The purpose of this study was to examine the current satisfaction levels with nurse uniforms at Taizhou General Hospital in China and to find areas for improvement in order to develop nurse uniforms with improved comfort, fit and convenience. To investigate satisfaction with nurse uniforms, a survey was conducted of 150 nurses. The general characteristics of the nurses, uniform conditions, feelings of satisfaction, fit, preferred designs, inconvenient aspects of the uniforms, and areas for improvement were analyzed. Eight materials of cotton/polyester blended fabrics were selected according to Chinese nurse uniform regulations, and the physical properties of the materials were tested along with the materials used in current nurse uniforms. Four new nurse uniforms with increased aesthetics, functionality, and comfort were developed based on the survey results. Materials with excellent absorption, moisture permeability, and ventilation were used as main fabrics. According to the preferred designs of nurses at Taizhou City General Hospital, China, 4 types of nurse uniforms designed, consisting of design 1 (shirt and pants), design 2 (shirt and pants), design 3 (dress), and design 4 (shirt and skirt). The new nurse uniforms offered better functionality with an improved fit at the armpits, waist, hips, and knees based on product measurements.

In this study, chemical information on a total of 20 individual compounds was constructed to identify isoflavones from the previous reports related with used parts(seeds, leaves, stems, pods) and products of soybean(Glycine max L.). Through constructed library and UPLC-DAD-QToF/MS analysis, a total of 19 individual isoflavones including aglycones, glucosides, acetylglucosides and malonylglucosides as major compounds was identified and quantified from 14 selected soybean seeds. Among them, genistein 7-O-(2"-O-apiosyl)glucoside and genistein 7-O-(6"-O-apiosyl)glucoside(ambocin) were identified tentatively as novel compounds in soybean seeds. Besides, among malonylglucosides, glycitein 4'-O-(6''-O-malonyl)glucoside was estimated for the first time. Total isoflavone contents were distributed from 240.21 to 445.21(mg/100 g, dry matter) and 7-O-6''-O-malonylglucosides were composed of 77.8% on total isoflavone as well as genistein derivatives were confirmed as major class. It was considered importantly that the development of isoflavone-rich varieties was necessary to strengthen their effects such as anti-inflammation, anti-cancer and menopause mitigation. The qualitative and quantitative data presented precisely in this study could be help to select and breed isoflavone-rich varieties. Furthermore, their basic isoflavone profile is expected to be applied to estimate the change of isoflavone conjugates on bioavailability after soy food supplements.

Previous studies have suggested that rice bran oil (RBO), an edible oil from the byproducts of rice milling, has antiinflammatory effects in inflammation inducing macrophages, known as M1 subsets. Yet the effects of RBO on the counterpart M2 subsets, the “healing” macrophages, were poorly investigated to date. In this regard, recent studies on the molecular/cellular anti-inflammatory mechanisms of dietary components have demonstrated that mitochondrial respiration contributes to macrophage functioning. Therefore, the current study examined whether RBO regulates cytokine secretion by modulating mitochondrial metabolism in wound healing M2 subsets. Palm oil (PO), enriched with medium-chain fatty acids, served as a positive control. C57BL/6 mice were fed a diet containing either corn oil (CO), PO or RBO for 4 weeks, followed by purification of bone marrow-derived macrophages (BMDM) from their tibias and femurs. Cells were further polarized to M2-BMDM, and the expression of M2 marker (CD206) on cellular surfaces were not affected by dietary intervention. In addition, the secretion of anti-inflammatory cytokine (IL-10) in the culture supernatant was not affected by dietary lipids. Oxygen consumption rate, the indicator of mitochondrial respiration in M2-BMDM was not regulated by RBO intervention and PO treatment. Taken together, this study imply that RBO did not intervene both the regulation of inflammatory responses and mitochondrial respiration in M2 macrophages.

The study purpose was to investigate the jacket-fit satisfaction level of men in their 20s and 30s, using body-scanning data and a questionnaire. Thirty-five men were scanned using a 3D body scanner. The participants were divided into three groups (Small, Medium, and Large) based on their chest-circumference measurement. Their levels of satisfaction with the fit of their tailored jacket were compared by group. Chest, waist, and hip circumferences increased substantially as group size increased. The M-group was mostly satisfied with all body-site views. The S-group was especially dissatisfied with height, back width, waist circumference, and upper-arm circumference. The L-group was especially dissatisfied with waist circumference and hip circumference. The majority of the participants preferred the jacket closely fitted to their body. More than half of the participants thought finding a jacket of suitable size was difficult. When purchasing ready-to-wear jackets, the S-group and the M-group considered shoulder width important, while the L-group considered chest circumference the most important area. When evaluating the fit of ready-to-wear jackets, the L-group evaluated chest circumference, back width, and waist circumference as poor fits. The M-group evaluated sleeve length and shoulder width as poor fits, and the S-group agreed with respect to sleeve length. Body-satisfaction levels and matching jacket-satisfaction levels differed by body-size group, as did areas that need improvement. The conclusion is that size-group analysis using 3D body scanning can be utilized effectively for jacket-fit analysis. The findings of the current study can be applied to improving jacket fit among young male consumers.

상품가치를 상실한 장기저장 개체동결 굴에서 추출한 복합엑스분의 실용화를 목적으로 이를 주소재 로 제조한 굴소스의 정미성분과 향기성분을 분석하였다. 굴소스 시작품의 수분함량은 60.6%, 조단백 질 8.5%, 염도는 8.3%, 그리고 아미노질소 함량은 539.8mg/100g이었다. 굴소스 시작품의 유리아미 노산 총함량은 7,346.9mg/100g, 주요 유리아미노산은 glutamic acid가 3,799.1mg/100g으로 taurine, urea, proline, glycine 및 alanine 등의 순으로 함량이 많았으며, IMP도 131.6mg/100g 함 유되어 있었다. 굴소스 시작품의 가열향기 성분으로 총 76성분이 동정되었으며, 이들 성분을 group별 로 분류하면 benzaldehyde를 위주로 한 aldehyde류 5종, 1-(2-furanyl)-ethanone을 위주로 한 ketone류 5종, alkane류 6종, ethyl acetate를 위주로 한 ester류 14종, ethyl alcohol과 6-methyl heptanol을 위주로 한 alcohol류 12종, 2-furancarboxyaldehyde와 2-furanmethanol을 위주로 한 furan류 4종, d-limonene과 같은 aromatic compound류 3종, 2,4,6-trimethyl pyridine을 위주로 한 N-containing compound류 13종, hexadecanoic acid를 위주로 한 acid류 13종 및 miscellaneous compound류 1종으로 구성되어 있었다.

장기저장 개체동결 굴 Crassostrea gigas에서 추출한 복합엑스분의 굴소스 소재화를 목적으로 향미를 개선하기 위한 reaction flavoring의 최적 반응조건, 그리고 reaction flavoring 전후의 성분조성 및 관능특성의 변화에 대하여 살펴보았다. Reaction flavoring은 중심합성계획에 의해 반응온도는 120℃로 고정하여두고 반응시간 및 반응액의 pH를 독립변수로, 반응 후 발현되는 구수한 향, 어패취 차폐능 및 삶은 쇠고기향을 종속변수로 설정하여 Maillard 반응을 진행하였다. 개체동결 굴 복합엑스분의 풍미를 개선시키기 위한 Maillard 반응의 기질은 복합엑스분(Brix 30°)-0.4 M glucose-0.4 M glycine-0.4 M cysteine (4:2:2:1) 혼합용액이 적합하였고, 반응시간과 반응액의 pH 등 독립변수를 달리하여 120℃에서 Maillard 반응시킨 결과, multiple response optimization 반응조건은 반응온도 120℃에서 반응 시간 120.6분, pH 7.33이 가장 적합하였다. 본 reaction flavoring을 통해 복합엑스분의 풍미가 상당히 개선되었으며, 복합엑스분의 염도, 점도 및 휘발성염기질소 함량은 다소 감소한 반면 아미노질소 함량은 약간 증가하였다.

상품가치를 상실한 장기저장 개체동결 굴로부터 굴소스의 주소재용 엑스분을 추출하기 위한 열수, 잔사 효소분해 및 복합추출조건을 검토하였고, 이들 엑스분들의 품질특성에 대하여 살펴보았다. 추출원료로 사용한 동결저장 18개월째의 개체동결 굴은 부분적으로 프리저번이 일어나 상품가치를 상실한 제품으로 정상 개체동결 굴에 비해 수분 함량은 감소한 반면, VBN 함량은 다소 증가하였다. 특히 TBA 값은 2배 이상 증가하여 지질산화가 장기저장 개체동결 굴의 가장 큰 품질저하 요인이었다. 장기저장 개체동결굴에서 추출한 열수추출, 잔사효소분해 및 이들을 혼합한 복합엑스분(Brix 20°)의 조단백질 및 아미노 질소 함량은 각각 5.5, 8.5 및 6.6%, 281.7, 366.0 및 343.0 mg/100 g으로 잔사효소분해엑스분의 함량이 가장 많았다. 또한 수율은 개체동결 굴 1 kg 당 811, 359 및 1,170 mL로 복합엑스분의 경우 열수 추출엑스분에 비해 약 44%의 추출수율이 증가하였다. 본 복합엑스분은 기존 열수추출엑스분에 비해 이 화학적 성분조성 뿐만 아니라 관능적 품질도 전혀 손색이 없었으며, 굴소스의 주소재로 충분히 사용가능하였다.

저염 우렁쉥이 젓갈의 풍미발현물질을 구명하기 위해 SDE apparatus, GC 및 GC/MS를 이용하여 저염 우렁쉥이 젓갈 특유의 향기성분을 추출, 분리 및 동정하였다. 5℃에서 15일간 숙성시킨 저염 우렁쉥 이 젓갈의 pH는 5.17, 염도는 8.0%, 휘발성염기질소의 함량은 23.0 mg/100 g이었다. 저염 우렁쉥이 젓갈의 향기성분으로 총 96 성분이 동정되었고, 총함량은 1,221.42 μg/100 g-cyclohexanol이었다. 이들 화합물의 종류와 함량을 group별로 분류하면 alcohol류 23종, acid류 16종, aldehyde류 15종, hydrocarbon류 29종, 방향족 화합물 6종, ester류 2종, 함질소 화합물 2종 및 기타 3종으로 구성되어 있었는데, 계수적인 측면에서 가장 많은 화합물은 hydrocarbon류였고, 양적인 측면에서 가장 많은 화합물은 1-octanol을 위주로 한 alcohol류였다. 저염 우렁쉥이 젓갈의 향기발현에는 alcohol류를 위주로 여기에 aldehyde류, acid류, 방향족 화합물, ester류 및 함질소 화합물 등이 관여하며, 이들 성분이 서로 조화를 이루어 저염 우렁쉥이 젓갈의 독특한 향기를 발현한다고 생각되었다.

The objective of this study was to investigate the consumption pattern of snacks-containing trans-fatty acid in adolescents living in the Kwang-ju area of Korea, and to analyze the relevance toward their eating behaviors, body composition, nutrient intakes, and consumption frequency of snacks-containing trans fatty acid. A survey questionnaire was developed in order to investigate general environmental factors, eating behavior, nutritional knowledge, and the consumption frequency of snacks-containing trans fatty acid. A total of 312 middle school students were surveyed. The collection rate was 97% and ultimately 282 cases were analyzed. Anthropometric measurements, body composition data, and nutrient intakes were also collected. The consumption frequencies for snacks-containing trans-fatty acid were negatively correlated with food behavior scores (p〈0.01) however, pocket money and snack intake frequency per day were positively correlated with consumption frequency. Also, snack consumption frequency had some correlation with the subjects' anthropometric measurements and body composition data such as total body water (p〈0.01), body protein (p〈0.01), body minerals (p〈0.01), and skeletal muscle mass (p〈0.01). Finally, the consumption frequency of snacks-containing trans fatty acid was significantly correlated with calcium intake (p〈0.05), it also showed correlations with vitamin A, retinol, β-carotene, and folic acid intake, although statistical significance was not verified.

The purpose of this study was to survey the current status of bread menus at school, business and industry (B & I), and military foodservice operations and to analyze dietitians' perceptions of applying rice bread in foodservice menus. A questionnaire, which was developed by content analysis, situation analysis, and in-depth interview, was distributed to 183 schools, 31 B & I operations, and 26 air force dietitians. In the school and B & I foodservices, wheat bread was used much more than rice bread and serving frequencies of morning rolls and sliced bread were higher. The military foodservices, however, served much more rice bread as burger buns than the other groups. For the school and B&I operations, consumer preference for wheat bread was perceived as high. In contrast, soldiers preferred rice bread to wheat bread in the military foodservices. The recognized advantages of using rice bread were different among the three groups. The military dietitians perceived the main advantage of using rice bread as an increase of rice consumption, while the school and B & I dietitians viewed it as promoting a healthy image. In all groups, the primary difficulties for using rice bread were the higher cost of rice bread as compared to wheat bread and a lack of facilities (e.g. oven). The military dietitians had the highest levels of positive and active interest as well as intention and opinions toward using rice bread. On the other hand, the school and B & I dietitians had very positive perceptions of rice bread but did not actually apply it in their foodservice menus. Overall, the results of this study suggest that the development of diverse menus using rice bread along with government support of its use, including facilities with ovens as well as rice bread subsidies, should be carried out for on-going expansion of the rice bread supply.

The objectives of this study were to: a) examine foreign customers’ satisfaction and expectations for the food and service attributes of Korean restaurants located in the U.S., b) measure the gap between the satisfaction and expectations for food and service attributes, c) analyze through IPA analysis the crucial attributes needing improvement in order to minimize the discrepancy between customers’ expectations and performance, and d) analyze the effects of factors related to the food and service attributes on overall customer satisfaction in regard to Korean restaurant selection. A total of 255 American customers who had visited four Korean restaurants located within metropolitan and rural areas of the U.S. were surveyed for this study. Statistical analyses, including t-tests, factor analysis, and multiple regression, were performed using the SPSS statistical package (12.0). The American customers’ overall satisfaction of the food and services offered by the Korean restaurants was relatively high, with the exception of tangible service attributes such as comfortable chairs, restroom cleanliness, and restaurant interior. The urban foreign customers, however, were dissatisfied with the use of healthful ingredients in Korean food, because their expectation level toward this aspect exceeded their satisfaction level. In terms of Korean restaurant selection, tangible services related to the restaurant facilities were identified as the critical factor having an effect on American customer satisfaction.

The object of this study is to evaluate the Korean traditional food culture education program which was developed in the prior study. In order to evaluate the effect of the program on the students’ knowledge of traditional food culture and their food habit, the program was practiced for 82 students in 4 elementary schools located in Seoul and Kyungki province during 16 weeks from Mar 1, 2005 to July 23, 2005. The pretest and the post-test were performed using an evaluation tool which is composed of evaluation sections for the perception and knowledge of the Korean traditional food culture, Korean children’s food habit and food preference for the Korean traditional food and fast food. The validity of evaluation was proved through the control group in the pretest and the post-test. Descriptive analysis and paired t-test were performed using SPSS/WIN 12.0 Statistic Package in order to compare the results of the pretest with those of the post-test after the education. The perception of the students who took the class for the Korean traditional food was slightly improved (p<0.05) and their knowledge was also increased (p<0.001) after the education while no difference was found in the control group. Moreover, the subjects’ food habit (p<0.001) and their preference of the Korean traditional food (p<.05) were increased respectively but their preference of the Western fast food was decreased(p<.01). These results indicate that the education program evaluated in this study has the effect of altering the subjects’ food habit or food preference as well as of introducing the knowledge of the Korean traditional food culture.

This study was planned to investigate the current using status of agricultural products in school food service both produced in Korea and imported from other countries and the dieticians' perception on using those. A total of 723 dieticians of 442 elementary schools and 381 middle high schools were surveyed in July, 2003 to perform the purposes of the study. A high using rate (93.4%) for Korean agricultural products was investigated. As for meat such as pork and chicken except beef and eggs, the using rate of Korean agricultural products was high. Almost 100% of vegetables and fruits, except tropical fruits such as banana, kiwi, orange and pineapple supplied for school food service were also Korean products. As for nuts and edible oil, the rate of using for Korean agricultural products was comparatively lower than those of other food items due to the price gap. Most dieticians rated the quality of the products produced in Korea higher than that of the imported products in the aspects of their freshness, taste, and safety. But they found no difference in the package condition of the products produced in Korea and of those imported from other countries. This result suggests that the package system should be improved for the agricultural products produced in Korea.

The purpose of this research is to develop the management strategy for a take-out specialty sore on the basis of SWOT analysis which requires analysis of internal and external environmental informations. The survey was performed in order to gather the internal and external customer informations for a take-out specialty store. The questionnaires developed were distributed to customers (N=188) and employees (N=23) at 5 take-out specialty store branches from April 25, 2002 to April 29, 2002. The statistical data analysis was completed by SPSS WIN 10.0 for descriptive analysis, factor nalaysis, and Pearson's correlation. IPA(Importance-Performance Analysis) was applied in order to identify the critical management issues which would be explained with the organization's weakness or strength. SWOT analysis was performed through identifying the organizational strength and weakness as internal environment factors and external environmental opportunity and threat as uncontrollable external factors.

The purposes of this study were to measure the job satisfaction levels of F&B(Food & Beverage) personnel in hotel by using JDI(Job Descriptive Index), to investigate relationships between demographic variables or job type and job satisfaction, to determine the relative importance of the five facets and to identify the effects of job satisfaction on turnover intention by hotel. Questionnaire was developed and distributed to 660 employees who are currently working in food & beverage department of hotel A (Domestic independent deluxe hotel) and hotel B(international chain deluxe hotel). A total of 498 questionnaires were usable; resulting in 75.5% response rate. The survey was conducted between March 16 to 27, 2000. As a result of analysis on job satisfaction, total JDI score was 136.57 out of full mark 210. Personnel of Hotel A was more satisfied significantly with work itself (p<.01), supervision (p<.001), co-worker (p<.01), total JDI (p<.001) than those of hotel B. Total JDI and work itself score were higher on employees of front of the house than those of back of the house in both of hotels. Payroll was the most important facet on job satisfaction. Finally, work itself (p<.001) and payroll (p<.05) had a significant effect on turnover intention in hotel A and work itself (p<.001), supervision (p<.05) and promotion (p<.05) did in hotel B. The findings indicated the necessity of human resource management apt to the vision of enterprise and the organizational culture.

This study is designed to 1) understand customers' choice behavior and preference of foodservices in campus and 2) provide recommendation on management strategies for university foodservice manager. Individual interview and focus group interview were used to identify important selection attributes. The questionnaire was developed and distributed to 480 Yonsei university students and statistical data analysis was completed using SPSS WIN/7.5 for descriptive analysis, multidimensional scaling and conjoint analysis. The results of this study were summarized as follows: Students evaluated four foodservices in different ways, and strength/weakness points could be identified from the evaluation patterns. Most students(51.1%) were frequently used 'A' foodservice, though they preferred other foodservices, and cost, mainly, caused the difference. Perceptual map from multidimensional scaling showed that preference and patronage were close with different attributes. Cost was most relatively important attribute to select foodservice in campus from conjoint analysis. Therefore, relative importance of attributes should be considered in customer preference survey for constructing management plan.

The purpose of this study was to develop nutrition education program that promotes eating behavior of preschool children. 118 parents of preschool children were surveyed to understand of children's food preferences and prejudices. The preference for vegetable showed the lowest score(2.345) and fruit was the favorite food(4.11). These results imply the consequence of teaching balanced diet with emphasizing vegetables for preschoolers. Thus, nutrition education program including teaching material were developed to provide the preschoolers with cognitive, affective, and psychomotor activities in order them to the familiar with vegetables. The program were consisted of following five parts: 1. Read-A-Story includes six stories with follow-up activities. 2. Grow-A-Plant gives instructions for growing vegetables. 3. Play-A-Game stimulates children's imagination and learning. 4. Take-A-Trip suggests places to visit that grow, sell, and prepare vegetables. 5. Eat-A-Treat presents easy ways to prepare and enjoy vegetables. Twenty one-Standardized recipes for vegetable dishes were also developed for preschooler's luncheon and snack in daycare center.