• 공업화학
• /
• 제23권4호
• /
• pp.421-427
• /
• 2012

초저유황 경유의 윤활성능을 향상시킬 목적으로 식물유 기반 알칸올 아마이드 유도체를 합성하여 윤활성능을 평가하였다. 알칸올 아마이드 유도체는 폐식물유(다크오일), 팜유, 코코넛유를 메탄올과의 연속 전이에스테르화 반응을 통하여 합성한 지방산 메틸에스테르와 디에탄올아민(DEA)의 아마이드화 반응을 행하여 합성하였다. 합성한 알칸올 아마이드 유도체는 1 wt% 범위 내에서 초저유황 경유에 잘 용해되었으며, 이 유도체를 120 ppm 포함한 초저유황 경유의 윤활성능을 HFRR법으로 측정하였다. 그 결과, 초저유황 경유의 마모흔의 직경이 581 ${\mu}m$에서 아마이드 첨가 후 305~323 ${\mu}m$으로 현저히 작아져 초저유황 경유의 윤활성능을 향상하는 것으로 확인되었다. 한편, 식물유의 종류에 따른 마모흔의 차이는 크지 않아 알칸올 아마이드 유도체의 알킬기의 구조에 따른 윤활성능의 차이는 크게 나타나지 않았다. 알칸올 아마이드 한 종류를 선정하여 첨가 농도에 따른 윤활성능을 평가한 결과, 농도에 따라 마모흔의 직경이 현저히 작아지는 결과를 얻었는데 이는 윤활성능이 첨가 농도에 따라 향상되는 것을 의미한다.

• 한국식품영양학회지
• /
• 제31권2호
• /
• pp.293-300
• /
• 2018

The purpose of this study was to investigate dietary habits, health lifestyle, preference and intake of beverages of Chinese students in Gyeonggi area. Therefore, we try to identify the factors that affect beverage consumption. According to the analysis of the demographic characteristics of male and female Chinese students, there were 155 male students (49.7%) and 157 female students (50.3%). There were statistically significant differences between the residence period and the time of coming to Korea according to sex (p<0.05), but there was no statistically significant difference between the education level, residence type and Korean ability (p>0.05). Analysis of the differences in health-related lifestyle among Chinese students of both sexes showed statistically significant difference in alcohol drinking, smoking, and exercise according to sex (p<0.05), but no statistically significant difference in computer use time (p>0.05). According to the analysis of the dietary habits of the Chinese students, there was a statistically significant difference in the number of meals per day, breakfast, lunch, dinner, snack frequency and number of midnight snacks, but no statistically significant difference in eating out frequency. As a result of the preference test for general beverages, 4.11 points of water, 3.81 points of milk, 3.64 points of fruit and vegetable juice, 3.58 points of tea, 3.25 points of coffee, 3.22 points of carbonated drinks, 2.92 points of functional drinks, respectively. Male students were more likely to prefer water, tea, and health functional drinks while female students had higher preference for fruit, vegetable juice and vinegar drinks (p<0.05). In general, consumption of regular drinks was 4.95 in water, 3.58 in milk, 3.03 in coffee, 2.92 in carbonated drink, 2.91 in fruit and vegetable juice, 2.63 in tea, 2.07 in functional drink, and 1.44 in vinegar appear. Male students had higher intake of water, tea, carbonated drinks, and health functional drinks while female students had higher intake of fruit and vegetable juice (p<0.05). The results of correlation analysis of factors affecting the general drinking of Chinese students are as follows. The intake of tea was related to the period of residence and dietary habits, the intake of milk for breakfast, the number of snacks and midnight snacks for carbonated drinks, and the fruit vegetable juice were related to dietary habits (p<0.01, p<0.05).

• 동아시아식생활학회지
• /
• 제19권1호
• /
• pp.9-16
• /
• 2009

This study investigated vegetable buying behavior with the subjects of 250 housewives living in Gyeongju. According to the results, they usually buy the following vegetables by order of frequency: cucumbers (152 times), hot peppers (142 times), lettuce (140 times), and spinach (134 times). The intake frequency of fresh vegetables was 2 to 3 times per week as 50.0% responded so. All respondents considered freshness most importantly when buying vegetables regardless of age. They usually buy vegetables at traditional markets, and they think the markets are suitable for buying fresh vegetables regardless of age. And the result of analyzing relation among vegetable's vitamin C and the colors or kinds of vegetables selected by age was not statistically significant. About the improvements to use vegetables, respondents in the 20's chose useful information, ones in the 30's to 40's said diverse recipes, ones in the 50's went for the quality improvement, and ones in the 60's or more emphasized stable prices. They answered that they received nutrition information of vegetables mainly from TV or magazines, newspapers, and mass media whereas subjects in the 60's or more said they got it from neighbors or friends. For housewives to get and practice nutritional knowledge, it is necessary to develop recipes in consideration of nutritional balance and convenience and provide them with constant education of nutrition through lifelong education facilities.

• The Journal of Asian Finance, Economics and Business
• /
• 제8권9호
• /
• pp.333-340
• /
• 2021

In Vietnam, the desire to consume organic vegetables is increasing as people become increasingly concerned about foods that contain several chemicals and toxins that are hazardous to their health. However, numerous subjective and objective factors continue to influence customers' purchase intention and behavior, indicating that this market has not yet reached its full potential. The study analyzes the impacts of trust, price, and convenience on consumers' consumption behavior and frequency of using organic vegetables in Northern Vietnam. We surveyed 312 consumers in the region. After classifying the data, 178 participants have used or regularly used organic vegetables selected for further study. Next, the author applied SmartPLS software with version 3.3 to test the hypotheses and analyze the effects of the observations. The result shows that three main factors affect customers' organic vegetable consumption behavior, especially perceived convenience. This study contributes to the development of comprehensive policy mechanisms and regulations on product traceability. Furthermore, market management authorities must have a strategy in place to inspect the product quality of organic vegetable store chains regularly to build customer trust and support the growth of organic vegetable production and supply chains in Vietnam's northern region.

• Journal of Nutrition and Health
• /
• 제53권5호
• /
• pp.518-531
• /
• 2020

본 연구는 2014-2017년도 청소년건강행태조사 원시자료를 이용하여 만 12-18세에 해당하는 남학생 137,101명, 여학생 130,806명을 대상으로 과일과 채소 섭취빈도와 주관적 행복상태, 스트레스 인지, 우울 증상 경험 및 자살 생각과의 관련성을 알아보고자 수행되었다. 연구 결과, 우리나라 청소년의 단 66%가 행복한 편이라고 답하였으며, 2.7명 중 1명은 과도한 스트레스, 4명 중 1명은 우울 증상, 8명 중 1명은 자살 생각을 경험하는 등의 정신건강 문제에 노출되어 있었다. 과일과 채소 섭취빈도는 성별, 나이, 가정경제 수준, 주거 형태, 주관적 학업 성취도, 비만도, 흡연 여부 및 음주 여부에 따라 유의적인 차이가 있었으며, 가당음료, 우유, 패스트푸드 섭취 및 아침 결식 여부와 같은 다른 식습관 요인에 의해서도 유의적인 차이가 있었다. 인구사회학적 특성과 생활습관 변수를 보정한 후 과일과 채소 섭취빈도에 따른 정신건강과의 관계를 살펴본 결과, 남학생과 여학생에서 모두 과일과 채소 섭취가 증가함에 따라 비섭취군 대비 주관적 행복상태에 대한 오즈비는 유의적으로 증가하고, 스트레스 인지, 우울 증상, 자살 생각에 대한 오즈비는 유의적으로 감소하였다. 이러한 관계는 다른 식생활 요인 변수들을 추가로 보정한 후에도 여전히 유의적으로 나타나, 과일과 채소 섭취빈도 증가가 청소년의 긍정적인 정신건강과 관련성이 있는 주요 요인임을 확인하였다. 이상의 연구 결과를 종합해 볼 때, 청소년기 건강한 정신건강을 위해 과일과 채소의 섭취가 중요한 것으로 생각되며, 청소년의 과일과 채소 섭취를 증가시킬 수 있는 효과적인 정책과 교육방안이 개발되어야 할 것으로 생각된다.

• Journal of Nutrition and Health
• /
• 제34권2호
• /
• pp.165-175
• /
• 2001

We performed case-control study to evaluate relationship between food intake and risk of breast cancer. We interviewed breast cancer cases(n=108) who were newly histologically identified and selected from Hanyang and Soonchunhyang University Hospital in Seoul. We used hospital-based control subjects(n=121), who were selected from the patients in the department of plastic surgery, general surgery and opthalmology of the same hospital by frequency matching. Matching variables were age($\pm$4 age) and menopausal status. We collected information on general characteristics of subjects, history of disease, family history of breast cancer, vitamin supplementation, alcohol intake, and food intake through individual interview. Dietary information was ascertained via a food frequency questionnaire method(total item=98). All analyses was conducted according to menopausal status. Especially, pepper and grape intake in premenopausal women, showed protective effect in breast cancer. Otherwise consumption of meat, pork, and fish was not associated with breast cancer risk in this study. At milk and dairy products, milk intake was associated with lower risk of breast cancer in postmenopausal women and overall intake of soy products was associated with breast cancer risk, but not significant. These findings suggested that consumption of some fruit and vegetable intake was a protective factor on breast cancer and further study with more number of subjects should be need to evaluate the breast cancer risk. (Korean J Nutrition 34(2): 165~175, 2001)

• 여성건강간호학회지
• /
• 제16권2호
• /
• pp.204-214
• /
• 2010

Purpose: This study was done to determine the level of awareness and self-efficacy and their relationships to osteoporosis among young women. Methods: The participants were 309 young women living in Seoul. The data were collected using questionnaires from July to September 2009. The Osteoporosis Awareness Scale consists of five areas with a total of 31 questions and the Self-efficacy Scale consists of 18 questions. Data were analyzed using descriptive analysis, t-test, ANOVA, Scheffe' test and Pearson's correlation coefficients. Results: The average level for osteoporosis awareness was 2.22, of a possible 4.00 and significant difference were related to participants' previous encounter with any information about osteoporosis, behavior to prevent osteoporosis, experience of weight control, and frequency of vegetable and calcium-rich foods intake. The average level of self-efficacy for osteoporosis was 2.81, of a possible 4.00 and significant difference related to participants' educational level, occupation, behavior to prevent osteoporosis, smoking, method of weight control, regular exercise, and frequency of vegetable and calcium-rich foods intake. There were significant positive correlations among awareness and self-efficacy about osteoporosis. Conclusion: This study suggests that health care professionals need to provide effective interventions for young women to enhance their osteoporosis awareness and self-efficacy for preventing osteoporosis.

• 한국식생활문화학회지
• /
• 제21권2호
• /
• pp.116-123
• /
• 2006

This study was carried out to examine Korean housewives' preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of four mushroom dishes. The data were collected from 713 subjects in various age ranges. The housewives ate mushrooms because of their healthfulness. Frequency of eating mushroom was related to preference of mushrooms. Frequency of eating mushroom was also influenced by intake of balanced diet, healthfulness of current diet, and application of nutritional knowledge. Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and expensive (36.3%). Mushroom was also considered superior to other vegetable in nutrition and taste but evaluated inferior to other vegetable in aspects of high price and limitation of variety. Intake of balanced diet, healthfulness of current diet and application of nutritional knowledge were influenced by the level of nutritional knowledge. Korean housewives liked mushroom but they didn't recognized the value of mushroom as a source of Vitamin D well. Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely.

• 대한영양사협회학술지
• /
• 제4권2호
• /
• pp.188-199
• /
• 1998

The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should consider the food preferences of the students. To provide appropriate information and guidelines about desirable NSLP menu planning, the comparison between the frequency of NSLP menus and food preferences of the students was performed, NSLP menus with cooking method of 776 meals were collected from 10 elementary NSLP schools in Seoul and Kyunggi province, and food preference data was surveyed with 1618 elementary school students from 4 NSLP schools in Korea in 1995. According to the cooking methods, NSLP menus served Kimchi(98.3%), rice(71.4%) and soup(71.1%) frequently. Based on the food groups, NSLP menus served vegetables most frequently(188%), followed by grains(101.4%), milk(100%), meat(57.3%), fruits(50.3%), and so on. By Spearman Rank Correlations analysis, the serving frequencies of vegetable side dishes(r=.33, p=.05) were positively correlated with the students' preference score. According to the cooking method, the serving frequencies of steamed dishes(r=1.0, p=.00), salads(r=1.0, p=.00), Kimchi(r=.85, p=.01) and rice one-dish meal(r=.80, p=.10) were positively correlated with the students' preference score. However, the serving frequencies of the main dishes(r=.13, p=.57) and soup group(r=.15, p=.57) were not significantly correlated with the students' preference score. Even though the serving frequency of fruit were negatively correlated with the students' preference score(r= -.80, p=.10). These results indicated that the NSLP menu planned the vegetable side dishes in accordance with the students' food preferences, but it planned the main dish, soup group, and meat side dish group discordantly. Therefore further efforts are needed to involve the preferred cooking methods for increasing the food acceptability. It could be used for the basic guidelines for menu planning of NSLP, and for the future improvement of NSLP in Korea.

• 대한간호학회지
• /
• 제37권5호
• /
• pp.703-714
• /
• 2007

Purpose: The purpose of this study was to evaluate the effects of a mentoring program to improve the exercise and dietary habits of adolescents. Methods: A non-equivalent control group, pretest-posttest design was used. The independent variable was a mentoring program for improvement of exercise and dietary habits of adolescents, in which the mentors were nursing students and the mentees were female middle school students. The dependent variables were weekly exercise frequency, weekly exercise time, perception of exercise benefit, frequency of vegetable intake, and dietary habits. The intervention was conducted by various methods such as group education, individual approach through the mentor-mentee relationship, and multimedia approaches. Results: At follow-up, the perception of the exercise benefit was significantly greater in the intervention group than in the control group. The weekly exercise frequency and frequency of vegetable intake in the intervention group were significantly greater after the intervention than those before the intervention. Conclusion: This mentoring program is potentially of an effective health promotion program for adolescents and will enable nursing students who participate in the program as mentors to gain confidence in their professional capability.