식품위해물질 모니터링 중장기 추진 계획 수립

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DC FieldValue
dc.contributor.author김정선
dc.contributor.author곽노성
dc.contributor.author윤시몬
dc.date.accessioned2011-01-31
dc.date.available2011-01-31
dc.date.issued2010
dc.identifier.isbn978-89-8187-676-0
dc.identifier.urihttp://repository.kihasa.re.kr/handle/201002/5942
dc.description.abstract- 국내외 식품모니터링제도의 분석 - 모니터링 관리대상물질의 현황 분석 - 중장기모니터링제도 도입 방안 및 추진 계획 구축 - 위해물질 모니터링 매뉴얼 개발 - 향후 식품모니터링제도 개선 방향
dc.description.abstractIn its rapid transition to an industrialized society, Korea has seen changes in people’s lifestyle and increases in nuclear families. In the process, with the demand for convenience growing, more people are using institutional foodservice for longer period time than before. Institutional foodservice now has become an important part of people’s dietary life, making its management all the more important for national health. Approximately over 10 million people, more than 20% of the population, are estimated to have at least one meal a day provided by institutional foodservice at schools, companies, childcare facilities, kindergartens, hospitals, welfare service facilities, and in the army. Despite the dramatic increase over the years of the quantity of institutional foodservice, however, its quality is lagging behind. Foodservice of national school lunch program have been making some progress, but that much more work is needed. In particular, meals provided to children at childcare facilities and to the elderly at welfare service facilities remain as poor as they used to be. It is apparent that the quality of the foodservice programs does not measure up to the initiatives taken to improve people's nutrition and health, from life-stage intervention to the existing health management system. Nor does the institutional foodservice as it stands can contribute to the furtherance of social marketing for health promotion. While the previous research was focused on specific aspects of institutional foodservice, this study takes as its primary goal providing a comprehensive view of a variety of foodservice programs, policies and regulations, and identifying areas for improvement at schools, child care centers, hospitals, elderly welfare centers. Based on the findings, this study presents policy recommendations for improving the nutrition management of foodservice that meets health-conscious consumers' growing demand for healthy diet and the challenges posed by the changes in the health environment.
dc.description.tableOfContents제1장 서론 제1절 연구개요 제2절 모니터링제도 고찰 제3절 식품위해물질 고찰 제2장 국내현황 및 시사점 제1절 식품위해물질 동향 제2절 모니터링제도의 운영체계 제3절 식품모니터링 현황 제4절 시사점 제3장 국외현황 및 시사점 제1절 위해물질의 우선순위 결정 제2절 식품모니터링제도의 운영체계 제3절 식품모니터링 현황 제4절 시사점 제4장 식품위해물질 모니터링의 개선방안 제1절 전문가 인식 및 시사점 제2절 모니터링제도의 개선방안 제5장 결론 및 정책제언 제1절 결론 제2절 정책제언 참고문헌 부록
dc.languagekor
dc.publisher한국보건사회연구원
dc.title식품위해물질 모니터링 중장기 추진 계획 수립
dc.title.alternativeStudy on the Mid-long Term Monitoring Plan for Risk Substances in Foods
dc.typeBook
dc.contributor.affiliatedAuthor김정선
dc.contributor.affiliatedAuthor윤시몬
dc.type.other연구보고서
dc.identifier.localId연구보고서 2010-07

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