중 · 고등학교 급식비용 분석과 효율적 재무관리체계를 위한 연구

곽동경(Kwak Tongkyung),장혜자(Chang Hyeja),이나영(Lee Nayoung) 韓國營養學會 2003 Journal of Nutrition and Health Vol.36 No.10

사례 조사를 통한 한식 음식점의 주방면적 비율과 환기시설의 적정성 조사

장혜자,최경기,왕태환,곽동경,Chang, Hyeja,Choi, Gyunggi,Wang, Taehwan,Kwak, Tongkyung 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.1

For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was $25.7m^2$. The ratio of kitchen to space was 0.22 for restaurants sized $32m^2$, 0.28 for $33-66m^2$, 0.21 for $66.1-99m^2$, 0.16 for $99.1-148.5m^2$, and 0.35 for those above $148.5m^2$. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was $41^{\circ}C$, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as $30.1^{\circ}C$, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to $99m^2$.

현행 식품접객업소 조리식품 위생관리 기준 보완에 관한 전문가 의견

주세영(Ju, Seyoung),곽효선(Kawk, Hyoseon),홍완수(Hong, Wansoo),곽동경(Kwak, Tongkyung),장혜자(Chang, Hyeja) 한국영양학회 2016 Journal of Nutrition and Health Vol.49 No.3

Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.

중산층 노인대상 식품안전·영양관리 교육 사업 평가를 위한 도구 개발

장혜자(Chang, Hyeja),유효이(Yoo, Hyoi),정하림(Chung, Harim),이혜상(Lee, Hyesang),이민준(Lee, Minjune),이경은(Lee, Kyungeun),유창희(Yoo, Changhee),최정화(Choi, Junghwa),이나영(Lee, Nayoung),곽동경(Kwak, Tongkyung) 한국영양학회 2015 Journal of Nutrition and Health Vol.48 No.6

우리나라가 고령화 사회에 진입함에 따라 노인 의료비 부담이 증가하고 있으며, 질병을 예방하고 건강 수명을 연장하기 위해서는 공적 사업의 일환으로 식품안전·영양관리 프로그램을 개발하고 이를 효과적으로 실행하는 방안이 마련되어야 한다. 본 연구는 균형성과표 (BSC: balanced score card) 개념을 적용하여 내용적으로는 고객관점, 재무관점, 학습과 성장, 내부 프로세스 관점에서 평가지표를 추출하였고, 형식면에서는 성과측면, 과정측면, 구조측면으로 구분하여 노인대상 식품안전 영양관리 교육 프로그램을 평가하는 도구를 개발하였다. 노인 대상교육 프로그램 평가도구의 초안을 개발하고, 이를 설문지로 전환하여 전문가 집단에게 평가지표에 대한 타당성 평가를 의뢰하였다. 평가지표에 대한 적합성은 1, 2차 결과를 토대로 ‘그렇다 (4점)’, ‘매우 그렇다’ (5점)를 선정한 전문가의 빈도 (백분율)가 75% 이상, 평균점수 3.8점 이상인 지표로 선별하였다. 델파이 그룹은 학계 전문가 26명, 중앙정부기관 16명, 지역사회 운영기관 24명으로 총 66인으로 구성하였다. 1차, 2차 평가에 모두 참여한 전문가는 총 32명의 의견을 토대로 프로그램의 평가도구를 ‘성과측면’ 28문항, ‘과정측면’ 9문항, ‘구조측면’ 17문항으로 최종적으로 완성하였다. 배점은 성과지표 50점, 과정지표 20점, 구조지표 30점으로 구성된다. 노인 대상 식품안전·영양관리 교육서비스 확산을 위해서는 효과적으로 평가할 수 있는 평가 도구의 구비가 선행되어야 한다. 본 연구에서 개발한 평가 도구를 활용한다면, 노인대상으로 식품안전 및 영양관리 교육프로그램 사업을 효과적으로 실행하는지를 평가할 수 있으며, 프로그램을 가장 효율적, 효과적으로 전달할 수 있는 경로를 탐색하는데 도움이 될 것으로 기대된다. Purpose: The aim of this study is to develop an evaluation tool for operation of food safety and nutrition education projects for middle class elderly using the concept of the balanced score card. Methods: After the draft of the evaluation tool for the elderly training projects was completed, it was revised into the questionnaire and the validity of the indicators was tested by the Delphi group. The validity of the indicators was rated using a 5-point scale. The Delphi group consisted of 26 experts in the education sector, 16 government officials, and 24 professionals of the related area in communities. The first round test was conducted from July 9 to July 17, 2012, and 45 persons responded. The second round test was conducted from July 18 to July 25 and 32 persons responded. Results: The indicators, which were answered by more than 75 percent of the experts as ‘agree’ (4 points), ‘strongly agree’ (5 point) were included as the final indicators for the evaluation tool: 28 items out of 36 in outcome perspectives, 9 items out of 12 in process perspectives, and 17 out of 20 items in structure perspectives. The score was allocated as 50 points for outcome indicators, 20 points for process indicators, and 30 points for structure indicators. Conclusion: Completion of the evaluation tool is a prerequisite to determine whether the program is effectively implemented. The monitoring tool developed in the study could be applied for identification of the most optimal delivery path for the food safety and nutrition education program, for the spread of the food safety and nutrition education program for middle class elderly.

병원급식관리 전산 프로그램 개발에 관한 연구

곽동경,문혜경,최성경 연세대학교 생활과학연구소 1991 生活科學論集 Vol.5 No.-

A computer-assisted foodservice management system was developed based on data obtained from major subject (500 bed general hospital diatetics) and 8 other subjects which were located in Seoul cith. The purposes of the study were : to survery foodservice management practices in terms of computer-assisted management in hospital dietetics : to determine the scope of computerization based on the data ; and to develop a computer-assisted foodservice management system in order to improve the quality of foodservice information and to release managers from repetitive and routine tasks. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files and processing programs were created by using dBASE Ⅲ plus packages. The conterts of the computerized system are summarized as follows : 1. For budgeting, the daily serving numbers were totaled and saved in data base file to generate the monthly meal census of patients and employees. There were utilized as the basic data base to estimate the monthly income. 2. For menu management, conversion factors were computed based on the monthly meal census. Menu lists and nutrient analysis data were generated to aid in planning menus and selecting food items. 3. For purchasing management, suppliers were listed for each food item, and daily and monthly reports of purchases were generated. 4. For control of items received, daily and monthly receiving reports were generated and classified by patient and employee meals. 5. Inventory transactions, such as items received, were added to the inventory, and items issued were subtracted daily for each stocked item. Monthly inventory reports were generated in this way. 6. Cost analysis reports for each menu item were generated into a two way base including the budget cost as well as the purchase price. 7. New recipes were added, and the data base of food costs and names of vendors were updated, nutrient values and % loss were calculated. 8. Financial reports were generated monthly, and on a first-half and second-half of the year, as well as on a yearly basis.

유아원 원아의 식사행동 평가

곽동경,류경,문혜경 연세대학교 생활과학연구소 1990 生活科學論集 Vol.4 No.-

Eating behavior of preschool children were assessed by means of food preference surveys and plate waste studies. Subjects were all children(18), 2- to 5- years old, attending the day care program of the Child Development Research Institute, Yonsei University. Vegetables, pot stews, boiled rice and cereals, and one-dish meals were rated as the most disliked foods. The most preferred food items, arranged in rank order of preference within food classes were cooked rice, noodle soup, noodles mixed with soybean paste, cooked rice wrapped with laver, potato and sweet potato within the starch and cereal class; milk, butter, cheese and yogurt within the milk class; ham, chicken, beef and sausage within the meat class; all items within the fruit class and all beverages. Average percent plate waste per meals during the 8 days of the surveys was 53.0%. This figure points to the need for a nutrition education program as well as for systematic study for quality foodservice.

전산화를 통한 학교급식 식단개발에 관한 연구 : 급식학교 유형을 중심으로

곽동경,신은수 연세대학교 생활과학연구소 1989 生活科學論集 Vol.3 No.-

The purpose of the study was to develop computer-planned school lunch menus for three different types of school foodservice maximizing food preference scores among children and satisfying such constaints as expense, nutrients, season and varieties of color and fools. Children's food preferences as well as frequency of acceptance of foods were surveyed nation-wide according to three different types of school foodservice. A menu planning program was developed by formulating a zero-one integer program which was solved by branch and bound techniques. A 16-bit personal computer compatible with IBM-PC/XT was used. The data base files were created by using dBASE Ⅲ Plus and Lotus packages, and processing programs were created by using FORTRAN language. The contents of the computerized system show that when the program runs, the user should type inputs of cycle, season and types of school foodservice, then the computer lists a series of menus satisfying the criteria of constraints. After this, the best solution with the highest food preference score appears on the bottom line of the screen. When the user doesn't like the solution which is presented on the bottom line of the screen, then she can examine and select other solutions from the lists. This method makes it possible to approach the man-machine system in the desired form of computer use. Menus for three different types of school foodservice are generated seasonally. Adding new recipes and updating food cost change to the data base can be made, so that more feasible and economical menus can be planned. Menu lists are generated monthly, and nutrient are also generated on a daily, weekly and monthly basis.

도시와 농촌노인의 식생활 태도 및 영양소섭취실태 비교연구 : Urban and Rural Elderly

손경희,곽동경,김성희,정혜정 연세대학교 생활과학연구소 1991 生活科學論集 Vol.5 No.-

The dietary practices of the elderly residing in urban and in rural communities were assessed in terms of health status, dietary attitudes, eating habits, and dietary nutrient intakes. The subjects were fifty-six persons over sixty residing in the urban community of Seoul, and their rural counterparts were eighty persons residing in the rural community of Iksan-Kun, Chollabukdo. The health status of the elderly was generally good, but poor eating habits were found more frequently on the rural elderly than among the urban dwellers; several dietary nutrient intakes were insufficient. Contrasting the urban elderly with the rural group, it was found that the urban group lacked sufficient vitamin A and vitamin C and the urban women had insufficient calorie, whereas the rural group was deficient in protein, vitamin A, calorie, and fat. A significant relationship was found between dietary nutrient intake and health index, food habit points, self recognized health status, meal satisfaction, and economic status. An urgent need for the development of a nutrition education program for the elderly was pointed out.

단체급식소의 운영방식에 따른 이용고객의 급식 서비스 인식도 조사

차영숙,곽동경,홍완수 대한영양사협회 2003 대한영양사협회 학술지 Vol.9 No.3

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 cafetena 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.