• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.181-188
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• 2014

The objective of this study was to analyze the microbiological hazards of Astragalus membranaceus Bunge on the post-harvest processing. Samples from processing equipments (cleaner, water, cart, table, tray and packaging machine), personal hygiene (hand) and harvested crops (before washing, after washing, after sorting, and after drying) were collected from four farms (A, B, C, and D) located in Chungchengbuk-do, Korea. The samples were analyzed for sanitary indication bacteria and pathogenic bacteria. First, total aerobic bacteria and coliform in processing facilities were detected at the levels of 0.93~4.86 and 0.33~2.28 log CFU/$100cm^2$ and/mL respectively. In particular, microbial contamination in hand (5.43~6.11 and 2.52~4.12 log CFU/Hand) showed higher than processing equipments. Among the pathogenic bacteria, Bacillus cereus was detected at the levels of 0.33~2.41 log CFU/$100cm^2$, 1.48~3.27 log CFU/Hand and 0.67~3.65 log CFU/g in equipments, hands, and plants and Staphylococcus aureus were detected in cleaner, table, hand and harvested crops (before washing and after sorting) by qualitative test. Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. were not detected. These results indicated that personal hygiene and processing equipments should be managed to reduce the microbial contamination of A. membranaceus Bunge. Therefore, management system such as good agricultural practices (GAP) criteria is needed for hygienic agricultural products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1032-1042
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• 2011

The purpose of this study was to examine the attitudes and satisfaction level towards military foodservices as well as suggest effective ways to increase foodservice quality. A questionnaire survey was administered to 413 subjects, which included 400 soldiers and 13 foodservice managers. The survey period was from August 6 to August 25, 2008. The collected data were statistically treated using SPSS V12.0. Most of the investigated soldiers were 20~25 years old. The foodservice managers were male general officials and the majority of them had no prior food service training. None of the foodservice managers had a dietician certificate. Menu was planned through a local foodservice conference, and most food materials were delivered in the form of center-type and military unit-type. Deficiency and deterioration of food service facilities (28.6%) as well as deficiency in the number of cooking personnel (14.3%) increased the difficulty of operational management. Soldiers expressed a desire for increases in Western (25.7%) and Korean traditional foods (21.5%), which meant menu diversity. To increase the quality of military foodservices, taste of food (40.6%), increased portion size (30.4%), and improvement in hygienic conditions (13.6%) were demanded by the soldiers. Food taste (30.8%), improvement in hygienic conditions (23.1%), and better job management were all demanded by the foodservice managers. After factor analysis, quality attributes were rearranged into five dimensions, including facilities, food, menu, service, and sanitation most attributes were over 4 points out of 5 total in importance, but only 3 points in performance. The importance score was higher than the performance score. Soldiers' overall satisfaction level was on average 3.43 points out of 5 points.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.463-474
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• 2014

Purpose: The aim of this study was to assess the food environment, particularly focusing on restaurants in three areas (Suwon city, Hwaseong Byeongieom-dong, and Bibong-myun). Methods: A total of 662 persons were surveyed on customers' perceptions of the food environment in restaurants. A structured questionnaire composed of 30 questions on 7 factors, sanitation (4 items), displaying information (5), food quality (12), information on nutritional and healthy food choice (6), restaurant's accessibility (1), availability (1), and affordability (1) was used. In addition, an expert assessment of restaurant sanitation, and information on nutritional healthy food choice was conducted through visiting 126 restaurants. Results: Scores (range of score : 1~7) for each factors assessing the restaurant food environment were 5.06 for sanitation factors, 5.05 for displaying information factors, 5.13 for taste appearance factors, and 4.35 for healthy menu factors. Informations on nutritional healthy food choice showed a low rate: only 16.24% of the subjects answered that there is a message encouraging choice of healthy foods and 27.4% answered that menus contain nutritional information. Significant differences in food environment were observed by region (city, town, rural). The restaurants food environment in the rural area turned out to be poorer than that of the other two areas. In comparison of customer perception and expert assessment, significant differences were observed for 'Employee appearances and uniforms are clean and tidy' (p < .05), and 'There is a message encouraging the choice of healthy foods' (p < .05). Conclusion: This study provided evidence for differences of restaurant food environment by regions. In the rural area, there is a problem in restaurant's accessibility, availability, and affordability because of a lack of variety in menu items and restaurants. This results suggest that there is a need for more healthy food restaurants in the rural area.

• Journal of the korean academy of Pediatric Dentistry
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• v.36 no.1
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• pp.91-95
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• 2009

The use of stainless steel crowns are indicated for restoration of primary or permanent molars with proximal dental caries, extensive dental caries, or previous pulp treatment with increased danger of tooth fracture. Stainless steel crowns were introduced by Humphrey in 1950. For their improved durability, longevity, and success rate, they have been strongly considered for restoring extensive and multi-surfaced dental caries of molars in pediatric dentistry. However, they also have shortcomings, such as possibility of pulpal exposure or damaging proximal surface of adjacent teeth. In addition, when oversized stainless steel crowns are used, eruption of the adjacent permanent teeth may be disturbed by their prominent margin. As a means to compensate the shortcomings of stainless steel crowns, use of orthodontics bands may be considered. It is an alternative restoration method, where an orthodontic band is placed on a tooth first and cavity is restored with filling material, such as composite resin, glass ionomer, or amalgam. The use of an orthodontic band is indicated for molar restoration with cervical dental caries, extensive dental caries, enamel hypoplasia, or previous pulp treatment. Because it requires shorter chair time compared to stainless steel crown, its application is very useful for children with poor behavior. However, restoration using an orthodontic band requires good oral hygiene after its application. This case report illustrates the conservative restoration of primary molars and permanent molars with extensive dental caries using orthodontic bands.

• Journal of dental hygiene science
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• v.8 no.2
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• pp.81-87
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• 2008

The purpose of this study was to examine the oral health state, oral health awareness and oral health behavior of middle school students in a bid to raise concerns about oral health problems in a local community and help ensure the efficiency of oral health programs. The subjects in this study were 662 seventh graders in 14 different middle schools located in the city of Hwaseong. The findings of the study were as follows: Frist, In terms of indices related to dental caries, DMFT index numbered 2.0. Secondly, as to subjective oral health state, 22 percent of the boys and 10.9 percent of the girls found their own oral cavity to be healthy, and the gap between them and the others was statistically significant different(p=.000). Thirdly, in regard to tooth-related habits, the girls brushed their teeth more often than the boys(p=.000). Fourthly, for snack-intake habits, the largest number of the boys ate between meals once(42.1%), and the second largest group of them did it two or three times(31.3%). Fifthly, regarding how they felt about dental treatment, the greatest number of the boys and girls replied there's nothing special when they were asked about their mood in case of seeing a dentist next day. The second largest group answered they would get a little nervous. As to mood while waiting for treatment, the greatest number of the boys and girls answered they would get a little nervous. In regard to mood while lying on a dental chair, the largest group replied they would be nervous. Concerning mood while lying on a dental chair for scaling, most of them answered they would get nervous.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.744-757
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• 2012

This study was designed to obtain basic data for the globalization of Korean food and the expansion of food exports through contract foodservices. A survey of dietary habits and attitudes toward school foodservices was given to students in three American international schools served by a domestic contract foodservice management company located in Seoul and Gyeonggi area. The results showed an average of three meals taken daily 3.39 times for male students and 2.95 times for female students and the time required for a meal was about 24~26 minutes. The average breakfast frequency was 5.10 times(4.59 times for male students and 5.35 times for female students) and many students reported skipping breakfast due to a lack of time. The average weekly frequency of dining out was 1.78 times(2.15 times for male students and 1.60 times for female students). In all schools, irrespective of gender and grade, students responded that a desire for snacking was 'why they want to have cookies', and snacking hours were frequently listed as 'between noon and evening'. Many also responded that an unbalanced diet is the reason some snacks are 'not to their taste'. Overall, students were highly satisfied with the foodservice menu, although there was a significant difference in what was considered proper food temperature, proper food seasoning, suitable amounts of food, and freshness of food. Male and female students were specifically highly satisfied with the 'freshness of food materials' and 'variety of menu' respectively. Overall, all students were highly satisfied with the foodservice, including the 'cleanliness of tables and trays'.