• 한국주거학회논문집
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• 제9권1호
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• pp.87-97
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• 1998

The objectives of this study are to classify kitchen appliances, to identify the possession of present kitchen appliances, and to predict the future need for appliances of Seoul residents. Data were collected through self-administered questionnaires for this study and the sample consisted of 540 households. The results of this study were as follows : The kitchen appliances were classified into the six catagories as major appliances, portable electric appliances, knives small kitchen utensils, cooking utensils, and cookers. There were significant differences in the present possession of kitchen appliances among socioeconomic classes, family life span, housing size, and housing types. And the respondents wanted to possess dish washers, garbage disposals, green grinders, herb electric pots, yogury makers in the future.

• 한국식생활문화학회지
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• 제3권2호
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• pp.115-124
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• 1988

• 한국의류산업학회지
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• 제10권5호
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• pp.762-770
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• 2008

The purpose of this study was to examine of the flower patterned fabrics used for the Shrouds during 15~18th century in Chosun Dynasty. The Shrouds at that time could be classified by the garments for the dead(殮襲衣) and the utensils used in religious services(殮襲諸具). And we looked into the types and the compounding methods of the flower pattern used for the utensils used in religious services(殮襲諸具) as well as the Shrouds accounting to the uses. Results of this study are as follows. 1) The flower patterned fabrics weaved as the uses of the garments for the dead(殮襲衣), item by item, were divided into the upper garment, the lower garment and men's Po(coat). 2) Seeing Jeogori, mixed various flower patterned fabrics, among the upper garment, there were focused on the various good meanings such as longevity, integrity and prosperity etc. 3) The flower patterns in men's Po(coat) were used a lot in Jangui and Dahnryoung. Cheollik, Dappo, Jeonbok, etc made of the flower patterned fabrics, were of small number but we can feel an aesthetic sense of men at that time. 4) The flower patterned fabrics weaved the lower garments, were used much more in the skirts than in the trousers, for reasons of the wrapping a dead body. 5) Seeing the flower pattern used the utensils used in religious services(殮襲諸具), the pattern of Lotus and Arabesque, among the types of flower pattern, had a majority.

• 한국동물위생학회지
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• 제36권3호
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• pp.203-208
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• 2013

This survey was conducted to evaluate the microbial contamination level of butcher's shops in Seoul, Korea. For microbial inspections, a total of 584 samples (146 cotton work gloves, 146 utensils and equipments, 154 beef samples, 138 pork samples) were collected from butcher's shops. E. coli and pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 were tested in the samples. As a result, the level of aerobic plate count (APC) ranged ${\leq}10^4\;CFU/cm^2$ from utensils and equipments, $10^1{\sim}10^9$ CFU/glove from cotton work gloves and ${\leq}10^6$ CFU/g from meat. The APC level of E. coli ranged ${\leq}10^1\;CFU/cm^2$ from utensils and equipments, ${\leq}10^5$ CFU/glove from cotton work gloves, and ${\leq}10^3$ CFU/g from meat, respectively. Staphylococcus aureus was detected in 2 beef samples, 1 pork sample, and 10 used cotton work gloves. Yersinia enterocolitica was detected in 3 beef samples, 1 pork sample, and 3 used cotton work gloves. Listeria monocytogenes was detected in 2 used cotton work gloves. In order to improve the sanitation status of butcher's shops, application of HACCP (Hazard Analysis Critical Control Point) or SSOP (Sanitation Standard Operating Procedure), regular hygiene education, and continuous monitoring for microorganisms will be required.

• 대한영양사협회학술지
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• 제18권3호
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• pp.222-233
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• 2012

The purpose of this study was the improvement and modification of the HACCP verification checklist in school foodservices. For this, the HACCP verification checklist was modified on the basis of an existing school foodservice format. The modified checklist was composed of 28 items, including CCPs (critical control points), microbial test, and other components of the HACCP system than CCPs. To confirm the suitability of the modified checklist, comparisons were made based on the microbiological quality of cooked foods, utensils, and number of aerial microbes in the working area. In this study, the applicability of the modified checklist was determined by focusing on cooked squid with seasoned fresh vegetables (Ojingeochaesomoochim). The following results were obtained from 14 schools in Changwon. The checklist scores for maintaining hot foods over $60^{\circ}C$ or serving within 2 hours, microbial tests of drinking water, food contact surfaces and cooking utensils, monitoring tools, and usage of suitable sanitizers were 2 points each (The possible highest score is 2 points). On the contrary, the checklist score for microbial test of cooked foods was the lowest of all the items. The correlation coefficient (r) between the improved checklist and microbiological quality of cooked foods was 0.699 (P<0.01), whereas that between the improved checklist and microbiological quality of cooking utensils was 0.612 (P<0.05). The correlation coefficient between the improved checklist and aerial plate count in the working area was -0.556 (P<0.05). Our results indicate the potential possibility of using the HACCP verification checklist in school foodservices.

• 한국식품조리과학회지
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• 제32권2호
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• pp.222-232
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• 2016

Purpose: Sodium intake in school meals is very high. Accordingly, many health problems have emerged. The objective of this study was to assess school dietitian's awareness and practice of sodium contents in urban and rural locations schools and suggest sodium reduction plan in school meal service. Methods: A total of 524 nationwide school dietitians from elementary, middle, and high schools in south Korea were surveyed using questionnaires to determine their awareness and practicing behavior for reducing high-salt contents in meals. Sodium reduction plan was then suggested accordingly. Results: Most school dietitians (83%, n=436) were aware of the necessities of sodium reduction in school meals. They were aware of optimum sodium levels at 700-1000 mg. However, the percentages of dietitians who had practicing behavior of using measuring utensils for seasoning were 20.7% (n=108), 14.9% (n=78), and 13.5% (n=71) in elementary, middle, and high schools, respectively (p<0.001). Dietitians in urban elementary and middle schools had significantly (p<0.01) higher practicing behavior of using measuring utensils compared to those in rural locations. Considering low levels of soup contents with high amount of leftover, the desirable soup portions to be reduced were '50-100 mL' (n=66, 12.7%) for elementary school and '100-150 mL' for middle school (n=62, 12.0%) and high school (n=57, 11.0%, p<0.001). Conclusion: Dietitians' awareness for sodium reduction was high but their practicing behavior was relatively low. Thus, continuous efforts are required to develop reduced-sodium menu by promoting the use of measuring utensils when preparing meals and by planning no soup meal day or educating students and teachers about the importances of reducing sodium in school meals.

• 대한가정학회지
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• 제32권2호
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• pp.1-16
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• 1994

This paper analysis the structure of Housing Consumption Expenditure of urban salary and wage-earners' households from 1982 to 1992 by employing Time-series. Data was based on " Annual report on the Family Income and Expenditure Survey" of the National Bureau of Statistic Planning Board, Republic of Korea. Percentile marginal-propensity to consume(MPC) and income elasticity of consumption expenditure are estimated by their socio-economic and demographic variables. The results are as follows: 1. The proportion of the expenditure for furniture and utensils and house mending has increased with the increase of income in urban salary and wage-earners' households, while fuel light and water charges and rents paid has decreased. 2.1) Engel Function by income group; MPC associated with rents paid and fuel light and water charges is higher in the lower income group than in the rest. The income elasticity estimates in rents paid and fuel light and water charges is less than 1 in all group while larger than 1 in furniture and utensils and house mending. 2) Engel Function by occupation of household head; The highest MPC in rents paid is associated with the sales profession. The income elasticity of fuel light and water charge is found be inelastic. The groups other than the sales group show irregular MPC. 3) Engel Function by family size; MPC in house mending and fuel light and water charge is increased while is decreased in rents paid in accordance with family size. The income elasticity of rents paid and fuel light and water charge is less than 1 in all groups while that of house mending and furniture and utensils is larger than 1. 4) Engel Function by age of housegold head; MPC in rents paid is decreased according to the age of housefold head. The income elasticity of rents paid and fuel light and water charge is less than 1 in all group while it is larger than 1.

• 가정과삶의질연구
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• 제10권2호
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• pp.19-36
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• 1992

The purpose of this paper is to analyze empirically the tendency of household consumption expenditure according to the change of social and economical condition, and the factor which influences consumption expenditure of urban household. The data used in analysis are time-series. The data are statistic form Urban Household Economy Survey published by the Economic Planning Board, dating form the first quarter of 1970 to the fourth quarter of 1989. The income of household and consumption expenditure materials were deflated as consumer price index to exclude the influence of prices and the influence of household composition are considered to deflated as the size of the household under assumption of homogeneity. The consumption expenditure items were categorized to 12 relatively large range items. The time-series data were analyzed by using the Two Stage Least Squares and the Ordinary Least Squares. The following is the result of analysis. 1) Rather than the income increase of previous years. the average income increase for two years influences more significantly on consumption expenditure of household. In the case of influence on consumption expenditure for each item by increase in disposable income, such categories as furniture and utensils. clothing and footwear, housing, medical care, culture and recreation, and transportation and communication have significant influence. 2) Among consumption expenditure categories, the increasing factors were furniture and utensils, and clothing and footwear. And the decreasing factors were housing, medical care, culture and recreation ,and transportation and communication. The relative prices, however, had significant influence on categories such as housing, furniture and utensils, medical care , culture and recreation, and transportation and communication and all of them were the decreation factors. 3) Among with changes of social and economical conditions, miscellaneous showed the highest increase in marginal propensity to consume and foods was the lowest. Also culture and recreation and housing brought up a great change of the income elasticity of demand.

• 급식외식위생학회지
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• 제2권2호
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• pp.103-110
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• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

• 한국식품위생안전성학회지
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• 제29권3호
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• pp.189-194
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• 2014

본 연구의 목적은 식중독으로 인한 지속적인 위해 발생을 예방하기 위하여 학교의 급식시설 및 집기류에서 미생물 오염수준을 분석하고자 하였다. 그 결과, 총 세균 측정용 배지에서 $12.3{\pm}2.6$건으로 가장 많은 미생물이 배양되었고, 황색포도상구균 측정용 배지에서 $10.3{\pm}3.9$건과 대장균 측정용 배지에서 $9.5{\pm}3.9$건으로 미생물이 배양되었다. 그러나 비브리오 측정용 배지에서는 $1.5{\pm}1.0$건으로 가장 적은 미생물이 배양되었다. 급식시설 및 집기류에서 미생물 오염이 심한 곳은 전처리실 바닥으로 $4.5{\pm}0.6$건으로 가장 높고, 조리실 바닥도 $4.3{\pm}1.0$건으로 나타났다. 다음으로 조리대가 $3.3{\pm}1.0$건으로 나타났으며, 급식식탁에서도 $3.0{\pm}0.0$건으로 상당히 높은 미생물 오염을 확인할 수 있었다. 반면에 집기류에서는 시설들에 비하여 낮은 미생물 오염도를 보였다. 칼과 도마를 사용용도에 따라 구분하여 미생물을 분석한 결과, 생선용 칼에서 $2.0{\pm}0.8$건과 생선용 도마에서 $1.3{\pm}1.5$건으로 다른 용도에 비하여 약간 높은 미생물 오염도를 보였다. 배양된 미생물들을 동정한 결과, 다양한 미생물들이 오염되어 있으며 일부는 2번 이상씩 반복하여 검출되었다. 특히, 주요 식중독균인 Staphylococcus aureus는 조리대, 트렌치, 칼에서 3번에 걸쳐서 확인되었다. 또한 주요 식중독균에 속하는 Bacillus cereus가 칼에서 확인되었으며, 자연에 널리 분포하면서 때로는 급성폐렴을 일으키기도 하는 Klebsiella pneumoniae는 4번 반복하여 검출되었다. 위의 결과를 종합하여 보면, 황색포도상구균을 비롯한 주요 식중독균뿐만 아니라 식품의 부패를 일으키는 미생물들이 학교급식의 시설 및 집기류에 오염되어 있다는 것을 확인 할 수 있었다. 그러므로 학교급식의 안전성을 확보하고 학생들의 건강을 증진시키기 위하여 더욱 철저한 개인위생 및 효율적이고 체계적인 시설 관리가 이루어져야 할 것으로 사료된다