• Asian-Australasian Journal of Animal Sciences
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• v.18 no.2
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• pp.209-213
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• 2005

This study was conducted to determine the optimum substitution level of dried leftover food (DLF) in formula feed for Hanwoo (Korean Native Cattle) steers. A total of forty growing steers were assigned to 5 treatments based on substitution level of DLF (at 0, 25, 50, 75 and 100% level of formula feed). The experiment was carried out with growing steers from 6 months of age to 24 months of age. Average daily gain (ADG) was not affected by DLF substitution level up to 75% of formula feed. However ADG decreased at 100% substitution level. Daily feed intakes were similar among treatments but the amount of feed per 1 kg gain increased with increasing substitution level of DLF. Dressing percentage was around 62% in all treatments without any significant differences. Proportion of quality beef higher than grade 1 was the greatest from animals fed 25% substitution level of DLF. Economic efficiency for Hanwoo steer operator was the highest with 50% substitution level of DLF.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.416-424
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• 2000

Food waste is inevitable in any institutional food system. Although many factors contribute to plate waste, few quantitative studies of plate waste have actually been carried out. This study was undertaken to check (a) how the service style that affects the amount of plate waste, (b) the difference of plate waste between men and women and, (c) the influence of plate waste and customers'satisfaction to served meal. The survey was conducted through March 15 and April 9, 2000 by weighing the amount of plate waste and by questionnaires. Statistical data analysis was completed using the SPSS-PC program for descriptive analysis and ANOVA test. The results were as follows; (1) The largest amount, plate waste percentage measured were 19% of‘Hot alaska pollack soup’and 18% of‘Kuansh soup’respectively. (2) Amount of leftovers can be reduced if the pre-portioned serving style is changed to self-portioned serving. (3) The main reasons for leaving leftover were‘served too often’and‘disliked food’. (4) The customers'satisfaction rate was highly correlated with the leftover amounts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.747-754
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• 1999

Food waste in school foodservices is an important factors in managing expense and in evaluating the acceptance of served meals. This study was undertaken to investigate the management of food waste and the opinion of dietitians in one hundred fourty nine elementary school foodservices, in Pusan, Korea. When serving places were compared, the classroom generated more leftover and plate waste than those of lunchroom(p<0.05). In rank for generating raw waste, the residue from vegetables was the highest in first order. Fruit, eggs, fish, and shell fish also left the most raw waste, respectively, in descending order. The residue that generated the most plate waste in the first and the second order was from soup and pot stew, and vegatables side dishes, respectively. The treatment process of food waste which was the most common in school foodservices was the fertilization by processing machine in order to make recyclable fertilizer(52.1%). Food waste at 30.8% of foodservices was processed for live stock feed. At 92.3% of investigated foodservices, food waste water was drained through a round net basket. Before treating as a waste, food residue was recycled at only 41.9% of foodservices. The main utilization of food residue was the production of soap from used oil. Most dietitians in school foodservices recognized that treating food waste was not so inconvenient, although, the problems of odor and hygiene were not solved. They also thought that the liquid residue(54.1%) and oil(30.4%) among food waste were primarily responsible for resulting environmental pollution.

• Korean Journal of Community Nutrition
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• v.16 no.2
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• pp.183-194
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• 2011

This study examined the effects of a nutrition education program on nutrition-related knowledge, eating habits, and dietary behavior. Subjects were 3rd grade elementary school students in Anyang, Gyeonggi-do. A 5-week nutrition education program was implemented to 28 children and another 26 children were included in the study as a control group. A self-administered questionnaire was used to assess the effects of nutrition education program. Mean nutrition related knowledge score was improved after education (p < 0.001). There was a significant improvement in knowledge of nutrient source (p < 0.05), role of protein (p < 0.05), food tower (p < 0.001), getting information from nutrition labeling (p < 0.05), and proper way of snacking (p < 0.001). Eating habits and self-efficacy also tended to improve by nutrition education, especially eating habit of snack and self-efficacy on balanced diet reached significant improvement (p < 0.05). Food consumption frequency was not changed significantly, only consumption of sea weeds which is considered as a reluctant food among children was increased after education (p < 0.05). In addition, the number of leftover food items and total amount of leftover at school lunch reduced significantly after education when compared with the same 10-day menu prior to education (p < 0.01). This result suggests that unbalanced dietary behavior has been changed with the nutrition education program. In conclusion, the nutrition education program was found to be effective in improving nutrition-related knowledge, eating habits, and dietary behavior.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.320-328
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• 2011

Information regarding the status of lunch box service for children and juveniles from nutritionally vulnerable families is limited and has not been assessed from the view of beneficiaries. Therefore, this study intended to determine the satisfaction, current status, menu preferences, and dietary habits of recipients served lunch-box meals from Pocheon city. There were 41 subjects from primary schools and 73 from secondary schools. Although 94.8% answered that the foods were generally helpful, as much as 28.9% replied that the amount of food provided was too little. Only 77.2% answered that they eat the foods always or usually, 29.5% answered that they throw away leftover foods, and only 71.9% recycled empty containers, suggesting the need for instruction regarding how to deal with leftover foods and containers. Food preferences were high for deep-fried foods and meats and low for fish and vegetables, and that for vegetable egg rolls was relatively high, suggesting the need to increase vegetable intake. Adherences to guidelines regarding street foods was the lowest in both elementary and secondary school students, suggesting that the contents of nutrition education for these students should include materials to improve dietary habits, along with increasing the consumption of milk.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.3
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• pp.386-393
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• 2004

This study was conducted to investigate the effects of feeding dried leftover food (DLF) on growth, body composition and feed conversion of broiler chicks. One hundred ninety-six of one-day old Ross broiler chicks were assigned to 7 treatments in a completely randomized design. Each treatment had four replications with seven chicks per replication. The treatments groups included control without DLF, dietary 10% level of DLF, dietary 20% level of DLF and dietary 30% level of DLF, 5% higher protein level of diet containing 10% DLF, 10% higher protein level of diet containing 20% DLF and 15% higher protein level of diet containing 30% DLF than control diet. Body weight gain was slightly higher in control group than that of DLF-fed groups. However, there were no significant differences in body weight gain among those groups fed diets containing different levels of DLF. In general, increasing dietary level of DLF resulted in decreasing feed conversion. Content of crude protein in whole broiler body was slightly higher in control group although any significant difference was not found among treatments (p>0.05). Content of crude fat in whole broiler body was lowest in groups fed diets containing 30% DLF with 15% higher protein level than control diet, showing significant difference from groups fed diets containing 20% DLF (p<0.05). Contents of total cholesterol, free cholesterol, cholesterol ester and LDL- cholesterol in blood of broilers fed DLF-containing diets generally appeared to be higher compared with control group without significant difference (p>0.05). Fatty acid contents in broiler meat were higher in the order of oleic acid, palmitic acid and linoleic acid without significant differences among treatments. Content of DHA in broiler meat was higher in groups fed diets containing DLF than that of control group although there were no significant differences among treatments (p>0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.518-522
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• 2004

This experiment was conducted to investigate the effects of different levels of dried leftover food (DLF) in the diet on feed utilization and egg-laying performance of hens. One hundred sixty-eight, 18 week old Tetra brown commercial layers, were assigned to 7 treatments in a completely randomized design. Each treatment has four replications per treatment with six animals per replication. All the experimental animals were fed diets for 7 weeks. The treatments included 1) control group without DLF, 2) diet with 10% DLF, 3) diet with 20% DLF, 4) diet with 30% DLF, 5) 10% higher protein level of diet with 10% DLF, 6) 20% higher protein level of diet with 20% DLF and 7) 30% higher protein level of diet with 30% DLF. Average daily feed intake (ADFI) tended to be improved with DLF feeding. ADFI of group fed diets with 20% was significantly higher than that of control (p<0.05). Feed conversions of DLFfed groups were higher than that of control. Egg production tended to be higher in groups fed diets with 10% DLF than control diet without significant differences (p>0.05). However, those of groups fed diets containing 20 and 30% DLF were lower than that of control. Supplementing protein source to DLF-containing diets improved egg production (p<0.05). Increasing level of DLF in the diet for layer decreased egg weight and egg mass compared to control without significant differences (p>0.05). Protein supplementation to DLF-containing diets increased egg mass without significant difference (p>0.05). The range of egg cholesterol concentration of DLF-fed groups was 11.94-14.10 mg/g while that of control group was 12.31 mg/g although there was no significant difference among treatments (p>0.05).

• Journal of the Korea Organic Resources Recycling Association
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• v.14 no.4
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• pp.121-131
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• 2006

This study was designed to determinate the effects of dried leftover food and green tea by-product on laying hens performance and egg quality in hens. A total of 210 "Tetran Brown" layers 50-weeks of age were assigned to 7 treatments in a completely randomized design. Each treatment had five replicates per treatment with six layers per replication. Seven dietary treatments were a control diet (formula diet) and dried leftover food (DLF) mixed in 10, 20, 30 and 40% to the control diet substituting the corn grain and soybean meal, control diet containing 1.0% GTB without DLF supplementation and control diet containing 30% DLF plus 1.0% GTB supplementation. The trial period was for 8 weeks. The egg production rate of layers was significantly increased in 10, 20 and 40% DLF treatments compared to that of the control treatment (P<0.05). The egg weight was significantly decreased in 10% DLF treatment compared to that of the control (P<0.05). The feed intake of layers was higher in 20% DLF and 30% DLF plus 1.0% GTB treatment than that of the control (P<0.05). The feed conversion ratio significantly decreased in 10% DLF and control plus 1.0% GTB treatments compared to that of the control (P<0.05). The egg yolk cholesterol not varied among the DLF and control treatments (P>0.05). However, the linolenic acid content of egg yolk was significantly increased in DLF and control treatments both containing 1.0% GTB supplementation.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.299-306
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• 2006

The purpose of this study was to analyze effect of nutrition education after executing education nutrition with the nutrition education textbook, reconstructed 12 units, focused on older elementary school children and to evaluate interest and understanding of textbook. The subjects were 4th grade children. The results were as follows. The most interesting lesson contents was 'obesity(16.3%)', and the next were 'food poisoning' (13.3%), 'kimchi'(13.3%), and 'Korean table manners'(10.2%) in the 12 unit. Children who attended education nutrition answered 'interesting'(94.1%), 'understand easily'(97.1%) about the developed textbook. With regard to change in nutrition knowledge after education, the percentage of correct answers was increased in most of question except 'reason of snack' and 'weight-control'. And the total score of nutrition knowledge was risen(p<0.01), because the ratio of correct answer of 'importance of breakfast'(p<0.05) and 'nutrition labeling'(p<0.01) was improved especially. The ratio of desirable snack time 'between lunch and dinner' was higher after education(91.2%) than before(55.2%)(p<0.01). After education, the choice of 'Fruit and vegetable' of which desirable snack food was increased. Both the choice of 'bread' and 'fast food', a factor of oversupply calorie, was decreased. And after education, the percentage of sound snack place 'home' was improved. In regard of a meal environment, the percentage of 'every wash hand before eating' is 65.1% and there is scarcely change after education. Before education, children answered 'use it rightly'(82.4%) about 'how to eat with spoon and chopsticks', but it is lower after education. The ratio of 'leave food sometimes or always' is 47.1% before education, and the ratio of leftover food tend to decreased in school lunch. Relate to reason of leftover, the percentage of 'because of hate food' tend to decrease. This results suggests that the activity-centered nutrition education can help to change food behaviors and increase nutrition knowledge level of school children.

• Korean Journal of Community Nutrition
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• v.24 no.3
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• pp.208-222
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• 2019

Objectives: This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan. Methods: A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017. Results: UF was 'generally satisfied' or 'very satisfied' in about 35.4% of the study population, and 'not very satisfied' or 'not satisfied at all' in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life 'very much' or 'quite significantly' and 36.4% said 'not very much' or 'not at all'. The largest demand for improvement of UF was 'variety of menu' (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was 'not to one's taste' (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor ('food taste', 'freshness of food', 'nutritive value of food', and 'reasonable price') and 3 variables in the convenience factor ('variety of menu', 'prompt food service', and 'display of the meals for the day') had high importance but low satisfaction, showing the need for an improvement on these areas. Conclusions: Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.