• 대한지역사회영양학회지
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• 제25권5호
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• pp.386-395
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• 2020

Objectives: The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods: The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results: The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions: To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.

• 한국작물학회지
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• 제56권3호
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• pp.226-232
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• 2011

우량 나물콩 품종 육성을 위한 자료로 활용하고자 시판 콩나물 및 장려품종 나물콩으로 재배된 콩나물을 사용하여 콩나물의 무기이온 함량과 비타민 함량을 분석하였다. 1. 콩나물의 무기이온 함량은 K, Ca, Mg, Na, Fe, Zn, Mn, Cu의 순으로 많이 함유되어 있었으며, 콩나물을 자엽과 배축으로 분리하여 함량을 분석한 결과 자엽에서의 무기이온 함량은 전체 콩나물과 같은 양상으로 축적되어 있었으나 배축에서는 다른 경향을 나타내었다. 2. 뜨거운 물에 콩나물을 데칠 경우 많은 양의 무기이온이 물로 용출되며 특히 K의 함량 감소가 컸다. 3. 콩나물의 비타민 C 함량은 품종에 따라 변이가 있었으며, 콩나물을 열처리할 경우 비타민 C는 급속하게 감소되었다. 4. 콩나물에서의 비타민 B군(niacine, thiamin, pyridoxin)은 품종별로 함량 차이가 있었으며 대부분 자엽부위에 축적되어 있었다.

• 한국식생활문화학회지
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• 제34권6호
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• pp.697-706
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• 2019

The purpose of this study was to investigate and compare the consumption behaviors for purchase of Home Meal Replacement (HMR) products and importance and satisfaction on selective attributes of HMR in middle-aged adults by gender. The subjects were 919 middle-aged adults (400 males and 519 females; 40 to 64 years) residing in Seoul and its metropolitan area, who have HMR purchasing experience. The survey was conducted from January to August 2018. Statistical analysis was performed using SPSS 23.0 program. Consumption frequency of HMR products in male and female subjects was 1-2 times a month by 42.3% and 40.8% and 4-6 times a month by 26.8% and 19.8%, respectively (p<0.05). Reasons for purchasing HMR in male and female subjects were shown significantly different from saving time by 44.8% and 50.5% and easy cooking by 25.8% and 16.6%, respectively (p<0.01). HMR products with high preference and satisfaction for the subjects included Gimbap, precooked dried rice, and frozen food. According to the Importance-Performance Analysis (IPA), selective attributes of HMR with high importance and low satisfaction in the second quadrant were food additives, origin, nutrient content, and price, for both male and female subjects; additionally, hygiene was a factor included only by female subjects. Therefore, these results suggest that it is needed to consider to produce HMR products with improved qualities using reliable food materials and ingredients and to maintain competitive pricing for the expansion of HMR products consumption of middle-aged adults.

• 한국식생활문화학회지
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• 제20권5호
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• pp.499-507
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• 2005

The purpose of this study is to draw attention to the distinction of Korean food as well as to find ways to universalize Korean food. Not only does Korean food a big part of representing the Korean culture itself, the ingredients in the Korean food are extremely nutritious. The excellence in the ingredients has been verified through scientific studies over and over. Today, this is recognized widely by the food experts in the U.S. This study also points out some of the hurdles in universalizing Korean food. First of all, many people around the world are not aware of the positive aspects of the Korean food. There have been minimal efforts, if at all, to find ways to make fusion Korean food to be part of a world cuisine. The lack of research and development in the Korean food industry also does not help the situation much. Lastly, the limited knowledge of the actual people working in the food service sector regarding Korean food hinders the Korean food going universal. Currently, the food industry in the U.S. is quite favorable for Korean food to enter its markets to become part of the American cuisine. The Americans' appetite continues to change towards more healthy living leaning them naturally towards Asian food. For Korean food to become part of the American cuisine, the follow recommendations are given in the study: 1) Korean food must be localized, become a fusion cuisine; 2) standardize the cooking method; 3) change the focus to rice-centered trend food; 4) foster more Korean food experts; and, 5) promotion of strengthening food advertisements while increasing research and development. It is also important during this whole process, traditional Korean food be discovered and implemented to the overall food program in universalizing Korean food.

• 한국수산과학회지
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• 제43권5호
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• pp.391-399
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• 2010

This study was conducted to improve the antioxidative activity of instant noodles containing enzymatic extracts from Ecklonia cava (EEC). EEC has relatively better antioxidative activity than extracts from other indigenous plants in Jeju Island. The EEC (2.5 mg/mL) had 82.5% for the hydroxy radical, 78.4% for the DPPH radical, and 64.9% for the superoxide anion radical scavenging activities, and 65.2% for the cell viability (100 ${\mu}g/mL$). According to the texture of the dough, the DPPH free radical scavenging of uncooked instant noodles, sensory evaluation of cooked instant noodles, and turbidity of the cooking drip, the optimal EEC concentration was 1.8% for the instant noodles. The major amino acids in the instant noodles with EEC were glutamic acid (24.2%), proline (10.2%), valine (10.0%), and isoleucine (12.3%). The zinc and iron in the instant noodles were enhanced by adding 1.5-1.8% EEC. The antioxidant activity of instant noodles with EEC was 75.4% for the hydroxy radical, 74.1% for the DPPH radical, and 51.2 % for the superoxide anion radical scavenging activities.

• 대한가정학회지
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• 제44권7호
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• pp.177-188
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• 2006

This study evaluated 26 elderly residents living independently in 4 group homes for their abilities in daily living and analyzed their behaviors of space occupancy and activities of daily living. The aim of the study was to identify the relationships between the physical environments of the group homes and the daily activities of the residents. The results of this study are summarized as follows. 1) Most residents in the group home considered bathing and cooking to be the most difficult of their living activities. The residents were categorized into "Independent," "Semi-dependent" and "Dependent" groups, on the basis of their ADL and IADL scores, and individual groups were examined. On ADL scorelt was shown, then, that 65.4% of the residents were was independent in ADL, but there was no any significant difference in IADL between the independent, semi-dependent and dependent groups. In addition, there was a difference in ADL and IADL among the groups. The independent group's residents were shown to be independent in ADL and IADL, whereas the but those of the semi-dependent and dependent groups' residents were lower in IADL than in ADL. 2) When their behaviors of space occupancy were examined, it appeared that the independent group showed a different space sharing pattern among individual residents, with a wide range of behavior of space occupancy. Meanwhile, The semi-dependent group mostly shared a common space with simple activities of daily living while no any service low leisure program was provided. However, the dependent group mainly consisted of residents who had a low level of independence in ADL and IADL, so that their behaviors of space occupancy were entirely negative.

• International Journal of Human Ecology
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• 제12권2호
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• pp.133-146
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• 2011

This study evaluates common activity and quality of life in Swedish cohousing units to examine whether Swedish cohousing functions properly or not. A questionnaire survey was fulfilled during the autumn of 2010 in G$\ddot{o}$teborg Sweden. The subjects of study were 12 of 44 cohousing units in Sweden that included 4 of the +40 cohousing and 8 of the mixed-age cohousing. A total of 242 of 353 distributed questionnaires were collected (68.6%) and analyzed by SPSS statistical program. The findings are as follow: 1) General characteristics of the respondents are that they are mostly healthy, evenly aged from age 50s to 70s and highly educated with significant proportions of academics and civil workers. There are more females than males and more singles than cohabitants. 2) The most frequent and preferred common activity is a common meal followed by a coffee meeting. A common dinner, the 'hub of living together' is held almost every day or at least a few times a week. A common meal is considered one of the most important activities because of practical and social advantages in that residents can save time and cooking costs as well as engage in social contact. Referring to evaluation of frequency and content of common activity, more than a half of the respondents prefer the current situation. 3) All of the variables (except health conditions and education level) affect participation in common activity with statistical significance. 4) Most of the respondents indicate a high level of life satisfaction and are willing to recommend others move to cohousing. They agree that there is more mutual support among residents in cohousing units than in a conventional community. In conclusion, Swedish cohousing units function successfully as they have pursued intentional community ideology and most of the residents are proud of their current living situations.

• 한국간호교육학회지
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• 제7권2호
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• pp.245-253
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• 2001

The aim of this study is to describe degree of fatigue and factors related to fatigue in patients with rheumatoid arthritis. The subjects of the study consist of one hundred fifty-eight outpatients with rheumatoid arthritis at three university hospitals in Taegu between July 10 and August 30, 1999. The instrument used in this study was the Multidimensional Assessment of Fatigue developed by Belza et al.(1995) and revised by Jung, Bok Hee. Kim, Myung Ae(1998). Analysis of data was done by using the descriptive statistics, t-test, ANOVA and Duncan with SPSS program. The major findings can be summarized as follows: 1. Degree of fatigue in patient with Rheumatoid Arthritis was shown the average 22.91 out of the total scores 40. Four subscales of fatigue scores are common fatigue degree 6.37, fatigue timing at the last week 5.92, distress due to fatigue 5.40 and degree of daily activity fatigue 5.22. Among the realms of daily activity fatigue, outdoor activity(6.00), sexual life(5.84), doing the household(5.66), shopping(5.61), other exercise except stroll(5.54) were shown the high degree of fatigue and cooking(4.97), a stroll(4.48), recreation(4.35) showed the low degree of fatigue. 2. There were no significant differences on the total degree of fatigue according to demographic variables. But there were some significant differences on the subscale fatigue scores according to demographic variables. Degree of daily activity fatigue according to sex was shown significant difference (t=-2.358, p=.020), and according to education level was shown significant difference(F=3.938, p=.005) and common fatigue degree according to age was shown significant difference(F=2.853, p=.026). Conclusively fatigue is one of difficult problems for patients with rheumatoid arthritis. Therefore it is necessary to develop some nursing intervention for reducing fatigue of rheumatoid arthritis patients.

• 대한영양사협회학술지
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• 제23권4호
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• pp.350-362
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• 2017

The study examined evaluated the sanitation management state of the high school foodservice operations, as measured by temperature, humidity and airborne bacteria concentration in functional areas and further identified their relationships. Data were collected from 26 high school foodservices in Gyeonggi Province. Statistical analyses were conducted with the SPSS program using descriptive analysis and spearman's correlation. The sanitation management performances in high school foodservice scored 86.85 out of 100 points and showed higher scores in the dimensions of preparation and storing management (17.85/20 points), operation management (17.78/20 points), and cooking utensil management (17.62/20 points), while the dimensions of cross contamination management as well as personal hygiene management needed action plans for prompt improvement. The airborne bacteria concentration was highest in the dining area (179.2 CFU/plate), and requiring action plans for improvement. The relative humidity in functional areas ranged from 66.5% in the receiving area to 74.4% (dish-washing area) and the temperature of the preparation area showed an average of $25.1^{\circ}C$ with the highest of $35.4^{\circ}C$ in the dish-washing area. In terms of the relationships among airborne bacteria, temperature, and humidity, the concentration of airborne bacteria was negatively correlated with and temperature in the dish-washing area (r= -0.693, P<0.05), and no other significances were shown in the other areas.

• 한국축산식품학회지
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• 제36권5호
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• pp.679-688
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• 2016

The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1⁺⁺) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=−0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=−0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=−0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).