• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.162-173
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• 2017

This study was conducted to explore portion size estimation by comparing the measurement errors of food and macronutrient intake by photography estimation and 24-hour recall from weighing method. A total of 28 female participants aged 20-24 years old were provided a meal that included rice, chard soup with soybean paste, stir-fried squid, japchae, stir-fried boiled fish paste, lettuce geotjeori, and kimchi. Each portion was measured accurately, and food intake was measured using three dietary assessment methods. For the photography method, trained researchers estimated remaining food amount by analyzing photographs using a mean of four times. The measurement errors for the stir-fried squid and japchae were larger by the 24-hour recall method, while the error for kimchi was larger by the photography method. The correlation coefficients for each food, except chard soup with soybean paste, between the weighing method and photography method were 0.77~0.99 (p<0.001). The correlation coefficients of energy and intake of macronutrients between the weighing method and photography method were 0.85~0.86 (p<0.001). The results of this study demonstrate substantially less measurement error using the photography method than the 24-hour recall method. However, further research is needed to standardize various kinds of foods, photograph angles, serving plates, and serving style for establishment of reliable and valid portion size estimation using the photography method.

• Korean Journal of Community Nutrition
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• v.19 no.4
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• pp.361-371
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• 2014

Objectives: This study was performed to set easily applicable portion sizes by sex and age for children at the Community Child Centers (CCC) in Korea. Methods: Considering the age and gender specific energy level at Target Patterns for children aged 6-18 years, which were suggested as a part of the 2010 Korean Food Guidance System (KFGS), we set three meal sizes. We reclassified the recommended daily servings of Grains, Meat fish eggs beans and Vegetables group at Target Patterns into three meal sizes, and then calculated the recommended serving per meal. Each proposed amount of food per meal was calculated based on serving size of foods commonly eaten at KFGS, which was then allocated to five meal components; rice, soup stew, protein and vegetable side-dishes and Kimchi. Each proposed amount of food per meal was applied to 173 menus' recipes from CANpro 3.0 as main ingredient's amounts. We cooked the 173 menus at the medium size and measured their weights after cooking. Results: Each recommended serving per meal was 0.75, 0.9 and 1.2 for Grains; 1.2, 1.6 and 2.4 for Meat fish eggs beans; 2, 2.4 and 2.8 for Vegetables by meal sizes. Among five meal components, the ratio of small and large to medium size was 1/5 less and 1/3 more for rice and 1/3 less and 1/3 more for soup stew, protein side-dish and Kimchi, respectively. We suggested the same amount for a vegetable side-dish to encourage vegetable intake. Proper portion sizes per meal of medium were rice 190 g, soup stew 210 g (solid ingredients 60 g), protein side-dish 100 g (meat eggs beans) and 70 g (fish), vegetable side-dish 80g and Kimchi 30 g. Conclusions: Proper portion size per meal suggested in this study may be useful at the CCC where dietitians are not available and the approach could be applicable to the other types of meal services.

• Journal of Technologic Dentistry
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• v.33 no.4
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• pp.539-550
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• 2011

Purpose: The aim of this study was to investigate distribution of the admitted patients with disease of oral cavity, salivary glands and jaws, current clinical treatment condition and clinical dental practice. Methods: The subject were 4,564 patients with disease of oral cavity, salivary glands and jaws of the Korean National Hospital Discharge Injury Survey 2004-2008 data. This study was carried out using the administrative database including patients' characteristics and comorbidity. The statistical analysis for ratio, gender, age, region, primary diagnosis, comorbidity, operation, hospital location and bed size of inpatients in Korean National Hospital Discharge Injury Survey was conducted by frequency analysis. Results: Among the total discharge injury patients in 2004-2008, the trend showed decrease of ratio of patients with disease of oral cavity, salivary glands and jaws. The portion of male was higher than female, and 20~29 age group was the highest portion compared with other age groups. Seoul-Gyunggi region was the highest among the other residences. patients with Dentofacial anomalies[including malocclusion] as primary diagnosis, digestive system as comorbidity and operations on facial bones and joins showed the highest portion respectively. Seoul-Gyunggi region was the highest portion compared with other residences. 500~999 bed size showed the highest portion. Conclusion: In this study showed that distribution of patients with disease of oral cavity, salivary glands and jaws, current dental clinical treatment condition using the Korean National Hospital data.

• Particle and aerosol research
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• v.8 no.4
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• pp.151-160
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• 2012

Health effects caused by the ultrafine particles in ambient air are great concern to the public health, and the strict measuring and monitoring of the ambient aerosol are required. In this work, the characteristics of the aerosol size distribution in Pohang province are studied. Optical particle counters (Grimm APS 1108 and 1109) were used to measure the aerosol size distribution in the area. Locations near the national monitoring site located in the industrial and the residence area were selected for the measuring sites of this study, and the locations in border area between the industry and the residence were selected for the reference of the comparison. In the industry site, it is found that the concentration of aerosol particles near the size of 5 ${\mu}m$ appear characteristically and the fluctuations in concentration with respect to time are minimal. The mass concentration of the aerosol above 10 ${\mu}m$ in diameter in the industry area was found to fluctuate significantly. The mass portion of $PM_{10}$ and PM2.5 to TSP in the residence area were 83% and 51% respectively. In the industrial regional, it was found that the mass portion of PM10 and $PM_{2.5}$ to TSP were 76% and 35% respectively. In the boundary area the mass portion of $PM_{10}$ and $PM_{2.5}$ to TSP were 78% and 54% respectively.

• Korean Journal of Veterinary Research
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• v.5 no.1
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• pp.27-30
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• 1965

In a cattle which had died of extreme emaciation caused by cachexic condition, a huge cyst of $45{\times}35{\times}20$cm, in size was found at the rumen. The cyst having with the narrow stalk which ended in blind sac attached firmly to the rumen by fibrinous or fibrous adhesion and, contained the lightly yellowish, clear exudative fluid of about 20 l, in volume. Grossly, the thickness of the cyst wall was 10~14mm, and its inner portion of the half was very rigid and colored with milky white in contrast with soft and edematous outer portion of the half. Microscopically the inner portion of the cyst wall was consisted of scarred fibrous tissue and possessed at its inner margin a little amount of the muscle fibers which had degenerated passably. These were confirmed as the muscle fibers in specific staining property by Van-Gieson's and Mallory-Azan stain. On regarding to above findings of gross and microscopic pictures, it was considered to be a pseudo-diverticulous cyst composed of the serosa and the muscle layer deriving from the wall of the rumen. And it was suggested that the cyst had been growing up to big size by storage of the plenty exudate arisen from its wall and was separated from the rumen at the end of its stalk.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.169-185
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• 2002

Data collections were made from the Seoul five-star hotels'Italian restaurant to set goals on the quantity standardization by bringing up the issues from the analysis of their menus and portions. Brief of this research is as follows. The first, variations of Italian cuisine are significantly different from the region to region. The chef or cook must have general knowledge and understanding, and consider the ingredients and its cooking method. The second, for the understanding of fire Italian menu, languages used for the menu have to be in worldwide understandable languages and for the better understanding of Korean chefs, it should be also described in Korean. The third, for the cost controller and to reduce the cost, all food should be prepared in proper cooking method and set goal for the right portion size. The fourth, menu should be selected based on the customer preferences and the menu cycle change is adequate for four times a year. Italian food and dishes are prepared by above points with the standardized portion size and cooking method, more efficient and uniformed dishes will be provided to customers and customers will be fulfilled with the satisfaction.

• Journal of Chest Surgery
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• v.22 no.2
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• pp.348-356
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• 1989

Seventeen patients of pulmonary atresia with intact ventricular septum were underwent operation during 4.8years period from Jan. 1983 to Aug. 1988 at Seoul National university Hospital. The patients were composed of 8 males and 9 females, aging 1day to 2.5 years [mean 88 days]. We classified pulmonary atresia according to right ventricular morphology; those with tripartite ventricles in 12, those with no trabecular portion to the cavity in 0, and those with inlet portion only in 5. The tripartite approach to right ventricular morphology is helpful in selecting the type of initial palliative procedures. Palliative procedures were as follows; pulmonary valvotomy in 5 with 3 early survivors, mod B-T shunt in 4 with 3 early survivors, and palliative right ventricular outflow tract reconstruction in 4 with 1 early survivor. Effective preliminary palliation of pulmonary atresia are pulmonary valvotomy or palliative right ventricular outflow tract reconstruction in those with tripartite right ventricle, and modified Blalock-Taussig shunt in those with no infundibular portion. The approach to definitive repair is based primarily on the actual size of the tricuspid annulus and the right ventricular cavity. Definitive repair was as follows: definitive right ventricular outflow tract reconstruction in 4 with all survivors and mod. Fontan operation in 2 with one survivors. Right ventricular outflow tract reconstruction can be done as complete repair for patients who had adequate tricuspid annulus and right ventricular cavitary size and mod. Fontan operation for patients who severely hypoplastic tricuspid valve annulus or small right ventricular cavity.

• International Journal of Vascular Biomedical Engineering
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• v.1 no.1
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• pp.41-47
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• 2003

The patency rates of small diameter vascular grafts are disappointing because of the formation of thrombus and intimal hyperplasia. Among the various factors influencing the success of graft surgery, the compliance and the size of a graft are believed to be the most important physical properties of a vascular graft. Mismatch of compliance and size between an artery and a graft alters anastomotic flow characteristics, which may affect the formation of intimal hyperplasia. Among the hemodynamic factors influencing the development of intimal hyperplasia, the wall shear stress is suspected as the most important one. The wall shear stress distributions are experimentally measured near the end-to-end anastomosis models in order to clarify the effects of compliance and diameter mismatch on the hemodynamics near the anastomosis. The effects of radial wall motion, diameter mismatch and impedance phase angle on the wall shear rate distributions near the anastomosis are considered. Compliance mismatch generates both different radial wall motion and instantaneous diameter mismatch between the arterial portion and the graft portion during a flow cycle. Mismatch in diameter seems to be affecting the wall shear rate distribution more significantly compared to radial wall motion. The impedance phase angle also affects the wall shear rate distribution.

• Korean Journal of Plant Resources
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• v.20 no.6
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• pp.491-498
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• 2007

It has been hypothesized that efficient exclusion of methylated retrotransposons and repeated DNA region is one of the rapid and cost-effective approaches for comprehensive gene discovery in large genome size of maize. Three kinds of methylation-sensitive restriction enzymes, HapII, MspI and McrBC, were used to identify the restriction frequency of cytosine methylation sites in maize genome. Roughly 60% of total maize genomic DNA was restricted less than 500bp by McrBC, and the most of restricted small size fraction was composed retrotransposon. In order to validate the efficient construction of gene-rich shotgun library, we compare two gene-rich methyl-filtration shotgun libraries using in vivo and in vitro methyl-filtration system. The size selected DNA fraction by Sau3A-McrBC enzyme treated was very stable and has not appeared modification in E. coli, but most insert DNA size of partially digested with Sau3A were decrease less than 500bp by bacterial methylation-modification system. In compare of retroelements portion, A 44.6% of the sequences were retroelement in unmethyl-filtered library, and the most of them was Copia type, such as Prem, Opie and Ji. The portion of retroelement was drastically decreased to 25% and 20% by in vivo and in vitro filtration system, respectively.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.26-32
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• 1999

The purpose of this study is to set up a appropriate portion by consumed size of food in industry food-service operation. The results were summarized as follows: 51.7% of the subjects were 30 to 39 years old 83.3% of them had highschool education. They represented that taste of food intake. Individual consumption sizes for physical workers in the industry foodservice were cooked rices 238g soups 212g pot stewes 230g stir fries 40g stewes 60g fresh and boiled salad 42g kimchies 51g one course dishies 406g grills 51g meunieres 47g. Properly portioned meal sizes for physical workers based on a statistical data showed cooked rices 240∼270g soups 270g pot stewes 310g stir fries 60g stewes 75g fresh and boiled salads 76g kimchies 67g one course dishies 470g grills 80g and meunieres 50g in the foodservice industry.