• Journal of the Korean Dietetic Association
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• v.18 no.1
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• pp.72-80
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• 2012

This study examined the effects of custom nutrition education on dietary intakes and clinical parameters in patients diagnosed with iron deficiency anemia. A total of 34 patients visited the anemia clinic of Yeouido St. Mary's Hospital. Among these, only 16 patients were available for follow-ups. A follow-up was conducted by a clinical dietitian 2 months from the first nutrition education session. Patients were all women. For custom nutrition education, we investigated anthropometric data, dietary assessment (24 hr-recall, FFQ), and self-recognized anemic symptoms. Weight did not show a significant difference but hemoglobin, hematocrit (P<0.01), serum iron, and serum ferritin (P<0.05) were significantly increased after the nutrition education. Serum total iron binding capacity was significantly decreased (P<0.01). Self-recognized symptoms such as dizziness, fatigue (P<0.001), shortness of breath, headache (P<0.01), brittle nails, and sore tongue (P<0.05) were significantly improved. Daily intakes of protein (P<0.05), total iron (P<0.01), and animal iron (P<0.001) were significantly increased. A significantly negative correlation was observed between current serum iron and the intake of carbohydrates, fat, or phosphorus (P<0.05). But current serum ferritin showed a significantly positive correlation with the frequency of intake of meat, poultry, and fish. It could be concluded that the custom nutrition education might be effective on quality of diet as well as iron status and it might also improve the clinical parameters in patients diagnosed with the iron deficiency anemia.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.11
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• pp.5409-5413
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• 2012

At present, multiple myeloma (MM) remains an incurable disease and cologenic cells may be responsible for disease relapse. It has been proposed that CD20+/CD138- NCI-H929 cells could be hallmarks of MM clonogenic cells. Here, the immunology phenotype of NCI-H929 cells is described. Only a small population of CD20+/CD138- cells (<1%) was found in the NCI-H929 cell line, but CD20+/CD138- cells were not detected. We found that CD20+/CD138+ cells were able to exhibit cologenic capacity by colony formation assay and continuous passage culture. Proteins were analyzed by 1D-SDS-PAGE and TMT based quantitative differential liquid chromatography tandem mass spectrometry (LC-MS/MS). 1,082 non-redundant proteins were identified, 658 of which were differentially expressed with at least a 1.5-fold difference. 205 proteins in CD20+ cells were expressed at higher levels and 453 proteins were at lower levels compared with CD20- cells. Most proteins had catalytic and binding activity and mainly participated in metabolic processes, cell communication and molecular transport. These results proved that there are different biological features and protein expression profile between CD20+ and CD20- cells in the NCI-H929 cell line.

• Journal of the Korea institute for structural maintenance and inspection
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• v.23 no.6
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• pp.9-17
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• 2019

Cement hydrates and the related characteristics change with ages, and the behaviors are much related with chloride diffusion. In this work, 30% replacement ratio with FA(Fly Ash) and GGBFS(Ground Granulated Blast Furnace Slag) are considered for concrete with three levels of W/B (Water to Binder ratio) and 2 years of curing period. Chloride diffusion coefficients from accelerated condition are obtained at 5 measurement period (28days, 56days, 180days, 365days, and 730days), and the results are compared with porosity, binding capacity, and permeability from program-DUCOM. The similar changing pattern between chloride diffusion and permeability is observed since permeability is proportional to the square of porosity. Curing period is grouped into 4 periods and the changing ratios are investigated. Cement hydrate characteristics such as porosity, permeability, and diffusion coefficient are dominantly changed at the early ages (28~56 days), and diffusion coefficient in OPC concrete with low W/B continuously changes to 180days.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.68-79
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• 2007

Iron deficiency is the most common nutritional problem that affects people of all ages in both industrialized and developing countries. Especially, college women are the target population for dietary iron deficiency. Recent study showed that the nutritional status of college women was poor because of insufficient food consumption and repeatabled weight reduction. The purpose of this study was to investigate the effects of nutrition counseling on the diet quality, nutritional status of iron and hematic parameters in college women who have self-recognized anemic symptoms. Anthropometric and dietary assessments as well as blood analysis, were carried out before and after the 8 weeks of nutrition counseling. During the experimental period, the 31 subjects were given nutrition education by a clinical dietitian. Nutrition counseling consisted of pathology of anemia, nutrition information for iron deficient anemia, diet information of balanced meals and menu choices for eating out. As a result, the frequencies of consumption of legumen and vegetables significantly increased after nutrition counseling(p<0.05). Daily intakes of protein, especially animal protein, vitamin E, niacin, heme iron, and zinc significantly increased(p<0.05). After nutrition counseling, some self-reported clinical symptoms such as 'dizziness', 'fatigue', 'short of breath', 'headache', 'sleeplessness', and 'beating heart' were significantly improved. Serum levels of transferrin(p<0.01) and total iron binding capacity levels(p<0.05) significantly increased. It could be concluded that the 8 weeks of nutrition counseling might be effective on quality of diet as well as iron status and it might also improve the some hematic parameters in college women who have self-recognized anemic symptoms.

• Korean Journal of Community Nutrition
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• v.4 no.2
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• pp.139-148
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• 1999

This study was designed to assess the iron nutritional status of girls at puberty in Kangnung area. The subjects consisted of 161 adolescents in sixth-grade in primary school and first-grade in middle school girls. Anthropometric measurements were taken for body weight, height, percentage of body fat, and circumferences of waist and hip. Nutrient intakes were assessed by modified 24-hour recall method. Food models and other measuring tools were also used. Fasting blood samples were obtained and analyzed for hemoglobin(Hb) concentration, hematocrit(Hct), serum iron(FE) and total iron binding capacity(TIBC). Mean values for Hb, Hct, Fe, TIBC, TS and serum ferritin were $13.6{\pm}0.9g/dl$, $39.6{\pm}3.9%, 91.3{\pm}36.3{\mu}g/dl$, $327.9{\pm}45.2{\mu}g/dl$, $28.3{\pm}11.8%$ and $37.4{\pm}24.2ng/ml$, respectively. Prevalence of iron deficiency greatly varied by indices from 4.8% when judged by Hb to 18.4% by serum Fe concentration. The Hb concentration was positively correlated with Hct(r=0.641), serum iron(r=0.266) and transferrin saturation(r=0.237)(p<0.05). On the other hand, serum ferritin concentration showed significantly negative correlation with TIBC(r=-0.572). Mean daily intake of iron was 14.94mg and heme iron intake was 1.13mg and which was 7.6% of total iron intake. Total absorbable iron calculated by the method of Mosen was 1.38mg and bioavailability of dietary iron was 9.3%. These results suggest that the prevalence of iron deficiency of pubertal girls is very high, therefore the guidelines for diet and social supports, such as, school food service system should be provided to improve their iron status in middle school students.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.223-230
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• 1990

Gelatinization properties of heat-moisture treated Olchal(japonica) and Hankangchalbyeo(j x indica) waxy rice starches were compared. The blue value, light transmittance of starch suspension and viscosity in sodium hydroxide solution were similar between two starches. Olchal starch showed lower water binding capacity, swelling power md peak viscosity by amylograph than Hankangchalbyeo starch. Upon heat-moisture treatments all above parameters were decreased. The critical sodium hydroxide concentration for gelatinization was increased by treatments. The initial pasting temperature of Olchal starch was higher than that of Hankarlgchalbyeo. All amylograph reference points increased by the treatments, except the maximum viscosity or 2l% moisture-treated Olchal starch. Starches treated at 18% moisture level showd the highest value of consistency index. The activation energy of consistency index for gelatinized Olchal starch was lower than that for Hankangchalbyeo starch. The heat-moisture treatments had no effect on activation energy.

• Journal of the Korean Ceramic Society
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• v.47 no.3
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• pp.223-231
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• 2010

The serious issue of tall building is to ensure the fire-resistance of high strength concrete. The fire resistant finishing method is necessarily essential in order to satisfy the fire resistance time of 3 h required by the law. The fire resistant finishing method is installed by applying a fire resistant material as a method of shotcrete or a fire resistant board to high strength concrete surface. This method can reduce the temperature increase of the reinforcement embedded in high strength concrete at high temperature due to the installation thickness control. This study is interested in identifying the effectiveness of inorganic alumino-silicate compounds including the inorganic admixture such as fly ash and meta-kaolin as the fire resistant finishing materials through the analysis of fire resistance and components properties at high temperature. The study results show that the fire resistant finishing material composed of fly ash and meta-kaolin has the thermal stability of the slight decrease of compressive strength at high temperature. These thermal stability is caused by the ceramic binding capacity induced by alkali activation reaction by the reason of the thermal analysis result not showing the decomposition of calcium hydrate. Inorganic compounds composed of fly ash and meta-kaolin is evaluated to be very effective as the fire resistance material for finishing to protect the concrete substrate by the reason of those simplicity in both application and manufacture. The additional study about the adhesion in the interface with concrete substrate is necessary for the purpose of the practical application.

• Journal of the Korean Recycled Construction Resources Institute
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• v.7 no.4
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• pp.104-112
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• 2012

This study involves investigating the correlation between variation of internal structure and heating temperature of alkali-activated fire protection materials using fly ash. Dehydration and micro crack thermal expansion occur in cement hydrates of cementitious materials heated by fire. Internal structure difference due to both the dehydration of cement hydrates and pore solution causes and influences changes in the properties of materials. Also, this study is concerned with change in microstructure and dehydration of the alkali-activated fire protection materials at high temperatures. The testing methods of alkali-activated fire protection materials in high temperature properties are make use of TG-DSC and mercury intrusion porosimetry measurements. The study results show that the alkali-activated fire resistant finishing material composed of potassium hydroxide, sodium silicate and fly ash has the high temperature thermal stability. These thermal stability is caused by the ceramic binding capacity induced by alkali activation reaction.

• Korean Journal of Community Nutrition
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• v.10 no.6
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• pp.835-844
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• 2005

This study was carried out to investigate the dietary behaviors, nutritional status and hematological status of female ballet majors a university. The study was conducted from May 11 to June 20, 2004 by questionnaires, anthropometry and blood analysis and data analyzed by SPSS program. The results are summarized as follows: The body mass index (BMI) and body fat rate of the ballet majors were significantly lower than those of the controls. Eighty-six point four percent of the ballet majors and $58.3\%$ of the controls had weight control experiences. Intakes of the nutrients were lower than those of the Korean recommended dietary allowances (RDAs) , except vitamin C in the ballet majors. Intakes of calories, calcium and iron were lower than those of the RDAs in the controls. Serum triglyceride levels of the ballet majors were significantly lower than that of the controls. HDL-cholesterol concentration was higher in the ballet majors than in the controls. No differences were found in the serum total cholesterol level, hemoglobin level, and hematocrit value between the groups. Total iron binding capacity of the ballet majors was higher than that of the controls. Serum iron level was significantly lower in the ballet majors than in the controls. Nutrition knowledge scores and dietary attitude scores were lower in the ballet majors than in the controls. Self esteem and body-cathexis of the ballet majors were higher than that of the controls. These results indicate that the ballet majors should be given more nutritional education to improve their nutritional status and the dancing Performance. (Korean J Community Nutrition 10(6) : $835\∼844$, 2005)

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.282-289
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• 2017

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles.