• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.4
• /
• pp.309-318
• /
• 2004

To investigate of the utilization and awareness on the traditional foods of university students in Daejeon, 104 male students(26.8%) and 282 female students(73.2%) were surveyed by the questionnaire. The traditional foods surveyed were Korean sauce, rice cake, Korean cookies, Korean soft drinks, kimchi and ritual foods. Among respondents, 56.5% answered that they had made Korean sauce at home, and 66.2% replied the reason why was because home made Korean sauce had much better tastes than other instant Korean sauces. 40.1% of the respondents answered that they would made Korean sauce at home after getting married. 61.2% of respondents answered that they liked the rice cakes and there was a significant difference between sex(P＜0.001). Most respondents(50.7%) ate the rice cakes at traditional holidays. They liked Injulmi the most(28.4%) and there was a significant difference between sex(P＜0.001)； males liked Injeolmi better and females Patsirooduk. 47.4% of respondents liked the Korean cookies and 68.3% of them replied that the reason was because they were tasty. 71.1% of respondents ate Korean cookies at traditional holidays. 53.93% of respondents ate Korean soft drinks at traditional holidays and 68.1% of them made them at home. 81.3% of respondents said that they would make Kimchi at home instead of buying at market after they married； 65.2% of them answered the reason why was because home-made ones were tastier. For ritual foods for traditional ceremony, 52.2% of respondents said they would not use order and delivery service, and if they would use them, 60.5% respondents said because it might be convenient because it took much time to prepare. There were no significant differences between sex distinctions.

• KIISE Transactions on Computing Practices
• /
• v.21 no.11
• /
• pp.739-744
• /
• 2015

In this paper, we examine the project-based educational practice that is co-developing a solution to the local food inventory management system. This project is aimed at the practical business of IT distribution in small and medium industries, and is linked with the project course on undergraduate students of IT division. For the practical project of the IT distribution in small and medium industries, an employee in charge of the project participates as a mentor such that he presents the project subject and the students develop the system for the subject. This system emerges from existing theory and the necessity for a term project, and this course leads students to learn practical knowledge through discussion with the employee in charge. Through this course, the latest technology is shared mutually, and students have the opportunity to understand a domain of the IT distribution business. As students experience how to understand and solve cost, quality and delivery time for the project by themselves, they build confidence. Also, the company can save on costs for the development of prototypes, while creating an opportunity for students to experience working with seasoned staff.

• The Journal of the Korea Contents Association
• /
• v.19 no.6
• /
• pp.379-386
• /
• 2019

It is a study of the changing times of cooking programs that were broadcast and aired on TV. The media has shown a lot of changes in appearance, and it's also showing a lot We want to look at various changes and changes in the times through programs on cuisine and food that many people now prefer. In the preceding study, we looked at changes in media formats and changes in social changes and programs until the 2000s. Based on this analysis, the changes of the cooking program were analyzed according to the changes of the times. For the purpose of this study, changes were divided into cooking and historical changes, which were divided and examined by the period. Through this study, we were able to see the change in the cooking program in an era where changes in diet are mixed with changes in culture. It was possible to see the change through programs that consumers could feel, not unilateral delivery of information, and to see the change from the era of experts to culture. Further, through the introduction and challenge of local culture through food, subsequent research aims to see changes and social phenomena caused by the division of programs.

• The Journal of Advanced Prosthodontics
• /
• v.11 no.2
• /
• pp.88-94
• /
• 2019

PURPOSE. This study was conducted to investigate patterns of adjacent tooth displacement in the posterior implant with interproximal contact loss (ICL) by 3-D digital superimposition method. MATERIALS AND METHODS. Posterior partially edentulous patients, restored with implant fixed partial prostheses before 2011 and suffered from food impaction of ICL between 2009 and 2011, were included. Two dental casts, at the time of delivery and at the time of food impaction in a same patient, was converted into 3-D digital models through scanning and superimposition was performed to assess chronologic changes of the dentition. Directions of tooth displacement were evaluated and the amount of ICL was calculated. Correlations between the amount of ICL and elapsed time, or between the amount of ICL and age after function, were assessed at a significance level of P<.05. RESULTS. A total number of 13 patients (8 males, 5 females) with a mean age of $65.76{\pm}9.94years$ and 17 areas (4 maxillae, 13 mandibles) were included in this retrospective study. Teeth adjacent to the implant restoration showed complex displacements but characteristic tendency according to the location of the arch. The mean amount of ICL was $0.33{\pm}0.14mm$. Elapsed time from function to ICL was $61.47{\pm}31.27months$. There were no significant differences between the amount of ICL and elapsed time, or age (P>.05). CONCLUSION. Natural teeth showed various directional movements to result in occlusal change in the arch. The 3-D superimposition of chronologic digital models was a helpful method to analyze the changes of dentition and individual tooth displacement adjacent to implant restoration.

• Journal of Adhesion and Interface
• /
• v.24 no.4
• /
• pp.113-119
• /
• 2023

Since it was reported that the unusual amino acid DOPA in synergy with lysine and histidine residues found in mussel adhesive proteins plays a pivotal role in mussel adhesion in underwater environments, there has been a burgeoning development of various catecholamines-based adhesives for biomedical applications. Among these, catechol-conjugated chitosan, containing catecholamine, featuring multiple catechol groups within its aminerich chitosan backbone, has found versatile utility in fields, such as tissue adhesion, wound dressing, tissue healing, hemostats, drug delivery systems, and tissue engineering scaffolds. Significantly, chitosan-catechol is a mussel-inspired material approved by both US Food and Drug Administration (FDA) and KR Ministry of Food and Drug Safety (MFDS) for its effectiveness in hemostasis. This review focuses on 1) general aspects of catechol-conjugated chitosan, highlighting catechol group integration into chitosan backbones, 2) examination of proposed mechanisms of hemostasis, and 3) exploration of diverse physical forms, including solution, hydrogels, patches, and thin films with practical applications inapplicable to hemostasis.

• Korean Journal of Agricultural Science
• /
• v.50 no.4
• /
• pp.697-711
• /
• 2023

The global waste crisis has been escalating and its consequent impact on soil, water, air pollution, and eventually climate change acceleration has shed light on the importance of reducing waste. Amidst COVID-19 and the following surge in single-use plastics for food delivery, waste generation is on the incline. Companies and governments have embarked on developing various eco-friendly packaging technologies, but their effectiveness on the consumers is vague as definitions of eco-friendly packaging are vague, and research on its link to purchase intention remains scarce. Thus, the adoption of eco-friendly packaging has been slow. To address this issue, this study analyzes the awareness and purchase intention of four visual attributes of eco-friendly packaging-material, verbal statement, eco-label, and color-along with the environmental consciousness among undergraduate university students in Korea through online surveys and the ordered logit regression model. The study distinguished the attributes into evidence-based and conjectural categories. The findings revealed that eco-friendly visual attributes had a positive effect on purchase intention amongst undergraduate students in Korea; however the level of environmental consciousness had marginal effect on the purchase intention of eco-friendly visual attributes. The level of effectiveness also varied with each visual element. Analyses revealed that visual attributes to eco-friendly material had marginal effect on purchase intention; color was deemed not an "Eco-friendly attribute" by most students, and although eco-friendly labels were deemed as an eco-friendly attribute, trust in the labels varied according to environmental consciousness. These findings have implications for businesses and policymakers aiming to promote eco-friendly consumption within packaged food products.

• Food Science and Preservation
• /
• v.19 no.3
• /
• pp.376-384
• /
• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.

• Biomolecules & Therapeutics
• /
• v.3 no.1
• /
• pp.38-46
• /
• 1995

DA-125, a new anthracycline antitumor antibiotic, was administered at dose levels of 0, 0.04, 0.2 and 1.0 mg/kg/day intravenously to pregnant and subsequently delivered Sprague-Dawley rats from day 17 of gestation to day 21 of lactation. Effects of test agent on general toxicity of dams and growth, behaviour and mating performance of F1 offspring were examined. At 1 mg/kg, one out of the twentytwo dams showed difficult delivery, characterized by a stillbirth. Reduction in body weight, loss in food intake, and decrease in spleen weight were also observed in dams. In addition, the lower rates of successful performances in memory test (28.6%) and necrosis of tail end (9.5%) were seen in F1 offspring. At 0.04 and 0.2 mg/kg, no toxic effect on dams and F1 offspring was observed. There were no malformed Fl and F2 fetuses in all groups. The results indicate that the no effect dose levels(NOELs) of DA-125 are 0.2 mg/kg/day for dams and Fl offspring, and over 1 mg/kg/day for F2 fetuses.

• Research in Community and Public Health Nursing
• /
• v.22 no.2
• /
• pp.204-211
• /
• 2011

Purpose: To investigate the frequency of breakfast skipping and affecting factors in children in poverty. Methods: The subjects were 644 children who were receiving the services of community child center or delivery meal-box. They were asked about their socio-demographic characteristics, health behaviors and breakfast-skipping status in the survey. Results: Breakfast-skippers were 17.4% of the subjects. The count of negative health behaviors in breakfast skippers was higher than that in eaters, and the behaviors of exercise, screen time, alcohol experience, and smoking experience were worse in skippers than in eaters. The odds ratio of breakfast skipping was higher in female children (OR=2.53, p<.001), those with single father (OR=3.76, p<.001) or single mother (OR=1.83 p=.030), those with alcohol experience (OR=1.82, p=.022) and smoking experience (OR=2.80, p=.003), and under-weight ones (OR=2.54, p=.048). Conclusion: Breakfast skipping is associated with gender, family structure, alcohol experience, smoking experience and BMI. Children in poverty need comprehensive health promotion programs including interventions for breakfast skipping and health behaviors.

• Journal of Plant Biotechnology
• /
• v.37 no.3
• /
• pp.283-291
• /
• 2010

Vaccine is one of the best known and most successful applications of immunological theory to human health and it protects human life through inducing the immune response in systemic compartment. However, when we consider the fact that mucosal epithelium is exposed to diverse foreign materials including viruses, bacteria, and food antigens and protects body from entry of unwanted materials using layer of tightly joined epithelial cells, establishing the immunological barrier on the lining of mucosal surfaces is believed to be an effective strategy to protect body from unwanted antigens. Unfortunately, however, oral mucosal site, which is considered as the best target to induce mucosal immune response due to application convenience, is prone to induce immune tolerance rather than immune stimulation. Since intestinal epithelium is tightly organized, a prerequisite for successful mucosal vaccination is delivery of antigen to mucosal immune induction site including a complex system of highly specialized cells such as M cells. Consequently, development of efficient mucosal adjuvant capable of introducing antigens to mucosal immune induction site and overcome oral tolerance is an important subject in oral vaccine development. In this review, various approaches on the development of oral mucosal adjuvants being suggested for effective oral mucosal immune induction.