• Clinical and Experimental Pediatrics
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• v.45 no.5
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• pp.575-587
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• 2002

Objective : To investigate the understanding of breast-feeding in pregnant woman and the proper way of encouraging breast-feeding. Methods : Each questionnaire included items about demographic characteristics and the understanding of breast-feeding. The questionnaires were filled up by pregnant women visiting obstetric clinics in Seoul and its vicinities, Busan, Choongjoo and Chungjoo from July 2001 to August 2001. One thousand, two hundred ninety questionnaires were analysed by Chi square tests and multiple logistic regressions. Results : The majority of pregnant women(87.4%) planned breast-feeding. Forty three percent of them had plans to breast-feed for 4-6 months. There were no differences in the level of education, the family size and the source of information about breast-feeding in planning to breast-feed (P>0.05). The main reasons for not choosing to breast-feed were returns to work(41.3%), previous failures of breast-feeding(17.4%), concerns about insufficient amount of breast milk(10.9%), breast and nipple problems(10.3%) and maternal illness(9.4%). The average score on the test of the understanding about breast-feeding was 59.7/100. The average scores on the understanding about the methods and advantages of breast-feeding were 45.3/100 and 86.1/100, respectively. The maternal status of employment, previous history of breast-feeding, the time of decision to breastfeed, person advocating breast-feeding and the understanding on the advantages of breast-feeding were significant determinant factors in planning to breast-feed(P<0.05). Conclusion : Pediatricians should take steps to make an effort to increase the breast-feeding rate and to encourage breast-feeding by timely education. Beyond the medical field, political and social supports for breast-feeding are urgently needed.

• Journal of the Korean Applied Science and Technology
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• v.37 no.3
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• pp.448-462
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• 2020

Dietary nutrition is a critical lifestyle factor that can reduce the risk of future cognitive impairments caused by dementia. Accumulating evidence suggests that dietary supplementation with Sulforaphane may help the prevention of cognitive impairments and dementia. Thus, Sulforaphane-enriched broccoli extract would hold promise to improve cognitive impairments of dementia patients. Here, we have used broccoli extracts, prepared from broccoli cultivated in Magma Seawater, to test if the broccoli extracts can be dietary supplement to improve cognitive impairments. Magma Seawater originated from Jeju Island, Korea is unique in terms of containing high concentrations of usable minerals (Zinc, Vanadium and Germanium etc.). Broccoli, grown in Magma Seawater, would contain Sulforaphane and the extra amount of usable minerals. The chemical compositions of the broccoli extracts were analyzed using LC-Q-orbitrap to detect Sulforaphane and Glucoraphanin. Analysis method based on HPLC was developed for measurement of sulforaphane levels in the broccoli extracts. We have tested if the broccoli extracts have anti-apoptotic and anti-inflammatory effects on neuron-like SH-SY5Y cells. In addition, we examined if the broccoli extracts are able to upregulate expression of synaptic plasticity-associated proteins (BDNF and phospho-CREB) and to inhibit acetylcholine esterase (AchE) activity. We have shown that the broccoli extracts inhibited the apoptotic pathway and inflammatory responses. Finally, we present evidence showing that AchE activity was inhibited by the broccoli extracts, but expression of BDNF and phospho-CREB was upregulated. Taken together, these findings suggest that the broccoli extracts from Magma Seawater-grown broccoli would be a good source of dietary nutrition to improve cognitive impairments in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.667-673
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• 2005

The purposes of this study were 1) to analyze the preference of leadership style among ${\lceil}$Transformational leadership$\rfloor$ and ${\lceil}$Service leadership$\rfloor$, 2) to examine the differences of the job satisfaction between the high level of service leadership group and low level of the service leadership group and 3) to testify the hypothesis that the service leadership and its 4 elements (belief, attitude, ability, insight) affect the job satisfaction. The questionnaires were developed to measure the service leadership, the preference of leadership style (transfer-mational leadership and service leadership) and Job satisfaction. The surveys were distributed to 120 managers and employees in the family restaurant in Korea, and 104 questionnaires were responded (response rate: $86.7\%$). The SPSS 12.0 package program was used to conduct the descriptive analysis, correlation analysis, t-test and multiple regression analysis. The result of leadership style preference showed the followers preferred the service leadership $(75.0\%)$ to the transformational leadership $(25.0\%)$. Comparing the job satisfaction of high level of service leadership group and that of low level of service leadership group, the job satisfaction of high level of service leadership group was significantly (p<0.001) higher than that of low level of service leadership group (high level of service leadership group: 4.03, low service leadership group: 3.27, measured on a 5-point likert scale). All three factors of job satisfaction (human factor, service system and company image) in high level of leadership group were significantly (p<0.001) higher than those of lower level of service leadership group. The result of multiple regression analysis presented that the service leadership and it's 4 elements (concept, mind, skill, insight) have significant (p=0.000) effects on the job satisfaction. As a conclusion, we examined theoretical framework of service leadership model and testified the applicability in the field of family restaurants. But the service leadership was the new conceptual theory, so there should be the more empirical studies on managers and employees in the service industry.

• Journal of the Korean Institute of Intelligent Systems
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• v.24 no.5
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• pp.518-528
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• 2014

In this paper, we propose a method to recognize the action direction of human by developing 4D space-time (4D-ST, [x,y,z,t]) features. For this, we propose 4D space-time interest points (4D-STIPs, [x,y,z,t]) which are extracted using 3D space (3D-S, [x,y,z]) volumes reconstructed from images of a finite number of different views. Since the proposed features are constructed using volumetric information, the features for arbitrary 2D space (2D-S, [x,y]) viewpoint can be generated by projecting the 3D-S volumes and 4D-STIPs on corresponding image planes in training step. We can recognize the directions of actors in the test video since our training sets, which are projections of 3D-S volumes and 4D-STIPs to various image planes, contain the direction information. The process for recognizing action direction is divided into two steps, firstly we recognize the class of actions and then recognize the action direction using direction information. For the action and direction of action recognition, with the projected 3D-S volumes and 4D-STIPs we construct motion history images (MHIs) and non-motion history images (NMHIs) which encode the moving and non-moving parts of an action respectively. For the action recognition, features are trained by support vector data description (SVDD) according to the action class and recognized by support vector domain density description (SVDDD). For the action direction recognition after recognizing actions, each actions are trained using SVDD according to the direction class and then recognized by SVDDD. In experiments, we train the models using 3D-S volumes from INRIA Xmas Motion Acquisition Sequences (IXMAS) dataset and recognize action direction by constructing a new SNU dataset made for evaluating the action direction recognition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1612-1620
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• 2015

Inflammation is a complex process involving a variety of immune cells, which defend the body from harmful stimuli. However, pro-inflammatory cytokines and inflammatory mediators can also exacerbate diseases such as cancer. Onion peel contains several phenolic compounds, including quercetin at an amount 20 times greater in peel than edible flesh. Therefore, in this study, the anti-inflammatory effects of onion peel ethanol extract (OPEE) were investigated lipopolysaccharide-induced inflammatory response. In our results, NO production decreased in a dose-dependent manner. Secretion of IL-6, $TNF-{\alpha}$, and $IL-1{\beta}$ was suppressed by 44%, 53%, and 60% respectively, at $100{\mu}g/mL$. Moreover, OPEE also suppressed expression of COX-2, iNOS, $NF-{\kappa}B$, and MAPKs in a dose-dependent manner. Formation of mice ear edema was reduced at the highest dose tested compared to the control, and reduction of ear thickness was observed in the histological analysis as well. In the acute toxicity test, no morality was observed in mice administered 5,000 mg/kg body weight of OPEE over a 2-week observation period. These results suggest that OPEE may have significant effects on inflammatory factors and be a potential anti-inflammatory material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.261-266
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• 2009

All of the subjects of the investigation (n=141) were schools that have food services under direct management. The number of students who get food services at the schools were $1,001{\sim}1,500$ students with 46.8% investigation. In school food services, fried foods were highly preferred and the biggest merits of fried foods were (in order of highest importance) 'improvement of food services satisfaction'> 'source of calories supply'> 'easiness of cooking process'. Service frequency of fried food were in the order of 'twice a week'> 'three times a week'> 'once a week', and for the factors to decide service frequency of fried food, 'preference leaning on fried food', and 'excessive fat intake' were the most considered. The most considered factors in the case of choosing fried food were 'preference' and 'calories and nutritional value'. For the cautious steps during the frying process, 'keeping after frying' was picked the most, and the reasons were 'lack of containers to keep in appropriate temperature and quality' and 'time consuming'. For preference and service frequency of ingredients in fried foods, 'chicken' and 'pork' were very high. As the result, it was analyzed that preference by ingredients matched service in school lunches by using a ranking test. Total cooking and processing time of fried foods required in school lunches were approximately $237{\pm}99$ minutes ${\sim}291{\pm}141$ minutes which showed total required time was about same no matter what ingredients were used. As the result of comparing and analyzing the processes, vegetables took less thawing and frying time, but the processing time for vegetables was more complicated since handling time before frying was longer compared to meat. In the important management process by the main groups of fried foods, the frying process was the most cautious cooking process in the category of meat or fish and shellfish used as ingredients. In addition, if vegetables were used as ingredients, storing it after frying was the process that needed the most care.

• Journal of Acupuncture Research
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• v.30 no.4
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• pp.55-68
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• 2013

Objectives : The purpose of this study is to analyze the distribution, relationship, prognosis and improvement score of idiopathic facial palsy inpatients according to constitutional differentiation ; Sasang constition, Hyungsang classification, Sasang constition combined with Hyungsang classification. Methods : A study was done on 102 patients who were diagnosed and treated as idiopathic facial palsy from April 2012 to Nomember 2012 at the Department of Acupuncture and Moxibution Medicine, Dong-eui Oriental University Hospital. Medical records of inpatinets who underwent facial ENoG, NET test were analyzed. Changes of HBGS grade and Yanagihara's score were also evaluated. We classified inpaients acording to Sasang constitution by consulting to Department of Sasang constitutinal medicine, and to Hyungsang classification(Dam-body, Bangkwang-body) by measuring under medical system of 3D facial shapes(RS-400FL). The constitutional differentiation and general characteristics were initially analyzed, and valuse on ENoG, NET were correlated with constitutinal differentiation. Results of HBGS and Yanagihara's score were also correlated with constitutinal differentiation. Results : 1. Each 39.2 percent of idiopathic facial palsy inpatients were the Taeeumin and Soyangin, 21.6 percent were the Soeumin. 2. 75.5 percent of idiopathic facial palsy inpatients were the Bangkwang-body, 24.5 percent were the Dam-body. 3. 34.3 percent of idiopathic facial palsy inpatinets were the Taeeum-Bangkwang, 21.6 percent were the Soyang-Bangkwang, 19.6 percent were the Soeum-Bangkwang, 17.6 percent were the Soyang-Dam, 4.9 percent were the Taeem-Dam, 2 percent were the Soeum-Dam. 4. By sex, the each ratio of Taeeumin, Soeumin, Bangkwang-body, Taeeum-Bangkwang, Soeum-Bangkwang, Soyang-Bangkwang was higher in female, that of Dam-body, Taeeum-Dam, Soyang-Dam was higher in male. 5. By relations between Sasang constitution and Hyungsang classification, the each ratio of Taeeumin and Soeumin was higher in Bangkwang-body. 6. By values on ENoG and NET, evaluations of HBGS's grade and Yanagihara's score, there were no significant difference. Conclusions : In idiopathic facial palsy inpatients, the proportion of Taeeum and Soyang among the Sasang constitution was higher, that of Dam among the Hyungsang classification was higher, that of Taeeum-Bangkwang among the Sasang combined with Hyungsang was the highest. It would seem that Bangkwang-body, female were closely related to Taeeumin, Soeumin. Also, Dam-body were closely related to male. But when comparing groups, there was no statistically significant difference in prognosis and improvement.

• Food Science and Preservation
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• v.14 no.5
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• pp.497-503
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• 2007

In order to develop a new rice bran danmooji, changes in physicochemical characteristics and texture of danmooji treated with rice bran, Stevia rebaudiana Bertoni leaf powder, succinic acid, or yeast extract were investigated during salting for 90 days. The PH of rice bran danmooji decreased from PH6.41 initially to pH 4.09 (control group), pH 4.10 (S. rebaudiana treatment S1), pH 3.84 (S. rebaudiana + succinic acid treatment S2), and pH 3.90 (S. rebaudiana+succinic acid+yeast extract treatment S3) after 90 days of salting. At this time, the salinities of rice bran danmooji of the S1, S52, and S3 groups were 2.32%, 1.94% and 2.15% respectively. The hardness of all groups decreased rapidly in the first 30 days of salting, and thereafter showed no changes. After 90 days of salting, the hardness of all groups was $1,186-1,368\;g/cm^2$ with no significant differences between groups. Redness, the a value, of the S2 and S3 groups treated with succinic acid, was lower than that of S3, whereas yellowness, the b value, of S3 treated with succinic acid and yeast extract was the highest of the three groups. Sensory evaluation of rice bran danmooji after 90 days of salting resulted in S3 attaining the highest scores for flavor, taste, texture, and overall acceptability. These results indicate nut high-quality rice bran danmooji may be prepared by addition of S. rebaudiana leaf powder, succinic acid and yeast extract to rice bran.

• Journal of Oral Medicine and Pain
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• v.30 no.2
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• pp.141-148
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• 2005

Since many reports for the influence of the essential oils on the oral microorganism were presented, it is important to use the essential oils in clinical field. At the present day which emphasized the quality of life, oral malodor is one of the serious problems, so we need to try to decrease of oral malodor. This study was designed to make on evidence of the effect of essential oils to oral malodor clinically and to develop on effective treatment for oral malodor by using the dental paste which contains essential oils. 40 dental students volunteered to participate in this study and double blind test was used. At the beginning, all subjects were measured their morning malodor prior to this experiment, at the 3cm posterior to their incisal edge of the oral cavity by Halimeter(Interscan Co. Chatsworth, CA). After that we divided the students in half into two groups A and B. We have supplied different tooth pastes, dental paste A and B, to two groups respectively. The dental paste B contained essential oils which are tea tree, lemon and peppermint. All students used different tooth pastes everyday for 3 weeks. And all students were measured their morning malodor every week with the same method by using Halimeter. This study was resulted that ; 1. The dental paste which contains essential oils has continuously decreased the morning malodor during the whole period of experiments. 2. The number of students with increase in their morning malodor was generally decreased in the group B who used the toothpaste which contains essential oils, compared with the group A who used the toothpaste which didn't contain essential oils on the 2nd and 3rd week of the experiment. 3. In the group B, the average data on increasing rate of morning malodor was less than in the group A. 4. In the 2nd and 3rd week of the experiment, the data on the rate of morning malodor of the group B was generally decreased continuously compared with the group A. These results have statistically significance under 95% confidence interval of the difference.(p$\leq$0.05) As the result, the toothpaste which was containing essential oils was effective in decreasing the morning malodor.

• The Journal of Korean Academy of Prosthodontics
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• v.47 no.4
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• pp.416-423
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• 2009

Statement of problem: The degree of light attenuation at the time of cementation of the PLV restoration depends on characteristics such as thickness, opacity and shade of the restorations, which interfere with light transmittance and, as a result, may decrease the total energy reaching the luting cement. Purpose: The purpose of this study was to compare the degree of conversion of light-cured resin cements measuring by FT-IR in regard to different thickness, light devices and curing time. Material and methods: In the control group, a clear slide glass (1.0 mm) was positioned between the light cured resin cement and light source. The specimens of ceramics were made with IPS Empress Esthetic. The ceramics were fabricated with varying thicknesses-0.5, 1.0, 1.5 mm with shade ETC1. Rely $X^{TM}$ Veneer with shade A3, light-cured resin cement, was used. Light-activation was conducted through the ceramic using a quartz tungsten halogen curing unit, a light emitting diode curing unit and a plasma arc curing unit. The degree of conversion of the light-cured resin cement was evaluated using FT-IR and OMNIC. One-way ANOVA and Tukey HSD test were used for statistical analysis ($\alpha$< .05). Results: The degree of conversion (DC) of photopolymerization using QTH and LED was higher than results of using PAC in the control group. After polymerization using QTH and LED, the DC results from the different ceramic thickness- 0.5 mm, 1.0 mm, 1.5 mm- did not show a significant difference when compared with those of control group. However, the DC for polymerization using PAC in the 1.5mm ceramic group showed significantly lower DC than those of the control group and 0.5 mm ceramic group (P<.05). At 80s and 160s, the DC of light-cured resin cement beneath 1.0 mm ceramic using LED was significantly higher than at 20s (P<.05). Conclusion: Within the limitation of this study, when adhering PLV to porcelain with a thickness between 0.5-1.5 mm, the use of PAC curing units were not considered however, light cured resin cements were effective when cured for over 40 seconds with QTH or LED curing units. Also, when curing the light cured resin cements with LED, the degree of polymerization was not proportional with the curing time. Curing exceeding a certain curing time, did not significantly affect the degree of polymerization.