• Science of Emotion and Sensibility
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• v.8 no.1
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• pp.37-45
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• 2005

This paper reports the remedial effect measurement of an obesity remedy machine for home use which has been developed by H Co. and the authors. It is expected that the machine enhances it's remedial effect and usability by utilizing medium frequency and thermotherapy belt etc. In order to measure it's remedial effect, a clinical experiment, which participates eight young female subjects, has been conducted for one month. The experiment includes the measurements on the changes of Gas-Exchange Responses of subjects through Cardio-Pulmonary Exercise Testing. The experimental results show that the obesity remedy machine helps the subjects to reduce their weights, fat rates, and $VCO_2s$. Thus, it turns out that the machine can be a good candidate for medical treatment on the obesity.

• Journal of Fashion Business
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• v.15 no.6
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• pp.148-162
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• 2011

The purpose of this study is to analyze lower body types of women and provide information of body improvement of Korean adult female clothing product to ready-made clothes companies. As for the method of this study, it was conducted to measure the parts of the lower body of adult women at the age from 19 to 24 years, to analyze their characteristics and to categorize body types. For study, it was measured 150 female women in Seoul. Data was analyzed by used SPSS/WIN 19.0 Program. The results of this study are as follows. The means of the subjects in their early 20s are 159.8cm in height, 67.0cm in waist circumference, 91.6cm in hip and 52.0kg in weight. As a result of comparison with the $5^{th}$ Korean's human body size on measurement data, 20 items out of 33 items showed significant difference. Factor analysis was executed for 66 body measure and calculation items to draw the body construction factors of the women's lower body in their early 20s and principal component analysis was performed by orthogonal varimax rotation to clarify the measurement of factors and to derive explanatory factors. As result of Cluster analysis, body types' characteristics divide into 3 types. Type1 has tall and fat body form, type2 has shortest and curvy body form and type3 has average height and the most skinny body form.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.254-259
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• 1994

Meat provides high quality proteins, lipids, minerals and vitamins. The meat protein is especially high in essential amino acids that are crucial for human health, growth & development and for the formation of enzymes, hormones and antibodies. Relatively cheap and nutritionally sound vegetable proteins that are similar to animal proteins are being developed to replace the animal proteins in texture, nutrition and food characteristics. In this study a nutritionally sound meat lipid replacing food Oatrim that has been produced by converting oat starch into maltodextrin by ${\alpha}$-amylase, have been partially substituted for beef and general component analysis, texture measurement and sensory tests have been conducted. The results are 1. Water content of the non-treated (0% treated) was 67.1% and the treated (10% treated) was 77%. The treated showed better water holding capacity. 2. Protein content of the non-treated was 21.2 g/100 g; the 4% treated, 18.4 g/100 g; the 6% treated, 18.2 g/100 g; the 8% treated, 17.2 g/100g; and the 10% treated, 16.0 g/100 g. The protein content tended significant. 3. Amino acid analysis results showed that glutamic acid content was the highest in Oatrim and as its amino acid make up is exellent, it is valuable as a fine low fat protein food. 4. Sensory tests show that the increased Oatrim content increased the appearance quality but food characteristics were high only in the 4% and 6% treated groups, indicating that the replacement ratio should not exceed 10%. 5. Texture measurement analysis results show that the higher the replacement content, lower the springness, cohesiveness, hardness, chewiness and gumminess, resulting in relatively soft overall texture. However, in order to better the food characteristics, more studies must be continuously done, and so by being able to increase vegetable substitution over meat, it may be able to contribute to the prevention of adult disease.

• Journal of the Korean Society of Radiology
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• v.16 no.7
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• pp.927-934
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• 2022

This study attempted to find out the degree of agreement between ultrasound image findings along with analysis of attenuation index and scatter distribution index values within tissues through quantitative measurement analysis using liver ultrasound images. From August 2022 to October 2022, liver ultrasound was performed on 45 patients who were suspected of having fatty liver and who received a prescription for liver ultrasound. As a result of the study, as a result of analyzing the agreement between the ultrasound image findings and the tissue attenuation index, the Kappa value was 0.82 (p<0.05), showing a very high agreement between the two examination methods. In addition, as a result of the agreement analysis between the ultrasound image findings and the scatter distribution index in the tissue, the Kappa value was 0.642 (p<0.05), showing high agreement between the two examination methods. At the time of fat liver prediction, the use of liver ultrasound findings and quantitative ultrasonography techniques, such as intra-tissue attenuation index and intra-tissue scatter distribution index, may be helpful in determining the degree of progression of fatty liver patients.

• Food Science of Animal Resources
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• v.43 no.4
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• pp.553-562
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• 2023

With an increase in meat consumption, the need to measure the weight of each primal cut of pork has increased. Recently, automation devices have been used to measure the weight of each primal cut of pork. The objective of this study was to investigate the accuracy of VCS2000, one of the non-invasive pig carcass analyzers. Production levels of 7 primal cuts of 50 pigs were measured with VCS2000. Average error rates between dissected value for each primal cut and VCS2000 measurement values of ham, shoulder picnic, belly, loin, and shoulder blade were around 5%. Average error rates for spare rib and tenderloin were about 10%. Correlation coefficients between the dissected value and the VCS2000 measured value for ham, shoulder picnic, loin, belly, and shoulder blade were high at 0.66-0.83. Correlation coefficients of spare rib and tenderloin were low at 0.35 and 0.47. Coefficient of determination of the VCS2000 measured value for each primal cut by regression analysis was 0.77 or more for ham, shoulder picnic, loin, and shoulder blade and 0.63 for belly. Coefficients of determination for spare rib and tenderloin were low at 0.40 and 0.27. In addition, the coefficient of determination of VCS2000 for each primal cut was higher than that of the dissected value for all primal cuts. In conclusion, pig carcass analysis using the VCS2000 has a high reliability for pork cuts with high production levels, but a relatively low reliability for pork cuts with low production levels and high fat levels.

• Nutrition Research and Practice
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• v.7 no.1
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• pp.43-48
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• 2013

Quantities as well as distributions of adipose tissue (AT) are significantly related to cardiovascular disease (CVD) risk factors and can be altered with caloric restriction. This study investigated which cross-sectional slice location of AT is most strongly correlated with changes in CVD risk factors after caloric restriction in obese Korean women. Thirty-three obese pre-menopausal Korean women ($32.4{\pm}8.5$ yrs, BMI $27.1{\pm}2.3\;kg/m^2$) participated in a 12 weeks caloric restriction program. Subcutaneous adipose tissue (SAT) and visceral adipose tissue (VAT) were measured using computed tomography (CT) scans at the sites of L2-L3, L3-L4, and L4-L5. Fasting serum levels of glucose, insulin, triglyceride, total cholesterol (TC), low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C), leptin and homeostasis model assessment-insulin resistance (HOMA-IR) were observed. Pearson's partial correlation coefficients were used to assess the relationship between AT measurement sites and changes in CVD risk factors after calorie restriction. When calories were reduced by 350 kcal/day for 12 weeks, body weight (-2.7%), body fat mass (-8.2%), and waist circumference (-5.8%) all decreased (P < 0.05). In addition, following caloric restriction, serum levels of glucose (-4.6%), TC (-6.2%), LDL-C (-5.3%), leptin (-17.6%) and HOMA-IR (-18.2%) decreased significantly (P < 0.05) as well. Changes in VAT at the level of L3-L4 were significantly greater than those at other abdominal sites, and these changes were correlated with changes in TC (P < 0.05), LDL-C (P < 0.001), SBP (P < 0.001) and HOMA-IR (P < 0.01). These results show that VAT at L3-L4 had a stronger correlation with CVD risk factors than with other AT measurement sites after caloric restriction.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.318-326
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• 2007

The purpose for this study was to investigate the health status according to the age and BMI by interviewing male workers in their twenties and thirties in the Daegu Gyeongbuk region. The body measurement was assessed by height, weight, BMI, body circumference (waist, hip), waist-hip ratio and body fat mass. The health status has been analyzed and assessed as normal group, health concerned group and health suspected groups. Weight, percent ideal body weight (PIBW), BMI and body circumference (waist, hip) and waist-hip ratio was proven higher according to the order of obese group, overweight group and normal group. Waist-hip ratio was proved to be higher in the thirties group than the twenties. Body fat mass was higher in the obese, overweight and normal groups. In the concerns of health status, the ratio of health concerned group and health suspected group increased according to the increase of BMI. Blood pressure (SBP, DBP) was higher in the obese group than in the normal group and overweight groups, and blood glucose was higher in the thirties than in the twenties. SGOT, SGPT, ${\gamma}-GTP$ has been proven higher in the obese group than in the normal group and overweight group, ${\gamma}-GTP$ was higher in the thirties than in the twenties. Investigating the correlation of the anthropometric characteristics and biochemical characteristics, the heavy weight resulted in heavier BMI, PIBW, body circumference (waist, hip), waist-hip ratio and higher body fat mass. Blood pressure (SBP, DBP), total cholesterol, blood glucose, SGOT, SGPT and ${\gamma}-GTP$ all became higher according to these influences. In conclusion, male workers have to recognize that health status becomes worse and possibilities of chronic disease prevalence rate increases according to aging and the increase of BMI. Accordingly, it is necessary to make an effort to prevent chronic diseases.

• Journal of the Korean Society of Radiology
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• v.84 no.2
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• pp.427-440
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• 2023

Purpose This study aimed to investigate the correlation between the fat signal fraction (FF) of the fat-dominant bone tissue of the knee joint, measured using the MRI Dixon method (DIXON) technique, and bone mineral density (BMD). Materials and Methods Among the patients who underwent knee DIXON imaging at our institute, we retrospectively analyzed 93 patients who also underwent dual energy X-ray absorptiometry within 1 year. The FFs of the distal femur metaphyseal (Fm) and proximal tibia metaphyseal (Tm) were calculated from the DIXON images, and the correlation between FF and BMD was analyzed. Patients were grouped based on BMD of lumbar spine (L), femoral neck (FN), and common femur (FT) respectively, and the Kruskal-Wallis H test was performed for FF. Results We identified a significant negative correlation between TmFF and FN-BMD in the entire patient group (r = -0.26, p < 0.05). In female patients, TmFF showed a negative correlation with FN-BMD, FT-BMD, and L-BMD (r = -0.38, 0.28 and -0.27, p < 0.05). In male patients, FmFF was negatively correlated with only FN-BMD and FT-BMD (r = -0.58 and -0.42, p < 0.05). There was a significant difference in the TmFF between female patients grouped by BMD (p < 0.05). In male patients, there was a significant difference in FmFF (p < 0.05). Conclusion Overall, we found that FF and BMD around the knee joints showed a negative correlation. This suggests the potential of FF measurement using DIXON for BMD screening.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.485-491
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• 2008

This study investigated the quality characteristics of the white pan breads with garlic powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the breads. The contents of moisture and crude fat of the breads added with garlic powder were lower than that of control group. However, ash content was not significantly different among groups. The pH increased with increasing garlic powder concentration. The weight of breads increased with increasing garlic powder concentration, while the volume and baking loss rate of breads decreased. In color values, with increase of garlic powder concentration, L value decreased, but a and b values increased. The water activity in the breads decreased by increasing garlic powder concentration was the highest in the control group. In the texture analyzer measurement, hardness of the breads increased with increases of garlic powder concentration, but springiness decreased. In the results of sensory evaluation, the quality of the 1% garlic powder breads showed the highest in taste, flavor and overall acceptability. The color, appearance, mouth feel and texture of the breads decreased with the increasing garlic powder content. From the results of this study, the white breads with 2% garlic powder content was shown to have the best quality.