• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.721-728
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• 2005

The physicochemical and microbial characteristics of pickled cucumber prepared with dry salting method, which has been used for industry, were investigated. Salting and storage conditions were HSHT $(30\%,\;25^{\circ}C)$, MSMT $(21\%,\;15^{\circ}C)$, MSLT $(21\%,\;0^{\circ}C)$, LSMT $(15\%,\;15^{\circ}C)$ and LSLT $(15\%,\;0^{\circ}C)$. Acidity was lower, and pH was higher in higher salt concentration as well as lower temperature groups. At the storage of 165 days, acidity and pH reached to $0.21\%$ and 4, respectively in MSLT and HSHT, of which conditions fermentation was retarded, compared to the other groups. During storage of pickled cucumber, greenness (-a) of Hunter color system showed the highest in MSLT ranged from -10.70 to -8.08, while in LSMT, the lowest to 1.17. Total microbial and lactic acid bacteria number in HTST and MSLT were the lowest than in other groups, while tile highest in LSMT. Yeast was not detected in HSHT and MSLT after 36 days of storage, while higher in LSMT Texture profile analysis exhibited that fracturability (2,318 g and 2,318 g) and hardness (849 g and 702 g) were highest in HSHT and MSLT, compared to the other groups. Scores of over-all preference for MSLT and LSLT were higher with 8.8 and 7.6, respectively, compared to the other products (p<0.05). Based on these results, lower saltiness and lower storage temperature condition was better for pickled cucumber preparation in industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.295-301
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• 2003

This study was carried out to investigate perception about body image, dietary attitude, nutrient intake and dietary self-efficacy of high school students in Pusan. A questionaire survey was distributed among 491 high school students. The survey was conducted from April 8 to April 22 in 2002. The results are summarized as follows. Forty percents of the underweight group, 53.9% of the normal weight group, 61.8% of the overweight group and 48.2% of obesity group have correct perception about their body image. Most of the students were concerned with their body image and weight control. Obesity of parents was significantly correlated with obesity of the subjects (p<0.01). The higher obesity rate, the lower dietary self-efficacy. The higher dietary self-efficacy, the higher dietary attitude. There was a significant positive correlation between the education level of their parents and dietary attitude of the subjects (p<0.01) and a significant negative correlation between obesity rate of their mothers and dietary attitude of the subjects (p<0.01). Dietary attitude scores showed no significant difference among the groups. Intakes of most nutrients, except protein, niacin and vitamin C, were lower than those of the recommended dietary allowances for Koreans. Therefore, proper nutrition education is required to improve their nutritional status and dietary self-efficacy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1000-1006
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• 2015

The adolescent period, during which physical, spiritual, and physiological growth and development occurs, is important for the development of healthy dietary habits. Particularly, eating a regular breakfast improves eating habits and school life in adolescents but few studies have investigated the effects of eating breakfast on these outcomes. Therefore, this research was performed to investigate the effects of eating a regular breakfast provided by the 'Breakfast Club Program' on eating behaviors and school life. A total of 315 high school students were recruited for the program from 10 high schools in nine districts among 25 districts in Seoul during August to December of 2013. The average age was $17.8{\pm}0.8$ years and 38.1% of students were females. Based on 315 subjects, 38.3%, 35.7%, and 17.1% increased their intakes of breakfast (P=0.001), fruit (P=0.033), and milk (P<0.001) up to 5~7 times per week, respectively. The intake frequency of fruit (P<0.001) and eating breakfast (P<0.001) increased noticeably after program participation. Based on 64 students performing dietary record, intakes of cereals (P<0.001), mushrooms (P=0.027), and fruits (P=0.002) increased while intakes of eggs (P=0.001) and fat and oils (P=0.019) decreased after the program. Consumption of energy (P=0.004), plant protein (P=0.012), carbohydrates (P<0.001), dietary fiber (P=0.026), iron from plant sources (P=0.009), potassium (P=0.043), zinc (P=0.013), vitamin $B_1$ (P=0.043), and vitamin C (P<0.001) increased whereas intake of cholesterol (P=0.002) decreased. Regarding school life, the score for 'comfortable and cheerful starting of a day' (P=0.001) and 'healthy starting of a day' (P<0.001) increased significantly. This study indicates that a regular 'Breakfast Club Program' may establish healthy eating habits and school life in teenagers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1287-1292
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• 2007

The purpose of this study was to compare knowledge on hypertension and blood parameters through blood pressure control of hypertensive patients commuting to a public health center. Hypertensive subjects were classified according to their blood pressures into a well-controlled group (SBP<140 mmHg and DBP<90 mmHg, n=44) and an uncontrolled group ($SBP\geq140mmHg\;or\;DBP\geq90mmHg$, n=41). All subjects were interviewed for clinical characteristics, effort for health maintenance and knowledge on hypertension and nutrition. Biochemical measurement of blood urea nitrogen, creatinine, triglyceride, total cholesterol, HDL-cholesterol and fasting blood glucose (FBG) were obtained from subjects. The knowledge about hypertension and effort for health maintenance were not significantly different between the groups. However, the nutrition knowledge score of the well-controlled group was significantly higher (p<0.05) than that of the uncontrolled group. On the test of nutrition knowledge, 97.7% of the well-controlled group answered correctly to the item, 'Medication is an easy way to control blood pressure'. This result was significantly higher (p<0.05) than that of the uncontrolled group of whom 82.9% answered correctly. Participants in both groups had only a little understanding about the importance of a balanced diet. Blood parameters were in the normal range and there was not a significant difference between the groups. However total cholesterol, triglyceride and fasting blood glucose levels of the uncontrolled group were higher than those of the well-controlled group. Therefore, education programs about the continuous control of hypertension through careful monitoring, medication, and exercise are required. The uncontrolled group was especially in need of strengthening education. Also more effective nutrition education programs about low salt, high fiber, low cholesterol, and balanced diets are required for hypertensive patients commuting to public health center.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.331-340
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• 1997

This study was performed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of high school and college students (males 200, females 200) in the Daegu area. The daily intake was determined by a 24-hr dietary recall method. The results were summarized as follows: The recognition score of calcium of the subjects was male 10.46, female 11.54, respectively. Also the preference score of calcium source foods of the subjects was male 3.40, female 3.51. The students preferred yoghurt, ice cream, sweet potatoes and milk, in the order, but they disliked beans boiled in soysauce, sesame seeds and cheese. The frequency of calcium source foods were remarkably low. Milk products were the most preferred and eated calcium source food. A day's calcium intake was 54.1-61.1% of RDA for Koreans. The meal skipping, diet and nutrition consideration ratio of the subjects were 66.5, 13.3, 20.0% respectively. There was a significant positive correlation between the recognition and preference scores of calcium.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.91-99
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• 2002

This study was carried out to develop a diabetic-oriented convenience flood using 7 medicinal plants (Schisandra chinensis, Coix lachryma-jobi, Dioscorea batatas, Ophipogon japonicus, Lyicium chinense, Houttuynia cordata, Polygonatum sibiricum) and chicken. Portion size was 310g, total calorie was 551.6 kcal and carbohydrate, lipid and protein were consisted of 53.0%, 20.9% and 26.1%, respectively. Calcium, zinc and iron content were 268.9mg, 5.4mg and 6.1mg, respectively. Crude fiber content was 22.9g. In sensory evaluation, the scores of taste, color, texture and overall acceptability were higher than normal diabetic meal. Hypoglycemic effect of the device meal for diabetic persons was excellent compared to that of normal diabetic meal. The above results indicate that the 7 medicinal plants can be used as functional ingredients fur diabetic-oriented convenience flood industry. Also, device meal can be used as ready-prepared food for weight control.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.840-845
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• 2007

The chromaticity, mechanical, and sensory properties of madeleine were investigated during its manufacturing process based on additions of black bean chungkukjang flour containing functional health ingredients and a high nutritient value. 1. The moisture content decreased with increasing content of the chungkukjang flour$(16.1{\sim}13.7%)$. 2. The brightness of the Madeleine decreased significantly from 75.24 to 53.61 by increasing the content of the black bean chungkukjang flour. The degree of red color increased significantly from -0.31 to 4.93 by increasing the content of the black bean chung kukjang flour. 3. For the mechanical properties, the hardness increased significantly with increasing amounts of the black bean chungkukjang flour (p<0.05). The degree of fracturability, adhesiveness, and gumminess also increased with the increasing the content, but the fracturability showed no difference by either addition. The springiness and cohesiveness decreased significantly by increasing the content of the black bean chungkukjang flour, showing an opposite result compared to the hardness. 4. The results of the sensory evaluation indicated significant differences in color among the samples(p<0.05). The color of the madeleine samples with added black bean chungkukjang flour was more preferred than that of the sample without any additive. The degree of preference increased in the order of the quantity of the additive. The moistness and softness became significantly drier and less soft, respectively, with an increasing quantity of the black bean chungkukjang flour (p<0.05). For the overall acceptance, the BC10 sample added with 10% of black bean chungkukjang flour added had the highest acceptance. This may be because it did not have a strong chungkukjang odor and had the fewest differences from the control Madeleine without the additive, in terms of its moistness and softness. Based upon these results, adding10 % of black bean chungkukjang flour in the manufacture of Madeleine is an appropriate quantity with regard to its structural and sensory characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.834-839
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• 2007

This study was designed to determine the optimal ratio of dropwort powder in castella by adding the powder at levels of 0, 3, 6, 9, and 12% respectively. The properties of the castella were analyzed by specific gravity, specific volume, color determinations, texture properties and sensory evaluation. The Specific gravity increased with increasing amount of dropwort powder. However, the specific volume decreased with increasing dropwort powder. For the color values, as more dropwort powder was added, the L-value decreased. The castella with 9% dropwort powder had a higher hardness, gumminess, and chewiness. A sensory panel perceived that the external and internal color of the castella become darker with the dropwort powder substitution and the grain size decreased with increasing amount dropwort powder, while sweet taste showed no significant difference. The order of overall preference was DP 9>DP 6>DP 12>CON>DP 3. Therefore, the substitution of 9% of wheat flour with dropwort powder was recommended in the production of castella.

• The Journal of the Korean bone and joint tumor society
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• v.8 no.1
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• pp.1-11
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• 2002

Purpose : We evaluated the radiological and functional results of prosthetic reconstruction for locally aggressive benign and malignant tumor in the lower extremity. Materials and Methods : Eighty eight patients were followed up for an average 76 months(22~174). We examined the survival rate of prosthesis, and evaluated the final result by MSTS functional score and ISOLS radiological implants evaluation system. They were statistically analyzed according to the age(<20 year vs. ${\geq}$20 year), fixation methods, amount of bony resection, chemotherapy, local recurrence, and presence of metastasis. Results : The 5 year prosthetic survival rates were 100% in the proximal femur, 83.3% in the distal femur, 81.9% in the proximal tibia. Mean total functional scores were 73.3%, 72%, 68.7%, respectively. In distal femur, the non-chemotherapeutic group was superior in the prosthetic survival rate. Recurrence or metastasis affected the functions in the distal femur and proximal tibia. In the radiological evaluation of the distal femur, older patients over 20 years of age and with cement fixation were superior in bone remodeling(p<0.05). Postoperative infection and radiological loosening were the main causes of the prosthetic failure. Conclusion : The prosthetic reconstruction in the lower extremity led to good clinical and radiological results. Amount of bony resection, chemotherapy, recurrence and metastasis seemed to influence the prosthetic survival, and long-term follow-up will be necessary to investigate more significant prognostic factors.

• Journal of The Korean Association For Science Education
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• v.36 no.3
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• pp.445-455
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• 2016

The purpose of this study is to identify the structural relationship among students' grit, interest, self-regulation ability, task-commitment and achievement within science learning. Our concern is understanding how grit is related to the other non-cognitive variables, i.e., interest, self-regulation ability, and task-commitment, which are widely known as significant predictors of science achievement. Based on literature review, we evaluated two hypothetical models in the frame of structural equation modeling as follows: first, grit was assumed to mediate relations of interest and self-regulation ability, and interest and task-commitment. Second, grit was assumed to have a direct effect on self-regulation ability and task-commitment independent of interest. In both models, grit was assumed to be indirectly associated with science achievement. A total number of 180 high school students (77 boys, 103 girls) participated in surveys on grit, interest, self-regulation ability, and task-commitment and reported their science test scores on mid-term/final exams. Results revealed that students' grit and interest were indirectly associated with their science achievement with the mediation of their self-regulation and task-commitment. We also found that task-commitment was highly correlated with interest and self-regulation. Furthermore, we found different patterns of correlations within the five variables between female and male students. From these results, we suggested that researchers need to investigate whether students' grit and task-commitment can explain their interest decreasing as they move to higher grade levels, how teachers can help students to maintain their interest in learning science from early childhood, and relationships of these non-cognitive variables and science achievement.