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지혜 깊어지는 건강_50대를 지키는 밥상: 무더위를 날리는 아삭한 맛 열무김치 말이 국수
김재민,Kim, Jae-Min 한국건강관리협회 2011 건강소식 Vol.35 No.8
연일 $30^{\circ}C$를 오르내리는 무더위에 자칫하면 식욕까지 떨어질 수 있다. 여름철에는 무더위로 입맛을 잃을 뿐 아니라 집중호우가 지나간 후 병균, 해충 등의 번식으로 식중독균, 전염병이 돌 수 있다. 여름철 입맛도 살리고 전염병도 예방할 수 있는 식사습관으로 어떤 것이 있을까?
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.