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대한영양사협회 학술지 update

Journal of THE KOREAN DIETETIC ASSOCIATION

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수록정보
수록범위 : 1권1호(1995)~25권1호(2019) |수록논문 수 : 694
대한영양사협회 학술지
25권1호(2019년 02월) 수록논문
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KCI등재

1대구지역 어린이급식관리지원센터 지원 일부 어린이집 급식의 미생물적 품질 평가

저자 : 서민영 ( Min-young Seo ) , 류경 ( Kyung Ryu )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 25권 1호 발행 연도 : 2019 페이지 : pp. 1-16 (16 pages)

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This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P<0.01 and P<0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P<0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P<0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.

KCI등재

2세종특별자치시 학교급식 조리종사자의 위생교육과 위생관리 수행도 평가

저자 : 나혜림 ( Hye-lim Na ) , 김명희 ( Myung-hee Kim ) , 최미경 ( Mi-kyeong Choi )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 25권 1호 발행 연도 : 2019 페이지 : pp. 17-29 (13 pages)

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This study examined sanitary education and performance of sanitary management among employees related to cooking in school food services in Sejong. A total of 193 subjects (19.2% for kindergarten, 42.5% for elementary school, and 38.3% for middle and high school) participated in this questionnaire survey. The frequency of sanitary education was highest at 63.7% once a month, and it was higher in the order of middle and high school, elementary school, and kindergarten (P<0.001). The most important contents of sanitary education were personal sanitary management (43.5%), food material management (25.9%), and sanitary and safety management of equipment and utensils (17.6%). The necessity of sanitary education recognized by the subjects was absolutely necessary at 69.9% and necessary at 28.0%. The application of knowledge from sanitary education is high in proper application at 50.8% and absolute application at 40.4%. The improvement effect after sanitary education was higher in kindergarten than in elementary school and middle and high school (P<0.01). The performance of sanitary management was high at 4.7 out of 5. In particular, personal sanitary management was the highest in elementary school at 4.8 followed in order by middle and high school (4.7) and kindergarten (4.6) (P<0.01). The necessity of sanitary education and the application of knowledge obtained from sanitary education to the food service showed a significant and positive correlation with the sanitary management performance (P<0.05, P<0.001). These results highlight that the need for customized sanitary education for institution types and an awareness of sanitary education by employees will enhance sanitary management in school food service.

KCI등재

3소스 종류를 달리한 햄 주먹밥에서의 Staphylococcus aureus 성장예측모델 개발 및 위해평가

저자 : 오수진 ( Sujin Oh ) , 여성순 ( Seoungsoon Yeo ) , 김미숙 ( Misook Kim )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 25권 1호 발행 연도 : 2019 페이지 : pp. 30-43 (14 pages)

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This study compared the predictive models for the growth kinetics of Staphylococcus aureus in ham rice balls. In addition, a semi-quantitative risk assessment of S. aureus on ham rice balls was conducted using FDA-iRISK 4.0. The rice was rounded with chopped ham, which was mixed with mayonnaise (SHM), soy sauce (SHS), or gochujang (SHG), and was contaminated artificially with approximately 2.5 log CFUㆍg-1 of S. aureus. The inoculated rice balls were then stored at 7℃, 15℃, and 25℃, and the number of viable S. aureus was counted. The lag phases duration (LPD) and maximum specific growth rate (SGR) were calculated using a Baranyi model as a primary model. The growth parameters were analyzed using the polynomial equation as a function of temperature. The LPD values of S. aureus decreased with increasing temperature in SHS and SHG. On the other hand, those in SHM did not show any trend with increasing temperature. The SGR positively correlated with temperature. Equations for LPD and SGR were developed and validated using R2 values, which ranged from 0.9929 to 0.9999. In addition, the total DALYs (disability adjusted life years) per year in the ham rice balls with soy sauce and gochujang was greater than mayonnaise. These results could be used to calculate the expected number of illnesses, and set the hazard management method taking the DALY value for public health into account.

KCI등재

4기계학습방법을 활용한 대형 집단급식소의 식수 예측: S시청 구내직원식당의 실데이터를 기반으로

저자 : 전종식 ( Jongshik Jeon ) , 박은주 ( Eunju Park ) , 권오병 ( Ohbyung Kwon )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 25권 1호 발행 연도 : 2019 페이지 : pp. 44-58 (15 pages)

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Predicting the number of meals in a foodservice organization is an important decision-making process that is essential for successful food production, such as reducing the amount of residue, preventing menu quality deterioration, and preventing rising costs. Compared to other demand forecasts, the menu of dietary personnel includes diverse menus, and various dietary supplements include a range of side dishes. In addition to the menus, diverse subjects for prediction are very difficult problems. Therefore, the purpose of this study was to establish a method for predicting the number of meals including predictive modeling and considering various factors in addition to menus which are actually used in the field. For this purpose, 63 variables in eight categories such as the daily available number of people for the meals, the number of people in the time series, daily menu details, weekdays or seasons, days before or after holidays, weather and temperature, holidays or year-end, and events were identified as decision variables. An ensemble model using six prediction models was then constructed to predict the number of meals. As a result, the prediction error rate was reduced from 10%∼11% to approximately 6∼7%, which was expected to reduce the residual amount by approximately 40%.

KCI등재

5질적연구조사를 통한 베트남 결혼이민여성과 한국인 배우자의 영양불량 원인 규명

저자 : 조미영 ( Mee-young Joe ) , 황지윤 ( Ji-yun Hwang )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 25권 1호 발행 연도 : 2019 페이지 : pp. 59-73 (15 pages)

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This study examined the possible causes of nutritional inadequacy in Vietnamese immigrant women married to Korean husbands. Qualitative in-depth interviews were conducted with a sample of 34 Vietnamese marriage immigrant women and 17 Korean spouses participating in or having experienced Nutrition Plus from four Community Health Centers in Seoul, Korea. The study results showed that the nutritional staus of the Vietnamese marriage immigrant women was affected by the unfamiliar Korean food (cultural factor), low household income (economical factor), difficulty in purchasing Vietnamese food (environmental factor), and low accessibility to nutrition support systems (social factor). The Korean husbands' nutritional status was affected by the unfamiliar Vietnamese food (cultural factor), low household income (economic factor), and irregular working conditions (social factors). Nutritional interventions as a public service to the community needs to be developed and applied. Suggestions are presented regarding the future efforts to better understand and meet the nutrition needs of intermarried couples to respond to their heterogeneous needs and deliver adequate nutrition service to ever increasing intermarried families.

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1연안해역에서 석유오염물질의 세균학적 분해에 관한 연구

(2006)홍길동 외 1명심리학41회 피인용

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