• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.323-328
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• 1998

This study was to investigate regularity of breakfast and food habits of commuting local college students. The regularly breakfast eating rate was found to be 32.9% in man and 26.5% in woman. The mean score of food habits was pretty low, 36.7 out of minimum possible score 12 and maximum 60. The mean score of nutrition attitude was 58.1 out of minimum possible score 18 and maximum 90. This survey showed that skipping breakfast or irregularity of breakfast led to overeating, high fat diet, lot of alcohol and imbalanced diet. It was known that breakfast was the most important among three meals. But having balanced breakfast daily was very difficult according to loss of appetite and busy schedule early in the morning. I suggested carbohydrate food, protein food, and vitamin & mineral food items desirable for nutritionally balanced, easily digestible, tasteful, quick and easily cooking breakfast menu. It was recommended to choose on item out of each of three food categories considering calory(1/3 of daily recommended calory intake for breakfast).

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.361-367
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• 2010

Bacterial contamination of cooked rice was analyzed to evaluate the microbial safety. Thirty raw rice samples were collected in Korea and cooked in an electric rice cooker. Mesophilic aerobe, food-poisoning Bacillus cereus group, and their toxin genes were determined on cooked rice. The percentage of total mesophilic aerobe based on 1-3 log CFU/g was 27% among the samples. Bacillus spp. in MYP selective medium was similar to the number of mesophilic aerobe, whileas Bacillus spp. was detected in most samples after enrichment. Thirty-seven isolates from 30 cooked rices were identified as B. thuringiensis, B. cereus, B. valismortis, B. pumilus, B. coagulans, B. licheniformis, Geobacillus stearothermophilus, and Brevibacillus laterosporus. Twenty isolates (54%), more than half of the isolates, were B. thuringiensis while nine (27%) were identified as B. cereus. All B. thuringiensis isolates possessed non-hemolytic toxin genes and interestingly, seven B. cereus among nine isolates possessed emetic toxin genes. More B. thuringiensis was present on the cooked rice than B. cereus and most B. cereus possessed emetic toxin genes rather than diarrheal toxin genes. Therefore, food-borne outbreak due to B.cereus on the cooked rice kept at room temperature might be examples of emetic food-poisoning.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.603-608
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• 2009

In this study, "Hongro" apples for test samples were selected from a market for aroma analysis. Analysis was done after 1 hr, in a forming headspace while maintaining a temperature of $25^{\circ}C$. First, the complex aroma of the apples was assessed by a Direct Sensory Method. Secondly, the complex aroma was analyzed under individual aroma conditions separated by GC/FID/Olfactometry. Finally, aroma component analysis by GC/MS was performed. Degrees of contribution of aroma components were evaluated by an aroma value calculation considering aroma duration time, frequency, and intensity. The contribution rate (%) of the aroma induction component influencing apple aroma was determined by aroma component analysis and aroma contribution degree. As a result, it was found that the top four components were as follows, by contribution rate (%): acetic acid (23%), 1-hexanol (16%), butyl ethanoate (13%), 4-methoxy-2-methylbutane (9%). These four components constitute the complex aroma tested by the direct sensory method, and was largely recognized by the apple aroma test panel. Consequently, it was found that these components are the key factors in apple aroma. If the mechanism of formation of these components can be found, it could have a significant influence on consumers' acceptance of new varieties of apples.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.337-342
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• 2006

호박 분말을 첨가한 라면의 $\beta$-carotene의 함량 정량 결과 호박분말을 첨가할수록 $\beta$-carotene의 함량은 증가하였다. 총균수 검사에서는 제조 후 44일까지는 균이 검출되지 않았으며 58일째부터 호박 분말의 첨가량이 증가함에 따라서 그 총균수의 검출이 증가함을 알 수 있으며 이는 공기 중의 미생물의 오염과 상온 상태의 호박에 함유되어 있는 여러 종류의 영양성분 등에 의하여 균이 성장할 수 있는 최대의 생육 조건에 의한 것으로 판단된다. 관능 검사에서 가장 선호도가 좋았던 호박 분말을 2.5% 첨가한 라면은 과산화물가가 기준치에 도달하는 기간을 120일(약 4개월)로 추측할 수 있었다. TBA value의 실험에서는 2.5% 호박 분말이 첨가된 라면의 산패는 대조군과 큰 차이를 보이지 않으므로 이것을 줄이기 위해 완전한 밀봉 포장이 이루어진다면 산패의 속도를 줄일 수 있을 것으로 사료된다. 호박을 첨가한 라면의 저장 안정성에 대한 연구 결과 호박을 첨가하면 할수록 라면의 저장성이 떨어진다고 결론을 내릴 수 있다. 그러한 원인으로는 호박에 함유되어 있는 여러 종류의 영양성분과 라면과의 결합시 호박에 함유된 $\beta$-carotene 이외의 다른 물질들에 의해서 저장성 및 안정성에 영향을 미친 것으로 판단된다. 또한 보관 시의 문제점으로써 포장상태를 들 수 있는데 포장상태가 완전한 밀봉상태가 아닌 비닐팩을 이용하였다는 것이다. 이는 호박 라면의 공기와의 접촉을 촉진한 계기가 되었으며 그로 인하여 여러 가지 미생물들의 활성이 활발히 이루어졌으며 또한 지질의 산패를 가속화시킨 결과라고 생각된다. 따라서 호박 라면 제조시 이러한 공기와의 접촉을 차단시킬 수 있는 포장재료를 선택해야 될 것으로 사료된다.0.05), 맛, 연도, 다즙성 및 전체적인 기호성은 유의한 차이가 없었다.자체를 악하다고 볼 수 없고 더구나 구원을 이 세상에서의 이탈로 볼 수 없다. 진정한 구원이란 원래 하나님이 보시기에 아름다웠던 그 세상으로의 회복을 포함한다. 이런 면에서 하나님 주권 신앙 하에서 구원이란 전 인격적인 구원, 전 우주적인 구원이 된다. 그렇기 때문에 성도는 세상의 삶과 학문, 예술, 정치, 경제, 사회를 포함한 모든 분야를 하나님의 뜻 가운데서 그 원래의 목적에 부합할 수 있도록 회복시키는 일에 적극 참여해야 한다.자체가 이를 주도하기는 사실 어려움이 있다. 그리고 대형유통점이 영업행위를 영업시간제한에서부터 출점제한에 이르기까지 규제하는 건은 심사숙고하여야 한다. 대형유통점이 국가경제 및 지역사회에 미치는 영향이 부정적인가 긍정적인가에 대해 국내외 학계와 업계에서 여전히 많은 논란이 있기 때문이다. 정부와 지자체에 의한 시장개입은 반드시 필요한 경우에 한해 합당한 방법에 의해 이루어져야 한다. 대형유통점에 대한 규제는 지역사회에 미치는 영향을 다면적으로 평가한 결과에 근거하여 이루어져야 할 것이다. 대부분의 지자체는 체계적인 평가시스템과 객관적인 통계 자료를 갖고 있지 못한 실정이다. 향후 가장 시급한 과제는 시장개방 이후 지난 10년간 대형유통점이 지역사회에 미친 영향에 관한 광범위한 통계자료를 수집하고 이를 체계적으로 분석하여 정책방향을 올바르게 설정하는 것이라 할 수 있다.i와 K. pneumoniae가 존재하며 확산 중임을 시사한다. 앞으로 CTX-M형 ESBL의 만연과 변종 CTX-M형 ESBL의 출연을 감시하기 위한 정기적인 연구와 조사가 필요한 것으로 생각한다., A2-1, B1-1, B2-1의 경우, 강우 일수 감소 이전과 연 유출량 변화는 거의 없었으나, 유사량과 영양물질 부하량은 다소

• Journal of the Speleological Society of Korea
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• v.45 no.46
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• pp.69-79
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• 1996

동굴은 미지의 세계이고, 암흑의 신비로운 지하세계이기 때문에 우리 인간에게는 매우 흥미로운 공간이라고 할 수 있다. 그러므로 이러한 공간을 관광자원으로 활용하여 지역주민이 소득을 올리고, 청소년에게 탐험의 세계, 모험의 세계는 물론 자연학습의 현장으로 활용할 수 있게 하는 바람직한 경우도 있다. 그러나 이러한 경우 동굴이 개발되면 전자와 같은 긍정적인 면이 있는 반면에 동굴의 파괴, 오손 및 오염과 같은 악영향을 가져오게 되므로 동굴을 개발할 당시부터 악영향을 최소하기 위해서는 환경보전과 환경보호에 커다란 관심을 가져야 한다. 따라서 본 연구에서는 이제 동굴 개장이 2개월밖에 되지 않은 천곡동굴이 관광지로 개방됨으로써 나타나게 될 환경변화를 미리 살펴보고 그에 대한 대책을 마련하려고 하였다. 그 결과는 다음과 같다. 첫째, 천곡동굴의 경우 동굴 공간이 넓고 관광통로가 왕복통로로 되어 있어 체동인구가 2배가 되므로 많은 관광객의 출입시 동굴 내부의 기온이 상승하기 때문에 동시에 관람할 수 있는 적정 관람객 수를 조절해야 한다. 둘째, 천곡동굴은 개장 시일이 오래 경과하지 않았기 때문에 퇴적물의 파손이 전무하다고 할 수 있다. 따라서 이 상태를 계속 유지하기 위해서 동굴 내부에 관리인을 상주시킨다거나, 입동객의 소지품을 보관할 수 있는 장소를 마련하여 동굴퇴적물을 훼손할 수 있는 물건의 반입을 애초에 방지하는 방안도 필요하다고 본다. 마지막으로, 동굴 개발 당시 조명을 너무 가깝게 설치한 때문에 개방 후 얼마 되지 않았음에도 불구하고 몇 군데에서 녹색균류가 관측되고 있으므로 조명시설의 원거리 조정이나 간접조명 대책을 강구해야 한다.만 아니라 오류의 크기도 확률적으로 변하는 상황을 모형에 반영하여 보다 현실성있게 모형화하였다.균 6.5점(2-9점)으로 대체로 높게 나타났는데 이는 대중매체와 신문, 잡지류를 통한 지식의 정보가 많기 때문으로 생각된다 비만 정도에 따라서는 유의적인 차이를 보이지 않았다. 5. 비만 정도와 상호간의 관계를 보면 BMI 수치가 높을수록 비만인 형제수가 많았으며, 자신의 비만 자각도도 높았다. 편식율은 비만 정도가 낮을수록 높았으며, 식품섭취 빈도 점수는 비만군에서 높았으나, 저녁식사 후 간식섭취는 BMI가 높은 군에서 하지 않는 비율이 더 높았는데 이것은 감수성이 예민한 여학생들이 자신의 외모에 대한 의식적인 노력으로 보인다. 이상과 같은 결과를 종합해 볼 때 중학교 여학생들은 학교수업을 중심으로 비교적 규칙적인 생활을 하고 따로 운동을 할 시간이 많지 않은 것으로 나타났다. 비만과 관련하여서는 유전적인 요인도 중요하지만 식습관 개선과 식품이 적절한 선택 등을 강조하여 연령과 생활환경에 맞는 영양교육이 필요하다고 본다.알 수 있으며, 현미 30% 첨가한 B2가 그 다음 순위로 선호되어, 백설기 제조에서 율무와 현미의 첨가량은 10%가 권장된다.농촌 지역 여고생보다 많이 섭취하였고, 탄수화물은 농촌지역 여고생이 대도시 지역 여고생에 비하여 유의적으로 많이 섭취하였다. 지역별 여고생의 에너지섭취 비율은 탄수화물 : 단백질 : 지방의 섭취 비율이 대도시 60.75% : 16.4% 22.9%이며, 중소도시가 62.7% : 15.7% : 21.5%,농촌이66.8% : 14. l% : 19.1%이었다. 영양지식의 정확도나 인지도는 영양소 섭취와 유의적인

• Journal of Animal Science and Technology
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• v.51 no.2
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• pp.163-170
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• 2009

Colostrum provide a complete diet for the newborn calves. In ruminants, colostrum is also the sole source of initial acquired immunity for the offspring. Colostrum, therefore, plays an important role in ruminants host defense. Bovine colostrum imparts passive immunity to newborn calves during the first 24h of life and generally has been fed for the first 3 days after birth. Colostrum can be preserved conveniently for future use by brief refrigeration, freezing, or storage at ambient temperatures (fermentation or chemical treatment). Colostrum management were surveyed via data collection from 67 dairy farms in Gyeonggi and Chungnam provinces. After parturition for five days the total amount of produced colostrum was 80.4 kg on average, and the average amount of lactation fed to a calf was 20.9 kg. According to the survey results, identified treatment methods for surplus colostrum are as follows; disposal 17.9%, other calf feeding 37.3%, storage 22.4%, other livestock feeding 20.9% and other treatment 1.5%. For improvement in the quality of colostrum, there must be controlled usage of medicines (such as antibiotics) before and after parturition, proper choices of milk-drying agents, and increased milking yields during the early stage of the milking period.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.112-118
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• 1978

Four domestic frying oils (soybean, corn, rapeseed and rice bran oil) were studied on their changing properties according to thermal oxidation by means of chemical analysis of their compositions and measurements of various physical and chemical properties. The content of linoleic acid which is an essential unsaturated fatty acid and the total amount of unsaturated fatty acids were highest in soybean oil (53.2% and 80.3% respectively) among the unheated frying oils and the degree of its thermal degradation was lowest during the continuous heating period for 48 hours at $180^{\circ}C$. However in general, the contents of unsaturated fatty acids were sharply decreased by thermal oxidation whereas the saturated fatty acid contents ranging 10-17% were not changed considerably, which largely agreed with the results of iodine value measurements. The free acid and peroxide values were also lowest in soybean oil (0.09 and 5.6 respectively) among the unheated oils whereas an anomalously high free acid value was observed in rapeseed oil (54.8) which was packed in unleveled glass bottles. Such a high value is probably ascribed to the photo-catalyzed oxidation during storage. The viscosity measurements have shown similar values before heating, but after thermal oxidation for 32 hours the rapeseed and rice bran oils became too thick to measure viscosity by capillary flow method with heavy darkening in color.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.495-503
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• 2011

We evaluated the quality characteristics of fresh-cut produce (potato, sweet potato, carrot, radish, zucchini, cucumber, and green bell pepper) washed with sodium hypochlorite, which were vacuum packaged, and stored at 4 and 10$^{\circ}C$. The L-values of the fresh-cut potato and sweet potato decreased during storage. Lower PPO activities of potato and sweet potato were observed at 4$^{\circ}C$ than those at 10$^{\circ}C$ and development of potato and sweet potato browning was delayed at 4$^{\circ}C$. Total aerobic count and coliform increased continuously at 10$^{\circ}C$ during storage. Diced zucchini and shredded sweet potato had the greatest reduction in hardness among the fresh-cut produce during storage. Differences in the rate of quality change were observed according to the kinds and cut types of produce. Thus, a quality maintenance period for each type of fresh-cut produce must be determined, which will lead to the safe use of fresh cut produce in foodservice establishments.

• Food Science and Preservation
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• v.16 no.4
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• pp.579-589
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• 2009

We focused on the condition of washed, fresh ginseng in the market and analyzed consumer attitudes to the product to improve the consumption of fresh ginseng. A preference for fresh ginseng was high among every age class, and was particularly notable in older individuals. Fresh ginseng was usually eaten as ginseng chicken soup, mostly in summer and winter, and as a valuable health food, rather than because of desirable qualities of taste or smell. A total of 66.5% of those surveyed reported that they had purchased fresh ginseng, mostly from big discount stores. Such stores were preferred as outlets owing to a reputation for quality and shopper convenience (the stores were located near interviewees' homes). More than 70% of purchasers emphasized that they chose to purchase in department stores and traditional markets owing to the reputation for quality of such sources. Most consumers considered quality to be a prime element in purchase decisions. A total of 32.9% of those surveyed had bought washed fresh ginseng to give as a gift to a friend. Of those surveyed, 67.1% had never bought washed fresh ginseng. The following reasons were proposed to explain the preference for purchase of ginseng with attached soil. Most consumers (40.2%) thought the soil was a reflection of quality. Those who preferred washed fresh ginseng considered that the material was hygienic and convenient to store. When questioned about their intention to buy washed fresh ginseng, 55.0% of consumers replied in the affirmative and 17.1% in the negative. When consumers were asked whether they would be willing to pay an additional charge for the washing and packing of fresh ginseng, 58.8% answered in the affirmative.

• Journal of Korean Home Economics Education Association
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• v.17 no.2
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• pp.221-238
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• 2005

This study analyzed the contents of the milk-related nutrition education currently found in elementary and secondary school textbooks. An attempt was made to develop the basic data needed to in the future provide students with pertinent in formation regarding the nutritional attributes of milk, as well as the desired consumption behavior, within the school education system. To attain the objectives of this study, the researcher analyzed the contents of the milk-related nutrition education described in elementary and secondary school textbooks(1st-10th grades). Based on the results of this analysis, measures were developed to organize the contents of the milk-related nutrition education that should be taught within the school education system. At the elementary school level, milk-related nutrition education was included in the textbooks for the integrated curriculum for the lower grades, as well as in the science, practical arts, and physical education textbooks for every grade, except the End and the 6th. The practical arts textbook, which contained basic knowledge related to the nutritional attributes of milk and the proper method in which to intake milk, was found to be the one which dealt with milk-related nutrition education in the most detail. At the secondary school level. milk-related nutrition education was included in the 7th-10th grade textbooks for the science, technology and home economics, and physical education courses. In this instance. the technology and home economics textbooks were the ones which were found to contain the most milk-related nutrition education covering such aspects as the nutritional attributes of milk, the special characteristics of milk as a food. how to select and store milk. as well as how to use milk as part of a balanced diet in everyday life. However, as was the case at the elementary school levet the repetitious nature of the milk-related contents found in the textbooks for various school subjects and at different school levels, as well as the inefficient hierarchical structure in which the knowledge is presented, were identified as key problems. There is a need to establish the appropriate milk-related nutrition education for each school level. The need to develop education programs, which could be linked to the school subjects and special milk programs, was also emphasized.