• 한국식품과학회지
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• 제25권6호
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• pp.596-601
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• 1993

마늘장아찌를 담글때 껍질의 유무와 염화칼슘의 첨가가 텍스쳐의 변화에 어떤 영향을 미치는지 조사하였다. 알코올 불용성 고형물(AIS)은 숙성에 따라 모든 시료군에서 점차 감소하는 경향이었다. AIS의 감소율은 염화칼슘을 첨가한 마늘에서 더 적었다. 펙틴질에 있어서는, 모든 시료군이 숙성에 따라 염산 가용성 펙틴은 소량 감소하였으며, 메타인산 가용성 펙틴은 크게 증가하였고, 총펙틴질과 열수 가용성 펙틴은 거의 변하지 않았다. 염화칼슘을 첨가한 마늘이 첨가하지 않은 마늘보다 염산 가용성 펙틴의 보존율이 높고 메타인산 가용성 펙틴의 증가율은 더 낮았다. Instron에 의한 경도는 통마늘이 깐마늘보다 약간 더 높았고 염화칼슘을 첨가한 마늘이 첨가하지 않은 마늘보다 더 높았으며, 숙성에 따라 모든 시료군에서 점차 감소하였다.

• Asian Pacific Journal of Cancer Prevention
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• 제16권9호
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• pp.3991-3995
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• 2015

Background: Colorectal cancer (CRC) is the third most common cancer in Iranian women and fifth in men. The aims of this study were to investigate the relation of dietary factors and public health indicators to its development. Materials and Methods: The required information (2001-2006) about risk factors was obtained from the Non-Communicable Disease Surveillance Centre (NCDSC) of Iran. Risk factor data (RFD) from 89,404 individuals (15-64 years old) were gathered by questionnaire and laboratory examinations through a cross sectional study in all provinces by systematic clustering sampling method. CRC incidence segregated by age and gender was obtained from Cancer Registry Ministry of Health (CRMH) of Iran. First, correlation coefficients were used for data analysis and then multiple regression analysis was performed to control for confounding factors. Results: Colorectal cancer incidence showed a positive relationship with diabetes mellitus, hypertension, lacking or low physical activity, high education, high intake of dairy products, and non-consumption of vegetables and fruits. Conclusions: We concluded that many dietary factors and public health indicators have positive relationships with CRC and might therefore be targets of preliminary prevention. However, since this is an ecological study limited by potential ecological fallacy the results must be interpreted with caution.

• 대한영양사협회학술지
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• 제17권2호
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• pp.142-160
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• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

• 대한영양사협회학술지
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• 제17권4호
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• pp.335-348
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• 2011

This study was designed to compare the dietary habits of women's university students according to residence type. The subjects were 140 females divided into four groups. The first group consisted of students residing at home with their parents (home, n=39), the second group consisted of students residing in a dormitory (dormitory, n=34), the third group consisted of students residing in a boarding house (boarding, n=36), and the fourth group consisted of self-boarding students (self-boarding, n=31). The average age was 21.9 years, and the BMI levels of the groups were $20.8kg/m^2$, $19.6kg/m^2$, $20.5kg/m^2$, and $19.7kg/m^2$, respectively. The 'home' group had higher dietary regularity than the other groups (P<0.05). The boarding group and self-boarding group were more likely to eat out and skip breakfast than the home and dormitory groups (P<0.05). All groups indicated that frequency of snacking was higher than 1 time per day, but there was no significant difference between the groups. The dormitory and boarding groups spent less time consuming meals than the other groups. In conclusion, women's university students show different dietary behaviors according to residence type. Especially, the dormitory, boarding, and self-boarding groups need to improve their dietary habits through high quality education and nutritional support at college cafeterias.

• 동아시아식생활학회지
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• 제24권1호
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• pp.126-135
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• 2014

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

• 동아시아식생활학회지
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• 제17권5호
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• pp.615-625
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• 2007

This study investigated the overall conditions related to family meals, including perceptions, attitudes, and behaviors, among middle and high school students. The data were collected from 773 male and female students attending middle and high schools in Seoul and Kyunggi-Do from March to May 2006, using pre-tested self-administered questionnaires. The results are as follows: 78.9% of the subjects lived with their parents and siblings, and 75.7% regarded family meals as meals eaten with all family members living together in a household. As for the frequency of family meals, 40.1% of the middle school subjects answered that they ate with their family 'more than once per day' and 20.8% answered '1 or 2 time per a week'. However 21.0% of the high school students had family meals 'more than once per day', and 31.7% had family meals '1 or 2 times per a week', showing a significant difference between the groups(p<0.001). When the degree of satisfaction with life was evaluated using a Likert scale(strongly satisfied 5 point, strongly unsatisfied 1 point), the middle school students showed a significantly higher level of satisfaction than the high school students towards daily life, health, nutritive conditions, and family care. feelings, attitudes, and behaviors toward family meals were also evaluated(strongly agree 5 point, strongly disagree 1 point), and the results showed that the subjects had positive psychological feelings, with significant differences based on the frequency of family meals. Likewise, the groups who ate frequent family meals scored higher on aspects related to having positive attitudes and behaviors toward the family meal, implying that eating family meals is associated with promoting friendship, psychological stability, and positive thinking in adolescents. These findings suggest that attention needs to he directed toward increasing the frequency of family meals and creating a positive family meal environment.

• 한국치위생학회지
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• 제9권4호
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• pp.864-873
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• 2009

Objectives : This study was to collect data about oral health to develop preschool children' oral health program. Methods : This research was from July 20th to August 20th, 2008 with self-administrated questionnaires by post and e-mail. The response rate was 57.6%(144 of 250). Results : 1. Daycare center provided fruit(64.6%), bread(56.9%), milk(82.6%), yoghurt(47.9%). daycare center tend to provide cariogenic snacks and drinks such as bread, yoghurt. 2. 73.6% of teachers said they reward children with sweets for good behavior. 3. Activities related to oral health was done in daycare center were : children brush their teeth with fluoride toothpaste(79.9%), catering staff receive the education about nutrition(79.2%), children participate in the activities and training related to food(78.5%), using sugary food at a birthday party(77.3%), annual dental health check-up by a dentist(65.3%). 4. The percentages of guiding principles based on documentation in the topic of the oral health were : coping with a situation where a child injured his or her teeth(76.4%), annual dental health checkup by a dentist(72.2%), teachers supervise children's tooth brushing using a fluoride toothpaste(70.8%). 5. Documented guide or course for oral health includes the following; training for coping with tooth damage(76.4%), annual dental health check-up(72.2%), and coaching children to brush their teeth with toothpaste that contains fluoride(70.8%). Conclusions : It is believed that for better children's oral healthcare, childcare teacher should be given a range of in-depth oral health program. Furthermore, through detailed analysis on the documented guide of oral health, cooperation from the associated organization will be required to have the guide placed at the childcare center.

• 한국치위생학회지
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• 제13권6호
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• pp.995-1004
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• 2013

Objectives : The purpose of the study is to provide basic data for oral health promotion in national basic livelihood security. Methods : The data were extracted from the 4th National Health and Nutrition Survey (2007-2009) in Korea. The data were analyzed using SPSS 18.0. to $x^2$-test and CSGLM. Results : 1. The subjects were not able to receive dental treatment because of the financial difficulty. 2. The infuencing factors of DMFT include gender (p<0.05), type of health insurance (p<0.05), membership for private health insurance (p<0.05), frequency of toothbrushing (p<0.05), use of oral hygiene products (p<0.01), smoking (p<0.05), drinking (p<0.05). The influencing factors of CPI include gender (p<0.01) and smoking (p<0.05). The influencing factors of fixed bridge include age (p<0.05), income (p<0.05) and use of accessory oral hygiene products (p<0.05). The influencing factors of fixed bridge include age (p<0.001), income (p<0.01), education (p<0.001), type of health insurance (p<0.001), membership for private health insurance (p<0.001), frequency of toothbrushing (p<0.01), use of oral hygiene products (p<0.01), and drinking (p<0.05). Conclusions : It is necessary to provide oral health care and health promotion to the recipients of National basic livelihood security. The government must give them better quality of dental health care in the near future.

• 한국치위생학회지
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• 제17권1호
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• pp.145-153
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• 2017

Objectives: This paper aimed to contribute to better oral disease prevention and practice of health behavior for immigrant women in multi-cultural families, to define missing and filled permanent teeth index of immigrant women, data from the 6th Korea National Health and Nutrition Examination Survey from the Korea Centers for Disease Control and Prevention was used. Methods: For the immigrant women to be subjects, they needed to be born overseas, had acquired Korean citizenship as a married immigrant women, and the estimate of the number of subjects was 133,093 women. For analyzing data, SPSS 21statistical program was used. We used covariance analysis (ANCOVA) andgeneral linear models for finding the relation with the missing and filled permanent teeth index. The significance level was 0.05. Results: DMFT-index of immigrant women was 7.33 points. $R^2$ was 0.416; and increased with age, and $R^2$ was 0.126 points higher (p<0.01). In household income, 'lower' was 5.933 points lower than 'upper' (p<0.05), and in toothbrushing after lunch, 'yes' was 3.598 points lower than 'no' (p<0.01). In preventive treatment, 'yes' was 4.301 points lower than 'no' (p<0.05). Conclusions: The result of this paper is as follows: for maintaining oral health of immigrant women, we think that the government needs to develop an oral health policy and a customized education system suited to immigrant women for preventive management of dental disease in immigrant women. In addition, basic data will be provided for public dental health programs based on the result of the study.

• 한국식생활문화학회지
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• 제10권3호
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• pp.185-200
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• 1995

In this survey, we investigated the way of thinking about meal management of housewives including the sincerity to meal preparation, the eating practices and cronic degenerative diseases related dietary behaviors, and studied the effects of above factors on the real food intakes. We also investigated the trends of health-foods and nutrient supplements usage. The results obtained from 506 housewives in Seoul were summarized as follows. Although our subjects prepared their meals habitually without special concern, they did not prefer the use of convenient foods. The food prefrence of housewivess who had more child and refered higher life status was similar with other family members. The dietary attitudes were good in large family, the higher income and the more child group. The highly educated group skipped breakfast more frequently. The mealmanagers with better education career and good living status considered for the restriction of salty foods, sweet foods, animal fats and pungent foods, and for the nutritionally balanced diet. The high income group showed great concerns about weight gain at meal times. The nutritional qualities expressed by the frequency of food group intakes were high in the better educated and living status groups, and their eating frequencies of animal protein foods and calcium sources were significantly high. Mealmanagers who had no job intaked vegetable oils through frying foods frequently. The use of health-foods and nutrient supplements was influenced by age, educational and economic level and self-estimated living status, but the trends in prevalence of both were not consistent. Health-foods were prefered by the groups of high educational career, affluent income and advanced living status, and low educational career, low income and low living status groups favored the nutrient supplements. The restrictive intake of animal fat and the use of health-food were positively correlated, which seemed that the subjects used health-foods as supplements in compensation for nutritional unbalance caused by the avoidance of animal protein foods.