• Journal of Korea Entertainment Industry Association
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• v.14 no.4
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• pp.211-222
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• 2020

The purpose of this study is to investigate how the influence of sensory weight on the physical fitness participants affects exercise passion and psychological well-being, and to provide basic data for improving the quality of life and well-being of the people. In order to achieve the purpose of this study, data were collected using participants' sensation seeking tendency, excercise passion, and psychological well-being scale, and various statistical analyzes were performed to obtain the following results. As a result of the analysis, first, it was found that there was a difference in sensation seeking tendency, exercise passion, and psychological well-being according to the gender of participants in leisure sports. Second, there was a difference in sensation seeking tendency, exercise passion, and psychological well-being according to the careers of participants in leisure sports. Third, the thrill and adventure of the sensation seeking tendency had a positive effect on the pleasure, immersion, and confidence of the psychological well-being, while pursuing experience on the self-realization of the psychological well-being, but it was found that the sense of boredom had a negative effect on the immersion of the psychological well-being. Fourth, the thrill, adventure, and pursuit of experience among the sensation seeking tendencies had a positive effect on the harmonious passion of exercise passion, but negative effect on the sense of boredom. Finally, it was found that exercise passion had a positive effect on all sub-factors of psychological well-being.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.247-259
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• 2010

In order to apply oriental medicine materials, which are applicable to the LOHAS concept demanded recently in society, to sauces, this study added different amounts of Omija, which has been proved to have various efficacies, effects and functions, to Bulgogi sauce with soy sauce as its main ingredient and analyzed the functionality of the prepared sauce through physical and sensory tests. General component analysis showed that, with increase in the Omija content, water content, crude ash and crude protein decreased, and crude fat was not detected As to color, L-value gradually increased with Omija content increased, and a-value indicating redness also increased as Omija extract added increased The higher the Omija content was, the lower pH and salinity were and the higher viscosity was. In the quantitative descriptive analysis of Omija Bulgogi sauce, with increase in the Omija content, color, flavor, taste and aftertaste grew stronger, and in the results of palatability test, the sauce containing Omija 5% was preferred most in all the evaluated items. In the quantitative descriptive analysis of Omija Bulgogi, with increase in the amount of Onija extract added, the strength of color, the flavor of sauce, and the taste of Omija grew stronger and the unpleasant smell, saltiness, sweetness and unpleasant taste grew weaker. Summing up the result of this study, when we tested five specimens of different Omija contents including a control, the specimen of 5% content was preferred most This result suggests that other kinds of fruit juice may be usable in soy sauce Bulgogi sauce and continuous efforts should be made to develop new types of Bulgogi sauce.

• Food Science and Preservation
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• v.22 no.6
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• pp.817-822
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• 2015

This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of $53.00{\sim}65.33^{\circ}Brix$, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.10-17
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• 2017

This effect of Monascus and Laccaic acid on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Eight treatments (T) of sausage such as T1 (12 ppm sodium nitrite), while T2, T3, T4, T5, T6 and T7 were formulated with different ratios of Monascus/Laccaic acid: 63/7.0, 108/12, 135/15, 59.5/10.5, 102/18 and 127.5/22.5 ppm, respectively. The batch formulated without nitrite or Monascus and laccaic acid was served as control (C). The control sausages had higher pH values compared to the treated ones at 3, 10 and 28 d storage (p<0.05). After 10 d storage, the pH values decreased in treated sausage samples (p<0.05). The T1 and T4 presented the lowest yellowness and lightness values, respectively over the storage period. The redness values were increased as increasing Monascus and Laccaic acid amounts (T2-T4, T5-T7). The addition of Monascus and Laccaic acid had significantly higher hardness and springiness values (p<0.05) compared with the control in 3, 19 or 28 d storage. The results indicated that the addition of Monascus and Laccaic acid could improve the redness of the products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1832-1838
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• 2015

Carrot powder was added at different levels (0, 5, 10, 15, and 20%) to Perilla-Dasik, and its effects on the physical and antioxidant properties of Dasik were measured. For texture characteristics, hardness, cohesiveness, and chewiness of Dasik slightly increased as carrot powder content increased. For color properties, both $a^*$ (redness) and $b^*$ (yellowness) values increased as carrot powder content increased. Anti-oxidative effects, as measured by acid value, peroxide value, and free radical scavenging activity, were greater in samples containing carrot powder compared to control. In the sensory test, Dasik with carrot powder was more preferred than control (without carrot powder). Based on these results, 20% addition of carrot powder in the formulation was the most acceptable for Dasik.

• Korean Journal of Community Nutrition
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• v.25 no.4
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• pp.303-316
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• 2020

Objectives: The nutritional status of cancer patients undergoing chemotherapy is closely related to the compliance of nutrition education. However, as chemotherapy is conducted repeatedly, compliance with nutrition management is lowered, leading to malnutrition. Malnutrition is related directly to the quality of life after surgery in cancer patients. Therefore, this study examined the factors related to compliance with nutrition management during chemotherapy. Methods: In this study, five subjects with colorectal cancer undergoing adjuvant chemotherapy were interviewed in-depth using the Giorgi study method. The contents of the nutrition education visits and in-depth interviews were transcribed in the language of the subject after recording, and the appropriateness of the data was improved by reflecting the subject's actions and facial expressions. Results: After conducting the in-depth interviews for each subject, the experience of the subject's diet and adjuvant chemotherapy was drawn into two domains, six elements, and 26 sub-elements. In the cognitive domain, the patients experienced physical and psychological changes, and the need for nutrition management was recognized by analyzing the dietary causes of the diseases. In the domain of practice, a knowing-doing gap was formed, unlike the patient's will. Factors that inhibited compliance with nutritional management included digestive problems, sensory changes, loss of appetite, and social interaction stress. Conclusions: Dietary management is very important for patients receiving periodic anticancer therapy, and step-by-step training and personal monitoring based on the chemotherapy order is necessary to maintain the patient's will and social and environmental support.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.763-771
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• 2011

The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition, and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: control (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fat content of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increased lightness and yellowness but decreased pH and redness compared to those in the control (p<0.05). The thiobarbituric acid reactive substances (TBARS) values of all beef patties increased during cold storage. The TBARS values in the replaced TR or TO were similar to or lower than those in the control after 3 d. Saturated fatty acid content of beef patties decreased as the level of TR and TO increased, whereas unsaturated fatty acid content increased. Monounsaturated fatty acids were higher in TO and polyunsaturated fatty acids were higher in TR. The overall acceptability scores showed no significant differences between the control and replaced TR or TO over 7 d of storage.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.638-645
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• 2015

This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. The sausage made with pork meat served as control (C). The sausage in the control had higher moisture and fat contents, but lower protein content than the treatments (p<0.05). The sausages in the T2 and T5 had decreased pH values after 3 wk storage (p<0.05). The lightness value was lowest in the T3, while the yellowness values were lowest in the T5 during the storage. The TBARS (2-thiobarbituric acid reactive substance) values were lowest in the control in all storage times (p<0.05). However, the sausage in the control had higher VBN (volatile basic nitrogen) value than the treatments during the 1 wk storage (p<0.05). All treatments had significantly higher hardness, cohesiveness, springiness, gumminess and chewiness values (p<0.05) than the control. The results indicated that corn starch, chicken breast and surimi can used as a pork replacer, that it also improves the physicochemical and texture properties of pork sausages.

• Journal of Korean Neurosurgical Society
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• v.52 no.3
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• pp.267-269
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• 2012

Traumatic brachial plexus injuries can be devastating, causing partial to total denervation of the muscles of the upper extremities. Surgical reconstruction can restore motor and/or sensory function following nerve injuries. Direct nerve-to-nerve transfers can provide a closer nerve source to the target muscle, thereby enhancing the quality and rate of recovery. Restoration of elbow flexion is the primary goal for patients with brachial plexus injuries. A 4-year-old right-hand-dominant male sustained a fracture of the left scapula in a car accident. He was treated conservatively. After the accident, he presented with motor weakness of the left upper extremity. Shoulder abduction was grade 3 and elbow flexor was grade 0. Hand function was intact. Nerve conduction studies and an electromyogram were performed, which revealed left lateral and posterior cord brachial plexopathy with axonotmesis. He was admitted to Rehabilitation Medicine and treated. However, marked neurological dysfunction in the left upper extremity was still observed. Six months after trauma, under general anesthesia with the patient in the supine position, the brachial plexus was explored through infraclavicular and supraclavicular incisions. Each terminal branch was confirmed by electrophysiology. Avulsion of the C5 roots and absence of usable stump proximally were confirmed intraoperatively. Under a microscope, neurotization from the musculocutaneous nerve to two medial pectoral nerves was performed with nylon 8-0. Physical treatment and electrostimulation started 2 weeks postoperatively. At a 3-month postoperative visit, evidence of reinnervation of the elbow flexors was observed. At his last follow-up, 2 years following trauma, the patient had recovered Medical Research Council (MRC) grade 4+ elbow flexors. We propose that neurotization from medial pectoral nerves to musculocutaneous nerve can be used successfully to restore elbow flexion in patients with brachial plexus injuries.

• Korean Journal of Adult Nursing
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• v.13 no.1
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• pp.40-52
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• 2001

The ratio of the elderly population is rapidly growing due to socio-economic development and better medical services. As the average life-span of the Korean elderly becomes longer, the proportion of the elderly is increasing. Therefore, the elderly need to sustain a high quality of life. However, all these factors, such as sensory loss, decreased endurance, mobility limitation, and a loss of independence, act to diminish the quality of life among the elderly. It is necessary for elders to adapt themselves to aging, to maintain their physical functions and especially, it is important to keep their independence in activity of daily living and self care. Therefore, this study was designed to identify the degree of activity in daily living and exercise of a self-care agency and to investigate the relationship between activity of daily living and self-care agency. Also, this research aimed to contribute to nursing interventions that maintain and promote quality of life of the elderly and to enable themselves to live independently. The subject of this study were 160 elders, over age 65, who were sampled in C city. Data were collected by observation and questionnaires from May,1999 to December, 1999. The measurement tools were Barthel Index(1979), Lawton & Brody(1969) for activity of daily living and Kearney & Fleischer(1979) for self-care agency. Data were analyzed by SAS PC+ package and included descriptive analysis, t-test, ANOVA, Pearson correlation coefficient, and Cronbach's alpha. The conclusions of this study are summarized as follows; 1. The mean of ADL and IADL was 96.09 and 16.38, respectively. The score described activity of daily living among the elders in C province as moderate. Particularly, in the items of IADL, the item of medication was the highest score. 2. The mean for exercise of self-care agency was 76.48, a moderate degree. 3. The degree of ADL and IADL according to demographic characteristics was significantly different statistically in pocket money, the presence of disease, perceived health status and in occupation, pocket money, family type, the presence of disease, and perceived health status, respectively. 4. The dagree of selt-care agency according to demographic characteristics was significantly different statistically in gender, education level, economic status, and pocket money. 5. There was a significant positive correlation between activity in daily living and self-care agency. Based on these results, further research is suggested to discover the variables influencing the activity of daily living and self-care agency to develop nursing strategies for improving self-care and activity of daily living among the elderly.