• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.309-314
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• 2002

The purpose of this study was to investigate several aspects of eating out behaviors especially in relation to Chinese food. Self-administrated questionnairs were completed by 556 food-related major college students in Kangwon-do area. The results were as follows: 1. The frequencies of eating out were not significantly different by gender, type of residence, and the amount of spending money per month of the subjects. 2. Korean foods had a tendency to be selected as a first choice of eating out with both family and friends. The subjects preferred Korean foods, Western foods, Chinese foods and Japanese foods in order with their family but flour based foods, western foods and chinese foods in order with their friends. Japanese foods were not selected at all when they ate out with friends. 3. The 80.7% of male subjects and the 58% of female subjects liked Chinese foods. High calorie food was the feeling about Chinese foods for the male subjects and greasy food was for the female subjects. Taste was the most considered factor for choosing Chinese foods. 4. The 80% of subjects answered that Chinese food culture affected that of Korea. The 77% of subjects thought Chinese noodles were settled down to Korea. 5. Using MSG to Chinese foods was recognized as health-concerning factor for 67% of male subjects and 72% of female subjects.

• Journal of Haehwa Medicine
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• v.15 no.2
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• pp.75-93
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• 2006

Chang San-roe re-explained the contents from the 30th question to the 47th question of "Nan Jing" which refered to the Chang-Pu and physiological theories as follows through the western theory which wss different from the tranditioonal chinese theory 1. "Nan Jing" refered to the circulation and the coming into being of Yeong-Wi. He denied that it was classified Yeong from Wi or Eum from Yang. 2. He denied that Sam-Cho was separated to three parts and the theory of "Sam-Cho is name only, not shape", using western medical theory. 3. He denied the view about "Left side is kidney, right side is Myung-Mun" because it was incorrect that kidney was separated to two parts which were Su and Hwa or Eum and Yang 4. Re-explaining the contents of "Nan Jing"- the portions of heart and lungs, the rising and falling of liver and lungs, the relationships of five viscera and sound color smell taste fluid, the relationships of five viscera and nine hole, the relationships of five viscera and O-Chu, the physiological difference of the old and the young owing to the deflection of Yeong-Wi Chi-Heol- he thought that viewing the human body using theory of Eum and Yang, Five elements(五行) was a far-fetched interpretation, so he denied the tranditional chinese theory which understood human body's organs, physiology, pathology. 5. He explained the contents of "Nan Jing"- the portions of the colon and the small intestines, the funtion of the six bowls, the corespondence of Chang-Pu, physical peculiarity of liver, the anatomical aspects which were the sizes, weights, volumes and shapes of the Chang-Pu and the alimentary canal, Chil-Chung-Mun, Pal-Hoe-Hyeolthrough western anatomy and physiology in detail.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.54-64
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• 2017

Purpose: Pomegranate has been reported to exhibit medical properties such as antimicrobial, antimutagenic, anticancer, and anti-inflammatory effects. Especially the pomegranate peel as a by-product of the juice industry possesses more polyphenols with an antioxidant effect than the pomegranate flesh does. This study aimed to investigate the effect of the pomegranate peel on the quality characteristics of steamed bread. Methods: Steamed bread containing pomegranate peel was prepared with 0%, 1%, 3%, 5%, and 7% replacements of wheat flour with pomegranate peel powder, respectively. Results: The pH of dough significantly decreased from 5.66 to 4.42 with the amounts of pomegranate peel powder rising. After a 1st fermentation, the pH of all groups decreased. With an increase of the pomegranate peel powder level, the fermentation tension decreased from 42.83 mL to 29.03 mL. In addition, the volume, the specific volume, and moisture decreased as the pomegranate peel powder content level heightened. For color, steamed bread added with 7% pomegranate peel powder displayed low lightness but high redness and yellowness. In texture analysis, hardness and chewiness of the steamed bread rose as the pomegranate peel powder content increased, while the springiness and cohesiveness declined. Both total polyphenol and DPPH radical scavenging activity significantly increased with growing levels of pomegranate peel powder. In a sensory evaluation, the group with 1% pomegranate peel powder added showed the highest sensory preference scores for color, flavor, chewiness, taste, and overall acceptability. Conclusion: The results of this study suggest that steamed bread prepared with the addition of 1% pomegranate peel powder is the most optimal product for appropriate quality characteristics.

• Journal of Biomedical Engineering Research
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• v.18 no.4
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• pp.397-407
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• 1997

In this paper, we present a signal analysis environment with visual programming capability, which is called Signal Analysis and Visualization Environment( SAVE). The system allows a user to perform visually programmed analysis of signals and visualize the results. The visualization facility enables the user to compare original signals with processed ones arid also to display signals overlaid synchronously with the events extracted from the signals. The SAVE system has an extensible architecture: each signal processing algorithm is implemented as a separate building block object module, which can be freely added or removed from the SAVE system without any code modification. We describe the overall structure of the SAVE system and the building block objects, which provide the extensibility in collaboration with together. We illustrate some test runs in order to five a taste of how to use and where to use the system.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.221-232
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• 1997

This study is investigate the eating behavior between the elderly living at home and the elderly at nursing home in Inchon City. This survey was carried out by questionaires. The result are summarized as the followings: 1. Both the elderly living at home and the elderly at nursing home are not smoking and drinking. They are in good health. 2. The elderly living at home and the elderly at nursing home have diseases like neuralgia, hypertension, diabetes etc. 3. Both the elderly living at home and the elderly at nursing home have methods of health care of a regular eating and a good sleeping. The elderly at nursing home have a regular medical examination but the elderly living at home do not. 4. Health giving drugs are depression of blood pressure, a medicine for the stomach and bowels, an anodyne. And health giving sports are walking and jogging. 5. The elderly living at home and the elderly at nursing home are significant relationship on knowledge of nutrition. 6. The elderly living at home and the elderly at nursing home prefer to taste sweet, boiling, korean foods. 7. elderly living at home have meats once a week and the elderly at nursing home have twice a week. Both the elderly living at home and the elderly at nursing home have fish, fruits, vegetables twice a week. The elderly at nursing home have milks twice a week. 8. The frequency of snack intake is higher the elderly at nursing home than the elderly living at home. 9. The elderly living at home and the elderly at nursing home are satisfied their dietary life.

• Journal of Acupuncture Research
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• v.17 no.3
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• pp.87-98
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• 2000

This study is designed to evaluate the clinical implications of Gd-DPTA (Gadolinium-diethyl enetriamine pentacetic acid) enhanced MRI(Magnetic resonance imaging) in Bell's palsy and find it's usefulness in Oriental Medicine In this study, 25 outparients with Bell's palsy were studied that MRI was performed. To evaluate degree of facial palsy, H-B(House-Brackmann) Grade was used. In Oriental Medical therapy, Acupuncture and Herbal medicine were treated. Subjective cause was divided into exposure to chill, fatigue, stress, mixed cases. Enhanced site was compared with symptoms which were disorder of eye, hearing, taste, and facial muscle palsy. Also, Relation between time which was performed MRI and enhancement was analyzed. The enhanced lesion in MRI was divided into five segments; Internal audiitory canal, Labyrinthine segment, Geniculate ganglion, Tympanic segment, Mastoid segment. In Bell's palsy, 20 of 25 patients(80%) had abnormal contrast enhancement of the facial nerve. The H-B grade and interval performed MRI from onset were directly proportionate to enhancement. That is to say, Severe facial palsy short interval show high possibility of enhancement. There was no relation between subjective causes and enhanced site of facial nerve in MRI. Also Clinical symptoms didn't coincide with MRI findings.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.753-758
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• 2013

The physicochemical, sensory, and functional properties of Codonopsis (C.) lanceolata tea with different amounts of sugar (25%, 50%, 75%, and 100%) were investigated. There were no significant changes in crude protein, crude fat, and ash contents of C. lanceolata tea with different amounts of sugar. In contrast, carbohydrates decreased and moisture content increased in C. lanceolata tea with different amounts of sugar. The natural presumption is that carbohydrates increase with increasing amounts of sugar. In terms of color, the L-value decreased and the b-value increased with increasing amounts of sugar. Although there were no significant changes in total dietary fiber, soluble dietary fiber increased and insoluble dietary fiber decreased with increasing amounts of sugar. The total phenolic and flavonoid content increased, while saponin content remained constant with increasing amounts of sugar. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall preference were 5.77, 5.82, 5.72, and 5.95, respectively, with the addition of 75% sugar.

• Korean Journal of Community Nutrition
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• v.8 no.1
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• pp.91-101
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• 2003

The purpose of this study was to investigate the compliance and need for diet therapy among diabetics and their caregivers. A total of 625 respondents participated in this survey. Appropriate management for long-term blood glucose control and difficult-to-manage cases appeared to be diet therapy, physical activity, medical treatment and folk remedies, in that order. The most important educational avenues for diet therapy were books, magazines and TV, Most respondents were educated in diet therapy within a year after diagnosis and had practiced diet therapy for over four years. The most common diet therapy Practices were food selection and Quantity control. Of the specific problems in practicing diet therapy, time and labor, taste, and meal planning appeared to be equally difficult factors. The prevailing diet therapy skills were controlling food amounts at breakfast and supper, and selecting food for lunch and refreshments. Respondents practicing both skills were about 20% of the participants; this shows the need to improve the current situation. The nutrients most frequently considered in diet therapy practice were simple sugars (sugar and sweet goods) , total fats and cholesterol. Since the perception of the role of dietary fiber among respondents was very low, nutrition education about the importance of dietary fiber and food sources of dietary fiber was needed. Diabetics seemed to be concerned about diabetic menus. Three difficult problems in planning diabetic menus were daily menu planning, patient's preferences, and the calculation of calories. As a means of nutrition counseling, they preferred interviews. The higher the educational status and the lower the age, the higher the preference was for internet or PC counseling. Therefore, it is necessary to develop nutrition educational programs so that diabetics can obtain practical knowledge of diet therapy. Furthermore, it is also necessary to develop additional means of informing diabetics about menu planning, while still considering Korean dietary behavior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.49-56
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• 2015

The present study investigated the risk and prevalence of dysphagia as well as related factors among free-living elders. Subjects were 419 elderly men (116) and women (303) aged 65 years and older ($74.49{\pm}4.70y$) living in Seoul, Gyeonggi-do and Chungcheongbuk-do area in Korea. Data were collected by personal interviews using questionnaires and analyzed by descriptive statistics, t-test, and chi-square test. Prevalence of dysphagia was 53.50% among participants. Risk of dysphagia was significantly different according to age (P<0.001), use of dentures (P<0.05), and activities of daily living (P<0.05). Moreover, dysphagia risk group had significant food intake problems, including poor appetite, smaller portions to reach satiety, frequent meal skipping, as well as poor taste compared to the normal group, accompanied by high risk of weight loss as assessed by simplified nutritional appetite questionnaire (P<0.01). Taken together, risk of dysphagia was more prevalent in older people, affecting the majority of those living independently in the community. This could indicate an association with undernutrition due to factors affecting food intake.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2019.05a
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• pp.576-578
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• 2019

VIRTUAL REALITY is a technology that enables users to experience environments that are difficult to experience, such as games, medical care, defense, and manufacturing industries. In this study, we propose the development of contents that can utilize the virtual reality technology to taste the destinations to travel in advance and to select the places to travel. Generally, when you decide on a destination, use the website or booklet to search for information about the destination. In recent years, applications that recommend travel destinations have also been developed and utilized. However, if information about travel destinations is implemented as a virtual reality, it will be possible to obtain more reliable and realistic information. Like Google Maps VR, you can show the globe as a whole, zoom in or out, and click on a keyword to recommend a tourist destination that matches the keyword. It uses internet browsing cookies to automatically display tourist attractions according to user's interest.