• Journal of Medicine and Life Science
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• v.19 no.1
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• pp.8-13
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• 2022

Jeju is the largest island in Korea and one of its key tourist attractions. As the number of foreign tourists steadily increases, so does the number of injuries incurred there. Accordingly, this study aimed to describe and compare the characteristics of injuries suffered by foreign tourists versus those of domestic tourists. As a cross-sectional study of a retrospective medical record survey, the study was conducted with reference to the Jeju Injury Surveillance System from the 11-year period of January 2008 to December 2018. The following factors were investigated: demographic data, mechanism of injury, place of occurrence, activity when injured, patient outcome, and mortality. A total of 92,095 injured Jeju Island visitors was recorded during this time, a number that included 88,050 Koreans and 4,045 foreigners. The gender ratio showed similar patterns between the two groups and there were no significant age differences. In both groups, the most common mechanism of injury was collisions/cuts. Also, more foreigners experienced falls than Koreans. Regarding the location, Koreans had the most road accidents, while foreigners were most likely to be injured at outdoor locations, such as seas and rivers. Furthermore, more foreigners experienced severe injuries requiring hospitalization. Notably, this study showed the differences in injury between foreign and Korean tourists visiting Jeju Island and its findings lend support to targeted safety promotion programs.

• Acta Via Serica
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• v.8 no.1
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• pp.31-54
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• 2023

The article deals with issues related to the tradition of carpet production on the territory of Kazakhstan where, for the most part, tribes engaged in nomadic livestock raising lived. Analyzing the technological component of this traditional craft, the author focuses on the main factor that influenced carpet weaving along with arts and crafts-the nomadic method of production of the Kazakhs. The study of the ideological component that accompanies the process of making various types of carpets allows us to conclude that it has a sacred meaning and subordination to myth, rite, and ritual. At the mythmaking level, the process of making carpets, like any other activity among nomads, personified the process of creating the world, the marriage of Kok-Tengri (Heaven) and Zher-Su (Earth), and the creation of the Cosmos from Chaos. The process of carpet weaving, as well as the process of making felt, symbolized the act of creation, the marriage of Heaven and Earth, and male and female principles. The study of various types of ornaments that Kazakhs and their ancestors used to decorate carpets allows us to conclude that the ornament applied to carpet products was the bearer of the most valuable information about the mythological worldview of the people. Carpets in their structure reproduced the structure of the Universe, which has a binary, ternary, and quaternary system. The ornament has turned into a kind of coded text, reflecting ideas about the cosmogonic structure of the Universe and an awareness of the harmony of the world. The location of Kazakhstan on the northern routes of the Sogdian Road (Great Silk Road) allowed the spread of various ideas, due to which carpet weaving was influenced by other peoples in technical and stylistic design.

• Annals of Occupational and Environmental Medicine
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• v.34
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• pp.29.1-29.14
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• 2022

Background: Hotel housekeepers are one of the most important occupational group within tourism hotel sector; various health problems related to their job have been described, above all musculoskeletal disorders. The objective of this study is to understand the experiences and perceptions of hotel housekeepers and key informants from the Balearic Islands (Spain) regarding occupational health conditions and the strategies employed to mitigate them. Methods: A qualitative study was carried out. Six focus groups with hotel housekeepers and 10 semi-structured interviews with key informants were conducted. Next, we carried out a content analysis. Results: Hotel housekeepers reported musculoskeletal disorders, anxiety and stress as main occupational health problems; health professionals underscored the physical problems. Hotel housekeepers perceived that their work (physically demanding and with repetitive movements) caused their health conditions. To solve health issues, they used medication (anti-inflammatory agents, painkillers, sedatives and anxiolytics), which allowed them to continue working; health public services, generally rated as satisfactory; individual protective equipment; ergonomics (with difficulties due to high work pace and hotel facilities) and physical activity. Two contrasting attitudes were identified regarding sick leave: HHs who refused to accept a doctor-prescribed sick leave (due to fear of being fired, sense of responsibility, ...), and those who accepted it (because they could not continue working, they prioritised health before work). Conclusions: Our results might contribute to plan improvement strategies and programs to address health problems among hotel housekeepers. These programs should include interventions, such as coping strategies for the work-related risk factors (i.e., stress) and strategies to reduce medicine consumption. Additionally, hotel facilities should adopt policies focused on making workplaces more ergonomic (i.e., furniture) and to diminish the work pace.

• Journal of Korea Port Economic Association
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• v.27 no.1
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• pp.1-11
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• 2011

The main purpose of this paper is to estimate the impact of exchange rate and economic business activity on the passengers' demand for international transportation. The demand pattern depends upon the transport vehicles that the global passengers take. The global passengers' demand for transportation is modelled as exchange rate, industrial production and seasonal dummy variables. The seasonality is found in both water and air, but the former is far greater than the latter. All series span the period January 1990 to December 2008. The empirical results of this paper reveal that the income elasticity of sea transport is greater than that of air one, all of which are positive. The study also shows that the exchange rate has an significant impact on the demand for air transport, whereas it is insignificant in water transport. The impulse response function indicates that passengers increase steadily before peaking seven to eight months after the shocks to economic business activity and decline very slowly to its pre-shock level. The air passengers also respond negatively to the shocks in exchange rate and the impacts of exchange rate shock seem to decrease relatively slowly, while the water passengers respond positively after six months. The industrial production shocks remain above equilibrium for more than twenty four months, while the exchange rate shocks remain below equilibrium for more than twenty four months. Boosted by improved economic conditions worldwide, international tourism has recovered faster than expected from the impacts of the global financial crisis and economic recession of late 2008 and 2009. These facts suggest that the demand of global water transport has the high possibility of growing steadily and continuously.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.217-223
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• 2014

This study was performed to determine the optimal roasting temperature of mung beans for enhancement of antioxidative activities. Mung beans were roasted various roasting temperatures ($90{\sim}120^{\circ}C$ for 20 minutes), after which physicochemical compositions were determined. Variations in pH from 6.1 to 6.3, and reducing sugar content was highest in raw mung beans. Moisture decreased with increasing roasting temperature, whereas crude fat, crude ash, crude protein and carbohydrate contents showed no significant differences according to roasting temperature. The highest total phenol and flavonoid contents were under roasting conditions of $110^{\circ}C$ for 20 minutes. The highest DPPH radical, ABTS radical, and xanthine oxidase inhibitory activities were under conditions of $110^{\circ}C$ for 20 minutes. From these results, optimal roasting temperature of mung beans as a functional food resource was 110.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1289-1294
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• 2009

Inflammation is a pivotal component of a variety of diseases, such as atherosclerosis and tumour progression. Various naturally occurring phytochemicals exhibit antiinflammatory activity and are considered to be potential drug candidates against inflammation-related pathological processes. Red pepper is the most consumed species in Korea. However, the antiinflammatory effects of red pepper have not been characterized. Thus, the present study was designed to evaluate the effects of the aqueous extract from red pepper (RPAE) on lipopolysaccharide (LPS)-induced inflammatory responses in murine macrophages. RPAE demonstrated strong antiinflammatory activity through its ability to reduce nitric oxide and prostaglandin $E_2$ production in the LPS-stimulated mouse macrophage cell, RAW264.7. It also inhibited the production of interleukin-6 (IL-6) on the LPS-stimulated RAW264.7 cells. Further study indicated that LPS-stimulated induction of inducible nitric oxide synthase and cyclooxygenase-2 was significantly inhibited by RPAE exposure (1,000 mg/mL) in RAW264.7 cells. Collectively, these data suggest that the use of RPAE may be a useful therapeutic approach to various inflammatory diseases.

• Food Science and Preservation
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• v.18 no.2
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• pp.212-218
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• 2011

The purpose of this study is to determine the possibility of using Plantago asiatica as natural health food source. To accomplish this purpose. the contents of proximate and anti oxidative nutrients of P. asiatica were measured. The contents of carbohydrate. crude protein. crude fat and crude ash are 63.71%, 18.75%, 1.67% and 6.48%, respectively And the calories and total dietary fiber of P. asiatica was 466.71 Kcal. Total dietary fiber was 22.68%, respectively. The contents of essential and non-essential amino acids were 4.815.22 mg and 6.591.04 mg, respectively. The K was the largest mineral followed by P, Ca, Mg, and Na, which means P. asiatica is alkali material. The EDA of P. asiatica was 59.32~70.30%, and the activity was dependent on the sample concentration. Total phenolic content of P. asiatica was $79.65{\mu}g/g$, and total flavonoids content was $4.43{\mu}g/g$. The P. asiatica extract showed the highest reducing power (3.5) at a concentration of 25 mg/mL. Based on the above results, we deemed that the P. asiatica might have potential antioxidant activities. The general nutrients and other antioxidant bioactive materials in P. asiatica were also potential materials for good health food.

• Journal of the Economic Geographical Society of Korea
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• v.15 no.4
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• pp.735-751
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• 2012

A study in which tourist attraction selection attributes of tourists are identified focused on experience of tourists in attraction site and relationship between impacts of tourist attraction selection attributes on satisfaction and behavioral intentions is examined is very necessary. Therefore, the purpose of this study is to investigate the impact of Daejeon ppuri park tourist attraction selection attribute on tourist satisfaction and behavioral intentions through survey targeting tourists after they visit Daejeon ppuri park. Relationship between impacts of tourist attraction selection attributes on satisfaction and behavioral intentions and mediated effect of image of tourist attraction in relationship between impacts of tourist attraction selection attributes on satisfaction and behavioral intentions are analyzed through empirical analysis. As the results of verification of the hypothesis in this study, 'activity and experience' and 'approach and cost' factors show higher impact on satisfaction in relationship between Daejeon ppuri park tourist attraction selection attribute and tourist satisfaction. In addition, it shows that 'activity and experience', 'approach and cost' and 'familiarity' factors have impact on behavioral intentions in relationship between tourist attraction selection attribute and behavioral intentions. Finally, it shows the significant mediated effect in relationship between tourist attraction selection attribute and tourist satisfaction depending on mediated effect of image of tourist attraction, but it does not work as mediated function in behavioral intentions.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.14-26
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• 2014

This study investigated the physicochemical and sensory characteristics of muffins prepared with various amounts(0, 3, 6, 9, 12%) of yacon powder. The specific gravity of the muffins prepared by adding yacon powder was higher than that of the control group. The height of the muffins added with 3% yacon powder was higher than that of the other groups. The weight of the muffins prepared with yacon powder showed no significant difference among all the sample groups. The volume and specific loaf volume of the muffins were decreased by addition of yacon powder. The baking loss rate of the muffins prepared by adding yacon powder showed no significant difference among all the sample groups. The moisture content of the muffins was increased, but their pH was decreased significantly by addition of yacon powder. DPPH radical scavenging activity of the control group was 21.45%, whereas the muffins prepared with yacon powder ranged from 57.23~85.46%. The a value of redness was increased, but L and b values were decreased significantly by addition of yacon powder. The springiness, cohesiveness and brittleness of textural properties of the muffins were decreased significantly by addition of yacon powder. Sensory evaluation scores in terms of appearance, taste, texture and overall preference for the muffins showed that 6~9% substituted sample groups were higher than those of the others. The results of this study suggest that adding 6~9% of yacon powder was the best substitution ratio for muffins.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.95-105
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• 2016

The purpose of this study is to identify the possibility of developing new jelly product with healthy function by the physio-chemical analysis and sensory test of jelly sample groups adding each 20~80% of squeezed Indian spinach liquid. Sugar contents of squeezed Indian spinach liquid was $3.4^{\circ}Brix$. From chromatography, L-value has been decreased by increasing the adding rate of squeezed Indian spinach liquid, and both a-value (redness) and b-value (yellowness) have shown similar trend. According to the measuring result of squeezed Indian spinach liquid the DPPH radical scavenging activity was 15.67 mg/mL, and its total polyphenol contents was 7.00 mg/g. By increasing squeezed Indian spinach liquid, the DPPH radical scavenging activity and total polyphenol contents have shown increasing tendency. Among textures of squeezed Indian spinach liquid, for hardness, sample group of 20% adding was the highest by 4.27%, and for adhesiveness the sample group of 20% adding was the highest by 2.48%, and the lowest was sample group of 80% adding with 0.91%. From the result of sensory test the sample group adding 40% of squeezed Indian spinach liquid has been appraised the most highly in color, scent, sweet taste, chewiness, moistness, and general preference. According to the above results, it is understood that the 40% adding rate of squeezed Indian spinach liquid, when producing jelly, would be the most compatible rate of adding.