• Journal of the Korean Society of Food Culture
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• v.38 no.3
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• pp.129-142
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• 2023

As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 191 responses collected, 189 valid responses (98.9%) were analyzed. The results showed that the employees were aware of the health contribution of a low-sodium diet, labeling for low-sodium, and the promotion of low-sodium food to increase its consumption. Furthermore, retailers recognized the positive contribution of low-sodium products in terms of Environmental, Social, and Governance (ESG) management. The use of sodium substitutes was preferred as the best way to reduce sodium in ready-to-eat foods. With regard to sodium reduction in ready-to-eat foods, we found that the technical factors involved were clustered by the type of business. Specifically, distributors showed a similar performance but had a lower perception of importance than retailers. Manufacturers had a lower perception of both importance and performance. In this study, we collected perceptions from employees who were working at food companies, which differed from previous research. We sought to examine the differences in the perception of sodium reduction and consumption of ready-to-eat foods across various types of employment. Furthermore, we provided specific approaches to reduce perception gaps and enhance understanding among employees.

• Journal of Physiology & Pathology in Korean Medicine
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• v.31 no.2
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• pp.111-117
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• 2017

The anti-cancer effects of Astragalus membranaceus (AM) and Adenophora triphylla var. japonica (AT) have been described. Each of their effects mainly focused on the immunopotentiating and apoptosis inducing-ability in several cancer cell lines. Although the combination of AM and AT is occasionally used in Chinese medicine to treat lung cancers, their synergistic effect has not been proved yet. This study was designed to verify whether AM combined with AT exhibits a synergistic anti-cancer effect in H1299 human lung carcinoma cells. The ethanol extracts of AM (EAM) and AT (EAT) showed only slight cytotoxicity in H1299 cells when treated alone. However, the combination of EAM and EAT markedly suppressed the cell growth measured by MTT assay and trypan blue counting assay. In addition, co-treatment of EAM with EAT significantly reduced the colony-forming ability compared with single treatment of EAM or EAT in H1299 cells. We demonstrated that the synergistic effect of AM and AT was related with apoptosis induction proved by an accumulation of chromatin condensation, annexin V-positive cells, sub-G1 phase population, and cleaved-PARP expression, which were not observed by single treatment of EAM or EAT. In conclusion, the combination of EAM and EAT exhibited superior anti-cancer activity in H1299 cells than single treatment of EAM or EAT. We suggest that EAM combined with EAT might be a novel therapeutic option for lung cancer patients, and provide a reference for the development of more effective combination of Chinese herbs to treat lung cancer.

• Journal of Technologic Dentistry
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• v.38 no.1
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• pp.37-49
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• 2016

Purpose: This research is performed through the analysis of the dental technology students' life-style factors of their daily lives that have a close relation with health, and the self-reported symptoms which are related to psychosomatic diseases, for the production of basic data for the change of life-styles and the development of educational programmes. Methods: This research has been performed through questionnaires from the beginning of October of 2014 till the end of November through the Dental Technology students of G-do, chosen by random sampling method after informed consent, where out of the 270 papers, 258 results were used for the analysis. Results: Firstly, the results of the research was as follows: Non-smokers accounted for 61.2%, student who did not do regular physical activities accounted for 50.4%, students who had sleeping hours of 6 to 7 hours accounted for 35.7%, students who eat snacks accounted for 63.2%, students who eat breakfast once to twice a week accounted for 30.6%, students who had an average number of drinks of once to twice a week accounted for 39.9%, and students with BMI of '$18.5^{\circ}{{\neq}}22.9$' accounted for 56.2%, being the highest. Secondly, in gender, smoking (p<.001), regular physical activity (p<.001), BMI (p<.001), eat snacks (p<.05), average number of drinks (p<.05), and of the health check-up, eat breakfast (p<.05), of the year level, eat snack (p<.01), BMI (p<.01), hours of sleep (p<.05), of major satisfaction, regular physical activity (p<.01), and BMI (p<.05), and there was a significant statistical difference, but there were no significant statistical difference in religion. Thirdly, of the bodily self-reported symptoms of the correlation analysis within the life-style variables and the self-reported symptoms, multiple subjective symptoms (I), respiratory (A), eye and skin (B), and digestive organs (C) were the highest in the correlation analysis with regular physical activity (p<.01), and of mental health, impulsiveness (H), mental instability (J), and depression (K) showed highest results in correlation analysis with regular physical activity (p<.01, p<.05), lie scale (L) and irregular and life (G) with eat breakfast (p<.01), and aggressiveness (F) with BMI (p<.01), showed highest results in correlation analysis. Fourthly of the Dental technology students' bodily self-reported symptoms, life-style factors which had a statistically significant effect appeared to be regular physical activity (p<.001) and BMI (p<.05), and of the mental self-reported symptoms, causes that did not have statistically significant effect appeared to be regular physical activity (p<.05) and eat breakfast (p<.05). Conclusion: This research concludes that in order to develop correct life-style habits for health promotion and reduce self-reported symptoms related to the Dental Technology students' diseases, education for the recognition of the necessity of self health promotion must be conducted, and a education programme scheme for the Dental technology curriculum for practicing the correct life-style habits in daily life is required.

• Korean Journal of Community Nutrition
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• v.24 no.6
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• pp.476-484
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• 2019

Objectives: The rise of one-person households may have consequences for food consumption patterns, and eating habits. This study investigated the home meal replacement (HMR) use and eating habits among adults in their 20s-30s living in one-person households. Methods: A total of 247 adults aged 26-39 years participated in this study. The subjects were divided into three group according to the household type; one-person households (n=80), two-person households (n=49), and multi-family (three and more members) households (n=118). Their use of HMRs (classified as ready-to-eat, ready-to-cook, and fresh convenience foods) and their eating habits were all compared. Results: The mean age of the subjects was 30.5 years, 47.8% were male, and there was no significant difference in age, gender, occupation, and monthly income according to the type of household. The intake frequency of total HMR and ready-to-eat foods was significantly higher in one-person households among the three groups. People in one-person households consumed more HMRs alone, and spent more money to buy HMRs. Undesirable dietary habit scores like unbalanced eating (p<0.05) and eating salty foods (p<0.05) were significantly higher in the one-person households. Among the total subjects, the unbalanced eating scores showed a significant positive correlation with the intake frequency of ready-to-eat foods, while the unbalanced eating scores showed negative correlation with the preference of fresh convenience foods. The scores for eating salty foods showed a significant positive correlation with the intake frequency and preference of ready-to-eat foods and ready-to-cook foods, while there was negative correlation with the intake frequency and preference of fresh convenience foods. Conclusions: Adults in their 20s-30s in one-person households consumed more ready-to-eat foods than those in multi-family households. In addition, people with one-person households had more unbalanced diets and ate more salty foods, and these undesirable eating habits showed a significant positive correlation with the use of ready-to-eat or ready-to-cook foods. These results should be addressed for producing healthier ready-to-eat/ready-to-cook foods and implementing nutrition education for making healthy food choices of one-person households, which are steadily increasing.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.176-184
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• 2007

The purpose of this dissertation is to analyze the factors which university students feel as stress in their daily life and the correlation between these and their eating habits. The subject are students enrolled at 'H' university in Asan. There are 801 students who response for this research. We surveyed and analyzed the correlation between the life stress and eating habit of university students. It is analyzed that the objects suffered stress most by 'schooling' and 'job complication.' Surveying the general eating habit of university students, it is found that they do not eat meal regularly, i.e., 'average meals (40.9%)' and 'irregular meal(35.2%).' No significant difference was observed in the regularity of meals between sexes. When it comes to overeating or voracity, male students answered 'sometimes(77.6%)' or 'often(22.5%)', but female students answered 'sometimes(66.2%)' or 'often(28.2%)', which means that female students are more frequent in overeating or voracity. The frequency of eating snack is more than once a day 60.1% in female students and 47.3% in male students, which shows that the rate of female students is much higher than that of male students. Surveying the correlation between stress that male and female university students suffer and the regular meal, we found that both of them tend to eat meal irregularly if they are stressed. Comparing the stress for its factor, male students eat meal irregularly if they are stressed by 'schooling' and female students eat meal irregularly if they are stressed by 'figure.' Checking the correlation between stress and time spent for meal, it is found that while male students eat meal in a hurry when they are stressed by 'job affair', female students do so when they are stressed by 'home economy. Analyzing the correlation between frequency of snack and stress, both male and female tend to eat snack more frequently when they are stressed more. In general, males like the oily food more than male, but when students get stresses, females want to eat oily food than male. Analyzing the correlation between stress and preferential menu, males like green vegetables, sea food in the life get less stresses than others Females like a menu of meat get higher stress than others.

• Journal of Korea Multimedia Society
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• v.4 no.6
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• pp.543-553
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• 2001

In this paper, we proposed management strategy of medical image data in order to solve the problem in traditional medical images migration method. As management strategy of medical image data we proposed EAT(Expanded Average Transaction time) data migration method and data storing method based on temporal interrelation. In EAT data migration strategy, we define the dividing criterion which distinguish entity versions to be stored in each storage and also define entity versions to be stored in each storage. We defined degree of overlap and degree of difference for any two entity versions, and integrated those values and described method which place entity versions to storage. In order to compare the number of cluster references when we change rate of temporal queries, the number of cluster references of proposed method is smaller than that of traditional method.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2009.05a
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• pp.223-226
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• 2009

최근 의생활에 있어서 가장 큰 변화는 쾌적성의 추구와 건강을 중심으로 한 기능성 소재에 대한 소비자들의 욕구가 증대된다는 것이다. 천연 섬유 중 모시는 통기성이 우수하고 감촉이 깔깔하여 고온 다습한 우리나라의 여름철 옷감으로 좋으므로 현대 의생활로의 도입이 요구되고 있다. 그동안 모시직물은 심미적인 욕구에도 잘 맞아 한국인의 정서에 좋은 이미지로 자리 잡고 있지만 수공예적 생산방식을 그대로 답습하고 있어 전통모시직물로는 많이 이용이 되어왔으나 현대 방적모시직물을 이용한 새로운 직물디자인 개발은 이루어지기 어려운 실정이었다. 그러나 최근 방적모시섬유에 대한 연구가 활발하게 진행되기 시작하면서 현대 방적모시직물의 생산이 가능하게 되었다. 따라서 본 연구에서는 원사의 특성과 제조공정 특성에 의해 미세한 감성촉감의 차이를 유발하기 좋은 폴리에스터를 경사로하고 방적모시와 라이오셀을 위사로 하여 현대 모시직물의 개발을 시도하였다. 모시의 소비를 증가시키고 현대인의 감성에 맞게 심미성을 향상시킬 수 있도록 직물문양을 디자인하였다. 직물의 복잡한 문양을 컴퓨터로 디자인하고 자동으로 제직이 가능하게 하는 시스템인 EAT 프로그램을 이용하여 자카드 직물 특유의 고급스러움을 살리며 공정과정에서의 실의 밀림 등을 고려하며 조직을 설계하였다. 설계된 직물은 제직 후 염색 가공하여 쿠션, 방석, 테이블 러너 등의 시제품으로 제작하여 고부가가치 모시제품의 개발가능성을 살펴보았다.

• Journal of Korean Home Economics Education Association
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• v.13 no.2
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• pp.101-111
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• 2001

The purpose of the study is to investigate the relationships between the BMI and food preference. eating behaviors. and nutrition knowledge score among the middle school male and female students. A total of 394 students from 4 different middle school in Seoul were participated in this study. The students were categorized into 3 groups by BMI : under-weight(〈20). ideal(20$\leq$BMI〈25). and overweight($\geq$25) groups. The data on food preference. eating behavior. and nutrition knowledge were collected by a questionnaire. All data were analyzed by means as frequency. percentage. mean and standard deviation. F-test. $\chi$$^2$-test. and correlation analysis. The results obtained are summarized as follows : 1. BMI average of the male students was 21.4 About 45% of the students were in ideal weight group. 40% were in under-weight group. and 15% were in overweight group according to BMI. 2. About 62% of the participants wanted to lose weight : 43% of the male students. and 82% of the female students. And 33% of the students wished to lose more than 7kg of body weight. 3. Preference score for animal protein foods was the highest in overweight group. On the other hand. preference score of vegetables was the highest in under-weight group. 4. All 3 BMI groups eat more foods on dinner compared to lunch or breakfast. Eating amount score of between-meal was highest(eat more) in under-weight group. and the lowest(eat less) in overweight group. But the percentage of students who eat snack at night was the highest in overweight group. 5. Among the eating behavior variables. eating frequency of snack at night and eating speed were significantly different among 3 groups. Overweight group eat snack at night less frequently and eating speed is faster than the other groups(p〈.05). 6. Nutrition knowledge score was the highest in overweight group. but the difference was insignificant. It is shown that about 40% of the participants belong to under-weight group. but 62% wished to lose weights. Parents and teachers should watch out the juvenile students'health. especially whether they try to lose weight or maintain unrealistically low weight.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.285-290
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• 2008

This study was carried out to examine microbiological contamination of ready-to-eat foods (kimbab, sushi, salad, sandwich, sashimi) and to prove hazard of ready-to-eat foods by microbiological analysis. Collection of 440 samples of ready- to-eat foods were obtained from department stores, discount stores, super-markets in Seoul, Gyeonggi, Chungcheong, Gyeongsang, Honam areas. Sushi showed the highest detection rate of micro organism with value of20.4%, and then detection rates of kimbab, sashimi and salad were 13.0%, 12.5% and 6.9%, respectively. S. aureus was the most detected microorganism with value of 6.6%, and then Coliform and L. monocytogenes were detected 2.7% and 2.3%.

• Journal of Korean Home Economics Education Association
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• v.14 no.2
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• pp.67-77
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• 2002

The purpose of this study was to investigate eating habits. nutritional knowledge and the active use of information from the eating habits chapter of the textbook by middle school students of Korea and Japan. 9th grade students of 7 middle schools residing in Gyeongju and Hukuoka. Japan (592 Korean students. 546 Japanese students) participated in this study. Research data were collected by means of questionnaires and analyzed by such means as frequency, percentage. means. standard deviation. $\chi$$^2$-test, t-test, F-test and Pearson's correlation analysis employing SPSS Program. The results of this study were summarized as follows: 1. In terms of the physical features of middle school students, the height of Korean students tend to be taller than Japanese students. The weight of Korean students are on the average heavier than Japanese students. Research also proves that Japanese families have more family members. Korea has more full time housewives as well. Regarding their health. Korea has more people who consider themselves healthy than Japan does. 2. More students in Japan tend to eat breakfast and dinner everyday compared with Korea. Students eat snacks at night more in Korea than Japan. The average meal takes less than 20 minutes in Korea. It takes less than 30 minutes in Japan. Dinner is considered to be most important meal by the students of Korea and Japan. Meat. noodles. bread and cake are highly enjoyed by the students of both nations. 3. There was a little difference between Korean and Japanese students. concerning the necessity of nutrition education because they both study home economics. 4. The use of information from the textbook shows. most students eat green vegetable almost everyday but Korean students tested as eating more. Japanese students more often say they drink more than a cup of milk everyday The Japanese students have higher rates of using information from the textbooks. drink milk everyday. eat bean paste soup. eat a lot of meat and fish. 5. It turns out that students who have more nutritional knowledge have a low late of eating convenience food and student who utilize the chapter in the textbook in everyday life have low rates of eating convenience food.