• 대한수의학회지
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• 제54권3호
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• pp.139-146
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• 2014

Jeotgal (salted seafood) has been one of major fermented foods in Korea for long time. Although there are many studies about Jeotgal in various aspects of food, its immunological importance on hosts has not been elucidated yet. In this study, we investigated if several bacteria isolated from Jeotgal may modulate the function of dendritic cells (DCs), powerful antigen-presenting cells equipped with special immunological capabilities. 4 Jeotgal bacteria were selected as representatives and used for experiments. To treat viable DCs, those bacteria were killed at $60^{\circ}C$ for 30 min. The viability of DCs treated with Jeotgal bacteria was verified and two isolates significantly induced high production of interleukin-12, a representative cell-mediated cytokine of DCs. Surface activation and maturation markers (MHC class II, CD40, CD86) of DCs were analyzed by flow cytometer. In addition, the treated DCs showed significantly high lymphocyte stimulatory capability compared to control DCs based on allogeneic mixed lymphocyte reactions. These observations suggest that Jeotgal isolates can function as immunostimulating bacteria in hosts, like Lactobacillus. Taken together, these experimental evidences may broaden the use of Jeotgal isolates in immunological fields in addition to as a fermented food.

• 한국식품조리과학회지
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• 제25권1호
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• pp.45-54
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• 2009

Contamination levels of aerobic colony counts, coliforms and pathogenic bacteria were tested in fried rice dishes to monitor quality for risk management. The prevalence of Bacillus cereus in dishes from 8 Chinese-style restaurants and 2 institutional foodservices was 10%, and the bacteria's contamination levels was 3.47 log CFU/g. Echerichia coli, Staphylococcus aureus, and Salmonella were not detected in any of the 10 samples. However, for their aerobic colony counts and numbers of isolated coliforms, the samples were 30% and 70% over the microbial criteria, respectively, for ready-to-eat foods presented in the Korean Food Code. This suggests that fried rice dishes, although cooked with oil at high temperature, require special care. For the prediction of the growth curve of B. cereus spp. in the fried rice samples, an experiment design of 3 storage temperatures ($7^{\circ}C$, $35^{\circ}C$, $57^{\circ}C$) x 5 storage times (0 h, 2 h, 4 h, 6 h, 24 h) was applied. The sample exposed to $35^{\circ}C$ showed no B. cereus spp. at 0 h; however, there was a tendency of slow growth (1.0 log CFU/g) after 4 hours of storage and then faster growth at 6 h (3.7 log CFU/g) and 12 h (4.7 log CFU/g), showing a growth rate of 0.56 log CFU/g/hr. These results indicate that fried rice, despite being heat-treated, can become heavily contaminated with B. cereus spp. when held over 2 hours at room temperature. However, the samples stored at $7^{\circ}C$ and $57^{\circ}C$ over 24 hours were not contaminated with B. cereus. Based on these results, management guidelines for controlling B. cereus are suggested.

• 한국의류학회지
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• 제32권5호
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• pp.741-752
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• 2008

The purposes of this study are to review the status of dress material in the contemporary fashion design by examining the intertextuality of many materials other than textiles used in the contemporary fashion and to show that the development of new fashion materials is a factor for designing competitiveness. The results of this study are summarized as follows: First, foods and natural objects are used as fashion materials to reveal natural beauty, and at the same time new formative elements are expressed in combinations of life and fashion. Second, common paper and luxurious jewelry are presented as a formative element symbolic of an aspect of the contemporary society or embodied in elaborate handicraft techniques. Those materials boost the luxuriousness of costume and create a strong futuristic image according to how they are expressed. Third, plastics available for a variety of objects in different shapes and colors offer such formative features that could be shaped with textiles, as high-end technology is introduced to fashion. Fourth, metallic materials have added freedom to design formality due to their qualities of convergence and displacement and by the introduction of brand-new technology, suggesting a new future for the fashion industry. Fifth, using a variety of anti-fashion materials including semiconductor chips, mirrors, vinyl, wires, and rubber makes a change in the existing points of view regarding the formality of things and helps create a special aesthetic effect in a visual respect to develop a strong intertextuality of materials.

• 한국식생활문화학회지
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• 제31권4호
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• pp.325-338
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• 2016

The objective of this study was to review Dasik's recipe of Jong-Ga in the Gyeongbuk area. Main methods of this study were literature review and in-depth interview. To study the historical transition of traditional Dasik, analysis of 11 cooking books from the 1400's to 1800's was carried out. Jong-Ga was made using Dasik and main ingredients were Songhwa, Kka and Kong Dasik. Special Dasik was in nine of Jong-Ga (Ipjae's head family of Pungyang Jo's clan, Sojea head family Gwangju No's clan, Sawoodang head family Uiseong Kim's clan, Heobaekdang's head family of Bukye Hong's clan, Taechon's head family of Gyeseong Go's clan, Gwiam's head family of Gwangju Lee's clan, Songdang's head family of Milyang Park's clan, Haeweol's head family of Pyeonghae Hwang's clan, Galyam's head family of Jaeryoung Lee's clan) and Dasik are Gamphi dasik, Heukimja dasik, Baksulgi dasik, Tibap dasik, Daechu dasik, Yukpo dasik, Misutgaru dasik, Dotori dasik and Omija Dasik. It was used as a ritual food and reception food for guests. These recipes are good examples of functional and modern of Korean food. In the future, Dasik as well as discovery of ingredients in other foods of Jong-Ga are needed

• 대한통합의학회지
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• 제8권3호
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• pp.83-91
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• 2020

Purpose : To identify changes and relationships in the fat mass and obesity associated (FTO) gene polymorphism, body composition, and physical fitness from childhood to adolescence over a three-year period spanning elementary school to middle school (2015-2018) Methods : A total of 84 male student participants were divided into two groups based on FTO genotype: aa+at (group A) and tt (group T) and tracked down. Body composition, cardiovascular endurance, flexibility, muscle strength, power, and other characteristics were measured in the two groups in both 2015 and 2018, respectively, and the changes over the three-year period were analyzed and compared. Results : Increases in height and weight did not differ significantly between the two groups, but body mass index (BMI) was significantly higher in group A (p=.035). With regard to physical fitness, there was no significant difference in flexibility, but cardiovascular endurance, strength, and power were significantly higher in group T (p<.001, p=.063, and p=.040, respectively). Conclusion : Group A is more likely to become obese than group T because of their lower level of physical fitness and increased BMI relative to group T. This result supports previous studies showing that group A has a relatively low level of physical activity and a greater tendency to eat fatty foods as compared with group T. Therefore, we suggest that the FTO gene polymorphism should be identified early and that students educated on diet and physical activity to help prevent adult obesity.

• 대한가정학회지
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• 제19권2호
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• 한국균학회지
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• 제3권1호
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• pp.31-36
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• 1975

1963년(年)에 맥류(麥類)붉은 곰팡이병(Gibberella zeae)이 대발생(大發生)하여 막심(莫甚)한 수량감소(收量減少)를 가져왔고, 병든 곡류(穀類)를 먹은 인축(人畜)에 중독증(中毒症)을 일으켜서 큰 사회문제(社會問題)를 일으켰다. 본(本) 종설(綜說)은 당시(當時) 농림부(農林部)의 주관(主管)으로 식물병리학(植物病理學), 의학(醫學), 수의학(獸醫學)을 전공(專攻)하는 대책위원(對策委員)들이 연구(硏究)한 내용(內容)을 중심(中心)으로 그 대요(大要)를 소개(紹介)한 것이다. 그리고 진균(眞菌)으로 인(因)한 곡류(穀類) 및 여러 식품(食品)의 변질(變質)과 진균독소(眞菌毒素)에 대한 관심(關心)이 학술적(學術的)인 면(面)으로나 인축(人畜)의 보건면(保健面)으로 제고(提高)되고 있음에 비추어 최근(最近)에 우리나라에서 연구(硏究)한 쌀을 변질(變質)시키는 저장균(貯藏菌) 및 메주 기타(其他) 식품(食品)에서 분리(分離)한 곰팡이와 ${\ulcorner}$아플라톡신${\lrcorner}$ 분비(分泌)에 관(關)해서 그 현황(現況)을 수록(收錄)하였다.

• 동아시아식생활학회지
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• 제19권3호
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• pp.327-338
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• 2009

The purpose of this study was to obtain information from married women regarding obesity-related factors and psychological eating behaviors, and to compare those variables among three groups, namely underweight, normal, and obese. The participants completed questionnaires regarding general obesity-related factors, major food servings/day, physical activity, dieting behaviors, perceptions of body image, and psychological eating behaviors. The results were as follows: The obese women reported a higher percentage of family history of obesity (74.8%) than the normal (43.5%) or underweight (28.2%) women. Most of the obese women (90.0%) accurately perceived their body image compared to 72.5% of the underweight and 56.6% of the normal weight women(p<0.001). No significant differences were found among the three groups for daily hours of exercise or computer use. In the case of hours of television watched daily, significant differences were found among the groups (obese 104 min/day, normal 87 min/day, underweight 76/min, p<0.05). Only 17.9% of the obese women reported eating 2 servings of milk products/day and only 23.2% of them reported eating 3 servings of protein foods/day as compared to the normal (25.4%, 18.0%) and underweight (29.4%, 41.7%) (p<0.01) women. About 98% of the obese and 78.5% of the normal weight women wanted to loose weight compared to only 10% of the underweight women (p<0.001). Psychological eating behavior was significantly correlated with subject BMI ($r^2$=0.32, p<0.01). Also, more obese women were unsatisfied with their body and had emotional eating behaviors as compared to the normal and underweight women, and this was statistically significant (p<0.001). In conclusion, the obese women had high perception rates of their body image, but had negative-psychological eating behaviors. Special behavior therapy is needed for obese women who show body dissatisfaction, emotional eating behaviors, long hours of daily TV viewing, and low intakes of protein and milk products.

• 동아시아식생활학회지
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• 제24권5호
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• pp.572-584
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• 2014

The purpose of this study was to investigate the levels of recognition, practice and information acquisition behaviors regarding food additives of university students for development of educational programs. The data were collected from 283 students in the Yeungnam region through a self-administered questionnaire. The level of concern about food additives was intermediate. The level of checking labels for food additives when buying processed foods was not high. The main reason for not checking labels for food additives was "Buying the special brand products repeatedly". In the factor analysis for perception of food additives, three factors were categorized; effect of food additives on human health, administration and regulation of food additives, and necessity of food additives. According to regression analyses, grade, concern about food additives and perception of amount of food additives had significant effects on human health. The significant variables for administration and regulation of food additives were gender, grade, major, monthly allowance and concern about food additives. In addition, major was a significant variable for the necessity of food additives. Many respondents did not reduce intake of food additives; males did less than females. Most respondents answered they did not acquire sufficient information about food additives. Regarding needs for information content on food additives, respondents wanted information about safety of food additives the most, followed by items of labels for food additives, and ways to reduce intake of food additives.

• 대한지역사회영양학회지
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• 제8권6호
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• pp.840-855
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• 2003

This study was conducted to compare the eating habits of disabled and non-disabled children in Seoul and Gangneung. Korea. Questionnaires about eating habits were answered by the children's parents and their teachers. The subjects of this study consisted of 146 disabled children (108 boys and 38 girls) from two special education schools and 241 non-disabled children (control group,120 boys and 121 girls) from two elementary schools in Seoul and Gangneung, respectively. The percentage of the children who required more than 30 minutes to eat was 11.3% in the disabled group and 2.5% in the non-disabled group. In the disabled group,44.0% ate excessive amounts of food or could not control their intake. The percentage of the children whose frequency of eating breakfast was less than 1 to 2 times per week was 21.0% in the disabled group and 9.7% in the non-disabled group. Also, 7.6% of the disabled group and 13.9% of the non-disabled group had snacks more than three times per day. The percentage of children who were able to eat by themselves was lower in the disabled group (47.9%) than in the non-disabled group (87.8%). Of the remainder of the disabled group,28.6% spilled food, and 14.3% needed the aid of others when picking up side dishes. The percentage of parents who worried about their children's eating an unbalanced diet was 48.5% in the disabled group and 41.8% in the non-disabled group. In addition, there were problems with eating behaviors in 22.7% in the disabled group, and with under-eating (15.9%) and with excessive intake of instant foods (16.8%) in the non-disabled group. These results suggest that the eating habits and eating behaviors of disabled children are different from those of non-disabled children. Thus, nutritional educational programs and educational materials for disabled children and their parents should be developed.