• Journal of the Korean Dietetic Association
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• v.16 no.1
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• pp.62-76
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• 2010

This study was conducted to investigate the dietary habits and practices of mothers and their children from 3 to 6 years of age as well as the mother's attitudes about nutrition education. This study focused mainly on two areas: 1) the dietary habits and actual dietary practices of mothers and their children and 2) a mother's perception and need for nutrition education. The results of the regression analysis showed that there was a significant relationship between the dietary habits of mothers and their children's (p<0.05). There was statistical significance in total food frequency intake and the food frequency intake between the mothers and children (r=0.829, p<0.01). The results of the regression analysis showed that the mother's dietary attitude (meal regularity, meal tempo) could positively influence their children's dietary attitude (p<0.01). The mothers showed a high interest in nutrition education; 81.6% of mothers tried to apply nutrition information to their actual dietary life, 77.6% of them recognized the need of nutrition education on preschoolers' dietary life and health, and 75.2% of them wanted to participate in nutrition education program(s) for their children. The percent of mothers that wanted to be offered lectures, food practices and hand-outs were 36.9%, 18.4%, 15.5%, respectively. The combined results of this study showed that mothers sincerely recognize the need for nutrition education and they have a high and deep interest in nutrition education.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.9
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• pp.1307-1311
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• 2002

Twelve dietary combinations were prepared using 70 parts of fermented wheat straw (FWS) as the sole roughage supplemented with 30 parts of either the low protein concentrate mixture (Conc.-I), high protein concentrate mixture (conc.-II), maize grains (M), solvent extracted mustard cake (DMC), deoiled rice bran (DRB), uromol bran mixture (UBM), deep stacked poultry litter (DSPL), dried poultry droppings (DPD), M-DMC mixture (50:50), M-UBM mixture (50:50), M-DPD mixture (50:50) or M-UBM-DPD mixture (50:25:25) and evaluated by in-sacco technique. The above dietary combinations were also evaluated by changing the roughage to concentrate ratio to 60:40. The digestion kinetics for DM and CP revealed that FWS:DPD had the highest, whereas, the FWS:M-DMC had the lowest rapidly soluble fraction. The potentially degradable fraction was found to be maximum in FWS:M and minimum in FWS:DPD dietary combinations. The higher degradation rate of FWS:DRB and FWS:UBM combinations was responsible for their significantly (p<0.05) higher effective degradability as compared to other combinations. The highest undegradable fraction noted in FWS:M-UBM-DPD followed by FWS:DMC was responsible for high rumen fill values. The FWS:DRB, FWS:UBM and FWS:DPD combinations had higher potential for DM intake. The dietary combination with higher concentrate level (60:40) was responsible for higher potentially degradable fraction, which was degraded at a faster rate resulting in significantly higher effective degradability as compared to the corresponding dietary combination with low concentrate level (70:30). The low undegradable fraction in the high concentrate diet was responsible for low rumen fill values, which predicted of high potential for DM intake. Out of 24 dietary combinations, FWS with either of UBM, DRB, DMC, Maize, M-DMC or DPD in 70:30 ratio supplemented with minerals and vitamin A in comparison to conventional feeding practice (roughage and concentrate mixture) could be exploited as complete feed for different categories of ruminants.

• Archives of Plastic Surgery
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• v.44 no.1
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• pp.5-11
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• 2017

Background Conscious sedation has been widely utilized in plastic surgery. However, inadequate research has been published evaluating adequate drug dosage and depth of sedation. In clinical practice, sedation is often inadequate or accompanied by complications when sedatives are administered according to body weight alone. The purpose of this study was to identify variables influencing the depth of sedation during conscious sedation for plastic surgery. Methods This prospective study evaluated 97 patients who underwent plastic surgical procedures under conscious sedation. Serum aspartate aminotransferase (AST), alanine aminotransferase (ALT), creatinine, and glucose levels were measured. Midazolam and ketamine were administered intravenously according to a preset protocol. Bispectral index (BIS) recordings were obtained to evaluate the depth of sedation 4, 10, 15, and 20 minutes after midazolam administration. Associations between variables and the BIS were assessed using multiple regression analysis. Results Alcohol intake and female sex were positively associated with the mean BIS (P<0.01). Age was negatively associated with the mean BIS (P<0.01). Body mass index (P=0.263), creatinine clearance (P=0.832), smoking history (P=0.398), glucose (P=0.718), AST (P=0.729), and ALT (P=0.423) were not associated with the BIS. Conclusions Older patients tended to have a greater depth of sedation, whereas females and patients with greater alcohol intake had a shallower depth of sedation. Thus, precise dose adjustments of sedatives, accounting for not only weight but also age, sex, and alcohol consumption, are required to achieve safe, effective, and predictable conscious sedation.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.829-837
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• 2012

This study was investigated seafoods provided by school food service and students' preferences for and perceptions of seafoods. The subjects were 275 second grade(age 14-16) students of 4 middle schools in Gyeongnam. The results were as follows. The most main seafoods intake place was 'home'(65.8%). 'School food service' took meaningful ratio(20.7%) of students' seafoods intakes. In the intake amount of seafoods provided by school food service, 'all' took 22.5%(male 31.6%, female 14.1%), 'more than provided' took 1.5%(male 3.0%, female 0%). Male students ate seafoods more than female students did(p<.001). In seafoods providing frequency, '2~3 times a week' took 74.5%, '4~5 times a week' took higher ratio in males' schools, while '0~1 times a week' took higher ratio in females'(p<.05). In perceptions of seafoods, most subjects had positive perceptions as 'good for health'(3.95), 'various kinds'(3.75) except 'good peculiar smell' got smallest point(2.85). In means of learning about seafoods names, 'by looking at everyday menu' took 64.6%. In taking nutrition education, 'no nutrition education' took 69.5%. In preferences for seafoods using 5-point scale, males' preferences were higher than females'(p<.001). 48.1% of males got higher than 4 point, while 14.1% of females did. In improvement measures of seafoods, 'provide various kinds'(47.3%) took highest ratio. In preferences for seafoods by seafoods kinds, preference for 'crustacean' was highest while preferences for 'shell fish' and 'fish' were relatively low. Both male and female students highly preferred laver, shrimp, swimming crab, small octopus, fish cake and tuna canned goods. Male students' preferences were higher than female students' for most kinds of seafoods. In preferences for seafoods by cooking methods, preferences for 'grilled', 'stir fried', 'pan fried' were relatively high, 'braised', 'deep fried', 'steamed' were relatively low. Males' preferences were higher than females' for every cooking method except 'steamed'.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.387-398
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• 2017

We attempted to develop a seafood menu by applying the most preferred recipes to the most disliked seafood menus in order to improve elementary schoolers' seafood menu preferences and consumption levels. A survey was conducted on the attitudes of 106 fifth graders about nine cooking methods and 37 school seafood menus served in the past 2 years. The deep-frying method was the most preferred by both boys and girls. The next preferred methods by boys were grilling and batter-frying while those by girls were stir-frying and batter-frying. The most disliked menus were cold jellyfish salad, mussel soup, dried-pollack soup, and sea-snail salad in that order. Mussel soup, dried-pollack soup, and seasnails salad ranked as the least preferred menu as well. Finally, standardized recipes for mussel croquette, dried-pollack Gangjeong, and batter-fried seasnails were developed. Consumption ratios of mussel croquette (85.94%), dried-pollack Gangjeong (79.55%), and batter-fried seasnails (75.5%) were significantly improved compared to the original menu (p<0.001). For mussel croquette, satisfaction scores for serving size, appearance, flavor, texture, and taste were significantly higher, and intakes of protein, phosphorus, iron, potassium, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C were significantly improved, as compared with mussel soup (p<0.001). Dried-pollack Gangjeong, texture and taste scores were significantly improved compared to dried-pollack soup. For batter-fried seasnails, protein, phosphorus, and iron intake levels and taste score were significantly improved compared to seasnail salad. Findings of the study suggest that a combination of disliked seafood ingredients and preferred recipes may be helpful in improving elementary school foodservice by increasing menu preference and consumption ratio.

• The Korea Journal of Herbology
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• v.28 no.6
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• pp.39-45
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• 2013

Objectives : This study was conduct to compare of histological changes on four target organs which related with diabetes in streptozotocin-induced diabetic rats. Methods : Diabetes was induced in male Sprague-Dawley rats by consecutive injection of streptozotocin (STZ) at different doses of 30, 40 and 50 mg/kg for 5 days. After 4 weeks, all rats were sacrificed, five different organs such as pancreas, liver, kidney, and lung were isolated and observed their histological changes by hematoxylin and eosin (H&E), Periodic acid-Schiff (PAS) and Masson's trichrome staining. The changes of body weight, blood glucose, and food and water intake were also measured. Results : The multiple administration of STZ was induced diabetes in rats with hyperglycemia, decrease of body weight, increase water and food intake, and histopathological changes of target organs, compared with those of normal rats in both dose-dependent and time-dependent manner. In histological analysis, pancreas was showed decrease of the islet numbers with beta-cell loss. Kidney showed morphological damage with glomerulus hypertrophy, and also lung was showed bronchial epithelial damage with inflammatory cells infiltration. In liver, the portal vein and hepatic artery could not observed, and showed inflammatory cell infiltration with liver fibrosis. Conclusions : These results suggest that the increase of the capacity of STZ, each of the more chronic disease, it can be seen that the damage was deep. Thus, evaluate the resulting drug appropriate depending on the purpose of the model is expected to be selected.

• Biomolecules & Therapeutics
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• v.31 no.6
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• pp.640-647
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• 2023

The skin, the largest organ in the body, undergoes age-related changes influenced by both intrinsic and extrinsic factors. The primary external factor is photoaging which causes hyperpigmentation, uneven skin surface, deep wrinkles, and markedly enlarged capillaries. In the human dermis, it decreases fibroblast function, resulting in a lack of collagen structure and also decreases keratinocyte function, which compromises the strength of the protective barrier. In this study, we found that treatment with γ-aminobutyric acid (GABA) had no toxicity to skin fibroblasts and GABA enhanced their migration ability, which can accelerate skin wound healing. UVB radiation was found to significantly induce the production of matrix metalloproteinase 1 (MMP-1), but treatment with GABA resulted in the inhibition of MMP-1 production. We also investigated the enhancement of filaggrin and aquaporin 3 in keratinocytes after treatment with GABA, showing that GABA can effectively improve skin moisturization. In vivo experiments showed that oral administration of GABA significantly improved skin wrinkles and epidermal thickness. After the intake of GABA, there was a significant decrease observed in the increase of skin thickness measured by calipers and erythema. Additionally, the decrease in skin moisture and elasticity in hairless mice exposed to UVB radiation was also significantly restored. Overall, this study demonstrates the potential of GABA as functional food material for improving skin aging and moisturizing.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.189-198
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• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.324-332
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• 2001

Foods constitute a large portion of heavy metal exposure toward general population and attract a deep concern with respect to assuring human health. This study summarized published data in Korea on the content, and dietary intake of heavy metals and assessed their risk potential in comparison with foreign data. An analysis for the yearly fluctuation of metal contents including arsenic, cadmium, mercury and lead by flood group (marine fishes, coastal shellfishes, freshwater fishes, cereal grains) exhibited a decreasing trend from the 1970s to the 1990s. When compared with domestic standards of heavy metals, their mean contents were below the limit and their maximum values seldom exceeded the limit. The data on the dietary intake of heavy metals by Koreans showed a decreasing trend from the 1980s to the 1990s. The average intakes offs and Hg were 6∼8% and those of Cd and Pb were 50∼80% of PTWI(provisional tolerable weekly intake), all of which were below the tolerance. As the extreme intakes of these metals may exceed the PTWI, a careful assessment for them may be necessary. Dietary intakes of Cd, Hg and Pb by Koreans lie in the mid-level among countries cited in the GEMS/Food monitoring data. As fishery foods are suspecious of contamination with Hg, Cd and As, and floods in general are with Pb, it is necessary to establish legal limits for these metals and monitor any progress of their contamination. Furthermore, overall assessment of exposure to heavy metals from all sources including floods, air, drinking water and occupation should be made in order to confirm the dietary risk factors and to assure the safety of food resources.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1058-1068
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• 2008

This study was conducted to establish size specification of food material for elementary school meals, researched at school meal scene and surveyed with questionnaires about the management of food materials by workers devoted to preparing school meals. Most subjects (80.7%) answered that students were served smaller size than adults, whereas 11.0% answered that they served different sizes according to school age and 8.3%, that they served same size as adult. About the food material size specification for elementary school student, a majority of respondents reported that 3/4 or 2/4 of adult served size was suitable. The serving size was decided and executed to investigate the actual intake and the preference of students for food size by 2 methods, intake ratio and questionnaire in 6 elementary schools. It showed that intake ratio and preference of students may be changed by serving size. According to the result, food serving size was divided in 3 types per menu and food size was measured precisely using the white board inscripted calibration. Actual food serving size for adult and recommended food serving size for elementary school student was compared. The data collected were coded and used to decide food material specifications for 12 cooked vegetable items, 15 raw vegetable items, 9 kimchi items, 2 fermented fish and fish sauce items, 8 deep-fried items, 5 meat and meat product items, 19 fish items and 5 dried food items.