• Journal of Nutrition and Health
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• v.50 no.2
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• pp.133-141
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• 2017

Purpose: The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods. Methods: We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at $0.7{\pm}0.6^{\circ}C$, $1.2{\pm}1.4^{\circ}C$, and $1.6{\pm}2.8^{\circ}C$. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at $-0.3{\pm}0.8^{\circ}C$, $-0.6{\pm}2.3^{\circ}C$, and $-1.5{\pm}4.4^{\circ}C$. Both of them were stored for a period of 14 days. Results: The amount of water loss was highest in beef, and the microbial count was also the highest at $-1.5{\pm}4.4^{\circ}C$. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at $-1.5{\pm}4.4^{\circ}C$. Moisture retention was the highest at $0.7{\pm}0.6^{\circ}C$ in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at $0.7{\pm}0.6^{\circ}C$ (p < 0.05). DPPH activity decreased in the order of $0.7{\pm}0.6^{\circ}C$ > $1.2{\pm}1.4^{\circ}C$ > $1.6{\pm}2.8^{\circ}C$ over 7 days. Conclusion: The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.

• Journal of Nutrition and Health
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• v.50 no.2
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• pp.192-200
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• 2017

Purpose: The purposes of this study were to analyze visitors' food needs and identify the Push-Pull factor in Jeonju Hanok Village. Methods: A questionnaire was developed based on previous research to survey Korean adults who visited Jeonju city. A total of 580 questionnaires were used for the analysis. Results: Most of the subjects who visited Jeonju Hanok Village had food purchase experiences in Jeonju Hanok Village (96.4%). 'Traditional Korean food (26.5%)' was the most purchased food, followed by 'foreign food (25.8%)' and 'Korean food combined with foreign food (16.8%)'. Satisfaction of food purchases (3.35 points) was higher than average. The primary reason for satisfaction was 'the food is delicious (23.0%)', and the reason for dissatisfaction was 'the food is expensive (48.1%)'. In the push and pull factor analysis for identifying visit motivation, 'local food seeking', 'experience seeking', 'relaxation seeking', and 'friendship seeking' were push factors while 'traditional culture', 'facility convenience', 'experience activity', and 'food experience' were pull factors. There was a significant correlation between the push and pull factors. Regression analysis showed that all push factors influenced satisfaction. However, among pull factors, only 'food experience' and 'traditional culture' influenced satisfaction. Conclusion: In conclusion, this study indicates that food-related factors are destination characteristics (Pull factor) influencing intrinsic visit motivation (Push factor) and satisfaction. It is necessary to develop various food tourism products to satisfy visitors' needs and continuous visits in Jeonju Hanok Village. This study suggests the importance of research on food factors and provides useful basic data to establish positioning strategies for food cultural development in Jeonju Hanok Village.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.574-583
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• 2005

To investigate the importance and practice of well-being related dietary life pattern such as purchasing food materials, food habits and eating out, a survey was conducted by questionnaire and 5-point Likert score in Seoul and Gyeonggi-Do, September, 2004 and April, 2005. The responses of 732 housewives who were over 40 years were analyzed by SPSS package program. The results were as follows. Most of them were 40-49 years(74.4%), graduated highschool (66.6%) and their family type was nuclear family type(81.4%). Almost half of them had full-time job (37.1%) and part time job (15.4%). The average importance score of 'food habits', 'purchasing food materials' and 'eating out' were $4.15{\pm}0.91,\;4.06{\pm}0.96\;and\;3.25{\pm}1.01$ respectively. But the average practice score of 'food habits' was greater($3.58{\pm}1.06$) than 'purchasing food materials ($3.19{\pm}1.19$)' and 'eating out($2.54{\pm}1.05$)'. Among 5 types of 'food habits', the type of 'cut down on eating fast food' had the greatest score of importances ($4.31{\pm}0.97$) but the difference between importance and practice was greatest(0.94). Also 'consume home-made food rather than processed or ready to food' showed great scores in importance ($4.28{\pm}0.87$) and practice($3.87{\pm}1.04$). 'Consume fruits and vegetables rather than meats' and 'avoid heavy use of oils' had the importance score of $4.04{\sim}4.19$. But the practice score of 'avoid heavy use of oils' was the lowest($3.39{\pm}0.97$). Among four types of purchasing of food materials, 'purchase domestic agricultural food' was greatest($4.37{\pm}0.78$) and 'don't purchase genetically modified food' 'purchase organic food' and 'purchase whole grain products' were also great ($3.92{\sim}3.99$). But the practice score of 'purchase organic/low chemical foods($2.77{\pm}0.98$)' and 'don't purchase genetically modified food($2.99{\pm}1.41$)' were lowest. 'Go to well being restaurant' in three types of 'eating out' showed greatest in importance($3.35{\pm}0.96$) but the practice score($2.47{\pm}0.10$) was lower than the importance score. Also 'choose menu with comparing calories' had the lower score in practice($2.45{\pm}1.06$) rather than importance score($3.22{\pm}1.03$). In regarding to 'food habits', the importance score were significantly affected by type of food expense (p<0.05) and health status (p<0.05). The importance score of 'purchase food materials' were significantly affected by the type of food expense (p<0.001), type of residence(p<0.05), and self assessment of weight(p<0.05). Monthly income, especially more 400 million won, was the commonly significant effector in practice score of 'purchase food materials' and 'eating out'.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.550-563
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• 2000

This study was carried out in order to elucidate the fundamental data on the taste compounds between wild and cultured fishes produced on Chungmu and Wando at the southern coast areas of Korea. For this purpose, the food components of cultured fishes such as red sea bream Pagnus major, Sebastes pachycephalus and flounder, Paralichthys olivaceus being spot lighted for the main sea fish, the staple food and high economic fish were investigated and compared with those of the wild ones. There was a little appreciable difference in the proximate compositions of all the species from localities between wild and cultured fishes. But according to the growing conditions, wild fishes were higher in moisture contents and lower in crude lipid content than those of cultured fishes and little difference was seen in protein and ash contents between the two. With regard to the nucleotides and their related compounds, i.e. ADP, IMP and inosine were detected but ATP and hypoxanathine were not from them. On the other hand, there were little difference in the total taste compounds of all the species from localities and the growing conditions between wild and cultured fishes. But all the species were higher in IMP content. The total of seventeen amino acids were detected in samples. The highly contents of glutamic acid, lysine, aspartic acid, proline, leucine, alanine, valine and alginine were showed and less low contents of cystein, histidine, methionine, tyrosine and phenylalanine were detected. The total amino acids of the others were much alike in that composition. Little difference was seen from localities and the growing conditions between wild and cultured ones. The free amino acids were much alike in that composition of all the species. There was little difference in the free amino acid compositions all the species from localities and the growing conditions between wild and cultured fishes. But taurine was dominant, showing from 39% to 65% of the free amino acid content and it is followed by hydroxyproline, lysine, alanine and glycine in other. There were differences in the organic acid compositions of all the species from localities and the growing conditions between wild and cultured fishes. In addition, cultured fishes were more abundant in the total organic acid compositions than those of wild ones.

• Journal of Korean Ophthalmic Optics Society
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• v.5 no.2
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• pp.91-98
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• 2000

To investigate the distribution of dry eye and to accept diagnosis methods of dry eye in ophthalmic shop, this study was performed on 81 persons(male : 49, female : 32). 1. We divided two group for diagnosing dry eye by dry eye screening questionnaire : one was dry eye symptom group(49.3%) and the other was non-dry eye symptom group(50.7%). 2. Non-invasive break-up time(NIBUT) which was measured by using Tear $scope^{(R)}$ (Killer. co)was longer than invasive break-up time(IBUT). 3. A blink rate in dry eye symptom group(10%) was measured lesser than 10 cycle/min, in non-dry eye symptom group(14.9%). 4. In shirmer test there were lesser than 10mm/5min in dry eye symptom group(67.5%), in non-dry eye symptom group(39%). 5. Cornea and conjunctival staining by rose bengal represented Mild 25%, medium 36.25%, extreme 38.75% in dry eye symptom group. Non-dry eye symptom group was showed Mild 19.51%, medium 14.63%, extreme 12.19%. 6. These results showed that the patient showed dry eye symptom in 3 items of eye examination was 22.5%, 4 items 25%, 5 items 30%, 6 items 15%.

• Journal of Korean Ophthalmic Optics Society
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• v.17 no.4
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• pp.477-482
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• 2012

Purpose: This study is aimed at finding the conditions of ametropia of adults in the Philippines and the South Korean. Methods: The study objects were 7,695(15,390 eyes) Koreans and 2,256(4,512 eyes) Philippines who visited optic clinics and took refraction test. The distributions of their hypermetropias and myopias about astigmatisms were examined, using the method of equivalent spherical power. When astigmatisms were marked in S-C, cylinder lens diopter and astigmatism axis, presbyopic additions and pupillary distances were analyzed by comparison respectively. Results: Among ametropias of Koreans myopias and hypermetropias were 93.69% and 6.31% respectively and about ametropias of Philippines myopia and hypermetropias were 73.43% and 26.57% respectively. As for spherical equivalent power about Koreans, the results showed that Koreans marked -3.352 D about myopia and Philippines marked -2.213 D about it. There is a gap of -1.139 D between them. About hypermetropia Koreans marked 1.147 D and Philippines, 1.251 D and their gap is 0.104 D. As for ametropia of Koreans there is 49.86% in middle myopia, 32.28% about low myopia, 11.55% about high myopia, and 5.54% about low hypermetropia, 0.75% about middle hypermetropia. As for it about Philippines there is 44.53% in low myopia, 25.11% about middle myopia, 3.79% high myopia and 23.03% low hypermetropia, and 3.51% low hypermetropia respectively. As for cylinder lens there is differences of 0.194 D and 0.22 D between Korean and Philippine for both sexes. Totally Koreans have higher cylinders of 0.175 D than Philippines. As for astigmatism, Koreans have direct astigmatism, inverse astigmatism, and oblique astigmatism in their suffering sequence. As for Philippines, they have direct astigmatism, inverse stigmatism, and oblique astigmatism in their abnormal sequence, and they have higher oblique stigmatism than Koreans. As for presbyopic addition, Philippines have higher distributions than Koreans, and 0.296 D is higher in average. As for pupillary distance, Koreans have longer distance of 0.97 mm in man and 0.63 mm in women than Philippines. Conclusions: As for ametropia, Koreans and Philippines have more myopias than hypermetropias, but Philippines have more rates of hypermetropias than Koreans. And Philippines have more presbyopic additions. Koreans have higher morbidity of inverse astigmatism, and Philippines have higher morbidity of oblique astigmatism comparatively. As for pupillary distance, Koreans have longer length in the body characteristics. This shows that geographical circumstances have much to do with refraction conditions of eyes.

• Tuberculosis and Respiratory Diseases
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• v.81 no.1
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• pp.42-48
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• 2018

Background: The diffusing capacity of the lung is influenced by multiple factors such as age, sex, height, weight, ethnicity and smoking status. Although a prediction equation for the diffusing capacity of Korea was proposed in the mid-1980s, this equation is not used currently. The aim of this study was to develop a new prediction equation for the diffusing capacity for Koreans. Methods: Using the data of the Korean National Health and Nutrition Examination Survey, a total of 140 nonsmokers with normal chest X-rays were enrolled in this study. Results: Using linear regression analysis, a new predicting equation for diffusing capacity was developed. For men, the following new equations were developed: carbon monoxide diffusing capacity (DLco)=-10.4433-0.1434${\times}$age (year)+0.2482${\times}$heights (cm); DLco/alveolar volume (VA)=6.01507-0.02374${\times}$age (year)-0.00233${\times}$heights (cm). For women the prediction equations were described as followed: DLco=-12.8895-0.0532${\times}$age (year)+0.2145${\times}$heights (cm) and DLco/VA=7.69516-0.02219${\times}$age (year)-0.01377${\times}$heights (cm). All equations were internally validated by k-fold cross validation method. Conclusion: In this study, we developed new prediction equations for the diffusing capacity of the lungs of Koreans. A further study is needed to validate the new predicting equation for diffusing capacity.

• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.1
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• pp.65-72
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• 2010

General anesthesia has been researched and developed in dentistry as on type of management technique to sedate patients who may be uncontrollable or require medical consideration. There has been continuous research into this area, but analysis of large set of patients over a sustained period of time is lacking. Thus, this study analyzes the records of patients who received general anesthesia at the Yonsei University Dental Hospital Department of Pediatric and Clinic for the Disabled. 1. Patient's age ranged from 1 to 66, with under 5 being the largest group with 410 members(38.5%). The study included more men than women, with 695 male members(65.3%). 2. Type of dental procedure performed were as follows(per person) : 5.6 Dental restoration; 2.3 Endodontic treatment of deciduous and primary teeth; 2.5 preformed crowning; and 1.6 extractions. Procedures took an average of 100 minutes. 3. 1022 patients(95.9%) received dental care under general anesthesia once and 43 patients(4.1%) received dental care under general anesthesia two or more times. Dentistry under general anesthesia has the many benefit. However, without appropriate post-treatment care, it is difficult to maintain good oral health. Therefore, it is important to improve the efficiency and safety of general anesthesia through future research.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.618-625
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• 2009

The purposes of this study were to evaluate food safety knowledge and to assess home food safety performance of home-delivered meal service recipients. Two facilities providing home-delivered meal services for older adults were located in Seoul. A total of 120 service recipients were surveyed using an individual interview technique and 97 responses were used for data analysis. A statistical data analysis was completed using SPSS program (ver.14) for descriptive analysis, t-test, ANOVA, and correlation analysis. The majority of the participants were 70 years old or older and females. They perceived their health status as poor or very poor and took more than one kind of medicines. An average score of the food safety knowledge test was 11.48 based on 18 points (63.8%). The results revealed that the older adults knew the importance of hand washing but were not aware of when and how to wash hands. There was room to improve knowledge on cleaning and sanitizing fresh fruits and using wiping cloth. The knowledge score for each category was not significantly different by gender and age. The home food safety practices of the older adults was rated as 2.8 out of 4 points; the highest score was associated for proper food handling category and the lowest score was for cleaning and sanitizing. The worst performance was related to managing hand cuts and wounds (1.96). The total knowledge score and an average performance score were significantly correlated (p<0.01). Food safety education programs targeting the older adults who receive home-delivered meal services would improve the recipients' food safety knowledge and practices related to consumption of the meals at home. The programs should focus on not only improving food safety knowledge but also changing food safety practices.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.126-132
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• 2013

The purpose of this study is to examine the difference of Chinese consumer preference between chicken burgers cooked by Sous-vide adding Korean-styled seasoning and chicken burgers from local fast food restaurants. For Chinese women in their 20s who reside in Beijing, China, the most important attribute for eating-out was taste (M=6.5), health (M=6.0) and pleasure (M=5.6) in order and 68.60% of them replied that they were interested in Korean cuisine. More than 90% answered they like Korean food for its good taste, shape and color. As for burger preference, BB was significantly higher in terms of the overall and appearance preference. However, there was no significant difference between AB and SB. As for flavor and texture, it showed no significant differences among BB, AB, and SB products. For SB, total balance, soft texture of patty and balance of flavor characteristics were the reasons for their preference of the burger.