• 대한영양사협회학술지
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• 제15권2호
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• pp.139-151
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• 2009

The purpose of this study was to investigate the eating patterns of children with cerebral palsy having motor disturbances as well as stiffness. The food habits, nutritional status, and snack intakes of 1 to 7 year-old children with cerebral palsy were examined. The subjects were grouped into three categories according to their table-utensil handling skills: superior, normal, and inferior. The children in the superior group were significantly taller and heavier compared to children in the other two groups. The %EARs of folic acid and total calorie intake were insufficient in all three groups; however, their %EARs of other nutrients were fully sufficient. When comparing the children's intake frequencies and preferences for snacks, the superior group showed a greater likelihood to consume various kinds of snacks than the inferior group. And the inferior group disliked more kinds of snacks than the other two groups. It was also shown that the inferior group had a significantly higher tendency for problems in chewing and swallowing. These results indicate that the development of table utensil-handling skills is very important for the food intake and growth of children with cerebral palsy, and the better their table utensil-handling skills the greater their physical development. Thus, considering their preference and intake frequency, it seems necessary that children in the inferior group be provided a greater variety of snacks and foods to receive more calories.

• 한국응급구조학회지
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• 제7권1호
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• pp.179-198
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• 2003

If see disaster administration system of our country, start in terms of is coping by countermeasure after four immediately after disaster occurrence many problems blessing with a sons by tribe and so on of link nature between formation, disaster administration complete charge utensil's absence, disaster charge manpower and budget be indicated and join. If examine improvement way accordingly, is as following ; Necessity of synthetic disaster administration system, Fire fighting formation's independence guarantee, Integration of fire fighting connection similarity business, Disaster administration's permanent establishment complete charge utensil's necessity, Disaster administration midautumn complete charge utensil at a metropolitan autonomous fire fighting system reorganization, Role division of labor between center and local government, Disaster administration professional human strength positivity, Disaster administration information system construction practical use, Equipment and improvement of budget state, Education public information for safety culture consciousness fixing, Internationalization of fire fighting business, globalization propulsion, Structure, member of rescue confrontation system and efficiency. Fire fighting environment is changing greatly, and fire fighting must become center to correspond to do confrontation that do one thing troble when produce disaster.

• 한국가정과학회지
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• 제7권1호
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• pp.21-31
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• 2004

This study was carried out to investigate the physico-chemical properties during the rib-eye preperation while cooked rib-eye and fine sensory evaluation by various cooked utensil (oven, fry-pan and microwave). 1) Change of moisture contents of sauce-pan boiling cooker was lower than boiling by preasure cooker and fat content of sauce-pan boiling was higher than preasure cooker boiling. 2) Degree of cholesterol of cooker meat was not change for content of cholesterol during the boiling preperation but progressively decreased in order of well-done steak < medium steak < rare steak measured by cholesterol analysis. 3) Sensory evaluation conducted by fine graduate as panelists showed that oven steak and fry-pan steak had higher score of sensory evaluation. While microwave steak had the lowest score all sensory profile score.

• 대한가정학회지
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• 제33권2호
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• pp.151-157
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• 1995

This is a study on types of foodservice system, the menu, role of the Dietitian, management of the facilities and utensil through the survey conducted at 105 enterprises located in Seoul industrial foodservices which were evenly divided into three groups ; large size of feeding group, medium size of feeding group, small size of feeding group. The sresults are below, 1. Most institutional foodservice was enterprise under direct management. 2. Selective menu was set for the large size of feeding group than small size of feeding group. At budget making, personal management and purchansing management, the dietition role was not important in the large size of feeding group than in the small size of feeding group. 3. Equipped rate of facilities and utensil were greater volume for the large size of feeding group.

• 한국식품조리과학회지
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• 제6권4호통권13호
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• pp.21-26
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• 1990

This study was undertaken to determine the content of calcium, phosphorus, and magnesium in Korean styled Sagol bone stok (beef leg bone stock) deffering in cooking utensil, cooking method, and cooking time. Cooking was started in cold water and boiling water using stainless steel and aluminium cooker. In the changes of mineral contests in Sagol bone stock at cooking time from 2 to 12 hours, Ca, P, and Mg contents increased significantly by the cooking time in stainless steel and aluminium cooker but Ca and P contents decreased slightly during 12 hours in steel cooker. But Ca, P, and Mg contents of the Sagol bone stock were not significantly different between cooking utensil and method. The extracting rate of Ca, P, and Mg of the Sagol bone stock were $0.02{\sim}0.05%$, $0.2{\sim}0.7%$, and $0.1{\sim}1.0%$, respectively. The extracting rate of Ca was positively correlated with that of Mg (r=0.8872, p<0.001).

• 한국식품조리과학회지
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• 제28권6호
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• pp.731-740
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• 2012

This study was made to the adult females over 20's in the family that prepared the ritual food personally or in the family that conducts ritual or did not do the ritual for the religious reasons. And based on the prepare method of the ritual food, ritual and recognition of ritual good. 245 responses which took up 80.86% had responded they do the ritual or semi-ritual and Buddhism was most prominent religion among them. The cost for ritual food also had statically significant differences by the age, marriage status and income and on the terms of the income, more the income was more they spend on the ritual food. The ritual utensil used for the ritual food also show significant differences by the age, marriage status, family make-up formation, religion. The form and meaning of the ritual have been changed as the society changes but is still important subject matter for most of homes. Responders were preparing the ritual with all the sincerity to their ancestors with practical and realistic decisions.

• 한국식품조리과학회지
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• 제10권3호
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• pp.277-283
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• 1994

This is a study on plate waste, management of the facilities and utensil, and for their hygenic management through the survey conducted at 106 enterprise located in Seoul institutional foodservice. Which were evenly divided into two groups; the white color and the blue color. The results are below: 1. Volume of food and menu were set in advance with no free choice. A campaign was launched to reduce food wastes. It was shown that free choice feeding was better in wastes reduction than none free choice feeding. 2. Hygenic management was relatively good in two groups. Machine and utensil usually sterilized by heating or disinfectant sterilization was performed at every using time or one time a day, but with no differentiation between two groups.

• 동아시아식생활학회지
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• 제12권4호
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• pp.269-279
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• 2002

본 조사는 경상북도 전지역에 거주하는 주부들을 대상으로 현재 보유하고 있는 전통적인 부엌 세간과 그 이용실태를 조사하였다. 조사항목은 식기류 16종, 나무로 만든 세간.도구 17종, 불에 쓰는 도구 15종, 토기.옹기류 14종, 돌로 만든 도구 6종, 조리용구 9종, 대 .싸리로 만든 도구 9종, 상 13종으로 분류하여 조사하였으며 각각에 대한 보유 현황 및 이용실 태는 다음과 같다. 대체로 많이 보유하고 있는 식기류는 접시, 대접, 쟁반의 순이었으며, 이용실태는 주발, 대접, 접시의 순으로 많았다. 나무로 만든 세간은 방망이, 찬장, 체, 되 말.홉의 순으로 많이 보유하고 있었으며 찬장, 탁자상, 되.말 홉의 순으로 이용율이 높았다. 불에 쓰는 도구는 주전자, 석쇠, 무쇠솥, 시루의 순으로 많이 보유하고 있었으며 이용율은 주전자, 무쇠 솥, 석쇠의 순으로 높았다. 토기.옹기류는 항아리, 독의 순으로 가장 많이 보유하고 있었고 이용률 역시 독과 항아리가 가장 높았다. 돌로 만든 도구는 맷돌과 절구를 가장 많이 보유하고 있는 반면 이용을 은 매우 낮았으며 조리용구는 칼과 도마의 보유율과 이용률이 높았다. 대.싸리.짚으로 만든 도구는 소쿠리, 채반, 바구니의 순으로 많이 보유하고 있었고 이용률은 소쿠리, 채반, 조리의 순으로 높았다. 상은 교자상, 선반, 책상반의 순으로 보유하고 있었으며 이용률은 원반, 교자상, 책상반의 순으로 높았다.

• 한국지역사회생활과학회지
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• 제13권3호
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• 한국동물위생학회지
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• 제33권4호
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• pp.393-399
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• 2010

We analyzed the HACCP prerequisite of National Veterinary Research and Quarantine Service (NVRQS) and the Food Establishment Inspection Report of US Food and Drug Administration (FDA) to recommend contents and ranges to be complemented and used for preparation of guidelines for more effective application of HACCP prerequisites. We used the HACCP inspection reports implemented by Korea Livestock Products HACCP Accreditation Service from 2007 to 2009, FDA Food Code 2009 Guide 3-B Instructions for Marking the Food Establishment Inspection Report, and Retail Food Establishment Sanitation Requirements of 410 Indiana Administrative Code. Major non-compliance items were open doors and windows, insanitary cleaning of in-use utensil, inadequate record of warehousing, and improper storage, transportation, and labelling. Hot water supply, personal hygiene, and regular product testing were additional week points which should be more strongly controlled by detailed operating guidelines. Also, current prerequisite items were required revision into more precise contents to enhanced the effective evaluation and practical application in meat markets.