• 대한지역사회영양학회지
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• 제24권4호
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• pp.277-289
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• 2019

Objectives: This study examined the practices of a community meal program for older adults in rural areas during the agricultural off-season. Methods: A survey was conducted from December 12 to December 22, 2016. Self-administered questionnaires were distributed to 150 cooking volunteers, who had participated in the community meal program in 50 villages. A total of 114 responses were returned from 44 villages and used for data analysis. In addition, in-depth interviews were conducted with the volunteers of eight villages. Results: Most of the cooking volunteers were 50 years old or older and they participated in serving older adults meals for good will. The cooking volunteers perceived that the older adults in their community did not eat various foods, had difficulties in grocery shopping, and frequently consumed salty foods. During the agricultural off-season, 40.9% of villages served the older adults meals 6-7 days a week and 95.5% provided meals for lunch. An average of 21 to 40 older adults were served meals in each village. The cooking volunteers reported that the food preparation and meal service times were sufficient, recipes provided were useful, and menus met the preference of the older adults. At the end of the program, they felt proud of serving meals for older adults in the community. An increased awareness of healthy eating, interest in health, and consumption of nutritious meals, a decrease in loneliness among older adults, and the promotion of fellowship in the community were rated highly. The cooking volunteers expected additional support for cooking personnel and insisted that the program should be provided for the entire agricultural off-seasons. Conclusions: The community meal program during the agricultural off-season for the elderly in rural areas was effective in improving the dietary life of older adults, relieving their feelings of isolation, and promoting fellowship of the community. The volunteers felt workload due to a shortage of volunteers but answered that they were rewarded by helping older adults in their community.

• Journal of Nutrition and Health
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• 제30권1호
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• pp.100-108
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• 1997

Our current food hygiene law mandates nutrition label (NL) for the special nutrition foods, health support foods, instant foods, and foods with certain nutrient emphasized note, only. Currently more processed foods are bearing nutrition labels though the format is quite inconsistant. This study examined the status on current nutrition labeling practices for the processed foods that are retailed in the supermarket. The obtained information was assessed in the aspects of numerical data presentation on nutrients content, descriptive terms, health claim, and the format. The results are summarized as follows. 1) Foods with NL are limited to the food category specified by current hygiene law while voluntary nutition labeling is few. 2) Descriptive terms such as free, low, and sufficient are not substantiated with quantitative data. The efficacy of microelements which has not been clalified yet are overemphasized but major nutrients are ignored. 3) The regulations for the descriptive terms are set on the base of the nutrient content per 100g or 100ml under current nutrition labeling act. It would mislead consumers thus the definition for these descriptor be better set on the unit of the amount of food customary eaten at one time. For this the standard serving size should be set officially. 4) Quantitative nutrition information given on food products is difficult to compare because of the lack in formality. The title of NL, load and kinds of nutritents, order of nutrients listed, the unit of expression, RDA comparision, and reference RDA are inconsistant among the foods similar in dietary property. Uniform format is needed to give NL the credibility and usefulness. Proividing nutrition information to the consumers with NL is a worldwide practice though its efficacy has been controversial. Under newly legistered health promotion law in Korean nutrition education is esxpected to take part in to improve national nutrition condition and NL would education is expected to take part in to improve national nutrition condition and NL would be a potent tool for public nutritions education. It appears to be the time to mandate NL to all the processed foods in the market. The result of present study would initiate further consumer experiments related to NL. Various interest groups such as food and nutrition professions, public health organizations, government regulatory agencies, food producers and marketers, and consumer groups need to particepate and communicate for the legislation of NL and the development of NL format.

• 한국식품위생안전성학회지
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• 제12권3호
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• pp.240-253
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• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.

• 한국식품조리과학회지
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• 제25권1호
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• pp.74-83
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• 2009

We investigated the food service management practices in child care centers operated by various types of foundations in the Chonbuk area of Korea. Self-administered questionnaires were collected from 125 child care center directors. The statistical analysis was completed using an SPSS v11.5 program. Approximately 82.4% of the directors were women with an the average age of 45 years old. The average number of children in each public and private child care center was 84.7 and 88.8, respectively (P<.001), and the difference in time of operation was significant(P<.001). Only 20.8% of the centers employed a dietitian, whereas 92.0% of the centers employed a cook, thus, food service was not managed by professionals in most centers. In approximately 99.2% of the centers, meals were prepared in a conventional manner. The difference in daily meal frequency was significant(P<.05), with approximately 85.6% of the centers serving snacks twice a day primarily to supplement the intake of nutrients(4.44 point) and to add fun to the daily lives of the children(4.12 point). Approximately 40.7% of the directors of public centers and 57.6% of the directors of private centers responded that the most difficult aspect of food service management was financial management. Overall, 56.8% of the directors responded that the details of financial management had the greatest effect on their ability to improve the quality of food service. In most centers, the center director was also the purchasing manager and half of them purchased food every day. Approximately 97% of the directors responded that they do not include instant foods in their menu plans but they would use them if the children wanted to eat them. These results indicate that the food service management in child care centers in the Chonbuk area is relatively inadequate. We strongly recommend that they hire dietitians for food service administration and focus on strengthening sanitation management.

• 한국수산과학회지
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• 제27권6호
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• pp.839-846
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• 1994

Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.

• 대한지역사회영양학회지
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• 제25권5호
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• pp.386-395
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• 2020

Objectives: The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods: The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results: The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions: To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.

• 대한지역사회영양학회지
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• 제14권6호
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• pp.846-860
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• 2009

We investigated the foodservice management practices in various operation types of childcare centers in Asan, Chungnam Province, with the intention of improving the quality of foodservice and providing the basic information for establishing more effective and efficient foodservice model system. Self-completed questionnaires were collected from the directors of 174 child care centers. The statistical analysis was completed using SPSS Ver. 12.0 program. The followings are about the results of this study. Approximately 94.8% of the directors were women with the average age of 40.3. All of the investigated facilities executed foodservice; the facilities of 96.2% had been self-operated, 1.9% was contract-managed and the remaining 1.9% served delivered meal from outside. Only 20.0% of the investigated centers employed a dietitian. In most of the centers, meals were prepared in a conventional manner and approximately 85.3% of the centers are serving only snacks twice a day as a supplementary due to financial difficulties. Menu planner of the facilities, which have no dietitian was the director (35.8%) or the cook (25.7%). In most centers, the directors purchased the food materials (67.5%). Material inspection was done by the director (54.9%) or the cook (40.5%). However, home care centers did not inspect the food material. These results indicate that food service management guidelines need to be established by the facility type with the government control and financial support. Especially, dietitian employment and the efficient foodservice model system establishment are questions that confront us.

• 한국컴퓨터정보학회논문지
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• 제26권10호
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• pp.109-116
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• 2021

이 연구에서는 조리 전공과 로봇 기술을 융합함으로써 소프트웨어 분야가 아닌 조리 전공 학생의 코딩 능력을 기를 수 있는 융합부전공 교육 모델을 제안한다. 이 교육 모델은 4차산업혁명 기술 발전 추세를 따르는 것이고, 비전공 학생을 소프트웨어 전문가로 성장시키는 기능이 있어 그 의미가 크다고 할 수 있다. 그러나, 조리 전공과 로봇 기술은 기술적으로 거리가 있기 때문에 융합부전공 설계에 어려움이 있다. 이 어려움을 극복하기 위하여 로봇을 이용한 조리, 디저트 제작, 바리스터 작업, 자동 서빙 등의 교육 주제를 체계적으로 구성해서 조리 전공 학생들이 전공적 흥미를 유지할 수 있도록 연계부전공을 설계하였다. 또한, 실질적인 코딩 능력을 기를 수 있게 여러 로봇을 사용하는 실습 과정이 포함되도록 하였다. 기존의 다른 분야 융합부전공과 비교하여 평가하여보니, 20%정도 개선된 교육 효과가 있는 우수한 모델로서 판단된다.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2023년도 학술발표회
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• pp.183-183
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• 2023

Smart water cities (SWC) are urban municipalities that utilizes modern innovations in managing and preserving the urban water cycle in the city; with the purpose of securing sustainability and improving the quality of life of the urban population. Understanding the different urban water characteristics and management strategies of cities situate a baseline in the development of evaluation scheme in determining whether the city is smart and sustainable. This research herein aims to develop measurements and evaluation for SWC Key Performance Indicators (KPIs), and set up a unified global standard and certification scheme. The assessment for SWC is performed in technical, as well as governance and prospective aspects. KPI measurements under Technical Pillar assess the cities' use of technologies in providing sufficient water supply, monitoring water quality, strengthening disaster resilience, minimizing hazard vulnerability, and maintaining and protecting the urban water ecosystem. Governance and Prospective Pillar on the other hand, evaluates the social, economic and administrative systems set in place to manage the water resources, delivering water services to different levels of society. The performance assessment is composed of a variety of procedures performed in a quantitative and qualitative manner, such as computations through established equations, interviews with authorities in charge, field survey inspections, etc. The developed SWC KPI measurements are used to evaluate the urban water management practices for Busan Eco Delta city, a Semulmeori waterfront area in Gangseo district, Busan. The evaluation and scoring process was presented and established, serving as the basis for the application of the smart water city certification all over the world. The established guideline will be used to analyze future cities, providing integrated and comprehensive information on the status of their urban water cycle, gathering new techniques and proposing solutions for smarter measures.

• 대한간호학회지
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• 제54권2호
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• pp.266-278
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• 2024

Purpose: This study aimed to investigate healthcare consumers' interest in patient safety on social media using structural topic modeling (STM) and to identify changes in interest over time. Methods: Analyzing 105,727 posts from Naver news comments, blogs, internet cafés, and Twitter between 2010 and 2022, this study deployed a Python script for data collection and preprocessing. STM analysis was conducted using R, with the documents' publication years serving as metadata to trace the evolution of discussions on patient safety. Results: The analysis identified a total of 13 distinct topics, organized into three primary communities: (1) "Demand for systemic improvement of medical accidents," underscoring the need for legal and regulatory reform to enhance accountability; (2) "Efforts of the government and organizations for safety management," highlighting proactive risk mitigation strategies; and (3) "Medical accidents exposed in the media," reflecting widespread concerns over medical negligence and its repercussions. These findings indicate pervasive concerns regarding medical accountability and transparency among healthcare consumers. Conclusion: The findings emphasize the importance of transparent healthcare policies and practices that openly address patient safety incidents. There is clear advocacy for policy reforms aimed at increasing the accountability and transparency of healthcare providers. Moreover, this study highlights the significance of educational and engagement initiatives involving healthcare consumers in fostering a culture of patient safety. Integrating consumer perspectives into patient safety strategies is crucial for developing a robust safety culture in healthcare.