• Nutrition Research and Practice
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• 제2권2호
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• pp.121-129
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• 2008

This study was conducted to develop the NutriSonic Web Expert System for Meal Management and Nutrition Counseling with Analysis of User's Nutritive Changes of selected days and food exchange information with easy data transition. This program manipulates a food, menu and meal and search database that has been developed. Also, the system provides a function to check the user's nutritive change of selected days. Users can select a recommended general and therapeutic menu using this system. NutriSonic can analyze nutrients and e-food exchange ("e" means the food exchange data base calculated by a computer program) in menus and meals. The expert can insert and store a meal database and generate the synthetic information of age, sex and therapeutic purpose of disease. With investigation and analysis of the user's needs, the meal planning program on the internet has been continuously developed. Users are able to follow up their nutritive changes with nutrient information and ratio of 3 major energy nutrients. Also, users can download another data format like Excel files (.xls) for analysis and verify their nutrient time-series analysis. The results of analysis are presented quickly and accurately. Therefore it can be used by not only usual people, but also by dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the NutriSonic Web Expert System can be useful for nutrition education, nutrition counseling and expert meal management.

• 대한지역사회영양학회지
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• 제22권3호
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• pp.207-217
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• 2017

Objectives: The aim of this study was to examine self-management status, nutritional knowledge, barrier factors in dietary management and needs of nutritional management program for women with Gestational Diabetes Mellitus (GDM). Methods: A total of 100 women with GDM were recruited from secondary and tertiary hospitals in Seoul. The questionnaire composed of general characteristics, status of self-management, dietary habits, nutrition knowledge, barrier factors in dietary management, needs for nutrition information contents and nutritional management programs. Data were collected by a self-administered questionnaire. All data were statistically analyzed using student's t-test and chi-square test using SAS 9.3. Results: About 35% of the subjects reported that they practiced medical nutrition and exercise therapy for GDM control. The main sources of nutrition information were 'internet (50.0%)' and 'expert advice (45.0%)'. More than 70% of the subjects experienced nutrition education. The mean score of nutrition knowledge was 7.5 point out of 10, and only about half of the subjects were reported to be correctly aware of some questions such as 'the cause of ketosis', 'the goal of nutrition management for GDM', 'the importance of sugar restriction on breakfast'. The major obstructive factors in dietary management were 'eating more than planned when dining out', 'finding the appropriate menu when dining out'. The preferred nutrition information contents in developing management program were 'nutritional information of food', 'recommended food by major nutrients', 'the relationship between blood glucose and food', 'tips on menu selection at eating out'. The subjects reported that they need management program such as 'example of menu by calorie prescription', 'recommended weight gain guide', 'meal recording and dietary assessment', 'expert recommendation', 'sharing know-how'. Conclusions: Based on the results of this study, it is necessary to develop a program that provide personalized information by identifying the individual characteristics of the subjects and expert feedback function through various information and nutrition information contents that can be used in real life.

• 한국문헌정보학회지
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• 제44권3호
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• pp.241-266
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• 2010

본 연구는 국내 259개 4년제 대학도서관 전체를 대상으로 전화면담과 도서관 웹사이트 조사를 통하여 도서관 웹진을 운영하고 있는 36개 대학도서관의 웹진 발행현황과 웹진의 구성 즉, 카테고리 및 콘텐츠의 내용을 비교분석하였다. 본 연구의 결과는 다음과 같다. 첫째, 대학도서관은 주로 온라인 웹 방식으로 웹진을 운영하고 있다. 둘째, 대학도서관 웹진의 카테고리 구성은 도서관 공지 및 소식, 학술 DB 활용, 신착도서, 추천도서, 정보 활용, 서평, 도서관 이용 Tip, 테마/특집, 서비스 정보, 퀴즈, 한마디(칼럼), 행사/이벤트의 12가지로 압축된다. 셋째, 카테고리 중에는 도서관 공지 및 소식을 제공하는 도서관이 가장 많으며, 다음은 서비스 정보, 도서관 이용 Tip, 테마/특집, 추천도서의 순이다.

• 대한영양사협회학술지
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• 제11권3호
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• pp.309-319
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• 2005

The purpose of this study was to compare the nutritional menu value of self-selected diet in Korean adults residing in different regions. Subjects were recruited and divided into three groups according to the districts where they lived, which included rural district(n=137), coastal district(n=100), and urban district(n=117). Subjects were interviewed using a general questionnaire and 24-hour recall method for dietary intake. The average age of the subjects were 57.5 years for rural district, 57.0 years for coastal district, and 47.9 years for urban district. The contents of energy, calcium, zinc, vitamin $B_2$, and vitamin E in self-selected diet were 76.1%, 60.1%, 73.1%, 68.6%, and 80.4% of RDAs, respectively. Index of nutritional quality(INQ) for calcium and vitamin $B_2$ was below in 1 in region groups. The contents of calcium and vitamin E in self-selected diet of rural and coastal districts were significantly lower than those of urban district. The numbers of food items in diet of rural, coastal, and urban district were 14.6, 15.3, 15.1 for breakfast, 16.5, 11.8, 17.0 for lunch, 14.9, 12.1, 15.1 for dinner, respectively. However, there was no significance in total food intake by regions. The food intakes from cereals, mushrooms, vegetables of rural district, that from fishes of coastal district, and those from sugars, milks, oils of urban district were the highest among three districts. The numbers of dish items in diet of rural, coastal, and urban district were 4.1, 4.4, 4.1 for breakfast, 4.5, 3.7, 4.4 for lunch, 4.0, 3.8, 4.2 for dinner, respectively. Especially, the number of food and dish items in lunch menu of coastal district was the lowest among region groups. According to these results, it could be suggested to add milk and its products in lunch menu of rural and coastal districts and to supplement fish and shellfish like anchovy in diet of rural and urban districts. And it is recommended to increase food and dish items in diets of three region groups.

• 한국조리학회지
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• 제12권1호
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• pp.51-67
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• 2006

The purpose of this study is to examine the correlation between differentiation strategy of customer’s satisfaction and the effects on performance in family restaurants. Above all, looking into a device to take an internal competitive domination factor of family restaurants is the core purpose of this study. To achieve the purpose, a survey was conducted to 278 customers of family restaurants in Seoul. The result of this survey is as follows. First, the interior of family restaurants and responsibility of their employees had an effect on customer’s satisfaction. Secondly, menu/atmosphere satisfaction and employee’s appearance influenced quality performance of restaurants. In searching information on restaurants, reference group and visiting experience were highly recommended, leading to the importance of word of mouth.

• 대한가정학회지
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• 제38권9호
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• pp.107-118
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• 2000

This study was carried out to obtain the information concerning the behavior and underlying consciousness of housewives about the disposal of foods waste and to find out relationships among environmental variables. Data were obtained through questionnaires and interviews from 350 housewives in Ulsan area. Foods waste can be produced at every stage of cooking. It was found that the most amount of foods waste was produced at the preparation stage of cooking. The type of dishes which produces the most waste was chigas. About 49.4% of foods waste consisted of vegetables and fruits and 18.5% of that was fishes. The environmental concern related to foods waste disposal was relatively high among subjects and they were willing to accept foods waste reducing system if it is not too complicated to use and not too expensive. These results have demonstrated that menu planning before food preparation and buying cleaned and trimmed materials in the market should be highly recommended to reduce the foods waste. To improve the disposal behavior of foods waste, it is required that well programmed education for environmental conservation and the public facility for foods waste disposal.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.73-98
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• 2004

For the successful hotel restaurant, careful research on the customers needs, their changes and the understanding should be on the first step. The aim of this study is to find out hotel restaurant user's satisfaction factors and provide useful information for the decision of its marketing policy. Questionnaire survey, after the preliminary survey, had been performed from 23 Sep 2002 to 02 Oct 2002, for 10 days. 240 questionnaires had been collected and 25 excepted which filled out not properly. 215(86%) questionnaires are included for the analysis. For the enhancement of hotel restaurant customers' satisfaction degree, following suggestions are recommended. The development of distinct hotel service is needed. Also the effort for making hotel buffet restaurant not only for dining place but also customers oriented facilities, with various events and shows, is required. Periodical checking on the food quality, presenting new menu to the customers and keeping consistent food taste and quality areneeded. The studies on the diverse ways for specified and new customers, such as advertisement, promotion, easy access to the hotel restaurant, discount coupon and customer smilage service are needed.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.316-323
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• 2000

This study was carried out to evaluate nutritional quality of the dosirak severed by 3 Dosirak manufacturing establishment in Kangnung. The subjects of this study came from 3 different male high schools in Kangnung. The portion amounts of Dosirak were weighed and the food intake was measured by substracting the leftover from the averaged portion amount. The leftover was measured by a modified aggregate selection plate waste measurement technique. The nutrient intakes were analyzed by a computer aided nutritional analysis program for professionals(CAN pro). The menu of the dosirak was too simple. The total amount of Dosirak was 714g and the percent of plate waste was 714g and the percent of plate waste was 7.2%. The male high school students were taking adequate energy, but the nutrients which did not meet 75% of the 1/3RDA(Recommended Dietary Allowances) were Ca, Fe, and vitamin B$_2$.

• 한국지리정보학회지
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• 제3권3호
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• pp.77-89
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• 2000

이 연구는 수치지형도와 행정통계를 활용하여 포항시를 사례지역으로 도시계획을 위한 공간분석을 지원하는 구역단위 토지정보시스템을 구축하고자 하는 것이다. 구역단위 토지정보 시스템은 행정동 단위의 공간단위를 기본공간단위로 하고, 이를 활용하여 이 보다 큰 규모의 권역단위, 이보다 작은 규모의 소지역 단위로 구분하여 구축하였다. 시스템 구축과정을 통해서 알게된 사실은, 수치지형도를 활용하여 시스템의 기본도를 구축하는 과정과 행정통계와 연계하여 속성정보를 입력하는 과정에서 기술적인 몇 가지 문제점이 발생한다는 것이었고, 이를 해결하기 위한 처리과정이 제시되었다. 정보시스템의 전체적인 구조는 분석지역 선택이라는 공간단위의 선택이 최상위 메뉴로서 제공되고, 그 하위 메뉴로서 11개의 분석주제의 선택되도록 하였으며, 분석주제는 인구, 토지, 교통, 산업경제 등으로 구분되어 분석지역별로 나뉘어 제공되었다. 그리고 그 하위에 분석항목과 세부항목이 차례로 제공되도록 구축되었다.

• 대한지역사회영양학회지
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• 제10권3호
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• pp.303-310
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• 2005

The purpose of this study was to compare the nutrient intake and foodservice satisfaction of homebound elderly had lunch at the local community centers by the difference of meal service charge. Two local community center with cons-regate meal service program located in Daegu and Gyongsan were selected; one with free of meal service charge (F), and the other with 500-1,000 won for meal service charge (K), According to the dietary assessment, energy and nutrient intakes of the 156 elderly subjects were as a whole under the Korean Recommended Dietary Allowance (RDA). Elderly or F service conte. showed higher $\%$ RDA for the selected nutrients and MAR (mean adequacy ratio) than those of K service center (p<0.001). Participants were satisfied with most of the congregation meal service from community conte. with different reasons such as 'tasty (K service center)' and 'free of charge (F service center)'. In conclusion, elderly had the lunch at the community center with free of meal service charge was poor nutrition status and lower socioeconomic level than the other type of community center in this area. Therefore, healthy menu for elderly should be developed and managed by professional dietitian, as well as its impact on health status of this group, and congregate meal service system might be extended to the homebound elderly of whole community with free of charge.