• Korean journal of food and cookery science
• /
• v.18 no.5
• /
• pp.495-504
• /
• 2002

With the rapid growth of high-school food service in a short period as a result of the extensive implementation of school service, contract food service as well as the use of pre-prepared food ingredients has been increased. The purpose of this study was to evaluate the time required in various phases of product flow, temperature, pH, Aw, microbiological quality of foods served in high school in Seoul area and to analyze the hazardous factors to find out efficient control methods. Comparison was made between the schools using prepared food and raw materials in terms of microbiological quality. However, no distinguishable difference in the quality of foods was found between them. Therefore, the use of prepared food seemed no impose more hazard than using raw materials.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.1
• /
• pp.45-55
• /
• 2003

To investigate the relationship between dietary attitude and healthy status of office workers in Seoul was to be researched for 389 subjects (male: 224 and female: 165). As a result showed 69.4% of them moderately healthy state and 55.0% had a great interest in health. About 41.6% of the respondents was nonsmoker and 74.8% of them drunk alcohol once or twice a week. Only 28.0% of them responded to have breakfast three to four times a week. About 71.0% responded to skip breakfast'. The main reasons for it were 'the lack of time'(46.5%) and 'habitually'(22.6%). The usually preferred taste of food was showed to be 'hot' for 40.3%, the highest percentage. An attempt of supplemental food was 66.0%. The reason for it was shown to be 'for relaxation'(51.7%), followed by 'for prevention and treatment of diseases (23.1%). On dietary habit showed the groups of married and professional people won the hish scores on it. And the groups of those doing exercise once or twice a week, those having a sufficient sleep and those kept in a good food habit showed the high scores on it. The older age group showed the good dietary attitude regardless of occupation.