• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.871-880
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Journal of Preventive Medicine and Public Health
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• v.28 no.1 s.49
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• pp.103-121
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• 1995

An investigation on psychophysiological health and social well-being of shift workers been carried out on workers of a automobile manufacturing plant in Ulsan, for 1 month from April, 1993. This cross-sectional survey compared shift workers(n=544) with day workers(n=115). Each subject completed a questionnaire about his personal habit, background, shift schedule, sleep and eating patterns, subjective digestive symptom and psychological well-being and distress using the General Well-Being Schedule(GWB) by self administrated questionnaire that was developed for the U.S. Health and Nutrition Examination Surveys (HANES I). Chi-square analysis was used for discontinuous data and the t-test was used for continous data to determine whether differences noted between the two groups. In terms of sleep quality, a greater percentage of shift workers frequently had trouble getting back to sleep once awakend(p<0.01), and a greater percentage of shift workers awakend tired or sleepy frequently more often than day workers(p<0.05). In rating the quality of their sleep, more shift workers rated their sleep fair to poor than day workers, and greater percentage of shift workers felt tired or sleepy at work two or more times per week(p<0.01) and a much higher percentage of shift workers felt tired or sleepy after work every days(p<0.01). In terms of sleep patterns, a much higher percentage of day workers reported uninterrupted sleep per 24hours than shift workers. The shift workers reported different eating patterns from day workers but there were no statistically significant and rate of their appetite. Thirteen percent of day workers reported the best appetite but only 6.6% of shift workers had the best appetite. The gastric complaints is more frequent in shift workers than day workers(p<0.01). Among subscores in General Well-Being Schedule, anxiety, depression, positive well-being and vitality subscale of shift workers were lower than those of day workers(p<0.05) and general health and self control subscale of shift workers were lower than .those of day workers but there were no statistical significant difference. Based on these study result, it could be concluded that the shift work has significant effects on some psychophysiological conditions of the workers.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.307-312
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• 2010

'Cheonghaejinmi' is a new japonica rice variety developed from three-way cross between Samjiyeon/SR14694-57-4-2-1-3-2-2//Iri402 by the rice breeding team of National Institute of Crop Science, RDA. Heading date of this variety is August 18, 4 days later than that of 'Sobibyeo' in middle plain areas. It has culm length of 78 cm, 125 spikelets per panicle, 92.5% of ripened grain rate, and 23.9 g of 1000-brown rice weight. It showed 12 days of heading delay, and 63% spikelet fertility in cold-water irrigation stress. 'Cheonghaejinmi' is susceptible to blast disease, bacterial blight, virus diseases and plant hoppers. The nitrogen use efficiency of this variety is higher than that of Sobibyeo in low nitrogen application level. Milled rice of 'Cheonghaejinmi' exhibits translucent, clear non-glutinous endosperm and medium short grain. It has 5.9% protein content, 20.3% amylose content, and 0.28 palatability index of cooked rice compared to -0.11 of Hwaseongbyeo. The milled rice yield of 'Cheonghaejinmi' was about 5.31 MT/ha at low nitrogen application level of ordinary season culture. This variety had 98.8% whole grain in milled rice and 76% milling recovery of whole grain. 'Cheonghaejinmi' would be adaptable to middle plain areas and middle-western coastal areas in Korea.

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.257-261
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• 2010

'Manmibyeo', a new japonica rice cultivar, is a mid-late maturing ecotype cultivar developed by the rice breeding team of Department of Functional Crop, NICS, RDA in 2002. This cultivar was originated from the cross between 'Milyang 95' and $F_1$ of the cross between 'Bukrukbanna' and 'Milyang 95' in 1990/1991 winter season. It was selected by pedigree breeding method until F6 generation, and a promising line, YR14545-9-2-3-4, was advanced and designated as 'Milyang 162' in 1996. The local adaptability test of 'Milyang 162' was carried out at seven locations during 3 years in 1997, 1998 and 2002. It has about 86cm culm length and is lodging tolerant. This cultivar is susceptible to bacterial blight ($K_1$, $K_2$, $K_3$) and stripe virus, and moderately resistant to leaf blast disease. Milled rice kernels of 'Manmibyeo' is translucent with low amylose content in endosperm, clear in chalkiness and good at eating quality in panel test. The yield potential of 'Manmibyeo' in milled rice was about 4.46 MT/ha at ordinary fertilizer level in local adaptability test. This cultivar would be adaptable to the southern plain of Korea.

• Korean Journal of Breeding Science
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• v.43 no.6
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• pp.554-558
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• 2011

A single cross hybrid, 'Eolrukchal 1', is a bicolor waxy corn (Zea mays L.) developed by the maize breeding team at the National Institute of Crop Science (NICS), RDA in 2007. This hybrid, which has a high eating quality, was produced by crossing two inbred lines, KBW23 and KW33. KBW23 was a seed parent and KW33 was a the pollen parent of 'Eolrukchal 1'. Ear length and diameter of 'Eolrukchal 1' is 18.4 cm and 4.5 cm, respectively. The ratio of kernel set length/ear length is 89%, similar with that of a check hybrid, 'Chalok 1'. It is resistant to Exserohilum turcicum (Northern corn leaf blight) and its lodging resistance is higher than that of 'Chalok 1'. The yield of 'Eolrukchal 1' in fresh ear weight was 9.80 ton/ha and 14% higher than that of 'Chalok 1' in regional yield trials (RYT) from 2005 to 2007. A seed production of this hybrid has been well due to good match during crossing between the seed and the pollen parents. It is adaptable to the whole country except Jeju-do.

• Journal of Environmental Impact Assessment
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• v.27 no.6
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• pp.695-703
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• 2018

This study was conducted to suggest a sustainable farming practice forresource recycling in vegetable gardens of North Korea. In North Korea, farmers are allowed to own private vegetable gardens less than $100m^2$. However, usage of fertilizers in private vegetable gardens is very limited due to economic sanctions by UN security council. If North and South Korea initiated the cooperative action in the near future, agricultural sector would be the highest priority cooperation area. Considering the current North Korean situation in agriculture, we would like to suggest a method for producing organic fertilizer manure. For raw materials for producing manure, we selected corn byproduct, which is the most abundant material, and rabbits' feces, which are easily obtained from individual private farms in North Korea. As we cannot get corn byproducts and rabbits' feces from North Korea, we prepared samples of corn byproducts and rabbits; feces from many places in South Korea. After statistical analysis of variance, there was no significant difference in the T-N contents of corn byproducts from Gyeonggi, Gangwon, Chungnam, Chungbuk, Jeollabuk and Gyeongsangnam-dos, which indicates that the fertilizing quality of corn byproducts does not vary significantly in the spatial scale of South. Korea. In this sense, if we use corn samples from Gyeonggi province, they would not be very different from those of North Korean regions. Physicochemical properties of rabbits' feces were different between those eating feed grains and those eating plants only. Hence, we used rabbits' feces of the rabbits from Yeonchun area, which were fed by plants only. Using three different mixing ratios of corn byproducts and rabbits' feces, composting was conducted for 60 days. The mixing ratio of 1:1 produced the manure with % T-N of 1.98% and OM/N ratio of 31.7 after 30 days of composting, which is comparable to the quality of commercial manure.

• Journal of Nutrition and Health
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• v.55 no.6
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• pp.656-669
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• 2022

Purpose: This study investigates the relationship between sleep duration, sleep quality, time use, and dietary quality of adolescents. Methods: A cross-sectional study was conducted, enrolling 423 high school students (112 male and 311 female students) in Chungnam using a questionnaire comprising general characteristics, sleep status, use of time, and Nutrition Quotient for Korean Adolescents (NQ-A). Results: On weekdays, male students reported getting 6.6 hours of sleep, which was significantly higher than the 5.8 hours reported by female students. The sleep quality score between male and female students was not significantly different on weekdays and weekends. Comparing the students categorized as getting 6 hours of sleep duration on weekdays and 8 hours on weekends, a significantly higher total NQ-A score was obtained for the long sleep duration group of female students on weekdays. In male students who reported increased screen time on weekdays and study time on weekends, there was a greater frequency of short sleep duration. Our data also revealed that the longer the sleep duration higher the NQ-A score. In addition, higher NQ-A scores were determined with shorter screen time and more prolonged exercise time. Conclusion: Our results suggest that intense study time and excessive use of smartphones have a negative effect on sleep in high school students. In addition, poor sleep quality and lack of sleep are likely to affect eating habits and nutritional status. Therefore, there is a need to provide nutritional education to adolescents imparting knowledge that associates desirable sleep habits and the correct use of time.

• Korean Journal of Hospice Care
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• v.3 no.2
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• pp.19-33
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• 2003

Cancer causes many crises to cancer patients imcluding physical dysfunction and emotional changes such as anxiety, depression as well as a threat of life, fear of death. As it develops, cancer makes people feel powerlessness due to the losses of their own positions, roles and independence. Although occupying a little proportion among all types of cancer, head and neck cancer may cause a wide range of physical transformation by surgical operation, damage to active functions such as eating and speaking, provoke anxiety and depression after its operation, influencing the quality life of head and neck cancer patients. Thus nursing intervention should be developed to provide supportive nursing for head and neck cancer patients and play roles as competent supporters. This study is a nonequivalent, control group, pretest-posttest, non-synchronized quasi-experimental research design to determine, how nursing intervention has effects on anxiety, depressing of head and neck cancer and operated. They were divided into experimental and comparison groups, each consisting of 20 members. The data were collected during the period from December 1, 1999 to April 11, 2000. Tools of the study included the protocol of supportive nursing intervention which was developed by researcher with reference to a literal review and esperts' advice. The measurement tool of anxiety was consisting of totaled 20 question items which was prepared by Spielberger and translated by Kim et al., the device of depression measurement consisting of total 20 question items which was the output of Song's translation the device of depression self-evaluation from Zung. Data were analyzed using the SPSS/PC 9.0 program. The homogeneity of the subjects were tested using x2-test and t-test. 5 hypoteses were tested using t-test. The results of the study can be summarized as follows. 1.The first hypothesis that the experimental group receiving supportive nursing intervention shows a little anxiety than the control group not receiving supportive nursing intervention was supported(t=3.817, P=.000). 2.The second hypothesis that the experimental group receiving supportive nursing intervention shows a little depression than the control group not receiving supportive nursing intervention was supported(t=8.089, P=.000). Consequently, supportive nursing intervention was found an effective nursing intervention strategy to reduce anxiety and depression of head and neck cancer patients. Providing supportive nursing intervention in nursing practice can enhance the quality of life of those cancer patients.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.2
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• pp.185-189
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• 2013

Daeripjami, a novel black rice variety developed by conventional breeding has high contents of Cyanidin-3-glucoside(C3G) and a more strong antioxidant than normal black rice. This study aimed at informing ordinary people of the superiority of Daeripjami, a variety of rice proven to be superb physiologically and valuable as natural coloring, and making it popular by examing the physicochemical features of the rice. Recently, an increasing number of people in modern society are suffering from various adult diseases and atopic diseases. Therefore, in order to resolve the problem by making people consume more C3G, the main coloring contained in functional rice Daeripjami. The general components of Daeripjami, Superjami, Heugjinju and Ilpum were compared, As for water content, Ilpum took first place, followed by Heugjinju, Daeripjami and Superjami, As for crude protein and fat content, Heugjinju was highest, followed by Daeripjami, Superjami and Ilpum. This indicated that Daeripjami likely has better cooking qualities than Heugjinju. Amylose content turned out to be related with the volume, stickness and retrogradation of cook rice. As Heugjinju contained more amylose than Daeripjami, the latter was expected to have better eating quality than the former. The 1000 grain weight of daeripjami was 1.67 times heavier than that of Heugjinju. The C3G content of Daeripjami is 3.49 times higher compared with that of Heugjinju. As for total polyphenol and electron donating ability, Daeripjami was high in physiological functionality.