• 한국식품영양과학회지
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• 제33권2호
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• pp.365-372
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• 2004

본 연구는 공동관리 급식을 시행하는 초등학교의 안전한 급식을 위하여 HACCP 시스템 적용 지침을 개발하고자 경북 경산지역에 위치한 W와 D초등학교의 급식메뉴를 선정하여 2002년 12월∼2003년 2월에 실시하였다. 급식 메뉴에서 학생들의 편식을 교정하데 도움이 되며, 미생물에 의한 오염 가능성이 높은 냉동 해산물을 사용하는 오징어덮밥을 HACCP 적용메뉴로 결정하였다. 오징어 덮밥의 생산 단계에 따라 공정흐름도를 작성하여 생산단계에서 반드시 점검해야 할 HACCP을 적용 지침를 제시하였다 (1) 해동 및 세정: 냉동 오징어는 흐르는 수도물로 해동하여 손질한 후 조리직전까지 식품의 내부온도는 가능한 1$0^{\circ}C$ 이하로 유지 또는 냉장보관하고, 소요시 간은 30분을 초과하지 않도록 한다. 채소는 3구 세정대에서 세정하고, 지하수 사용은 배제해야 하며 작업은 20분 이내에 완료되도록 한다. (2) 썰기: 오징어와 채소를 사용하는 칼과 도마는 구별하여 사용하며, 조리원의 개인위생을 점검하고, 칼과 도마를 포함한 조리기구의 사용 전 후의 세정 및 소독상태를 확인한다. (3)조리: 오징어와 채소는 각각 조리(데치기와 볶기)한 후 함께 섞어 끓인다. 오징어는 완전히 익혀야 하며, 완성된 음식의 내부온도는 94$^{\circ}C$ 이상이어야 하며, 21분 이상 가열한다. 맛보기 는 올바른 방법으로 실시해야 한다. (4) 배식: 조리원의 위생습관(마스크, 머리수건 및 일회용 장갑착용)을 확인하고, 음식 (오징어덮밥)의 내부온도(84.4$^{\circ}C$이상)와 조리실의 이상적 실내온도(15∼18$^{\circ}C$), 조리기구 취급이 위생적으로 이루어지는지 확인한다. 공동관리교의 안전한 급식은 표준화된 메뉴에 따라 공정 흐름도를 작성해야 하며, HACCP이 적용된 지침서가 모든 메뉴에 따라 갖추어 져야 비로소 실행될 수 있다. 따라서 정확한 온도를 측정하고 HACCP을 이해할 수 있는 교육프로그램과 다양한 종류의 식단을 생산할 수 있는 기본적인 시설과 기구를 갖춘 조리실, 전문 영양사와 고용 조리원 확보 및 안전한 식수공급이 이루어 져야 하며 이를 뒷받침하는 국가차원의 지원과 지속적인 연구가 필요하다고 사료된다.

• 가정과삶의질연구
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• 제20권4호
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• pp.13-26
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• 2002

The purpose of this study was to understand the adult day care as a place for the elders and adults and to develop an initial understanding of the programs and their participants for adult day care for the cognitively-impaired in the U.S.A. The data was collected from 13 Adult Day Care Centers(ADC), and 318 participants from six Adult Day Care Centers from 2001 to 2002 by personal interview and the documents about the participants and their family and caregivers. Participants used ADC program average 8.15 hours In weekdays, 3 days per week. ADC programs provided primarily lunch and snack, transportation, personal care, professional health care, occupational.speech physical therapies, rehabilitation, and respite care. Participants'caregivers were mainly daughters and wives. It is the hope of this study to provide design and care professionals with a first draft of a ″sense-making″template by which they may understand adult day care in a systemic manner and engage in meaningful results as to what this place type could and should be.

• 한국조리학회지
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• 제4권
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• pp.481-499
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• 1998

In the present situation of national economy crisis, known as IMF, the hotel and tourist industry are undergoing financial difficulties. Particularly the hotel food and beverage business has experienced a significant reduction in sales. The results of the case study of the wheat noodle restaurant of the A hotel prompt for a change in business style and management. After researching menu, business records and other factors, it was recommended to open a new korean style restaurant in place of the current one. It was also recommended to include noodle dishes into menu in order to keep old customers. Besides, these changes, considering the fact that the noodle restaurant typically has a peak hour at lunch time, and the Korea one at dinner, will be quite practically useful in proper personal management in the service aspect.

• 대한건축학회논문집:계획계
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• 제34권5호
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• pp.109-118
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• 2018

Noryang Temporary Palace was a place where king Jeongjo (1752-1800) would have lunch after crossing the Temporary Palace River on his way to Hwaseong Temporary Palace to worship at Hyeonryungwon, the tomb of his father, Sadoseja. The government offices in charge of ship bridge construction 'Jugyosa' and 'Byeoljangso' were located in the Temporary Palace. The central buildings of the Haenggung Palace, which ranged up to Yongyangbongjeojeong, were arranged to observe both 'Jugyosa' and 'Byeoljangso' from the Temporary Palace by lifting the ground from Sammun Gate to Yongyangbongjeojeong. Yongyangbongjeojeong, the center of Noryang Temporary Palace, features the style of royal palace architecture and functions of housing architecture. The 'Jugyosa' and 'Byeoljangso' buildings had eight quarters. According to the records, in addition, 15 wood sheds, 5 rice hubs, 3 barns, 1 side gate quarter, 1 front gate, 70 separate sheds, 2 suragan temporary buildings, oesammun gate and hongsalmun gate were found. Such architectural layout is matched with the Temporary Palace Jugyohwaneodo Painting.

• 대한영양사협회학술지
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• 제12권3호
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• pp.299-306
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• 2006

The purpose of this study was to analyze effect of nutrition education after executing education nutrition with the nutrition education textbook, reconstructed 12 units, focused on older elementary school children and to evaluate interest and understanding of textbook. The subjects were 4th grade children. The results were as follows. The most interesting lesson contents was 'obesity(16.3%)', and the next were 'food poisoning' (13.3%), 'kimchi'(13.3%), and 'Korean table manners'(10.2%) in the 12 unit. Children who attended education nutrition answered 'interesting'(94.1%), 'understand easily'(97.1%) about the developed textbook. With regard to change in nutrition knowledge after education, the percentage of correct answers was increased in most of question except 'reason of snack' and 'weight-control'. And the total score of nutrition knowledge was risen(p<0.01), because the ratio of correct answer of 'importance of breakfast'(p<0.05) and 'nutrition labeling'(p<0.01) was improved especially. The ratio of desirable snack time 'between lunch and dinner' was higher after education(91.2%) than before(55.2%)(p<0.01). After education, the choice of 'Fruit and vegetable' of which desirable snack food was increased. Both the choice of 'bread' and 'fast food', a factor of oversupply calorie, was decreased. And after education, the percentage of sound snack place 'home' was improved. In regard of a meal environment, the percentage of 'every wash hand before eating' is 65.1% and there is scarcely change after education. Before education, children answered 'use it rightly'(82.4%) about 'how to eat with spoon and chopsticks', but it is lower after education. The ratio of 'leave food sometimes or always' is 47.1% before education, and the ratio of leftover food tend to decreased in school lunch. Relate to reason of leftover, the percentage of 'because of hate food' tend to decrease. This results suggests that the activity-centered nutrition education can help to change food behaviors and increase nutrition knowledge level of school children.

• 한국실내디자인학회논문집
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• 제20권5호
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• pp.217-225
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• 2011

The meaning and role of public space has existed based on the periodical situation like history. The more the time has passed, the faster the meaning of it has changed. We can see the differences of it from the one which used to be. This study is about Platoon Kunsthalle which is so-called the complex cultural space. The purpose of this study is to show how the user is related to the program for the planning of the public space. It is based on the procedure of the research with absorbing the place. The people who are using the space are absorbed for knowing the user's action. And then, the specific actions are written and the status of the using space is photographed. The research is based on asking and answering about that. The result of this study is as follows : The first is that young people between 20's and 30's are using a hall comparing with other age through daily using of space and features of users. Also, Using between 7p.m. and 9p.m., a dinnertime, takes the first place and using of meals and beverages is major at lunch due to restaurant and bar. User behavior of "sitting" is the biggest part and the hall is used for the public purpose connected with "talking". The second is that the daily hall space is classified with the spacial area indirectly based on the condition. Also, it depends on the time and the using. The third is that the unusual hall space is depended on the program which is the role of leading the extention of using the space. That is why the program is important because it is effected directly to the way of using the space and the place of the furniture. I am looking forward that this study is the basic data for the planning of the public space in the complicated culture.

• 한국생활과학회지
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• 제24권1호
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• pp.137-148
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• 2015

The purpose of this study was to investigate the kindergarten teachers operation and demand of dietary education in Jeonbuk province. The study was carried out using a self administered questionnaire and the subjects were 148 kindergarten teachers. The questions were general characteristics of the subjects, operating status as frequency, place, education time, and training demand on dietary education. The results are as follows. All subjects were female(100.0%), more than half were 20's(62.8%) in their age, teaching career was 31.8% in less than 3 years, and 68.2% in more than 3 years. Frequency of the dietary education operation was 3 times per week(53.4%), place of education were classroom(81.9%), and education time was lunch time(87.5%). Twenty three point eight percent of the subjects recognized the facilities for education was lack, 32.6% of them did the education materials was lack. The desirable frequency of dietary education was 1~2 times per week(40.4%). About two third of the subjects(73.6%) recognized the objects of the dietary education was not only preschool children but also their parents. Most of the subjects(83.8%) had willing to get training, the proper training program was 10 hours(87.8%), and they prefer semester weekday(64.9%) than semester weekend(30.5%). Proper ratio in the core value of dietary education as environment : health : thanks was 31.8% : 40.9% : 27.2%. It is concluded that the demand on dietary education of kindergarten teachers is necessary for their education program in kindergarten.

• Nutrition Research and Practice
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• 제8권1호
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• pp.81-93
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• 2014

This study was conducted to investigate nutrient consumption by Korean adults in various places. To accomplish this, we used the 1998-2009 Korea National Health and Nutrition Examination Survey (KNHANES). Subjects of this investigation were over 19 years and the study included 37,160 people. The meals were categorized as breakfast, lunch, dinner, and snacks consumed at home, or while eating-out. Investigation of the rate of consumption at serving places based on daily meals and years showed that eating-out generally increased with time. The consumption of meals prepared at home was higher than that of meals consumed anyplace else in 1998, 2001, 2005, and 2007-2009. However, the rate of consumption of home meals decreased from 1998 to 2007-2009, while the rate of eating-out increased during this period. Annual nutrient intake according to serving places with respect to meals, energy, fat, and sodium were significantly lower in home meals than those consumed elsewhere in 2007-2009 relative to 1998. The sodium intake and energy distribution ratio of fat in meals consumed while eating-out increased significantly from 1998 to 2007-2009. The energy, fat and sodium intake and energy contribution ratio of fat consumed in meals at institutions was significantly higher in 2007-2009 than in 1998. Based on these results, additional research is required to develop guidelines for dietary life improvement at each serving place and to address education and policies for balanced nutrition intake.

• 한국식생활문화학회지
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• 제14권3호
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• pp.211-224
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• 1999

The purpose of this study was to investigate the understanding of dietary consciousness and define the relationship of housewife attitude of middle class residence in Puchon city. Questionnaires were collected 282 housewives in Puchon city. Data were analysed with SAS software package for F-test and Duncan's multiple range test. The main findings of the research were as follows: The food related perchasing place was supermarket(91%), ordinary market(77%), department store(68%), special store(58%), common purchase(37%), convenience store(22%) and communication marketing(13%). The clothing perchasing place showed in the order of department store(71%), special store(65%), ordinary market(52%), common purchase(23%), supermarket(18%), convenience store(15%) and communication marketing(10%). Dietary cosciousness of housewife on foods, clothing, and housing related items was significantly different, specially 20's housewife was concerned about foods and 30's housewife was housing(p<0.05). The behavior consciousness of housewife was significantly different between age, education level, family type and income(p<0.05). Highly educated housewife showed a tendency to spend money and times for food related fields, and to buy clothes in a department store for breaking stress(p<0.05). However, low education level and extended family type housewife got more conservative consciousness on traditional fermented food making(p<0.05). Most of young housewife answered that the making of bread, cookies, soybean paste soup, children clothes and handicraft led to positive consciousness(p<0.05). Especially high life satisfaction housewife preferred to make a dosirak(lunch box), dinner, children clothes and handicraft(p<0.05).

• 수산해양교육연구
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• 제13권1호
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• pp.63-86
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• 2001

Recently school violence has been increasing and what is worse, it has been more violent and cruel. The purpose of this study was to analyze the actual conditions of the elementary school violence and to propose the strategies to prevent it. Subjects were 762 male and female elementary school students in Pusan. They were asked to rate the questionnaire concerning school violence. The statistical method of this was verified by X2. The findings of the study were as follows: First, there was gender difference in degrees of school violence. Male students were more exposed to offensive and violent circumstances than female students. Second, there was grade difference in degrees of school violence. 3rd and 4th students were more vulnerable than other grade students. Third, school violence took place in a classroom, usually on break time or lunch time. Forth, half of the students reported to parents and teachers when they or their friends were assaulted. Fifth, the reasons of not reporting the school violence was due to fear of the assailants. The implications of these findings were discussed.