• Proceedings of the KOR-BRONCHOESO Conference
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• 1976.06a
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• pp.87.4-88
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• 1976

The statistcal study was done on 81 cases of the foreign bodies in the food passages (73 cases) and air passages (8 cases), who had visited the Dept. of Otolaryngology of Kyung Hee Medical Center and treated endoscopically, from Nov. 1971 to Mar 1976. The results were as follows, 1) The incidence of esophageal foreign bodies (73 cases) in order of frequency was coin (61 cases; 83.6%), bone (6 cases; 8.2%), food particles (3 cases; 4.1%), discs (2 cases), and other metals (l case). The incidence of foreign bodies in the air passages (8 cases) was food particles (3 cases; 37.5%), pointed metal (2 cases; 25%), plastic pencil cap (l case), plastic ring (1 case), and wood piece (1 case) in order. 2) In sex distribution, 51 cases (62.9%) were males and 30 cases (37.1%) were females, and the ratio between males and females was about 1.7 : 1.3. In the age incidence, 69 cases (82.5%) of all foreign bodies were under 5 years of age, and especially, coin cases were 59 cases (96.7%) and the highest was 8 years of age, lowest was 11 months of age. 7 cases (87.5%) of all airway foreign bodies were under 10 years of age. 4) The ratio between the food passages(73 cases) and the air passages (8 cases) was about 9 : 1. In the location of the foreign bodies of the food passages, 66 cases (90.4%) were in the first esophageal narrowing, 5 cases (6.9%) in the second narrowing, and 2 cases (2.7%) in the third narrowing. In the air passages, the frequent sites were trachea (5 cases; 62.5%), larynx (2 cases), and bronchus (1 case) in order. 5) In duration of lodgement, 63 cases (86. 3%) of esophageal foreign bodies were removed within 24 hours, and one case was removed within 16 days. The number of cases lodged within 24 hours were 4 cases (50%). in the air passages and one case was removed within 18 days. 6) In treatment, 37 cases (50.7%) of esophageal foreign bodies were extracted by modified upper esophagoscopy, 33 cases (42.5%) by esophagoscopy under the local anesthesia, 3 cases (4.1%) by esophagoscopy under the general anesthesia. 8 cases of the coin cases were passed into the stomach during the endoscopic examination. Laryngeal foreign bodies (2 cases; 25%) were extracted by laryngoscopy under the local anesthesia. 2 cases (40%) of tracheal foreign bodies by Bronchoscopy with tracheotomy under the local anesthesia, 3 cases (60%) by Bronchoscopy under the general anesthesia, and bronchial foreign body (1 case) by open thoracotomy under the general anesthesia, at the Dept. of Chest surgery.

• Food Science and Preservation
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• v.23 no.5
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• pp.746-752
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• 2016

This research was carried out to identify aerodynamic property as a function of moisture content for designing equipment such as for post-harvest management. Terminal velocity of two wheat varieties {Backjjung (B) and Jogyeong (J)} with selected sound, damaged kernel and foreign materials (Wheat stick, Wheat husks) were measured with a designed vertical wind column at different moisture contents from about 9 to 30% wet basis. The results showed that terminal velocity of wheat and foreign materials except of Jogyeong's husks (p<0.05) had a significant difference at p<0.001. With increasing moisture content, the aerodynamic property values of the kernels and foreign materials of the two wheat varieties increased linearly. In detail, terminal velocity of sound and damaged kernel increased from 5.46 to 7.13 m/sec (B) and 7.48 to 8.60 m/sec (J), damaged kernel from 5.91 to 7.00 m/sec (B) and 6.48 to 7.75 m/sec (J). For foreign materials the terminal velocity of wheat stick increased from 2.92 to 4.07 m/sec (B) and 3.74 to 5.22 m/sec (J) whereas that of husks from 1.07 to 1.85 m/sec (B) and 2.02 to 2.33 m/sec (J) each. For air separation of wheat and foreign materials, the air flow should be less than 5.22 m/sec due to the range (1.07~5.22 m/sec) of foreign materials in wheat.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.412-420
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• 2017

This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.15-18
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• 1996

Twenty different kinds of roasted and ground coffees, 9 domestic and 11 foreign coffee products, were analyzed using a headspace gas chromatographic technique. Among many aroma compounds, acetaldehyde, acetone, carbon disulfide, isobutylaldehyde, 2-methylfuran, 2-methylbutanol and isovaleraldehyde were mainly analyzed for aroma pattern. Roasting color was determined by Photovolt colorimeter. The average roasting color of the foreign coffee was 54 and 47 for domestic coffee. It means that color of the domestic coffee was darker than that of the foreign coffee. The correlation of coefficient between roasting color and 2-methylfuran was 0.712.

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

• Proceedings of the Korean Society of Computer Information Conference
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• 2020.01a
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• pp.187-188
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• 2020

본 논문에서는 한방 8체질 및 신체정보 관련 데이터셋을 바탕으로 개인 맞춤 식품 및 식단을 추천하는 데이터베이스의 설계·구축을 수행한다. 또한 이 시스템을 이용하여 추천된 식품(식단)과 희망하는 지역을 입력했을 때 선별된 음식점 정보를 제공한다. 데이터베이스 생성 프로세스와 수집한 데이터를 통해 데이터베이스 설계, 데이터 수집, 생산 및 처리 예제, 데이터베이스 활용 등에 대해 다양한 방법을 제공한다. 일상생활에서 데이터베이스 시스템을 활용함으로써, 이 시스템은 한의원 또는 전문채널을 통해 알 수 있었던 맞춤 식단 정보를 대중에 공개되어 정보 진입장벽을 낮추고 편의성을 도모한다. 이로써 오늘날 고령 사회에 진입한 대한민국에서 국민들이 건강한 식생활을 지원하여 궁극적으로 국민 건강 증진에 기여한다.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.729-736
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• 2008

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced in the world. But, in contrast to countries including the United States, France, China, Japan, Thailand and Australia that have adopted food promotion and marketing strategies, Korea lacks a similar strategy. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean restaurant franchising could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. Brand chefs, Korean cuisine seminars and promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign) are prudent actions.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.215-223
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• 2000

To investigate the perception and preference of foreign visitors to Korean traditional foods, 206 visitors(male 142, female 61) were surveyed with questionnaires translating in English, Chinese and Japanese. Subjects had various nationality such as China(77.4%), America(20.9%), Japan(16.0%), Canada(6.5%), Southeast Asia(2.5%) and Europe(2.5%). The 70.2% of the respondents had been tried Korean dishes before visiting Korea on the recommendation of friends or acquaintances(59.9%) or by the advertisement, articles, and travel agency. Bulgogi and Kimchi were the most popular menu that they had been tried in their country and Bibimbop, Kalbi, Korean dumpling, Samgaetang and Chapchae were following. 29.8% of the respondents had never tried Korean dishes because of they didn't have a chance to try(43.1%) or there were no Korean restaurant near their place(25.5%) or they had no interest in Korean dishes(23.5%). As expected, Kimchi and Bulgogi were well known food, showing rank of highest recognition. Chun and Dduck were the dishes that they had heard or saw but not eaten and Goojeolpan and Shinsunro were the dishes that they had not heard or saw. Preference to Korean dishes shows the same tendency as perception, Bulgogi, Bibimbop, Kalbi and Kimchi were the highly preferred group and Samgaetang, Bindaedduck, Chapchae, Dumpling and Raengmyon were mildly preferred one and Cucumber Kimchi, Kalbitang, Chun, Namul, Dduck were lower group of preference and Shinsunro and Goojeolpan were rarely preferred. These result shows that it is needed to advertise Korean dishes and to make events for globalization of Korean food.

• Proceedings of the KOR-BRONCHOESO Conference
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• 1977.06a
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• pp.8.5-9
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• 1977

Foreign bodies in food and air passage, especially the latter in infants and children requires emergency treatment. The frequent symptoms are coughing, wheezing, and dyspnea, So may be confused as asthma, pneumonia and acute Laryngitis. The species and incidence of the foregin bodies are variable according to the age, method of life, environment and economic condition. The authors experienced 35 cases of foreign body in air passage during the period of last 3yrs which were treated by ventilating Bronchoscopy, and thoractomy in this hospital. One of them was lead to death. The authors analysed above cases and report with it's literature consideration. Results: 1. The prevalent foreign bodies were peanut, metal, food particles in order of frequency. 2. In frequent symptoms were dyspnea, coughing and wheezing in the order. 3. In the age incidence, 48% of the foreign bodies were 1∼5yrs. 4. In sex distribution, male to female ratio was 2.1: 1 5. In duration of lodgment, 65% of the foreign body were removed within 24hrs. 6. Most prevalent site of the foreign body was Rt. main bronchus Rt. to Lt. ratis was 2 : 1 was 7. Treatment was done; 25 cases were by ventilating bronchoscopy.