• Journal of Korean Clinical Health Science
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• v.4 no.4
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• pp.662-670
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• 2016

Purpose. Because of a recent increase in use of soft contact lens at younger ages, in the present study, the correlation between corneal eccentricity and radius of curvature and fitting types of contact lens was investigated. Methods. The study evaluated the fitting status of targets through lens centration, push-up test, dynamic lag test and static lag test of lenses usually worn by 49 men and women (98eyes) in their 20s to 30s who put on soft contact lenses. After evaluation, the subjects were classified into 3 categories by fitting status(steep, aligment and flat). The radius of corneal curvature in the naked eyes was measured by using keratometer. Moreover the corneal eccentricity in the nasal side, temporal side, superior side and inferior side was measured by using the device capable of measuring the corneal eccentricity. Results. The radius of corneal curvature and corneal eccentricity of soft lenses worn by subjects were higher in the order of steep fitting and flat fitting, and the higher average corneal curvature radius and corneal eccentricity is intend to be more steep fitting(p=0.051, p=0.052). The corneal eccentricity showed a tendency to nasal fitting type at the higher eccentricity and temporal fitting type at the smaller eccentricity, statistically significant difference was observed(p<0.05). The study showed there were low correlation that nasal and temporal side at steep fitting, superior side at normal fitting and 4side(nasal, temporal, superior, inferior) at flat fitting, therefore when the corneal eccentricity changed the radius of corneal curvature also changed. The corneal eccentricity and the radius of corneal curvature showed statistically significant difference at 4side and each fitting types(p<0.05). Conclusions. The results of this study, the fitting status, of wearer are based on radius of corneal curvature and corneal eccentricity, and if lens fitting would be done considering that, it seems to be useful in a soft contact lens prescription.

• Analytical Science and Technology
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• v.7 no.2
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• pp.225-232
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• 1994

The podands I-VII, acyclic polyethers, expected high extractability for $Ag^+$ against $Pb^{2+}$ were designed and synthesized with high yields. Using podands I-VII as extractants, the %extraction(%Ex) of $Ag^+$ and $Pb^{2+}$ as picrates were determined in water/chloroform systems. The stability constants(log K) for the complexation of $Ag^+$ with podands I-VII were also determined by potentiometry. %Ex($Ag^+$) were proportional to the numbers of substituted sulfur donor atoms. Podand VI(log K : 7.65) having 3 substituted sulfur and podand VII(log K : 9.15) having 4 substituted sulfur, however, exhibited almost 100% of extractability, respectively. In %Ex($Ag^+/Pb^{2+}$, oxygen-sulfur mixed donor podands(IV-VII) showed the higher values. Otherwise, the values of log K and %Ex($Ag^+$) largely depended on the variation of donor-site of sulfur. From the results of NMR experiments, it seems that it is due to the ${\pi}-{\pi}$ stacking interaction between the aromatic end-groups.

• Journal of Korean Home Economics Education Association
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• v.33 no.2
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• pp.45-56
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• 2021

This study evaluated the dietary habits and health behaviors of Korean adolescents according to their nutrition label utilization. This study was conducted on the adolescents aged between 12 and 18 who participated in the 2016-2018 National Health and Nutrition Examination Survey. Subjects were classified into nutrition label utilizing group and non-utilizing group. Then the general information, diet habit and nutrient intakes, health status and obesity and mental health of the two groups were analyzed. There was no significant difference in skipping breakfast, frequency of eating out, smoking status and alcohol drinking status according to the utilization of nutrition labels. Nutrition label utilizing group had higher % KDRI of protein(p<0.05), calcium (p<0.01), phosphorus(p<0.01) and potassium intakes(p<0.01) than non-utilizing group. Nutrition label utilizing group had higher EQ-5D score(0.97) than non-utilizing group(p<0.001). Practical nutrition education using nutrition label is needed. So these results can be useful for supporting dietary education regarding use of nutrition label for adolescents.

• Proceedings of the KSCN Conference
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• 2003.11a
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• pp.1083-1084
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• 2003

사회생활 양식이 점차 복잡해지고 생활전반의 조직이 고도화됨에 따라 대규모 급식의 필요성이 점점 증가되고 있다. 그 동안 단체급식은 자체적으로 운영하는 경우가 많았으나, 최근 들어 위탁운영의 효율성에 대한 인식이 높아짐에 따라 위탁 운영률이 크게 높아지고 있다. 현재까지 대학급식에 관한 연구는 대학식당의 이용실태, 대학 식단의 만족도 평가, 대학급식 메뉴 관리 및 운영 등을 조사한 연구는 많았으나 운영형태에 따른 식단 분석 연구는 미흡한 실정이다. 이에 본 연구에는 서울 시내 일부 대학교의 구내에 있는 5개 식당 23가지 식단에 대하여 직영급식과 위탁급식으로 나누어 학생들에게 제공되는 메뉴를 영양가면과 다양성 면에서 평가하고, 제공된 메뉴를 학생들이 실제 섭취하는 실태를 조사하여 섭취한 식단의 영양가와 음식의 종류를 분석하였다. 본 조사에서 이용한 식단은 총 23가지였고, 그 중에서 직영급식 13가지, 위탁급식 10가지였다. 제공된 상용식단형태는 직영급식은$\ulcorner$밥+국+반찬2+김치1$\lrcorner$, 위탁급식은 $\ulcorner$한그릇+국+반찬1+김치1$\lrcorner$이었으며, 우리나라 전통의 기본패턴을 갖추고 있었다. 제공된 식단 중 한끼 영양소 함량을 평가해본 결과 여자의 경우 1/3 영양권장량을 제공하였으나, 남자의 경우는 부족하였다. 제공되는 식단의 음식군별 제공열량을 살펴보면 밥은 평균 399㎉, 한그릇음식은 425㎉로 한 그릇음식의 경우가 높은 열량을 제공하고 있었다. 반찬의 경우 1가지로부터 얻는 열량은 평균 107㎉였으며 김치의 경우는 9.84 ㎉였다. 직영급식과 위탁급식으로 나누어 살펴보면 한 그릇음식, 반찬, 김치의 제공열량이 위탁급식에서 약간 높은 경향을 보였다. 대상자의 음식의 평균 가짓수는 직영 5.5가지, 위탁 4.3가지였으며, 음식 및 반찬 가짓수가 증가할수록 섭취열량이 증가하였다. 대상자들의 섭취한 식단의 한끼당 섭취한 영양소 함량은 직영급식 524㎉, 위탁급식 494㎉였고, 단백질, 지질, 인, 철, 비타민A, 나이아신 등이 유의적으로 직영급식에서 높았다(p<0.001) 섭취한 식단의 영양소 함량은 인과 비타민C를 제외한 모든 영양소에서 권장량에 미달되었다. 섭취한 식단의 영양소적정섭취비는 대부분 0.4-0.9의 값을 보였고, 평균적정섭취비도 직영, 위탁 모두 0.68로 낮은 값을 보였다. 영양소 밀도의 경우 절대적 섭취에서 직영급식이 대부분의 영양소를 많이 섭취하고 있는 것과는 달리 위탁급식에서 철분의 밀도가 유의적으로 높았다(p<0.01). 총 대상자들이 식단에서 섭취한 열량을 살펴보면, 주식류의 경우 밥은 298㎉, 한 그릇음식은 386㎉로 한 그릇음식이 많은 열량을 제공하고 있었다. 반찬의 경우는 1가지로부터 얻는 열량은 78㎉, 김치는 8㎉였다. 이상의 결과로 볼 때, 제공량은 직영급식에서 많았으나 영양밀도 면에서는 큰 차이가 없는 것으로 보아 위탁급식의 제공량을 늘린다면 급식운영형태별 두 식단의 질적 차이가 크게 줄어들 것으로 보인다. 그러나 두 급식 형태 모두 제공식단의 영양소 함량은 다른 지역이나 연령에 비해 부족한 것으로 나타나 아침 결식 및 불규칙한 식사 등 영양상태가 좋지 못한 대학생들에게 교내 식당에서 질 높은 식사를 제공해야 할 것이다. 또한 식단 작성 시 학생들의 메뉴 기호도를 충분히 반영시키고 다양한 메뉴를 제공하는데 한계가 있다면 주.부식 외에 다양한 후식제공을 통하여 학교 급식에 대한 질을 향상시키는 노력을 해야 할 것이다.

• Journal of Korean Home Economics Education Association
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• v.34 no.3
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• pp.85-99
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• 2022

The purpose of this study was to investigate the association between depressive symptoms and dietary inflammatory index(DII) in Korean postmenopausal women. The subjects consisted of 3,947 Korean postmenopausal women from the National Health and Nutrition Examination Survey from 2016~2020. Subjects were classified into quartiles of dietary inflammatory index score. Individuals with high DII scores had poor health habits such as drinking, smoking, lack of physical activity, and skipping meals. The higher the score of the DII, the higher the PHQ-9 score and the depression odds ratio, which are depressive screening tools(p for trend <0.01). Among the anti-inflammatory items, DII, MUFA, PUFA, n-3 fatty acids, and n-6 fatty acids increased the risk of depression as the DII item score increased(p for trend <0.05). As a result of this study, it was found that the dietary inflammatory index was significantly associated with depressive symptoms. The promotion of a healthy diet with anti-inflammatory properties may help to prevent depression in postmenopausal women.

• Analytical Science and Technology
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• v.6 no.1
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• pp.29-37
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• 1993

Some new podands containing phenyl(B), benzyl(Bz), pyridine(Py), quinoline(Q) and naphthalene(Np) as end-groups, and oxygen(O) and sulfur(S) in ether chains as donor atoms have been synthesized. The univalent cation binding characteristics of these podands have been studied by NMR titration and solvent extraction. By NMR titration we have found that the most of podands form 1:1 complexes with $Ag^+$ ion. Especially, the substituted sulfur atoms in ether chains show the effects to enhance the stabilities. We also carried out the extractions of univalent cation picrates including alkaline metal, $Ag^+$, $Tl^+$ and $NH_4{^-}$ ions from aqueous to chloroform layer by using these podands. We found that the extractabilities of $Ag^+$ ion with the quinoline-containing podands such as, $Q_2O_4$, $Q_2O_5$ and $BQO_5$ were 86.8, 86.6 and 48.0% respectively, but the naphthalene-containing podands such as, $Np_2O_4$ and $Np_2O_5$ extracted quite small amount. Otherwise, in cases of $Bz_2O_3S_2$(89.4%), $B_2O_2S_2$(96.8%), $B_2O_3S_2$(58.9%), $Py_2O_2S_2$(58.8%), $Py_2O_3S_2$(42.1%), and $B_2O_4S$(15.0%), interestingly, $Bz_2O_3S_2$ which have sulfur atoms and benzyl groups showed the highest extraction selectivity for $Ag^+$ ion. This result seems due to not only the strong interaction of $Ag^+$ ion with sulfur donors according to the HSAB theory, but also the effective ${\pi}-{\pi}$ stacking interaction between two aromatic end-groups which is enhanced by the flexible methylene spacing group in benzyl groups instead of phenyl groups. The extraction coefficients gave the similar tendency as the extractabilities and the stabilities. From these results, it could be concluded that the predominant factor affected to extraction coefficients is the stabilities, which are strongly influenced by the structures of podands.

• Journal of Korean Home Economics Education Association
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• v.33 no.2
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• pp.135-152
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• 2021

The purpose of this study was to examine the effectiveness of the curriculum implementation of 「Food Safety and Health」, a Home Economics elective course, for high school students. Accordingly, several units of the 「Food Safety and Health」curriculum were piloted in six high schools in Chungbuk, Gyeonggi, Daejeon, and Sejong, and 1,199 questionnaires collected from students who participated in the classes were analyzed. The results are as follows. The 「Food Safety and Health」class had a significant effect on improving the total score of 'food safety and health' knowledge of high school students and scores for sub-dimensional area. Compared to the pre-test, the overall rate of correct answers for the post-test has increased by 7.99%p, and schools that implemented the relevant unit class relatively more had higher improvement scores. In addition, the 「Food Safety and Health」class has positively changed the eating behavior of high school students, and had a significant effect on having a habit of eating a variety of foods evenly. High school students who participated in the 「Food Safety and Health」class evaluated their classes very positively (4.27 out of 5 points), and responded that the content of the class was interesting, easy to understand, and helpful for their diet in daily life. According to the responses to the open-ended questions, students responded that the class was helpful in acquiring food-related knowledge in their real lives, while there were so many limitations for experiencing lab class and group activities due to COVID 19. In preparation for the high school credit system, this study is meaningful that it has expanded the elective courses in home economics area, as well as the right to choose subjects for high school students.