• Journal of Families and Better Life
• /
• v.22 no.6 s.72
• /
• pp.1-11
• /
• 2004

The purpose of this study was to provide basic information about efficient space use in the dining and bathing area through the analysis of service flowing. Four researchers observed the service flowing and the using behavior at those areas. The results of the study were as follows: Dining service was proceeded as resident moving, waiting, meal serving, dining, moving and arranging in order. The waiting stage was one of the problematic processes since the staffs made the residents wait to) long at a fixed position. The program right before the meal serving will be helpful for reducing tediousness of the elderly residents. Another problem was that the area was not big enough for the meal sowing. The legal regulation Is needed to prescnbe for the size of dining area per resident. The flowing of bathing service was proceeded as staff preparation, moving, waiting, undressing, bathing, drying, dressing, moving and arranging in order. There were more problems in the dressing area than in the bathing area. The elderly with stretcher or wheelchairs had difficulty in entering the narrow doorway. The dressing area was so crowded with the staffs, undressed elderly, dressed elderly, and other laundries. The division of dressing and undressing area is required to avoid the confusion of the users in the area.

• Journal of Nutrition and Health
• /
• v.38 no.3
• /
• pp.232-241
• /
• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• Korean Journal of Food Science and Technology
• /
• v.34 no.1
• /
• pp.96-102
• /
• 2002

The levels of biologically active compounds, such as isoflavone, total saponin, dietary fiber, soy oligosaccharides, and lecithin from each serving size of commercial soy products, were quantitatively determined from the raw soybean, soymilk, tofu, isolated soy protein (ISP), soybean paste(toenjang), natto, and tempeh from local and foreign market. Soy flour, natto, and soymilk contained 489.1 mg, 308.3 mg, and 138.1 mg of isoflavone in each 100 g of dry matter, respectively. The ratios of aglycone to glucoside of soybean paste and tempeh showed relatively high level compared with other tested soy products. Commercial soymilk showed the highest ratio of soluble fiber to total dietary(59%). The higher levels of dietary fiber (20.1 g) and lecithin (1.13 g) were also found in tofu. The lecithin and saponin content of isolated soy protein(ISP) were highest (0.63 g and 0.65 g/ 100 g of dry matter) among the tested samples. In conclusion, soy flour showed the highest level of biologically active compounds, such as saponin, isoflavone, dietary fiber, and soy oligosaccharides. But when the evaluation was based on the serving size, soymilk containing 31.5 mg of isoflavone, 2.59 g of dietary fiber, 0.57 g of oligosaccharides, 0.10 g of lecithin, and 0.11 g of saponin showed similarity to those of the tested soybeans(20 g).

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.2
• /
• pp.352-362
• /
• 2015

The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.

• Korean Journal of Community Nutrition
• /
• v.14 no.2
• /
• pp.147-157
• /
• 2009

The purpose of this study was to find out the information on nutrition labeling and how many calories and nutrients the high school students consumed for 1 day from cookies. A total of 74 male and female high school students in Suwon were surveyed and 56 cookies that they consumed were examined. Background data were collected by questionnaire, cookie intake by 24-hr recall, and the calories and nutrients content in cookies and the amount of intake by nutrition information on the wrapping paper of cookie. The statistical analysis for the data was done by SPSS 12.0. Energy contents in 1 serving size of cookie were $90{\sim}315\;kcal$, average of 170 kcal. The protein contents were $0{\sim}7\;g$, fat $2{\sim}20\;g$, cholesterol $0{\sim}55\;mg$, and sodium $30{\sim}390\;mg$ in 1 serving size of cookie. Most of the cookies(80%) examined contained no trans fat at all, which is desirable. Among the types of cookies, snacks contained higher quantities of calories and sodium, the pie contained more sugar and cholesterol, and the biscuit had more trans fat. One fourth of the cookies examined belonged to 'high calorie, low nutritious food' according to the criteria proposed by The Ministry for Health, Welfare and Family Affairs. Thus the excessive intake of cookies might result in nutritional imbalance. There were large differences in calorie intake among students, from zero who did not intake any cookies at all to maximum 818 kcal/day, an average of 75 kcal/day. When the students who did not intake cookies were excluded, energy 205 kcal. fat 10 g, sodium 177 mg were consumed from the cookie for a 1 day on average.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.1
• /
• pp.152-158
• /
• 2001

In this study, we determined major foods and food groups which contributed to the intake of folate in korean child-bearing women. Folate content of the major foods was also analyzed. A total of 91 healthy women with childbearing potential participated. They were divided into one of three groups by age; A (15∼24 yrs), B(25∼34 yrs) and C (35∼49 yrs). Food consumption data of the subjects were obtained by the 24-hr recall method. The rate of contribution of each food to the total intake of dietary folate was determined. Seventy major foods for folate were selected from the 178 foods they consumed. Two sets of the 70 foods were collected from different markets. After extracting folates from the foods by heating with a HEPES-CHES buffer, the samples were treated with α-amylase, protease and folate intakes was Korean cabbage kimchi followed by laver, soybean sprout, rice, yolmu kimchi, eggs, lettuce, perilla leaves, sea mustard and radish root. Food items that contributed to folate intake were slightly different among the age groups. Although the folate content of Korean cabbage kimchi was 51.6 ㎍/100g, but due to the high amount of intake, it was ranked the first major food prviding folate. High folate foods containing over 100㎍/100g were laver, corn flakes, spinach, mungbean, sesame, quail's eggs, small radish kimchi, kidney beans, leeks and peanuts. However, based on the serving size, spinach, corn flakes, leeks, sweet potato, pepper leaves, quail's eggs, crown daisy, small radish kimchi and perilla leaves contributed above 50㎍ of folate per serving size.

• Journal of Nutrition and Health
• /
• v.36 no.2
• /
• pp.211-222
• /
• 2003

This study on satisfaction with school food service (FS) programs was conducted with 485 middle school students and 515 high school students based on FS management type. There were four types of FS management: independent-conventional (IC), independent-commissary (ICM), contract-conventional (CC), and contract-delivery (CD). About seventy percent of the students expressed satisfaction with the food quantity of the school lunches. But one third of the students, who felt the quantity was insufficient, cited the small size of the rice serving. Many high school students cited the small size of the side dishes as well as the rice serving. It is suggested that the meal quantity should be determined in consideration of the students' physical development. The satisfaction with FS sanitation was lower than that with the meal quality, eating environment, and environment of dining room with respect to all four types of FS management, and was lowest in the CD. It is suggested that FS sanitation should be managed more thoroughly for the students' safety, and that the school FS Committee should carefully monitor the sanitary management of the contract FS companies by means of a well-designed and monitored management system. Most of middle and high school students expected good taste and a diversity of foods in their school lunches. Food taste should be improved, and various food materials and cooking methods should be used for balanced nutrition and greater student satisfaction, particularly in contract FS types (CC and CD).

• Journal of Korean Home Economics Education Association
• /
• v.12 no.2
• /
• pp.47-64
• /
• 2000

The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.1
• /
• pp.33-40
• /
• 2008

Accuracy of dietary assessment depends on correct estimation of quantity as well as correct data on composition of the products. Milk and soymilk were considered quite homogeneous in items of package size and composition. One serving size of fluid milk and soymilk is considered 200 mL but there are products with different amounts on the market. This study was conducted to investigate variations of amounts and composition of fluid milk and soymilk products of one portion siz on Korean market. Twenty-nine milk products were purchased and categorized into 8 groups-regular, low-fat, skim, chocolate, strawberry-flavored, banana-flavored, and black soybean-added. Sixteen fluid soymilk products were purchased and categorized into 4 groups-regular, infant, black sesame or black soybean added and others. Actual volume of each product was measured by mass cylinder and compositions of major nutrients on the package were compared to the values in the most widely used nutrient DB in Korea. Amounts of milk specified on the package of purchased products were 182.3-318.5 ml, the largest being banana-flavored milk. Amounts of soy milk were 184.3-240.5 mL, the largest being regular soymilk. Measured amount of each products were close to the amount on the package (<5%). Contents of macronutrients on the package were different from the food composition table in several products. The amounts of calcium varied greatly among the products due to the popularity of adding calcium to milk and soymilk products recently. These variations in the amount and contents of major nutrients in milk and soymilk products can lead to considerable error to the results of dietary assessment unless the amount and the composition of each product are regularly updated in the food composition table whenever the new products are introduced in the market.

• Journal of Nutrition and Health
• /
• v.29 no.3
• /
• pp.348-356
• /
• 1996

A survey of one hospital foodservice system in Seoul was undertaken and detailed in formation was collected from 538 patients. Patient satisfaction with the quality of hospital food and food-related service was evaluated by questionnaire survey. It was measured by assessing 24 variables. The effect of medical treatments, age, length of stay and appetite on patients' satisfaction satisfied with the food served, although the variety of food and seasoning of food received the lowest score. The highest rated items were attitude of personnel serving food, the portion size of cooked rice, and the cleanliness of dishes and tray. Younger patients were significantly less satisfied than were older patients. Female patients were significantly more satisfied nificantly more satisfied than were other patients. Medical treatments, age, length of stay of stay and appetite were found to be significantly correlated with patient satisfaction scores. Foodservice attributes for improvement were taste of meals, selection and variety of food and temperature of food.