• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.402-412
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• 2013

The purpose of this study was to evaluate the effectiveness of nutrition education and counseling on the salty taste assessment, nutrition knowledge and dietary attitude of 21 hemodialysis patients. Five times of the nutrition education and three times of nutrition counseling were performed for a period of 5 months. Biochemical analysis revealed that creatinine was significantly high (p < 0.001), blood urea nitrogen and serum albumin were significantly low (p < 0.05, p < 0.01) and Na, K, Cl, K, P and uric acid were not significantly different. The distribution rate of unsalty taste preference were significantly high and the distribution rate of salty taste preference were significantly low after nutrition education and counseling (p < 0.001). Nutrition knowledge significantly improved following 5th month of education and counseling (p < 0.01). Particularly, the scores for questions related to sodium were improved. The dietary attitude was significantly improved during the counseling period (p < 0.05). There were improvements in responses to 'use food exchange list on diet' and 'habitually add salt or soy sauce before the meal'. According to these results, salty taste assessment, nutrition knowledge and dietary attitude were significantly improved by the hemodialysis diet therapy practices of hemodialysis patients. Therefore, we conclude that there was a need for low-salt diet education and nutrition counseling to help them recognize the taste of low-salt foods and strive towards a preference for less salty tasting foods and the consumption of a low-salt diet.

• The Journal of the Korea Contents Association
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• v.17 no.10
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• pp.624-635
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• 2017

A variety of methods are used in public advertising to make message persuasive. In order for posters to be more appealing, one good way is to use synesthesia. This study analyzed how synesthesia were used for effective communication. The case analysis is based on the prize winning advertisements chosen by the Korea Broadcast Advertising Corporation. According to the study, synesthesia maximize the efficiency of information delivery. Secondly, in the public campaign posters, sight was the most frequently used sensory element, followed by touch, hearing, smell and taste, respectively. Third, visual tactility was mostly used in nature and environment related posters to effectively deliver the messages. In the topic of social community campaigning, visualization of hearing was applied the most. Lastly, when more than three multisensory stimulations were present in the public campaign, the strongest sense stimulus played the largest part in making message delivery more efficient. The results of this study are expected to provide a scientific basis for future campaign posters that synesthesia expression elements are applied.

• The Journal of the Korea Contents Association
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• v.14 no.8
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• pp.406-415
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• 2014

In this study, the fast-growing market in the Food Service Industry Study of the delivery service. The first objective of this study is to classify consumers food-related lifestyle and the second is the dimension of the delivery service quality will derive. According to the consumer's food-related life style, make about the consumer's delivery service quality perception and satisfaction to evaluate the differences. Food-related lifestyle 'health seeking type', 'fashion pursuit type', 'type taste pursue', 'seek safety-type', 'seek convenience-type' was separated, cluster analysis 'taste pursuit group', 'high-interest in foods group', 'seek convenience-group' were classified. Delivery service quality 'food quality', 'economic', 'ease of ordering', 'employee quality', 'sanitation', 'order quality' and were classified into six. That of 'food quality' and 'economic' factor were significantly different from the consumer group, but also the 'order quality', 'food quality', 'sanitation' and the order of the large degree of influence on satisfaction, respectively.

• Journal of Oral Medicine and Pain
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• v.19 no.2
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• pp.7-23
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• 1994

구강내 작열감 증후군은 객관적 징후없이 구강점막에 작열감을 나타내는 만성동통장애이다. 다양한 원인요소들이 제시되어 있지만, 이러한 요소들의 관련성에 대해서는 아직 분명하지 않은 실정이다. 그러므로, 이러한 구강내 기능이상의 근본적이고 효과적인 치료를 위해서는 다양한 임상적 관찰과 원인요소의 분석등이 계속 연구 조사되어져야 할 것이다. 저자는 구강내 작열감 증후군의 증상을 호소하는 112명의 환자의 임상적 특징에 대해 조사하고자, 환자군과 대조군에 대해 구강내 작열감 증후군에 관한 설문조사 및 구강검사와 혈액학적 검사를 시행하였으며, 점도계를 사용하여 구강내 작열감 증후군 환자의 자극이 전타액의 점도를 측정하였다. 또한, 환자의 심리적 요인을 파악하고자 간이정신진단검사를 실시한 결과 다음과 같은 결론을 얻었다. 1. 구강내 작열감 증후군은 주로 페경기 전후의 여성에서 많이 나타났으며, 호발부위는 혀, 치주 및 치조점막, 구개, 협점막의 순이었다. 2. 구강내 작열감 증후군 환자에게서 대조군 비해 구강건조감, 미각 및 수면장애, 빈혈, 소화기 장애, 두통과 기타 다른 신체불편감의 호소 등이 더 많이 나타났다. 3. 혈액학적 검사결과, 구강내 작열감 증후군 환자중의 26%와 12%에서 각각 혈중 엽산농도와 철분농도의 저하를 나타냇다. 4. 자극시 분비된 전타액의 점도는 40대와 50대이상의 연령군에서 구강내 작열감 증후군 환자가 정상인에 비해 높았다.(p<0.01). 5. 구강내 작열감 증후군 환자군의 간이정신진단검사의 각 증상차원 및 전체지표의 T점수의 평균치는 정상범위내에 있었으며, 신체화(SOD)와 우울 (DEP)차원의 평균치가 가장 높았다.

• Proceedings of the Korea Contents Association Conference
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• 2010.05a
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• pp.594-600
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• 2010

As senile diseases increase with the aged increasing rapidly in an aging society, implementation of the aged long-term care insurance have an effect on the aged care and treatment. Though a decrease in prevalence rate can reduce social costs, the significance of that is overlooked. Especially, a program for a slight Alzheimer's disease and senile demetia in the spot of care facilities and welfare organs is nothing or a few programs which use only fragmentary techniques. So, In this paper, we propose a five-senses stimulation program for preventing senile dementia disease. It includes twenty processes stimulating five senses through proper harmony of senile dementia disease prevention techniques - hand exercises(sense of touch), remembrance therapy(sense of sight), cure recreation(sense of taste), music therapy(sense of hearing), gardening remedy(sense of smell).

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.1-11
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• 2014

The purpose of this study was to find out the taste adjectives of Korean cooked rice, noodles, porridges and rice cakes as well as to analyze the relation between the taste adjectives of foods. We gathered and chose 36 related Korean adjectives for expressing not only the taste but also the smell of foods. Subsequently, we performed a sensory evaluation for 18 Korean foods with 20 trained panelists in order to check the proper adjectives when they tasted the foods. The often selected taste adjectives were 'sweet', 'tasty', 'sticky' and 'soft' among 36 taste adjectives. The PCA was performed to summarize the taste adjectives for each of the 18 foods. The principal components explained 50.94 % of the total variance. The adjectives 'spicy' and 'refresh' were closely related to one another in the positive direction of PC1. In contrast, 'weak', 'hard' and 'sticky' were closely related to one another in the negative direction of PC1. PC2 was marked by 'hard' and 'spicy', which were located in the positive direction. In contrast, 'weak' and 'soft' were located in the negative direction. PC3 was marked by 'nutness', 'bitter' and 'spicy', which are associated with bibimbab, conveying a high degree of correlation among them in a positive direction. In contrast, 'cool', 'sour' and 'refresh' were located in the negative direction.

• Journal of Plant Biotechnology
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• v.47 no.3
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• pp.227-234
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• 2020

To produce the miraculin protein in suspension cultures, rice (Oryza sativa L.) was transformed with Agrobacterium tumefacience EHA105 containing the miraculin AB512278 gene. The cell suspension cultures were established using cell lines selected from transgenic rice callus. The integration of the miraculin gene into the rice chromosome was confirmed using genomic PCR analysis. In addition, RT-PCR analysis indicated that the miraculin gene is expressed in the selected suspension cell lines. Thus, the recombinant miraculin was expressed in the transgenic suspension cell line, HK-2. Therefore, we have successfully developed a HK-2 line that produces miraculin. These results demonstrate that transformed cell suspension cultures can be used to produce a taste-modifying protein such as miraculin.

• The Journal of the Korea Contents Association
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• v.10 no.5
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• pp.144-151
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• 2010

Five Plus One' is a result of visual expressions on five senses such as the sense of sight, hearing, smell, taste, and touch. Although I searched for the data on five senses, there were only information which was quoted in various languages and scientific bases, and also most of the books written were far from artistic expressions including visual pleasure and emotional expressions. In addition, most materials were mainly textbooks for children's intellectual development, academic papers, and medical publications. Therefore, I made this book that makes us to communicate about five senses and an inspiration even though we have a problem to read writings in both Korean and English. I arranged visual elements using illustrations and typography in various ways based on the scientific evidence.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.336-349
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• 2018

The purpose of this study was to investigate in the gender and age choice attributes and usage pattern of Bakery Product Purchasers for the focus on seoul. The results were as follows : The findings of survey showed that in general characteristics of respondents, Out of the total 654 people, 46.6% of them were male, 53.4% of them were female, so the number of females was slightly higher than that of males. On the matter of bakery purchase attributes, in the case of food life 'taste-interest type' was the most popular with 35.6%, followed by 'health-interest type' with 35.2% and 'Convenient-interest type' with 16.8%. When purchasing bakery products, consumers had different importance factors such as taste 79.1%, nutrition 10.2%, price 6.6%, Sanitation 5.5%, in gender was a significant difference(p<0.001). In bakery-using type, franchise bakery was 71.1%, window bakery 13.3%, in-store bakery 8.4%, in gender was a significant difference(p<0.001).

• The Korea Journal of Herbology
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• v.26 no.1
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• pp.35-39
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• 2011

Objectives : Genetic analysis and taste pattern were performed to identify species between Glycyrrhiza uralensis and G. glabra which are officially listed in Korean Pharmacopoeia IX as origin of Gamcho(g$\={a}$nc$\v{a}$o, licorice root, Glycyrrhizae Radix et Rhizoma). Methods : Genetic analysis showed that identification between two species was done by comparing base sequence of ITS(intergenic transcribed spacer) and trnH-psbA regions from eleven Gamchoes sold in market. There was different taste pattern using by taste sensor in Glycyrrhiza uralensis and G. glabra. Results : Genetic analysis showed that six Gamchoes from China were identified as Glycyrrhiza uralensis and five Gamchoes from Uzbekistan were G. glabra. From the results of taste pattern, sourness and astringency of Glycyrrhiza uralensis from China were significantly higher than G. glabra from Uzbekistan, and aftertaste of astringency, aftertaste of umami, and saltiness of Glycyrrhiza uralensis were signicantly low as compared to G. glabra. There is no significant difference between two species in terms of bitterness, aftertaste of bitterness, and umami. Conclusions : Taken together, Glycyrrhiza uralensis from China and G. glabra from Uzbekistan were identified by taste sensor, and this technic could be applied to establishment of taste pattern marker for identification of different species located in various regions.