• The Korean Journal of Food & Health Convergence
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• v.4 no.2
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• pp.13-16
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• 2018

Acupuncture has been clinically used to treat patients suffering from eye disease. It has been used in efforts to help preserve vision for those with a wide range of eye conditions including glaucoma and intraocular hypertension. High intraocular pressure (IOP) is usually associated with glaucoma and conventional treatment is focused on lowering IOP. Controlling this risk factor should help hasten the onset of glaucoma for those patents that are suspect or borderline candidates for glaucoma. In review of the limited scientific research there are not many studies that support conclusive evidence for the use of acupuncture on eye diseases and particularly glaucoma and ocular hypertension. For the information that does exist, diverse results from various interventions make it difficult to draw clear conclusions. The existing studies use different acupoints, techniques, frequencies, and durations. Individual treatment strategies according to the practitioner's subjective experience, patient condition, and the use of other complimentary and natural strategies is ideal for taking a more dynamic and wholistic approach to getting results. Until more pragmatic research models are funded and implemented, case reports can offer good examples of experiential and objective outcomes. This case report presents a 61 year old healthy female patient diagnosed with open-angle borderline glaucoma with elevated IOP. The patients IOP was successfully reduced with 12 treatments over three months using scalp electro-acupuncture and distal Master Tung points.

• Journal of the Ergonomics Society of Korea
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• v.31 no.2
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• pp.363-370
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• 2012

Objective: The objective of this study is to analyze standards of ISO 9001, ISO 14001, KOSHA 18001, GAP and ISO 22000 to make an integrated system and check whether an integrated system can be used at small size companies. Background: There are many certification criteria for quality, safety and health such as ISO 9001, ISO 14001, KOSHA 18001, GAP and ISO 22000. However, these criteria are difficult and complicated to be used at a small size company. Thus. it is not easy for small size companies to obtain certifications using these criteria. But customers and workers of small size companies want the key points of these systems to be implemented. Method: ISO 9001, ISO 14001, KOSHA 18001, GAP and ISO 22000 were analyzed to find the commonality and duplications as well as the importance of the items in these standards. And a survey was conducted to check whether certain aspects of the anticipated integrated system can be implemented at small size companies. Results: Items were classified into categories based upon the importance to food safety, quality, safety, environment, and health. Items which are common among standards were also identified and thus give ideas to make the new standards simpler than the currently available standards. Items which were important but may not be easily implemented at the small size companies were also identified. Conclusion: By considering the fact that the currently used accreditation standards have many similar aspects, these systems can be integrated into one new system which small size companies can use relatively easily.

• Biomedical Science Letters
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• v.8 no.1
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• pp.29-37
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• 2002

Listeria monocytogenes poses an increasing health risk, which in part is due to increasing health risk, consumption of ready-to-eat food products and the introduction of increasing numbers of food products from regions with different dietary habits. L. monocytogenes can be present in meat, shellfish, vegetables, unpasteurised milk and soft cheese and poses a risk if food containing these products is stored at refrigeration temperature and is not properly heated before consumption, as L. monocytogenes is psychrophilic. Amplified-fragment length polymorphism (AFLP) analysis is the method of genotypic techinique in which adaptor oligonucleotides are ligated to restriction enzyme fragments and then used as target sites for primers in a PCR amplification. The amplified fragments are electrophoretically separated to give strain-specific band profiles. Single-enzyme approach that did not require costly equipment or reagents for the fingerprinting of strains of Listeria monocytogenes was developed. Single-enzyme amplified fragment length polymorphism (SE-AFLP) analysis was used to perform species and strain identification of Salmonella, Shigella, Yersinia and E. coli. By careful selection of AFLP primers, it was possible to obtain reproducible and sensitive identification to strain level. The AFLP patterns of L. monocytogenes are divided by the kinds of specimens in which were isolated. SE-AFLP fragments can be analyzed using standard gel electrophoresis, and can be easily scored by visual inspection, due to the low complexity of the fingerprint obtained by this method. These features make SE-AFLP suitable for use in either field or laboratory applications.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.556-564
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• 2009

The purpose of this study is to analyze the school dietitian's cognition, practical use of environment-friendly agricultural products to provide fundamental information for the qualitative improvement in the school food service. The results of the study are as follows: 1. It was clearly recognized that the subsidy for the school food service is generally insufficient, the amount of additional appropriate subsidy for the school food service was different according to type of school and roughly 300~600 won in each of foods needs to be supported. 2. The environment-friendly agricultural products that were often used in the school food service were vegetables and grains. 3. In the analysis of cognition and problems toward using environment-friendly agricultural products, the dietitians recognized that environment-friendly agricultural products should be appropriately used. A reason that environment-friendly agricultural products were better than general agricultural products was composed of a use of less additive, good ingredient, and good outer condition. 4. In the analysis of countermeasure on increasing environment-friendly agricultural products in the school meal service, the response to that more additional subsidy was necessary for the school food service. The highest and the most positive effects after using environment-friendly agricultural products were students' health improvement and improvement in parents' satisfaction with the school food service.

• Korean Journal of Community Nutrition
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• v.16 no.2
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• pp.239-252
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• 2011

The aim of the study was to explore the current status as well as personal views, attitudes, and beliefs regarding daily meal consumption (DM) and food supplement use (FS) in conjunction with the improvement of health condition of the women. Eight focus group interviews were performed and the interview material was condensed systematically with the aim to extract core meanings related to DM, FS, and menopause-associated health. Participants were 40 in number and showed ages ranging from 45 and 60 years with various menopausal status. Current status and beliefs about DM, resources of purchase motivation of FS, types of FS that are currently used, and perceived effects and personal beliefs about FS are discussed. Theme content analysis revealed 3 themes for beliefs about DM, 5 themes for beliefs pertaining FS, and 4 themes for the association between DM and FS. Non-dietary factors such as positive mental attitude and exercise appeared to be also important to maintain good health. The bottom line message from this study may be that proper nutrition through daily meals is essential for good health, while food supplement are used merely to supplement the diet. Findings from this study may deepen our understanding of how women who translate their lifespan through "menopause" perceive the roles and meaning of DM and FS, suggesting health professionals need to monitor and evaluate DM and implement strategies targeting the improvement of daily meal quality of middle and older aged women.

• Korean Journal of Community Nutrition
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• v.26 no.6
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• pp.429-440
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• 2021

Objectives: Standardized guidelines and reference points for a food security policy are necessary to guarantee that basic social safety nets work properly. Therefore, this study aimed to explore the basic concepts and detailed dimensions of food security, including the potential relevant indicators, and sought to establish standardized well-being baselines. Methods: A literature review and 14 expert roundtable discussions were carried out to analyze and extract the key concepts of food security. After determining these concepts and detailed dimensions of food security, a conceptual framework was modeled. Then, indicators for each local government that could be monitored and evaluated for each sub-area were suggested. Results: The concept of food security was defined as follows: Individuals should be provided with sufficient, safe, and quality food, which should be accessible to the community and available for use to achieve health and well-being. In addition, food security should be ensured sustainably in a changing environment. Four dimensions were suggested while conceptualizing food security. First, sufficient food, which means sufficient food supply in quantity, quality, and safety. Second, equitable food which includes creating environments in which high-quality and safe food can be purchased at an appropriate price and can be provided regardless of the socioeconomic gap. Third, healthy food which should be provided to promote people's health and happiness through the eco-friendly consumption of food. Fourth, sustainable food, which can be supplied in a sustainable manner and as part of an eco-friendly food system that considers the conservation of natural environments. Conclusions: The basic concepts and detailed areas of food security including the potential indicators proposed in this study, may be useful for developing and implementing various policies and programs to support food and nutrition security in the future.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.281-289
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• 1992

This study was designed to investigate and quantify components of the connotative meaning of foods, and to analyze the correlations between food concepts and food frequencies on elderly Korean. It involves adapting a communications research tools, the semantic differential and demonstrating its use with two population groups, urban and rural aged. The data were collected by interviewing 217 males and females of 70 years of age and older living in urban and rural areas. To assess how they feel and what they know about foods, the instrument which contains concepts of price, taste, goodness of health, interest, usuality, likes and dislikes, appetite, fattening, quality, and nutritive value about foods were developed. The result shows that there are significant correlations between food concepts and food frequencies. The more affirmative concepts the elderly have, the more food frequencies tend to be. positive concepts are appeared on the meat, fishes, vegetables & fruits, Kimchi and the rice, but negative connotations are appeared on the milk and sugar. There are significant differences between the urban and rural elderly on food concepts.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.2
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• pp.1151-1154
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• 2013

Background: Changes in dietary practices are known to be associated with changes in the health and disease pattern of a population. This study aimed to qualitatively explore the perception of colorectal cancer patients regarding causes of colorectal cancer and the influence of diet. Materials and Methods: Twelve respondents from three major ethnicities in Malaysia were selected from the quantitative study on dietary pattern and colorectal cancer carried out earlier in this study. In-depth interviews (IDI), conducted from April until June 2012, were mainly in the Malay language with additional use of English and continued until the saturation point was reached. All interviews were autorecorded so that verbatim transcriptions could be created. Results: Causes of colorectal cancer were categorized into internal and external factors. The majority of respondents agreed that there is an association between Western foods and colorectal cancer. Malaysian traditional diet was not related to colorectal cancer as less preservative agents were used. Malaysian diet preparation consisting of taste of cooking (spicy, salty and sour foods) plus type of cooking (fry, grilled and smoked) were considered causes of colorectal cancer. All respondents changed their dietary pattern to healthy food after being diagnosed with colorectal cancer. Advice from doctors regarding suitable food for colorectal cancer was useful in this regard. Conclusions: Eating outside, use of food flavoring ingredients and preservative agents were considered to be the main factors causing colorectal cancer. All respondents admitted that they changed to a healthy diet after being diagnosed with colorectal cancer.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.533-541
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• 2001

This research was carried out to obtain the information about the use of deep-fat-fried foods and treatment of oils used for deep-fat-frying at home. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The frequency of taking deep-fat-fried foods was affected by ages and residential area. Average score for the preference of deep-fat-fried foods was 3.60 in the 5 point scale. Fifty three percent of the respondents prepared deep-fat-fried foods by themselves at home. The oil most commonly used for deep-fat-frying was soybean oil followed by com oil. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Oil color was used as a parameter for determining the life of frying oils by 81.2% of the respondents. Most of the respondents appealed to use oils one more time after filtering. For the disposal of used frying oil, 65.7% of the respondents used some kinds of absorbing papers; 16.1% made soaps and 10.7% discarded into a sink. According to correlation analysis, the frequency of taking deep-fat-fried food had positive relationships with housewives's health status, preference for foods prepared with oil and fats and family's preference for deep-fat-fried foods.

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.373-380
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• 2023

In this study, 294 housewives in Siheung, Gyeonggi-do, were surveyed to evaluate the differences in the recognition and use of nutrition labeling according to age and to present data for nutrition education. The younger the age, the more aware the consumer was of the information on the nutrition label. Housewives who were younger than 60 years were more likely to check the nutrition labels. The lower the age, the higher the reliance on the nutritional labeling content of the food, and the higher the recognition level of nutritional labeling. It was found that the lower the age, the easier it was for the consumer to understand the nutritional labeling. Among housewives in their 30s and younger, 89.5 percent said they believed checking nutrition labels would help their health. In the younger age group knowledge and information on nutrition labeling was acquired from the internet, and in the older age group, knowledge was acquired from television, radio, and newspapers. Research conducted on housewives in other regions in the future could provide more detailed information suitable for the population of each region. This would serve as data for nutrition education on the recognition and use of nutrition labeling for a healthy diet.