• Journal of Nutrition and Health
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• v.24 no.6
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• pp.547-559
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• 1991

The purposes of this study were to : a)determine the percentage of labor activities expen-ded in various work functionsof hospital foodservice b)estimate the labor time utilized in each work functions c)investigate the overall work patterns of hospital foodservice and d)provide the basic data for effective labor control This study was conducted in two hospitals with 1300 and 1200 ed capacities and every employees of the dietary department were included in 10days work measurement. Work sampling methodology developed by Donaldson and Ostenso was modified and used for observing overall activities of hospital dietary department. Consistency of data and observa-tion period were verified by 3$\delta$ control chart and control chart. Observed data were satisfied with confidence level of 95% and confidence interval of $\pm$0.05, The results of this study were as follows: 1) The direct work function indirect work function and delay were 74.8%, 9.2%, 16.0% respectively with A hospital and 82.2% 7.2%, 10.6% respectively with B hospital 2) The productivity indices of direct work indirect work and delay were 9.05 min/meal 1.12 min/meal 1.94 min/meal respectively and total 12.11 minutes were utilized per meal served in A hospital and 10.72 min/meal 0.94 min/meal 1.38 min/meal respectively and total 13.04 minutes were utilized per meal served in B hospital 3) Full time equivalent(FTE) utilized in daily work of irect work indirect work and delay were 62.24 men 7.69 men 13.35 men respectively in A hospital and 64.09 men 5.63 men 8.22 men respectively in B hospital. 4) The contents of work activities of each employee group showed that delay time of the service personnel group was more than any other employee groups in both A hospital and B hospital 5) Examination of daily work schedule by time intervals showed that transportation work function was carried out all day so it is necessary to improve this work.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.4
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• pp.695-698
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• 1992

Three Japanese Corriedale wethers were used in a $3{\times}3$ latin square design to determine the effect of soybean meal (SBM) supplementation on the eating and rumination behavior in sheep fed rice straw as a basal diet. Soybean meal was supplemented at three levels of 0 (control), 75 g and 150 g/day. Soybean meal supplementation had no significant effect on the daily time spent eating and rumination, whereas the rate of eating of rice straw was significantly faster (p<0.05) in sheep fed SBM-supplemented diets than in sheep fed control diet. However, when expressed per 100 g of neutral detergent fibre (NDF) intake, daily rumination time of sheep fed 75 and 150 g of SBM-supplemented diets was greatly reduced (p<0.01). The length of each rumination period, daily number of rumination periods and number of boli regurgitated were about constant for all SBM levels. Cyclic rate (rumination time per daily number of boli regurgitated) and rumination index (rumination time per 100 g of dry matter eaten) were significantly decreased (p<0.05) by SBM supplementation. The number of chews per bolus was not affected, whereas the bolus time reduced (p<0.05) and the rate of chewing during rumination was increased (p<0.05) by SBM supplementation.

• Asian-Australasian Journal of Animal Sciences
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• v.3 no.3
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• pp.225-229
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• 1990

Sixteen mature sheep were fed chaffed orchardgrass hay once a day. Jaw movement of the sheep was recorded for 24 hours before slaughter. Four sheep were slaughtered either prior to eating, 2, 8 or 16 hours after the commencement of eating to measure digesta pool size and particle size distribution in the reticulo-rumen. Eating time was restricted to 120 minutes. Rumination time and actual chewing time during rumination increased with time after the meal. Mean dry matter (DM) pool size before and 2 hours after the meal were 1.36 and 2.45 times of DM intake, respectively. The proportion of large particle (>1.18 mm; LP) in the DM ingested during the meal was caculated to be about 70%. The mean DM and LP pool sizes per DM intake and the mean proportion of LP in the DM pool decreased with time after the meal. There were close negative relationships between either DM or LP pool sizes per DM intake and the chewing activities either expressed as time spent rumination, actual chewing time during rumination or total actual chewing time(total of eating time and actual chewing time during rumination). The difference between DM intake and LP pool size were assumed to be LP degradation in the present experiment, and correlated positively with the chewing activities. A large proportion of the digesta load was comprised of small particles, in excess of the daily intake.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.342-351
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• 2010

This study was conducted to investigate the dietary behavior of day-care center teachers and their meal attitudes during meal time in Jeonju area. Self administered questionnaires were collected from 266 day-care center teachers who worked in a national(public) or private day-care center. The Statistical data analysis was conducted using SPSS v. 12.0. All subjects were women, and 64.7% were married(p<0.001), over more than 60% were junior college graduates(p<0.05), and 73.7% had salaries greater than 1,000,000 won(p<0.001). The breakfast skipping ratio of the subjects was very high, and about 66.5% of the respondents had irregular meals. The snack intake ratios of the subjects in private day-care centers were higher than the subjects in national(public) day-care centers(p<0.001). Approximately 56% of the subjects responded that education about eating is very important for providing balanced nutrition to young children. About 84% of subjects had no experience with the continuing-education program for teachers(p<0.01), and they wanted to know more about balanced nutrition. The meal attitude education score during meal time was $4.53{\pm}0.36$. The relationship between meal attitude education and the dietary behavior of day-care teachers was significantly different based on the "frequency of overeating"(p<0.05) and "self-recognition of eating habit"(p<0.05). These findings suggest that a nutrition education program for day-care center teachers should be developed so that they can effectively manage meal attitude education for young children and provide good nutrition for themselves.

• Journal of Preventive Medicine and Public Health
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• v.47 no.3
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• pp.158-168
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• 2014

Objectives: To identify and evaluate the trend of meal-skipping rates among Korean adolescents with their contributing causes and the influence of household income level on meal skipping. Methods: Using 2008, 2010, and 2012 data from the Korea Youth Risk Behavior Web-based Survey of 222 662 students, a cross-sectional study with subgroup analysis was performed. We calculated odds ratios for skipping each meal 5 or more times in a week by household socio-economic status using a multiple logistic regression model. The secular change in the meal-skipping rates by the students' family affluence scale was analyzed by comparing the meal-skipping students within each subgroup and odds ratios for the same event over time. Results: Through 2008 to 2012, most of the meal-skipping rates generally showed a continuous increase or were almost unchanged in both sexes, except for breakfast skipping in several subgroups. Students in low-income households not living with both parents had the highest meal-skipping rates and odds ratios for frequent meal skipping. In a time-series subgroup analysis, the overall odds ratios for the same event increased during 2008 to 2012, with a slight reduction in the gap between low and higher income levels with regard to meal skipping during 2010 to 2012. Conclusions: Household socio-economic status and several other factors had a significant influence on Korean adolescent meal-skipping rates. Although the gap in eating behavior associated with household socio-economic differences is currently decreasing, further study and appropriate interventions are needed.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.623-631
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• 2005

The purpose of this study was to investigate the nutrition knowledge of day-care center teachers and their guidance activities during meal time. Self-administered questionnaires were completed by 302 day care center teachers from September to November, 2004. The average score of nutrition knowledge was $12.9\pm2.3$ out of possible 20 points. As the teachers older(p<0.01) and the teaching careers longer(p<0.05), the scores of the nutrition knowledge was significantly higher. Those who had dietitian license showed significantly higher scores than others(p<0.01). Guidance activities during meal time were evaluated by the 5-point Likert scale on 24 items and the average score turned out to be $4.3\pm0.4$. The score showed significant difference only according to the length of the teaching career(p<0.05). These findings suggested that nutritional guidance and nutrition education program for day care center teachers should be developed so that they can effectively manage meal service and provide good nutrition for young children.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.38-48
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• 2012

This study was conducted to examine dietary behaviors according to residence status and ethnicity of university students in Yanbian, China. For the subjects, 334 university students (Male=141, Female=193) answered a questionnaire about perception of weight control, dietary patterns, health habits, residence status, and ethnicity. Perception of weight, meal frequency, favorite kind of food, meal finishing time, skipping breakfast, type of breakfast, snack frequency, late-night snack frequency, exercise frequency, regular life, and sleeping time were all significantly associated with residence status. Motivation of weight control, meal frequency, regularity of meal time, meal volume, favorite kind of food, exercise time, and regular life were all significantly associated with ethnicity. University students who lived with their parents perceived their weight more properly, exhibited a more positive dietary pattern, and lived a more regular life than those students who lived in a dormitory with their friends. Chinese students exhibited a more regular dietary pattern and lived a more regular life than the Korean-Chinese students. As a result, both environmental and inherent factors are related with the dietary behaviors of university students in Yanbian, China. These data could be used to help university students in Yanbian, China attain a healthy diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.107-116
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• 1984

In order to obtain an information for the improvement of wives' meal management especially in dual-income families, the survey was carried out through questionaires to 159 married women teachers(employed wives: EW) and 157 housewives(HW) in Daejeon city, from the Sep. 20 to 30, 1983. Most of the two groups' wives did not plan menu(74.7 %), and considered taste firstly when meal preparation and food buying. In EW, time was more considered than the other points for meal preparation and cookbook was more used than other sources of cooking methods, while in HW, cost, and, the mass media (p<0.01). Among 6 convenience foods, sausage, ham were used more frequently in EW and instant noo-dles and fried fish cake, in EW. Both the two groups' dietary pattern of three meals was similar, but much more of the EW(56.1 %) purchased foods for between meals rather than prepared at home in comparision with the HW. Almost all the HW prepared three meals themselves but the EW did not so. In the EW, husband and mother-in-law often assisted with meal-related activities, but in the HE, daughters (p<0.01) . HE spent more time on meal-related activities than do EW (Hw: 4.1 hrs/day, Ew·: 3.2 hrs/day) . The preparation time for supper was longest among three meals. As the problems of meal management, both the two groups' wives pointed 'too much time' (43.1 %), 'lack of nutrition knowledge '(42.8 %), but EW' husbands, 'no variety of cooking method'(42.8 %), while HW' husbands, 'lack of nutrition knowledge'(34.3 %).

• Journal of the Korean Home Economics Association
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• v.24 no.4
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• pp.93-104
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• 1986

The purpose of this study was to see that how about the related variables influence on the use of the microwave oven and how about the use of the microwave oven influence on the time spent in meal preparation and meal management. Questionaires were give to randomly selected homaker's, in kwangju in August, 1986. Data from the 149 response were analyzed according to multiple regression. The results were as follows; 1. The variables affecting the use of the microwave oven were family income, homaker's employed hours, homakers' education level, a period of use a microwave oven, congnition of a special character in a microwave oven, family style of participation in meal preparation, frequency in use of instant food. 2. The variables of the use the microwave oven was significantly influence on the time spent in meal preparation. 3. The variables of the use the microwave oven was not significantly influence on meal management.

• Nutrition Research and Practice
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• v.16 no.2
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• pp.205-216
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• 2022

BACKGROUND/OBJECTIVES: While many obesity studies have pointed out the importance of meal regularity, few have conducted empirical analyses using data from food diaries. We examined the association between meal regularity (i.e., meal time regularity [MTR] and calorie intake regularity [CIR]) and weight loss. SUBJECTS/METHODS: We collected food diary data from 637 women who had participated in commercial weight loss programs for 28-168 days (4-24 weeks). This study defined "meal regularity" in terms of two concepts: MTR and CIR. MTR refers to how regularly people eat their meals (i.e., at certain times each day), whereas CIR refers to how regularly people consume a certain amount of calories at each meal. We conducted multiple regression analyses. RESULTS: MTR (model 1: β = -2,576.526, P < 0.001; model 2: β = -1511.447, P < 0.05; model 3: β = -1,721.428, P < 0.05) and CIR (model 1: β = -1,231.551, P < 0.01; model 2: β = -2,082.353, P < 0.001; model 3: β = -1,343.490, P < 0.01) turned out to be significant determinants of the amount of weight loss in breakfast, lunch, and dinner contexts. While meal regularity (i.e., MTR and CIR) was significantly associated with weight loss, daily calorie intake from meals was not significantly associated with the amount of weight loss (model 1: β = 0.13, P > 0.05; model 2: β = 0.11, P > 0.05; model 3: β = 0.14, P > 0.05). Subjects who consumed an equal amount of calories per meal throughout the day lost more weight than those who did not (model 4: β = -3,675.51, P < 0.001). CONCLUSIONS: Eating each meal (i.e., breakfast, lunch, and dinner) at a certain time every day may increase weight loss success. Also, consuming the same amount of calories at each meal may help weight loss success.