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Microbiological Quality and Change in Vitamin C Contents of Vegetables Prepared at Industrial Foodservice Institutions in Kumi.

Gum Ran KIM ; Myung Sook JANG

Journal of the Korean Dietetic Association.1998;4(2):263-269.

This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with soybean, salt, and red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls of Saenchaes are prepared with served in industrial foodservice institutions.
Acetic Acid ; Ascorbic Acid* ; Capsicum ; Cooking ; Gyeongsangbuk-do* ; Raphanus ; Seasons ; Soybeans ; Vegetables* ; Vitamins*

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The Current Status and Prospects of Community Nutrition Services: I. A Study on the Perception of Nutrition Services for the Health Center-Directors in Areas Not Employing Public Health Nutritionists.

Hae Ryun PARK ; Hye Ryun KIM

Journal of the Korean Dietetic Association.1998;4(2):254-262.

The purposes of this study were to investigate the perception of community nutrition programs and the conditions to carry them out, for 32 directors of health centers where public health nutritionists are not employed. The results of this study can be summarized as follows. Nutrition intervention programs were not carried out actively except those for infants but the health center directors strongly felt the necessity of carrying out various nutrition programs. The factors that affect the selecting and priotizing of nutrition programs were the need of community residents, the perception of the local congressmen, and the head of the local government. The most urgent and important problem to be solved in order to intervene nutrition programs was employing public health nutritionists on a tenure basis. Other were securing necessary revenue, precise guidance, political support, hardwares, etc. These results showed the importance of employing public health nutritionists for intervening appropriate nutrition programs and improving the perception of nutrition services for health center directors, local congressmen and personnels in charge of formulating nutrition policies.
Head ; Humans ; Infant ; Local Government ; Nutrition Policy ; Nutritionists* ; Public Health*

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Estimated Food Cost to Maintain Basic Living Expenditure.

Hyun Kyung MOON

Journal of the Korean Dietetic Association.1998;4(2):245-253.

In this study, the food cost for the urban worker's living expenses was estimated for the Korea Labor Union. The urban workers living expenses are minimum of healthy and decency level expenses with allowances for minimum quality of life. Thus, the food cost should be enough for purchasing proper kinds and amount of foods which can supply sufficient nutrient to maintain health and which should reflect current food consumption patterns. To estimate the food cost, the Korean Recommended Dietary Allowances was used to calculate th amount of nutrients which should be supplied. The National nutrition survey and the Food balance sheet, were used to estimate the current consumption patterns for the kind and amount of food. To estimate price for each food item, the market survey was executed in six large cities. Also, to verify the estimated food cost, actual food costs were surveyed. For 5 kinds of model household, dietary allowances were calculated for the each nutrient. Using the Korean food guides, the number of serving for each food group were decided for the model households. In each food group, the amount and kind of foods were decided by the current food consumption pattern. The kind and amount of food were adjusted by the amount of calculated nutrient. When the amount of nutrient was between 90% and 110% of the recommended dietary intake, it was accepted. With these amount and kinds of foods, the food cost were calculated using the market survey. Considering extra expenses for the eating-out and processed foods, extra expenses are added. As a results, for single person family, the estimated food cost was 149,210won per month. For two, three, four and five person family, the estimated food costs were 245,179won, 381,182won, 501,669won and 687,980won per month, respectively. The estimated food cost were lower in the single and two person family than the actual food cost by the survey. The cost for eating-out gave major differences. In the future, to estimate food cost, the food consumption patterns for the different kind of household, sex and age should be studied carefully. Also, the pattern of eating-out should by analyzed.
Family Characteristics ; Health Expenditures* ; Humans ; Korea ; Labor Unions ; Nutrition Surveys ; Quality of Life ; Recommended Dietary Allowances ; Single Person

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Effectiveness of 70% Alcohol Solution and Hand Washing Methods on Removing Transient Skin Bacteria in Foodservice Operation.

Tong Kyung KWAK ; Hye Ja CHANG ; Kyung RYU ; Sung Hee KIM

Journal of the Korean Dietetic Association.1998;4(2):235-244.

Hand washing is an important component of hygiene program for food handlers. Hands can be a source of direct or indirect contamination of foods with pathogenic microorganisms. In this study, the effectiveness of hand washing methods and the use of 70% alcohol solution against transient skin bacteria was tested in an university foodservice facility. 70% alcohol solution is sprayed for 5 seconds automatically when hands are placed in the dispenser. Samples were taken using swab technique in meat cutting area, vegetable trimming area, and vegetable cutting area: before and after washing hands according to planned methods, and after being sprayed with 70% alcohol solution after washing hands. The bacteriological analysis of total plate counts, coliform, fecal coliform of food handlers' hands was done. Statistical data analysis was completed with Mann-Whitney U test and Kruskal-Wallis model using the SPSS program. The levels of initial contamination of workers' hand were significantly different by the work areas(chi-square=9.156, p<0.01). Workers in the vegetable trimming area had more heavily soiled hands than in the other work areas. Mean of TPC counts and coliform was 8.97x10(5) CFU/12.4cm2, 2.93x10(2) MPN/12.4cm2 respectively, but fecal coliform was not detected. Transient bacteria were removed from hands after washing and using 70% alcohol solution but were not removed completely. Mean reduction percentage in TPC varied among work areas and ranged from 93.19% to 94.99%, and in colifroms from 97.31% to 100%. A significant difference in TPC was found between before and after hand disinfection (Z=-2.714, p<.01) and between standardized hand washing procedures and un-standardized hand washing procedures(z=-2.301, p<.01). Subjects using the hand sanitizer showed a great elimination of TPC(99.45% reduction), but this effect was valid only after following proper washing procedures. Based on the results, the most effective hand washing method was recommended as the combination of the standardized hand washing procedure with warm-water and use of th 70% alcohol solution. The results can be used to develop hand hygiene programs and training strategies for enhancing hand hygiene practices for food handlers in foodservice operations.
Bacteria* ; Data Interpretation, Statistical ; Hand Disinfection* ; Hand Hygiene ; Hand* ; Hygiene ; Meat ; Skin* ; Soil ; Vegetables

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Need Assessment for Central Food Production in Child Care Center Foodservices.

Tong Kyung KWAK ; Wan Soo HONG ; Hye Sang LEE ; Mi Ra JANG

Journal of the Korean Dietetic Association.1998;4(2):225-234.

Nutrition during childhood is essential for growth and maintenance of health. Good food habits developed during the childhood will contribute both to the healthy growth and the prevention of the degenerative disease of later life. Both parents and the providers in child care centers play an important role for children's good eating behavior. Therefore all child care programs should achieve recommended standards for meeting children's nutritional and educational needs in a safe, sanitary, and supportive environment to promote the healthy growth and development of children. The purposes of this study were to evaluate the foodservice management practices and assess the needs for a Central Production Unit by contacting the child care center' providers. This approach was achieved using a variety of qualitative and quantitative information including the general foodservice management practices and the needs for a Central Production Unit. An indepth face-to-face interview with structured-questionnaires was undertaken at 32 representative child-care centers in Seoul. Statistical data analysis was done using the SAS program for descriptive analysis and ANOVA. The number of national/public and private sectors were 11 respectively, followed by 10 licensed home day-care centers. Total average number of children in child-care centers was 54.3+/-48.5. The foodservice productivity index in child-care centers was 4.8 minutes per meal for public child care centers, 6.0 for private child-care centers, and 9.8 for home child care centers. Home child care centers were found to have the lowest productivity index which indicated inefficient foodservice practice. The important factors in group purchasing were menus(39.6%) or close distance(39.6%) > type of foodservice operation(32.8%) > total number of meals(19.9%) > food costs(16.2%) in order. Average score of the efficiency for central food production in child-care centers was 3.80+/-0.84 out of 5.
Child ; Child Care* ; Child* ; Data Interpretation, Statistical ; Efficiency ; Feeding Behavior ; Food Habits ; Group Purchasing ; Growth and Development ; Humans ; Meals ; Parents ; Private Sector ; Seoul

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A Study on Nutrients Intake, Physical and Biochemical Status of Elementary School Children in Taejon.

Eun Mi SHIN ; Eun Young YOON

Journal of the Korean Dietetic Association.1998;4(2):212-224.

The purpose of this study was to investigate nutrients intake, Rohrer index, serum cholesterol level, blood pressure and others for clinical and nutritional study on school children in Taejon. This survey was carried out in October, 1995. The subjects were 362 children, 6 to 11 years old. The results were summarized as follows. By Rohrer index, 4.6% of the children was lean, 69.6% was normal, 17.4% was overweight and 8.6% was obese group. Systolic blood pressure, diastolic blood pressure and skin fold thickness of all subjects were 111.7+/-15.7mmHg, 69.8+/-14.9mmHg and 14.5+/-7.3mm respectively. Systolic blood pressure and skin fold thickness were increased with Rohrer index. Total cholesterol, urea nitrogen and creatinine levels in blood were 160.8+/-23.9mm/dl, 11.5+/-3.5mm/dl and 0.71+/-0.12mm/dl respectively but not significantly different among groups. These levels have a slight tendency to increase in obese group but not significantly different among groups. Hematocrit and hemoglobin levels were 41.3+/-4.7%, 13.1+/-1.6g/dl. These levels of 11 years old girls were lower than same aged boys. Composition ratio of total energy intakes were 65% of CHO, 13% of protein and 22% of fat. Energy and most nutrients intakes were insufficient except for P and vitamin C. Especially the amount of vitamin A, Fe, Zn and folate intakes were lower than halves of RDA'S. Most nutrients intake were not significantly different among groups. Pearson' correlation in Rohrer index with nutrients intakes were all negative correlation significantly different of K, Na and Thiamin.
Ascorbic Acid ; Blood Pressure ; Child* ; Cholesterol ; Creatinine ; Daejeon* ; Female ; Folic Acid ; Hematocrit ; Humans ; Nitrogen ; Overweight ; Skin ; Urea ; Vitamin A

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A Survey on Weight Control Diets Practiced by College Women in Taegu and Kyung Buk.

Myung Hee PARK ; Young Sun CHOI

Journal of the Korean Dietetic Association.1998;4(2):200-211.

Most of college women are interested in their appearances, and those whose body weights are normal or even underweight try to lose weight. Many methods for weight control diets practiced by college women are unsound and irrational so that some side-effects should be watched out. The present study was aimed to investigate methods of diets, food habits, behaviors, and side effects of weight control and to suggest sound weight loss schemes for college women. The subjects were 353 college women living in Taegu and Kyung Buk area, comprising 178 women who have tried weight control diets and 175 women who have not tried diets. The items included in questionnaires were food habits, food behavoirs, food frequency, physical activity status, 24-hour daily activity record, height, weight, etc., and the survey was conducted in September 1997. There was no difference in body mass index between college women who have tried diets(20.1+/-2.26) and women who have not tried diets(19.3+/-1.58), and 24.2% of those who have tried diets had body mass index under 19. The leading reason for diets was to make better fitting for costumes(67%). While women who have tried diets also tried to exercise more, they tended to overeat than women who have not tried diets. Mean of food habit scores(9.33 vs 9.32) which corresponded to "poor" habit and food frequencies were not different with or without experiences of diets. This indicated that diets were not related to actual changes of food habits and food intakes. Diet methods used frequently by college women were relying on special diet foods(25.4%), fasting(24.9%) and exercise(22.6%). Trying both exercise and diet was practiced by only 5.1% of the subjects who have tried diets. The duration time of diets was mostly in the range of 1 week to 1 month, and the longer diet period was, the more weight loss was. The frequent side effects due to diets were anemia(41.8%) and enervation(23.7%). Activity coefficients were lower in those who have tried diets(1.38+/-0.13) than those who have not tried diets(1.41+/-0.19). Women who have tried diets spent more time on reading newspapers and magazines and on watching TV. This study indicates that college women who have tried diets practiced irrational diets for weight reduction and experienced undesirable side-effects. Therefore scientific and systematic weight reduction programs accompanying balanced diets and proper exercise with behavior changes should be developed.
Body Mass Index ; Body Weight ; Daegu* ; Diet* ; Female ; Food Habits ; Humans ; Motor Activity ; Periodicals ; Periodicals as Topic ; Surveys and Questionnaires ; Thinness ; Weight Loss ; Weight Reduction Programs

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Menu Analysis of the National School Lunch Program : The Comparisons of the Frequency of Menu with the Students' Food Preferences.

Kyeong Sook YIM ; Tae Young LEE

Journal of the Korean Dietetic Association.1998;4(2):188-199.

The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should consider the food preferences of the students. To provide approgriate information and guidelines about desirable NSLP menu planning, the comparison between the frequency of NSLP menus and food preferences of the students was performed, NSLP menus with cooking method of 776 meals were collected from 10 elementary NSLP schools in Seoul and Kyunggi province, and food preference data was surveyed with 1618 elementary school students from 4 NSLP schools in Korea in 1995. According to the cooking methods, NSLP menus served Kimchi(98.3%), rice(71.4%) and soup(71.1%) frequently. Based on the food groups, NSLP menus served vegetables most frequently(188%), followed by grains(101.4%), milk(100%), meat(57.3%), fruits(50.3%), and so on. By Spearman Rank Correlations analysis, the serving frequencies of vegetable side dishes(r=.33, p=.05) were positively correlated with the students' preference score. According to the cooking method, the serving frequencies of steamed dishes(r=1.0, p=.00), salads(r=1.0, p=.00), Kimchi(r=.85, p=.01) and rice one-dish meal(r=.80, p=.10) were positively correlated with the students' preference score. However, the serving frequencies of the main dishes(r=.13, p=.57) and soup group(r=.15, p=.57) were not significantly correlated with the students' preference score. Even though the serving frequency of fruit were negatively correlated with the students' preference score(r= -.80, p=.10). These results indicated that the NSLP menu planned the vegetable side dishes in accordance with the students' food preferences, but it planned the main dish, soup group, and meat side dish group discordantly. Therefore further efforts are needed to involve the preferred cooking methods for increasing the food acceptability. It could be used for the basic guidelines for menu planning of NSLP, and for the future improvement of NSLP in Korea.
Cooking ; Food Preferences* ; Food Services ; Fruit ; Gyeonggi-do ; Humans ; Korea ; Lunch* ; Meals ; Meat ; Menu Planning ; Seoul ; Steam ; Vegetables

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A Behavior Modification Approach to Losing Weight : Office Workers Reduce through Nutritional Counseling Sessions.

Moon Kyoung CHANG ; Sun Min PARK

Journal of the Korean Dietetic Association.1998;4(2):178-187.

Behavior-modification approaches are among the most widely used methods for losing weight. The most important concern in these approaches is that the client is helped to achieve long-term weight loss. The purpose of this study was to determine the effectiveness of nutritional counseling for weight reduction in office workers. Sixteen overweight office workers (BMI=25.8+/-.5 age=34.1+/-.0) were selected from Poscohuls. Prior to nutritional counseling, their dietary intakes were assessed using the 24-hour recall method, and survey questionnaires for lifestyle and dietary habits were collected. Nutrient intakes were calculated using the Food Processor II program modified for Korean foods. Nutritional counseling sessions were conducted every 2-3 weeks for 5 months. Various techniques tailored to the individual participants were used to facilitate weight loss. After 5 to 6 counseling sessions, questionnaires for lifestyle and dietary habits were re-evaluated. Daily energy intake showed great individual differences. The energy intake of every client decreased by about 15% (p=0.08). Fat consumption was lowered by 39.3%, but consumption of carbohydrate and protein was not changed. The common dietary and lifestyles problems were overeating, binges, dinning out, snacking, and drinking alcohol. Before counseling began, clients ate out an average of 2.8 times per week, and they ate high-fat foods such as belly pork. After counseling, they consumed low-fat dishes such as fish and lean meat in fewer dinning-out sessions. Also, the number of binges decreased slightly, and clients consumed smaller meals. Similar changes occurred with respect to the consumption of alcohol. During the counseling sessions, 25 percent of clients lost weight by approximately 2kg, while 75 percent maintained their weight. In conclusion, multiple nutritional counseling sessions are an effective and efficient approach to change eating pattern to keep losing weight. Furthermore, through multiple nutritional counseling sessions, clients can gain good dietary habits and learn to control their weight through behavior modification. However, clients need to have patience and trust to lose weight since it takes longer periods to show losing weight multiple nutritional counseling sessions.
Behavior Therapy* ; Counseling* ; Drinking ; Eating ; Energy Intake ; Food Habits ; Hyperphagia ; Individuality ; Life Style ; Meals ; Meat ; Overweight ; Surveys and Questionnaires ; Snacks ; Weight Loss

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Effect of Smoking on the Levels of Antioxidant Vitamins and Enzymes in Healthy and Young Men.

Sun Min PARK ; Jung Gil YU ; Seung Hee AHN

Journal of the Korean Dietetic Association.1998;4(2):168-177.

It has been reported that cigarette smoking increases free radical generation, which can also increase lipid peroxides and deplete antioxidants. The purpose of this study was to determine whether cigarette smoking and other lifestyle choices may affect serum lipid peroxide concentrations, serum antioxidant concentrations such as tocopherol and vitamin C, and serum antioxidant enzyme activity such as glutathione peroxidase and superoxide dismutase. Dietary intakes were assessed by 24-hour recall and survey questionnaires from 48 male non-smokers and 52 male smokers. Overnight fasting blood was collected and measured for individual antioxidant status. The daily vitamin C intakes of smokers tended to be lower than those of non-smokers, and the intakes of both groups were under the Recommended Daily Allowance (RDA). Vitamin E intake was suffcient for smokers and non-smokers. Serum lipid peroxide concentrations were no difference among all subjects. The serum alpha-tocopherol concentrations of all subjects were in a normal range, and they were highest in mild smokers (p<0.05). Mean serum vitamin C levels were lowest in heavy smokers (p<0.05). The activities of serum glutathione peroxidase and superoxide dismutase were not significantly different in smokes and non-smokers. In conclusion, smoking did not increase oxidative stress in heathy young men. However, it is desirable for heavy smokers to consume more vitamin C than the RDA sine their serum vitamin C concentrations are relatively low.
alpha-Tocopherol ; Antioxidants ; Ascorbic Acid ; Fasting ; Glutathione Peroxidase ; Humans ; Life Style ; Lipid Peroxides ; Male ; Oxidative Stress ; Surveys and Questionnaires ; Recommended Dietary Allowances ; Reference Values ; Smoke* ; Smoking* ; Superoxide Dismutase ; Tocopherols ; Vitamin E ; Vitamins*

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