• Journal of Community Nutrition
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• v.7 no.1
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• pp.8-20
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• 2005

The study purpose was to examine which factors including health perceptions & behaviors, psychosocial factors, dietary intakes were different by stages of change to reduce fast food consumption among university students. Survey data(n = 341) were analyzed using X$^2$ test or analysis of variance. With respect to stages of change, $17\%$ were in the precontemplation ; $21.4\%$ for contemplation, $19.7\%$ for preparation, 11.7% for action, and $30.2\%$ for the maintenance stage. Frequency of fast food consumption (p < 0.001), health status, interest toward health, and exercising behavior (p < 0.05) differed significantly by stages of change. Demographics and nutrient intakes, however, had no association with stages of change. Those in precontemplation through preparation stages felt more strongly on the advantages such as taste, satiety, cleanness of restaurants (p < 0.001), and diverse menus (p < 0.05). Compared to maintainers or actors, pre-contemplators agreed less to the disadvantages of eating fast foods, including sanitary problems (p < 0.001), overeating, indigestion, decreased vegetable intakes (p < 0.01) and loss of freshness (p < 0.05). Influence of significant others (e.g., friends, siblings, parents) significantly differed by stages of change. Compared with maintainers, those in preaction stages felt less control over facilitators or situations for fast food consumption. These included 'others like fast foods', 'providing standard meals', 'when I don't have foods for meals'(p < 0.001), availability, advertisement, 'socially popular', 'when I feel hungry'(p < 0.01), and 'when I don't like to prepare meals' (p < 0.05). These results suggested that nutrition education be planned considering one's stages of change for fast food consumption. For those in preaction stages, it is desirable to use motivational strategies to increase benefits and remove barriers of change, and help to develop skills to deal with situations or factors for fast food consumption. The support from friends or families is also needed to move to further stages.

• The Korean Journal of Physiology and Pharmacology
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• v.4 no.4
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• pp.275-281
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• 2000

Cholecystokinin (CCK) is a gastrointestinal hormone which plays an important role in satiety and gastric motility. It is also widely distributed throughout the central nervous system, where it appears to be involved in the central control of anxiety, feeding behavior and nociception. Two distinct CCK receptor types, $CCK_A$ and $CCK_B,$ have been found in the brain. Both CCK receptors coexist in the rat nucleus tractus solitarius (NTS), which is the primary center for the coordination of peripheral and central activities related to gastrointestinal, cardiovascular and respiratory functions. In order to study ionic actions of CCK on each type of receptor, we investigated the effects of CCK-8S on neurons located in the NTS of the rat using whole-cell patch-clamp recordings in brainstem slices. Application of CCK-8S, under current clamp, produced a membrane depolarization accompanied by action potential firing. This CCK-evoked excitation was dose-dependent $(10\;nM{\sim}10\;{\mu}M)$ and observed in more than 60% of NTS neurons. Under voltage clamp conditions, CCK-8S induced an inward current with a notably increased spontaneous excitatory synaptic activity. However, CCK-8S did not significantly change the amplitude of pharmacologically isolated and evoked EPSP(C)s. Using selective $CCK_A$ and $CCK_B$ receptor antagonists, we observed two different effects of CCK-8S, which suggest $CCK_A$ receptor-mediated inhibitory and $CCK_B$ receptor-mediated excitatory effects in the NTS. These results may help to explain the ability of CCK to modulate gastrointestinal and other reflex systems in the NTS.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.8 no.1
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• pp.133-138
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• 1997

Prader Willi Syndrome(PWS) was first recognized and reported by Prader-Willi. The etiology of the syndrome is not fully understood, but 50-70% of the patients show small deletion in chromosome 15. Manifested symtoms vary according to developmental age. In early life, hypotonia, areflexia, feeding difficulties, hypothermia, microgenitalia, hypoplastic scrotum, cryptochordism were observed. But in several years, hypotonia disappears, and polyphagia, decreased satiety, psychomotor retardation, obesity, hypogonadism and short stature become main problems. Behavioural problems including temper and aggressive outbursts, stealing food, hoarding food, and self excoriating skin picking, trichotillomania are more prominent during adolescence and young adulthood. Also, irritable, depressed mood are described. Lots of psychological and behavioural problems explain the reason why psychiatrists have managed and reported this syndrome. However, there has been no official report of PWS in our country. So authors report the clinical characteristics and issues in management of a patient with PWS.

• Journal of the Korean Dietetic Association
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• v.26 no.4
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• pp.289-305
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• 2020

Picky eating behavior is a significant factor in causing unhealthy eating and disturbing the growth of children. This study examined picky eating behaviors and food intake of 112 preschoolers aged 3~5 year, picky eaters (n=41) and non-picky eaters (n=71), living in Dobong-gu, Seoul metropolitan area, South Korea. Picky eating questionnaires and three consecutive 24-hour dietary recalls were collected from their caregivers. The difference between the two groups was verified using a Chi-square test or t-test and Pearson's correlation. Compared to the non-picky eaters, fussiness, satiety responsiveness, and refusal of food variety were significantly higher in picky eaters (P<0.001). Compared to the non-picky eaters, an assessnent of the preschooler's behavior and the caregivers' perception were positively correlated in picky eaters (r=0.749, P<0.001). The intakes of shellfish (P<0.05), vegetables (P<0.001), fiber, vitamin E (P<0.01), vitamin A, and folate (P<0.05) were significantly lower in picky eaters than the non-picky eaters. The major food sources of vitamin A and folate were vegetables, of which grains were the source of fiber, fats and oils were the source of Vitamin E, and root vegetables were source of vegetables in both picky and non-picky eaters. In conclusion, picky eating behaviors are related to different fussiness and slowness in eating. Therefore, it is suggested to increase the amount of meal and vegetable intake in picky eaters.

• Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.151-158
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• 2015

We evaluated the effects of rice distillers dried grain (DDG) as a partial replacement for fish meal in the practical diet on growth performance, feed utilization, and body composition of juvenile olive flounder Paralichthys olivaceus. Six isonitrogenous and isocaloric diets were formulated to contain 0%, 7%, 14%, 21%, 28%, and 35% DDG (designated DDG0, DDG7, DDG14, DDG21, DDG28, and DDG35, respectively). Three replicate groups of juvenile olive flounder averaging $9.6{\pm}0.2g$ were fed one of the experimental diets to visual satiety twice daily for 8 weeks. Neither survival nor daily feed intake was affected by the dietary DDG levels. Weight gain of the flounder fed the DDG28 and DDG35 diets was lower than that of flounder fed the DDG7 diet. The feed efficiency of flounder fed the DDG28 diet was lower than that of flounder fed the DDG0, DDG7, and DDG14 diets. The protein efficiency ratio of flounder fed the DDG28 diet was lower than that of flounder fed the DDG7 diet. The proximate composition of muscle was not affected by the dietary DDG levels. The plasma contents of total protein, glucose, cholesterol, glutamate oxaloacetate transaminase, phospholipid, and triglyceride were not affected by the dietary DDG levels. The results of this experiment suggest that DDG has the potential to replace fish meal and could be used up to 21% DDG without any negative effects on the growth and feed utilization of juvenile flounder.

• Journal of Animal Science and Technology
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• v.60 no.4
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• pp.7.1-7.5
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• 2018

Background: Mice are widely accepted research models of great clinical significance. Maintenance of laboratory mice breed is an essential aspect for performing research activities in various fields of science. Infanticide is one of the prominent causes of litter loss during maintenance of laboratory mice stock. The present study is an effort to monitor the effect of change in ambient temperature of female mice below the normal range on cannibalism and infanticide during early postparturition phase. Adult female Swiss albino mice have been divided into two groups of control and treatment. On the day of litter group one was maintained under controlled temperature conditions (minimum $20^{\circ}C$ to maximum $23^{\circ}C$) throughout, while female mice belong to group two have been exposed to variation of room temperature (maximum $15^{\circ}C$ to minimum $10^{\circ}C$ for two nights and one day) until 36 h postparturition. Results: The effects of temperature changes were observed on the infanticide behaviour of dams along with the survival of pups in early postparturition phase till 36 h after delivery. The significant statistical difference (P < 0.05) was reported in infanticide behaviour of dams when control and treatment group was compared. It is observed that decrement in surrounding temperature promotes decrement in the ambient body temperature of dams during early postparturition. It is proposed that alteration of hypothalamic homeostasis due to temperature change induces cannibalism and infanticide behaviour. Lack of thermoregulation during early postparturition creates the sense of insecurity, in-satiety, anxiety and stress. Conclusions: Authors strongly recommend the maintenance of body and surrounding temperature to prevent infanticidal behaviour and cannibalism within Swiss albino mice population. Further investigations are advisable to authenticate the active behavioural and biochemical pathway behind the phenomena.

• Journal of the Korean Society of Food Culture
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• v.1 no.2
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• pp.142-156
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• 1986

The purpose of the present study was to investigate the value evaluation of food in urban Korean adolescents. The conclusions drawn from the analysis of values of foods are as follows: 1. There are five factors drawn from the analysis of values of foods, that is, subjective evaluational factor. Objective factors are social factor, economic factor, quality attribute factor, and freguency of food intake factor. And it has been revealed that there is some relationship between these factors. The subjective evaluational variable depends most strongly on the sensory variable, especially taste, flavor, color and shape of food, described in the order of influence. It also depends on the experiential frequency of intake. 2. With regard to the attitude of evaluation of food, there is a considerable difference between junior high school students and high school students, and between male and female students, This difference can be noticed in almost all the variables dealt with in this study, especially in the subjective evaluational aspect, experiential aspect, and social aspect, A significant difference was found between junior high school students and high school students and between male and female students on both subjective and objective values of foods. Male students valued food which brought about a 'Satiety' more so than female. And consequently, they take such kinds of foods more frequently. More female students than male students and more junior high school students than high school students have a strong conception of the socio-cultural value of foods, that is, the spatial and temporal symbol of foods.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.361-369
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• 1990

The objective of the study was to evaluate nutritional balance for fast foods selected by middle and high school students using INQ (Index of Nutritional Quality). A thousan students that is 0.09% of the population (middle and high school students in Seoul) were surveyed from January 21 to February 10 in 1989. A total of 835 subjects excluding incomplete answer were analyzed. All statistical data analyses were conducted using the SPSS. Fifty kinds of fast foods were analyzed for nutrient values calculation. INQ and % of std. values of selected fast food combination were calculated, and % of std. were charted with each first letter of menu items by using GW-BASIC program. Satiety of fast foods was low in hamburger and pizza chain, high in noodle chain. 66.3% of the subjects ate fast foods snack, 29.2% for meals and 6% for beverages. Protein content of hamburger sold in Korea by American brand name was insufficient compared to the data published in the U.S. for the same brand's menu item. As a result of INQ evaluation, the desirable case of both 'nutritious' and 'fitness for a meal' was only appeared in selecting several menu items at once. A total of 59% of combined fast foods surveyed were revealed as 'nutritious'. Both 'nutritious' and 'fitness for a meal' was 10.4% and 'nutritious' was 48.6%, 'Unfitness for a meal' but 'nutritious' was 48.6% and 'undernutritious' was 37%. Thus a total of 85.6% was 'unfitness for a meal'. 'Undernutritious' but 'fitness for a meal' was 3.5%

• Korean Journal of Community Nutrition
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• v.8 no.5
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• pp.708-715
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• 2003

The purpose of this study was to investigate the status of recognition and intake of Saeng shik among housewives in Seoul, Busan, Daegu, Kwangju and Daejeon during February, 2002. Saeng shik is an uncooked freeze dried powdered food made from grains and vegetables. We interviewed 800 housewives, aged 30 to 49 years, living in urban areas. The survey was conducted using individual interviews on demographic characteristcs, status of recognition of Saeng shik, and the intake of Saeng shik. The data was analyzed using a SPSS program. The results were summarized as follows: Forty percentage of the subjects were well acquainted with Saeng shik. More than 60% of the subjects understood that Saeng shik is ‘the thing of grains and vegetables in the form of freeze-dried powder without heating process’. Saeng shik was taken by 16.9% of subjects. There was a significant regional and economic level difference in Saeng shik intake (p<0.05). Among the reasons given for Saeng shik intake, meal substitution ranked the highest. Other reasons were prevention of adult diseases, or it being a low calorie food. The survey questioned which the subjects considered before buying Saeng shik, taste, effect, constitution, sanitation and safety, satiety. ‘Taste’ ranked the highest. Among the subject who had experienced taking Saeng shik, 35.6% answered that they would continue taking Saeng shit. The reasons given for stopping taking Saeng shik included its high cost and taste. The subjects recognized it not only as a meal substitute, but also as a nutrient supplement. Based on these results on urban housewives' status of recognition of Saeng shik and their intake of it, more research is needed to improve Saeng shik.

• Journal of architectural history
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• v.23 no.1
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• pp.7-19
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• 2014

This study considers the proper repair techniques by examining the most representative repair cases of the Korean arch bridges and proposes the constructional manual which can apply similar occasions. The cases are Seonamsa Seungseongyo and Songgwangsa Geukrockgyo where this researcher had taken part in the repair works. This Study proposes the maintenance construction manual about the performance degradation drew by performance degradation of the both Korean arch bridges in the maintenance process. First, arch bridge maintenance should be carried out in the dry season, when water is impermeable in the bottom surface of the bridge. Moreover, risk factors of the maintenance should be excluded to secure the water vally flow, the bypass and the temporary bridge. Second, prior to repair, it has to precede (1)3D shooting (2)formal examination (3)structure safety test (4)geological and lithic surveys (5)arch curvature establishment and makeshift frame settlement before transformation (6)relationship expert comments. Third, if the baduk and the foundation stones are inevitable to replace due to performance degradation on the foundation, it should use the high quality stones and secure greater stress by extending the standard range. The foundation on irregular rock needs to be flattened and underside on the replaced materials require Grengyijil to deliver the equal loads. Fourth, In the process of dismantling the stones of the arched bridge, it could make heavy weathering degree and not reuse the materials. Charge should converge the expert advices to choose the reuseable, the conservate and the alternative materials, and increase the reutilization of the raw materials by preservation and reinforcement treatments. Fifth, the side wall should be repaired by the rubble work technique which is not able to pile compost satiety, so it must use long depth of masonary stones for reinforcement. It is considered to reinforce the stone wall in shore as much as possible and protect the abutment and the side wall on the upstream for the arch bridge maintenance works.