• The korean journal of orthodontics
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• v.33 no.6 s.101
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• pp.437-451
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• 2003

The purpose of this study was to measure maximum bite force and to investigate its relationship with anteroposterior, vertical, and transverse facial skeletal measurements. From among the dental students at the College of Dentistry, forty subjects (26 male and 14 female) were selected. With two sets of strain gauge, maximum bite force at the right and left first molars and anterior teeth was measured in the morning and afternoon. After taking lateral and posteroanterior cephalograms, fifty and nineteen variables were evaluated, respectively Paired t-tests and an independent t-test were done and correlation coefficients were obtained. 1. The maximum bite force at the first molars was $68.0\pm13.9kg$. in males and $55.6\pm10.5kg$ in females (p<0.05) while the force at the anterior teeth was $8.4\pm4.9kg\;and\;1.1\pm3.4kg$ respectively (p<0.05). 2. Some tendency for a greater value of maximum bite force at the preferred side was observed but not statistically significant (p>0.05). 3. Significant difference was observed between the strong bite force group and the weak bite force group in some cephalometric and other measurements (p<0.05). N-S-Ar, S-Ar-Go, FH-Hl, IMPA and MMO showed a significant difference in posterior maximum bite force (P). N-S-Ar and FH-H1 also showed a significant difference in anterior maximum bite force (A). 4. Several cephalometric variables showed some correlation with maximum bite force (p<0.05). N-S-Ar, S-Ar-Go, UGA, FH-H6, FH-H1, body weight and MMO were significantly correlated with posterior maximum bite force (P). Go-Me, P-1 and IMPA were significantly correlated with anterior maximum bite force (A).

• The korean journal of orthodontics
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• v.30 no.2 s.79
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• pp.261-272
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• 2000

Severe skeletal anteroposterior and vertical discrepancy is difficult to obtain satisfactory result by only orthodontic treatment, and much anteroposterior movement and treatment stability require orthodontic treatment with orthognathic surgery. The treatment goal of mandibular prognathic patients is to promote the function of stomatognathic system including mastication and phonetics, to improve the esthetics of facial profile and to maintain stability. Positional changes of hyoid bone, pharynx and tongue were seen with mandibular movement after orthognathic surgery. This study was performed to observe the changes of perimandibular tissues of orthodontic patients with skeletal mandibular prognathism who treated with orthodontic treatment, and the changes of hyoid bone, pharyx and tongue by relapse or recurrance after before and after orthognathic surgery and retention. The 22 patients who had mandibular prognathism were selected. They treated with orthodontic treatment with sagittal split ramus osteotomy as orthognathic surgery. And lateral cephalometric radiographs were taken 3 times : pre-surgery (T1), immediate post-surgery (T2) and 2 years alter retention (T3). The results were as follows : 1. The hyoid bone returned back after clockwise rotation to maxilla and occlusal plane during retention (P<0.01). 2. The hyoid bone moved posterior-inferiorly by mandibular surgery and returned back anterior-superior after retention. (P<0.01) 3. The changes of pharyngeal depth showed a little decrease at upper area in post- surgery, but it was not a significant difference generally through before, after and retention. 4. In relating to tongue base, the angle of tongue base was decreased and the dorsal area of tongue base moved to inferior-posterior direction and to superior direction again after retention (P<0.01). 5. Related to the thickness of upper and lower lip, the thickness of upper lip decreased after surgery, and the soft tissues below lower lip increased after surgery and decreased after retention.

• Journal of Nutrition and Health
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• v.53 no.1
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• pp.27-38
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• 2020

Purpose: This study assessed the food intake and nutritional status of the elderly in long-term care facilities in order to provide adequate food services and improve the nutritional status. Methods: The survey was carried out from August 2019 to October 2019 for the elderly in long-term care facilities located in Gwangju Metropolitan City. The survey was conducted to collect data from 199 elderly persons (34 males and 165 females) aged over 65 years old. The food intake was assessed using a 1-day 24-hour recall method. Results: More than 90% of the subjects were over 75 years old. Forty five percent of the subjects were active, 44.2% of the subjects perceived themselves as not being healthy. Dementia and Parkinson's disease were the most common diseases, followed by hypertension, musculo-skeletal disease, diabetes, and stroke. Only 25.6% of the subjects had most of their teeth intact, and 44.7% of the subjects had difficulty in chewing and swallowing. The total food intake was 1,127 g in males and 1,078 g in females. The most frequently consumed foods were kimchi, cooked rice with multi-grains, soybean soup, cooked rice with white rice, yogurt, pumpkin porridge, soy milk, and duck soup. The average energy intake of the subjects was 1,564.9 kcal in males and 1,535.5 kcal in females. The overall nutritional status of the elderly in the long-term care facilities was poor. In particular, the intake of vitamin D and calcium, vitamin C, riboflavin, and potassium were very low. The intake of vitamin D was 5 ㎍, and 86.4% of the elderly were below the estimated average requirement, while the intake of sodium was high. Conclusion: The results of this study can be used to understand the health and nutritional status and to improve the food services and nutrition management for the elderly in longterm care facilities.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.128-136
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• 2003

This study was peformed to evaluate physico-chemical and textural properties, and shelf-life effect of low-fat functional sausages(LFFS) manufactured with sodium lactate(SL), lac color and various molecular weights of chitosans(low=1.5 kDa, medium=30∼40 kDa and high=200 kDa) during storage at 4$^{\circ}C$ for 8 weeks. LFFS had a pH range of 6.39∼6.50, 76∼78% moisture, <2% fat, 14∼15% protein. The combination of SL and low molecular weight(MW) of chitosan improved water holding capacity(WHC), however those of SL and medium MW of chitosan reduced WHC. Vacuum purge(VP) reduced with increased MW of chitosans during refrigerated storage. The addition of chitosans reduced the lightness and yellowness, but increased the redness values, which was comparable to the sodium nitrite concentration between 75 and 150 ppm. LFFS containing SL and medium MW of chitosan increased most texture profile analysis(TPA) values, as compared to controls with 75 and 150 ppm. The addition of SL in LFFS retarded the microbial growth for Listeria monocytogenes, however no synergistic effect with the addition of chitosans were observed. E coli O157:H7 and Salmonella typhimurium reduced during refrigerated storage, regardless of SL and chitosan treatments. Increased storage time increased values for VP, yellowness and textural properties. These results indicated that the combination of SL and various MW of chitosans affected the functional and textural properties, and inhibited the microbial growth for LM effectively. In addition, 0.5% lac color as a replacer for sodium nitrite improved the color development, resulting in similar hunter color values, which was comparable to the sodium nitrite concentration between 75 and 150 ppm.

• Food Science and Preservation
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• v.24 no.2
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• pp.230-236
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• 2017

This study was carried out to investigate the effects of ultrasonic thawing on physicochemical characteristics of frozen pork sirloin. To determine the velocity of an ultrasonic thawing machine, $-80^{\circ}C$ frozen pork sirloins were thawed using 132, 580, and 1,000 kHz ultrasonic thawing machines, and the physicochemical properties of pork sirloin thawed with $15^{\circ}C$ tap water and those using the ultrasonic thawing machines were compared. As a result, thawing speed by ultrasonic thawing was three times faster than that of tap water, but drip weight loss rate is increased by about 5% during ultrasonic thawing compared to that during thawing in tap water. However, biochemical properties, such as pH, volatile basic nitrogen, thiobarbituric acid, and total aerobic bacteria, were not improved by ultrasonic thawing. Hunter values, such as total color change and redness, improved slightly after 580 kHz ultrasonic thawing. The hardness and chewiness of the pork sirloin decreased significantly after 580 kHz ultrasonic thawing; however, springiness was not changed. These results indicate that ultrasonic thawing is faster than thawing in tap water, but the physicochemical characteristics of frozen pork sirloin was not significantly improve by ultrasonic sound.

• Journal of Oral Medicine and Pain
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• v.36 no.3
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• pp.169-176
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• 2011

Oromandibular dystonia (OMD) is a form of focal dystonia that affects the masticatory, facial and lingual muscles in any variety of combinations, which results in repetitive involuntary and possibly painful jaw opening, closing, deviation or a combination of these movements. This study aimed to investigate clinical features and treatment type of OMD patients. By retrospective chart review, the study was conducted to consecutive OMD patients who visited a department of Oral Medicine and Orofacial Pain Clinic in a university dental hospital during Aug 2007 to Apr 2010. 78 OMD patients were identified with female preponderance (M:F=1:3.6) and a mean age of 72 years. Their mean duration of OMD was about 10 months. The most common chief complaints at the first visit was jaw ache, followed by uncontrolled, repetitive movement of the jaw and/or oral tissues, pain in the oral region(p=0.000). The most common subtype of OMD was lateral jaw-deviation dystonia, followed by combination and jaw-closing dystonia(p=0.001). While no apparent cause was recognized in over 60% of the OMD patients, peripheral trauma including dental treatment such as prosthetic treatment and extraction was the most frequently reported as precipitating factor(p=0.000). Medication was the 1st line therapy for our patients and anxiolytics such as clonazepam was given to most of them. Based on the results of this study, OMD is the disease of the elderly, particularly of women and causes orofacial pain and compromises function of orofacial region. Some patients considered dental treatment a precipitating factor. Dentists, therefore, should have knowledge of symptoms and treatment of OMD.

• Journal of Nutrition and Health
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• v.52 no.1
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• pp.104-117
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• 2019

Purpose: This study examined dietary and health characteristics of the young-old and the old-old by food security status. Methods: The study used data from the $6^{th}$ (2013 ~ 2015) Korea National Health and Nutrition Examination Survey. The study subjects consisted of 3,948 subjects, of whom 2,445 were the young-old (aged 65 to 74 years) and 1,503 were the old-old (aged 75 years and over). Food security status was evaluated using an 18-item questionnaire. Energy intake, nutrient densities, and prevalence of insufficient nutrient intake were assessed. Food intake was evaluated in terms of the number of food group servings. Dietary behaviors and health status were also assessed. Results: The prevalence of food insecurity among the young-old and the old-old was 10.0% and 11.6%, respectively. Among the young-old, the food insecure group had a significantly higher level of prevalence of insufficient intake for all the nutrients (protein, vitamin A, thiamin, riboflavin, niacin, vitamin C, calcium, phosphorous, and iron) assessed in this study compared with the food secure group. In case of the old-old, significant differences were found only for four nutrients (protein, riboflavin, niacin, and phosphorus) in the prevalence of insufficient nutrient intake between the food secure and the food insecure groups. Kinds of food groups with significantly different numbers of servings by food security status were dissimilar between the two age groups. In both the age groups, the food insecure group consumed a significantly lower number of servings in meat fish eggs legumes and fruits than the food secure group; grains and vegetables intake in the young-old and oils sweets intake in the old-old differed in the number of servings by food security status. Among the young-old, the prevalence of chewing difficulties in the food insecure group was significantly higher than that of the food secure group, while among the old-old, no significant differences were found by food security status. Conclusion: Dietary and health characteristics of the young-old and the old-old differed by food security status. Such differences were more apparent in the young-old than the old-old. Therefore, it is suggested that food and nutrition assistant programs should be designed with consideration of the differences.