• Journal of Nutrition and Health
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• v.50 no.5
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• pp.472-482
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• 2017

Purpose: This study examined the dietary behavior and the effects of nutrition education according to the stages of behavioral changes in sodium reduction of healthy male adults (20~69 years) in Gwangju Chonnam Regions. Methods: The research subjects were 200 male adults. Results: A significantly higher mean age was observed in the stage of Action Maintenance (A M) than in the stage of Precontemplation (PC) and stage of Contemplation Preparation (C P). Significant differences in the frequency of exercise, eating out, and preference for salty food, intake frequency of Udon, Ramen and Sundae according to the stages of behavior change in sodium reduction were observed. The dietary behavior scores and intake frequency-related dietary behavior scores of A M were significantly higher than PC and C P. Nutrition education for sodium reduction improved the dietary behavior score significantly in PC and C P, as well as the rate of correct answers of sodium-related nutrition knowledge in all stages. After the nutrition education, PC decreased greatly, and A M increased. Conclusion: Subjects in PC and C P had an undesirable propensity in dietary behavior, and nutrition knowledge compared to A M, but the nutrition education for sodium reduction greatly improved their dietary behavior and nutrition knowledge.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.596-602
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• 2001

This study was conducted to find out optimum conditions of kanjang fermented with barley bran. Fermentation conditions for optimization of taste of kanjang made with barley bran was investigated with response surface methodology. Optimal conditions of salty taste was as follows, the content of meju: 15%, the content of salt: 7%, initial temperature: $24^{\circ}C$, middle temperature: $29^{\circ}C$ and end temperature: $14^{\circ}C$. Optimal conditions of palatable taste was as follows, the content of meju: 24%, the content of salt: 13%, initial temperature: $26^{\circ}C$, middle temperature: $25^{\circ}C$ and end temperature: $20^{\circ}C$. Optimal conditions of bitter taste was as follows, the content of meju: 28%, the content of salt: 18%, initial temperature: $35^{\circ}C$, middle temperature: $10^{\circ}C$ and end temperature: $38^{\circ}C$. Optimal conditions of overall acceptability was as follows, the content of meju: 15%, the content of salt: 19%, initial temperature: $30^{\circ}C$, middle temperature: $38^{\circ}C$ and end temperature: $23^{\circ}C$.

• Journal of Radiation Industry
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• v.5 no.3
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• pp.211-220
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• 2011

This study was carried out to develop salt tolerant varities of rapeseed (Brassica napus L.) which can be grown in the high salty reclaimed land. The seeds of three varieties 'Naehan', 'Tammi', and 'Halla' were treated by proton ion beams and gamma rays with 0 to 2,000 Gy. For the selection of salt tolerant lines, emergence and survival rate, and growth characteristics of $M_2$ to $M_4$ generations were investigated in the Saemangeum reclaimed fields with the different salt concentrations. The lines with potential salt tolerance were selected in the $M_4$ generation and tested indoor for their growth characteristics. There was no significant changes in the soil pH for $M_4$ generation during growth period. However, soil EC was higher in early spring than sowing period (mid October). In $M_4$ generation test, the seeds of original and selected line showed high rates of emergence and survival, as determined one month after sowing. After wintering, however, the original varieties showed the significant reduction in the survival rate, while the selected lines showed a higher survival rate and good growth, leading to the completion of their life cycle. Consequently we selected 9 lines from $M_4$ generation with better performance in growth and yield. Soil EC was $2.8{\sim}4.3dS{\cdot}m^{-1}$ during $M_4$ generation growth period. The laboratory test of the lines selected from $M_4$ generation was made for their salt tolerance potential. The selected lines showed higher chlorophyll and proline contents than the original varieties. There was also no significant difference in the emergence rate of seed between the original and selected varieties. In 200 mM natural sea salt, the $N{\gamma}600-21-1-641$ line derived from 'Naehan' was the highest in growth rate, leaf chlorophyll and proline contents. $T{\gamma}800-20-2-461$ line derived from 'Tammi' didn't show significant difference in growth rate compared to original variety in 200 mM and withered in 250 mM like other lines as time passed. $H{\gamma}200-7-1-740$ line showed similar growth and chlorophyll content compared to its original variety.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.23 no.1
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• pp.182-198
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• 2010

Background : The varieties of manifestations referred to oral, glottal, labial and dental diseases has been long complicated physicians in the efficient diagnosis and treatment of these diseases. Acupuncture has been widely used in Korea throughout the history and provides an efficient method in the treatment of them Objectives : Establish a distinctive and efficient acupuncture method for the treatment of oral, glottal, labial and dental diseases based in literature research Method : We reviewed four Korean medical literature, "Guide to Swollen Sore Treatment", "Treasured Mirror of Eastern Medicine", "Experiential Prescriptions of Acupuncture and Moxibustion", and "Essential Rhymes on Acupuncture and Moxibustion by Master Sa-am", and analyzed the therapeutic characteristics in the treatment of oral, glottal, labial and dental diseases Result : 1. According to "Guide to Swollen Sore Treatment", we could noted frequent application of blood letting methods in the affected area, then rinse ones mouth with salty water and further application of taro plaster. Also found acupuncture methods utilizing heated mole cricket or silkworm in the sublingual region. Regarding herbal method, Realgar was rubbed in the affected area. Mainly used acupuncture points in the treatment of oral, glottal, labial and dental diseases were GV20, GB20, LU5, and auricular anterior hairline 2. In "Treasured Mirror of Eastern Medicine", blood letting method in the sublingual region and burning needle searing method were the most frequently applied in the treatment of oral, glottal, labial and dental diseases. Moxibustion was also applied in the treatment of labial and dental diseases. Particularly, said to apply 3 moxa cones in ear zones of both sides, when no medicine is effective. This demonstrates how emphasized the importance of moxibustion in this kind of disease. Mainly used acupuncture points were GV16, CV24, LI4, EX-HN12, and EX-HN13 3. In "Experiential Prescriptions of Acupuncture and Moxibustion", no other methods beside wrist. Superstitious methods like applying moxibustion on the tooth picture drawn on the roofing tile need further confirmation. Mainly used acupuncture points were LI4, ST36, and HT7. 4. "Essential Rhymes on Acupuncture and Moxibustion by Master Sa-am", identified the cause of diseases according to visceral pattern identification. Stomach and Spleen in charge of vocal, lingual, and labial disease, Kidney for dental disease, and further scrutinizing identification according to Liver, Heart, Stomach, Lung, and Kidney manifestations. Used supplementation and draining needling methods of self meridians and other correlating meridians. Conclusions : After previous study on stroke and eye diseases, we could also find various efficient methods according to oral, glottal, labial and dental diseases, through literature research of korean medical classics. This study will concurrently result in establishing distinctive therapeutic method characteristic of Korea.

• Korean Journal of Community Nutrition
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• v.24 no.4
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• pp.277-289
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• 2019

Objectives: This study examined the practices of a community meal program for older adults in rural areas during the agricultural off-season. Methods: A survey was conducted from December 12 to December 22, 2016. Self-administered questionnaires were distributed to 150 cooking volunteers, who had participated in the community meal program in 50 villages. A total of 114 responses were returned from 44 villages and used for data analysis. In addition, in-depth interviews were conducted with the volunteers of eight villages. Results: Most of the cooking volunteers were 50 years old or older and they participated in serving older adults meals for good will. The cooking volunteers perceived that the older adults in their community did not eat various foods, had difficulties in grocery shopping, and frequently consumed salty foods. During the agricultural off-season, 40.9% of villages served the older adults meals 6-7 days a week and 95.5% provided meals for lunch. An average of 21 to 40 older adults were served meals in each village. The cooking volunteers reported that the food preparation and meal service times were sufficient, recipes provided were useful, and menus met the preference of the older adults. At the end of the program, they felt proud of serving meals for older adults in the community. An increased awareness of healthy eating, interest in health, and consumption of nutritious meals, a decrease in loneliness among older adults, and the promotion of fellowship in the community were rated highly. The cooking volunteers expected additional support for cooking personnel and insisted that the program should be provided for the entire agricultural off-seasons. Conclusions: The community meal program during the agricultural off-season for the elderly in rural areas was effective in improving the dietary life of older adults, relieving their feelings of isolation, and promoting fellowship of the community. The volunteers felt workload due to a shortage of volunteers but answered that they were rewarded by helping older adults in their community.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.440-448
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• 2019

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

• The Journal of the Convergence on Culture Technology
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• v.5 no.3
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• pp.229-239
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• 2019

Rapid economic development has changed the dietary habits and patterns. Especially, western style diet has increased the risk of type 2 diabetes (T2DM) in Korea. To provide more specific and appropriate diet guideline for the prevention and for the treatment of T2DM, the investigation on the characteristics of diebetic patients related to the diet needs to be done. In this study, we therefore analyzed eating behaviors, dietary attitudes, and intake of food and nutrients of normal subjects (control, n=26) and diabetic patients (case, n=18) diagnosed T2DM within one year in Daegu Gyeongbuk area. Body mass index of the patients were significantly higher than the control (p<0.05). Overeating, high fried food and low whole grain intake were revealed as risk factors for T2DM. From the food frequency questionnaire analysis, salty foods such as fermented soybean paste (Doenjang) and watery Kimch intake were associated with T2DM. Intake of vegetable lipid, ${\beta}$-carotene, calcium, copper, and vitamin K were also shown to be associated with T2DM. Taken together, these findings suggest that maintaining ideal body weight and intake the foods with low salt, fat, and refined grain in appropriate amount may help to prevent and to manage T2DM.

• Journal of Naturopathy
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• v.9 no.1
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• pp.1-12
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• 2020

Purposes: The purpose of this study was to investigate the relationship between five viscera, environmental and seasonal changes, and their preference for five colors. Methods: The survey performed using the Chinese medicine constitution and the five cardinal colors (Red, Blue, Yellow, White, Black) paper. Results: The blood types distributions were A, O, B, AB, and others in order. The proportion of smokers(75.6%) and non-drinkers(25.6%). Their color preferences were highest in blue and the lowest in black, but not significant. The proportion of the viscera was stomach(45.3%), liver-lung, intestine, and heart, and the tastes were spicy(48.8%), sweet, sour, salty, and bitter in order. Blue was the highest in all. kidneys(8.3%) preferred red and bitter yellow. The change in mind(35.7%) was highest, followed by scary thoughts and their color preferences varied. The most preferred place was 'cold place,' and 'dry place' was low. The most preferred seasons were 'autumn (38.6%), and the lowest was rainy. And their colors preference were blue. The respondents(89.9%) were normal, 5.7% hypertension and 4.4% hypotension. Healthy people preferred blue (91.8%) and hypertensives yellow with not significant. The diabetics preferred blue and red(p<.04). Conclusions: In the questionnaire survey on the health and physical abnormalities of Seoul citizens, various distributions found in each category, and most of them preferred blue. The results indicated that the questionnaire and the five- colored preference were a little interrelated. However, the results are to be primary data for research in this field.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.3
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• pp.305-309
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• 1983

To know the effect of desaltation in the reclaimed tidal fields on the succession of vegetation and on the root hair formation of paddy rice, reclaimed fields in Kang Hwa Island, Nam-Yang Bay and Ke-Hwa Island were investigated during summer crop season in 1982. The obtained results can be summarized as followings. l) In the highly salty and water logged areas of reclaimed tidal fields, the first dominating species of higher plant were observed to be Salicornia herbacea L. and Suaeda japonica Makino. With the continued desaltation, Chemopodium virgatum Thumb. occurred in the vegetation. After this transition, the dominating species were composed of Scirpus maitimus L. and Phragmites communis Trin. At the S. maitimus and P. communis dominating salinity level, rice cultivation was safe from the salt damage. 2) In the water logged area, Artemisia capillaria Thunb. and Aster tripolium L. took the place of dominating species after S. herbacea and S. japonica. At this salinity level, graminaceous weeds began to immigrate. 3) In dry areas, Suaeda asparagoides Makino and Suaeda maritima were the first appearing dominant species. Atriplex subcordata Kitakawa was also observed in sucy dry areas, but colony formation was not observed. 4) Plants immigrated slowly into dry areas from the already vegetated water logged areas with the continuation of desaltation. 5) The high soil salinity level affected the root hair formation of rice by reducing both the rate of root hair formation and the length of root hairs.

• Korean Journal of Environment and Ecology
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• v.37 no.1
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• pp.59-69
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• 2023

This study was carried for the purpose of using basic data for vegetation management plans by analyzing the current status of herbaceous community and Salix spp. community at Janghang Wetland in Han-river estuary. In order to investigate the vegetation status, the 50 plots were investigated and analyzed using the quadrat and Braun-Branquet method. In the herbaceous community, were found a total of 31 taxa of 11 families, 24 genera, 28 species, and 3 variants. A total of 42 taxa of 16 families, 33 genera, 39 species and 3 variants were appeared in the Salix subfragilis community, and a total of 46 taxa with classification of 19 families, 37 genera, 43 species, and 3 varieties were founded in the Salix koreensis community. As for the analysis of life-form and dominance, the hydatophytes was relatively high in the Salix subfragilis community, the hemicryptothytes was high in herbaceous community and therophytes was high in Salix koreensis community. As a result of correlation analysis of electrical conductivity(EC) and exchangeable sodium(Na+) in the soil, hydatophytes and hemicryptothytes showed a negative correlation, and therophytes showed a positive correlation. Therefore, it was analyzed that Salix koreensis and therophytes have a high rate of appearance in relatively dry and salty soil. Salix subfragilis, hydatophytes, and hemicryptothytes have a high rate of appearance in low salt concentrations and wet areas.