• Journal of Species Research
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• 제4권2호
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• pp.137-144
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• 2015

As a result of the research project 'Survey and excavation of Korean indigenous species' to secure unrecorded species in Korea, a total of 14 unreported bacterial strains assigned to the phyla Deinococcus-Thermus and Bacteroidetes were isolated from various environmental habitats all around Korea. On the basis of 16S rRNA gene sequence similarity and affiliation to the clade with the closest species, it was concluded that the isolates represent deep groups of the phyla Deinococcus-Thermus and Bacteroidetes. There have been no records about these 14 unreported species in Korea; therefore 2 species of 2 genera in the class Deinococci within the phylum Deinococcus-Thermus, and 11 species of 9 genera in the class Flavobacteriia and one species in one genus in the class Sphigobacteriia within the phylum Bacteroidetes are described as unreported species found in Korea. Gram staining reaction, morphological and other biochemical characteristics are described in the species description section.

• 한국제4기학회지
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• 제3권1호
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• pp.35-45
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• 1989

한국과 서부 유럽의 사질층에 발달해 있는 $B_t$ band의 성인은 퇴적학적인 현상과는 무관하다. 그렇다고 토양학적인 사고만으로도 설명될 수 없다. 본 연구 결과 $B_t$ band는 사질층이 형성된 후 시기를 달리하여 다음과 같이 두 부류의 물질이 서로 다른 메카니즘에 의해 이동.집적되어 형성되었다. 1)먼저 silt중심의 heterometric fine grains과 운모류들이 결빙과 관련된 cryophoresis에 의해 이동되어 이들이 사질층 단면에서 밴드 형태로 집적되었고 2)다음에 철분을 함유한 점토가 토양수에 의해 이미 형성된 맨드에 집적되어 결국 적색의 $B_t$ band가 형성되었다. 이 두 과정에서 전자는 토양의 결빙이 지표에서 3m 정도 이상까지 진전될 정도로 한랭하고 습윤한 환경과, 후자는 podzolization이 진행되는 정도의 냉량.습윤한 환경과 관련된다. 오늘날 갈색토화작용(brunification)이 진전되는 우리나라와 서부 유럽의 경우, $B_t$ band의 polygenetic한 성인과 관련된 한랭.습윤한 환경들은 제4기 근자(주로 Wurm빙기 이래)의 고환경으로 추정된다.

• 한국식품조리과학회지
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• 제28권6호
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• pp.847-856
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• 2012

Rhinitis and sinusitis are among the most common medical conditions in Korea, as well as Western societies. Environmental factors may influence both rhinitis and sinusitis; however, the role of dietary factors in rhinitis and sinusitis is not clear. The present study aims to compare the dietary habit, food consumption frequency, and food preference of elementary school students with or without rhinitis and sinusitis. The demand of their parents for an education program for the dietary prevention against rhinitis and sinusitis was also examined. The survey was conducted with a total of 200 subjects recruited from two elementary schools located in Gyeonggi area of Korea. The subjects consisted of 101 students with rhinitis and/or sinusitis (RS group) and 99 without rhinitis and sinusitis (control group). The students of the RS group were more likely to have habits of eating-out and street food use, to consume bean, peanut, walnut, almond, yogurt, egg, snack, and French fries frequently, and to prefer the types of foods prepared by stir-frying and deep-frying than the control group. The parents who recognized 'school nutrition teachers or food/nutrition-majored specialists' as the most appropriate educator for the dietary education program in the RS group (48.5% of their parents) were less than those in the control group (67.7% of their parents). The present study suggest that students with rhinitis and/or sinusitis may be different from those without the disease(s) in their dietary habit, frequently consumed foods, and preferred type of foods. More epidemiological, intervention, and laboratory studies are needed in order to elucidate the role of dietary factors in the development and prevention of rhinitis and sinusitis, which will have a significant implication to public health.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.478-490
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• 2013

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.

• 한국환경복원기술학회지
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• 제15권4호
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• pp.41-49
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• 2012

The objective of this study is to investigate the characteristics of the location and prospects of the bear shelves built by Asiatic black bears in the Jirisan National Park. Previous researchers have been analyzed bear shelves in terms of places for resting and eating, but we are going to analyze based on the prospect-and-refuge theory. Characteristics of the sites of bear shelves are measured through field survey and topographic analysis by using digital elevation model (DEM). The normalized difference vegetation index (NDVI) is used to evaluate the optimum location of bear shelves in terms of crown density. Man-made objects are identified by viewshed analysis based on geographical information system (GIS). Findings of this paper can be summarized as follows. First, most bear trees are located deep inside of the mountainous national park, slopes of 30~40 degrees, altitude of 400~1,200m, and relatively low vegetation density with NDVI value of 0.4~0.6 compared to the average NDVI of the park. Second, the average height of bear shelves is 12.44m, or 74% of the average height of bear trees. They are located at suitable places to observe nearby trails and other park facilities. Third, man-made objects within the 100m radius of bear trees include lodge, bear training center, beekeeping camp, and hiking trails. Thus we may temporarily conclude that one of the main criteria of the bear tree selection in the park has been to identify optimum places for the monitoring of human activities in their habitat.

• 한국식생활문화학회지
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• 제34권6호
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• pp.748-760
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• 2019

This study examined the difference of dietary intake behavior between groups of adults aged >20 years with or without dyslipidemia, and comparing the various types of dyslipidemia, based on the Seventh (2016) KNHANES. Men showed higher rate for triglyceridemia and LDL-cholesterolemia than women and subjects in the age group 50-59 years exhibited the highest incidence of triglyceridemia, total cholesterolemia and HDL-cholesterolemia. The ratio of obese people was higher in most types of dyslipidemias. The top five foods in each group of cereal & grain, meat, vegetable, and fruit were selected for analysis, based on the food frequency. The dyslipidemia group showed higher intake frequencies for mixed grains, cabbage kimchi and leafy vegetable than the no-dyslipidemia group, and the group with high blood total cholesterol for mixed grains, apple, and cutlassfish-croaker. Group with high blood triglyceride showed higher intake frequencies of rice and mackerel-mackerel pike than the other groups of high blood triglyceride. No food showed significant difference in the frequencies between groups of LDL-cholesterol. Group with high blood HDL-cholesterol showed higher intake frequency of bibim-fried rice, deep fried chicken, stir fried chicken, apple, tangerine, banana and butter-margarine. These results indicate that people with high levels of blood total cholesterol are more concerned with food having health benefits than those with abnormal levels of other blood lipid. More information on dietary benefits need to be provided to patients having high levels of triglyceride, LDL-cholesterol and HDL-cholesterol.

• 수산해양기술연구
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• 제46권4호
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• pp.441-448
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• 2010

This paper was concentrated on the distribution and the composition of lost fishing gear on the sea bed around yellow croaker fishing ground in the near sea of Jeju, Korea from April to October 2009 in order to improve the fishery environment. Recovering lost fishing gears was carried out total 10 times with a trawlnet along the isobath. As the result, it seems reasonable to conclude that the amount of lost fishing gear has a deep connection with the dip of the sea bed as well as the fishing gear scale, fishing ground and so on. The amount of recovered lost fishing gears were in order of gillnets, dragged gears, traps and ropes. In particular, traps were recovered almost every time within the survey area.

• 한국식생활문화학회지
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• 제27권2호
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• pp.142-156
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• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.

• 한국병원경영학회지
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• 제11권1호
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• pp.91-109
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• 2006

This study was conducted to find out factors affecting patient safety management activities at nursing devisions of two university hospitals. The indicators of patient safety activities used in the study were selected from Hospital Survey on Patient Safety Culture which was developed by The Agency for Healthcare Research and Quality in the United States. Data were collected from 372 nurses working at inpatient wards at two university hospitals located in Seoul and Won-Ju cities through the self-administered questionnaires, and analyzed using frequency analysis, t-test, correlation, and regression analysis. The result of this study were as follows. First, The mean of patient safety management activities was 3.41 which was a little bit higher than the average level. The mean of communication within the ward was the highest, whereas that of patient safety management culture was the lowest. Second, there were significant differences in the perception of nurses on patient safety management activities in terms of the educational background, length of employment, and work hours per week. Third, three variables of communication within the unit, attitude of top management, and attitude of nurses have significant positive effects on patient safety management activities. Fourth, 37.4% of the variation in the patient safety management activities was explained by the study variables. In conclusion, hospital administration and nursing managers should make an effort to learn the knowledge of patient safety program, show their deep interest on the patient safety to the employees and motivate them to communicate effectively each other within the work unit to develop a good patient safety culture and system.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.412-418
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• 2003

To evaluate the school lunch program served by elementary schools in Muan, Korea, we examined children's preference for the dishes offered on the menus. School lunch program menus showing the food composition of 400 meals (100 meals in each season) were collected. The serving frequency of each dish on the menus was counted. Eighty-seven representative dishes were selected based on the serving frequency and preference for each dish was determined by a survey of 414 elementary school students who were served by the school lunch program. We also analyzed the nutrient contents of each representative dish. Among the prepared foods, children indicated the highest preference for desserts. Steamed rice was served more frequently as a main course than one dish meals, although children preferred one dish meals to steamed rice. Among side dishes, those that were deep-fried were the most preferred. Children indicated high preference for fruits, milk, and eggs, and low preference for fish and clams, vegetables, and beans. The serving frequency with which main courses, soups, and side dishes were served showed no correlation with children's preference for each. Preference for dishes correlated positively with nutrient contents of calories and lipids, but negatively with nutrient contents of fiber, calcium and vitamin A. According to these results we can suggest that dietitian should consider children's preference into greater consideration to increase menu acceptability and thereby reduce waste. Children need to be educated about the roles and contents of nutrients in food and the fact that preference for foods affects nutrient intake.