• Journal of Biosystems Engineering
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• v.39 no.3
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• pp.194-204
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• 2014

Purpose: The aim of this study was to develop long-term storage technology for Chinese cabbage in order to extend the period of availability of freshly harvested products. The scope of the paper deals with the use of a cooler with a remote monitoring and control interface in conjunction with use of packaging film. Methods: A cooler with a real time monitoring system was designed as a low-temperature storage facility to control temperature and relative humidity (RH). The effects of storage in high-density polyethylene (HDPE) plastic boxes, 3% chitosan dipping solution, polypropylene film (PEF) with perforations, and mesh packaging bags on physiological responses were investigated. The optimal storage temperature and humidity for 120 days were below $0.5^{\circ}C$ and 90%, respectively. Physiological and biochemical features of cabbage quality were also analyzed: weight loss, texture, and sugar salinity, chlorophyll, reducing sugar, and vitamin C contents. Results: The cooler with a remote monitoring and control interface could be operated by an HMI program. A $0.5^{\circ}C$ temperature and 90% humidity could be remotely controlled within the cooler for 120 days. Postharvest freshness of Chinese cabbages could be maintained up to 120 days depending on the packaging method and operation of the remote monitoring system. In particular, wrapping the cabbages in PEF with perforations resulted in a less than a 5% deterioration in quality. This study provides evidence for efficient performance of plastic films in minimizing post-harvest deterioration and maintaining overall quality of cabbages stored under precise low-temperature conditions with remote monitoring and a control interface. Conclusions: Packaging with a modified plastic film and storage in a precisely controlled cooler with a remote monitoring and control interface could slow down the physiological factors that cause adverse quality changes and thereby increase the shelf life of Chinese cabbage.

• Nutrition Research and Practice
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• v.3 no.4
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• pp.307-314
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• 2009

This study was conducted to evaluate the effects of a body weight control program with supplementation of sea tangle (20 g/day) on 22 female college students. The contents of the program for 8 weeks contained diet therapy, exercise and behavioral modification through nutrition education. Body composition, dietary habit scores, serum lipid profiles, daily nutrient intakes and the quality of life were assessed at the beginning and at the end of the program. Average age of subjects and height were 20.8 years and 161.9 cm, respectively. After 8 weeks, there were significant reductions in body weight, body fat mass, percent body fat, waist-hip ratio and BMI. The dietary habit score such as a balanced diet, regularity of mealtime, overeating, eating while watching TV or using the computer and eating salty food were increased significantly. Serum lipid levels such as total cholesterol level, LDL-cholesterol level and triglyceride level were decreased but not significantly. There were decreases in intake of energy, protein and fat and increases in intakes of dietary fiber, folic acid, calcium and potassium from the beginning to the end of the program. There were significant improvements on subcomponents of quality of life; physical functioning, general-health and vitality. The limitation of this study was the fact that there was no control group, but an overall evaluation suggests the 8-week body weight control program consisting of diet therapy, exercise and behavioral modification with supplementation of sea tangle would be helpful to improve the body composition, dietary habits, daily nutrient intakes and quality of life in Korean female college students.

• Journal of Animal Science and Technology
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• v.58 no.8
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• pp.31.1-31.8
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• 2016

Background: Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the effects of injection of hydrolysis plasma protein solution on meat quality and storability were investigated in porcine M. longissimus lumborum. Methods: Twelve pigs were randomly selected at a commercial slaughter plant and harvested. Dissected loins were injected with one of five solutions: C- control (untreated), T1- 10 mM phosphate buffer solution (PBS), T2- 10 mM PBS with 0.01 % butylated hydroxytoluene, T3- 10 mM PBS with 5 % plasma proteins, and T4- 10 mM PBS with 5 % hydrolysis plasma proteins. Results: T3 and T4 induced greater reduction in protein content of the loin muscle than other treatments. T2 resulted in the lowest pH as well as highest cooking loss. After a storage period of 3-7 days, both lightness and redness of meat were unaffected by all injection treatments. However, yellowness was significantly elevated by treatment with T4 relative to the control. T4 also resulted in the lowest shear force (a measure of meat toughness), suggesting improvement of texture or tenderness. Further, T4 resulted in the most stable TBARS values during storage, indicating that this treatment might retard rancidity in meat. Conclusion: Injection of porcine M. longissimus lumborum with hydrolysis plasma protein solution could improve overall pork quality, including tenderness and storability.

• Journal of Home Health Care Nursing
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• v.26 no.3
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• pp.341-348
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• 2019

Purpose: Severe burn injuries require long periods of hospitalization and treatment, which results in various physical and psychological issues. The main purpose of this study was to identify burn characteristics and psychological problems that influence Health Related Quality of Life (HRQoL) after discharge. Methods: A cross-sectional descriptive study using mobile/web or paper-based survey methods was conducted from a major burn center. A total of 145 patients completed the scar assessment, quality of life, sleep disorders, and depression scales. Results: The overall mean HRQoL and scar status scores were 2.28 out of 5 and 34.45 out of 60 points, respectively. Participants with higher burn degree, joint involvement, and emotional distress reported significantly lower HRQoL and scar status. Participants with depression and sleep problems also had lower HRQoL. Significant predictors of HRQoL included burn range, scar status, depression, and sleep issues. Conclusion: The results show that patients with severe burn injury experience high levels of physical and psychological problems. Patients with severe burn injury and psychological problems such as depression and sleep are likely to experience a reduced HRQoL. Psychological management and intervention in home care setting may improve HRQoL of burn patients.

• Korean Journal of Adult Nursing
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• v.24 no.6
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• pp.615-626
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• 2012

Purpose: The purpose of this study was to investigate caregiver burden and health related quality of life (HRQoL) among male spouses who cared for partners with a stroke. Methods: The subjects were spouses of 121 female patients who visited the neurology outpatients department in one tertiary hospital located in Seoul between February and April in 2011. Results: The mean age of the male caregivers was $71.25{\pm}5.51$ years. The mean score of caregiver's burden was moderate ($63.28{\pm}9.85$). The average reported caregiving time was $58.48{\pm}5.51$ min/day with the male spouses spending more time in house-working than with caregiving activities. The reported depression and care giving time, plus the cognitive status and functional dependencies of the spouse were significantly related to male caregiver's burden. The mean scores of 'physical health' and 'mental health' for quality of life for the male caregivers was moderate (47.49 and 47.33 respectively). Overall, caregiver's burden has a negative effect on the HRQoL of male spouses. Conclusion: Caregiver's burden and HRQoL are important problems which are in need of nurses' attention. It is suggested that intervention programs for male spouses be developed with a focus on emotional and social support as well as education about the caregiving role.

• Journal of Oriental Neuropsychiatry
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• v.33 no.4
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• pp.401-424
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• 2022

Objectives: As effective treatments for dementia are lacking in Western medicine, complementary and alternative medicine (CAM) is considered a useful option. While the quality of life (QoL) is a vital outcome for patients with dementia, the QoL of patients receiving CAM for dementia remains ambiguous. This study aimed to determine the effect of CAM on QoL outcomes in dementia patients. Methods: A search was performed using the keywords "dementia," "Alzheimer's," "cognitive impairment," "Chinese," "Korean," "oriental," "herbal," "acupuncture," and "quality of life". All quantitative data were synthesized using R version 4.1.1. Results: Twenty-five randomized controlled trials (RCTs), 16 pre-post trials, and two cohort studies were selected for the systematic review. QoL in Alzheimer's disease (QOL-AD) (n=11, 25.6%) and geriatric QoL in dementia (GQOL-D, n=9, 20.9%) were the most utilized QoL instruments. Significant benefits in QoL were observed after receiving mind, body, combined mind and body, nursing, oriental medicine, and acupuncture therapies. In the meta-analysis, the combined effect was shown to significantly increase QOL-AD compared to before CAM interventions (standardized mean difference, SMD: 0.507; 95% confidence interval (CI), 0.191~0.824; p<0.01). The overall synthesized estimates in the GQOL-D showed a significantly improved QoL (SMD: 0.537, 95% CI: 0.238~0.837 p<0.01; one group; SMD: 1.465, 95% CI: 0.934~1.996, p<0.01). The seven studies assessing the cost-effectiveness of CAM reported uncertain outcomes. Conclusions: This study showed that CAM interventions benefited patients with dementia by improving their QoL. While additional standardized research is required, CAMs are suggested as effective clinical management for patients with dementia. They are also suggested as complementing therapies for these patients.

• Journal of the Korea Convergence Society
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• v.9 no.6
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• pp.133-145
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• 2018

This is a descriptive study on what factors influence the quality of life of early and late middle-aged men. This research is the secondary analysis which was conducted with the data of 170 people and the primary data from 2017 by using SPSS/WIN program. The results show that the main factor is depression in early middle-aged men and social support for late middle-aged men, whose overall ability to explain was 77.8% and 64.7%, respectively. Therefore, this research suggests that multidisciplinary and converged approaches-developing nursing intervention programs based on the factors shown in this paper, creating social environment, strengthening social supportive system and making policies-be required for the enhancement of middle-aged men's quality of life.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.405-412
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• 2005

Quality characteristics of squid-sikhae prepared by four different methods(SHM: sikhae method, SHM-LA; sikhae method added with L plantarum, MM; mixed method of sikhae method and salting method, MM-LA; MM method added with L plantarum) were investigated during fermentation at $20^{\circ}C$. The pHs of all the 6-days fermented sikhae samples were in the range of 4.01-3.76, meaning that there were no significant difference in pH according to the preparation methods. Number of total microbes(TM) were decreased, while the ratio of lactic acid bacteria against TM in SHM-LA and MM-LA was higher than those of SHM and MM. There were no differences in acid protease activity, while $NH_2-N$ content of SHM and MM were higher than those of SHM-LA and MM-LA. Amylase activity was the lowest in MM-LA. Proteins separated by SDS-PAGE belonged to 7-200 kDa, the major proteins (153<94<41 kDa) of the sikhae in all plots were disappeared at 6 days fermentation. In sensory evaluation, sour taste of MM was the highest, while it was the lowest in SHM-LA. Sweet taste, bitter taste, salty taste and hot taste were not significantly different Off-flavor was decreased in lactic acid bacteria added products. Scores of the softness and overall acceptability were the highest in SHM-LA. These results indicated that SHM-LA was the best method for the preparation of squid sikhae because of the enhancement of lactic acid fermentation and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.383-391
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• 2014

This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 mg/mL in methanol extracts from Salicornia herbacea L. increased significantly (p<0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was $38.58{\pm}4.25{\mu}M$ as tannic acid equivalent for 100 mg/mL of methanol extracts from Hamcho. FRAP value was $448.58{\pm}14.01{\mu}M$ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.569-576
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• 2013

The principal objective of this study was to evaluate the quality characteristics of pickled radishes (RP) containing gardenia fruits (RPG), beet (RPB), and spinach (RPS) juice. We have conducted the moisture, salinity, sweetness, pH, titable acidity, Hunter's color values, and mechanical characteristics with a sensory evaluation by elementary, middle, high and university students on the colored radish pickles. The moisture contents of RP, RPG, RPB and RPS are not significantly different. The salinity and pH of RP were significantly higher than that of RPG, RPB, RPS (p<0.05; p<0.01). The sugar contents of RPS are significantly higher than the of RP, RPG and RPB (p<0.001). The titrable acidity of RPB and RPS is significantly higher than that of the RP and RPG (p<0.001). The lightness (L) of RP, the redness (a) of RPB and the yellowness (b) of RPS are the highest in sample group. For changes in texture profile analysis, the hardness level of RPB is higher than that of RP, RPG and RPS (p<0.01), but the chewiness of RPG is higher than those of RP, RPB and RPS (p<0.001). In the sensory evaluation, RPB scores the highest in color, taste, and overall acceptability, whereas RPS scores the lowest in color and overall acceptability. Based on the above results, we expect that radish pickles with beet juice have good characteristics and acceptances within the school food services.