• Journal of Community Nutrition
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• v.6 no.1
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• pp.42-47
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• 2004

The purpose of the study was to investigate assisted living residents' perception of foodservice experience using a qualitative approach. A total of 14 residents who lived in assisted living units of a continuing care retirement community participated in interview sessions. The interviews were semi-structured with open-ended questions. The interviews were transcribed and coded to identify themes from the responses. The residents perceived the availability of choices, variety of foods, and service positively, but expressed concerns about food preparation, food quality, and repetitive menus. They were particularly concerned with tough and dry meats. The foodservice department should consider the older residents' ability to chew and their changing taste buds when determining quality of food purchased and preparation methods. The residents considered the service pleasing and described it as satisfactory. They stated that the service staff was friendly but needed more training in proper service techniques. Communication between the foodservice department and the residents was an area to be improved. The foodservice department should increase the residents' involvement in the menu planning and evaluation of the foodservice on a routine basis. Foodservice managers and dietitians working for the older adults can utilize the findings of the study to identify strategies to improve foodservice at their facilities

• Journal of Community Nutrition
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• v.6 no.1
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• pp.41-47
• /
• 2004

The purpose of the study was to investigate assisted living residents' perception of foodservice experience using a qualitative approach. A total of 14 residents who lived in assisted living units of a continuing care retirement community participated in interview sessions. The interviews were semi-structured with open-ended questions. The interviews were transcribed and coded to identify themes from the responses. The residents perceived the availability of choices, variety of foods, and service positively, but expressed concerns about food preparation, food quality, and repetitive menus. They were particularly concerned with tough and dry meats. The foodservice department should consider the older residents' ability to chew and their changing taste buds when determining quality of food purchased and preparation methods. The residents considered the service pleasing and described it as satisfactory. They stated that the service staff was friendly but needed more training in proper service techniques. Communication between the foodservice department and the residents was an area to be improved. The foodservice department should increase the residents' involvement in the menu planning and evaluation of the foodservice on a routine basis. Foodservice managers and dietitians working for the older adults can utilize the findings of the study to identify strategies to improve foodservice at their facilities.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.327-331
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• 2006

Zingiber officinale and Hizikia fusiforme(sea weed fusiforme) have long been used for food sources in Korea. The present study was performed to investigate the ex vivo effect of Zingiber officinale and Hizikia fusiforme on NO production in macrophage of mice. Seven to eight week old mices(Balb/c) were fed chew diet ad libitum and water extract of Zingiber officinale and Hizikia fusiforme was administrated orally at two different concentrations (50 and 500 mg/kg B.W.). every other day for two or four weeks NO(nitric oxide) production by activated macrophage was assessed by measuring nitrite, the stable NO metabolite, using Griess reaction assay. NO production were significantly enhanced in Zingiber officinale group at 500 mg/kg B.W. and in Hizikia fusiforme group at 50 mg/kg B.W. compared to the coresponding control groups. In conclusion, this study may suggest that Zingiber officinale and Hizikia fusiforme(sea weed fusiforme) extracts enhance the immune function by regulating NO production in macrophages of mice.

• Animal cells and systems
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• v.12 no.2
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• pp.101-108
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• 2008

Recently, Platypus koryoensis has been reported as a major pest of oak trees in Korea which can introduce the pathogenic fungus(Raffaelea sp.) by making galleries into the heartwood of the tree. As the beetle has developed its effective drilling mouthpart enough to make tunnels, we have analyzed the fine structural aspects of the mouthpart using the field emission scanning electron microscopy(FESEM) to reveal its mechano-dynamic characteristics. The mouthparts of this ambrosia beetle which consist of a labrum, a pair of mandibles, a pair of maxillae and the labium exhibit typical morphology of mycophagous coleopteran beetles and have those characteristics of chewing mouthparts that can excavate galleries in the hardwood. Both of maxillary and labial palpi have the functions of direct the food to the mouth and hold it while the mandibles chew the food. The distal ends of these palpi are flattened and have shovel-like setae. Females have larger maxillary palpi and a larger gular region than males in general.

• KIEAE Journal
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• v.10 no.6
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• pp.105-114
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• 2010

As children are known to touch and chew everything, green cleaning procedures are an important step in preventing children from ingesting harmful toxins. The objectives of this study are to develop a new, self-evaluation checklist and to suggest design recommendations which comply with easy, adaptable, economical ways to improve the eco-friendly indoor environment of Korean childcare facilities. The information compiled during this study was collected through literature review and internet surveys1) from July, 2009 to February, 2010. The results of this study show that the current Korean childcare accreditation system and practices emphasize clean building interiors, policies for sanitation and cleanliness, and control of humidity and lighting. On the other hand, the information provided by green-building rating systems from GBCC, LEED, and GBTool offers additional and comparative details regarding indoor environment quality and standards regarding the IAQ performance and management plan, ventilation and thermal comfort systems, views from windows, acoustics, and lighting. In conclusion, this document provides an appropriate and easy-to-follow, self-evaluation checklist composed of eight criteria and 51 practical items. This study also provides the design recommendations composed of 27 practical ideas focusing on interior elements. Both the checklist and design recommendations I have suggested can be a post-occupancy tool for evaluating eco-healthy facility standards as well as tips for continuing to maintain eco-healthy childcare facilities.

• BMB Reports
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• v.50 no.5
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• pp.247-256
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• 2017

CRISPR/Cas9 is the latest tool introduced in the field of genome engineering and is so far the best genome-editing tool as compared to its precedents such as, meganucleases, zinc finger nucleases (ZFNs) and transcription activator-like effectors (TALENs). The simple design and assembly of the CRISPR/Cas9 system makes genome editing easy to perform as it uses small guide RNAs that correspond to their DNA targets for high efficiency editing. This has helped open the doors for multiplexible genome targeting in many species that were intractable using old genetic perturbation techniques. Currently, The CRISPR system is revolutionizing the way biological researches are conducted and paves a bright future not only in research but also in medicine and biotechnology. In this review, we evaluated the history, types and structure, the mechanism of action of CRISPR/Cas System. In particular, we focused on the application of this powerful tool in autophagy research.

• Journal of the Korean Academy of Esthetic Dentistry
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• v.26 no.1
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• pp.52-63
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• 2017

When you need to make an upper and lower full-mouth prosthesis, you should design a prosthesis by making an accurate diagnosis and planning well. In particular, in patients with occlusal plane collapsed and misplaced occlusal plane, the patient should be restored to the previous occlusal height and the correct occlusal plane should be created. In addition, appropriate materials should be used to ensure that the patient is able to chew the food well and not force it. When the implants are placed in an inappropriate position, the design of the prosthesis is determined by considering the relationship with the prosthesis and occlusion. Design should be made for the cleanliness around the implant.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.189-195
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• 2015

Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.583-593
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• 1998

This study aims to examine the relationship between chewing ability and nutritional intake status in the rural elderly. The subjects were 150 rural-dwelling elderly persons(68 males and 82 females) aged 65 years and over in Sungju-Gun, Kyunfsangpookdo. The respondents were interviewed using the questionnaires and measurments taken from a 24-hour recall method from February to April in 1998. Fifty-nine subjects(39.3%) were classified with normal chewing ability and sixty-four subjects(42.7%) could carry out all of the 10 ADL items by themselves. In addition, the group who were able to chew had more teeth and significantly higher ADL scores than the other group(p<0.01), whereas DMF value was significantly lower(p<0.001). The subjects with normal chewing ability also had higher of intakes of energy, protein, fat, carbohydrates, dietary fiber, salt, potassium, niacin, thiamin and riboflavin than in the unable group(p<0.05). As far as daily food intakes were concerned, considerable differences were revealed in the levels of grain and products and vegetables consumed depending on chewing ability(p<0.001). The results of the stepwise and vegetables consumed depending on chewing ability daily living activities and health self-assessment(p<0.05) were the most significant factors for energy intake status.

• Journal of Oral Medicine and Pain
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• v.43 no.4
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• pp.147-151
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• 2018

Disuse atrophy involves gradual muscle weakening due to inadequate usage and can cause temporomandibular disorder (TMD). A 45-year old man with TMD symptoms on the left side, who had disuse atrophy of the masticatory muscles on the right side following surgical removal of a trigeminal schwannoma on the right side, first visited the Department of Orofacial Pain and Oral Medicine at Kyung Hee University Dental Hospital with left jaw pain and difficulty in opening mouth and chewing. He had been experiencing difficulties in cognitive function, decrease in visual acuity, impaired speech, and writing deficits after brain surgery. Furthermore, he complained of abnormal occlusion on the right side, which interfered with his ability to chew comfortably and open his mouth effectively. Herein, we describe a contralateral TMD case due to ipsilateral disuse atrophy after brain surgery for a trigeminal schwannoma and our successful treatment with medication, physical therapy, and stabilization splint.