• The Journal of the Convergence on Culture Technology
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• v.9 no.2
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• pp.525-531
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• 2023

In Korea, which is entering a super-aged society, the number of elderly patients who have difficulty walking independently is expected to increase rapidly, and it is necessary to develop wheelchair products with various functions to improve the quality of life of people with walking disabilities. Recently, wheelchair power assist devices that provide propulsion power by being attached to a manual wheelchair has been developed and is entering the domestic and global markets. In this study, we compared and analyzed the process of obtaining medical device certification for wheelchair power assist devices in Korea, the United States, and Europe. In Korea, a Class 2 medical device certification process was developed in 2021, and in the US FDA, it corresponds to Class 2 like the existing electric wheelchair and must pass the 510k certification process. In the case of Europe, it is uniquely regulated as Class I, and the CE mark can be attached through a relatively easy self-declaration of conformity. The Korean medical device industry, which is struggling with MDR certification, a new European medical device regulation, should pay attention to the relatively easy entry into the global market for wheelchair power assist products.

• Journal of Dairy Science and Biotechnology
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• v.33 no.3
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• pp.179-196
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• 2015

Because of our aging population, there is increasing concern about the impact of dementia and age-related cognitive decline. Intense research efforts on effective dietary interventions for the prevention or amelioration of dementia and age-related cognitive decline have indicated that dairy products affect physiological health and potentially healthy brain function during aging. Milk is a rich source of proteins and peptides with nutritional and immunotropic activities. The preparation of biologically active proteins and peptides generally requires enzymatic degradation, chemical modification, or the addition of specific co-factors. Milk-derived preparations are widely available in the food industry in the form of hygiene products and infant formulas. However, milk-derived products could also be applied as preventive or therapeutic measures for a wide-range of pathological conditions not only in neonates and infants but also in adults, including the elderly. Because they have no adverse side effects, milk-derived proteins and peptides could be used as a supplementary treatment for dementia and age-related cognitive decline.

• Journal of Nutrition and Health
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• v.53 no.2
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• pp.155-174
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• 2020

Purpose: The purpose of this study was to investigate the effects of nutrient intake and dietary diversity score (DDS) on osteoporosis after controlling for sex, age, socioeconomic level, drinking, smoking, physical activity, and body mass index (BMI) as mediators using the 2015-2017 Korean National Health and Nutrition Examination Survey (KNHANES) data. Methods: This study was focused on the age group of 50s and older by using the 2015-2017 KNHANES data. Subjects diagnosed with osteoporosis were classified as the osteoporosis group, and the other subjects were classified as the normal group. Logistic regression was used to assess the association between nutrient intake and DDS after controlling for mediators. Results: The risk of osteoporosis was 2.38 times lower in the 50-65 age group than in the 75 years and older group. The mediators affecting the incidence of osteoporosis by age group were sex, age, household income level, and education level in the 50-64 age group; sex, education level, drinking, and BMI in the 65-74 age group; and sex, age, current smoking, drinking, BMI, and energy intake in the 75 years and older group. The effect of nutrient intake on osteoporosis, with the exception of vitamin B1, was fully mediated by these mediators. The effect of vitamin B1 was partially mediated by mediators in the age group of 65-74 years, and vitamin B1 was effective for preventing the risk of osteoporosis by 25% when consumed over EAR. The effect of DDS was partially mediated in the age group of 75 years and older, and DDS of 2 or less increased the risk of osteoporosis by 2.59 times. Conclusion: As a result of this study, it is necessary to recommend the balanced intake of various foods including grains, meat·fish·legumes, vegetables, fruits, and dairy products as dietary guidelines for the prevention of osteoporosis and promotion of bone health in the elderly.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.3
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• pp.375-382
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• 1986

This study was carried out to obtain the basic information for the clarification of spring growth habits mechanism of naked barleys. The isozyme patterns and activities of peroxidase in the young spike and leaf blade were analyzed during the differentiation and development of young spike. The characteristic differences between the normal and rosetted type were in c and g isozymes in young spike, and in i isozyme in the leaf blade. In the normal type, c and i isozymes disappeared at the stage of spi-kelet differentiation, g isozyme at the stage of flolet differentiation. But, in the rosetted type, those three isozymes remained in dark stained condition until the time of final sampling. Especially, those three isozymes were higher in the rosetted type than those in the normal type even at the stage of bract differentiation(BDS), just prior to the reproductive stage. The activities of peroxidase decreased slowly after BDS in the young spike and leaf blade in the normal type, While, in the rosetted type, increased linearly, and the degree of increasing was remarkable in the young spike. It was interesting that the degree of activities in young spike was higher in the rosetted type than that in the normal type even at BDS. From the above results, the remarkable differences of the isozyme patterns and activities at BDS between the normal and rosetted type were considered to be the physiological expression of the varieties concerned with the degree of spring growth habits.

• KIISE Transactions on Computing Practices
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• v.23 no.6
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• pp.371-378
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• 2017

In modern society, awareness of diabetes is growing with an increase in the elderly population and an increase in the incidence of diabetes. In particular, diabetic patients can suddenly develop hypoglycemic shock; therefore, it is important to measure blood glucose periodically. However, self-monitoring blood glucose meters are difficult to carry and it is difficult to manage the value. To solve these problems, the blood glucose measurement system has been developed as a sensor attached to the body or as one of the functions of smart devices, but it has not been commercialized. In this paper, we propose a smart band with a blood glucose measurement function. If a user enters a schedule to measure blood glucose level, such as before/after meals, in the app, he/she can receive a measurement alarm from the band. The user can measure the blood glucose level at any time using the band, and the measured value is transmitted and managed by the app including behavior history such as before/after meals and the time. This will help the user to manage, diagnose and prevent health problems. The system has been tested using two medical device-certified products, and each blood glucose measurement value has been confirmed to be more accurate.

• Clean Technology
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• v.26 no.2
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• pp.109-115
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• 2020

Over the last 3 years, the global food 3D printing market has grown at an average annual rate of 31.5% and has shown an industry size that reached about U$ 9.46 billion. Food 3D printing technology has the advantage of being utilizable in diverse ranges because it enables free design of existing foods so that foods can be produced according to individuals' tastes and purposes. Many countries around the world are producing food 3D printers to release trial products such as foods employing the advantages of food 3D printing. They are also attempting to apply food 3D printing in various fields such as combat rations, space rations, restaurants, liquid foods, foods for the elderly, diets for patients, and baby foods. Whereas the 3D printing market, which has a high growth potential and is expected to continue to expand in size, is highly likely to become a blue ocean, not only is food 3D printing technology small in South Korea, but also the overall ratio of 3D printing utilization and the scale of the relevant industry are small. This is attributable to the fact that South Korea has problems such as insufficient institutionalization compared to developed countries and delays in the development of standardized domestic materials. Therefore, this paper is intended to inform the necessity of food 3D printing and describe food 3D printing technology and food 3D materials in order to obtain the additional effect of vitalizing the South Korean food 3D printing market.

• Journal of Korea Game Society
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• v.9 no.3
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• pp.15-22
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• 2009

Our society is the information-oriented knowledge society which demands the ability how to use computers to all members of the society and is the aging society which the old people 60 or older exist plentifully. But in our society, there are rarely the computers for the old people which are considered their body limit. In this research, we proposed a grip type Hangul(Korean alphabet)interface which are designed under the consideration for the body limit of the old people. The comparison analysis of the proposed Hangul interface is accomplished with the keyboard(ME TOO SV01) for old persons and the key buttons of the old person cellular phone(LG KV-3900) as existing products. The comparison analysis consists of quantitative evaluation as measurements and qualitative evaluation as a survey of the satisfaction levels of 10 older persons. The results of the quantitative evaluation show that the proposed Hangul interface is the best one in the human-technology-design, the number of input buttons which requires moving of user's fingers, the maximum range of moving of user's fingers, and the number of the fingers to use text inputs. The survey results of the satisfaction levels show that interface shape, and input button's positions have best levels and they show that input button's gaps and ease of use have the second levels but their points are almost same with the best points of the keyboard.

• Journal of Science and Technology Studies
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• v.2 no.2 s.4
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• pp.145-189
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• 2002

This paper explores into the potential contribution of welfare science and technology(WST) to meeting the challenges of ageing. Drawing on the literature about gerontechnology, this paper considers the application of scientific knowledge for welfare of an aging population. WST for the improvement of the daily functioning of the elderly people can not only prevent, delay or compensate for the declines or impairments of coginitive and physical functions (by assistive technology) but also enhance personal ability to overcome problems either by supporting the person's abilities (by supportive technology) or by changing the environment (by public welfare technology). This paper draws attention to a paradigm change in the conceptualization of disability and its ramifications for the role of technology and aging. A range of approaches such as Barrier-Free design, Universal Design points to new directions of WST in which products and services are devised to improve the quality of life for all people, and hence enhancing the socio-economic vitality. It is suggested that the future of welfare science and technology will be based in large measure on its goal to reduce or prevent individual and structural lag in the relationships between people and their environments. Addressing issues of the broader physical and social environment will emphasize the goal of prevention and the view that environmental needs for aging population are changing over time.

• The Journal of the Korea Contents Association
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• v.18 no.11
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• pp.462-474
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• 2018

The development of bio-sensing technology made it easy to collect various biometric information that was only available in large medical devices. The miniaturization of sensors makes it simple to carry out various health checkups that It did in person to the hospital by improving the portability of diagnostic devices. It is able to combine sensors into portable devices such as Smartphones, apply advanced Internet of Things (IOT) technology, and create new form factors for medical devices such as ultra-small modules that can be inserted or attached to their bodies. The results can be checked immediately through portable information devices such as smart phones. Although commercialization is still slow in Korea, new technologies are being applied in various ways in countries such as the United States that have granted remote medical services. Medical demand, supply and cost in South Korea are growing ahead of a super-aged society. Under these circumstances, attention is focusing on whether smart healthcare, a new concept, can complement the existing medical system. This study identifies the technology trends associated with smart health care and categorizes various healthcare products in the UX design aspects. In addition, the UX design approach and guidelines for applying smart healthcare technologies to the elderly, the intended users, are presented. This research will provide a reference to a new social issue, the UX-design approach to solving the problems of the aged society.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.