• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.55-64
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• 1973

Garlic and traditional fovarite foodstuffs of plant origin have been analyed for selenium and sulfur containing amino acid content selenium compound were assayed using a $^{77m}Se$ neutron activation analysis, cystine and methionine determination by paper and thin-layer chromatography. The results obtained indicate that the content of selenium and sulfur containing amino acid are highest in garlic. The results also show that the selenium is a more abundant in particular speies such as garlics produced in Tan Yang and Wei Sung. The effect of Korean garlic and favorite typically found in the Korean diet has also been studied. Some vegetables known to contain a relatively high level of sulfur and selenium (garlic and onion) do loss significent quantities of selenium as a result of cooking.

• Journal of Korean Home Economics Education Association
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• v.26 no.3
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• pp.69-89
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• 2014

The purpose of this paper was to understand the outlines of 1) common and free curricula implemented by the first pilot schools and 2) Home Economics related programs from both curricula. This study analyzed the 42 reports from the first pilot schools which implemented the free learning semester in 2013. The results showed that more than half of schools set two or more emphasis models of the free learning semester. In 15 out of 28 schools, the lesson hours of Home Economics were reduced by one to three hours. Various common curricula were implemented in many aspects of teaching-learning methods, curriculum, evaluation, and subject related career lessons. Free curriculum was implemented in four areas such as career exploration, student optional program, club activity, and art sports activity. In common curriculum, Home Economics was carried out in 17 out of 39 schools. The Home Economics class included subject related career lessons and improvement of teaching- learning methods. Various interesting activities and programs as a free curriculum were implemented in career exploration, students' optional program, and club activities in 38 schools. The most frequently implemented was the activity program related to food and nutrition. Further research was proposed to develop students' optional programs related to Home Economics subject, responding to their needs.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.590-598
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• 2018

Purpose: This study was conducted to compare the food involvement scale (FIS) of American and Japanese consumers. In addition, the effects of familiarity, likability, and expectations on willingness to use intentions for block type sauce by nationality were evaluated. Methods: A total of 149 and 112 American and Japanese consumers, respectively, completed the survey. Consumers were asked about familiarity, likability, expectation, willing to use intention, and usage frequency of block type sauce, food involvement scale (FIS), and demographic information. Results: There were differences in the using frequency of block type sauce according to nationality, with consumers in Japan showing significantly higher frequency of using block type sauce than those in the United States (US) (p < 0.001). According to the FIS, US consumers were more focused on how to provide food than food, such as cooking process, table setting, and food shopping, compared to Japanese consumers. In addition, 'expectation' and 'likability' among US consumers and 'expectation' and 'familiarity' among Japanese consumers were positive attributes for willing to use intention (p < 0.01). Conclusion: In the case of the US consumers, 'familiarity' was not significant because the using frequency of the block type sauce was lower than that of Japanese consumers. In the case of the Japanese consumers, 'likability' was not significant because they enjoy cooking itself according to the FIS. Therefore, it is necessary to recognize positive attributes as a key factor for block type sauce, as well as to search for ways to apply marketing strategies based on attributes by nationality.

• Journal of the Korean Geographical Society
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• v.40 no.3 s.108
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• pp.274-284
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• 2005

On the subject of Yeoungsan River Yeoungbon c and Seumjin River Seumbon e site discussing as the measuring points of discharge and Quality by the Department of Environment, this study executes the tests of proprieties and examines the methods of flow measuring and assessment. The result of this study may summarize as belows. According to the hydrogeomorphological aspects and artificial effects, Yeoungbon c and Seumbon e site are not proper for the measuring points of the water levels. Also, the methods of river discharge measuring by the specific discharge method, first tried in this study, has an enough reliability which can be used to measure the site where is difficult to measure the flow directly or to select the representative site to measure on the up and downstream. In case of accumulating the specific discharge data throughout the flow observation by seasons and periods for a long time, these may be used to measure the flow as well.

• Journal of Nutrition and Health
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• v.50 no.6
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• pp.645-654
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• 2017

Purpose: The purpose of this study was to investigate the current status of dietary education carried out by dieticians or nutrition teachers at elementary, middle, and high schools in Gyeonggi province. We compared dietary education status not only among school level but also between dieticians and nutrition teachers. Methods: The survey using self-administered questionnaires was conducted by dieticians or nutrition teachers at 91 schools (43 elementary schools, 33 middle schools, and 15 high schools) in Gyeonggi province in December, 2015. The questionnaire consisted of questions regarding general characteristics of respondents, current status of dietary education, opinion about dietary education methods, and cooperation level of persons concerned. Results: The placement rate of nutrition teachers was 50.5% overall. Only 36 out of 91 schools conducted regular dietary education, and the percentage of schools conducting regular dietary education was significantly different according to school level with the lowest percentage in high schools, equivalent to 20% (p = 0.003). The average annual dietary education time was 12.4 hours, and it was very low in high schools (5.1 hours) and in schools without a nutrition teacher (1.6 hours). The levels of cooperation and support from principals, teachers, parents, and students were significantly lower in high schools than elementary and middle schools (all p < 0.001) and in schools without a nutrition teacher than schools with a nutrition teacher (all p < 0.05). Conclusion: The results show that the level of dietary education is not enough and needs to be improved, especially at middle and high schools and at schools without a nutrition teacher. Government support polices need to be implemented to encourage dietary educational activities.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.101-108
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• 2002

This study aimed to determine the effects of cooking treatment on chromaticity and 6 mineral contents (calcium, phosphorus, magnesium, iron, sodium and potassium) in sea mustards. Four samples of natural and cultured sea mustard were used for the experiments. Each sample was treated with four cooking methods (A: soaked in water, B: boiled in hot water, C: saute and boiled in hot water, D: seasoned with vinegar). The L, a and b values were the highest on boiling, and the lowest on seasoning with vinegar. The a value of cultured sea mustard was higher than the natural one by cooking. Moisture was highest boiling and were ordered as saute and boiling, soaking and seasoning with vinegar. Calcium, iron, magnesium and phosphorus contents were remarkably decreased by seasoning with vinegar. Boiling treatment made less decrease than saut and boiling in these mineral contents. The solubilities of mineral in soup water were recognized therefore, it indicated that soup water was a good source of minerals as it applies to cooking, from the view point of science of cookery. Sodium and potassium contents decreased significantly more at 68% and 85% of total content on basic soaking treatment. Ca/P ratio was about 1∼3 : 1 in cultured sea mustard and 3∼4 : 1 levels in natural one.

• Korean Journal of Child Education & Care
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• v.18 no.4
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• pp.65-89
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• 2018

Objective: The purpose of this study is to analyze the science concepts and teaching and learning methods presented in the science education-related activities of the Nuri Curriculum teacher guidebooks for ages 3-5. Methods: The research data included 772 activities related to science education in the teachers' guidebook. The analysis of science concepts was based on physical science (force and motion, physical structure, electricity and magnetism, light and shadow, sound properties), chemistry (material properties, material reaction), life science (organizational structure, growth and change, heredity and evolution, animal plant and human relationships), earth science (earth system interaction, earth system structure, and universe), engineering (designed world, engineering design, engineering, technology and society) and ecology (environment preservation). Teaching and learning methods were analyzed according to the types of small and large group activities and of free play activities. Results: Science concepts were mainly presented in the fields of engineering, chemistry, and life science commonly among children aged 3-5, whereas the concepts of physical science were lowly presented in all ages. Science concepts appeared mainly in the daily subjects of 'animal plant and nature', 'life tools', 'environment and life', and 'spring, summer, autumn and winter'. As the teaching and learning method, free paly activities (science area, free outdoor selection activity, math and manipulative activity) were mostly used for the ages of 3 and 4, and small and large group activities (cooking, story sharing, music activity) were for the age of 5. Conclusion/Implications: It is necessary to select the level of science area and concept that can be taught according to the age of children and the timing of the teaching.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.137-147
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• 2011

This study investigated the perception and attitude to leftover food at school food service by the questionnaire survey of the elementary school students in Gwangju area. The school food service satisfaction was neutral and school food service cost and quality was satisfactory. The dissatisfaction of school food service was shown as unkind staffs and a shortage for fruit and beverage. The kinds of leftover food were seasoned vegetables and kimchi. The reasons for leftover food were unfavorite food and the frequency was shown as once or twice a week. For the order of eating food, the subject first ate food they had tried. The highest kind of an unbalanced diet was beans and minor grains. To reduce food waste, many students perceived that tasty food, education by a class teacher in class that it could pollute environment and do us damage, recycling as livestock feed, 'No Plate Waste Day' organized by school would be a feasible method to reduce food waste. The nutrient intake of eaten food was significantly higher for all nutrients in the group receiving food waste education than the control group (p<0.001).

• Journal of Korea Game Society
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• v.14 no.1
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• pp.59-68
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• 2014

As the prevalence of mobile platforms, expanding digital content production and also increasing interest about the serious game. However, existing educational serious games are short of application of educational function and lower effectiveness that not linked with off-line education. In this paper, we developed an educational serious game 'Rice-Mimi Adventure' for children based Tablet PC. The Games are designed five steps by four elements that storytelling, playing, music and cooking. Specially, players interaction between characters should be increase their own concentration and interest. For the effectiveness verification that linked education of on/off-line, experiment to 126 students of 3,4th grade in Choenan. A result shows positive data that on/off-line linked education using Tablet PC and effectiveness of game contents applied design factors. For this work, we should find effective class and teaching method using digital contents in off-line education for children.

• Journal of the Institute of Electronics and Information Engineers
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• v.50 no.7
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• pp.269-274
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• 2013

We are used with the alkaline ion water which an application field does to object for drinking water compare with the alkaline ion water which asked ion acid electrolysis so as to be very different. This is used with sterilization disinfection use by residual chlorine in case of strong acidity according to ph intensity, and in case of middle acidity use by washing and face washing, and mix with meal materials in case of weak acidity widely usable in cooking. Acid ion water generates as we electrolyze water. Chlorine gas and sodium hydroxide etc. was generated at electrolysis process, and we have toward sterilizing power. Derelicts such as chlorine, phosphorus, sulfur etc. are gathered from a negative ion, and we make acid ion water to + electrode direction in electrolysis. We used a diaphragm in order to disconnect too acid water and alkaline water. We implemented so that the acid water which it came down to three kinds of PWM voltage to PWM (pulse width modulation) control, and implementation method of ph intensity change authorized ph intensity between weak acidity to electrode in strong acidity as we used Microprocessor, and intensity was adjusted successively by PWM control was generated.