• 대한영양사협회학술지
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• 제3권1호
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• pp.74-89
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• 1997

The aim of this study was to evaluate the foodservice management practices in elementary school in order to provide basic information for an efficient foodservice management. A self completed questionnaire survey of 912 schools in Korea was undertaken. Survey questionnaires consisted of 4 parts including general background, foodservice practices, purchasing practices and the status of cooking facilities and equipments. The main results of the empirical survey were as follows. 1. Elementary schools categorized by location were in urban areas (38.2%), provincial areas (48.0%) and in isolated areas (13.8%). 2. Conventional schools were 72.4% of the total followed by commissary management schools(23.5%) and commissary schools(4.1%). 3. The major factors considered for menu planning were nutritional adequacy(77.4%), preference of children(50.8%), food cost(46.0%), and cooking facilities & equipments in order. 4. The average cost of school lunch in provincial areas was 1494.8$\pm$224.9 won followed by in isolated areas (1337.0$\pm$793.3won) and in large cities (1271.4$\pm$308.1won). The average food cost of lunch was approximately 950won with no significant difference by location of schools. 5. 60% processed food were purchased through retailers in schools located in provincial and isolated areas, whereas 6.6% in schools located in urban areas. Food groups such as meat and its processed food, poultries, fish & shellfish, fruits and vegetables were more purchased through wholesalers in schools located in urban areas than in provincial and isolated areas. 6. Cereals including rice were regularily purchased once a month, whereas of other food items were found to be daily purchased in school located in urban and provincial areas.

• 한국지역사회생활과학회지
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• 제27권spc호
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• pp.609-624
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• 2016

Korean's intake of Han-Sik (Korean food) has gradually decreased. The aim of this study was to assess needs for a dietary education program focused on increasing Han-Sik intake (Han-Sik program) in children and adolescents according to education level. A total of 2,858 child and adolescents (elementary students 30.1%; middle school students 34.8%; high school students 35.1%) were recruited in 2015 and 2016, and questionnaires were conducted by self-administration. There were significant differences in diet and health information sources, Han-Sik proportion in school meals, experience of Han-Sik nutritional program, and preference for program composition by education level (p<0.001). The Han-Sik proportion in school meals was 87.4% of the total, which was significantly lower in high school students than in elementary students (p<0.001). The percentage of high school students with Han-Sik nutritional program experience (25.1%) was twice as low than that of elementary students (55.7%) (p<0.001). In addition, the percentage of students with Han-Sik nutritional program experience who responded "The Han-sik program is needed" was significantly higher than those who responded "It is not needed" (p<0.001). The most preferred content was 'Han-Sik cooking training' in all students. In conclusion, differences in needs for Han-Sik program by education level should be considered to develop the Han-Sik program for all education levels to increase Han-Sik consumption and formation of healthy eating habits.

• 한국식품영양학회지
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• 제21권3호
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• pp.312-319
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• 2008

The principal objective of was to assess the effects of herb extracts on the antioxidant activity and quality characteristics of Maejakgwa. The total phenolic and flavonoid contents were found to be the highest by a significant degree in the rosemary, lavender, thyme, lemon balm and olive samples, in order. With regard to electron donating ability, increasing concentrations of added herbs resulted in a more significant rise in the DPPH radical scavenging effect in a range of concentrations of between $100{\sim}1000{\mu}g/m{\ell}$. In particular, the rosemary, lavender, and thyme samples were shown to be lower in antioxidant activity than ascorbic acid, but higher than a-tocopherol, thus the antioxidant activities detected in the rosemary, lavender, and thyme samples were considered to be excellent. With regard to reducing ability, increases in the concentration of added herb extract resulted in significant growth. However, the anti-oxidative activity detected in the rosemary extract was indicated to be superior even to that of $\alpha$-tocopherol when added to concentrations of $500{\sim}1,000{\mu}g/m{\ell}$. In our assessment of external appearance, color, flavor, texture, and overall quality, the highest preference was seen in the control group and in the group with 2% added rosemary extract. The lowest score was earned in the group with a 5% addition of rosemary. The functional ingredients and antioxidant activities of the samples were excellent. Our results appear to indicate that rosemary has some value as a natural antioxidant that can prevent oxidation in food.

• Clinics in Shoulder and Elbow
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• 제15권1호
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• pp.43-51
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• 2012

목적: 쇄골 골절의 치료에 관한 광범위한 자료 검토를 통해 현 시점에서의 적절한 쇄골 골절 치료방법을 찾고자 한다. 대상 및 방법: 성인에서 발생한 쇄골 골절과 관련된 전반적인 내용, 즉 쇄골 골절의 역학, 분류, 수술 적응증, 최근 도입된 치료 방법의 현황 및 결과를 문헌 고찰을 통해 정리하였다. 또한, 쇄골 중간 부위 골절의 수술 적응증의 확대와, 새로운 치료법의 하나로 주목받고 있는 anatomically precontoured plate의 도입을 비롯한 최신 지견에 대해 살펴보았다. 결과 및 결론: 지금까지 쇄골 골절은 비수술적 방법으로 대부분 치료되어 왔다. 하지만 최근 들어 기존에 추산되었던 것 보다 많은 수의 불유합, 부정유합 발생이 보고되면서 수술적 치료의 적응증이 점점 확대되는 추세이다. 하지만 아직까지는 쇄골 골절에 대한 이상적인 치료 방침이 확립되지 않았음을 고려할 때, 환자 개개인의 임상 정보와 선호도를 세심히 고려한 맞춤형 치료가 이루어져야 하겠다.

• Journal of Nutrition and Health
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• 제30권8호
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• pp.995-1008
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• 1997

This study was performed to investigate the change in taste perception during aging and its effects on dietary intake in Korean elderly. The subjects were female aged 65 through 90 in the Anyang area, and college women were included as a comparison group . Dietary intake of the elderly(n=155) and young subjects (n=38) was measured by a 3 day diet record. The taste threshold and 'just right' concentrations(JRC) for sweet and salty tastes were assessed by sensory evaluation . Sucrose solution (0.0.,0.4,0.6,0.8,1.0, 1.2%) and salt solution(0, 0.02, 0.03,0.06,0.09,0.12,0.15%) were used to establish thresholds. for JRC assessment, four suprathreshold sucrose concentrations of 5, 8, 11 and 14% in orange-pineapple flavored juice and salt concentrations of 0.20, 0.34, 0.50and 0.75% in beef stock were prepared. Mean intakes of energy, protein , vitamin A, thiamin , riboflavin, niacin ,calcium and iron of the elderly were below the Korean Recommended Dietary allowances. The elderly showed higher taste thresholds than young subjects of both sweet and salty tastes consumed less calories. Needs to bespecified. The older subjects having high threshold or JRCs for sweet and salty tastes consumed fewer calories from protein and fat. Pearson correlation coefficients was between JRC for sweet and salty tastes 0.54(p<0.01). The correlation coefficients between tastes threshold and nutrient intakes were very low for both age groups. Unlike the college women, in the elderly the JRC of sweet taste of the orange-pineapple juice were negatively correlated with intakes of energy, protein, fats, thiamin , riboflavin , niacin ,vitamin C , iron and consumption of meat and egg food groups (p<0.01). In summation age-related alterations in sweet and salty taste perception were observed in the elderly and dietary intakes of the elderly see to be influenced by these taste perception changes.

• 한국의류학회지
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• 제7권2호
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• pp.53-59
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• 1983

The purpose of this study was to investigate the relationship between five aspects of clothing behavior and needs for exhibition and autonomy among high schoolgirls. Five aspects of clothing behavior were studied: fashion interest, clothing exhibition, attitudes toward the abolition of the school uniform and control of school dress. A questionnaire of 20 items prepared by Kahng, Lee, and Creekmore was used to assess fashion interest and clothing exhibition. Assessment of attitudes toward the abolition of school uniform and control of school dress was made with questions devised for this study and included several modified items from Kim's questionnaire. Preferences for fashion style were determined by line drawings representing current fashion and outdated fashion. The questionnaires were administered to 341 second year senior high school girls from three types of schools. Statistical analysis was performed using the correlation coefficient, chi-square test, ANOVA, The results were: 1) The need for exhibition was positively related to clothing exhibition and fashion interest, that is, students who had a higher need for exhibition were more interested in clothing exhibition and fashion. 2) The need for autonomy was positively related to attitudes toward the abolition of school uniform and control of school dress that is, students who had a higher need for autonomy wanted the abolition of school uniform and less control of school dress. 3) Fashion interest was positively related to preference for fashion style, that is, students who a higher fashion interest prefered fashinable styles in the selection of new clothes. 4) Scores of clothing exhibition and attitudes toward loosening of control of school dress were significantly different among three types of school. The orders from highest to lowest are following: single-sex preparatory, coeducational preparatory, vocational high school.

• 한국의류학회지
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• 제34권5호
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• pp.819-830
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• 2010

This study proposes medical gowns for interns and residents that address the functions of utility and activity. Based on the questionnaires, the prototype focused on the pockets for practical use and movement adaptability. Functional pockets were made by increasing pocket sizes and separating pockets with sections according to use. An inside pocket and a loop for an identification tag was placed on the chest pocket and the side seam pocket were oblique lined. To resolve horizontal stress on the back of the gown,6 cm action pleats were added at both ends of the bladebone. The elbow area was tucked up to improve the workplace activities. To reduce hamper on the gown hemline, slits were added along the gown side seam. The front button was changed into an inside button closure. The cuffs, belt, and back waist belt were removed due to occupational cases of inconvenience. The length of the sleeves was adjusted with belts to improve the movement of the arms. In accordance with design preference, the gown was designed to be knee-length with wrist length sleeves. Blue colored (2.5PB 3/12: by Munsell) material was inserted to reduce the contamination on the neck, cuffs, front closure, and hemline area. The planning cloth of the experimental gown was designed to improve activity function, cleaning, and comfort from light materials. The field test (with 30 doctors at university hospitals and the objective assessment with 9 subject groups)were done by the valuation between the existing gown and the prototype. The results showed that the prototype had to be modified by decreasing the pocket size, expanding the usage of the penholder, and simplify front pockets in order to maintain unity. The loop for the identification tag, inside pocket, and the blue colored material had to be removed. The front closure of the gown had to return to its original state.

• 동아시아식생활학회지
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• 제24권6호
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• pp.827-836
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• 2014

In this study, the effects of Mulberry leaves extract (ME) addition on the quality of Kimchi was investigated during 30 days of fermentation at $5^{\circ}C$. ME was added to salted cabbage at concentrations of 0% (C), 0.4% (ME1), 0.8% (ME2) and 1.2% (ME3) (w/w). The pH of Kimchi added above 0.8% ME was higher than that of Kimchi without ME after 12 days of fermentation. During overall fermentation, the titratable acidity of Kimchi with 1.2% ME remained at the lowest level. The degree of salinity decreased with increasing amount of added ME, whereas control groups showed the highest salinity. In L, a and b values of samples, the highest Figures of L and b were observed in control groups, and ME3 showed the highest value of a. In addition, the cutting force during the fermentation period was higher in all treated groups compared with control groups, and ME3 showed the highest hardness value. Moreover, growth of lactic acid bacteria and total bacteria were inhibited by addition of ME. In the sensory assessment, 0.4% ME improved the quality of Kimchi, showing the highest taste score and overall preference. Therefore, addition of 0.4% ME appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• 대한지역사회영양학회지
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• 제9권5호
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• pp.606-614
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• 2004

This study was conducted to investigate the attitude to various soy foods and to estimate dietary isoflavone intake among Korean adolescents. The survey was carried out by self-administered questionnaire with 800 middle and high school students residing in urban and rural areas and 714 questionnaires were collected: resulting in 89% response rate. The dietary isoflavone intake was estimated by food frequency questionnaire developed for rapid assessment of isoflavone intake. Soybean paste, soybean curd, soy milk, bean sprouts and dambuk were recognized as nutritious and healthy food in order. Dambuk got the lowest score in taste and flavor. Bean sprouts, soybean curd and soybean paste were recognized as familiar food in order. Stuffed rice in fried soybean curd got the highest score and Miso soup got the lowest in preference. More than 50% of the subjects consumed soybean paste stew/soup and soybean curd over twice per week and 12.3% of the subjects consumed soybean over once a day. The estimated daily intake of isoflavones ranged from 0 to 227 mg, and the mean daily isoflavone intake of the subjects was 28.1 mg (16.3 mg genistein and 12.0 mg daidzein) whereas the median value of isoflavone intake was 19.7 mg. There was statistically significant relationship among Kyung Gi Do, Chung cheung Do and Seoul residents in their intake of isoflavone. The highest monthly income group consumed isoflavone more than the other groups. These results suggest that Korean adolescent perceived the soybean dishes as high quality foods but they didn't take much because of difficulty to cook or less chance to eat. Nutrition education program is needed to enhance consuming soy foods for prevention of chronic diseases related to dietary isoflavone intake. More detailed information on easy cook method of soy food is also needed.

• 정보관리연구
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• 제43권4호
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• pp.97-117
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• 2012

본 연구의 목적은 국내 및 국외 대학도서관 모바일 목록의 검색 인터페이스 현황조사와 설문지 조사방법에 의해 도출된 이용자 선호도를 분석하여 대학도서관 모바일 목록의 검색 인터페이스 설계 방안을 제안하는 것이다. 이를 위하여 기능성 평가 체크리스트를 통해 국내 대학도서관 82개 기관 모바일 목록의 검색 인터페이스 현황을 조사하였고, 국외 대학도서관 15개 기관 모바일 목록 검색 인터페이스의 기능 요소에 대한 시사점을 도출하였다. 또한 설문지법을 실시하여 대학도서관 이용자들의 모바일 목록 이용행태와 검색 인터페이스에 대한 선호도를 파악하였다.