• Journal of the Korean Home Economics Association
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• v.20 no.3
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• pp.85-102
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• 1982

The current employment status among young home economists and perspectives in occupations for prospective Home Economics graduates were explored in this study which utilized information from 17 to 21 colleges in Korea and colleges in the United States during the five years of 1977∼1981. The Home Economics content areas covered in this study were Clothing and Textiles, Foods and Nutrition, Housing and Interior Design, and Child Development and Family Life. The highest percentage of Korean graduates in Clothing and Textiles was employed either as teachers at the junior high school level or as designers in the clothing and textile industries. Quite a number of the graduates were engaged in further studies at the graduate level. Korean graduates with a master's degree were teaching at the college level and some had furthered their studies at the doctorate level either here or abroad. Koreans with a bachelor's degree in Foods and Nutrition held jobs as teachers in junior high school, dieticians at mass feeding institutions and hospitals, food scientists in food industries, and researchers in institutions. Those with a master's degree were teaching at the college level. Americans with a bachelor's degree worked as dieticians, supervisors in restaurants and institutions, extension workers, researchers at various facilities, teachers and clerks. Americans with a master's or doctorate degree were engaged in teaching at colleges or supervising at research or working as extension specialists. In general, Korean graduates were found to hold positions in less varied areas than their American counter-parts. Among forty-nine graduates those working in their professional field reported less sex discrimination that those working in other fields. The major area of employment in Housing and Interior Design or Home Management graduates in Korea was teaching while in the United States it was extension work, business, governmental work and teaching. It was suggested that in the future, career development in Korea be further explored to include extension service, research, social welfare, financial planning, business, free-lancing, funeral home, home-call, and correctional education. Interviews with executives from 6 business enterprises indicated that most of them were aware of the potential contribution home economists could make for their companies but they expressed a negative attitude towards women in general due to their short stay on the job. Jobs held by Child Development and Family Life majors with a bachelor's degree in Korea were mostly teaching positions in public, junior and senior high school. However, jobs such as nursery school teaching, working in clinical setting, business, and teaching at public, junior and senior high school predominated in the United states. Most Korean graduates with a master's degree were teaching in professional colleges while in the United Stated the job variation among the graduates was rather evenly distributed among teaching at college level, public and high school, nursery school and administration areas. Reports from 7 child development majors on the job indicated that they were paid less that secretarial workers. Only half of them were working in their major area and these expressed satisfaction with their work. Two thirds of the respondents indicated no sex discrimination. It was suggested that in the future Child Development and Family Life majors pursue employment in counseling, guidance, recreation, mass media, administration and outreach work as well as education, research and parent education in services for children, teen-agers, adults and families.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.278-285
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• 2004

The effects of water, rye flour and vital gluten on the sensory properties of bread were studied by response surface methodology and sensory evaluations. A response surface model was used to evaluate the effects observed and to determine the optimum variations for rye bread. The study included 12 combinations of the following independent variables: Water(57, 62, 67%), Rye flour(0, 10, 30, 50%), and Vital gluten(0, 1, 3, 5%). Bread quality attributes determined were specific volume, color, texture, appearance, taste, chewiness, moisture, overall. Rye bread specific volume, sensory evaluation values and Instrumental testing results were significantly affected by variety (water, rye flour and vital gluten). Rye bread with a high specific volume was produced using water 67%, rye flour 10% and vital gluten 3%. Whereas, rye breads with a high overall sensory evaluation were water 62 %, rye flour 10 % and vital gluten 5%. And Specific volume predicted and overall preference also was shown high. It was shown that the experimental design used provided information about the rye bread of variation of water, rye flour and vital gluten and can be a useful supplement to standardized and optimized formulas in rye bread making. The results suggest that water, rye flour, vital gluten can be combined in rye bread making at various levels, contributing to optimize the functional properties of rye bread. These result represents that breads loaf volume related to directly consumer preference.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.358-365
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• 2006

To study simultaneous water and solute transport kinetics during soaking in concentrated solution, the influence of the concentration and molecular weight of the solute(polyethylene glycol(PEG) and NaCl) in the soaking solution and the temperature on the water loss and solute gain rates were observed by using a model vegetable tissue(potato). When potato slices$(4cm{\times}4cm{\times}0.1cm)$ soaked in 60% PEG solutions, the water loss rate of the early phase decreased with increasing of the molecular weight of PEG from 200 to 6,000, while the final water loss increased with increasing the molecular weight of PEG and it reached to 80%. The cell wall of potato tissue was permeable to NaCl and PEGs of which average molecular weight is smaller than 400 but it was not permeable to PEG 600 and larger molecules. PEG which has average molecular weight below 600 induced plasmolysis and those above 600 induced cytorrhysis. The water loss rate of potato sample soaked in smaller molecular weight PEG solution was faster than those soaked in higher molecular weight PEG solution before cytorrhysis happened. The water loss rate was reversed after cytorrhysis happened. The volume change of potato within the first 60 minutes was larger in low molecular PEG solution but the final ratio of decreasing volume was larger in high molecular PEG solutions. In PEG 200 solution, the potato tissue was slightly shrinked without shape change. However, in PEG 4,000 solution, volume of potato was reduced significantly and potato tissue was twisted.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.187-191
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• 2003

It was performed to find out difference of the nutritional contents between chungjung chicken meats grown chemicals free and general chicken meats. The chungjung chicken was eat and given feeds of good quality mixed living microbial agent, power of ginseng leaves and by-product of extract liquefied sea foods from fishes producted clean area of the Western Sea, including plentiful calciums, amino acids, docosahexanoic acid(DHA) etc. Addition of they improved chungjung chicken yields and meat quality compared to general chicken given feeds mixed antibiotic etc. Also, chungjung chickens eaten miced type develop resistance to in disease. There were significant trend in crude proteins, calciums, crude lipids contents, and unsaturated fatty acids between the chungjung chicken meats and the general chicken meats. The crude proteins and calciums contents were higher in the chungjung chicken meats than the general chicken meats, but the crude lipids contents were higher in the general chicken meats than that. Also, contents of the n6 fatty acids and n3 fatty acids in chungjung meats were higher than that. Especially, contents of DHA in the chungjung chicken meats were detected higher than the general chicken meats. Therefore, the results from this experiments will provide a information for the nutritional knowledge of the 'white meats', especially the clean chicken meats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.756-762
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• 2014

This study evaluated the quality characteristics of soybean fermented with several Bacillus sp., which were selected based on their high enzymatic and antimicrobial activities. Total aerobic bacterial counts of fermented soybeans with HJ5-2 ($3.00{\times}10^9CFU/mL$) were the highest among all strains. Lactic acid bacteria numbered $2.50{\times}10^2{\sim}7.30{\times}10^4CFU/mL$ in soybeans fermented with isolates. Amylase and protease activities of the RD7-7 sample were the highest among all strains. Reducing sugar and amino-type nitrogen contents of fermented soybeans with HJ18-4 (2.35%) and RD7-7 (227.96 mg%) were the highest. Total amino acid contents of the samples were 16.62~18.38%, and glutamic acid, aspartic acid, leucine, lysine, arginine were major amino acids. Oxalic acid (36.51~63.57 mg/100 g) and succinic acid (429.49~600.15 mg/100 g) were the predominant organic acid. These results provide useful information for development starter (single and complex) as well as for the production of high quality fermented soybean foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1236-1241
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• 2013

This study was conduct in order to provide information on formula optimization, salinity, and water content for commercialization of traditional buckwheat Soksungjang. To do this, we determined quality characteristics such as total microbial flora counts, amino-type nitrogen content, total polyphenol content, antioxidant activity, and performed a sensory evaluation. The moisture contents showed a gradual decrease during the fermentation period. There was no significant difference in all samples. During 70 days of fermentation, the pH showed a similar trend starting at a pH of 6, and dropping sharply to 5.5, except Experiment C (15% buckwheat powder in the meju, 10% NaCl, and 130% water in the total Soksungjang). On the other hand, total acidity increased regularly, however, its ranges were various points in all samples. The microbial population was reduced by 1~3 log cycle in all samples during the fermentation period. The content of amino-type nitrogen showed a gradual increase during fermentation, ranging from 160 to 213 mg% after 70 days. No remarkable difference in total polyphenol content and antioxidant activity was observed in all samples. In sensory evaluation, Soksungjang with 30% (control) and 15% (Experiment C) buckwheat showed a significantly higher overall score.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.236-246
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• 2014

Purpose: Walnut is known to have unique favorable fatty acids, phytochemicals, and other nutrient profiles. As a result, there has been growing interest in evaluation of its health benefit related to cardiovascular disease (CVD). Although inverse associations of nut consumption and risk factors of cardiovascular disease have been reported in many epidemiological studies and qualitative reviews, few meta-analysis studies have been reported. This meta-analysis was conducted in order to evaluate the effect of a walnut-enhanced diet on CVD risk factors. Methods: We searched Pubmed, Cochrane, Science Direct, and KISS (Korean studies Information Service System) through July 2014. A random-effects meta-analysis was conducted on 17 trials reporting total cholesterol (TC), 14 trials reporting LDL cholesterol (LDL-C), 15 trials reporting HDL cholesterol (HDL-C), 17 trials reporting triglyceride (TG), and four trials reporting flow-mediated dilation (FMD). Results: In meta-analysis, intake of a walnut-enhanced diet resulted in significantly lowered TC, LDL-C, and TG by -0.124 mmol/l (95% CI, -0.209, -0.039; p = 0.004), -0.085 mmol/lL (95% CI, -0.167, -0.004; p = l0.039), and -0.080 mmol/l (95% CI, -0.155, -0.004; p = 0.039), respectively. The overall pooled estimate of the effect on FMD was +1.313% (95% CI, 0.744, 1.882, p = 0.000). HDL-C was not affected by walnut intake. No statistical heterogeneity was observed for any analysis. Results of funnel plots and Egger's regression suggested a low likelihood of publication bias in all biomarkers (p > 0.05). Conclusion: Findings of this meta-analysis provide consistent evidence that walnut-enhanced diet intake reduces the CVD risk factors.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.84-89
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• 1992

Concentrations of major minerals(Ca, p, Na, K, Mg) and trace elements (Fe, Zn) were measured in human milk samples collected from 19 selected, healthy lactating women at 2~5 days, and at 4, 8 and 12 weeks postpartum. Decreases in the contents of m) or minerals and trace elements were found with the increase of time postpartum. Mean Ca contents of 2~5 days, 4 week, 8 week and 12 week in human milk were 243.02$\pm$50.90ug/ml, 295.0$\pm$65.70ug/ml, 295.0$\pm$41.50ug/ml, 349.90$\pm$83.50ug/ml, respectively And mean P contents of 2~5 days, 4 week, 8 week and 12 week in human milk were 134.70$\pm$49.4ug/ml, 134.90$\pm$19.70ug/ml, 117.60$\pm$18.90ug/ml, 130.60$\pm$28.20ug/ml, respectively. Ca/P of them were 1.81, 2.19, 2.20, 2.68, respectively. Mean Mg contents of them were 22.30$\pm$5.60ug/ml, 25.70$\pm$3.70ug/ml, 25.10$\pm$3.60ug/ml, 32.10$\pm$4.50ug/ml, respectively. And mean Na contents of them were 171.20$\pm$90.50ug/ml, 158.70$\pm$47.00ug/ml, 104.50$\pm$24.70ug/ml, 115.90$\pm$12.50ug/ml, respectively. Mean K contents of them were 506.10$\pm$156.10ug/ml, 520.90$\pm$55.00ug/ml, 370.10$\pm$29.00ug/ml, 468.40$\pm$75.70ug/ml, respectively. Na/K of them were 0.34, 0.30, 0.28, 0.25, respectively. Mean Fe contents of them were 2.80$\pm$1.80ug/ml, 2.70$\pm$0.40ug/ml, 2.60$\pm$0.40ug/ml, 2.10$\pm$0.10ug/ml, respectively. And mean Zn contents of them were 3.70$\pm$1.60ug/ml, 2.78$\pm$9.70ug/ml, 2.70$\pm$0.70ug/ml, 2.30$\pm$0.20ug/ml, respectively, These determinations will provide the basic information on the variability of major minerals and trace elements as lactation proceeds and on the composition of components between term and preterm milk.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.588-597
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• 2020

This study was conducted to secure basic information for corn processing by comparing the quality characteristics according to maize cultivars and kernel types (dent, intermediate, flint-like). As a result of analyzing 15 cultivars, a range of measurements were observed: 100-kernel weight, 22.89~35.63 g; moisture, 7.57~8.42%; crude protein, 8.46~11.45%; crude lipids, 3.26~4.83%; Hunter's L-value, 83.70~86.79; a-value, 2.61~5.49; b-value, 22.01~28.15; and total carotenoids, 6.74~17.07 ㎍/g. Significance among the cultivars was shown in all quality characteristics (p<0.001), but the significance among the kernel types was found only in crude protein (p<0.005), crude fat (p<0.001), and Hunter's L-value (p<0.05). The hardness of maize was decreased proportionally to the soaking time for all maize cultivars (p<0.001). In particular, with the same soaking time for different kernel types, the hardness difference was shown in the order of flint-like > dent ≒ intermediate. It was confirmed that the decrease in the hardness of flint-like kernel of close to that of hard-type starch was slowed compare dent and intermediate kernels. So it is expected the some characteristic of kernel types will contribute to the appropriate customized use of the developed cultivars.

• Korean Journal of Medicinal Crop Science
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• v.16 no.2
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• pp.86-93
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• 2008

The chemical composition of the volatile constituents from the leaves and stems of endemic Acanthopanax koreanum and A. chiisanensis collected from Mt. Deokyu was determined by GC and GC/MS spectrometric analysis with the aid of NBS, Wiley Library and RI indice searches. The major constituents identified were ${\delta}-3-carene$ (31.34%), l-limonene (17.01 %), ${\beta}-elemene$(4.53%), trans-p-menth-2-ene-1,8-diol(3.13%), 1,8-cineole (4.73%), 1-dodecen-3-yne (2.64%) and (Z)-3,7-dimethyl-1,3,6-octatriene (3.21%) in A. koreanum, and ${\delta}-3-carene$ (14.78%), limonene (7.24%), t-ocimene (7.22%), ${\alpha}-terpinolene$ (8.76%), ${\gamma}-elemene$ (4.32%), ${\beta}-selinene$ (7.72%), veridifloral (3.25%) and dodecane (2.44%) in A. chiisanensis.