• 한국환경성돌연변이발암원학회:학술대회논문집
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• 한국환경성돌연변이발암원학회 2003년도 추계학술대회
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• pp.151-151
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• 2003

• 한국독성학회:학술대회논문집
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• 한국독성학회 2005년도 춘계 국제심포지엄 및 학술대회
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• pp.119-119
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• 2005

• Nutrition Research and Practice
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• 제4권4호
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• pp.303-310
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• 2010

Consumption of vegetables and fruits is associated with a reduced risk of stroke, but it is unclear whether their protective effects are due to antioxidant vitamins or folate and metabolically related B vitamins. The purpose of the study was to test the hypothesis that intake of fruits and vegetables, which are major sources of antioxidant and vitamin B complex vitamins, reduces the risk of stroke. Cases consisted of patients diagnosed with first event of stroke (n = 69). Controls (n = 69) were age-, sex-, and body mass index-matched to cases. Multivariable-adjusted regression analysis showed that subjects who ate four to six servings of vegetable per day had a 32% reduction in the risk of stroke, and those with more than six servings per day had a reduction of 69% after adjusting for age, sex, BMI, and family history of stroke. Intakes of total fat, plant fat, calcium, potassium, vitamin $B_1$, vitamin $B_2$, vitamin $B_6$, niacin, and folate were significantly and negatively associated with the risk of stroke. Although the trend was not significant, stroke risk was reduced in the second quartile (1.21-2.66 servings per week) of fish intake. However, intake of fruits (average daily intake of 1.0 serving) and antioxidant vitamins such as carotene, vitamin C, and vitamin E was not associated with the risk of stroke. In conclusion, our observational study suggests that intake of fat and vegetables, rich sources of vitamin B complex, calcium, and potassium may protect against stroke.

• 한국식품조리과학회지
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• 제9권2호
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• pp.99-104
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• 1993

This study was carried out in order to develop supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed chemically. The results are as follows: 1. The developed supplementary foods were 34 kinds and divided into 3 stages. First stage is designed for the babies just beginning to eat pureed vegetables and fruits. Second stage combined the nutritional attributes of both vegetables and meat. Third stage featured tender, bite-size pieces of meats and vegetables that appealed to the most mature tastes of basies. 2. In the production of prepared foods; water, milk, vegetable juice, fruit juice, and soy milk were used as the liquid source; rice, rice starch, chestnut, noodle, potatoes, sweet potatoes, rice cakes as the carbohydrate source; fish, meats soybean curd, beans, eggs, chicken, cow liver as the protein source; and vegetables and fruits were used as vitamin & mineral source. 3. The approximate composition range of the products were 10.91∼24.46% carbohydrate, 0.15∼6.06% protein, 0.092∼7% fat, 0.13∼ 1.37% ash, 0.63∼36.34% calcium, 0.092∼0.48% iron and 0.42∼16.36% vitamin C.

• Journal of Biosystems Engineering
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• 제22권4호
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• pp.411-420
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• 1997

The mechanization efficiency using high ability machines such as tractors or combines in a paddy field rice farm is high. Mechanization in harvesting fruits and vegetables is difficult, because they are easy to be damaged. Therefore, Advanced techniques for careful handling fruits and vegetables are necessary in automation and robotization. An apple harvesting robot must have a recognition device to detect the positioning of fruit, manipulators which function like human arms, and hand to take off the fruit. This study is related to the development of a rotatic hand as the first stage in developing the apple harvesting robot. The results are summarized as follows. 1. It was found that a hand that was eccentric in rotatory motion, was better than a hand of semicircular up-and-down motion in harvesting efficiency. 2. The hand was developed to control changes in grasp forces by using tape-type switch sensor which was attatched to fingers' inside. 3. Initial finger positioning was set up to control accurate harvesting by using a tow step fingering position. 4. This study showed the possibility of apple harvesting using the developed robot hand.

• 한국유기농업학회지
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• 제7권2호
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• pp.125-151
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• 1999

After the release of facts that the high nitrate contents in vegetables by Korean organic farming, organic farmers were recommended by Korean Organic Farmer Association to apply 20t/ha compost while they applied before as much as they could, sometimes even more than 100t/ha. This study was aimed to check the safety of Korean organic product in terms of nitrate content. Current nitrate content in leaf and root vegetables by 3 different farming systems(organic farming, conventional farming, greenhouse farming) were monitored and furthermore it was compared with previously published another data in Korea to find out any changes among the monitored years(1993-1999). Current nitrate content in chinese cabbage, lettuce and kale became less compare to those of the beginning of monitoring, and especially those cultivated organic farming got the lowest value while previous organic vegetables at beginning of 90's showed the higher value than those cultivated in greenhouse. This decrease in organic vegetables was affected by less application rate of organic fertilizer than before at 20t/ha. But the nitrate level by organic farming was still higher compare to those cultivated by conventional farming in open field, since currently monitored organic vegetables were cultivated basically in greenhouse condition. It shows the organic farmer the necessity of transfer their farming site and condition from greenhouse to open field in order to decrease of its high level of nitrate caused long-term application and slow release characteristics of organic fertilizer. It was concluded the adoption of soil nitrate test to recommend a organic farmer the exact application rate for need of crop growth. Additionally the mechanism of lower nitrate accumulation in rice and fruit vegetables were also discussed in the paper.

• 원예과학기술지
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• 제17권6호
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• pp.737-741
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• 1999

본 조사는 생리장해 연구의 기초자료를 얻기 위하여 1998년에 경북 시설 과채류 주산지에서 재배실태와 생리장해에 대하여 농가 현장방문을 통하여 실시되었다. 재배시설의 형태는 단동 또는 연동의 철 파이프 PE하우스가 대부분이며, 딸기, 참외, 수박은 단동 PE하우스, 그리고 토마토와 오이는 연동하우스를 이용하였다. 전체 조사농가 중 단작의 비율은 56.8%, 그리고 윤작은 40.9%로 나타났다. 시설내의 관수는 점적만 하는 농가는 전체 농가의 38.6%이다. 연작연수는 전제적으로 5년 미만의 농가가 38.1%였으며, 10년 이상 된 농가도 20.5%에 달하였다. 재배품종은 작물별로 다양하나, 특히 오이와 수박에서 다양하였다. 딸기의 기형과는 3월에 발생이 많았고 수확종기에 소과가 나타났다. 영양결핍에 의한 황화증상은 5월 이후에 많았고, 월동기에 왜화와 생육초기에 런너발생 등이 관찰되었다. 토마토는 9~11월에 열과, 10월과 2~4월에 기형과, 7~9월에 배꼽썩음과 등이 심하였으며, 순멎이, 이상경, 영양결핍증 등도 관찰되었다. 오이는 곡과, 곤봉과, 어깨빠진과 등 기형과는 11~12월에 심하게 나타났으며, 5~7월에 낙하산엽 증상 등이 조사되었다. 참외의 기형과와 발효과는 3~5월에 심하였고 수박의 열과도 4~5월에 많았으며 변형과는 8월에 나타났다. 식물체에는 영양결핍인 황화증상이 다수의 농가에서 발견되었다. 생리장해에 대한 인식은 병해충에 대한 인식보다 강하지 못할 뿐 아니라 장해의 동정이나 방제법에 소홀한 점들이 많았다. 생리장해 발생원인으로는 토양환경 불량과 온도관리의 미흡이라고 응답하였으며 대책으로는 하우스 환경관리를 잘 해야 한다고 대부분의 농가가 응답하였다.

• 농약과학회지
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• 제16권4호
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• pp.395-400
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• 2012

농약의 오남용을 방지하고 안전한 농산물을 생산하기 위한 일환으로 농약 등록 후에 농가에서의 사용되는 농약사용실태 및 작물별 단위면적당 농약사용량을 조사하기 위하여 2009년부터 2011년까지 작물별 주산단지별, 재배면적을 감안하여 390농가를 선정하여 조사하였다. 농약안전사용 준수사항은 과채류, 과수류, 벼 재배농가 모두가 대체적으로 잘 지키고 있었다. 작물별 단위면적당 농약사용량은 주성분 기준으로 노지고추 11.6 kg/ha, 시설고추 2.0 kg/ha, 딸기 2.3 kg/ha, 수박 2.2 kg/ha, 오이 4.8 kg/ha, 참외 1.5 kg/ha, 토마토 2.1 kg/ha, 사과 12.5 kg/ha, 배 12.5 kg/ha, 복숭아 7.7 kg/ha, 포도 4.5 kg/ha, 감귤 40 kg/ha, 단감 5.4 kg/ha이었으며, 벼는 3.46 kg/ha이었다. 고추, 딸기, 오이, 참외, 토마토, 사과, 배, 포도, 감귤, 단감, 벼는 4년 전에 비해 농약사용량이 감소하였으나 수박, 복숭아는 다소 증가하는 경향을 보였다.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.531-544
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• 2009

This study was conducted to survey multiple factors of aversion to vegetables and preferences for vegetable-related recipes in school meal services among elementary school children in order to help develop various menus and recipes for school meal services. Questionnaire survey was carried out with the study subjects, who were 401 children in 6th grade attending elementary schools in Chonnam and Kwangju metropolitan regions. Results from the survey can be summarized as follows: 65.1% of respondents answered they try to eat vegetables and other namul side dishes served in school meal service for health. As for the frequency of taking vegetables and namul side dishes out of daily meals, 47.4% of respondents chose 'once or twice'. The reasons for aversion to vegetables in boys were taste and cooking method, while girls were taste and feeling between teeth. In boys there were no differences between regions of Kwangju and Chonnam but the tendency of aversion to vegetables was significantly high in girls. As for the aspects of vegetable aversion of subjects, 46.9% of respondents took up 'black & purple' in the unfavorable color of vegetables. 49.1% in 'bitterness' and 39.2% in 'greasiness' were in terms of the aversive taste of vegetables. The aversive vegetable recipes were 58.6% in 'raw & seasoned' and the unfavorable feeling of vegetables were 53.1% in 'squashiness'. There were differences between regions of Kwangju and Chonnam with boys in color and cooking method in girls. Results from the survey on their preferences for vegetable recipes showed that leafy vegetables like crown daisy (raw/slightly seasoned) and pak choi (broth/pot stew) fell to the most aversive category, while bean sprouts (broth/pot stew) were chosen as the most favorable one. Among root vegetables bell-flowers were found to belong to the least preferred recipe, while potatoes were proven to be most preferable in terms of recipes. As for fruit vegetables and other vegetables, all respondents didn't like 'fatsia shoots' vegetable and it's cooking method and they preferred 'green pumpkins (broth/pot stew)'. In respect of mushrooms, enoki mushroom (broth/pot stew) was found most preferred and had high tendency of preferences in boys and girls in Kwangju compared with Chonnam region. The study results indicated that respondents did not show big differences in factors influencing them to be averse to vegetables and their preferences for vegetable recipes depending on regions. In order to have high preference and intake in children's diets, it needs to study in reform of menu about using namul or vegetables mixed with meats and fruits that children preferred or applying roasted and fried other less than namul.

• 한국식생활문화학회지
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• 제12권3호
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• pp.289-299
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• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.