• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.287.1-287.1
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• 2002

To study the expressions of glutamate transporter subtypes in cerebellar astrocytes following the chronic exposure of nicotine from mating, rats were treated with nicotine (25 ppm) from the beginning of mating through drinking water. After delivery. each group was divided into two groups. Groups were exposed to either distilled water or nicotine. From 7 day-old pups at each group. cerebellar astrocytes were prepared. Ten days after culture. the expressions of glutamate transporter subtypes (GLAST and GLT-1) were determined using immunochemistry and immunoblot. (omitted)

• Toxicological Research
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• 제14권2호
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• pp.163-169
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• 1998

Fluoride (F), over a narrow concentration range, increases bone formation. Aluminum (Ai) too is biphasic in its action on bone, being mitogenic at very low levels and inhibitory at higher levels. Both F and Al are present in finished drinking water where the chemical interaction of these two agents is well characterized. F and AI, given individually, accumulate preferentially in bone. In addition. in vivo studies have shown that F causes the co-accumulation of Al in bone. Thus, it was necessary to determine the interactive effect of these two agents on bone mitogenesis. Calvaria were obtained from neonatal CD-1 mice and cultured with various concentrations of F (0.05~19 ppm) as NaF, Al (2 ppb~2 ppm) as $AlCl_3$ , or F and Al for 3 days at $37^{\circ}C$ on a rotating roller drum. Alkaline phosphatase activity in calvaria and $\beta$-glucuronidase activity in culture medium were determined as a measures of bone turnover. Alkaline phosphatase activity in calvaria was significantly increased by F (0.05~2 ppm) treatment and $\beta$-glucuronidase activity was slightly increased in the culture medium of calvaria treated with 0.3 ppm Al. The combination of 19 ppm F and 0.3 ppm Al increased alkaline phosphatase activity in calvaria, but did not affect $\beta$-glucuronidase activity, suggesting the interactive effect of fluoride and aluminum on bone turnover.

• 한국식생활문화학회지
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• 제28권4호
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• pp.356-370
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• 2013

The purpose of this study is to examine the Western perspective on the food and food culture of Modern Times in Korea (from the late of Joseon Dynasty until Japanese colonial era). Literature and written records were analyzed. This analysis revealed that the heart of the mill in this period involved rice, and that a common beverage was sungnyung made from boiled scorched rice (in contrast to tea as the common beverage in Japan or China). The most important subsidiary food in Joseon was vegetables, especially Kimchi. Westerners viewed Kimchi as a smell symbolizing Joseon and their meal times. Even though both Kimchi and cheese are fermented food, just like Westerners could not stand the smell of Kimchi, Koreans viewed the smell of cheese unpleasant. Westerners viewed German sauerkraut as Western food counterpart to Kimchi, as sauerkraut is also fermented food made of cabbage. Regarding the eating of dog meat in Joseon, most Westerners viewed it as brutal; however some interpreted it as a difference in food culture. In addition, the eating of raw fish and its intestines felt crude to Westerners. The biggest difference between Joseon's food and Western food was that Joseon had no dairy products and no sugar. The most highly preferred fruit for Westerners was the persimmon, and ginseng was already widely recognized and recorded as a medicinal plant. Joseon's desserts were also favorably evaluated. In contrast, the excessive gluttony, heavy drinking, and unsanitary conditions in Joseon were problems pointed out in many records.

• 한국식생활문화학회지
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• 제31권6호
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• pp.554-572
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• 2016

This study is a comparative study on a cookbook published in 1900s titled "Jusikbangmun", one of collections of the National Central Library, along with other cookery books in Joseon Dynasty in the late 1800s to early 1900s. "Jusikbangmun" consists of 51 recipes, including 45 kinds of staple foods and six kinds of brews. More than 60% of the recipes deal with staple dishes and side-dishes, whereas the rest deal with ceremonial dishes and drinking. The "Jusikbangmun" applies a composite method of cooking from boiling and steaming to seasoning with oil spices. The ingredients are largely meats rather than vegetables, which is distinguished other cookery books in the Joseon Dynasty. Only "Jusikbangmun" deals with such peculiar recipes as 'Kanmagitang', 'Bookyengsumyentang', 'Jeryukpyen', 'Yangsopyen', and 'Dalgihye'. It is estimated that "Jusikbangmun" was published around the 1900s based on findings that "Jusikbangmun" is more similar with "Buinpilgi" and "Joseonyorijebeop" in the early 1900s than with "Kyuhapchongseo", "Siyijenseo" and "Jusiksieui" in 1800s. Therefore, "Jusikbangmun" is a valuable resource, we can use understand the food culture of the late Joseon period.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2007년도 춘계학술대회 논문집
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• pp.166-171
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• 2007

Like today there is to a world-wide anger time where the culture flow is active and the life style which it follows in soul re-and economic growth of information anger and brother-in-law both culture of the world and consuming pattern against the eating and drinking space of the people are demanding the change which is various. Per the Korean-style food space composition quality instance - investigation analysis it leads and per the Korean-style food store plan hour it presents the standard of the space composition it will be able to refer with per the Korean-style food space composition plan hour efficient and rational there is the objective of the place where it provides a fundamental data to direction set of new plan.

• International Journal of Advanced Culture Technology
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• 제5권2호
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• pp.1-8
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• 2017

It is usually that some people who did not plan to buy anything walk into e-mart, but walk out with something in hands. Obviously, these people were stimulated and the result is purchasing something maybe are not really needed. As a consumer, sometimes we are interested in what somebody else is using, and sometimes we cannot help trying a kind of new drink when we found many of people around are drinking it. In this paper, conformity psychology's effect in the advertisement will be checked in the hope of helping improve the advertisement effectiveness.

• 한국식생활문화학회지
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• 제10권2호
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• pp.119-123
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• 1995

This study was carried out to obtain the information concerning nutritional status, including factors of food habits of 293 men working at industry in Ulsan area. The subjects of this study were composed of 152 clerical workers and 141 physical workers. The results of this study can be summarized as follows: Average age of this subjects was 34.7 years (ranging from 21 to 52), the mean height and weight were 171.5 cm and 66.9 kg, corresponding to the BMI of 22.7. The mean food habit score was 4.4 (ranging from 0 to 9.5) and the mean nutrition knowledge score was 4.9 (ranging from 0 to 10.0) which showed significant correlations with food habit score. Dietary intake data showed the average daily intake of energy, protein, calcium and iron were higher than Korean recommended dietary allowances (RDA), vitamin A, $B_1,\;B_2$, niacin, ascorbic acid were lower than RDA. Among the various influential factors, nutrition knowledge, drinking, smoking and prevalence symptoms of subjects correlated with food habits significantly.

• International Journal of Advanced Culture Technology
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• 제7권1호
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• pp.20-27
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• 2019

This study was designed to examine the affect health promotion behavior to emotional happiness for 20-30's in Korea through cross-sectional descriptive research. There were a total of 279 people who participated in this study, 198(71.0%) were males and 81(29.0%) were females. The data collection period was from December 1 to 15, 2018. The tools used to measure health promotion behaviors were HPB (Health Promotion Behavior) developed by Walker et al., and emotional happiness was PANAS (Positive and Negative Affect Scale) by Developed by Watson et al., All data was analyzed using SPSS 18.0 program. As a result of analysis, 62 (49.6%) were solving interpersonal problems and stress relief while drinking, and the people who ate twice a day were most frequent. In conclusion, health promotion behaviors have a strong correlation with emotional happiness. Based on the above results, it was suggested that the program of happiness for lining in the 20-30s age groups should strengthen the contents of health responsibility, guidance of substance abuse, formation of social relations and self actualization.

• International Journal of Advanced Culture Technology
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• 제7권1호
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• pp.103-111
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• 2019

This study attempted to test the path model that can predict Korean adult suicidal ideation. The subjects were 459 adults aged between 19 and 64 who agreed to this study among quota sampled by the population, sex, and region of the metropolitan city. The path model of collected data was estimated using SPSS 24.0 program and AMOS 22.0. The results of the bias-corrected percentile method for verifying the significance of the mediator effect of the final model showed that suicidal attitude, depression, and stress were found to be mediating effects of health status on suicidal ideation. Suicide attitude and stress were found to mediate the effects of health status on depression. And the effect of drinking on depression was mediated by stress. This result is expected to be used as a practical basis for the development of suicide prevention and intervention programs for adults in the future.

• 한국식생활문화학회지
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• 제18권3호
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• pp.244-260
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• 2003

The purpose of this study was to investigate the factors influencing body mass index of 618 university students located in the Gwangju area, from Nov. 20th to 30th, 2002. The subjects included 301 males(48.7%) and 317 females(51.3%). This survey was conducted using a self-administered questionnaire. The percentage of students who were underweight, normal and overweight based on their body mass index(BMI) was 3.7, 88.0 and 8.3 for the males, and 29, 71 and 0 for the females, respectively. Most students (73.8%) skipped breakfast. This was because of lack of time(65.1%) of the cases. Self-reported eating habit problems were eating irregular meal(52.4%), overeating(21%), prejudiced meal(12.4%) and skipping meal(7.4%). The type of favorite snack was biscuit(31.9%) and cup Ramyon(31.9%). The type of favorite beverage was juice(23.3%). The coffee intake was higher in males compared to females. The rates of alcohol drinking in male and female students were 88.0% and 85.8% respectively, and the rates of smoking were 35.9% and 2.8% respectively. Percentages of weight control experience were 30.2 and 51.4 in the male and female, respectively. The BMI of students living in home and eating breakfast was higher than that of the other students. The BMI of students eating cup Ramyon and water increased. The BMI of students taking regular exercise and weight control tended to be higher than that of subjects not doing so. When the amount of pocket money available and the rates of coffee intake, alchol drinking and smoking increased, the BMI was increased. Therefore, nutritional education for university students is needed so as to improve their health and to modify life habits and nutritional education program should be developed to meet the various needs of these students.