• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.81-88
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• 1996

The effects of water to rice ratio on the properties of cooked nonwaxy and waxy rice during storage were investigated by sensory evaluation and instrumental test by Instron. The result of sensory evaluation revealed more significant difference in most of texture characteristics than flavour. As the water to rice ratio increased, the moisture content of cooked rice increased and the value of moistness and plumpness increased but that of hardness decreased. Overall eating quality was the highest in cooked nonwaxy rice with 1.4(water/rice) and in cooked waxy rice with 1.2(water/rice). In the case of instrumental test, hardness showed highly significant difference and the value of hardness of nonwaxy cooked rice was greater than that of waxy cooked rice.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.204-210
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• 1984

Hydration of twelve japonica (j) and nine j x indica rice varieties was analyzed in terms of mathematical rate equation and a tentative classification of milled rice was attempted primarily on the basis of water uptake race of rice grain at room temperature. No two rice varieties had the same water uptake rate or diffusion coefficient. The rice samples could be classified into three groups. Rices which are considered as having good eating quality had lower water uptake rate.

• Korean Journal of Health Education and Promotion
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• v.31 no.4
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• pp.11-24
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• 2014

Objectives: The purpose of this article was to investigate the current practice of diabetes education along with the specific interventions, process, and outcomes in community health centers in Korea. Methods: Data were collected by a mail questionnaire from September 20, 2012 to December 20, 2012. Among 253, a total of 161 responded, constituting a 63.3% return rate. Results: Primary staff of diabetes education was the nurse and respondents recognized their role largely as a director. More than half of respondents provided education to people with type 2 diabetes by group. Most common service offered was nutrition therapy and the majority of respondents used printed materials. Among 4 criteria of outcomes, eating (nutrition), knowledge scores, blood pressure, and patients' survey on satisfaction were collected most frequently. Nearly three quarters of respondents were not participated in activities for quality improvement and outcomes were not reported properly. Conclusions: The results are able to draw ideas for organizing diabetes education programs and evaluating outcomes in community heath centers. This article has significance that it is the first comprehensive survey of diabetes education practice in community health centers and provides a baseline for establishing national standards of diabetes self-management education.

• Research in Community and Public Health Nursing
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• v.18 no.1
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• pp.90-101
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• 2007

Purpose: The purpose of this study was to investigate influencing factors of health problems which the vinyl house farmers had experienced. Method: Based on PRECEDE model, this study was done with 110 respondents(50 to 69 years old), working in vinyl house and living in the remote area where the primary health post located. Results: Quality of life was low in economical status, emotional status, and physical function. Health problems were founded as pain and chronic fatigue that were caused by physical symptoms, weakened physical strength, and increased blood pressure and cholesterol. Behavioral and environmental factors were related with lack of exercise, irregular eating habit, curtailed sleep, overwork, wrong working postures, stress, and non-fulfillment of safety standard during spraying pesticide. Self efficacy was low in excercise practice, working way, and stress management. Conclusion: The Health Promotion Program for vinyl house farmers should be developed to improve health promoting behavior and self efficacy, to reduce stress, and to strengthen physical function.

• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.147-154
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• 1995

This study was conducted for the purpose of practice of nutrition education and dietary intake for college students. This survey was carried out through a variety of questionnaires by the subjects which consist of 249 male and 208 female college students in Seoul area. The results obtained were summarized as follows; 1. 75% of the subjects lived in their own houses; the monthly personal expenses were $110{\sim}200$ thousand wons. The appetite of the students who answered was normal in general. The pattern of dietary life shows that they take richer food at dinner than lunch and breakfast. 2. At school, 75% of students ate at the school cafeteria. Among several main dishes, rice was the most favorite food. Most of the subjects ate their lunch between 12 and 1 o'clock, and they spend approximately 11 to 15 minutes. Most of the students did not have lunch on time. The students ate lunch irregularly, because of the class schedule and poor appetite. 3. On weekends and vacations, 56% of the students ate lunch prepared by their mother at home. The two main reasons for skipping lunch during weekends and vacations were late breakfast and poor appetite. The frequency of eating out were $3{\sim}4$ times per week, because of social life and convenience of meal. 4. The majority of college students asked for the improvement of meal quality and the choice of menu in school cafeteria.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.76-83
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• 2016

The purpose of this study was to analyze meal management behaviors for Korea dietary acculturation among multicultural families in Korea. The study compared differences in meal management behaviors among 90 multicultural families. Results of the study were as follows: cultural adaptation to Korea got higher with increasing age; marriage immigrants with longer marriage duration and with children showed higher cultural adaptation to Korea. Regarding food value of marriage immigrant women, 'eating favorite food' was the highest in the 20s, while 'satisfaction with Korean dietary lifestyle' was high in Chinese and in those with longer residency. Most of them replied 'myself' for the meal manager of their multicultural family. When surveyed on major difficulties in Korean meal management, existence of children showed significant difference for 'cooking', and period of residency and existence of children made significant difference for 'taste'. In conclusion, meal management behavior of multicultural families was influenced by socioeconomic factors. Further research is needed for more quantitative analysis and understanding of the effect of dietary patterns on nutritional status and quality of life in multicultural families.

• Asian-Australasian Journal of Animal Sciences
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• v.4 no.4
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• pp.305-328
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• 1991

Pig breeding programs have been very successful in the improvement of animals by the simple expedient of focusing on a few traits of economic importance, particularly growth efficiency and leanness. Further reductions in leanness may become more difficult to achieve, due to reduced genetic variation, and less desirable, due to adverse correlated effects on meat and eating quality. Best linear unbiased prediction (BLUP) of breeding values makes possible the incorporation of data from many sources and increases the value of including traits such as sow performance in the breeding objective. Advances in technology, such as electronic animal identification, electronic feeders, improved ultrasonic scanners and automated data capture at slaughter houses, increase the number of sources of information that can be included in breeding value predictions. Breeding program structures will evolve to reflect these changes and a common structure is likely to be several or many breeding farms genetically linked by A.i., with data collected on a number of traits from many sources and integrated into a single breeding value prediction using BLUP. Future developments will include the production of a porcine gene map which may make it possible to identify genes controlling economically valuable traits, such as those for litter size in the Meishan, and introgress them into nucleus populations. Genes identified from the gene map or from other sources will provide insight into the genetic basis of performance and may provide the raw material from which transgenic programs will channel additional genetic variance into nucleus populations undergoing selection.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.447-454
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• 1999

The empirical research was conducted to investigate women's consumption pattern of Korean rice cakes and to analyze the preference of them by their demographic backgrounds. The results of this study provide useful informations for a systematic development of Korean rice cake. A self-completed questionnaire survey of 281 women in Seoul was undertaken and detailed information was collected from each. A questionnaire consisted of three parts including demographic backgrounds, consumption pattern and preference of Korean rice cakes, and the need assessment. Demographic variables of respondents included age, marital status, education, family style, monthly income etc. Most of them(82.6%) were married with the average age of $36.3{\pm}8.4$ year old. The results of eating frequency rate showed that about half of women(49.1%) had Korean rice cake once or twice a month followed by once a week(23.1%), once per two months(13.9%), once per six months(8.2%), and once per three months(3.9%). Average preference score of 14 Korean rice cakes was $3.08{\pm}1.49$ out of 5, indicating 'so-and-so'. Ingeolmi received the highest score of 4.02, whereas Duteopteok had the lowest score of 0.18. The preference score of Korean rice cake and the respondents' knowledge of them showed significantly strong positive correlation. The need-assessment score for improving the quality of Korean rice cake was $3.72{\pm}1.35$ out of 5, showing moderate willingness for improvement of Korean rice cake.

• Journal of Community Nutrition
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• v.4 no.1
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• pp.51-58
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• 2002

Eating behavior change as a result of nutrition education interventions as secondary prevention strategies can contribute to an increase in life expectancy and better health for older adults in the United States (U.S.). Many of the chronic conditions prevalent in older adults are modifiable by dietary changes, including heart disease, diabetes mellitus, hypertension, obesity and osteoporosis. Important demographic observations in the U.S. including the projected large increase in number of older adults by 2030 have implications for nutrition education focus and services. A comprehensive review of nutrition education interventions for older adults in the U.S. published in 1995 identified elements from adult education theories that contribute to the effectiveness of nutrition education. These elements have been the focus of more recent studies with older adults providing additional evidence for relationships between concepts from commonly used behavior change theories and dietary patterns or change. In the U.S, an important program contributing to nutritional adequacy of the diet for older adults is the Elderly Nutrition Program which provides resources for congregate dining and includes a mandatory nutrition education component. Nutrition education is also provided through clinic based programs, and print and broadcast media. Application of the Transtheoretical Model has shown that the level of interest or motivation to comply with dietary guidance may be greater for some older adults due to an increasing burden of chronic disease and poorer quality of life, while others may not feel a need to change lifestyle habits.

• Journal of Biosystems Engineering
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• v.37 no.6
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• pp.398-403
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• 2012

Purpose: Green soybeans (edamame) are now an economically important and popular food product in Japan. In order to shorten breeding time and to decide an optimal harvest time, we have been developing a dedicated NIRT spectrometer since 2004 for the determination of constituent content such as sucrose and free amino acids, which are two major contributors to the eating quality, in a single pod green soybean. Methods: The obtained models showed that the developed NIRT instrument had reasonable accuracy for the determination of these two components. Then we carried out the investigation into the change in two components during a few days storage using these models with changing time, variety/cultivar, packaging and temperature. Results: The result showed that the most affecting factor on decreasing both sucrose content and free amino acids was variety/cultivar. The time, packaging and temperature also affected significantly in most cases.