• Journal of Korean Public Health Nursing
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• v.14 no.2
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• pp.229-245
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• 2000

Previous studies have shown that five representative behaviors affect the health of adults in everyday life : smoking, drinking, exercise, nutrition, and stress. This study focuses on these five behaviors in an attempt not only to develop a program that promotes health, but also to suggest ways that such a program may be implemented to reflect diverse lifestyles. Our aim is to show how individual subjectivity influences behavior when making lifestyle choices that affect health. By analyzing individual characteristics, we tried to group people according to their common attitude and behaviors to promote health. We hope that this study may provide the fundamental data which may be used to assist professionals in promoting healthy behaviors among adults. In order to examine how subjectivity(e.g, personal opinions or attitudes) influences behavior, we prepared Q-statements which were composed of Q-samples for the study of human subjectivity. We polled forty-two adults and then analyzed the results using a PC qunal program. As a result, the respondents were classed according to six different types. Type One includes people who think managing stress is the most effective way to live a healthy life. They regard smoking and drinking as harmful behaviors. Type Two subjects, on the other hand, regard smoking and drinking as a matter of taste with few harmful effects. Although they recognize the importance of managing stress, they have a positive attitude towards smoking and regard nutrition as a minor factor in promoting their healthy lifestyle. Those classed as Type Three emphasize the necessity of exercise. They perceive drinking, smoking, and stress as harmful. People in this category seek to increase physical strength and to regulate all five health behaviors by keeping them in a normal range. Type Four consists of people who are indifferent to their health. While they seem to recognize the importance of regular exercise, they pay little attention to nutrition or to the harmful effects of smoking, drinking, and stress. They believe that exercise alone is sufficient to maintain their health. Type Five subjects believe drinking is not a harmful behavior at all. Rather. it has a positive effect on their mental health. They are characterized by this positive attitude towards drinking as well as by indifference toward nutrition (although they readily admit that good nutrition is important). Finally. those classed as Type Six have a positive attitude toward moderate drinking as a means to relieve stress. However. they also recognize the harmful effects of excessive drinking. They regard good nutrition as an important lifestyle choice but are indifferent toward exercise. This type is engaged in passive health management. This study devised six types or categories that reflect different attitudes toward promoting health in everyday life. It further went on to analyze the characteristics of each type. This study shows that programs designed to promote health must be modified to reflect the diversity of individual attitudes and patterns of behaviors.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.5
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• pp.1341-1345
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• 2007

There are four kinds of formulas for purging the liver to cure its sthenic syndrome based on the types of preparation formulas : Sagan-tang, Saganhwan, Saseem-san and Saganeum. Another formula called Sacheonghwan, Sacheong-tang and Sacheong-san is to purge the green colour of liver. There are 38 kinds of Sagan-tang, 2 kinds of Saganhwan, 29 kinds of Sagan-san, 5 kinds of Saganeum, 4 kinds of Sacheonghwan, 3 kinds of Sacheong-tang and 1 kind of Sacheong-san. Combination of herbal medicines, carried out in formulas for purging the liver, consists of various kinds depending on medical scientists' personal experience in medical treatment without any general principles, which makes it difficult to apply it to clinical use. The objectives of this study lie in theoretical establishment of Sagan-tang for curing the sthenic syndrome of liver through analyzing the component medicines and combination principles of Hyeongok's Sagan-tang, and furthermore, maximizing the clinical use of Sagan-tang. This study analyzed the component medicines and combination principles of Hyeongok's Sagan-tang based on the theory for properties and tastes of herbal medicines from the ${\ulcorner}$Yellow Emperor's Canon of Internal Medicine${\lrcorner}$, the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's Sagan-tang is an odd prescription, composed of 7 kinds of ingredients : No.1 Radix Paeoniae (2don;7.5 g), No.2 Fructus Chaenomelis (1don;3.75 g), No.3 Radix Rehmanniae (1don), No.4 Folium Phyllostachydis Henonis (1don), No.5 Radix Bupleuri (1don), No.6 Radix Scutellariae (1don), and No.7 Radix Glycyrrhizae (1don). There are three methods for curing the sthenic syndrome of liver according to the five elements doctrine : purging the liver, purging the heart and invigorating the lung. In the case of taste purgation, two herbal medicines with sour taste, Radix Paeoniae and Fructus Chaenomelis, are combined into the principal and assistant herbal medicine, respectively. For property purgation, two herbal medicines with the cool property, Radix Bupleuri and Radix Scutellariae, are combined into adjuvant herbal medicines. Both sweet and cold herbal medicines, Radix Rehmanniae and Folium Phyllostachydis Henonis, are combined into adjuvant herbal medicines. Sour herbal medicines, Radix Paeoniae and Fructus Chaenomelis, were combined to invigorate the lung. Cool herbal medicines, Radix Bupleuri and Radix Scutellariae, were combined to invigorate the lung and to purge the liver. In addition, Radix Glycyrrhizae are combined as dispatcher herbal medicine, harmonizing all the herbal medicines composing the formula. First, to cure the sthenic syndrome of the liver, the methods of purging the liver and the heart, and invigorating the lung should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herbal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's Sagan-tang is combined according to the above theories.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.702-707
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• 2011

The purpose of this study was to analyze the bioactive compounds of soybean snacks and to carry out a sensory evaluation of those variations which had various seasoning mixing ratio. Five soybean snacks were developed for these experiments. Proximate composition, the contents of total phenol compounds and isoflavone, and sensory characteristics of the soybean snacks were measured. There were significant differences in amounts of isoflavones and total phenolic compounds of soybean snacks($p$ <0.05). The seasoned soybean snacks had a higher level of daidzein and genistein contents than did control group. The total phenol compound contents of the control group was 210.3 mg gallic acid equivalents/100 g, whereas those for individual soybean snacks(A~E) were 152.3, 160.2, 162.4, 158.4 and 164.6 mg gallic acid equivalents/100 g, respectively. In sensory evaluation, there were significant differences($p$ <0.05) in taste, texture, and overall acceptability of the soybean snacks.

• Journal of architectural history
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• v.24 no.6
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• pp.21-33
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• 2015

This study aims to rediscover the meaning and value of Soswaewon construction represented in Kim In-Hu's 48 poems on the basis of the concept and idea of soundscape. It classified the landscape resources through the various emotional elements such as the sense of sight, hearing, smell, touch, taste, and warmth described in the 48 poems of Soswaewon, and also interpreted the meaning and value of Soswaewon construction. Appreciating various sounds of Soswaewon, Kim In-Hu understood a sound as an important element of the landscape. Also, he abundantly wrote down the interesting changes of Soswaewon which vary depending on time or seasons. The 48 poems contain the scent and feel of Soswaewon as well as the soundscapes which can be heard with ears. A variety of sounds heard in Soswaewon are the whole senses which are combined with the chill of Soswaewon, the fragrance of trees and the mystery of the mountain, etc, and they mean the wider world much more than the value of physical sounds. Soundscapes of Soswaewon are becoming an emotional space which intactly conveys not only the musical inspiration but also the scent of life to us.

• Journal of the Korean Dietetic Association
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• v.14 no.1
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• pp.13-22
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• 2008

This study was done to investigate satisfaction of fifth-grade(n=264) and sixth-grade(n=117) students from school foodservice in five elementary schools in Won-ju. On a scale of 1 to 5, with 1 being very poor and 5 being very good, overall satisfaction from school foodservice was found to be 3.21$\pm$0.98('so-so$\sim$satisfaction'). The highest satisfactory factor was neatness of foodservice staffs(3.79$\pm$1.00), while the lowest satisfactory factor was the students' overall opinions of school foodservice(3.03$\pm$1.06). The biggest unsatisfactory factor was found to be 'bland food'. 'Enhancement of taste'(49.08%) caused the most complaints against school foodservice. Soup was identified as the type of food most likely to be left over, and there was some significant difference between fifth-graders and sixth-graders. The reason cited most often for leftovers was unfavorable menus(33.42%). Students were more likely to try foods which were unfamiliar to them and also foods they previously disliked as a result of using school foodservice(28.87%). Also significant, when the meal director was present during the meal service, satisfaction was markedly higher than when the director was not present.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.382-387
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• 1986

The effect of germination of soybeans on chemical and sensory qualities of soymilk were investigated. The soybeans were soaked and germinated at $25^{\circ}C$ for 5 days prior to grinding. The result showed that a rapid initial decrease in the contents of raffinose and stachyose and a slight increase in protein yield were found after 2 days of germination. Undesirable flavor such as beany and grassy was minimum and total acceptability was maximum for the soymilk prepared from soybeans germinated for two days. Changes in roasted nutty odor and taste were almost identical to the changes of total acceptability during-five day germination.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.513-520
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• 1998

A survey of the notion and intake on Kimchi among college women in Pusan was conducted to get some basic information on kimchi. Two hundred sixty seven students in Pusan participated in this survey. Seventy five percent of students answered that they like kimchi. They preferred well-fermented kimchi with anchovy extracts, refreshing taste and crispy texture the saltly and sweet. Chinese cabbage kimchi (87.6%) was found to be the most favored kimchi and Kakdugi(seasoned pickles of cubed radish), Nabak kimchi and Chonggak kimchi (ponytail kimchi) were followed in the order. The most favorite food made from kimchi was stir fried kimchi with rice. They disliked traditional special kimchi, such as Puchu kimchi (leek kimchi), Pa kimchi (green onion kimchi), Kkennip kimchi (perilla leaf kimchi), Godulbaegi kimch (Korea wild lettuce kimchi) and Gat kimchi (Leaf mustard kimchi). About 93 grams of kimchi was consumed daily and this amount was a little. Seventy percent of students did not have any experiences preparing kimchi. Experiences of kimchi preparation were given by mother through kimchii-making event for the winter(71.7%), cooking practice in middle or high school (14.1%) and college(10.9%) and general cooking education (33%). They preferred to buy kimchi at the Agricultural Cooperative Association (48.5%) or a large kimch factory (32.75). College students believe that kimchi is a healthy food and are willing to learn how to make kimchi.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.54-59
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• 2009

To improve the functional and organoleptic properties of the fermented soymilk with Bacillus subtilis 2829PNU015 which has chungkukjang like flavor, functional materials from the edible plant extracts with well-known health promoting effects were examined by fibrinolytic activity and sensory evaluation. Among five samples such as Corni fructus, garlic, purple sweet potato, aged garlic, and pumpanini were tested, Corni fructus showed the highest fibrinolytic activity. The appearance and taste of the fermented soymilk (FS) was varied to the amount of Corni fructus added, and the highest acceptability of FS was observed from FS containing 1% Corni fructus extracts ($10^{\circ}$Brix) in it. Best way of applying Corni fructus to the fermented soymilk (FFS) was found to be incubating the mixture of soymilk and Corni fructus with Bacillus subtilis. FFS demonstrated dose dependent radical scavenging activities and these activities were found to be higher than those of FS at designated concentration.

• Journal of the Korean Society of Food Culture
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• v.35 no.5
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• pp.450-458
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• 2020

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5℃), medium (10 and 15℃), and high (20℃) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer's preference test enrolling five consumers, Dongchimi fermented at 15℃ until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (-1, 2, 5℃) for four weeks after fermenting at 15℃ for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5℃ groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15℃ and storage at -1℃ for Dongchimi enables it to maintain the best quality for a long time.

• Journal of Korean Physical Therapy Science
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• v.17 no.1_2
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• pp.11-21
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• 2010

Background: This study was undertaken to evaluate how gender differences affect the sensory processing by the Adolescent/Adult Sensory Profile(ASP) which evaluates the behavioral responses of adults to everyday sensory experiences. Methods: The study period lasted one month which was June 2009, and the study subjects were 325(three hundred twenty five) people who were healthy and reside in Chungcheong province including Daejeon. Detailed information about the study was explained to the study group and the ASP questionnaires were drawn up by them personally. Results: On average, the study group scores similarly in low registration, sensation seeking, sensory sensitivity, and sensation avoiding. According to the sensory processing abilities by gender, the group obtained scores indicating performance similar to most people in low registration, sensation seeking, and sensory sensitivity, except for sensation avoiding. Furthermore, in the taste/smell processing of "I only eat familiar foods", sensation avoiding score was higher in females than males, and in the activity level of "I find time to get away from my busy life and spend time by myself", males' sensation avoiding scored higher than females. Conclusion: In the study of differences of sensory processing abilities of adults by gender using the ASP, gender differences were revealed in the category of sensation avoiding.