• Journal of the Korean Society of Physical Medicine
• /
• v.16 no.2
• /
• pp.81-90
• /
• 2021

PURPOSE: Aging causes a decrease in muscle mass and a change in posture, which reduces motor function and makes it difficult to perform daily activities independently. As these factors are closely related to the deterioration of the quality of life, it is very important to prevent and manage negative changes in the musculoskeletal system. Forest healing is a nature therapy course that maintains and promotes health using various environmental factors in a forest. The purpose of this study was to identify the effects of the forest healing anti-aging programs on the physical health of the elderly. METHODS: Ten elderly people participated in this study, as part of a forest healing anti-aging program for two days. Functional fitness, muscle strength, gait function, and balance were evaluated before and after the program. RESULTS: The number of arm curls, chair stands, and steps in a 2-min walk significantly increased (p < .05). 8-feet up & go time was significantly decreased (p < .05). Biceps brachii, quadriceps femoris, and calf muscle strength were significantly increased (p < .05). Gait velocity and cadence were significantly increased (p < .05). Step length, stride length, step time, swing time, stance time, and cycle time were significantly decreased (p < .05). Reaching distance in the lateral directions was significantly increased (p < .05). CONCLUSION: The forest healing anti-aging program improves the physical health of the elderly.

• Journal of the Korean Applied Science and Technology
• /
• v.36 no.3
• /
• pp.758-765
• /
• 2019

The purpose of the this study was to determine the comparative analysis of body muscle activities in plank exercise with and without thera-band. Twelve healthy adult males(age, $21.75{\pm}.57$ years; height, $173.33{\pm}1.34cm$; body mass, $65.92{\pm}1.64kg$; and BMI, $21.93{\pm}.46kg/m^2$) participated in this study as subjects. Plank exercises(full, elbow, side, and reverse plank) were performed with four different thera-band in without(WT), red color(RT), blue color(BT), and siver color(ST). We measured the muscle activities of the erector spinae(ES), deltoideus p. acromialis(DA), external oblique(EO), rectus abdominis(RA), rectus femoris(RF), latissimus dorsi(LD), pectoralis major(PM), and biceps femoris(BF). The research findings were as follows. ES and DA muscle activities were greatest during full plank performed with the WT(p<.05). EO, RA, RF, and PM muscle activities were greatest during full plank performed with the ST(p<.05). ES and DA muscle activities were greatest during elbow plank performed with the WT(p<.05). RF and PM muscle activities were greatest during elbow plank performed with the ST(p<.05). ES, EO, RA, RF, LD, PM, and BF muscle activities were greatest during side plank performed with the ST(p<.05). DA, EO, RA, RF, LD, PM, and BF muscle activities were greatest during reverse plank performed with the ST(p<.05). These results are expected to serve as reference materials for plank exercise applications in training programs for body muscle strengthening.

• Food Science of Animal Resources
• /
• v.31 no.6
• /
• pp.914-920
• /
• 2011

The aim of this study was to analyze the effects of salt and drying period on the physicochemical and sensory parameters of dry-cured ham ripened in a controlled condition. In this study, three treatments were performed: High salt group (HS), salted with 7 g $kg^{-1}salt$ (w/w); Middle salt group (MS), 5 g $kg^{-1}salt$ and; Low salt group (LS), 3 g $kg^{-1}salt$. Three conditions of drying period were applied including 180, 270 and 360 d at $19^{\circ}C$ and 65% relative humidity, and the physicochemical character and sensory properties of M. biceps femoris were investigated. pH and water activity were decreased with increasing drying period, and the pH of LS was higher than that of other treatments (p<0.05). When increasing the drying period, the hardness of HS was steadily raised for 360 d, whereas LS and MS hardened between 180 and 270 d (p<0.05), and there was no significant difference after 270 d. Cohesiveness, glumness and chewiness had a positive relationship with the drying period. Also, springiness, glumness and chewiness showed a positive relationship with salt level. Chroma and hue value were improved by increasing the salt level. As the drying period increased, the rate of hardness and flavor intensity was increased. In general, this research can be used as essential information for the mass production of dry cured ham.

• Food Science of Animal Resources
• /
• v.30 no.3
• /
• pp.435-442
• /
• 2010

The study analyzed the effects of salt concentration [high salt (HS) and low salt (LS)] and sodium nitrite ($NaNO_2$), which are typically utilized in Korean processing facilities, on fatty acid composition, free amino acids, microbial counts and sensory characteristics of processed dry-cured ham. Four different treatments were considered: three hams (11.30 kg) salted with 92 g/kg salt (w/w) (HS), three hams (10.65 kg) treated with HS and 100 ppm $NaNO_2$ (HS+$NaNO_2$), three hams (11.42 kg) salted with 62 g/kg salt (w/w) (LS), and three hams (10.62 kg) treated with LS and 100 ppm $NaNO_2$ (LS+$NaNO_2$). Fatty acid composition analysis revealed significantly (p<0.05) higher saturated fatty acid and lower (p<0.05) unsaturated fatty acid in the HS+$NaNO_2$ group compared with the other groups. Glutamate, alanine and lysine free amino acids were higher than the other free amino acids. The processing conditions did not significantly affect the free amino acids of biceps femoris muscles, except for the proline content (p>0.05). In sensory evaluation, the fermentation aroma of the LS group was higher than that of the HS group. The aerobic counts consistently ranged from from $2.3{\times}10^2$ to $1.11{\times}10^4$ CFU/g. Escherichia coli including strain O157:H7, Staphylococcus aureus, and Salmonella spp. were not detected.