• 한국식생활문화학회지
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• 제25권6호
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• pp.708-718
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• 2010

This study was conducted to examine the effects of a healthy dietary life and purchase of environmental-friendly food materials according to a mother's lifestyles of health and sustainability (LOHAS) attitudes. The subjects consisted of 295 mothers. The findings are summarized as follows. The mother's LOHAS attitude index averaged 3.39 points out of 5 points. High LOHAS attitude items were "I participate actively in separating the trash collection" (4.16 points), and "I recycle dresses that I do not wear by taking them to the recycling center" (4.08 points). In contrast, LOHAS attitude items for "I do community service activity on the weekend" (2.57 points), and "I try to serve in the local community" (2.63 points) scored very low. A high LOHAS behavior index occurred for mothers who were "resource saving", whereas "social welfare" scored low. Mother's intention to purchase environmental-friendly food materials averaged 3.61 points. Mother's health dietary life attitude score averaged 3.52 points. When age, monthly income, and the environmental-friendly food materials purchase ratio of the mother was high, the health dietary life performance was high. The LOHAS attitude index of mothers had an impact on the purchase intention of environmental-friendly food materials in resource saving and environmental-friendly oriented propensity groups. The LOHAS attitude index of mothers impacted healthy dietary life in environmental-friendly, family and health oriented propensity groups.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• 한국환경과학회지
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• 제6권1호
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• pp.33-44
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• 1997

In investigating heavy metal contents at specific areas, the method of selecting sampling points is Important A general method is, according to the law , random sampling of zigzag-form in the selected field. In this work, we studied whether the measured values obtained from a certain method of selecting sampling points is a representative of heavy metal contents in the selected field or not. The selected field for this study is located on the lower Yangsan-river: Gasan-li, Mulgum-myon, Yangsan-gun, KyoungNam, 1 km away from the mi, h stream of Nakdong river. The heavy metals investigated were Cd, Cr, Cu, Fe, Mn, Ni, Pb, and Zn. The inductively coupled plasma(ICPI atomic emission spectrometer was used to measure these metals quantitatively. The number of total sampling points were 24. We compared the total mean values with the mean obtained from various methods of selecting sampling points.

• 대한정형도수물리치료학회지
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• 제5권1호
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• pp.53-58
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• 1999

PURPOSE; The main purpose of physical therapy is to minimize patient's pain. So this study aimed at evaluating the effect of PAS release applied to tender points in reducing pain of musculoskeletal lesion persons. METHOD; The PAS (capsicum plaster) Release applied at 48 tender points to relieve and assessment pain threshold by Harold Gottlieb's pain scale that was composed of Negligible sensation 4.00, Mild sensation 3.00, Moderate sensation 2.00, Severe sensation 1.00. RESULT; Results show that PAS release was 84.6% effect in achieving a gradual decrease of pain sensitivity at the tender points where it was applied, suggestion a cumulative analgesic effect through sessions. CONCLUSION; This study suggests that PAS release applied to tender points can be effective in relieving soft tissue pain through theses have not become asymptomatic, all referred significant pain relief(p <0.05) after study and at the end of PAS release therapy.

• 한국의상디자인학회지
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• 제23권4호
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• pp.149-166
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• 2021

This study tried to suggest a drafting method to draft tight fit torso patterns suitable for adult males with a sway back somatotype and a bend forward somatotype by setting and distributing the ease through the completion of the somatic surface pattern using the 3D body surface segment method. It was intended to be presented as a drafting method. As for the research method, the suitability of the somatic surface patterns and the tight fit torso patterns were confirmed by the evaluation of virtual wear, and the patterns were modified and supplemented. The research results are as follows. In the first evaluation of the tight fit torso patterns, the average, for 55 evaluation items, was 3.92 points for the sway back somatotype and 3.89 points for the bend forward somatotype. In the second evaluation, the bend forward somatotype was 4.51 points and the sway back somatotype was 4.62 points. The chest circumference ease amount for the bend forward somatotype and the sway back somatotype are 6.5% (6.8 cm) and 7% (6.8 cm) of the chest circumference, respectively, and the distribution of the front and back ease is the same at 4:6 (2.72 cm:4.08 cm). The waist circumference ease amount is 6.5% (5.8cm) and 6.5% (5.6 cm) of the waist circumference dimensions, and the distribution of the front and backease are 5:5 (1.45 cm: 1.45 cm) and 4:6 (2.24 cm: 3.36 cm), respectively. The completed tight fit torso patterns were converted into institutional formulas and presented as a drafting method.

• 대한지역사회영양학회지
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• 제16권4호
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• pp.426-438
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• 2011

This study set out to investigate the effects of 16-week nutrition education and exercise intervention run by a public health center on the physical activities and dietary patterns of obese children at the before, after, and after one month point. After the program, the obese index of the obese children dropped by 5.9% from 38.4% to 32.5%. One month after the end of the program, their obese index increased by 1.4% to 33.9% (p < 0.001). The obese children's hours of walking of physical activities increased to 2.6 hours from 1.2 hours after the program and remained at the 2.6 hours range one month after the end of the program (p < 0.01). The total scores of their food habits increased to 10.4 points from 9.1 points after the program and 10.3 points one month after the end of the program with significant differences (p < 0.01). The total scores of their eating behavior made a significant increase to 6.5 points from 5.3 points after the program and then dropped to 5.9 points one month after the end of the program (p < 0.05). As for changes to their dietary pattern scores according to the obese index, only the food habits scores showed significant main effects of term (p < 0.05). According to these results, there is still a need to develop proper programs to help them increase regular exercise, improve their physical activities by cutting down time with TV, computer, Internet, and video games, and enhance their nutritional knowledge and to provide them with ongoing management and guidance until the improved food habits and eating behavior become part of their habits.

• Korean Journal of Acupuncture
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• 제21권2호
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• pp.177-192
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• 2004

Objectives : This study is designed to investigate the pathology, acupuncture and moxibustion therapy applicable of the dementia through literature of oriental medicine. Results : The findings of this study are as follows ; 1. The cause of dementia is internal damage of seven emotions(七情內傷), deficiency of the kidney essence(腎精不足), retention of dampness in the mental(痰迷心竅). 2. The acupuncture meridians used often for dementia are $Tok-maek(GV),\;Chok-t'aeyang\;Pang-gwang-Ky\check{o}ng(BL),\;Chok-yangm\check{o}yng\;Wi-Ky\check{o}ng(ST),\;Su-gwor\check{u}m\;Shimp'o-Ky\check{o}ng(PC),\;Su-so\check{u}m\;Shim-Ky\check{o}ng(HT)$. 3. The spots on the body suiTable for acupuncture used for therapy of the dementia are 98 points and extra points are 6 points, total therapeutic acupunture points are 104 points. And acupunture points are frequently used Shinmun(神門-HT7, 24), Paek'oe(百會-GV20, 19), Chok-samni(足三里-ST36, 18), Sugu(水溝-GV26, 17), P'ungnyung(豊隆-ST40, 16), Taech'u(大椎-GV14, 14), $Sam\check{u}mgyo(三陰交-SP6,\;14)$, Shimsu(心兪-BL15, 14), $Taen\check{u}ng(大陵-PC7,\;11)$, Nogung(勞宮-PC8, 11), Sosang(少商-LU11, 10), Kansa(間使-PC5, 10), Naegwan(內關-PC6, 10). 4. The acupoints used often on moxibustion are Paek'oe(百會-GV20), Chang-gang(長强-GV1), Taech'u(大椎-GV14), Kansa(間使-PC5). Conclusion : It is recommended that further study of many sided investigations in the future.

• 급식외식위생학회지
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• 제2권2호
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• pp.97-102
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• 2021

The purpose of this study was to investigate the effect of developing and continuously providing on-line hygiene education programs on the improvement of hygiene conditions in children's cafeterias. As a result of the 2020 sanitation and safety checklist analysis, 6 items (personal hygiene, separate use, clean ventilation, temperature control of refrigerators, country of origin, food distribution) were derived and on-line hygiene education programs for each of 6 items were produced. ① Customized educational materials and self-inspection checklists were provided to 208 children's cafeterias. After that, educational videos were provided through Kakao Talk twice a week for 6 months, and they were made available for viewing at any time through YouTube upload, ③ Kakao Talk Through this, a quiz related to the educational video was conducted to give feedback for interaction with the cook. As a result of analyzing the total hygiene and safety checklist score of all registered facility catering centers by visit order, in 2020 it was 82.8 points/100 points, but in 2021, it was 84.2 points (1st round), 89.3 points (2nd round), 91.4 points (3 points) The score improved significantly (p<0.001) as the on-line hygiene education program continued. As a result, significant (p<0.001) changes were observed in the items of 'Knife, chopping board' and 'Sanitation clothes, sanitary hat, sanitary shoes, apron, and sanitary gloves', confirming a clear improvement effect. Therefore, it is considered that the on-line hygiene education program will play a positive role in showing a lasting effect on improving hygiene management in children's cafeterias.

• Nutrition Research and Practice
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• 제9권6호
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• pp.644-649
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• 2015

BACKGROUND/OBJECTIVES: Targeting consumers who consume lunches at their worksite cafeterias would be a valuable approach to reduce sodium intake in South Korea. To assess the relationships between socio-demographic factors, consumer satisfaction, attitudes, barriers and the frequency of sodium-reduced meal intake. SUBJECTS/METHODS: We implemented a cross-sectional research, analyzing data from 738 consumers aged 18 years or older (327 males and 411 females) at 17 worksite cafeterias in South Korea. We used the ordinary least squares regression analysis to determine the factors related to overall satisfaction with sodium-reduced meal. General linear models with LSD tests were employed to examine the variables that differed by the frequency of sodium-reduced meal intake. RESULTS: Most subjects always or usually consumed the sodium-reduced meal (49%), followed by sometimes (34%) and rarely or never (18%). Diverse menus, taste and belief in the helpfulness of the sodium-reduced meal significantly increased overall satisfaction with the sodium-reduced diet (P < 0.05). We found importance of needs in the following order: 1) 'menu diversity' (4.01 points), 2) 'active promotion' (3.97 points), 3) 'display of nutrition labels in a visible location' (3.96 points), 4) 'improvement of taste' (3.88 points), and 5) 'education of sodium-reduction self-care behaviors' (3.82 points). CONCLUSION: Dietitians could lead consumers to choose sodium-reduced meals by improving their taste and providing diverse menus for the sodium-reduced meals at worksite cafeterias.

• Clinics in Shoulder and Elbow
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• 제6권1호
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• pp.37-43
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• 2003

Purpose: To evaluate the results in patients who received total elbow replacement for posttraumatic destroyed or unreduced elbow joint. Materials and Methods: Six patients with posttraumatic destroyed, or unreduced elbow joint, who were nearly impossible to move actively and had pain and grossly unstable joint, were followed up average 42 months. 3 cases were soft tissue injuries and bone defects which were caused by severe comminuted fracture, 1 was a nonunion with comminuted fracture, and 2 were unreduced elbow joint. Total elbow replacement was performed average 10 months after the injury. All the cases were used by semiconstrained prosthesis, and the results were estimated by Mayo elbow perfomance score. Results: Pain was decreased in all the cases postoperatively. Average ranges of motion were improved with active extension 20° and flexion 120°. Mayo elbow performance scores were pain 42.5 points, range of motion 17.5 points, stability 8.3 points, function 19.2 points and totally 87.5 points, and final results were 3 excellent and 3 good. Loosening of prosthesis was not found in all the cases by final follow-up radiograph. Conclusicon: Semiconstrained TER can be used as a effective treatment improving pain and active ranges of motion caused by posttraumatic destroyed or unreduced elbow joint, however, long term follow-up is needed because early loosening of TER can be occurred due to severe bone defects.