• Research in Community and Public Health Nursing
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• v.9 no.1
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• pp.40-63
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• 1998

A long life is the desire of many people. The purpose of this study was to describe long life factors for people aged one hundred and above on Chju island. The research was conducted using a phenomenological method to add understanding to this subject. The field work for this study was done from July, 1997 to February, 1998 on Cheju island. The sample consisted of 10 persons of one hundred or above and 12 families. They were audio-recorded and analyzed using Colaizzi's (1978) method. The results of the present study shows the following: The thoughts of the persons one hundred and above showed ten important concepts; 'dietary regimen', 'mental regimen', 'sleep regimen', 'residence regimen', 'health regimen', 'labor regimen', 'exercise regimen', 'being born', 'filial piety and posterity', 'attachment to life'. Concerning 'Dietary Regimen': Dietary regulation, Preferential food intake, Living on vegetables, Light eating, and concern for longevity in food intake were important. Concerning 'Mental Regimen' : Harmony, Clearheadedness, Mildness, Abstinence, Generosity, Relaxation, Gaiety, Inspiration and Strength were important. Concerning 'Sleep Regimen'; Enough sleeping hours, Sound sleep, Curved sleeping posture, and Comfortable bedding were important. Concerning 'Residence Regimen' ; Clean dwelling, Pleasant surroundings, Thatched house life, Living in the village with good-hearted people, and Regular life were important. Concerning 'Health Regimen'; Temperance of drug, use Proper temperature, Proper humidity, and a Clean body were important. Concerning 'Labor Regimen'; Agricultural labor, Diligence, and Domestic labor were important. Concerning Exercise Regimen': Proper exercise, and Sunbathing were important. Concerning 'Being Born' ; Strong physical constitution, Longevity lineage, and Destiny were important. Concerning 'Filial Piety and Posterity' : Showing respect to a long-lived elder and Reducing anxiety were important. Concerning 'Attachment to Life' ; The desire to live long was important. The following conclusion was made from the above results. Human beings cannot avoid death, but the span of life can be prolonged to the maximum span of human life by wisdom, health care, and proper environmental conditions. As a result, a health regimen must be imposed for longevity such as controling food intake, having positive thoughts, being relaxed, sleeping enough, clean dwelling, taking care of oneself which can improve immunity and resistance to decrease, as well as proper labor and exercise. In addition, when filial piety is served, the desire of longevity and retaining one's youthfulness for a long time can be achieved. These should be done to live long and lead a qualitative life. By the results of this research, the following is suggesed for nursing. To satisfy the basic nursing principle that nursing must be practiced to help people live long, education must be spread to people who are nursed and their family so that they can lead a healthy life. And in nursing elders, nurses must recognize that elders have a strong desire for life, even though they may have negative thoughts about life at times. Therefore nurses have to respect the elders' value of life, and help them improve their self-esteem and self -fulfilment.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.16-24
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• 1976

To determine patterns of preference for and consumption of milk and milk products in Seoul city, a study was conducted of 724 girls and 587 boys ranging in age from elementary school to collage level, from July to August, 1974. Findings are summarized as follows: In general, milk and milk products were liked by both children and adults. A contrasting low tendency to purchase such products was due to socioeconomics, habitual, and educational factors, as well as a lack of adequate nutritional information, especially with regard to milk. Knowledge of the value of milk as a source of calcium was lacking, especially among boys. The majority of homemakers understood that milk was nutritious, but not specifically as the best source of calcium for their families. Milk, especially in beverage form, was commonly regarded as food for the infant and small child. Grandparents would not drink it. Such a beliefe is similar to that found in under-developed or developing nations. The need for nutrition education must be emphasized. Milk and milk products are expensive foods, particularly for the low income family; but even in higher income levels, consumption was limited. Milk was consumed mostly by the younger family members, less by the older. Among the children, preference, knowledge, and concern with the nutritional value of milk increased with age of subjects. It is presumed that awareness improved with increasing length of school education. Greater frequency of milk intolerance was found with decreasing age of respondents: about 10 percent had some form of milk intolerance. This percentage will be found to be much higher in villages where milk is less familiar. This study indicated that respondents liked ice cream best of all the milk products. For beverage, they preferred cider and cola in summer, coffee and milk in winter. Smaller families consumed more milk than larger families. Household consumption of condensed milk was very low, mostly as coffeemate. Among households interviewed, as many had regular as irregular delivery of dairy milk. Average consumption ranged 0.5 to 1.5 Hop. Engel indices of these families ranged 20 to 60. Use of milk at home was very simple. Not many methods of preparation were found. The milk was used mostly as beverage. In order to improve the nutritional level of Korean children and adults who especially need additional calcium, milk and milk products are recommended as the best source of calcium. Nutrition education of children and their parents should receive greater emphasis.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.697-700
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• 2018

This study investigated changes in amygdalin of maesil liqueurs during leaching and ripening, and their qualities during ripening. Maesil was leached at $24^{\circ}C$ for 3 months in a commercial soju (30% alcohol). During leaching, amygdalin contents dramatically increased by 1 month, remained at a plateau by 2 months, and then decreased at 3 months. Once completion of leaching, maesil liqueurs were ripened for 3 months together with maesil (ML1) and maesil flesh itself (ML2), and without maesil (ML3). During ripening, amygdalin contents significantly decreased for all treatments, and the reduction in amygdalin rapidly proceeded in the order: ML2>ML1>ML3. Alcohol contents decreased for ML1 and ML2, while remained constant for ML3. Their pH and titratable acidity observed only subtle changes, and their color became increasingly darker. Overall results suggested that the long-term ripening of maesil liqueurs containing maesil or maesil flesh (without seeds) may resolve the concern on their amygdalin toxicity.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.633-644
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• 2007

The study results regarding the ingredient differences, sensory characteristics, purchasing type, usage and improvement direction for home-made traditional doenjang and factory produced commercial doenjang are as follows. The L-value indicates that home-made traditional doenjang has a higher value in average than the factory produce done, and the a-value indicates the opposite. Home-made traditional doenjang had higher water content than commercial doenjang ; however the pH values of commercial doenjang and home-made were 5.34 and 5.32 respectively, which was very similar. Factory produced commercial doenjang showed higher protein content than the home-made traditional doenjang. Regarding the correlation between ingredients, there was a significantly negative relationship between the L-value and a-value but a significantly positive relationship between the L-value and b-value. There were no significant relationship with water content, pH and protein content. For the color and taste, which are the sensory characteristics, commercial doenjang showed higher value than the traditional doenjang, but for smell, the values were similar. Regarding grittiness, the factory produced commercial doenjang had bigger particles than the traditional doenjang. Preference was a bit higher in the traditional doenjang. Of the 380 study subjects, most were from 40 to 49 years old (65.5%), and the most family type were nuclear families which was a total of 400 people (69%). Moreover, the most residential type was apartment which was 355people (61.2%), and for the monthly income, more than 2,510,000won was 48.3%. For the educational background, college education was 304 people (52.4%), and high school education was 199 people, 34.3%. In the usage, most of the people eat doenjang more than once a week, and usually their parents make the doenjang. People used both commercial doenjang and home-made traditional doenjang >home-made only >factory produced commercial doenjang only in that order. The reasons for using the home-made traditional doenjang aredelicate taste and flavor>more nutritious> anti-cancer ingredients in that order. The reason they use the factory produced commercial doenjang is because they don't know how to make it at home. The things that needed to be improved in the home-made traditional doenjang are bad smell> entire quality> flavor> color in order, indicating that studies for reducing bad smell are required. The things that needed to be improved in the factory produced commercial doenjang are taste & flavor> entire quality>bad smell> color in that order, indicating that people are more concern about it tasting like home-made than the smell. From the above results, we can see that better functional doenjang should be developed for family health and to increase the consumption of the doenjang, which has good functional psychological activities, also more various types of foods that use doenjang and scientific studies to reduce the home-made doenjang smell should be continuously studied. Moreover, studies on how to make the factory produced commercial doenjang taste more like traditional doenjang should be performed.

• Journal of Korean Home Economics Education Association
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• v.24 no.4
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• pp.59-75
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• 2012

This study investigated the self-perception of body image and awareness of diet of high school students in Zibo city, China. The data were collected from 260 high school students through the self-administered questionnaires. Frequency analysis, t tests, one-way ANOVA, Duncan's multiple range tests, factor analysis and Cronbach's alpha test were conducted by SPSS Windows V.19.0. The results were as follows. In the self-perception of body image, two fifths of the respondents thought of themselves as standard body image. More female respondents thought of themselves as fat persons compared with male respondents. The level of concern about diet was generally low and the mean for pursuit of skinny figure was highest in the awareness of diet. The percentage of correct answers of knowledge about diet was not that high, and one fifths of respondents had experience of diet. The respondents practiced fasting therapy, exercise therapy, food therapy, sweat therapy, drug/appliance therapy, and therapy using professional organization in order for diet.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.10-17
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• 1978

Recently this writer has conducted a comprehensive survey of 38 private businesses where group feeding is practiced, with a view to determining the condition of nutrition intake by the blue collar workers of these businesses firms as well as gaining an indication of their facilities management along with their sanitary precautions. The survey has revealed, among others, a number of interesting data such as shown below. 1. There are a total of 1,054 workers being fed in groups daily at each of the above business companies, with only one nutrition specialist regardless of the number of workers to be fed or the number of times they are fed daily. The average number of cooks comes to 2.7 persons per 100 workers, while 42.2% of the companies provide four meals a day including mid-night supper, with the result that the workers are fed 3.13 times a day on an average. 2. The average feeding cost amounts to 151 won per meal per person, of which 86 won is payed by the workers themselves and 115 won by the companies involved. 3. The average fbod intake has been found to be 490 grams which can be further broken down into 44grams of animal food and 446grams of vegetable food. These figures are higher than those revealed by the 1975 investigation of the nation's average nutrition intake. 4. The survey also shows the daily calorie consumption per person to be as high as 896 calories including 37 grams of protein which is further broken down into 11 grams of animal protein and 26grams of vegetable protein. With respect to other types of nutrients excepting Vitamin-A, the companies concerned are believed to prorids more than what the survey of the nation's nutrition has revealed or the amount recommended by Korea FAO assoc!ation as desirable. 5. As for facilities management, there is still much room for future improvement. Some 97.4% of the companies surveyed are not equipped with the steam table, which indicates lack of concern along this line as well as a very how degree of equipment utilizations. Distribution of the food in the dining room is generally depedent on self-service method. 6. Speaking of sanitary precautions taken by those businesses involved, some 76.3% are found to have their compounds haunted by rats and other insects. Some 73.7% of them are dependent on boiling method for disinfection of kitchen utensils, which is conducted by 50% of those industries only two or three times a week. It seems hardly feasible to conduct disinfection everyday.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.63-67
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• 2012

Antibiotic resistance in animal isolates of enterococci is a public health concern, because of the risk of transmission of antibiotic-resistant strains or resistance genes to humans through the food chain. This study investigated phenotypic and genotypic resistances profile of tetracycline in 245 $Enterococcus$ isolates from bovine milk. A total of 245 enterococci were isolated from 950 milk samples. The predominant strain was $E.$ $faecalis$ (n = 199, 81.2%) and $E.$ $faecium$ (n = 25, 10.2%). $E.$ $avium$ (n = 7, 2.9%), $E.$ $durans$ (n = 6, 2.5%), $E.$ $gallinarum$ (n = 4, 1.6%), and $E.$ $raffinosus$ (n = 4, 1.6%) were also isolated. Of the 245 enterococcal isolates 76.3% (n = 187) displayed tetracycline resistance (${\geq}16{\mu}g/ml$). Of the 187 tetracycline-resistant isolates, 83.4% (n = 156), 16.1% (n = 30), and 26.7% (n = 50) possessed the genes $tet$(M), $tet$(L), $tet$(S) respectively. While 3.2% (n = 6) of the tetracycline-resistant isolates possessed all three genes $tet$(M) + $tet$(L) + $tet$(S), 8.6% (n = 16), 16.0% (n = 30), and 2.7% (n = 5) of them possessed two genes $tet$(M) + $tet$(L), $tet$(M) + $tet$(S), and $tet$(L) + $tet$(S) respectively. The tetracycline resistance pattern investigated in this study was attributable mainly to the presence of $tet$(M).

• Convergence Security Journal
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• v.22 no.5
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• pp.69-80
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• 2022

Now that climate change and food resource security are becoming issues around the world, smart farms are emerging as an alternative to solve them. In addition, changes in the production environment in the primary industry are a major concern for people engaged in all primary industries (agriculture, livestock, fishery), and the resulting food shortage problem is an important problem that we all need to solve. In order to solve this problem, in the primary industry, efforts are made to solve the food shortage problem through productivity improvement by introducing smart farms using the 4th industrial revolution such as ICT and BT and IoT big data and artificial intelligence technologies. This is done through the public and private sectors.This paper intends to consider the minimum requirements for the smart farm data collection system for the development and utilization of smart farms, the establishment of a sustainable agricultural management system, the sequential system construction method, and the purposeful, efficient and usable data collection system. In particular, we analyze and improve the problems of the data collection system for building a Korean smart farm standard model, which is facing limitations, based on in-depth investigations in the field of livestock and livestock (pig farming) and analysis of various cases, to establish an efficient and usable big data collection system. The goal is to propose a method for collecting big data.

• IMMUNE NETWORK
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• v.21 no.6
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• pp.38.1-38.8
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• 2021

Recently, a new severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) (B.1.1.529) Omicron variant originated from South Africa in the middle of November 2021. SARS-CoV-2 is also called coronavirus disease 2019 (COVID-19) since SARS-CoV-2 is the causative agent of COVID-19. Several studies already suggested that the SARS-CoV-2 Omicron variant would be the fastest transmissible variant compared to the previous 10 SARS-CoV-2 variants of concern, interest, and alert. Few clinical studies reported the high transmissibility of the Omicron variant but there is insufficient time to perform actual experiments to prove it, since the spread is so fast. We analyzed the SARS-CoV-2 Omicron variant, which revealed a very high rate of mutation at amino acid residues that interact with angiostatin-converting enzyme 2. The mutation rate of COVID-19 is faster than what we prepared vaccine program, antibody therapy, lockdown, and quarantine against COVID-19 so far. Thus, it is necessary to find better strategies to overcome the current crisis of COVID-19 pandemic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1112-1121
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• 2014

The purpose of this study was to investigate intake status and recognition of health functional foods by pre- and post-menopausal women in Seoul and Gyeonggi province. Survey questions were administered to 400 women around menopausal period, and data analysis was completed using the SPSS window program. Thirty-three percent of women recognized that they are healthy, and 47.1% of respondents are concerned with maintaining their health. However, respondents showed a low level of knowledge about the definition of menopause and health functional foods. Health concerns of respondents were significantly affected by marital status and level of education (P<0.05). Purchasing and intake of health functional foods was also significantly affected by health concerns and menopause symptoms (P<0.05). Twenty-nine percent of participants had taken health functional foods to prevent disease. However, most of them (85.9%) showed no knowledge of the main components of functional foods. In addition, knowledge associated with menopause and functional foods was affected by the level of education. The respondents' health concern, and thus purchase and intake frequencies of health functional foods, were affected by level of education. 'Effect of functional foods' was a top priority when respondents purchased health functional foods. The respondents answered black bean and pomegranate as foods that relieve menopause symptoms. However, they actually showed high intake frequency of black beans than pomegranate due to the high accessibility of black beans. The results of this study show that educational support for dietary guidelines is needed for middle-aged woman to be healthy after menopause.