• The Journal of Korean Society for School & Community Health Education
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• v.3
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• pp.111-140
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• 2002

This study was conducted from April 1 through April 30, 2002 in order to figure out the relationship between physical health status and life style and the factors influencing physical health. Subjects were selected from among the residents older than 20 years old by probability scheme of one out of 2000. Three thousand people were interviewed by questionnaires, and 2,742(91.4%) respondents were used for analysis, and the results are as follows: 1. Ridit(Relatives to an identified distribution it) of category one by sex was 0.26 in man, and 0.25 in woman. Ridit of category two was 0.57 in man and 0.53 in woman, those of category three was 0.72 in man and 0.65 in woman. That of category four was 0.86 in man and 0.85 in woman, that of category five was 0.95 in man and 0.97 in woman, and that of category six was 0.98 in man and 0.99 in woman. The ridits and health related categories by sex were r=.954 in man and r=.966 in woman(p<0.01) 2. Ridits of healthy behavior 2-1. The ridit of males who slept for less than 6 hrs was 0.71, that of those who slept for $7{\sim}8$ hrs was 0.24, and that of those who slept for more than 9 hours was 0.96. The ridit of females who slept for less than 6 was 0.80, that of those who slept for $7{\sim}8$ hrs was 0.32, and that of those who slept for more than 9 hrs was 0.97. 2-2. The ridit of male, who ate breakfast everyday was 0.30, that of those who ate one to four breakfast per week was 0.87, and that of those who never ate breakfasts was 0.96. The ridit of females who ate breakfast everyday was 0.32, that of those who ate breakfast one to four times a week was 0.75, and that of those who never ate breakfast was 0.99. 2-3. The ridit of males whose body weights were 10% lower than normal body weight was 0.45, that of those with $5{\sim}9.9%$ less than normal body weight was 0.28, that of those with ${\pm}4.9%$ of normal body weight was 0.12, that of those whose body weights were $5{\sim}9.9%$ heavier than normal was 0.40, that of those whose body weights were $10{\sim}19.9%$ heavier than normal was 0.74, that of those with $20{\sim}29.9%$ heavier than normal body weights was 0.78 and that of those with 30% heavier than normal body weight was 0.87. That of females with 10% less than normal body weight was 0.53, that of those with $5{\sim}99%$ less than normal body weight was 0.32, that of 4.9% those with ${\pm}f$ normal body weight was 0.14, that of those with 5.0 to 9.9% heavier body weights was 0.43, that of those with 10 to 19.9% heavier body weight was 0.65, that of those with $20{\sim}29.9%$ heavier body weight was 0.94 and that of those with more than 30% of normal body weight was 0.94. 2-4. The ridit of males who exercised everyday was 0.11, that of those who exercised three to four times a week was 0.25, that of those exercising once or twice a week was 0.48, and that of those who never exercised was 0.80. The ridit of females exercising everyday was 0.08, that of those exercising three to four times a week was 0.21, that of those exercising one to two times was 0.35 and that of those who never exercised was 0.72. 2-5. The ridit of males who did not drink at all was 0.14, that of those who drank one or two cups of hard liquor(Soju) was 0.39, that of those who drank a half bottle of Soju was 0.56, that of those who darnk a bottle of Soju was 0.73 and that of those who drank two bottles of Soju was 0.96. The ridit of females who did not drink at all was 0.30, that of those who drank one or two cups of Soju was 0.70, that of those who drank a half bottle of Soju was 0.84, that of those who drank a bottle of Soju was 0.97 and that of those who drank more than two bottles of Soju was 0.99. 2-6 The ridit of males who did not smoke was 0.20, that of those who smoked one or two cigarettes was 0.44, that of those who smoked about ten cigarettes was 0.58, and that of those who smoked more than a pack of cigarettes was 0.85. The ridit of females who did not smoke at all was 0.90, that of those who smokes one or two cigarettes was 0.91, that of those who smoked about the cigarettes was 0.93 and that of those who smoked more than a pack of cigarettes was 0.96 3. The ridit of males who had healthy behavior in six categories was 0.43 and the average age of them was 45, that of those who had healthy behavior in five categories was 0.47 and the average age was 45, that of those who had healthy behavior in three categories was 0.50 and the average age was 43, that of those who had heathy behavior in two categories was 0.60 and the average age was 40, that of those who had healthy behavior in one category was 0.68 and the average age was 38, and that of those who did not have healthy behavior at all in six categories was 0.79 and the average age was 41. The ridit of females who had heathy behavior in six categories was 0.38 and the average age was 45, that of those who had healthy behavior in five categories was 0.40 and the average age was 44, that of those who had healthy behavior in four categories was 0.46 and the average age was 43, that of those who had healthy behavior in three categories was 0.52 and the average age was 44, that of those who had healthy behavior in two categories was 0.57 and the average age was 41, that of those who the healthy behavior in one category was 0.62 and the average age was 40, and that those who did not have healthy behavior in six categories was 0.79 and the average age was 43. 4. The health statues of the persons who the healthy behavior were better than those who did not have healthy behavior. If the people have healthy behavior in young age and they have healthy education continuously, they can live healthier lives.

• 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.

• Journal of Sericultural and Entomological Science
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• v.17 no.1
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• pp.63-68
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• 1975

Flacherie of all other silkworm diseases greatly affects cocoon crop as it is far-reaching and wide spreading. Fleacherie which kills silkworms caused by bacteria can be classified as bacterial digestive organ disease, and "Sotto" disease. Bacterial digestive organ disease is caused by the bacteria living in the silkworms alementary canal and a majority of flacherie belongs to this disease. Septicemia is caused by bacterias breeding in silkworms body fluid but its attach is comparatively limited during the larva period. "Sotto" disease is caused by eating mulberry leaves infected with bacteria which produce toxin and silkworms are intoxicated and killed by the toxin. The cause of flacherie is mainly due to a poor environment. The unclean and unsanitary silkworm rearing beds help bacterias breeding and bacteria enter silkworms body through mouth organ or skin. The present study is to investigate various causes of flacherie by means of pulverization of silkworm. Filtrated fluid is extracted by centrifuge and hypodermic of peroral inoculation-is given to young and medium silkworms of spring and autumn. The gained results of the experiment are summarized as follows： 1. Silkworms infected with flacherie were pulverized and their filtrated fluid was extracted by centrifuge and inspected under microscope to find polyhedron from the fluid. 2. The experimenting group of peroral inoculation. a) From the third day of peroral inoculation silkworms appetite generally decreased and ate less compared with the control group. b) After 7 days of the inoculation silkworms suffered from empty head, loose bowels and fainting. c) Some of the silkworms still ate but as were shown in Fig. 3 and 4 some dwarfish silkworms were found. d) There was no remarkable difference between 1st and 2nd instar inoculation groups. e) There was a tendency that the number of diseased silkworms was decerased as the increase of instars. 2. The experimental group of hypodermic inoculation a) Both of 3rd and 4th instar inoculation groups showed no remarkable singularity and the number of diseased silkworms decreased. b) The rate of diseased silkworms was comparatively low because the body fluid was acidy or toxin was hard soluble. Hypodermic inoculation could not give much harm to the silkworms compared to peroral inoculation.

• Asian-Australasian Journal of Animal Sciences
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• v.1 no.2
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• pp.107-114
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• 1988

Six steers of each breed type, Hereford ($H{\times}H$), Brahman ($B{\times}B$) and Brahman $\times$ Hereford ($B{\times}H$) were ranked on liveweight and allocated to three treatments, basal hay diet (Basal), Basal plus 1 kg/head/day of cottonseed meal (Basal + CSM) and Basal plus 1 kg/head/day of formaldehyde-treated sunflower meal, $Norpro^{(R)}$ (Basal + NPO). The hay was made from a pasture based predominantly on carpet grass (Axonopus affinus) growing in subtropical New South Wales, and had an estimated organic matter digestibility of 52% and a nitrogen (N) content of 7.8 g/kg dry matter (DM). The steers were accustomed to the Basal diet over 15 days and supplements offered over 42 days. Intake of the basal hay diet by steers was not increased by supplementation. When intakes were adjusted for differences between breed types in liveweight the $B{\times}H$ steers ate 25% (P<0.01) more hay than $H{\times}H$ steers (6.3 V 5.0 kg/head/d) and $B{\times}B$ steers ate 8% less hay than $H{\times}H$ steers. Supplementation significantly (P<0.01) increased liveweight gain during the experiment, being ($g/head/d\;{\pm}\;s.e.d.$) 290, 770 and $795{\pm}118$ respectively for Basal, Basal + NPO and Basal + CSM. There was no difference between supplements in the liveweight gain of steers nor between steers of different genotypes. However, there was a significant interaction (P<0.01) between breeds and treatments such that $B{\times}B$ steers gained most on the basal diet but least of the breed types when supplemented. The estimated non-degradeable fraction of N in the protein meals was 58.5 and 44.5%, respectively for NPO and CSM. Both meals increased (P<0.01) plasma urea N and rumen ammonia N concentrations.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.6
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• pp.548-559
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• 2000

This study was carried out through questionnaire in order to investigate the self-recognized monosodium glutamate (MSG) symptom complex in the eating out of housewives. The subjects were 503 housewives in Inchon and the results are summarized as follows. As for age, 51.9% of subjects were over 40 years old. Also 60.0% of the subjects received a high school education. As for occupation, full-time housewives accounted for 63.7%. Monthly household income of most subjects were 1 million won or more, and monthly food expenses for most subjects were over 300 thousand won or more. Also 71.0% of the subjects lived in apartments. As for frequency of eating out, 69.5% of subjects ate out I~2 times a month, 21.6% did 3~4 times a month, 4.5% did 7 times or more/month and 3.6% did 5~6 times a month. The higher education level, family income or food expense of subjects were, the more they ate out. Most subjects selected the menu of eating out according to preference of family. Also 63.6% of the subjects considered the amount of MSG in eating out. As for menus containing high amount of MSG, 55.8% of subject answered Korean dishes, 31.1% did Chinese dishes. After eating out, 25.1% of subjects perceived MSG symptom complex, such as thirst, tiredness and rapid heart beat, etc. Therefore, it may be necessary to reduce the amount of MSG in eating out and to develop safe and delicious menus of eating out using various natural foods.

• Journal of the Korea Convergence Society
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• v.11 no.3
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• pp.101-107
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• 2020

This convergence study investigated the differences in obesity, depression, and quality of life of unmarried adults who ate alone. Secondary data from the 7^th National Health-Nutrition Survey in Korea was analyzed using the SPSS 24.0 program. We utilized data from 344 unmarried adults who received three meals per day. Our results showed that the rate of eating-alone was higher in the group with participants who were over 30-year-old, belonged to single-person households, and had low incomes. The group which ate alone had high depression scores and low quality of life scores. When developing a health promotion program, it is necessary to manage depression and quality of life of persons who eat alone and belong to single-person households.

• Journal of Sasang Constitutional Medicine
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• v.18 no.1
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• pp.75-90
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• 2006

1. Objectives The Sasang Constitution has been studied in many parts and one of the most common inquiries is the self-reporting questionnaire. But the established investigation has the problem that the respondents are not fully aware of the questionnaires and answer them. To settle this problem, it's been made new questionnaires through two steps. 2. Methods At first step, the testers ate classified into Yangin(陽人) and Eumin(陰人). And then, Taeyangin is distinguished from Soyangin likewise Taeumin is told from Soeumin. It's called 'The Two Step Questionnaire for the Sasang Constitution Diagnosis(TS-QSCD)'. This new method is tested by 160 testers and Woosuk university students whose constitution ate confirmed to make clear clinical uses 3. Results and Conclusions Questionnaire Sasang Constitution corresponds with The Real Sasang Constitution at the rate of 71.87%. Only 5.63% has shown an error at the first step. Every experimenters by constitutions, the 56 objects of 74 Taeumin are confirmed the same as it is. It has 84.85% accuracy. The 27 objects of 32 Soeumin come to the same thing and it has 69.23% accuracy. Similarly, the 32 objects of 42 Soyangin come to the same conclusion and 72.73% accuracy high As the result, in comparison to the Real Constitution with the Constitution by questionnaires, the accord comes out Kappa Indices 0.6427866. This result is comparatively high. Chi-square Test can be shown statistical meaning as well.

• Nutrition Research and Practice
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• v.1 no.1
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• pp.57-64
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• 2007

Dining-out behavior is associated not only with socio-demographic characteristics such as gender, education, occupation, residence, and marital status, but also with individual preferences, such as eating-out activities, interests, and opinions. We investigated dining-out behaviors and their associated factors. Announcements by health practioners and the Chief of Dong Office were used to recruit 739 residents (217 males and 522 females) in Chuncheon, Korea. Information on the frequency and reasons for eating out, the standards for meal selection, and the overall satisfaction with restaurants, based on taste, nutrition, amount, price, service, sanitation, and subsidiary facilities of restaurants, was obtained through personal interviews with a structured questionnaire. Among all respondents, 46.3% of subjects ate outside of the home once or twice a month, and 33.8% reported that they ate out only a few times a year, or never. This was much higher than the national average of 52.0% as reported by the Korean National Health and Nutrition Survey (KNHNS) in 2001. The frequency of eating out differed significantly according to age (p=0.001), family income (p<0.001), residential area (p<0.001), and educational level (p<0.001). The most common reasons for dining out were meetings (46.7%), followed by special celebrations (15.4%), and enjoyment (11.2%). Korean food (55.3%) was the most frequently selected type of meal when eating out, and food was most often selected based on personal preferences (41.4%) and taste (29.8%); only 5.5% and 7.7% of subjects considered nutrition or other factors (e.g., sanitation), respectively. The results showed that the frequency of eating out for Chuncheon residents was much lower than the national average; in addition, eating-out behaviors depended on the residents' socio-demographic and personal characteristics.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.791-803
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• 2010

This study was conducted to investigate and compare the breakfast habits of workers (189 males and 182 females) and college students (217 males and 225 females) living in Gyeongnam (Masan, Jinhae, Changwon) based upon gender in each group. Most college students were in their twenties and not married while workers were in their twenties, thirties, and forties. Age distribution was even and 58,0% of them were married. Exactly 77% of the subjects were middle class, and 35.1% answered that their monthly allowances were less than 200,000 won. Exactly 36.5% of the subjects had breakfast regularly, and workers had breakfast more regularly than college students (p<.05). Subjects chose lack of time as their biggest reason for skipping breakfast (41.7%), and workers better understood that having breakfast is important (p<.001). Exactly 62.7% of the subjects displayed symptoms of skipping breakfast, with college students more frequently susceptible than workers (p<.001). Subjects' most frequent symptom was decreased concentration (40.6%). Exactly 67.0% of the subjects ate bap, guk, and mitbanchan as breakfast; the ratio was higher for college students' compared to workers and female students compared to male students. When preparing breakfast, 35.3% of the subjects considered digestible food first. Exactly 54.7% of the subjects preferred bap for breakfast, and college students preferred it more than the workers. Subjects ate kimbap the most when eating breakfast outside of the home; 62.1% of them emphasized convenience and 36.7% answered 2,100-3,000 won is proper price.

• Applied Chemistry for Engineering
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• v.28 no.5
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• pp.539-546
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• 2017

In this study, an outstanding anion exchange chemical filter was prepared for acidic gas removal. Commercial anion exchange resin was attached to polyurethane (PU) foam by using different types of pressure sensitive adhesive (PSA). The water and chemical resistance and also adhesive elongation were investigated. Also, the behavior of HCl and HF adsorption was evaluated as functions of the initial concentration and flow rate. ATE-701, AT-4000C and HCA-1000 showed 900, 1,500% and 2,400% of the elongation, respectively. It was confirmed that the desorption ratio of HCA-1000 was less than 6% and had excellent durability in water and chemical resistance tests. The adsorption occurred faster as the concentration and flow rate of HCl and HF increased. But 100% adsorption equilibrium occurred after 110 minutes, regardless of the concentration and flow rate. In addition, SEM morphology showed that the adhesive was uniformly dispersed, while the porous structure of the ion exchange resin was maintained, and the chemical filter exhibited excellent durability for the adsorption/desorption process.