• Journal of Environmental Health Sciences
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• v.44 no.1
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• pp.98-105
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• 2018

Objectives: In Mongolian housing, they use coal as a fuel for indoor heating and cooking. The combustion of coal releases particulate matter, which can affect indoor air quality. The purpose of this study was to analyze the concentrations of indoor $PM_{2.5}$ in winter time dwellings in ger town. Methods: In this study, indoor $PM_{2.5}$ concentrations, temperature and humidity in houses were measured by a real-time PM monitor, while the time activity patterns of the residents were also observed. Results: The correlation between factors that may affect the indoor air quality was analyzed.The indoor $PM_{2.5}$ concentrations were $178.4{\pm}152.7{\mu}g/m^3$ (n=37). Five types of indoor $PM_{2.5}$ concentrations have been classified, which were associated with indoor activity. The stove type, fuel types and indoor activities such as cleaning, cooking and opening the stoves were not significantly associated with indoor $PM_{2.5}$ levels. Conclusions: Further study is needed to determine the effect of stove type through 24hours of indoor air quality monitoring.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.10
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• pp.905-915
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• 2010

With rising food waste, the management activities have gained growing attention, and the disposal options, particularly utilization of food waste for energy recovery, become central. This research examines the factors affecting food waste generation and the tendency to resource food waste. The self-administered questionnaire survey was conducted in newly built multifamily housing estates to collect data, and 300 responses were analyzed. The statistical analysis showed that most of the respondents purchased food materials in largely franchised grocery stores and discarded food that had been too long refrigerated to edible. The lifecycle of food consumption was divided into three states - food purchase plan, cooking and food waste collection. Regression analysis was employed to find out the relationships between three stages and food waste generation or tendency to resource food waste. The results described that food waste generation being affected by the stage of food purchase plan (food waste removal conditions) was statistically significant while it's statistically significant that the stage of cooking (prepurchase considerations) influenced the attitude toward food waste resource. The research findings indicated that food is overconsumed, and further many viewed food waste resources as a proactive and integrative mode in the global wave of sustainability.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.1
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• pp.89-99
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• 2007

A Feeding trial was conducted to study the effects of three different sources and two levels of dietary gelatinized carbohydrate (GC) on nutrient utilization, growth, tissue composition and tissue enzyme activities of fingerlings of Catla catla (15.1-15.3 g). Six isocaloric (17.1-17.5 kJ/g) semi-purified diets were prepared either with rice, corn or tapioca at 40 or 50% GC each. The crude protein (CP) level used in the diet was 35% and 25% for 40% and 50% GC level, respectively to study the protein sparing effect of GC. The degree of gelatinization was higher for corn and tapioca than rice under similar cooking conditions. After a 60-d feeding trial, dry matter, carbohydrate, protein and lipid digestibility were higher in tapioca fed groups at both the levels of GC. However, the highest specific growth rate (SGR) and protein efficiency ratio (PER) were observed in the corn fed groups at 50% GC level indicating better utilization of nutrients from gelatinized corn. Feed conversion ratio (FCR) was almost similar in corn and tapioca fed groups between two levels of GC but in rice fed groups, FCR was lower in 40% GC than 50% GC level. The results indicated higher protein-sparing effect in corn and tapioca fed groups than rice fed groups. The order of gelatinized carbohydrate utilization in Catla catla fingerlings at 50% GC level was corn>tapioca>rice. At 40% GC level, corn and tapioca were comparable and more efficiently utilized than rice. In the corn fed groups, 50% GC was comparable with 40% GC level, whereas in rice and tapioca fed groups the 40% GC was better in terms of nutrient utilization. Liver glycogen content and hepatosomatic index were significantly (p<0.05) higher in those groups fed high GC (50%) irrespective of carbohydrate sources. Higher intestinal amylase and glucose-6-phosphate dehydrogenase activities were observed in higher GC fed groups than the lower GC groups. No mortality was found in any groups at any levels of GC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.698-704
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• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Korean Journal of Remote Sensing
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• v.36 no.6_3
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• pp.1691-1710
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• 2020

We measured PM2.5 and PM10 (particulate matter less than 2.5 ㎛ and 10 ㎛ in diameter, respectively) simultaneously at 16 locations around an elementary school and classrooms in Busan and Pyeongtaek, South Korea. In this study, we compared the results of this field intensive with those in the literature (144 cases of 30 studies), focusing on I/O (Indoor/Outdoor) ratios. We also reviewed the results of previous studies, categorizing them into related sub-categories for indoor-activities, seasons, building-uses, and the surrounding environment. We conclude that indoor PM10 is affected more by indoor-sources (e.g., physical activities) than PM2.5 in the absence of combustion sources like smoking and cooking. Additionally, PM10 and PM2.5 likely have different indoor-outdoor infiltration efficiencies. Conclusively, PM10 in classrooms can be more sensitively affected by both indoor activities and ambient concentrations, and mechanical ventilation can be more efficient in reducing PM concentrations than natural ventilation.

• Journal of Korean Home Economics Education Association
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• v.30 no.3
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• pp.19-42
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• 2018

The purpose of this study is to analyze the tasks of 'dietary life' in the textbook developed according to the 2015 revised middle school 「Technology·Home economics」 education curriculum based on the multiple intelligence teaching and learning methods. To accomplish this purpose, 12 textbooks of middle school 「Technology·Home economics」 textbooks were titled "Nutrition and Dietary Behavior of Adolescents", "Planning and Choosing Meals", "Choosing Foods and Safe Cooking" except the questions, the tasks that the students can perform are analyzed based on the teaching and learning methods using multiple intelligences. Analysis methods were analyzed by using contents analysis method, focusing on learning activities, and sub-questions of activities were all included in each activity, and the process of preparing activities on a continuous line was grouped into one. Three people analyzed the activities and proceeded to revise and supplement the analysis standard through consultation. The other three researchers confirmed it. As a result of analyzing 12 kinds of textbooks, the number of activity tasks was 25~74 for each kind of textbooks, and the total number of activities was 527. According to the ratio of multiple intelligences, 35% of the tasks were using logical-mathematical intelligence, and 26.8% of linguistic intelligence, 23% of intrapersonal intelligence, 7.2% of interpersonal intelligence, 3.8% of spatial intelligence, bodily-kinesthetic(2.7%) and musical intelligence(1.5%). On the other hand, it was analyzed that there is no activity task using naturalist intelligence. Except to the naturalist intelligence, general intelligence was utilized. This indicates that the home economics curriculum is a convergence of the home economics curriculum in that it is a reorganization by extracting the contents and methods of other curriculum related to dietary life, is interpreted. This study is expected to provide a framework for various teaching and learning methods to activate students' participation classes and to provide an alternative to realize convergence education in home economics curriculum.

• Journal of Korean Home Economics Education Association
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• v.32 no.1
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• pp.107-125
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• 2020

The purpose of this study was to analyze the dietary life units of Korean and American high school home economics textbook according to Habermas's three systems of action and to find out how the three systems of action are reflected in the learning objectives and activity tasks of the textbook. To achieve this purpose, this study analyzed the learning objectives and activity tasks of the dietary life units in the textbooks of 'technology & home economics' and 'home economics science' in Korea, and 'succeeding in life and career' in America using a content analysis technique based on Habermas's three systems of action. In analyzing the content, each learning objective or activity was matched with one of the three systems of action by examining the context. In some cases, two or more systems of actions were integrated in one activity. This is a case where a series of learning tasks that involve different action system were grouped into one. The numbers of learning objectives and activities of the units of 'technology & home economics', 'home economics science' textbooks of Korean high schools and 'succeeding in life and career' dietary life of American high schools were 3, 26, and 248, respectively. In Korean textbooks, the percentage of communicative action was highest among the three systems, that is, 66.7% for 'technology & home economics' textbooks and 50% for 'home economics science' textbooks. In comparison technical action was the highest in American textbooks at 66.5%. Activities related to technical action included cooking, conducting research on health and food, or conducting experiments. The activities related to communicative action included role play related to health and table manners, or writing reports after conducting surveys or interviewing professionals. The activities related to emancipative action were to social participation activities such as service project in relation to health and food, or to find problems that occur in dietary life and think about be best solution through practical reasoning.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.482-490
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• 2017

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous ('Samdachal') and non-glutinous ('Samdame'), along with a glutinous proso millet ('Ibaekchal'). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and $128.88{\sim}171.28{\mu}g\;GAE/g$, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and $15.28{\sim}29.56{\mu}g\;CE/g$, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1016-1024
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• 2006

The purpose of this study was to investigate students' and parents' perceptions of nutrition education. In this survey, 7,577 elementary school students and 6,003 of their parents across the country were surveyed about the necessity of implementing nutrition education, its present status and problems and future methods for nutrition education implementation. The results showed that 96.6% of the parents and 62.8% of the students responded that nutrition education was urgently needed, at least once per week in the lower grades of elementary school, and that it should be related to and coordinated with special activities class. In addition, the survey showed that students and their parents wanted nutrition teachers to establish a nutrition counseling room, a practical cooking class, a special activity class, and/or dietary camp during school breaks. With regard to the status of nutrition education at home, there was statistical evidence that suggests significant differences between urban and rural schools. Approximately 63% of the parents indicated that they had difficulty teaching nutrition education in their own homes, because it was difficult to determine the dietary habits and nutritional status of their children. When asked about attending a dietary class for parents, 74% expressed their intent to attend. Parents were most interested in learning about cooking practices, diet therapy, and food information in that order. The results showed that the most effective method of dietary education was to teach appropriate nutritional practices in school and at home simultaneously. Hence, necessary information and education should be provided through special lectures, special cooking classes, and dietary classes for parents. The conclusions of this study suggest that a variety of education programs should be developed to achieve effective nutrition education for students and their parents.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.247-251
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• 2015

This experiment was carried out to investigate effects of onion extract on growth performance, meat quality and blood profiles of White mini broilers. Total of 600 one-d-old male White mini broiler chicks were divided into four groups and fed control diets (non-medicated commercial diet or antibiotics medicated) or experimental diets (non-medicated diets containing 0.3% or 0.5% onion extract) for 5 wks. The final body weight (BW) and weight gain of the group fed non-medicated control diet were lower than those of medicated control group (p<0.01). The chicks fed diet with 0.3% or 0.5% onion extract showed a similar BW to that of medicated control group. The relative weight of various organs, such as liver, spleen, bursa of Fabricius, abdominal fat, and the activities of serum enzymes were not affected by dietary treatments. There were no significant differences in meat color among groups. Whereas, groups fed diets containing onion extract had slightly lower cooking loss and higher shear force value, but not significantly. The concentrations of serum free cholesterol and triacylglycerol in groups fed diet containing onion extract were significantly decreased compared with those of controls (p<0.01). In conclusion, the onion extracts exerted a growth-promoting effect when added in White mini broiler diets, reflecting potential alternative substances to replace antibiotics.