• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.525-532
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• 2009

School dietitians are divided into two groups according to their status of employment, school nutrition teachers and dietitians, with the latter being irregularly employed by the institution. In this study, the job satisfaction, communication ability, work performance and importance in feeding services and dietetic counseling of both groups were compared. To accomplish this, 100 regularly employed school nutrition teachers (regularly employed) and 101 dietitians (irregularly employed) were surveyed by questionnaire. The results were as follows: (1) The irregularly employed dietitians showed a lower level of job satisfaction than the school nutrition teachers. This was likely because the school nutrition teachers belonged to the strong inner circle of school teachers and cafeteria workers, and had enough time to prepare for class lectures and consultancy. Conversely, the irregularly employed dietitians generally handle extra office work in addition to their primary duties. Despite these differences, both parties agreed that it was necessary to change the work system. Additionally, school dietitians reported that they had little opportunity for further training for career development. (2) Both parties had good communication skills; however, the irregularly employed dietitians had more conflicts with other staff members than the regular employees. (3) Job performance and job importance level was compared among employees involved in school feeding services and nutrition counseling. No significant differences were observed between dietitians and nutrition teachers in either group (p<0.05). However, the school nutrition teachers showed better skills than school dietitian with respect to public relations, running independent counseling offices, and using effective tools and materials. Job performance level was lower when compared to job importance level for all items, which meant the job was not well performed when compared to the work importance awareness.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.355-366
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• 2018

The aim of this study is to investigate the awareness and satisfaction level of school meal services by elementary school students and their parents. Approximately 97.2% of student-subjects have agreed on the necessity of a free meal service for school lunch; 44.3% of student-subjects voiced the need to provide free meal services in order to eliminate discrimination of low-income students. Over one-third of student-subjects (36.7%) cited nutrition as the main benefit of providing a free meal service. The majority of parent-subjects (95.1%) have recognized the need for a free meal service in school; approximately 37.3% of parent-subjects responded to need the free meal service in order to eliminate the discrimination of impoverished students. Both student- and parent-subjects expressed a high level of satisfaction with the quality of ingredients and the type of soup/nutrition provided. Student-subjects insisted on better food hygiene and a new menu, but cited the noisy cafeteria as a problem associated with school meal services. In addition, approximately 56.5% of student-subjects responded to the need for nutritional education in school. Parent-subjects were primarily concerned with hygiene regarding the preparation of school meal services, noting the temperature of foods as the biggest problem in school meal services. The majority of parent-subjects (88.1%) responded to the need for the nutritional education in school. Results of this survey indicate that school meal services can be improved by increasing menu options and increasing food hygiene.

• Journal of Nutrition and Health
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• v.45 no.4
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• pp.362-371
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• 2012

This study aimed at investigating the perception and action plans of the school breakfast program (SBP) proposed by nutrition teachers and dietitians at elementary, middle, and high schools in Gyeongbuk province. The survey was carried via questionnaires throughout April to May 2010. Two hundred ten questionnaires were returned (52.5%) and out of the total, 194 were used for analysis. Of the respondents, 73% disagreed and 27% agreed to the implementation of SBP, although most respondents agreed to the importance of eating breakfast in children. The percentage of disagreement was higher among subjects with working experience of 15 years and more, age of 40 years and more, and those who were employed at elementary schools. The primary reasons of disagreement were 'eating breakfast with family is better' and 'it increases the cost of school foodservice'. The respondents preferred students' optional participation (62.9%) over universal participation (37.1%) of SBP. Action plans of SBP, which were proposed by nutrition teachers and dietitians, included direct operating system by the school, food delivery schedule prior to the day of serving, 2-3 hours of preparation time, serving food 50 minutes before the start of classes, and convenient style menu served at the school cafeteria. Efforts to lessen foodservice employees' workload as well as support from school principals and the Office of Education were suggested as prerequisites for a successful SBP implementation.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.701-711
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• 2004

This study investigated elementary, middle, and high school teachers' satisfaction, nutrition education, workload changes, and demands in school foodservice programs (SFPs). The subjects were 630 teachers at 12 elementary, 9 middle, and 9 high school within the nation. Ninety five percent of the teachers felt that there was a necessity for SFPs. Middle school teachers (MTs) and high school teachers (HTs) thought that it was necessary in order to reduce the students' burden of carrying lunch boxes. The teachers were relatively satisfied with their school's foodservice management types, food distribution types, meal quality, and sanitation. Elementary teachers (ETs) and HTs had a higher satisfaction than MTs. Teachers thought that SFPs had positive effects on their students' nutrition and health, enhancing desirable eating habits, and socialization. ETs had more positive opinions than MTs or HTs. ETs and MTs thought that their workload had been increased by SFPs more than HTs, but they had relatively positive opinions on the workload change. ETs taught nutrition and health through SFPs more frequently than MTs or HTs. Many teachers thought that there was a lack of appropriate teaching materials. Some teachers thought that the problems in the present SFPs were: a lack of cafeteria facilities, poor quality of meals, and management of leftovers. Their demands for SFPs were a improvement of meal quality and the establishment of cafeterias. In conclusion, MTs had more negative opinions than ETs or HTs. ETs perceived that SFPs had a function as an important educational activity as well as the supply of nutritional meals. MTs or HTs tended to consider only a meal. It is suggested that teachers, especially MTs and HTs, should modify their attitudes and recognize the educational functions of SFPs. Training programs should be developed under government auspices.

• Journal of the Korean Solar Energy Society
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• v.36 no.6
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• pp.61-69
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• 2016

In this study, we analyzed five-year(2011~2015) data for D high school in Seoul area to analyze energy consumption characteristics in high school. The results are summarized as follows. (1) In the result of comparison analysis about 2015 energy consumption by usage, based on primary energy, 18% of energy was consumed in cafeteria, and 82% was consumed in main building. In the case of main building, base and constant load excepting hot water supply in restroom took 40%, heating including freeze protection took 20%, hot water supply in restroom took 14%, and cooling took 8% in order. (2) In the 2015 total energy consumption in D high school based on primary energy, heating energy takes 28%. The range and limit of energy savings coming from the reinforcement of insulation and window performance could be estimated. (3) To introduce new & renewable energy system in high school, electricity-based system is suitable than heat-based system because usage of electric energy is larger than that of heat energy in high school. (4) Five-year energy consumption unit according to heating degree-day showed a linearly increasing trend, and the coefficient of determination(R2) was 0.9763, which means high correlation.

• Journal of the Korean Institute of Landscape Architecture
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• v.38 no.5_2
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• pp.144-150
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• 2010

This paper researches, by looking into visitors of the Garden of Morning Calm, Pyunggang Botanical Garden, Jangheung Natural Arboretum and the Garden of Wild Flower, how they use these arboretums and what are the facilities they like most to provide directions in formation and planning of domestic private arboretums. The followings are executive summery of this research. It was researched that most of the them visited arboretums for emotional life (42.93%). They answered that the major reason that they go to arboretums is rest and service functions (42.97%). Such number suggest arboretums that they should provide, along with their original purpose of biological preservation, practical purposes, including rest and service functions. When asked facilities they preferred most, most visitors answered that they are most satisfied with facilities like restaurants and cafeterias. Information desk, management office, forest museum, wild life zoo, green house, exhibition room, rest area, pond and fountains influenced the visitor satisfaction level as well. Regarding to facility references, visitors most preferred information desk, management office, restaurant and cafeteria.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1992.07a
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• pp.33-45
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• 1992

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservioe inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than on factors which relate to aesthetics. Contributing factors for foodborne disease from foodservice establishments reported in USA, Canada, and England were analyzed to identify potential hazards during practical foodservioe operations. Hazards were classified at critical control points by risk ranking. Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical contral points. The weights for each inspection item were ranked as 1, 2, 3, 4 or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures was suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.05a
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• pp.749-750
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• 2013

Due to the rapid development of smart phones, smart phone users grew, expanding communication between the service users has been enabled by the application's service. Difficult to find a service that allows you to know the quality of school meals and the expectations of these applications. In addition, the existing application works only with a particular device, it is difficult to compatible devices. Thus, based on the HTML5 hybrid application were developed and this feed can be monitored by the students of the school, the communication can be formed.

• Journal of Internet Technology
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• v.21 no.5
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• pp.1363-1374
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• 2020

Contents services have been provided to people in a variety of ways. Jukebox service is one of the contents streaming which provides an automated music-playing service. User inserts coin and presses a play button, the jukebox automatically selects and plays the record. The Disk Jockey (DJ) in Korean cafeteria (café) received contents desired of customer and played them through the speakers in the store. In this paper, we propose a service platform that reinvented the Korean café DJ in an integrated environment of IoT and cloud computing. The user in a store can request contents (music, video, and message) through the service platform. The contents are provided through the public screen and speaker in the store where the user is located. This allows people in the same location store to enjoy the contents together. The user information and the usage history are collected and managed in the cloud. Therefore, users can receive customized services regardless of stores. We compare our platform to exist services. As a result of the performance evaluation, the proposed platform shows that contents can be efficiently provided to users and adapts IoT-Cloud integrated environments.

• Journal of agricultural medicine and community health
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• v.35 no.4
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• pp.361-369
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• 2010

Objectives: An outbreak of norovirus occurred at a high school in Gyeongju city in 2009. An epidemiological investigation was carried out to examine the infection source and the transmission route of norovirus, and to prevent a recurrence. Methods: A questionnaire survey was conducted for 520 male students and 8 food handlers. Rectal swabs were examined in 21 symptomatic students and the 8 food handlers by Gyeongsangbukdo Government Public Institute of Health & Environment, and an environmental investigation was performed. A case-control study was used to evaluate the association between risk factors and disease. Results: The attack rate was 21.3% (111/520) between January 29 and February 10, and norovirus GII was isolated from 12 of 21 students. Food handlers had no symptoms and their stool samples were negative. The case-control study revealed that seasoned soy bean sprouts {odds ratio (OR): 2.542, 95% CI=1.315-4.915} and drinking water from the purifiers in the cafeteria (OR: 2.854, 95% CI=1.107-7.358) supplied on February 3 were significant risk factors for the outbreak. Water pipes and waste pipes were located in the same place where was filled with some water and trace of high water level was detected. Conclusions: The major risk factors for this norovirus outbreak were presumed to be the contaminated seasoned soy bean sprouts and drinking water from the purifiers in the cafeteria. More strict personal and environmental hygiene need to be enforced to prevent such outbreaks.