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내용분석에 의한 식생활 라이프스타일 관련 연구논문의 동향: 1990~2009년 발표된 식생활 라이프스타일과 관련된 학술지 게재 논문 분석
홍완수 ( Wan Soo Hong ),권용석 ( Yong Suk Kwon ),권용민 ( Yong Min Kwon ),유혜경 ( Hye Kyung Yoo ) 대한가정학회 2011 Human Ecology Research(HER) Vol.49 No.2
The purpose of this study was to analyze the trend of dietary lifestyle-related research articles during the period from 1990 to 2009. A total of 44 articles were identified and subjected to content analysis. Article content was coded according to subject of study, age of respondents, sample size, type of sample, statistical methods used and location of study. The most important type of content category was the study subject, and this was subdivided into research related to 1) dietary pattern, 2) health, 3) dining spaces, 4) foods, 5) restaurant/institutional foodservices, and 6) beverage-related topics. The most common subject was restaurant/institutional foodservice-related research (59.1% of articles), followed by beverage-related research (20.5%). These two subjects accounted for approximately 80% of all the 44 articles reviewed.
홍완수(Wan soo Hong),김혜진(Hye jin Kim) 한국외식경영학회 2000 외식경영연구 Vol.3 No.1
The aim of this study was to evaluate the sanitary management practices of the selected hospitals with the use of the questionnaire research. Using a three-part questionnaire containing the sanitary management practices, demographic information and characteristics of hospital food service facilities, participants rated their self-perceptions regarding sanitary management. A survey of 30 hospital dietetic departments was undertaken and detailed information was collected from each hospital's dieticians. Statistical data analysis was conducted using the SAS/win 6.11 package for descriptive analysis, t-test and ANOVA. As for patient' meals, 76.0% were directly operated and 24.0% were under contract foodservice management. In case of hospital stafY, the majority of hospitals(60.0%) were self-operated foodservice management. On average, selected hospitals had the distribution of 836.12 beds in use and 101.26% occupancy rate. Total meals of patients and staff were 1,981 and 1,397, respectively. The provision rate of the temperature probe for food, the refrigerator, the freezer and the warm holder was 75.0%, 96.0%, 88.0% and 72.7%, respectively. The temperature monitoring rate for food, refrigerator, freezer and warm holder was 57.1%, 96.0%, 87.5% and 66.7%, respectively. In evaluating hospitals' sanitary management, the factors which received the scores of over 4 on the basis of 5 were keeping clean in the working area(4.45), foodservice staff' personal hygiene(4.43), receiving & storage(4.43), sanitation education(4.38), health check(4.38), dealing with foodstuff(4.26) and kitchen layout and facility(4.01). Satisfaction with sanitation inspection and quality management were 2.94 and 3.07, which showed the necessity of sanitary education for dieticians and foodservice staff. Problems on reporting after sanitary inspection were mass media's reporting(92.0%), patients response(40.0%), hospitals' response(24.0%). The assessment of sanitary management in accordance with hospital's licensed number of beds showed that hospitals with 6001,000 beds significantly received higher scores in several aspects than hospitals with 1,000 beds.
홍완수(Wan soo Hong),김향미(Hyang mi Kim) 한국외식경영학회 2000 외식경영연구 Vol.3 No.1
The purposes of this study were to assess the foodservice performance in view of elementary school dieticians and to explore the ways to improve the foodservice quality. This goal was attained using a variety of quantitative and qualitative information including the general background of dieticians and their performance and their level of importance attached to foodservice management practices. A survey of school foodservice operations was undertaken and detailed information was collected from each, including the survey of 170 elementary school dieticians. The collected data were processed using the SPSS package program for descriptive analysis, t-test and analysis of variance(ANOVA). 92.9% of the schools surveyed were public schools, whereas 7.1 % of them were private. The dieticians assessed the importance and performance of the meal service as '4.43' and '3.61' on the basis point of 5, respectively, which suggests that the school foodservice needs to be improved. In particular, it was found that the scores on food temperature and nutritional education were low compared to the other variables of foodservice. As for the effect of school types on foodservice management, public school foodservice operations showed the higher importance and performance scores than private ones. In contrast, the dieticians working for public schools showed the stronger need for improvement of foodservice than those working for private schools.