Analysis of the Affiliate-stores Distribution and Users of an Electronic-card for Children’s Meal Service in Busan

2021 ◽  
Vol 32 (1) ◽  
pp. 29-40
Author(s):  
Soo Jin Lee ◽  
Ji Yoon Lee ◽  
Jung Eun Kang ◽  
Ho Kyung Ryu
Keyword(s):  
Meal Service

scholarly journals Inflight Transmission of COVID-19 Based on Experimental Aerosol Dispersion Data

2021 ◽  
Author(s):  
Zhaozhi Wang ◽  
Edwin R Galea ◽  
Angus Grandison ◽  
John Ewer ◽  
Fuchen Jia
Keyword(s):  
High Efficiency ◽  
Face Mask ◽  
Generation Rate ◽  
Aviation Industry ◽  
Filtration System ◽  
Dispersion Data ◽  
Low Probability ◽  
Meal Service ◽  
Low Efficiency ◽  
Aerosol Dispersion

Abstract Background An issue of concern to the travelling public is the possibility of in-flight transmission of COVID-19 during long- and short-haul flights. The aviation industry maintains that the probability of contracting the illness is small based on reported cases, modelling and data from aerosol dispersion experiments conducted on-board aircraft. Methods Using experimentally derived aerosol dispersion data for a B777–200 aircraft and a modified version of the Wells-Riley equation we estimate inflight infection probability for a range of scenarios involving quanta generation rate and face mask efficiency. Quanta generation rates were selected based on COVID-19 events reported in the literature while mask efficiency was determined from the aerosol dispersion experiments. Results The MID-AFT cabin exhibits the highest infection probability. The calculated maximum individual infection probability (without masks) for a 2-hour flight in this section varies from 4.5% for the ‘Mild Scenario’ to 60.2% for the ‘Severe Scenario’ although the corresponding average infection probability varies from 0.1% to 2.5%. For a 12-hour flight, the corresponding maximum individual infection probability varies from 24.1% to 99.6% and the average infection probability varies from 0.8% to 10.8%. If all passengers wear face masks throughout the 12-hour flight, the average infection probability can be reduced by approximately 73%/32% for high/low efficiency masks. If face masks are worn by all passengers except during a one-hour meal service, the average infection probability is increased by 59%/8% compared to the situation where the mask is not removed. Conclusions This analysis has demonstrated that while there is a significant reduction in aerosol concentration due to the nature of the cabin ventilation and filtration system, this does not necessarily mean that there is a low probability or risk of in-flight infection. However, mask wearing, particularly high-efficiency ones, significantly reduces this risk.

Factors Affecting Meal Service in Nursing Facilities

1992 ◽  
Vol 11 (1-2) ◽  
pp. 3-14 ◽  
Author(s):  
Shirley Gilmore ◽  
Carlene M. Russell
Keyword(s):  
Nursing Facilities ◽  
Factors Affecting ◽  
Meal Service

scholarly journals Environmental impact of meal service catering for dependent senior citizens in Danish municipalities

2018 ◽  
Vol 24 (4) ◽  
pp. 654-666 ◽  
Author(s):  
Henrik Saxe ◽  
Jørgen Dejgård Jensen ◽  
Susanne M. Bølling Laugesen ◽  
Wender L. P. Bredie
Keyword(s):  
Environmental Impact ◽  
Senior Citizens ◽  
Meal Service

Canteens and the Politics of Working-class Diets in Industrial China, 1920–37

2019 ◽  
Vol 54 (1) ◽  
pp. 1-29
Author(s):  
SEUNG-JOON LEE
Keyword(s):  
Working Class ◽  
Labour Force ◽  
The State ◽  
Food History ◽  
Work Efficiency ◽  
Contested Space ◽  
Industrial Productivity ◽  
Industrial Health ◽  
Meal Service ◽  
Labour Disputes

AbstractThis article explores how workers’ diets and meal services at factory canteens became the nucleus of labour politics in Republican Shanghai, China's industrial heartland. At the heart of Chinese labour politics was a demand for the improvement of workers’ diets, particularly for adequate meal service, which was to be provided by management at a reasonable price—if not for free—at the workplace. The purpose of this article is not only to draw attention to a lacuna in Chinese labour history, but also to shed new light on the agency of workers in their labour disputes from the perspective of food history. No other issue provided a better opportunity to unite workers, labour activists, and so-called scabs than the issue of food. In the wake of labour disputes, industrialists changed their perception of the relation between industrial health and work efficiency. With the promotion of factory canteens, the Guomidang Nationalists also began to exert unsparing efforts to garner the growing political potential of the labour force. Therefore, factory canteens evolved into a contested space in which workers, management, and the state offered different visions of workers’ diets and industrial productivity.

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