• Journal of Korea Association of Health Promotion
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• v.3 no.1
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• pp.84-96
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• 2005

Rice is the primary main dish of Traditional Korean diet. Although there have been changes in food consumption and nutrient intake among Koreans, traditional dietary pattern is stil dominant among Koreans. Traditional Korean diet has emphasized breakfast, which is the most frequently missed meals in Korea today but important for daily work performance and health. Compared to diets of the U.S. and Greece, Korean diet is high in carbohydrate and low in fat and cholesterol due to low intake of meat. Koreans also consume large amount of plant food, which makes fiber content of diet to be high. However fruit and milk consumption tends to be low in Korea. Koreans use fermented food, including kimchi, very frequently as well as foods cooked and consumed at high temperature and over direct fire. Traditional cooking methods are time consuming which limits the usage among modern city dwellers with working women. Despite the strengths of traditional Korean diets in reducing risk factors of chronic diseases, preservation of the tradition in modern Korean society requires special attention and efforts to make them more adaptable to contemporary life styles.

• Korean Journal of Community Nutrition
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• v.3 no.1
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• pp.44-52
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• 1998

This study was designed to investigate the relationship between body mass index and food habits of college students. For this purpose, 358 students of Kangweon University were asked to fill out the questionnaires for food habits and weight control. The results are summarized as follows ; The rate of underweight, normal and obese was 16.5, 65.1, 18.4%, respectively. Food habits score of obese females were lower than normal or underweight females. Male subjects did not show significantly different scores among the three groups. Female obese subjects have lower scores than the other groups on the eating time, seaweed intake, protein intake and vegetable intake. Male obese subjects have nutritious meals and more eating time than normal and underweight males. College students are the early stage of adult life and their food habits, food behaviors and life style will continue in later life. Therefore, college students need more nutritional knowledge, positive dietary attitudes and modified life styles to prevent and treat obesity.

• Asian-Australasian Journal of Animal Sciences
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• v.4 no.1
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• pp.47-57
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• 1991

Supplementation of iodine at the level of 3.5mg/kg reduced weight gain of the rats fed rapeseed oil meal (ROM) diets. Treatment of ROM with ammonia at the level of 2 or 4% tended to increase metabolizable energy value and availability of dry matter, crude protein and crude ash of ROM in the chicken. Potential goitrin level of ROM was reduced by ammoniation at 6% level, while the level of potential isothiocyanates was increased by ammoniation. Treatment of ROM with ammonia at the level of 3% and above reduced weight gain of the chickens fed treated ROMs. Weight of thyroid glands of the birds increased as the level of ammoniation of ROM increased. Supplementation of Avoparcin to the diets containing ROM improved weight gain and dressing percentage of the broiler chickens.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.18 no.4
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• pp.286-291
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• 2015

Ulcerative colitis (UC) is a chronic idiopathic inflammatory bowel disease. Mesalizine for the first-line therapy of UC has adverse effects include pancreatitis, pneumonia and pericarditis. UC complicated by two coexisting conditions, however, is very rare. Moreover, drug-related pulmonary toxicity is particularly rare. An 11-year-old male patient was hospitalized for recurring upper abdominal pain after meals with vomiting, hematochezia and exertional dyspnea developing at 2 weeks of mesalizine therapy for UC. The serum level of lipase was elevated. Chest X-ray and thorax computed tomography showed interstitial pneumonitis. Mesalizine was discontinued and steroid therapy was initiated. Five days after admission, symptoms were resolved and mesalizine was resumed after a drop in amylase and lipase level. Symptoms returned the following day, however, accompanied by increased the serum levels of amylase and lipase. Mesalizine was discontinued again and recurring symptoms rapidly improved.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.584-593
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• 2002

The purpose of this study was to evaluate the diet quality of the menus delivered by 17 free meal service centers for the low-income home-bound elderly in Chung- cheong buk-Do. Statistical data analysis was compleleted using the SPSS package program for descriptive analysis, T-test, and ANOVA. The meals offered by free meal service centers were not met the 1/3 recommended dietary allowances in calcium and vitamin $B_2$. There were significant differences between dependent variables(nutrient content, nutrient density, nutrient deficiency, NAR, MAR, food group intake patterns) and independent variables (operation type, operation status, operation period, nutritionist, food cost).

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.577-584
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• 2014

The purpose of this study was to compare understanding of school foodservice management and environmentally friendly agricultural products between urban and rural elementary school children's mothers. Subjects were 400 elementary school parentsliving in Jeonnam. The results are summarized as follows. School foodservice program helped to solve unbalanced diets, develop minds and bodies, and improve eating habits. Mothers showed a higher degree of satisfaction for school foodservice containing environmentally friendly agricultural products. The primary reason for favoring environmentally friendly agricultural products was improvement of health and securing safe foods. The most important parameter of school foodservice management was sanitary control of food materials>sanitary control of foods>sanitary conditions of place for meals>sanitary conditions of cooker>sanitary conditions of tableware. In conclusion, school foodservice should be financially responsible to make policies effective.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.626-632
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• 1999

The purposes of this study were to examine the needs in foodservice in the view of students and to determine the ways to improve the foodservice quality. A survey was undertaken from 381 high school students by using a self-completed questionnaire regarding the student' satisfaction on the foodservice. The collected data were analyzed by using SPSS program for descriptive analysis, t-test, and analysis of variance. The students assessed the importance and performance of the meal service as 4.19 and 2.52 out of 5, respectively, which suggests that the school foodservice needs to be improved. The attributes identified in Quadrant A, which was labelled 'focus here' and supposed to incidate the areas of high importance but in low performance, were the availability of meals that the students like, variety of menu, taste of the food, sanitary quality of the food, sanitized utensil, and response to complanints. The results of Importance-Performance Analusis(lPA) indicated the areas that the attention of management should be given to improve the quality of foodservice.

• Journal of Korean Society for Quality Management
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• v.40 no.2
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• pp.145-155
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• 2012

The purpose of this study is to suggest the direction of improving service quality in the defense logistics support. For this, this study compares and analyzes the perceived service quality between customer(using unit) and defense logistics support unit by using SERVPERF model. Supply, military meals, and maintenance are carrying out the mission as core function of defense logistics support and also encounter with customer. In this empirical analysis, the service quality is composed of four factors, and there are significant difference in perception level of service quality between them. Also, the relationship between factors of service quality and revisit intention shows significant difference statistically, and the customer orientation and responsiveness are key affecting factors on revisit intention.

• Journal of the Korean Society of Industry Convergence
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• v.16 no.3
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• pp.75-83
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• 2013

The purpose of this study was to investigate its characteristics of the spatial compositions at several kindergartens in Daegu area. Through this, the study is intended to provide the basic data of the efficient building planning and facility operations in the kindergarten. The results of this study are as follows. 1) Recently, the spatial compositions of kindergarten was classified as education, educational aids, educational support, teacher / administration, and public service area. 2) The concept of special classroom space was set up in all the surveyed facilities. This space was used for small-scale events, meals, and game features. 3) Support staff, including teachers, are insufficient for the service space. 4) The size of total land area of the facility's public service area was affecting. 5) The Lobby and aisle space of the surveyed facilities was used as a multipurpose space. 6) In response to diverse educational content, the direction to plan should be seperated by multi-space.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.61-66
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• 1990

Consumption pattern of Ramyon by high school students at age of 16~20 years in Kangwondo area was surveyed by questionaire. About 74% among 754 students consumed Ramyon more than once per week. Most consumers eat Ramyon because of convenience for meal substitution. They consumed Ramyon at between meals and lunch at home. The advertisement had a strong effect on the selection of Ramyon. Consumers considered that taste of soup and texture of noodle are both important quality factor of Ramyon. In terms of the texture of cooked noodle, the most desirable was chewy and hard texture. The most undesirable was swollen and mushy texture. The most desirable and undesirable taste of soup were spicy and greasy taste, respectively. At present, no significant differences in consumption pattern between sex were observed in most cases.