• Korean Journal of Community Nutrition
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• v.10 no.5
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• pp.582-591
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• 2005

The purpose of this study was to examine the effect of nutrition education about the Korean food guide to middle school students on food intake measured by food frequency. Three hundred first graders were sampled from two coeducational middle schools located in the small city of Chungnam area, and divided into 167 (74 boys, 93 girls) education groups of one school and 133 (70 boys, 63 girls) non education groups of the other school. Nutrition education was given to the education group for a total of 16 hours and no education to the non education group during the same period. After education, average nutrition knowledge scores of education group increased from $6.40\pm2.17\;to\;6.81\pm1.56$ significantly especially boys with a high range of increase and girls no increase. Dietary habit scores improved significantly from $46.2\pm6.5\;to\;49.1\pm6.2$ in both boys and girls of education group. Of the knowledge and dietary habits, ability of choosing a balanced meal, biased eating to some food, and taking diverse foods at every meal improved significantly in education group. In non education group no significant increases of either nutrition knowledge scores and dietary habit scores were shown. In addition education group showed significant increases after education, in the intake frequencies of rice$\cdot$noodle$\cdot$loaf bread, kimchi, green and yellow vegetables, and soybean$\cdot$soybean curds by 0.27, 0.23, 0.40 and 0.32 servings per day, compared with non education group. These changes were greater in girls than in boys. According to these results, it can be concluded that nutrition education about the Korean food guide improved effectively not only student's nutrition knowledge and dietary habits, but also healthy food intake ability. It is necessary to prepare long-term and continuous school-based nutrition education programs for the students to get into a habit of healthy food intake.

• Korean Journal of Community Nutrition
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• v.12 no.4
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• pp.426-439
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• 2007

The purpose of this study was to investigate the awareness and practice on well-being life and well-being related behaviors, and the various factors affecting well-being related behaviors such as purchasing food materials, food habits, eating out and daily routine activities. A survey was conducted by questionnaire and on a 5-point Likert scale. The subjects of this study were composed of 221 students and their 102 parents who were over 40 years residing in the Ulsan area. The results of this study are summarized as follows: Almost half of the subjects (47.4%) responded that they have good health conditions; to keep a good health condition, 41.2% of the subjects were exercising regularly and 20.4% of them kept diet control. In regard to the meaning of well-being, 66.6% of the subjects thought it is the lifestyle for physical and mental richness (children: 70.6%, parents: 57.8%). 30.3% of the subjects answered that the most important part of well-being was food related. The importance order was mental richness, food related things, physical health for children, and for the parents, it was food related things, physical health, mental richness. Most of population (45.8%) answered that they have a willingness for the pursuit of a well-being life. Among the well-being related behaviors, 69.7% of subjects have purchased items (children: 61.5%, parents: 87.3%). 37.2% of the subjects have acquired information from TV. The average well-being practice score was $61.01{\pm}10.36$. Children's scores were significantly lower than the parent's scores (p < 0.001). And the average practice score of 'purchasing food materials,' 'eating out,' 'food habits,' 'daily routine activities' were $15.3{\pm}3.3,\;15.5{\pm}3.1,\;16.8{\pm}3.3$ and $13.4{\pm}3.5$, respectively. Among five types of purchasing food materials, 'purchasing domestic agricultural food' was greatest ($3.64{\pm}0.91$) and 'purchasing of organic or low agricultural chemical food products' was lowest ($3.15{\pm}0.91$). In regard to food habits, 'eating rice and bread made of mixed grains' was greatest ($3.46{\pm}1.12$) and 'eating uncooked food or zen food' was lowest ($2.46{\pm}0.99$). The practice scores were significantly affected by gender (p < 0.05), monthly income (p < 0.01), educational level (p < 0.01), presence of disease (p < 0.05), subjective health condition (p < 0.05), well-being awareness (p < 0.001) and concern with well-being (p < 0.001). Well-being awareness scores and well-being practice scores are related positively. Therefore various programs in well-being education should be necessary in order to boost the authentic perceptions of well-being and well-being oriented behaviors in any socioeconomic situation, such as different generations; industrial companies producing well-being goods for consumer's needs and satisfaction; and government and local community create various conditions for well-being oriented behavior.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.179-184
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• 2005

This study was carried out to evaluate the quality of confectioneries among processed foods. Total samples were 3,716, and violative samples among them were 36. The snacks in confectioneries showed violative rate of $1.0\%$, and the traditional snack in snacks showed $8.4\%$. Violative items were acid value and peroxide value for the most part, so the fried snacks need to control the management hygienically. The nutrition ingredients were measured far carbohydrates, protein, fats, sodium and calories in bread. Indication values at packing were not suited to 18 of 20 breads on the indication criterion of ingredient. And nutrition ingredients were not indicated to breads of some company nevertheless be sure to indicated. The processed food should be managed thorough with regard indicated nutrition ingredient.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.478-484
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• 2010

This study was performed to investigate the quality characteristics of sponge cake made with leek(Allium tuberosum Rottler) powder. In order to evaluate the physical and sensory properties of different cake, the leek powder was added to wheat flour at various ratios(3, 5, 7, 9%, w/w). The specific gravity of bread dough tends to increase with the addition of leek powder. The moisture levels of the sponge cakes made with leek powder were higher than that of the control. Crumb color values, lightness(L) and redness(a) decreased by leek powder addition, while yellowness(b) was significantly increased (p<0.05). In texture analyses, hardness, cohesiveness, springiness and gumminess decreased with the addition of leek powder. In sensory evaluations, the 3% leek powder sponge cake showed higher sensory property scores than others(p<0.05).

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.235-239
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• 2011

Liquid-state fermentation of Monascus koji was performed using 10% honey as the nutrient source. The rheological characteristics of flour doughs with added red koji broth were evaluated and revealed the following results. The falling number which represents the paste characteristics decreased, as the amount of added red koji broth increased. Adding 10% broth resulted in a falling number of $363{\pm}7.8s$ and with 20% it was $318{\pm}2.1s$. In the measurement of gelatinization using a rapid visco analyzer, increasing the red koji broth decreased peak viscosity, peak viscosity time, holding strength, final viscosity and set-back values, but initial pasting temperature and breakdown value increased. In the farinograph measurements, no significantly different absorption was found between the control and the treatments, and the results were 64.3-65.0%. The consistency and tolerance index of the doughs were higher in the treatments than the control. Increasing the broth addition ratio increased the measurement values, however development time and time to break down the doughs decreased. Stability also decreased and adding 20% broth resulted in a 9.3 min development time, and adding 40% broth resulted in a 3.0 min development time. In the alveographic analysis, the $P_{max}$ (overpressure) value of the control was 158.0 mm. $P_{max}$ value increased to 190.0 mm after adding 40% broth. However the values of L, G and W were higher in the control. As a result, little influence on dough rheology was observed by adding red koji broth 20%.

• Journal of Nutrition and Health
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• v.28 no.7
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• pp.653-674
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• 1995

This study was aimed at comparing the dietary patterns of university female students according to their residence type. As for subjects, one hundred and twenty students of Kongju national university were chosen as a total. They were devided into three groups ; those who live in family home, or university dormitory, or self-boarding house. In this study, intakes of food and nutrient and dietary behaviors of each group were investigated through two-day food records and questionnaire. The result was that mean daily intakes of calcium and iron were lower than RDAs in all groups. According to residence type, subjects of family home and self-boarding seemed to have more serious problem in the nutrients mentioned above considering the proportions of less than 2/3 of RDAs. Especially, iron status was poorer than any other nutrients in the aspects of this proportion and food source. Iron was taken largely from vegetable foods which were recognized as a source of low bioavailability of iron. The average distribution ratios of breakfast, lunch, dinner and snack to total calorie intake was 22, 29, 30 and 19. Thus, it proved that breakfast tended to be more negligent than any other meals, and that snack was an important means to give nutrients for subjects. This meal pattern might be one of the factor for the decrease of the dietary quality. Processed foods were founded to be an important source for providing nutrients. Percentages of calorie, carbohydrate and fat consumed by processed foods to total nutrients. Percentages of calorie, carbohydrate and fat consumed by processed foods to total nutrients intake were 30.6, 29.5 and 46.2. However, other nutrient intakes from processed foods such as vitamin and mineral were small. And processed foods which give nutrients were mainly cereal products like ra myon, bread, and milk and milk products. Consequently, processed foods seemed to be selected as a combinient substitute food which supply calorie to fill their hunger. According to the living type, dormitory students had them more frequently than any other groups. Food habit score was within the category of poor or fair. Particularly, the score of self-boarding students was the lowest of groups(p<0.05). The major dietary problems were small or overating, missing meal and irregular eating. The degree of these problems was a little different among groups(P<0.01). Nineteen kinds of food were consumed per day, and family home and self-boarding students had foods less variously than dormitory students(P<0.05). Proportions of skipping breakfast, lunch and dinner were 20.8, 12.5 and 8.3%. Accordingly, breakfast was missed more often than any other meals. And self-boarding students missed breakfast more often than any other groups. As a conclusion, subjects should take more calcium and iron, and eat diverse foods to improve their nutritional status. And it is also necessary that breakfast should be regarded more importantly, and that processed foods should be taken considering nutritional balance. In view of residence type, subjects of family home or self-boarding had more dietary problems than dormitory subjects. Thus, these results suggest that university female students might have low ability of meal management, and dietary patterns were different by their residence type. Therefore, nutrition education for them should be carried out with respect to dewelling environment.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.490-505
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• 2000

Mugwort (Artemisia sp.) abounds on hedgebank, waysides and grassy places in most part of Europe, Asia and Northern America. This herb has long been associated with witch-craft and magic as a protective charm. Mugwort has been a value as a foodstuff of relieving famine. Proximate composition of mugwort is similar to green vegetables, but it has high level in calcium, potassium and vitamin A content. For medicinal uses, the leaves are harvested twice in spring and autumn before the plant comes into flower and are dried for later uses. Aqueous or organic solvents extracts often have physiologically active constituents. Some extracts of mugwort include cineol, thujone, borneol, camphor, caryophyllene, coumarin, cubebene, pinene, linalool, absinthin etc. The dried leaves have traditionally been used as an antihelmintic, anti-inflammatory, antispasmodic, antitumor, hepatic stimulant, chologogue, emmenagogue, febrifuge, stomachic, tonic etc. Mugwort has been used the dried or green leaves as a flavoring and coloring agents for tea, cake. pastry, bread, noodle, alcoholic liquor, soap and hygienic band.

• Journal of Power System Engineering
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• v.11 no.2
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• pp.5-11
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• 2007

액화천연가스(LNG : Liquified Natural Gas)는 연료로 사용하기 위하여 기화하는 과정을 거치게 되는데 기화하는 방식에는 해수에 의한 기화와 공기에 의한 기화의 두 가지 방식으로 나뉘게 된다. 해수에 의한 기화는 LNG 인수기지에서 대량의 LNG를 NG로 기화하기 위하여 사용하며, 공기에 의한 기화는 LNG 위성기지에서 사용처에 적합한 온도를 얻기 위해서 일반적으로 많이 사용하고 있는 공기식 기화기를 이용하여 기화를 하는 방식을 취하고 있다. LNG가 NG로 기화하는 과정에서 1kg당 200kcal의 냉열을 외부로 방출하고 있으며, 이러한 냉열의 방출로 인하여 공기식 기화기의 표면에 결빙현상을 발생시킨다. 또한 현재 사용하고 있는 기화기는 $2{\sim}3$개의 기화기를 연결하여 사용하고 있어 그 비용의 손실이 크다고 할 수 있다. 그리하여 본 연구는 최근 사용빈도가 증가하고 있는 공기식 기화기에 관한 것으로 작동유체는 실제 LNG와 특성이 비슷한 초저온 액화가스인 $LN_2$를 사용하였다. 이번 연구에 사용된 변수는 다음과 같다. 첫째, 각각의 기화기의 길이를 4000mm, 6000mm, 8000mm으로 하였고 핀의 type을 finless, 4fin, 8fin으로 하여 적용하였다. 두 번째는 봄, 여름, 가을, 겨울철에 따른 기화기의 성능을 알고자 각각의 계절별 온도와 습도를 적용하였다. 마지막으로 계절별 풍속과 실험을 하는 시간 동안의 유량을 알고자 압력을 1 bar로 적용하였다. 그리하여 이번 연구의 목적으로는 각각의 변수를 통하여 실험을 진행 한 후 vaporizer type과 길이에 대한 최적의 성능을 가지는 기화기에 대한 자료를 제시하고자 한다.기성분은 균주에 따른 약간의 차이가 있었으나 경향은 비슷하게 나타났다. 이상의 결과 알코올 발효 균주에 따른 참다래 와인의 이화학적 품질특성에는 큰 차이가 없었으나 고급알코올함량을 비교하였을 때 Sacch. cerevisiae Wine 3이 와인제조에 가장 적합한 것으로 평가되었다.장 낮은 값을 나타내었으며, 홍국의 함유량이 증가할수록 유의적으로 증가하였다. b값은 CSB가 가장 낮은 값을 나타내었으며, 홍국의 함유량이 증가할수록 유의적으로 증가하였다. 물성측정 결과 경도와 응집성은 각 시료들 간의 유의적인 차이가 나타나지 않았다. 탄력성과 부서짐성은 CSB가 가장 낮았으며, 홍국의 함유량이 증가할수록 증가하였다. 점착성은 SDB1이 가장 낮았으며, 홍국의 함유량이 증가할수록 증가하였다. 관능검사 결과 기공의 균일성은 SDB1이 가장 균일한 것으로 나타났으며, 색은 홍국의 함유량이 증가할수록 높게 나타났다. 경도, 탄력성, 단맛 및 신맛 등은 홍국 함유량이 증가할수록 증가하는 것으로 나타났다. 이취는 SDB1이 가장 적게 나는 것으로 나타났으며, 전반적인 기호도는 SDB1이 가장 높았다. 따라서 홍국을 10% 첨가한 sourdough starter를 3일 동안 발효한 후 반죽에 첨가하여 sourdough bread를 제조할 때 품질이 가장 우수한 제품을 얻을 수 있었다.생수와 여러 물질의 혼합용액의 온도가 장에 끼치는 자극에 차이가 있지 않나 추측되며 이에 관한 추후 연구가 요망된다. 총대장통과시간의 단축은 결장 분절 모두에서 줄어들어 나타났으나 좌측결장 통과시간의 감소 및 이로 인한 이 부위의 통과시간 비율의 저하가 가장 주요하였다. 이러한 결과는 차가운 생수 섭취가 주로 결장 근위부를 자극하는 효과를 발휘하는 것이 아닌가

• Journal of Korean society of Dental Hygiene
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• v.10 no.2
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• pp.345-359
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• 2010

Objectives : The purpose of this study was to correlation between the index of dental caries in primary teeth and the habits of diet and snack which are expected to influence on the index. The subjects of this study were 165 parents of the children who visited a pediatric dental hospital located in Gyeong-gi do from Jun. 15th to Sep. 26th, 2009, and the self-report questionnaire survey was performed. Methods : A questionnaire used in a previous study was revised and completed for this study and it consisted of 15 items on general characteristic, nine items on dietary habit, and five items on snack intake habit. The collected data was analyzed using SPSS program and findings are as follows Results : 1. The index of dental caries in primary teeth by ages was that children of four years old has 4~5 with 27.5%, children of five years old has 2~3 and 4~5 with 33.3% and children of six years old has 1 and 8~9 with 25.6%, showing a statistically significant(${\chi}^2$=37.72, p<.01). 2. The frequency of brushing teeth was found to have statistically significant negative correlation with the number of primary teeth with dental caries (${\chi}^2$=61.20, p<.001). 3. The frequency of taking snack was found to have statistically significant positive correlation with the number of primary teeth with dental caries (${\chi}^2$=51.42, p<.001). 4. The desirability of dietary habit was found to have statistically significant negative correlation with the number of primary teeth with dental caries (${\chi}^2$=36.51, p<.001). 5. The frequency of taking biscuit was found to have statistically significant positive correlation with the number of primary teeth with dental caries (${\chi}^2$=67.74, p<.001). 6. The frequency of taking bread was found to have statistically significant positive correlation with the number of primary teeth with dental caries (${\chi}^2$=29.63, p<.01). 7. The frequency of taking caramel and candy was found to have statistically significant positive correlation with the number of primary teeth with dental caries (${\chi}^2$=38.85, p<.001). 8. The frequency of taking soft drinks was found to have statistically significant positive correlation with the number of primary teeth with dental caries (${\chi}^2$=52.92, p<.001). 9. The frequency of taking ice-creams was found to have statistically significant positive correlation with the number of primary teeth with dental caries (${\chi}^2$=75.07, p<.001). Conclusions : Those findings show that the children with undesirable dietary habit and higher frequency of taking snack have higher index of dental caries in primary teeth, therefore, it is considered that the regular brushing teeth and establishment of desirable dietary habit are very important for keeping health oral cavity. It is recommended that the continuous concern and repeated learning are needed in house and group of rearing infants so that the children take foods of fruits which have function of self-purification than the food of carbohydrates which has high adhesion and level of sweetness.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.478-489
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• 2011

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.