• 한국주거학회논문집
• /
• 제28권2호
• /
• pp.75-83
• /
• 2017

This study aimed to identify services and social and leasure programs that will be needed for helping senior residents to be aging healthfully and comfortably in the university-based continuing care retirement community (UBRC). This study conducted case study targeting three representative university-based CCRCs in the east area of United States such as Oak Hammock (OH) at Florida state, Kendal at Lexington (KL) and The Collonades (C) at Virginia state. There were three types of services in the UBRC, which were meal services, healthcare services, and personal services. Those services were different from the level of care such as independent living, assisted living, nursing home and memory care. Meal services and personal services were very similar among three UBRC, whereas healthcare services of OH were higher level of quality and diversity than the others. The social and leisure programs were categorized in-house programs, university outreach program and intergenerational programs between residents and students attending to related university. In-house programs and university outreach program were almost similar among three UBRC, whereas intergenerational programs of OH were well organized and actively operated than the others. This study results are expected to provides essential information for the development of Korean style services and programs of university-based CCRCs in the future.

• 동아시아식생활학회지
• /
• 제21권6호
• /
• pp.924-933
• /
• 2011

The purpose of this study was to investigate meal service conditions in child education centers as well as the satisfaction and preference levels of preschoolers. Preschoolers' menu preferences for bab, miyeokguk, baechu-kimch, jajangmyeon, and yogurt were all high. There were also high preferences for jjim, jorim, bbokkum, and tugim. Attention articles meal service strong concern for check family communication tools, and parents had passive for frequency of giving parent's opinion. The variables that influence on importance to meal service were purchased a fresh groceries, balance nourishment for preschooler and meal service menu for kid's health promotion when ranked. The variables that influence on satisfaction to meal service were hygiene education, mealtime and place, equipped with a sanitary feeding facilities and purchased a fresh groceries when ranked.

• 한국버섯학회지
• /
• 제20권3호
• /
• pp.168-172
• /
• 2022

느타리 재배에서 면실박을 대체하여 채종박을 첨가한 결과는 다음과 같다. 처리 간 화학성은 pH는 4.5~4.7, 총탄소함량은 46.3~46.5%, 총질소함량은 1.6~1.7%, 탄소질소비율은 27.0~27.8로 대조와 뚜렷한 차이를 보이지 않았다. 처리 간 균사생장은 채종박을 5% 첨가한 혼합배지에서 '흑타리'는 85.1 mm, '수한1호'는 72.8 mm로 가장 빨랐고, 균사밀도는 처리 간 뚜렷한 차이를 보이지 않았다. 자실체 특징은 '흑타리'의 경우 채종박이 5% 첨가된 혼합배지에서 갓 색은 L값 32.5로 대조에 비해 어두웠으며, 갓 두께 3.2 mm, 갓 직경 27.6 mm, 대 길이 86.0 mm, 대 직경 9.1 mm, 병 당 유효경수 25.9개, 병 당 수량 189.7 g으로 대조에 비해 높게 나타났다. 채종박이 10% 첨가된 혼합배지에서는 병 당 수량이 184.5 g으로 대조와 대등하게 나타났다. '수한1호'의 경우 채종박이 5% 첨가된 처리에서 갓 색은 L값 28.8로 대조에 비해 어두웠고, 갓 두께 4.5 mm, 대 직경 12.3 mm으로 대조에 비해 높게 나타났으며, 병 당 수량 145.5 g으로 대조와 대등하였다. '흑타리'와 '수한1호' 모두 채종박만 첨가된 처리에서는 병 당 수량이 대조에 비해 낮은 경향을 보였다. 따라서 느타리 재배를 위한 채종박의 첨가량은 5%가 적당하며, 5% 초과시 병 당 수량이 낮아지 경향에 대해서는 추후 면밀한 연구가 진행되어야 할 것으로 판단된다.

• 한국산학기술학회논문지
• /
• 제14권6호
• /
• pp.2688-2699
• /
• 2013

본 연구는 항공사에서 제공하는 웰빙기내식 서비스가 고객만족과 고객충성도에 어떠한 영향을 미치는지를 규명하여 향후 항공사 기내식 서비스 개발 시 전략적 기반을 제시하는데 목적이 있다. 기내식에 대한 다양한 연구는 기내식 품질, 연령별, 국적별, 좌석별 메뉴에 대해서 활발하게 학문적으로 접근하였으나, 본 연구는 웰빙기내식의 구성요소를 처음으로 개발하였다는 데에 학문적 의의가 있다. 연구결과 웰빙기내식의 구성요인 중 환경지향적 기내식제공과 승무원의 위생서비스가 고객만족과 고객충성도에 영향을 주는 것으로 나타났다. 따라서 항공사에서는 승무원들의 위생서비스 교육을 직무교육의 이론적인 부분뿐만 아니라 실제 기내에서 엄격하게 반영할 수 있는 check list를 만들어 점검을 강화하고 메뉴 변경 시에 특히 비행 전 시연이나 상시 e-learing 교육과 비행 전 briefing시 점검 등으로 강화해야 한다. 또한 건강과 웰빙기내식의 차별화된 메뉴 개발의 전략을 구체적으로 세워 연령이나 좌석등급에 대하여 세심하게 수립해야 할 것이다.

• 한국버섯학회지
• /
• 제8권1호
• /
• pp.37-40
• /
• 2010

본 시험은 충남농업기술원에서 개발한 신품종 '미소' 느타리버섯의 안정적인 생산을 도모하기 위하여 병재배에 적합한 최적배지를 개발할 목적으로 수행되었다. 여기에서 사용된 배지로는 포플러톱밥+비트펄프+면실박(5:3:2), 포플러 톱밥+밀기울(8:2), 포플러톱밥+비트펄프+면실박(6:2:2), 포플러톱밥+비트펄프+면실박(4:4:2), 그리고 포플러톱밥+비트펄트+밀기울(7:1:2)을 사용하였다. 배지별 pH는 5~6이었고, C/N율은 19.7~28.3의 범위에 있었다. 초발이 소요일수는 5~6일 이었으며 접종 후부터 자실체 형성까지의 전체생육일수는 29~31일이 소요되었다. 버섯 자실체의 수확량은 '포플러톱밥+비트+밀기울(7:1:2)' 배지에서 110.4g/병으로 가장 높은 수량을 나타냈다. 그러므로 '포플러톱밥+비트+밀기울(7:1:2)' 배지를 이용하면 신품종 미소버섯의 병재배 배지에 적합할 것으로 판단된다.

• 대한영양사협회학술지
• /
• 제25권4호
• /
• pp.295-309
• /
• 2019

The purpose of this study were to identify the dietary practices of vulnerable older adults and to assess the foodservice and food provision service programs perceived by the health and welfare service providers in the community. A survey was conducted on health and welfare service providers working in outreach community centers and community health centers in Seoul. A total of 260 nurses and social workers participated in the survey and 224 responses were used for data analysis after excluding significant missing data. The respondents consisted of nurses (58.5%) and social workers (41.5%). In terms of the dietary life of the vulnerable older adults, they perceived that the food cost was burdensome to the older adults and poor dental conditions prohibited them from eating various foods. The health and welfare service providers rated highly for 'home-delivered meal and side dish services are effective for checking older adults' conditions' but rated low for availability of menu choices. In targeting vulnerable older adults for food and nutrition service programs, the home-delivered meal service was found to be suitable for older adults living alone, those over age of 80 years, those with mobility difficulties, and those with economic difficulties. The food provision service was appropriate for older adults living with their spouse or other family members. Vulnerable older adults are a heterogeneous population with diverse needs related to food and nutrition. Home-delivered meal/side dish service and food provision services will achieve their goals when they reach the correct targets with a customized service.

• 대한지역사회영양학회지
• /
• 제8권5호
• /
• pp.736-743
• /
• 2003

The purpose of this study was to research the current home delivered meal (HDM) service programs for seniors living in the community. Fifty seven centers which operated a HDM service program were surveyed with respect to their administrative structure, menu management, food purchasing and production management, hygiene and equipment and facility. -Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and t-test. The results showed that 55 percent of the study group were from 70 to 79 years old. All of the participants received free HDM. As a result of the meal cost analysis, the meal cost at 56.1% of the HDM service centers was from ￦2,000 to ￦2,499 per meal. A total of 68.4% of the HDM service centers were operated without the services of a dietitian. According to the menu analysis, all nutrients except Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. Although 96.6% of the HDM service centers required a therapeutic diet menu for the health of the elderly recipients, 68% of the directors responded that they could not afford to serve therapeutic meal. Food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Forty two percent of the HDM service centers never used standard recipes. For determining portion sizes, 75.4% of the HDM service centers depended on personal experience. Finally, the current HDM service programs for the homebound elderly were not operated systematically. It is suggested that professionally trained personnel should be included among the staff members to provide a more effective HDM service. The HDM service programs should be supported financially and systematically by the government.

• 대한지역사회영양학회지
• /
• 제5권1호
• /
• pp.83-91
• /
• 2000

The aims of this study are to evaluate the quality of hospital food services and the evaluate the quality in selected hospitals trough the use of the questionnaires. A survey of 30 hospital food and nutrition service department was undertaken and detailed information was collected from each, including, surveys of 1, 016 patient. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis, t-test X$^2$-test ANOVA principal component analysis , and cluster analysis and cluster analysis. In the case of patient satisfaction with hospital food and food services, overall satisfaction scores of male and female were 3.54 and 3.45 showing higher levels than the average score(3.00) The aspect of the food and food service which received the lowest ratings by patients was 'meal rounding while dining'. After conduction of factor analysis of variables affecting the patients meal satisfaction 3 groups including the 'menu satisfaction factor', 'service satisfaction factor ' and 'nutrition management satisfaction factor ' were selected. 3 clusters were categorized by the 'service cluster' 'nutrition management cluster', 'men cluster', and 'menu nutrition service cluster' after conducting a cluster analysis with influencing variables affecting patients meal satisfaction. The overview results of patient satisfaction by cluster were : in the case of the service group, such factors as taste, portion size, dealing with complaints while dining meal rounding while dining should be managed with caution In case of the nutrition management group, such factors as taste, portion size, temperature of the food intake, and dependence on hospital food should be managed with care, In the case of the menu groups, such factors as punctuality of meal times, contaminated substances in meals and serving mistakes, cleanliness of dishes, kindness of the server meal rounding while dining should by particularly managed with importance.

• Nutrition Research and Practice
• /
• 제10권3호
• /
• pp.359-363
• /
• 2016

BACKGROUND/OBJECTIVES: This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. SUBJECTS/METHODS: We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations. RESULTS: The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2). CONCLUSIONS: Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.

• 대한지역사회영양학회지
• /
• 제15권3호
• /
• pp.379-392
• /
• 2010

The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A total of 312 elderly people who received home-delivered foodservice were surveyed using an individual interview technique. A statistical data analysis was completed using SPSS (ver. 14.0). It was found that 90.2% (n = 166) of the lunch box recipients received services for six days per week, and 76.6% (n = 95) of the side-dish recipients got services once per week. More than half of the clients reported that they cooked meals by themselves on days when meals were not delivered. The two hundred thirty-two (75.3%) ate their meals as soon as they were delivered. It was found that 66.8% of the lunch box recipients and 7.3% of the side-dish recipients left delivered meals on the counter (at room temperatures) before eating. Only 11.4% of the lunch box recipients and 48.4% of the side-dish recipients kept delivered meals in the refrigerator before eating. Less than half of the lunch box recipients consumed all foods they were served at once. The reasons the recipients did not eat their all meals delivered at once were "saving for next meals" and "big portion size" Of those clients who left delivered meals, 19% of the lunch box recipients and 9.7% of the side-dish recipients ate leftovers without reheating. An average score of quality of delivered meal services was 3.5 out of 5 points. The results suggest that the clients of the home-delivered meal service should be provided information on proper handling and consumption practices with delivered meals at home. The findings of the study will be used to develop nutrition and food safety management guidelines for senior foodservice.