• 한국식생활문화학회지
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• 제10권3호
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• pp.167-174
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• 1995

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice) prepared at Korean restaurants. Large numbers of total plate counts were counted from the cooked foods after handling and holding. Ingestion of these foods must be considered high risk. Critical control points identified were, pre-preparation, food handling after cooking, and holding on display in product flow of Nang-Meon and pre-preparation, preparation, and holding on display in product flow of Pi-bim bab. It need for effective quality control of Nang-Meon and Pi-bim bab that training program consist of surveillance, education of the staff, standard operation procedures, forbidding dangerous processes and control of critical points.

• 한국대기환경학회지
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• 제6권1호
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• pp.97-102
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• 1990

A pilot field study was conducted to measure indoor and personal exposure to carbon monoxide (CO) levels using personal monitors from January to February in 1989. The principal objectives of the study was to design and evaluate the research protocol and the instrumentation performance for application to the conduct of a large-scale personal monitoring program. The mean CO concentrations in kitchen and in bedroom were 23.4 and 11.9 ppm, respectively, while mean concentration of personal CO exposure was 18.9 ppm. It was found that the mean CO concentrations in kitchen exceeded 20 ppm of the Korea ambient CO standard(8-hr average) not to be exceeded more than three times per year. The results suggest that indoor CO levels in Korean houses appear to be affected by use of coal briquette for heating any cooking.

• 한국식품조리과학회지
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• 제19권1호
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• pp.24-33
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• 2003

The purpose of the study was to investigate the HACCP systems of contract foodservice establishments by surveying HACCP plans and prerequisite programs from the twelve HACCP-implemented contract foodservice establishments appointed by KFDA. All the subjects (100%) appeared to develop HACCP plans with their own hazard analysis. Except the two giving no response, it turned out that two establishments had 2 CCPs (20%), four had 4∼5 CCPs (40%) and another four had 9 CCPs (40%). Especially, 'cleaning and sanitizing of raw vegetables and fruits (90%)' and 'cooking (temperature) (100%)' were monitored as CCPs by all the subjects. Only one subject (8.3%) answered that continuous monitoring was not conducted. But the verification, record keeping and internal audits were maintained by all the subjects (100%). Most of the surveyed foodservice establishments maintained various prerequisite programs enough to back up HACCP system.

• 대한지역사회영양학회지
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• 제8권1호
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• pp.83-90
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• 2003

The purpose of this study was to investigate the relationship between changes in the Department of Nutrition and patient satisfaction, following the changes in Food Services Management. Statistical data analyses were completed using the SAS/Win 6.12 program. The results can be summarized as follows. The working environment for dietitians and cooking and meal serving assistants was improved following to a change catering of food service management. The number of dietitians who worked in medical nutritional therapy and food services was increased from one to four, and the number of dietary consultations and meal rounds were increased 2.5-fold and 5-fold, respectively after the change services were implemented. Among the 10 items included in the patient satisfaction questionnaire, "Taste of meals" (p< 0.01) and "Satisfaction of offered menus" (p < 0.01) showed significantly higher scores before the catering. "Kindness of meal sewing assistant" this increase was not statistically significant, showed increased satisfaction after the catering, however.n after the catering, however.

• 식물병연구
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• 제16권1호
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• pp.74-80
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• 2010

2009년 6월에서 7월까지 경남 농업술원 ATEC 센터의 시설 하우스 내에서 파프리카에 발생한 흰가루병에 대하여 실험한 결과이다. 난황유 제조시 물 첨가량에 따른 유화 및 과일표면을 비교한 결과 50 ml과 100 ml의 물을 첨가하였을 때는 응집력이 강하지 않아 물에 균일하게 잘 분산되었다. 식용유가 완전히 유화되지 못한 것과 유화된 것을 살포하여 1주일 후 파프리차 과일의 표면을 비교한 결과 완전히 유화되지 못한 난황유의 경우 과일표면에 기름성분으로 덮여있는 것이 관찰되었다. 난황유 및 혼합제의 처리는 난황유 단독 처리구와 혼합제 처리구에서 병재발생이 억제되는 것으로 관찰되었으며, 혼합제 1,000배 와 5,000배를 처리한 구에서 난황유를 단독처리한구보다 병 재발생이 더 억제되어 유의차가 인정되었다. 난황유 및 혼합제의 처리에 의한 흰가루병 발병억제 지속효과는 난황유와 혼합제 처리구에서 병 재발생 면적 증가율이 다른 물처리와 유황수화제처리보다 낮은 것으로 나타났으며, 3주가 경과하여도 재발생 억제효과가 지속되었으나 4주차에서는 난황유와 혼합제(1,000, 5,000, 10,000배)가 각의 처리구 모두 재발생 면적이 조금씩 나타났다.

• 대한가정학회지
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• 제38권12호
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• pp.131-143
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• 2000

This research aims to examine the pro-environmental food consumption behavior of two groups; the housekeepers and the restaurant cooks. The rationale for choosing these groups as target of research lies in the fact that they are expected to be the most active subject for enhancing the desirable culture of food consumption, through their close involvement in the whole process of food consumption in society. This study assumes the four areas of activity to be the meaningful categories in the investigation of the pro-environmental food consumption behaviour; planning of menu and purchasing the food materials, cooking, eating, and disposal of the leftover. By using these four categories, we attempt to provide with the empirical typology of pro-environmental food consumption behaviour and the analysis of the relations of it with socio-demographical variables. Their pro-environmental behaviors are divided into four types: $\circled1$ The positive awareness of pro-environmental cooking and eating, $\circled2$ The positive awareness of pro-environmental food consumption behavior, $\circled3$ The passive awareness of pro-environmental cooking and eating, $\circled4$ The passive awareness of pro-environmental food consumption behavior. There is no significant difference among the numbers of the cases that belong to each behavioral type. Seen in overall, however, we can say that the larger number of the cases belong to the passive type of behavior. Two socio-demographical variables of tole housekeepers and the restaurant cooks show significant corelations with the behavioral types of pro-environmental food consumption with the confidence level P<0.05, but there is no significant co-relations in other variables like gender, marital status, age, income, Engel coefficient, education. We also found that there is no great gap between the housekeepers and the restaurant cooks in their positive awareness of pro-environmental food consumption, the percentage of each group belonging to the type being 51.9% and 48.1%, respectively, but that the former shows much greater number than the latter in belonging to the passive awareness type of the pro-environmental food consumption, 75.3% and 24.7%, respectively. Although the restaurant cooks can be said to be more ego-friendly than the housekeepers, if we consider the rapidly growing trend of outgoing-diner, more efforts should be exerted to develop the education and advertisement program for enhancing the restaurant cook's pro-environmental awareness and propagating the desirable food consumption cloture.

• 치위생과학회지
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• 제6권1호
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• pp.47-53
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• 2006

본 연구는 부산광역시 해운대구민의 수불사업에 대한 지식수준을 파악함과 동시에 수불사업 추진 시 나타날 수 있는 문제점에 대한 해결 방안을 마련할 목적으로 2005년 8월 5일부터 20일까지 해운대구민 460명을 대상으로 설문조사를 시행한 결과 다음과 같은 결론을 얻었다. 1. 해운대구민이 섭취하는 식수로서는 정수한 수돗물이 42.8%, 수돗물이 31.3% 였으며, 음식 조리시 사용하는 물의 종류로서 수돗물이 48.3%, 정수한 수돗물이 35.4%로 나타났다. 2. 수불사업에 대해 인지하고 경우는 35.7%, 인지하고 있지않은 경우가 42.0%로 인지하고 있는 경우의 35.7%보다 높게 나타났으며, 모르겠다라고 응답한 경우가 22.4%로 나타났다. 3. 수불사업 목적 인지율은 충치예방이 42.0%로 가장 높았으며, 수돗물 소독이 32.2%, 수돗물 정화가 15.0% 순으로 나타났다. 4. 수불사업 시행 시 찬성여부 및 요인으로는 찬성의 경우가 78.0%로 찬성하는 이유로 51.0%가 충치예방 때문이라고 답했으며, 반대하는 경우는 22.0%로 그 이유를 38.6%가 불소가 인체에 해로워서로 나타났다. 5. 식품과 음료, 물, 공기에 불소가 함유되어 있다는 사실인지여부에서는 인지하고 있는 경우는 21.3%로 낮게 나타났고, 인지하고 있지 않은 경우가 78.7% 였으며, 연령에서는 10대의 93.5%가 식품과 음료, 물, 공기의 불소함유 사실을 모르고 있었다. 6. 수불사업에 대한 안전성 인지율에서는 안전하다고 생각하는 경우는 39.3%였고, 잘 모르겠다는 경우가 55.7%로 가장 높게 나타났으며, 수불사업의 인지획득 경로별 응답률은 언론보도가 28.3%로 가장 높았다.

• 한국식생활문화학회지
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• 제7권3호
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• pp.245-252
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• 1992

The purpose of the study was to develop computer-based menu planning program for day-care centers maximizing food preference score among children and satisfying such constraints as expense, nutrients, and season. Children's preference about 142 menu items was surveyed among 382 children of day-care centers. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files were created by dBASE III Plus, and processing programs were created by using FORTRAN language. Children preferred bread or a la carte menu items to cooked rice in main dish category. Deep fat fried or stir-fried menu items were more preferred than kimchi or cooked vegetables in side dish category. Preference scores for menu items were influenced by cooking methods or main ingredients. The contents of the computerized system show that when the program runs, the user should type inputs of cycle, season, and menu pattern, then the computer lists a series of menu satisfying the criteria of constraints. The user can examine and select a set of menu from the menu lists. Menus are generated seasonally. Menu lists are generated weekly and monthly basis with the contents of menu items, preference scores and price. Nutrient reports are also generated on a weekly and monthly basis with the contents of calories, 12 nutrients and price. Recipes for each menu items are also generated.

• 한국도서관정보학회지
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• 제47권3호
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• pp.187-211
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• 2016

본 연구는 도서관의 자유학기제 프로그램에 대한 학생의 수요조사를 알아보기 위하여 설문을 개발하여, 이를 기반으로 중학교 1, 2학년 학생들을 대상으로 인식을 조사하였다. 중학생들이 자유학기제를 통해서 향상시키고자 하는 능력요소는 진로탐색능력이며, 중점적으로 운영된 자유학기제 유형은 진로탐색활동이다. 수업방식은 주로 체험중심 수업으로 이루어졌으며, 자유학기제 동안 참여하고 싶은 활동으로는 진로탐색 영역에서는 현장 체험 활동을, 학생선택 프로그램에서는 요리실습을, 동아리활동에서는 스마트폰 앱 개발, 예술영역에서는 디자인 활동을, 체육영역에서는 배드민턴을, 정보활용능력에서는 아이패드 사용하기를 가장 선호하는 것으로 나타났다. 또한 자유학기제와 연계한 도서관 프로그램 중 직업체험 프로그램을 가장 선호하는 것으로 나타났다. 향후 학생들의 의견을 참고하여 자유학기제 프로그램 개발과 실행을 해야 할 것이며, 도서관이 제공한 자유학기제 프로그램에 대한 만족도를 조사할 필요성이 나타났다.

• 한국생활과학회지
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• 제20권6호
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• pp.1167-1184
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• 2011

The goal of educating consumers regarding food safety is to increase consumer competency in food safety. In order to recognize consumer problems and to develop consumer competency in rapidly changing consumer environment, it is necessary to cultivate consumer knowledge, attitude, and ability on food safety required in performing the consumer role effectively. Within this context, it is necessary to develop consumer-oriented education programs which aim to change consumer values and behaviors with regard to food safety. Based on information obtained from focus group interviews, the need for educational programs for food safety, which are related to the whole process of food consumption, have been raised. The process of food consumption is divided into buying, cooking/eating, and after eating, based on the process of consumer decision making and consumer behavior. Scenarios for consumer education on food safety were developed depending on the process of food consumption. This study developed a pilot consumer education program which included the whole process of food consumption. The program of this study was designed to induce consumers to change their behavior through establishing values on food safety and may contribute to lay the foundation for the realization of food safety culture. The results will be utilized to provide future directions for consumer education programs and efficient educational materials on food safety. Finally, it is hoped that empirical evaluation and analysis on the effects of consumer education programs will be investigated in future studies.