• Journal of Preventive Medicine and Public Health
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• v.27 no.1 s.45
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• pp.44-58
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• 1994

This study was conducted to examine the levels of total and organic mercury in the scalp hair of the elementary school children and adults, and their relationship with the consumption pattern of fishes and shellfishes. The scalp hair samples were collected from the occipital part of 115 children and 131 adults in costal, urban and rural areas of Kyungpook province from June to August 1991. The mercury content was analysed by the atomic absorption spectrophotometer (model IL. 555) with atomic vapor accessory (model IL. 440). The total and organic mercury contents of hair were significantly higher (p<0.01) among the children who prefer fish and/or shellfish (7.728 ppm, 6.610 ppm), and canned fish and/or fish pastes (6.969 ppm, 5.885 ppm) than those who prefer meat (4.822 ppm, 3.905 ppm) and vegetables (3.974 ppm, 3.224 ppm). The children who prefer to eat the canned fish without cooking showed a higher mercury content than the children who prefer to eat it as stew or mixed with vegetables (p<0.01). There was a dose-response relationship between the intake frequency of canned fish, raw fish and cooked fish and the content of total and organic mercury of hair, the children who eat fish almost everyday showed 2 times higher than those who eat rarely (p<0.01). The mercury content in the hair of the children who eat raw fish was significantly higher than that of the children who eat boiled or broiled fish (p<0.01). The total and organic mercury contents of adult scalp hair increased with age up to the forties and slightly decreased in the fifties. The mercury contents of those who were engaged in the fishery and raw fish restaurant were 2 times higher than those of the farmers. The mercury content of the persons who were favorite dishes of fish and shellfish were most high, and who prefer raw fish were 2 times higher than those of the persons who prefer vegetables and broiled fish. The contents of total and organic mercury in adult scalp hair showed also a increasing tendency with the intake frequency of raw and cooked fish.

• 한국해양학회지
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• v.27 no.3
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• pp.210-227
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• 1992

KODOS-89 area, the northwestern part of Clarion-Clarion-Clipperton fracture zones in the Northeast Pacific, was surveyed in order to study the occurrence and distribution of manganese nodules. Variations in the nodule characteristics are related mainly to seafloor topography. Nodules from abyssal plain have high Mn/Fe ratio and high Mn, Cu, Ni and Zn concentrations, whereas those from seamount are characterized by low Mn/Fe ratio and high Fe and Co concentrations. These compositional characteristics are attributed to toxic diagnosis and hydrogenesis, respectively. Nodules of the early diegenetic origin tend to accurate crystalline Mn-oxides uniformly within the topmost sediment layers and maintain a regular spheroidal, ellipsoidal to discoidal shape with rough surface textures. On the other hand, those of hydrogenetic origin are characterized by polynucleation, irregualr shape, and smooth surface textures. Nodule abundance is high (avg. 13.4 kg/m$^2$) in seamount area, resulting from ample supply of nucleating materials by auto-fragmentation of older nodules. Nodule abundance in abyssal plain is relatively low (avg. 3.9 kg/m$^2$) and tends to increase southward. This phenomenon results from facilitation of taking seed materials from adjacent seamount and enhancement of the early diagenesis by sufficient supply of organic materials. Nodule abundance is considered to be controlled primarily by seeding effects and secondly by supplies of organic materials.

• Journal of dental hygiene science
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• v.13 no.4
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• pp.440-448
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• 2013

The purpose of this study was to analyze the effects of perceived stress on dietary habits and oral health behaviors in Korean adolescents. Data were from the Korea Youth Risk Behavior Web-based Survey (KYRBS) in 2011. A total of 74,186 adolescents were surveyed using the self-administered questionnaire. Logistic regression analyses were performed to elucidate the effects of perceived stress on dietary habits and oral health behaviors. Statistical analyses were conducted, and p<0.05 were considered significant. We found that adolescents with higher stress were more likely to increase the risk of adverse dietary habits (low consumption of fruits, vegetables and milk, high consumption of carbonated soft drinks, fast food and cookie) compared to those with lower stress. Regarding the relationship between perceived stress and oral health behaviors, adolescents with higher stress were less likely to practice oral health behaviors such as brushing teeth after snack consumption and brushing teeth before sleep compared to those with lower stress. This result indicates that adolescents' perceived stress might play a significant role in the negative dietary habits and oral health behavior.

• Food Science and Preservation
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• v.14 no.6
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• pp.598-604
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• 2007

Process development and standardization are necessary in maintaining high hygienicquality of side dishes. Seasoned perilla leaves are a typical side dish needing process development. In this study the optimum condition for preparing seasoned perilla leaves was investigated experimentally. The best sensory quality was established by response surface methodology. The rinsing and washing method of preparing fresh perilla leaves was optimized to decontaminate the raw material and preserve the product in chilled storage. Washing and rising with 3% salt water reduced the aerobic bacterial count of perilla leaves to 0.55 (log CFU/g), while rinsing reduced the load from 8.08 to 4.27 (log CFU/g). The effect of rinsing method was maintained during subsequent storage of the prepared seasoned leaves at $10^{\circ}C$. There was no significant quality change in the product during chilled storage at $10^{\circ}C$. Soaking in 3% salt water for 1 min, followed by rinsing with tap water, contributed positively to the microbial quality, and is proposed as the optimal preparation method.

• Journal of Nutrition and Health
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• v.39 no.3
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• pp.307-315
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• 2006

The purposes of this study were to assess the preferences for one-dish items and the combination preferences of one-dish items and side dishes that were served and eaten together. Participants were 710 fifth grade of elementary school children who were asked to write three of their favorite one-dish items and to select a preferred side dish among 25 of items for each one-dish item. In this way total 41 one-dish items were assessed to combine with a preferred side dish. The results showed that schoolchildren chose Kuksu as their most favorite one-dish item followed by Jajangmyon and curry rice. Kimchi was the most preferred side dish when they consumed one-dish items, especially Ramyon, Jabchebab, and one-dishes containing much broth. Danmugy was liked when they consumed Gimbab, Jajangbab, and Jajangmeon. Kackdugi was chosen as a favourite side dish when they ate Chungmugimbab and fruit salad was most preferred with Spaggetti. There is a difference in preference for side dishes among the three areas of residence. More schoolchildren in Namhae than in Jinju or in Busan liked Kackdugi when they consumed several one-dish items, like curry rice and Dakjuk.

• Journal of Internet of Things and Convergence
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• v.5 no.2
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• pp.41-45
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• 2019

The 1-serving lunchbox app is designed and developed for enabling consumers to order their lunch box by choosing their own lunch side dishes. In modern society, one-person households are growing in larger areas. It is too burdensome to handle alone because it is cumbersome to cook alone and you should order from two people in a restaurant shop. To resolve such inconveniences, it is an app to choose various detailed menus and order personalized lunches. In the process of selecting a detailed menu, information provided by big data is used. You can use the existing order through the bookmark function, or you can use the recommended lunch menu using big data.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.457-463
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• 1995

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

• Journal of the Korean Home Economics Association
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• v.41 no.4
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• pp.35-43
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• 2003

This study was carried out to examine the status of Kimchi preparation, number of side dish and breakfast type of some houses in Yosu, Chonnam area. The survey was conducted from October to November, 2000 using a questionnaire. The results are as follows. The majority of monthly income of household was 1∼2 million won (50.1％). The highest family composition os couple and children with 75.6% and the highest number of family member was 3∼4 with 57.0%. The highest type of housing was an apartment with 67.1% while its ownership was, the highest in self-own with 69.9%. The 65.6% of respondants prepared Kimchi at home and the next was from the parent's home. The numbers of side dishes except Kimchi for each meal were 3∼4(63.2%). The major food of breakfast was boiled rice(86.7%). With decreasing age and family numbers and increasing level of education and income, the percent of boiled rice was lower whereas the percent of bread was higher.

• Korean Journal of Construction Engineering and Management
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• v.1 no.1 s.1
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• pp.53-62
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• 2000

This study proposes FREES(Fuzzy Risk Evaluation Expert System) for analyzing and evaluating risks occurring during the construction process. The feasibility of this system model was tested by virtual scenario. For the development of the model, at first, risk breakdown structure was established based on risks identified in the existing researches, that is quantitative and qualitative. FREES can reflect human cognition process in the risk analysis and evaluation by adopting artificial intelligence fuzzy theory, differentiating the existing quantitative analysis model. The FREES can be applied to all the project phases from planning to operation & maintenance stage.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.410-415
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• 2010

Banchandeungsok is a book written by a person who lived in the Cheongju area located in northern Chungcheong Province. The literature is regarded as a useful source for showing types of local food in the 1910s, so it was purchased by the National Folk Museum in 2007. The writer categorized dishes described in the recipe section of the book into side dishes, snacks, rice cakes, drinks, and miscellaneous. Following this, each category was distinguished by the name of the dish, the main material, the side material, and the cooking method is presented in tables. Thus, the food culture of Chungcheong Province was arranged based on the above categorized contents. The material from the product and the outside which grow spontaneously divided with the product which flows. The case which is a product the outside, went through what kind of process and could flow toward Sangshin village in Cheongju area probably, to observe tried. The area and time were clear Eumsikdimibang and Gyuhapchongseo Jusigui with comparisons. So tried to observe the time of 1910's Cheongju area culture Dietary life time and a regional feature.