The purpose of this study is setting proper portion by consumed size of food and food preference and then reducing plate wasts in school lunch. The survey was conducted from Oct. 21 to Nov. 22, 1996 through the practical measurement and questionnaires. The subjects were 43 students of 1 elementary school. The results of this survey was as follows : 1. Average consumption size of cooked rice was 115g. Average consumption size of one course dishes was 209g. The soup & pot stewes showed lower consumption rate than the other kind of foods. Average consumption size of fresh & boiled salad was 23.4g Average consumption size of stir fries was 55g. Average consumption size of steams & stewes was 42g. Most grill & fried foods showed high consumption rate compared to most of the other foods. Average consumption size of kimchies was 10.6g. The most of given desserts except apple were all consumed. 2. There was significant correlation between food preference and consumption rate for total food items. 3. Response of satisfaction about serving size of most of given foods except fresh & boiled salads, soup & pot stewes and kimchies were "moderate". 4. Visual estimation was greater than physicl estimation for most of given foods. Proper portion of fooods per person by results were setted as follows : ...
Food Preferences* ; Humans ; Incheon* ; Lunch* ; Meals* ; Surveys and Questionnaires ; Serving Size ; Steam

The purpose of this study was to evaluate the preference trend of frequently served meals in the elementary school lunch program. Therefore, this evaluation was surveyed on frequently served meals in the elementary school lunch program in Inchon. Also, this study was surveyed on food preference using questionnaire including frequently served food items. Statistical analysis of data was completed using SAS program. The results of this survey was as follows: 1. Freqrenctly served fooods were 56 food items including 5 boiled rice, 3 one course dishes, 10 soup & pot stewes, 10 fresh & boiled salads, 8 stirred fries, 7 stewes, 6 grill & fries, 3 kimchies and 4 desserts. 2. Students liked barley bab more than the other kinds of cooked rice. One course dishes were preferred most by the subjects. Among soup & pot stewes, fermented soybean paste stew showed lower preference than the other kind of stewes. Among fresh & boiled salads, fruits salad was the most favore, whereas, root of bellflower salad was the most hated. Among side-dishes by different preparation method, stir fries, stewes, grill & fries, kimchies, dessert were prefered most by the subjects. There were significant difference between male and female students for most given foods except soup & pot stewes. Female students showed higher preference for most given foods except fresh & boiled salads, kimchies, dessert than male students.
Codonopsis ; Female ; Food Preferences* ; Fruit ; Hate ; Hordeum ; Humans ; Incheon* ; Lunch* ; Male ; Meals* ; Surveys and Questionnaires ; Soybeans

To investigate the children's food habit, one thousand of children from eleven elementary school food service were randomly selected in Taejon. The survey was conducted by questionnaires and data were analyzed by SAS program. The results are summarized as follows. 1. The average height and weight for the 3th grader are 132.0cm and 29.4kg for boys. 131.2cm and 27.9kg for girls. In the case of the 6th grader the average height and weight are 147.1cm, 41.1kg for male, 148.6cm, 41.0kg for female, repectively. Those values are less than national averages. 2. The third grader eats breakfast more regularly than the sixth grader(p<0.001) and 51.5% of the children answer that they take foods for their health. The third grader has better eating habits than the six grader. This survey shows that the sixth grader eat more cereal, milk and vegetable and the third grader has less fruits than the sixth grader. 49.3% of the total children likes eating food at home, 36.6% eating outsid and 14.1% school meal service. 25.8% of the children reply that they do not eat now foods during school meal service. 82.5% of the total children are willing to eat foods served from school meal service if a teacher explains about the information of foods.
Breakfast ; Edible Grain ; Child* ; Daejeon* ; Eating ; Female ; Food Habits* ; Food Services* ; Fruit ; Humans ; Male ; Meals ; Milk ; Surveys and Questionnaires ; Vegetables

This article aimed to investigate problems relating to medical tourism based on a review of medical tourism reports and statistics in the global healthcare industry. To be a leading nation in the global healthcare industry, the needs and culture of many peoples, including Muslims, should be considered. Qualified medical services by JCI certification, including nutrition services, will provide opportunities to participate in the international and Asia medical tourism markets. In this article, the definitions of medical tourism, medical service, Halal and Haram, nutrition service for inbound Muslim patients, and Halal food supply in Korea were examined for medical service improvement. Mutual assistance between the government and private enterprise, sharing of medical service information, and construction of a cooperative network system are needed and should be supported by the government.
Asia ; Certification ; Delivery of Health Care* ; Food Supply ; Health Care Sector* ; Humans ; Islam* ; Korea ; Medical Tourism ; Private Sector

This study was performed to investigate the cost of nutrition counselling service at present and to suggest the guideline for the payment. Data were collected using questionnaires and the cost of counseling was expected by analyzing the time consumed and needed for nutntion counseling. The results were as follows: In the case of diabetes, mean time of nutrition vounseling was 69.7+/-5.3min/case, but the fietitian asked 82.7+/-4.6min/case for counseling and in the cases of renal diseases, mean time of counseling was 64.3+/-4.1min/case and the time asked was 84.8+/-4.5min/case (P<001) It was found that time was not enough to educate or counsel the clients. The cost of counseling was not counted in 20.3% of the respondants and the mean nutrition counseling fee was 5,460.6+/-1,901.1won/case in out-patient and 6,408.9+/-3,547.7won/case in in-patient. The group education fee was 6,168+/-,813won/case. The estimations of the cost for nutrition counseling services using labor cost were 18,463.5won in case of diabetes and 18,463.5won/case for patients of renal disease and in group education 8,111.5won and 7,404.3won respectively.
Counseling* ; Education ; Fees and Charges ; Humans ; Outpatients ; Surveys and Questionnaires

This study was undertaken to identify medical staffs perception about nutrition care and dietitian's role in hospitals. Questionnaires were sent to 874 medical staffa at 50 general hospials size over 100 beds, located in Seoul and Pusan, A total of 649(74.3%) of medical staffs returned questionnaries from 47 general hospitals. The results of this study can be summarized as follows. 1. 89.6% if educak stffs responded that they required the help of the dietitian when the patients needed the nutrition acre and also most of them(87.0%) held positive perceptions abuot the necessity of the nutrition support team. 2. When the medical staffs prescribed the special diet of the patients' nutrition care, 90.0% of them preferred that diet would be order after consulting with dietitian. 3. Half of the medical staffs(52.1%) responded that they were scarced of the knowledge about the clinical mutrition and then 66.4% of them recognized the need of nutrition education at the medical school. 4. The medical staffs responded that dietitian must have the knowledge abuot food, nutrition and medical science(52.5%) and the competence of discussion with medical staffs about nutrition the patients(30.8%).
Busan ; Diet ; Education ; Hospitals, General ; Humans ; Medical Staff ; Mental Competency ; Nutritionists ; Surveys and Questionnaires ; Schools, Medical ; Seoul

This study was carried out to investigate the job characteristics and relationships between general charactristics and job satisfaction of the dietician in community health center. The subjects were 40 dieticians who responded to the questionnaire distributed at the annual education program in 1997. Statistival data analysis was completed using SAS packge program for frequencies, means, chi-square-test, ANOVA and Duncan's multiple range test. The results of this study acn be summarizd as follows. 45.0% of the dieticians were 26 to 30 years old, four-year-course university graduates were 75.0% and daily workers were 72.5% The level of hte job satisfaction of the dietician in community health center was the highes in the relationship with colleagues. The other parts of job satisfaction such as effects of nutrition counselling and education, value achievement as a dietician, general work and supervision by supervisors were above average, The general characteristics such as the age, the level of education, employment conditions, working hours per week and total length of service were significantly to all fields of job satisfaction except general work.
Adult ; Community Health Centers* ; Education ; Employment ; Humans ; Job Satisfaction* ; Nutritionists* ; Organization and Administration ; Surveys and Questionnaires ; Statistics as Topic

The purpose of this study was to investigate the effect of food habits on blood components level(blood glucose, uric acid, hemoglobin, some lipids levels) and health condition in Taejon. The study was conducted with 250 subjects (male 130, female120) who cisited in a general hospital from May to June in 1997. Questionaires were used for food habits. The data were analyzed by using chi-square-test, t-test, ANOVA and multiple range test. Reuults were summerized s follow ; mean of Broca Index were 110.0+/-13.7% in male, 110.6+/-16.6% in female. Mean values of systolic blood pressure and diastolic blood pressure were 130.9+/-17.6mmHg, 76.2+/-12.6mmHg, respectively. The systolic blood pressure was significantly higher in man than woman, Mean serum total cholesterol, LDL-cholesterol, and HDL-cholesterol and triglyceride levels were 202.8+/-0.2, 121.1+/-5.5, 50.3+/-2.9, 157.1+/-12.6mg/dl, repectively. Triglyceride level was significantly higher in man than woman. But HDL-cholesterol was significantly lower in man than woman. And also, the value of LPH and AI were higher in man. So Man has more risk of atherogenesis than woman. Mean values of blood sugar, uric acid and hemoglobin was 102.7+/-.36mg/dl and 14.1+/-.56g/dl were higher in man than woman except blood sugar. Food habit of woman were better than it of man. The levels of education and income did not affect to food habit score. The most problem of habits were intake od salty food and lack of exercise. The intake of nutrients were higher as food habit score was higher. Intakes of energy, Ca, vitamin A and vitamin B1 were lower htan RDa's of nutrients in bad food habit group. This result did not show that blood components level and health condition were significantly different by food habits. But Broca Index and triglyceride levels were higher in bad food habit group than other groups, but not statistically significant. By this result, it is more needed food habit education to man and yong people. The education of food habits will include the real methods of weight control, low intak of salt and exercise to bad food habit group.
Atherosclerosis ; Blood Glucose ; Blood Pressure ; Cholesterol ; Daejeon ; Education ; Female ; Food Habits* ; Glucose ; Hospitals, General ; Humans ; Male ; Thiamine ; Triglycerides ; Uric Acid ; Vitamin A

This study was designed to investigate the role of onion as a natural antioxidant. Onion was distinguished as yellow onion peel and onion flesh. Onion samples were extracted with 5 different kinds of solvents such as water, 70% ethanol, 99.9%ethanol, 99.9% methanol, and 96% butanol in order to select optimal extraction solvents, In this part of study linoleic acid was used s an model system for the purpose of determining the antioxidant activities. The optimal extraction rate of various solvents containing onion samples was determined by measuring extraction yield, electron donating ability(EDA), thiobarbituric acid(TBA), and thiocyanate, which are common methods for measuring activity. As a result 70% ethanol was shown as the most effective solvent.
Antioxidants* ; Ethanol ; Linoleic Acid ; Methanol ; Onions* ; Solvents ; Water

The purposes of this study were to measure the service mind and customer orientation of employees and to identify the effect of service mind on customer orientation in elementary school foodservices. The questionnaires were distributed to foodservice employees of the 19 elementary schools, but collected from 12 schools in Gwangju, Gyeonggi. The statistical data analysis was completed using SPSS (ver. 18.0) for the independent sample t-test, ANOVA, Cronbach's alpha, principal component analysis, hierarchical & K-means cluster analysis, Pearson' correlation analysis, and multiple regression analysis. Foodservice employees highly rated their service mind (3.94 out of 5 points), especially their perceptions on the importance of service (4.13 points). The effort to provide service was significantly different depending on the serving place (P<0.05). Employees had a high level of customer orientation (4.02 points), which was significantly influenced by age, position, or career (P<0.05), and cook license (P<0.01). As a result of cluster analysis for service mind, employees were divided into two groups: a low-service mind group (cluster 1) and a high-service mind group (cluster 2). Cluster 2 had a significantly higher overall customer orientation than cluster 1 (P<0.001). The pride in providing services (beta=0.390, P<0.01) and the perception of the importance of services (beta=0.297, P<0.05) showed a significant and positive effect on customer orientation.
Data Interpretation, Statistical ; Humans ; Hypogonadism ; Licensure ; Mitochondrial Diseases ; Ophthalmoplegia ; Orientation ; Principal Component Analysis ; Surveys and Questionnaires