• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.288-292
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• 2008

To save cost and time in Kimchi manufacture, the use of raw red-pepper paste and device-mashed vice materials, in place of dried red-pepper powder, was examined. Two kinds of Kimchi were prepared: One with dried red pepper powder and device-not mashed vice materials and the other with raw red pepper paste and device-mashed vice materials. Then pH, total acidity, total viable cell counts, total lactic acid bacteria and sensory characteristics were evaluated. Comparisons of the two Kimchis, indicated that changes in pH, total acidity, the total number of viable cells and total lactic acid bacteria were similar between the two groups. The acceptability score of the Kimchi made using the raw red pepper paste and device-mashed vice materials was slightly lower than that of Kimchi made using the dried red-pepper powder. This color was indistinctly changed since the vice materials were mashed and mixed. In conclusion, the results indicate that when manufacturing Kimchi using device-mashed vice materials, Kimchi of better quality can be made by adding dried red-pepper powder.

• Journal of Nutrition and Health
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• v.34 no.1
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• pp.30-38
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• 2001

This research was conduced to 1) examine the influence of milk group intake on the dietary, considering dietary diversity and nutrient adequacy, 2) identify which foods truly contribute to the intake of specific nutrients 3) point out the dietary problems of this age group. The subjects were 664(male 357, female 307) healthy toddlers of the ages of 12-36 months, who had neither been taking any medicine-type supplements nor had any diseases that affect the dietary intakes, chosen among the outpatients of university and private hospitals in Seoul and Kyonggi province during Mach-August, 1999. The 24 hour recall method and CAN Pro(food analysis program) were used to analyze the amount of nutrient intake. The grouping of the subjects for the analysis by monthly age was based on the 98 Korean Child growth standard. The results that the milk group intake showed significant negative correlations with the grain group(r=-0.194, p<0.01), the vegetable group(r=-0.115, p<0.01) and the fruit group(r=-0.125, p<0.01). It also showed that the more the milk group intake, the lower the Dietary Diversity Score(r=-0.131, p<0.01), and the more the intake of raw milk, the more dificient the intake of iron(r=-0.211, p<0.01), vitamin A(r=-0.169,p<0.01), vitamin B$_1$(r=-0.078, p<0.05) and vitamin C(r=-0.187, p<0.01). Foods contributory to nutrient intake for of 12-14 months of were mostly infant formula, and the contribution ratio was high. In the age of 15-17 months, the subjects obtained most of the nutrients from raw milk., liquid-type yoghurt, soybean milk, cooked rice, etc. As for iron intake, the age of 21-23 month obtained the most from ionic drinks, and 24-29 months from raw milk, chocolate cakes, ionic drinks, etc. Though the NAR(Nutrient Adequacy Ratio) and MAR(Mean Adequacy Ratio) generally tended to increase accordingly with the DDs, as for nutrients Ca, vitamin A, vitamin B$_1$, and vitamin C the NAR marked the highest when the DDS marked the lowest(due to infant formula). And for iron, even when the DDS was 5 the NAR value was low. Im conclusion, the more the milk group intake, the lower was the dietary diversity. High dependency on infant formula and others from milk group over the age of 12 months proved to result in a decrease of nutritious solid food intake, iron deficiency and a low dietary diversity score, which can lead to an unbalanced diet. Therefore, nutrition education towards mothers/caretakers of toddler is of urgent need, in order to reduce the fluid milk group intake of low nutritional density and to provide various solid foods the children. (Korean J Nutrition 34(1):30-38, 2001)

• Communications for Statistical Applications and Methods
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• v.12 no.1
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• pp.217-227
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• 2005

The data mining is a new approach to extract useful information through effective analysis of huge data in numerous fields. We utilized this data mining technique to analyze medical record of 35,671 people. Whole data were assorted by BMI score and divided into two groups. We tried to find out BMI risk factor from overweight group by analyzing the raw data with data mining approach. The result extracted by C5.0 decision tree method showed that important risk factors for BMI score are triglyceride, gender, age and HDL cholesterol. Odds ratio of major risk factors were calculated to show individual effect of each factors.

• Phonetics and Speech Sciences
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• v.16 no.1
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• pp.67-76
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• 2024

Recent advances in text-to-speech (TTS) technology have significantly improved the quality of synthesized speech, reaching a level where it can closely imitate natural human speech. Especially, TTS models offering various voice characteristics and personalized speech, are widely utilized in fields such as artificial intelligence (AI) tutors, advertising, and video dubbing. Accordingly, in this paper, we propose a one-shot multi-speaker TTS system that can ensure acoustic diversity and synthesize personalized voice by generating speech using unseen target speakers' utterances. The proposed model integrates a speaker encoder into a TTS model consisting of the FastSpeech2 acoustic model and the HiFi-GAN vocoder. The speaker encoder, based on the pre-trained RawNet3, extracts speaker-specific voice features. Furthermore, the proposed approach not only includes an English one-shot multi-speaker TTS but also introduces a Korean one-shot multi-speaker TTS. We evaluate naturalness and speaker similarity of the generated speech using objective and subjective metrics. In the subjective evaluation, the proposed Korean one-shot multi-speaker TTS obtained naturalness mean opinion score (NMOS) of 3.36 and similarity MOS (SMOS) of 3.16. The objective evaluation of the proposed English and Korean one-shot multi-speaker TTS showed a prediction MOS (P-MOS) of 2.54 and 3.74, respectively. These results indicate that the performance of our proposed model is improved over the baseline models in terms of both naturalness and speaker similarity.

• KSBB Journal
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• v.22 no.3
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• pp.139-145
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• 2007

An oriental medicinal database was used from medicinal plants for screening of anticancer agents. The prescription frequency and dosage of medicinal plats in 170 anticancer prescriptions were analyzed. From the total prescription score of each medical plant, it was found that high-scored medicinal plants have been widely studied in the previous research on the cancer treatment. Consequently, dangui, hwangui, banha, bachul, jinpy, insam, bacjakyak, deahwang, chungoong, jimo, chunnamsung, omija, hyunggae, huekchook, banggi, boclyung, osooyou were selected as raw materials for the screening of anticancer agents.

• Korean Journal of Psychosomatic Medicine
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• v.6 no.2
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• pp.155-175
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• 1998

The purpose of this study was to test a reliability and validity of the Korean version of Eating Attitudes Test-26(KEAT-26). Using multi-stage sampling, we finally got 3,496 subjects(1422 males and 2074 females) who were available for analysis from target 4,400 Korean adults over 18 in the nationwide areas of9 kus, 10 middle or small cities, and 17 kuns. We tried to make T score norm of the KEAT-26 as a cutoff score and STEN score norm as a index of severity for disordered eating behaviors. For the male group, Cronhach's internal consistency was .83 and Spearman-Brown split half correlation coefficiency was .75. For the female group, each of them was .81 and .75, and .81, .75 for the grand total group respectively. Validity test was performed by construct validation analysis. By a iterated principal axis factoring, 4 factors were extracted. There were some differences in the factors of the KEAT-26 by sex. In the male group, factor I was 'self-control of eating and bulimic symptom', factor II was 'food preoccupation and dieting', factor III was 'preoccupation with being thinner', factor N was 'avoidance of sweet foods'. In contrast with the male group, factor I was 'self-control of eating and bulimic symptom', factor II was 'preoccupation with being thinner', factor III was 'food preoccupation' and factor N was 'dieting' in the female group. We used T score 65 as a cutoff score. T score 65 corresponded to raw score 19 in the male group, 22 in the female group and 21 in the grand total group. Severity of disordered eating behaviors was measured by a STEN score. In the male group, each of the score range of 0-10, 11-14, 15-18, 19-22 and over 23 represented the degree of none, subclinical, manifest, moderate and severe severity respectively. Each of the score range of 0-13, 14-17, 18-21, 22-26 and over 27 in the female group, and the score range of 0-12, 13-16, 17-20, 21-25 and over 26 in the grand total group also represented the same degree of severity as like in the male group. These results support that KEAT-26 is a reliable and valid scale for evaluating disordered eating behaviors and eating problems.

• Korean Journal of Community Nutrition
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• v.6 no.2
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• pp.172-181
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• 2001

The purpose of this study is to analyze the foods which 424(male 171, female 253) university students surveyed consumed frequently and to evaluate and the factors affecting their food consumption patterns. The survey was conducted at the beginning of nutrition courses each semester, March and September, 1998, with the questionnaire composed of general information, food, drinking and smoking habits, nutrition knowledge/attitude and food frequency questionnaire. The rates of alcohol drinking in male and female students were 89.2% and 78.1% respectively, and the rates of smoking were 68.1% and 1.6% in males and female. The nutrition knowledge score was higher in females than in males, but the nutrition attitude score was not significantly different between the male and female groups. The foods frequently consumed among students were cooked rice(14.3/week), kimchi(11.1/week), coffee(5.7/week), vegetables in soup, jjigae and jorim(3.5/week), carbonated beverages(3.3/week), cooked mixed rice(3.2/week). Ramyun and chocolate·candies·biscuits were frequently consumed, too. There were several factors influencing food consumption patterns. These were gender, regularity of mealtimes, the status of alcohol drinking and smoking, residence type and the levels of nutrition knowledge and attitude. Males ate more frequently cooked rice, coffee, carbonated beverages, ramyun, functional beverages and ham·sausage, while females ate more frequently cooked mixed rice and fruits. Those who had the habits of irregular mealtimes seemed to eat more soft drinks, instant foods and snacks. These trends were also found in the alcohol drinking and smoking groups. High level groups for nutrition knowledge of attitude score chose raw yellow green and green vegetables, cooked mixed rice, soybeans and seaweeds more frequently than the other groups. On the other hand, low level groups for nutrition knowledge or attitude score were apt to eat carbonated beverages and ramyun more frequently. Therefore, more attention should be taken to males, having habits of irregular mealtimes, alcohol drinking and smoking, and low level groups for nutrition knowledge or attitude score so as to improve their health.

• The Journal of Korean Academy of Sensory Integration
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• v.2 no.1
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• pp.1-10
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• 2004

Objective : The purpose of this study were to examine internal reliability and internal validity for Short Sensory Profile(SSP) and to suggest the useful criteria for sensory processing abilities in Korean culture. Methods : The Short Sensory Profile(SSP) was completed by mothers of 304 children typically developing between 3 to 10 years of age in those preschool, kindergarten and elementary school located Seoul and Gyeonggi-do. The total agency for this study was 14 facilities and the period of study was from July, 2002 to June, 2003. Kim Mi Sun(2001) translated and modified the Short Sensory Profile that Macintoshi developed and the tool for the study was used. The data were analyzed with reliability test and Pearson's correlation. Results : 1. Internal reliability of the total tests and sections was estimated by calculating Cronbach's Alphas. Reliability value of the total tests was .889. 2. For internal validity the correlations range from .131 to .575 in magnitude, suggesting that the sections of the Short Sensory Profile tap relatively unique constructs and support the factor structure developed. 3. The total score of the Short Sensory Profile(SSP) range from 118 to 190, mean and SD was 163.12, 14.87. 4. Of 403 children represented by the survey, 32 children(10.5%) met criteria for sensory processing disorders based upon parental perceptions. 5. Cut scores were determined by computing the raw score cut scores for -1 SD and -2 SD. The normal group of sensory processing abilities had score which range from 190 to 149, the probable problem group had score which range from 148 to 134, and the definite problem group had score which range from 133 to 138. Conclusion : Findings from the above study suggest that Short Sensory Profile be the screening tool for sensory processing disorders within Korean culture. Further research is needed to compare with children with the various sensory processing disabilities(PDD, LD, CP ect,).

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.1
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• pp.139-147
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• 2020

Objective: The aim of this study was to compare the quality characteristics of retorted Samgyetang (Korean ginseng chicken soup) made from white semi-broilers (WSB; Ross×Hyline white, 3 weeks old), commercial broilers (CB; Ross, 4 weeks old), Korean native chickens (KNC; Hanhyup-3-ho, 12 weeks old) and old laying hens (OLH; Hyline white, 72 weeks old) and to explore the possibility of using the carcasses of KNCs and OLHs as raw material for product diversification. Methods: Raw and cooked meat quality, fatty acid composition and consumer acceptance were analyzed. Results: Among the chicken breeds, OLH and KNC showed a higher shear force value than WSB and CB due to high insoluble collagen contents. However, the meat of KNC was more tender than that of OLH. The meat of OLH was characterized by the lowest moisture content and highest crude fat content. The meat of KNC was characterized by a higher proportion of saturated fatty acids, α-linolenic acid and arachidonic acid than that of OLH. The meat of OLH showed the highest content of unsaturated fatty acid, particularly linoleic acid, in its thigh meat. Electronic nose readings revealed that the meat aroma pattern was clearly different across breeds. OLH had the lowest overall acceptance score, while no differences were found in flavor, texture, juiciness and appearance among WSB, CB, and KNC. Conclusion: KNC shows potential as raw material for Samgyetang, while additional preprocessing methods, such as tenderization and fat removal, are required for the utilization of OLH as raw material for retorted Samgyetang.

• Journal of Nutrition and Health
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• v.16 no.4
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• pp.281-286
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• 1983

The interactions of phytic acid with protein and minerals has been blamed to decrease the bioavailability of protein and minerals in soybean products. Tempeh, the traditional Infonesian fermented soybean product, was prepared to investigate the changes of phytic acid contents nesian fermented soybean product, was prepared to investigate the changes of phytic acid contents and its interactions with protein and minerals in the fermentation. The acceptability of tempeh were also studied by conducting sersory evaluation. 1) Phytic acid contents of cooked soybeans and of tempch were significantly lower than that of raw soybeans, indicating that cooking and fermentation resulted in the decrease in phytic acid content of soybeans. In tempeh the fraction of phytic acid retained after ultrafiltration was significantly lower than that in raw soybeans. 2) The total protein contents were not significantly different between raw soybeans and tempeh. Phytic acid contents per gram of protein retained ultrafiltration were significantly higher in raw soybeans than in tempeh. This result is interpreted as that raw soybeans contain higher amounts of phytic acid- protein complexes than tempeh. 3) Both of calcium and zinc contents were not significantly different among raw, cooked soybeans and tempeh. However, the retained Ca and Zn fraction after ultrafiltration were significantly lower in tempeh comparing with that in raw soybeans. Lower retention of Ca and Zn after ultrafiltration in tempeh may be the result of lower phytate content of tempeh, thereby less chance of forming mineral- phytate complexes. 4) Tempeh received the sensory evaluation scores between good and fair and the addition of garlic to tempeh significantly improved the odor, general desirability and total score.