단체급식업체의 이벤트 참여 속성 분석: 고객과 운영자 간의 비교를 중심으로

이보숙,양일선,김현아,강진경 한국외식경영학회 2006 외식경영연구 Vol.9 No.1

The purpose of this study was to compare customer’s importance perception on the participating factors on the events by contract management foodservice company with foodservice manager’s importance perception on those. The questionnaires were developed and distributed to the 80 managers of branch offices and 440 customers. A total of 69(manager) and 377(customer) questionnaires were usable ; resulting in an 86.2% and 85.6% response rate. The survey was conducted from October 10 to October 31, 2002. The customers took into account the taste of food(4.17), service(3.94), the quality of menu(3.93), general services from workers(3.90) and faithfulness of contents(3.83) as a important factors. On the other hand, the managers of branch offices considered the most important factors such as the planning of events, advertisement and announcement on the events(4.25) and the planning of the events which all workers were able to participate in(4.25). The managers of branch offices considered the events to be more important than customers did because of their positive effect(P<.01), the possibility of the change of image felt by customers after the events(P<.01) and the possibility of customers satisfaction after the events(P<.01).

일반학술발표초록 : 작업측정기법을 적용한 학교급식시스템 유형별 작업분석 및 표준 조리인력 산정모델 개발

이보숙,양일선 한국영양학회 1997 춘계학술대회초록 Vol.- No.-

農村 家政保健事業地域의 母性營養 및 家族計劃에 關한 調査

李寶淑,李景子,李美淑,牟壽美,朴明潤 대한보건협회 1981 대한보건연구 Vol.7 No.2

Integration of applied nutrition and family planning into rural family health programmes is a fairly new trend in Korea. The survey of nutrition and family planning, however, has an important role: to obtain baseline data which will be needed in planning a rural family health projects. This study was conducted from January 23 to 31, and Februry 14 to 18, 1981, to determine level of knowledge, attitude and practices concerning maternal nutrition, physical status and family planning of fertile women in Whaseoung-gun, Kyunggi-do, one of the rural family health project areas of the PPPK. A total of 197 fertile mothers were surveyed, 10.7% of them pregnant, 19.3% lactating and 70% non-pregnant. The results are summarized as follows: 1. Family living conditions The average age of subjects was 31.4 years. The average size of families surveyed was 5.5 members, higher than the national average of 5.0 for rural ordinary household. The average total number of children per subject was 2.7. About 60% of women, in contrast to 38% of husbands, were educated at or below the elementary school level. Extended family structure predominates slightly, with nuclear family households representing 42.6%. The majority, 84% of households surveyed, were involved in farming. Ninety-seven percent of subjects had TV, 89.4% had radios, 36% had refregirators, 86.2% had electric rice jars, 82.5% had electric fans. Newspaper subscribers, however, compromised only 39.7%. 2. Family planning practices One hundred seventy-five subjects, except pregnant women, represting 89.3% of total subjects, were surveyed for family planning practices. Of these, 59.3% practiced contraception, and tubal ligation was predominant method employed. Average number of children born was 2.9; average number of pregnancy was 3.9. Twenty-three percent of the subjects had experienced abortion. The average number of infant death was 0.2 per subject. 3. The average height of women was 152.3cm., far below the Korean standard of 158cm. whereas body weight was 53.1kg., slightly above the Korean standard of 52kg., Weight for height was 34.8, slightly higher than the Korean standard. Obesity rate by Katsura's formula was +13.1. 4. Meal balance and food diversity of maternal diets Meal balance of maternal diets was scored 61.3 for non-pregnant, 72.6 for pregnant, and 71.6 for breast-feeding mothers, based on a maximum of 200 points, Diversity of food selection was scored 9.5 for non-pregnant, 10.9 for pregnant and 10.4 for breast-feeding mothers, based on a maximum of 30 points. Meal balance and diversity of meal selection were both found to be positively correlated with level of education, nutritional attitudes, family income and family cultural level, but negatively correlated with age group for all subjects. There was significant correlation, 0.7904(p<0.001), between meal balance and food diversity. Results described that pregnant and breast-feeding groups paid slightly greater attention to diet than did the non-pregnant group. 5. Knowledge of and attitudes toward nutrition Eighty-six percent of the mothers were entirely ignorant regarding the "five basic food group", a concept fundamental to meal planning; 89.4% stated that breast milk is superior to cow's milk. The best age at which to begin supplementary feeding to the babies was stated as between 6 to 9 months, by 57,9% of the subjects. As for food taboos, 37.5% of the subjects avoided certain kinds of foods during pregnancy; and 15.1% of the subjects, during breast-feeding. In general, foods avoided by the pregnant group were animal protein foods, especially chicken and boneless fish, because women fear their babies will be born with gooseflesh skin. The foods most commonly avoided durng breast-feeding were green vegetables, poultry, and fermented rice water. Only 5.6% of the subjects used Korean harb medicine as tonic, and 26.9% used vitamins or nutrition pills during pregnancy and breast-feeding. In hopes of providing training to the subjects, we determined that 54.9% of the subjects were eager to learn skills for generating family income; others were eager to learn how to improve family life, with emphasis on nutrition and food, or how to improve oneself. The majority, 82.3% of subjects stated that winter would be the most appropriate season for training. It is hoped that the findings of this study will make a contribution towards the development of programmes that meet the needs identified by these fertile rural women of Whaseoung-gun.

경기도지역 학교급식시설 실태분석

이보숙,양일선,한경수,채인숙 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.2

Conventional foodservice system has been the most prevalent system across the country. However, all the elementary students throughout the country is not being provided with school lunch program because of the restriction on equipping school foodservice facilities. So commissary foodservice system was introduced to school lunch program in 1991. This study was designed to evaluate condition of existing major equipment including volume, probable useful life, and frequency of use and determine equipment improvements on conventional and commissary school foodservice systems. A questionnaire was developed and mailed to 87 dietians of conventional and 46 dietians of commissary school foodservices in Kyunggi-do. Response rates were 89.7% and 91.3%, respectively. Approximately one third of commissary foodservices were converted from conventional to commissary. Only 52.6% of conventional and 53.5% of commissary foodservice facilities/equipments have been desirable in quality and quantity. Capacity, funcitional ability, using frequency, and relationship with efficient work management were analyzed according to school foodservice system. Content analysis was conducted regarding to dietitians opinions on foodservice facilities/equipment.

체중조절 내담자의 영양섭취 및 식행동 실태 분석

이보숙,권순형,허채옥,조경련,이영순,김명자,임호남 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.5

건강체중을 위한 학교급식의 역할

이보숙,Lee, Bo-Suk 한국학교보건학회 2002 韓國學校保健學會誌 Vol.15 No.2

위탁급식계약 개발전략수립을 위한 업체선정 요인분석

이보숙,양일선,박진영,김현아 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.5

The purposes of this study were to compare, through a factor analysis, the perceived level of importance of 4 categories of features relating to food service management between salespeople and clients, to establish an effective marketing strategy for successful contracting. To obtain data on the perceived level of importance level of the factors affecting foodservice management contracts, questionnaires were developed using the Delphi technique, which were modified by apilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting foodservice management contracts, with the importance level of these factors measured on a 5 point-Liken type scale. Between March 12 and April 13 2003, the self-administrative questionnaires were mailed to the 60 salespeople and 280 clients. A total of 50 clients (25%) and 48 stlespeople(77%) responded to the questionnaires. As a result, forprivate contracts and in competitive hiding, the differences of the perceived importance level between the salespeople and clients of the 3 categories the appropriateness of foodservice operation plan, sales ability, the conditions and costs of the contract) were sis_naificant. For the 5 items relating to private contracts, Field trip, Menu Management Plan. Sanitation and Safety Management, Cost per meal and Food Cost per meal, both the salespeople and clients perceived high levels of importance for all these items. For competitive biding, both the salespeople and clients perceived high levels of importance for the 6 item the Fooxiservice operation supportive system, Field trip, Menu Management Plan, Renewal plans for interior and environment, Cost per meal and Food Cost per meal.

초, 중, 고 학생의 아침식사와 관련된 요인들에 대한 탐색적 연구

이보숙,양일선 대한지역사회영양학회 2006 대한지역사회영양학회지 Vol.11 No.1

This study was carried out to identify factors related to breakfasts in elementary, middle and high school students. This study was surveyed by questionnaires and data was analyzed by SPSS program. Exploratory analysis was conducted according to three school student groups (elementary children, middle school students, and high school students). The subjects were 1,886 school students (female 893, male 959) of 51 schools in the nationwide region. The distribution of subjects was elementary school children 544, middle school students 661 and high school students 681. The results are summarized as follows. Only sixty percent of the subjects had breakfast regularly. About one fourth of the subjects had the habit of skipping breakfast or eating it 2~3 times per week. Frequency of having breakfast and reasions of skipping breakfast were significantly different according to school student groups (p < 0.001 respectively). The rate of skipping breakfast was 14.4% in elementary school, 16.1% in middle school, and 25.0% in high school. The main reason for skipping breakfast was “not delicious or poor appetite” in elementary school (42.5%), but “busy” in middle (50.2%) and high school (61.1%). There was no significant difference in frequency of having breakfast according to living areas (rural and urban). There were not significant differences between frequency of having breakfast and BMI and degree of satisfaction on body weight. But there were significant difference in frequency of having breakfast according to economical status (p < 0.05). There were significant differences in degree of school performance according to frequency of having breakfast (p < 0.001). There was significant relationship between the time of attending school and the frequency of having breakfast. But there were significant relationships between frequency of having breakfast and time of rising. These findings suggested that the time of rising was controlled by having enough time that students eat breakfast. And mother (or person who prepares meals) must have more concerns about preparing breakfast for children and students. (Korean J Community Nutrition 11(1): 25 ~ 38, 2006)

병원급식 조리종사원의 직무 특성과 직무 만족도 분석

이보숙,양일선,김성혜,이화진,강혜련 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.9 No.5

The purposes of this study were to: 1) measure the levels of job satisfaction with five facets of a job: the work itself, promotion, pay, supervision and co-workers, 2) investigate the degree of job characteristics inventory which employees perceived, 3) investigate relationships between job characteristics and job satisfaction levels of the employees in hospital foodservice, 4) measure the levels of organizational commitment and investigate its relationships between job satisfaction and job characteristics, 5) investigate the relationships between job performance and job satisfaction, job characteristics of the employees in hospital foodservice. The questionnaire was developed based on modifying Job Descriptive Index developed by Smith, Kendall, Hulin and Job Characteristics Inventory developed by Sims, Szilagyi, Keller and Affective commitment Scale developed by Meyer and Allen. Subjects consisted of 76 employees in hospital foodservice. Data were analyzed for frequency, means, ANOVA, Duncan multiple range test, and pearson correlation using SAS PC Package. The results of this study were as follows. 1) Most of the respondents were 41 years up(39.5%) and married (92%). High school graduates were 59.2%. 10 years working experienced employees were 35%. 2) A majority of the respondents(44.7%) ranked work itself as the most important aspect. 3) They were the most satisfied with co-workers. 4) Satisfaction with work itself, wage, and supervision were found significantly related to age(p<0.05). 5) Task identify was the most prevalent job characteristics and then task identity. 6) Satisfaction with co-workers were found significantly related to job variety(p<0.05). Satisfaction with supervision and promotion were found significantly related to friendship(p<0.05). 7) Job satisfaction have not correlation with job performance. Satisfaction with supervision, co-workers were positively correlated with organizational commitment(p<0.01). 8) Job characteristics of dealing with others were positively correlated with job performance (p<0.05). Job characteristics of variety, autonomy, task identity were positively correlated with organizational commitment(p<0.05, p<0.01).

체중조절 내담자의 영양섭취 및 식행동 실태 분석

이보숙,권순형,허채옥,조경련,이영순,김명자,임호남 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.5

The purpose of this study was to analyze health-related habits, weight control experience and body composition of 344 female students visiting nutrition counselling office. Dietary habits of the subjects were assessed by means of interview with questionnaire and nutrient intakes were evaluated by the simple dictary assessment method. Weight and height were measered to get body mass index(BMI) and waist-hip ratio and their body composition were measured by inbody 3.0.<br/> The obtained results were as follows:<br/> 1) Among students, 14.5% were exercising on a regularly basis, of which the exercies were walking and gymnastic exercise(22.1%), jogging(14.1%), and rope-skipping(4.7%), 48.4% of students were little drinking and 30.5% were once a week and smokers were 4.1%. 2) 28.3% of students were little having breakfast and 15.1% were once or twice a week. Two thirt of total students were not having breadkfast regularly. Also only 59.6% of students were having dinner everyday, which means many of them were even skipping dinner. The reasons why they were not having bareakfast were because they don't have enough time to eat(66.0%) and for a diet(2.8%) and the reasons for skipping dinner were because they were not hungry(23.0%), for the weight loss(18.2%). It was shown that they would skip dinner rather than breakfast for a weight control. 51.6% of students were taking snack 1~2 times a day and 8.3% were having little snack. 55.4% of students were dinning out once a day and 15.4% more than 2 times a day. 3) 46.7% of students were already experiencing weight contral before visiting the counselling office, 78.5% of students tried on one kind of weight control method, 11.4% on two kinds, and 10.1% on more than three kinds. The method they tried for a weight control most was the one food diet using egg, fruits and beans, which is the most popular among them, and the next were an aerobic exercise(23.6%), a diet tried by a famous entertainer (15.5%), and the fasting (14.5%). 4) The average BMI was 21.2 and the body fat rate was 28.1%. As a result of grouping BMI, 12.8% were underweight, 67.6% normal weight, 11.6% overweight and 8% obesity. Less than standard for the body fat fate were 0.6%, 50.6% standard, 48.8% more than standard. 49.2% of students as normal weight on a BMI were assessed the so-called skinny obesity, 50% of consulted students situated fat intra- abdominally at the umbilical level(WHR>0.8). 5) The energy intake was 76.6±17.8% of RDA and constituent ratio of carbohydrate, fat and protein were 64.2±5.2%, 21.6±3.7 and 14.3±2.3%, respectively, which is little over 20% of recommended ratio of fat. Protein and niacin intake were more than 90% of RDA and riboflavin and vit. C were taken more than 100% of RDA. But Fe intake was 69.4±19.3%. Ca 76.6±23.6%, which were the least constituents. There was not remarkable significance between energy intake and nutrient density based on the groups of underweight, normal weight, overweight and obesity of BMI. 6) It was shown that body fat rate had remarkably significant correlation(p<0.000) with BMI(r=0.760) and WHR(r=0.817) respectively, but body fat rate was more correlated with WHR than with BMI. There was not much significant difference between body fat rate and WHR whether they exercised or not. However BMI was significantly higher in the exercise group because one who showed higher BMI started to exercise since they looked fat in appearance and perceived as they were fat.