• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1003-1008
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• 2000

Antioxidative activities (AA) of mustard leaf kimchi (MLK) by the addition of optional ingredients among selected minor materials were studied. In order to determine AA of MLK with different spices, the model systems of ground cooked beef with green onion, garlic, and red pepper powder were prepared and stored for 4 weeks at 4$^{\circ}C$. AA of red pepper added group was stronger than those of others. AA of red MLK was relatively higher than that of (green) MLK. For the enhancement of AA of MLK, another model systems were prepared with the selected antioxidative optional ingredients, which were bonnet bellflower root, leek, burdock, sea tangle, sea mustard, seastaghorn at the level of 2% or 4%. The extracts of water, 75% methanol and hexane of MLK, bonnet bellflower root added MLK, and seastaghorn added MLK had a considerable AA with the inhibition of peroxide formation during the autioxidation of linoleic acid mixtures in aqueous model systems at 37$^{\circ}C$. Therefore, AA was more effective in MLK containing specific optional ingredients than that of MLK alone significantly.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.333-341
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• 2020

This study evaluated the perception, consumption behavior, and optional attributes of Korean, Chinese, and U.S. consumers of energy bar products. Data were compared and analyzed by surveying 300 consumers in each country. Significant differences were observed in preference for energy bars according to their nationality, in the order China, the U.S., and Korea. Perception of taste, types and dietary suitability of the products ranked lower for Korean consumers, as compared to consumers of the United States and China. The order dietary fiber, protein, and calcium were the sought-after nutritional requirements of the products. The demand for protein was significantly higher in the U.S. Calcium demand was low in the United States and China, but was very high in Korea, which could be attributed to the low calcium intake of Koreans. Other optional attributes which were closely associated with the purchase and re-purchase decision, included price, taste and delivery period. All three factors were recognized as important options in Korea, whereas awareness of packaging/appearance and brand was not. The taste, nutrients and price in the U.S. ranked high as important optional attributes, while the packaging, external and expiration dates were recognized as low. Unlike Korea and the U.S., important optional attributes for Chinese consumers were determined in the order expiration date, taste, and nutrients, and showed low perception for packaging, appearance, weight, counts, and prices. Evaluating the preference for the main and secondary ingredients, Koreans preferred nuts over grains, Americans preferred dried fruits over nuts, and Chinese preferred nuts and grains; both Korean and American consumers had low preference for dried vegetables. The preference for chocolate was low in Korea and China, whereas preference for jelly was high in China as compared to Korea and the U.S. The intention of purchasing energy bars was significantly lower in Korea than in the U.S. and China. A variety of nutritious functional bars have recently been distributed and sold in Korea, but they are mostly produced in the U.S., which is the largest producer and consumer worldwide. Taken together, results of this study indicate that the demand for nutritional enhancement and preferred materials vary according to the nationality. Hence, it is necessary to develop products that reflect these criteria. Further research is required to analyze the relationship between preference and consumption behavior for each material product developed in the future.

• Design Convergence Study
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• v.14 no.4
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• pp.169-180
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• 2015

This research is to analyze the status of menu guides provided to inpatients in Korean hospitals, analyze the problem of delivering information, and propose improvement plans through information visualization as a part of improving service for inpatients. The nutrition department in hospitals were directly visited, data were collected, and the types and contents of menu guides were analyzed. Then, problems were found by focusing on whether there is an effective delivery of information, in terms of information visualization aspects. The menu provided to inpatients in Korean hospitals are divided into general, optional, and therapeutic menu depending on patients' conditions, and the menu guide is largely divided into a general guide and optional guide. The information covers menu, origin of ingredients, guide, withdrawal time, etc. However, there is no categorization according to the contents or importance of information, thus creating inefficient problems for patients to acquire information. The problem of menu guides is that they do not deliver information properly due to disorganized information. In order to improve this, information should be categorized and visualized according to its contents and importance for enhancing readability, which will then be able to provide menu guides that can deliver information more efficiently to patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.738-746
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• 2006

Aroma compounds in four different Byeolmijang made from optional ingredient addition were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the four different Byeolmijang during aging were 1-octene-3-ol, hexanal, benzeneacetaldehyde, benzaldehyde, fufural, pyrazine, furan and phenol type compounds. Generally, benzeneacetaldehyde, benzaldehyde, fufural and phenol type compounds were increased during aging. On the other hand, 1-octen-3-ol, hexanal and furan were decreased during aging. Furfural, 2-furanmathanol and benzeneacetaldehyde in Sanghwangjang, 3-methyl-1-butanol, phenol and 1H-indole in Mujang, hexanal, 1-octen-3-ol and 2,4-decadienal in Bizijang and hexanal, tetramethylpyrazine and 2-methoxy-4-vinylphenol in Jigeumjang were identified as major aroma compounds, respectively. Generally, the major aroma compound in four different Byeolmijang with optional ingredient was similar with control and pyrazine, furan and phenol type compounds were decreased to addition with optional ingredient. The major aroma compound in Sanghwangjang with optional ingredient (onion) were 1-hexanol and 2,5-dimethylthiophene and the major aroma compounds were 1,2,4-trithiolane and 2-buthyl-2-octenal in Mujang with optional ingredient (Letinus edodes). Furfural, benzaldehyde, benzeneacetaldehyde, 1,2,4-trithiolane and lenthionine were detected in Bizijang due to the addition of powdered Letinus edodes. Linaool and ${\beta}-lonone$ were detected in Jigeumjang due to the addition of powdered red pepper.

• Korean Journal of Clinical Pharmacy
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• v.32 no.2
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• pp.116-124
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• 2022

Background: High-alert medications (HAMs) are medications that bear a heightened risk of causing significant patient harm if used in error. To facilitate safe use of HAMs, identifying specific HAM lists for clinical setting is necessary. We aimed to develop the national level HAM list for acute care setting. Methods: We used three-step process. First, we compiled the pre-existing lists referring HAMs. Second, we analyzed medication related incidents reported from national patient safety incident report data and adverse events indicating medication errors from the Korea Adverse Event Reporting System (KAERS). We also surveyed the assistant staffs to support patient safety tasks and pharmacist in charge of medication safety in acute care hospital. From findings from analysis and survey results we created additional candidate list of HAMs. Third, we derived the final list for HAMs in acute care settings through expert panel surveys. Results: From pre-existing HAM list, preliminary list consisting of 42 medication class/ingredients was derived. Eight assistant staff to support patient safety tasks and 39 pharmacists in charge of medication safety responded to the survey. Additional 44 medication were listed from national patient safety incident report data, KAERS data and common medications involved in prescribing errors and dispensing errors from survey data. A list of mandatory and optional HAMs consisting of 10 and 6 medication classes, respectively, was developed by consensus of the expert group. Conclusion: We developed national level HAM list for Korean acute care setting from pre-existing lists, analyzing medication error data, survey and expert panel consensus.