• 한국환경보건학회지
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• 제7권2호
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• pp.119-126
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• 1981

This study aims to research on the actual state of the ways that the aged people live in Seoul use intentionally or unintentionally to maintain in their health. The aged people selected randomly for the study are 541 men and 902 women who are all more than 65 years old. This survey carried out from April to May in 1980. The results of this study are summed up as follows: 1. The main means of making a living engage was agriculture with the per cent of 57. 3 and next was commerce (11.9%). 2. As for their staple foods, the majority of them eat mixed food of rice and barley, and the rest eat rice or minor-grain mixed rice. As subsidiary foods, vegetables are the most common side dishes (68.9%) and see-weeds (6.7%) are taken by the minority of them. 3. Most of them (74.6%) frequently or occasionally take special health foods to maintaing their health. The most common health food turned out to be tonic liquor to men, while honey to women. 4. The majority of them(23.2% of men and 45.5% women) refrain from drinking and smoking. 5. 39.5 per cent of men and 25.5 per cent of wome) take light exercise such as going up hill and walking. 6. The majority of them undergo routine health check with the per cent of 10.8 or occasioanal health check with the 42.9. As medical treatment, many of them(45.9%) take Chinese remedies, western remedies(39.1%) and folk remedies (15.0%). 7. Many of them (66.0%) feel subjective symptoms about some geriatric diseases such as neuralgia, hypertension and cough. 8. Many of them (63.2%) free from mental trouble, while 17.7 per cent of them appeal to no job to do, 10.0 per cent of alienation and 9.1 per cent of domestic troubles. 9. Their subjective judgements of their secrets of health and longevity attach more importance to leading a regular life. 10. Most of them want to be served appropriate medical care, rest place, health consultations, etc. All these results reveal that health and longevity of the aged people are maintained by necessary cares and efforts, not by accident nor by apathy. It is thus highly desired tha tmany studies, enlightments and nationwide support about this problem be carried out in future.

• 한국식품위생안전성학회지
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• 제24권2호
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• pp.162-168
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• 2009

식품안전관련 사건 사고는 점차 대형화되면서 지속적으로 계속 발생하고 있다. 이에 본 연구에서는 1998년 1월부터 최근 2008년 10월까지 국내에서 발생한 주요 식품안전사건사고와 관련하여 다양한 언론매체에서 발표된 자료를 수집하고 그 발생현황에 대한 분석을 시도하였다. 총 1,206건이 발생한 것으로 조사되었으며, 이중 중복내용과 순수 식품안전사건 사고와 관련이 없는 부분을 제외하면 약 11년간 총 569건이 발생한 것으로 조사되었다. 이를 연도별로 보면 평균 51.7건이, 월별로 보면 평균 4.9건이 발생하였다. 주요 원인식품군에 있어 수산식품과 식육 및 육가공품, 과자류, 음료류, 특수영양식품군, 다류, 면류, 장류, 우유 및 유제품 등의 순으로 나타났으며, 식품유형에 있어서는 즉석섭취편의식품, 육류, 과자, 건강보조식품, 침출차, 영아용 조제식 및 육가공품, 인삼제품, 체중조절용 조제식품 등의 순으로 나타났다. 위해요소(원인물질)별로는 화학적 위해요소가 247건(43.4%)으로 가장 많이 발생하였으며, 다음이 생물학적 위해요소로 126건(22.1 %), 물리적 위해요소는 97건(17.0%)의 순으로 나타났다. 위해요소의 발생단계에 대한 분석을 보면, 원료차원에서 가장 많은 364건(64%)이 발생하였고, 다음이 제조가공단계로 151건(26.5%), 유통 및 판매단계가 44건(7.7%)으로 나타났다. 본 연구에서와 같은 자료의 정리 및 분석은 추후 식품안전정책 및 HACCP의무적용 등에 있어 우선적으로 다루어야 할 품목을 선정하는 데 있어 중요한 기초자료로 활용될 수 있을 것이다.

• 한국균학회소식:학술대회논문집
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• 한국균학회 2018년도 춘계학술대회 및 임시총회
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• pp.13-13
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• 2018

Alternaria is a ubiquitous fungal genus, widely distributed in the environment and a range of different habitats. It includes both plant pathogenic and saprophytic species, which can affect crops in the field or cause post-harvest spoilage of plant fruits and kernels. Numerous Alternaria species cause damage to agricultural products including cereal grains, fruits and vegetables, and are responsible for severe economic losses worldwide. Most Alternaria species have the ability to produce a variety of secondary metabolites, which may play important roles in plant pathology as well as food quality and safety. Alternariol (AOH), alternariol monomethyl ether (AME), tenuazonic acid (TeA), tentoxin (TEN) and altenuene (ALT) are considered the main Alternaria compounds thought to pose a risk to human health. However, food-borne Alternaria species are able to produce many additional metabolites, whose toxicity has been tested incompletely or not tested at all. Both alternariols are mutagenic and their presence in cereal grain has been associated with high levels of human esophageal cancer in China. TeA exerts cytotoxic and phytotoxic properties, and is acutely toxic in different animal species, causing hemorrhages in several organs. The possible involvement of TA in the etiology of onyalai, a human hematological disorder occurring in Africa, has been suggested. Altertoxins (ALXs) have been found to be more potent mutagens and acutely toxic to mice than AOH and AME. Other metabolites, such as TEN, are reported to be phytotoxins, and their toxicity on animals has not been demonstrated up to now. Vegetable foods infected by Alternaria rot are obviously not suitable for consumption. Thus, whole fresh fruits are not believed to contribute significantly with Alternaria toxins to human exposure. However, processed vegetable products may introduce considerable amounts of these toxins to the human diet if decayed or moldy fruit is not removed before processing. The taxonomy of the genus is not well defined yet, which makes it difficult to establish an accurate relationship between the contaminant species and their associated mycotoxins. Great efforts have been made to organize taxa into subgeneric taxonomic levels, especially for the small-spored, food associated species, which are closely related and constitute the most relevant food pathogens from this genus. Several crops of agricultural value are susceptible to infection by different Alternaria species and can contribute to the entry of Alternaria mycotoxins in the food chain. The distribution of Alternaria species was studied in different commodities grown in Argentina. These food populations were characterized through a polyphasic approach, with special interest in their secondary metabolite profiles, to understand their full chemical potential. Alternaria species associated with tomato, bell pepper, blueberry, apples and wheat cultivated in Argentina showed a surprisingly high metabolomic and mycotoxigenic potential. The natural occurrence of Alternaria toxins in these foods was also investigated. The results here presented will provide background for discussion on regulations for Alternaria toxins in foods.

• Fisheries and Aquatic Sciences
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• 제5권1호
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• pp.43-47
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• 2002

Jeotgal, salt- fermented sea food, is a kind of Korean traditional foods. We carried out hazard analysis on Changran (stomach and intestine of Alaska pollack) Jeotgal and squid Jeotgal through the whole processing procedures at H Co. located at Guryongpo from April 2000 to September 2001. During this studying period, we educated employee regularly and analyzed hazards on the whole process and then could conclude that pathogenic bacteria and metal particles were most important hazards in Jeotgal. Metal particles in end-product will be eliminated by laser detector before packaging. But bacteria must thoroughly manage through the whole process. Bacteriological qualities of the end products were much improved after education for the employees and by effort for HACCP (Hazard Analysis and Critical Control Point) program introduction. Pathogenic bacteria such as pathogenic Escherichia coli, Salmonella spp., coagulase positive Staphylococcus aureus and Vibrio parahaemolyticus were not detected from not only raw materials but also end products. The falling bacteria in the places such as thawing area, packaging area, seasoning area, fermenting room, subsidiary materials room and storage room were less than 30 CFU per plate for 30 minutes during working time. But those were increased more than 10 times during the resting time. It means that special measures are needed during the break time such as lunch time or exchanging working teams.

• Food Science and Biotechnology
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• 제18권4호
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• pp.823-832
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• 2009

In recent years, special concerns have been raised about the safety assessment of foods and food ingredients derived from genetically modified organisms (GMOs). A growing number of countries establish regulations and laws for GMOs in order to allow consumers an informed choice. In this case, a lot of methods have been developed for the detection of GMOs. However, the reproducibility among methods and laboratories is still a problem. Consequently, it is still in great demand for more effective methods. In comparison with the gel electrophoresis, the capillary electrophoresis (CE) technology has some unique advantages, such as high resolution efficiency and less time consumption. Therefore, some CE-based methods have been developed for the detection of GMOs in recent years. All kinds of CE detection methods, such as ultraviolet (UV), laser induced fluorescence (LIF), and chemiluminescence (CL) detection, have been used for GMOs detection. Microchip capillary electrophoresis (MCE) methods have also been used for GMOs detection and they have shown some unique advantages.

• Journal of Nutrition and Health
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• 제31권9호
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• Journal of Nutrition and Health
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• 제5권1호
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• pp.23-25
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• 1972

Following the previous reports (Part I : For Sea-Divers and Hwa-Jeon-Min; Part II : For male and female Buddhists) Authors have conducted another nutrition survey for the island inhabitants living in Sa Hoo Ri, Goon Oi Myun, Wan Do Goon, Jon Nam Province. The following results were obtained. 1. Cereals, green vegetables and fishes and shell-fishes were major food for the inhabitants, and the amounts of the intakes of these foods were 54%, 28.5%, 5.3% of total intake, respectively. The Calorie derived from carbohydrate occupied approximately 80% of total calorie intaken. 2. The calorie intakes of the inhibitant, were generally lower compared with the Korean Recommended Dietary Allowances. 3. Protein intake was generally good, but animal protein occupied only 19.4% of total protein intake. 4. Fat intake was very low and the calorie from fat occupied only 6.1% of total calorie intaken. 5. Vitamin A intake was low, and 99.4% of the total Vitamin A intaken consisted of carotene. 6. Vitamin $B_1\;and\;B_2$ intakes were low, especially Vitamin $B_2$ intake was very low.

• Fisheries and Aquatic Sciences
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• 제5권3호
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• pp.245-250
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• 2002

This study was conducted to compare the quality among commercial boiled-dried anchovies caught by different methods. Regardless of catch methods, the moisture, salinity and acid-insoluble ash contents of commercial boiled-dried anchovies ranged from $23.2-25.2\%,\;6.8-7.4\%$. and $0.32-0.46\%$, respectively. By sensory evaluation, these anchovies were less than $5\%$ in break-age, whitish or yellowish in color and had a foul smell. Judging from the above results and Korean Standards (KS) for foods, these anchovies were classified into special grade. There was no difference in total amino acid content. While, in a major mineral content, boiled-dried anchovy caught by set net (BA-SN) was the highest, and those caught by lift net (BA-LN) and tow net (BA-TN) followed in order. The lipid oxidation progressed at the slowest rate in the BA-SN, and then no difference in the lipid oxidation was found between the BA-LN and BA-TN. Judging from the results of chemical analysis and sensory evaluation, the BA-TN was the worst quality among the commercial boiled-dried anchovies. No difference in quality was found between the BA-LN and the BA-SN.

• 한국조경학회지
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• 제29권5호
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• pp.43-50
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• 2001

This design proposal was accepted to a design competition for the improvement of Indi Youth Street, Mapo-Gu, which was held by the Seoul Metropolitan Government in June, 2000. The \`Hong-ik University District\` projected area consists of several streets, where the independent and youth culture unique to this area is blossoming-Indi music, underground arts, and historic meaning of the area as an estuary of Mapo. The site is also expected to attract many citizens and fereigners because of convenient accessibility of the new subway station to the Inchon International Airport and because of many attractions on the street- foods, music, art and people. Accordingly, the proposal set the main design concept of this project as \`the Street of Youth Culture\` considering its special and social status as well as the physical improvement of the street environment. With this concept in mind, the proposal designed the improvement of the physical conditions based on the motive of \`the Street of Youth Culture\`, having Indi/under art, Indi/ under music, Indi/under drama and Indi/multimedia animation. This design proposal of the Street of Youth Culture consist of three segments, which symbolize the millenium Youth Plaza, MultiMedia Animation Pocket and Arts Exhibition Pocket based on unity and balance. This plan has the ultimate aim of making the district one of the people\`s favorite streets in Seoul, which people love to visit again and find the vivacity of the new millennium youth culture.

• 한국식품영양과학회지
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• 제38권12호
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• pp.1785-1793
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• 2009

Meal service menu for the elderly on busy farming season in Hongchun, Gangwon was developed and applied using seasonal foods from local crops. Acceptance of each menu right after the meal service was investigated while unit cost and leftover of each menu were also monitored. Acceptance of the staple food in Menu 4 showed the highest value with a score of 8.97.and side dishes of Menu 4 were greatly prdferred with a score of 8.69(p<0.05). General preference on menu was the highest at Menu 4 scoring 8.87(p<0.05). The amount of leftover for a special meal of Menu 3 was 75.80 g, which was the highest (p<0.05). Males left the least of Menu 4(30.82 g) whereas females did of Menu 2 (10.63 g, p<0.05). The foeld application of preference and satisfaction, and the small amount of leftover of the supplied meals.