• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.379-389
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• 2008

This study was conducted to assess the microbiological quality of raw and cooked foods served in the elementary school food service. Raw and cooked food samples were collected from 11 selected elementary schools in both June to July and September to October of 2005. Petrifilm plates were used to determine (in duplicate) total aerobic colony counts (PAC), Enterobacteriaceae (PE), coliform counts (PCC), and E. coli counts (PEC). Heavy contamination of Enterobacteriaceae (from 0.08 to 7.40 log CFU/g) and total coliform (0.50 to 6.52 log CFU/g) were observed in raw materials and cooked foods. Escherichia coli (E. coli) were detected in the sample of currant tomato (3.70 log CFU/g), sesame leaf (3.59 log CFU/g), dropwort (0.20 log CFU/g), crown daisy (3.15 log CFU/g), parsley (3.00 log CFU/g), peeled green onion (1.74 log CFU/g), frozen pork (0.65 log CFU/g), frozen beef (0.20 or 1.50 log CFU/g), chicken (1.78 log CFU/g), and young radish leaf seasoned with soybean paste (1.24 log CFU/g). Multiplex PCR system was used to determine the food-borne pathogens: Salmonella spp., Bacillus cereus (B. cereus), E. coli O157:H7, Staphylococcus aureus, Listeria monocytogenes (L. monocytogenes), Vibrio parahaemolyticus, Campylobacter jejuni (C. jejuni), Shigella spp., B. cereus was detected in 19 samples of raw materials and 8 samples of cooked foods. With regard to quantitative analysis, B. cereus counts exceeded 5.46, 3.48 and 1.79 log CFU/g in sesame leaf, peeled green onion and seasoned mungbean jelly, respectively. E. coli O157:H7 was detected on 2 samples of frozen beefs, and its biochemical characteristics of one beef sample was confirmed with API 20E kit (93.7%). L. monocytogenes was detected in fried rice paper dumpling, but the presumptive colonies were not detected onto the conventional plate. C. jejuni was detected in peeled & washed onion.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.166-172
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• 2001

In order to increase ginsenoside content, to reduce chemical change, to shorten extracting procedure, new methods of extraction and fractionation of crude ginseng saponin were established and compared for their chemical composition. Those are hot MeOH extraction/n-BuOH fractionation (BuOH method) and hot MeOH extraction/Diaion HP-20 adsorption/MeOH elution (HP-20 method), which are already known methods, and additional three new methods: hot MeOH extraction/cation AG 50W $adsorption/H_2O$ elution/n-BuOH extraction (AG 50W method), cool MeOH extraction/Diaion HP-20 adsorption/MeOH elution (cool extraction method) and direct extraction with EtOAc/n-BuOH (direct extraction method). AG 50W method provided a crude saponin showing the highest content of ginsenosides of 61.5% and the lowest contents of protein and free amino acids of 0.93% and 0.19%, respectively. The protein content was the highest as 14.18% in the crude saponin by HP-20 method, while free sugar content was the highest as 13.5% by BuOH method, indicating that these are factors that lower the rate of ginsenoside in crude saponins by those methods. On the other hand, it was revealed that AG 50W method produced large amount of prosapogenins during the pass through the cation exchange resin (AG 50W) column being strongly acidic. Crude saponin from direct extraction method showed relatively higher composition of ginsenoside $Rg_1$ and Re. The results suggest that contents and composition of ginsenosides and other chemical components in crude ginseng saponin greatly depend on the condition of the extraction and fractionation.

• Korean Journal of Environment and Ecology
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• v.30 no.1
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• pp.118-129
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• 2016

The purpose of this study was to offer the preliminary data for the development of forest therapy program. This exploratory study is about the development of forest healing program by identifying what is the forest healing program preferences of potential consumers and would be an important basis for the operation. The survey of interests and needs of 620 people on the forest therapy was analyzed. Using SPSS 21.0 program, statistical analysis, frequency analysis, T-test, One-way ANOVA, we looked at the differences in forest healing program preferences according to gender, age, occupation. Forest therapy program preference was found to vary depending on sex, age and job. First, according to gender, men preferred athletic in the forest and camping compared to women, and women showed a higher preference than men in the overall program. Second, depending on age, as compared to other age, for 20s; stress assessment & diagnosis, cooking in the forest, photo therapy in the forest, for 30s; walking in the forest, counseling, listening to lectures(stress-related or interpersonal relationships-related), communication-related lectures and vision quest, for 40s; meditation, viewing the forest, forest bathing wind bathing sun bathing, walking on barefoot in the forest, for 50s; breathing breathing exercises, yoga, mountaineering, climbing in silence, eating wild food, respectively, each of those programs were especially favored. Third, the forest healing program preference in accordance with the job is as follows. For students; stress assessment & diagnosis, cooking in the forest, etc., for teachers; walking in the forest, mountaineering, reading in the forest, viewing the forest, forest bathing wind bathing sun bathing, camping etc., for housewives; yoga, listening to the sound of water flowing, drinking herbal tea, eating wild food, for specialist researcher; breathing breathing exercises, climbing in silence, meditation, sleeping in the forest, respectively, each of those programs were especially favored. We expect the results of this study to be utilized as basic data for the development of forest therapy program targeting on adults.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.139-146
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• 1999

This study was to investigate the consumption patterns of fast food in small city. The survey was conducted by questionnaires from March to April in 1997. The object was 500 men and women who were in their teens through fifties and living in Kimchen and Sangju city. A total of 444 subjects(88.8%) excluding incomplete answer were analyzed, all statistical data analysis were conducted using the $SAS/PC^+$. 1. The reason why people go to fast food restaurants are quickness, a convenient place, good taste, low prices, good service, and good atmosphere. There was significant correlation with each element with one exception between taste and prices. 2. On the question about the fast food which was eaten most frequently, responded hamburger to 39.86%, noodles to 29.50%, chicken to 16.67%, pizza to 10.36% and the others to 3.60%. And female, teens and twenties ate hamburger more often and another groups ate noodles more often. 3. The standard of choosing fast food restaurants was taste, prices, sanitation, atmosphere and service. There was significant correlation with exception between taste and prices, sanitation and service, atmosphere and service. 4. About propriety of fast food serving size as one meal, it was not enough portion for female and 40s. 5. The awareness that eating foreign-made food was not right, was significant difference among age groups, but not sex. 6. Customers was discontented with sanitation, price and service. There was also significant correlation with each element. 7. The frequency of eating fast food was 1-2 times/a month(35.36%), 3-5 times/a month(31.31%), 5-10 times/a month(18.24%), hardly using(11.04%), 10-20 times/a month(2.70%), over 20 times/a month(1.35%). There was significant difference among sex and age groups.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.677-689
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• 2009

The purpose of this study was to evaluate food safety practices and knowledge of foodservice workers at senior welfare centers. A self-administrated questionnaire was administered to 1200 foodservice workers at senior welfare centers in Seoul, Incheon and Gyeonggi province. Two hundred five responses were returned, with 181 usable for analysis. Statistical analyses were conducted using SPSS for Windows(ver.14.0). Volunteers of respondents comprised 64.1% while chefs and employees comprised 20.9%. Food safety practices were assessed using a 5-point scale(1: strongly disagree - 5: strongly agree), and the average score of food safety practices was 4.27. For specific practices, 'personal hygiene (4.46)' scored the highest, followed by 'cleaning and sanitizing(4.43)', 'separate handing(4.40)', 'cooking process(4.11)', and 'receiving and storing(4.05)'. There were significant differences in the practice average score by age(p<0.01) and experience of food safety education(p<0.01). The total score for food safety knowledge was 14.43 out of 20 points. In the category of food knowledge, 'equipment and facility(80.5%)' had the highest correct answer rate, followed by 'personnel hygiene(75.9%)', 'cooking process(70.4%)', and 'cleaning sanitizing(65.8%)'. There were significant differences in the knowledge total score by job type(p<0.05), age(p<0.05), working experience(p<0.05), chef certification (p<0.01), and frequency of food safety education(p<0.01). The knowledge and practice scores were significantly correlated(p<0.01). This study suggests that food safety education for foodservice workers should be conducted continuously and repetitively, and the development of proper education materials is needed to improve the effectiveness of food safety education for chefs, employees and volunteers at senior welfare centers.

• Korean Journal of Community Nutrition
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• v.17 no.2
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• pp.146-155
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• 2012

This study aimed to measure and evaluate the intakes of four antioxidant trace elements, namely, Zn, Cu, Mn, and Se in 19-29y-old female university students in Korea. Diet data were collected by 3-day dietary records in 644 subjects. The mean age, height, weight and body mass index of the subjects were 20.08 years, 161.77 cm, 54.26 kg and $20.82kg/m^2$, respectively. The mean, median and 25th-75th percentile intakes of Zn, Cu, Mn, and Se in the subjects were 12.83 mg (12.40 mg, 9.59 to 15.34), 1.30 mg (1.27 mg, 1.00 to 1.57), 3.19 mg (3.12 mg, 2.45 to 3.86), and $50.90{\mu}g$ ($50.17{\mu}g$, 37.59 to 64.35), respectively. The proportion of subjects whose Mn intake was adequate or less was 62.89%, and the proportions of subjects whose Zn, Cu and Se intakes were at the estimated average requirements or less were 10.09, 4.97, and 39.60%, respectively. The major food group for dietary intakes of Zn, Cu, Mn, and Se was cereal, providing 8.55 mg (66.60%), 0.78 mg (59.93%), 2.09 mg (65.50%), and $16.83{\mu}g$ (32.43%), respectively. Many female university students were deficient in Mn and Se compared with the dietary reference intakes. Therefore, except for cereal, it is required to consume a diet consisted of various food sources for increasing the intakes of antioxidant trace minerals, especially animal food groups.

• Journal of Korean Clinical Health Science
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• v.11 no.1
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• pp.1616-1624
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• 2023

Purpose. The purpose of this study was to investigate the effect of changes in tear break-up time, accommodative response amount, and accommodative microwave on the eyes due to changes in humidity. Methods. A total of 48 adult men and women in their 20s (21.1±1.56 years old) were surveyed on dry eye questionnaires (OSID questionnaires), tear destruction time was measured by humidity (40%, 60%, 80%), and controlled reactions and controlled fine waves were measured through tactile tests. Result. As a result of the OSID questionnaire, there were 10 normal patients, 8 mild dry eyes, 1 moderate dry eye, and 5 severe dry eyes. The initial tear film destruction time was 7.34±4.67 seconds at 40% humidity, 8.99±4.75 seconds at 60% humidity, 10.26±4.52 seconds at 80% humidity, and the average tear film destruction time was 9.51±4.07 seconds at 40% humidity, 10.99±3.82 seconds at 60% humidity, and 12.05±3.42 seconds at 80% humidity. The accommodative response was -0.41~1.79D at 40% humidity, -0.34~1.79D at 60% humidity, and -0.30~2.01D at 80% humidity. The accommodative microwave was measured as 56.39~63.43dB when it was 40%, 56.41~62.64dB when it was 60%, and 55.96 ~61.13dB when it was 80%. Conclusion. As the humidity (40~80%) increased, the tear break-up time increased, and as the accommodative stimulus amount increased, the accommodative response amount increased. It was found that the accommodative microwave according to the amount of accommodative stimulation increased, and as the humidity increased, the accommodative microwave decreased.

• Korean Journal of Community Nutrition
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• v.20 no.1
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• pp.30-40
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• 2015

Objectives: This study was performed to investigate the associations of food security with socio-demographic characteristics, nutrient intakes and mental health status among older Korean adults. Methods: This study was conducted using data from the 2008-2010 Korea National Health and Nutrition Examination Survey (KNHANES). Subjects were 4,451 adults aged 65~98 years. Food security was measured using a self-reported question on food sufficiency of subjects' household. Based on the answers, study subjects were classified into secure, mildly insecure, moderately insecure, and severely insecure groups. Dietary intake was estimated by 24-hour dietary recall. Nutrient intake was assessed by dietary reference intakes (DRI). As for mental health status, the data on mental stress, depression, and suicide ideation were used. Results: Rate of food insecurity in older adults was 14.3%. Old age, being female, low education, low income level, living alone, and discomfort in daily living were more related to food insecurity. Means of nutrient intakes were significantly different according to food security status. Intakes of calcium, potassium, and vitamin $B_2$ were lower than recommended intakes in all groups. Consumption amounts of soy and soybean products, vegetables, mushrooms, fruits, vegetable oils, meats, eggs, seafood, and dairy products were lower in food insecure groups. Mental stress, depression, and suicide ideation were higher in food insecure groups independent of the gender and income level. Conclusions: These present findings suggested that food security is related to mental health as well as nutrition status in older Korean adults. A national system that include food and psychosocial support programs for the elderly should be considered in order to improve the overall health of older Korean adults.

• Archives of Plastic Surgery
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• v.49 no.3
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• pp.352-359
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• 2022

Background Breast augmentation with implants is the most commonly performed cosmetic plastic surgery in Brazil and worldwide. The aim of this study was to assess patient satisfaction and quality of life following subpectoral breast augmentation with either microtextured or macrotextured implants, using the BREAST-Q. Methods A prospective study was conducted with 40 women with hypomastia undergoing subpectoral breast augmentation. The patients were randomly allocated to two groups to receive either microtextured or macrotextured breast implants. All participants were assessed preoperatively (baseline) and after 2 and 4 months of surgery for quality of life and patient satisfaction with the surgical results, using the BREAST-Q augmentation module, a patient-reported outcome measure. Results The patients had a mean age of 28.9 ± 6.45 years. The microtextured (n = 20) and macrotextured (n = 20) groups were homogeneous for sex, age, education level, marital status, and number of children (p > 0.05). Both groups showed significant improvement in satisfaction with breasts (p < 0.001), psychosocial well-being (p < 0.001), and sexual well-being (p < 0.001) at the 2- and 4-month follow-up visits compared with baseline. The observed improvements were associated with high effect size values of 5.09, 3.44, and 3.90, respectively. In contrast, significant decreases from baseline in physical well-being scores (p = 0.001) were found 2 and 4 weeks after surgery in both groups. Conclusion Subpectoral breast augmentation with either microtextured or macrotextured breast implants improved satisfaction with breasts and quality of life in patients with hypomastia.

• Journal of the Korea Fashion and Costume Design Association
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• v.11 no.1
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• pp.43-51
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• 2009

The cotton, wool, cotton/wool blended(80:20) and tencel fabrics were treated with low temperature oxygen or argon plasma, enzymes(cellulase or protease), or oxygen plasma-enzyme and examined for their weight loss and conditions for treatment for the environment friendly finishing. In the plasma treatment argon gas had better effect on the weight loss than oxygen gas did and the weight loss of all the fabrics was increased as increasing discharge power and discharge time. The weight loss of cotton, wool, cotton/wool blended(80:20) fabrics decreased in a large measure after 1 hr but that of tencel didn't decrease after 1 hr. In case of cellulose fibers oxygen gas plasma induced chemical functional groups on the surface of substrate more than argon gas plasma did so the weight loss of wool was larger than that of cotton, tencel fabrics in oxygen plasma-enzyme treatment. The weight loss of cotton and tencel fabrics decreased the initial stage because oxygen plasma pre-treatment caused cross linking as well as etching effect but argon plasma pre-treatment didn't. The plasma pre-treatment cleared the way for enzyme treatment on the whole but oxygen plasma pre-treatment bear in hand the increase of weight loss more or less because of the cross linking on the surface of cellulose fibers. The appropriate conditions for plasma treatment was 10-1Torr, 40W for 30minutes and for cellulase treatment were enzyme concentration of $3g/{\ell}$, pH 5, $60^{\circ}C$ for 1hr and for protease treatment were enzyme concentration of $4g/{\ell}$ pH 8, $60^{\circ}C$ for 1hr.