• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.441-453
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• 1999

This study aims to investigate the effects of job characteristics and work on both organizational commitment and job satisfaction of the school foodservice dietitian for the purpose of providing information for quality improvement in productivity of school foodservice. The subjects were 401 school foodservice dietitians in Taegu and the Kyungpook area. The survey questionnaires consisted of five parts including demographic characteristics, job characteristics(JCI), work values, organizational commitment(OCQ) and job satisfaction(JDI). More than half of the subjects(65.3%) were between the age of 26 to 30 years. Seventy-one percent of the participants had bachelor’s degrees and monthly wages of 83.2% ranged from 700,000 to 1,200,000 won. The education of thedietitians was found to have a significant relatinship with job satisfaction in all fields. Job characteristics such as feedback, job characcteristics such as job autonomy, feedback and friendship were positively correlated with job satisfaction. The group of dietitians with high work value scores for work as a central life interest had significantly high scores in organizational commitment(p<0.01) and overall job satisfaction(p<0.05). Job satisfaction such as work-itself, pay, supervision, promotion and co-workers were positively correlated with organizational commitment. According to the Lisrel program, organizational commitment was affected by educational level(-0.23). Job satisfaction was also affected by educational level(-0.18), autonomy(0.24), friendship(0.12), feedback(0.08), individualism(-0.07) and organizational commitment(0.44) directly. In conclusion, school foodservice dietitians may increase the level of their commitment to organization and job satisfaction by increasing autonomy, feedback adn friendship of job characteristics and work values.

• Korean Journal of Community Nutrition
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• v.21 no.1
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• pp.75-83
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• 2016

Objectives: The purpose of this study was to analyze correlation thresholds and assessment for salty taste and high-salt dietary behaviors by age. Methods: A total of 524 subjects including 100 each of elementary school students, middle school students, college students, and elderly as well as 124 adults were surveyed for detection and recognition thresholds, salty taste assessments, and high-salt dietary behaviors. Results: Elementary students had a lower detection threshold (p<0.05) and recognition threshold (p<0.01) than did the other groups. Salty taste assessments were lowest among elementary students, followed by middle school students, while college students, adults, and elderly had higher assessment score (p<0.001). Elementary students had significantly lower scores for high-salt dietary behavior than did middle school students, college students, adults and elderly (p<0.001). Middle school students had higher scores for high-salt dietary behavior than did elementary school students and elderly (p<0.001) but no meaningful difference was found in dietary behavior scores between college students, adults, and elderly. There were positive correlations between high-salt dietary behavior and detection thresholds (p<0.001), recognition thresholds (p<0.001), and salty taste assessment (p<0.001). High-salt dietary behavior was more positively correlated with salty taste assessment than detection and recognition thresholds for salty taste. Conclusions: This study suggested that salty taste assessments were positively associated with scores for the detection and recognition thresholds and high-salt dietary behavior.

• Korean Journal of Community Nutrition
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• v.25 no.1
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• pp.13-20
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• 2020

Objectives: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction. Methods: The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu. Results: An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05). Conclusions: The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.22-32
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• 2014

This study investigated the spicy hot flavor related quality characteristics of baechu (Kimchi cabbage) Kimchi prepared using hot pepper powder in various capsaicin levels during 8 weeks of storage. The pHs in the Kimchi samples were in the optimum range of the pH 4.2-4.5 due to the relatively low storage temperature of $2^{\circ}C$ during the entire storage periods. The L, a and b values of cap-150 sample group were significantly higher compared to those in the other samples at 8 weeks of storage. Grading hotness of the Kimchi was significantly clearly separated when varied levels of hotness for the hot pepper powder were used at 2-4 weeks of storage (p<0.001). Sensory spicy hotness of the cap-40 showed significantly the lowest with values of 4.57-4.38 representing mild hot:, that of cap-85 was medium hot with values of 5.81-6.00; and finally, that of cap-150 showed the values of 6.86-7.14, representing strong hot flavor at 2-4 weeks of storage (p<0.001). The grading of spicy hotness in the Kimchi increased by about one level at the optimal edible periods due to the leaching out of capsaicin from the hot pepper powder for those storage periods. Thus, the increased hotness of the Kimchi in the optimal edible periods should be considered when the desired hotness of the hot pepper is chosen for the Kimchi preparation. The hotness decreased as the organic acids were generated during ripening by the 8th weeks of storage.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.14 no.11
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• pp.2521-2526
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• 2010

Immunization information recorded on the Immunization rate in the community to identify the effects of Immunization can be monitored Immunization during an accident can be used as a basis for investigating the cause. Thus, Immunization records, and more efficient management in the private and public institutions have conducted Immunization information systems to manage the development of integrated system has to be. So, the government projects that promote Immunization records were computerized registration. And, in 2009 the development of Immunization registration system was completed. In this paper, we use the information to a variety of Immunization using smart phone design and implement mobile service.

• The Journal of Internal Korean Medicine
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• v.30 no.4
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• pp.858-879
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• 2009

Objectives : The object of this study was to investigate the effects of Daeboeum-hwan (DBEH) aqueous extracts on Streptozotocin (STZ)-induced rat diabetes and related complications. Methods : SD rats were divided into 6 groups (n =8) : 50 mM citrate buffer and vehicle (distilled water 5 ml/kg) administered group (Intact control), STZ treatment (60 mg/kg, single intraperitoneally administered) and vehicle administered group (STZ control), STZ treatment and silymarin 100 mg/kg administered group (Reference), and STZ treatment and DBEH extracts 50, 100 and 200 mg/kg administered groups. DBEH extracts were orally administered once a day for 28 days from 3 weeks after STZ treatment. The results were compared with silymarin 100 mg/kg. Results : Decreases in the body weights, increase of kidney and liver weights, blood glucose, BUN, creatinine, AST, ALT, LDL, triglyceride and total cholesterol levels with decreases of HD L levels, increases of pancreatic MDA contents and decreases of GSH contents were detected in STZ control as compared with intact control. These diabetes and related complications were inhibited by treatment with 100 and 200 mg/kg of DBEH extracts. Conclusion : DBEH extracts showed favorable effects on STZ-induced diabetes and related complications mediated by their antioxidant effects as similar to silymarin. Because the lowest dosage (50 mg/kg) of DBEH treated group did not show any favorable effects as compared with STZ control, the effective dosages of DBEH is considered as about 100 mg/kg, while DBEH extracts at 200 mg/kg showed similar effects as compared with 100 mg/kg of silymarin. It, therefore, is expected that DBEH will show favorable effects on diabetes and various diabetic complications.

• The Journal of Internal Korean Medicine
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• v.30 no.4
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• pp.832-844
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• 2009

Objectives : This study was to observe the nephroprotective effects of the traditional prescription, Taeksa-san(TSS). TSS has generally been used for treating various renal diseases, including renal failure. Methods : Three different dosages of TSS extract were orally administered once a day for 28 days, At the 23rd day after TSS extract treatment, cisplatin was also treated. Then, 5 days after cisplatin treatment, all the rats (6 groups of 8 rats each) were sacrificed. Changes in the body weight, kidney weight, serum BUN and creatinine levels were observed with changes on the kidney MDA and GSH contents. The results were compared with captopril 100mg/kg, of which the effects on cisplatin-induced acute renal failures are already confirmed. Results : Dramatic decrease of body weight, increase of kidney weight, increase of serum BUN and creatinine levels were detected in the cisplatin control as compared with the intact control. In addition, marked increase of kidney MDA contents and decrease of kidney GSH contents were also detected in the cisplatin control as compared with the intact control. This means that cisplatin-induced ARF is induced by oxidative stress and related lipid peroxidation in the present study. However, these ARFs and inhibition of antioxidant effects induced by cisplatin were dose-dependently reduced by treatment with all three different dosages of TSS extracts. Conclusion : This study suggests that TSS extracts show favorable effects on cisplatin-induced rat ARF.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.402-412
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• 2013

The purpose of this study was to evaluate the effectiveness of nutrition education and counseling on the salty taste assessment, nutrition knowledge and dietary attitude of 21 hemodialysis patients. Five times of the nutrition education and three times of nutrition counseling were performed for a period of 5 months. Biochemical analysis revealed that creatinine was significantly high (p < 0.001), blood urea nitrogen and serum albumin were significantly low (p < 0.05, p < 0.01) and Na, K, Cl, K, P and uric acid were not significantly different. The distribution rate of unsalty taste preference were significantly high and the distribution rate of salty taste preference were significantly low after nutrition education and counseling (p < 0.001). Nutrition knowledge significantly improved following 5th month of education and counseling (p < 0.01). Particularly, the scores for questions related to sodium were improved. The dietary attitude was significantly improved during the counseling period (p < 0.05). There were improvements in responses to 'use food exchange list on diet' and 'habitually add salt or soy sauce before the meal'. According to these results, salty taste assessment, nutrition knowledge and dietary attitude were significantly improved by the hemodialysis diet therapy practices of hemodialysis patients. Therefore, we conclude that there was a need for low-salt diet education and nutrition counseling to help them recognize the taste of low-salt foods and strive towards a preference for less salty tasting foods and the consumption of a low-salt diet.

• Herbal Formula Science
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• v.15 no.2
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• pp.99-111
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• 2007

In the present study, the anti-inflammatory effect of "Jungcheonhwadamgangki-tang ga Antler" water extract was tested in Xylene-Application mouse ear acute inflammation model. The test articles were once dosed before Xylene-Application, and the changes on body weight and ear weights and histopathological observation of induced ear were conducted with ear histomorphometry. The obtained results were as follows. The increases of absolute and relative ear weight detected in vehicle control compared to that of sham, were significantly and dose-dependently inhibited by Jungcheonhwadamgangki-tang ga Antler in the present study. A classic acute inflammatory histological changes such as subcutaneous edema, thickness and infiltration of inflammatory cells, was detected in vehicle control. However, these histological changes were significantly and dose-dependently inhibited by Jungcheonhwadamgangki-tang ga Antler. In addition, the increases of ear thickness half and thickness full detected in the vehicle control were also dose-dependently decreased in the all Jungcheonhwadamgangki-tang ga Antler-dosing groups. Base on these results, it is concluded that Jungcheonhwadamgangki-tang ga Antler extracts has clear anti-inflammatory effect on the acute inflammation such as bronchial asthma.

• Journal of Yeungnam Medical Science
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• v.33 no.1
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• pp.33-36
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• 2016

Metformin, commonly prescribed for type 2 diabetes, is considered safe with minimal side-effect. Acute pancreatitis is rare but potentially fatal adverse side-effect of metformin. We report a patient on hemodialysis with metformin-related acute pancreatitis and lactic acidosis. A 62-year-old woman with diabetic nephropathy and hypertension presented with nausea and vomiting for a few weeks, followed by epigastric pain. At home, the therapy of 500 mg/day metformin and 50 mg/day sitagliptin was continued, despite symptoms. Laboratory investigations showed metabolic acidosis with high levels of lactate, amylase at 520 U/L (range, 30-110 U/L), and lipase at 1,250 U/L (range, 23-300 U/L). Acute pancreatitis was confirmed by computed tomography. No recognized cause of acute pancreatitis was identified. Metformin was discontinued. Treatment with insulin and intravenous fluids resulted in normalized amylase, lipase, and lactate. When she was re-exposed to sitagliptin, no symptoms were reported.