• Nutrition Research and Practice
• /
• v.8 no.5
• /
• pp.558-563
• /
• 2014

BACKGROUND/OBJECTIVES: Most Koreans consume nearly 70-80% of the total sodium through their dishes. The use of a salinometer to measure salinity is recommended to help individuals control their sodium intake. The purpose of this study was to compare sodium content through chemical analysis and salinity measurement in foods served by industry foodservice operations and homemade meals. MATERIALS/METHODS: Workplace and homemade meals consumed by employees in 15 cafeterias located in 8 districts in Daegu were collected and the sodium content was measured through chemical analysis and salinity measurements and then compared. The foods were categorized into 9 types of menus with 103 workplace meals and 337 homemade meals. RESULTS: Workplace meals did not differ significantly in terms of sodium content per 100 g of food but had higher sodium content via chemical analysis in roasted foods per portion. Homemade meals had higher broth salt content and higher salt content by chemical analysis per 100 g of roasted foods and hard-boiled foods. One-dish workplace meals had higher salinity (P < 0.05), while homemade broths and stews had higher sodium content (P < 0.05 and P < 0.01, respectively). The sodium content per 100 g of foods was higher in one-dish workplace meals (P < 0.05) and in homemade broths and stews (P < 0.01 and P < 0.05, respectively). CONCLUSIONS: The use of a salinometer may be recommended to estimate the sodium content in foods and control one's sodium intake within the daily intake target as a way to promote cooking bland foods at home. However, estimated and actual measured values may differ.

• Journal of Nutrition and Health
• /
• v.52 no.6
• /
• pp.593-603
• /
• 2019

Purpose: Previous studies have highlighted that the nutritional behaviors among South Korean workers are far from ideal. This study examined the organizational influences affecting the eating practices of office workers in South Korea. Methods: We conducted in-depth interviews with 22 office workers at 12 companies in South Korea. The interviewer inquired about the employees' daily routines on food and beverage intake. The various factors that influence their food choices in their work environments were also explored. The interviews were transcribed and then analyzed using a content analysis. Results: A framework analysis revealed 7 key recurring themes, and these were grouped under three levels: team-, company-, and corporate group-levels. First, team dinners are core social events for all the workers and they tend to include high-caloric food and alcoholic beverages. The frequency of team meals and the food associated with them depend on various team characteristics such as gender composition, the nature of a team's work and the team leaders' emphasis on group meals. Second, the company's policies and practices regarding budget allocation for team meals and subsidies for cafeteria meals affect the workers' food intake practices. In addition, the physical environment of the worksite cafeterias can influence the choices of foods. Third, various corporate group policies that were not designed to target food intake had additional positive effects on the workers' eating behaviors. Conclusion: This study provides important insights into the broader organizational influences on the food consumption of employees in their workplace. These insights can be used to design and implement more effective intervention strategies for improving the nutritional behaviors of office workers.

• Korean Journal of Food Science and Technology
• /
• v.40 no.2
• /
• pp.228-233
• /
• 2008

Ultraviolet sterilizers (UVS) are widely used in restaurants, cafeterias and catering businesses in Korea. The proper application of UVS, however, is still questionable since no studies have clearly identified their efficacy and safety, while regulations and regulatory management systems are yet to be established. In the present study, the efficacy of UVS were investigated by measuring spatial UV intensity inside five commercially operated UVS. The operating safety parameters were also checked by measuring leaked UV intensity. The UV intensities were inversely proportional to distance from the UV lamp within 25 cm, and to the square of the distance exceeding 25 cm. The UV intensities in commercial UVS varied with the distance from UV lamp and the incident angle, highlighting efficacy and stability concerns. Notable leakage was detected through the door gaps of a studied UVS, which also brought about safety concerns. Allowable working distances for the UV leaking UVS were suggested based on international standards.

• Journal of the Architectural Institute of Korea Planning & Design
• /
• v.36 no.2
• /
• pp.3-11
• /
• 2020

The police substation includes work spaces for civil services, interviews, and meetings, etc, and private spaces for rest, showers and cafeterias and so on. Since a large number of rooms for each function should be installed in a relatively small building, it is important to develop an area standard for efficient space organization in consideration of the functional characteristics and usage patterns of each space. The purpose of this study is to suggest the way for improving the area standards for spaces in police substation based on the results of existing standards analysis and case study. For this objective, architectural documents of 161 police substations built after 2013 in Korea were comparatively analyzed. Sixteen of these facilities were selected for field survey and investigated how the workspace and private area were organized and used. The results of investigation showed that there were a number of problematic cases, such as spaces not installed or insufficient, spaces used for two or more functions, spaces installed even though they are not included in the standards. It was mainly due to the fact that several important spaces which had been installed in most police substations were not included in the existing standards. The ways for improvement were suggested like following four points: (1) Modifying the criteria for classifying facility size, (2) Modifying the lists of the required spaces, (3) Specifying the basis of calculation for each space in detail, and (4) Differentiating the way to organize spaces according to the facility size.

• Korean Journal of Community Nutrition
• /
• v.10 no.5
• /
• pp.633-644
• /
• 2005

The body mass index, blood pressures and blood profiles of adults, who worked at three colleges in the Daejeon area, were evaluated for use in developing well-balanced menus at their workplace cafeterias and/or in creating nutrition education programs tailored to their health statuses. The data analyzed were from physical examinations performed in 2002 and in 2004 by the National Health Insurance Corporation. Overall, levels of systolic and diastolic blood pressure and serum cholesterol were lower in the 2004 samples than in those of 2002, but most samples in 2004 showed higher levels of SGOT. In 2002, statistical differences occured in the levels of blood pressure and serum cholesterol among age groups, but not in 2004. And in 2004, the older the age group, the higher the BMI. Among subjects in their twenties, three variables (systolic and diastolic blood pressure, and serum cholesterol) showed statistical differences; this increased to four variables (systolic and diastolic blood pressure, blood glucose and serum cholesterol) among subjects in their thirties and to six variables (Hb, SGOT, systolic and diastolic blood pressure, blood glucose and serum cholesterol) among those in their forties, followed by a decline to four variables (systolic and diastolic blood pressure, Hb and serum cholesterol) among subjects in their fifties. In general, the results of physical examinations showed improvements in blood pressure and blood profiles in 2004 in comparison with results in 2002. The level of SGOT was the exception. Despite these improvements, of those employees who had physical examinations in 2004, $5.2\%$ had high blood glucose and $18.1\%$ hypertension, $27.9\%$ hypercholesterolemia, $8.3\%$ registered abnormal liver functions, and $31.3\%$ were classified as overweight and obese. Moreover, because some vulnerable blood profiles were found in the older age groups, various programs, including nutrition education, and/or development of healthful diets as well as excercise activities, may be needed within their workplaces.

• Journal of the Korean housing association
• /
• v.26 no.2
• /
• pp.111-119
• /
• 2015

This study aims to analyze space planning of accommodations in seven closed schools involved in experiential activity programs on Jeju Island, a famous tourist destination in Korea. The results are as follows. First, 35 schools had been closed down in Jeju between 1982 and 2015. Among them, four closed schools were sold, three are currently used by the Jeju special self-government provincial office of education, and 25 are being leased by individuals, village organizations, and other entities. However, they have not been well-operated, and so strategies for the effective management or operation of these closed schools should be developed. Second, there are distinctive differences in space planning of accommodations based on the correlation between experiential activities and the types of participants. If the experiential activity participants are mainly individuals or small groups, the closed school is likely to plan double-bed accommodations and individual bathrooms rather than large group rooms. Third, in order to operate experiential activity programs, closed schools require four different spaces for experiential activities, lodging, dining, and sanitation. The largest space available in each school building is used for experiential activities, and original classrooms are still in use. According to the standard drawing of school architecture, standard classroom size since 1997 has been $7.5{\times}9$ meters, and lodging rooms have mainly been re-planned based on the module of the standard-sized classroom. School cafeterias are utilized as dinning and kitchen spaces. For sanitation purposes, original school restrooms are still used by experiential program participants, while the shower rooms are newly equipped.

• Culinary science and hospitality research
• /
• v.15 no.4
• /
• pp.115-130
• /
• 2009

The price hike of university meal service hasn't increased as much as the rise in prices. Accordingly, it is necessary to make the school meal service better and make its image students think of improved, and it needs a proper increase. This study examines the permission evaluation of price hike of university meal service by analyzing students' behavior of using school meal service, restaurants they use, the price range of the meal service. It also investigates how the management of university meal service influences its price hike rate. The result of the study is as follows. Students are sensitive to price increase of school meal service because it hasn't been improved compared with its price. As a result of the evaluation of satisfaction with price in school meal service, its quality is bad compared with the restaurants outside school even though there isn't much difference between their prices. In addition, the cross tabulation analysis shows that there is significant difference between the restaurants students use and the price hike rate; there isn't significant difference between the price range of the meal service and the price hike rate; there is significant difference between the proper management of the meal service and the price hike rate. This study has a limit because it analyzes proper price and the quality of the restaurants comparing school cafeterias and the restaurants outside a university; however, it should be basic information for the improvement of university meal service in that the second most important reason why university students use a school cafeteria is price.

• Journal of the Korean Dietetic Association
• /
• v.6 no.1
• /
• pp.9-16
• /
• 2000

This study was carried out with 436 college students in Chungnam to investigate the relationship between residences and eating patterns of college students. The subjects were devided into two groups; those who live in self-boarding house(SB) and home with parents(HWP). The results were as follows. An average height, weight and BMI were 173.5cm, 66.0kg and 21.9 in male SB and 161.8cm, 50.2kg and 19.2 in female SB and 172.9cm, 67.6kg and 22.6 in male HWP and 161.2cm, 50.9kg and 19.6 in female HWP, respectively. There were no significant differences in the general characteristics between the SB and the HWP. The proportions of disease possession, vitamin/mineral supplements and physical exercise were not significantly different between two groups by residences. Sleeping time of the SB was longer than that of the HWP. And, frequency of cigarette smoking and alcohol drinking of the SB were higher than those of the HWP. The proportions of skipping meals in the SB were higher than those in the HWP. Approximately 40.42% of the SB tended to skip the breakfast, while 11.26% of the HWP did. It turns out that the most common reason why skipped meals was due to a eating habit(44.21%) in the SB and a lack of time(48.85%) in the HWP, respectively. The survey shows that while a great majority of the SB had lunch at campus(50.00%) and home(30.00%), the HWP ate lunch at campus(33.79%) and restaurant(33.33%). About 48% of the SB ate out more than 2-3 times a week compared to 42% of the HWP. The daily intakes of calcium, iron, vitamin A, vitamin $B_2$, niacin and vitamin C in the SB were significantly higher than those in the HWP. The percent RDAs of calcium and iron intakes were lower in female students than in male students. In conclusions, students of self-boarding had more dietary problems than students of home with parents. These results suggest that college students of self-boarding might have low ability of meal management. Therefore, nutrition education for college students is needed, and menus of campus cafeterias should be developed to meet the various needs of students.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.3
• /
• pp.312-323
• /
• 2010

The objective of this study was to examine the effects of relationships between food service companies and their client companies by surveying employees working at cafeterias among a food service companies' client companies. For this purpose, previous research was reviewed, and confirmatory research was conducted using a questionnaire. In the questionnaire survey, the subjects were sampled through convenience sampling from the client companies of A Food Service Company, and 182 valid questionnaires were used in the analysis. The results of this study are summarized as follows. First, the characteristics of the relationship between the food service company and its client companies, which were reputation, communication, operation skill, and contact-point employees' service quality, had a significant effect on trust, and the effect was high in the order of contact-point employees' service quality, communication, operation skill, and reputation. Satisfaction was significantly affected by reputation, operation skill, and contact-point employee' service quality, but not by communication. The effect was high in the order of contact-point employees' service quality, reputation, and operation skill. In addition, reputation, communication, operation skill, and contact-point employees' service quality had a significant effect on long-term orientation, and the effects were high in the order of reputation, contact-point employees' service quality, communication, and operation skill. Second, with regard to the quality of relationships between a food service company and its client companies, trust had a significant effect on satisfaction. Third, among the factors related to the quality of relationships between the food service company and its client companies, trust and satisfaction had a significant effect on long-term orientation, and the effect of satisfaction was higher than that of trust. This study has scientific significance as one of only a few studies on factors affecting the long-term relationship between food service companies and their client companies, along with managerial implications that contact-point employees' capabilities are most important in service businesses, and thus efforts should be made at employing and educating them properly.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.1
• /
• pp.115-122
• /
• 2017

This study was conducted to develop low-sodium Korean food recipes and evaluate consumer acceptability of low-sodium Korean food. A total of 137 consumers assessed the overall acceptability based on a 9-point scale. Statistical analyses were performed using the SPSS package program (ver 20.0). The results of this study are summarized as follows: According to the results of the consumer preference evaluation of low-sodium Korean food, overall acceptability of all menus was over five out of nine points (overall average 6.25). Overall acceptability was highest for grilled beef ribs (7.88), followed by bulgogi (7.63), sauteed dry anchovy (7.46), and simmered beef in soy sauce (7.45). On the other hand, overall acceptability was lowest in blanched and seasoned spinach (5.04). According to the results of Pearson's correlation analysis, overall acceptability was positively related with menu preference of 27 menus, including seasoned and simmered chicken (P<0.001), fiddledhead namul (P<0.001), and grazed lotus roots and burdock (P<0.001). To sum up, overall acceptability of all items used in the consumer preference evaluation was more than five points out of nine. Therefore, low-sodium recipe for Korean food can be effectively applied in commercial or non-commercial foodservice cafeterias.