• Korean Journal of Food Science and Technology
• /
• v.32 no.3
• /
• pp.578-583
• /
• 2000

To use onion pomace produced from concentrated onion juice processing, dried onion pomace or dried onions were mixed with com grits at levels of 10, 20, and 30% and were extruded in a twin-screw extruder. Quality properties of extruded onion snack were investigated. Low-lignin dietary fiber of dried onion pomace was approximately 2 times higher than that of dried onion. Browning increased with increasing onion content. Reducing sugar and free sugar in onion snack showed high content by increasing onion concentration and the majority of free sugar consisted of glucose and fructose. Flavonoid in control snack was not detected and the flavonoid content containing quercetin and quercetin glycosides was about 50% less in onion pomace snack than in onion snack. Sensory evaluation of onion snack containing 10% concentration of dried onion pomace or dried onion indicated the products were acceptable in overall eating-quality.

• Journal of dental hygiene science
• /
• v.22 no.2
• /
• pp.67-74
• /
• 2022

Background: Depression and cognitive function have a positive effect on the improvement of quality of life and extension of lifespan in the elderly. In addition, it appears as a major factor influencing oral health status. Therefore, this study looked at the relationship between the Geriatric Oral Health Assessment Index (GOHAI), depression, and cognitive function in the elderly using the Korea Longitudinal Study of Aging. Methods: In this study, 4,535 elderly people aged 65 years and over were targeted using the 7th data of the 2018 Korea Longitudinal Study of Aging. A t-test and ANOVA analysis were performed to compare GOHAI, depression, and cognitive function by group. In addition, hierarchical multiple linear regression was performed to understand the effect of the elderly's perceived depression scale and cognitive ability on GOHAI. Results: As a result of adding the depression scale and cognitive function variables to Model 2, the explanatory power was 22%. Educational level, marital status, private health insurance subscription, average monthly allowance, subjective health status, use of dentures, smoking status, economic activity, depression scale, and cognitive function were found to have significant influence (p<0.05). In addition, when controlled and viewed with all factors, depression and cognitive function were found to have an effect on oral health-related quality of life. Conclusion: The findings indicate that depression and cognitive function are associated with oral health-related quality of life in the Korean elderly. As the age increases, the quality of life declines due to depression and cognitive function problems, in addition to oral discomfort, eating disorders, and physical discomfort.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.1
• /
• pp.105-114
• /
• 2008

The purposes of this study were to identify the students’ perception and to evaluate the satisfaction with the quality of school foodservice in Chungbuk Province. A questionnaire survey of 900 students was conducted and 370 completed questionnaires were available for the purpose of the statistical evaluation. Statistical analyses were performed on the data utilizing the SAS V8.2 program. Importance, performance and satisfaction scale were composed of 5-Likert scales. The main results of this study were summarized as follows: The degree of importance and performance on twenty three attributes and the degree of satisfaction with four dimensions and overall satisfaction were measured according to type of school, location of school, place for eating, type of foodservice system and type of foodservice operation. The importance score was significantly higher than the performance score at all quality attributes except for the food appearance. The performance score of ‘waiting time’ and ‘atmosphere’ was less than 3 point out of 5 scale. The average satisfaction score for the quality dimensions of food, sanitation and service was 3.35, 3.19 and 3.10 point out of 5 scale, respectively. The satisfaction score for dimension of environment was 2.93 point out of 5 scale. The score for overall satisfaction was 3.27 point out of 5 scale. The satisfaction score for elementary school foodservice management was significantly higher than middle and high school foodservices. The satisfaction score for commissary foodservice operations was significantly higher than conventional foodservice operations. Using survey results as a base, the dieticians of school foodservice are required to meet the needs of the students and increase students’ satisfaction.

• Journal of Periodontal and Implant Science
• /
• v.54 no.4
• /
• pp.253-264
• /
• 2024

Purpose: This study investigated the association between dietary quality and the prevalence of periodontitis in older Korean adults (≥60 years of age) using data from the seventh Korea National Health and Nutrition Examination Survey (KNHANES VII, 2016-2018). Methods: Among the 16,489 KNHANES participants from 2016-2018, those aged ≥60 years were selected as the eligible population. After applying our exclusion criteria, 3,527 participants were included in the final study population. Periodontal status was measured using the Community Periodontal Index (CPI). To determine the association between dietary quality and the prevalence of periodontitis, analysis of variance, the chi-square (χ²) test, and logistic regression analysis were performed. Results: The population was divided into quartile groups and stratified by sex. The percentage of men and women with periodontitis was 54.34% and 42.74%, respectively. The quartile with higher Korean Healthy Eating Index scores had a lower percentage of people with periodontitis in both sexes. For men, only vegetable intake showed a significant difference between sub-groups with or without periodontitis, whereas, for women, the intake of fruits, milk, sweets, carbohydrates, and fats showed significant differences. There was a strong positive association between vegetable intake and periodontitis in men in the 3 models used in this study; model 3 had an adjusted odds ratio (aOR) of 1.367 (95% confidence interval [CI], 1.091-1.712). In women, a strong positive association with periodontitis was shown for sweets in all 3 models, with an aOR of 1.477 in model 3 (95% CI, 1.125-1.939). Conclusions: Dietary quality was inversely associated with the prevalence of periodontitis in Korean adults aged ≥60 years. Further comprehensive studies are needed to help establish nutrition and health policies for older adults in Korea.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.7
• /
• pp.41-59
• /
• 1997

After the industrial revolution, we have changed whole life-styles. This trend has brought a change in our eating style. Nowadays, the great number of people go out to eat-even three meals a day. As a result, the growth rate of food service industry increases day by day. Some restaurants are managed by the large scale company and others by the small scale ownership. Though developed countries are in the maturity step of the product life cycle in this field, we are in the growth step. We will hold the in 2002. A lot of tourists and the press will rush to Korea. They must have their meals at the restuarant. Therefore, we need more practice to satisfy them and to lead to successful management in this field. Also, we need an evaluation to qualify each business so that our food service industry does not decline compared to other country's. This study is trying to find how to evaluate and qualify each business in the various areas: service, the quality of food, the mood of the restaurant and so on. In addition, it includes the restaurant rating form.

• Journal of the East Asian Society of Dietary Life
• /
• v.3 no.2
• /
• pp.165-173
• /
• 1993

Jung-Pyun is a traditional steamed rice bread made of fermented rice dough. A series of the Jung-Puyn samples were prepared according to the experimental design of five factors. Factors were fermentation sources(milky rice wine, activated yeast), weight of added water(60, 65, 70, 75% of rice powder), fermentation temperature(30$^{\circ}C$, 40$^{\circ}C$), fermentation times(2,3,4,5,6,12hours) and weight of added baking powder(1, 2% of rice powder). Trained panels judged the steamed rice bread samples to determine the effects of these factors on the sensory characteristics. The results of sensory evaluation revealed that the most preferable steamed rice bread on the overall eating quality was at the 70% adding water and 1% baking powder, 30$^{\circ}C$ for 5 hours incubation made by 1% addition of yeast.

• Korean journal of food and cookery science
• /
• v.5 no.2
• /
• pp.75-90
• /
• 1989

A survey on images and consumption for instant food for 419 housewives in Kyung-ki do were summarized as follows: 1) The thought of housewives takes 'convenient' as the best advantage in the image on instant food, generally speaking,'preference', 'hygienic concern' and 'eating frequently’ are moderate, while 'good for health' is shown with the lowest points. 2) The reasons why they take instant food are ascribed to the taste of the children by 63.6%, to 'convenient to cook' by 19.6%. 3) The reasons why they do not use instant food are attributed to 'bad for health’by 46.9% to 'too expensive' by 29.9%, and to 'doubtful in quality' by 16.3% 4) Instant noodle (Ramyun) and bread are consumed the most, and then consumption is shown from high to low in order of tomato-ketchup, ham, mayonnaise, instant liver and sausage. 5) Effects on purchasing instant food come from the date of manufacturing 43%, trade mark 24% the experience of previous use as high as 21.2%.

• Korean Institute of Interior Design Journal
• /
• no.4
• /
• pp.53-60
• /
• 1995

Recently, much attention is paid on the office design be-cause the real world of work has undergone substantial changes, in both spatial and temporal aspects, due to the in-troduction of data processing technologies and new types of production. Today's renewed objectives of office are to define new physical space for work, to deal with economic and organizational changes. In the period of information, the purpose of an office is to improve the productivity for employers employees the comfort and vitality. Today's intellecture resources are necessary for the development in the modern business. The Hypid office, as an alternative in order to correspond the rapid changes, is proposed to give the space for satisfy-ing the basic desires of a human being-eating, resting and working. Accompanying with flexibility and comfortability, this office should include the space for personal purpose and the space for social purpose. Applying the concept of comfort like at home leads to re-lease a worker's stress from the society of information. The future office which is to enhance the quality of culture by in-tegrating indivisual, domestic and social life should commu-nicate efficiency, movement, energy, transformation.

• Korean Journal of Artificial Intelligence
• /
• v.3 no.1
• /
• pp.1-4
• /
• 2015

These days, men live better lives owing to economic growth. They are interested in basic desire such as clothing, food and dwelling. This study investigated food and/or eating. Men like to take better quality food to be healthy. They can hear food problems easily by news to satisfy desire. On October 13, 2014, Dongsuh Food Company was prohibited to distribute a serial product named 'Post Almond Flake' (Statistics Korea). Dongsuh Food was found to produce finished product by mixing contaminants without inspection of colon bacillus, and Crown Confectionery was found to produce 'Organic farming wafer' and 'Organic farming choco wafer' from March 2009 to early August, 2016 cognizing rejection at inspection not to inform Ministry of Health and to sell product amounting to 3.1 billion KRW .

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.44 no.1
• /
• pp.70-73
• /
• 1999

This study was conducted to ascertain the chromosomal locations and effect of quantitative trait loci (QTL) associated with the physical traits of rice (Oryza sativa L.) eating quality. One hundred sixty four recombinant inbred lines (MGRILs) of F$_{11}$ were derived from the cross between Milyang 23 (Tongil type) and Gihobyeo (japonica type). They were evaluated for six physical traits of cooked rice. Transgressive segregation was observed for all examined traits. Significant QTL were detected (LOD$\geq$2.0) in three traits, including single QTL for adhesiveness, gumminess, and chewiness of cooked rice, respectively. Phenotypic variation explained by each QTL ranged from 6.3% to 14.6%. However, no significant QTL was detected for hardness, cohesiveness, and elasticity of cooked rice. Pleiotropic effects of single QTL on different traits are observed.d.