• Nutrition Research and Practice
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• v.15 no.5
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• pp.639-654
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• 2021

BACKGROUND/OBJECTIVES: Many adolescents in developing countries skip breakfast. Innovative nutrition education (NE) strategies are needed to enhance knowledge and skills related to the breakfasts of adolescents in a low socioeconomic setting. The objective was to evaluate short- and long-term effects of a multi-strategy, school-based NE intervention on adolescents' breakfast-related personal influences and behaviors. SUBJECTS/METHODS: An intervention study with a cluster randomized controlled trial design was conducted in 4 senior high schools in Makassar, Indonesia. The multi-strategy NE intervention was delivered for 3 months. Data were collected using a self-administered questionnaire and a 3-day breakfast recall (face-to-face interview). Wilcoxon, McNemar, and Mann-Whitney tests were used to determine intra- and intergroup differences. RESULTS: Unlike knowledge, improvement was observed in attitude and self-efficacy scores in the intervention groups (IGs) (P < 0.01); however, no significant changes were observed in the control group (CG). More students showed improved motivation in the IG than in the CG (P > 0.05). Changes in breakfast frequency and macronutrient intake from breakfast were greater in the IG than in the CG (P < 0.05). CONCLUSIONS: A multi-strategy NE intervention is effective in producing positive changes in breakfast-related attitude, self-efficacy, and motivation of adolescents from a low-middle socioeconomic setting. The intervention improved breakfast frequency and nutrient intake. This intervention has promise for sustaining the observed changes over the long-term.

• Journal of Digital Convergence
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• v.17 no.4
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• pp.41-47
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• 2019

The purpose of study is to enhance the convergence effects of cyber lecture for university students. The results were derived through the comparison and verification of recognition levels before and after cyber lectures. The study material was a questionnaire composed of 15 questions divided into five areas; usefulness, enjoyment, academic relevance, social intention and usage intention. The recognition levels significantly improved after learning in five areas with particularly large improvements in enjoyment and academic relevance. The recognition levels significantly improved in the five areas(p<.001). With regard to changes in recognition levels by major, social science majors showed significant improvements in usage intentions after learning. Cyber lectures for university students were proved to be generally convergence effective.

• Animal Bioscience
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• v.34 no.4
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• pp.633-641
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• 2021

Objective: The effects of adding fermented feed to a pelleted total mixed ration (PTMR) on the growth performance of lambs remain unclear. The present study aimed to investigate the feed efficiency and productivity of lambs that were fed PTMR containing fermented soybean meal (FSM) or wheat bran (FWB). Methods: Sixty 90-d-old hybrid lambs were randomly allocated into 12 pens (5 lambs/pen) that were randomly assigned to 4 dietary treatments (3 pens/treatment) with PTMR (basal diet), 2% FSM, or Lactobacillus- or yeast-FWB (L-FWB or Y-FWB) addition in the basal diet. Results: The findings showed that lambs fed 2% FSM supplemented diet had enhanced (p<0.05) average daily gain (ADG) and carcass yield (p = 0.015), while they had a decreased (p = 0.006) feed conversion ratio compared to that of other three groups. Inclusion of FSM or FWB in PTMR improved (p<0.05) the nutrient digestibility, while it reduced the urea nitrogen content in serum compared to the PTMR group. Additionally, the decreased ratio of N excretion to ADG (p<0.01) was observed with FSM and L-FWB supplementation compared with the PTMR and Y-FWB groups. Conclusion: In conclusion, feeding the fermented feed-supplemented diet improved nutrient digestibility and growth performance, and 2% FSM-supplemented diet exhibited superior production-promoting efficiency to lambs.

• Korean Journal of Agricultural Science
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• v.49 no.3
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• pp.547-560
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• 2022

The present study investigated the effects of dietary supplementation of peanut shell extract on the growth performance and physiological properties of broiler chicks. Two diet energy levels (Positive and Negative) and four additives (0.0, 0.05, and 0.1% peanut shell extract and commercial antioxidant) were factorially arranged for eight treatments. The overall weight gain of the broilers was slightly improved at 0.05% for the antioxidant treatments regardless of the diet energy levels, but there was no statistical difference among the treatments (p > 0.05). The carcass characteristics of the broilers, such as cooking loss, crude protein content, antioxidant activity, and thiobarbituric acid reactive substances (TBARS) values, were improved by the feeding diets containing the 0.05% peanut shell extract. Furthermore, it was confirmed that the dietary supplementation of peanut shell extract did not have a negative effect on the immune responses of the broilers show by the lack of statistical differences in the liver and bursa Fabricious weight and cytokine level among the treatments. From the economic analysis, dietary supplementation of peanut shell extract significantly influenced the compensatory growth and food efficiency and, in turn, led to a decrease in the duration needed to reach 1.5 kg compared to the control. These results suggest the possibility that the peanut shell extract could be used as a functional feed additive by improving the growth performance and carcass characteristics with no detrimental effects on broilers.

• The Korean Journal of Pain
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• v.35 no.3
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• pp.336-344
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• 2022

Background: The U.S. Food and Drug Administration has prohibited epidural steroid injection (ESI) with particulate steroids. Thus, this study aimed to compare the efficacy and safety of ESI with two nonparticulate steroids, dexamethasone and betamethasone. Methods: The eligible patients (n = 600) who received ESI (0 week) with dexamethasone (ESI-dexa) or betamethasone (ESI-beta) had follow-up visits at 2, 4, and 8 weeks with a phone interview at 12 weeks. The primary endpoint was the proportion of effective responders without pain or who were much improved at 2 weeks. The secondary endpoints were the proportion of crossover injections at 2 weeks; changes in the visual analog scale (VAS) and disability index scores at 2, 4, and 8 weeks; the number of additional ESIs in 12 weeks; the number of participants having spinal surgery, as well as the incidence of adverse events over the 12 weeks. Results: The proportion of effective responders at 2 weeks was not different between ESI-beta (72/216, 33.3%) and ESI-dexa (63/200, 31.5%; P = 0.670). Adverse events were more common with ESI-dexa (40/200, 20.0%) than with ESI-beta (24/216, 11.1%; P = 0.012). VAS scores decreased more with ESI-beta than with ESI-dexa at 2 weeks (difference, 0.35; P = 0.023) and 4 weeks (difference, 0.42; P = 0.011). The disability score improved significantly more with ESI-beta compared with ESI-dexa at 2 weeks (difference, 3.37; P = 0.009), 4 weeks (difference, 4.01; P = 0.002), and 8 weeks (difference, 3.54; P = 0.007). Conclusions: Betamethasone would be more appropriate for ESI.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1750-1756
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• 2011

This study evaluated the effect of antioxidants treatment; (Vit. C and E) on the physicochemical and sensory properties of Tarakjuk treated with gamma-irradiation under two different temperature conditions, e.g. room and frozen temperatures. In samples of Tarakjuk irradiated at room temperature, Vit. C gradually decreased the pH level as the concentration increased (p<0.05), whereas Vit. E did not. Addition of both Vit. C and E to Tarakjuk decreased TBA (2-thiobarbituric acid) value while also increasing viscosity. However, these antioxidants did not cause any change in Hunter's color values. Sensory properties showed that Vit. C and E significantly improved the overall acceptability of Tarakjuk, and the addition of 0.1% each Vit. C and E was best treatment. In samples of Tarakjuk subjected to combined treatment with antioxidants and irradiation under frozen temperature conditions, Vit. C and E were effective in decreasing TBA value, improving viscosity, and maintaining sensory quality. Especially, co-treatment with 0.1% Vit. C and E augmented the observed effect (p<0.05). Therefore, combined treatment with antioxidants and irradiation under frozen temperature conditions could improve the final sensory quality of gamma-irradiated Tarakjuk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.492-500
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• 2016

In this study, the effects of Colpomenia sinuosa (CS) extract on serum lipid level and bone formation in an ovariectomized animal model were investigated. Twenty four nine-week old female Sprague-Dawley rats were randomly assigned to four groups: sham-operated rats (SHAM), ovariectomized control rats (OVX-CON), and ovariectomized rats supplemented with CS extract at 50 mg/kg bw (OVX-CS50) or 200 mg/kg bw (OVX-CS200). Three OVX groups were surgically ovariectomized while the SHAM group was sham-operated. CS extract was orally administrated at 1 mL per day. Analysis of serum lipid contents found that the total cholesterol, triglyceride, and low density lipoprotein cholesterol levels in the OVX-CON group were higher than those in the SHAM group. Notably, upon administration of CS extract after ovariectomy, triglyceride levels tended to significantly decrease. In addition, platelet aggregation ability decreased in groups treated with CS extract compared to the OVX-CON group. Serum alkaline phosphatase activity as an indicator of bone formation was lower in the CS extract group compared to the OVX-CON group. Collagen contents in bone and cartilage were reduced by ovariectomy, whereas the CS extract-supplemented groups exhibited higher concentrations in bone. According to these results, CS extract improved serum lipid parameters and osteogenesis in ovariectomized rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1302-1310
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• 2004

The purpose of this study was to investigate whether a web-based nutrition counseling could lead to beneficial outcomes in food intake and serum lipids of patients with hyperlipidemia. Forty hyperlipidemic patients, twenty of them were hypercholesterolemia and the other twenty were hypertriglyceridemia, participated in a web-based nutrition counseling program. At the first nutrition counseling, the patients were counselled through interview and then follow up nutrition counseling was accomplished four times during eight weeks through a web-based internet program. Various markers of disease risk including anthropometric indices, food intakes and serum lipid levels were measured before and after the web-based nutrition counseling. After nutrition counseling, body mass index significantly decreased in both groups and waist to hip ratio significantly decreased in male hypercholesterolemic patients (p<0.05). Total-cholesterol decreased from 262.2 mg/dL to 234.9 mg/dL, LDL-cholesterol decreased from 186.8 mg/dL to 160.5 mg/dL in hypercholesterolemic patients, triglyceride decreased from 288.6 mg/dL to 211.9 mg/dL and total-cholesterol decreased from 217.2 mg/dL to 198.7 mg/dL in hypertriglyceridemic patients after nutrition counseling. Anthropometric value and nutrient intakes were improved after nutrition counseling. Energy, fat and saturated fatty acid intakes decreased significantly in both groups (p<0.05). Therefore, this study shows that the web-based nutrition counseling is effective in improving food habit and influences positively in serum lipid levels of the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling in informationized society.

• Journal of the Korea Organic Resources Recycling Association
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• v.1 no.1
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• pp.103-113
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• 1993

Every year, over $3.37{\times}10^7$ ton of municipal solid waste is generated in Korea, of which about 28% is organic food waste from restaurant, dining halls and households etc. Methane conversion of the food waste by anaerobic digestion could be a viable approach for energy recovery as well as safe disposal of the waste. However, as food waste is composed of highmolecular complex polymers such as cellulose, lignin and protein, anaerobic digestion of food waste has not been efficient in terms of volumetric loading rate, solid retention time and extent of anaerobic degradation. In this research, the improved anaerobic degradation of food waste was attemped by applying rumen microorganisms to anaerobic digestion. Acidification efficiency of food waste by rumen microorganisms was compared with that of conventional acidogenesis. And optimum acidification conditions by rumen microorganisms were also determined. For the experiments, anaerobic batch reactors of 600 mL was fed with the processed (dried and milled) food waste obtained from a restaurant. Ultimate volatile fatty acid (VFA) yield produced by rumen microorganisms was about 8.4 meq VFA/g volatile solid (VS) that is 95% of the theoretical value. This yield was not much different from that of conventional acidogenesis, but hydrolysis rate was about twice faster. Cumulative VFA concentration increased from 66 meq/L to 480 meq/L, when the initial TS was increased from 1% to 15%. But VFA yield at 15% TS was half of that at 1% TS. This inhibition on the acidification might be caused by the rapid drop of pH and higher concentration of nonionized VFA. Optimal pH and temperature range for the acidification were about 6.0~7.5 and $35{\sim}45^{\circ}C$, respectively.