• Journal of Nutrition and Health
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• v.37 no.1
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• pp.38-44
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• 2004

Food irradiation has been steadily increased in many countries concomitantly with increasing international trades and concerns about naturally occurring harmful contaminants of food. Although, irradiation provides an excellent safeguard for the consumer by destroying harmful bacteria, it would be necessary to investigate nutritional adequacy of irradiated foods with a special emphasis on such foods as red pepper powders, cold-water fishes (mackerel), sesame seeds that are widely consumed in Korea. These food items are of special concern due to the fact that most of them are imported and that several nutrients contained in them are sensitively reacting to irradiation. We observed changes in the antioxidant nutrients contents, such as vitamin A, $\beta$-carotene, vitamin C and total phenol, and also vitamin B$_1$ in the foods that were irradiated at different dose levels. The nutrients contents in red pepper were respectively 98.6% and 92.3％ for total phenol, and 97.8% and 94.5% for $\beta$-carotene, right after irradiation at the dose of 10 and 20 kGy. The vitamin C contents decreased with irradiation doses up to 76.4% (10 kGy) and 68.5% (20 kGy) and B$_1$ contents decreased to 54.9% and 80.7% of non irradiated red pepper. When the mackerel was irradiated at the applied dose of 3 and 7 kGy, total phenol concentration of the irradiated fish was respectively 91.3% and 94.2% of non irradiated fish. The amounts of vitamin A were 82.6% (3 kGy) and 78.0% (7 kGy) of unirradiated sample and vitamin B$_1$ contents reduced to 30.5% and 51.5%. $\alpha$-Tocopherol content was 33.9% of the non-irradiated one when it was irradiated at 7 kGy. Vitamin A and ${\gamma}$-tocopherol contents in sesame seeds linearly decreased with the applied doses (5 and 10 kGy) Vitamin A contents decreased up to 87.8% (5 kGy) and 82.9% (10 kGy) and that of ${\gamma}$-tocopherol were 72.4% and 66.5% of the unirradiated sample.

• The Journal of the Korean dental association
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• v.55 no.2
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• pp.166-171
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• 2017

Periodontitis is the major concern of oral disease to human, and begins in the interdental area. The aim of this study is to discuss the clinical application method and the meaning of interdental brush. It is very difficult to change oral health behaviors, because patients believe that it is enough that the reason of tooth brushing is to remove food debris, not dental biofilm. Moreover, there are several barriers for using interdental brush. For the better oral health and maintenance of dental prosthesis, it is very important to motivate the use of the interdental brush well, and teach the desirable design of the interdental brush and the clinical meaning to patients.

• Journal of the Korean Home Economics Association
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• v.38 no.9
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• pp.107-118
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• 2000

This study was carried out to obtain the information concerning the behavior and underlying consciousness of housewives about the disposal of foods waste and to find out relationships among environmental variables. Data were obtained through questionnaires and interviews from 350 housewives in Ulsan area. Foods waste can be produced at every stage of cooking. It was found that the most amount of foods waste was produced at the preparation stage of cooking. The type of dishes which produces the most waste was chigas. About 49.4% of foods waste consisted of vegetables and fruits and 18.5% of that was fishes. The environmental concern related to foods waste disposal was relatively high among subjects and they were willing to accept foods waste reducing system if it is not too complicated to use and not too expensive. These results have demonstrated that menu planning before food preparation and buying cleaned and trimmed materials in the market should be highly recommended to reduce the foods waste. To improve the disposal behavior of foods waste, it is required that well programmed education for environmental conservation and the public facility for foods waste disposal.

• Journal of Korean Medical classics
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• v.26 no.1
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• pp.47-54
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• 2013

Objective : Each terminology has twofold meaning. Chinese character has several meanings because it is phonogram. Even if exactly same in shapes but the meaning is different. We should be more careful about meaning of the character Fu(胕) in Huangdineijing. Method : We try to find out the meaning of fu excluding meaning of fu(胕), edema(胕腫) in Huangdineijing. Result : Fu means fermented food, edema, sticking, skin, top side of the foot and so on. Conclusion : Someone who have concern traditional medical classics have to give attentions that characters in classics could get different meanings in same character.

• Korean Journal of Community Nutrition
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• v.7 no.1
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• pp.14-22
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• 2002

Adolescent smoking has been a great concern with respect to it’s causing more serious health problems than adult smoking. The smoking status and habits of middle school students were studied using anonymous questionnaires, and their dietary habits were compared. Ninety-two of 4l4 students (22.2%) had experienced smoking, and 62.0% of them began in primary school, mostly out of curiosity. The most plausible reasons for smoking were ‘boredom’ and/or ‘stress reduction’. Dietary habits were generally inadequate in the smoking group. Compared with the non-smoking group, the smoking group paid less attention to a balanced diet, more skipped breakfasts, more had irregular meal times and fewer snacked. There was no significant difference between the smoking and non-smoking groups in food intake frequency, except of sweet foods and caffeinated foods, which were more frequent consumed by the smoking group. These results suggest that more attention needs to be paid to nutrition and health education programs in elementary schools and also that proper support programs for smoking by themselves.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.125-135
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• 2000

Hypertension is a well-known degenerative disease whose prevalence rate increases with age. Management of high blood pressure is a critical concern in preventive strategies to reduce the morbidity and mortality for cardiovascular disease. The purpose of this study was to examine the dietary characteristics of hypertensive program participants, and to establish strategies based on their nutritional needs. Hypertensive patients were enrolled in the program in a public health center or in a local elderly center, at Suwon, in 1999-2000. Trained dietitians interviewed 62 enrollees(24-hour recall) and related variables. Mean body mass index of the subjects was 25.0kg/m². 30.7% of the subjects had a family history of hypertension. The majority of them ate regularly and partook of all available side dishes. They consumed grains and vegetables regularly, but seldom ate dairy products or food prepared with oil. Male enrollees frequently consumed more processed food and animal fat than did female enrollees(p<0.05). An analysis of the percentage of RDA(Recommended Dietary Allowances of Korea 1995) showed that but for ascorbic acid, enrollees consumed nutrients below the RDA. The food group intake pattern was not diverse, thus only 8.1% of enrollees consumed all food groups in a day. An analysis of eating attitude showed that 64.5% of enrollees always added salt to beef soup. Male enrollees showed low food-related self-efficacy compared to female enrollees, especially with reference to reduction of instant food intake(p<0.01), increase in vegetable intake(p<0.01), reduction of monosodium glutamate(MSG) intake(p<0.01). and not overeating(p<0.05). Their perceived barriers for participating in hypertension nutrition programs included lack of time, program necessity non-recognition, and program comprehension difficulty. These results suggest that nutrition education program necessity non-recognition, and program comprehension difficulty. These results suggest that nutrition education programs for community hypertensive patients should focus on increasing participant consumption of foods, expecially dairy products, and desirable eating attitudes. It also suggests that the program should consider should consider encouraging self-efficacy in changing eating behavior.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.609-621
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• 1998

Although many people initially enroll in health education programs, there are many instances of erratic participation and dropouts. Inconsistent participation in intervention programs minimizes their impact on health promotion. Therefore, a theoretical understanding of factors influencing participation in these programs can potentially enhance the effectiveness of its educational strategy. This study used the Pender's Health Promotion Model to examine specific factors influencing incentives to participate in an elderly nutrition education program. The Elderly Nutrition Counseling and Education Program was conducted with 147 volunteers (76 males, 71 females), aged 60 to 87, at 5 separate community elderly centers, by public health dietitians from February to April 1997. Some participants dropped out during the program. Overall, 61 people(18 males, 43 females) finished all 7 steps over 2 months. Pre-intervention data were collected by trained dietitians. This data included individual cognitive-perceptual factors(perceived benefits of nutrition improvement, importance of health, perceived control over health by multidimensional health locus of control, self esteem, perceived health status, concern about health, depression scale and social health scale), which were known to influence the likelihood of health behavior, and modifying factors(socioeconomic variables, biological characteristics, behavioral factors, such as smoking, alcohol drinking and exercise). Male finalists had a significantly lower chance for health locus of control, and better social health status with their children and grandchildren, compared to males who dropped out. Female finalists had a significantly higher locus of control regarding food behavior, higher self-esteem, better recognized nutritional status, worse self-recognized health status and lower concern about health than those who dropped out. There was no significant difference between the attendees and dropouts in age, BMI$(kg/m^2)$, Nutritional Risk Index, depression scale and daily nutrient intake. These results suggest that elderly nutrition intervention plans should focus on the individual cognitive and perceptual factors, with interpersonal influences, to increase participation in nutrition in nutrition improvement programs.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.1-13
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• 2010

This study aims to clear the relation between perceived risk and user's attitude and behavior toward a food service event. To accomplish this, theoretical reviews and empirical analysis were jointly carried out. For the empirical analysis, a survey was conducted from April 3 to April 6, and total 291 copies of the questionnaire were used for the statistical analysis, SPSS 15.0 and LISREL 8.30. The results of the test of the hypotheses can be summarized as follows: First, the analysis shows that there is significant difference between the perceived risk and attitude of a food service event user. The perceived risk of food service event users causes effect that is contradictory in attitude. As users' perceived risk is less, attitude improved. Second, the analysis of the relationship between user's attitude and behavior intention showed that user's attitude affected behavior intention. Therefore, under these circumstances, there should be more concern in solving perceived risk among food service event users and a special program for promoting satisfaction with an event. And food service event director should make more efforts in nutritive value, organic food, time saving, etc.

• Journal of Food Hygiene and Safety
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• v.36 no.4
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• pp.342-346
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• 2021

Cold brew coffee extracted from cold water for a long time has drawn public concern over hygiene. This study was carried out to investigate the microbiological contamination levels and caffeine contents in cold brew coffee. A total of 75 cold brew coffees were purchased from offline and online sources. As a result, the average number of bacteria in samples purchased online was 1.14 log CFU/mL (0-6.57 log CFU/mL), while bacteria were not detected in samples purchased offline. Therefore, stricter surveys are required to avoid the food contamination. However, Esherichia coli and nine types of foodborne pathogens were not detected in all samples. The average caffeine content of the samples was 1.6 mg/mL (384 mg/240 mL), so the caffeine almost reached to acceptable daily intake levels (400 mg for adults). However, ten products did not provide any precautions for consumer safety, so improvement of the system is needed. This monitoring data can contribute to the protection of consumer rights and improvement in the safety of cold brew coffee.

• Carbon letters
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• v.12 no.3
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• pp.121-130
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• 2011

Public concern has recently increased over the potential risk of toxic elements emitted from anthropogenic sources. Among these, mercury has drawn special attention owing to its increasing level of bioaccumulation in the environment and in the food chain, with potential risks for human health. This paper presents an overview of research related to mercury control technology and identifies areas requiring additional research and development. It critically reviews measured mercury emissions progress in the development of promising control technologies, including catalytic oxidation, sorbent injection, photochemistry oxidation, and air pollution control devices.