• Journal of Convergence for Information Technology
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• v.10 no.9
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• pp.215-221
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• 2020

This study intends to evaluate the balance ability of Korean adults in their 20s and create balance indicators using digital equipment(FRA 510 S). The study participants participated in 50 men and women in their 20s without musculoskeletal and nervous system diseases. For data analysis, Repeated Measures ANOVA was used. As a result of the study, it was confirmed that the movement of the body weight was higher when the eyes were closed and the test was performed than when the eyes were opened on a flat floor and a balance pad(47cm×39cm×5.5cm). And there was no difference according to the gender of men and women. In a future study, it is considered that the balance ability of normal elderly people will be evaluated, and the balance index of normal adults in Korea will be created and applied to the evaluation of patients with impaired balance ability.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.12 no.6
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• pp.22-28
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• 2013

This study aims to propose the location selection method of car-sharing services in Daejeon Metropolitan city. In order to select locations for car-sharing, Daejoen area was divided in $500m{\times}500m$ cell size using GIS Arc/Info 10, and input factors which may affect car-sharing service were determined, and then each input factor was standardized for analysis. The weight for each input factor was determined through experts' survey and index of goodness of fit was estimated in each cell ($500m{\times}500m$ size) using AHP method. Also, This study proposed the method to select 30 service facility location using Location-allocation Model in Network Analysis module. The proposed method for the location selection of car-sharing service in this study can be used for preliminary data for initial car-sharing introduction. Henceforward, appropriate demand forecasting and economic evaluation for the location selection of car-sharing service are needed for the further study.

• Journal of the Korea Society of Computer and Information
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• v.22 no.9
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• pp.133-140
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• 2017

The purpose of this study is to provide a basic data of clothing development that can improve the satisfaction of the body shape by examining the subjective evaluation and characteristics of each type. The types of body shape of middle-aged women were analyzed as four types: elasticity loss ladder type, flat rectangular type, thin reverse ladder type, and upper body obesity inverted triangle type. The elasticity loss ladder type was developed with the lower body, and it was analyzed that the legs size such as the thighs and claves were large, the abdomen was protruded, and especially the underbelly appeared. The flat rectangular type was the largest of the four types, and was the skinny type. The width was larger than the thickness of the body, and the difference between the hip circumference and the waist circumference was small, and it was classified into a flat rectangular shape. The thin reverse ladder type was the smallest of the four types, the upper body was developed, the back had weight, and the body was leaning forward. And the lower body and leg were poor and the abdomen was protruding. Finally, the upper body obesity inverted triangular was the highest type of BMI index among 4 types. All of subjects belong to the mild and middle obesity, and the second was the smallest but the most weighted type among 4 types. They had the fat body and big bust, the upper body was developed, and the lower body and legs were analyzed to be poor body shape. Based on the body shape of middle-aged women, it is necessary to develop designs and patterns that can cover the shortcomings of body shape.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.104-115
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• 2015

This study investigated the quality of muffins prepared with various concentrations of mealworm. Samples of muffins were prepared with the addition of 0, 1, 2, 4, 6 and 8% mealworm powder to the flour of basic formulation. The weight of muffins decreased as the concentration of the mealworm powder increased. The height indices of muffins containing mealworm powder were higher than that of the control. The volume index of the MW2(2%) muffin was the highest. The pH of muffins containing mealworm powder was higher than that of the control, although moisture content lower. Lightness and yellowness decreased with an increase in the mealworm powder concentration, but redness increased. No significant difference in hardness was found from increased powder concentration. The total polyphenol content and antioxidative activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins significantly increased as the concentration of the mealworm powder increased. Muffins containing 1~8% mealworm powder had acceptable sensory properties, such as flavor, taste, and overall acceptability. The results of this study suggest that mealworm powder is a good ingredient for consumer acceptability and functionality of muffins.

• Journal of Dental Anesthesia and Pain Medicine
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• v.16 no.4
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• pp.289-294
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• 2016

Background: Control of postoperative pain is an important aspect of postoperative patient management. Among the methods of postoperative pain control, patient-controlled analgesia (PCA) has been the most commonly used. This study tested the convenience and safety of a PCA method in which the dose adjusted according to time. Methods: This study included 100 patients who had previously undergone orthognathic surgery, discectomy, or total hip arthroplasty, and wished to control their postoperative pain through PCA. In the test group (n = 50), the rate of infusion was changed over time, while in the control group (n = 50), drugs were administered at a fixed rate. Patients' pain scores on the visual analogue scale, number of rescue analgesic infusions, side effects, and patients' satisfaction with analgesia were compared between the two groups. Results: The patients and controls were matched for age, gender, height, weight, and body mass index. No significant difference in the mount of drug administered was found between the test and control groups at 0-24 h after the operation; however, a significant difference was observed at 24-48 h after the operation between the two groups. No difference was found in the postoperative pain score, number of side effects, and patient satisfaction between the two groups. Conclusions: Patient-controlled anesthesia administered at changing rates of infusion has similar numbers of side effects as infusion performed at a fixed rate; however, the former allows for efficient and safe management of postoperative pain even in small doses.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.541-550
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• 2020

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 10¹⁰ CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeast-containing control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (10⁸ CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

• Korean Journal of Community Nutrition
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• v.19 no.1
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• pp.1-11
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• 2014

The objectives of this study were to assess food behavior and nutritional status of preschool children by using the Nutrition Quotient (NQ) for children and children's growth index. The subjects for this study were 424, 5-year old children, who enrolled in child-care centers (n = 219) and kindergartens (n = 205) in Nowon-gu, Seoul. The NQ was examined by NQ questionnaire which consisted of 19 food behavior checklist items. Their items were grouped into 5 categories: balance, diversity, moderation, regularity, and practice. Children's anthropometric measurements were performed by using InBody J05. All data were statistically analyzed by SAS 9.3 and significant difference was evaluated by Student's t-test and ${\chi}^2$-test. The rates of overweight and obesity for subjects were 11.1% and 3.3%, respectively. Total NQ score of the subjects was 65.1, which was within medium grade. The NQ score of kindergartens (66.1) was higher than that of child-care center (64.2), showing significant difference by institution type. In addition, the NQ score of obesity was significantly lower than that of normal weight subjects. The scores of balance (p < 0.05) and regularity factor (p < 0.001) were higher in kindergarten compared to child-care center. Particularly, the frequency of consumption of white milk and Ramyeon was higher (p < 0.001) and lower (p < 0.05) respectively in kindergarten compared to child-care center. Frequencies of meal regularity (P < 0.01) and breakfast eating (p < 0.001) were also higher in kindergarten compared to child-care center. These results indicate that kindergarten's children had better eating habits than those of child-care center. Overall analysis of items for food behavior checklists implies that children in Nowon-gu are short of vegetables consumption. Therefore, children and their parents need proper nutrition education and counseling to correct their eating habits and to improve their nutritional status.

• Journal of Yeungnam Medical Science
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• v.30 no.2
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• pp.90-94
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• 2013

Background: This study was conducted to examine if basal luteinizing hormone (LH) levels could be useful for screening central precocious puberty (CPP) in girls. Methods: A total of 90 girls under the age of 8 years were included in this study. They underwent the gonadotropin-releasing hormone (GnRH) stimulation test at Good Gang-An Hospital from March 2008 to December 2012 for evaluation of premature sexual development. Patients were classified into two groups: the pubertal response group of patients who had 5 IU/L peak LH levels in the GnRH stimulation test, and the prepubertal response group of patients who had LH levels <5 IU/L. Chronological and bone ages, height, weight, body mass index, gonadotropin response to GnRH stimulation, and basal levels of LH, follicle-stimulating hormone, and estradiol were studied in both groups. The relationship between basal LH and peak-stimulated LH was evaluated using Spearman's correlation. To determine the optimal cut-off values of basal LH levels for differentiating between two groups, the receiver operating characteristic (ROC) curves were analyzed. Results: When the correlation between basal LH levels and peak LH after GnRH stimulation was analyzed in all subjects (N=90), basal LH levels had a statistically significant positive correlation with peak stimulated LH levels (rs=0.493, p<0.001). The cut-off level of optimal basal LH was 0.1 IU/L, according to the ROC curves. Its sensitivity was 73.3%, and its specificity was 77.8%. Conclusion: The study results showed that serum basal LH levels are useful for screening CPP in girls.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.10
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• pp.1399-1406
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• 2011

This study aimed to establish the optimum level of palm kernel meal in the diet of Santa Ines lambs based on the sensorial characteristics and fatty acid profile of the meat. We used 32 lambs with a starting age of 4 to 6 months and mean weight of $22{\pm}2.75kg$, kept in individual stalls. The animals were fed with Tifton-85 hay and a concentrate mixed with 0.0, 6.5, 13.0 or 19.5% of palm kernel meal based on the dry mass of the complete diet. These levels formed the treatments. Confinement lasted 80 days and on the last day the animals were fasted and slaughtered. After slaughter, carcasses were weighed and sectioned longitudinally, along the median line, into two antimeres. Half-carcasses were then sliced between the 12th and 13th ribs to collect the loin (longissimus dorsi), which was used to determine the sensorial characteristics and fatty acid profile of the meat. For sensorial evaluation, samples of meat were given to 54 judges who evaluated the tenderness, juiciness, appearance, aroma and flavor of the meat using a hedonic scale. Fatty acids were determined by gas chromatography. The addition of palm kernel meal to the diet had no effect on the sensorial characteristics of meat juiciness, appearance, aroma or flavor. However, tenderness showed a quadratic relationship with the addition of the meal to the diet. The concentration of fatty acids C12:0, C14:0 and C16:0 increased with the addition of palm kernel meal, as did the sum of medium-chain fatty acids and the atherogenicity index. Up to of 19.5% of the diet of Santa Ines lambs can be made up of palm kernel meal without causing significant changes in sensorial characteristics. However, the fatty acid profile of the meat was altered.

• Nutrition Research and Practice
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• v.14 no.4
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• pp.352-364
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• 2020

BACKGROUND/OBJECTIVES: Given the increasing proportion of the Korean population that is aged 65 years and older, the present study analyzed the relationship between diet quality and sarcopenia in elderly persons by using data from the 2008-2011 Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Data for 3,373 persons aged 65 years and over (men: 1,455, 43.1%) were selected from the 2008-2011 KNHANES. Sarcopenia assessments are based on a formula that divides a subject's appendicular skeletal muscle mass (ASM) by their weight (wt) and multiplies that result by 100 ([ASM/wt] × 100). Sarcopenia is present if the subject's result was less than one standard deviation (SD) below the sex-specific mean for a young reference group. For evaluation of diet quality, data obtained via the 24-hour recall method were used to calculate the Diet Quality Index for Koreans (DQI-K). A general linear model was applied in order to analyze general information and nutritional intake according to sarcopenia status. For analysis of the relationship between diet quality and sarcopenia, a binominal logistic regression analysis was undertaken. RESULTS: The sarcopenia prevalence rate among the study subjects aged 65 years and over was 37.6%. The DQI-K of those without sarcopenia was 3.33 ± 0.04 points, while that of those with sarcopenia was 3.45 ± 0.04 points (P < 0.05). The relationship between diet quality and sarcopenia revealed that subjects aged 75 and older had a poor diet quality, and their odds ratio (OR) of sarcopenia presence was significantly higher (OR: 1.807, 95% confidence interval: 1.003-3.254, P < 0.05). CONCLUSIONS: This study revealed that poor diet quality was related to sarcopenia presence in Koreans aged 75 and older. In order to improve the diet quality of the elderly (aged 75 and older), it is necessary to develop dietary improvement guidelines.