• 대한지역사회영양학회지
• /
• 제11권6호
• /
• pp.761-770
• /
• 2006

The purpose of this study was to plan a 5-day menu using antioxidant-rich foods (vitamin A. vitamin C, vitamin E, phytochemicals) for a congregate meal program for the elderly and to evaluate the satisfaction of menus. The elderly participated in the congregate meal program at Guro Elderly Welfare Facility during October, 2003 (120 persons / day). The elderly liked yungyangbab, cooked rice with sweet potato and pumpkin, soybean paste soup with chinese cabbage, pan-fried cuttlefish patty with chopped soybean sprout, pan-fried beef patty with tofu and ginseng, fresh vegetable salad and most of desserts. The leftovers of menus were negatively correlated with satisfaction of menus. The 5-day menu contained over 1/3 of KDRIs (Dietary Reference Intakes for Koreans) except fiber calcium, vitamin K and vitamin E. In conclusion, menus using antioxidant-rich foods for a congregate meal program for the elderly will improve nutrient intakes and satisfaction of the meal program. It may help to prevent chronic diseases and improve healthy lives of the Korean elderly.

• Journal of the Korean Wood Science and Technology
• /
• 제51권5호
• /
• pp.392-409
• /
• 2023

The amount of wood waste from furniture production is increasing. Wood waste is diverse and ranges from wood-splitting residues to leftovers from furniture production. Wood waste occurs in companies, household-based industries, and other forms of business where waste accumulates; therefore, an environmental and ethical policy is needed. The aim of this study was to identify products created using wood waste and describe government regulations related to environmental policies. We analyzed the management of wood waste for use as a new product so that it is useful, does not become waste, and complies with policies related to environmental ethics. A case study design using qualitative methods was used. This research focused on managing wood waste in Jepara's furniture and crafts industry for the 2010-2021 period, using 23 sources from primary, secondary, and other supporting documents. Data were collected through observation or gathering information related to research needs, conducting closed-door interviews with research sources, documenting data to strengthen research findings, and using online questionnaires to corroborate information related to wood waste management. This article presents wood waste products designed with optimized environmental ethics and awareness of environmental laws in wood-based industries.

• 천문학회보
• /
• 제44권2호
• /
• pp.44.2-44.2
• /
• 2019

Comets, one of the least-altered leftovers from the nascent solar system, have probably preserved the primitive structure inside, whereas their surfaces become modified from the initial states after repetitive orbital revolutions around the Sun. Resurfacing makes the surface drier and more consolidated than the bulk nuclei, creating inert refractory dust layer ("dust mantle"). Near-infrared (NIR; 1.25-2.25 m) polarimetry is theoretically expected to maximize contrast of the porosity between inner fresh and evolved dust particles, by harboring more dust constituents in the single wavelength than the optical; thus, intensifies electromagnetic interaction in dust aggregates. Despite such an advantage, only a few studies have been made in this approach mainly due to the limited accessibility of available facilities. Herein, we present our new multi-band NIR polarimetric study of near-Earth object 252P/LINEAR over 12 days near perihelion, together with the results of optical (0.48-0.80m) imaging observations and backward dynamical simulation of the comet. Based on the results, we will characterize the dust properties of the comet and discuss the possible environmental (temperature and UV radiation) effects that could produce the observed phenomena.

• 천문학회보
• /
• 제44권2호
• /
• pp.60.4-60.4
• /
• 2019

Small bodies in the solar system are pristine leftovers of planetesimals since the formation epoch (~4.6 Gyr ago). After the formation, icy planetesimals have been preserved in the distant cold place beyond 30 au (i.e., Trans-Neptunian region) until recently without any catastrophic processes but have just been injected into inner region (<~5 au from the Sun) to be observed as comets. On the contrary, asteroids are rocky primitive objects (although some of them contains icy volatiles) distributing in the mainbelt between Mars and Jupiter orbits. Because of frequent encounters in the mainbelt, asteroids have experienced a number of repeated impacts until the present day. Namely, it is important to investigate thermal alternation process of cometary volatiles and refractories in the solar radiation field, whereas collisional and subsequence phenomena of asteroidal bodies. Although recent spacecraft observations revealed the physical natures on the surfaces of comets and asteroids, their interiors still remain largely unexplored. It is likely that a sudden brightening of a comet is associated with rapid sublimation of internal CO and CO2 or phase transition of amorphous H2O. An episodic dust ejection from an asteroid is causally related to an impact among asteroids, sudden sublimation of remaining subsurficial volatiles, etc. Because these transient phenomena provide rare opportunities to investigate their interiors, immediate observations using any optical instruments are particular important. In my presentation, I will review some examples of such transient phenomena in the solar system and propose possible collaborative research using the Korean Small Telescope Network.

• 한국환경과학회지
• /
• 제33권2호
• /
• pp.179-185
• /
• 2024

This study aimed to evaluate the differences in canine preferences for pet food terrine according to the processing method. As companion dogs, three male Spitz canines (average age 12 years, average weight 7 kg) and three male Spitz mix canines (average age 12 years, average weight 5 kg) were used in Experiment 1, whereas five male (average age 10 years, average weight 9 kg) and five female Shetland Sheepdogs (Sheltie, average age 10 years, average weight 8 kg) were used in Experiment 2, to evaluate their preferences and intake types. In both experiments, all dog categories mostly preferred 'meat' when it came to their first choice of food consumed, followed by 'vegetables', 'mixed eating', and 'vegetable leftover' last. This confirms means that canines are carnivores, and over time, choosing 'vegetables' or 'vegetable leftovers' as a secondary or alternate food source can be considered a natural process. When provided various terrines, canines in both experiments first ingested 'cooked' rather than 'freeze-dried' duck, chicken, beef, and pork terrines when selecting food at the start of feeding. For both experiments, most of the intake types using duck, chicken, beef, and pork terrine showed a preference for 'after consuming cooked terrine first and then intake freeze-dried' item. In conclusion, the reason for preferring cooked terrine can be attributed to the difference in the preparation cooking method of freeze-dried cooked terrine.

• 한국생활과학회지
• /
• 제23권3호
• /
• pp.467-481
• /
• 2014

We investigated the effects of Mulberry leaves fermented enzyme liquid(MLE) addition on the quality of Kimchi which were fermented at $5^{\circ}C$ during 30 days. MLE was added to salted cabbage at concentrations of 0%(C), 0.4%(MLE1), 0.8%(MLE2), and 1.2%(MLE3) (w/w). pH in Kimchi added upon 1.2% of MLE, was higher than that of Kimchi without MLE after 12 days of fermentation. The titratable acidity was increased by the addition of MLE, and particularly Kimchi added 1.2% of MLE showed the slowest changed level. The degree of salinity were decreased in Kimchi with MLE as well as control group. However, MLE1 showed significantly lower salinity than MLE2, MLE3 and control group (p<0.001). L, a, b values of control group indicated significantly higher than the Kimchi with enzyme liquid concentrations(MLE1~MLE3). As compared with the control group, the cutting force in treated groups were increased during the fermentation period, and especially MLE3 showed the highest value of hardness. Moreover, that growth of lactic acid bacteria and total bacteria were inhibited by the addition of MLE. In the sensory assessment, the color, taste, and overall preferences were higher in MLE2 than control group and MLE1, MLE3. The acceptability of MLE as an additive in Kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.8% MLE, based on the lowest volume of leftovers. Therefore, it was confirmed that addition of 0.8% MLE appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• 대한영양사협회학술지
• /
• 제13권2호
• /
• pp.194-206
• /
• 2007

The purpose of this study was to identify dietitians' perception and purchasing pattern of fruits in elementary school lunch program. This study was conducted using mail survey from September 15 to October 30, 2006. Survey questionnaire was developed based on in-depth interview with three school food service dietitians. A total of 100 school food service dietitians in Seoul were participated. Based on the frequency analysis results, over half of respondents(69%) provides fruits every week, and 23% of respondents provides them twice a week. Strawberry, watermelon, apple, and mandarin were identified as the most frequently served fruits in Spring, Summer, Fall, and Winter, respectively. Sixty two percent of respondents indicated they offered imported fruits, such as banana and pineapple, less than 10% of total fruits. Ninety three percent of respondents selected private contract when they purchase fruits, and forty four percent of dietitians decided fruits purchasing procedure by themselves. Respondents addressed "Apples and Pears were appropriate for a dessert." and "Apples and Pears supply nutrition such as calorie and vitamin." as the advantages of offering apples and pears in school lunch menu. They also indicated difficulty in preparation work and many leftovers as the disadvantages of offering apples and pears. When purchasing apples and pears, dietitians considered taste as the first criteria and price as the second. Respondents perceived that elementary school students preferred apples and pears in a neutral level. Respondents also had higher preference for an-sim apples which can be eaten without peeling for school lunch menu and higher intentions to provide in school lunch menu. The survey results also found that respondents' intention to offer apples in school lunch menu was higher than intentions to offer pears. The implications to increase the chance of fruits offering in school lunch menu were discussed.

• 대한영양사협회학술지
• /
• 제7권4호
• /
• pp.410-425
• /
• 2001

This study was designed to assess the waste management practices, source-reduction programs and related tasks in elementary school foodservice in Seoul. and Kyonggi Province Areas. A questionnaire mailed to 910 school foodservice managers in Seoul and Kyonggi province: a 202% (N=184) response rate was obtained. About 83.7% of school foodservice managers were responsible for managing solid waste. Most foodservice operations take the responsibility of food waste but not packaging wastes. The average disposal cost per month per person was about 19 won and income was about 35 won. Leftovers were mainly disposed with platewaste. Platewaste was reused for the livestook feed(68.0%), and some platewaste was composted(11.6%). Source reduction programs implemented in half of school foodservice operations were adjustment of portion size', checking the plate waste', 'working with classroom teachers on waste reduction campaign', 'providing information leaflet on food waste minimization', posting education materials, 'classroom instruction about food waste minimization', and 'improving cooking method. According to factor analysis based on importance rating. slid waste management activities of elementary school foodservice operations were divided to 7 dimensions such as communication and cooperation with others', 'employee training', 'product quality control, 'yield control', plate waste control', 'purchasing', and 'public relations'. As a result of Important-Performance Analysis(IPA), sine dimensions such as 'communication and cooperation with others' and 'plate waste control were identified in Focus Here' quardrant area which need more enhanced performance.

• 대한영양사협회학술지
• /
• 제17권2호
• /
• pp.161-175
• /
• 2011

This study examined students' menu preferences as well as the job satisfaction and specific considerations concerning foodservice operation of dieticians and nutrition teachers at special schools for the disabled. Semi-structured interview questionnaires were sent to all of the 21 special schools with direct school food service in Gyeonggi-do, and 16 dieticians and nutrition teachers agreed to participate in this study. Among the various menu groups, the subjects perceived the meat group as the most preferred and the vegetable group the least preferred. They were generally satisfactory with their job and duty, and had a strong sense of belonging to the school. However, most of them answered that they needed more time for nutritional education and counseling. While most had pride and pleasure in their job, they expressed a desire to change the system to better fit with their roles as professional nutritionists. The content analysis revealed that the subjects mainly focused on safety issues in planning the food menu and were thus limited in selecting menu items. They also felt difficulty in menu planning due to various tastes and preferences, since special schools tend to consist of a wider grade range. However, most subjects reported little trouble in food distribution and food leftovers owing to practical support from teachers and parents. The necessity for education concerning table manners and obesity prevention was generally a shared opinion, and education programs for parents were also perceived as necessary to better understand the special considerations for developing proper eating habits in their child. The study findings provide useful basic data to improve the foodservice system at special schools.

• 한국식품영양학회지
• /
• 제26권2호
• /
• pp.155-162
• /
• 2013

The purpose of this study was to compare the preferences for seafood in school lunch menus among elementary school students in Gyeonggi-do. A survey was carried out on 303 male/female elementary school students. As for the preferences for seafood in school lunch menus, 'like (47.2%)', 'fair (30.7%)', and 'dislike (22.1%)' were observed in that order (p<0.01). Concerning the appropriateness of seafood serving frequency, '1~2/week (44.9%)', '3~4/week (33.7%)', and 'everyday (10.2%)' were observed in that order. When the preference of favorite seafood was evaluated using a Likert scale (strongly like 5-points, strongly dislike 1-point), 'crustacea (4.34)', 'mollusk (4.21)', and 'processed food (4.11)' were observed in that order. In terms of cooking methods for seafood, 5th grade students showed higher frequency of 'grilling' and 'frying' seafood compared to others (p<0.05). As for the occurrence of seafood leftovers, 4th and 6th grade students showed higher frequency of 'sometimes' than 5th grade students (p<0.001). As for certain desires for seafood in school lunch menus, 'improvement of taste (39.3%)', 'various kinds of seafood (20.1%)', and 'variable cooking methods (18.5%)' were observed in that order. Therefore, in order to increase the intake of seafood, students should attempt to achieve proper intake though nutrition education.