• 한국식품조리과학회지
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• 제30권1호
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• pp.51-63
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• 2014

A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools out of the 14 (35.7%) observed the sanitization criteria of the Korean School Meals Sanitization Management for raw vegetables (concentration of chlorine solution: 100ppm, immersion time of sanitizing: 5 min). The acceptance rates regarding the microbial standards for Korean school meals showed improvement before and after of sanitization: for onions 57.1% vs 71.4%; cucumber 42.9% vs. 78.6%. However, garlic showed adverse sanitizing effect as the acceptance rate went down from 42.9% to 35.7%. Blanched squid and red pepper paste was acceptable in all 14 schools (100%), while squid seasoned with red pepper powder was acceptable in only 42.9% of the schools. Microbial results for knives, cutting boards, mixing bowls were satisfactory, however 35.7% of sanitary gloves that were put on right before the seasoning showed poor sanitization, and this indicated high probability of cross-contamination from the gloves. We calculated that 57.1% of the cooked foods were in accordance with the microbial standards for Korean school meals. Therefore, it is strongly recommended to have verification process, especially on the effectiveness of sanitization of raw vegetables, in cooking foods through cooking process after heating treatment in HACCP system of school food service.

• 대한지역사회영양학회지
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• 제7권3호
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• pp.361-372
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• 2002

The purpose of this study was to investigate the operation and management systems of the school food services in Korea and to provide useful data for improving the quality of the school food services. This study was conducted in school food service operations nationwide using a written questionnaire. The questionnaires were mailed to the dieticians of three types of school food service systems-conventional, commissary, and joint-management. Of the 660 schools that participated in this study, the responses from 212 conventional system, 212 commissary system and 200 joint-management system services were selected for analysis. Statistical analysis was performed utilizing the SAS/Win 6.12 program so as the provide a descriptive statistics. The main results of this study can be summarized as follows: The average number of meals served per day was 1014, 738 and 695 in the conventional food service, the commissary food service and the joint-management flood service systems, respectively. Over half (58.9%) of food service facilities were utilizing computer programs for their operations. Most of the commissary flood service systems (52.4%) had a satellite school and served a maximum of 2000 meals per day. In most of the joint-management food service systems (87.1%), the number of food service schools managed was two and a maximum of 3330 meals were sewed. Only one dietician was posted irrespective of the school food service system. The mean hours of work by the dietician per day was 8.9, 8.6 and 8.6 in the conventional food service, the commissary flood service and the joint-management food service systems, respectively. The principal work functions of cook personnel were cooking and cleaning.

• 한국식생활문화학회지
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• 제25권5호
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• pp.598-606
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• 2010

Kimchi is the most well-known Korean traditional food, but it is also the main leftover of school lunch and dinner menus. This study aimed to familiarize teenagers with kimchi through school meals and to increase their daily kimchi intake, ultimately by appealing to the young generation's taste. A questionnaire survey was conducted in the Ansan area to examine student's acceptability of kimchi and their attitudes toward kimchi. Approximately 65% of males and 67% of female students liked the moderately fermented and pungent taste of kimchi. Kimchi served in school meals was regarded as nutritional but cheap. Approximately 72% of male and 82% of female students responded that they liked menu items using kimchi. Approximately 48% of students responded that menu items using kimchi in schools are not diverse. Students preferred meat as an ingredient in kimchi. The preferred cooking methods were stir-frying and frying, whereas boiling was the least favorite. Based on the survey results, ten kimchi menu items had been developed. The suitability of the menu was evaluated by students and cooks. Six kimchi items, including Kimchi mixed with rice, chicken, soybean sprouts, Kimchi cheese rice, stewed beef ribs with kimchi, rice topped with kimchi curry, kimchi cheese meat roast, and kimchi udong were considered appropriate for school meals, whereas kimchi kangchong, kimchi topokki, kimchi stew with surimi, and frozen Pollack kimchi soup were not suitable as menu items. Kimchi topokki was not accepted by students, while kimchi kangchong was not accepted by cooks. Cooks judged the suitability of a menu item by the cooking process and cooking times, whereas students judged an item by its sensory preference. Approximately 63% of students responded that kimchi intake has increased by participating in the development of kimchi dishes.

• 한국식생활문화학회지
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• 제21권5호
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• pp.491-499
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• 2006

The purpose of this study was to divide into a few groups of Bibimbabs with distinctive menu patterns and accompaniments from 484 Bibimbab menus of 360 elementary school foodservices around Busan city and Gyeongnam province. The menus were collected from the internet(http://www.kdclub.com) and the home page of elementary schools from December, 2004 to September, 2005. Moreover, Bibimbabs with high frequency were analyzed by seasons and regions to give informations for menu planing and developing in elementary school foodservices. The serving frequency of Bibimbabs was significantly different among seasons, highest in summer and lowest in winter. Kongnamulbibimbab and Bomnamulbibimbab were highest in frequency in rural areas meanwhile, Sanchaebibimbab, and Chamchibibimbab were frequently served in Busan. The basic structure of Bibimbab meal based on main dish, soup, kimchi and one or two accompaniments consisted of 'side dish', 'fruit & beverage', or 'starchy food & dessert'. Thus, most of the Bibimbab meals were composed of 4${\sim}$5 dishes. Five groups of Bibimbabs were suggested by the menu patterns and kinds of soups. Soups, fruit & beverage, and kimchi were included in the menu patterns of nearly all groups of Bibimbab. However, side dishes and strachy foods & desserts were included of excluded according to the groups of Bibimbabs. Some kinds of soups and side dishes were different among the groups of Bibimbab. These results suggest that the cost, avaliable labor and seasonal constraints contributed mainly to the numbers and kinds of accompainments in the Bibimbab meals. However, taste and sensory balance were also considered in the Bibimbab menus in the School Lunch Program.

• 동아시아식생활학회지
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• 제17권4호
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• pp.597-606
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• 2007

The purpose of this study was to investigate the satisfaction with school foodservice programs by foodservice operation type in middle school and high school students in the Geumsan-Gun area. A total of 530 subjects(250 middle school and 280 high school students) from the Geumsan-Gun area participated from March 15 to March 23, 2004. Questionnaires were used to study dietary habits, activity levels, and current health conditions. The results of the study are summarized as follows. Based on the body mass index(BMI) scores of the students, the high school male BMI scores were significantly different(5%), and they were underweight for their height. The students were primarily dissatisfied with times for meals for school foodservice under direct management and with the quantity of meal for school foodservice under contract. Compared to the middle school female students, the male high school students were dissatisfied with the time for meals and quantity of food. Generally, the students were satisfied with dessert items the most. The food most often wasted was soup. The middle and high school students preferred food services to those under contract.

• 동아시아식생활학회지
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• 제20권6호
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• pp.997-1007
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• 2010

The purpose of this study was to examine the dietary attitudes, dish preferences, and plate waste status of elementary school students in Chungnam province. Questionnaires fearuring dietary attitudes, dish preferences, and plate waste measurements over 4 days were administered to 278 elementary school students (3~6th grades; boys 124, girls 154). Regarding plate waste of food, subjects showed the following in decreasing order: soup > vegetable > fish > kimchi > rice > meat. Regarding food preference, cooked rice showed the highest preference among rice dishes, whereas both boys and girls preferred stir-fried rice among one-dish meals. For soup, soup cooked with mear was highly preferred. However, soup with vegetables was preferred less. For meat, soy sauce-glazed chicken and bulgogi were the most preferred boys and girls. In addition, boys indicated a higher preference for most of the meat dishes than girls. Among the many types of kimchi, Chinese cabbage kimchi (Baechu Kimchi) was the most preferred. For the school meals, the served and consumed amounts by boys were higher than those of girls. However, there was no significant difference in plate waste between the boys and girls. To improve management of school meals, dietitians should understand factors that influence students' food preferences.

• 대한지역사회영양학회지
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• 제23권2호
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• pp.93-101
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• 2018

Objectives: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. Methods: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/ warm noodle, cold noodle, seasoned noodle, dukgook/ porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. Results: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of singledish meals were ${\geq}5.00$ (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ${\geq}1/week$. The representative energy of steamed rice, noodle, sandwich burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. Conclusions: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

• 한국조리학회지
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• 제18권4호
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• pp.277-291
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• 2012

본 연구는 고등학교 학교급식서비스 공급유형에 따른 급식만족도를 비교해보기 위해 대구시내 석식 운영위탁 급식고등학교 133명과 운반위탁 급식고등학교 119명을 대상으로 총 252명(남학생 138명, 여학생 114)에게 실시하였다. 조사대상자의 신체계측을 실시한 결과 BMI는 남학생 68.1%, 여학생 41.2%가 정상인 반면에 남학생은 10.1%, 여학생의 경우 50.0%가 저체중으로 분류되어 성별에 따른 유의한 차이를 보였다. 음식 섭취 시 중요하게 생각하는 요인으로 두 학교 모두에서 맛, 영양, 위생, 기호도의 순이었으며, 식습관에 영향을 주는 요인에서 가족이 가장 많이 영향을 주는 것으로 조사되었다. 아침결식은 여학생(17.5%)이 남학생(8.0%)보다 많았다. 학교급식(석식) 만족도는 운영위탁 급식 학교의 68.4%, 운반위탁 급식학교는 9.2%가 '만족한다'고 답해 급식형태별 만족도 차이가 큰 것으로 조사되었다. 불만족한 경우 이유를 묻는 질문에서는 두 학교 모두에서 "음식의 맛'이 가장 높게 조사되었으나, 운반위탁 급식학교의 경우 '음식의 양'이 36.3%로 다음으로 높게 나타났다. 메뉴 만족도, 음식의 온도에 대한 만족도, 음식의 양에 대한 만족도에서 운반위탁 급식학교의 불만족도가 유의한 수준에서 높게 조사되었다. 학교급식(석식) 서비스 만족도, 시설 위생 관련 만족도에 대한 조사에서는 모든 항목의 만족도에서 운영위탁 급식학교의 만족도가 높게 조사되어 유의한 차이를 보였다. 학교급식(석식)에서 개선되어야 할 점은 운영위탁 급식학교에서는 음식의 맛 25.6%, 식단의 다양성 21.1%, 위생상태 17.3%, 균형 잡힌 영양과 음식의 양이 각 10.5% 등이었으며, 외부운반 급식학교는 음식의 맛 62.2%, 음식의 양 17.6%, 위생상태 8.4%, 식단의 다양성 8.4%로 응답해 운영 위탁급식학교와 외부운반 위탁급식학교와의 석식 개선사항에 유의한 차이가 나타났다. 이상의 연구결과를 통하여 볼 때 위탁급식의 운영형태에 따라 유의한 차이를 보였으며 운반위탁급식에 있어서 불만족한 응답이 많았다. 이는 운영형태에 따른 한계라고 판단하기보다는 민간위탁을 통한 학교급식서비스가 잘 운영될 수 있도록 정기적인 모니터링과 서비스의 질적 수준을 평가할 수 있는 객관적 측정지표 등의 제도적 뒷받침이 이루어져야 할 것으로 사료된다.

• International Journal of Human Ecology
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• 제4권1호
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• pp.25-34
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• 2003

High dietary phytate is a known factor in reducing the bioavailability of minerals such as zinc and calcium which are already chronically low in the Korean diet. This study was conducted to develop methods for reducing dietary phytate through the addition of phytate and/or the substitution of high phytate foods with low phytate foods. Ten units of phytase per 100g of uncooked brown rice were added to brown rice gruel resulted in a 16.2% phytate reduction after a 3-hour incubation period; an 18.2% reduction was produced after a 6-hour incubation period. The addition of ten units of phytase per 100g of soybean curd residue at 45$^{\circ}C$, followed by refrigeration for 3 hours, resulted in a 19.1% phytate reduction. The addition of 20 units of phytase under the same conditions reduced phytate content by 24.6%. In this study, two typical Korean meals consisting of legumes and unrefined cereals were prepared as high phytate meals; these were then compared to low phytate meals that had been prepared by treating the foods with phytase and substituting unrefined with refined cereals (i.e., brown rice with white rice, whole wheat bread with white bread). The phytate content of the two high phytate meals was 1878.2mg and 1811.8mg. After the addition of phytase and the food substitution, the phytate content of the low phytate meals was reduced to 788.9mg and 606.0mg. The phytate to zinc molar ratio of high phytate diets was 22.4 and 21.3 and 9.4 and 7.9 for the low phytate meals. These results indicate that the nutritional status of Koreans in terms zinc and other minerals can be improved by phytate reduction. This can be accomplished through the change of milling process for some cereals and/or the enzyme treatment of some high phytate food items.

• 대한지역사회영양학회지
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• 제17권1호
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• pp.81-90
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• 2012

This study is to research the use and the demand of the elderly generation that pursue economic ability and active lifestyle. The composition of the meals were "homemade meals" 65.3%, "homemade & convenience meals" 26.7% overall. For the "never miss a meal" category, 70-74 years old was 48.3%, over 80 years old was 60.0%. The elderly under 70 years old showed a high frequency in the use of alternative meals (p < 0.05) and the elderly with higher education used the alternative meals more frequently (p < 0.01). The rice-cakes, bread, tuna cans, Korean side-dishes, beverages, meat, cup-noodles and seafood as alternative meals are in the order of most frequency. Also, 96.0%, 59.0% and 46.5% of the elderly had experience in using "Ready to eat (RTE)", "Ready to heat (RTH)" and "Ready to cook (RTC)". The oldest group surveyed, the elderly at the age of 80 years old and above showed lower preference for "completely cooked state" but showed highest results in the "half-cooked state". This shows the difference between people's perception and the behavior that showed high frequency of 96.0% in the experience with "RTE". This can be inferred that the elderly needs the development of convenience food that is moderately packaged according to the newer lifestyle where the elderly live independent from their children. Moreover, there is a higher demand in the healthy convenience food, which means that there is a need for development in the quality of the convenience food that will allow more faith in convenience food by the elderly.