• Journal of Nutrition and Health
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• v.42 no.6
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• pp.523-535
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• 2009

The aim of this study was to examine and compare the eating habits and dietary intake patterns of people with or without allergy by the survey during August-September, 2008. The 131 subjects aged 10'-50' (AG = allergy group, n = 62; NG = non-allergy group, n = 69) participated in this study. The questionnaire included general characteristics, dietary habits, and food frequency. Income level tended to be higher in AG than in NG, and AG had more pets and flower pots than NG (p < 0.01). In AG, most affected area of allergy was the skin and the subjects in AG experienced the mixed symptoms and more than 2 types of allergy. Family history of allergy was highly related with allergy of the subjects (AG: 66.1%, NG: 33.9%). Both groups did not exercise regularly, but frequency of alcohol drinking in AG was significantly higher than in NG (p < 0.01). AG skipped meals and had snacking more often than NG (p < 0.05). Most favorite snacks in AG were instant foods, fast foods, cookies, and ice cream (p < 0.05). Therefore, AG tended to consume more allergy-related foods than NG. Highly-consumed allergy-related foods were egg, pork, walnut, onion, tuna, shellfish, and kiwi (p < 0.05). Therefore, nutrition education and guidance is needed to establish good eating habits, food intakes, and life style in people having allergy.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• Korean Journal of Plant Resources
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• v.21 no.2
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• pp.134-138
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• 2008

Nerine from south africa and its sparkling flower shape make us estimate it as a hopeful kind of cut follow. There was a few studies on Nerine in korea. We started this study to set bulb propagation methods. The propagation by tissue culture was changeable according to the growth regulators The best growth regulator combination which makes a lot of Bulblet was NAA $0{\sim}0.5$ + BA $0.5{\sim}2.0mg\;{\cdot}\;L^{-1}$ in Nerine bowdenii ‘Favourite’ and Nerine sarniens ‘Red’ respectively. The adjust culture media source for tissue culture were glucose 9% as a carbon source and ($NH_4+NO_3$) 40mM as a nitrogen source. When glucose was used as a carbon source, Bulblet were harvested a little bit low then sucrose but comparative emergence rate was so high that it is good for carbon source in nerine tissue culture. When we consist culture media as MS+BA $1.0mg\;{\cdot}\;L^{-1}$+sucose 7% + ($NH_4+NO_3$) 40mM, the produced Bulblet were reached up to 1.7 each per bulb and emergence rate was up to 100% irrespective of acclimatization period. The suitable culture explant for nerine tissue culture was scale. When scale was cultured with MS+BA $1.0mg\;{\cdot}\;L^{-1}$+sucose 7%, its propagation efficiency was 54 times greater than using growing point. A proper culture part of the scaly leaf was middle part (8 scaly leaf from outer 8th scaly leaf) when middle part was cultured the number of Bulblet were up to 1.8 each per explant.

• Korean Journal of Medicinal Crop Science
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• v.3 no.3
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• pp.187-194
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• 1995

The male broiler chichens (Hibreed Ross P. S 120 birds) were experimented for 6 weeks in cage. while experimental diets were feded to addition 0, 0, 0. 2, 0. 5 and 1.0% levels with Root Powder of Bupleurum Falcatum Linne (RPBFL). The results were as following; The tast of RPBFL added diets was favorite as the feed intake of RPBFL diets were increased than control diet. Body weight gain (1. 845g) in 1. 0% RPBFL diet was higher enhenced by 226g/per bird than control (1. 619g). was effected above 14%. Feed re­quierment was the lowest by 2. 02 in control, and was significantly enhenced to 1. 81 in 1. 0% RPBFL diet (P<0. 01). The amounts of carcass ratio were significantly defferent effected from the broilers feding diet added with 1. 0% RPBFL (P<0. 01). Greater amounts of chest meat was produced by 253g from the broilers fed diet added 1. 0% RPBFL, was enhenced 42g than the control broilers. The chest meat vs live body weight ratio was increaced in 1. 0% added diet. According to the tendency be increased' of the RPBFL levels, the drumst­ick weight was enhenced with 1. 0% RPBFL diet. The ratio of the drumstick vs live body weight was im­proved in 1. 0% RPBFL diet. The weights of liver. spleen, heart and gizzard were heavied according to live body weight, then was improved in 1. 0% RPBFL diet. Fat accumulation (abdominal and gizzard sur­rounding) was greater abserved by 50. 12g from the broiler fed ration with 1. 0% RPBFL. Content of total serum protein was high concetration in control, then was decrased by RPBFL level. Total serum cholesterol and triglyceride contents were increased in proportion to fat accumulation ratio.

• Korean Journal of Agricultural Science
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• v.2 no.2
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• pp.451-462
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• 1975

The qualities of the grape wines brewed with the varieties of Steuben, Muscat Bailey A, Merlot, Campbell Early and Alden were compared, and studied the mashing methods of the wine with a variety of Muscat Bailey A. and then investigated the aging effects of ultrasonic wave and the baking treatments on the new wines. The results obtained were as follows. 1. Extracts of the new wines brewed with the varieties of Steuben and Alden were 2.55 and 1.88 per cent respectively and the color densities of the wines with Merlot and Alden were 3.5 and 1.05 (optical density) respectively, and the other contents were not significantly different beween varieties. On the Otherhand, the results of sensory test showed that the order of favorite was the wines brewed with Steuben, Muscat Bailey A, Merlot, Campbell Early and Alden. 2. The effect of pasteurization ($55^{\circ}C$, 20 min.) on the inhibition of the growth of undesirable microorganism was appeared almost the same degree as the case of sulfiting (100 ppm), and the pasteurized must was more dense in color but slightly turbid than the case of sulfiting. 3. Glucose syrup was in adequate as a materials for supplemental sugar, and the quality of the new wine further fermented the free-run wine added the alcohol to be a constant alcohol content was almost the same as that of control. 4. Baking at $50^{\circ}C$. for 50 days to t he new wine from 0.45 to 0.65 per cent, and color density was also thicken from 2.8 to 3.17 (O. D). 5. Baking at $40^{\circ}C$. for 50days to the new wine brewed with Muscat Bailey A, increased the ester content of the wine from 0.37 to 0.65 per cent and color density was-also thicken from 3. to 4.2 (O.D). 6. Ultrasonic wave (150 watt, 20Kc) treatment for 10 hours to the new wine brewed with Muscat Bailey A, increased the ester content of the wine from 0.37 to 0.47 per cent.

• Korean Journal of Agricultural Science
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• v.18 no.2
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• pp.164-179
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• 1991

Korean agriculture has encountered two problems. One is internal income disparity between rural and urbarn area and the other is external Uruguay Round trade problems as an abolition of direct and indirect import barriers, reduction in export subsidies and to reduce internal price supports. These problems will be brought severe farm problems such as decreasing farm household income and repressing agricultural growth in the near future. Considering the above inevitable facts Korean government has implemented several development projects such as rural industrial area development project, rural special production area development project, leisuresight seeing farm development project, traditional food development project, unskilled labor training project for off-farm employment and so on, to increase farm household income through off-farm income increase. This study was mainly concentrated on the identification of operational problems and post evaluation of the rural special production area development projects which aimed at increasing non-farm incomes and giving employment opportunity for rural farmers in small factories processing regional special farm products and mine products. The main findings and problems to be solved for the successful project implementation are as followed ; 1. Total number of the special production area development projects as of the end of 1991 was amount to 138, and total number of farm household participated were estimated at 2,079, and total amount of off-farm income per farm household was reached to 3,011 thousand won. 2. The total number of processed special products have increased from 21 items in 1981 to 56 items in 1991. On the other hand the total number of farm household participated in the projects have decreased from 2,518 to 2,079 during same period. 3. Total amount of investment for the projects has increased from 1,429 million won in 1981 to 24,760 million won in 1991 but the rate of G'T loan of the total investment has reduced from 24.5% to 5.2% during same period. 4. 138 special production area development project are classified into 6 kinds of commodity groups such as 19 of general industrial good production areas, 52 of folks-industrial art objects production areas, 39 of food processing areas, 9 of fiber and texstile processing areas, 18 of agricultural and fishery inputs processing areas and 1 of stone processing area. 5. The total production value in 1990 was estimated 20,169 million won of which export was amount to 2,627 million won. 6. The finacial rate of return of the UNGOK KUGIJA Tea processing Project operated by UNGOK coops and BAKSAN ginseng tea processing project were estimated at 45.4% (B/C Ratio=1.17, NPV=152.5 million won) and 17.7% (B/C Ratio=1.12, NPV=120.2 million won) respectively. 7. More favorite terms and condition of the loan including collateral problems have to be given to farmers participated. Heavy investment and G'T subsidy policies should be started for the successful project implementation anf farm household income increase. 8. To expand market demand of the rural special goods G'T have to provide special program of TV or other mass media for commodity propaganda and the total cost concerned must be supported by G'T subsidy. 9. The special farm products as GUGUJA,MOSI'Ramie', Ginseng. SOGOKJU,HEMP,Mushroom.DUGYUNJU and Chesnut processing projects have to be propelled and expanded for off-farm income increase in Chung Nam Province. 10. Direct operational pattern of the special production area by coops is more favorable to farmers and recommendable considering with off-farm income increase and market demand creation throughout Korea. 11. In rural area, special organizations for project appraisal are not exist. Accordingly special training program, project appraisal, formulation and preparation for civil servants concerned have to be prepared for project selection and sound implementation under limited budget and financial support.

• Journal of dental hygiene science
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• v.10 no.2
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• pp.63-69
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• 2010

The purpose of this study was to examine the business awareness of dental coordinators and preferred working condition according to educational period, to suggest what improvements should be made. A survey was conducted for a year and four months from March 2007 to June 2008, and the collected data were analyzed, which made use of ${\chi}^2$(Chi-square) test, t-test. The findings of the study were as follows: 1. In regard to preferred conditions of employment, a dental hospital (42.0%) was most preferred by the incumbent dental hygienists investigated, followed by a dental clinic(29.4%). The largest number of the students who took dental coordinator courses had a liking for a dental hospital(41.9%), followed by university hospital and general hospital(29.0%)(p<0.001). 2. As for perception of dental coordinator, all the dental hygienists were aware of that occupation, and most of the students(81.9%) were cognizant of it(p<0.001). Concerning the necessity of that occupation, the students who felt the need for that(94.8%) outnumbered the dental hygienists who did(85.2%)(p<0.05). 65.9 percent of the dental hygienists and 84.5 percent of the students looked upon a dental hygienist as the best occupation that also could serve as a dental coordinator(p<0.01). 3. Concerning a favorite type of work including an official title, the dental hygienists wanted to work as the chief of counseling section the most(34.1%), and the largest group of the students hoped to become a section chief or team leader(35.2%). In regard to the most integral field of work, the dental coordinators(51.1%) and students(65.8%) attached the most importance to counseling(p<0.05). 4. The dental hygienists were better gratified than the students in every regard(p<0.001). The former($4.00{\pm}0.41$) looked at that occupation in a better way than the students($3.81{\pm}0.50$) as well(p<0.01). The abovementioned findings suggested that it would be advisable to provide dental hygienists with a certain level of a clinical career with education in order to ensure the success of dental coordinator education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.223-233
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• 2013

The purpose of this study was to analyze the dietary habits and perception of vegetable intake of elementary students in Gwangju and Jeonnam Gokseong county. Data collection was conducted from 5th and 6th grade students of elementary schools in Gwangju and Jeonnam Gokseong county using a structured questionnaire survey. The SPSS program was used for statistics processing and data analysis. The chi-square test was also conducted. In terms of dietary intake habits, female students consumed their meals slower than male students. Information on dietary habits and nutrition was commonly obtained from family, including the mother or father who commonly prepared meals at home. Snacks were commonly consumed less than twice daily, with the Gwangju area having a higher frequency of snacks than the Jeonnam area. Elementary students indicated that vegetables were their least favorite food, with female students having a higher interest in vegetables than male students. The pattern and perception of vegetable intake came when the students (that did not eat vegetables) were lectured by their parents on the nutritive value of vegetables. Most students understood the important nutritional ingredients of vegetables. In the case of an interest in vegetables, the Gwangju area showed significantly more comprehension than the Jeonnam area on the definition and role of dietary fiber, the dental benefits of dietary fiber, and the identification of the environment-friendly certification mark.

• Journal of agricultural medicine and community health
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• v.24 no.1
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• pp.65-77
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• 1999

In order to estimate the utilization pattern of a rural health subcenter, and to identify the recognition for it among the farmhouse members in a suburban area, a questionnaire survey was carried out for objects of 696 population. The results observed were as follows: The annual utilization rate of rural health subcenter for a basic health service unit was 25.0 per 100 persons, and annual mean visiting times was 0.22 times. And the most frequent disease by annual health subcenter utilization illness was musculoskeletal disease(30.6%), and the next was respiratory disease(14.1%), gastrointestinal disease(13.9%) by order. Favorite reason for community health subcenter utilization were near distance from living place(49.6%), lower disease severity(18.9%) and lower medical cost(18.1%) by order. But disfavoring reasons for it were absence of specialist(20.2%), non effective treatment(19.2%) and insufficient equipment(14.7%) by order. And insufficient items about community health subcenter utilization were restriction of treatment limit(40.7%), lower reliance(22.5%) and difficulty in traffic(13.4%) by order. The results of logistic regression analysis suggested that statistically significant factors in health subcenter utilization was educational level. The desirable works for the health subcenter in a suburban area were disease control of elderly and disease preventing service. These results suggested that to increase the utilization of rural health subcenter in a suburban area and to promote the accessibility of rural residents to primary health care, there must be considered public relation about health subcenter, improvement of medical quality and change of priority about health subcenter's works.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.213-220
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• 2012

This study was conducted on 4th and 5th grade elementary school students in Daegu, Korea for the purpose of promoting health and proper dietary habits. A children food safety education program was developed and its effects evaluated on 4th and 5th graders (3,932 students for 4th year, 4,438 students for 5th year) at 46 elementary schools, which were under the jurisdiction of the four educational bureaus of Daegu city. Education was conducted in accordance with an education design plan, of which there were two goals, including know the contents of 'special act on children's dietary life safety management' and 'practice proper hand-washing'. 'Special act on children's dietary life safety management' was explained, and the education curriculum included proper hand-washing for prevention of food poisoning, quality certification mark on children's favorite foods, harmful foods such as unsanitary and adulterated foods, and green food zone. Flash songs, PowerPoint, 'glitter burger' notice note, and banner were used as education media. It was found that the awareness level of items related to 'special act on children's dietary life safety management' increased significantly after education (p<0.001). 'Necessity of nutrition education and children's food safety' also increased significantly (p<0.05) after education. Lastly, children answered that they washed their hands more often after education (62.9%) than before (60.7%).