• Korean Journal of Acupuncture
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• 제38권3호
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• pp.151-161
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• 2021

Objectives : The effects of a combined stimulation of 658 nm, 830 nm, 904 nm, and 1064 nm laser acupuncture treatment (LAT) and electroacupuncture treatment (EAT) on GB39 and GB34 on neuropathic pain in rats induced by tibial and sural nerve transection were studied in this paper. Methods : To express a neuropathic pain model, surgery was performed to transection rats' tibial and sural nerves. The rats were divided into normal group, control group, and experimental groups. In addition, the experimental groups were divided into 658 nm laser and electroacupuncture (LAT658+EAT), 830 nm laser and electroacupuncture (LAT830+EAT), 904 nm laser and electroacupuncture (LAT904+EAT), and 1064 nm laser and electroacupuncture (LAT830+EAT). For the treatment of the experimental groups, electroacupuncture and different laser wavelengths were alternately applied to GB34 and GB39 twice a week for 3 weeks for 1 minute 30 seconds. The withdrawal response of neuropathic rats' legs by acetone stimulation was observed, as well as the c-Fos in the central gray region in the midbrain of neuropathic rats together with Bax, Bcl2, and mGluR5 expressions associated with apoptosis. Results : Compared with the control group, a significant decrease in the frequency of paw withdrawal in response to acetone allodynia was observed in LAT658+EAT and LAT830+EAT groups in 6th times, LAT904+EAT group in 2^nd, 3^rd, and 6^th times, and LAT1064+EAT group in 2^nd and 6^th times, respectively. For c-fos positive cells in the central gray region, a significant decrease was observed in LAT830+EAT, LAT904+EAT, and LAT1064+EAT groups in comparison with the control group. In Bax expression, LAT1064+EAT group showed a significant decrease compared to the control group. In Bcl-2 expression, the LAT658+EAT,the LAT904+EAT, and the LAT1064+EAT groups increased significantly compared to the control group. LAT830+EAT, LAT904+EAT, and LAT1064+EAT groups showed significantly increased mGlu5 expression compared to the control group. Conclusions : The combination of laser for each wavelength and electroacupuncture alternately performed in this study is thought to be effective in improving neuropathic pain and apoptosis.

• Nutrition Research and Practice
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• 제4권4호
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• pp.332-338
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• 2010

The purpose of this study was to examine consumers' behaviors toward ready-to-eat foods and to develop ready-to-eat food market segmentation in Korea. The food-related lifestyle and purchase behaviors of ready-to-eat foods were evaluated using 410 ready-to-eat food consumers in the Republic of Korea. Four factors were extracted by exploratory factor analysis (health-orientation, taste-orientation, convenience-orientation, and tradition-orientation) to explain the ready-to eat food consumers' food-related lifestyles. The results of cluster analysis indicated that "tradition seekers" and "convenience seekers" should be regarded as the target segments. Chi-square tests and t-tests of the subdivided groups showed there were significant differences across marital status, education level, family type, eating-out expenditure, place of purchase, and reason for purchase. In conclusion, the tradition seekers consumed more ready-to-eat foods from discount marts or specialty stores and ate them between meals more often than the convenience seekers. In contrast, the convenience seekers purchased more ready-to-eat foods at convenience stores and ate them as meals more often than the tradition seekers. These findings suggest that ready-to-eat food market segmentation based on food-related lifestyles can be applied to develop proper marketing strategies.

• 정신신체의학
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• 제4권1호
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• pp.3-12
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• 1996

Objects : This study was attempted to evaluate the body image and the self concept in high risk adolescents for eating disorders. Methods 589 middle school students were investigated with EAT(Eating Attitude Test) and BITE(Bulimic Investigatory Test Edinburgh) and Schematic Figures(Child/Adolescent Version) and Piers-Harris Self-Concept Scale. According to the score of EAT and BITE, three high risk groups(high EAT group, high BITE group, high EAT & BITE group) were identified. Three groups were examined in terms of sex, weight, self concept and body image. Each group was EAT group, BITE group, EAT & BITE group Results: The results of the study were as follows : 1) EAT & BITE group showed greatest body image distortion. 2) BITE group and EAT & BITE group showed lower score in self concept scale. 3) The majority of EAT group were boys, BITE group and EAT & BITE group were mostly girls. 4) All three high risk groups, especially Bin group, revealed overweight compared with normal control group. Conclusions : High BITE group and high EAT & BITE group could be considered as significantly high risk groups for eating disorders, showing overweight, severe body image distortion, and poor self concept. EAT score alone seemed not to discriminate high risk adolescents for eating disorders.

• Molecules and Cells
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• 제25권1호
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• pp.50-54
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• 2008

The vesicular glutamate transporter (VGLUT) transports glutamate into pre-synaptic vesicles. Three isoforms of VGLUT have been identified in humans, but their functional differences remain largely unknown. EAT-4 is the only homologue of human VGLUT in C. elegans. Here we report that mutants of eat-4 exhibit hyperforaging behavior and that each of the isoforms of human VGLUT functionally rescues the defects in eat-4 worms.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• 제9권1호
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• pp.91-97
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• 1998

저자들이 번안한 한국판 청소년용 식이태도 검사(Eating Attitude Test for Korean Adolescents, EAT-26KA)의 신뢰도 조사와 요인분석을 통한 개개의 문항에 대한 평가를 하고자 하였다. 경기도 소재의 1개 중 고등학교 학생 1,160명을 대상으로 하여 방문 조사 2주전 양호교사와 담임교사를 통해 설문지를 배포하고 1996년 6월 저자들이 직접 현장 방문을 하여 신체계측과 누락된 문항을 보강하는 검사를 하고 1개월후 이중 114명을 무작위 선정하여 동일한 방법으로 재검사를 시행하였다. 평가도구인 EAT-26KA는 영문판 EAT-26의 전 문항을 사용하였고 저자들이 대상연령의 지적 능력에 맞는 어휘를 사용하여 번역하였다. 내적 일관성 혹은 내적 합치도는 우수한 것으로 나타났다(Cronbach’s ${\alpha} =.83) 검사-재검사 신뢰도는 서구의 조사결과에 비해선 약간 낮게 나타났으나 통계적으로 유의한 수준이었고(r=.63 p<.01) 문항간 검사-재검사 신뢰도에선 두 개의 문항이 부적 상관(negative correlation)을 보였고 다섯 문항에서 문항간 상관이 낮게 나타났다(p>.05). 세 가지 요인으로 분류하여 요인분석을 시행한 결과 세 요인은 전체요인의 34.0%를 설명하였고 한 문항은 어느 요인으로도 분류되지 않았다. 각 요인으로 분류되는 문항구성도 영문판에 비해서 많은 차이를 보였다. 저자들이 번안한 EAT-26KA는 일반 청소년 인구(non-refered population)을 통한 신뢰도 검사 결과 우수한 내적 신뢰도를 갖추고 있고 통계적 유의성을 보이는 검사-재검사 신뢰도를 보여 조사도구로서 유용한 것으로 판단된다. 요인분석의 결과 어느 요인에도 속하지 않는 문항이 있었고 이 문항의 수정 또는 누락이 필요한 것으로 생각되며, 영문판 EAT-26과 비교해볼 때, EAT-26KA의 요인구조는 상이하게 나타나 실제검사를 통해 얻어진 결과의 해석은 서구의 경우와 차이가 있을 것이 예상되었고 구조화된 면담을 통해 타당도의 확립이 필요한 것으로 생각되었다.

• 한국식품조리과학회지
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• 제24권6호
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• pp.788-800
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• 2008

This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the $20\;May{\sim}30\;June$ 2007 in the Daegu and Gyeongsangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.

• 동의생리병리학회지
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• 제32권3호
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• pp.157-164
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• 2018

This study was designed to investigate the mechanism of the synergistic anticancer effect of Astragalus membranaceus (AM) and Adenophora triphylla var. japonica (AT) in H1299 human lung carcinoma cells. A combined treatment of ethanol extract of AM (EAM) and AT (EAT) explosively increased the reactive oxygen species (ROS) generation in H1299 cells compared to the single treatment of each of them. Co-treatment of N-acetyl-L-cysteine (NAC) with EAM and EAT markedly enhanced the cell viability and suppressed apoptosis in H1299 cells, suggesting that ROS generation contributed to the anticancer effect of EAM and EAT. Interestingly, the combined treatment of EAM and EAT down-regulated p-AKT in H1299 cells, which was abrogated by NAC treatment. These results clearly indicated that ROS generation mediated the inactivation of AKT. Co-treatment of LY294002 with EAM and EAT significantly reduced the cell viability at a concentration which EAM and EAT didn't show any cytotoxicity. In addition, the recovery of cell viability by co-treatment of NAC with EAM and EAT was quite reversed by LY294002 treatment, which confirmed that the inactivation of AKT played a pivotal role in ROS-mediated apoptosis. Taken together, our results demonstrated that the synergistic anticancer effect of EAM and EAT was mediated by ROS generation and inactivation of AKT. We provide a valuable preclinical data for the development of more effective combination of AM and AT to treat lung cancer.

• 한국식품조리과학회지
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• 제13권3호
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• pp.314-318
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• 1997

This study was conducted over eat-nut foods in Andong area to measure the salt concentration and to compare the result with the optimum gustation of salt concentration in usual diets. The results were as follows: 1. Mean salt concentration of eat-nut foods was similar to the optimum salt concentration by sensory evaluation. 2. The salt intake through the menu was about twice of the recommended intake by Korean Food Research. 3. The foods with a large serving size contributed to the increase of salt intake, suggesting that the serving size needs to be adjusted. 4. It is recommended that the consumption of high salt foods needs to be reduced while increasing that of fresh fruit and vegetable in the diet behavior on eat-out foods.

• 방사선산업학회지
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• 제6권4호
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• pp.311-316
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• 2012

The purpose of this study was to compare the sensory effects of different culinary methods such as electric pan cooking and charcoal roasting on gamma irradiated ready-to-eat chicken at 10 kGy. Evlauation of sensory properties were measured by estimating the organoleptic characteristics and physicochemical properties (TBARS, hardness and color different matters). The results showed that gamma irradiation after charcoal-roasting could more effectively moderate the decrease of sensory qualities and reduce off-flavor of ready-to-eat chicken than gamma irradiation after following electric pan cooking. These results suggest that gamma irradiation after charcoal broiling can be an effective culinary method for the preparation of ready-to-eat chicken.

• 한국식품조리과학회지
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• 제23권5호
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.