• 대한영양사협회학술지
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• 제12권1호
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• pp.1-9
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• 2006

This study was intended to investigate and analyze the satisfaction of military meals service which was recognized by air force soldiers who were familiar to the society's meals service, and to make suggestions for the analysis results. For the study, the questionnaire survey was conducted for 460 air force soldiers who performed military duties in Chungcheong area for 23 days from June 3, 2003 to June 26, 2003. Total 460 copies of questionnaire were distributed. But, among them, 431 questionnaires except 29 copies which included dishonest and untrustful answers were analyzed for the study. In terms of the soldiers' rank in demographical characteristics, 43.2% (186 respondents) of total respondents were the airman first class, and 29.7% (128 soldiers) of total respondents were the airman second class. In terms of an education level, 66.1% (285 respondents) of total respondents had the undergraduate school or higher education level. Also, in terms of the growth area, 56.8% (245 respondents) of total respondents came from large cities. Among 20 items about the military meals service, in the question of cooking soldier's kindness degree, respondents answered that they were satisfied with the cooking solders' kindness at a medial level. The survey showed the average 2.95 in this item. The satisfaction level of actions taken at the lack of foods, was 2.94 on the average. Respondents answered that the soldiers' satisfaction on the actions taken at loss of foods was in the medial level. The average was 2.94 and respondents answered that this satisfaction was in the average level. In the item of daily menu placement, the average was 3.19. respondents showed the little higher satisfaction than the average. As the result of investigating whether the castor's seasoning materials were frequently replaced, there was the satisfaction of average level with 3.00 on the average. The satisfaction level of hot foods' temperature was 3.52 on the average. Respondents answered that they were relatively satisfied with the hot foods' temperature preservation. Also, the survey indicated that the nutritional satisfaction had the most influence.

• Journal of Preventive Medicine and Public Health
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• 제38권2호
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• pp.189-196
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• 2005

Objectives: An outbreak of shigellosis occurred among students and staff of S primary and middle school, Seongju-gun, in 2003. This investigation was carried out to institute an effective counterplan, and study the infection source and transmission of the shigellosis. Methods: The authors conducted a questionnaire survey among 235 students and staff from S preschool, primary and middle school relating to the ingestion of school lunch and the manifestation of symptoms. Also, the author investigated the drinking water, feeding facility and reconstructed cooking process of the food presumed to be the cause of the shigellosis. The diarrhea cases were defined as confirmed cases and those cases who had had diarrhea more than one time, accompanied with symptoms such as fever, vomiting and tenesmus. Results: From rectal swabs 20 people, between June 28 and July 4, 2003, were confirmed with shigellosis. The diarrhea attack rate was 40.0%. Those who had ingested tomatoes and cubed radish kimchi had significantly higher diarrhea attack rates (p<0.05), with the relative risk of tomatoes being 2.69 (95% CI: 0.98-7.42). The major cause of shigellosis was presumed to be from contaminated tomatoes due to cooking with rubber gloves containing holes. Conclusion: The cooks in charge of school lunches must make doubly sure to not only attend to their sanitation, but also to manage the table wear and items used in providing school lunches. The health care authority should introduce higher-leveled criteria for health care among cooks, so that they cannot cook when the have a case of any infectious disease.

• 한국식품영양학회지
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• 제26권4호
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• pp.967-974
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• 2013

The purpose of this study is to measure the priority items according to attributes and analyze the differences between the importance and satisfaction rates through the IPA for the university service. The results in the study are as follow: First, from the result of the factorial analysis, 5 factors are included First, the possibilities for development of universities, universities' physical environment, Universities' administrative (employee) services, majors' educational services, and majors' laboratory environment. Second, as the total average value for important attributes of the universities is 3.50 and the average value of satisfaction is 2.91, there were significant differences (p<0.001). Third, in the analytical result of IPA, the 1st quadrant includes faster developments than other universities, departments' characterization, etc. The 2nd quadrant includes the convenience to issue all kinds of certificates, kindness of administrative staffs, etc. The 3rd quadrant includes convenience of the procedure to improve unsatisfactory services, development efforts to benchmark advanced universities, etc. Finally, the 4th quadrant includes heavy investments in education and environment, efforts to reflect students' demands, and needs, etc. Even though the importance of research subjects related to university services for these attributes is high, they are not fully satisfied, and there are plenty of dissatisfied students. Therefore, urgent supplementations to increase students' satisfaction rates are important. Form the results of the study, it has been found that urgent efforts to improve satisfaction rates of university students who major in catering cooking in the university services are essential and special plans to build competitive systems which can provide high-quality services are also necessary.

• 대한영양사협회학술지
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• 제7권1호
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• pp.28-37
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• 2001

The purpose of this study was to evaluate the status of sanitary management based on HACCP. The surveys which were on various aspects of general characteristics, food handling practice, personal sanitation, equipment sanitation, and equipment possession were carried out using questionnaires for 146 business and industry foodservice operations in Taegu and Kyungpook areas. The results of this study were summarized as follows. Forty-nine percent of surveyed foodservice operations was in Taegu, 51% in Kyungpook and 69.2% in direct foodservice operations and 28.1% in contracted foodservice operations. Seventy-eight percent of foodservice operations replied that they have done only basic sanitary management, while 13% surveyed stated that they were implementing HACCP. Food handling practice and personal sanitation were significantly better in Kyungpook area than in Taegu. Significantly high levels in food handling practice, personal sanitation, equipment sanitation, and equipment possession were seen in foodservice operations which had more than 1,000 meal served than those which had less than 1,000 meals served. According to the results of food handling practice, in items of food-temperature measurement during receiving, cooking, holding after cooking, and reheating, foodservice operations showed very low scores below the average. All foodservice operations presented good scores in the parts of personal and equipment sanitation. In equipment possession, sterilizing systems were generally not enough, dishwasher and sterilizing facilities of contracted foodservice operation showed significantly high scores. Therefore, the business and industry foodservice operations will have to pay special attention to temperature management in the foodservice production process as the first step to implement of HACCP.

• 한국작물학회지
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• 제51권spc1호
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• pp.7-11
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• 2006

국내에 수입되고 있는 찐쌀과 국내산 일반 쌀의 품질 특성을 비교 분석한 연구결과는 다음과 같았다. 1. 찐쌀은 외관상 금이 많이 나 있어 쉽게 구분할 수 있었으며, 취반 시 쌀알의 형태가 유지되지 않았고, 다양한 백도를 나타내었다. 또한 단백질 함량은 높고 수분함량은 낮았으며 윤기치는 현저히 떨어짐을 알 수 있었다. 2. 호화 및 열분석과 취반특성 분석 결과 찐쌀은 호화개시온도가 높고, 취반 시 일반 백미보다 수분을 1.5배가량 많이 흡수하며, 팽창용적이 크고 용출되는 고형물 양도 2배정도 많으며, 그 과정에서 쌀알 고유의 형태를 잃는 것을 알 수 있었다. 3 식미관능평가를 통해 찐쌀의 식미가 일반 쌀에 비해 매우 떨어질 뿐만 아니라 묵은 쌀이나 싸라기보다도 유의하게 식미가 낮음을 확인 할 수 있었다.

• 대한영양사협회학술지
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• 제3권1호
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• pp.74-89
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• 1997

The aim of this study was to evaluate the foodservice management practices in elementary school in order to provide basic information for an efficient foodservice management. A self completed questionnaire survey of 912 schools in Korea was undertaken. Survey questionnaires consisted of 4 parts including general background, foodservice practices, purchasing practices and the status of cooking facilities and equipments. The main results of the empirical survey were as follows. 1. Elementary schools categorized by location were in urban areas (38.2%), provincial areas (48.0%) and in isolated areas (13.8%). 2. Conventional schools were 72.4% of the total followed by commissary management schools(23.5%) and commissary schools(4.1%). 3. The major factors considered for menu planning were nutritional adequacy(77.4%), preference of children(50.8%), food cost(46.0%), and cooking facilities & equipments in order. 4. The average cost of school lunch in provincial areas was 1494.8$\pm$224.9 won followed by in isolated areas (1337.0$\pm$793.3won) and in large cities (1271.4$\pm$308.1won). The average food cost of lunch was approximately 950won with no significant difference by location of schools. 5. 60% processed food were purchased through retailers in schools located in provincial and isolated areas, whereas 6.6% in schools located in urban areas. Food groups such as meat and its processed food, poultries, fish & shellfish, fruits and vegetables were more purchased through wholesalers in schools located in urban areas than in provincial and isolated areas. 6. Cereals including rice were regularily purchased once a month, whereas of other food items were found to be daily purchased in school located in urban and provincial areas.

• 동아시아식생활학회지
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• 제23권1호
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• pp.12-22
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• 2013

This study investigated the recognition and preference of a chicken menu according to the age of adults in the Jeonbuk area. Self-administered questionnaires were collected from 394 adults (male 55.3%, female 44.7%) residing in the Jeonbuk area. Descriptive and comparative statistical data analysis was completed using SPSS v. 12.0. The frequency of consumption of chicken-containing foods for the younger group (20~30 years old) was significantly higher than the frequency of older groups (over 40) (p<0.001). The younger group also consumed chicken food through a delivery service, whereas the older group consumed chicken through delivery and self-cooking. Approximately 50.0% of the older group preferred the chicken leg whereas 38.1% of the younger group preferred the chicken breast (p<0.001). The most highly recognized chicken menu items, among 36 chicken menus, were Samgyetang (2.93), chicken dori-tang (2.93), and fried chicken (2.93). The older group knew about a chicken menu made by traditional cooking much more than the younger group. The most highly preferred chicken menu item was spicy fried chicken (4.18). The preference for Western-style chicken menu (e.g. Cajun chicken salad, chicken sandwich) was significantly higher in the younger group than the older group (p<0.001, p<0.05). Therefore, to develop a new chicken menu, the consideration of favorite chicken parts and an age-based menu is necessary.

• 한국조리학회지
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• 제15권2호
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• pp.93-107
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• 2009

본 연구는 제주도에 찾아 온 관광객을 대상으로 제주향토음식에 대한 홍보의 정도와 인지를 파악하여 고객 행동에 미치는 영향을 파악하고자 한 연구이다. 조사한 자료에 대한 분석 방법은 SPSS+/WIN 12.0 통계패키지를 이용하여 분석하였으며, 빈도 분석(frequncy analysis) 및 기술 분석(descriptive analysis)과 다중회귀분석을 실시하였다. 분석 결과, 제주향토음식 메뉴 중 인지도도 낮고 만족도도 낮은 것은 지속적인 홍보와 조리 방법의 변화 그리고 이를 통한 신메뉴 개발을 통해서 인지도 만족도를 높이도록 관리하여야 할 것으로 사료된다. 더욱이 만족도가 높은 것은 조리방식에 있어서 구이, 조림, 회 등을 주로 만족하는 메뉴로 나타나 이에 대한 조리법의 개발도 필요할 것으로 사료된다. 홍보는 고객 만족과 재방문에 영향을 미치고, 인지는 고객 만족, 재방문, 구전에 모두 영향을 미치는 것으로 관광객을 대상으로 한 제주향토음식에 대한 인지할 수 있는 교육 체험 프로그램이 필요한 것으로 사료되며, 이를 바탕으로 제주향토음식에 대한 정보의 취득은 주변 사람의 추천이나 소문이 가장 크므로 홍보를 제주를 찾은 관광객을 대상으로 할 뿐만 아니라 도민을 상대로 한 홍보도 많이 필요할 것으로 사료된다. 차후의 연구과제로 도민을 대상으로 한 제주향토음식에 대한 인지 및 홍보에 대한 연구가 이루어져야 지역의 음식문화를 관광 상품화와 축제로 발전하기에 필요한 기초 자료로 활용할 수 있을 것으로 사료된다.

• 한국식품조리과학회지
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• 제6권3호통권12호
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• pp.95-104
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• 1990

본 연구에서는 우리나라 대도시인 서울, 부산, 광주, 대전 지역을 중심으로 조리기구(전기기구, 가스기구, 소도구)의 보유실태를 조사하여 다음과 같은 결과를 얻었다. 1) 조사된 24종류의 전기기구중 한 가정에 평균 8종류 이상을 보유하고 있는 것으로 나타났고 그 보유율이 가장 높은 것은 냉장고 (99.6%)였고, 가장 낮은 것은 식기세척기(3.4%)였다. 2) 조사된 4종류의 가스기구중 보유율이 가장 높은 것은 가스레인지 (92.2%)였고, 가장 낮은 것은 가스오븐(2.2%)이었다. 3) 조사된 86종류의 소도구중 한 가정에서 평균 45종류 이상을 갖추고 있는 것으로 나타났다. (1) 계량용기구는 계량컵(61.1%)과 계량스푼(51.9%)의 보유가 비교적 많았고 저울(20.8%), 키친타이머(6 .2%), 조리용온도계는 저조한 편이었다. (2) 칼종류는 스텐레스칼(95.7%)이 가장 많았으며 도마는 나무도마(83.2%)가 플라스틱도마(60.4%)보다 많았다. (3) 국자는 스텐레스국자(78.5%)와 플라스틱국자(78.3%)가 거의 비슷하게 많았고 한 가정에 거의 2개정도 보유하고 있는 것으로 나타났다. 주걱은 플라스틱 주걱(93.1%)과 나무주걱 (87.0%)이 스텐주걱(36.7%)보다 많았다. (4) 절구는 쇠절구(9.8%)보다 나무절구(30.0%)), 돌절구(28.6%), 알루미늄절구(24.6%)가 많았으나 전체적으로 보유율은 저조하였다. (5) 남비는 양손잡이의 모양이 한 가정에 평균 4개 이상으로 가장 많이 보유되어 있었으며 용도로는 찌개용 (99.7%)이 가장 많고 재질로는 스텐레스(92.2%)가 가장 많았다. 솥종류로는 알루미늄솥(81.1%)이 가장 많고 압력솥은 45.0%가 보급되어 있었다. 주전자는 스텐레스(77.2%)와 알루미늄 주전자(64.7%)가 법랑(20.6%)이나 파이렉스(19.5%)), 동주전자(17.0%)보다 많았다. (6) 후라이팬은 둥근모양(83.4%)이 네모난모양(34.7%) 보다 보유율이 높았고 용도로는 볶음용(94.9%)이 가장 많았고 재질로는 코팅된 것(91.9%)이 철(40.5%)이나 파이렉스(18.6%) 보다 많이 보유되어 있었다. (7) 모양틀은 야채모양틀(36.5%)이 가장 많았고 그 다음이 도넛츠틀(26.8%), 푸딩틀(13.2%), 밥모양틀(10.5% ) 순으로 나타났다. (8) 기타 소도구중 가장 많이 보유하고 있는 것은 소쿠리로써 한 가정에 평균 4개 정도이었고 가장 적은 보유율을 보인 것은 국수기계(13.8%)와 신선로(13.6%)였다. 4) 조리기구의 보유율은 전기기구, 가스기구, 소도구 별로 약간의 차이는 있으나 도시의 크기, 주부의 학력과 가정의 수입정도, 주택의 유형, 자택여부 등과 상관관계가 있었다.

• 대한지역사회영양학회지
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• 제28권3호
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• pp.235-244
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• 2023

Objectives: Based on the results from the Korean Total Diet Study (KTDS), the sodium (Na) and potassium (K) intake of Koreans were estimated and compared with intake estimates from the Food & Nutrient Database (FNDB), as in the Korea National Health and Nutrition Examination Survey (KNHANES) to verify the validity of these estimates. Methods: One hundred and thirty-four representative foods (RFs) covering 92.5% of the total food intake of Koreans were selected, and 228 pairs of corresponding 'RF x representative cooking method' were derived by reflecting the methods used mainly in terms of frequency and quantity in their cooking. RF samples were collected from three cities with a larger population size in three regions (nine cities) nationwide, and six composite samples were made for each RF, considering its regional and/or seasonal characteristics. One thousand three hundred and sixty-eight 'RF x representative cooking method' pair samples were prepared, and the Na and K contents were assessed using inductively coupled plasma atomic emission spectrometry (ICP-MS). The Na and K intake of the Korean population was estimated by linking the content with the food intake data from the 7th KNHANES. Results: The mean Na and K intake of Koreans were 2,807.4 mg and 2,335.0 mg per person per day, respectively. A comparison with the Na and K intake from KNHANES, including only RFs of KTDS, showed comparable results with less than 5% variation. While the contribution and ranking of food items to Na intake were similar between KNHANES and KTDS, there were differences in K intake. This was attributed to the large discrepancies in the K content of rice and coffee between KTDS results and the values in the 9th Revision of the National Food Composition Table used in KNHANES. Conclusions: The Na and K intake of Koreans estimated based on the KTDS, which performed nutrient analysis on samples prepared to a 'table-ready' state using foods of the representative collection, was similar and comparable with that of KNHANES. This supports the validity and usefulness of FNDB-based nutrient intake estimation at the population level. The list of nutrients studied in KTDS is expected to be expanded, allowing for intake estimation of nutrients with currently insufficient or absent information in the FNDBs in use.