• Journal of Veterinary Clinics
• /
• v.41 no.2
• /
• pp.127-132
• /
• 2024

A 6-month-old intact female Bichon Frise dog weighing 0.9 kg presented with vomiting, anorexia, and lethargy persisting for 3 days. No remarkable abnormalities were detected on the history or physical examination. Laboratory findings were mostly normal, except for elevated levels of alkaline phosphatase (ALP) and blood urea nitrogen (BUN). Abdominal radiography revealed a fluid-dilated stomach and gas-dilated intestinal loops in the regional areas. Abdominal ultrasonography was performed to investigate the cause of gastrointestinal dilation, which revealed a rectangular, homogeneous, echogenic foreign material with no shadowing in the small intestine, causing mechanical obstruction. Upon further inquiry involving detailed re-take of history with the owner, a history of ingesting dog gum 4 days prior was identified. On surgical enterotomy, the hard pet food was identified and removed from the distal duodenum. Postoperatively, the patient's clinical signs showed complete improvement, with a return to normal appetite. The present case demonstrates that less-digestible, hard pet food, despite showing no shadowing on ultrasonography, can act as a foreign material, causing mechanical intestinal obstruction in a small-breed puppy. Furthermore, surgical removal of these materials is necessary in cases of intestinal obstruction.

• Journal of the Korean Professional Engineers Association
• /
• v.33 no.1
• /
• pp.61-67
• /
• 2000

Soysauce that has a long history, is a traditional food in the Orient area, and is supporesed the region of origination was northern of Korean peninsula or southern of Manchuria. After ward, it is convinced that spreaded to China continent, Korean peninsula md Japan. I have published a book named "Jang it′s History Culture and Industry" in 1999. in which illustrated the history of soysauce, but I cannot explain the details of history of Japanese soysauce because of deficiency of the data, so I hope a complement. Let me report a translation of KAWATA′s study, in here

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.3
• /
• pp.423-432
• /
• 1996

To investigate the effect of food habits on the bone state of the senior citizens, two groups were tested: one(111 senior citizens) was healthy ordinary senior citizens over 65 years old and the other(51 senior citizens) was patients distinguished as having osteoporosis. The present dietary intake was estimated by a 24-hr recall method, and individual history. For the data analysis, percentages and frequencies were calculated and χ²-test was undertaken to test the relation among values. The following results were obtained: patient group with osteoporosis was less in height and weight than the group of ordinary senior citizens(160.33cm, 59.99kg). It was much less than the average Korean senior citizens(158cm, 54.9kg). Food appetite in the group of patient was worse than that of ordinary senior citizens group. According to their dietary history(58.8%), the food intake pattern was most of vegetables(62.0%). Eventhough they haven't been intaken milk after recognizing of their osteoporosis(74.5%). Most of them didn't improve their food habits to help Ca metabolism. Also they have depress of their life(50%). All subjects certainly took insufficient energy, Ca, protein from their diets. Moreover the major source of Ca were vegetables, seaweeds and legumes.

• Korean Journal of Human Ecology
• /
• v.22 no.5
• /
• pp.491-506
• /
• 2013

The allergenic food labeling system for 12 foods has been operated in Korean school food service since 2012. This study was conducted to evaluate the food allergy status of Korean elementary school children's and their parents' perceptions of allergenic food labeling system. The parents of school aged(6-9yr olds) children in Gyeongbuk area were recruited to assist in this survey. Surveys were conducted by 404 parents. The prevalence of food allergy was 18.1%(73 students) and about one-half of the food allergic children had a family history of allergies, in particular, maternal family history. The major symptoms were related to skin and the major allergenic foods were mackerel, eggs, milk, wheat, crab and tomatoes. The parents eliminated the allergenic food from diet of 43.8% of the children with food allergy. Participants had an average knowledge score of 68% correct. The average knowledge score was higher for parents with food allergic children than for parents with intact children(p<.05). Over 61% of the respondents were not satisfied with allergenic food labeling system operated in school food service. The requirements for the allergenic food labeling system were the front-of-package labeling, conspicuous description and insert of warning sign. The parents estimated that the most important effect of the allergenic food labeling system was the improvement of psychological and physical health in children with food allergy. Because the only prevention method for food allergy is the restriction of allergenic food, the institutional device to expand the food labeling to unpackaged food as well as packaged food and to make people trust the food labeling should be prepared.

• The Journal of Korean Medical History
• /
• v.21 no.1
• /
• pp.109-115
• /
• 2008

Bean sprouts have been one of the vital food for our ancestor for a long time. They were also hardy wild plants or first-aid medicine for needy people. Even nowadays they are served at table. For examples, bean curd, bean-curd dregs, bean sprouts, soybean paste, fermented soybeans, hot pepper paste, and soy are our daily food. Moreover bean sprouts are widely favored at the age of the well-being. Bean sprouts for a recover from a hangover, soybean paste for the prevention of cancer, beans leaf as the best well-being food for a diet, and so on. Thus the paper explains the origin of bean sprouts and their application as a food or medicinal stuff with the analysis of the various and wide-spread records.

• Nutrition Research and Practice
• /
• v.3 no.3
• /
• pp.247-252
• /
• 2009

The present study was to investigate the nutritional status and factors related to malnutrition in end-stage renal disease (ESRD) patients requiring hemodialysis (HD) in South Korea. Subjects were ESRD outpatients from general hospitals or HD centers in Seoul referred to the dialysis clinic for maintenance HD care. A total of 110 patients (46 men and 64 women; mean ages $58.6{\pm}1.0y$) were eligible for this study. The family history of chronic renal failure (CRF) was considered positive if a patient reported having either a first-degree or second-degree relative with CRF. Malnutrition was defined as a triceps skinfold thickness or mid-ann muscle circumference below the fifth percentile for age and sex and forty-seven of the 110 patients were malnourished. Almost all (94%) patients had anemia (hemoglobin: <13 g/dL for men and <12 g/dL for women). Energy intake was below the recommended intake levels of energy [30-35 kcal/kg ideal body weight (IBW)] and protein (1.2 g/kg IBW) in 60% of patients. The duration of HD was longer in malnourished HD patients (P=0.0095). Malnutrition was more prevalent in women (P=0.0014), those who never smoked (P=0.0007), nondiabetic patients (P=0.0113), and patients with bone diseases (P=0.0427), adequate HD (spKt/$V{\geq}1.2$) (P=0.0178), and those with a family history of CRF (P=0.0255). Multiple logistic regression was used to examine the relationship between malnutrition and potential risk factors. After adjusting for age, sex, and other putative risk factors for malnutrition, the OR for malnutrition was greater in HD patients with a family history of CRF (OR, 3.290; 95% CI, $1.003{sim}10.793$). Active nutrition monitoring is needed to improve the nutritional status of HD patients. A family history of CRF may be an independent risk factor for malnutrition in Korean HD patients. A follow-up study is needed to investigate whether there is a causal relationship between a family history of CRF and malnutrition in Korean ESRD patients.

• Food Science and Industry
• /
• v.53 no.3
• /
• pp.295-306
• /
• 2020

In Korea, confectionery refers to biscuits, snacks, chocolate, candy and gum. The first sweet in Korea is the Yumilkwa (oil-and-honey pastry) in the Goryeo Dynasty which was mentioned in history book, and is seen to be popular in medieval Korea. Korea's confectionery industry began in 1945 with the aid of the U.S. forces, Haitai Confectionery company produced sweets. The first confectionery product is 'Yeon yang gang'. In the 1970s and 1980s, the confectionery industry developed along with economic growth in Korea, and many of the products released at this time are still loved. Now the domestic market is saturated, sales of domestic confectionery companies are decreasing due to low-priced offers made by importers. It is necessary to develop products with high quality and brand power that can lead the market, and I think it is necessary to target the undeveloped market like the Halal market.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.3
• /
• pp.337-362
• /
• 2002

The history and culture of using Zhu to help take food in China is a focal question in contemporary Chinese academic circle and leads to various conflicting ideas. This article, based on original historical documents, archaeological findings, cultural relic authentication, field investigation and the author's long-term thinking, comes up with a series of new conclusions. Firstly, Zhu emerged and developed along with cooked food and granular food served in bowls; secondly, there had been a period of using a single Zhu in China's history before two Zhus being used simultaneously; thirdly, the development of Zhu culture went through five historical periods, namely the former form, the interim form, the Jia form, the Zhu form and chopsticks form. In addition, the author gives out his unique viewpoints on some other relevant questions, including the Zhus which can be dated back to the Neolithic Age unearthed at Longqiuzhuang in Jiangsu province, Jiangzhai in Shanxi province etc, and the bronze utensils in the shape of Zhu unearthed in 1934 at Yin Dynasty ruins in Henan province.

• Culinary science and hospitality research
• /
• v.9 no.4
• /
• pp.203-220
• /
• 2003

A history of Italian food and culture is very magnificent In particular, Italian food has abundant materials with the different environment and climate conditions and it's well known that its culture has been developed by each local group accordingly. Recently Italian food has been in the spotlight as health foods and macrobiosis foods and it will have sufficient potential to respond a desire.

• The Journal of Korean Medical History
• /
• v.25 no.1
• /
• pp.61-69
• /
• 2012

A growing number of people shows deep interests in healthcare and treatments for the elderly with increasing their population. Contrary to general adults, old people have their own physiological and pathological characteristics. Therefore, treatments for the elderly should be different form those for others in younger generation. Alimentotherapy, which means the treatment or prevention by means of food, is one of the best way to deal with geriatrics that are chronic, multiple. Korea has its tradition and plenty of information in this field. Even in the early ChoSun Dynasty, when people suffered from lack of proper medical care, physicians used dietary prescriptions as active treatments, Therefore, we can find lots of cases in "Hyangyak-jibseogbang" and "Euibangyoochui" which are medical books published at that time. After that, a specialized alimentotherapy book, "Sikryochanyo" was written based on that kind of total medical volumes. With development of society, economy. and medical science, alimentotherapy has grown remarkably. Unlike in the early Chosun Dynasty, it was used positively for promoting general health condition and practiced as supportive method for medication in the late Chosun Dynasty. Considering the characteristics of the elderly, alimentotherapy is the most effective way to keep them healthy and can also used with medication.