• Applied Microscopy
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• v.38 no.1
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• pp.43-50
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• 2008

Uncooked powered diet (Saengshik) composed of grains, vegetables, mushrooms and fruits have various physiological functions including strong antioxidant and potent anticancer effects by many kinds of bioactive phytochemicals. The objective of present study was to identify the anticancer effects of vitamin C and saengshik on colon cancer induced by CT-26 cell line in BALB/c mice. As the result, the tumor volumes of vitamin C-mixed diet group (VC) showed no significant differences compared with control group (C) after subcutaneous injection of CT-26 cell lines. However saengshik group (S) showed a significant effect, inhibiting the growth of cancer by 56.2% ($4.8{\pm}9.0\;mm^3$), 48.1% ($80.8{\pm}60.0\;mm^3$), 43.2% ($135.2{\pm}117.2\;mm^3$), 55.5% ($233.6{\pm}248.2\;mm^3$), 69.2% ($304.6{\pm}442.5\;mm^3$) and 70.7% ($464.9{\pm}705.9\;mm^3$) respectively as compared with C group at an interval of 5 days after injection of the CT-26 cells into mice. Also the final tumor volume of S group exerted a significant differences as compared with one of C group (p<0.05). Especially in the case of S group (n=10), the tumors in 2 of 10 mice entirely disappeared at 25th day. Our results suggest that saengshik possess a strong inhibitory action against tumor growth induced by CT-26 colon cancer cell line in the mice. Further studies of saengshik are required to confirm the cancer prevention effect and possibility of adjuvant cancer therapy.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.

• Journal of Nutrition and Health
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• v.44 no.6
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• pp.537-550
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• 2011

This study was conducted to identify behavioral characteristics of salty food intake according to saline sensitivity of adults living in a rural area. Anthropometry and blood pressure were measured and salt intake-related dietary behavior was surveyed by questionnaires through interviews with 402 subjects aged ${\geq}$ 40 years in Chungcheongbuk-Do, Korea. The percentages of overweight and obese among the subjects were 37.8% and 3.8% respectively. Mean blood pressure of the subjects was in the normal range, but the distribution of subjects who were normotensive, high normal, and hypertensive was 48.7%, 17.7%, and 33.6% respectively. Approximately 27% of all subjects habitually consumed salty food, which was the smallest group, followed by 38.1% normal and 35.1% not-salty food. However, 34.6% of the eldest group of ${\geq}$ 65 years consumed salty food. The saline insensitive group showed a higher percentage of irregular meals, overeating, speed-eating, an unbalanced diet, a preference for fried food, and habitual intake of salty foods. These subjects recognized the risk for eating salty food, but they lacked the will to reduce their salty food intake. Compared to spouses and family members, experts such as doctors, nurses, and dieticians were the most influential for reducing the salty food intake of subjects. Saline sensitive group had relatively better control over salty food intake at every meal, eating out, and even when eating salty food that the spouse preferred. The saline sensitive group ate more frequently vegetables and fruits, whereas the saline insensitive group ate more frequently hot spicy foods. In conclusion, the results suggest that it is necessary to establish a social atmosphere toward reducing salt intake at the level of the government and food industry and to set action plans to be available for nutrition education programs to reduce salt intake nationwide.