• 한국버섯학회지
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• 제12권4호
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• pp.275-279
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• 2014

산느타리를 안정적으로 생산할 수 있는 배지를 개발하기 위하여 미루나무톱밥, 면실피, 면실박, 비트펄프, 콘코브 등 5종을 혼합하여 혼합비율별 6처리로 시험을 수행하여 배지조성별 화학성분, 균사생장속도 및 수량특성을 조사하였다. 배지조성별 화학성분 분석결과 pH는 대부분 pH 5.0 내외로서 큰 차이가 없었으나, V배지의 경우 다른 조성에 비하여 pH와 유기물 함량에 있어 각각 5.52, 29.07%로 높게 나타났다. 유기물대질소비는 IV배지가 30.53으로 가장 높았고, I, V, VI배지가 25정도를 나타냈으며, II, III배지는 20.68, 22.12로 낮은 값을 나타냈다. 시험관 칼럼배지를 이용해서 균사생장속도를 조사한 결과 균접종 28일 조사에서 향산 품종에서는 V배지가 105.0 mm로 가장 빠른 생장을 나타냈고, 호산 품종에서는 II번 배지가 114.3 mm로 가장 빨랐다. 병재배시 배지조성별 생육특성 조사결과 초발이소요일수는 3일, 생육일수는 4일로 모든 처리에서 동일하였고, 수량에 있어서는 호산품종의 경우 V배지가 병당 유효경수가 19.1개, 병당 수량이 198.4 g으로 가장 높은 수치를 나타냈으며, 향산 품종에서는 IV배지와 V배지가 각각 유효경수 15.3개, 14.4개, 수량은 161.1 g, 163.1 g으로 비슷하였다. 봉지재배에서 호산품종의 경우 초발이소요일수는 IV배지가 7일로서 가장 빨랐고 다음이 V, VI배지로서 8일, 그 다음이 I배지 9일 순이었다. 향산 품종에서 초발이소요일수는 I배지가 6일로서 가장 빨랐고 다음으로 IV, VI, V배지 순이었다. 그리고 생육일수는 4내지 5일로서 품종별, 배지조성별 차이가 없었다. 수량특성 조사결과 호산 품종의 경우 I배지가 봉지당 435.7 g으로 가장 높았고, 향산 품종에 있어서는 V배지가 463.5 g으로 높은 수량을 나타냈다.

• 디지털융복합연구
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• 제15권2호
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• pp.519-525
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• 2017

본 연구는 고령친화 요양산업을 대상으로 정책의 활성화시킬 수 있는 요인과 전략방안들을 도출하는 것이 연구의 목적이다. 분석방법은 DEMATEL기법을 통해 주요 요인들 간의 인과성을 분석하였다. 이는 고령친화 요양산업을 구성하는 활성화 요인 및 그 요인 간의 관련이 복잡 불명확한 것을 정책강화의 우선순위 도출을 통해 보다 명확하게 확인하고자 하였다. 분석결과 종합강도가 가장 높게 나타난 활성화 요인으로는 식사서비스(22.095)가 가장 종합강도가 높은 것으로 분석되었다. 그리고 다음으로 건강증진시설(19.97), 건강관리(17.726) 등의 순으로 높게 나타났다. 가장 낮은 요인은 스포츠(15.896)이다. 따라서, 이러한 요인의 개선 및 증진을 위해서 시설요양서비스, 재가요양서비스, 예방지원서비스와 밀접한 연관성을 가지고 지속적인 정책방안을 모색하여야 할 것이다.

• 한국버섯학회지
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• 제15권1호
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• pp.57-60
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• 2017

큰느타리에 대한 국내산 자포니카타입의 벼에서 부산물로 나오는 미강을 대체할 수 있는 재료를 선발하기 위해 파키스탄에서 생산된 인디카 타입의 벼에서 생산된 미강과 옥수수주정박, 호마박, 케이폭박을 이용하여 시험한 결과 다음과 같다. 혼합배지별 이화학성 중 총탄소함량은 T1에서 가장 높았고, 총질소함량은 T4에서 가장 높았다. C/N은 T2가 대조구와 대등하였고, 갓직경과 대길이는 T1과 T2에서 컸다. 수량 및 생물학적 효율은 T2에서 다른 처리구 보다 높았으며, 대조구와 대등한 값을 나타내었다. 따라서 미강팰릿을 큰느타리 병재배에 첨가하여 사용할 수 있을 것으로 판단되었다.

• 대한지역사회영양학회지
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• 제24권5호
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• pp.422-432
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• 2019

Objectives: The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste. Methods: A survey was administered from November 18-30 in 2015 to dietitians and nutrition teachers that were employed in schools located in Gyeonggi province. A questionnaire file and on-line survey site link were sent to the dietitians and nutrition teachers by e-mail. A total of 622 dietitians and nutrition teachers responded and 594 responses were used for data analysis after excluding 28 responses with significant missing data. Results: Plate waste was the major part of food waste generated in school foodservice. Vegetable menus and soup/stews were discarded the most as plate waste. The dietitians and nutrition teachers perceived students' unbalanced diet and lack of appreciation of food as causes of the plate waste. Regarding waste management, they were concerned about environmental contamination by food waste and felt uncomfortable about discarding food. No plate waste day was the most frequently used plate waste reduction activity, followed by newsletters on plate waste reduction. Difficulty in getting teachers' support for dietary education during meal time was rated the greatest barrier to implementing the activities. To reduce plate waste, they perceived that students should understand the importance of environment conservation, teachers should supervise students' eating during meal time, students should be educated about proper portion, and foodservice staff should improve food quality. Conclusions: To improve students' intake and reduce plate waste in school foodservice, foodservice staff need to involve students in school foodservice and improve the palatability of meals, especially vegetable dishes. School nutrition teachers and dietitians should educate students about healthy eating and environment conservation and the school community needs to understand and support plate waste reduction and healthy eating in schools.

• 대한영양사협회학술지
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• 제28권3호
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• pp.182-194
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• 2022

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

• Nutrition Research and Practice
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• 제17권4호
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• pp.812-825
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• 2023

BACKGROUND/OBJECTIVES: This study investigated the importance and performance level of sodium reduction practices in school meal service by school nutrition teachers and dietitians, and compared them according to school level and placement of the school nutrition teacher. SUBJECTS/METHODS: An online survey was conducted with 608 nutrition teachers and dietitians in schools in the Republic of Korea from September 28 to November 12, 2021 (response rate: 57%). The questionnaire comprised 11 items related to sodium reduction practices (purchasing, food preparation and serving, and education). The importance and performance level of each item was rated on a 5-point scale. The mean differences were analyzed using t-tests or one-way analyses of variance and Duncan's post-hoc tests. An importance-performance analysis was performed on sodium reduction practices. RESULTS: Participating in sodium reduction education, sodium reduction education for cooks, and sodium reduction education for students were assessed to have high importance but low performance. Overall, the higher the school level, the lower was the importance level of sodium reduction practices. The performance in kindergartens and elementary schools was higher than that in middle and high schools. The importance in the purchasing category perceived by dietitians was lower as compared to nutrition teachers. In addition, the performance in the purchasing, food preparation and serving, and education categories perceived by dietitians was lower than those of nutrition teachers. CONCLUSION: Sodium reduction education for nutrition teachers and dietitians, cooks, and students should prioritize practicing sodium reduction in school meal service. Specific guidelines for managing sodium reduction at all stages-purchasing, food preparation, and serving-should also be developed. The results could be used as basic data to reduce the sodium content in school meals.

• 한국버섯학회지
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• 제16권2호
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• pp.74-78
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• 2018

표고 재배용 액체종균 배지조성은 대두박분 배지에 입도가 $850{\mu}m$이하인 참나무분 0.3% 첨가 시 균사체 건중량이 457 mg으로 다소 높았으며, Laccase 활성도는 참나무분 첨가율별 대두박분 배지에 큰 차이가 없었으나 Cellulase 활성도는 CMC Agar Plate에서 26.4 mm로서 참나무분 첨가율별 대두박분 액체종균 처리구중에서 가장 우수하였다. 액체종균의 통기량이 증가할수록 이산화탄소 발생량이 증가하여 배양 7일째 최대치를 나타내었으며 균사체 건중량은 10일째 3.0g/l로 가장 우수한 것으로 나타났다. 통기량이 증가할수록 이산화탄소 발생량, 균사체 건중량도 증가하였으며 0.6vvm 처리시 배지 증발율이 32%, 균사체 건중량이 3.5g/l로서 우수하였다. 선발된 액체종균을 톱밥 종균과 생산성 비교를 위하여 톱밥재배 봉지배지에 시험한 결과, 액체종균의 생육기간이 톱밥종균에 비해 1일 지연되었으나, 봉지당 유효 개체수와 수량에는 유의적인 차이가 없는 것으로 나타났다.

• 한국치위생학회지
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• 제10권5호
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• pp.851-860
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• 2010

Objectives : This study examined the oral health behavior and dental services utilization of adolescents in order to provide information on how to disseminate the correct oral health behavior to the youth and develop programs for the approach. Methods : The raw data of 'The Third 2007 Youth Health Behavior Online Survey' carried out by the Korea Center for Disease Control and Prevention were analyzed. All survey data collected was processed using SPSS ver 17.0 for data analysis as Frequency analysis, chi-square and Logistic regression analysis. Results : 1.The adolescents who have parents with college degree are 70% higher of dental services utilization than the adolescents counterpart(whose parents don't have degrees). And also the adolescents living in cities are 1.3 times higher use of dental services than others living in countries. 2. In case of drinking soda, students having soda 4 days per week on average are 1.2 times higher use of dental services than who don't. 3.The students brushing teeth after lunch are 0.9 times lower use of dental service than who don't. And the students who have tooth ache whenever they have a meal are 1.6 times higher use of dental service than the students who don't have tooth ache. The students who had a dental health education are 1.4 times higher utilization of dental service than who don't. The difference of using dental service between the students who have gum disease and halitosis and the students who don't is almost none. 4. The students who drink alcohol and smoke 10 days more or less a month are 0.8 ~ 0.9 times lower use of dental service than who don't. Conclusions : The rate of utilizing dental service is higher at students who live with parents having college degrees and the more have oral health behavior, the less use of dental service for treatment. We concluded that more educational program should be developed and vitalized so that students can have oral health.

• 한국버섯학회지
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• 제16권4호
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• pp.257-262
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• 2018

본 연구는 아미노산과 질소원이 증진된 수확후배지를 재사용하고, 느타리에서 영양원으로 사용되는 면실박의 사용을 줄이기 위해 수행되었다. 수확후배지의 질소원 증진을 위해 두 가지의 세균이 사용 되었으며, GM20-4는 느타리버섯의 수확후배지부터 분리되었고, Rhodobacter sphaeroides는 광주시농업기술 센터로부터 분양받았다. 처리구에 사용된 수확후배지는 건조 후 사용했으며, 위의 2가지의 미생물 처리에 의해 수확후배지의 총질소 함량은 0.34% 증가되었다. 8% D-SMS 가진 T1처리구와 18% D-SMS가 첨가된 T2가 대조와 T3처리구보다 발이율이 높았으며, 생물학적 효율은 대조 110%, T1이 114%, T2가 112%, T3가 79%로 조사되었다. 경제성, 수량 및 생물학적 효율을 고려해볼 때 18% 건조 수확후배지를 사용한 T2가 느타리 재배배지로 가장 효율적인 것으로 조사되었다.

• 대한영양사협회학술지
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• 제7권1호
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• pp.19-27
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• 2001

It is thought that the sanitary perception and hygienic food treatment of food suppliers as the first handlers of foodstuffs are extremely significant for the safe and sanitary management of food in group meal services. So in this study, a survey of 103 food suppliers who provide raw materials for 80 meal services in business places around Busan area was conducted on general matters, participation in sanitation education, sanitary perception, sanitary treatment of foodstuffs, knowledge of sanitation, etc. The results of the survey are as follows: 1. 42.7% of the subjects have worked for the food supply companies for one to five years and the main job of 36.9% of them is delivery service. Food suppliers who handle over two foodstuffs are 6839%. 2. Concerning the participation in sanitation education, 43.7% of the subjects have not experienced any such education, The reason of 23.3% of them for not having the education is that there have been no opportunity for them at all. And 83.5% of them regard the education on hygiene as necessary. 3. In the sanitary perception, 93.1% of the subjects considered the temperature control of the food delivery vehicles as important and 82.5% of them replied on of the leading causes of food poisoning as foodstuffs. 64.0% thought of their knowledge of food sanitation as not very good, but moderate. 4. Concerning sanitary treatment of foodstuffs, 50.5% of delivery vehicles were wearing sanitary uniforms and 24.3% of them washed their hands while supplying food. 5. In the score of hygienic knowledge, the average score of all food suppliers was 60.6 point. In the score of hygienic knowledge on general matters, managing supervisors got 6.31$\pm$1.70. In the score of hygienic knowledge based on the perception of food sanitation, the food suppliers with the experience of sanitation education scored 6.42$\pm$1.93 point and the point was significant(p<0.01), compared with that of the food suppliers without the experience of sanitation education. The food suppliers who answered their knowledge was very good scored the highest point, 8.00$\pm$1.41. The food suppliers who replied that sanitation education was truly necessary recorded the hygienic knowledge score of 6.75$\pm$1.77, significantly(p<0.01) high. In the score of hygienic knowledge on the basis of the practical degree of sanitary handling of food materials, the food suppliers who answered they cleaned their delivery vehicles everyday scored 6.48$\pm$1.93, the food suppliers who answered they sterilized their delivery vehicles everyday scored 6.29$\pm$1.89, the food suppliers who answered they controlled the temperature of their delivery vehicles irregularly scored 6.58$\pm$1.79 and the food suppliers who answered they washed their hands every time when they were working scored 6.86$\pm$2.24, significantly(p<0.05) high in comparison with every item in other factors. And the food suppliers who answered they were wearing sanitary uniforms irregularly while supplying foodstuffs scored the highest point, 6.66$\pm$2.92.