• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.386-401
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• 2013

This study was conducted to analyze traditional aspects of school lunch menus in Korea. We conducted a content analysis of menu-related contents included in guidelines for school lunch programs provided by 16 city and provincial education offices. In addition, the data of 10,495 menus for the third week of December 2010 and March, July, October 2011 from 557 elementary, middle, and high school were analyzed by school grade, area, and province. The results showed that there were no specific and detailed guidelines for menu planning in terms of traditional food culture in most of the guidelines for school lunch programs. However, the basic traditional menu composition was maintained in school lunch menus. The percentage of menus including rice and Kimchi was 97% and 95%, respectively, and that including Korean soup was about 72%. However, the frequency of serving Namul, Korean seasoned vegetable dish, accounted for only about 52% of the menus. The percentage of the menus following the traditional food group pattern including such five food groups as rice, Korean soup, Kimchi, Namul, and optional Korean side dish was only about 35%. The percentage of the menus following the traditional food group pattern excluding Namul from the five food groups accounted for about 30%. The traditional food group score, calculated by allocating 1 point to each of the five food groups was 4.06 out of 5 points on average. Elementary schools and schools in rural area and in Jeolla-do province served traditional menus more frequently. In conclusion, school lunch programs need to consider establishing traditional foods-based standards and relevant guidelines for school lunch, particularly for high schools and schools in urban areas and in some provinces.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.1-11
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• 2004

The specific purposes of this study are that ; 1) to investigate the distinguished selection attributes on performance of Japanese chain restaurant according to general characteristics of the respondent ; 2) to find out relationships between selection attributes on performance for Japanese restaurant and customer's satisfaction Frequency analysis. one-way ANOVA, reliability analysis, factor analysis, multiple regression were used to analyze the data. Total 350 questionnaires were distributed and 312 were replied(89.14%). Selection attributes on performance for Japanese chain restaurant was divided into 7 factors. There are Factor1 'Store Image & Kindness', Factor2 'Sanitation & Taste', Factor3 'Approximation & Children's Menu', Factor4 'Delivery & Business Hours', Factor5 'Food Quantity & Korean Food', Factor6 'Service & Parking' Factor7 'Price & Publicity'. Monthly income, eating-out expense per once and type of companion have significant influences on selection attributes for performance. Customer's total satisfaction is significantly affected by selection attributes on performance. Factor7 'Price & Publicity' has the most significant influence on customer's satisfaction. We expect that the results can be used to provide basic information to plan marketing strategies, and take improved customer's satisfaction for Japanese chain restaurants.

• Food Engineering Progress
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• v.15 no.2
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• pp.169-174
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• 2011

This study was performed to analyze the effects of ultra fine pulverization (UFP) on the physicochemical properties of sweet potato starch (SPS). The average diameter and specific surface area of the SPS was decreased from 22.94 to 10.25 $\mu$m and from 0.879 to 1.909 $m^2$ /g throughout UFP, respectively, and the damaged starch content was increased from 13.7 to 99.2%. The pulverized sweet potato starch (PSPS) had higher swelling power, solubility, and transmittance values than the SPS. X-ray diffractograms revealed that the SPS had a C-type pattern, which disappeared in PSPS. The rapid visco analysis (RVA) characteristics, peak viscosity, break down, and set back of SPS ceased to exist in PSPS. According to differential scanning calorimetry (DSC) curves, the peak temperature ($T_p$) and gelatinization enthalpy ($\Delta$E) of SPS were $71.95^{\circ}C$ and 10.40 J/g, respectively, while these remained undetected in PSPS. The enzymatic digestibilities of SPS and PSPS were 61.7 and 84.7%, respectively.

• International Journal of Industrial Entomology and Biomaterials
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• v.29 no.1
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• pp.93-119
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• 2014

Tropical tasar silkworm, Antheraea mylitta (Lepidoptera: Saturniidae) is a polyphagous silk producing forest silkworm of commercial importance in India. Forest dependent people rear its larvae on different forestry host plants twice or thrice in a year for small household income. Larvae of A. mylitta feeds on many forest tree species, but always show a great degree of selectivity as a function of its behavioural responses to physical structure and chemical features of the host plants. Cocoon crop of A. mylitta is influenced by heterogeneity of tasar food plants and climatic conditions of the habitat. The role of host plants, temperature, humidity, rainfall, photoperiod and climatic variables on the growth and development of insects have clearly been demonstrated. This article entails an in-depth analysis on ecological and nutritional aspects of A. mylitta, which may provide selective information to researcher and forest managers, who are particularly associated with livelihood improvement of the poor people in forested area through location specific forest insect industry.

• Journal of the Korean Home Economics Association
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• v.46 no.3
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• pp.27-36
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• 2008

This study was conducted to investigate the recognition and uses of Codonopsis lanceolata. A survey methodology was employed consisted of 37.8% males and 62.2% females from the Seoul and Kyunggido area. The main results are as follows: The majority of respondents 60.7% males and 74.1% females indicated a preference for Korean food across all generational age classes. The specific preference for codonopsis lanceolata was indicated by the majority of males individuals in the forty to age group and by the teenage to thirty age bracket. The most popular reason provided for the preference of codonopsis lanceolata was good health benefits. People indicating a dislike for codonopsis lanceolata had little previous experience of eating this plant. Codonopsis lanceolata also appeared in 7.9% males and 9.0% females of small food transactions with 37.0% males and 36.6% females of respondents indicating supermarkets and traditional markets as their preferred shopping locations. In relation to cooking methods roasting was nominated by 36.0% males and 49.3% females of respondents. Codonopsis lanceolata was acknowledged as having the following characteristics "prevention of adult disease", "low calorie the diet food", and "high dietary fiber", but was not associated with "good flavor" and "established cooking method", "good health benefits from saponin", and "good for alexipharmic and expectorant". Recognition and eating experience was low for codonopsis lanceolata kimchi and Kimchi, rice bread, bread and sauce added with codonopsis lanceolata. However the opinion of taste appeared highly among respondents, especially in the twenties and teenage age groups.

• Food Science and Preservation
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• v.22 no.5
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• pp.652-659
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• 2015

The physical properties of wheat kernels were determined as a function of moisture content to optimize the design of equipment for post-harvest management. Several properties, including bulk density, dynamic repose angle, one thousand-kernel weight, specific gravity, length, width, thickness, and area of two wheat cultivars (Baekjjung: B and Jogyeong: J ), were studied in the moisture range from approximately 9% to 30% wet basis. As moisture increased, length increased linearly from 6.42 to 7.20 mm (B) and 8.71 to 9.15 mm (J), width increased from 2.90 to 3.49 mm (B) and 4.12 to 4.43 mm (J), thickness from 2.94 to 3.20 mm (B) and 3.29 to 3.63 mm (J), and area from 14.13 to $19.44mm^2$ (B) and 27.75 to $31.25mm^2$ (J). Additionally, the dynamic repose angle and one thousand-kernel weight increased linearly from $46.3^{\circ}$ to $54.0^{\circ}$ (B) and $46.3^{\circ}$ to $54.5^{\circ}$ (J) and from 32.26 to 41.51 g (B) and 45.30 to 63.07 g (J), respectively, as the moisture content increased. Based on the experimental measurements, only the bulk density and specific gravity decreased from 754.0 to $664.1kgm^{-3}$ (B) and 776.1 to $660.0kgm^{-3}$ (J) and from 1.2950 to 1.2265 (B) and 1.3379 to 1.2671 (J), respectively, as moisture content increased.

• The Korean Journal of Physiology and Pharmacology
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• v.13 no.6
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• pp.491-496
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• 2009

Skeletal muscle atrophy is a common phenomenon during the prolonged muscle disuse caused by cast immobilization, extended aging states, bed rest, space flight, or other factors. However, the cellular mechanisms of the atrophic process are poorly understood. In this study, we investigated the involvement of mitogen-activated protein kinase (MAPK) in the expression of muscle-specific RING finger 1 (MuRF1) during atrophy of the rat gastrocnemius muscle. Histological analysis revealed that cast immobilization induced the atrophy of the gastrocnemius muscle, with diminution of muscle weight and cross-sectional area after 14 days. Cast immobilization significantly elevated the expression of MuRF1 and the phosphorylation of p38 MAPK. The starvation of L6 rat skeletal myoblasts under serum-free conditions induced the phosphorylation of p38 MAPK and the characteristics typical of cast-immobilized gastrocnemius muscle. The expression of MuRF1 was also elevated in serum-starved L6 myoblasts, but was significantly attenuated by SB203580, an inhibitor of p38 MAPK. Changes in the sizes of L6 myoblasts in response to starvation were also reversed by their transfection with MuRF1 small interfering RNA or treatment with SB203580. From these results, we suggest that the expression of MuRF1 in cast-immobilized atrophy is regulated by p38 MAPK in rat gastrocnemius muscles.

• Food Engineering Progress
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• v.13 no.4
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• pp.335-340
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• 2009

This study was performed to analyze changes in the molecular structural and physical properties of modified corn starch, in which particle structure was broken using high impact planetary mill and ultra fine pulverizing techniques. The average diameter and specific surface area of the modditied corn starch after pulverization decreased 50% and increased 567%, respectively. Content of low molecular substances mersured using gel permeation chromatography (GPC) increased from 21.0% to 86.5% after pulverizing corn starch. Damaged starch content also increased from 9.63% to 83.57% after pulverizing corn starch. After pulverization, gel formation capacity corn starch was reduced compared to that of control by structure breakdown.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.280-288
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• 2002

The purpose of this study was to investigate the operational characteristics of the contract-managed highschool foodservice and to analyze the factors to effect the menu price. The data was collected from 249 highschools in Seoul. The results are as follows; Those surveyed highschools were established as 1 national, 74 public, and 174 private institution. Highschools were classified as 176 academic, 66 vocational, and 7 specific purposed institution. Students were organized as 70 boys', 23 girls', and 41 coeducational highschools. Most highschool started contract-managed highschool foodservice from 1999 and the period of foodservice contract was most 3 years and the operation styles in food distribution were 96 classrooms, 105 dining halls and 17 classrooms combined dining halls. The scale of contract foodservice management companies was 63.1% small and medium and 36.9% large enterprises. The surveyed highschools had the average meal price 2,141 won per meal and they had 1,518 pupils on the register. The participating rate to the foodservice was 68.5%. The facilities investment cost of the contract foodservice management company was 179,204,230 won for private institutions and was 138,119,010 won for national&public institutions. The period of the contract was 3.22 years in private institutions, which was significantly higher than national&public institutions which showed 2.85 years. The commissary foodservice schools had higher facilities investment cost than conventional foodservice schools. Classrooms foodservice had higher participating foodservice rate than Dining halls. The investment cost for facilities showed high in order of girls', boys', and coeducational high schools, and the number on the register and the number participating in the foodservice showed high in order of boys', girls', and coeducational high schools. The number on the register showed the highest in academic and vocational schools, specific purposed institutions in sequence, and the number participating in the foodservice showed high in order of academic schools, specific purposed institutions and vocational. However, the participating foodservice rate showed high in specific purposed institution, academic and vocational schools in order, and the meal price, the investment cost for facilities showed high in specific purposed institution, academic and vocational schools in sequence. Regionally, the district south of Han river had the average meal price 2,266.13 won, which showed higher in the eastern part which had 2,033.33 won. The western part had the average investment cost for facilities of 233,331,060 won, and the central district 126,137,140 won. The number on the register showed 1845.68 in the eastern part and 1308.00 in Dong-Jak area, that had clear differences among areas. When the period of the contract went longer, the investment cost for facilities had a tendency to increase. The significant differences were existed among meal price, the investment cost for facilities, the number on the register, the number participating in the foodservice, and the participating foodservice rate. The investment cost for facilities had increased according to the number participating in the foodservice and the participating foodservice rate. And the large enterprises showed higher participating foodservice rate than the small and medium enterprises.

• Journal of Acupuncture Research
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• v.18 no.2
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• pp.79-90
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• 2001

Objective : The aim of the present study is to investigate whether stimulating a specific auricular point(胃點) is effect on suppression of appetite. Methods : This study evaluated the changes of Reduced-Nicotinamide-Adenine-inucieotide-Phosphate-diaphorase(NADPH-d)-positive neurons using a histoehemical method. Staining intensities of NADPH-d-positive neurons were assessed in a quantitative fashion using a microdensitometrical method based on optical density by means of an image analyzer. Results : The results show as follows ; 1. In the RSG/RSA, FRI/FR2, HL, PAR1 area, The optical density of NADPH-d-positive neurons of fasted group was significantly decreased in comparison to fed group. 2. In most cortical area, It was not significant statistically, But the optical density of NADPH-d-positive neurons of fed with auricular acupuncture group was decreased in comparison to fed group. 3. In most cortical area, It was not significant statistically, But fasted with auricular acupuncture group increased the optical density of NADPH-d-positive neurons comparison to fasted group. Conclusions : We conclude that stimulating the specific auricular points is able to effect on NO(Nitric Oxide)-expression in the brain cortex of sprague dawley rats, The results suggest that auricular acupuncture may be useful for controlling obesity.