• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.11-19
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• 1998

This study was performed to investigate the information of food preference of workers for meal served by industry foodservice. The subjects were composed of 212 office workers and 220 laborers. The results were obtained as follows : 50.7% of the subjects were 30∼39 years old ; 72.0% of them had high school education ; the type of favored food was Korean style cooked rice ; food taste was the most important point in food selection. Preference form main foods : Cooked rice was preferred the most by the subjects. Both office workers and laborers liked Kalkooksoo and vegetable bread and cooked rice covered with beef was preferred by office workers and cooked rice covered with raw fish pieces was preferred by laborers. Also they disliked Hash rice, Curry rice and rice-cake soup in the pattern. Preference for side-dish : The Acceptances for side-dishes were high in soybean paste soup(office workers : 37.5%, laborers : 31.5%), hot chowder of corvina(26.1%, 25.7%), kimchi stew(30.5%, 28.8%), beef broiled in soy(32.5%, 30.5%), baked fish(32.5%, 31.9%), pachon(20.7%, 25.9%), a meat inside a razor clam(25.1$, 29.2%) and Chinese cabbage kimchi(44.5%, 46.3%), in that order by both of them. But in office workers, seasoned bean sprouts and steamed beef-rib were shown to have high preference and in laborers seasoned spinach and steamed pork-rib were high. Preference of snacks : The preferences for snacks were high in milk(office workers : 50.3%, laborers : 48.5%), Songpean(28.9%, 30.1%), coffee(30.8%, 32.5%), Sikhye(18.8%, 17.5%), in that order by two groups.

• The korean journal of orthodontics
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• v.36 no.5
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• pp.339-348
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• 2006

Objective: With development of the skeletal anchorage system, orthodontic mini-implant (OMI) assisted on masse sliding retraction has become part of general orthodontic treatment. But compared to the emphasis on successful anchorage preparation, the control of anterior teeth axis has not been emphasized enough. Methods: A 3-D finite element Base model of maxillary dental arch and a Lingual tipping model with lingually inclined anterior teeth were constructed. To evaluate factors influencing the axis of anterior teeth when OMI was used as anchorage, models were simulated with 2 mm or 5 mm retraction hooks and/or by the addition of 4 mm of compensating curve (CC) on the main archwire. The stress distribution on the roots and a 25000 times enlarged axis graph were evaluated. Results: Intrusive component of retraction force directed postero-superiorly from the 2 mm height hook did not reduce the lingual tipping of anterior teeth. When hook height was increased to 5 mm, lateral incisor showed crown-labial and root-lingual torque and uncontrolled tipping of the canine was increased.4 mm of CC added to the main archwire also induced crown-labial and root-lingual torque of the lateral incisor but uncontrolled tipping of the canine was decreased. Lingual tipping model showed very similar results compared with the Base model. Conclusion: The results of this study showed that height of the hook and compensating curve on the main archwire can influence the axis of anterior teeth. These data can be used as guidelines for clinical application.