• Asian Pacific Journal of Cancer Prevention
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• v.15 no.23
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• pp.10293-10298
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• 2015

Background: Previous epidemiologic studies on the association between energy intake and endometrial cancer risk have only generated contradictory results. The role of energy intake in endometrial carcinogenesis thus remains unclear. To quantitatively assess the potential association between energy intake and endometrial cancer, a meta-analysis of case-control and cohort studies was here conducted. Materials and Methods: Eligible studies were retrieved via both computerized searches and review of references. Fixed-or random-effect models were used to summarize the estimates of OR with 95%CIs. Stratified analyses on study design, region and macronutrients' calorie were performed. Results: Sixteen studies met the inclusion criteria of the meta-analysis. No association between total energy intake and endometrial cancer was observed in either overall group (OR=1.11, 95%CI 0.92-1.30) or subgroups stratified by study design and region. In the specific macronutrients' calorie analysis, higher fat energy intake was found to be associated with increased endometrial risk (OR=1.72, 95%CI 1.12-2.32) while energy from carbohydrate and protein was not related to endometrial cancer risk. Conclusions: Our analysis did not support that total energy intake is related to endometrial cancer risk, in contrast to fat energy.

• Journal of Navigation and Port Research
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• v.32 no.9
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• pp.693-698
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• 2008

The maritime education and training is executed in Asian countries according to The International Convention on Standards of Training, Certification and Watch keeping for Seafarers(STCW). However, mainly basic training and education takes in maritime universities, because this convention is minimum requirements to become junior mariner. So, until now researches have not developed to the stage of discussing how maritime universities of advanced shipping countries should pursue the direction of education in the new eras. Korea and Japan as the leading shipping countries in Asia, need to take initiatives in building a new education system in order to foster the next generation maritime expert. To enhance the professional abilities of maritime technologists in the new era, element design of science and technology relating to maritime issues and a new education system based on an amalgamation of maritime education and scientific and technological education were discussed.

• Asian Journal of Innovation and Policy
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• v.7 no.2
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• pp.310-337
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• 2018

Adoption of mobile learning (m-learning) is not new in Malaysian oil and gas industry, with heavy investment into research and development to train the workers. Nevertheless, the low application of learnt skills on the job remains an emergent research area where there is a missing link on the effects of m-learning and effective organisational learning and implication on its training transfer. The result of this quantitative research revealed that all variables in m-learning were found to have a positive relationship with the effective organisational learning, and there is evidence of training transfer as a mediator of the relationship between self-directed learning, training design, work environment and effective organisational learning. However, there were some discrepancies in the extend of training transfer between trainee characteristics and organisational learning. As such, some important issues emerged which challenge the importance of evaluating workers' readiness and transfer for a successful implementation of m-learning towards developing effective organisational learning.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.124-136
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• 2017

This study was performed to investigate the perception and preferences regarding commercial universal design foods (UDF) made with different ingredients. A one-to-one interview was used for data collection and the survey was conducted on 41 elderly people (over age 65; males: 11, females: 30) attending senior welfare centers in Seoul. Twelve UDF samples were collected, which were widely sold in Japan. Majority of respondents prepared meals (53.7%) and ate alone (43.9%), respectively. The preferred cooking level of elderly food was "ready to eat (RTE)" (43.9%) or "ready to heat (RTH)" (43.9%) rather than fresh cut product. In most, the elderly had no problem with chewing-action (90.2%). Generally, food ingredients such as grain, meat, seafood and fruits showed higher preference than vegetable and nuts. Among 12 UDF samples, pumpkin gratin (4.17) and peach flavored jelly (4.27) showed higher preferences among tested samples on a 5-point facial hedonic scale. There were no significant differences in overall preferences of all samples by difficulty in terms of chewing and swallowing of respondents. Demi-glace sauce hamburger and pot sukiyaki were more preferred as age increased (p<0.05).

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.2
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• pp.797-802
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• 2014

We screened a small molecular library that was designed and independently synthesized in vitro and found a new drug (MY-03-01) that is active against ovarian cancer. We established that MY-03-01 effectively inhibited SKOV-3 cell survival in a dose-dependent manner, based on cell viability rates, and that it not only induced SKOV-3 apoptosis by itself, but also did so synergistically with paclitaxel. Secondly, when MY-03-01 was applied at $40{\mu}M$, its hemolytic activity was less than 10%, compared with the control, and there was almost no damage to nor mal cells at this concentration. In addition, we used DAPI staining and flow cytometry to show that MY-03-01 could significantly induce apoptosis of SKOV-3 cells. Finally, we found that MY-03-01 likely induced SKOV-3 apoptosis by activating caspase3 and caspase9 through the mitochondrial pathway.

• Journal of Distribution Science
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• v.14 no.12
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• pp.23-30
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• 2016

Purpose - As socially responsible consumption increases, green marketing emerges as a new philosophy in marketing. A number of companies are now putting forth green marketing strategies. But there is no single definition of "green brand" that can be used interchangeably. In this paper, we attempt to explore the meaning for "green brand," especially in Information and Technology products. Research design, data, and methodology - The author developed qualitative and quantitative research design. In particular, the paper approaches this topic from the Asian consumers' perspective and applies ethical concepts to green brand research. For this, Chinese and Korean consumers were used as consumer segmentation variables to investigate their ethical perspectives. Results - Qualitative research showed that there are several attributes and benefits we need to consider for green brand. Quantitative study showed positive correlations of the two variables: the higher the consumer ethics are, the more they prefer green brands. Conclusions - The current study shows that consumers clearly have a certain propensity toward green brand equity. Thus, marketers should consider the consumers' evaluation about green brands. This paper also proposes that ethics have a close relationship with green brand equity, and companies may use ethics in marketing strategy management.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.883-893
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• 2007

To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.782-794
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• 2012

The objective of this study was to determine the optimal conditions for preparation of cooked brown rice by blending brown rice, white rice and glutinous rice to improve the palatability. Formulations composed of brown rice (10~100%), white rice (0~90%) and glutinous rice (0~90%) were generated from an extreme-vertices of mixture experimental design, which showed ten experimental points for brown rice, with white rice and glutinous rice as the independent variables. The sensory evaluation, color, and texture profile analysis (TPA) of cooked brown rice and pasting characteristics of blending cereals flour were measured as response variables. Regression analysis showed that all responsible variables fit linear, quadratic or special cubic models (p<0.1), except for the cohesiveness of TPA. The goals of optimization of the blending ratio of brown rice, white rice and glutinous rice were given as appearance, flavor, texture and overall acceptability (lower: 5.50, target: 6.62). The optimal conditions were determined to be 34.55% brown rice, 42.71% white rice and 22.74% glutinous rice.

• Journal of the Korean housing association
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• v.22 no.2
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• pp.131-139
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• 2011

This study is to examine architectural designers' views on the correlations between components and contextual principle of the roadside building facade with the roadside building facade on the border of Asian Culture Center in Gwangju which is expected to undergo a great change by public policies. For setting direction of the roadside building management at the region examined, height of facade, advertisement/signboard, security of continuity through surface pattern management, nodes building, array of height by story, awning/arcade and locality of advertisement/signboard should be induced to design with locality and consideration of local characteristics with silhouette, window and external colors is needed for discrimination from other cities. Regarding the realization method important thing was found that the planning and implementation of architectural design guidelines, architectural aesthetics of the pre-hearing enhancement, active citizen participation, and then additional landscape screening system, incentive schemes, landscape designation of landscape zone was found to be a major realization system.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.51-57
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• 2007

The aim of this study was to improve rice muffin quality with sorbitol using response surface methodology(RSM). Response surface experimental design was made by central composite design using several independent factors. In preliminary experiment of chlorella rice muffin, rice flour(RF), chlorella(CH) and sorbitol(SO) were chosen as independent factors. Response factor was the overall acceptability obtained from sensory evaluation. The regression model equation could be predicted as $OV=6.70-0.45CH-0.44RF^2-0.81CH^2-0.60SO^2$. The optimal conditions for chlorella rice muffin substituted with sorbitol were determined to be 60.8% of RF, 4.7% of CH and 35.45% of SO. Rice muffin was superior to flour muffin in sensory evaluation using the prediction value derived from RSM. Therefore, the optimum condition of muffin could be developed by RSM.