• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.620-629
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• 2004

The purpose of this study was to investigate the dietary and the living habits of 606 university students located in the Chonnam area. The subjects included 290 freshmen (47.9%) and 316 undergraduate students (52.1%). This survey was conducted using a self-administered questionnaire. Most students (73.9%) skipped breakfast because of lack of time (65.8%) of the cases. Self-reported eating habits problems were eating irregular meal (52.8%), overeating (21.1%), unbalance diet (13.0%) and skipping meal (7.3%). The type of favorite snack was biscuit (31.8%) and cup Ramyon(31.8%). The weight control was higher in freshmen compared to undergraduate. The rates of smoking in freshmen and undergraduate were 21.0% and 26.6% respectively. The coffee intake and alcohol drinking frequency was higher in undergraduate compared to freshmen. The living habits of undergraduate students were undesirable. Therefore they should have a nutritional program to improve their food habits and the dietary behaviors for students' health. And nutritional education program should be organized practically and systematically.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.10a
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• pp.1028-1031
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• 1997

The SS (Semi-solid) diecasters usually cany out the SS d~ecastmg experiments before producing new products. At the SS diecasting stages, the runner-gate part is always repeatedly corrected, which leads to a lengthened processing time and increased processing cost. The SS diecasting die design should consider component system factors. such as runner, gate, biscuit, overflow and airvent. A large amount of experience is essential in manual assessment and if the design is defective, much time and a great deal of efforts will be wasted in the modification of the d~e. Thus human negligence should be minimized. In this study, die design system for SS diecasting process has been developed to present algonthm of die design, especially runner-gate system. In addition, specific rules and equations for runner-gate system have been presented to avoid too many trials and errors with expensive equipment. It is possible for engineers to be efficient die design of SS diecasting and it will result in reduction of expense and time to be required. And we developed CAD system for SS diecasting die design by AutoLISP language under AutoCAD using proposed algorithm and the database. In addition, we developed the vector analysis program for filling pattern of SS metals.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.401-409
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• 1994

The use of food frequency questionnaire to estimate dietary intake has become widespread in epidemiologic studies. It has been suggested that knowledge about a person's usual serving size of each food, in addition to consumption frequency, will improve the accuracy of this method. This study was performed to investigate the nutritional status and one sowing sizes of commonly consumed dishes in Korean college women. Intakes of dish or food in 156 college women were measured by 7-day weighed food records in May, 1992 and May, 1993. For each dish or food, variance in one serving size was partitioned into within-person(intraindividual) and between-person(interindividual) components. All nutrient intakes except vitamin A and vitamin C were less adequate. The major dish groups which contributed to the most daily nutrient intakes were boiled rice, bread, fruits, dairy product, and biscuit and snack groups. In more than 50% of dishes, the within-person variation was greater than between-person variation. And the variety and amount of food which was used in one dish were too variable to make standard recipe.

• Korean journal of applied entomology
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• v.44 no.1 s.138
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• pp.21-30
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• 2005

Feeding behavior of foraging ants including visiting numbers, species, and preference on insect cadavers killed by entomopathogenic nematodes <(Heterorhabditis sp. KCTC 0991BP (He) and Steinernema carpocapsae KCTC 0981BP (Sc)> and their symbiotic bacteria was investigated in Dongrae Benest Golf Club, Anyang Benest Golf Club, Gapyung Benest Golf Club and Ulsan Golf Club. The number of ants, kinds and numbers of cadavers taken away by ants were different depending on killing method, golf club and site within the golf courses (fairway and rough). The feeding preference of ants was the lowest on cadavers killed by He. At Dongrae Benest Golf Club Lasius japonicu ($75{\pm}5\%$) and Monomorium floricola ($10\%$) took away cadavers only at the rough. The visiting rate of ants was $85{\pm}6\%$ at the rough, but none at the fairway by 16 hours. The taken rate of cadavers by ants was the lowest on He-killed cadavers representing $16.7\%$ compared with $40.0\%$ on Sc-killed cadavers, $53.3\%$ on fenitrithion-killed cadavers, and $56.7\%$ on natural dead cadavers by 12 hours. At the rough of hole 6 in Anyang Benest Golf Club, Tetramorium tsushimae ($33{\pm}12\%$), Pheidole fervida ($17{\pm}15\%$), Camponatus japonicus ($10\%$), Formica japonica ($7{\pm}6\%$), Paratrechina flavipes ($3{\pm}6\%$), and Crematogaster matsumurai ($3{\pm}6\%$) took away cadavers, but $23{\pm}15\%$ of cadavers were not visited by ants. Ants took away $40\%$ of Sc-killed cadavers, $16.7\%$ of frozen-killed cadavers, and $3.4\%$ of He-killed cadavers. The number of visiting ants was low at the hole 9 of Cherry course in Gapyung Benest Golf Club and only Tetramorium tsuhimae and Paratrechina flavipes were found from one site. The density of entomopathogenic nematodes did not influence ant visiting on cadavers, but burying affected ant visiting. Although ants took away unburied cadavers, buried cadavers were taken away at the hole 6 of Dongrae Benest Golf Club by 16 hours. Ant visiting had the same tendency on symbiotic bacterium-treated biscuit as nematode-killed cadavers. The visiting was less on biscuit inoculated by Photorhabdus sp., a symbiotic bacterium of He than on biscuit inoculated by Xenorhabdus nematophila, a symbiotic bacterium of Sc.

• The Journal of Korean Academy of Prosthodontics
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• v.36 no.3
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• pp.427-452
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• 1998

To elucidate the effects of food texture such as hardness, cohesiveness, adhesiveness on mastication procedure, the electromyographic activity (EMG) of the masticatory muscles and the chewing movements were analyzed in eighteen young subjects during ordinary chewing. Seven different foods were selected by sensory texture profiling and mechanical test with texturometer; egg white, sausage, pizza cheese, yang-geng, biscuit, peanut and almond. The indexes of jaw movements used were the chewing number, chewing time, maximum opening, average opening, closing velocity and opening velocity. The EMG indexes analyzed were maximum and average integrated amplitude of the anterior temporal and masseter muscles. The results obtained were as follows. 1. The chewing time and chewing number, mandibular displacement and mandibular movement velocity were not changed by the hardness, cohesiveness and adhesiveness of the food (p>0.05). 2. The harder food materials showed a higher amplitude of the anterior temporal muscle integrated EMGs than the softer ones (p<0.05). 3. The maximum and average integrated EMGs of the masseter muscle increased with the increase of hardness of the food (p<0.05). 4. The integrated EMGs of preferred side and non-preferred side masticatory muscles increased with the increase of hardness of the food (p<0.05). 5. The adhesiveness and cohesiveness of the food were not the determining factor to the integrated EMGs of masticatory muscles (p<0.05).

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.244-260
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• 2003

The purpose of this study was to investigate the factors influencing body mass index of 618 university students located in the Gwangju area, from Nov. 20th to 30th, 2002. The subjects included 301 males(48.7%) and 317 females(51.3%). This survey was conducted using a self-administered questionnaire. The percentage of students who were underweight, normal and overweight based on their body mass index(BMI) was 3.7, 88.0 and 8.3 for the males, and 29, 71 and 0 for the females, respectively. Most students (73.8%) skipped breakfast. This was because of lack of time(65.1%) of the cases. Self-reported eating habit problems were eating irregular meal(52.4%), overeating(21%), prejudiced meal(12.4%) and skipping meal(7.4%). The type of favorite snack was biscuit(31.9%) and cup Ramyon(31.9%). The type of favorite beverage was juice(23.3%). The coffee intake was higher in males compared to females. The rates of alcohol drinking in male and female students were 88.0% and 85.8% respectively, and the rates of smoking were 35.9% and 2.8% respectively. Percentages of weight control experience were 30.2 and 51.4 in the male and female, respectively. The BMI of students living in home and eating breakfast was higher than that of the other students. The BMI of students eating cup Ramyon and water increased. The BMI of students taking regular exercise and weight control tended to be higher than that of subjects not doing so. When the amount of pocket money available and the rates of coffee intake, alchol drinking and smoking increased, the BMI was increased. Therefore, nutritional education for university students is needed so as to improve their health and to modify life habits and nutritional education program should be developed to meet the various needs of these students.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.60-68
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• 1976

A group of 132 pre-school children with a mean age of six years and one month was the subjects of this investigation. These children were members of three nursery schools locating in Kwang-ju city. Each child's mother replied to a questionaire which included 42 food items and 4 questions. The results showed that the food preference of each child was variable and the group as a whole expressed more positive than negative feelings. The average number of foods liked per child was 22.9(range: $7{\sim}42$) among 42 food items. Peach, Apple, Strawberry, Laver, Egg, Tomato, Sweet Potato, Tangerine Orange and Beef were ranked in descending order of 'like' ratings. The average number of foods refused was 4.9 (range: $0{\sim}25$). Onion, Liver, Red Pepper Leaf, Root of Bellflower, Taro, Wild Seasame Leaf, Egg Plant, Cabbage, Water Cress and Bracken were ranked in descending order of 'refuse' ratings. The odor of hurting feelings, the hot taste and the flabby texture were the reasons why the children refused these foods. The average number of foods unexperienced was 4.4 (range: $0{\sim}14$). Kidney, Dried Small Whitebail, Tangle (DA SHI MA), Liver, SA RI Mushroom, Acorn Mook, Dried Fragrant Mushroom, Pine Agaric, Root of Bellflower and Ped Pepper Leaf were ranked in descending order of 'unexperience' ratings. Children's 'like' rating toward total foods was 57.3% and the 'refuse' rating was 11.7%. Among eight food groups, fruits showed the highest favority (91.4%) and mushroom showed the least (25.9%). The difference between male and female in the preference of total foods did not showed significant level. But the difference were significant in those of individual food groups; other vegetables, green and yellow leafy vegetables, mushrooms(above, p.<01), fishes and shellfish and sea weeds (above, p<.05). Children who had experienced meals missed rated 59.1% and 34.1% of these children missed meals once a week. The main reason for maels missed was due to the heavey snacks before meal time. Children who had snacks twice a day rated 45.6%. Main foods used as their snacks were starch foods (Cake, Biscuit, Sweet Potato) and citrous foods (Fruits, Apple, Tangerine).

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.487-496
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• 1998

The survey was conducted in July first to 15th, among 463 elementary school students, 4th grade to 6th grade in Chonj. The subjects were 252 male and 211 female students. The mean age of the subjects was 9.8 year The percent of relative body weight of the subjects compared to Korean standard was 100.1%, it almost matched to Korean standard. The percent of relative body weight in male students was 100.4%, where as the female's was 99.7%. Thirty six percent of the subjects have breakfast irregularly. The reason skipping breakfast were 'no appetite' 50.5%, 'get up late' 35.8%,' no delicious food' 18.2%. The reason skipping breakfast was significantly different by sex and obese index. The frequency taking snack was significantly different by sex, 34.6% of female subjects took snack more than twice per day, while 16.7% of male subjects did it. The most frequently taking snack were fruits, the points was 4.0 of 5.0. Ramyun, Sundai were taking more frequently among males than females. Females took fruits more frequently than males. Hot dog, ice cream ,and chocolate intakes were significantly different by obese index. The most preference of snack were fruits and ice cream in all subjects. The preference of ramyun, hamburger, egg, chicken, dried squid, milk, peanut, and soft drink were higher in males than in females. Biscuit, ice cream, and chocolate preference were significantly different in obese index.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.303-305
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• 1995

The purpose of this study was to investigate aluminum content by atomic absorption spectrophotometry after digestion with mixture of $HNO_3\;and\;HClO_4(2:1,\;v/v)$ on baking powder, wheat flours, noodles and baked foods. The contents of aluminum in baking powder, wheat flour, biscuit and snack, noodle, starch vermicelli, buckwheat vermicelli ranged from 1910 to 1948 mg/100g, 8.5 to 11.0 mg/100g, 15.3 to 19.2 mg/100g and 22.5 to 56.4 mg/100g, 29.7 to 58.5 mg/100g, 63.0 to 80.0 mg/100g, 33.1 to 46.3 mg/100g, 37.8 to 49.9 mg/100g, respectively. Aluminum contents in wheat flour foods were significantly different by added baking powder and different company(p<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.182-190
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• 1998

This study was conducted to compare food intakes between newly diagnosed diabetics and non-diabetics by food frequency questionnarie in adults in rural area. Food frequency questionnaire containing 65 food items was executed to 2,406 subjects over 30 years of age living inYeonchon-gun, Kyungki province. Frequency of consumption of each food items were divided into 9 categories ranging from 'over 3 tiemes a day' to 'never'. Fasting blood glucose levels were measured and 2-hour glucose tolerance test was administered for each subject. Newly diagnosed diabetics were identified as those with fasting blood glucose level ≥ 140mg/dl or 2-hour postprandial glucose level ≥200mg/dl and without previous diagnosis of diabetes. Intake frequencies of food items were compared between newly diagnosed diabetics and nondiabetics. For each food item examined, odds ratios for developing diabetes were calculated for people consuming more frequently, after adjusting for age, BMI and sex. Food intake frequencies were compared according to the occurrence of diabetes. Twenty four items were more frequently consumed by nonidabetics and 12 items were more frequently consumed by newly diagnosed diabetics. Odds ratios for diabetes were significantly lower for breads, biscuit, beef loin, beef tender loin, pork belly, fish paste, coffee, cola/cider, candy, beer, chongak kimchi, carrot, mushrooms and other white vegetables, banana, melon and juice. On the other hand, odds ratios for diabetes were higher for zucchini and garlic. Although this was a cross over prevalence study, the results indicate that consumption frequencies of several food items were related with the occurrence of diabetes in the study subjects.