• The Korea Journal of Herbology
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• v.35 no.5
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• pp.41-46
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• 2020

Objectives : According to 2013 statistics, the primary infertility rate is 13.5%. The current situation is much worse than that reported, so it is even emerging as a social problem. The purpose of this study is to analyze the 5 cases of successful infertility treatment with herbal treatment and to give hope to the infertile couple to become pregnant and to suggest the possibility of herbal treatment in infertility treatment. Methods : We administered Jokyungjongok-tang gamibang as a herbal medicine and treated with acupuncture, moxibustion. Treatment was done once or twice a week. The herbal medicines were taken 30 minutes after meals and 3 times a day. While taking the herbal medicine, they were prohibited from eating flour, pork, liquor, tobacco and coffee. Patient status was assessed by consultation through pulse, tongue and abdominal diagnosis. The diagnosis of pregnancy was confirmed by ultrasonography at hospitals and the success of the treatment was judged based on healthy birth. Results : Patients had common features, such as lower abdominal pain, menstrual cramps, and blood clots during menstruation. Herbal medicine combined with acupuncture, moxibustion improved patients' overall fatigue and reduced the body's coldness. Since then, the dysmenorrhea and blood clots have decreased, and the digestion condition has improved. Therefore they became pregnant and gave birth to a healthy baby. Conclusion : Jokyungjongok-tang gamibang was effective in improving the body's coldness and uterine condition and was successful in pregnancy and helped to give birth to a healthy baby.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.24 no.5
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• pp.483-491
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• 2021

Purpose: Obesity has become a very significant health problem in childhood. Fructose taken in an uncontrolled manner and consumed in excessive amounts is rapidly metabolized in the body and gets converted into fatty acids. This single center prospective case-control study aims to investigate the relationship between fructose consumption and obesity and the role of fructose consumption in development of atherosclerotic diseases. Methods: A total of 40 obese and 40 healthy children who were of similar ages (between 8 and 18 years) and sexes were included in the study. In the patient and control groups, the urine fructose levels, as well as the levels of oxidized low-density lipoprotein (LDL), small dense LDL, Apolipoprotein A and Apolipoprotein B values, which have been shown to play a role in development of atherosclerotic diseases, were measured. Results: The levels of oxidized LDL and small dense LDL and the ratio of Apolipoprotein A/Apolipoprotein B were found to be significantly higher in the patient group. Conclusion: We found that urinary fructose levels were higher in the obese children than the healthy children. Our results suggest that overconsumption of fructose in children triggers atherogenic diseases by increasing the levels of small dense LDL and oxidized LDL and the ratio of Apolipoprotein B/Apolipoprotein A.

• Child Health Nursing Research
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• v.27 no.3
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• pp.225-242
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• 2021

Purpose: This study aimed to systematically develop an obesity prevention program for adolescents to promote healthy eating and physical activity in schools. Methods: The development of the Let's Eat Healthy and Move at School program for adolescents followed the six steps of intervention mapping (IM). IM is a widely used protocol for developing systematic and effective interventions based on theories and evidence. Results: To better understand the problem and identify the needs of adolescents, interviews were conducted with teachers, school nurses, and students (step 1). In step 2, the desired behaviors and their determinants were established and combined into a matrix comprising 16 change objectives. In step 3, theoretical methods such as persuasive communication and consciousness-raising were chosen. The program was segmented into three educational activity sessions in step 4. In step 5, an implementation manual was developed for program instructors to ensure effective and accurate implementation. Finally, practices for evaluating the program's effectiveness and procedures were designed in step 6. Conclusion: The Let's Eat Healthy and Move at School program will provide adolescents with guidelines to promote healthy living and prevent obesity in everyday life using strategies for sustainable adolescent obesity prevention and management.

• Korean Journal of Organic Agriculture
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• v.29 no.3
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• pp.359-384
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• 2021

In a long-run, a price reduction of shine muscat that is one type of grapes is expected due to an increase of cultivated area. To come up with this problem, expanding exports of shine muscat considering that domestic demand is restricted in Korea. This study investigates the China consumers preference for shine muscat from Korea since exports to China have increased a lot after the quarantine agreement in 2015. Specifically, this paper analyzes a probability of shine muscat exports to China based on willingness to pay (WTP). Moreover, we derive long-run and short-run export strategies for Korean shine muscat. Our results show that a probability of exports to China is high. However, this probability is lowered at the sample of consumers who have the experience of tasted shine muscat. Considering the relative important characteristic for buying shine muscat at the sample of eating experienced consumers in China is sweetness, there is a need to develop cultivation technologies for enhancing sweetness to attain a sustainable development in the grape sector of Korea.

• Textile Coloration and Finishing
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• v.34 no.4
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• pp.302-311
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• 2022

Increase of population, lack of land, and decrease in fertility of soil have caused the limitation of food production across the globe. This leads to developing alternative foods, at the same time, vegan society have been got bigger. They argue for animal's right to life and happiness, dissent from breeding and improving livestock, and proscribe eating meat. Emerging problem concerns their health as many turn to vegan society. Only intaking vegetable protein can cause health problems, leading to the development of novel food replacing meat. The most promising candidate is non-slaughtered cultured meat which can be produced in a laboratory. The cultured meat enables it to keep its texture, nutrient, and taste while also addressing the problems of breeding stock and slaughter. We have discussed the cultured meat industry from the perspective of a vegan society, and the prospects were considered from various aspects of awareness and preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.283-289
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• 2011

The preference and satisfaction for Korean food by Chinese students studying at Mokpo National University of Korea were surveyed. The students (n=167) were 53.9% males, 58.1% Korean residents for 6 months and 47.9% in healthy condition. The recognition of Korean food was highly light taste ($3.36{\pm}0.95$) and the preference of Korean food materials was in the order of beef (46.7%), hairtail fish (28.7%), baechu (24.4%), tangerine (49.1%), milk (38.9%) in each food category. Eating habits were feeling of hunger on reason for eating (43.1%), moderate satiety degree for a diet (58.7%), no time for reason to skip diet (48.5%), family for impact factor of eating habits (55.1%) and irregular diet time for the problem of eating habits (40.1%). The recognition of Korean food menu was in the order of baechukimchi, bulgogi, ggakdugi, samgyupsal, ddeokbokki, galbitang, and gomtang; the preference order was bulgogi, doejigalbijjim, soegalbijjim, dakgalbijjim, samgyupsal, galbitang, and dakdoritang. The recognition and preference of Korean food menu were significant in bibimbap, tteokguk, doenjang jjigae, kimchi jjigae, ddeokbokki, japchae, baechukimchi, and ggakdugi (p<0.001), as well as jeonbokjuk, bibimguksu, soegalbijjim, doejigalbijjim, dakgalbijjim, saengseonmaeuntang, gomtamg (p<0.01), hobakjuk, bulgogi, and dakdoritang (p<0.05). The actual dormitory foodservice was twice daily (47.3%), <10~20 min for diet time (65.3%). The reason for using university foodservice was compulsory diet (37.1%) whereas the reason of not using university foodservice was tastelessness (45.5%); kimchi was the most leftover (27.5%). According to foodservice quality attribute, the importance and satisfaction were the highest in hygienic part. Foodservice quality attribute was significant between importance and satisfaction in all items except location of facilities foodservice (p<0.001).

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.185-197
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• 1991

An eating behavior research was done with 50 females at a buffet styled restaurant during their lunch time. Of the respondents, 52.0% were professional and 54.0% were graduate school graduates. Of the respondents, 58.0% of the company were friends and 24.0% were relatives. The average time period of eating was $93.0{\pm}23.4$ minutes. The average frequency of taking food was $4.0{\pm}1.1$ and the average frequency of taking food after satiety was $1.4{\pm}0.8$. It is significant that lower frequency of food consumption was directly proportional to the age groups of respondents. The average selected food items were $30.4{\pm}7.1$ out of 175 and the average weight of the consumed food was $995.0{\pm}240.9$ g. The older age group chose a similar number of food items, but the amount of each food item was considerably less than younger. So the younger the age group was, the more they ate. The average food items at one time was $7.1{\pm}2.2$ and the average food weight time was $233.7{\pm}69.7$ g. The percentage of respondents who evaluated themselves as 'ate too much' was 70.0% and those who evaluate themselves 'ate properly' was 14.0%. Most of them were satisfied with the buffet service. The average of number of food items consumed by respondents before cooking was $50.5{\pm}8.9$. The consumption of calories and nutrients was compared with the Korean Daily Recommended Dietary Allowances. The consumed calories were 60.9% of RDAs, protein 104.4%, calcium 77.1%, iron 129.8%, vitamin A 66.5%, thiamin 96.0%, riboflavin 95.7%, niacin126.6% and ascorbic acid 112.3%. This data exceeded 1/3 of the Korean Daily RDAs tremendously and tells us extreme overeating. The energy ratio of carbohydrate: fat: protein was 51.6: 29.9: 18.5. Caloric consumption of animal food was 27.9% and the consumption rate of the other nutrients from animal food was considerably high. But the consumption rate of vitamin A was 90.9% from vegetable groups. Accoding to this study, buffet service gives some advantages. It gives customers an good opportunity to vary their food intake, which enhances eating experiences and can cause an improvemont of food habits. But overeating is a problem. Therefore, we think it is necessary for those women who have influence over their family's food selection, to have nutrition education about a desirable order of eating a meal, food selection, and health problems due to overeating at buffet styled restaurant. There should be some improvement in the management of buffet service. For example, proper temperature, texture, and freshness of the food should be maintained. Prevention of mixed food smells should be considered as well. To lower the price it is desirable to reduce the number of similar items and to use seasonal food as much as possible. A buffet styled restaurant with less food items with cheaper prices is recommended. Various traditional food should be developed for the menu items. We expect buffet services to be sutable to maintain good health and to be popular to any eater.

• Journal of the Korea Organic Resources Recycling Association
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• v.5 no.1
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• pp.53-61
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• 1997

This study was conducted to analysis citizen's attitude and style to the foodwaste from l0th Sept. to 30th Sept. in 1996. The research was used questionare method and analysis was used prequency analysis and cross table method by SPSS (scientific statistics). The foodwaste of householdwaste account for 24.8%, and the magnitude by the kinds of garbage were waste from pre-cocking stage, fruitshell, foodwaste remained after eating, septic foodwaste during storage. The more the housewives'age are young, foodwaste volumne were much. Most remained foodwaste after eating were soup and pot stew. The main cause of foodwaste production was overvolumne cooking. 88.8% of answers think that a menu can be useful to reduce foodwaste. The survey showed that 87.3% of answers put into the meter-rate bag after removed wetness of garbage. 84.1% of answers thought that the recycling of foodwaste needed, but the practical housewife was only 21%. For the suitable treatment of foodwaste, Survey showed that the consistent policy of goverment and continuous publicity was needed essentially, and that the public notice of TV or radio was effective. All of answers would like to participate in recycling of foodwastes whether public-posting or personal-posting. To set up vessel of posting at household, the proper purchase price and space of institution are needed, also the solution of sanitory & aesthetic problem and the collection of composting-product must be achieved smoothly.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.27 no.2
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• pp.119-129
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• 2016

Objectives: The purpose of this study was to investigate mental health problems in obese child and adolescent patients. We assess the frequency of mental health problems and their differences according to sex, school grade and severity of obesity. Methods: The sample consisted of 106 children and adolescents aged 8-16 years (61 boys with mean age $10.98{\pm}2.26$, 45 girls with mean age $9.74{\pm}1.96$, p=.004) who were diagnosed with obesity and recruited at the Department of Pediatrics of Jeju National University Hospital. The participants completed the Korean-Child Behavior Checklist (K-CBCL), Children's Depression Inventory (CDI), Korean version of the Eating Attitude Test-26 (KEAT-26), and somatotype drawings. Results: The percentage of participants having a T-score in clinical range on one or more CBCL subscale was 37.7%. The percentage of participants in the high risk group for depression (CDI score above 17) was 20.8% and that in the high risk group for eating disorder (EAT-26 score above 20) was 6%. The girls showed significantly lower CBCL T-scores in social competence ($48.39{\pm}15.66$ vs. $38.91{\pm}22.04$, p=.011), adjustment function ($49.51{\pm}17.35$ vs. $40.38{\pm}22.58$, p=.020) and school competence ($53.34{\pm}10.47$ vs. $48.22{\pm}15.11$, p=.042) than the boys, but the percentages of boys and girls in clinical range were not significantly different. The middle school students showed (significantly) higher CBCL T-scores in somatic symptoms ($60.86{\pm}9.44$ vs. $55.74{\pm}6.76$, p=.005), aggressive behavior ($58.81{\pm}6.74$ vs. $54.68{\pm}6.22$, p=.009), total problems ($59.86{\pm}9.91$ vs. $54.88{\pm}9.76$, p=.039) and externalizing problems ($57.90{\pm}10.57$ vs. $52.44{\pm}9.38$, p=.022) than the elementary school students. The severe obesity group showed significantly higher CBCL T-scores in attention problems ($59.18{\pm}9.45$ vs. $54.15{\pm}5.34$, p=.001), social problems ($59.25{\pm}8.59$ vs. $55.96{\pm}6.50$, p=.038), delinquent behavior ($58.07{\pm}6.97$ vs. $54.73{\pm}6.00$, p=.017) and total problems ($59.21{\pm}11.65$ vs. $54.67{\pm}9.03$, p=.037) than the mild to moderate obesity group. Conclusion: Significant proportions of obese children and adolescents suffer from mental health problems. Clinicians need to pay attention to the mental health risk, especially in obese adolescents and severely obese children and adolescents.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.1
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• pp.33-39
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• 1996

The aim of this study is to estimate the prevalence of obesity and factors with it Ulsan secondary school girls. A cross-sectional study involving a sample of 485 students aged 12 to 15 years was obtained form secondary schools. Obesity was determined using body mass index(BMI=wt/Ht$^2$). The findings revealed that the average BMI was 19.3, and 4.5% of girls were either overweight and obese(BMI$\geq$25). Subjects were grouped into three categories based on the BMI, sibling obesity, self-consciousness of obesity, eating patterns such as eating snack after dinner and prejudice in food selection, and food frequency score were significantly associated nth BMI, while nutrition knowledge score was not associated with BMI. The fact that several social, environmental and health factors are associated with obesity means that a multisectorial intervention program must be considered in order to decrease the problem of overweight among secondary girls. Such program should include dietary intervention to modify food habits, nutrition education through mass media, introducing information on prevention and control obesity in school curriculum, and allocating sufficient time in the school schedule for exercise activities.