• Transactions of the KSME C: Technology and Education
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• v.1 no.1
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• pp.83-90
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• 2013

The purpose of this study is to replace existing liquid chlorine with localization of on-site high (12%) sodium hypochlorite generation system. On-site high (12%) sodium hypochlorite generation system is higher the current efficiency of 38.7%, 54.6% reduction of salt consumption, and 97.3% lower rate of chlorate than on-site low (0.8%) sodium hypochlorite generation system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.116-122
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• 1997

Rats were adapted to diets containing 10% cellulose,10% sodium alginate and fiber-free diet for 5 weeks. Following a 14 hour fasting, rats were fed 5g of a test meal that provided 50% energy from fat, then killed at 4 hour postprandially. Plasma and lipoprotein fraction-cholesterol levels were lower in sodium alginate-fed animals than in rats fed other diets. Plasma TG did not differ among diet treatments. Increase in TG content of HDL fraction occurred in dietary fiber groups. Intestinal apolipoprotein B level and lipase activity were lower in sodium alginate-fed group than in other dietary groups. These results suggest that chronic consumption of sodium alginate affects plasma cholesterol level as in the case of fiber supplemetation, but is less likely to modify the acute Plasma TG response to high fat meal than if a fiber supplement is incorporated into the meal.

• Korean Journal of Community Nutrition
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• v.18 no.5
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• pp.478-490
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• 2013

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.

• The Korean Journal of Zoology
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• v.11 no.3
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• pp.75-82
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• 1968

The effects of x-irradiation on the utilization of glucose, succinate, citrate and $\\alpha$-ketoglutarate, on the response of the cell metabolism to $NaN_3$ and DNP, and on the uptake of lysine in the presence or absence of the metabolitesor the inhibitors were studied using HeLa cells and the results are summarized as follows: 1. 200r of x-irradiation had no immediate effect on the oxygen consumption of cells. 2. The oxygen consumption was greatly stimulated by succinate, $\\alpha$-ketoglutarate and citraed and in decreasing order and x-irradiation caused no remarkable change in this order. 3. The respiratory response of the cell to the metabolic inhibitors seems to be altered by x-irradiation. 4. The initial rate of the uptake of lysine was markedly retarded and the accumulation of lysine in the cell was decreased by irradiation. 5. Glucose increased the lysine uptake whereas succinate had no effect and citrate and $\\alpha$-ketoglutarate reduced the absorption. X-irradiation did not alter this tendency. 6. The inhibitory effects of $NaN_3$ and DNP on the lysine uptake were quite different from those seen in the oxygen consumption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1243-1252
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• 2017

There are limited programs for low sodium intake based on the nutrition education model for housewives who cook family meals. The objective of this study was to evaluate the effects of model-based nutrition programs for low sodium intake among housewives residing in Seoul by incorporating social cognitive theory. A questionnaire survey before and after education was conducted on 140 housewives who participated in the 'Low Sodium Nutritional Education Program' delivered by a district public health center for 12 weeks from November 2015 to January 2016. The contents of the nutrition education program and program evaluation items were based on the action plans for 'Less Sodium Healthy Practice' suggested by the Ministry of Food and Drug Safety. The results show that program participants showed a lower preference for sodium, higher selection of low sodium dishes from restaurants or cafeteria if available, and increased awareness of the need of restaurants to serve low sodium dishes compared to before. In terms of behavioral changes, there were significant improvements in checking nutrition labeling and selection of foods with low sodium, use of low sodium food products, use of natural seasonings to reduce salt intake, and consumption of fast foods and processed foods. On the other hand, requesting less salty meals when ordering and introducing restaurants or cafeterias with healthy and low sodium menus turned out to be difficult to put into practice. In conclusion, the nutrition education program for sodium intake reduction for housewives was effective in increasing knowledge, environment recognition, and behaviors related to low sodium intake but not behaviors related to physical environmental factors. Therefore, further nutrition education programs and practices for sodium intake reduction should be comprehensively implemented with improvement of physical environments for low sodium intake.

• Korean Journal of Community Nutrition
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• v.16 no.4
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• pp.473-487
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• 2011

We attempted to define the sources of sodium intake for the Korean population at prepared dish level to provide a basis for developing sustainable nutrition policies and feasible programs for sodium intake reduction. Dietary intake data from 2008 and 2009 Korea National Health and Nutrition Examination Survey was used in the analysis for sodium intake sources. Sodium intake from individual dish consumed by each subject was calculated and used in delineating major sodium sources at dish and dish group level for sub-populations of different sex and age. Also, sodium intake was compared between eaters and non-eaters of some specific dish groups with considerable contribution to total sodium intake. The number of subjects included in the analysis was 18,022 and mean sodium intake was 4,600 mg/capita/day. Major sources of sodium intake at dish group level were in the following order: kimchi (1125 mg, 24.5%), noodles (572 mg, 12.4%), soups (488 mg, 10.6%), stews (399 mg, 8.7%), and cooked rice (284 mg, 6.2%). The magnitude of contribution to total sodium intake by soups and stews was different by age group. Sodium intake difference between eaters and non-eaters was much larger for kimchi group (2,343 mg for male, 1,452 mg for female) than for soups or stews. Interaction between consumption of aforementioned specific dish groups and age was highly significant (p < 0.0005) for both sexes. This study revealed an importance of having not only the control over sodium content of foods/dishes, but also the customized approach for different groups of population to accomplish an appreciable reduction in sodium intake.

• Journal of Food Hygiene and Safety
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• v.8 no.2
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• pp.105-117
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• 1993

The objective of this investigation was to characterize the subacute toxic potency of orally administered poly(sodium acrylic acid-acrylic acid), super absorbent polymer. Four groups of rats were maintained on diets containing 0, 1.25, 2.5 or 5% of poly(sodium acrylic acid-acrylic acid). The mean dosages of poly(sodium acrylic acid-acrylic acid) were estimated to be 1025 mg/kg/day, 2009 mg/kg/day and 4728 mg/kg/day in the male groups. The estimated average dosages of poly(sodium acrylic acid-acrylic acid) in the female groups were 1011 mg/kg/day, 2088 mg /kg/day and 4576 mg/kg/day, respectively. Few test compound-related toxic effects were observed in body weight gain, clinical signs, hematological parameters and serum biochemical values. Urinalyses, gross necropsy and histopathology revealed no evidence of specific toxicity. Food and water consumption tended to increase in the animals fed the diet of 2.5% and 5%. Our data indicate that no-observed effect level of poly(sodium acrylic acid-acrylic acid) was estimated to be 1.25% in the diet (mean dosage: 1025 mg/kg/day in male rats, 1011 mg/kg/day in female rats).

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.399-405
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• 2020

The purpose of this study was to analyze existence of active senior and their sodium intake using the 7th Korea National Health and Nutrition Survey. The samples used for this study were 1,336 males and 1,857 females older than age 45. We used the K-means cluster analysis to distinguish the elderly and one-way analysis of variance (ANOVA) to compare the means statistically among the groups. The analysis confirmed the existence of active seniors and showed different characteristics from other clusters. Also, the sodium intake in active seniors varies with other clusters depending on gender, economic status, social participation and health. In conclusion to reduce the unnecessary social cost of health deterioration of the elderly caused by aging, it is desirable to implement a class-specific policy based on the results of this study.

• Journal of Nutrition and Health
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• v.49 no.2
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• pp.88-98
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• 2016

Purpose: We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake. Methods: Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively. Results: Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors. Conclusion: These findings suggest that salty taste preference could reflect sodium intake of individuals rather than thresholds of saltiness, and may be used as a simple and effective proxy for usual sodium intake.

• Journal of the Korean Society of Safety
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• v.28 no.6
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• pp.23-28
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• 2013

In order to improve extinguishing performance of water mist, many studies of additives have been conducted. In this study, viscosity agent which has the ability to improve extinguishing performance by adhering to the surface on fire was used and fluorine-free surfactant was also added to water to enhance water's wetting ability. This study aimed to verify optimal concentration of extinguishing of additives according to fire source and extinguishing performance by comparison with pure water. In case of wood crib fire, the results show that flame suppression and extinguishing time of sodium alginate 0.4 wt.% are 3.4 times and 2.2 times shorter than those of pure water in 0.2 MPa respectively. It seems that large amount of water adhere to surface on fire, thus cooling effect on surface was enhanced. Also water consumption of sodium alginate 0.4wt.% is up to 65% lower than that of pure water. In case of heptane fire, extinguishing time of cocobetaine 0.1 wt.% is 9.7 times shorter than that of pure water in 0.2 MPa. It is thought that because cocobetaine can block oxygen and suppress oil mist by making emulsion film on fire surface due to a low surface tension. On the other hand, water consumption of cocobetaine 0.1 wt.% is 92% lower than that of pure water.