• 대한화장품학회지
• /
• 제28권3호
• /
• pp.109-145
• /
• 2002

Council Directive 76/768/EEC는 EU에서 화장품에 대한 기본적인 규정에 대한 기초가 된다. 이 규정의 배경과 원리에 대한 간단한 소개 후에 주요안건에 대해 강연할 것이다. 특히, 안전성에 대한 기본적인 원칙에 대해 주로 다루었으며, 6차 개정 이행(Council Directive 93/3S/EC)에 따른 영향에 대하여 분석 하였다. 토론의 주요 주제는 화장품의 안전성에 대한 요건과 EU시장에서 화장품 출시시 최종적인 책임, 개개의 성분의 안전성을 기초로 한 최종제품의 안전성에 대한 EU의 개념, 모든 최종제품에 대한 유럽에서 요구하는 서류와 개개의 성분들의 positive list와 negative list의 존재여부에 대하여 다루어지며 또한 주요관심인 7차 개정에 의해 새롭게 제안된 것과 동물대체시험법의 사용에 대해 강연할 것이다. 마지막으로, positive list에 존재하는 성분의 경우 SCCNFP에 의하여 이루어지는 안전성평가와 최종 제품에 대한 기술적인 측면에서 안전성평가자로서 이루어지는 평가에 대해 상세하게 다루어 질 것이다.

• 한국식품과학회지
• /
• 제40권3호
• /
• pp.337-342
• /
• 2008

'06년-'7년 시중 유통되는 가공식품과 단체급식의 메뉴를 대상으로 과잉 섭취 시 위해 가능한 영양성분의 하나인 당 함량 실태 조사를 한 결과 사탕류, 캐러멜류 및 젤리류에서 31.7-71.1%로 가장 높게 나타났고, 특히 학교주변 문방구등에서 판매되는 저가의 어린이 기호식품의 경우 대부분 당 함량이 높은 것으로 나타났다. 또한, 단체급식에서 제공되는 반찬 중 찜류 및 볶음류, 조림류에서 물엿이나 설탕을 첨가하는 경우 29.6-49.2%로 어린이 기호식품과 유사한 수준의 당을 함유하고 있었다. 가공식품 및 단체급식 메뉴를 통한 당 섭취를 줄이기 위해서는 산업체나 단체급식 시설에서의 설탕이나 물엿과 같은 단맛 성분의 사용을 최소화하고 급식에 대한 영양표시제 활성화가 필요하며, 소비자들은 제품을 선택할 때 영양성분표시를 확인하여 당 함량이 적은제품을 선택하고, 섭취 시에도 가급적 1회 제공량 범위를 넘지않도록 해야 할 것이다. 본 연구 결과를 기초로 지속적인 실태조사를 통하여 가공식품 및 음식의 당 함량 데이터베이스 및 원료성 식품에 대한 데이터베이스를 구축한다면 소비자들에게 올바른 영양정보를 제공하고 당 저감화를 추진하는 등 어린이 먹거리의 영양 안전성을 확보하게 될 것이다.

• 한국식생활문화학회지
• /
• 제28권1호
• /
• pp.89-98
• /
• 2013

The purpose of this study was to develop measures for establishing and enforcing legal nutrition labeling for Takju based on results from consumer awareness surveys, statistical model development, and evaluation of nutrients. The statistical model developed with consumer survey results showed that consumers would like to know the nutrients they intake from drinking Takju, as their awareness about Takju was low. Specifically, consumers would like to see information regarding alcohol content, calories, carbohydrates, and saccharides on the label. Structural equations from the research model showed that consumers who had some knowledge of Takju also had positive thoughts of the nutrition fact labels for Takju. Evaluation of nutrients in Takju showed that the starch sources and other ingredients used in Takju fermentation did not influence nutrient facts, and nutrient concentrations also varied among the different Takju. In addition, this research suggests methods for consumers to make reasonable selections and to inform them of the nutrition fact labeling for Takju. Benners and pop-up were manufactured to promote voluntary participation of companies and to provide nutrition facts from Takju. Eventually, a measure was suggested to establish and enforce nutrition labeling, using results from consumer and nutrient surveys of Takju.

• 한국임상약학회지
• /
• 제26권2호
• /
• pp.121-127
• /
• 2016

Objective: Until now, there is minimal number of research for overall domestic status of orphan drug use in Korea. The purpose of this study is to identify the list of orphan drugs available in Korea and to understand the status of orphan drug usage in tertiary Hospitals and rare incurable disease Hospital. Methods: We made domestic orphan drug lists based on available orphan drugs in Korea. Based on this lists, we conducted e-mail survey from August, 2014 to September, 2014 to identify domestic status of orphan drug usage including the availability and management of orphan drugs. Results: There are three hundred and eighteen orphan drugs (184 ingredients) registered in Ministry of Food and Drug Safety. Among the three hundred and eighteen orphan drugs, Two hundred and twenty-eight drugs (102 ingredients) were selected. Information on each item was collected and documented with generic and brand names, manufacturers, wholesalers, indications, FDA approval status and insurance coverage. Forty-three tertiary hospitals and thirty-two rare incurable hospitals responded to the survey questionnaire (57.3%). According to the survey result, the antineoplastics and immunomodulating agents group has the highest percentage (40%) usage in the hospital. Of fortythree tertiary hospitals, thirteen hospitals manage orphan drugs separately (30.2%). Based on the reply, most of the healthcare professionals commented the drug information related to efficacy and safety including medication counseling of orphan drugs is insufficient. Conclusion: Through this study we anticipate providing an understanding of orphan drug usage status in Korea. We found the limited resources to the information on orphan drugs and this information requires updating on a regular basis. This can be the basis for further studies about preparing drug information, educational resources for rare disease patients.

• Archives of Pharmacal Research
• /
• 제28권4호
• /
• pp.405-412
• /
• 2005

A vanilloid receptor (VR1, now known as TRPV1) is an ion channel activated by vanilloids, including capsaicin (CAP) and resiniferatoxin (RTX), which are pungent ingredients of plants. Putative endogenous activators (anandamide and metabolites of arachidonic acid) are weak activators of VR1 compared to capsaicin and RTX, and the concentrations of the physiological condition of those activators are not sufficient to induce significant activation of VR1. One way to overcome the weak activation of endogenous activators would be the sensitization of VR1, with the phosphorylation of the channel being one possibility. The phosphorylation of VR1 by several kinases has been reported, mostly by indirect evidence. Here, using an in vivo phosphorylation method, the VR1 channel was shown to be sensitized by phosphorylation of the channel itself by multiple pathways involving PKA, PKC and acid. Also, in sensitizing VR1, BK appeared to show activation of PKC for the sensitization of VR1 by phosphorylation of the channel.

• 한국컴퓨터정보학회:학술대회논문집
• /
• 한국컴퓨터정보학회 2021년도 제63차 동계학술대회논문집 29권1호
• /
• pp.295-296
• /
• 2021

'서포트업' 앱은 음식점을 경영하는 소상공인들과 식자재 공급업체 사이를 연결해주고 관리하는 서비스를 제공하는 모바일 앱으로서, 소상공인들이 손쉽게 창업 및 경영을 할 수 있도록 지원함으로써 지역 경제 활성화에 기여하기 위한 목적으로 구현되었다. 모바일 앱의 특성상 터치 몇 번으로 간편하게 거래처와 연결될 수 있다는 점에 포커스를 맞추어 음식점 경영자들에게 편리성과 유용성을 제공한다. 특히 처음 창업하는 경영자들이 평이 좋고 지리적으로 가까운 식자재 공급업체를 쉽게 찾을 수 있게 해주며 공급업체에 연결하여 식자재 확보 과정도 쉽게 이해할 수 있도록 서비스를 지원한다. 앱을 이용하는 음식점 경영자들은 자신이 원하는 조건과 환경에 맞추어 식자재 품목별로 공급업체들에 대한 정보를 비교해보고 거래처를 정하여 거래를 할 수 있으며, 이용한 거래처에 대한 평을 남김으로써 다른 이용자들에게 거래처에 대한 정보를 제공할 수도 있다.

• 보건행정학회지
• /
• 제29권2호
• /
• pp.195-205
• /
• 2019

Background: The food and food service influence the quality of life and the general health condition of older persons living in long-term care (LTC) facilities. Purchasing good food materials is a ground of good food service. In Korea, the residents in LTC facilities should pay for the cost of food materials and ingredients out of their pocket because it is not covered by LTC insurance. This study explored what factors affect the cost of food materials paid by LTC facility residents and which factor affects most. Methods: We used data from the study on out-of-pocket payment on national LTC insurance, which surveyed 1,552 family caregivers of older residents in LTC facilities. We applied conditional multi-level model, of which the first level represents the characteristics of care receivers and caregivers and its second level reflects those of LTC facilities. Results: We found that the facility residents with college-graduated family caregivers paid 11,545 Korean won more than those with less than elementary-graduated ones. However, the income level of family caregivers did not significantly affect the amount of the food material cost of the residents. The residents in privately owned, large, metropolitan-located facilities were likely to pay more than those in other types of facilities. The amount of the food material cost of the residents was mainly decided by the facility level factors rather than the characteristics of care recipients and their family caregivers (intra-class correlation=82%). Conclusion: These findings suggest that it might be effective to design a policy targeting facilities rather than residents in order to manage the cost of food materials of residents in LTC facilities. Setting a standard price for food materials in LTC facilities, like Japan, could be suggested as a feasible policy option. It needs to inform the choice of LTC users by providing comparable food material cost information. The staffing requirement of nutritionist also needs to be reviewed.

• 대한지역사회영양학회지
• /
• 제11권2호
• /
• pp.191-204
• /
• 2006

This study was carried out to investigate the experiences of breast milk feeding information and education, breast milk feeding knowledge and attitude and needs for breast milk feeding nutrition education of high school students to encourage breast milk feeding. The subjects were 565 (male: 250, female: 315) high school students from first to third grade. The results obtained were as follows: In this survey, only 30.0% of subjects experienced breast milk feeding information and only 6.1% of subjects had breast milk feeding education. And the subjects showed the average scores of knowledge of breast milk feeding were 0.29 points of 1 point. Subjects knew well about ingredients of breast milk but they didn't know well about the physiology and method of breast milk feeding and benefits of breast milk feeding for mothers. The average scores of attitude of breast milk feeding were 3.03 points of 4 points, showed slight positive attitudes of breast milk feeding, but they had negative attitudes of emotional and practical aspects. The future plan of feeding practices was breast milk feeding 35.9% and 60.0% of formula milk feeding. A concern was that the students showed high ratio of formula milk feeding plan and they decided by incorrect knowledge of breast milk feeding. The 33.5% of students answered high school students will need breast milk feeding nutrition education, and they thought hospital faculties were the proper educators of breast milk feeding education, but dietitians were recomended as educators because of easy access at school and good knowledge of life-cycle nutrition. Therefore, to encourage breast milk feeding by mothers and supporters of breast milk feeding, breast milk feeding nutrition education is needed urgently among high school male and female students. And nutrition education programs will have to contain benefits of breast milk for babies and mothers and physiology and practical methods of breast milk feeding to improve emotional and practical attitudes for breast milk feeding. Nationwide campaign to promote breast milk feeding at public areas will be needed.

• 동아시아식생활학회지
• /
• 제11권3호
• /
• pp.179-189
• /
• 2001

The study was carried out to investigate housewive's consumption pattern and preference of mayonnaise for the development of egg-white mayonnaise. Data was collected from 515 housewives in Ulsan by self-administered questionnaire. The collected data were analyzed by SPSS package program. The results were as follows: 1. Most(98.1%) of housewives were concerned about nutrition and health and they considered that nutrition was the most important factor when purchasing food related items. 2. The frequency of using processed foods was two to three times a week and the reason for use it was the convenience. Usually the housewives obtained nutrition related information through mass media such as TV, radio(37.5%) , and newspaper, magazine(32.1%). 3. 75.9% of the subjects thought mayonnaise is a high calorie food and 57.5% of them knew the basic ingredients of mayonnaise. Most(79.3% ) of housewives perceived that cholesterol which is rich in egg yolk is related to cardiovascular disease and arteriosclerosis. Among family members, children showed high degree in the preference for mayonnaise. 4. Comparison of the low cholesterol mayonnaise which was made by egg white for egg yolk with commercial product was made by sensory evaluation and mechanical test. The viscosity and turbidity did not show any difference. Overall taste of low cholesterol mayonnaise was better than of commercial product. Based on these results of this study provided useful information for development of egg-white mayonnaise (low-cholesterol mayonnaise) and expected the possibility of using low cholesterol mayonnaise will be high.

• 디지털융복합연구
• /
• 제12권11호
• /
• pp.617-623
• /
• 2014

본 연구는 전통의학문헌에 나타난 재래닭 관련 의안을 분석하여 재래닭의 약리작용 성분을 정리하는데 목표를 두고 있다. 민간치료 자료의 처방과 기존의 한의서에 기술된 다양한 재래 닭 처방과의 상이성 및 공통점을 찾아 분석하여 과학적 검증이 가능한 내용에 대하여 정리하고자 한다. 분석된 내용을 구분 정리하여 DB를 구축하고, 전통의서에 수재된 처방, 한약, 생약 및 특수 치료 방법에 대한 유용성 평가를 통하여 닭 관련 제품개발과 다양한 기능성 식품개발의 근거를 마련하고자 한다. 또한, 국가 지식자원의 지속적인 확충과 전문인력 양성 및 지식문화 관련사업의 부가가치 창출을 통한 미래 신성장 동력산업을 육성하고자 한다. 재래닭 관련 처방지식에 대한 검색 및 정보 관리체계의 정형화가 난해하므로 규격화, 개념화, 형식화한 전통의학 재래닭 처방지식 DB를 구축하여 다학제간의 연구시스템을 통한 고의학 서적의 약학적 유용성을 평가하고 대체의학이나 기능성 식품개발의 실용화 방안을 제시하고자 한다.