• 보건행정학회지
• /
• 제19권2호
• /
• pp.36-50
• /
• 2009

Korean Government had performed three pilot programs to introduce the long term care insurance system. Persons aged 65 or older who are dependent on others for daily living could use long term care services in the pilot program. The long-term care insurance covered nursing home services, home care services and cash benefits. The cash benefits are included that for elderly at home and for patients in geriatric hospital. This study investigated whether there had been any change in the medical care utilization according to cash benefits for geriatric hospitalization. This study used National Health Insurance claims and Long term Care Insurance claims 2003 through 2006. Data were composed of subjects who undertook both insurance coverage. The subjects was divided into two groups. Case group included participants with the cash benefits of geriatric hospitalization. Control group included persons without the cash benefits selected by random sampling according to the distribution of case group. This study showed that the amount of medical care utilization of the case group is more significantly increased than the control group after adjusted their health condition and functional condition. This result will be helpful for making decisions on whether the cash benefit of geriatric hospitalization can be introduced into long term care insurance system.

• 한국게임학회 논문지
• /
• 제17권2호
• /
• pp.155-164
• /
• 2017

본 연구는 모바일 피트니스 게임에서 제공하는 메시지 프레임에 따라 사용자 경험의 차이를 검증한 연구로 지각된 혜택, 심리적 웰빙, 운동앱 애착, 운동 성취감의 변인이 분석에 사용되었다. 이를 위해 반복측정설계(Repeated Measure Design)와 플레이테스트(Playtest) 방법론을 채택하여 실험연구를 진행하였다. 연구결과 모바일 피트니스 게임에서 이득 메시지를 제시할 때 손실 메시지를 제시했을 때보다 지각된 혜택, 심리적 웰빙, 운동앱 애착, 운동 성취감 경험의 정도가 더 높게 나타났다. 이러한 연구결과는 건강 기능성 게임을 통해 설득 메시지를 제시할 경우 이득메시지가 손실메시지보다 건강 기능성 게임 사용자에게 좀 더 효과적으로 전달될 수 있다는 것을 강조하고 있다.

• Food Science and Biotechnology
• /
• 제14권4호
• /
• pp.523-528
• /
• 2005

The commercial interests in functional foods containing probiotics are gaining significance in view of increasing studies on their role in digestive tract. Probiotic dairy foods containing health-promoting bacteria are important segment of functional food market. Various health benefits have been attributed to specific strains of lactic acid bacteria or food containing these probiotic cultures. Probiotic-containing foods are considered to improve general gut health and natural defenses of body, and lower blood cholesterol level. Specific probiotic microbes can alleviate or prevent diverse intestinal diarrhea-inducing disorders, cause prophylaxis of intestinal and urogenital infections, inhibit mutagenicity of intestinal contents, and reduce incidence of intestinal tumors. Recent increasing evidences on health effects of probiotics have triggered consumer interest in this category of functional foods. Rational approach needs to be applied in selection of strains for probiotic preparation to achieve required functionality. Present article focuses on some prominent probiotic candidates and criteria for their inclusion in functional food sector. Various health claims of probiotics on gastrointestinal disorders, anticarcinogenic effects, and anti-cholestrimic effects, and possible mechanistic explanations for their functionality are highlighted.

• 한국축산식품학회지
• /
• 제32권6호
• /
• pp.695-705
• /
• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• 한국실내디자인학회논문집
• /
• 제16권4호
• /
• pp.62-71
• /
• 2007

Due to the shortage of elderly care services in urban areas, multi-functional welfare facilities are proven to be very effective for delivering various service needs of elderly in Japan. Introduction of new longterm care policy for elderly in Korea would change many aspects of elderly care service facilities. Especially elderly home care services like adult daycare centers will expand drastically after beginning of elderly longterm care insurance. The purpose of this research is to study and analyze multi-functional welfare facilities in Japan focusing on the types of day service in those facilities. Planning of daycare centers in multi-functional welfare facilities for the elderly can be classified to 8 types. Those types are daycare centers with senior housing, longterm care insurance facilities, senior centers, small multi-function facility, medical facilities, educational facilities, community facilities and general housing projects. Each type has different benefits for the networking of services for the elderly. Design of daycare centers in multi-functional welfare facilities have distinctive features in entrance and user approach, space allocation and circulation planning. The study of daycare centers and multi-function planning should be followed to make better home care environments for the elderly in Korea.

• 한국식품저장유통학회지
• /
• 제31권3호
• /
• pp.346-359
• /
• 2024

Although ovalbumin makes up 54% of the total egg white proteins, individual protein usage is rare. The primary applications of ovalbumin in the food industry relate to other proteins, such as whole egg whites. Ovalbumin has remarkable functional properties, such as those of gelation, foaming, and emulsification, which are crucial in the processing of food, however, its application as a standalone functional protein is severely constrained due to separation issues. In recent years, new methodologies for the large-scale separation of ovalbumin have emerged. Meantime, ovalbumin was identified as a good source to produce bioactive peptides with a variety of functional properties, including antibacterial, antioxidant, and angiotensin-converting-enzyme inhibitory actions, according to research. Newly discovered bioactive peptides from ovalbumin can be used in the food sector in addition to their well-known functional properties to create health-promoting products. Benefits extend beyond the food business to numerous other sectors, such as the pharmaceutical and cosmetic industries. Consequently, a gap between the existing and prospective future uses is found. The main goals of this study were to determine some possible factors for the long-term neglect of the major protein and to determine the growing potential for applications of ovalbumin and peptides.

• 한국엔터테인먼트산업학회논문지
• /
• 제15권3호
• /
• pp.13-26
• /
• 2021

본 연구는 관광 SNS 효익의 하위요인(경제적 효익, 고객화 효익, 심리적 효익)과 관광 SNS 가치의 하위 요인(경제적 가치, 기능적 가치, 감정적 가치)이 재이용의도에 미치는 영향 관계를 파악하고, 도출된 결과를 이용하여 관광산업의 장기적인 관계 형성을 통해 고객에게 지속적인 차별화된 서비스를 제공하고, 수익증대를 도모해야 한다. 이를 위해서 기존 고객 유지 및 확보할 수 있는 마케팅 전략을 통해 관광산업 활성화를 위한 방안을 제시하고자 하는 데 목적이 있다. 본 연구는 19세 이상의 성인 326명을 대상으로 실증분석을 시행하였다. 연구 결과는 다음과 같다. 첫째, 관광 SNS 효익 하위요인(경제적 효익, 고객화 효익, 심리적 효익)과 관광 SNS 가치의 하위요인(경제적 가치, 기능적 가치, 감정적 가치)의 관계에서 관광 SNS 효익의 하위요인이 관광 SNS 가치의 모든 하위요인에 긍정적인 영향을 미치는 것으로 확인되었다. 둘째, 관광 SNS 가치의 하위요인(경제적 가치, 기능적 가치, 감정적 가치)과 재이용의도 간의 관계에서 SNS 가치의 모든 하위요인이 재이용의도에 긍정적인 영향을 미치는 것으로 분석되었다. 이러한 연구 결과를 기초로 하여 온라인 환경에서 관광산업의 지속적인 성장을 유지하기 위해서는 고객 강화를 위한 장기적인 관계 형성이 필수이다. 모빌리티 앱(App)과 같은 콘텐츠를 개발하여 효율적인 마케팅 전략의 필요성을 제시함과 동시에 고객이 인지하는 관광 SNS 효익과 관광 SNS 가치를 극대화한다면 관광상품의 재이용의도가 향상될 것으로 사료된다.

• Journal of Ginseng Research
• /
• 제29권4호
• /
• pp.206-214
• /
• 2005

The health function food law has been carried into effect from January 31, 2004 just after the proposal of 'a draft of a proposed law concerning the health function foods for the promotion of a nation health' on November 29, 2000 in Korea. After enforcement of health functional food law, there have been difficult market penetration with overall stagnancy of business activities and the current of health functional food within the country divided two groups. In standardized health functional foods the present condition, nutrition supplementary products (938 items) and red ginseng products (351 items) are prevalent and total 32 products are registered containing lactobacilli (297 items), glucosamine (295 items), ginseng (182 items), yeast(136 items) so on. In 2005, five products (products containing green tea extract, soybean protein, plant sterol, fructooligo sugar and Monascus sp. products are newly notified and raw material or component of total 21 products containing xylitol, teanin extract, sardine peptide are recognized as individual authorized health functional foods. Efficacies of ginseng are studied in many-sided researches but benefits of the ginseng in the health functional food law limited to 3 items (staminaresume, immune enhancement, nourishment robustness). To enlarge functionalities of ginseng it needs raw material and ingredient approval through data application to Korea Food and Drug Administration and this procedure acts as barrier of the functional food development in the ginseng industry. It is necessary to develop the authorized health functional foods for leading health functional food market in the future.

• 운동영양학회지
• /
• 제25권3호
• /
• pp.23-27
• /
• 2021

[Purpose] Functional beverages are intended to support those who want to maintain optimal physical condition and improve their quality of life through the enhancement of heart health, immunity, and digestion. The purpose of this study was to investigate the performance of top-level athletes consuming immune-strengthening conditioning nutritional drinks. [Methods] A total of 107 top-level athletes (baseball (56 players), pro volleyball (17), athletics (16), cycling (8), golf (6), and fencing (6)) participated in the experiment. They consumed an immune-enhancing functional beverage once a day for 8 weeks and responded to a survey before, during, and after drinking the beverage. [Results] Three total aspect-based subfactors were drawn from 24 questions in the factor analysis: physical, satisfaction with mental stability, and activity in performance. The physical, mental stability and performance changes of athletes significantly increased in period 2 (4 weeks after intake) and period 3 (after 8 weeks of intake). [Conclusion] We evaluated the efficacy of a new conditioned beverage containing Lactobacillus B240 and protein in improving the performance and physiological utility of top athletes. This functional drink may gain popularity among those seeking health benefits and improved exercise performance.

• Asian-Australasian Journal of Animal Sciences
• /
• 제28권2호
• /
• pp.290-302
• /
• 2015

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.