• Culinary science and hospitality research
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• v.20 no.2
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• pp.120-135
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• 2014

This research aimed to investigate the effect of business management of Korean restaurants on business performance and to propose an alternative. For this investigation, a survey was carried out targeting Korean restaurant managers in the capital area, and with 360 copies as sample, factor analysis, difference test, and multiple regression analysis were conducted. As a result of analysis, among the factors of business management of Korean restaurants, only information management and fund management appeared to have effects on both financial performance and nonfinancial performance. This means, in case of Korean restaurants, business performance can be improved by understanding every environment about food service management and customer demands, by investing fund in the right place, and by managing inefficient expenses. Therefore, it is most important for a Korean restaurant manager to cultivate knowledge in management and to put effort into cost-reduction of all employees.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.496-507
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• 2013

The purpose of this study was to investigate the perception and willingness to purchase of nanotechnology-based foods to find out the strategy for risk communication and social acceptance. The data were collected from 253 college students in Yeungnam region through a self-administered questionnaire. Frequency, Cronbach's ${\alpha}$, t test, one-way ANOVA, Duncan's multiple range test, Pearson's correlation coefficient analysis, and multiple regression analysis were conducted by SPSS Windows V.20.0. The level of concern about nanotechnology was relatively low, and the level of the perception about necessity for the development of nanotechnology-based foods was average. In addition, the respondents showed somewhat positive thoughts for the development of nanotechnology-based foods with beneficial effect, but they were worried about the risk for it. Percentage of correct answers on knowledge of nanotechnology and nanotechnology-based foods was not high, and the level of willingness to purchase them was average. According to the result of multiple regression analysis, factors affecting the willingness to purchase of nanotechnology-based foods were concern about health, perception about importance of food safety, perception about necessity for the development of nanotechnology-based foods, and perception about the development of nanotechnology-based foods with beneficial effect. On the basis of these results, it is necessary for consumers to offer the exact and reliable information on nanotechnology-based foods.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.19 no.1
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• pp.57-65
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• 2012

Purpose: The purpose of this study was to analyze the effects of a health education program to improve knowledge about environmental health and allergy symptoms among elementary school students. Methods: This study has nonequivalent control group pre-post test design. Participants of this study were 60 elementary students (30 experimental and 30 control) who agreed to participate in the study. The education program consisted of information on environmental health and allergies, the atmosphere, indoor environments, food and allergies, and activities with parents. The program was carried out one time (50 minutes) per week during 6 weeks. Knowledge and symptoms of allergies were recorded before and after the program among both groups. The collected data were analyzed by ANCOVA and t-test using SAS program. Results: There was a significant increase in knowledge about allergies in the experimental group compared to the control group, but allergic symptoms were similar in the two groups. Conclusion: These findings suggest that environmental health education programs are effective in the area of school health nursing for increasing knowledge about environmental health and allergies. Further research is needed to develop programs for reducing allergic symptoms as an environment health problem among children.

• Journal of Biosystems Engineering
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• v.34 no.5
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• pp.377-381
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• 2009

Excessive presence of heavy metals in environment may contaminate plants and fruits grown in that area. Rapid on-site monitoring of heavy metals can provide useful information to efficiently characterize heavy metal-contaminated sites and minimize the exposure of the contaminated food crops to humans. This study reports on the evaluation of a bismuth-coated glassy carbon electrode for simultaneous determination of cadmium (Cd) and lead (Pb) in a NIST-SRM 1568a rice flour by anodic stripping voltammetry (ASV). The use of a supporting electrolyte 0.1 M $HNO_3$ at a dilution ratio (sample pretreated with acid digestion in a microwave oven: supporting electrolyte) of 1:1 provided well-defined, sharp and separate peaks for Cd and Pb ions, thereby resulting in strongly linear relationships between Cd and Pb concentrations and peak currents measured with the electrode ($R^2\;=\;0.97$, 0.99 for Cd and Pb, respectively). The validation test results for spiked standard solutions with different concentrations of Cd and Pb gave acceptable predictability for both spiked Cd and Pb ions with mean prediction errors of 6 to 30%. However, the applicability of the electrode to the real rice flour sample was limited by the fact that Cd concentrations spiked in the rice flour sample were overly estimated with relatively high variations even though Pb ion could be quantitatively measured with the electrode.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.350-361
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• 2018

Hypercholesterolemia is one of the primary risk factors for cardiovascular diseases. The use of lactobacilli probiotics to reduce blood cholesterol levels have been extensively reported. However, more information is needed to evaluate the possible mechanisms involved and to identify possible targets for further therapeutic development. In this study, strains of lactobacilli were screened based on the ability to assimilate cholesterol, and prevention of cholesterol accumulation in hepatic (HepG2) and intestinal (HT-29) cells. Cell free supernatant (CFS) from Lactobacillus plantarum DR7 showed a higher ability to assimilate cholesterol, reduction in cholesterol accumulation in both HepG2 and HT-29 cells, accompanied by reduced mRNA expression of HMG-CoA reductase (HMGCR) in HepG2 (p<0.05), compared to other lactobacilli. The reduction of HMGCR expression was also diminished in the presence of an AMPK inhibitor (Compound C), suggesting that L. plantarum DR7 exerted its effect via the AMPK pathway, typically via the phosphorylation of AMPK instead of the AMPK mRNA expression in HepG2 (p<0.05). Altogether, our present study illustrated that lactobacilli could exert cholesterol lowering properties along the AMPK pathway, specifically via phosphorylation of AMPK that led to reduced expression of HMGCR.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.206-214
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• 2012

The objective of this study is to evaluate the quality characteristics of wheat flour Dasik added with different amounts (0%, 3%, 6%, 9%, 12%, 15%) of Hericium erinaceus powder. For the moisture contents by adding Hericium erinaceus powder, wheat flour dasik did not show significant difference. As the results of Hunter's color value by increasing Hericium erinaceus powder, L-value decreased and a-value increased. Texture evaluation showed that, as the amount of Hericium erinaceus powder increased, hardness, gumminess and chewiness increased while springiness and cohesiveness did not show significant differences. As the results of sensory evaluation, the wheat flour dasik containing 9% Hericium erinaceus powder had the highest color, taste, flavor and overall acceptability scores. In conclusion, 9% of Hericium erinaceus powder would be optimal for Hericium erinaceus wheat flour Dasik.

• Journal of the Korean Dietetic Association
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• v.19 no.2
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• pp.173-181
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• 2013

This study used survey data to identify the use of salimeters and the prevalence of sodium reduction education in the Gyeonggi region. A survey with 211 dietitians working in school foodservice (106 in elementary schools, 69 in middle schools, and 36 in high schools) was conducted from August 6 to August 17, 2012. The data were analyzed using the SPSS program. Though 86.6% of school kitchens had salimeters, the rate for checking the sodium content of soup or stew was just 62.7% and the rate for checking the sodium content of kimchi and solid food was very low. Since salimeters are mostly used to measure sodium in liquid foods, it is urgent to provide an education and manual on using salimeters and to promote salimetry for kimchi and side dishes. It is also important to provide students with nutritional information by clearly posting the sodium content of food on menus and compelling students to notice them. Sodium reduction education for cooks was conducted in the 70.3% of the kitchens; however, the dietitians perceived that the cooks did not understand the importance of the education. Also, sodium reduction education for students was mostly provided through indirect methods, rather than face-to-face education, resulting in poor educational data (only 36.4% comprehending). By providing detailed guidelines for sodium reduction and labelling accurate content of sodium of the menus, we will be able to enforce practices for sodium reduction in school lunches.

• Journal of the Korean Home Economics Association
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• v.37 no.1
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• pp.15-28
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• 1999

Living culture, which is a pattern of peoples' everyday living, is influenced by the socio-economic conditions as well as ideology of the society. South and North Korean societies have been segregated during the past 50 years with different socio-economic conditions and idelolgies, resulting different living cultures, even though those two societies share the same traditional culture. This project was developed to identify the differences in living cultures between South and North Korean concentrated on finding out the current living culture of North Korean families. Based on indepth interview with ten people who escaped from North Korea after 1990, empirical survey with 158 subjects was conducted. The subjects with various demographic backgrounds were asked about lifestyles concerning clothing, food, housing that they experienced when they were in North Korea. This study revealed differences in many aspects of living cultures of South and North Korea, and relationships were suggested in three lifestyles. The study was intended to provide ground for more information to the following study that will explore the cue of integration between South and North Korean societies in living culture.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.310-318
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• 2004

Eating quality is a reflection of consumer satisfaction, while beef quality grade describes carcass characteristics of chiller assessment which are largely influenced by production systems including breeding and feeding schemes. On the other hand, it should be emphasized that high palatability of beef is a function of production and processing components including breed, nutrition, animal handling, post-slaughter intervention and cookery. Numerous efforts have been made by Korean beef industry and research institutes to deliver high quality beef with which domestic beef consumers are satisfied. However, majority of studies have tended to focus on improvement of intramuscular fat content with little attention on its effect on consumer-based eating quality. Furthermore, there is very limited accessible information(if any) on relative importance of eating characteristics (eg, tenderness, juiciness and flavor intensity) to consumer satisfactory rate and palatability grade. On this regard, our recent results indicated, for example, that when m. longissimus was prepared by a thin-slice style BBQ, relative weightings of tenderness, juiciness and flavor intensity for consumer satisfactory rate were 0.4, 0.35 and 0.25, respectively. When eating quality was graded into 4 groups by a sum of tenderness, juiciness and flavor intensity after multiplying these coefficients, consumers responded that the palatability score for high quality beef should be higher than 79 points. Based on our recent experiments, the current report is intended to highlight relative importance of eating quality characteristics on consumer satisfactory rate, and threshold of eating quality grade. In addition, post-slaughter intervention techniques such as electrical stimulation and tenderstretch are given as examples of critical control points of palatability assurance program of Hanwoo beef.

• Korean Journal of Human Ecology
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• v.21 no.6
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• pp.1235-1250
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• 2012

This study is to investigate the housing conditions and housing satisfaction of Chinese students in S. Korea, and identified effective factors for related housing design. Chinese students at CBNU participated in this survey from November to December in 2011. A questionnaire survey was used. 200 students voluntarily participated in this survey with 147 surveys providing useful data for analysis. Descriptive statistics, correlation, and linear regression were used to analyzed the data with SPSS 12.0. The results are as follow. 1) Many Chinese students received housing information from discussion with acquaintance. They lived together 2 students in one-room or dormitory. Monthly rental was about 240,000 won, and they found the living conditions a burden. 2) They are unsatisfied with food, the lack of a refrigerator, and non availability kitchen facilities. These factors are considered in planning for Chinese students housing. 3) For the most part, they are satisfied with their current housing environment, although there is a need to improve health related housing environment factors, including sunlight, noise, and indoor air. The effective residential factors to overall housing satisfaction are dwelling space and size, space organization and floor plan, kitchen toilet bathroom facilities, sunlight, and safety from natural disasters. The effective neighborhood factors identified include access to natural environment, community facilities, parks, noise, and commuting time. 4) Subjective factors played a larger role in overall housing satisfaction than did objective factors such as gender and types of house.