• 한국축산식품학회지
• /
• 제36권2호
• /
• pp.206-214
• /
• 2016

The aim of this study was to evaluate the potential use of fatty acids, triacylglycerols, and cholesterol in the detection of adulterated milk fat. The fatty acid, triacylglycerol, and cholesterol profiles of the mixtures of milk and non-milk fat (adulteration ratios of 10%, 30%, 50%, 70%, and 90%) were analyzed by gas chromatography. The results showed that concentrations of the fatty acids with oleic acid (C18:1n9c) and linoleic acid (C18:2n6c), triglycerides with C52 and C54, and cholesterol detected are proportional to the adulteration ratios remarkably. Oleic acid (C18:1n9c), linoleic acid (C18:2n6c), C52, and C54 were lower in pure milk fat than in adulterated mixtures. In contrast, pure milk has a higher cholesterol concentration than all adulterated mixtures (adulteration concentration in the range 10-90%). Thus, we suggest that oleic acid (C18:1n9c), linoleic acid (C18:2n6c), C52, C54, and cholesterol are suitable indicators and can be used as biomarkers to rapidly detect adulterated milk fat by gas chromatography. This study is expected to provide basic data for adulteration and material usage. Moreover, this new approach can detect the presence of foreign oils and fats in the milk fat of cheese and can find application in related studies.

• 한국임상약학회지
• /
• 제23권3호
• /
• pp.239-247
• /
• 2013

Background: Fixed drug combinations are formulations containing two or more active ingredients in a single dosage form. Such combination therapies are commonly applied to improve efficacy, reduce adverse events and replace co-administration, etc. National and international guidelines for hypertension treatment recommend addition of other classes of antihypertensive drugs rather than incremental dose of mono-therapy, when blood pressure is not adequately controlled. Thus, many dual combinations of antihypertensive drugs have been approved and pharmaceutical companies are recently interested in developing antihypertensive triple combinations. Clinical trial designs for the fixed combinations are various depending on the target patients, dosage and clinical endpoints. Thereby, further discussions for the clinical trials of antihypertensive triple therapies are required regarding the indication claimed. Conclusion: This article provides a review for the assessment of the label and medical reports of the clinical trials on antihypertensive triple therapies in advanced foreign countries.

• 한국식품영양학회지
• /
• 제16권1호
• /
• pp.1-6
• /
• 2003

시판 국산 및 외국계열사 이유식의 아미노산 및 지방산 조성을 비교, 분석하고, 이들 이유식의 개봉 후 산패 진행 정도를 조사하였다. 시판 이유식의 탄수화물 함량은 61~70%, 단백질은 14~16%, 조지방은 8~15% 조회분 2.5~3.2% 정도로 단백질과 탄수화물의 함량이 전체 77~85%를 차지하였다. 필수아미노산 중에서는 leucine(1460.2~1954.3mg)이 가장 많았으며, 이어서 valine(928.9~1201.7mg/100g), isoleucine(758.1~1033.9mg/100g), lysine(798.7~1081.4mg/100g), phenylalanine(722.8~937.3mg/100g)의 순이었다 국산 H, M, S사 및 외국계열사 이유식의 linoleic acid과 linolenic acid 비율은 각각 15.4 : 1, 13.1 : 1, 39.8 : 1 및 12.2 : 1이었다. 32일간 실온 저장한 국내산 이유식 H, M, S사 및 외국계열사 이유식의 과산화물가는 각각 13.9 meq/kg oil, 1.1 meq/kg oil, 5.4 meq/kg oil 및 14.8 meq/kg oil이었다.

• 한국식생활문화학회지
• /
• 제37권3호
• /
• pp.196-212
• /
• 2022

This study examines the trend of research on food and culture in papers published in the Journal of The Korean Society of Food Culture from 1986 to 2020. The journals published a total of 329 papers, which we classified into 5 main categories and 13 middle categories. Of these, 204 articles were on "Korean traditional food culture." The most studied topic in the entire period was "Perception of Koreans towards traditional food, preference, satisfaction, and usage." A total of 76 studies related to "Korean contemporary food culture." The most advanced topic researched concerned "Recognition and attitude"; these studies were consistently carried out throughout the research period. The main classification of "World food culture" encompassed 32 studies, with major research focused on "World's Modern Food Culture" and the most advanced being "Comparison of Food Cultures of Foreign and Korean Food Cultures." All studies were consistently spaced out during the study period. These studies provide an integrated knowledge in the field of food and culture and can be used as a basic material for related research in the future.

• 한국식품위생안전성학회지
• /
• 제12권4호
• /
• pp.361-366
• /
• 1997

Foodborne diseases are serious problems throughout the world, because new pathogens have emerged. Nowadays many students eat school lunch provided by school lunch program. They are threatened by pathogens transmitted by foods. Many school children became victims of foodborne diseases. Most foodborne outbreaks were caused by mishandling foods at food serivece establishments. Temperature control is the most critical point of keeping the foods safe. In order to prevent foodborne diseases in schools, the managers in charge of school lunch program and officials in charge of food safety of local health department try to make sure that foods are out of danger zone of temperature. Prevention of cross sontamination, and sanitization of raw foods and utensils are also emphasized by school lunch program managers and health officials.

• 한국식생활문화학회지
• /
• 제17권5호
• /
• pp.584-593
• /
• 2002

The purpose of this study was to evaluate the diet quality of the menus delivered by 17 free meal service centers for the low-income home-bound elderly in Chung- cheong buk-Do. Statistical data analysis was compleleted using the SPSS package program for descriptive analysis, T-test, and ANOVA. The meals offered by free meal service centers were not met the 1/3 recommended dietary allowances in calcium and vitamin $B_2$. There were significant differences between dependent variables(nutrient content, nutrient density, nutrient deficiency, NAR, MAR, food group intake patterns) and independent variables (operation type, operation status, operation period, nutritionist, food cost).

• 한국조리학회지
• /
• 제5권1호
• /
• pp.131-148
• /
• 1999

Cheju's local foods are various but Island being geographically surrounded by water, sea-foods play a greater part in the diet that is quite different from the mainland Most of dishes are prepared from local foods and the marine products. That traditional food that have been developed through the lifestyle are now becoming the great interest to both foreign and domestic guests. In this research, we have concluded that developing a cheju's traditional food manu and local manu cooking method. 1. Improvement of cooking method. - development of cheju's traditional Food material and spice. 2. Use not raw fish - boiling, grilling, frying 3. Improvement of cheju's local Food's name. 4. Use the only Boneless fish. 5. taste reformation of Fermentation Food - Masking the TMA etc. 6. Use the many Spice in local food.

• 대한기관식도과학회:학술대회논문집
• /
• 대한기관식도과학회 1983년도 제17차 학술대회연제순서 및 초록
• /
• pp.9.2-9
• /
• 1983

1972년 1월부터 1983년 3월까지 만 12년 3개월 동안 본원 이비인후과 내원한 식도 및 기도 이물 환자에 있어서 단순 흉부 방사선 검사상 발견되지 않았던 이물에 대한 임상 통계적 고찰을 한 결과 다음과 같은 성적을 얻었다. 1) 식도이물에 있어서 539례의 식도이물 중에서 56례 (10.4 %)가 기도이물, 25례 중 18례 (72.0 %)가 단순 흉부방사선 검사상 나타나지 않은 이물이었다. 2) 연령별로는 식도이물에서 21세 이상이 46례 (82.1 %) 였고, 기도이물은 5례 이하가 12례 (66.7 %) 이었다. 또한 위 연령군에서의 식도이물 중 육괴가 19례 (41.7 %), 골편이 15례 (32.6 %)로 주종을 이루었고, 아울러 양잿물 및 강산섭취 과거력을 가진 식도 협착증 환자가 7례 있었으며, 기도이물의 위 연령군에서는 플라스틱 제품이 7례 (58.3 %), 식물이 3례 (25.0 %)로 주종을 이루었다. 3) 성별빈도는 식도이물에서 여자 (55.4 %)가 남자(44.6 %) 보다 많았으며, 기도이물에서는 남자(55.5 %)가 여자 (44 5 %) 보다 많았다. 4) 이물의 종류별 빈도는 식도이물에서 육괴가 19례 (33.9 %), 골편이 17례 (30.4 %)순이었으며 ,기도이물에서는 플라스틱류가 9례 (49.9 %), 식물이 4례 (22.0%) 순으로 많았다. 5) 개재부위는 식도에서 제 1협착부가 가장 많았고(60.7 %), 기도에서는 기관지가 가장 많았으며(72.2 %) 특히 우측기관지가 많았다(50.0 %). 6) 개재기간은 식도이물의 경우 44례 (78.6 %)가 1 일이내에 내원하였고, 기도이물의 경우에서는 11례 (61.1 %)가 1 일이내 내원하였으며 25 일 경과후 내원한 경우도 1례가 있었다. 7)식도 및 기도이물의 전례에서 단순 흉부 방사선 촬영을 시행하였고, 이에 나타나지 않은 56례 식도이물을 대상으로 34례에서 식도조영술을 시행하였으며 이중 23례가 양성 소견을 나타냈다. 8) 식도경술에 의해 이물을 제거한 경우는 54례(96.4 %) 였으며, 기관지경술에 의해 이물을 제거한 경우는 14례 (77.8%) 였다. 9 ) 식도 이물에 의한, 또는 식도경술에 의한 합병증이 초래한 경우는 식도점막열상 1례 (1.8 %), 식도 천공 1례 (1.8 %) 였으며, 기도이물에 의한, 또는 기관지경술에 의한 합병증이 초래한 경우는 무기폐 2례 (11.1 %), 폐렴 3례 (16.7 %)로 나타났다.

• 한국조리학회지
• /
• 제10권2호
• /
• pp.72-83
• /
• 2004

The study aimed at conducting comparative analysis of employees' job satisfaction between Korean brand restaurant and foreign's in the food service industry, and suggesting useful human resource management. As a result, the survey showed several findings; The first, workers in the Korean brand restaurant have more satisfied than foreign brand restaurant employee overall. The second, expecially employees in the Korean brand company have higher pride and vision than those of Foreign brand company in the restaurant business. The third, service staffs in the both recognized very low in the working schedule, fairness of promotion, and wage. Some implications are as followed; The first, works as a one day manager or unit manager who is one of the best employees. The second, use education & training video to increasing the communication. The third, attend in the decision making to being a part of co' and giving a motivation.

• 대한기관식도과학회:학술대회논문집
• /
• 대한기관식도과학회 1979년도 제13차 학술대회 연제순서 및 초록
• /
• pp.10.1-10
• /
• 1979

기관지 이물은 식도 이물에 비하면 그 빈도가 훨씬 낮지만 기관지 이물로 인해서 야기되는 제 증상은 응급처치를 요하는 경우가 많고 그 치료에 있어서 신중을 기해야 할 때가 많다. 최근 저자들은 3세된 남아에서 기관지 이물의 1례를 치험하였기에 문헌고찰과 아울러 보고하는 바이다.