• Journal of Nutrition and Health
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• v.52 no.5
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• pp.475-487
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• 2019

Purpose: With the increase of going out to eat, reducing the sodium in restaurant foods has a crucial impact on reducing sodium intake. This study aimed to assess the current status and perceptions of restaurant staffs related to reducing sodium use in restaurants. Methods: Restaurant managers and chefs (n = 312) in Seongnam area completed a questionnaire on the current status related to sodium use, the barriers to practice for reducing sodium use, support needs, and the practicability of methods for reducing sodium use in restaurants. Results: The percentage of restaurants in the preaction stage (including the precontemplation, contemplation, and preparation stages) for reducing sodium use was 79.7%. Logistic regression analysis showed that measuring salinity while cooking was associated with measuring seasoning (OR, 4.761; 95% CI, 2.325 ~ 9.751), action/maintenance stages of behavior change (OR, 2.829; 95% CI, 1.449 ~ 5.525) and providing salinity information of restaurant foods (OR, 6.314; 95% CI, 2.964 ~ 13.45). Maintaining taste and hindering the cooking process were the main barriers to reduce sodium use. The total practicability of actions for reducing sodium was higher in staffs who worked in restaurants that measured seasoning and salinity while cooking (p < 0.05 and p < 0.01, respectively). The hardest item to practice was 'purchase foods after comparing sodium content in the nutrition labeling'. 'Avoid serving salt-fermented foods as side dishes', 'serve small portions of kimchi and less salty kimchi', and 'put up promotional materials for reducing sodium intake' were selected as easy items to perform. The majority (82%) was willing to reduce sodium in restaurant foods under the support of local government and they desired the promotion of participating restaurants and education on cooking skills to reduce sodium. Conclusion: Measuring seasoning and salinity while cooking is a meaningful practice that is associated with stages of behavior change and the practicability of actions for reducing sodium. It is necessary to provide support and education with a gradual approach to staffs for reducing sodium in restaurant foods.

• Korean Journal of Community Nutrition
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• v.19 no.5
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• pp.425-435
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• 2014

Objectives: The purpose of this study was to develop a Na-reduction education program and apply it for cooks who prepare meals in day-care centers. To development of the program was based on increasing the self-awareness of salinity, eating behaviors and enforcing skills of low-Na cooking. Methods: The study was carried out from April to October in 2013, fifty five cooks participated in this program. The Na reduction program composed of 4 sessions of education which included a 90-minute lecture and self-reevaluation of personal salt-sensitivity degree and three low Na recipe cooking classes. In order to measure the effectiveness of the program, the pretest and posttest of salinity of the soups provided by day care centers was conducted at registration and 5 month after the program with the same menu. Results: After the conduct of the program, salimeter using rate was increased from 8.2% to 94.6% after the program and the other measuring instruments using rate was gradually increased. We observed that the score on eating behaviors increased 1.51 points from 38.80 to 40.31 after the intervention program (p < 0.001). Further, increased knowledge and skill provided by the intervention program resulted in improved Na-reduction cooking capability. According to the results from analyzing the soup salinity, the salinity in watery soup was significant reduced from 0.556 to 0.449 0.107 and soybean-paste soup was significant reduced from 0.669 to 0.551 after the intervention program (p < 0.001). Conclusions: As the result of fact, the intervention programs that was based on self-reevaluation, to enforce practical skill and consciousness was effective to serve low sodium menu at day care centers.

• Advances in Traditional Medicine
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• v.3 no.4
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• pp.205-211
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• 2003

Stem bark of Cinchona sp. (Rubiaceae) is one of the well known drugs for its therapeutic values in traditional as well as modern medicine. Even though a lot of work has been carried out on quinoline alkaloids of Cinchona, its phenolic constituents received very little attention. In the present study, we evaluated antioxidant properties of C. officinalis stem bark methanolic extract and water extract containing phenolic compounds (total phenolics 21.37, 5.18% w/w respectively in the two extracts) in different in vitro and ex vivo models viz., antiradical activity by DPPH reduction, superoxide radical scavenging activity in riboflavin/light/NBT system, nitric oxide radical scavenging activity in sodium nitroprusside/Greiss reagent system and inhibition of lipid peroxidation induced by iron-ADP-ascorbate in liver homogenate and haemolysis of erythrocytes induced by phenylhydrazine in erythrocyte membrane stabilization study. Both the extracts exhibited very good antioxidant activity in all the models tested. The phenolic compounds including tannins present in the stem bark seem to offer protection from the oxidative damage.

• Journal of Nutrition and Health
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• v.48 no.5
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• pp.429-440
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• 2015

Purpose: The purpose of this study was to examine sodium-related nutrition knowledge, eating attitudes, eating behaviors, and self-efficacy by stages of behavioral change in reducing sodium intake among childcare center foodservice employees. Methods: Subjects (n = 333) were categorized according to two groups based on the stages of change; Pre-action stage (PA group: precontemplation/contemplation/preparation stage), Action stage (A group: action/maintenance stage). Results: A major source of sodium-related nutrition information was TV/radio (56.6%) and only 166 people (49.8%) have experienced nutrition education specific to sodium. Although the A group showed slightly higher scores for nutrition knowledge than the PA group, the difference was not significant. The percentages of correct answers for 'daily goal of sodium intake for adults (27.0%)', 'calculation of sodium content in nutrition labeling (30.3%)' were low for both groups. The A group (total score: 40.3) had more desirable eating attitudes regarding reducing sodium intake than the PA group (36.6, p < 0.001). The total score for eating behaviors was slightly higher in the A group (49.6) than in the PA group (48.5), but without statistical significance. The A group (total score: 58.2) also received higher scores for self-efficacy regarding reducing sodium intake than the PA group (52.5, p < 0.001). Conclusion: This study suggests that nutrition education for childcare center foodservice employees should be expanded and customized education should be implemented according to the stages in reducing sodium intake. It is also suggested that food companies make efforts to develop low-sodium products.

• Bulletin of the Korean Chemical Society
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• v.12 no.1
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• pp.31-35
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• 1991

Three isomers of damascenone, odorous terpenic ketones, have been synthesized conveniently from a same starting material, ethyl 2,6,6-trimethyl-4-oxo-2-cyclohexene-1-carboxylate(1), which was easily available by the acid-catalyzed condensation of mesityl oxide or acetone with ethyl acetoacetate. ${\alpha}$-Damascenone(7) was prepared by converting the enone ester 1 into the corresponding tosylhydrazone(4), followed by treating with 4 molar equiv of allyllithium. ${\beta}$-Damascenone(12) was synthesized by chemoselective reduction of 1 with sodium borohydride/cerium chloride to give corresponding allylic alcohol 8, conversion of 8 into acetate 9, and thermal decomposition of 9 with DBU to afford ethyl ${\beta}$-safranate(10), followed by reaction with an excess amount of allyllithium. ${\gamma}$-Damascenone(15) was obtained by dehydration of 8 with boric acid to furnish ${\gamma}$-safranate(13), followed by treatment with 2 molar equiv of allyllithium.

• Analytical Science and Technology
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• v.10 no.6
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• pp.427-432
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• 1997

A selective method for the determination of iron(III) ion with a sodium dodecyl sulfate(SDS) modified glassy carbon electrode was proposed. It was based on the electrostatic attraction and complexation of the SDS modifier, $(DS^-)_n-Fe^{3+}$. The determination of iron(III) ion was performed by a differential pulse voltammetry(DPV), and the reduction peak potential of $(DS^-)_n-Fe^{3+}$ was +0.466(${\pm}0.002$)V vs. Ag/AgCl. For the determination of iron(III) ion, a linear calibration curve was obtained within the iron(III) ion concentration range of $0.50{\times}10^{-5}{\sim}10{\times}10^{-5}mol/L$, and the detection limit was $0.14{\times}10^{-5}mol/L$. $Cu^{2+}$, $Ni^{2+}$, $Co^{2+}$, $Pb^{2+}$, $Zn^{2+}$, and $Mn^{2+}$ showed little or no effect on the determination of iron(III) ion, respectively. But, ion such as each $CN^- $ and $SCN^-$ interfered seriously.

• The Korean Journal of Zoology
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• v.28 no.4
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• pp.227-236
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• 1985

In an attempt to make a scrutiny into a mechanism for the formation of quaternary structure of LDH isozymes, male mice were intraperitoneally exposed to a wide range of tetrodotoxin concentration and the changes in relative percentage of the five isozymes were monitored by electrophoresis and subsequent densitometry. The observations that a conspicuous increase of the $H_4$ isozyme was demonstrated in nearly all brain tissues, that the $M_4$ isozyme of skeletal muscle tissue was slightly increased while the $M_3H$ and $M_2H_2$ isozymes were decreased, that the M/H ratio was strikingly reduced in heart tissue and that assembly of $H_4$ isozyme was revealed in liver tissue although its rate was extremely low suggest that new intracellular ionic environment established by compulsory change in Donnan equilibrium could alter the LDH isozyme distribution. The reduction of assembly of $M_3H$ isozyme found in mouse tissues exposed to tetrodotoxin also seems to suggest that the subunit combination of 3M+H is very unfavorable in an intracellular environment deviated from its accustomed one. It was reaffirmed that there might occur TTX-insensitive sodium channels in plasma membrane.

• Journal of the Korean Society of Radiology
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• v.12 no.5
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• pp.615-621
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• 2018

Recently, various environmentally friendly products have been developed for improving the indoor air quality while pursuing a well-being nature-friendly healthy life as a core value. In this research, we not only solve the problems of existing environmentally friendly paints, but also developed a charcoal composite seats that can reduce radon, which is a natural radioactive substance, and evaluated the reduction effect of radon, formaldehyde and volatile organic compounds. In the charcoal composite seats, a sodium silicate emulsion and charcoal were mixed to prepare an charcoal liquid coating material, and the composite seats was fabricated by air-spray coating method. In order to analyze the hazardous substance reduction performance of the fabricated charcoal composite seats, radon was designed to comply with the Ministry of the Environment standard, formaldehyde and volatile organic compounds were designed to comply with KCL-FIR-1085 standard. As a result of the experiment, the fabricated charcoal composite seats was evaluated as having a radon reduction capability of about 90.8% from 20 hours, formaldehyde and volatile organic compounds were 3 hours, and the reduction capability of 96.7% and 96.6% was found respectively. It is considered that these results can be utilized as basic data at the time of product development for improvement of indoor air quality.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.7
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• pp.729-734
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• 2008

The higher valence state of iron i.e., Fe(VI) was employed for the treatment of Cu(II)-EDTA in the aqueous/waste waters. The ferrate(VI) was prepared through wet oxidation of Fe(III) by sodium hypochlorite. The purity of prepared Fe(VI) was above 93%. The stability of Fe(VI) solution decreased as solution pH decreased through self decomposition. The reduction of Fe(VI) was obtained by using the UV-Visible measurements. The dissociation of Cu(II)-EDTA complex through oxidation of EDTA using Fe(VI) and subsequent treatment of organic matter and metal ions by Fe(III) reduced from Fe(VI) in bench-scale of continuous flow reactor were studied. The removal efficiencies of copper were 69% and 79% in pH control basin and reactor, respectively, at 120 minutes as retention time. In addition, Cu(II)-EDTA in the reactor was decomplexated more than 80% after 120 minutes as retention time. From this work, a continuous treatment process for the wastewater containing metal and EDTA by employing Fe(VI) as muluti-functional agent was developed.

• Journal of Nutrition and Health
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• v.39 no.2
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• pp.160-170
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• 2006

This study was conducted to provide foundation data for making health care policy for married women by assessing the dietary intake between highly educated married, employed and unemployed women. It is a direct interview, cross-sectional study with 24-hour recall method for one day. In selecting the subjects for this study, married, unemployed women were selected from a certain area (Daedeok Science Town) in Daejeon where there are high rates of highly educated women, and the married, employed women were selected from the teaching profession in order to avoid confounding due to including a variety of jobs. According to the Korean Standard Classification of Occupations, teaching is the representational occupation of highly educated, married women. Then, to prevent confounding due to age, we selected the subjects out of each age group at the same rate through random sampling. Women who had not graduated college, worked only part-time, or had no current spouse were excluded. As a result, 486 highly-educated, married, unemployed (250) and employed (236) women were used for analyzing data. The unemployed women consumed a higher amount of fat, cholesterol, sodium, vitamin C and folic acid while the employed women consumed a higher amount of iron, vitamin $B_l$ and vitamin $B_2$. P/M/S ratio being 1/1.18/1.05 and 1/1.05/0.87, for the unemployed women and the employed women, respectively, unemployed respondents had a higher saturated fat intake than those of employed. It is in excess of the standard ratio (1/1/1) of the Korean RDA. At the same time, in unemployed respondents the percent of energy intake from fat (24.8%, 23.2%) and animal fat (12.4%, 11.4%) were higher than those of employed respondents. The mean daily nutrient intake of calcium, zinc, and iron for both groups of respondents were lower than the Korean RDA. Both groups had phosphorus as the highest nutrient and calcium as the lowest nutrient of INQ (Index of Nutritional Quality) while nutrients with the INQ being less than 1 were calcium and iron. To sum up, the following conclusions can be made: Nutrition education and guidance for reduction of the intake of fat, especially animal fat, are necessary for unemployed women. In addition, highly educated, married, unemployed and employed women should increase the consumption of foods rich in iron and calcium to prevent anemia and osteoporosis, while decreasing the intake of phosphorus to balance proportions of calcium and phosphorus.