• 한국식품위생안전성학회지
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• 제26권2호
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• pp.154-159
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• 2011

부적절한 식품취급과 불량한 손 위생관리는 식품매개성 질환 발생에 주요한 역할을 한다. 본 연구는 조리 중 손의 미생물(일반세균, 총대장균군, 분변성대장균군, 대장균, 황색포도상구균 및 살모넬라) 오염도의 경시적 변화를 알아 보고자 수행되었다. 시료 채취는 음식점 조리종사자 20명의 왼손과 오른손에서 조리 전부터 조리 후까지 2시간 간격으로 glove-juice method에 의하여 수행하였다. 미생물 시험은 식품공전에 따라 수행하였다. 손의 미생물 오염도는 시간 경과에 따라 변화하였으며 조리 전과 8시간 후에 높게 나타났다(p < 0.05). 왼손보다 오른손에서 미생물 오염도가 일관되게 높았다. 일부 조리종사자의 손에서 총대장균군 분변성 대장균군, 대장균, 황색포도상구균 및 살모넬라가 검출되어 손 위생관리가 불량한 것으로 보인다. 본 연구결과는 이들 조리종사자의 손이 조리 중 미생물 전파매개 체가 될 수 있음을 제시한다. 본 연구는 또 식품안전을 확보하기 위하여 이들 조리종사자의 손 위생관리 향상을 위한 교육 및 훈련이 더 필요함을 제시한다.

• 농업과학연구
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• 제39권2호
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• pp.299-306
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• 2012

This study conducted an internet survey to explore consumers' behaviors for reducing food wastes and to examine factors affecting their actions. Consumer survey demonstrates that food preparers at home purchase foods two or three times a week on average and most of food wastes are generated in the process of cooking preparation. Results show that consumers who purchase foods at supermarket reduce food wastes by frequently buying a small amount of foods and checking the expiration date. Consumers with higher income diminish food wastes by purchasing appropriate amount of foods. Interestingly, if husband and wife work together for a living, they are more active for decreasing food wastes compared to a single worker.

• 한국학교ㆍ지역보건교육학회지
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• 제12권1호
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• pp.59-70
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• 2011

Methods: This study was performed to estimate the use of frozen convenience food in middle schools located in the Daegu district. Objectives: These schools have directly managed school meal services. The subjects for this study were 145 students and 66 dieticians. The study involved a survey on food preference and quantity satisfaction of the students and the frequency of use of frozen convenience food in the daily menu. Results: As the result, 50.0% of the students were not satisfied with the meat and poultry quantity from school meals(felt small), and 25.0% of students were not satisfied with vegetables(felt much). The majority of students (50.7%) who were not satisfied with vegetables said they were dissatisfied with the school food because of the taste. On the other hand, 36.6% said they were dissatisfied because they dislike vegetables in general. As for the use and frequency rate of frozen convenience food, the survey results were revealed in the order of dumpling 58.3% > processed meat 50.0% > chicken 50.0% > frozen marine food 40.4% > cuttlefish 30.3% > miscellaneous 26.3% > vegetable & potatoes 14.4%. It was found that many schools employing more than five workers did not use flour-based frozen foods in their menu. As for the use of the frozen processed food, many schools which had an average food cost of more than 1,700 Won were found to use frozen foods more than once a month. In addition, chicken was not used often at the schools whose average food cost was less than 1,500 Won while many schools, whose average food items cost was more than 1,500 Won, incorporated chicken into the menu once a month. Processed flour food [hot dog] was used often by schools whose average food cost was between 1,500 Won and 1,600 Won. As for the actual conditions of using frozen convenience food, there was a significant difference in the use of chicken in relation with the number of food service recipients. As a result, the use of frozen convenience food has been shown to be related with food cost, number of food preparers, and the number of school students.

• Nutrition Research and Practice
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• 제17권6호
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• pp.1170-1184
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• 2023

BACKGROUND/OBJECTIVES: Skipping breakfast is prevalent in young adult women. This study examined the psychosocial factors and eating behaviors according to the breakfast frequency among female university students. SUBJECTS/METHODS: The subjects were female university students in Seoul, South Korea. A survey was done, and the data from 291 students were analyzed. The subjects were categorized into a high breakfast group (HBG) and low breakfast group (LBG). Analysis of covariance and multiple linear regression were mainly used in data analysis. RESULTS: The subjects had breakfast 3.6 days/week on average. The HBG (47.4%) and the LBG (52.6%) differed significantly in breakfast status, including place, people eating together, breakfast menu, and breakfast preparers (P < 0.001). The HBG agreed more strongly with the advantages of breakfast than the LBG (P < 0.001). The disadvantages/barriers of breakfast were stronger in the LBG (P < 0.001). The HBG felt more confidence in having breakfast (P < 0.001) and confidence in general eating behaviors (P < 0.05). The two groups also differed in the subjective norms from parents/professionals (P < 0.001) and siblings/friends (P < 0.01). The HBG showed desirable eating behaviors more frequently (P < 0.001) and undesirable eating behaviors less frequently (P < 0.001). Multiple regression showed that the following were significantly related to the breakfast frequency, explaining 57.3% of the variance: self-efficacy regarding having breakfast (P < 0.001), perceived barriers of breakfast (no appetite/habit/indigestion, P < 0.001), desirable and undesirable eating behaviors (P < 0.01), subjective norms from parents/professionals (P < 0.05), and perceived barriers due to lack of time/preparation difficulties (P < 0.05). CONCLUSIONS: Psychosocial factors and eating behaviors were significantly related to the breakfast frequency. Nutrition education might include strategies to increase self-efficacy for breakfast, modify the beliefs, particularly the disadvantages/barriers of breakfast, adopt desirable eating behaviors, and elicit support from significant others.

• Journal of Nutrition and Health
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• 제29권3호
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• pp.321-330
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• 1996

With changing socio-economic environments, there have been some changes in the Korean diet. One of major changes is the increasing fat intake. Based on the current trend of increase, it is important to understand factors related to fat intake levels. Objective of this study was to find out the differences in food consumption patterns, demographic characteristics, and other socio-economic factors among three groups of households. The households were devided into three groups by percentage of fat energy intake to total energy intake such as less than 15%(Group 1), from 15% to 25%(Group 2), and more than 25% (Group 3). Among 1, 987 households, the numbers in Group 1, Group 2 and Group 3 were 792(39.6%), 902(45.4%), and 293(15.1%), respectively. The mean size of family was 3.44 person per households for total survey household, 3.42 for Group 1, 3.54 for Group 2, and 3.21 for Group 3. More than 60% of families living in the rural area belonged to Group 1(p<0.05). Group 3 had most educated food preparers and more income than other groups(p<0.05). Group 3 showed higher intake of all nutrient analyzed except carbohydrate (p<0.05). Other than calcium and vitamin A for Group 1, and vitamin A for Group 1, and vitamin A for Group 2, all nutrient intake analyzed for three groups were more than 75% of Korean recommended dietary alowances. Mean fat intakes for Group 1, Group 2, and group 3 had highest amount of intake for all food groups. According to food group analysis, Group 3 had highest amount of intake for all food groups except vegetables. Group 3 consumed more than 10 times of meats compared to Group 1. Group 3 had more dishes prepared by baking, deep-fryng, stir-frying, and pan-frying other two groups. Processed foods were used most frequently in Group 3. Other diet and related factors were analyzed also. These results showed that the amount of fat consumed by Korean households varies widely. Households with high fat energy intake had tendency to reside in the largy city, and to have heigher education level and more income than other groups. They eat less vegetables, use more cooking methods using oils, and use more processed foods. To ensure a proper intake of fat, there should be two separate ways of approach for high fat energy group and low fat energy group, since they are different in many ways.