• Journal of the Korean Institute of Landscape Architecture
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• v.46 no.1
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• pp.61-71
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• 2018

This study sought to interpret the Ya-Aeng (夜櫻) from the viewpoint of urban society, focusing on the occurrence of the Ya-Aeng at Changgyeongwon (昌慶苑) in the modern city of Kyungsung. When the Ya-Aeng started in the 1920s, the social aspects of Kyungsung were in a transitional period from the traditional to the modern. The social modernization of Kyungsung has had a dramatic impact on the Ya-Aeng as a part of the city culture. Using the concept of 'phantasmagoria', which was widespread in Kyungsung society and the Ya-Aeng, this study has established three implications of the Ya-Aeng. First, Kyungsung's phantasmagoria appeared in the form of crowds, spectacles, and experiences. This study suggests that such interpretation also applies to the Ya-Aeng. This means that the capitalism-controlled modern society on one hand and the Ya-Aeng on the other had the same mechanism. Therefore, the Ya-Aeng, as modern city culture, becomes a miniature version of Kyungsung and a modern commodity world in itself. Second, the fact that phantasmagoria is a major element of the landscape of the Ya-Aeng means that there is a special way of seeing. For modern subjects, the phantasmagoria of the Ya-Aeng has acted as a learning mechanism for a modern way of seeing. Third and finally, the phantasmagoria of the Ya-Aeng was an illusion to encourage the continued consumption of this culture and at the same time, forget about the capitalism-controlled urban culture. At this time, capitalism was dominated by the influence of Japanese imperialism. The significance of this study lies in that it expands the idea of the Ya-Aeng from the events inside Changgyeongwon into the urban culture, which is a projection of modern urban society. In addition, where the Ya-Aeng in the past had been regarded as a decadent and poor-quality spring celebration in comparison to the traditional spring celebration, this study proposes a new point of view for the Ya-Aeng in an urban social context.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.601-612
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• 2003

In Korean history, vegetables were the major side dishes of meals and originally korean diets were based on vegetables. But recently people prefer meat dishes rather than vegetables and traditional vegetable cooking seems to be disappeared. So it is needed to be positioning the importance of vegetables in food culture of Korean. In present study, history of vegetable eating was reviewed and recent consumption pattern were analyzed. 1. Since the era of the three Kingdom's and Koryo dynasty, the kinds of vegetables varied and at Chosun Dynasty people used similar kinds of vegetables as nowadays except a few things. A Garlic and mug wort had been used from the age of tribes to present and an egg, apple, cucumber, lettuce from the three Kingdom and a bamboo sprout, a taro, a burdock, a radish, a turnip, a stone-leek, a scallion, a Chinese cabbage, a marsh mallow, a spinach and a crown daisy from Koryo Dynasty and a pepper, a pumpkin, a tomato, a cabbage, a salary, a kale, a turnip and a beet from Chosun Dynasty to present. A guard, a water shield plant, a yam and wild plants would have been used before but they would not use any more. 2. Current vegetable consumptions of Korean is 232.2kg/person/yr and comparing with world mean consumption(101.9kg), Koreans still eat the largest amount of vegetables than any other countries and among Asian countries, Koreans consume more vegetables than China(203.5kg) and Japanese people(111.6kg) do. 3.The most frequently consumed vegetables were vegetables for seasonings such as a garlic or stone-leek and for kimchi such as a Chinese cabbage, radish, and carrot. But from data of Korean National Health and Nutrition Survey(2001), kinds of vegetables which people had were only 72 items showing that the kinds of vegetables were limited. 4. A lot of wild plants that would have been used for famine relief are now disappeared and on the other hand, it is increasing of some new and foreign vegetables and herbs. Cooking methods and intake pattern of vegetables are changed and varied so a traditional cooking method such as namuel is less preferred than before. But vegetable wrapping and green vegetable juice, eating uncooked vegetables(sang-sik) are very popular.

• Journal of Korean Home Economics Education Association
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• v.29 no.1
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• pp.125-143
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• 2017

This program aimed at preparing the pre-service teachers to teach about North Korean family life culture to secondary school students, by promoting the understanding and acceptance of cultural differences between the two Koreas. Based on the literature review, the educational contents were developed to reflect general aspects of North Korean family life. The program was implemented with 35 undergraduate students in a home economics teacher education program. The program consists of 15 units of 150-minute instructional sessions. The first three introductory sessions dealt with the definitions of family life culture and multiculturalism, as well as a historical review of South-North relationship. The following nine sessions were devoted to North Korean family life culture in five different domains: consumption and leisure, family and child-caring, food and dietary life, housing and neighborhood life, and clothing/fashion. During the final two weeks, pre-service teachers conducted mock-teaching. For evaluation, pre- and post-session scores on general teaching efficacy and understanding of cultural differences were compared using paired t-tests. The pre-/post-test results confirmed that the program was successful in promoting the understanding and acceptance of cultural differences between two Koreas of pre-service teachers.

• Journal of Life Science
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• v.31 no.1
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• pp.10-16
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• 2021

The consumption of fresh-cut agricultural materials is increasing due to increased public interest in health and the increase of single-person households. Most fresh-cut agricultural materials can be eaten without heating, thus easily exposing the consumer to food-borne pathogens. As a result, food-borne diseases are increasing worldwide. In the analysis of food-borne pathogens, it is important to detect the strains, but this is time consuming and laborious. Alternative detection methods that have been introduced, include polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), which is performed without prior culturing. Samples of fresh-cut agricultural materials, such as vegetables, were analyzed by the culture-based method. In 129 samples, non-pathogenic Escherichia coli (3.9%), Bacillus cereus (31.8%), Clostridium perfringens (5.4%), Yersinia enterocolitica (0.8%), and enterohemorrhagic E. coli (0.8%) were detected. Eight samples contaminated with bacteria were randomly selected, further analyzed by PCR-DGGE, and compared with the culture-based method. Two cases detected non-pathogenic E. coli by PCR-DGGE only, despite a lack of detection by the culture method. It was supposed there was possibility of sample loss during its 10-fold dilution for appropriate cultivation. In the detection of high-risk food-borne pathogens, it was found that the detection limit was lower in PCR-DGGE than in the culture-based method (10 CFU/g). This suggests that PCR-DGGE can be alternatively used to detect strains. On the other hand, low-risk food-borne pathogens seem to have higher detection limits in PCR-DGGE. Consequentially, this study contributes to the improvement of food-borne pathogen detection and the prevention of its related-diseases in fresh-cut agricultural materials.

• Journal of the Korean Society for Marine Environment & Energy
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• v.19 no.3
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• pp.203-210
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• 2016

In this study, nine heavy metals were analyzed in seaweeds collected from market and laver culture farm of Korea and a food safety assessment were also carried out for these heavy metals. The level of heavy metal concentrations in seaweeds was in the following order: Fe>As>Zn>Cu>Cd>Pb>Cr>Ni>Hg. Except for zinc and cadmium, seven heavy metals were significantly higher in cultured laver than in processed laver. Significant correlation was observed Cr-Fe in cultured laver and Cu-Zn, Cd-Cu, Cd-Zn and Pb-Ni in processed laver and Cu-Cr, Cu-Zn, Cd-Cr and Ni-Fe in sea tangle and Zn-Fe, Cr-Fe, Cr-Zn, Cd-Ni, Cu-Cd and Cu-Pb in processed sea mustard. Considering differences in heavy metal concentration between processed laver and cultured laver and in correlation among heavy metals, removal efficiency of heavy metals may be attributed to seaweed treatment process. The average weekly intakes of Cu, Cd, Zn, Fe and Hg via seaweeds consumption were about 0.1~7.6% of PTWI (Provisional Tolerable Weekly Intakes). Therefore, it was found that heavy metals in the seaweeds were very safe for consumption.

• Journal of Nutrition and Health
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• v.6 no.4
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• pp.15-22
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• 1973

Sodium chloride plays an important role as the main condiment at daily meal. It is well known that humans require sodium chloride as an essential nutrient to keep the homeostasis of electrolytes. The amounts of salt intake may be a reflection of geography, culture and food habit rather than necessity. Lee has reported (1962) that Koreans ingest high amounts of sodium chloride in their meals, with an intake of excess carbohydrate (80-90% of total Calories) and low protein in their diet. This includes large amounts of rice, Kimchi and other fermented soybean products common in the Korean diet. This investigation was designed to study the dietary relations of sodium chloride to other nutrients in the Korean diet. Twenty four albino male rats, weighing from 290-300g, were divided into four dietary groups according to the amounts of carbohydrate, protein and fat in the basal diet. Each diet contained a rice powder as a carbohydrate source. Diet I was a control diet, Diet II, low protein, Diet III, low protein and low fat diet and Diet IV, low fat diet. All rats were provided with 3% sodium chloride solution. Diet and salt solution were given ad libitum. The experiment was carried out for 9 weeks during which time the body weight, the food intake, and 3% sodium chloride solution consumption were determined. At the 9th week, the urine was collected the blood sample from the artery of each rat for the analysis of sodium and potassium and other chemical studies. The rats were sacrificed and the kidney, adrenal, liver and spleen were measured, and observed changes of the pathological tissue in the kidney and adrenal. The results were summarized as follows: 1) The growth rate was higher in Diet I than in the other experimental diets (II, III and IV) after 4 weeks. There was no significant difference found between the experimental Diets II, III and IV. 2) The daily food intake was greater in the experimental diets II, III and IV than in the control diet. However, there was no difference among the high carbohydrate diets Diet II, III and IV. 3) The daily water (3% sodium chloride solution) intake was also greater in the Diets II, III and IV, than in the control diet. However, there was no difference between Diets II, III and IV. 4) The concentration of sodium and potassium in the blood were within the normal range in all diets. 5) The amount of sodium chloride in the urine was significantly greater in Diets II, III and IV than in the control diet. Diets II, III, IV had a larger amount of sodium solution consumption. 6) Observation of pathological tissue in the experimental diets found a cell proliferation in the glomerlulus of the kidney, while such change was not found in the control diet.

• Journal of the Korean Home Economics Association
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• v.46 no.4
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• pp.71-81
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• 2008

The purposes of this study were to investigate the eating status and to analyze expenditures of the traditional fermented foods. A structured questionnaire survey was conducted from 370 housewives in Jeonbuk province and there were 300 usable samples(81.1%) valid for analysis. For the statistical analysis, the data was analyzed by $x^2$-test using SPSSIPC 12.0 for windows. The results of this study were as follows : 1. In the investigation on the eating status of the traditional fermented foods, Kimchi showed highest intake frequency(over once a day) and next Doenjang, Gochujang, Ganjang were consumed $2\;{\sim}\;3$ times per week. Jeotgal and Jangajji consumption showed the significant difference frequencies between the age groups(p < 0.001). The frequencies of using the home-made fermented foods were either similar or decreased, while the manufactured products were either similar or increased. The reasons behind the decreasing consumption were 'because of appetite change(47.0%)', 'the effect of western food(25.2%)' and 'dislike of salty food(17.4%)'. 90.7%(Kimchi), 54.9%(Doenjang), 54.8%(Gochujang), 53.2%(Cheongkukjang) of respondents knew the methods of preparation, while 62.5%(Ganjang), 41.1%(Jeotgal,) 31.2%(Jangajji) of respondents didn't know the methods of preparation. 2. In the analysis of the expenditure for the purchasing of the traditional fermented foods, most of the respondents procured Kimchi, Doenjang, Gochujang from their families or relatives, but they bought Ganjang, Jeotgal, Jangajji in the markets. And most of the respondents bought the fermented foods in the general merchandise stores or the department store except Kimchi. The places of buying Kimchi were specialty stores(34.6%), general merchandise stores or department stores(25.0%). Overall scores of satisfaction for the quality of manufactured fermented foods showed 3.29 of 5 - point scales. The average cost per month of Kimchi was 19,550won and Gochujang 7,878won, Doenjang 5,764won, Jeotgal 5,439won, Jangajji 5,412won, Ganjang(for soup) 4,714won, Cheongkukjang 4,677won, Ganjang(for seasoning) 4,464won, and total cost was 20,920won. The reasons behind purchasing the traditional fermented foods were 'because of convenience(58.4%)', 'no time to make by oneself(23.0%)' and 'for not knowing the making methods(12.8%)'. The problems of the manufactured traditional fermented foods were 'worry about safety of the raw materials or additives(71.2%)', 'lack of sanitation(12.0%)'. The most important thing considered in purchasing was 'materials and origins(86.6%)' and next 'quality(64.1%)' was another important thing.

• Journal of Family Resource Management and Policy Review
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• v.17 no.2
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• pp.55-74
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• 2013

This research developed standardized satellite accounts for household production to measure the entire production in Korea using representative Korean data. This study utilized standardized methods for measuring the expenditure and consumption of expendable supplies as an element of intermediate goods in household production. The results of this research can be summarized as follows. First, the total value of household production in Korea in 2009 turned was 268 trillion won, which would be 10.16% of the GDP, based on using the method of replacement by specialty for estimating the value of housework, while it was 356 trillion won, which would be 13.5% of the GDP (2,636 trillion won), based on the method of opportunity cost. Second, the economic value of labor invested in household production was 220 trillion won when using the data from 12 main corresponding wages in the market, while it was 203 trillion won when using the method of total replacement, which used the wages of housekeepers, and 290 trillion won when using the method of opportunity cost in measuring the value of housework labor. Third, in estimating the proportion by section in terms of the total value of household production, the portion of labor in household production was measured from 76% to 82%, depending on the methods used, which is the most significant section. These results indicate that housework has the characteristics of labor-centered work. On the other hand, the value of expenditure on and consumption of expendable supplies, as one element of intermediate goods, is 63 trillion won, which is 17.7% (using the method of opportunity cost in measuring the labor of housework) of household production. Also, the value of capital goods, as the other element of intermediate goods is 2.3 trillion won, which is 0.9% (using the method of opportunity cost) of household production. In conclusion, as an element of household production, housework labor was higher in household production than expenditures on expendables, especially for cooking, cleaning, and caring for children. In the future, people should be cautious about estimating that the amount of household work could be reduced, as women's labor in the market and the household work produced by the market will increase.

• Research in Community and Public Health Nursing
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• v.11 no.2
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• pp.358-372
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• 2000

The purpose of this study was to describe the way of life (such as smoking habits, alcohol consumption, exercise, duration of sleep, eating habits etc.), physical. psychological and overall health complaints and to identify the relationship between the way of life and health complaints of the nursing students. Data was collected with the self-administered OMI( Okayama Medical Index Health Questionnaire, devised Cornell Medical Index) from 766 nursing students and was analyzed. For data analysis, descriptive statistics and an ANOVA with an SPSS/PC+ program were used. The results were as follows: 1. The mean age of subjects was 21.0557(2.7618) years old in their 1st, 2nd, 3rd and 4th year-classes of nursing departments and college students in 4 regions of Korea. 62.1% of subjects were of the proper body weight, 2.0% were overweight, and 28.3% were underweight. Most subjects did not have a past history of disease, but 1.8% of subjects had experienced a blood transfusion. 2. 28.3% of the subjects had averaged 7 hours of sleep, 98.5% were nonsmokers, 91.2% were nondrinkers, 74.7% of subjects had milk intake sometimes, 53.7% of the subjects had an average salt intake, 49.6% of the subjects usually had a green vegetable intake, 45.4% of the subjects sometimes had fatty food intake, 64.8% of the subjects had good taste, 29.5% of the subjects enjoyed physical exercise. 3. The highest percentages of 'yes' among physical. psychological and overall health complaints were observed in the question 'Do you have gastric pain?'(60.2%), 'Are you confused of disorderly?' (37.2%), 'Physical body was burdensome and fatigued.'(57.3%). 4. The total O.M.I. score ranged from 1 to 89 with an average of 22.91(SD=12.10). A statistically significant difference was observed for the physical. psychological complaints for alcohol consumption. and for the psychological complaints for salt and fatty food intake. These conclusions should provide grounds for future studies of strategies for health promoting lifestyle for nursing students and their health concerns. Further research is required to investigate the life environmental and psychological factors affecting the way of life for nursing students and their health status, to analyze the health behavior of nursing students related with their culture and consciousness. Also epidemiologic research methodology, such as prospective cohort study should be considered to explore the performing process of nursing student's health behavior related with the occurrence of diseases.

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.418-425
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• 2008

The purpose of this study was to investigate correlations between bone mineral density (BMD) and dietary and non-dietary factors in female college students. The BMD of the subjects (n = 38) was measured using DEXA (Dual Energy X-ray Absorptiometry) at lumbar spine and three femoral sites including femoral neck, ward's triangle, and femoral trochanter. Three-day 24-hour dietary recall data were collected from each subject to assess consumption levels of nutrients and food groups. The mean (${\pm}SD$) values of age, age of menarche, height, weight, body mass index (BMI), waist-to-hip ratio (WHR), fat mass, and % body fat of the subjects were 21.34 (${\pm}1.73$) years, 13.1 (${\pm}1.2$) years, 161.3 (${\pm}5.0$) cm, 53.7 (${\pm}7.2$) kg, 20.6 (${\pm}2.6$) $kg/m^2$, 0.80 (${\pm}0.04$), 15.4 (${\pm}4.4$) kg, and 28.2 (${\pm}4.7$), respectively. The BMD values of lumbar spine, femoral neck, ward's triangle, and femoral trochanter as T-value were $1.150{\pm}0.13\;g/cm^2$, $0.932{\pm}0.11\;g/cm^2$, $0.850{\pm}0.13\;g/cm^2$, and $0.721{\pm}0.10\;g/cm^2$, respectively. The daily mean energy intake of the subjects was 1660.6 kcal. The intake levels of carbohydrate, calcium, iron, vitamin C, and folic acid were lower than the KDRIs, while those of fat, phosphorus, sodium, vitamin A, and vitamin $B_6$ were higher than the KDRIs. Significantly negative correlation were detected between consumption of fat and oils and the BMD of all sites measured (p < 0.05). Potato and starch intake was negatively correlated to the BMD of femoral neck and word's triangle (p < 0.05). The intake of cereals was found to be negatively correlated to the BMD of ward's triangle (p v 0.05). There was also negative correlation of intake of soybeans and products with the BMD of lumbar spine (p < 0.05). Weight and muscle mass were positively correlated to the BMD of both lumbar spine and femurs (p < 0.01). Significantly positive correlations between BMI, and fat mass and the BMD of lumbar spine were observed (p < 0.001). Additionally fat mass was positively correlated to the BMD of femoral neck. WHR and % body fat were positively correlated to the BMD of lumbar spine (p < 0.05). Negative correlation was found between a serum calcium level and the BMD of femoral neck (p < 0.05). In summary non-dietary factors generally showed significant correlations with the BMD of lumbar spine, while several dietary factors showed significant correlations with the BMD of femurs.