• The Korean Journal of Community Living Science
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• v.17 no.1
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• pp.165-173
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• 2006

The farmers' nutritional condition can not be compared with other citizens according to the Korean National Health & Nutrition Examination Survey, and based on other literature reviews. These farmers have either less access to educational materials or have no idea and do not understand the importance of nutritional education. The purpose of this study is to develop an appropriate reading material on nutrition to educate the farmers. To do this, the first step was to gather sufficient available materials for the review of related literature. Second, a survey was conducted to assess the needs of farmers and extension workers for educational materials on nutrition. The results showed that the farmers preferred the following topics: Menu Planning or Menu for Health' (62.1%), Dietary Assessment (49.7%), Dietary Guideline for Farmers (35.7%), and Cooking Method and Recipe (32.6%). They also preferred the booklet type (62.7%). These materials basically contained literature review, lesson plan, and needs assessment. The booklets contained in detail: 1) Dietary assessment - nutritional assessment, and assessment of meal 2) Dietary guidelines for farmers - reduce salt intakes, eat calcium-rich foods, ideal body weight, reduce alcohol-drinking and smoking, tips on eating soybean, eat meat and fish, tips on eating fruits, eat shellfish and seaweeds, and tips on eating dietary fibers, and 3) Plan a meal - menu planning and sample menu by farming patterns. Finally, the text of the final material was improved by the graphic designer using Quark Express 3.3, Photoshop 6.0, Illustrator 10.0, and Painter 8.0. The booklet has 46 pages and divided into three chapters. This contains simple and affordable recipes and provides some helpful tips for dietary and changing lifestyles. This booklet is made available for farmers and other groups interested in nutrition education.

• Food Science and Preservation
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• v.14 no.5
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• pp.481-486
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• 2007

This study was conducted to evaluate the combined effect of gamma irradiation and silk peptide on the radiosensitivity of bacteria and the storage stability of ready-to-eat hamburger patty. The $D_{10}$ values obtained for Escherichia coli, Listeria ivanovii, Salmonella typhimurium and Clostridium sporogenes by gamma irradiation were 0.25, 0.50, 0.55 and 1.35 kGy, respectively. The inactivation rate of S. typhimurium ($D_{10}=0.53kGy$) inoculated into hamburger patty with 5%(w/w) silk peptide was reduced 6% compared with the control $D_{10}=0.558kGy$). In acceleration storage at $30^{\circ}C$, microorganisms were not observed in samples irradiated with 7 kGy or 10 kGy during storage. However the irradiation at 5 kGy was insufficient to sterilize the contaminated microorganisms in hamburger patty regardless of the addition of silk peptide (5%). These results indicate that the combined treatment of gamma-irradiation and silk peptide admixture could be helpful to ensure storage stability of ready-to-eat hamburger patty, by controlling the preliminary microbial load.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.38
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• pp.46.1-46.7
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• 2016

Background: Osteoradionecrosis is the most dreadful complication after head and neck irradiation. Orocutaneous fistula makes patients difficult to eat food. Fibular free flap is the choice of the flap for mandibular reconstruction. Osteocutaneous flap can reconstruct both hard and soft tissues simultaneously. This study was to investigate the success rate and results of the free fibular flap for osteoradionecrosis of the mandible and which side of the flap should be harvested for better reconstruction. Methods: A total of eight consecutive patients who underwent fibula reconstruction due to jaw necrosis from March 2008 to December 2015 were included in this study. Patients were classified according to stages, primary sites, radiation dose, survival, and quality of life. Results: Five male and three female patients underwent operation. The mean age of the patients was 60.1 years old. Two male patients died of recurred disease of oral squamous cell carcinoma. The mean dose of radiation was 70.5 Gy. All fibular free flaps were survived. Five patients could eat normal diet after operation; however, three patients could eat only soft diet due to loss of teeth. Five patients reported no change of speech after operation, two reported worse speech ability, and one patient reported improved speech after operation. The ipsilateral side of the fibular flap was used when intraoral soft tissue defect with proximal side of the vascular pedicle is required. The contralateral side of the fibular flap was used when extraoral skin defect with proximal side of the vascular pedicle is required. Conclusions: Osteonecrosis of the jaw is hard to treat because of poor healing process and lack of vascularity. Free fibular flap is the choice of the surgery for jaw bone reconstruction and soft tissue fistula repair. The design and selection of the right or left fibular is dependent on the available vascular pedicle and soft tissue defect sites.

• Korean Journal of Human Ecology
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• v.9 no.2
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• pp.75-83
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• 2006

This study was carried out to investigate the eating out behaviors of adults in Jeonju area. A total of 500 adults were surveyed by questionnaires during January 2004. The subjects were aged 20 to over 50 years, and were classified into 4 groups (age $20{\sim}29,\;30{\sim}39,\;40{\sim}49$, and over 50). The data were analyzed using the SPSS 10.0 program. The results are summarized as follows: 78.2% of adults aged 50 and over answered they are 'eats three meals every day' (p<0.05). Breakfast was skipped in 73.3% of $20{\sim}29$ age group(p<0.001). As the age goes up, three meals and breakfast ratio were high. The highest frequency to dine out with a subjects were 2 or 3times a month(31.2%). About 40% of the $30{\sim}39$ age group spent daily $20,000{\sim}30,000$ Won for eating out. Korean foods were the most preferred menu for eating out in $40{\sim}49$ age group(p<0.001). Taste of food was the most important factor in selecting the menu (57.2%). Major source of restaurant information was recommendation by friends or relatives in $20{\sim}29$ age group(p<0.001). Dinner eat out was most frequent(45%) and lunch eat out on dinner eat out was 29%. Especially, 65.8% of $30{\sim}39$ age group was highest.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.511-518
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• 2014

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.372-385
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• 2015

The purpose of this study was to develop and evaluate a nutritional education program for preschool children in association with Center for Children's Foodservice Management, childcare facilities and home in order to provide nutritional knowledge and change food attitudes in children. The program was repeated three times using the same educational theme and consisted three steps. Step 1 involved visiting education with teaching tools by a dietician. Step 2 involved home education with a worksheet and participating in events with parents. Step 3 involved repeated education with a textbook by a preschool teacher education reports sent to the center. The subjects of this study were 3 to 5-year-old children at 89 childcare facilities located in Busanjingu. Interest in meals at childcare facilities, dietary guidance for parents of children, and dietary attitudes of children were evaluated before and after education. Number of parents interested in meals managed by childcare facilities (kitchen visiting, meals observation, progress of children's education) increased after education. Mean scores for meal awareness in parents in the form of three questions (proper food distribution, hand washing before mealtime, nutritional and hygienic satisfaction with meals) significantly (p<0.05) increased after education. Mean dietary guidance for parents' scores for all questions except table manner significantly (p<0.01) increased after education. Mean dietary attitudes for children in the form of six questions (try to eat various vegetable, eat meals without leaving, wash hands before mealtime, eat cleanly, reduce sodium intake and keep table manner) also significantly (p<0.001) increased after education. As a results, the nutritional education program applied in this study, positive influenced children's nutritional knowledge and dietary attitudes, and parents' dietary guidance of children.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.83-88
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• 2011

The wholesomeness of 40 kGy irradiated ready-to-eat (RTE) bulgogi was evaluated by subacute toxicity studies (body weight, food consumption, organ weight, hematology, serum biochemistry, and histopathological examination) with groups of 40 male and female ICR mice fed the agent at dietary levels of 5% for 90 days. There were no treatment-related adverse effects with regard to body weight, food consumption, organ weight, hematology, serum biochemistry, and histopathology. The no-observed-adverse-effect-level (NOAEL) was also determined to be greater than dietary level of at least 5% (3900 mg/kg body weight/day for males, 3500 mg/kg body weight/ day for females) for samples under the present experimental conditions. These results suggest that, under these experimental conditions, RTE bulgogi irradiated at 40 kGy did not show any toxic effects.

• Korean Journal of Microbiology
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• v.42 no.4
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• pp.265-270
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• 2006

This study was performed in order to measure the level of food-borne pathogenic bacteria and antibiotic resistance pattern of found ready to eat meals such as Him-bap, Cho-bap, Hamburger, Sandwich and packed lunch boxes. A total of 497 samples were collected from supermarket and department of Seoul, Kyung-ki, Inctleon, Kang-won, Chung-Cheong from November, 2005 to March, 2006. The contaminated microorganisms were in most cases tract relative strain like E. coli and S. aureus. Result have shown E. coli was detected 4 strains and S. aureus was detected 22 strains. 26 strains were also tested the antibiotic resistance pattern. 26 strains were shown to be relatively susceptible to synercid, vancomycin, teicoplanin, ciprofloxacin, gentamycin, lincomycn, cefotaxime, meropenem, cephalosporin, amoxicillin-clavulanic acid by the MIC dilution method, but E. coli 1 strain was resistant to amoxicillin-clavulanic acid.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.603-612
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• 2014

According to the microbiological standard, Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes should not be detected in milk and egg products in Korea. Refrigerated food such as milk must be kept under $10^{\circ}C$ at retail markets. However, temperature abuse of refrigerated foods at such markets is often observed. We compared the growth and survival kinetics of S. aureus and C. perfringens at 10 and $15^{\circ}C$, and the growth kinetics of L. monocytogenes at 4 and $10^{\circ}C$ in whole and skim milk and ready-to-eat (RTE) quail eggs to evaluate their growth possibilities at retail markets. Regardless of storage temperature, the level of S. aureus reached the maximum level ($10^8-10^9CFU/ml$) in whole milk, non-fat milk and RTE quail eggs within the expiration date. Even low contamination levels of S. aureus (10 CFU/mL) grew rapidly in milk and quail eggs to reach the maximum level within the shelf life. Survival of C. perfringens in whole milk was greater than that in non-fat milk, indicating that the fat content in milk influences the survival of C. perfringens. For L. monocytogenes, the population in milk increased by 0.5-1 log CFU/mL at $4^{\circ}C$, while the populations reached the maximum level at $10^{\circ}C$ within the expiration date, regardless of initial contamination levels. In quail eggs, L. monocytogenes grew to the maximum level within the expiration date (60 days) at both temperatures. S. aureus and L. monocytogenes must be controlled to be negative, and proper temperature management should be emphasized at retail markets to protect the consumer. Since C. perfringens did not grow in milk and RTE quail eggs, there is no risk due to the growth of C. perfringens in these products at retail markets.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.2
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• pp.741-746
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• 2012

We studied about dietary habits and obesity of the culinary college students, the average age of male subject was 20.4 years, female 19.8years, male height 174.0cm, female 162.6 cm, body weight of male 71.4 kg, female 60.3 kg. Average body fat% of male was 20.5%, that of female was 30.2%, their average body fat% was at the range of overweight. Most subjects were not satisfied with their body weight and seemed to have ideal body shape as standard and lean. 51.6% of male and 35.2% of female students did not eat breakfast. Male students ratio of eating lunch every day was 41.7%, that of female was 27.0%, male students ratio of eating dinner every day was 54.8%, that of female was 35.5%. They liked to eat meal as rice type and 1-2day per week, they used to eat night snack. The first cause of not eating meal was lack of time. Under stress 56 % of male eated as much as usual, 58.7% of female eated more than usual.