• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.654-659
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• 2009

"Cheongcheongjinmi" is a new japonica rice variety developed from a cross between Iri401 and Ilpumbyeo by the rice breeding team of National Institute of Crop Science, RDA. This variety is suitable for ordinary season culture of low level nitrogen application. Heading date of "Cheongcheongjinmi" is August 17, 4 days later than that of Sobibyeo in plain areas. It has culm length of 82 cm, and relatively semi-erect pubescent leaf blade and slightly tough culm tolerant to lodging with good canopy architecture. This variety has 13 tillers per hill, 126 spikelets per panicle and 90.2% of ripened grains. "Cheongcheongjinmi" showed lower spikelet fertility than Sobibyeo when exposed to cold stress. This variety showed slower leaf senescence and lower viviparous germination compared to Sobibyeo during the ripening stage. "Cheongcheongjinmi" is susceptible to blast disease, bacterial blight, virus diseases and planthoppers. The dried plant weight, total nitrogen and RuBisCO activity of "Cheongcheongjinmi" were higher than those of Sobibyeo in low level nitrogen application. The milled rice of "Cheongcheongjinmi" exhibits translucent, clear non-glutinous endosperm and medium short grain. It shows lower protein and amylose contents than those of Sobibyeo, and better palatability of cooked rice compared to Hwaseongbyeo. The milled rice yield of this cultivar is about 5.10 MT/ha at low level nitrogen application of ordinary season culture in local adaptability test for three years. Especially, "Cheongcheongjinmi" has better milling properties such as the percentage of whole grain in milled rice and milling recovery of whole grain, respectively than those of Sobibyeo. "Cheongcheongjinmi" would be adaptable to middle plain areas and middle-western coastal areas of Korea.

• Korean Journal of Community Nutrition
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• v.10 no.5
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• pp.654-667
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• 2005

To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and $X^2-test$. The frinding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. $56.4\%$ of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks $(79.6\%)$ and lunch $(88.8\%)\;and\;30.1\%$ of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p<0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but $12.2\%$ of parents and $14.4\%$ of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p<0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups $(64.5\%)$ and teacher groups $(43.8\%)\;(p<0.05)$. They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p<0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.4
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• pp.284-293
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• 2020

Rice consumption in Korea has been decreasing as the eating habits of the Korean people have diversified with rapid economic growth. Recently, floury endosperm rice cultivars were developed to boost rice consumption and replace wheat flour consumption with rice flour, which is vulnerable to viviparity under wet weather during the grain-filling stage because of its loosely packed starch granule structures. To overcome this limitation, it is necessary to find a suitable rice transplanting date to produce high-quality rice flour by altering the heading ecology type and changing the cultivation time by region. We examined four floury endosperm rice cultivars (FERC) in the Cheongju (central plain area) and Boeun (mid-mountainous area) regions of Korea from 2017 to 2019. Of the FERCs, the mid-late maturing types (MMT) Seolgaeng (SG), Hangaru (HGR), and Shingil (SGL) exhibited high yield and yield components after transplanting May 30 in both regions; the early maturing type (EMT) Garumi 2 (GRM2) also exhibited high yield after transplanting June 20 in Cheongju. In addition, MMTs showed the same tendency as the characteristics shown in Cheongju when grown in the Boeun region, and EMT displayed high yield and yield components after transplanting June 10. The FERCs could easily present pre-harvest sprouting in the rainy season during the grain-filling stage after 20 days post-heading because the mean temperature and frequency of more three-day rainfalls have increased over the last 5 years from the previous annual averages. Viviparity of HGR and GRM2 decreased as the transplanting date was delayed, with decreases of 2.3%-4.6% in HGR and 11.9%-23.1% in GRM2 according to the region. SGL was generally resistant to viviparity because of the Tongil type. To minimize pre-harvest sprouting and produce high yield of rice flour in the Chungbuk province, the most suitable transplanting time was the end of May in MMT and the middle and end of June in EMT.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.5
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• pp.386-395
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• 2006

The core questions for determining nitrogen topdress rate (Npi) at panicle initiation stage (PIS) are 'how much nitrogen accumulation during the reproductive stage (PNup) is required for the target rice yield or protein content depending on the growth and nitrogen nutrition status at PIS?' and 'how can we diagnose the growth and nitrogen nutrition status easily at real time basis?'. To address these questions, two years experiments from 2001 to 2002 were done under various rates of basal, tillering, and panicle nitrogen fertilizer by employing a rice cultivar, Hwaseongbyeo. The response of grain yield and milled-rice protein content was quantified in relation to RVIgreen (green ratio vegetation index) and SPAD reading measured around PIS as indirect estimators for growth and nitrogen nutrition status, the regression models were formulated to predict PNup based on the growth and nitrogen nutrition status and Npi at PIS. Grain yield showed quadratic response to PNup, RVIgreen around PIS, and SPAD reading around PIS. The regression models to predict grain yield had a high determination coefficient of above 0.95. PNup for the maximum grain yield was estimated to be 9 to 13.5 kgN/10a within the range of RVIgreen around PIS of this experiment. decreasing with increasing RVIgreen and also to be 10 to 11 kgN/10a regardless of SPAD readings around PIS. At these PNup's the protein content of milled rice was estimated to rise above 9% that might degrade eating quality seriously Milled-rice protein content showed curve-linear increase with the increase of PNup, RVIgreen around PIS, and SPAD reading around PIS. The regression models to predict protein content had a high determination coefficient of above 0.91. PNup to control the milled-rice protein content below 7% was estimated as 6 to 8 kgN/10a within the range of RVIgreen and SPAD reading of this experiment, showing much lower values than those for the maximum grain yield. The recovery of the Npi applied at PIS ranged from 53 to 83%, increasing with the increased growth amount while decreasing with the increasing Npi. The natural nitrogen supply from PIS to harvest ranged from 2.5 to 4 kg/10a, showing quadratic relationship with the shoot dry weight or shoot nitrogen content at PIS. The regression models to estimate PNup was formulated using Npi and anyone of RVIgreen, shoot dry weight, and shoot nitrogen content at PIS as predictor variables. These models showed good fitness with determination coefficients of 0.86 to 0.95 The prescription method based on the above models predicting grain yield, protein content and PNup and its constraints were discussed.

• Journal of Nutrition and Health
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• v.53 no.5
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• pp.488-502
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• 2020

Purpose: This study examined the factors influencing Nutrition Quotient for adults (NQ-A), focusing on workers in the manufacturing industry. Methods: The participants were 738 industrial workers in Gwangju. Their dietary information was analyzed using a questionnaire of NQ-A, which consisted of 21 checklist items and the general characteristics of the subjects. The scores of NQ-A and its 4 factors (balance, moderation, diversity, and dietary behavior) were calculated according to the general characteristics of subjects. The data were analyzed using a χ² test, t-test, correlation, and multiple regression using SPSS 21.0 program. Results: The mean NQ-A score was 45.3 for the total subjects, indicating a low grade. Non-shift workers showed significantly higher scores for balance, diversity, and moderation factors than shift workers. Forty-three (8.7%) shift workers and 123 (50.8%) non-shift workers had good NQ-A scores, whereas 453 (91.3%) shift workers and 119 (49.2%) non-shift workers required monitoring for nutrition. The significant influencing factors of NQ-A were the working pattern (p < 0.001), gender (p < 0.001), family composition (p < 0.001), age (p < 0.001), and household income (p < 0.001). As a result of multiple regression analysis, there was a significant difference in the NQ-A score for moderation (F = 141.930, p < 0.001), diversity (F = 98.998, p < 0.001), balance (F = 52.329, p < 0.001), and dietary behavior (F = 12.895, p < 0.001). As a result, shift work and gender had the greatest influence on the balance (β = -0.372, p < 0.001), diversity (β = -0.316, p < 0.001), and moderation (β = -0.507, p < 0.001) factors in NQ-A. Gender had the most influence on the dietary behavior in NQ-A. Conclusion: Shift work and gender were significant factors affecting NQ-A. To manage workers' health better, it will be necessary to prepare a nutrition education program according to the type of working pattern and gender.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.488-496
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• 2016

A survey of the satisfaction of school meals and food preferences was conducted with an objective to enhance the quality of food service. The study conducted a survey for 292 middle school students (152 boys and 140 girls), who were either in $1^{st}$ or $2^{nd}$ year. According to the general information, the number of $1^{st}$ and $2^{nd}$ year students was 134 and 158, respectively. Usually, the mother (92.8%) prepared meal the most, followed in order by the grandmother (5.8%) and father (1.4%). The top priorities of choosing food were taste (82.9%), good for health (6.5%), nutritional value (4.5%), and flavor (3.1%). The satisfaction was investigated using a 5 point scale. The satisfaction of taste was rice ($3.99{\pm}0.74$), side dishes ($3.99{\pm}0.65$), soup ($3.61{\pm}0.86$), kimchi ($3.54{\pm}1.12$). The satisfaction of quantity was rice ($3.88{\pm}0.83$), soup ($3.87{\pm}0.79$), kimchi ($3.80{\pm}0.89$), and side dishes ($3.71{\pm}0.93$). The satisfaction of diversity was side dishes ($4.09{\pm}0.67$), rice ($4.01{\pm}0.77$), soup ($4.01{\pm}0.64$), kimchi ($3.84{\pm}0.86$). For food preferences, the noodle was ranked highest while vegetables showed the lowest. Overall, support will be needed to develop diverse menus for students. This study suggests the need for active nutrition education for establishing proper eating habits.

• Journal of dental hygiene science
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• v.16 no.3
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• pp.242-248
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• 2016

The purposes of this study were to investigate the factors affection the Oral Impacts on Daily Performances for Children (C-OIDP) in elementary and middle school students, and identify the association between oral health-related behaviors, oral health condition and C-OIDP. A cross-sectional study was conducted in three schools in Incheon, Asan, Korea. A total of 175 selected children were interviewed by a trained examiner using a questionnaire. Oral Health Related Quality of Life was assessed by the Korean version of C-OIDP. Socio-economic characteristics, oral health-related behaviors, oral health condition and C-OIDP were verified using the questionnaire. ANOVA analysis was performed to determine the oral health and C-OIDP, and multiple regression analysis was performed to determine the factors affecting the C-OIDP. The activities with the greatest effect were eating (28.0%), cleaning teeth (22.9%), and smiling (18.9%). In the logistic regression model, the high item score of C-OIDP was associated with experiencing dental caries and gum pain in the past month. The more the C-OIDP prevalence item, the more the fillng deciduous tooth surface (fs) (p=0.024), caries experienced deciduous tooth surface (dfs) (p=0.049), total caries tooth surface (ds+DS) (p=0.021), and total caries experienced tooth surface (dfs+DMFS) (p=0.047). It can be concluded that the factors affecting C-OIDP are fs, dfs, dfs+DMFS, and gingival pain. Based on these results, we can improve C-OIDP to advance preventive practice.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.203-209
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• 1999

The effect of several hydrocolloids on the rheological behavior of wheat flour was investigated. The influence of the selected hydrocolloids (alginate, carrageenan, CMC, guar, locustbean and xanthan) on wheat flour was tested by using two different techniques; amylograph and texture analyzer. In order to have a general overview of their effects hydrocolloids were chosen from different sources implying a broad diversity of chemical structures. The hydrocolloid addition decreased the brightness(L) but increased yellowness(b). The interaction between hydrocolloid and flour produces a slight modification of the amylogram parameters, being the most clearly affected parameter breakdown, which is increased by carrageenan, guar and xanthan. Hardness and cutting force were augmented by hydrocolloid addition, while springeness was decreased except guar and locustbean. In summary, when looking for the improvement of the noodle texture, guar, locustbean are the best candidate additives due to their effects on pasting and texture properties. These hydrocolloids increase the hardness, cutting force, gumness, chew-ness, so were thought to increase the eating quality. So, each tested hydrocolloid affected in a different way the rheological properties of wheat flour, the results obtained are important for the appropriate use of these hydrocolloid as ingredients in the noodle making process.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.7 no.2
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• pp.239-255
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• 2000

The purpose of this study was to explore the care needs of family-caregivers caring for patients with a CVA and the level of self care of the patients. The subjects for the study were 112 patients with a CVA and their caregivers. These patients were seen in a hospital or out-patient-department(OPD) at two oriental medical hospital in Jeonbuk province. The survey instruments used in this study were Kang's ADL checklist for self care of patients and Kim's Likert-style checklist for care needs of family-caregivers to patient with CVA. The survey was conducted from July 4 to August 30, 1999. Internal validity by calculation of Cronbach's alpha was 0.95, which was regarded as high. The survey results were analyzed using the SPSS program, with percentages, means, t-test, ANOVA and Pearson's correlation coefficients. The results of this study are as follows : 1. The level of self care for patients with a CVA was : 1) complete dependence(M=14.9, 13.1%), 2) complete independence(M=23.6, 20.9%), 3) incomplete independence(M=23.9, 21.0%), 4) incomplete dependence(M=26.6, 25.0%), 5) dependence and independence(M=23.0, 20.0%). The items for which there was a high level of self care were : 1) drinking(M=3.62), 2) eating (M=3.25), 3) position returning(M=3.18) : and the items for which there was a low level of self care were : 1) ascending and descending stairs(M=2.08), 2) walking(M=2.47). 3) putting on and taking off trousers(M=2.55). 2. The mean score of the sum of the care needs of the family-caregivers was : 1) need for immediate care and help: 2) need of the way to communicate with patient: 3) need for education and assistance related to physical functional level: 4) need to be informed about the disease, treatment and care: 5) need for social support and consultation: 6) need for appreciation: 7) need for management of nursing problems related to immobility. The highest meed factor was the need for immediate care and help(M=3.47): and lowest need factor was the need for management of nursing problems related to immobility(M=2.80). 3. There were significant differences between the level of care need and general characteristic of the caregivers, there were family-caregivers age(P=0.001), marital status (P=0.276), occupation (P=0.006), monthly income(P=0.000), Patient's relationship to caregivers(P=0.004) and health(P=0.000). 4. There were significant differences between the level of self care and general characteristic of the patients, there were patient paralytic condition(P=0.01), blood pressure(P=0.01), and length of suffering(P=0.03). 5 There were significant differences between the level of care need and the general characteristic factors, which were CVA patient's blood pressure (P=0.05), problem of medical fee (P=0.05). 6. There was significantly correlation with the family-caregivers care need and the level of self care in the CVA patient(r=0.300, P=0.000). As a result, need to promote the level of self care in patients and to meet the care need of family-caregivers for more efficient nursing of CVA patients, is emphasized. Therefore more study is needed on an efficient way to provide rehabilitation and quality nursing interventions for family-caregivers and patients with CVA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1388-1397
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• 2005

This study has been carried out to obtain information regarding to the food habits including health-related behaviors, the nutrition knowledge and the satisfaction on the dormitory food service. The subjects of this study were 758 college students (580 male and 178 female) residing in the dormitory in Ulsan. The data were obtained through questionnaire and interview, and were analyzed using the SPSS package program. the results of this study are as follows: The average age of the subjects was $20.7\pm2.3$ years old. The average height and weight of male were $175.2\pm5.0\;cm\;and\;69.4\pm9.6\;kg$, respectively. Those of female were $162.6\pm4.1\;cm\;and\;51.8\pm5.9\;kg$, respectively. The BMI value of male was $22.6\pm0.1$ which ranged within normal level, but that of female was $19.6\pm0.2$ which ranged underweight level. In the case of food habits, $26.0\%$ of total subjects always skipped a meal (especially breakfast). The main reasons for skipping meals were no time to eat, no appetite, and weight control. Most of subjects ($69.3\%$) have usually eaten snack after dinner, their most favorite food was noodle (ramen), and the next was pizza. With regard to the health care, there was a significant difference between male and female respect to smoking (p<0.001), drinking (p<0.01) and exercise level (p< 0.001). The mean food habit score of the subjects was $59.9\pm11.1$. Male students had a higher food habit score than female students (male: $60.6\pm10.9$, female: $57.7\pm11.4$), and the group residing longer period had a higher food habit score than the one residing shorter period. Average nutrition knowledge score of subjects was $7.8\pm1.8$. Gender, residing periods, monthly pocket money influenced on the nutrition knowledge score. Female had a higher score than that of male (P<0.001), and the group residing longer period had a higher score than the one residing shorter period (p<0.01), and the group who had more monthly pocket money had a higher score than the one who had less. No significant correlation was found between food habit score and nutrition knowledge score. In the case of dormitory food service, the total subjects showed high satisfaction scores for the sanitation and the atmosphere, while low scores for the menu and the quality of food service. This study may provide basic information on the eating habits and health-related behaviors of college students in dormitory. However, further studies and nutrition counseling are needed to improve food habits and nutrition knowledge.