• Journal of agricultural medicine and community health
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• v.42 no.3
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• pp.132-144
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• 2017

Objectives: The purpose of this study was to identify the association between satisfaction with assistive technology devices and psychosocial impact among some mentally or physically disabled children. Methods: The study subjects were 120 disabled children and their primary caregivers who were using rental assistive technology devices in Gwangju and Jeollanam-Do. Data were collected by structured questionnaire composed of general characteristics of subjects, characteristics related with using assistive devices. Quebec User Evaluation of Satisfaction with assistive Technology 2.0 (QUEST 2.0) and Psychosocial Impact of Assistive Device Scale (PIADS). The statistical analysis were performed by descriptive statistics, t-test, ANOVA and Pearson's correlational analysis. Results: The total mean score for QUEST 2.0 was $4.08{\pm}0.66$ (satisfaction with devices, $4.01{\pm}0.70$; satisfaction with the assistive devices service, $4.14{\pm}0.90$) and the mean of PIADS was $1.00{\pm}0.75$ (ability, $0.99{\pm}0.78$; adaptability, $1.04{\pm}0.86$; self-respect, $0.99{\pm}0.74$). The scores of PIADS was statistically significant difference according to usage time of assistive devices. The PIADS was significantly positive correlated with QUEST 2.0 Conclusions: The mentally or physically disabled children reported that the higher level of satisfaction and the more positive impact of psychosocial aspect with assistive technology devices. It would be necessary to perform further studies for addressing the effects of assistive technology devices.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.107-115
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• 2000

Preservative effects of natural preservatives, citric acid and salt on chopped garlic were investigated. Bacterial multiplying and browning of chopped garlic were very effectively repressed by 0.5-1% citric acid. Salt had an effect on the repression of bacteria multiplying and browning of chopped garlic except for 1% NaCl. Synergistic effect between citric acid and NaCl was also very good for decreasing bacteria multiplying and maintaining Hunter color of chopped garlic. Compounded effect of the GF. citric acid. and ascorbic acid was somewhat proper in the sensory evaluation of chopped garlic. And the sensory evaluation score was the highest in chopping size 3mm(diameter) and viscosity 4500cp. of chopped garlic.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.579-584
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• 2009

In this experiment, three different diets were produced to investigate the effects of Jeju native chicken eggs fed with citrus peel on the profiles of rats. The first diet did not contain any eggs (TS), the second diet contained 10% eggs and no citrus peels (T0), and the third diet contained 10% chicken egg with citrus peels (T1). These diets were provided to 11-week-old male rats for four weeks. The weight gain, feed intake and feed efficiency were not significantly different between the three treatment groups, TS, T0, and T1. The weight of the liver was significantly higher in T0 and T1 than TS (p<0.05), but the weights of the kidney and epididymal fat pad were not significantly different between the TS, T0, and T1 groups. The total lipid, phospholipid, triglycerides, total cholesterol and LDL cholesterol did not significantly difference among the TS, T0, and T1 groups. The HDL cholesterol and HDL cholesterol/ total cholesterol of T1 were the highest among the groups, and the atherogenic index of T1 was the lowest among the groups (p<0.05). The total protein of TS was significantly lower in T0 and T1, and the albumin of T1 was the highest among the groups (p<0.05). The albumin/globulin ratio of TS was significantly higher in T0 and T1, but the creatinine of T0 was significantly higher in T0 and T1 (p<0.05). The blood sugar and blood pigment were not significantly different between the TS, T0, and T1 groups. The $\gamma$-GTP of T1 was the lowest among the groups (p<0.05), but the ALT, AST and ALP did not show significant difference among the TS, T0, and T1 groups.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.834-839
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• 2007

This study was designed to determine the optimal ratio of dropwort powder in castella by adding the powder at levels of 0, 3, 6, 9, and 12% respectively. The properties of the castella were analyzed by specific gravity, specific volume, color determinations, texture properties and sensory evaluation. The Specific gravity increased with increasing amount of dropwort powder. However, the specific volume decreased with increasing dropwort powder. For the color values, as more dropwort powder was added, the L-value decreased. The castella with 9% dropwort powder had a higher hardness, gumminess, and chewiness. A sensory panel perceived that the external and internal color of the castella become darker with the dropwort powder substitution and the grain size decreased with increasing amount dropwort powder, while sweet taste showed no significant difference. The order of overall preference was DP 9>DP 6>DP 12>CON>DP 3. Therefore, the substitution of 9% of wheat flour with dropwort powder was recommended in the production of castella.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.237-249
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• 2016

In this study, the antioxidant effect of Chungkukjang supplementation against memory impairment and oxidative stress in scopolamine (2 mg/kg i.p)-injected mice was investigated. The experimental animals were divided into five groups and fed experimental diets for 12 weeks; normal diet group (C), scopolamine + normal diet group (S), scopolamine + 63.0% soybean Chungkukjang supplementation group (SS), scopolamine + 45.0% Yakkong Chungkukjang supplementation group (SY), and scopolamine + 50.0% black foods such as black rice, black sesame seeds, and sea tangle added Yakkong Chungkukjang group (SYB). For the results of food intake, body weight gain, and brain weights, levels of scopolamine-injected groups were lower than the levels of the control group. The reduced brain weight of the scopolamine-injected group (S) was regulated to control level by supplementation of three types Chungkukjang. In the oxidative stress indicator, nitric oxide and malondialdehyde levels in serum of scopolamine-injected mice were higher than those of other groups. However, supplementation of soybeans, Yakkong and black foods added Yakkong Chungkukjang was proven to regulate them. Antioxidant enzyme activities such as superoxide dismutase (SOD) and glutathione-S-transferase (GST) in serum showed no significant differences among the groups. The reduced levels of vitamin A and vitamin E in serum and brain tissue of scopolamine-injected mice were controlled by supplementation of three types of Chungkukjang. Total antioxidant capacity (TAC) of scopolamine-injected group was lower than those of other groups. However, TAC was significantly elevated by Chunggukjang supplementation. Therefore, antioxidative effects of soybeans, Yakkong, and black foods added Yakkong Chungkukjang supplementations against oxidative stress in scopolamine-injected in mice could expected.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.250-259
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• 2016

This study was carried out to investigate the effects of tangerine (Citrus unshiu) peel on the physicochemical properties and sensory score of pork patties. Four types of pork patties were evaluated: T0 without tangerine peel, T1 with 0.3% tangerine peel, T2 with 0.7% tangerine peel, and T3 with 1.0% tangerine peel. The pH level changed based on the storage period. The pH levels of T2 and T3 were lower than those of T0 and T1 during storage. The L-value (lightness) of samples did not significantly change, and showed no significant difference during storage. The a-value (redness) decreased during storage, and that of T0 was lowest among the samples. The b-values of samples did not significantly change, whereas that of pork patties with tangerine peel was higher than that of pork patty without tangerine peel. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.82, 0.32, 0.26 and 0.26 mg/kg, respectively, after 10 days of storage. DPPH radical scavenging activity decreased with a longer storage period, and those of T2 and T3 were significantly higher than those of T0 and T1. The VBN contents of T0 and T1 increased with a longer storage period, and that of T0 was highest among the samples. Water holding capacity decreased, and cooking loss increased, whereas those of samples did not significantly change during storage. Hardness and chewiness increased while springiness and cohesiveness decreased during storage. The results of this study show that tangerine peel is a natural antioxidant, due to its antioxidative activity and does not affect physical characteristics. Therefore, addition of 0.7% tangerine peel may be suitable for manufacture of patties.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.851-859
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• 2012

This study was conducted to investigate the effects of addition of lotus (Nelumbo nucifera) leaf and root extracts on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 5% ice water added (T0), 5% lotus leaf extract added (T1), 2.5% lotus leaf extract and 2.5% root extract added (T2), and 5% lotus root extract added (T3). There were no significant differences in moisture, protein, fat, ash, cooking yield, moisture retention, water holding capacity, reduction in diameter, a-value (redness), b-value (yellowness), VBN content (volatile basic nitrogen), hardness, springiness, cohesiveness or chewiness. The fat retention was highest in T0 (p<0.05). The L-values (lightness) of T2 and T3 were higher than those of T0 and T1 (p<0.05). The pH was lowest in T1 (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values of T0, T1, T2, and T3 were 0.47, 0.17, 0.21, and 0.32 mgMA/kg, respectively, with that of T1 being significantly lower than those of the other samples (p<0.05). The contents of free amino acids related to sweet taste was 642.5 ppm for T1, which was highest among the samples (p<0.05). The flavor was highest in T1 (p<0.05). These results suggest that lotus leaf extracts improved the lipid oxidation and flavor of ground pork meat.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.399-407
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• 2017

The purpose of this study was to examine the effect of Allium hookeri (AH) root on hepatic antioxidative enzyme contents in streptozotocin (STZ)-induced rats. Diabetes mellitus was induced in male Sprague-Dawley rats through injection of STZ dissolved in citrate buffer into tail veins at a dose of 45 mg/kg body weight. Sprague-Dawley rats were fed an AIN-93 recommended diet, and the experimental groups were fed a modified diet containing 5% and 10% of AH root powder for 4 weeks. The experimental groups were divided into four groups: a normal control (N-control), STZ-control, STZ-AH 5%, and STZ-AH 10% supplemented groups. The STZ-AH 5% group showed a significant increase in liver glycogen compared to the STZ-control group. Muscle glycogen and liver protein contents significantly increased in the AH-supplemented groups compared to the STZ-control group. The liver malondialdehyde content of the AH-supplemented group was significantly lower than that of the STZ-control group. Xanthine oxidase content was significantly reduced in all experimental groups. Glutathione-S-transferase content was significantly elevated in the AH-treated groups compared to the STZ-control group. Superoxide dismutase content was not significantly different among the experimental groups. Catalase content was significantly higher in the STZ-AH 10% group compared to the STZ-control group. These results show that supplementation with AH root may be useful for diabetic therapy and damage from oxidative stress.

• Korean Journal of Environment and Ecology
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• v.29 no.6
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• pp.936-946
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• 2015

This study is aimed to analyze the reduction performance of building energy consumption according to planting base types of panel-type green walls which can be applied to existing buildings. The performance was compared to the general performance of green walls that have demonstrated effects of improving the thermal environment and reducing building energy consumption in urban areas. The number of planting base types was 4 in total, and simulations were conducted to analyze the thermal conductivity, thermal transmittance, and overall building energy consumption rate of each planting base type. The highest thermal conductivity by the planting base type was Case C (0.053W/mK), followed by Case B (0.1W/mK) and Case D (0.17W/mK). According to the results of energy simulation, the most significant reduction of cooling peak load per unit area was Case C (1.19%), followed by Case B (1.14%) and Case D (1.01%) when compared to Case A to which green wall was not applied; and the most significant reduction of heating peak load per unit area was estimated to be Case C (2.38%), followed by Case B (1.82%) and case D (1.50%) when compared to Case A. The amount of yearly cooling and heating energy use per unit area showed 3.04~3.22% of reduction rate. The amount of the 1st energy use showed 5,844 kWh/yr of decrease on average for other types when compared to Case A. The amount of yearly $CO_2$ emission showed 996kg of decrease on average when compared to Case A to which the green wall was not applied. According to the results of energy performance evaluation by planting location, the most efficient energy performance was eastward followed by westward, southward and northward. According to the results of energy performance evaluation by planting location by green wall ratio, it was found that as the ratio of green wall increased, the energy performance displayed better results, showing approx. double reduction rate in energy consumption at 100% of green wall ratio than the reduction rate at 20% to 80% of green wall ratio.

• Korean Journal of Environment and Ecology
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• v.32 no.4
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• pp.413-424
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• 2018

The study analyzed the effects of topographic structures and altitude in mountainous parks in Mt. Namsan in Gyeongju on the generation of anions. The temperature was at ridge ($9.82^{\circ}C$) > valley ($8.44^{\circ}C$), the relative humidity valley (59.01 %) > ridge (58.64 %), the solar radiation ridge ($34.40W/m^2$) > valley($14.69W/m^2$), the wind speed ridge (0.63m/s) > valley(0.37m/s), and the negative ion valley($636.81ea/cm^3$) > ridge($580.04ea/cm^3$). In the valley, the correlation with altitude was verified for the temperature, relative humidity, solar radiation, and negative ion generation in the valley. The relative humidity, solar radiation, and negative ion indicated a positive correlation while the temperature had a negative correlation. In the ridge, the correlation with altitude was verified for the temperature, relative humidity, wind speed, solar radiation, and negative ion generation. The relative humidity, solar radiation, and negative ion generation indicated a positive correlation while the temperature and wind speed had a negative correlation. The regression analysis showed the prediction equation of y=-0.006x+9.663 (x=altitude, y=temperature) in the valley and y=-0.009x+11.595 (x=altitude, y=temperature) in the ridge for the temperature, y=0.027x+53.561 (x=altitude, y=relative humidity) in the valley and y=0.008x+56.646 (x=altitude, y=relative humidity) in the ridges for the relative humidity, and y=0.027x+53.561 (x=altitude, y=negative Ion generation) in the valley and y= 0.008x+56.646 (x=altitude, y=negative Ion generation) in the ridge for the negative ion generation.