• 대한영양사협회학술지
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• 제18권1호
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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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• 제13권11호
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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.

• 한국구조물진단유지관리공학회 논문집
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• 제23권6호
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• pp.9-17
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• 2019

콘크리트의 수화물 및 이와 관련된 특성치들은 재령에 따라 변화하며 이는 염화물 확산성과 큰 관련이 있다. 본 연구에서는 세 가지 수준의 물-결합재 비와 플라이 애시 및 고로슬래그 미분말을 30% 혼입한 콘크리트 대하여 2년간 장기 양생을 수행하였다. 5번의 측정 시점(28일, 56일, 180일, 365일, 730일)에 대하여 촉진실험을 통하여 촉진 염화물 확산계수를 평가하였으며, DUCOM을 통하여 도출된 공극률, 염화물 구속능, 투수계수의 변화와 비교하였다. 염화물 확산성과 투수성의 변화 패턴이 가장 유사하였는데, 이는 투수성이 공극률의 제곱에 비례하기 때문이다. 또한, 각 재령 기간 동안 변화하는 비율을 분석하였는데, 초기 재령(재령 28일~56일)에서 공극률, 투수성 및 염화물 확산성의 변화가 지배적이었고, 낮은 물-결합재 비를 가진 OPC 콘크리트에서는 180일까지 확산성의 변화가 지속적으로 크게 평가되었다.

• 대한지역사회영양학회지
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• 제12권1호
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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.

• 대한지역사회영양학회지
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• 제4권2호
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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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• 제33권3호
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• pp.223-230
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• 1990

올찰(일반계)과 한강찰벼(다수계) 찹쌀 전분을 수분-열처리하고 이화학적 성질과 호화 특성을 비교 검토하였다. 전분의 청가, 광투과도, 알카리에 의한 점도 변화는 두 찹쌀 사이에 차이를 보이지 않았으나, 물결합 능력과 팽윤력은 올찰 전분이 한강찰벼 전분보다 낮았고, KSCN에 의한 전분겔의 부피는 올찰 전분이 높았으며 아밀로그라프에 의한 최고 점도는 올찰 전분이 낮았다. 수분-열처리한 전분은 처리하지 않은 전분과 비교할 때 광투과도, NaOH 및 KSCN에 의한 호화 정도는 감소되었고 물결합 능력과 팽윤력의 감소 비율은 올찰 전분이 한강찰벼 전분보다 낮았다. 아밀로그라프의 최고 점도는 두 전분 모두 수분 18 % 처리구에서 가장 높았다. 올찰 및 한강찰벼 전분호화액(7%, 건량기준)의 점조도 지수값은 수분(18%)-열처리한 전분이 처리하지 않은 전분보다 높았다. 활성화 에너지 값은 올찰 전분이 낮았으며 수분 처리는 활성화 에너지에 영향을 주지 않았다.

• 한국세라믹학회지
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• 제47권3호
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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.

• 한국건설순환자원학회논문집
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• 제7권4호
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• pp.104-112
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• 2012

플라이애시의 주요 성분은 $SiO_2$, $Al_2O_3$, $Fe_2O_3$로서 이들 세 성분이 전체의 80~90%를 차지한다. 최근 알칼리 자극제를 활용하여 플라이애시를 활성화하여 제조한 결합재에 대한 연구가 활발하게 진행되고 있다. 알칼리 활성화 반응에 의한 결합재는 시멘트 수화생성물인 C-S-H와 수산화칼슘을 형성하지 않으므로 $500^{\circ}C$이상에서도 현저한 강도저하 현상이 발생하지 않기 때문에 효율적인 내화성 마감재를 제조할 수 있다. 본 연구는 플라이애시를 활용하여 알칼리 활성화 결합재를 제조하고 고온에서의 내부구조 분석을 통하여 고온에서 안정한 재료임을 확인하고 내화성 마감재로의 적용에 대한 효용성을 확인할 수 있었다.

• 대한지역사회영양학회지
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• 제10권6호
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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)

• 한국식품영양학회지
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• 제30권2호
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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.