• Korean Journal of Community Nutrition
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• v.20 no.5
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• pp.375-382
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• 2015

Objectives: This study examined the influence of different sizes of spoons (normal spoon, 8.3 cc vs small spoon, 4 cc) on eating rate, energy intake and the satiety levels of female college students. Methods: Twenty four healthy female college students participated in this study once a week for 2 weeks. Two hundred ten grams of cooked rice and 250 g of beef shank soup with a normal spoon and same amount of rice and soup with a small size spoon were served to the same participants over two consecutive weeks. After each lunch, the eating rate, energy intake, and the satiety levels were measured. Results: Results showed that the subjects who were using a small spoon ate less beef shank soup (149.0 kcal) (p < 0.01) and had lower total energy intake (423.3 kcal) (p < 0.05) than using a normal spoon (178.7 and 461.1 kcal, respectively). Also, the meal time (15.7 min) (p < 0.01), a serving per one spoon (8.6 g) (p < 0.001), and eating rate (27.9 g/min) (p < 0.001) of those who used a small spoon were significantly different than that of those who used a normal spoon (13.6 min, 12.5 g and 35.7 g/min, respectively). However, despite consuming less energy at lunch, the level of satiety after eating from the small spoon was not significantly different from the normal spoon immediately after, 1 hour after and 2 hour after lunch. Conclusions: Our results revealed that students were able to control their eating rate by using a small spoon and they could feel full enough even though they eat less. In conclusion, eating rate decrease by using a small spoon may play an important role in food intake.

• The Korea Journal of Herbology
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• v.37 no.5
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• pp.75-81
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• 2022

Objectives : In 『Treatise on Cold Damage Diseases』, the volume of preparation dosage measured in Hap was 6.5mL. This study aimed to confirm that a square-inch-spoon, which measures powder preparation dosage, was 1/3 Hap, and that Jeon-bi was 1/8 square-inch-spoon. Based on these values, this study also aimed to adjust the diameter of Firmiana-Seed-sized pill preparation, currently known as 6.5mm, so that one square-inch-spoon of powder preparation creates 16 pills. Methods : Calculated the ratio between the floor areas of square-inch-spoon and Jeon-bi and measured the ratio of volume; assumed that powder preparations were stacked as much as possible in the shape of a square pyramid when scooped comfortably, then calculated the slopes of 1/3 Hap and 1/4 Hap; measured the volumes of powdered Oryeongsan and Lijungwhan in square-inch-spoon and Jeon-bi; created the powders into Firmiana-Seed-sized pill preparation; adjusted the diameter of Firmiana Seed so that 16 pills could be created. Results : Inferring from the floor areas, the volume of square-inch-spoon is 9.2 times that of Jeon-bi; one square-inch-spoon should be 1/3 Hap for the powder to reach its maximum slope of 47° and, according to actual measurement of powder preparations, reach its maximum volume; when created into Firmiana-Seed-sized pill preparations, one square-inch-spoon should be 1/3 Hap so that approximately 16 pills were created. Conclusions : One square-inch-spoon of powder preparation was 1/3 Hap(2.17mL), Jeon-bi was 1/8 square-inch-spoon(0.27mL), and the diameter of Firmiana-Seed-sized pill preparation was 5.5mm.

• The Korea Journal of Herbology
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• v.36 no.1
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• pp.51-57
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• 2021

Objects : In this study, I aimed to determine the size and administration Method of pills preparation in Treatise on Cold Damage Diseases. Methods : I investigated the Treatise on Cold Damage Diseases, Newly Revised Materia Medica, Variorum of the Classic of Materia Medica, The Korean Herbal Pharmacopoeia, and recent studies. Results : There were four kinds of pills preparation. Each size of pill preparation was equal to the Odongja, Tanwhan, Yolk, and quarter of daily dosage of Decoction. One pill of Tanwhan was equivalent to 16 pills of Odongja, and one Yolk was equal to 40 pills of Odongja. The Diameter of Odongja was 6.5 mm, Tanwhan was 16.37897 mm, and Yolk was 22.11484 mm. Jeodangwhan was equal to one quarter daily dosage of Jeodangtang. Maximum size to swallow with water was Odongja and daily dosage, which was 16 pills, includes one square-inch-spoon of powder preparation. When we made the pill preparation, it is difficult to make 16 pills using one square-inch-spoon of powder. Therefore, Zhang Zhongjing made one dosage started from 10 pills to 20 pills to find out optimum dose. Due to the difficulty of making precise size of pills and considerable amount of daily dosage, there was no smaller size than Odongja. When the size of Pill preparation was larger than Odongja, it was ground or boiled slightly to make suspensions. Conclusions : These results suggest that the sizes of Pill preparation in the Treatise on Cold Damage Diseases were true compared with reality.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• Journal of the Korean Dietetic Association
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• v.11 no.4
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• pp.405-417
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• 2005

The purpose of this study was to evaluate students' satisfaction with foodservice of middle school by region in Gangwon province. Students’ satisfaction concerning foodservice quality characteristics was surveyed by using importance performance analysis(IPA) technique in middle school foodsevice operations. Middle school students from four cities(Gangnung, Sokcho, Wonju, Chuncheon) were surveyed by self-developed questionnaire. Total of 1,025 questionnaires(female 521 and male 504 respectively) were analyzed using SAS program. The results of this study are summarized as follows: 1.The performance level of foodservice quality attributes was significantly different according to region. 2.The attribute of the highest performance level was taste of food. The attributes of the lower performance level were waiting time of meal service and treatment about complaints. The attributes of the higher importance level were hygiene of food and dining room and hygiene of spoon and cup and drinking water table. 3.Satisfied quality attributes identified were taste of food and variety of menu. Dissatisfied quality attribute identified was treatment about complaints. 4.The satisfaction of middle school lunch service was lower than their elementary school period. 5.The satisfied quality attributes of middle school foodservice were portion size, facility of dining room, hygiene of food, variety of menu compared with their elementary school period.

• Journal of Biomedical Engineering Research
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• v.16 no.4
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• pp.481-491
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• 1995

Endovaginal and endorectal receiver only surface coils were designed for MR imaging (MRI) and $^1H$ MR spectroscopy (MRS) for the uterine cervix and the prostate. The shape of endovaginal coil wire was rectangular with round corner. Size of the coil wire was empirically determined for 7cm and 4cm along the long and short axis, respectively. The coil wire loop was supported by acryl handle and bent about $150^{\circ}$ at one side of the loop considering the average angle of the cervix to the vagina. We called this as a "spoon-type endovaginal coil". The wire of the endorectal coil was made of the flexible materials so that the wire loop became long elliptic shape by pushing the acryl handle into the plastic tube for the comfort of patients when the coil was inserted into the cervix. Then, the shape was maintained to be circle by popping out handle. Conventional spin echo (SE) and fast spin echo (FSE) sequences were used as 71 and 72 weighted imaging sequences, respectively. Matrix size was 128~$256{\times}256$. FOVs for surface coil and body coil were 14cm and 24cm, respectively. 3D volume localized in vivo $^1H$ MR spectroscopy of the human cervix and prostate was performed using PRESS or STEAM localization method with the following parameters . TR=3 sec, TE=135 msec for PRESS or 30 msec for STEAM, NEX=2, NS=48, Sl=2048, and SW=2500 Hz. Using home-built endovaginal and endorectal coils, excellent T1- and T2-images were obtained to visualize early cervical and prostate tumors. 3D volume localized in vivo IH MRS was useful to differentiate the cancerous tissue from the normal tissue.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.53-75
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• 1991

To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.59-70
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• 2016

Packaging is thought to contribute to the consumers' purchasing choice of the powdered infant formula products. In Asian market, the products of international and local brands are competing. Evaluation and analysis of food package functions for a variety of brand products will be helpful for the innovative packaging development. Thus, the packaged products of powdered infant formula were collected in Chinese, Indonesian and Korean supermarkets as a typical Asian market and examined in terms of main food packaging functions. Metal cans were the most dominant type of big size package (800-1000 g) while flexible bags were often the common one of medium size (400 g). In general, convenience function was provided in forms of easy opening device and portioning take-out spoon. Information on primary and secondary shelf lives was given besides nutritional facts and use instruction for communication function. The combination of $N_2$ and $CO_2$ was usually employed to protect powdered infant formula in rigid packages, whereas only $N_2$ was used to protect product in most flexible packages.

• Korean Journal of Ichthyology
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• v.27 no.2
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• pp.95-103
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• 2015

Egg development and early life history of the Korean spine loach, Cobitis tetralineata, were investigated in the present study. Adult fish were sampled using spoon nets at the Seomjin River in Jeongsan-ri, Bokheong-myeon, Sunchang-gun, Jeollanbuk-do, Korea, July 2013. Eggs were obtained after injecting Ovarprim into females. Eggs were then artificially fertilized using the Dry method in the laboratory. Mature eggs were slightly adhesive and transparent with grey coloring, and measured $1.04{\pm}0.03mm$ ($mean{\pm}SD$) in diameter. Hatching of the embryo occurred approximately 56 hours after fertilization at $25^{\circ}C$ of water temperature, and the average size of newly hatched larvae was about $4.6{\pm}0.11mm$ in total length. At fifth day after hatching, the larval full length reached $6.8{\pm}0.28mm$ on average and their yolk sac had been completely absorbed. At 17th day after hatching, larva entered the juvenile stage and reached $9.8{\pm}0.50mm$ in total length. At 100th day after hatching, the formation of Gambetta's zone of four line was complete and juveniles were similar in general appearance to adults, and they averaged $34.7{\pm}5.77mm$ in total length.

• Korean Institute of Interior Design Journal
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• v.22 no.5
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• pp.42-50
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• 2013

The upscale Korean restaurants that appeared as a way for the globalization of Korean food by introducing Western modern elements into Korean traditional elements are presenting a new direction. For this study, the researcher visited a total of ten modernized upscale Korean restaurants including five ones in each of Seoul (Dadam, Bistro Seoul, Bicena, Today, and Poom Seoul) and New York (Gaonnuri, Danji, Ban, Jung Restaurant, Korea Spoon), where the globalization of Korean food is concentrated, and the results of comparing, investigating, and analyzing the characteristics of interior and spatial design through observation, photo taking, sketches and preparing a questionnaire were as follows. First, a modernized upscale Korean restaurant was first built in New York in 2011, and then also appeared in Seoul in 2012. The Korean restaurants in New York were mostly operated by individual person, while the Korean restaurants in Seoul were operated by large corporation. Second, the spatial configuration elements were classified into the reception, garden and rooms in Seoul and into the reception, bar hall and rooms in New York depending on the function of the interior space, showing differences in the spatial configuration elements of the garden and bar. There was a difference in spatial layout; the restaurants in Seoul were room-centered, while the ones in New York were hall-centered. Third, in terms of spatial design elements, the size of the space and furniture in the reception space of the Korean restaurants in New York were smaller as compare to those in Seoul, while the restaurants in New York represented Korean atmosphere by decorating many Korean traditional elements. The Korean restaurants in New York gave consistency to the design of the hall space as compared to the restaurants in Seoul by decorating interior decorative accessories associated with the restaurant name. The Korean restaurants in Seoul decorated room space by using more traditional elements as compared to the restaurants in New York. Fourth, in terms of food design elements, the restaurants in Seoul are characterized by the introduction of Western services and table setting, while the restaurants in New York sought originality that applied foreign ways as compared to the restaurants in Seoul. The results of this study can be used as useful basic data when setting the interior spatial design guidelines for the modernized upscale Korean restaurants that advance into the world beyond Seoul and New York, and it is expected that in-depth follow-up studies would be conducted in various cities beyond Seoul and New York where there are modernized upscale Korean restaurants based on the results of this study.