• Journal of Nutrition and Health
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• v.41 no.3
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• pp.264-282
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• 2008

The present study assessed the relation of dietary fiber to food habits in Korean adults aged 20 and over, using a newly established dietary fiber, as well as the 2001 Korean National Health and Nutrition Survey. The per capita average dietary fiber intake of Koreans was estimated to be 12.25 ${\pm}$ 5.23 g/1,000 kcal. Calorie-based dietary fiber intakes for females was over the KDRl, but for males it was below the KDRI. The levels of total dietary fiber and energy corresponded with frequent snacking but calorie-based dietary fiber intake did not. The subjects who skipped meals, frequently ate out and consumed fried foods tended to have lower levels of calorie-based dietary fiber although the levels of energy and total dietary fiber corresponded with frequent eating-out and consumption of fried foods. The results of this study suggest that Koreans must make efforts to regularly have three meals a day, reduce the frequency of eating out and consume fewer fried foods in order to maintain the optimum intake levels of dietary fiber that protect against chronic diseases.

• Parasites, Hosts and Diseases
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• v.50 no.4
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• pp.333-337
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• 2012

We encountered an indigenous case of intestinal capillariasis with protein-losing enteropathy in the Republic of Korea. A 37-year-old man, residing in Sacheon-si, Gyeongsangnam-do, admitted to the Gyeongsang National University Hospital (GNUH) due to long-lasting diarrhea, abdominal pain, anasarca, and weight loss. He recalled that he frequently ate raw fish, especially the common blackish goby (Acanthogobius flavimanus) and has never been abroad. Under the suspicion of protein-losing enteropathy, he received various kinds of medical examinations, and was diagnosed as intestinal capillariasis based on characteristic sectional findings of nematode worms in the biopsied small intestine. Adults, juvenile worms, and eggs were also detected in the diarrheic stools collected before and after medication. The clinical symptoms became much better after treatment with albendazole 400 mg daily for 3 days, and all findings were in normal range in laboratory examinations performed after 1 month. The present study is the 6th Korean case of intestinal capillariasis and the 3rd indigenous one in the Republic of Korea.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.30 no.10 s.253
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• pp.973-981
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• 2006

Recently there is an increasing interest in particulate matter emission because of new emission regulations, health awareness and environmental problems. It requires to improve particulate measurement techniques as well as to reduce soot emissions from combustion systems. As mentioned above, it is demanded that reduction techniques together with measurement techniques of exhausted particulate matters in combustion systems such as vehicles. However, measurement techniques of particulate matters should be prior to reduction techniques of that because it is able to know an increase and a decrease of exhausted particulate matters when measured particulate matters. Therefore, in this study, we report the measurement of soot primary-particle size using time-resolved laser induced incandescence (TIRE-LII) technique in laminar ethylene diffusion flame. As an optical method, laser induced incandescence is one of well known methods to get information for spatial and temporal soot volume fraction and soot primary particle size. Furthermore, TIRE-LII is able to measure soot primary particle size that is decided to solve the decay ate of signal S $(t_1)$ and S $(t_2)$ at two detection time. In laminar ethylene diffusion flame, visual flame height is 40 mm from burner tip and measurement points are height of 15, 20, 27.5, 30 mm above burner tip along radial direction. As increasing the height of the flame from burne. tip, primary particle size was increased to HAB(Height Above Burner tip)=20mm, and then decreased from HAB=27.5 mm to 30 mm. This results show the growth and oxidation processes for soot particles formed by combustion.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.716-723
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• 2016

The aims of this study were to investigate usage status, menu preference, quality evaluation and satisfaction of home-delivered meal box for children from low-income families in Chungcheongbuk-do, Korea. A total of 320 children and their guardians who had received home-delivered meal boxes participated in 2015. A total of respondents (62.2%) were children and teenagers, and 37.8% were guardians. The 47.7% of children and 43.8% of guardians were using the home delivery service more than one year. Most of the children and guardians answered 'eat almost', 'eat all meals' served meal box, 75.3%, 81.8%, respectively. After receiving the meal box at home, 35.2% of children consumed meals within 1~2 hours, whereas 32.8% of the guardians were ate within 2~6 hours. It was founded that 'throw away leftovers' was the highest and followed 'give it others' in a way to treat leftovers. The results of preference survey on meats, seafood, showed that 'chicken nugget' (4.07) and 'stir-fried fish cake with vegetable' (3.63) were the highest points for children, whereas 'grilled LA beef ribs' (3.98) and 'stir-fried anchovies' (3.72) were the highest point for guardians. 'Seasoned leaves marinated in soy sauce' was the highest preference among vegetables and another dish for respondents. Frozen products were the most preferred types of meal boxes on the menu. In the quality evaluation of home-delivered meal box, although satisfaction with service and packaging of the meal box were high, the satisfaction of food quality was relatively low.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.309-314
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• 2002

The purpose of this study was to investigate several aspects of eating out behaviors especially in relation to Chinese food. Self-administrated questionnairs were completed by 556 food-related major college students in Kangwon-do area. The results were as follows: 1. The frequencies of eating out were not significantly different by gender, type of residence, and the amount of spending money per month of the subjects. 2. Korean foods had a tendency to be selected as a first choice of eating out with both family and friends. The subjects preferred Korean foods, Western foods, Chinese foods and Japanese foods in order with their family but flour based foods, western foods and chinese foods in order with their friends. Japanese foods were not selected at all when they ate out with friends. 3. The 80.7% of male subjects and the 58% of female subjects liked Chinese foods. High calorie food was the feeling about Chinese foods for the male subjects and greasy food was for the female subjects. Taste was the most considered factor for choosing Chinese foods. 4. The 80% of subjects answered that Chinese food culture affected that of Korea. The 77% of subjects thought Chinese noodles were settled down to Korea. 5. Using MSG to Chinese foods was recognized as health-concerning factor for 67% of male subjects and 72% of female subjects.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.275-286
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• 2017

The purpose of this study was to provide basic data for development of a recipe for muslim-friendly halal Korean foods through investigation of awareness of Korean foods, taste evaluation, and menu preferences. After Korean foods' menu range and standard were set up for the survey and in-depth interviews with three halal food experts were conducted, 35 kinds of halal Korean foods were examined. The present study conducted a survey on 205 foreign Muslims living in Jeonju-si, Jeonbuk and Gimpo-si, Gyeonggi who ate Korean foods. Foreign Muslims were male workers in their 20's residing in company housing, and their monthly mean income was 1.01~2 million KRW. The majority of subjects responded that meal problems were the most difficult in everyday life. Concerning the taste of Korean foods, the response rate of 'sweet' and 'spicy' was high while 'Korean food is healthy' and 'Korean food ingredients is fresh' were high for awareness of Korean foods. 'Bulgogi' was the most preferred among the selected Korean foods, which was in line with the results of previous research. There is a need to provide information on Korean foods that can be made with food ingredients certified as halal and their recipes through various media for foreign Muslims who have limitations on in meals due to religious factors.

• Asian Oncology Nursing
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• v.4 no.1
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• pp.16-25
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• 2004

The purpose of this study is to provide the basic data to improve the QOL in patients suffering from female cancers. Subjects of this study were consisted 255 persons who admitted or visited three university hospitals. The instruments used for this study included "the Quality Of Life Scale(QOL)" developed by National Conference on Cancer Nursing and successively amended by Kwon(1990), "Anger in" developed by Spielberger(1988) and successively amended by Chon(1997). The collected data were analyzed using a SPSS 11.0 for PC. To find out significant factors of Anger in & QOL in patients with Female Cancer patients, Frequency, Percentage, t-test, ANOVA, Scheffe-test, Pearson's correlation coefficients were conducted. The main findings : Anger in score was a little low & QOL score was middle. Several characteristics of the subjects were identified to differenti ate the "Anger in" and "QOL". Age status(F=2.64, p=0.05), education status(F=2.73, p=0.04), Health insurance(t=2.27, p=0.00) and cancer insurance status(t=2.97, p=0.00) was significant factors of the "Anger in". Education status(F=2.64 p=0.05), Occupation status (t=2.90, p=0.00), Monthly income (F=3.23 p=0.01), Stage of disease(F=9.23 p=0.00), Perceived health status(F=73.61 p=0.00), Perceived fatigue status(F=11.26 p=0.00) was significant factors of the "QOL". In conclusion, Anger in score was a little low & QOL sore was moderate. The degree of Anger in and quality of life were significantly negative correlated. Therefore, It is needed strategies for intervention of 'Anger in' to improve the QOL in female cancer patients. The significant characteristics of related to "anger in" & QOL should consider in sociopsychogical nursing intervention.

• Korean journal of applied entomology
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• v.29 no.1
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• pp.20-24
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• 1990

Studies were carried out to investigate the overwintering densities of spider mites, hatching rate and time of P. ulmi eggs, and seasonal occurrences of spider mites (P. ulmi and T. urticae) in apple orchards of Kyungpook province from 1987 to 1989. Overwintering density of P. ulmi eggs was higher in Kunwi, Andong, Chilgok but lower in Kyungju. Overovintering densities of T. urticae were high in all the regions. With the hatching time and rate for P. ulmi eggs, the first hatching ate was April 14, and the last was May 3, and the average hatching rate was 89.3%. The density of P. ulmi was high from early May to middle July and T. urticae begin to increase rapidly from middle June and then was continuously high upto fruit harvesting time.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.51-56
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• 2006

We investigated the effects of fructooligosaccharides and chicory inulin on the profiles of cecal and fecal short-chain fatty acids (SCFAs) and fecal bile acids in rats. Thirty-six Sprague Dawley male rats weighing about 190 g were randomly divided among four treatments; control diet, control diet +6%(w/w) fructooligosaccharide (POS), control diet +6% chicory inulin oligosaccharide(CIOS), and control diet +6% chicory inulin(CI). The rats were pair-fed and experimental diets were maintained for 5 weeks. Cecal and fecal pH was significantly decreased in rats that were fed fructooligosaccharides and chicory inulin. Cecal propionate was significantly elevated in rats fed CIOS diets, and butyrate was lower in rats fed FOS and CI than control values. Cecal lactate was significantly higher in the FOS group than in the control group. The fecal excretions of acetate and total SCFA were 200-300% higher in rats that were fed fructooligosaccharides and chicory inulin than in the control group. Lactate excretion was highest in rats that were fed FOS, followed by those fed CIOS and CI. The cholic acid and total bile acid concentrations in feces were significantly lower in the rats that were fed fructooligosaccharides and chicory inulin. The deoxycholic acid concentrations in wet feces were significantly lower in the groups of rats that ate CIOS (0.186 mM), FOS (0.274 mM), and CI (0.362 mM) than in the control group (0.595 mM). Among the fructans, short-chain fructooligosaccharide was more effective at decreasing colonic pH and lactate production, but medium-chain chicory inulin oligosaccharide was more effective at increasing fecal butyrate and lowering the fecal secondary bile acid concentration.

• Journal of Korea Foresty Energy
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• v.22 no.2
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• pp.26-35
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• 2003

Bamboo strand board (BSB) was made with Phyllostachys banbusoides growing in Damyang district. Physical and mechanical properties of this BSB were summarized as follows; The specific gravity of BSB was 0.63∼0.79. Specific gravity decreased slightly with the thickness and length of BSB. Moisture content of BSB manufactured was 5.8∼6.9%. The absorption ate of BSB (42∼48%) did not show any relationship with the thickness and length of BSB. The thickness swelling rate of BSB was 13.9∼17.0%, relatively higher than any other panel products. Thickness swelling rate increased with the thickness of BSB, showing the strand thickness influenced much more on the rate of thickness swelling of BSB than the length of strand. The 3-point bending strength of BSB was 98∼126kgf/$\textrm{cm}^2$. Bending strength of showed the tendency of increase with the increased length of BSB, but with the decreased thickness. In particular, the length of BSB showed more effect on the increase of bending strength of BSB than the thickness of BSB. The compression strength perpendicular to BSB surface was 411 ∼ 465 kgf/$\textrm{cm}^2$, and the optimal length of strand for the 1mm- and 2mm-thickness of strand was 40mm and 60mm, respectively. Compression strength paralleled to BSD was 160∼221kgf/$\textrm{cm}^2$ and the optimal length of strand for the 2mm-thickness of strand appeared to be 60mm. The present work showed that appearance, physical and mechanical strength of BSB appeared quite positive in terms of board qualities, suggesting that bamboo would be appropriate for the production of board materials. In addition, our work showed that the crucial factor for determining the mechanical characteristics of BSB was the dimension of strand.