• Journal of the East Asian Society of Dietary Life
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• v.6 no.1
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• pp.33-39
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• 1996

The aim of this study is to estimate the prevalence of obesity and factors with it Ulsan secondary school girls. A cross-sectional study involving a sample of 485 students aged 12 to 15 years was obtained form secondary schools. Obesity was determined using body mass index(BMI=wt/Ht$^2$). The findings revealed that the average BMI was 19.3, and 4.5% of girls were either overweight and obese(BMI$\geq$25). Subjects were grouped into three categories based on the BMI, sibling obesity, self-consciousness of obesity, eating patterns such as eating snack after dinner and prejudice in food selection, and food frequency score were significantly associated nth BMI, while nutrition knowledge score was not associated with BMI. The fact that several social, environmental and health factors are associated with obesity means that a multisectorial intervention program must be considered in order to decrease the problem of overweight among secondary girls. Such program should include dietary intervention to modify food habits, nutrition education through mass media, introducing information on prevention and control obesity in school curriculum, and allocating sufficient time in the school schedule for exercise activities.

• The Korean Journal of Mycology
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• v.19 no.1
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• pp.54-60
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• 1991

In the traditional medicine, the basidiocarps of Poria cocos (Fr.) Wolf naturally collec­ted have been widely used as a traditional remedy for dropsy, diarrhea, gonorrhea and nervous disease more than 3500 years ago. It was recently found to be composed of the particular compounds having antitumor effects. Therefore, its demand has been gradually increased, whereas it is still dependent upon the natural harvest. The artificial cultivation of P. cocos was carried out to observe the morphological characteristics and to investigate the cultural characteristics of P. cocos isolates collected. The morphological characteristics of its basidiocarps was observed. The physiological aspects of its isolates were also investigated.

• Korean Journal of Community Nutrition
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• v.8 no.1
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• pp.26-32
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• 2003

This study was designed to assess the nutritional iron status and anemia of middle school girls. Three-hundred-fifty- three female subjects in Ulsan metropolitan city were evaluated using a questionnaire, and hematological indices. The average height and weight of the respondents were 157.19 $\pm$ 5.57 cm and 51.06 $\pm$ 9.42 kg respectively. The average Body Mass Index (BMI, $kg/m^2$) was 20.63 $\pm$ 3.23, which was within the normal range. With regard to clinical symptoms, the greatest number of respondents reported that they experienced 'decreased ability to concentrate'. The total caloric intake of each subject was 1743.28 $\pm$ 343.47 kcal(83.01% of the Korean RDA) and the calcium intake was 634.98 $\pm$ 201.43 mg (79.37% of the Korean RDh) . The mean daily intake of iron was 14.76 : 4.36 mg (92.25% of the Korean RDh) and the heme iron intake was 6.12 $\pm$ 2.30 mg, which was 41.5% of the total iron intake. The average hemoglobin (Hb) concentration of the subjects was 13.24 $\pm$ 1.01 g/dl, and the average hematocrit (Hct) level was 37.79 $\pm$ 4.10%. The transferrin saturation {TS (%)} was 19.41 $\pm$ 9.21%, and the ferritin level was 26.26 $\pm$ 18.60 ng/ml. The iron deficiency anemia among the subjects was estimated at 6.1% by using Hb (< 12 g/ml), 20.5% by using Hct (< 36%), 30.8% by using 75 (< 14%) , and 23.1% by using ferritin (< 12 ng/ml) The total iron binding capacity (TIBC) showed a negative correlation with the Hb, iron, ferritin and 75. With regard to the correlation between blood biochemistry and clinical symptoms related to anemia, the Hb concentration was negatively correlated with 'pale face'(p < 0.05) . In addition, the level of iron was significantly and negatively correlated with 'poor memory' (p<0.01) and the ferritin concentration was negatively correlated with 'no appetite '(p < 0.05) ,'pale face (p < 0.05) . These results suggest that the prevalence of iron deficiency among middle school girls is very high; therefore, guidelines on dietary support and nutritional education to improve their dietary iron status should be provided.

• Journal of The Geomorphological Association of Korea
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• v.19 no.3
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• pp.109-121
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• 2012

Rock-surface temperatures were observed at a trachytic lava dome, called as Baeknokdam Northwest Face, in the summit area of Mt. Halla, Jeju Island, to examine the frequency and occurrence season of freeze-thaw cycles and the rate of temperature changes during a freezing period. Long-term measurements were recorded over 18 months from November 2006 to April 2008, at a 1-hour logging interval and rock depth of 1.5 cm. Both diurnal freeze-thaw cycles and effective freeze-thaw cycles appear in larger numbers on a south-facing rock face than a north-facing rock face. The diurnal cycles were dominantly observed on February and March for the south face and on November and April for the north face, respectively. The annual freeze-thaw cycles were confirmed in terms of the presence of seasonal freezing periods lasting from mid-November to mid-April for the south face and from early-November to late-April for the north face, respectively. The rate of decreasing temperatures during the seasonal freezing periods is larger on the north face than the south face. Notwithstanding the lower numbers of freeze-thaw events, the north face experiences a higher frost intensity since the number of hours below $-3^{\circ}C$ is larger on the north face than the south face. The number of freeze-thaw events and the duration of days with continuous sub-zero rock temperatures largely depend on the solar radiation controlled by the aspect of the monitored rock surfaces, and thus the high-frequency short-term frost cycle dominantly appears on the south face and the annual frost cycle on the north face, respectively.

• Korean Journal of Applied Biomechanics
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• v.31 no.4
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• pp.276-282
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• 2021

Objective: To investigate effects of Fibular Repositioning Taping (FRT) on lower extremity joint stiffness and angle during drop-landing. Method: Twenty-eight participants (14 healthy, 14 with chronic ankle instability [CAI]) performed drop-landings from a 60 cm box; three were performed prior to tape application and three were performed post-FRT. Three-dimensional kinematic and kinetic data were collected using an infrared optical camera system (Vicon Motion Systems Ltd. Oxford, UK) and force-plate (AMTI, Watertown, MA). Joint stiffness and sagittal angle of the ankle, knee, and hip were analyzed. Results: The hip [Healthy: p<.05; M ± SD: 29.43 ± 11.27 (pre), 33.04 ± 12.03 (post); CAI: p<.05; M ± SD: 31.45 ± 9.70 (pre), 32.29 ± 9.85 (post)] and knee [Healthy: p<.05; M ± SD: 53.44 ± 8.09 (pre), 55.13 ± 8.36 (post); CAI: p<.05; M ± SD: 53.12 ± 8.35 (pre), 55.55 ± 9.81 (post)] joints demonstrated significant increases in sagittal angle after FRT. A significant decrease in joint angle was found at the ankle [Healthy: p<.05; M ± SD: 56.10 ± 3.71 (pre), 54.09 ± 4.31 (post); CAI: p<.05; M ± SD: 52.80 ± 6.04 (pre), 49.86 ± 10.08 (post)]. A significant decrease in hip [Healthy: p<.05; M ± SD: 1549.16 ± 517.53 (pre), 1272.48 ± 646.73 (post); CAI: p<.05; M ± SD: 1300.42 ± 595.55 (pre), 1158.27 ± 550.58 (post)] and knee [Healthy: p<.05; M ± SD: 270.12 ± 54.07 (pre), 239.13 ± 64.70 (post); CAI: p<.05; M ± SD: 241.58 ± 93.48 (pre), 214.63 ± 101.00 (post)] joint stiffness was found post-FRT application, while no difference was found at the ankle [Healthy: p>.05; M ± SD: 57.29 ± 17.04 (pre), 59.37 ± 18.30 (post); CAI: p>.05; M ± SD: 69.15 ± 17.63 (pre), 77.24 ± 35.05 (post)]. Conclusion FRT application decreased joint angle at the ankle without altering ankle joint stiffness. In contrast, decreased joint stiffness and increased joint angle was found at the hip and knee following FRT. Thus, participants utilize an altered shock absorption mechanism during drop-landings following FRT. When compared to previous research, the joint kinematics and stiffness of the lower extremity appear to be different following FRT versus traditional ankle taping.

• Korean Journal of Applied Biomechanics
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• v.31 no.2
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• pp.133-139
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• 2021

Objective: This study aims to verify the conventional deadlift motions using by two different grips, thereby elucidating the grounds for effective training methods that can minimize the risk of injury. Method: Total of 18 healthy young adults were recruited for this study (age: 25.11±2.19 yrs., height: 175.67±5.22 cm, body mass: 78.5±8.09 kg, 1-RM: 125.75±19.48 kg). All participants were asked to perform conventional deadlift with two types of grips which are overhand grip (OG) and underhand grip (UG). In each grip, participant perform the deadlift with 50% and 80% of the pre-measured 1-RM. A 3-dimensional motion analysis with 8 infrared cameras and 3 channels of EMG was performed in this study. A two-way ANOVA (group × load) with repeated measure was used for statistical verification. The significant level was set at α=.05. Results: There were significant differences in grip type and weight on the right shoulder joint, and only significant difference in grip on the left shoulder joint (p<.05). The hip joint ROM was significantly increased as the weight increased in both types of grips on phase 1, while the ROM of hip joint was significantly decreased as the weight increased only in the case of OG on phase 2 (p<.05). In case of the OG, as the weight, increased significantly increased L1 ROM and L3 ROM were revealed on phase 1 and phase 2, respectively (p<.05). Moreover, as the weight increased, UG revealed significantly decreased L5 ROM on phase 1, while both grips showed significantly increased ROM on phase 2 (p<.05). In addition, the erector spinae and the biceps femoris, which are synergist for the motion, showed a significant difference in both types of grip according to the weight (p<.05). The muscle activity ratio of gluteus maximus/biceps femoris showed a significant difference only in the UG according to the weight (p<.05). Conclusion: In conclusion, beginners might be suggested to use the UG for maintaining the neutral state of the lumbar spine and focus on the gluteus maximus muscle, which is the main activation muscle. For the experts, it may recommend alternative use of the OG and UG according to the training purpose to minimize the compensation effect.

• Korean Journal of Applied Biomechanics
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• v.32 no.1
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• pp.17-23
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• 2022

Objective: The aim of this study was to investigate the effect Tiger-step walking on the movement of the lower extremities during walking. Method: Twenty healthy male adults who had no experience of musculoskeletal injuries on lower extremities in the last six months (age: 26.85 ± 3.28 yrs, height: 174.6 ± 3.72 cm, weight: 73.65 ± 7.48 kg) participated in this study. In this study, 7-segments whole-body model (pelvis, both side of thigh, shank and foot) was used and 29 reflective markers and cluster were attached to the body to identify the segments during the gait. A 3-dimensional motion analysis with 8 infrared cameras and 7 channeled EMG was performed to find the effect of tigerstep on uphill walking. To verify the tigerstep effect, a one-way ANOVA with a repeated measure was used and the statistical significance level was set at α=.05. Results: Firstly, Both Tiger-steps showed a significant increase in stance time and stride length compared with normal walking (p<.05), while both Tiger-steps shown significantly reduced cadence compared to normal walking (p<.05). Secondly, both Tiger-steps revealed significantly increased in hip and ankle joint range of motion compared with normal walking at all planes (p<.05). On the other hand, both Tiger-steps showed significantly increased knee joint range of motion compared with normal walking at the frontal and transverse planes (p<.05). Lastly, Gluteus maximus, biceps femoris, medial gastrocnemius, tibialis anterior of both tiger-step revealed significantly increased muscle activation compared with normal walking in gait cycle and stance phase (p<.05). On the other hand, in swing phase, the muscle activity of the vastus medialis, biceps femoris, tibialis anterior of both tiger-step significantly increased compared with those of normal walking (p <.05). Conclusion: As a result of this study, Tiger step revealed increased in 3d range of motion of lower extremity joints as well as the muscle activities associated with range of motion. These findings were evaluated as an increase in stride length, which is essential for efficient walking. Therefore, the finding of this study prove the effectiveness of the tiger step when walking uphill, and it is thought that it will help develop a more efficient tiger step in the future, which has not been scientifically proven.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.582-594
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• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

• The Journal of the Petrological Society of Korea
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• v.22 no.3
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• pp.219-233
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• 2013

Spherulitic rhyolite occur as part of ring dyke which showing a vertical flowage of $60^{\circ}{\sim}90^{\circ}$, of the Jangsan cauldron was studied. The spherulites range in diameter from a few millimeters to 2.8 centimeters or more, and average 5~10 millimeters. It belongs to radiated simple spherulite type. They consist of a core of moderate brown dense material encased by a thin crust, a few millimeters thick at most of white grey material. The spherulites frequently have a radiating fibrous structure, which are thought to have formed as a consequence of rapid mineral growth caused by very fast cooling of the dykes in shallow depth near the surface. EPMA examination of the concentric-zoned core of spherulites show that they are mainly composed of cryptocrystalline-fibrous intergrowth of silica minerals and alkali feldspars which have $SiO_2$ 82% or more, $Al_2O_3$ 7~10%, $Na_2O+K_2O$ less than 8%. The feldspar compositions of the spherulites lie essentially within the sanidine field. XRD examination show that spherulites are mainly composed of quartz, sanidine, albite with minor mica, kaolinite and chlorite. According to X-ray mapping, the spherulites are enriched in $SiO_2$ in the core and partly enriched $Na_2O$ or $K_2O$, $Al_2O_3$ in the shell that reflect in compositional zoning with increasing spherulitic devitrification. The feathery and non-equant crystal shapes of spherulites from rhyolite dyke of Jangsan cauldron suggest that they may have formed during the rapid cooling of dyke under the static state, or faster velocity of devitrification from glassy materials than movement velocity of the magma intrusion. The spherulitic rhyolite originated from high-silica(75.4~75.7 wt.%) rhyolite magma.