• Journal of Korean Home Economics Education Association
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• v.12 no.3
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• pp.53-63
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• 2000

The purpose of this study was quantitative and qualitative contents analysis of food and nutrition section in middle school textbooks of home economics, physical education and science. As a quantitative approach numbers of sentence lines tables, figures, photos, activities, and exercises were counted. As a qualitative approach, types of explanations were categorized by 7 criteria, and commons and differences of the contents of those subjects were compared. The conclusions of this study were summarized as follows: 1) Contents of food and nutrition section were divided into nutrients. water. energy, food groups, and nutritional problems. When average sentence lines of each were compared, those of nutrients were the longest in all 3 subjects. 2) When compared the numbers of tables, figures, and photos in 3 subjects of textbooks, there were more figures in home economics and science, and more tables in physical education. 3) There were more activities and exercises in home economics an science than in physical education. 4) The D(sentences with table) or E type(sentences with figure) was adapted for the explanation of nutrients functions, recommended dietary allowance, food sources, food groups, eating habits, and weight control in home economics: nutritions functions and energy metabolism in physical education : and digestion, body constituents, energy metabolism, and detection of nutrients in science. 5) Contents about classification and functions of nutrients. food sources deficiency water, energy contents of nutrients and obesity were shown in all 3 subjects. Food groups and eating habits were explained in detail in home economics whereas digestion of nutrients in the digestive tracts were explained in detail in science. Recommended dietary allowance for Koreans and basic food groups revised in 1995 were presented in home economics, whereas those revised in 1989 were presented in physical education. To avoid confusion, recommended dietary allowance for Koreans and food groups presented in physical education tex should be updated.

• Journal of Korean Home Economics Education Association
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• v.17 no.4 s.38
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• pp.41-53
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• 2005

This study evaluated middle school teachers' perceptions and demands for changing in Food and Nutrition sections of Home Economics and also identified variables related. Teachers expressed unfavorable attitudes to the usefulness of contents in real life, and clearly perceived the importance of a basic theory of nutrition in general and adolescency among 12 items related with Food and Nutrition section. Most of the teachers pointed the way in which textbooks are described and organized were heavily oriented into lectures, more than creative discussion and diverse activities. The insufficient materials for teaching-learning were also pointed as barriers in improving the level of quality of Food and Nutrition sections in middle school Home Economics textbooks. Teachers had strong beliefs that textbooks, based on 7th National Curriculum, should be changed and improved not only in contents but also in organizations. Cognition of teachers on the appropriateness, in terms of quantity of contents, competitiveness for developing students' capacity. level of quality, and interests among students and teachers, was consistent and independent indicator of their needs for changing. These results suggest that the next textbook should include more materials for teaching-learning designed to expand students' capacities and develop critical thinking skills. Effective educational curriculum should integrate sufficient activities together with detailed instructions. Creative activities may allow students to learn and connect these activities to the contents in Food and Nutrition section of Home Economics curriculum.

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.359-366
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• 2008

This study has two section, one is design and development of website, the other is evaluation of website quality. The website was designed to have three web contents, Nutrition education for women's health, Food information for women, and Menus for women's health. In nutrition education for women's health, women were divided by healthy women, pregnant and nursing women, and patients. In Food information for women, I offer food information for the purpose of inducing women to have food intake for healthy lives. In Menus for women's health, 299 menus were selected by preference evaluation and menu evaluation. The website was developed through this study. The main menu consists of 3 web contents of nutrition education for women's health, food information for women, menus for women's health and this site also contain Q & A. In the quality valuation process by a group of experts, all respondents highly esteemed the quality of the website used inthis study reward grading in higher than 3 points (in general).

• Journal of the Korean Dietetic Association
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• v.10 no.4
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• pp.428-441
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• 2004

This study focused on developing and assessing the effectiveness of maternal and child nutrition education materials that can be used conveniently at health centers. Focus group interviews with pregnant women, research of websites for pregnant women, and questionnaire-based surveys on community residents' needs for maternal and child nutrition services were conducted as preliminary study. The focus group interviews were conducted ten times, with five or six women, and the needs assessment was carried out on 884 pregnant or lactating women. The contents of the education materials developed based on the preliminary study were made up of the pregnant women section and the lactating women section. The entire material was composed of lecture materials, guidelines for educators, and handout materials for mothers, in the form of CD and booklets. The lecture materials were made using MS Power Point and the guidelines were wrote specifically, including basic information, main points to the lectures, and lesson plans, so that even non-professionals can easily use them. The effectiveness of the education materials was assessed based on a pretest and posttest method. The reliability of the test instrument was measured by Cronbach alpha, which was 0.75. The results were that the participants' nutrition knowledge scores showed a significant increase(p<0.05) from 3.79$\pm$0.33 to 3.96$\pm$0.34, and their attitudes changed positively after the education (p<0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.11-15
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• 1988

Square slices of sea tangle was dried in constant condition of thickness (1.54mm), air temperature $(50^{\circ}C)$, relative humidity $(30\%)$ and air velocity (0.4m/s). The shrunk surface area and the shrinking rate were investigated. The results obtained are summarized as follows : 1) Comparing the shrinking of transverse section with that of vertical section, the transverse section was proceeded more double shrinkage than vertical section. 2) The shrunk surface area curve showed nearly a linear shrinkage up to 90min of drying time. 3) The shrinking rate was rapidly increased in first falling rate period, and was largest in the early period of second falling rate period.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.156-164
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• 2021

This study aimed to investigate the relationship between eating speed and nutritional status among Korean high-school students using Nutrition Quotient for Korean Adolescents (NQ-A). In this study, a questionnaire survey was conducted in 453 high-school students (227 boys and 226 girls) from September 2019 to October 2019 in Chungbuk area. Based on the self-reported speed of eating data, subjects were classified into a fast group (n=180), a medium group (n=184), and a slow group (n=89). NQ-A scores for each group were measured in each speed group. In the environment section, girls showed a significant difference in usage time of electronic devices, such as TVs and smartphones: the fast group spent significantly more time than the medium group (p=0.035). In the practice section, among boys, the slow group had significantly higher scores for washing hands before eating than the medium and the fast groups (p=0.022). This study suggested that eating speed of high school students is associated with health-related environment factor and practice factor of NQ-A, such as time spent on smart devices or washing hands before eating. The study results can provide baseline data for nutrition education on health management of high school students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.259-267
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• 1998

Typical characteristics of Mejus must be understood to get the basic data for setting up mass production system of traditional fermented soybean products. One hundred and twenty one Mejus were collected from various places and analyed. Most of shapes were rectangular and some were spherical, conical, cylindrical and doughnut types. The weight of Mejus was 0.4~4.2kg. Chemical analysis showed: moisture content, 9.73~58.22% ; pH, 4.95~8.15; acidity, 0.6~3.8% ; soluble protein content, 4.45~12.31%; soluble sugar content, 0.82~10.95%. Enzyme assay showed: $\alpha$-amylase activity, 5.0~874.2 units/g; $\beta$-amylase activity, 0.02~27.74units/g; acidic protease activity, 31.3~225.1unts/g; lipase activity 1.0~53.0units/g. Total viable cells were 3.72$\times$107~1.35$\times$1010cfu/g, and yeast and mold count 6.46$\times$104~8.91$\times$106cfu/g. respectively. $\alpha$-Amylase activity of a traditional Meju from Incheon showed the highest activity of 732.8 units/g(interior section) and 823.2units/g (exterior section). $\beta$-Amylase activity was the highest{3.57 units/g (interior sectin) and 4.25units/g (exterior section)} in Meju from Chunbuk. Acidic protease activity was the highest in sample from Seoul, whereas traditional Meju from Kyongnam showed the highest activity of 21.5units/g(interior section) and 37.5units/g(exterior sectin).

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.504-512
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• 1996

Changes in quality of cooked rice after microwave reheating were evaluated. Ceramic coated microwave oven reduced a reheating time(1 min). Storage temperature, storage time and microwave reheating did not affect the color value of cooked rice after microwave reheating. Hardness of cooked rice after microwave reheating decreased in frozen storage treatment. Photomicrographs of cross-section of cooked rice after microwave reheating showed restoration of starch. Effect of storage temperature and time were not significant in appearance, aroma, taste and texture of cooked rice after microwave reheating for sensory evaluation test.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2004.11a
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• pp.116-121
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• 2004

To observe the intervening effect of resveratrol on coxsackie virus B3m-induced myocarditis in Balb/c mice and explore the mechanism of intervening effect. Using an animal model of viral myocarditis induced by coxsackie virus B3m (CVB3m), with Ribavirin and Astragalan as comparison, to examine the changes of general condition, mortality, the weights of heart, liver and spleen, serum MDA and NO levels, and cardiac histology in Balb/c mice. By comparison with Ribavirin and Astragalan, it was found that in the mice model of viral myocarditis induced by coxsackie virus B3m resveratrol significantly improved the changes of general condition, mortality, the weights of heart, liver and spleen, serum MDA and NO levels, and cardiac histology. It suggested that resveratrol may have some chemopreventive and chemotherapeutic effects in the treatment of viral myocarditis.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.229-237
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• 2010

This study was conducted to suggest potential future directions in the effective operations of food safety information on the internet. This study consisted of two sections. The first section was a survey that was performed by 186 dieticians in Daegu and Gyeongbuk area. The second section was the assessment of the quality of food safety information on the internet. 163 web sites that provided food safety information on three major searching engines using the search words 'food safety' and 'HACCP' were investigated. The trained panels evaluated the contents of the web sites using a 3-point scale assessment tool. The data collected data from the questionnaires were statistically analyzed using the SPSS package program (version 14.0). The results of this analysis were as follow. The primary purpose of internet usage by detitians was to search for information (87.2%). In addition, the detitians' satisfaction degree of food safety information on the internet was 3.17 out of 5 points. The operators of web sites that were evaluated by the researchers were business and industries (76.1%), public organizations (15.3%), and individuals (8.8%). The following four items, update of content, offer scientific basis or explanation of content, offer useful information and new informations, should be improved immediately. Among evaluation items, six items were shown to be significantly different according to the operators of web sites. The evaluation scores of web sites that were operated by public organizations were significantly higher than those of web sites operated by individuals or business and industries. In conclusion, regular and consistent qualitative evaluation of web sites is needed to improve the quality of information that is provided via the internet. In addition, web sites that provided information on food safety should be actively operated by public organizations.