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대학급식 영양정보 표시에 대한 태도 및 이용동기가 이용의도에 미치는 영향
함선옥 ( Sunny Ham ),김영신 ( Youngshin Kim ),정윤희 ( Yunhui Jeong ),박신혜 ( Shinhye Park ),조미영 ( Meeyoung Joe ) 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.1
A menu labeling initiative is a lawful regulation with an aim to promote public health by providing customers the right to make informed menu choices. As college years are a critical period in which students form dietary habits, which are sustained throughout their lives, provision of nutritional information at the university dining services is important to students` health and life. Due to the lack of research on menu labeling at university dining services, the purpose of this study was to examine college students` attitudes and motivations toward menu labeling at university dining services, as well as their use intentions toward nutrition information at university dining services. Data were collected from a self-administered survey distributed to 484 college students who had experienced university dining services. Motivations of university students toward menu labeling were categorized into `knowledge pursuit` and `health pursuit`. Students` attitudes toward menu labeling had a positive effect on their intention to use menu labeling at university dining services. The findings of the study indicated that female students, or those who frequently used nutrition information, tended to have higher attitudes, motivations, and use intentions toward nutrition information. The study results suggest that facilitation of healthy eating environments at university dining services by offering nutrition information, and nutrition and health education is necessary.
함선옥 ( Sunny Ham ),이호진 ( Ho-jin Lee ),김서영 ( Seoyoung Kim ),박영민 ( Youngmin Park ) 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.1
The purpose of this study was to examine restaurant customers` use of menu labeling and their perception of menu labeling attributes. Further, the study investigated relations of menu labeling use behavior, and perception of menu labeling attributes with behavioral intentions toward menu labeling. Using a self-administered survey conducted for 2 weeks from the 2nd week of October, 2015, data were collected from restaurant customers who were exposed to menu labeling over 3 months at the time of the survey. A total of 426 respondents completed the survey. Respondents were asked about use of menu labeling, usefulness, ease of understanding, accuracy, and demographic information. There was a difference in menu labeling use behavior according to age, whereas respondents aged 50 years or over showed significantly higher use of menu labeling than those in 20s (P<0.001). Perceptions of menu labeling attributes positively affected behavioral intentions towards menu labeling. While all three menu labeling attributes, `usefulness`, `ease of understanding`, and `accuracy`, were positive factors for behavioral intentions towards menu labeling, usefulness was the biggest attribute explaining behavioral intentions (P<0.001). The study findings offer implications that can be applied to academics, the foodservice industry, and government in an attempt to nurture a healthy eating environment through provision of nutritional information at restaurants.
함선옥(Ham Sunny),정진이(Jeong Jin-Yi),김성진(Kim Seong-Jin),김어지나(Kim Eojina) 한국호텔외식관광경영학회 2014 한국호텔외식경영학회 학술발표논문집 Vol.2014 No.12
Menu labeling has received an attention from industry and government since 2010 due to the Health Care and Education Reconciliation Act of 2010, enacted by U.S. Congress. Similar to U.S. policies, the Korea government enforced the legislation of Special Act on Children’s Food Safety and Nutrition for provision of nutritional labeling in chain restaurants. This study examined students’ use intention of nutrition information on the menus at university dining services. A survey was conducted from university students. Lesser students have seen nutrition information on the menus at university dining services than they have seen at commercial food services. The biggest reason why students consider nutrition information should be provided at university dining services is customers’ rights to know it followed by health maintenance. The degree to which students would like to use nutrition information at university dining services was a little bit higher than medium. The motivators for university students to use nutrition information on the menus include health and value pursuit. The two motivators were higher both for male and female students. The findings of the study would offer university administrators and contract food service management companies the directions in terms of provision of menu labeling at university dining services.
식재료 표준화 체계에 대한 학교 급식 영양(교)사 인식 조사
김재민,김창식,장윤정,한지희,함선옥,Kim, Jae-Min,Kim, Chang-Sik,Jang, Yoon-Joung,Han, Ji-Hee,Ham, Sunny 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.5
The standardization of food ingredients in the procurement system is essential to maintain the quality of food services. Currently, school food services in Korea do not have such a standardized system, which results in inconsistency of the procurement procedure of food ingredients. This study examined how school foodservice nutritionists perceive the standardization of food ingredients in the procurement system. In particular, this study investigated school foodservice nutritionists' perception on the appropriateness, convenience, and necessity of newly proposed standardized procurement system consisting of a classification and attribute system. A total of 311 nutritionists from 123 elementary schools, 99 middle schools, and 84 high schools were surveyed via both online and offline from June 16-24, 2016. The major findings of the study are as follows. First, three quarters of the nutritionists perceived the newly proposed standardized procurement system to be necessary, while approximately sixty percent of the respondents reported that the newly proposed standardized procurement system is convenient. More than half of the respondents perceived the newly proposed standardized procurement system to be appropriate. The results suggest that the new standardized system directs a better way in terms of the classification and attribute systems of food ingredients. This study suggests that the standardization of food ingredients should be implemented at the operation of school food services.
학교급식 식재료 분류 및 품질속성체계 표준화 방안 연구
김재민,김창식,장윤정,함선옥,Kim, Jae-Min,Kim, Chang-Sik,Jang, Youn-Joung,Ham, Sunny 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.4
The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.