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병원 급식의 죽식 식단 개선에 관한 조사 연구
A study on the Improvement of Menu Patterns of Gruels as Soft Diet In Hospital Foodservice Operation

이춘자    (상주산업대학교 식품영양학과  );
  • 초록

    This study was carried on the analysis of nutritional value and preference between the plain gruel (Hyun Jook) and the experimental gruel (Tarak Jook, Jangkook Jook & Chajohonhab Jook) in order to improve the quality and variety of menu patterns of gruels for the patients requiring soft diet. The results obtained are as follows: 1. In comparing the calorie coutent of each gruel, Tarak Jook, Jangkook Jook, and Chajohonhab Jook had more calories-82.7%), 39.3% and 12.4% respectively-than Hyun Jook. Additionally, in the case of protein content, Tarak Jook, Jangkook Jook and Chajohonhab Jook showed higher values than Hyun Jook by 270%, 137% and 28.3% respectively. 2. The preference for each experimental gruel compared with Hyun Jook, as a function of taste, color and concentration of the gruels was shown to be insignificant. But the color and concentration did effect the preference level for each gruel. Hoverer, patients did have a preference for particular gruels: Jankook Jook, Tarak Jook, Chajohorhab Jook in descending order. 3. Overall, 65.6% of the patients requiring soft diet thought gruel was only for the sick 57.1%) thought the reason for gruel as a soft diet was that it could be digested easily 75.8% of the patients disliked gruel and their frequency of intake was very low 78.8% did not know more than 5 types of gruel. Hoverer patients did prefer a loose gluel(48.4%). In couclusion, awareness of gruel as a soft diet for patients and its intake as one not to meution as a normal diet was low.


  • 이 논문을 인용한 문헌 (3)

    1. Han, In-Jun ; Song, Beom-Seok ; Kim, Jae-Hun ; Park, Jong-Heum ; Lee, Ju-Woon ; Chun, Soon-Sil 2011. "Effect of Antioxidant and Irradiation Treatment under Freezing Temperature Conditions on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge)" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(12): 1750~1756     
    2. Han, In-Jun ; Park, Jae-Nam ; Park, Jin-Gyu ; Song, Beom-Seok ; Lee, Ju-Woon ; Kim, Jae-Hun ; Ryu, Hong-Soo ; Park, Jeong-Ro ; Chun, Soon-Sil 2011. "Quality Characteristics of Milk Porridge (Tarakjuk) Sterilized with Radiation Technology" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(6): 885~891     
    3. Han, In-Jun ; Song, Beom-Seok ; Lee, Ju-Woon ; Kim, Jae-Hun ; Choi, Kap-Sung ; Park, Jeong-Ro ; Chun, Soon-Sil 2011. "Effect of Irradiation Temperature on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge)" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(9): 1307~1313     

 저자의 다른 논문

  • 이춘자 (3)

    1. 1992 "양주방에 수록된 주조법에 관한 연구" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life 2 (1): 109~132    
    2. 1994 "병원합식의 염분제한식에 있어서의 김치이용에 관한 연구" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life 4 (1): 71~77    
    3. 1995 "잣가루가 석탄병(惜呑餠)의 기호도와 Texture에 미치는 영향 및 석탄병 제조법의 표준화에 관한 연구" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture 10 (3): 139~146    

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