• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.249-263
• /
• 2013

This study was performed to analyze the perception, preference and intake frequency of Jangachi(Korean Pickle) in order to develop low salt healthy Jangachi(Korean pickle). The findings are summarized as follows: The reason for eating Jangachi was 'Stimulation of appetite(47.8%).' The problem of commercial Jangachi was 'having high Na and sodium contents(59.1%).' The most influential improvement points for development of low-sodium Jangachi was 'Sanitarily distributed,' followed by 'not too salty,' 'low price,' and 'safe to store.' The important items of manufacture factor for making low-sodium Jangachi were safety(4.36 points), sanity, safekeeping and storage, and quality of ingredients. The important items of quality factor were taste(4.30 points), salinity, nutrition and temperature. The most preferred and frequently intake Jangachi was 'garlic Jangachi', followed by 'perillar leaf Jangachi', 'dried radish Jangachi', 'onion Jangachi', 'pepper Jangachi', 'garlic stem Jangachi', 'cucumber Jangachi', 'radish Jangachi', and 'soy leaf Jangachi'.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.280-295
• /
• 2013

This study analyzes the differences to examine which education is more effective for practical cooking skills. A survey was conducted on the 4 year university students majoring in culinary arts to examine the recognition levels of culinary practice education for the purpose of searching for an improvement plan for culinary education. The results are as follows. Seniors recognize the importance of learning theory, while the classes offered now are focusing on getting cooking certificates. The students approach cooking not only for eating food but also for the arts, showing increased interests in 'creative food' and 'fusion food.' In class, they feel the necessity of establishing a standard for a fair assessment and English skills for the globalization of food service. Hereupon this study recognizes the current state of culinary education service, draws factors which decide the quality of culinary arts education, and examines student satisfaction with theoretical education, practical education, assessment, and external education by using a factor analysis of twenty quality attributes. Through the development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in learning courses, the culinary arts education is considered to be more vitalized. In this respect, this study introduces four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.

• Journal of Convergence for Information Technology
• /
• v.9 no.4
• /
• pp.1-7
• /
• 2019

The medical environment, combined with IT technology, is changing the paradigm for medical services from treatment to prevention. In particular, as ICT convergence digital healthcare technology is applied to hospital medical systems, infrastructure technologies such as big data, Internet of Things, and artificial intelligence are being used in conjunction with the cloud. In particular, as medical services are used with IT devices, the quality of medical services is increasingly improving to make them easier for users to access. Medical institutions seeking to incorporate IoT services into cloud health care environment services are trying to reduce hospital operating costs and improve service quality, but have not yet been fully supported. In this paper, a patient information collection model from hospital IoT system, which has established a cloud environment, is proposed. The proposed model prevents third parties from illegally eavesdropping and interfering with patients' biometric information through IoT devices attached to the patient's body at hospitals in cloud environments that have established hospital IoT systems. The proposed model allows clinicians to analyze patients' disease information so that they can collect and treat diseases associated with their eating habits through IoT devices. The analyzed disease information minimizes hospital work to facilitate the handling of prescriptions and care according to the patient's degree of illness.

• Journal of Life Science
• /
• v.32 no.9
• /
• pp.698-705
• /
• 2022

Rice consumption in Korea is continuously decreasing; therefore, methods for reducing rice stocks are now being proposed. Increasing the consumption of rice and reduce these stocks will require that the rice processing industry be developed beyond simply using cooked rice as food. The Korean people's eating habits have also diversified recently, and the consumption of bread is increasing. Therefore, breeding a cultivar for rice flour is now necessary. Here, a line suitable for processing into rice flour was cultivated by deriving a mutant line by tissue culture of Ilpum. Mutant populations were investigated for major agricultural traits in the field, and grain characteristics and endosperm characteristics were investigated after harvest. Among the lines, line 29111 had similar agricultural characteristics to the background Ilpum, and excellent grain quality, and was selected for further analysis. The physicochemical properties that determine taste were similar or improved. However, unlike Ilpum, 29111 had a non-uniform starch structure and a characteristic powdery endosperm because large and male starch grains are evenly distributed. Therefore, 29111 was viewed as a breeding line suitable for processing and for excellent agricultural characteristics and taste. The added value can be increased by diversifying the uses of rice. The taste was improved and a method for breeding cultivars with grain characteristics for glutinous rice that would satisfy both producers and consumers was presented.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.267-267
• /
• 2022

Glutinous rice is a key grain quality trait occupying an important part during rice processing in most rice growing areas. Amylose content (AC) of rice determine eating quality which is one of the major traits in rice breeding program. In this study, a gene pyramiding approach was used to introduce two dull genes, responsible for low amylose contents, for glutinous rice breeding using marker assisted selection (MAS). Two dull genes were located on chromosome 6 (wx-mq, AC: 12.7 %) and chromosome 10 (du1, AC: 10.3%), respectively. To test whether these two dull genes have an epistatic interaction, we developed an F₂ population by crossing two nearly isogenic lines(NILs) harboring wx-mq and du1. Gene based marker and KASP marker were used to select NILs(NIL-nor, NIL-wxmq, NIL-du1, and NIL-wxmq/du1) from the F2 population. A two-way ANOVA revealed an epistatic interaction between the two genes in the F2 population. The mean of Amylose contents for NIL-nor, NIL-wxwq, NIL-(du1, and NIL-wxmq/du1 were 17.3%, 12.5%, 9.7%, and 7.2%, respectively. This interaction was confirmed by an analysis of NILs indicating that both genes are involved in the same genetic mechanism controlling amylose contents. This result will be useful for rice breeding related to amylose content.

• Journal of Gastric Cancer
• /
• v.7 no.4
• /
• pp.219-227
• /
• 2007

Purpose: Many reconstruction procedures have been developed in order to resolve patient complaints after a total gastrectomy. However, until now, there has been no general agreement with regard to the ideal reconstruction to perform after a total gastrectomy. Moreover, there have been few reports of the long-term effects of different reconstruction procedures. In this study, we compared the long-term nutritional status and quality of life for patients that received either a Roux-en-Y esophagojejunostomy (R-Y), jejunal interposition (JI), jejunal pouch interposition (JPI), or double tract reconstruction (DT), to determine the optimum reconstruction procedure after a total gastrectomy. Materials and Methods: The study consisted of 41 patients younger than 80 years who had undergone a total gastrectomy with curative resection and who had no evidence of recurrence at our hospital between August 2000 and January 2004. The patients were classified into the following four groups, according to the type of reconstruction; simple Roux-en-Y (R-Y group, n=15), jejunal interposition (JI; group, n=8), j Jejunal pouch interposition (JPI group, n=8), double tract interposition (DT group, n=10). The nutritional status was assessed by measuring body weight, serum albumin level, serum hemoglobin level, and the level of serum total protein, and the PNI (Prognostic nutritional index). Quality of life was assessed by GSRS. In addition, endoscopy was performed to confirm the presence of reflux esophagitis. Results: The laboratory findings showed no significant differences between the four groups except for a lower total protein and album level in the DT group after 3 years postoperatively (P=0.006, P=0.033). The percentage of body weight at 1 year, and 3 years postoperatively in the JI group (P=0.013, P=0.011) were significantly less than other groups (P=0.011, P=0.000). The frequency of postoperative symptoms and reflux esophagitis and eating capacity showed no significant differences between the four groups. The GSRS score in the JIP group was significantly better than for the other groups at 1 year, and 3 years postoperatively (P=0.028, P=0.003). Conclusion: We believe that the jejunal pouch interposition is the most useful of the four procedures for improving postoperative quality of life.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.35 no.1
• /
• pp.34-43
• /
• 1990

Six commerical rice varieties were cultivated and harvested at different locations in 1987 and 1988 to clarify the degree of locational variations. of several characteristics related to rice grain quality using the rice samples harvested from 8 to 20 locations for a variety each year. Locational variations of percent brown rice, percent milled rice, 1000-grain weight and amylose content were small, but whole grain rate, alkali digestibility, gel consistency, percent white-center and white-belly grain, degree of chalkiness and degree of translucency showed larger variations between locations. The degree of locational variation of sensory evaluation score for eating quality of cooked rice were varied from small to large along with rice variety used and year cultivated. Texture palatability index and stickiness of cooked rice among rheogram characteristics showed larger locational variations, but cohesiveness and springiness showed smaller variations between locations. Set back, break down and maximum viscosity showed larger locational variations among amylogram characteristics of rice flour. Special attention was given to a cultivated location, Anseong, because rice samples harvested at Anseong showed lower percent white-center and white-belly grain, and low set back and high break down in Chucheongbyeo, lower percent white-center and white-belly grain, higher texture palatability index and viscousness/hardness ratio, and low set back and high break down in Dongjinbyeo, higher texture palatability index, and low set back and high break down in Yongmunbyeo, lower percent white-center and white-belly grain in Sangpungbyeo, and low set back and high break down in Samkangbyeo. No other locations in this study produced rice samples showing wide acceptable quality-related characteristics except Anseong.

• Food Science of Animal Resources
• /
• v.29 no.2
• /
• pp.229-237
• /
• 2009

This study was conducted to compare the quality of the pork from finishing pigs that were fed diets containing different levels of methyl sulfonyl methane (MSM). A total of 135 crossbred pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were fed either with a control commercial diet or the control diet supplemented with 300- and 500-ppm MSM for 158d. The pigs were slaughtered at approximately 110kg live weight and were transported to the local slaughterhouse for electrical stunning followed by exsanguination. After the slaughter, the pork muscles were dissected from each carcass, placed in wrap package bags, and stored for 8d at $4^{\circ}C$. The TEARS values of the pigs that were fed MSM diets were significantly lower (p<0.05) compared with those of the pigs that were fed with non-supplemented diets. The Na, Mg, and Ca contents of the dietary MSM were significantly lower (p<0.05) than those of the non-supplemented diets, but the Fe, Cu, and Zn contents of the dietary MSM were significantly higher (p<0.05) than those of the non-supplemented diets, and the increased level of MSM supplementation resulted in higher sulfur contents. There was no difference among the diets in terms of amino acid content. The dietary supplementation with MSM, however, led to increased saturated fatty acid and decreased unsaturated fatty acid (%) in the pork muscles (p<0.05). The sensory panelists recorded greater marbling and overall acceptability scores in the samples with 500-ppm-MSM dietary supplementation (p<0.05). These data suggest that supplementing pig diets with MSM can improve the quality of the pork and can enhance the eating quality because the sensory panels found that the pork from pigs that were fed an MSM-supplemented diet had better sensory characteristics.

• Journal of Nutrition and Health
• /
• v.47 no.5
• /
• pp.330-341
• /
• 2014

Purpose: The purpose of this study was to evaluate dietary habits, food intakes, nutrient intakes, and diet quality of non-alcoholic fatty liver disease in a health screening and promotion center. Methods: The total number of study subjects was 10,111 adults, where 3087 subjects (30.5%) were diagnosed as NAFLD. The dietary intakes were obtained using a food frequency questionnaire. They were then compared with the dietary reference intakes could be used in the future for development of diet and nutrition guidelines s (KDRIs). Results: Mean age of subjects in the normal group was $52.9{\pm}10.3yrs$ and body mass index (BMI) was $22.4{\pm}2.6kg/m^2$, and those of the NAFLD group were $55.1{\pm}9.2yrs$ and $25.4{\pm}2.9kg/m^2$. BMI, blood pressure of the NAFLD group were significantly higher than those of the normal group. The rates of skipping breakfast, overeating, and eating out were significantly could be used in the future for development of diet and nutrition guidelines er in the NAFLD group (p < 0.05, p < 0.000, p < 0.000 respectively). The speed of eating was fast in the NAFLD group (p < 0.000). The NAFLD group consumed significantly higher amounts of grains, meats, fish, seaweeds, kimchies, sugars, sweets, coffee, teas, and oils compared to the normal group (p < 0.05). Meanwhile, intakes of starch products, fruits, milk, and milk products were significantly lower in the NAFLD group compared with those of the normal group (p < 0.05). Riboflavin, calcium, and dietary fiber nutrient adequacy ratio (NAR) of the NAFLD group were significantly lower than those of the normal group. The Korean's dietary diversity score (KDDS) of the NAFLD group was lower than that of the normal group. Conclusion: In conclusion, we suggest that diet guidelines, such as increasing the intake of calcium and dietary fiber, reducing the intake of energy, fat, and simple carbohydrates, are necessary to improvement of NAFLD. The results could be used in the future for development of diet and nutrition guidelines for NAFLD.

• Journal of Nutrition and Health
• /
• v.41 no.7
• /
• pp.621-633
• /
• 2008

Diabetes mellitus (DM) is a well-established independent risk factor for cerebral infarction (CI). Additionally, the DM as well as CI are influenced significantly by health-related behaviors and diets. The aim of this study was to compare the food habits, nutrient intakes, and dietary patterns and quality in DM patients with CI (DM-CI) and without CI. This study was accomplished with 68 subjects (DM-CI group = 28, DM group = 40). Health-related behaviors, food habits, nutrient intakes and dietary quality were investigated. As a result, the mean ages and durations of diabetes in DM-CI and DM groups were $65.6{\pm}9.2$, $10.9{\pm}8.5$ and $69.2{\pm}3.0$, $9.7{\pm}8.4$ years, respectively. The health-related behaviors such as, smoking, alcohol drinking, and regular exercising in both groups were significantly different (p < 0.05) showing the number of subjects who were smoking and drinking alcohol was significantly higher in DM-CI group and the opposit result was seen for exercise. In male subjects, the intake of carbohydrate and sodium of DM-CI group were significantly higher than those of DM group (p < 0.05). In female subjects, the intake of calorie, carbohydrate, fat, sodium, and cholesterol were significantly higher in the DM-CI group (p < 0.05). Daily intake of vitamin $B_1$, vitamin $B_2$, folate, vitamin C, and calcium were significantly higher in DM group (p < 0.05). In the comparison with the dietary reference intake for Koreans (KDRI), vitamin $B_1$, vitamin $B_2$, folate, and calcium intakes were lower in DM-CI group whereas calcium and zinc intakes were in DM group. Moreover, index of nutritional quality (INQ) of vitamin $B_1$, vitamin $B_2$, vitamin C, folate, and calcium were lower significantly in DM-CI group (p < 0.05). Dietary quality including dietary diversity score (DDS), GMVDF (grain, meat, vegetable, dairy, fruit), and dietary quality index (DQI) was significantly lower in DM-CI group (p < 0.05). According to the results, diabetic mellitus patients accompanied by cerebral infarction had poorer eating patterns and dietary quality in accordance with poorer health-related behaviors compared with the DM patients without CI.