of the education area and the detailed education contents were systematized. Results: From the analysis results, the contents of curriculum, textbook, and administrative department were classified as hygiene safety, health, and culture. The goal of the educational content system was divided into three areas: nutritional dietary life, food hygiene and health, and food culture. The subjects consisted of dietary balance, healthy body weight, digestion and absorption, food hygiene, Korean agricultural products, traditional food, and table manners. The curriculum was composed of 12 content elements. Conclusions: In order to ensure that after-school care students can grow into healthy, growth-oriented and creative talents, the role of the caring guide is important, and associated guidelines are needed in the future.

• 한국콘텐츠학회논문지
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• 제17권7호
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• pp.320-331
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• 2017

본 연구는 한식콘텐츠 이용 후 형성된 한식에 대한 호감도가 한류호감도, 한국의 국가이미지, 그리고 한국 방문의도에 미치는 영향을 분석하기 위해 수행되었다. 한식콘텐츠를 '한국 음식과 관련된 각종 정보나 내용물'로 정의하고, 한식 레시피 콘텐츠, 한식 식문화 콘텐츠, 한식 레스토랑 가이드, 한식 미디어 콘텐츠의 4가지 콘텐츠 유형으로 제시한 뒤 한 가지 이상의 한식 콘텐츠 이용 경험이 있는 2030 베트남 젊은 층을 대상으로 설문조사를 수행하였다. 수집된 자료는 PLS-SEM 기반의 구조방정식 모델링 기법을 이용하여 가설을 검증하였고, 그 결과, 한식 콘텐츠 이용 후 형성된 한식호감도는 국가이미지에 직접적으로 영향을 끼치거나 또는 한류호감도를 매개로 한국의 국가이미지나 한국 방문의도 모두에 정(+)의 영향을 끼치는 것으로 나타났다. 반면 한국 방문의도에 직접적인 정(+)의 영향을 미칠 것이라는 가설은 유의성이 입증되지 않아 기각되었다. 본 연구를 통해 한식 콘텐츠의 이용경험은 한식호감도, 한류호감도, 국가이미지, 방문의도 등 국가 브랜드 제고에 긍정적인 영향을 끼치고 있었다. 따라서 한류 콘텐츠로서 양적 성장뿐만 아니라 독립적이며 전문적인 질적 성장까지 체계화시키고 고도화시켜 나간다면, 한식 세계화의 미래 방향성을 견인하는 데 기여할 수 있을 것으로 판단된다.

• 대한한방부인과학회지
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• 제18권3호
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• pp.152-164
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• 2005

Purpose : A survey was conducted to investigate the intake pattern of health food by using questionnaire. Methods : This study was carried out to patients visiting OB&GY clinic in Jaseng and Dongseo hospital of oriental medicine during 2005.3.4-2005.5.13. Results : 1. Among the 114 respondents, most respondents(66.6%) were located between 3rd and 4th decade. 2. Among the respondents, 107(93.9%) persons had the experience of intake of health foods and 7(6.1%) persons not. 3. Among the health foods, the natural foods(48.0%) were most frequently taken. 4. Two major reasons for the intake of the health food were 'for relieving easy fatigability'(24.8%) and 'for the prevention of disease'(23.0%). 5. Most respondents felt that the effects of health foods were 'intermideate'(65.8%). Positive responses to the effect were 24.6%, and negative ones were 3.5%. 6. The discussion with medical personnel about taking health foods was present in fractionary population (13.2% ). 7. Among 107 respondents who had taken health food, 7 respondents(6.1%) experienced side effect of health food. Side effects were gastrointestinal disturbance in 4 cases, dermatologic problems in 2 cases. Conclusion : A study on analysis of health food in Oriental Medicine is necessary to make a guide for efficient use of that.

• 보건교육건강증진학회지
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• 제7권1호
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• pp.10-26
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• 1990

In Korean education, the health contents are scattered in various course subjects throughtout the primary and junior high school curriculum. So it is very difficult to provide systematic health education. The purpose of this study was to provide a guide for health education using health topic areas and major concepts that represent the scope of material that should be covered in health instruction. The steps used in selecting these health topic areas and major concepts were as follows: 1. A review of the literature related to health and health education was done to develop the rationale underlying this study. 2. Health topic areas basic to the growth and development characteristics of children, to human needs and to societal needs for healthful living were indentified. 3. The major concepts for each health topic area based on health sciences and children's growth and development levels were selected. 4. The major concepts selected were organized in sequence to guide health education from grade one to grade nine. The results of this study were as follows: 1. The identification of eleven health topic areas essential for health education. These include: personal habits and health healthy growth and development nutrition and health prevention of disease and disorders drugs and health mental health family life and health sex education accident prevention consumer health community health 2. The identification of the major concepts(generalizations) for each health topic area: 33 major concepts were identified as a guide in determining the health content of health education programs. These are 1) body cleaniness, 2) health of the sensory organs, 3) dental health, 4) exercise and rest, 5) growth and development, 6) body structure and function, 7) developmental tasks, 8) balanced nutrition, 9) eating habits, 10) food preparation and food storage, 11) sources of disease and disorders, 12) disease preventive behavior, 13) care during illness, 14) drug use and misuse, 15) drug addiction, 16) emotional responses, 17) human relationship, 18) self concept, 19) social adjustment, 20) health habits of the family, 21) interdependence of family members, 22) origin of life, 23) characteristics of man and woman, 24) sexual instinct, 25) safety behavior, 26) emergency measures, 27) criteria for selection of health products, 28) proper use of health information, 29) utilization of health and medical services, 30) environmental conservation, 31) environmental pollution, 32) population control, 33) function of public health services. 3. The organization of the concepts(generalizations) in sequence and for continuity in health instruction at the primary and junior high school level.

• 대한영양사협회학술지
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• 제10권3호
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• pp.333-344
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• 2004

To investigate current status of the elderly meal service program, community centers nationwide were surveyed for congregate meal services. The survey was conducted during the month of December 2002 by mail using self-developed questionnaire on administration, staffs, funding, and meal service management. Only 95 out of 356 community centers (27%) answered and returned the questionnaires, and congregate meal menus were also collected from 20 centers for 492 days. Results were analyzed using SAS package program. In more than half of the elderly congregate meal service programs, following criteria were used in multiple form to allow participation; 65 years old or older, low income, or living alone. All centers served lunch, most of them free of charge, and 88.4% of them provided service 5 days a week. About 79% of the total cost occurred on the congregate meal service was supported by the government. Most of the menus served at congregate meal service were Korean style dish with rice. On the average, each meal provided 3 side dishes including kimchi, in addition to soup or stew. Only 19% of the centers have employed dietitian working for meal service programs; meal menus were prepared by social welfare workers or other non-dietetic personnels in more than 80% of the centers. Food purchasing and food hygiene control was also practiced mainly by social welfare workers or cooks. This study suggests that dietetic professionals are needed to better manage meal service programs for the elderly in both aspects, food hygiene and nutrition. Development of more nutritious menus and determination of appropriate serving sizes for the elderly meal service programs are necessary to meet the RDAs and dietary action guide for the elderly.