• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1132-1146
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• 2003

The purpose of this study was to identify the eating habits and dietary consciousness of urban residents according to socioeconomic characteristics. The survey was administered by the nationwide 690 adults in February 2001. The survey was conducted by a questionnaire that was composed of 20 items. The results of this study show that 56.8% of the subjects had breakfast everyday and majority of them ate cooked rice (57.4%) or rice with mixed grain and bean (33.0%) as stable food for breakfast. 73.6% of the subjects ate out less than 5 times a month and, most of them preferred Korean dishes to Western dishes. The majority of the subjects had a meal regularly and they ate dinner abundantly with gusto compared to breakfast and lunch. Mean values of preference (5 point scales) for snack, salty and hot taste, and processed food were 3.07±0.89, 2.75±0.83, 3.28±0.90, 2.69±0.84 respectively. Interest (4 point scales) in eating safe and fresh food, balanced diet, and overeating calorieㆍsugarㆍsaltㆍfat were 3.26±0.66, 2.83±0.70, 2.89±0.75, respectively. As the purpose of eating, 44.8% of the subjects placed emphasis to supply nutrition but 16.6% put emphasis on physiologic desire. About half of the subjects needed to change their own eating habits. As improvement of their eating habits, the majority of them answered ‘balanced diet’. There were significant differences in eating habits and dietary consciousness of the subjects by socioeconomic characteristics. As the age goes down and education level goes up, they had wrong eating habits generally. For occupation, housewives had right eating habits but students were not. For interest in food and nutrition, male, 20' age-group, students and over college graduation group were worse than the other groups within each socioeconomic characteristic. Consequently, nutrition education for them is needed preferentially, also their socioeconomic characteristics must be considered in nutrition education.

• Korean Journal of Community Nutrition
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• v.18 no.6
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• pp.555-564
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• 2013

The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the "a bit salty" followed by "normal." Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the "normal". In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a "normal" concentration; most Chinese students in Korea favored 0.63%, which is considered to be "a bit salty", and most Chinese favored the concentration of 1.25%, which is considered to be "salty". As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the "normal" level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.1
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• pp.103-108
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• 1996

The changes in major characteristics of vegetable soybean at different stages were investigated. The 100-seed weight of vegetable soybean had a tendency to increase before 43 days after flowering, but decrease slightly after then. After 37 days after flowering, the sucrose content of Douya had a tendency to decline and in case of Shirofusa, total sugar content was sharply decreased at 40 days after flowering. The total vitamin C content of Douya and Shirofusa was dramatically increased at 37 days after flowering and then got the plateau, otherwise the total vitamin C content of Shirofumi and Hwaeomputkong was the highest level at 43 days after flowering. The hardness changes of vegetable soybeans were tend to increase according days after flowering. In sensory evaluation, preference score was significantly associated with harvesting stages. Correlation coefficient between sweetness and beany taste was significantly negative.

• The Journal of the Korea Contents Association
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• v.19 no.11
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• pp.71-79
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• 2019

This study was conducted to examine the awareness and demands of parents and teachers on the use of IoT healthcare devices at daycare centers. A survey was conducted on 200 teachers and 200 parents. Collected data were analyzed by Frequency analysis, t-test, 𝑥2, using the SPSS WIN 22.0. The results of this study are as follows. First, teachers showed a higher level of preference for using IoT healthcare devices as they showed positive perception and support compared to parents, and showed higher recognition of information leakage than parents. Second, teachers and parents were most hoping to use IoT healthcare devices at emergency response in daycare-centers and had the highest demands for wearable devices. As a result of the both parents and teachers demand cost-sharing. Based on the results of this study, the possibility of utilizing IoT healthcare devices in daycare centers were discussed.

• Proceedings of the Korean Society of Applied Pharmacology
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• 2005.11a
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• pp.49-66
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• 2005

Panax ginseng has been useful for the treatment of diverse disease in oriental countries for thousands of years. In addition, a folk medicine prescribed by seven herbal drugs including Panax ginseng has been antinarcotics in the treatment of morphine-dependent patients. Many articles have been reported on these works. Therefore, we review the protective effects of Panax ginseng on the neurotoxicity induced by abuse drugs. Ginseng total saponins (GTS) extracted and isolated by Panax ginseng antagonized Morphine-induced analgesia, and inhibited the development of analgesic tolerance to and physical dependence on morphine. GTS inhibited morphine-6 dehydrogenase, which catalyzes production of mophinone from morphine, and increased hepatic glutathione level responsible to toxicity. Therefore, we hypothesized that these dual actions of ginseng can be associated with the detoxication of morphine. In addition, the inhibitory or facilitated effects of GTS on electrically evoked contraction in guinea pig ileum ($\mu$-receptors) and mouse vas deferens($\delta$-receptors) were not mediated through opioid receptors, suggesting non-opioid mechanisms. On the hand, antagonism of U-50,488H ($\kappa$-agonist)-induced antinociception is mediated by serotonergic mechanisms. GTS also inhibited hyperactivity, reverse tolerance (sensitization) and conditioned place preference-induced by psychostimulants such as methamphetamine, cocaine and morphine. On the other hand, GTS reduced the dopamine levels induced by methamphetamine. Moreover, GTS blocked the development of dopamine receptor activation, showing antidopaminergic effect. We suggest that GTS Prevent the methamphetamine-induced striatal dopaminergic neurotoxicity. In addition, Ginsenoside also attenuates morphine-induced cAMP signaling pathway. These results suggested that GTS might be useful for the therapy of the adverse actions of drugs with abuse liability.

• Journal of the Korean Society of Radiology
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• v.11 no.1
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• pp.19-25
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• 2017

In this study, in order to analyze the general awareness of the nuclear power according to the controversy of thyroid cancer around nuclear plant, we investigated risks, preference and economics regarding type of power, and awareness of pre-post nucl ear power targeting the Busan Metropolitan residents. As a result, there has been a change in people's awareness of nuclear power as a result of the controversy thyroid cancer around nuclear plant. Especially, there was the greatest increase in the risk factors compared to before the event(p<0.05). Negative awareness of nuclear risk was shown to be expressed differently accor ding to the difference between groups. It is thought that this is due to the different prior experience of each individuals or obtained information through the interaction with others rather than on scientific and objective grounds. In order to establish a nuclear power policy considering the level of the people in the future, it seems that the efforts to understand the attitudes and opinions of people about nuclear power and above all, a scientific trust in nuclear power should be guaranteed.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.290-299
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• 2010

The purpose of this study was to investigate the quality characteristics and acceptability of curried rice containing cheonggukjang powder for the using in a high school foodservice menu. The viscosity of the curry sauce with cheonggukjang powder was not significantly different between the control and 15% sample group. As the level of cheonggukjang powder was increased, the Hunter's L value increased, whereas the a value decreased. In the results of the acceptance test, the 15% group was not significantly different from the control group. Therefore, the 15% group was selected based on the acceptance test for use by the school foodservice industry. There was no significant difference between boys and girls (p<0.01) in the acceptance test of curried rice with cheonggukjang powder in terms of flavor, color, aroma, density of sauce, overall acceptability. In regards to the reason why boys and girls did not consume the curried rice, 'because of unfavorable taste' (51.0%), ranked highest followed by 'because of other' (34.2%). In conclusion, there was a high food acceptance food when cheonggukjang powder was added to curried rice. Also, it is necessary to increase the preference and consumption of cheonggukjang foods and through the development of proper recipes that contain cheonggukjang and through combination with other food ingredients.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.180-187
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• 2010

The aim of this study was to identify essential oils (EOs) and their concentrations that improved the sensory characteristics of Kochujang by analyzing the effect of the essential oil on the sensory characteristics of Kochujang. EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium, which have an outstanding flavor, were added to Kochujang and the resulting products were subjected to sensory evaluation as a function of storage period. The change in the color of Kochujang by the addition of these EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium was not observed. Kochujang's characteristic flavor was decreased by an increase in the concentrarion of EOs; however, no significant difference was observed when 0.0005% EOs were added relative to the none-additive groups (p<0.05). EOs addition did not affect the hot taste of Kochujang and as the additive quantity increased Kochujang's characteristic taste significantly decreased (p<0.05). After a storage period of 12 weeks, the overall preference of Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum was same as the none-additive groups (p<0.05). Therefore, it is suggested that EOs from Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum can be applied as additives to improve the characteristic taste and flavor of Kochujang and the recommended concentration level is 0.0005%.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.831-839
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• 2010

The results of wet noodles added with 0, 1, 3, 5, and 7% freeze-dried maesangi powder demonstrate that the addition of maesangi powder up to 5% was desirable formation of noodles. The moisture contents of wet noodle 35.48~36.42%. As the added amount of maesangi powder increased, weight, volume, water absorption, and turbidity the wet noodle soup after cooking increased. Measurement of color changes between before and after cooking the wet noodles found that as the added amount of maesangi powder increased, the lightness and yellowness increased. Measurement of texture after boiling found that, hardness, chewiness and gumminess tended to increase as the amount of added maesangi powder increased whereas, springiness and cohesiveness were significantly different between the different samples. The results of the sensory evaluation showed that the 3%-added group was the best for color, flavor, and taste while the control groups had the best texture. For overall acceptability, the 3%-added group showed found the highest preference level. Measurement of the changes in total viable cells during storage at $5^{\circ}C$ for 18 days found that 6-days was the optimal storage period for the noodles from the control groups and added groups. As the storing period increased, the maesangi powder added groups showed slower propagation speed for viable cells compared to the control groups.

• Fashion & Textile Research Journal
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• v.12 no.1
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• pp.103-108
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• 2010

The purpose of this study was to analyze the effect of fiber contents of socks fabric on the subjective sensitivity and emotional sensibility of consumers. We investigated the relationship of subjective sensitivity and sensibility according to fiber contents and color value of socks. We made five plain knit fabrics as specimens, with a combination of chitosan/SUS fiber contents and three value levels of grayish color. The subjects were 15 males and 54 females in the twenties. The data analysis was conducted with Pearson's correlation analysis, ANOVA, Duncan multiple range test, and regression analysis. The major finds were as follows: A factor analysis showed that subjective sensitivity was classified into five factors (bulky, surface-rough, elastic, attention, and variety) and emotional sensibility was into four factors (salience, stability, luxury, and activity). There were significant correlation between the subjective sensitivity and emotional sensibility. The subjective sensitivities of 'surface-rough' and 'elastic' were significantly influenced by fiber contents. The sensibilities of 'salience' and 'luxury' were significantly influenced by fiber contents. Where as the 'salience' and 'roughness' were significant influenced by color value level. According to sex, there were significantly difference in 'bulky', 'elastic' and 'salience'. As a result of the regression analysis, preference, consuming desire and satisfaction appears to be closely related with all subjective sensitivity and sensibility.