• Korean journal of food and cookery science
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• v.24 no.3
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• pp.312-324
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• 2008

In this study, we investigated the names and various types of "kwa-jung" along with their recipes and ingredients occurring in Korean cookbooks published before the 17th century. The kwa-jungs were classified into 7 groups including Yoomilkwa, Yookwa, Dasik, Junkwa, Kwapyun, Yutganjung and Dang. A total of 72 kinds of kwa-jung were found. 26 kinds of Yoomilkwa, 18 kinds of Yookwa, 7 kinds of Dasik, 10 kinds of Junkwa, 1 kind of Kwapyun, 3 kinds of Yutganjung and 8 kinds of Dang. Among the types of Yoomilkwa, Yackwa was recognized as the best food according to the references. Also the cooking methods for items had a tendency to become simpler as society became modernized. Original and rare Ingredients were often substituted with other items that could be found more easily where people lived As recorded, the Yookwa group included kangyung, sanja, and bingsakwa. And as society became modernized, people tended to buy Yookwa in the store rather than making it at home due to its complicated and often difficult cooking process. The Dasik items were a kneaded mixture of flour, or the flour of chestnuts, with honey. These were formed into various patterns like birds, animals, butterflies, tree leaves and flowers, or as ki-wha by using printing cooking utensils Honey was used as a sweetener and as a combining material. The Junkwa consisted of roots or fruits that could be easily obtained these cooked or raw foodstuffs were then mixed with sugar and simmered. The Kwapyun used sour fruit juices as a main ingredient. These were then combined with sugar and simmered and allowed to harden. Then they were cut into square shapes after cooling. Yutkangjung was a mixture of yut, chochung, honey or syrup and pine nuts. which was combined over low heat. After mixing and stirring it was cut into square shapes. Finally, the Yut was typically cooked with grains and powdered malt and stirred until thickened.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.216-220
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• 2002

The microbiological examinations of food service operations were conducted for the hygienic evaluation at four elementary schools in Busan, Korea. Total one hundred and seventy two swabbed samples using sponge were collected from the surface of environments, utensils and equipments of food service facilities and analyzed by measuring the total, coliform and psychrotrophic count. Sampling sites were the surfaces of floors, drains, walls, knives, cutting boards, rubber gloves, vinyl aprons, plastic containers, carriers, shelves, trays, dry shelves, electric tray dryer, food containers, soup containers, rice cookers, frying pans, boiling cookers, refrigerators, dumb waiters and dishwashers. The swabbed samples kept in an ice-parked box were transported to a laboratory and analyzed. The results demonstrated that the degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from 0.62 to 7.79 Log CFU/200 cm$^2$. The level of coliforms were ranged from not detectable to 5.26 Log CFU/200 cm$^2$, and those of psychrotrophs from not detectable to 6.15 Log CFU/200 cm$^2$. The severely contaminated sites were dumb waiters, drains, rice cookers, knives, plastic containers and floors. Also cutting boards, rubber gloves, carriers, drying shelves, vinyl aprons, boiling cookers, soup containers, frying pans and refrigerators were highly contaminated with the level of abode 3.5 Log CFU/200 cm$^2$. Therefore, those sites should be focused and controlled according to control points of sanitation standard operating procedures (SSOP). Also, periodic microbiological examination in addition to visual examination is recommended on these highly contaminated sites indicated above results at food service operations in elementary school.

• International Commerce and Information Review
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• v.15 no.4
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• pp.125-145
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• 2013

The Korea-EU FTA will provide korea with a significant advantage in the region both international trade and consumer welfare. Under the Korea-EU FTA, increasing of bilateral trade in consumer and industrial products would become duty and most remaining tariffs would be eliminated. This article studies on EU product price level of Korean consumer for before and after Korea-EU FTA effectuation. The questionnaires are sended 1,000 samples and 780 returns, 283 of them are analyzed for a this study. This paper has there main a parts, A Paired Samples Test result shows that the EU goods price level are positively affected by Flesh-meat, Electronic device & Electric home appliances, Kitchen utensils, Fruit juice(beverage), alcoholic liquors(wine, whisky), Clothes & Fashion. However, The Clothes & Fashion does not affect in EU goods price level, the Clothes & Fashion positively affected price differential more FTA effectuation before than FTA effectuation after.

• Korean Journal of Community Nutrition
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• v.17 no.2
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• pp.167-181
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• 2012

Our society is aging rapidly, and the number of elderly people who are in charge of purchasing and preparing foods at home is increasing. However, most the elderly have difficulty managing nutrition and food safety by themselves. The purpose of this study was to develop the necessary knowledge, through focus group interview and Delphi technique to establish a food safety and nutrition education program. The diet and educational needs of the elderly were surveyed through FGI. The education topics were decided by the Delphi technique. The education program consisted of a five week program, and the topics taught were 'Dietary Change for Healthy Life', 'Prevention of Food Poisoning in Everyday Life', 'Safe Food Handling for my Health', 'Healthy Dietary Life to Prevent Chronic Disease', and 'Safety! Nutrition! Healthy Dietary Life'. This education program was designed to decrease the perceived barriers, and to increase the perceived interests and the sense of self-efficacy. Education program materials, lesson plans, slides, handouts, videos, leaflets, and booklets were developed. Based on the results, the contents of the food safety guideline leaflets for the elderly were decided as the following: (1) wash your hands in the correct way; (2) select safe food; (3) cook foods safely; (4) keep foods safely; (5) keep kitchen utensils clean. In conclusion, if advanced education programs are implemented and delivered continuously in locations such as health centers and community welfare centers, those will contribute significantly to enhance the perception of food safety and to change the desirable dietary behavior of the elderly.

• Journal of Korean society of Dental Hygiene
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• v.6 no.4
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• pp.469-479
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• 2006

The purpose of this study is to prevent the oral disease and to improve the oral sanitation by investigating the behavior on the awareness of oral health aimed at the residents who lives in the Yeongdong-gun, Choongbuk, Korea. This study was carried out from September 26th to September 27th of 2006 and surveyed aim at 176 persons of residents of Yeongdong-gun. The results of this study can be utilized as a base data of program development on the oral health education of sectional residents and can be reached at the following conclusions. 1. The number of residents who have not experienced oral health education takes possession of 67.5% for men and 48.4% for women, the path how to learn of oral health education holds 67.7% for men and 51.6% for women(p<0.001). In case of the content of oral health education, prothodontics treatment is predominantly showed up as 60.2% for men and 44.2% for women(p<0.01). 2. The number of residents who has visited the dental clinics within 6 months holds 52.4% for men and 27.3% for women(p<0.01). With regard to the number of residents who has visited the dental clinics on the purpose of prevention(examination) of oral disease within 1 year, 'not experienced' showed up no differences as 52.4% for men and 57.6% for women. In case of the number of residents who has experienced prothodontic and conservative treatment, scaling is extremely much as 37.6% for men and 52.6% for women(p<0.05). 3. In case of brushing teeth, 2 times a day is the first rank of 52.3% on the frequency of toothbrushing and the time when brush your teeth after breakfast, lunch and dinner is 22.2%, 16.5% and 20.3% respectively. Below 2 minutes is 64.7% and over 3 minutes is 10.3% on how long do you brush your teeth. With regard to the method on how to brush teeth, `up, down & across' is the first rank of 35.2%. In case of utilization of oral hygiene utensils, the number of resident who is `not used' occupies 62.5%. 4. In the knowledge of oral health, 60.7% of residents replied that the cause of dental carious is the infection by the bacteria. The relationship between the smoking and oral health, 50.5% of them replied `Not relevant' and 33.6% of them replied `Relevant'. The average point of the correct response rate of 9 items related with the knowledge of oral health is merely showed up as 3.39 point. Therefore, it shows up that the knowledge and education related with the prevention of oral disease is much deficient.

• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.21-25
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• 2014

Formaldehyde and phenol used in the production of melamine-wares may be intended to come into foodstuffs. So this study investigated the migration of formaldehyde and phenol from 222 articles Articles were cups(14), bowls(75), plates(85), spoons(10), chopsticks(4), food trays(8), rice paddles(4), spatulas(9) and scoops(12). The food stimulants were 4% acetic acid, 20% ethanol, distilled water and n-heptane. Korea regulation (Standards and specifications for food utensils, containers and package) specifies migration limits for formaldehyde and phenol in food stimulants. Formaldehyde and phenol are restricted by 4 mg/L, 5 mg/L respectively. In all cases the migration of formaldehyde and phenol were below the limit set in Korea regulation. The level of formaldehyde and phenol migrated to food simulants were in the range of N.D~2.949 mg/L, N.D~0.078 mg/L respectively. These migration results of formaldehyde and phenol will provide a scientific basis for the safety management of melamine-wares.

• The Journal of Art Theory & Practice
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• no.8
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• pp.89-119
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• 2009

Kim, Jun-Geun(Gisan) was a late 19th century Chosen dynasty painter who created numerous genre paintings for West European clients in the newly opened treaty ports of Wonsan, Busan and Inchon. The treaty ports in the late 19th century Chosen represented of the crossroads the economy, values, and the institutions of the West European powers. In particular, the agriculture-based economy, Confucianism, and land-owner noble class started being eroded by a commerce-based economy, the values of Christianity, West European institution, and a new class of people who amassed wealth from commerce. As Kim, Jun-Geun's paintings were created for sale to West European clients, they exhibit characteristics that are distinct from the traditional genre paintings in terms of presentation style and the selection of the subject matters. The export genre painting originated in the 18th century around Guangdong, China. Broadly, there are two styles of genre paintings: the Guangzhou style and Ningbo style. Kim, Jun-Geun's paintings resemble the Ningbo style. The Ningbo style tends to highlight the main subjects, form an album of small paintings, and provide a simple treatment of the scenes without the background. Kim, Jun-Geun's paintings cover most aspects of life of common people of his time, ranging well beyond the subjects matters of the traditional genre paintings. His subject matters include the scenes of funeral, folk games, Buddhist and ancestor worship, prison and punishment, shaman custom, debauchees, government officials' formal trips, beggars and handicapped, etc. Many of the subjects are the neglected and the oppressed of the society. And he presents in detail the dress and its ornament that the subjects wear, and all the utensils and things around them. Besides, his subjects' faces are generally expressionless, and their postures are stiff; as such, the feeling of liveliness or movement is lacking. It may be the results of Kim, Jun-Geun's taking the other perspective, namely of his West European clients, rather than his own. The adoption of the other perspective may in turn be a product of the Social Darwinism and the new sense of values that accompanied the infusion of Christianity and West European institutions. Kim, Jun-Geun's portrayals of his subjects appear to reflect the attributes with which the West European Orientalists' of the period characterized the people of the Far East, namely, backwardness, barbarity, irrationality, violence, and mysticism.

• Journal of Environmental Health Sciences
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• v.45 no.5
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• pp.434-442
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• 2019

Objectives: This study was performed in order to report the epidemiological features of a food poisoning outbreak caused by multiple pathogens in a high school in Chungcheongnam-do Province, Korea in April 2019 and to suggest measures to prevent a similar incidence. Methods: A total of 39 patients with diarrhea were examined. Environmental samples were obtained from 6 food handlers, 4 food utensils, 72 preserved foods served during the food poisoning outbreak, 9 door handles, 10 drinking water samples from water dispensers, and 6 ground water samples from water taps. These analyzed to detect viruses and bacteria. Results: Among the 39 patients, 21 cases (53.8%) of enteroaggregative E. coli (EAEC), 7 cases of Staphylococcus aureus (17.9%), and 17 cases of norovirus (43.6%) were positive, and in 16 of the cases a co-infection with at least one other pathogen were observed. EAEC was assumed to be transmitted from contaminated drinking water because it was also detected in the water sample from a water dispenser in the dormitory. Staphylococcus aureus was isolated only in the fecal samples of patients, meaning it was not possible to trace its origin. The genotype of norovirus detected in the drinking water and ground water was consistent with that isolated from patients, and it was determined that the norovirus infection originated from the school's water environment. Conclusions: These findings indicate that a lack of environmental hygiene management related to school meals caused the food poisoning incident. In particular, a lack of management of drinking water, water supply, and personal hygiene should be pointed out. This should be urgently addressed and continuous monitoring should be carried out in the future. In addition, students and staff should be educated and trained to improve their personal hygiene.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.107-112
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• 2018

The purpose of this study was to investigate the migration levels of lead (Pb), cadmium (Cd) and arsenic (As) from polycarbonate food contact materials into food simulant at different temperatures ($70^{\circ}C$ and $100^{\circ}C$). The method was validated by linearity of calibration curves, limit of detection (LOD), limit of quantification (LOQ), recovery, precision and uncertainty. All of 200 samples, including bottles, cups, containers, ladles, spoons and tongs were purchased from domestic markets and analyzed by inductively coupled plasma mass spectrometry (ICP-MS). Mean concentrations of positive samples were higher at $100^{\circ}C$ than $70^{\circ}C$ as showing a dependency of migration temperature. The migration concentrations ranged from not-detected (ND) to $4.67{\mu}g/L$, ND to $0.49{\mu}g/L$L and ND to $2.91{\mu}g/L$ for Pb, Cd and As, respectively, which were far below the migration limits of Korea standards and specifications for food utensils, containers and packages.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.29 no.4
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• pp.154-159
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• 2019

The glass-ceramic of $Li_2O-Al_2O_3-SiO_2$ system was fabricated by using yttrium oxide and iron oxide that it can reduce the melting temperature and affect the homogenization. Zirconium sulfate was used as a nucleation agent. Calcium phosphate was used to improve the flow the glass so as reduce the viscosity of the glass. The glass-ceramics met a thermal shock test of more than $750^{\circ}C$ and the temperature at which the coefficient of thermal expansion rapidly increased at over $800^{\circ}C$ was shifted by about the above $30^{\circ}C$. Therefore, it is concluded that the glass-ceramic of $Li_2O-Al_2O_3-SiO_2$ system with yttrium oxide and iron oxide was founded to have good melting conditions and excellent thermal expansion resistance at high temperature such as special field for kitchen utensils.