• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.284-292
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• 2018

This study was conducted to determine the elements that are required and that need improvement in the contents of dietary life education and the educational environment by analyzing the importance-satisfaction of a dietary life education program for dietary life education trainees. The results of the rank test for the satisfactory elements of dietary life education were in the order of competence of instructors, educational contents, time of education, educational environment and affordability of tuition. The importance-satisfaction analysis of the contents and construction of the dietary life education program showed that "suitable contents for the theme of the class", "contents and construction of practice class", "diversity of practice menu" and "diversity of educational contents" had high importance and satisfaction scores and therefore, could be maintained at their current levels. Meanwhile, "adequacy of class time" and "contents and construction of theory class" showed low importance and satisfaction scores, requiring a little effort. Whereas, "time and construction of group practice", "structure of textbook for class" and "duration of course and number of classes" showed relatively low satisfaction compared to importance, requiring major efforts for improvement. Similarly, analysis of the lecture element from dietary life education showed that "professional lecture by instructors", "lectures suitable for themes" and "lecture applicable in real life" had relatively low satisfaction compared to importance, requiring major efforts for improvement. In addition, analysis of the educational environment from dietary life education showed that "adequacy of lecture room space", "cooking equipment", "diversity of cooking utensils" and "sanitary condition of cooking utensils" also require major efforts for improvement. Therefore, dietary life education should not be executed with a simple delivery of knowledge but with both theory and practice classes to increase its application in real life, and active and specific efforts are required to nurture professional instructors and establish educational strategies.

• Journal of Family Resource Management and Policy Review
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• v.19 no.4
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• pp.121-140
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• 2015

This study tried to develop and suggest the program for the family friendly culture in Healthy Families Center. This study focused on specially the cooking program on which entire family member can participate. To develop the program two theoretical perspectives were applied : 1. healthy families perspectives and family leisure, 2. child development perspectives. In the process for developing the program the related literatures were investigated and the proceding cases were analized. The developed program consisted of 4 parts : 1. today, I(child) am the chef, 2. today, daddy(or mommy) is the chef, 3. for my parents and for my kids, 4. let's take a familytrip with snacks. This program is to be made suitable for the families with child(ren) in school age. We suggested various strategies for the effective management the program in Healthy Families Center such as the program manual and workbook, the time duration of program, three steps(introduction-performance-closing) of each session and using the professionals. We suggested the pilot performance of this program for the confirmation the effectiveness of the program. The evaluation index can be used before and after the program implementation. Further research needs to investigate the program for another family life cycle, such as the family with the child(ren) of preschool age or youth child(ren). In addition, for the enhancement of professionals quality who lead the program in field the professionals academy or education program need to be offered.

• Korean Journal of Food Science and Technology
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• v.8 no.1
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• pp.12-18
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• 1976

Fermented soybean Mejus were prepared in the laboratory with varying lengths of fermentation and the changes in the Chemical composition during the Meju making were determined. The moisture of cooked soybean was gradually evaporated during the Meju fermentation, and after 2 months of fermentation the water level reached to the level of the raw soybean. The concentrations of crude fat, crude protein and ash of the dry matter of soybean did not change considerably during soaking, cooking and Meju fermentation of up to 3 months, whereas carbohyrates decreased significantly during soaking and Meju fermentation. The percentage retention of the nutrients were 58% for carbohydrates and 93% for crude fat and crude protein. The nitrogen solubility of soybean decreased drastically during cooking, from 79% to 21%, while Meju fermentation increased it to approximately 30% in the first week and this level remained constant for the duration of the fermentation. The concentration of free amino nitrogen in total nitrogen of soybean decreased during cooking, from 7% to 3%, but fermentation of Meju liberated it to the level of raw soybean. The concentration of free amino-nitrogen in the total-N of soybean was increased by cooking and further increased during Meju fermentation. The amino acid pattern of soybean did not change significantly during soaking, cooking and the Meju fermentation up to 3 months. Serine and the basic amino acids, lysine, arginine and histidine, decreased to the range $81{\sim}87%$ of the raw soybean during the first month of Meju fermentation and thereafter remained almost constant. The total amino acid per 16g nitrogen was 99 g incooked soybean and 93 g in 1 month Meju, indicating a 6% reduction.

• Journal of the Korean Society of School Health
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• v.16 no.2
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• pp.13-23
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• 2003

To provide data necessary for effectively applying the HACCP system by understanding the current application condition of HACCP system and satisfaction level of the dietician in elementary schools, a mail-in survey was conducted on dieticians serving for 227 elementary schools applying HACCP system in Kyungsangbuk-Do since November 1, 2001 to December 20, 2001. 83.5% of the subjected schools were conducting more than 50% of HACCP cooking process management, and the level of cooking process management displayed significant relevance according to the number of dieticians serving the school meals. The area that was not well conducted in the field of HACCP system was proven to be water examination(94.0%), inspection on self-sanitation of cooks prior to cooking(90.6%), and maintenance of dry kitchen floor(l4.8%). The reason why the above areas are not well conducted was because of lack of time due to over workloads. Subjective dieticians had pointed out improvement of sanitary concept(58.1%) and improvement of self-sanitation (28.8%) as benefits of applying HACCP. 21.2% of the subjective dieticians were satisfied with application HACCP and 35.2% were dissatisfied with applying HACCP. In case of which the duration of applying the HACCP was longer than one year and in case of higher rate of HACCP cooking process management and longer work experience of the dieticians, the level of satisfaction was proven to be significantly higher. The most difficult things to follow in important management categories according to the features of dietitian work and work experience were food distribution of CCP7 step and maintenance of optimum temperature(70.7%). Subjective dieticians had pointed out insufficient facility or environment and lack of inspection equipments in order regarding problems of applying HACCP. Also in the level of necessity of improvement categories in applying HACCP, dieticians had replied that facility and equipment improvement was mostly needed. Due to the induction of HACCP system in school meals, comparatively well cooking process management is being conducted, and I believe it could contribute in securing safety and quality improvement of school meal by improving the sanitation concept of the dieticians. However, the satisfaction level of dieticians are rather low and there are many difficulties in maintaining optimum temperature in the process of food distribution and transportation process. Also, lack of facilities and environment, lack of inspection equipments and etc are pointed out as problems of inducing HACCP. Thus, to settle HACCP system, it is believed that brave investment must be preceded.

• Environmental Analysis Health and Toxicology
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• v.14 no.1_2
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• pp.35-43
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• 1999

A number of disinfection by-products (DBPs) are formed as a result of the addition of chlorine into the public water supply and some of them have been suggested to cause adverse health effects on humans. However, the estimation of human ingestion exposure to each DBP has been performed simply by multiplying the concentration of a chemical in the cold tap water by the volume of water consumed during a given period of time. However, a questionnaire concerning water consumptions administered to sixty people residing in Chunchon showed that the volume of tap water consumed accounted for approximately 70% of the total volume of water consumed and that of heated water represented approximately 94% of tap water ingested. Heating durations for water-containing foods (e. g., soups and pot stews) and heated beverages (e. g., barley tea) were grouped into 10, 20, 30, and 35 minutes. Based on these time frames, an aluminum pot containing one liter of tap water was heated for the above respective time periods using a gas range to determine the variations of the concentrations of individual DBPs by heating. The pH and total residual chlorine were measured before and after heating. Collected water samples were carried to the laboratory and analyzed for eight DBPs and total organic carbon. Chloroform, bromodichloromethane, chloral hydrate, 1, 2-dichloro-2-propanone, 1, 1, 1-trichloropropanone, and dichloroacetonitrile were not detected following heating for 10 minutes and longer. The concentration of dichloroacetic acid (DCAA) was elevated with heating duration, resulting in the averages of 2.0, 3.1, 4.7, and 12 times the initial concentration, respectively, for 10, 20, 30, and 35 minute heating periods. On the other hand, the concentration of trichloroacetic acid (TCAA) decreased with heating duration, with 0.65, 0.40, 0.34, and 0.19 times lower than the initial concentration. Therefore, it is suggested that ingestion exposure to DCAA increases with heating duration but that ingestion exposure to TCAA decreases. In addition, while the amount of DCAA was elevated at the initial time periods (10 or 20 minutes) and then slowly decreased, that of TCAA was rapidly decreased. In conclusion, water-heating processes during cooking influence the concentrations of individual DBPs in the tap water, with lower levels for volatile DBPs and TCAA, and higher levels for DCAA. Therefore, concentration change needs to be taken into consideration in the estimation of human ingestion exposure to DBPs.

• Journal of Forest and Environmental Science
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• v.29 no.2
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• pp.125-130
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• 2013

An attempt was made on pulp production from the fast growing plant, Acacia hybrid to determine the total yield, screened yield, Kappa number, and fibre morphology of organosolv Acacia hybrid pulp. Uniform-sized chips were taken to undergo pulping in a digester with five different concentrations of ethanol, 50%, 60%, 70%, 80% and 90% (v/v) with 1 M of sodium hydroxide as catalyst. All chips were digested in a temperature-controlled digester with constant amount of water added and temperature of $185^{\circ}C$ with the duration of three hours cooking time and correspond pressure 1.1-1.2 MPa. It was observed that increasing of ethanol concentration has led to pulp yield increment and decreased in the degree of delignification at the same time. This study was aimed to focus on the effect of the varied concentration of organic solvent towards the pulp yield and its relationship with Kappa number and pulp yield.

• Journal of Preventive Medicine and Public Health
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• v.17 no.1
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• pp.5-24
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• 1984

There has been an immense need for elaborate studies on the complications and the neuological sequelae generated by acute carbon monoxide (CO) poisoning which is highly prevalent in Korea due to widespread adoption of the anthracite coal briquette as domestic fuel for heating and for cooking. For this epidemiological study, a total of 444 subjects who received hospital emergency care for acute CO poisoning during the period of March 1982 to February 1983 were randomly selected from the emergency patients's lists of 13 general hospitals in Seoul area. Informations on the neurological sequelae were elucidated by means of home visiting with prearranged questionnaire consisting questions and concise neurological examination. The findings obtained were summarized as follows; 1. The complications were found in 18% of the surveyed and acute decubitus was comprised 67.5% of the complications. 2. The total cumulative incidence of the neurological sequelae was 41.2 per 100 patients and the absolute incidence rate regardless of the duration after poisoning was 40.8%. 3. The incidence of the neurological sequelae was higher in the older age than in the younger and also higher in female than in male. Twice higher incidence was observed in the admitted patients than in the non-admitted patients and the incidence became higher in proportion to the duration of CO exposure, coma and admission. The poorer the consciousness level of patients found, at emergency room and at discharge, the higher the incidence. The incidence of the neurological sequelae by emergency care was higher in hyperbaric oxygen therapy group(51.9%) than in 100% $O_2$ group(38.0%) 4. A total of five variables significantly associated with the occurrence of the neurological sequelae were selected by the stepwise discriminant analysis. The variables were following course of emergency care, age, consciousness level at discharge, admission duration, and consciousness level at emergency room in their sequence of discriminant power. Eight variables were selected as those associated with the degree of the neurological sequelae through the stepwise multiple regression analysis. Of these variables, the acute decubitus alone explained 21.1% of the total variation ana all the eight variables could explain 36.5% of the same. The remaining seven variables listed in the order of their relative importance were: age, consciousness level at discharge, admission duration, coma duration and consciousness level at emergency room. 5. It was postulated that unexpectedly high incidence of the neurological sequelae of the CO poisoning in this epidemiological study was mainly due to the inadequate emergency care and the lack of efficient and sophisticated treatment measure. In the effort to minimize the incidence of grave neurological sequelae of acute CO poisoning, new guidelines for the emergency care and treatment should be pursued with efficient ways.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.221-221
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• 2017

This experiment was performed to analyze variation of growth traits of soybean to determine the information of less sensitive traits under different environmental conditions. Sowing was carried out on June 2 each year and the experimental plot was laid out in three replicates by randomized complete block design with thirty soybean varieties which consisted of 19 cultivars for beancurd and soypaste, 8 cultivars for soy-sprout including 1 landrace, and 3 cultivars for cooking with rice including 1 landrace during the period 2014-2015. The weather conditions during the experimental period were quite different with extremely low precipitation and longer sunshine duration in 2015 than 2014. The variation of characteristics related to growth period such as days of growth, days of maturity, days of flowering and the 100-seed weight was less in spite of different environmental conditions. While the variation of the number of pods per plant was high. Considering growth and seed characteristics like the number of pods per plant, the number of seeds per pod and 100-seed weight which are linked directly to the yield, cultivars such as Shingi, Daewonkong, Danbaegkong, and Daepung for beancurd and soypaste, Pungwon, Haepum and Shingang for soy-sprout and Seoritae for cooking with rice were more stable and could be expected to have high yield in Suwon, the south-central part of South Korea. These results could be useful for the selection of breeding resources to develop cultivars with high stability under changeable weather condition.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.286-296
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• 2020

This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). Quality properties was including aging loss, pH, water holding capacity (WHC), cooking loss, color, warner-bractzler shear force (WBSF), total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). Aging loss of wk 1 EFR was significantly lower than CR (p<0.05). pH of EFR was slow change tendency compared CR. WHC of both aging methods were higher with increase in aging duration. Cooking loss of wk 1, 2, 4, and 10 EFR were significantly lower than CR (p<0.05). Lightness and redness of EFR was slow change tendency compared CR. However, yellowness of EFR was increased until wk 2, 3, and significantly decreased at wk 10 (p<0.05), but yellowness of CR was decreased until wk 3 and significantly increased with an increasing aging weeks (p<0.05). Both aging methods of WBSF was decreased with increase in aging weeks; however, wk 10 of CR was significantly lower than EFR (p<0.05). TPC after wk 3 EFR groups were significantly lower than CR groups (p<0.05), and TBARS of EFR groups were significantly lower than CR (p<0.05). The present results show that application of the EFR system for dry aging beef loin can extends its shelf life and induce changes of several aging properties in similar to commercial aging.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.197-208
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• 2020

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2℃ or 7℃, followed by cooking to 75℃, and cooling and storage at 2℃-3℃ until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L^⁎ values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a^⁎ values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.