• Asian Pacific Journal of Cancer Prevention
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• v.15 no.4
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• pp.1837-1843
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• 2014

Background: No studies on male attitudes towards HPV and HPV vaccination have been conducted in Japan, and little is known globally whether attitudes of single fathers differ to those living with a female partner. This exploratory study assessed whether Japanese fathers were likely to have their daughter vaccinated against HPV in a publically funded program and whether any differences existed regarding attitudes and knowledge about HPV according to marital status. Materials and Methods: Subjects were 27 fathers (16 single; 11 married) who took part in a study on HPV vaccine acceptability aimed at primary caregivers of girls aged 11-14 yrs in three Japanese cities between July and December 2010. Results: Knowledge about HPV was extremely poor (mean score out of 13 being $2.74{\pm}3.22$) with only one (3.7%) participant believing he had been infected with HPV and most (81.4%) believing they had no or low future risk. No difference existed regarding knowledge or awareness of HPV according to marital status. Concerning perceived risk for daughters, single fathers were significantly more likely to believe their daughter was at risk for both HPV (87.5% versus 36.4%; p=0.01) and cervical cancer (75.0% versus 27.3%; p=0.02). Acceptability of free HPV vaccination was high at 92% with no difference according to marital status, however single fathers were significantly more likely (p=0.01) to pay when vaccination came at a cost. Concerns specific to single fathers included explaining the sexual nature of HPV and taking a daughter to a gynecologist to be vaccinated. Conclusions: Knowledge about HPV among Japanese fathers is poor, but HPV vaccine acceptability is high and does not differ by marital status. Providing sexual health education in schools that addresses lack of knowledge about HPV as well as information preferences expressed by single fathers, may not only increase HPV vaccine acceptance, but also actively involve men in cervical cancer prevention strategies. However, further large-scale quantitative studies are needed.

• Food Science and Preservation
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• v.13 no.4
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• pp.483-489
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• 2006

Considering the development of fusion ingredients rom red ginseng and Cheonggukjang (soybean-fermented food), their commercial powders were evaluated in their Hunter's colors, volatile compounds, and sensory properties depending on manufacturing companies and mixing ratio of both powdered products. Hunters L, a and b values of red ginseng powders were $75.56\sim85.50,\;1.90\sim6.30,\;and\;23.29\sim35.08$, respectively, while those of Cheonggukjang powders were $64.96\sim71.69,\;4.64\sim8.30,\;and\;30.45\sim36.50$, respectively. Volatile compounds were mainly composed of hexanal, $\beta-pinene$, methyl benzene, 3,5-methyl propyl nonane, 2-propanone, decane, and 2,8-dimethyl undecane in red ginseng samples, and of 2,3-butanedione, decane, 2,2,7,7-tetramethyl octane, and 3-methyl butanal in Cheonggukjang samples. Total volatiles of the mixed samples decreased as ginseng decreased and Cheonggukjang increased. The mixed sample of both red ginseng and cheonggukjang in same amounts was the highest in its sensory acceptability, which was composed in the order of 2-propanone, 2-butanone, pentane, hexanal and 3-methyl butanal. The above results indicate that red ginseng and Cheonggukjang showed a potential as fusion ingredient for preparing new functional produce through further processing.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.110-116
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• 2005

In order to develop a dandelion (Taraxacum officinale) with natural food applications, the effects of dandelion leaves and roots powder content on the physical, textural and sensory properties of sulggidduk were examined. Dandelion powders of leaves and roots at 0, 1, 2 and $3\%$ were added to the dandelion sulgidduk. In the dandelion roots powder in sulgidduk, the color intensity of L values and the values and moisture content decreased however, the sensory color intensity, dandelion flavor and overall acceptability increased with increasing the dandelion powder content. The sensory overall acceptability indicated the dandelion roots powder content at 3% had the highest overall and flavor scores. As the dandelion leaves content was increased, the moisture contents, lightness, adhesiveness and cohesiveness of sulggidduk decreased, while the sensory color intensity, sensory hardness, hardness of texture properties and dandelion flavor increased. The addition at $1\%$ of the dandelion leaves powder content with the dandelion sulggidduk and the addition at $3\%$ of the dandelion roots powder content with the dandelion sulggidduk showed the highest overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.729-734
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• 2014

The antioxidant activity and sensory quality of Yanggaeng added with paprika (juice or paste) were investigated. Paprika juice (PJ) or paste (PP) mixed with water at ratios of 0:10 (control), 2:8 (1), 4:6 (2), 6:4 (3), 8:2 (4), and 10:0 (5) were used as ingredients for Yanggaeng. The pH levels of Yanggaeng added with PJ and PP were lower than that of control, and it decreased with increasing PJ or PP contents. Lightness values of PJ and PP Yanggaeng were lower than that of control. Redness and yellowness of PP Yanggaeng was higher than those of PJ Yanggaeng. Hardness, springiness, and cohesiveness were the highest in control and decreased with the amount of PJ or PP. Total polyphenol contents and DPPH radical scavenging activity of PP5 Yanggaeng were the highest. Sensory evaluation showed that color, taste, flavor, texture, and overall acceptability of PJ and PP Yanggaeng were higher than those of control. PJ4 Yanggaeng showed the highest taste (4.46) and overall acceptability (4.23) values, respectively. Sensory quality of PP1 Yanggaeng showed the highest levels of color, taste, flavor, texture, and overall acceptability among PP Yanggaeng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.698-704
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• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.7
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• pp.3123-3129
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• 2016

Background: Cancer is the fourth leading cause of death in Sabah Malaysia with a reported age-standardized incidence rate was 104.9 per 100,000 in 2007. The incidence rate depends on non-mandatory notification in the registry. Under-reporting will provide the false picture of cancer control program effectiveness. The present study was to evaluate the performance of the cancer registry system in terms of representativeness, data quality, simplicity, acceptability and timeliness and provision of recommendations for improvement. Materials and Methods: The evaluation was conducted among key informants in the National Cancer Registry (NCR) and reporting facilities from Feb-May 2012 and was based on US CDC guidelines. Representativeness was assessed by matching cancer case in the Health Information System (HIS) and state pathology records with those in NCR. Data quality was measured through case finding and re-abstracting of medical records by independent auditors. The re-abstracting portion comprised 15 data items. Self-administered questionnaires were used to assess simplicity and acceptability. Timeliness was measured from date of diagnosis to date of notification received and data dissemination. Results: Of 4613 cancer cases reported in HIS, 83.3% were matched with cancer registry. In the state pathology centre, 99.8% was notified to registry. Duplication of notification was 3%. Data completeness calculated for 104 samples was 63.4%. Registrars perceived simplicity in coding diagnosis as moderate. Notification process was moderately acceptable. Median duration of interval 1 was 5.7 months. Conclusions: The performances of registry's attributes are fairly positive in terms of simplicity, case reporting sensitivity, and predictive value positive. It is moderately acceptable, data completeness and inflexible. The usefulness of registry is the area of concern to achieve registry objectives. Timeliness of reporting is within international standard, whereas timeliness to data dissemination was longer up to 4 years. Integration between existing HIS and national registration department will improve data quality.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.853-859
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• 2010

This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.

• Environmental and Resource Economics Review
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• v.19 no.4
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• pp.853-874
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• 2010

This study examines the acceptability of nuclear facilities using the latent class analysis. Even though, nuclear power is useful in terms of economic and energy security aspects, it is very difficult to expand the existing nuclear power plants or build a new one. Many studies analysed the cause of unacceptability of nuclear facilities but it has not been focused how large portion of people are divided pro and con. It is very important to know the distribution of people by the attitude toward nuclear facilities in order to meet the long term National Energy Plan. Through the latent class analysis with 1,025 respondents, people are classified into three groups(favor-class, support-class, opposition-class). The favor-class is the largest group which has moderate good attitudes toward the nuclear facilities in terms of economy, cleanness. and necessity but concerns a little about safety. The second largest group is the support-class which comprises 1/4 portion of people. The people in the class show the aggressive support for the nuclear facilities. 15% of the respondents belong to the opposition-class which show the negative attitudes to expansion of neclear facilities. In order to increase the acceptability of nuclear faculties, the most urgent work for the government to do is to less people's concern about nuclear safety.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.501-510
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• 2008

In this study, we evaluated the quality characteristics of sweet potato Sulgidduk produced with varying amounts of fresh sweet potato, after three days of storage. The more fresh sweet potato was added, the higher were the levels of crude protein and crude lipid; however, crude ash contents were lowest in the control sample, and no significant differences in this value were detected among the samples to which fresh sweet potatoes were added. Moisture contents evidenced a tendency to decrease with increases in the amount of added fresh sweet potato and increased storage time, but pH rose with increases in the amount of added sweet potato. Total cell counts showed a tendency toward decrease with increases in the amount of added fresh sweet potato. L values tended to be low with increases in the amount of added fresh sweet potato and a values were lowest immediately after its production, although no consistent tendencies were noted in correlation with the amount of added fresh sweet potato. b values tended to increase directly with the amount of added sweet potato . With increasing storage time, the L and a values decreased, whereas the b value tended to increase. Upon textural assessment, it was observed that hardness, adhesiveness, springiness, gumminess, and chewiness(all textural components except for cohesiveness) increased with increasing quantities of added fresh sweet potato, and these factors also tended to increase with the progression of storage time. After observation via scanning electron microscopy(SEM), it was noted that the cohesiveness also increased with increasing amounts of added sweet potato. With regard to the sensory evaluation, the samples to which 15% fresh sweet potato had been added evidenced the highest acceptability in terms of color, flavor, and s0weetness, and softness and moistness in these samples decreased with increasing percentages of added sweet potato. It has been previously demonstrated that the addition of 15% fresh sweet potato resulted in optimal overall acceptability. In accordance with the aforementioned results, it has been verified that the use of fresh sweet potato in Sulgidduk is possible and probably desirable, and an addition of 15% sweet potato appears to be the optimal approach in terms of overall quality and functionality.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.213-219
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• 2002

This study was investigated cooking conditions of cooked milled rice added 5%, 7%, 9% and 11% ratios of waxy black and glutinous rices. The L value (lightness) of cooked milled rice added waxy black and glutionus rices were decreased according to increase added ratios, the a value (redness) of waxy black rice was decreased and b value (yellowness) of glutinous rice was increased while waxy black rice was decreased. In case of cooked milled rice added 9% glutinous rice, it was showed the highest values for springiness, cohesiveness, chewiness, adhesiveness and adhesiveness/hardness ratio except gumminess and hardness and all parameters of waxy black rice in texture analyser was showed the highest values at 9%, but the other parameters except cohesiveness were no significant difference at p<0.05 level. In sensory evaluation, the cooked milled rice added 9% glutinous rice was showed the highest values for flavor, clumpiness and taste and 11% glutinous rice was showed the highest values for color, glossiness, cohesiveness, hardness, adhesiveness and acceptability. Also the cooked milled rice added 9% waxy black rice was showed the highest values for cohesiveness, taste and acceptability and 11% waxy black rice was showed the highest values for flavor, color, glossiness, clumpiness, hardness and adhesiveness. Correlations between sensory parameters of cooked milled rice added waxy black rice and glutinous rice were found a significant relationship between taste and acceptability and the correlation coefficients of cooked milled rice added waxy black rice and glutinous rice were r=0.7153 and r=0.5760, respectively.