Using the diet rice bowl, this study examined whether visual cues related to portion size can influence intake volume without altering satiation. 24 subjects ate lunch and subsequent dinner meal in the lab once a week for 2 weeks. Each week at noon , they were served one of two different sizes of a rice (150 g of rice by the diet rice bowl and 210 g of rice by the general rice bowl) but recognized the same volume of which they could eat as much as they wanted of side dishes. Subjects returned to the lab five hours later for a standard dinner, which was consumed ad libitum. Results showed that the subjects who were eating from the diet rice bowl ate less rice (222.4 Kcal vs 306.5 Kcal, p < 0.001) and total energy intake (412.5 Kcal vs 499.2 Kcal, p < 0.001) than those eating from a general rice bowl at lunch. However, despite consuming 21% less energy intake at lunch, the rates of satiety were not significantly different after eating from the diet rice bowl and from the general diet bowl. And there were no significant difference in rice intake and energy intake at dinner between the diet rice bowl and the general rice bowl. These results suggest decreasing the portion size by the diet rice bowl with biased visual cues leads to decreased rice intake and energy intake without altering the satiation. This is, the decreased amount of rice in a diet rice bowl may implicitly suggest what might be construed as an appropriate amount to consume and eventually it suggests smaller consumption norms.
Bias (Epidemiology) ; Cues ; Diet* ; Eating ; Energy Intake ; Lunch ; Meals ; Portion Size* ; Satiation

The purpose of this study is to investigate an efficient use of labor in personnel scheduling for the restaurant industry. More specifically, this study attends to reduce overall labor cost while not sacrificing both full-time and part-time employees' schedules. The customers' demands were measured by sales in this analysis. Historically, server scheduling in the restaurant has been practiced by manager's experience and intuition; however, those practices provided drawbacks because managers often fail to consider external factors such as a employees' working conditions and change in a restaurant's size. The result of a new method in personnel scheduling provided significant cost saving compared to a previous scheduling technique. This study found that a new method in personnel scheduling allowed the restaurant to save labor cost. The outcome of this study should offer important strategic implication for the restaurant managers.
Appointments and Schedules ; Commerce ; Cost Savings ; Intuition ; Restaurants*

To ensure the microbiological safety of food items prepared after cooking process, this study was aimed to identify the hazards related with cooked foods donated to foodbanks through quantitative microbial analysis. Five foodbanks located in Incheon and Gyeonggi area among government-dominant foodbanks were surveyed from February to June, 2007. Manager, recipient, donator, type and quantity of donated food, and facility and equipment were examined for the general characteristics of foodbank. The time and temperature of food and environment were measured at steps from after-production to before-distribution, and the microbial analysis was performed mainly with indicator organism and major pathogens. The amount of cooked foods donated to each foodbank was about 20 to 30 servings and consisted of 80% of total donated foods. Only three foodbanks had separate offices for foodbank operation and four institutions had at least one temperature-controlled vehicle. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. It took about 3.8 to 6.5 hours at room temperature from after-production to beforedistribution. Only aerobic plate counts (APC) and coliforms were found in microbial analysis. The APC after production were relatively high in 8.2 x 10(5), 7.4 x 10(5), 6.9 x 10(5) and 4.2 x 10(5) CFU/g while 2.8 x 10(6), 9.4 x 10(5), 1.0 x 10(6) and 5.4 x 10(5) CFU/g before distribution in mixed Pimpinella brachycarpa, mixed chard, mixed amaranth and mixed spinach, respectively. The levels of coliforms in mixed chard and mixed spinach were complied with the standards of the Ministry of Education and Human Resources Management. The level of APC in boiled pork was increased from < 1.0 x 10 CFU/g to 4.0 x 10(2) CFU/g. One of delivery vessels was shown 6.2 x 10(3)CFU/100 cm2 in APC, which was over the standards for environment. One of serving tables also showed the high level of 1.2 x 10(3) CFU/100 cm2 in APC and 6.6 x 10(2) CFU/100 cm2 in coliforms. These results suggest the sanitary management of holding at donator and the time-temperature control are key factors to ensure the safety of cooked foods donated to foodbank.
Beta vulgaris ; Cooking ; Education ; Gyeonggi-do ; Humans ; Incheon ; Meals ; Pimpinella ; Spinacia oleracea

The study was conducted to investigate the influences of food service employees' job burnout, job engagement, and workplace safety perception on their job satisfaction. A survey was administered on 589 school food service employees in Gyeongbuk from December 5, 2005 to February 18, 2006. The final response rate was 71% (N = 416); the data were analyzed using SPSS Windows (ver. 12.0). A majority of the respondents were females (99.0%) and 40 years old or older (75.3%); 84% were temporary contract-based or irregular workers. Among the job burnout dimensions, exhaustion (2.98 +/-0.59) was rated higher than cynicism (2.33 +/-0.54), while professional efficacy level (3.61 +/-0.47) was relatively high. In terms of job engagement, the means of absorption (3.67 +/-0.49) and dedication (3.65 +/-0.52) were higher than that of vigor (3.22 +/-0.46). A systematic environmental level (3.15 +/-0.58) was lower than safety knowledge level (3.63 +/-0.49) among the workplace safety statistics, whereas the anxiety level (3.25 +/-0.74) was relatively high. The food service staff were more satisfied with 'supervisors' and 'co-workers' than with 'pay' and 'promotion'. A hierarchial regression analysis revealed that dedication, absorption, systematic environment, and safety knowledge were significant factors to increase job satisfaction and exhaustion which significantly decreased their job satisfaction.
Absorption ; Adult ; Anxiety ; Surveys and Questionnaires ; Female ; Food Services* ; Gyeongsangbuk-do ; Humans ; Job Satisfaction*

Undernutrition could be a significant deterrent to healthy aging and could negatively affect health outcomes in elderly. This study aimed to assess health-related factors which are associated with nutritional risks in middle-aged and elderly individuals by a cross-sectional study. Interviews were conducted with 2660 subjects (847 males, 1813 females), aged 50 years and over, in 15 cities in Korea. Data on food intake were obtained through a validated semi-quantitative food frequency questionnaires. Nutritional status were analyzed according to health-related factors including cigarette smoking, alcohol drinking, exercise, stress and depression level. Less regular exercise was associated with a higher likelihood of a poor nutrition [odds ratio (OR) 1.94; 95% confidence intervals (CI) 1.43-2.65] of middle-aged and elderly male subjects. Cigarette smoking (OR 1.84; 95% CI 1.24-2.71), less exercise (OR 2.58; 95% CI 2.07-3.21), stress (OR 1.73; 95% CI 1.36-2.22), and depression (OR 1.34; 95% CI 1.08-1.67) of middle-aged and elderly female subjects was associated with a higher likelihood of a poor nutrition. The results of the multiple regression analysis showed that less exercise proved to be the strongest predictors for the poor nutrition, followed by stress, smoking, and depression (model R2= 9.0%). It suggests that guidance to promote regular exercise, to quit smoking, to minimize stress and depression level might help to improve nutritional status of middle-aged and elderly in Korea. These findings also suggest that having recommendable health behaviors are beneficial to the good nutrition of subjects aged 50 years and over.
Aged ; Aging ; Alcohol Drinking ; Cross-Sectional Studies ; Depression ; Drinking ; Eating ; Female ; Health Behavior ; Humans ; Korea ; Male ; Malnutrition ; Nutritional Status ; Smoke ; Smoking

The purpose of this study was to assess the diet diversity, food habit and nutrient intake of obese adults who were visiting the health promotion center. This study was accomplished with the 138 obese adults (men = 103, women = 35) aged over 20 years old whose BMI were above 25 kg/m2. Nutrient adequacy ratio (NAR), the number of foods (Dietary Variety Score, DVS), and food group consumed (Dietary Diversity Score, DDS) by using the data from the three days record were analyzed and the food habit and lifestyle were assessed by self reporting questionnaire. The average energy intake of men was 2150.2 kcal which was significantly higher than that of women (p < 0.05). The intake ratio of carbohydrate, protein and fat over total energy was 54.8% : 19.3% : 25.8% in men, 59.5% : 17.8% : 22.6% in women, respectively. Frequency of the breakfast in a week above 4, 2~3 time and under one time was 75.7%, 10.7% and 9.7% in men, 77.1%, 5.7% and 14.3% in women respectively. Frequency of eating between meals in a day under one time was 73.8% in men, 57.1% in women (p < 0.05). The average DDS and DVS was 3.63 +/-0.07 and 14.10 +/-3.45, respectively which was significantly correlated with MAR (r = 0.40 in DDS, r = 0.64 in DVS, p < 0.01). The most frequent style of food pattern was DMGFV = 01101 in 35% of men, and DMGFV = 01111 in 37.1% of women. Our results show that dietary diversity and variety are useful parameters for evaluating nutrient intakes in obese adults. These findings suggest that nutritional education based on obese persons' eating behavior and eating diversity may be required to increase educational efficiency of weight control programs.
Adult* ; Breakfast ; Diet ; Eating ; Education ; Energy Intake ; Feeding Behavior ; Female ; Food Habits ; Health Promotion ; Humans ; Life Style ; Male ; Meals ; Obesity ; Self Report ; Young Adult

This study was carried out to examine information regarding usage of health improving agents and health status of male workers in the Chonnam Yeosu industrial area. We obtained data by means of a questionnaire from 329 men. Of the subjects 44.7% were in their forties, high school education was 43.0%, married was 83.0% and 1,500~3,000 thousand won in monthly income was 35.8%. Average height and weight of the subjects was 171.8 +/-5.4 cm and 70.5 +/-8.1 kg. Average BMI was 23.8 +/-2.2. Drinking rate of respondents was 85.5%, the drinking rate of daily workers was significantly higher than rotation workers (p < 0.05). Rotation workers exercised more regularly than daily workers (p < 0.001). Subjective symptoms of the subjects always had eye problems (11.7%), shoulder aches (5.8%), ache in one's empty stomach (4.7%) in decreasing order. 21.4% of the subjects had a disease, and liver disease was the highest in the subjects; the second was cardio-vascular disease. Interval of health food intake was highly irregular (62.7% of respondents), and keeping healthy was the main motivation for the usage of health foods. Health improving agents included oriental medicine, animal protein based restorative foods, nutrition supplements, health supplements, and natural foods. 33.3% of the subjects took health supplements, nutrition supplements (29.1%), oriental medicine (20.6%), natural foods (16.7%) and animal protein based restorative foods (3.9%), in respective order. Health improving agents were consumed higher in liver disease than other diseases. This study suggests that nutritional education and monitoring should be implemented for industrial workers to prevent life-habit diseases and to keep proper self-management of health status under special environments.
Animals ; Surveys and Questionnaires ; Drinking ; Education ; Food, Organic ; Humans ; Jeollanam-do* ; Liver Diseases ; Male* ; Medicine, East Asian Traditional ; Motivation ; Self Care ; Shoulder ; Stomach

Weight control diets induce reducing women' bone mineral density (BMD) that has a close relationship to risk in osteoporosis. This study was carried out to identify bone density risk factors affecting women's BMD, and to examine the relationship age, lifestyle and dietary habits for bone health by physical measurement and questionnaies. The subjects of this study were 194 women living on the Seoul area. When the subjects were divided into 4 age groups, BMI was the highest in the 50 years group (24.8) and the lowest in the 20 years group (21.63). Average T-score, which is BMD of forearm bone and calcaneus was the highest in the 40 years (.0.07) and the lowest in the 20 years (.0.59). The rate of eating breakfast was shown significantly higher in the 50 years group than that in the younger group. The frequencies of eating out, fried food intakes, and alcohol drinks were shown significantly different by age (p < 0.01). In conclusion, the risk rate of BMD was high in the 20syears and 50 years groups. It may due to the 20s' weight-control diet. Breakfast eating, exercise, intakes of anchovies, radishes, carrots, zucchinis and tomatoes were significantly important factors to prevent bone density risk.
Adult* ; Bone Density* ; Breakfast ; Calcaneus ; Daucus carota ; Diet ; Eating ; Female ; Food Habits ; Forearm ; Humans ; Life Style ; Lycopersicon esculentum ; Osteoporosis ; Raphanus ; Risk Factors ; Seoul*

This study was performed to assess the sodium intakes of Korean adults using a 24-hr urine analysis and dish frequency questionnaire (DFQ) according to each dish group and the regional area. The subjects of this study were comprised of 552 adults (male: 267, female: 285), aged 20-59yr residing in the metropolitan area (N = 200), Chungcheng-Do (N = 117), Jeolla-Do (N = 117), and Gueongsang-Do provinces (N = 118). The subjects were recruited from the residents who once participated or are participating in the various health programs offered by the public health center. The number of subjects who completed the 24-hr urine collection was 205 (male : 110, female : 95).The mean age and BMI of the subjects were 39.0+/-11.7 y and 23.1+/-2.9 kg/m2, respectively. The mean systolic and diastolic blood pressure was 119.5+/-15.4 mmHg, and 77.1+/-11.1 mmHg, respectively. Eighteen percent of the subjects responded that they are currently smoking, 36% drinking and 50.4% exercising. Twenty point six percent of the subjects were assessed as having hypertension according to their systolic or diastolic blood pressure(SBP > or = 140 mmHg or DBP > or = 90 mmHg) measurements in the present study. Salt intake of the subject estimated with 24-hr sodium excretion was 12.7 g/d (male : 13.4 g/d, female : 12.1 g/d) based on the sodium excretion rate as 82%. Salt intake estimated with DFQ was 14.7 g/d (male : 16.2 g/d, female : 13.4 g/d), 2 g more than the salt intake estimated with 24-hr urine analysis. The four dish groups that contributed most to the sodium intake in order were kimchi (I1571.4mg), soup and stew (1260.5 mg), fish and shellfish (706.3 mg) and noodle and ramyeon (644.3mg). Salt intake estimated with DFQ was the highest in the subjects of Gueongsang-Do (17.0 g/d), second highest Chungcheong-Do (16.4 g/d) and the lowest in the metropolitan area (13.0 g/d). Subjects of Gueongsang-Do showed the highest sodium intakes in most of the dish group, whereas subjects of the metropolitan area showed the lowest. Residents of Chuncheong-Do revealed the highest sodium intake with kimchi and ofJeolla-Do the higher sodium intake with the main dish (meat, fish and beans). The highest salt percentage of kimchi (3.0+/-0.8%) and soybean paste (14.5 +/-5.1%) were observed in Gueongsang-Do, whereas individuals of the metropolitan area were observed as having kimchi (1.6 +/-0.5%) and soybean paste (7.4 +/-1.6%) with the lowest salt percentage. Men were observed as having more salty kimchi (2.4 +/-0.1%) than women (2.1 +/-0.1%).
Adult* ; Blood Pressure ; Drinking ; Female ; Humans ; Hypertension ; Male ; Public Health ; Shellfish ; Smoke ; Smoking ; Sodium* ; Soybeans ; Urine Specimen Collection

This study was carried out to investigate the fast food consumption patterns classified by age in Busan. The survey was conducted from October 15 to November 15, 2006 by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Forty one point five percent of the elementary group, 40.5% of the high school group, 24.1% of the 30's, 35.0% of the 40's and 18.1% of the 50's took fast foods over once a week. Seventy two point five percent of the elementary group, 61.5% of the high school group, 16.8% of the 30's group, 10.0% of the 40's, and 14.6% of the 50's preferred fast foods. There was a significant difference in the basis for selecting menus among the groups. The most important basis for selecting menus was 'price' in the elementary group and the high school group, but was 'preference' in the adult groups. As their age increased, they spend more money for fast food. Forty six percent of the elementary group and 49.5% of the high school group, 32.1% of the 30's, 36.5% of the 40's, 34.7% of the 50's thought that fast food can substitute for a meal. The age affected significantly the substitutability for the meal of the fast food (p < 0.001). In the high school group, the ratio of skipping breakfast is higher than in the other age groups. Dietary attitude has direct effects on the preference of the fast foods. Nutrition knowledge, degree of unbalanced diet, and obesity rate have direct and indirect effects which were mediated by dietary attitude. Nutrition knowledge showed the greatest total causal effect in relation to the preference of the fast foods. Therefore, nutrition education for the subjects is needed to encourage them to choose more nutritious food and have healthier dietary pattern.
Adult ; Breakfast ; Busan* ; Diet ; Education ; Fast Foods* ; Humans ; Meals ; Obesity