부산·경남지역 기숙사 유형에 따른 고등학생들의 기숙사 급식에 대한 만족도 및 식사 현황

최기보,김보미,류은순 한국식품영양과학회 2017 한국식품영양과학회 학술대회발표집 Vol.2016 No.10

SERVQUAL을 적용한 영양상담 서비스에 대한 환자만족도와 인식

최기보,류은순 한국식품영양과학회 2016 한국식품영양과학회 학술대회발표집 Vol.2016 No.10

부산지역 식품 알레르기 유병 중·고등학생의 식품 알레르기 현황 및 유발식품 표시제에 대한 인식

최기보,김혜주,류은순 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.1

Purpose: This study examined the status of food allergies and perception on food allergen labeling system in students with food allergies among middle and high schools in Busan, Methods: This study was performed using questionnaires conducted on 107 students from May to August 2018. Results: From a doctor's diagnosis of food allergy, 18.2% of males and 25.4% of females, 23.5% middle school students, and 21.4% of high school students were diagnosed. Food allergens in order were peaches, tomatoes, and shrimps. For the food allergen labeling check, males 'do not check' was 52.3%, and females 'check' was 60.3%. Regarding nutrition education experience, 63.6% of males and 76.2% of females, 72.5% of middle school students and 69.6% of high school students did not experience nutrition education. In addition, 52.3% of males and 22.3% of females ‘needed nutrition education', the difference was significant (p<0.01), The recognition scores for labeling were significantly higher for female than males (p<0.001) and for middle school students than high school students (p<0.05). The scores of food allergen labeling were in the order of ‘Food allergen labeling system is necessary (4.02/5.00)’, ‘School meals that provide food allergen labeling system are safe (3.86)’, ‘I am satisfied with the food allergen labeling system (3.84)’. The need for substitution foods for food allergens was high, but there were few cases in which substitution foods were prepared at home. Conclusion: To meet these demands, nutritionists must develop and educate nutrition education materials related to food allergies, and provision of substitution foods should be given priority if allergenic foods are provided.

위탁급식전문업체 영양사의 직무변인이 직무탈진과 직무열의에 미치는 효과

최기보,이경아,류은순 동아시아식생활학회 2020 동아시아식생활학회지 Vol.30 No.4

This study was undertaken to investigate the effect of job characteristics (workload, autonomy, approval, community, fairness, and value) on job burnout (emotional exhaustion and cynicism) and job engagement (vigor, dedication, and absorption) of dietitians engaged in contract foodservice management companies. Our survey enrolled 178 dietitians in 5 major companies from May 2018 to August 2018. The data obtained were analyzed through descriptive analysis, t-test, ANOVA, Pearson’s correlation, and multiple regression analysis. The means scores for Workload, Autonomy, Approval, Community, Fairness, and Value were 2.78/5.00, 3.55/5.00, 3.16/5.00, 3.55/5.00, 3.24/5.00, and 3.17/5.00, respectively. The higher age group had significantly higher Approval (reward) and Value than the lower age group subjects (p<0.01); Vigor (p<0.001), Dedication (p<0.05), and Absorption (p<0.01) were also found to be significantly higher in the older group. Job characteristics were negatively correlated with job burnout (p<0.01), but was positively correlated with job engagement (p<0.01). Workload (β=— 0.552, p<0.001) and Value (β=—0.279, p<0.001) had a negative influence on Emotional exhaustion, whereas Value (β=— 0.372, p<0.001) also exerted a negative influence on Cynicism. Value had the highest positive influence on Vigor (β=0.395, p<0.001), Dedication (β=0.448, p<0.001), and Absorption (β=0.434, p<0.001), and Absorption was also positively influenced by Approval (β=0.208, p<0.01). Taken together, our results indicate that contract foodservice management companies should plan job characteristics strategies to reduce workload and increase approval, and develop a variety of programs to help increase their value for dietitians.

[P9-03] 부산지역 일부 학교급식 조리원의 직무소진, 직무관여, 직무스트레스와 직무만족도 관계

최기보,신기정,류은순 한국식품영양과학회 2009 한국식품영양과학회 학술대회발표집 Vol.2009 No.11

부산 일부지역 학교 급식 조리원의 직무만족도에 영향을 미치는 요인

최기보 ( Ki Bo Choi ),신기정 ( Kee Jung Shin ),류은순 ( Eun Soon Lyu ) 한국식품조리과학회 2009 한국식품조리과학회지 Vol.25 No.5

부산·경남지역 고등학교 기숙사 설립 유형에 따른 급식서비스 품질 평가

최기보(Ki-Bo Choi),김보미(Bo-Mi Kim),류은순(Eun-Soon Lyu) 동아시아식생활학회 2019 동아시아식생활학회지 Vol.29 No.3

스팀빵의 발효횟수에 따른 품질특성 변화

최기보(Ki-Bo Choi),김현숙(Hyun-Sook Kim),김성오(Seong-Oh Kim),류홍수(Hong-Soo Ryu),류은순(Eun-Soon Lyu) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.4

본 연구에서는 스팀빵을 1차부터 5차까지 발효시켜 일반 성분, 물리적 특성, 전분 가수 분해율, 단백질 소화율, 관능평가를 실시하여 최대 적정 발효횟수를 파악하고자 하였으며 이에 대한 결과는 다음과 같다. 일반성분 중 수분함량은 1차 발효 스팀빵이 가장 낮았고 5차 발효 스팀빵이 유의적(p<0.01)으로 가장 높았고 단백질 함량은 1차 발효 스팀빵이 유의적(p<0.01)으로 가장 높았다. 물리적 특성에서 비용적은 1차 발효 스팀빵이 유의적(p<0.05)으로 가장 낮았고 발효횟수가 증가함에 따라 증가하였다. 물성 특성에서는 발효횟수에 따라 견고성, 검성이 유의적(p<0.01)으로 감소하였고 응집성(p<0.05)은 유의적으로 증가하였다. 전분 가수분해율은 5차 발효 스팀빵이 1, 2, 3차 발효 스팀빵보다 유의적(p<0.05)으로 높게 나타났고, 단백질 소화율은 5차 발효 스팀빵이 1, 2, 4차보다 유의적(p<0.05)으로 높았다. 관능평가에서는 색상의 흰 정도는 4, 5차 발효 스팀빵에서 유의적(p<0.01)으로 높게 나타났고 기공의 균일성은 4, 5차 발효 스팀빵에서 유의적(p<0.01)으로 낮은 점수를 보였다. 촉촉한 정도(p<0.01), 응집성(p<0.01), 씹힘성(p<0.05), 전반적인 기호도(p<0.01)는 4차 발효 스팀빵이 유의적으로 높았다. 전체 평균 점수에서도 4차 발효 스팀빵이 유의적(p<0.01)으로 가장 높은 관능평가 점수를 보였다. 이상을 살펴볼 때, 스팀빵의 발효횟수가 증가함에 따라 관능적인 측면에서 5차 발효까지는 과발효에 의한 불쾌취가 없었고 색상, 촉촉한 정도, 씹힘성, 단맛 등이 증가하였으며 전반적인 기호도에서도 높은 점수를 보였으므로 발효 스팀빵의 발효횟수를 늘린다면, 부드러운 질감이 향상되어 입안의 식감을 높일 수 있는 제품개발이 가능할 것으로 여겨진다. 또한, 발효횟수를 증가시킨 경우, 단백질 함량이 감소하고, 전분 가수분해율과 단백질 소화율은 증가하였다. 따라서 기존 스팀빵의 발효횟수를 적절히 증가시키는 경우, 관능적, 물성적 측면뿐 아니라 소화율도 높일 수 있는 향상된 품질의 신제품 제조가 가능할 것으로 사료된다. This research was performed to determine the quality characteristics of steamed bread by the number of times through the fermentation process. The number of fermentations varied from 1 to 5 while the steamed bread was prepared by measuring the duration of fermentation, and samples were analyzed in terms of general ingredients, physical properties, in vitro starch hydrolysis, protein digestibility, and sensory characteristics. Five times of fermentation resulted in significantly higher water content (p<0.01), and single fermentation led to the highest protein content (p<0.01). Protein levels decreased as fermentation was repeated. Single fermentation gave the lowest specific bread volume (p<0.05) and it increased with the number of fermentation times. Physical properties also varied with the number of times of fermentation. With more fermentation, hardness, gumminess, and chewiness decreased (p<0.01), whereas resilience (p<0.01) and cohesiveness (p<0.05) increased. In vitro starch hydrolysis was higher with 5 times of fermentation than with single to 3 times of fermentation (p<0.05). Protein digestibility was also higher with 5 times of fermentation (p<0.05). In sensory evaluations, whiteness scores were higher with 4 to 5 times of fermentation (p<0.01) whereas scores for crumb uniformity were lower with 4 and 5 times of fermentation. Moistness (p<0.01), cohesiveness (p<0.01), and chewiness (p<0.05) showed their highest scores with 4 times of fermentation.

영양 상담서비스 품질에 대한 환자의 만족도와 인식조사

최기보(Ki Bo Choi),이송미(Song Mi Lee),이승민(Seung Min Lee),이은(Eun Lee),박미선(Mi Sun Park),박유경(Yoo Kyoung Park),차진아(Jin A Cha),류은순(Eun Soon Lyu) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.2

전국의 43개 상급종합병원과 20개 상급병원의 환자 1,095명을 대상으로 환자의 영양 상담서비스에 대한 인식을 조사하고, 만족도는 서비스 품질 개념을 적용하여 분석하였다. 환자의 영양 상담서비스 인식 평균점수는 4.54/5.00점이었다. 환자의 영양 상담서비스 만족도를 요인 분석한 결과 서비스 품질 5개 영역으로 추출되었고, 각각 공감성, 반응성, 유형성, 신뢰성, 전문성으로 명명, 분류하였다. 5개 영역의 전체 평균 점수는 4.56점/5.00이었고 공감성 4.62점, 반응성 4.52점, 유형성 4.53점, 신뢰성 4.65점, 전문성 4.61점이었다. 학력에 따른 차이에서 영양 상담서비스 품질 만족도 총 평균은 대졸 이상이 중졸 이하보다 유의적(P<0.001)으로 높았다. 수도권 병원의 만족도 점수는 비수도권 병원보다 전체 평균 점수와 반응성, 공감성, 전문성, 신뢰성(P<0.001), 유형성(P<0.05)에서 유의적으로 높았다. 상담횟수에서는 반응성 영역에서 상담을 1회 받은 군이 2회보다 유의적(P<0.01)으로 높은 만족도를 보였다. 환자의 영양 상담서비스 인식과 만족도 간에 신뢰성(r=0.721), 반응성(r=0.697), 공감성(r=0.690), 전문성(r=0.678), 유형성(r=0.622)에서 양(+)의 상관관계를 보였다. 이상을 살펴볼 때 비수도권 병원에서는 임상영양사 수의 확보를 통해 환자의 영양 상담서비스 품질을 향상시키는 것이 필요하겠다. 또한, 영양 상담이 반복될수록 환자의 기대치가 높아질 수 있으므로 임상영양사는 영양 상담 내용 및 기법에 변화를 주고 다양한 자료를 활용하여 영양 상담서비스 품질을 향상시킬 수 있을 것이다. 영양 상담서비스 품질 만족도와 영양 상담 인식 간에는 높은 상관관계가 있는데 서비스 품질 만족도에서 유형성과 반응성은 다른 영역보다 상대적으로 낮은 점수를 보였으므로, 상담실 분위기를 쾌적하게 하고 다양한 교육매체를 활용하며 환자와의 여유 있는 상담시간 및 선택적 상담시간 확보 등 해당 영역에 대한 관리가 특히 필요할 것으로 여겨진다. The objective of this study was to analyze patient satisfaction and perception of nutritional counseling services quality. A patient satisfaction and perception survey was conducted for 1,095 patients from 43 tertiary hospitals and 20 general hospitals. The number of returned questionnaires was 656 (response rate: 60.0%). Data from 633 questionnaires were analyzed after the questionnaires with unanswered items were excluded. Five domains were identified from the result of the factor analysis using the maximum likelihood and oblique rotation. The five domains were named empathy, responsiveness, tangibles, reliability, and skill and specialty. Patient perception mean score of nutritional counseling was 4.54/5.00. Patient satisfaction scores were significantly higher in empathy (P<0.001), responsiveness, and skill and specialty (P<0.01) with a college or graduate school education than in patients with a middle school education. There was no statistically significant difference between satisfaction scores in tertiary hospitals and those in general hospitals, but patients in capital hospitals reported significantly higher scores than their local counterparts in empathy, responsiveness, reliability, skill and specialty (P<0.001), and tangibles (P<0.05). In responsiveness, significantly higher (P<0.01) scores were observed in patients who received nutritional counseling only once compared to patients who received counseling two times. Patients perception of nutritional counseling services was significantly correlated with their satisfaction of five domains, reliability (r=0.721), responsiveness (r=0.697), empathy (r=0.690), skill and specialty (r=0.678), and tangibles (r=0.622).

임상영양서비스에 대한 환자의 인식 조사

최기보 ( Ki Bo Choi ),이송미 ( Song Mi Lee ),류은순 ( Eun Soon Lyu ) 대한영양사협회 2012 대한영양사협회 학술지 Vol.18 No.1

The purpose of this study was to evaluate the patient perception of clinical nutrition service. The research was performed by using questionnaires and conducted from February 14 to March 15 at 42 hospitals (over 400 beds). 41.7% of patients experienced nutritional education and counseling. The mean score of the patients` perception on clinical nutritional service was 4.62/5.00 for "nutrition care is important for treatment of the disease", 4.49/5.00 for "diet therapy is necessary for treatment of the disease", 4.16/5.00 for "nutritional counseling call-centers are necessary", 4.13/5.00 for "nutritional consultation fee is required to apply insurance benefits", 4.12/5.00 for "one-to-one nutrition system is necessary", and 3.56/5.00 for "nutrition services I am willing to pay". The patients who had no past experience in nutritional education and counseling showed significantly higher scores for "nutrition care is important for treatment of the disease", "one-to-one nutritional care system is necessary", and "nutritional counseling call-centers are necessary" (P<0.05). The mean scores for the importance (4.26/5.00) and performance (3.88/5.00) of nutrition counseling service were significantly different (P<0.01). "Nutritional counseling is available whenever I want" had the highest gap score between performance and importance among nutrition counseling service items. The importance and performance grid showed that highly important items had high performance (doing great area) and less important items have low performance (low priority).