• The Journal of the Convergence on Culture Technology
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• v.8 no.1
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• pp.19-29
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• 2022

This study was conducted with the aim of verifying the effects of restaurant video taping and job communication drawing board production activities on cooking job skills of high school students with intellectual disabilities. The study participants consisted of three students with intellectual disabilities enrolled in the high school course of a special school, and the experimental environment consisted of a kitchen in the restaurant and a classroom in the special school. For the research design, the technique of multiple probe design across subjects according to a single subject research was used. The intervention program consisting of independent variables was applied as a linkage procedure in which study participants videotaped the kitchen's environmental facilities, tools, materials, and staff perform cooking job skills and then taped data from the classroom scene on a job communication drawing board. Cooking job skills consisting of dependent variables are defined as the performance of research participants cooking gimbap directly in the kitchen of the restaurant. As a result of the study, it was found that participants effectively acquired, maintained, and generalized cooking job skills through intervention programs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.309-317
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• 2014

The purpose of this study was to investigate convenience foods at convenience stores, by examining consumption patterns, as well as the degree of checking food-nutrition labeling. In this study, 208 workers in Busan in their 20s or 30s were surveyed using 1:1 interview questionnaires. The weekly usage frequencies of cup-ramyeon, gimbap, ramyeon, and sandwiches were 41.0%, 39.4%, 32.7%, and 19.0% respectively. The usage frequency of convenience foods was 12.0% for 'over 5 times/week', 23.0% for '3~4 times/week', 31.7% for '1~2 times/week', 29.8% for '1~2 times/month', and 3.4% for zero usage. Workers in their 20s showed a significantly (P<0.05) higher rate in the '3~4 times/week' as well as '1~2 times/week' intervals than workers in their 30s. Single people showed a significantly (P<0.01) higher rate than married people. Workers in their 20s showed a significantly higher score for the '3~4 times/week' as well as '1~2 times/week' intervals (P<0.05). The mean score of checking food labeling was 4.02/5.00 for the manufacturer's date, or expiration date, 3.23/5.00 for weight or volume, 2.99/5.00 for cooking method, and 2.85/5.00 for storage method. Females showed significantly (P<0.01) higher rates for checking the manufacturer's date or expiration date, as well as source of the raw material. Single workers showed significantly (P<0.01) higher rates for checking the manufacture's or expiration date as well as storage method. The mean score for checking nutrition labeling was 3.06/5.00 for calories, 2.84/5.00 for trans fat, 2.80/5.00 for sodium, and 2.76/5.00 for cholesterol. Females showed a significantly (P<0.01) higher rate for six of 10 items. Workers in their 20s showed a significantly (P<0.05) higher rate for four of 10 items. Expert officials showed significantly higher rate for six of 10 items (P<0.05) and two of 10 items (P<0.01), respectively.