The purpose of the study was to assess students'preferences on vegetarian menus served at middle and high schools. Four school food service programs that served primarily vegetarian menus were located in Seoul, Kyunggi, Kangwon, and Choongnam provinces. A total of 100 menu items frequently served at the schools were identified. Students participating in the school meals programs were asked to assess their preferences of the menus using a 5-point Likert-type scale(1 : very dislike ~ 5 : very like). Excluding responses with significant missing data, usable responses were 659. Statistical analyses were performed with descriptive statistics, t-tests, and one-way analysis of variance. Menu items of the highest preference scores included kimchi stew, stir-fried kimchi, nangmyon(cold noodles), fried rice and kimchi, miso stew, soft tofu stew, and hard-boiled quail eggs in soy sauce. By menu category, one-dish foods(3.97) were the most preferred and muchim and namul were the least preferred. Female students showed higher preferences on kimchi, steamed items(jjim), stir-fried items, namul, and muchim than male students; middle school students'preference scores were higher than those of the high school students in most menu categories. The menu preference is known as one of the most important factors determining students'food consumption and satisfaction with school food service. Dietitians working at school food service programs that serve primarily vegetarian menus should provide students with nutrition education on proper food selection and focus their efforts on developing new recipes using various vegetables and preparation methods to improve students'food consumption and menu preference.
Adolescent ; Education ; Eggs ; Female ; Food Preferences* ; Food Services ; Gangwon-do ; Gyeonggi-do ; Humans ; Male ; Meals ; Nutritionists ; Ovum ; Quail ; Seoul ; Soy Foods ; Steam ; Vegetables

This research was conducted to analyze the difference of perception of employee-feeding foodservice according to the types of foodservice. To survey the perception of employee-feeding foodservice among customers, the questionnaire consisted of the perception of employee-feeding foodservice. The questionnaires were sent to randomly selected customers of employee-feeding foodservice 120 each at two public organizations, two companies and two colleges, SPSS was used for descriptive analysis, computing Cronbach's Alpha value and Anova test. 678 of users of self-managed foodservices, and 660 of contracted foodservices, total 1,338 answered for the survey. Among them 67.9%(69.9% at self-managed foodservices, 65.9% at contracted foodservices) were male and 32.1%(30.1% at self-managed foodservices, 34.1% at contracted foodservices) were female. As for the age group, twenties were the major with 48.5% at self-managed foodservices, 56.2% at contracted foodservices. For the reason of visiting cafeteria low price was answered by 40.9% at self-managed foodservices, while approachable location were ranked first by 45% at contracted foodservices. Foodservice perception evaluation of foodservice in four categories showed significant differences: quality of the foods(p<0.001), sanitation(p<0.05), tangibility(p<0.001), empathy(p<0.05). Among the four categories tangibility(2.80+/-0.69) showed the highest perception at self-managed foodservices, while at contracted foodservices quality of foods (2.82+/-0.61) was with highest recognition.
Female ; Humans ; Male ; Surveys and Questionnaires

No abstract available.
Immunologic Tests* ; Tuberculosis, Meningeal*

BACKGROUND: This study was aimed at defining the varying responses of porcine coronary artery(PCA) to various wavelengths of ultraviolet irradiation, and at relating them to the changes in cyclic GMP contents. METHODS: The ring preparations of PCA with intact or removed endothelium were irradiated with the ultraviolet or visible light of wavelengths(240-520mm) from xenon lamp of a spectrofluorometer, and the changes in vascular tension were recorder on polygraph. For cyclic GMP assay, rat thoracic aorta was frozen after irradiation and homogenated. The supernatant was extracted with water-saturated ether and the cyclic GMP contents were measured with radioimmunoassay. RESULTS: Ultraviolet irradiation relaxed the preparations(UVR-relaxation) in resting state and those precontracted by prostaglandin F2alpha, the maximal relaxation occurring at 410nm, and the magnitude depending on the duration of irradiation. The UVR-relaxation was not affected by removing the endothelium, while it was markedly potentiated by pretreatment with Bay K 8644. The Bay K 8644-induced potentiation of UVR-relaxation was abolished by hemoglobin and slightly reduced by wrapping the rings with aluminum foil. Cyclic GMP contents in the increase was markedly potentiated by pretreatment with Bay K 8644. CONCLUSION: The observations suggest that UVR-relaxation in procine coronary artery is caused by activating the nitric oxide-cyclic GMP system, which is most sensitively activated by UVR of 410nm and that its potentiation induced by Bay K 8644 may be related nitrous substance released from the agent upon UVR.
3-Pyridinecarboxylic acid, 1,4-dihydro-2,6-dimethyl-5-nitro-4-(2-(trifluoromethyl)phenyl)-, Methyl ester* ; Aluminum ; Animals ; Aorta, Thoracic ; Bays* ; Coronary Vessels* ; Cyclic GMP ; Dinoprost ; Endothelium ; Ether ; Light* ; Passive Cutaneous Anaphylaxis ; Radioimmunoassay ; Rats ; Relaxation* ; Ultraviolet Rays ; Vasodilation ; Xenon

The purposes of this study were to assess the nutrition service importance and performance level in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations scatterly located in Korea was undertaken and detailed information was collected from each, including surveys of 1,002 industrial employees. Statistical data analysis was using SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. Dietician's performance level scored by industrial employees was statistically correlated with the effect of industrial foodservice(p<0.01). The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.
Adult ; Data Interpretation, Statistical ; Female ; Humans ; Korea ; Meals ; Sanitation

In adenomatous polyposis coli there are many colonic and extracolonic manifestations, and various combinations of these induce different clinical presentations and syndromes. We experienced a unique case of adenomatous polyposis of the large intestine and stomach in a 39-year-old man. In the colon, small cell neuroendocrine carcinoma rather than adenocarcinoma had developed, which did not contain adenomatous or carcinomatous foci. The adenomatous polyps in the colon were all small and sessile with no cancerous or precancerous change two years after the resection of the symptomatic gastric adenomas, even though the gastric adenomas were larger and showed dysplastic change. We think this case is another variant of adenomatous polyposis syndrome.
Adenocarcinoma ; Adenoma

The research objective was to identify the effect of various instruction media on improving students' foodservice management competencies and for increasing class satisfaction. The research involved a comparison of two student groups. One group consisted of students who attended a lecture-based food purchasing class (Group A). The other group was students who attended the same class, and who also used various media as well as receiving the lecture Group B). The results were as follows: 1) After a 16 week program, Group B perceived their procurement management competencies to be higher than those of Group A, especially in setting up purchasing goals, marketing research, and using computer systems for procurement; 2) In terms of class satisfaction, it was also observed that Group B was more satisfied with food purchasing class than was Group A. Group B gave high scores, especially in effective utilization media, increasing motivation, and understanding; 3) Group B perceived that various instruction media was helpful for developing their procurement management competencies. Respondents evaluated the usefulness of media in the following order: using Power Point, watching videos, visiting web-sites for food purchasing class, and surfing the World Wide Web. The results of the research show that using various instruction media for food purchasing classes would improve students' foodservice management competencies. Therefore, instructors who teach foodservice management related courses should consider developing teaching strategies that apply various instruction media for students to enhance their foodservice management competencies and to increase class satisfaction.
Computer Systems ; Surveys and Questionnaires ; Humans ; Internet ; Marketing ; Motivation

Legg-Calve-Perthes disease is a hip disorder of undetermined etiology, occurring in children and characterized by necrosis and repair of the proximal femoral epiphysis. Many methods of the treatment were reported with good result and the goals of them were prevention of deformity of femoral head and secondary osteoarthritis of femoral head with concept of containment. The purpose of this study is to determine the significance of soft tissue release operation in patient of Legg-Calve-Perthes disease, whose prognosis will be poor by clinical and rsdiological evaluation at diagnosis. Soft tissue release operation was carried out 21 hips of 19 patients of Legg-Calve-Perthes disease at Severance Hospital from January 1986 to October 1987 and satisfactory result was obtained. We consider our method as new, effective treatment modality and its significance is to reduce abnormal pressure to femoral head, to restore normal range of motion, to avoid recurrent ischemia, and, finally, to avoid progression of deformity by soft tissue release operation.
Child ; Congenital Abnormalities ; Containment of Biohazards ; Diagnosis ; Epiphyses ; Head ; Hip ; Humans ; Ischemia ; Legg-Calve-Perthes Disease ; Methods ; Necrosis ; Osteoarthritis ; Prognosis ; Reference Values

OBJECTIVES: This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems. METHODS: Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis. RESULTS: The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p < 0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p < 0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p < 0.05). CONCLUSIONS: The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.
Compensation and Redress ; Cooking ; Hazard Analysis and Critical Control Points ; Humans ; Investments ; Job Satisfaction

OBJECTIVES: This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems. METHODS: Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis. RESULTS: The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p < 0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p < 0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p < 0.05). CONCLUSIONS: The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.
Compensation and Redress ; Cooking ; Hazard Analysis and Critical Control Points ; Humans ; Investments ; Job Satisfaction