• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.687-693
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• 2004

The objective of this study was to evaluate the combined treatment effect of gamma irradiation and rosemary extract powder on ready-to-eat hamburger steaks. After irradiation at 5, 10 and 20 k㏉, hamburger steaks manufactured with rosemary extract powder (200 and 500 ppm) were stored at 5$^{\circ}C$ for 4 months and at 3$0^{\circ}C$ for 3 weeks. Total aerobic bacteria count of the ready-to-eat hamburger steak was approximately 5 log CFU/g level. All doses of gamma irradiation were effective in reducing the population of total aerobic bacteria and coliform bacteria in hamburger steaks. In hamburger steaks irradiated at 20 k㏉, tile microbial growth was not observed during storage. The shelf-life of hamburger steaks were determined by microbiological counts of 10$^{6}$ ∼10$^{7}$ CFU/g and those of the steaks irradiated at 0, 5 and 10 k㏉ were ranged among 14, 28∼42 and 98∼112 days, respectively. The shelf-life of both irradiated hamburger steaks added with 500 ppm rosemary extract powder at 5 and 10 k㏉ was extended more 14 days than non-added sample. Results suggested that both gamma irradiation and rosemary extract powder may improve the shelf-stability of ready-to-eat ham-burger steak. However, when the storage temperature was abused (3$0^{\circ}C$), the rosemary extract powder had not sufficient effect on the shelf- stability of hamburger steaks.

• Nutrition Research and Practice
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• v.10 no.6
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• pp.629-634
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• 2016

BACKGROUND/OBJECTIVE: The aim of this experiments was to show anti-obesity effects of Korean solar salt from different salt fields in diet-induced obese mice. MATERIALS/METHODS: Diet-induced obesity (DIO) was induced by a high-fat diet (HFD; 45% cal from fat) in C57BL/6J mice for eight weeks. The mice were fed with the designated diets (chow diet for Normal, HFD for Control, 0.47%-salt-mixed HFD for purified salt (PS), Guerande solar salt from France (SS-G), solar salt from Y salt field (SS-Y), solar salts from T salt field (SS-T) and S salt field (SS-S)) for another eight weeks. We checked body weight, food efficiency ratio (FER) and tissue weights (liver and epididymal adipose tissue (EAT)), and observed serum concentrations of triacylglycerol (TG), total cholesterol (TC), leptin and insulin. We also evaluated gene expressions of adipogenic / lipogenic mRNAs of $C/EBP{\alpha}$, $PPAR{\gamma}$ and FAS and beta-oxidation-related factors ($PPAR{\alpha}$ and CPT-1) in liver and EAT. The mineral composition of salt samples were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES). RESULTS: SS-T and SS-S significantly reduced body weight gain, FER, and weight of EAT compared to control and other samples (P < 0.05). SS-T and SS-S also significantly decreased serum levels of TG, TC, leptin and insulin (P < 0.05). SS-T and SS-S suppressed expressions of adipogenic / lipogenic mRNAs in liver and EAT, while promoting expression of beta-oxidation-related factors. The lowest sodium concentration was observed in SS-T ($30.30{\pm}0.59%$), and the lowest sodium-to-potassium (Na/K) ratio was found in SS-S (17.81). CONCLUSIONS: Our study shows that well-processed Korean solar salt may have anti-obesity effects in vivo, probably owing to its differences in mineral composition and other components, presumably resulting from the manufacturing processes. Further research is needed into the mechanism and to explore optimal manufacturing processes.

• Korean Journal of Microbiology
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• v.42 no.4
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• pp.265-270
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• 2006

This study was performed in order to measure the level of food-borne pathogenic bacteria and antibiotic resistance pattern of found ready to eat meals such as Him-bap, Cho-bap, Hamburger, Sandwich and packed lunch boxes. A total of 497 samples were collected from supermarket and department of Seoul, Kyung-ki, Inctleon, Kang-won, Chung-Cheong from November, 2005 to March, 2006. The contaminated microorganisms were in most cases tract relative strain like E. coli and S. aureus. Result have shown E. coli was detected 4 strains and S. aureus was detected 22 strains. 26 strains were also tested the antibiotic resistance pattern. 26 strains were shown to be relatively susceptible to synercid, vancomycin, teicoplanin, ciprofloxacin, gentamycin, lincomycn, cefotaxime, meropenem, cephalosporin, amoxicillin-clavulanic acid by the MIC dilution method, but E. coli 1 strain was resistant to amoxicillin-clavulanic acid.

• Journal of Life Science
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• v.14 no.4
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• pp.664-669
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• 2004

The contamination of Bacillus cereus was investigated in 240 RTE (ready-to-eat) food samples including 118 seafoods, 82 Korean packaged meals and 40 other RTE foods. Many B. cereus presumptive strains were isolated from the enrichment culture in Tryptic Soy Broth (TSB) added polymyxin, followed by selective culture in Mannitol Egg Yolk Polymyxin (MYP) agar and Gram staining. A total of 36 strains (16 in seafoods, 17 in Korean pack-aged meals and 3 in other RTE foods) were identified as B. cereus by the analysis of 61 biochemical tests of the API 50CHB/20E system test and supplementary tests of $\beta$-hemolysis, rhizoid growth, motility and oxidase activity. The 28 strains out of 36 B. cereus isolates produced diarrhoeal enter-otoxin in Brain Heart Infusion (BHI) broth. All isolates were resistant to ampicillin and penicillin antibiotics, and most of them were susceptible to gentamicin, vancomycin, bacitracin, chloram-phenicol, kanamycin and streptomycin. The growth of B. cereus was affected by environmental temperature and incubation time. Culture with temperature under 1$0^{\circ}C$ effectively restricted the growth of B. cereus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.938-943
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• 2007

This study investigated the hazard analysis of ready-to-eat sandwiches sold in various establishments. Sandwich samples were collected from convenience stores, discount stores, sandwich chain stores, bakery shops, fast-food chain stores, and food service operations located in Daegu and Gyeongbuk. Out of 174 samples, 18 (10.3%) contained coagulase positive staphylococci with counts ranging from 0.30 to 4.08 log CFU/g. There was significant seasonal difference in Staphylococcus aureus isolation; the average count in summer (3.24 log CFU/g) was 3 times higher than that of winter (1.10 log CFU/g) (P<0.001). According to the microbiological guidelines of PHLS for ready-to-eat foods, 95.4% of the samples were acceptable. As a result of enterotoxin producing experimental data ($35^{\circ}C$, pH 5.8, NaCl 0.5%), enterotoxin was not produced in a sandwich until Staphylococcus aureus increased to a level greater than 4.95 log CFU/g. This microbiological hazard analysis data could be applied to future studies on quantitative risk assessment of ready-to-eat foods.

• Korean Journal of Community Nutrition
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• v.24 no.6
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• pp.497-511
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• 2019

Objectives: This study aimed to develop a school-centered healthy eating environment for children in elementary care classrooms and prevent incorrect eating habits and obesity through the development and application of standardized healthy eating habit-forming educational materials. Methods: Ten schools in eight districts of Gyeonggi-do and 400 students from 19 care classes were selected. Based on the developed educational materials, the program was applied to students once in two weeks. 'Notices for Parents' forms were also sent to the students' home to educate their parents. Pre and post-surveys were conducted to evaluate the effectiveness of the education. The pre-education, education, and aftercare were conducted from September 28 to September 31, 2016, from October 3 to November 30, 2016, and from December 5 to December 9, 2016, respectively. Results: The healthy eating program for elementary care classes was designed to develop a school-centered healthy eating environment and provide standardized educational material for healthy eating habits. Twelve educational topics were developed: , , , , , , , , , , , and . Moreover, the materials were produced in four forms: for students, for after school caring teachers, for external specialists, and for parents. The effectiveness evaluation was conducted to confirm the application of the program. The average eating habits score was 3.3 ± 0.6, with no significant difference between before and after application. The score of overall satisfaction of the education was 3.9 ± 0.9. The most satisfying content was 'Did you get to know how to eat evenly?'. Significant increases were observed in two contents for parents regarding their children's knowledge changes after the education: 'Five nutrients needed for growing children' and 'Knowing sugar foods and sugar-containing foods'. On the other hand, their educational satisfaction was 3.6 ± 0.6, which was lower than the children's satisfaction. This might be because their education was conducted only through the 'Notices for Parents' form. Conclusions: In the long term, the healthy eating habit-formation education for lower elementary school children is expected to be beneficial. To prevent obesity and establish healthy eating habits of children, it is important to develop healthy eating education programs centered on elementary school aftercare classes, including the development of educational materials and an application system through connection with the home and community.

• Journal of Korean Home Economics Education Association
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• v.34 no.4
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• pp.131-142
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• 2022

The purpose of this study was to investigate the status of viewing online audiovisual dietary-related broadcast, or Cookbang, by university students. The association between the viewing degree of Cookbang and students' dietary habits was also evaluated. Based on the degree of Cookbang viewing, we divided the participants into a frequently-watched group, a moderately-watched group, and a not-watched group. The frequently watched group showed significantly higher 'watch them for more than 4 days a week (p<.001)', and 'watch them for more than 1 hour a day (p<.01)'. The frequently watched group were significantly higher in 'got better influence on dietary life (p<.05)', 'eat alone (p<.05)', and 'cook on their own (p<.01)'. Concerning dietary habit, the group that frequently watched Cookbang had a significantly higher frequency of the following answers: 'Take vegetables other than kimchi every meal (p<.01)', 'Have fruits every day (p<.001)', 'Do not eat the processed food often (p<.05)', 'Do not eat animal fat often (p<.05)', 'Do not eat out often (p<.05)', 'Do not drink the alcohol too much (p<.05)', and 'General food habit(p<.05)'. In summary, university students who frequently-watched Cookbang showed a higher level of desirable dietary habits. Therefore, the results of this study can serve as basic data for research and education related to the dietary habits of university students.

• Korean Journal of Radiology
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• v.22 no.10
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• pp.1719-1729
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• 2021

Objective: Emphysema and small-airway disease are the two major components of chronic obstructive pulmonary disease (COPD). We propose a novel method of quantitative computed tomography (CT) emphysema air-trapping composite (EAtC) mapping to assess each COPD component. We analyzed the potential use of this method for assessing lung function in patients with COPD. Materials and Methods: A total of 584 patients with COPD underwent inspiration and expiration CTs. Using pairwise analysis of inspiration and expiration CTs with non-rigid registration, EAtC mapping classified lung parenchyma into three areas: Normal, functional air trapping (fAT), and emphysema (Emph). We defined fAT as the area with a density change of less than 60 Hounsfield units (HU) between inspiration and expiration CTs among areas with a density less than -856 HU on inspiration CT. The volume fraction of each area was compared with clinical parameters and pulmonary function tests (PFTs). The results were compared with those of parametric response mapping (PRM) analysis. Results: The relative volumes of the EAtC classes differed according to the Global Initiative for Chronic Obstructive Lung Disease stages (p < 0.001). Each class showed moderate correlations with forced expiratory volume in 1 second (FEV₁) and FEV₁/forced vital capacity (FVC) (r = -0.659-0.674, p < 0.001). Both fAT and Emph were significant predictors of FEV₁ and FEV₁/FVC (R² = 0.352 and 0.488, respectively; p < 0.001). fAT was a significant predictor of mean forced expiratory flow between 25% and 75% and residual volume/total vital capacity (R² = 0.264 and 0.233, respectively; p < 0.001), while Emph and age were significant predictors of carbon monoxide diffusing capacity (R² = 0.303; p < 0.001). fAT showed better correlations with PFTs than with small-airway disease on PRM. Conclusion: The proposed quantitative CT EAtC mapping provides comprehensive lung functional information on each disease component of COPD, which may serve as an imaging biomarker of lung function.

• Proceedings of the KSCN Conference
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• 2005.04a
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• pp.152-152
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• 2005

• Journal of Chest Surgery
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• v.22 no.1
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• pp.146-150
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• 1989

Dysphagia is common in patients with cancer of the esophagus. The rate of resectability of the lesion is low, and the majority of the patients require palliation to relieve the dysphagia. Celestin tube intubation was performed in patients with unresectable carcinoma of the esophagus, of one with malignant bronchoesophageal fistula. Dysphagia and respiratory symptoms were relieved and the patients became able to eat semi-solid food and fully ambulatory.