• Journal of Applied Tourism Food and Beverage Management and Research
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• v.8
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• pp.89-121
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• 1997

Many of the measures and policies advocated by supply-siders, such as lower taxation, less government intervention, more freedom from restrictive legislation and regulation, and the need for increased productivity can be found in writing the classical economist. Nor is supply-side economics a complete divorcement from Keynesian analysis. In both camps the objectives are the same-high level employment, stable prices and healthy economic growth, the means or suggestions for attaining the objectives, however, differ. Consequently, recommended economic policies and measures are different. keynesians rely primarily on the manipulation of effective demand to increase output and employment and to combat inflation. They assume ample resources to be available in order that supply will respond to demand. The supply-siders emphasize the need to increase savings, investment, productivity and output as a means of increasing income. Supply-siders assume that the increase in income will lead to an increase in effective demand. Keynesians suggest that savings, particularly those not invested, dampen economic activity. Supply-siders hold that savings, or at least an increase in after-tax income, stimulates work effort and provides funds for investment. Perhaps keynesians are guilty of assuming that most savings are not going to be invested, whereas supply-siders may erroneously assume that almost all savings will flow into investment and/ or stimulate work effort. In reality, a middle ground is possible. The supply-siders stress the need to increase supply, but Keynes did not preclude the possibility of increasing economic activity by working through the supply side. According to Keynes' aggregate demand-aggregate supply framework, a decrease in supply will increase output and employment. It must be remembered, however, that Keynes' aggregate supply is really a price. Lowering the price or cost of supply would there by result in higher profit and/ or higher output. This coincides with the viewpoint of supply-siders who want to lower the cost of production via various means for the purpose of increasing supply. Then, too, some of the means, such as tax cuts, tax credits and accelerated depreciation, recommended by suply-siders to increase productivity and output would be favored by Keynesians also as a means of increasing investment, curbing costs, and increasing effective demand. In fact, these very measures were used in the early 1960s in the United State during the years when nagging unemployment was plaguing the economy. Keynesians disagree with the supply-siders' proposals to reduce transfer payments and slow down the process of income redistribution, except in full employment inflationary periods. Keynesians likewise disagree with tax measures that favored business as opposed to individuals and the notion of shifting the base of personal taxation away from income and toward spending. A frequent criticism levied at supply-side economics is that it lacks adequate models and thus far has not been quantified to any great extent. But, it should be remembered that Keynesian economics originally was lacking in models and based on a number of unproved assumptions, such as, the stability of the consumption function with its declining marginal propensity to consume. Just as the economic catastrophe of the great depression of the 1930s paved the way for the application of Keynesian or demand-side policies, perhaps the frustrating and restless conditions of the 1970s and 1980s is an open invitation for the application of supply-side policies. If so, the 1980s and 1990s may prove to be the testing era for the supply-side theories. By the end of 1990s we should have better supply-side models and know much more about the effectiveness of supply-side policies. By that time, also, supply-side thinking may be more crystallized and we will learn whether it is something temporary that will fade away, be widely accepted as the new economics replacing Keynesian demand analysis, or something to be continued but melded or fused with demand management.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.783-790
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• 2009

This study was conducted to investigate the recognition and uses of Angelica gigas Nakai. A survey methodology was employed consisted of 37.8% males and 62.2% females from the Seoul and Kyunggido area. The main results are as follows: The older generation have liked and eaten Angelica gigas Nakai rather than the young. The most popular reason provided for the preference of Angelica gigas Nakai was good health benefits. People indicating a dislike for Angelica gigas Nakai had little previous experience of eating this plant. The purchasing main place is appeared the supermarket and traditional market. Angelica gigas Nakai was acknowledged as having the following characteristics 'to do excellent nutrition' (3.82), 'natural food' (3.76), 'to doing for the anti-cancer and anti-oxidization' (3.70), 'good for anemia and women, diseases' (3.64), and 'good for anodyne and diuretic effect' (3.57), but was not associated with 'price is cheap' (3.02) and 'to difficult for buy' (3.10). Recognition and eating experience was low for Angelica gigas Nakai kimchi and rice bread, bread, sauce and healthy drink added with Angelica gigas Nakai, but the opinion of the taste appeared highly.

• Journal of Korean Home Economics Education Association
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• v.23 no.1
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• pp.87-111
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• 2011

The purpose of this study was to develop and evaluate practical problem-based Home Economics lesson plans applying to the multiple intelligence teaching learning strategy, focused on the unit 'Nutrition & Meals' of middle school Home Economics subject matter. To achieve this purpose, the lesson plans were developed and evaluated from the 72 middle school students in Chongju after implementing the instruction. The data from the questionnaire were analyzed by SPSS/WIN 12.0 and content analysis. The results were as follows: First, the objectives of practical problem-based 'Nutrition & Meals' Instruction using multiple intelligence teaching strategy were to understand the importance of nutrition and health in an adolescent period and to develop good eating habits. The Practical Problem was 'What should I do for good eating habits?' and the learning contents were healthy life, the kinds and functions of nutriments, food pyramid and a food guide. The learning activities were progressed by various types of teaching and learning methods including 8 types of multiple intelligence teaching strategy. The lesson plans were developed according to the process of practical problem solving model. 6 periods of lesson plans and worksheets were developed. Second, the practical problem-based instruction using multiple intelligence teaching-learning strategy were evaluated to increase students' positive learning attitudes, motivation, and good eating habits.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.1
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• pp.107-119
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• 2008

To determine the true digestible phosphorus (TDP) requirement of growing pigs, two experiments were designed with the experimental diets containing five true digestible P levels (0.16%, 0.20%, 0.23%, 0.26% and 0.39%) and the ratio of total calcium to true digestible P (TDP) kept at 2:1. In Experiment 1, five barrows (Duroc${\times}$Landrace${\times}$Yorkshire) with an average initial body weight of 27.9 kg were used in a $5{\times}5$ Latin-square design to evaluate the effect of different dietary P levels on the digestibility and output of P and nitrogen. In Experiment 2, sixty healthy growing pigs (Duroc${\times}$Landrace${\times}$Yorkshire) with an average body weight (BW) of 21.4 kg were assigned randomly to one of the five dietary treatments (12 pigs/diet), and were used to determine the true digestible phosphorus (TDP) requirement of growing pigs on the basis of growth performance and serum biochemical indices. The results indicated that the true digestibility of P increased (p<0.05) linearly with increasing dietary TDP level below 0.26%. The true P digestibility was highest (56.6%) when dietary TDP was 0.34%. Expressed as g/kg dry matter intake (DMI), fecal P output increased (p<0.05) linearly with increasing P input. On the basis of g/kg fecal dry matter (DM), fecal P output was lowest for Diet 4 and highest (p<0.05) for Diet 5. The apparent digestibility of crude protein (CP) did not differ (p>0.05) among the five diets, with the average nitrogen output of 12.14 g/d and nitrogen retention of 66% to 74% (p>0.05), which suggested that there was no interaction between dietary P and CP protein levels. During the 28-d experimental period of Experiment 2, the average daily gain (ADG) of pigs was affected by dietary TDP levels as described by Eq. (1): $y=-809,532x^4+788,079x^3-276,250x^2+42,114x-1,759$; ($R^2=0.99$; p<0.01; y = ADG, g/d; x = dietary TDP, %), F/G for pigs by Eq. (2): $y=3,651.1x^4-3,480.4x^3+1,183.8x^2-172.5x+10.9$ ($R^2=0.99$; p<0.01; y = F/G; x = dietary TDP, %), and Total P concentrations in serum by Eq. (3): $y=-3,311.7x^4+3,342.7x^3-1,224.6x^2+195.6x-8.7$ (R2 = 0.99; p<0.01; y = total serum P concentration and x = dietary TDP, %). The highest ADG (782 g/d), the lowest F/G (1.07) and the highest total serum P concentration (3.1 mmol/L) were obtained when dietary TDP level was 0.34%. Collectively, these results indicate that the optimal TDP requirement of growing pigs is 0.34% of the diet at a total Ca to TDP ratio of 2:1.

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.179-188
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• 2016

Purpose: This cross-sectional study aimed to document the dietary behaviors, dietary changes, and health status of female marriage immigrants residing in Gwangju, Korea. Methods: The survey included 92 female immigrants attending Korean language class at a multi-cultural family support center. General characteristics, health status, anthropometric data, dietary behaviors, and dietary changes were collected. Results: Mean age of subjects was 31.3 years, and home countries of subjects were Vietnam (50.0%), China (26.0%), Philippines (12.0%), and others (12.0%). Frequently reported chronic diseases were digestive diseases (13.2%), anemia (12.1%), and neuropsychiatry disorder (8.9%). Seventeen percent of the subjects was obese ($BMI{\geq}25kg/m^2$). Dietary score by Mini Dietary Assessment was 3.45 out of 5 points. Dietary scores for dairy foods, meat/fish/egg/bean intake, meal regularity, and food variety were low, and those for fried foods and high fat meat intake were also low. Thirty-three percent of subjects answered that they have changed their diet and increased their consumption of fruits and vegetables after immigration. Length of residence in Korea was positively associated with BMI and waist circumference. Length of residence tends to be positively associated with dietary changes and obesity as well as inversely associated with disease prevalence. Conclusion: The study shows that length of residence is inversely related to disease prevalence. However, this association is thought to be due to the relatively short period of residence in Korea and thus the transitional phase to adapting to dietary practices. As the length of residence increases, disease patterns related to obesity are subject to change. Healthy dietary behaviors and adaptation to dietary practices in Korea in female marriage immigrants will not only benefit individuals but also their families and social structure. Therefore, varied, long-term, and target-specific studies on female marriage immigrants are highly needed.

• Journal of Life Science
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• v.25 no.1
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• pp.68-74
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• 2015

Recently developed black waxy rice with a giant embryo ('Nunkeunheukchal', BGE) was selected and processed to produce high quality nutritional food. BGE contains high levels of several phytochemicals with antioxidant activities, as well as other reported health beneficial properties. In addition, the giant embryo has high protein, lipid, and amino acids contents. Within the free amino acids, ${\gamma}$-aminobutyric acid (GABA), a major inhibitory neurotransmitter, has long been used for treating the aftereffects of brain injuries and stroke. A method for manufacturing pop-rice and black rice tea by popping process in BGE is provided to increase a taste, nutrition and functionality. The produced 'pop-rice' showed increased protein (11.3%) and lipid (3.7%) contents compared with control variety, IB ('Ilmibyeo'). In addition, melanoidin related products, polyphenol and functional amino acid contents were increased by the popping process. Pop-rice tea made of BGE showed the highest extraction of total sugar, glucose, raffinose and sucrose (4 times higher than brown rice) by hot water. Scavenging activity ($SC_{50}$) of processed BGE rice powder showed strong antioxidative activity of 0.24 mg/ml using DPPH and 1.82 mg/ml using ABTs method. Thereafter, these results suggested that the popping processed rice of BGE could be one of the promising materials for healthy food development.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1229-1235
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• 1998

To see the correlation between the rate of in vitro starch hydrolysis and the glycemic index, an in vitro digestion was carried out by incubating the cereal samples for 2 hours with ${\alpha}-amylase$ in dialysis tubing. Also the levels of blood glucose were measured over 2 hours after feeding healthy volunteers with 50 g carbohydrate portions. Hydrolysis area, hydrolysis index (HI) and the dialysate content of carbohydrate throughout the digestion time for barley was significantly below those for other cereals (p<0.05), and unpolished glutinous rice was significantly above (p<0.05). The GI-glucose of barley $(57%{\pm}7)$ to glucose as standard was significantly (p<0.05) lower than those of other cereals whereas the GI-glucose of glutinous rice $(110%{\pm}8)$ was significantly higher (p<0.05) than other cereals. The GI-rice values to rice as standard were $122%{\pm}4$ for glutinous sorghum, $116%{\pm}13$ for job's tear, $115%{\pm}13$ for glutinous millet, $106%{\pm}6$ for unpolished glutinous rice, $102%{\pm}7$ for glutinous rice, $100%{\pm}0$ for rice, $90%{\pm}12$ for unpolished rice, $85%{\pm}6$ for foxtail millet, $79%{\pm}5$ for buckwheat and $63%{\pm}6$ for barley. The GI-rice was significantly correlated to hydrolysis area and HI (r=0.75, p<0.01). It suggests that the in vitro starch hydrolysis offers good potential to predict the in vivo glycemic response of starch foods.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.07b
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• pp.67-88
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• 2003

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price. product research and development. favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.269-277
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• 2003

This study was carried out to evaluate the safety of Korean human milk. The microorganisms were identified from human milk of 149 healthy mothers by two collection methods, hand and pump expression. The means of total bacterial counts were 2.33x10$^4$ cfu/mL on the samples collected by the pump expression and 7.83xl0$^3$ cfu/mL on those collected by the hand expression. Therefore, the total bacterial counts of pump expression samples was 9.80xl0$^2$∼3.06x10$^4$ cfu/mL more than that of hand expression samples. The coliform counts of pump expression was 9.36xl0$^3$∼8.57xl0$^4$ cfu/mL more than that of hand expression. However, there was any significant differences of the lactic acid bacterial counts between the two samples collected by each methods. 100 strains of 5 patterns of total bacterial counts were isolated based on the morphology of colony in the standard plate count agar. 13 species were identified among the isolated strains. The dominant species in Korean human milk were Staphylococcus which 7 subspecies identified(81% in the rate of total bacteria, 1.07x10$^4$ cfu/mL). Other species identified were Micrococcus, Bacillus, Providencia, Pseudomonas, Yersinia and Acinetobacter. 36 strains of 6 patterns of lactic acid bacterial counts were isolated based on morphology of colony in the BCP agar. 7 species were identified among the isolated strains. The dominant species of lactic acid bacteria in Korean human milk were Lactobacillus brevis(50.9% in the rate of lactic acid bacteria, 4.72xl0$^4$ cfu/mL). Others species identified(49.1% lactic acid bacteria) were Lactobacillus curvatus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus acidophilus, Leuconostic lactis and Streptococcus salivarius subsp. thermophilus.