• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.357-362
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• 2020

This study was conducted to investigate the effects of mushroom composition (0, 4, 8, and 12%) on the quality characteristics of an extruded meat analog. The meat analog blend was isolated soy protein, wheat gluten, and corn starch (50:40:10). The extrusion condition was set to 55% feed moisture, 170℃ barrel temperature, and 150 screw speed by high moisture extrusion using a twin-screw extruder equipped with a cooling die. The integrity index, hardness, cohesiveness, springiness, chewiness, and cutting strength of the meat analog increased with the increasing mushroom content, while its water holding capacity and nitrogen solubility index (NSI) decreased. The protein digestibility decreased with the increasing mushroom content, while the DPPH radical scavenging activity significantly increased. In conclusion, the incorporation of mushrooms into the investigated meat analog enhanced its texture and antioxidant level.

• CELLMED
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• v.7 no.3
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• pp.13.1-13.10
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• 2017

Nutrition is one of the factors influencing cognitive functions. But, the role of nutrition on cognitive functions within the elderly is recognized to a lesser degree. The aim of this academic endeavor was to analyze the affiliation between nutritional status and cognitive functions of the elderly in Korea. 316 subjects, of 114 male and 201 female aged above 65 years, were gathered from university hospital clinics, Elderly Welfare Centers, and Health Welfare Centers located in the district of Seoul, Gyeonggi province, and Incheon in Korea. The cognitive function was tested by the Korean-Mini Mental State Examination (K-MMSE) questionnaire. Nutrition intake was assessed by a 24-hour recall, a food frequency questionnaire (FFQ). Nutrition adequacy and quality were assessed by the Nutrition Screening Initiative (NSI) checklist, the nutritional adequacy ratio (NAR), and the mean adequacy ratio (MAR). The elderly with normal cognitive function status displayed significantly higher levels of calcium, riboflavin, thiamin, folate, vitamin C, vitamin E, vitamin B6, phosphorous, potassium, iron, niacin, zinc, animal fat, animal protein, polyunsaturated fatty acids, total protein, vegetable oil, vegetable protein, fiber than levels of the elderly with moderate cognitive impairment. The K-MMSE score positively correlated with of high consumption of pork, white radish, sea mustard, tomato, tangerine, grape, apple, and ice cream, and K-MMSE was negatively associated with high intake of potato, anchovy, fish cake, and mushroom. The findings suggest that nutritional status is affiliated with cognitive function within the elderly of Korea. The consumption of variety of foods and nutrients ensures adequate cognitive function in the Korean elderly.

• Safety and Health at Work
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• v.7 no.1
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• pp.72-77
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• 2016

Background: This study aimed to determine the prevalence and factors related to needle stick injuries (NSIs) and to assess related safety measures among a sample of Iranian nurses. Methods: In this cross-sectional study, a random sample of 168 registered active nurses was selected from different wards of one of the hospitals of Shiraz University of Medical Sciences (SUMS). Data were collected by an anonymous questionnaire and a checklist based observational method among the 168 registered active nurses. Results: The prevalence of NSIs in the total of work experience and the last year was 76% and 54%, respectively. Hollow-bore needles were the most common devices involved in the injuries (85.5%). The majority of NSIs occurred in the morning shift (57.8%) and the most common activity leading to NSIs was recapping needles (41.4%). The rate of underreporting NSIs was 60.2% and the major reasons for not reporting the NSIs were heavy clinical schedule (46.7%) and perception of low risk of infection (37.7%). A statistically significant relationship was found between the occurrence of NSIs and sex, hours worked/week, and frequency of shifts/month. Conclusion: The study showed a high prevalence of NSIs among nurses. Supportive measures such as improving injection practices, modification of working schedule, planning training programs targeted at using personal protective equipment, and providing an adequate number of safety facilities such as puncture resistant disposal containers and engineered safe devices are essential for the effective prevention of NSI incidents among the studied nurses.

• Korean Journal of Community Nutrition
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• v.24 no.3
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• pp.197-207
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• 2019

Objectives: This study examined the characteristics and nutritional risk of the elderly who receive home delivery services. We then analyzed the effects of the characteristics of the elderly who receive the home-delivery meal service on their nutritional risk. Methods: A total of 220 respondents who receive home-delivery meal service in Seoul participated in the survey. The survey consisted of the characteristics of the elderly (health status, tooth condition, physical activity, social participation activity, depression and relationship with neighbors), nutritional risk assessment and other general matters. The data was analyzed by using the SPSS program. Cross-tabulation analysis, t-test, correlation analysis and regression analysis were all conducted. Results: 47.0% of the subjects were under 80 years old and 53.0% were over 80 years old, The nutritional risk score, as evaluated by a Nutrition Screening Initiative (NSI) checklist was 10.7 points, and the high nutrition risk group was 91.5% of the subjects. The subjective self-health status score was 2.24 points (out of a total of 5 points) and the tooth status score was 3.30 points. The physical activity level was 2.17 points for the under 80 years old group and 1.76 points for the over 80 years old, and there was a significant difference according to age (p<0.01), The higher the health status, tooth condition, physical activity and social participation activity level, the lower was the nutritional risk. Further, the higher the degree of depression, the higher was the nutritional risk. Conclusions: For the healthy life of the elderly in the community, various welfare policies should be planned to increase social participation as well as to promote physical health and reduce depression.

• The Journal of Korean Academy of Prosthodontics
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• v.58 no.2
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• pp.77-85
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• 2020

Purpose: The aim of the present study was to investigate the effects of N-acetyl cysteine (NAC) loading on the bone formation surrounding sandblasted, large-grit and acid-etched (SLA) implants. Materials and methods: Implantation of NAC loaded SLA implants (NSI group) and SLA implants (SI group) was performed bilaterally in the mandible of 4 adult beagle dogs (each group, n = 8). The animals were sacrificed after a healing period of 3 and 6 weeks, respectively (n = 2 animal each). Dissected blocks were processed for histomorphometrical analysis. Bone to implant contact percentage (BIC%) and bone volume (BV%) were assessed histomorphometrically. Results: BIC% of NAC loaded SLA implants were about 50% higher than that of SLA implants at 3 weeks of bone healing, but not significantly (51.79 vs 35.43%; P=.185). BV% of NAC loaded SLA implants were significantly higher than that of SLA implants at 3 weeks of bone healing (45.09 vs 37.57 %; P=.044). At 6 weeks of bone healing, BIC% and BV% of two experimental groups were similar (P>.05). Conclusion: Within the limits of the present study, NAC loading have a positive effects on the early bone formation surrounding SLA implants. So, it might be concluded that NAC loading enhance the osseointegration and shorten the healing time after implantation of the SLA implants.

• Journal of Technology Innovation
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• v.21 no.1
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• pp.85-108
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• 2013

This paper introduces a new qualitative measurement indicator, Relatively Rank-normalized Impact Factor ($R^2nIF$) that can overcome drawbacks of the existing research performance measures. With the help of this innovative indicator, this study analyzes and compares the quality of research papers across countries and National Science Indicators (NSI) standard academic fields. The development of an improved bibliometric indicator for evaluating the quality of research papers and disentangling the "international" dimension of research performance will be of interest to academics and practitioners alike.

• Bulletin of Food Technology
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• v.16 no.3
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• pp.19-72
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• 2003

고도의 정보사회가 될 것으로 예견되는 21세기 전 세계는 창의적이고 원천적인 과학기술을 지속적으로 창출하면서 선진적 우위확보를 위해 치열한 경쟁을 벌이고 있다. 우리나라도 지금까지 이룩한 경제성장을 발판으로 이제부터는 더욱 생산적이고 독창적인 세계 일류 지식과 과학기술을 창출해 내야 할 위치에 있다. 세계적으로 새로운 지식은 대부분 학술지와 도서를 통해 발표되고 있으며, 미국의 과학정보기구인 ISI(Institute for Scientific Information)는 세계의 우수 학술지를 평가하여 그 중에서 가장 영향력이 높은 3~4%의 학술지를 SCI(Science Citation Index), SSIC(Social Science Citation Index), AHCI(Arts and Humanities Citation Index)로 전별하여 발표하고 있음은 잘 알려진 바와 같다. 우리 학계에서도 수 년 전부터 연구업적 등의 평가에 이들 분류를 적극 활용하고 있으며, 개개의 연구자들도 연구성과를 SCI 등에 등재된 학술지에 발표하기 위한 노력을 배가하고 있는 실정이다. 그러나 안타까운 것은 우리나라에서 발간되는 학술지 중 과학기술 분야 단 5종만이 SCI에 등재되어 있을 뿐이어서 우리의 학문이 세계적으로 교류되고 인정받는데 상대적으로 불리한 위치에 있다는 사실이다. 국내 학술지가 이들Index에 등재될 경우 우리의 연구성과가 보다 빠르고 쉽게 국제적으로 소개.인정되며, 이는 우리의 과학기술 수준을 한 단계 높이는데 첩경이 될 것이라는 점은 의심의 여지가 없다. 과학기술 평가과정은 측정 가능한 연구투자와 연구결과 현상으로 간주할 수 있는데, 일반적으로 연구투자는 연구투자에 필요한 모든 요소들이 실체적이며 평가하는 데에 있어서 인력, 재정 자원, 장비, 재료, 건물 등과 같이 구체적이고 경험을 요구하지 않기 때문에 그 모든 연구결과보다 평가하기가 용이하나 과학기술의 연구결과는 연구 과정을 통해 보다 비실체적이고 양적으로 측정하기 어려운 지식으로 구성되어 있어 평가하는데 어려움이 뒤따른다. 과학기술 연구결과를 양적이나 질적으로 측정하는데 있어 일반적으로 이용되는 시스템은 없으나 국가의 과학기술 수준은 보통 그 나라 과학기술 활동의 연구결과를 과학기술 생산성이나 연구결과물 즉 논문 등의 출판을 통한 배포나 인용분석 등에 기초한 양적 평가지표를 이용해 측정하는 서지적 방법에 의해 평가되고 있다.연구활동 결과로 발표된 연구논문은 새로운 연구논문의 자료로 인용되게 되는데, 일반적으로 인용이 많이 된 논문일수록 질적인 가치가 높다고 하므로 논문의 발표량과 인용된 횟수는 연구활동을 평가하는 척도로 활용점에 따라 과학기술분야 논문의 국가별, 기관별, 분야별 논문수와 피인용도는 과학기술 수준 평가의 척도가 될 수 있으며 이러한 평가는 과학기술 정책 수립 및 투자, 연구활동에 대한 평가 등의 중요한 자료로 활용될 수 있다. 과학기술분야 전반에 걸친 SCI 기반의 NSI, NCR 데이터베이스를 분석하여 우리나라 과학기술분야의 수준을 평가할 수 있는 지표를 산출하여 우리나라의 과학기술 수준을 정확히 파악하고, 세계 추세를 분석하여 앞으로 나아갈 정책방향을 설정하는데 도움이 되도록 하며, 국내 기관별, 분야별 분석을 통하여 과학기술 수준을 평가할 수 있는 객관적인 자료를 제공함과 동시에 국내 연구 인력간의 건전한 경쟁을 유도하여 과학기술 발전에 기여하고자 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.473-480
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• 2017

The aim of this study was to investigate the effects of gluten and moisture contents on the physical properties of extruded soy protein isolate. Extrusion conditions included various moisture (45, 50, and 55%) and gluten contents (20, 40, and 60%) at a fixed screw speed and die temperature of 250 rpm and $140^{\circ}C$, respectively. Specific mechanical energy input decreased as gluten content increased from 20 to 60%. Hydration ratio was highest ($293.23{\pm}13.68%$) at gluten and moisture contents of 20 and 55%, respectively. Lightness and yellowness increased as gluten content increased from 20 to 60% while redness decreased as gluten content increased. Color difference was the highest at low gluten and moisture contents. Integrity index was the highest ($71.15{\pm}0.93%$) at gluten and moisture contents of 60 and 45%, respectively. Nitrogen solubility index was not significantly affected by moisture content and was lowest ($22.46{\pm}1.11%$) at gluten and moisture contents of 60 and 55%, respectively. In conclusion, higher gluten and lower moisture contents were effective for texturization of soy protein isolate.

• Korean Journal of Community Nutrition
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• v.28 no.6
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• pp.480-494
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• 2023

Objectives: This study sought to assess the effectiveness of community-based nutrition counseling on improving nutritional status, managing complex chronic diseases, and enhancing the quality of life for elderly individuals with chronic conditions, particularly in older adults with high levels of food insecurity and multiple chronic illnesses. Methods: Thirty elderly subjects with diabetes and hypertension who were registered at local Senior Welfare Center received individualized nutrition counseling, based on their Nutrition Quotient for the Elderly (NQ-E) index. Over a 16-week period, they received tailored counseling and underwent various health and nutritional assessments. The final analysis included 28 participants after two dropped out. Data analysis was conducted using the SPSS v28.0. Results: The subjects were over 70, with multiple chronic diseases including diabetes and hypertension and predominantly female. After 16 weeks, significant improvements were observed in the subjects' grip strength, and HbA1c levels, as well as in their NQ-E scores, indicating improved dietary balance and diversity. There were no significant improvements in the 'Moderation' subdomain of the NQ-E index, suggesting that this aspect requires further attention in nutritional counseling. The subjects' nutritional risk scores (NSI) were also significantly decreased, indicating less nutritional risk. Lastly, as measured by the SF-36K, the subjects' quality of life showed significant improvement in several domains including physical role performance and social function. Conclusions: This study demonstrates that tailored nutrition counseling, based on the NQ-E index, can improve elderly health, manage chronic diseases, and enhance quality of life. This approach potentially broadens the scope of community nutritionists' roles within an aging society. However, additional research is necessary to evaluate these interventions' long-term effects and sustainability.