• 대한지역사회영양학회지
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• 제19권1호
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• pp.84-94
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• 2014

Periodontal disease is one of the most common chronic inflammatory diseases in the oral cavity, and this is the leading cause of loss of teeth. Studies on the association between diet and periodontal diseases are very limited. The purpose of this study was to investigate the association between food and nutrient intakes and the prevalence of periodontitis. Subjects were 13,391 adults participating in the 2008-2010 Korea Health and Nutrition Examination Survey. Periodontitis was diagnosed by dentists using the Community Periodontal Index. Nutrient intakes were estimated by the 24-hour dietary recall. Consumption frequencies of foods were from the food frequency questionnaire. Subjects were categorized into 'smoking' or 'non-smoking' groups. Multiple logistic regression analysis was applied to determine the association between diet and periodontitis. The proportions of subjects having periodontitis were 26% in the non-smoking group and 37.5% in the smoking group. In the nonsmoking group, intakes of fruits, dairy products, green tea, energy and vitamin C were inversely associated with the prevalence of periodontitis, but fish and coffee intakes were positively associated with the prevalence of periodontitis after adjusting for covariates. In the smoking group, protein and retinol intakes were inversely associated with the prevalence of periodontitis after adjusting for covariates. These results suggest that certain food and nutrient intakes such as fruits, dairy products, green tea, vitamin C, protein, or retinol intakes may affect the prevalence of periodontitis among Korean adults. Further studies are required to confirm these findings in other research settings.

• 한국식생활문화학회지
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• 제27권5호
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• 한국물환경학회지
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• 제40권3호
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• pp.131-139
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• 2024

This study investigated the chemical properties of Organic Soil Amendments (OSAs) made from organic waste. It also assessed the effectiveness of using these OSAs in the soil layer of Green Infrastructure (GI) to reduce stormwater runoff and non-point source pollutants. The goal was to improve the national environmental value through resource recycling and contribute to the circular economy transformation and carbon neutrality of urban GI. The OSAs used in this study consisted of spent coffee grounds and food waste compost. They were found to be nutrient-rich and stable as artificial soils, indicating their potential use in the soil layer of GI facilities. Applying OSAs to bio-retention cells and permeable pavement resulted in a reduction of approximately 11-17% in stormwater runoff and a decrease of about 16-18% in Total Phosphorus (TP) discharge in the target area. Increasing the proportion of food waste compost in the OSAs had a positive impact on reducing stormwater runoff and pollutant emissions. This study highlights the importance of utilizing recycled resources and can serve as a foundation for future research, such as establishing parameters for assessing the effectiveness of GI facilities through experiments. To enable more accurate analysis, it is recommended to conduct studies that consider both the chemical and biological aspects of substance transfer in OSAs.

• 한국식품과학회지
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• 제31권2호
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• pp.273-279
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• 1999

국내외에서 재배, 유통되고 있는 다류소재 식물류 40종에 대하여 총 페놀성 물질과 비타민 C 함량은 비색법으로, ${\alpha}-tocopherol$과 ${\beta}-carotene$ 함량은 HPLC에 의해, 셀레늄 함량은 원자흡광법을 이용하여 분석하였다. 시료 100 g당(건량) 들어있는 총 페놀성 물질 함량은 녹차잎, 홍차잎, 우롱차잎, 인스탄트커피 등이 약 7g으로 가장 높았고 셀레늄 함량은 산수유와 칡이 약 $4{\mu}g$으로 가장 높았다. ${\beta}-carotene$ 함량은 두충$(8587{\mu}g)$, 감잎$(6222{\mu}g)$, 녹차잎$(3652{\mu}g)$ 등이 매우 높았다. ${\alpha}-tocopherol$ 함량은 감잎(33 mg), 두충(26 mg), 녹차잎(16 mg), 홍차잎(13 mg) 순으로 높았으며, 비타민 C 함량은 녹차잎(199 mg)과 홍차잎(117 mg)이 가장 높았다.

• 복식
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• 제58권3호
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• pp.79-92
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• 2008

The purpose of this study is to develop knitwear design expressed not also Green but also LOHAS using natural yarns(wool and cotton) dyed with various natural sources(sappanwood, indigo plant, turmeric, cochineal, coffee, gallnut, and persimmon juice). This researcher tried to suggest solution scheme through the development of knitwear designs to break from the cottage industry and the limitation of design in Jeju and to preserve of traditional dye with persimmon juice simultaneously. Knitting is the formation of a fabric by the interlooping of one or more sets of yarns with hand knitting or industrial knitting. In hand-knitting, the two fundamental stitches are described as knit depending on the direction of the loop formation, front to back or back to front. In machine-knitting, the direction of loop formation is fixed, unless the stitch is mechanically transferred from front to back needle bed or vice versa. Industrial knitting technology can be divided into two main areas - weft knitting and warp knitting. Each has a different principle of construction. The majority of knitted fabrics for clothing are weft-knitted, and so this study is used weft-knitting and hand knitting technology. To achieve this purpose, researcher tried to present a lot of knitwear designs using yarns dyed with various natural sources focusing on Modern & Sophisticated Image and Elegance & Romantic Image to satisfy adult and missy consumer needs.

• 말소리와 음성과학
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• 제5권4호
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• pp.53-61
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• 2013

Voice disorders are most common in female teachers due to work-related vocal demands; however, only a few studies tried to evaluate individual risk factors with work-related risk factors to diagnose voice disorders. This study evaluated sixty-seven female elementary teachers (36 with voice disorders and 31 without voice disorders) to compare their vocal misuse, overuse, and vocal hygiene behaviors. Total Voice Handicap Index scores and VHI subscale (P, E, F) scores were not significantly different between two groups (p>0.05) and there was no relationship between VHI and acoustic measures (p>0.05). Loud talking, talking in noisy situations, and excessive speaking were significantly more frequent in female teachers with voice disorders (p<0.05) and thereby these overuse and misuse behavioral patterns were identified as risk factors to develop voice disorders in female teachers. Also, hydration was the most common behavior for vocal hygiene when experiencing vocal fatigue; however, hydration with hot green tea or coffee and throat clearing were often misused for vocal hygiene. This study found that female teachers from both groups presented higher voice handicap regardless of voice disorders. This study suggests a multidimensional voice assessment protocol is required to reflect voice problems in teachers and a vocal education program may be important to improve vocal hygiene knowledge and behavioral changes in female teachers.

• 한국식생활문화학회지
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• 제21권1호
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• pp.8-16
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• 2006

This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.

• 한국식품영양과학회지
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• 제38권6호
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• pp.709-720
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• 2009

서울시내에 유통 중인 음료 140건을 HPLC를 이용하여 분석한 결과로 음료의 유형별 카페인 함량을 파악하였으며, 서울시내 강남 북에 위치한 3개 학교 9학급 267명의 어린이를 대상으로 음료의 선호도 및 섭취량을 설문조사하여 어린이들의 카페인 섭취량을 확인하였다. 이를 토대로 어린이들의 음료를 통한 카페인 섭취의 위해성에 대한 정보를 제공하고, 올바른 식습관을 형성하기 위하여 "카페인 섭취를 줄이자"라는 제목으로 여름방학 전에 강의, 프레젠테이션 및 동영상을 활용한 영양교육을 실시하였다. 영양교육의 효과를 평가하기 위하여 여름방학 후에 음료의 선호도와 섭취횟수를 다시 설문조사하여 교육 전 후의 실생활에서 카페인에 대한 인식과 섭취량의 변화를 토대로 결과를 비교하였다. 교육대상의 연령은 $6{\sim}7$세(2학년)가 88명(33.0%), $8{\sim}9$세(4학년)가 95명(35.6%) 및 $10{\sim}11$세(6학년)가 84명(31.4%)이었으며, 아동의 성별은 남아 142명(53.2%), 여야 125명 (46.8%)으로 연령별 및 성별 비슷한 분포를 보였다. 어린이들의 음료에 대한 선호도는 탄산음료(27%) 및 과실 채소음료(27%)> 이온음료(26%)> 초콜릿음료(7%)> 유제품(6%)> 비타민 및 기능성음료(3%)> 녹차음료(2%)> 홍차음료(1%) > 커피(1%)의 순서였다. 유통 중인 음료의 유형별 카페인 함량은 커피($33.8{\pm}2.4{\sim}49.1{\pm}5.6\;mg/100\;mL$)> 커피우유 ($10.6{\pm}3.3\;mg/100\;mL$)> 콜라($6.0{\pm}2.4\;mg/100\;mL$)> 녹차, 홍차, 및 우롱차함유 액상차($2.3{\pm}1.9{\sim}4.1{\pm}0.6\;mg/100\;mL$) > 초콜릿우유 및 음료($1.6{\pm}0.7{\sim}1.7\;mg/100\;mL$)> 홍차함유 고형추출차($1.3{\pm}1.7\;mg/100\;mL$) 순서로 높았다. 유통음료의 카페인 함량과 어린이들의 음료 섭취빈도를 설문조사한 결과를 토대로 전체 어린이들의 음료를 통한 평균 카페인 섭취량은 $5.9{\pm}11.2$ mg/person/day이었다. 음료를 통한 카페인 섭취량이 $8{\sim}9$세는 $0.0{\sim}22.0$ mg/person/day(평균 $4.2{\sim}5.6$ mg/person/day) 그리고 $10{\sim}11$세는 $0.0{\sim}80.5$ mg/person/day(평균 $7.9{\pm}13.1$ mg/person/day)로 연령이 높아 질수록 섭취량이 늘어났으며, 성별에 따른 섭취량은 남자가 $0.0{\sim}80.5$ mg/person/day(평균 $6.9{\pm}12.8$ mg/person/day), 여자가 $0.0{\sim}67.5$ mg/person/day(평균 $4.8{\pm}9.0$ mg/person/day)로 남자 어린이들의 카페인 섭취량이 여자 어린이들에 비해 높았다. 또한 어린이들이 카페인을 섭취하게 되는 음료의 유형은 커피 57%(평균 3.4 mg/person/day)> 커피우유 20%(평균 1.2 mg/person/day)> 탄산음료 15%(평균 0.9mg mg/person/day)> 초콜릿우유 6%(평균 0.4 mg/person/day)> 비타민 및 기능성음료 2%(평균 0.1 mg/person/day)의 비율이었다. 교육전 후 카페인함유음료의 선호도 및 섭취량 변화를 살펴본 결과, 음료의 선호도 변화는 카페인함유음료 모두 교육 전보다 교육 후에 선호도가 감소하였다. 특히 탄산음료, 커피, 비타민 및 기능성음료의 선호도 평균값이 각각 교육 전 3.25, 2.50 및 3.30에서 교육 후 3.07(t=2.084), 2.29(t=2.174) 및 3.04(t=3.002)로 감소하였다. 즉 교육 전보다 교육 후에 탄산음료, 커피, 비타민 및 기능성음료의 선호도가 유의적으로 감소하여(p<0.05, p<0.05, p<0.01) 카페인 섭취를 줄이고자 하는 영양교육의 효과가 나타났다. 연령별 교육 후의 선호도변화는 선호도가 유의적으로 감소하였던 청량음료, 커피, 비타민 및 기능성음료의 경우 연령이 높아질수록 감소폭이 낮아졌다. 교육전 후 카페인함유음료를 통한 카페인 섭취량 변화는 커피를 제외한 카페인함유음료 모두 교육 후에 카페인 섭취량이 감소하였다. 특히 탄산음료, 초콜릿함유음료, 비타민 및 기능성음료를 통한 카페인 섭취량 평균값이 각각 교육 전 0.88 mg/person/day, 0.36 mg/person/day 및 0.13 mg/person/day에서 교육 후 0.65 mg/person/day(t=2.736), 0.27 mg/person/day(t=2.217) 및 0.08 mg/person/day(t=3.171)로 카페인 섭취량이 유의적으로 감소하여(p<0.01, p<0.05, p<0.01) 영양교육 후의 카페인 섭취에 대한 식습관이 개선되는 영양교육의 효과가 나타났다. 연령별 교육 후의 카페인 섭취량 변화는 유의적으로 감소하였던 초콜릿함유음료, 비타민 및 기능성 음료의 경우 $6{\sim}7$세의 어린이들만 교육 전보다 유의적으로 감소하여(p<0.05, p<0.05, p<0.001), 선호도와 같이 영양교육에 대한 효과가 연령이 높아질수록 낮았다. 성별 변화는 남자아이들의 카페인 섭취량이 영양교육 후에 유의적으로 감소하고(p<0.001, p<0.05, p<0.001), 여자아이들의 경우에는 유의적인 변화를 나타내지 않았다. 그러므로 본 영양교육으로 일부음료에서 카페인 선호도 및 섭취량이 유의적으로 감소하는 결과를 나타내어 어린이들이 카페인 섭취를 줄이려는 의식 및 행동변화를 보임으로써 식습관이 개선되는 효과가 나타났다. 한편 식습관의 변화를 확장하기 위해서는 교육기간의 확대, 교육방법의 변화를 고려하여야 할 것이다.

• 한국식생활문화학회지
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• 제16권4호
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• pp.341-353
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• 2001

This study was conducted to investigate dietary patterns and assimilation of dietary culture of Korean descendants in Yanbian, China compared to Korean. A dietary survey was conducted using one 24-hour recall method from 730 adults over 30 years of age in Yanbian, China and 695 adults over 25 years of age in Kuri, Korea. The average number of food items consumed per day was 14 in Yanbian and 20 in Kuri and there was a significant difference between the two regions(p<0.001). The foods consumed most frequently were rice, salt, the M.S.G. in Yanbian and rice, green onion and garlic in Kuri. The foods consumed most by amount were rice, cucumber, Soju in Yanbian and rice, Kimchi and grape in Kuri. The average number of dishes consumed per day was 6.4 in Yanbian, 9.4 in Kuri and the difference between the two regions was significant(p<0.001). Total number of dishes appeared in the survey was 253 in Yanbian and 494 in Kuri. The dishes consumed most frequently were cooked-rice, beverages, Kimchi, stir-fried eggplant in Yanbian and cooked-rice, Kimchi, coffee, soybean paste stew, in Kuri. The dish groups appeared most frequently were rice, stir-fried foods, vegetables and Kimchi in Yanbian and rice, Kimchi, beverages and fruits in Kuri. Male subjects in Yanbian Consumed alcohol frequently while adults in Kuri consumed coffee more frequently than Yanbian. The major meal patterns were rice+side dish, rice+soup, rice+side dish+Kimchi in Yanbian and rice+soup+side dish+Kimchi, rice+side dish+Kimchi, rice+soup+Kimchi in Kuri. Stir-fried foods, which were consumed 46.6% of all the meals, were dominant side dish in Yanbian, but stir-fried food, seasoned vegetables and grilled food appeared aver 10% in Kuri. There results show that variety of diet of Korean-Chinese in Yanbian was lower than Kuri. Korean-Chinese tend to keep traditional Korean dietary patterns of consuming rice as staple but were adapted to Chinese dietary patterns of consuming stir-fried side dishes. Efforts should be directed toward preserving Korean traditional patterns of dietary culture among Korean-Chinese population.

• 한국화예디자인학연구
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• 제45호
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• pp.31-46
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• 2021

본 연구에서는 포스트코로나 시대의 방역을 위한 사회적 거리두기는 유지하되, 그 이전의 삶을 향유할 수 있는 공간을 재탄생 시켜야 한다는 목적을 가지고 드라이브 스루를 활용한 도시공간 디자인 뉴노멀 계획안을 제시하고자 하였다. 유동인구가 높고 드라이브 스루가 가능한 공간이 있는 곳으로 올림픽공원을 대상으로 카페와 오륜기를 상징하는 5공간의 공원을 디자인한 결과는 다음과 같았다. 올림픽의 오륜기의 색인 파랑, 노랑, 검정, 초록, 빨강을 이용해 카페의 이름인 CUPPY(Cup+Coffee)에 하나씩 입혀 카페 로고를 표현했다. 올림픽의 5대륙(Europe, Asia, Africa, Oceania, America)을 나누어 5개의 공간으로 공원 안이 구성되어 있으며, 드라이빙 루트도 5개의 공간에 맞춰 오륜기 모양으로 구성하였다. 포스트코로나 시대를 살아가기 위한 여러 분야에서의 변화와 적응이 필요하게 되었다. 그 시대마다의 뉴노멀은 달랐고 달라야만 했던 것 같이 코로나 사태 이후의 도시공원 디자인의 뉴노멀을 제시할 수 있는 연구로 도시공원 디자인에 좋은 예시가 될 것으로 기대하며 더 다양한 환경에 적용한 계속적인 제안과 연구가 필요할 것으로 판단된다.