• Korean Journal of Health Education and Promotion
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• v.25 no.3
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• pp.139-151
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• 2008

Objectives: Since 2000 interests in Healthy City Project has been growing fast in Korea. Amid this atmosphere, the need for establishing priorities when planning Healthy City Project and carrying forward the plan has arisen. Therefore, this study tries to conduct practical research on the manner of setting priorities of business valuation standard about Healthy City Project. Methods: The research was carried out with Healthy City experts and government official. And in this research the responses of 28 participants among 37 have been taken into consideration due to their consistent responses. Results: The results of Level 1 showed that the "social & environmental approach" accounted for more than the "individual approach". In the case of Level 2, fields resulted in order of "environment", "infrastructure", "behavior", "evaluation and reflection", "disease prevention and rehabilitation", and "setting approach". Conclusions: The findings derived from this study are first, it is feasible to suggest the ways of establishing priorities as to the evaluation standards for the Healthy City Project and second, the results present the ways to proceed in terms of what tasks should be done for the healthy City Project development.

• The Journal of the Korea Contents Association
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• v.14 no.1
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• pp.478-487
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• 2014

The purpose of this research is to find out how the characteristics of healthy lifestyle and wine selection influence each other, and how healthy life and wine selection themselves influence the overall satisfaction of wine. The data collected for this study was taken from a sample of 285 persons during the period of August 29, 2013 to September 29, 2013. Extrapolating from the data, three different characteristics of a healthy lifestyle were identified: health confidence, health sensibility and a desire for good health. Three different characteristics of wine selection were also identified: wine label, wine experience and wine recommendation. The relations of influence between healthy lifestyle and wine selecting attributes were analysed through canonical correlation and regression analysis. This report concludes that healthy lifestyle and wine selection strongly influence each other and their combination has a significant influence on the satisfaction of wine. Among the different healthy lifestyle characteristics identified, the desire for good health was the primary factor that significantly influenced wine satisfaction. With regard to wine selection, the label of wine and experience of wine were the primary factors that significantly influenced wine satisfaction.

• Nutrition Research and Practice
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• v.9 no.4
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• pp.425-432
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• 2015

BACKGROUND/OBJECTIVES: Food insecurity has been suggested as being negatively associated with healthy behaviors and health status. This study was performed to identify the associations between food insecurity and healthy behaviors among Korean adults. SUBJECTS/METHODS: The data used were the 2011 Community Health Survey, cross-sectional representative samples of 253 communities in Korea. Food insecurity was defined as when participants reported that their family sometimes or often did not get enough food to eat in the past year. Healthy behaviors were considered as non-smoking, non-high risk drinking, participation in physical activities, eating a regular breakfast, and maintaining a normal weight. Multiple logistic regression and multinomial logistic regression analyses were used to identify the association between food insecurity and healthy behaviors. RESULTS: The prevalence of food insecurity was 4.4% (men 3.9%, women 4.9%). Men with food insecurity had lower odds ratios (ORs) for non-smoking, 0.75 (95% CI: 0.68-0.82), participation in physical activities, 0.82 (95% CI: 0.76-0.90), and eating a regular breakfast, 0.66 (95% CI: 0.59-0.74), whereas they had a higher OR for maintaining a normal weight, 1.19 (95% CI: 1.09-1.30), than men with food security. Women with food insecurity had lower ORs for non-smoking, 0.77 (95% CI: 0.66-0.89), and eating a regular breakfast, 0.79 (95% CI: 0.72-0.88). For men, ORs for obesity were 0.78 (95% CI: 0.70-0.87) for overweight and 0.56 (95% CI: 0.39-0.82) for mild obesity. For women, the OR for moderate obesity was 2.04 (95% CI: 1.14-3.63) as compared with normal weight. CONCLUSIONS: Food insecurity has a different impact on healthy behaviors. Provision of coping strategies for food insecurity might be critical to improve healthy behaviors among the population.

• Korean Journal of Adult Nursing
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• v.17 no.4
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• pp.668-678
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• 2005

Purpose: The purpose of this study was to provide the basic data of a comprehensive counter-plan to promote health for people by comparing various factors related to cancer outbreak factors including general characteristics, health-related lifestyles, health promoting behaviors, perceived healthy status, life event stress and health care seeking behaviors with cancer patients and health people. Method: The study was designed to be a retrospective-comparison-survey-study and its data was collected through 5 types of questionnaires from September 2003 to December 2003. Results: Cancer patients had lower education and household income, and many of them had no occupation. Cancer patients had a higher rate of smoking and drinking periods. Exercise level was higher in healthy people. However, Cancer patients were better in sleep and rest. In comparison with health promoting behaviors, it was higher in healthy people than in cancer patients but the two groups had no significant differences statistically. The perceived health status was higher in healthy people than in cancer patients. The health care seeking behaviors were higher in healthy people than in cancer patients. Cancer patients and healthy people's life event stress had no significant differences statistically. Conclusion: As a result of comparative analysis of cancer patients and healthy people's health risk factors, smoking, drinking period, regular exercise and health care seeking behaviors were suggested as direct or indirect risk factors for cancer patients. These finding can be applied to health promoting behavior programs to keep and promote optimal health status as well as to prevent cancer disease.

• Journal of Periodontal and Implant Science
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• v.47 no.3
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• pp.174-181
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• 2017

Purpose: Epitope spreading is a phenomenon in which distinct subdominant epitopes become major targets of the immune response. Heat shock protein (HSP) 60 from Porphyromonas gingivalis (PgHSP60) and peptide 19 from PgHSP60 (Pep19) are immunodominant epitopes in autoimmune disease patients, including those with periodontitis. It remains unclear whether Pep19 is a dominant epitope in subjects without periodontitis or autoimmune disease. The purpose of this study was to determine the epitope spreading pattern and verify Pep19 as an immunodominant epitope in healthy teenagers using dot immunoblot analysis. The patterns of epitope spreading in age-matched patients with type 1 diabetes mellitus (type 1 DM) and healthy 20- to 29-year old subjects were compared with those of healthy teenagers. Methods: Peptide from PgHSP60, Mycobacterium tuberculosis HSP60 (MtHSP60), and Chlamydia pneumoniae HSP60 (CpHSP60) was synthesized for comparative recognition by sera from healthy subjects and patients with autoimmune disease (type 1 DM). Dot immunoblot analysis against a panel of peptides of PgHSP60 and human HSP60 (HuHSP60) was performed to identify epitope spreading, and a densitometric image analysis was conducted. Results: Of the peptide from PgHSP60, MtHSP60, and CpHSP60, PgHSP60 was the predominant epitope and was most consistently recognized by the serum samples of healthy teenagers. Most sera from healthy subjects and patients with type 1 DM reacted more strongly with PgHSP60 and Pep19 than the other peptides. The relative intensity of antibody reactivity to Pep19 was higher in the type 1 DM group than in the healthy groups. Conclusions: Pep19 is an immunodominant epitope, not only in autoimmune disease patients, but also in healthy young subjects, as evidenced by their robust immunoreactivity. This result suggests that the Pep19-specific immune response may be an initiator that triggers autoimmune diseases.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.1
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• pp.224-228
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• 2006

The pattern identification of exterior-interior syndrome and cold-heat syndrome is one of the diagnostic methods using most frequently in Oriental medicine. There was no systematic studies analyzing the characteristics of the 'exterior-interior and cold-heat' between healthy and disease group. In this study, cold-heat pattern, blood pressure, pulse rate, height and weight are recorded from 100 healthy subjects and 196 disease subjects with age ranging from 30 to 59 years. To analyze the differences between healthy and disease group, we used the descriptive statistics. And linear regression function, linear support vector machine and bayesian classifier were used for distinguishing healthy group from disease group. The score of both exterior-heat and interior-cold in healthy group is higher than the score in disease group. This means that if one belongs to the disease group, his(or her) exterior gets cold and his interior gets hot. And also, these result have no relevance to age. But, the attempt to classify healthy group from disease group with a exterior-interior and cold-heat and other vital signs did not have good performance. It mean that even though they have a different trend each other, only these kinds of information couldn't classify healthy group and disease group.

• Korean Journal of Applied Biomechanics
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• v.29 no.2
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• pp.61-70
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• 2019

Objective: This study aimed to investigate the characteristics of the declination of the subtalar joint rotation axis and the structural features of the ankle joint complex such as rear-foot angle alignment and ligament laxity test between chronic ankle instability (CAI) patients and healthy control. Method: A total of 76 subjects and CAI group (N=38, age: $23.11{\pm}7.63yrs$, height: $165.67{\pm}9.54cm$, weight: $60.13{\pm}11.71kg$) and healthy control (N=38, age: $23.55{\pm}7.03yrs$, height: $167.92{\pm}9.22cm$, weight: $64.58{\pm}13.40kg$) participated in this study. Results: The declination of the subtalar joint rotation axis of the CAI group was statistically different from healthy control in both sagittal slope and transverse slope. The rear-foot angle of CAI group was different from a healthy control. Compared to healthy control, they had the structure of rear-foot varus that could have a high occurrence rate of ankle varus sprain. CAI group had loose ATFL and CFL compared to the healthy control. Conclusion: The results of this study showed that the deviation of the subtalar joint rotation axis and the structural features of the ankle joint complex were different between the CAI group and the healthy control and this difference is a meaningful factor in the occurrence of lateral ankle sprains.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.323-329
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• 2007

The objective of this study was to compare the healthy dining out attitude of restaurant diners by self-rated health status. Using healthy dining attitude and behavior questionnaire and a single question describing self-rated health status, the needs and importance of healthy dining out was detected. Mean age of the 182 respondents was 38.9${\pm}$11.37 years old and 37.4% of the respondents answered their mean monthly income was over 6,000,000won showing the subjects belonged in high income diners. The needs of healthy dining measured by five scales and offering healthy menus(3.80), labeling foods about original country(3.79), using environmentally friendly foodstuffs(3.71) and labeling nutrients on menu board(3.62) show higher score than others. A total of 76.4% of the respondents assessed their health status as 'good-rated Health' and 23.6% was 'poor-rated health'. There was no difference in frequency of eating out by self-perception of health status but, the 'poor-rated health' group need more nutrition information in restaurant specially for calorie(p<0.05), cholesterol(p<0.05), fiber(p<0.05), functional nutrients(p<0.001) showing significant differences comparing to 'good-rated health' group. In good-rated health group, selection of Korean cuisine for eating out was more frequent than the poor. The results shows the needs of healthy dining can be varied by diner's health status and therefore restaurateur should focus on understanding of the needs of diners with various health status.

• Physical Therapy Korea
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• v.8 no.1
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• pp.1-8
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• 2001

The purpose of this study was to compare the differences of weight-bearing distribution between subjects with low back pain and healthy subjects. Fifty-one subjects (22 men, 29 women; mean age = 42.9 years) with low back pain and 31 healthy subjects (11 men, 20 women; mean age = 35.4 years) were evaluated. The weight-bearing distribution was measured by two commercial scales during comfortable standing. The difference of weight-bearing distribution between right and left side was calculated for each subject. The differences of weight-bearing distribution in subjects with low back pain and healthy subjects were 6.0 kg and 4.5 kg, respectively. However, there were no significant differences in the weight-bearing distribution between subjects with low back pain and healthy subjects.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.78-86
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• 2016

The purpose of current study is to verify a formulated model that explains the influence of informational clues(Nutritional label information and Mass media information) on subjective knowledge, concern, satisfaction, and behavioral intention toward healthy foods in context of full-service restaurants. The results of present study demonstrated that all informational clues have significant influence on both knowledge and concern about health and the significant relationships were confirmed between knowledge, concern, emotional pleasure, and behavioral intention. This study may contribute to develop meaningful marketing strategic for healthy foods in full-service sector, and it can be utilized as a critical study to establish an attractive business strategics to increase revenue as well as satisfy healthy foods consumers in full-service restaurant consumers.