• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.3
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• pp.381-390
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• 2004

The purpose of this in vitro study was to investigate the effects of Nd:YAG laser irradiation and fluorides on acid drink demineralized enamel. The materials were 30 freshly extracted permanent premolars with intact smooth enamel surfaces. They were demineralized with Coca-cola at $37^{\circ}C$ for 12hours and then irradiated by Nd:YAG laser with 6W power, $50mJ/cm^2$ energy density, and 20Hz pulse repetition. After laser irradiation, teeth were treated by three kinds of fluorides; (1)0.05% NaF fluoride solution (2)1.23% APF gel and (3)0.1%F fluoride varnish, microhardness(VHN) and Diagnodent scores were measured and the surfaces of each treated specimens were also observed with SEM under 1500 magnification. The results were as follows: 1. In the change of microhardness(VHN), it decreased to 34.68% from the initial micrhardness, increased to 78.37% after laser irradiation and increased to 82.62% after fluoride treatment, there were significant differences except when it was irradiated and treated with fluoride(P<0.05). 2. In the change of Diagnodent scores, it was decreased to 28.08% from the initial scores after demineralization, and then increased to 59.81% after laser irradiation, and increased to 82.17% after fluoride treatment. Scores were different significantly between the scores of initial, demineralization, laser irradiation and fluoride treatment(P<0.05). All the scores were not different significantly between fluoride types. 3. SEM observation showed that the lased enamel surfaces after demineralization were thermally degenerated and showed molten lava-like appearance and crater with cracks and many microholes.

• Korean Journal of Rural Living Science
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• v.5 no.2
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• pp.135-144
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• 1994

This study was carried out to investigate health status and nutritional status based on dietary intake and food habit of elderly women in rural area of Keyonggi Province. The subject of this study were 133 elderly women aged 60 and over and interviewed with a questionaire. Main result was as follows : 1) Health score based on modified Cornell Medical Index, CMI(45 out of 195 items) was the average $29.1\pm6.8$ and was not significantly different with family size educational level and farmwork participation. In age, 44.0% of the subject in 60~65 years old was low score of CMI(11~25), but 50% of the subject in older than 80 years old was high score(33~44). The subject with disease was 82% and disease of musculoskeletal system was main type. 2) Dietary intake data obtained by a semiquantitative food frequency questionaire showed the average daily intake of energy, protein, Ca, retinol and riboflavin was lower than RDA Daily energy, protein and Ca intake was individually 84%, 67% and 55.1%. It was retinol that was the least sufficient as 49.1% of RDA. 3) The relation between CMI score(divided into three level : low, middle and high) showed low level was significantly different with others according to daily intake of energy, protein, retinol, thiamin, riboflavin and ascorbic acid. The correlation between CMI score and all nutrient intake were highly significant (p＜0.001), thus we knew that health status was affected importantly by nutrient intake. 4) Family size, educational level and age showed not significant correlation with all nutrient intake. 5) In food habit, 84.8% of the subject had regular mealtime and 14.4% were skip meal sometimes. The main reason of skip meal was a poor appetite. Preference for salty taste of subject was insufficiently salty of somewhat salty. Preference for fishes and meats showed the subject consumed fishes more than meats, but 23.5% of the subject didn't consume both. The subject eaten supplement was 38.3%.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.277-286
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• 2014

Purpose: The aim of this study was to examine the characteristics of nutrition-related knowledge, dietary habits, and nutrient intakes of alcoholic patients and how nutrition education affects these nutritional behaviors. Methods: Subjects included 37 adult male alcoholic patients who were hospitalized. The nutrition education program consisted of five lessons over a five-week period. An each 80-minute nutrition education program per week was implemented for the alcoholic patients over a five-week period. Both before and after the implementation of nutrition education, their nutrition-related knowledge and dietary habits were assessed and nutrient intakes were investigated. Results: The subjects showed drinking habits of considerably high frequency, a large quantity of alcohol consumption, and preference for soju (a liquor) over beer. They had proper weight, height, and BMI, and came from relatively poor socioeconomic backgrounds with a low-level of self-rated health status and a comparatively high rate of suffering from disease. Mean score of their nutrition-related knowledge and dietary habits was quite low. They consumed less energy, dietary fiber, vitamin C, thiamin, riboflavin, folic acid, Ca, and K, but more Na compared to each Dietary Reference Intake (DRI). After implementing the nutrition education, mean score of nutrition-related knowledge and dietary habits showed significant improvement. In addition, the meeting rate of each DRI of several nutrients was increased significantly, including energy, carbohydrate, dietary fiber, vitamins A, C, and $B_6$, thiamin, riboflavin, niacin, pyridoxine, folic acid, Ca, P, K, Fe, and Zn, while that of Na decreased. Conclusion: The findings of this study indicate that alcoholic patients had various nutritional problems, such as lack of nutrition-related knowledge, bad dietary habits, and insufficient nutrient intakes, however, these problems can be positively modified by implementation of a relatively short-term nutrition education program.

• Journal of the Korean association of regional geographers
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• v.2 no.2
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• pp.75-92
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• 1996

Geography education is one of the best ways to improve the understanding of other countries. By analyzing Korean and Japanese textbooks on world geography, I tried to find out how well they explain the other country and to set forth guiding principles for geography education. To achieve these aims, weight analysis are used. The major findings in this study can be summarised as follow. The contents of Korean and Japanese geography textbooks were analyzed deviding into 2 major topics, 6 minor topics, and 20 key concepts. (1) By analyzing Korean geography textbook of the 5th curriculum the weight percentages which had been given to each minor topics were found. They are as follow: resource problem(57.7%), human right problem(21.4%), population problem (9.0%), mutual dependence(6.0%), environmental problem(3.3%), international competition(2.6%). (2) By analyzing Korean geography text-book of the 6th curriculum the weight percentages which had been give to each minor topics were found. They are as follow: resource problem(42.7%), human right problem(21.7%), mutual dependence (20.9%), environmental problem(7.7%), population problem(4.6%), international competition(2.4%) (3) By analyzing Japanise geography text-book of 5th curriculum ammendment the weight percentages which had been give to each minor topics were found. They are as follows: resource problem(49.9%) human right problem(21.7%), mutual dependence(15.5%), population problem (7.1%), international competition(6.2%), environmental problem(3.8%) (4) By analyzing Japanise geography textbook of 6th curriculum ammendment the weight percentages which had been give to each minor topics were found. They are as follows human right problem (31.6%), mutual dependence(22.8%), resource problem(20.7%), population problem(12.7%), environmental problem(8.6%), international competition(3.6%). We can see that in the field of dependence Korea and Japan put the similar weight but in the field of common problem they put the fairly different weight. It can be viewed as the difference of curriculum. That is to say Korea used both the systematic method on the basis of unit but Japan used only topical method on the basis of unit. Therefore Korean geography textbook introduce agriculture, forestry, fishery, mining industry and manufacturing industry. Japanese textbook, however gives a detailed account about residents' lives in specific area. For that reason in Korean textbook, resource was stressed, while in Japanese textbook, culture was stressed.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.24-29
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• 2010

This study was conducted to estimate the contents of heavy metals including lead, cadmium, arsenic and total mercury in alcoholic beverages in Korea. Concentration of Hg was analyzed by gold amalgamation method, using mercury analyzer, while concentration of Pb, Cd and As was analyzed by ICP-MS. Concentration (${\mu}g/kg$) of heavy metal in fermented liquors were; for Pb $9.9\;{\pm}\;8.4$(0~38.0), Cd $5.8\;{\pm}\;4.9$(0~5.4), As $28.6\;{\pm}\;19.4$(1~96.4), Hg $0.7\;{\pm}\;1.2$(0~10.6). Concentration (${\mu}g/kg$) of distilled liquors were ; for Pb $4.4\;{\pm}\;5.7$(0~29.3), Cd $2.0\;{\pm}\;2.5$(0~10.3), As $12.0\;{\pm}\;17.0$(0~95.6), Hg $0.2\;{\pm}\;0.3$(0~2.3). Concentration(${\mu}g/kg$ of other liquous were ; for Pb $7.5\;{\pm}\;5.1$(0~13.7), Cd $5.8\;{\pm}\;3.9$(0.6~11.2), As $25.2\;{\pm}\;39.0$(0.5~103.3), Hg $0.3\;{\pm}\;0.1$(0.1~0.5). The present study showed that difference of the amount of constituent in a same category of food are not affect to the content of heavy metals among them. The residual levels of takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors are within the maximum levels, prescribed by Korea food code. It is given that heavy metal exposure of Pb, Cd, As, Hg from consumption of alcoholic beverages (takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors) are less than 0.03%, 0.06%, 0.01%, 0.01% (mean) in provisional tolerable weekly intake (PTWI) respectively, indicated by FAO/WHO.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.387-395
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• 2011

We analyzed the estimated daily intake of sweeteners in the Korean population, using data from national health and nutrition studies regarding the concentration of sweetener in each type of food, food intake by gender, age group, and weight. The level of safety of these sweeteners was evaluated by comparisons with the acceptable daily intake (ADI) data established by the Joint FAO/WHO expert committee on food additives. The estimated daily intake (EDI) of sodium saccharin was $52.31{\mu}g/kg{\cdot}bw$, $55.06{\mu}g/kg{\cdot}bw$ acesulpham-K, $145.47{\mu}g/kg{\cdot}bw$ aspartame, and $93.86{\mu}g/kg{\cdot}bw$ sucralose per day. The percentages in relation to ADI were 1.0%, 0.4%, 0.4%, and 0.6% respectively, which were all within safe levels. The relatively higher-consuming groups were taking $783.12{\mu}g/kg{\cdot}bw$ sodium saccharine, $4,399.09{\mu}g/kg{\cdot}bw$ aspartame, $1,557.09{\mu}g/kg{\cdot}bw$ acesulpham-k, and $2,700.72{\mu}g/kg{\cdot}bw$ sucralose per day, and their intake levels as a percentage of ADI were 15.7, 11.0, 10.4, and 18.0%, respectively, which were all within safe levels.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.272-277
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• 2016

The purpose of this study was to investigate present status of use about antimicrobial agent (triclosan, ethanol) and preservatives (sodium benzoate, methyl p-hydroxybenzoate, propyl p-hydroxybenzoate) in dentifrice. 75 samples including 16 mouthwashes were analyzed in this study. Contents of triclosan and preservatives were analyzed using by HPLC and ethanol was analyzed by headspace-GC. Preservatives were detected from total 37 samples, which are suitable for the legal limits in Korea. Methyl p-hydroxybenzoate was detected from 26 samples (0.003~0.19%), propyl p-hydroxybenzoate was detected from 11 samples (0.002~0.02%) and sodium benzoate was detected from 14 samples (0.1~0.3%), respectively. Methyl p-hydroxybenzoate was detected from 6 samples (0.03~0.19%), propyl p-hydroxybenzoate was detected from 1 samples (0.01%) and sodium benzoate was detected form 5 samples (0.1~0.2%) in 20 dentifrice for children. Triclosan was not detected from 75 samples. Ethanol was detected from 16 samples (4.9~21.9%) in 19 samples; among them three samples showed the higher contents (20.5~21.9%) but ethanol contents was not labeled in these samples.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.332-341
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• 2010

The chemical composition characteristics of jujube wine using different preparation methods including extraction in -soju (25%) and fermentation were investigated. The jujube wine was prepared by soaking in soju using- whole fruit(WJ-S1) or seed-removed fruit(WJ-S2). Fermentations of the jujube wine were started by using whole fruit(WJ-F1), seed-removed fruit(WJ-F2) or extracts of whole fruit(WJ-F3) after adding 24% sucrose. The pH of all samples decreased from a range of 4.92~5.42 at the start time to 3.66~4.97 after 100 days. The treatment WJ-F3 showed the lowest pH among all treatments. Total acid content was 0.67~1.01% at the initial stage and then changed to 0.51~0.88% after 100 days. Total sugar and reducing sugar contents were 1.20~13.8% and 0.50~4.45% at initial stage and then changed to 1.53~4.52% and 1.75~3.82% after 100 days respectively. These sugars decreased during the preparation and fermentation of the jujube wine. The amounts of free sugars including fructose, glucose, and sucrose ranged from 1.53~4.52% and treatment WJ-F3 showed the highest amount(1.95~13.64%) compared the other treatment. Glucose level were high in treatment WJ-S1 and WJ-S2, and fructose was increased in treatments WJ-F1, WJ-F2, and WJ-F3 after 60 days. Amino nitrogen content was 0.02~0.11% after 20 days and 0.07~0.14% after 40 days respectively. Solid content was 2.68~7.76% at the initial fermentation stage and changed to 4.81~9.73% after 100 days. Hunter color(L values) were 88.45~96.74 at the initial stage and then changed to 92.62~100.45 after 100 days. Preference tests a significant difference between the two types (extraction and fermentation) of jujube wine. And treatment WJ-S2 received the highest preference scores among the all treatments.

• Journal of the Korean Dietetic Association
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• v.15 no.2
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• pp.97-112
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• 2009

The purpose of this study was to develop a nutrition education curriculum with teacher's guide which includes discretionary activities for obese children. A survey was carried out to investigate the recognition of body image and food behaviors according to the obesity index (mild, moderate, severe) in school children (4~6th grade, 158 boys and 60 girls) who were selected based on a physical examination in May, 2006 in the Gyeongnam province. Next, a nutrition education curriculum with teacher's guide was developed on the basis of the findings from the survey and from preceding researches. The results are summarized as follow. The results of this study showed the existence of some nutritional problems such as overeating, prejudice, skipping meals, snacking patterns, etc, which indicate the need for nutritional management for obese children. Most overweight children (80.3%) showed the most interest in the nutrition education program, particularly with regards to dieting for weight control (64.7%). The developed nutrition education curriculum consisted of 8 main subjects and 13 subtitles. The curriculum was prepared for 13 lessons and included songs and singing, making-up lyrics, games about nutrition, discussions of the experience of eating (satiety, thirst, hunger), debates on dietary habits, writing and others to promote the interest for learning. We aimed to develop this program in an attempt to improve the dietary habits of obese school children. This is very important because once a dietary habit is formed in adults, it is difficult to change and the best adjustable stage is during childhood. Therefore, early nutrition education during elementary school can change and build-up the awareness of health in young elementary school children.

• Korean Journal of Heritage: History & Science
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• v.52 no.4
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• pp.154-169
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• 2019

This study attempts to shed light on the nature and purpose of the small melon-shaped celadon ewer that was found in the Sinan shipwreck, focusing on the fact that it has the shape of a ewer, yet could not really have served as a tea or liquor utensil given its small size and unusual shape. We analyzed the shape-related characteristics of other melon-shaped celadon ewers as well as this one; checked the use of similar items unearthed in China and Japan; examined the relevant literature, materials, and paintings; and arrived at the following conclusion. First, it was found that the small melon-shaped celadon ewer was one of a type that was first made in the Southern Song Period in China and continued to be made until the Yuan Period. The artifact displays some differences from many similar relics found in the same shipwreck, particularly its spout, lid, and handle. Second, research on the tea ceremonies and types of liquors prevalent during the Song and Yuan Periods of China, as well as the appearance of this ewer, suggest that it was unsuitable for use as a liquor utensil. Third, we looked at the relevant literature records, paintings, and relics unearthed in China and Japan in an attempt to determine its actual purpose. It is well known that the literati had a deep affection for stationery items, particularly water droppers, which were made in a variety of shapes during the Song Period of China and thereafter. According to literature dating from the Song and Ming Periods, it appears that melon- or ewer-shaped water droppers were used. Certain paintings from the Ming Period depict a small ewer, along with a water dropper, as a stationery item. Looking at paintings dating from medieval Japan, small ewer-shaped objects do not figure among the tea and liquor utensils depicted, whereas kettles with handles and hot water bottles do. Objects known as yeonjeok (a water dropper) were included among the items said to have been made in pottery kilns during medieval Japan. However, a book on flower arrangement of Japan dating from the fifteenth century shows a small ewer, with flowers in it, among the stationery items placed on a desk. Based on this detail, it is concluded that the small melon-shaped celadon ewer from the Sinan shipwreck might have been used as a flower bottle as well as a stationery item.