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- 저자 : 이정실(Jeongsill Lee) (검색결과 3 건)
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서울과 강원 일부지역 대학생들의 스트레스 정도가 식습관에 미치는 영향
이정실,Lee, Jeongsill 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5
The purpose of this study is the examination of stress levels and the eating habits that are affected by stress, and the provision of basic nutritional education data for the improvement of the eating habits of students who have experienced stress-related nutritional problems. Using the BEPSI-K instruments, a questionnaire survey was administered to 327 student subjects (166 male and 161 female) in the areas of Seoul and Gangwon province. The subjects were classified into 3 groups (low-stress, medium-stress and high-stress), and 59 students (18%) belonged the high-stress group. The BMI readings of the Gangwon province students are significantly higher than those of the Seoul students. The survey results show that the lunch frequency and vegetable intake levels are lower in the high-stress group, whereas the intakes of hot spicy food is higher in this group; they also show that Gangwon province students had eating habits that are relatively undesirable compared with the Seoul students. There are significant differences between the Seoul students and Gangwon porvince students regarding residence type, household economic level, types of leisure activities and level of some stresses. The Gangwon province students ate occasionally breakfast, lunch and snacks, but their midnight snack consumption is relatively frequent compared with the Seoul students. The results of the survey indicate that the BEPSI-K score has a negative correlation with the following variables : sleeping time, economic level of household, degrees of satisfaction regarding appearance and academic achievements, lunch frequency and vegetable intakes. Desirable eating habits are essential for the maintenance of a favorable health status and for the stress-management of university students who need to be a healthy members of society in the near future. To facilitate the formation of desirable eating habits among university students, community-based nutritional assistance and appropriate nutritional education programs should be considered necessary.
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강원도 일부지역 외식업 조리사들의 작업관련성 근골격계 질환과 스트레스 정도
이정실(Jeongsill Lee),김영수(Youngsu Kim) 한국조리학회 2017 한국조리학회지 Vol.23 No.2
The aim of this survey is to investigate the occupational musculoskeletal disease and stress levels of restaurant cooks and to provide a basic data of programs in order to prevent occupational diseases. A questionnaire survey was conducted on 220 subjects in Gangwon province. The results show that there was no significant difference in the degree of occupational musculoskeletal disease between male cooks and female cooks. However, western cuisine cooks were more likely to have a higher degree of occupational musculoskeletal disease than other cuisine cooks and showed a higher degree of occupational stress from work overload as well as irregular meal stresses. Cooks aged from 30 to 40 years showed a higher level of occupational musculoskeletal disease in the neck, shoulder, and hand/wrist compared to those in other age groups. The job tenure was related to the degree of musculoskeletal disease in knee. Additionally, the hours of working per day were statistically significantly related to musculoskeletal disease in the knee and to the occupational stress levels in irregular meals stress. The findings of this study suggest that it is essential to design customized education for cooks to lessen their occupational musculoskeletal diseases and stresses in order to ensure the health and safety of the culinary workers.
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강원지역 초등학교와 고등학교 영양사의 직무 만족도에 관한 연구
이정실 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.3
The purpose of this study was analyzed the general factors that influence school dietitians' satisfaction from their regular duties, the current status of food distribution to students and the relationship between dietitians and their governing authorities. Dietitians of primary school had higher score on direct management and working career. High school dietitian had higher scores on consignment management, freedom in amount of food distribution and number of meals a day. The highest score was on the relationship with other coworkers and the lowest score was on the poor working environment and salary. In general, dietitians in all schools are not satisfied the working environment and salary. Depending upon the duty time, there were differences in the nature of their duties. There was also a significant difference in the nature of duties and the professionalism based on the average income. Even though they got paid less, they felt satisfaction because of the less working times. The amount of labor for those in primary schools was more than the one for dietitians in high schools. It is likely that they got more satisfied when other related people feel satisfied with their own things and duties based on the nature of the duties, discretion of duties, professionalism, relationship with other coworkers and participation in decision making process. It is to develop the nature of the duties for all the dietitians in order to launch the new and right ideas in meal plans for students. It is also to promote and uphold the professionalism and efficient management programs in association with the stable human resources. Assuming we will come up with a wide and broad nationwide survey, and further research shall be more reliable and objective than any others.
ScienceON
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