• Journal of dental hygiene science
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• v.11 no.6
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• pp.513-520
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• 2011

The purpose of this study was to examine elderly people's oral health behaviors and education needs. The subjects in this study were 195 senior citizens who were users of senior cultural centers and senior welfare agencies in Seoul and Incheon. After a survey was conducted, the collected data were analyzed by the statistical package SPSSWIN 19.0. The findings of the study were as follows: 1. Gender, academic credential and monthly mean income were identified as the general characteristics to impact on their oral health attitude. 2. The senior citizens who ever received oral health education had a better knowledge(p<0.05) and took a better attitude(p<0.01). 3. As for a time for toothbrushing, many brushed their teeth after breakfast(74.9%) and dinner(71.8%). Utilized Oral hygiene devices were interdental brushes(21.5%), dental floss(13.8%). As many as 62.5% felt they had a dry mouth, and the most prevalent way for them to cope with it was drinking water often(68.2%). 79.5% didn't get their teeth cleaned on a regular scaling. 4. The rate of regular scaling was higher in the elderly groups that ever received oral health education and whose knowledge scores was above the average(p<0.05). 5. In relation to the necessity of oral health education, 87.2% felt the need for that, and as many as 79.0% intended to receive that education. Their favorite period of education was 6months(41.0%), and the greatest group hoped to receive that education for an hour(55.4%). The largest group wanted to learn about prevention of oral diseases, followed by toothbrushing, denture management, dry mouth. Given the findings of the study, senior welfare centers and senior cultural centers should offer oral health education programs as part of lifelong education to provide systematic and prolonged education for the elderly to improve their oral health care to promote their oral health.

• Journal of Haehwa Medicine
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• v.9 no.1
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• pp.387-397
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• 2000

Background : Intravascular Laser Irrardiation of Blood(ILIB) is used in disorder of cerebral and peripheral blood circulation, dysfunction of brain, atherosclerosis etc., but there are little study about ILIB in oriental medicine. We wished to assess the efficacy of ILIB for the treatment of cerebral infarction. Method : The study group comprised 40 patients who arrived at hospital during 48 hours after attack. All patient were divided into two group. The control group was treated with Uhuangcheongsimhuan(牛黃淸心丸), Seonghyangjeonggisan(星香正氣散), acupuncture therapy only, while the ILIB group was treated with above therapy plus 5 days of irradiation of He-Ne Laser(1.8~2.5mW, 50min. per day). In rat model of middle cerebral artery(MCA) occlusion, the control group was not treated, while the ILIB group was treated with irradiation of He-Ne Laser(1.8~2.5mW, 24sec.). Result : 1. Symptom improve scores did not showed significant difference between control and ILIB group. 2. Vasoreactivity of carotid siphon did not showed significant difference between control and ILIB group. 3. Vasoreactivity of radial artery did not showed significant difference between control and ILIB group. 4. PT a-PTT did not showed significant changes between before and after treatment in both group. Fibrinogen significantly increased after treatment in ILIB group(p<0.05)), but it was in normal degree. 5. ILIB showed a significant decrease of brain ischemic area and edema in rat model of middle cerebral artery(MCA) occlusion. Conclusion : These findings suggest that additional treatment of ILIB is not more useful than traditional therapy only in acute cerebral infarction. But ILIB showed potential effect in rat model of MCA occlusion. So further investigation will be necessary.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.536-546
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• 2002

The purpose of this study was to determine the degree of job satisfaction of school food service employees in the Daegu and Kyoungbuk area and to compare their job satisfaction among 3 types of school foodservice systems. Questionnaires were mailed to 49 elementary schools and collected from 49 dieticians and 201 employees. The survey form was developed by analyzing the Job Descriptive Index(JDI) with the five facets of a job: the work itself, promotion pay, supervision and colleagues. Statistical analysis used in this study were fi:equency, mean, $\chi$$^2$-test, t-test and one-way ANOVA. The average JDI scores for dieticians and foodservice employees were 127.31 $\pm$ 24.51 and 136.78 $\pm$ 19.18, respectively. The foodservice workers surveyed in this study were found to be more satisfied with the work itself, the supervision and the colleagues than with the pay and the promotion. While dieticians were more satisfied with the promotion and salary, foodservice employees were more satisfied with work salary, and colleagues. The foodservice worker's demographic variables including age, education, work experience, school type and job type were significantly related to the level of job satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.352-362
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• 2015

The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.

• Korean Journal of Biological Psychiatry
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• v.3 no.1
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• pp.88-95
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• 1996

In an open labeled study, two fixed doses of nimodipine(45mg and 90mg daily) were added to the usual antipsychotic drug treatment (Haloperidol : mean dose=25mg/day) in 20 male chronic schizophrenics for 5 weeks. The purposes of this study were to evaluate the therapeutic effects and the effect an the changes of plasma homovanillic acid(HVA) and 5-hydroxyindoleacetic acid(5-HIAA) levels. The results were as follows : 1) Total BPRS score and thought cluster, paranoid cluster subscores showed linear decreasing trend over the course of the study(P<0.05). Especially the thought cluster and paranoid cluster subscores were significant difference between 45mg and 90mg dose of nimodipine(P<0.05). The improvement rates were 45,45% of 90mg and 11.11% of 45mg, but there was no significant difference between the 45mg and 90mg dose of nimodipine. 2) The scores of extrapyramidal symptoms and adverse events-somatic symptoms showed a linear decreasing trends over the course of study. 3) The changes in the mean plasma HVA and 5-H1AA concentrations by the dosages and durations of combining of nimodipine were not statistically significant. 4) There was no statistical significance in plasma HVA and 5-HIAA of the improved, non-improved goroup. Nimodipine has a possibility os on adjunctive agent for treatment resistant schizophrenics, elderly patients and liable patients for the Side effects to usual antipsychotic drugs. So we suggest that the dosage of nimodipine must be above 90mg/day in the treatment of schizophrenia.

• Korean Journal of Biological Psychiatry
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• v.3 no.1
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• pp.46-50
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• 1996

This study was designed to examine the basal cyclic AMP levels and the $10^{-5}mol/L$ isoproterenol-stimulated cyclic AMP levels of lymphocytes, by which ${\beta}$-adrenoceptor function was shown, between to normal controls and 17 drug free patients(8 major depresive patients and 9 dysthymic patients), who were diagnosed by DSM-III-R. The severity of depression was assessed by Hamilton Rating Scale for Depression (HDRS). Cyclic AMP levels were measured by radioimmunoassay(double antibody). The results were as follows ; 1) HDRS score was significantly higher in major depressive patients($41.8{\pm}4.6$) than in dysthymic patients($24.0{\pm}4.2$)(p<005). 2) There was no Significant difference in basal cyclic AMP levels among normal controls($3.9{\pm}1.7pmol/10^6cells/10min$), major depressive patients($2.1{\pm}0.5pmol/10^6cells/10min$), and dysthymic patients($3.9{\pm}1.8pmol/10^6cells/10min$). 3) There was significant difference in net cyclic AMP levels($10^{-5}mol/L$ isoproterenol-stimulated cyclic AMP levels minus basal cyclic AMP levels) among normal controls($16.5{\pm}6.0pmol/10^6cells/10min$), major depressive patients($3.0{\pm}1.4pmol/10^6cells/10min$), dysthymic patients($10.9{\pm}4.4pmol/10^6cells/10min$)(p <005). 4) The net cyclic AMP levels were significantly correlated with HDRS scores in major depressive patients(${\gamma}=-0.8^6$, p<0.05), but not in dysthymic patients(${\gamma}=0.43$, p=0.25). In conclusion, we suggested that the dysthymic disorder might differ from the molar depressive disorder not only in the severity of depressive symptoms but also in ${\beta}$-adrenergic responsiveness of lymphocytes, which was regarded as a biological marker of depressive disorder.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.1084-1091
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• 2015

Aquaculture of olive flounder started in the middle of 1980's and now farming has been taken place in many places along the coastal line in Korea. The taste of olive flounder has a good chewy texture because of high collagen content, low fat content, so it is popular for sliced raw fish. Olive flounder is popular among Koreans but the consumption pattern is uniformly so as to be used as sliced raw fish but not other ways. So, now there needs to develop high valued-processed food using olive flounder. This study was set to investigate the processing of terrine by using olive flounder, in which terrine is French style meat loaf that is well favored around the world. In this study, terrine was prepared by chopping olive flounder meat with 39 g egg white and 10 mL fresh cream (per 50 g fillet) and then seasoned with 5 mL lemon juice, 5 mL brandy, 0.05 g salt and 0.05 g pepper. The 25 g of dough was placed on a vinyl wrap, put with 2 g cheese, and layered an another 25 g dough, and then rolled up and wrapped by aluminium foil. Two different cooking methods were used for terrine processing in this study. Terrine-1 was cooked by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) after boiling for 5 min and stored at $-20^{\circ}C$ for 7 days. Terrine-2 was prepared by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days, Terrine-1 was thawed and then heated up in microwave for 2 min (Sample-1), while Terrine-2 was thawed and then boiled in water for 5 min (Sample-2). Viable bacterial count, chemical composition, pH, salinity, hardness, TBA, free amino acid content, and sensory evaluation were measured for both Sample-1 and Sample-2. Especially, the scores of sensory evaluation of Sample-2 is slightly higher than that of Sample-1. On the other hand, there were no significant differences on color, odor, taste, texture, and overall acceptance between Sample-1 and Sample-2.

• Journal of Ginseng Research
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• v.33 no.2
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• pp.115-126
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• 2009

To evaluate the efficacy and safety of red ginseng on women's health-related quality of life (QOL) and sexual function. A randomized, double-blind, placebo-controlled, crossover clinical study was performed. The main efficacy was measured using the Female Sexual Function Index (FSFl) and the 36-Item Short-Form Health Survey (SF-36). Twenty-four healthy, married women aged 30-45 years with FSFl scores below 25 were randomly divided into two groups: the red-ginseng group (N=12) and the placebo group (N=12). During the first six-week period (Study 1), each group was given red ginseng or placebo twice a day. Before the start of the second six-week period (Study 2), a crossover design was chosen with a two-week break (washout period). Interchanging the two groups after the washout period, red ginseng and placebo were given to each group. The outcomes were measured before and after each six-week period. Overall, 23 participants completed the study. In Study 1, the changes relative to the baseline in the FSFl total score were 22.50% and 22.99% for red ginseng and placebo, respectively. In Study 2, the relative changes were 8.14% for red ginseng and 6.29% for placebo. The results showed a greater improving trend in Study 1 with respect to all of the participants' sexual functions, but no significant difference was found between the groups (P=0.9567). After taking red ginseng, all the participants exhibited an improving trend in the desire domain of FSFl, but no significant difference was shown. In the measurement of SF-36, no significant difference was likewise shown. After taking red ginseng, though, all the participants exhibited an improving trend in the physical functioning (PF) domain of SF-36, with no significant difference. Moreover, there was no significant adverse event related to red ginseng. The QOL and sexual function of the study participants in the red-ginseng group were mostly improved, but no statistically significant effect of red ginseng was shown. It is supposed that this result was partly due to the affirmative impression of red ginseng in Korea. Thus, it is anticipated that a long-term clinical trial will show a significant effect of red ginseng on the QOL and sexual function.

• Food Science and Preservation
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• v.10 no.4
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• pp.476-481
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• 2003

As its high functional properties to be used as medicine or food, the cultivation of Agaricus mushroom has been expanded and iぉ commercialization required better storage methods that can extend its functional and nutritional value for longer period. We selected drying as the most plausible method to meet such requirement, and several drying conditions were investigated to locate the optimum drying condition that can be used to keep the quality of mushroom. Drying temperature of 50$^{\circ}C$, 60$^{\circ}C$, 100$^{\circ}C$ were selected to trace the drying time required to achieve the moisture content of mushrooms less than 10%. The drying temperature at 50$^{\circ}C$ required 29 hrs of drying time, while 100$^{\circ}C$ required only 10 hrs of drying tune. However, their quality characteristics on the following categories, on the degree of browning and color were investigated to find the optimum drying condition. In addition, sensory evaluation was conducted to evaluate the quality of dried mushrooms produced by each drying condition. The browning of the mushroom was evidently increased as the higher drying temperature was used and 50$^{\circ}C$ drying produced the most desirable quality of all in pileus or stipe. The aeon of browning intensified by drying temperature was comparable to the result of whiteness index value, which resulted lower L values as drying temperature increased. and the 50$^{\circ}C$ drying resulted the most highest L values among all drying samples. As the browning and whiteness results implied, the sensory evaluation result gathered from the present research indicated that the 50$^{\circ}C$ drying was the most favorable drying condition by scoring the most highest average scores on flavors, color, appearance, and overall acceptability conducted by the 10 evaluation panels.