• Journal of Nutrition and Health
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• 제4권4호
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• pp.15-23
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• 1971

On the assumption that the supplementation of certain nutrients or foods to the rice diet (low protein, low fat, and low vitamins) may decrease, to some extent, the degree of suffering from abnormal environments, such as vibration, noises, gases, dusts, smog etc. a series of experiments were started. As the first report the nutrition under vibration was studied in this experiment. Sixty (60) young growing male rats weighing about 65 grams were used, grouping to five (5) groups, twelve (12) rats each group. They were fed on the following five (5) experimental diets: rice diet (basal diet), rice diet+casein, rice diet+vitamins, rice $diet+{\alpha}-tocopherol$, and rice diet+ginseng powder (see the tables 1 and 2) for the period of 14 weeks experiment. During the experiment period the half number of the rats of each group were exposed to the three (3) hours vibration every day. The protective effect of each diet against the vibration may be summarized as follows. 1. The growth of rice diet group was impaired significantly under vibration, However, those of other groups (protein-supplemented, vitamin-supplemented, ${\alpha}-tocopherol-supplemented$ and ginseng-supplemented groups) were impaired much less compared with rice diet group. 2. The feed efficiency of the rice diet group was decreased significantly under vibration. It is estimated that the biological availability of nutrients was impaired under this environment. On the other hand, the feed efficiencies of protein supplemented, of vitamin supplemented, and of ginseng supplemented groups were not decreased under vibration, statistically. 3. There is tendency that the food spillages of vibration groups are higher than those of non-vibration groups. Especially it seems true in the case of rice diet group. The food spillage may be, to some extent, related with mental nervousness of animals. From the point that the food spillage of ginseng supplemented group is significantly lower than those of other groups it is thought ginseng acts some good role in protecting nervous system from suffering from vibration. 4. In all groups except protein supplemented group, liver fat of vibration group tends to be higher than that of non-vibration group. 5. It shows that, in general, the serum alkaline phosphatase activity of the vibration group is significantly higher than that of the non-vibration group. It seems that there may be, to some extent, corelation between the amount of liver fat and serum alkaline phosphatase activity. 6. There is tendency that, in rice diet group, the organs of vibration group are smaller than those of non-vibration group, especially lung is so. It is thought that this may be due to the poor growth of whole body size in vibration group.

• Toxicological Research
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• 제31권3호
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• pp.255-264
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• 2015

Heterocyclic amines (HCAs) and acrylamide are unintended hazardous substances generated by heating or processing of foods and are known as carcinogenic and mutagenic agents by the animal experiments. A simple method was established for a rapid and accurate determination of 12 types of HCAs (IQ, MeIQ, Glu-P-1, Glu-P-2, MeIQx, Trp-P-1, Trp-P-2, PhIP, $A{\alpha}C$, $MeA{\alpha}C$, Harman and Norharman) and acrylamide in three food matrices (non-fat liquid, non-fat solid and fat solid) by isotope dilution liquid chromatography-tandem mass spectrometry (LC-MS/MS). In every sample, a mixture of internal standards including $IQ-d_3$, $MeIQx-d_3$, $PhIP-d_3$, $Trp-P-2-^{13}C_2-^{15}N$ and $MeA{\alpha}C-d_3$ was spiked for quantification of HCAs and $^{13}C_3$-acrylamide was also spiked for the analysis of acrylamide. HCAs and acrylamide in sample were extracted with acetonitrile and water, respectively, and then two solid-phase extraction cartridges, ChemElut: HLB for HCAs and Accucat: HLB for acrylamide, were used for efficiently removing interferences such as pigment, lipid, polar, nonpolar and ionic compounds. Established method was validated in terms of recovery, accuracy, precision, limit of detection, limit of quantitation, and linearity. This method showed good precision (RSD < 20%), accuracy (71.8~119.1%) and recovery (66.0~118.9%). The detection limits were < 3.1 ng/g for all analytes. The correlation coefficients for all the HCAs and acrylamide were > 0.995, showing excellent linearity. These methods for the detection of HCAs and acrylamide by LC-MS/MS were applied to real samples and were successfully used for quantitative monitoring in the total diet study and this can be applied to risk assessment in various food matrices.

• 한국식품과학회지
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• 제31권1호
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• pp.83-90
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• 1999

천연 고분자 물질인 chitosan을 효소 가수분해시켜 수용성이며, 이미 이취가 없고 점성이 낮은 chitosan 분해물을 제조하여 식품첨가물로서의 이용가능성을 평가하고자 하였다. Chitosan의 효소적 분해 반응조건을 chitosan : enzyme이 1 : 0.3, $40^{\circ}C$, 20hr으로 정하였을 때 56%의 각 분획별$(M.W.\;3{\sim}100\;kDa)$ 수율을 얻을 수 있었다. 수용성 chitosan의 용해도는 작은 분자량(3 kDa 이하)일수록 증가하였으며, 점도는 분자량이 클수록 증가하였고, 고분자량(100 kDa 이상)에서는 pH가 높을수록 점도가 증가하였다. 지방 결합능력은 저분자$(3{\sim}30\;kDa)$ chitosan에서는 약 500%의 지방결합능력을 나타내었고, 30 kDa 이상의 고분자량에서는 약 800%의 지방결합능력을 나타내었다. 유화 안정성은 저분자의 수용성 chitosan일수록 낮은 유화안정성을 나타내었고, 냉동-해동 안정성은 분자량에 관계없이 안정적으로 나타났다. 표면색도는 각 분자량대별로 별 차이가 나타나지 않았다. Cholesterol 결합능력은 $3{\sim}0.2\;kDa$의 chitosan 분해물질이 가장 작은 결합력(24.7%)을 보였고, 나머지 chitosan 분해물질은 비슷한 결합력을 보였다. 수용성 chitosan의 관능적 특성은 분자량$(3{\sim}100\;kDa)$이 작을수록 쓴맛과 떫은맛의 강도가 현저히 낮게 나타났고, 큰 분자량(100 kDa 이상)에서는 비린내가 감지되었다.

• 대한지역사회영양학회지
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• 제15권2호
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• pp.227-239
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• 2010

The purpose of this study was to compare weight control behaviour, eating habits and health-related life habits according to the obesity degree by body fat percentage (%Fat) among middle-aged women. The subjects were 170 middle-aged women who lived Gunsan City, and they were assigned to one of the following groups based on their %Fat; normal weight group (18% - < 28%), overweight group (28% - < 33%) and obesity group (over 33%). The height, body weight, %Fat, the circumference of waist and hip of them were measured. Eating habits and health-related life habits were evaluated based on questionnaires. The results were as follows. Their weight, %Fat, body mass index (BMI), relative body weight (RBW), waist, hip, and waist-hip ratio (WHR) were significantly higher in the obesity subjects when compared to the normal and overweight subjects. Self-perception for weight (p < 0.001), desire for weight control (p < 0.01), and reasons of weight control (p < 0.05) were different among three groups. The main skipped meal was breakfast (67.9%), reasons of skipping meals were different among three groups (p < 0.05), and main reasons were "lose one's appetite" and "have not enough time". Food habits score for each food was not significantly different among three groups, but eating the meal on thinking with food combination in normal group was higher than overweight and obesity group (p < 0.01). Correlation coefficients of food habits score and anthropometric measurements were that salty of food was negative and food habits scores were positive correlation for anthropometric measurements and obesity index (p < 0.05 - p < 0.001). Frequency of exercise and fitting exercise for body were different among three groups (p < 0.05). Obesity group was lower frequency of exercise than the other groups. Regular diet was positive correlation with food combination (p < 0.01), taking fish (p < 0.05), taking vegetables (p < 0.01), taking bean products (p < 0.01) and food habits score (p < 0.01), frequency of eating out and snacks were negative correlation with taking fruits and fishes. Therefore, proper nutritional education for middle-aged women in obesity group is recommended regular diet, good food habits and exercise. The middle-aged women must decrease the frequency of eating out, snack and the salty foods, and increase the fruits and vegetables. They must have healthy life styles for exercise, smoking, and drinking.

• 한국치위생학회지
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• 제10권3호
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• pp.523-530
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• 2010

Objectives : In order to provide basic data necessary for developing oral health education plane for school continued oral health education by understanding knowledge and activities of oral health. Methods : This study was performed against 324 students at 5th grade of 2 elementary schools in Iksan-si, Jellabuk-do selected through convenience sampling, who were in mixed dentition period that might experience dental caries of permanent tooth. Results : As results, For the knowledge level on oral health by questions, it was found that the case that the elementary school students had correct knowledge on oral health was 'chocolates, snacks, and candies were foods that might often cause dental caries' and 95.8% of the students recognized it well. It was found that for 'must do toothbrushing before going to bed', 'during toothbrushing, I clean my tongue', and 'Proper time necessary for toothbrushing is about 3 minutes', 89.3%, 93.2%, and 89.3% of the students knew the, respectively. When oral health knowledge level by groups was divided into 3 groups and observed, they were classified into Low (0-4 points), Mid (5-7 points), and High (8-10 points). It was found that the knowledge level of each group was High 64.1%, Mid 33.9%, and Low 2.0% and it was identified that the high group took the largest ratio. It was suggested also for oral health knowledge level depending on their father's academic background that there was a statistically significant difference in the group higher than university graduate(p<.05). It was found for oral health knowledge level depending on parents' dental condition that an answer that both parents were good was high and there was a statistically significant difference. But post-analysis resulted that there was no apparent difference among groups. It was found that the ratio of respondents who answered for toothbrushing method 'toothbrush should be moved and rotated downward for the upper teeth and upward for the lower teeth to clean the teeth and gum' were 33.2% of male students and 29.4% of female students and showed statistically significant difference (p<0.05). It was found also that the ratio of respondents who answered to use a toothbrush for about 3 months' were 29.4% of male students and 25.5% of female students and showed statistically significant difference (p<0.05). Conclusions : Oral health program through the elementary school students and their parents for the development of proper oral health care education programs continue to be made should be considered.

• Applied Biological Chemistry
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• 제36권1호
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• pp.58-63
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• 1993

고등어버어거를 보다 효율적으로 이용하기 위하여 동결저장중 품질안정성에 대하여 검토하였다. 제조직후 고등어버어거의 수분함량 및 조지방함량은 각각 $60.2{\sim}61.5%,\;14.7{\sim}14.9%$ 범위이었다. 저장중 세 제품 모두 pH는 다소 감소하였고, 휘발성염기질소함량은 약간 증가하였다. 고등어버어거의 제조직후 histamine함량은 $2.60{\sim}2.81\;mg/100g$ 범위이었고, 저장중 약간씩 증가하여 저장 60일에는 $5.24{\sim}9.28\;mg/100g$이었으나 세 제품 모두가 식중독 한계값과는 상당히 차이가 있었다. 동결저장중 고등어버어거의 과산화물값, 카르보닐값, TBA값, 지방산조성 및 색조는 항산화제인 sodium erythorbate를 첨가하여 제조한 제품과 진공포장한 제품이 함기포장한 대조제품보다 변화폭이 적었다. 텍스튜어는 저장중 경도와 질김성은 증가하였고, 탄성과 응집력은 큰 변화가 없었으며, 관능검사의 결과 저장중 색조, 냄새, 조직감 및 맛은 저하하였고 그 저하폭은 항산화제 첨가제품이 가장 적었고, 다음으로 진공포장한 제품의 순이었으며, 두 제품간에는 큰 차이가 없었으나 함기포장한 대조제품과는 다소 차이가 있었다. 이상의 결과로 미루어 볼 때 고등어버어거 제조시 항산화제인 sodium erythorbate를 첨가하여 제조하거나 진공포장함으로써 가공 및 저장중 지질산패 및 산화변색과 같은 저장중 품질변화를 억제시킬 수 있으리라 판단된다.

• 한국식생활문화학회지
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• 제13권3호
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• pp.169-182
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• 1998

This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.

• 한국수산과학회지
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• 제17권6호
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• pp.499-505
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• 1984

수산물을 이용한 레토르트파우치 식품제조의 기초자료를 얻기 위해 우리 나라에서 많이 생산되는 바지락을 원료로 레토르트파우치 조미바지락의 가공조건을 검토하고 저장중 품질안정성에 대하여 실험하였다. 가공조건은 원료 바지락을 $3\%$ 식염수에서 11시간 토사를 배출시켜 증자 탈각한 후 설탕 $3\%$, sorbitol $12\%$, 식염 $2.5\%$, 글루탐산나트륨 $0.5\%$의 혼합조미료를 살포혼합하여 $5^{\circ}C$에서 12시간 조미한 다음 30분간 예비건조 ($35{\sim}40^{\circ}C$)하고 훈액처리($10\%$ Smoke EZ 훈액, 30초)하여 가볍게 건조한 다음($35{\sim}40^{\circ}C$, 2.5hr) 레토르트파우치필름(polyester/nylon/unoriented polypropylene : $12{\mu}m/15{\mu}m/50{\mu}m,\;15{\times}17cm$) 주머니에 충전하고, 진공포장하여 열수순환식레토르트르써 $120^{\circ}C$ 12분간 가열살균한 다음 냉각하는 것이 좋았다. Smoke EZ 훈액처리는 제품의 색조와 풍미를 향상시키는 효과가 있었으며 산패방지효과도 있었다. 그리고 제품은 실온에서 120일간 품질이 안정하게 유지되었다.

• 유통과학연구
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• 제18권5호
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• pp.89-98
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• 2020

Purpose: The growth of online commerce is now becoming a major threat and a new opportunity for retailers. Existing offline retailers struggle to cope with new online retailers' threats by utilizing offline infrastructure. Besides, online retailers expand their online strengths to offline sales by opening their offline stores. Many retailers are paying close attention to the O2O business and the resulting changes. Thus, this research focuses on the O2O business model and process that retailers can adopt. Research design, data and methodology: Considering the features of products that retailers sell, this paper divides O2O business process with the following criteria: delivery lead-time and delivery area. And This research uses the business model canvas to define the features of O2O commerce business process. This paper also uses nine key elements in the business model canvas for analyzing the structure of O2O commerce business. Results: This paper suggests the delivery model of retailers respond to offline customer orders and summarizes the following results. (1) Considering characteristics such as logistics process, delivery area, and product type, we define the features of O2O business models: wide-area (warehouse) based O2O business model, regional area (store) based O2O business model and time-separated O2O business model. (2) This study checks the availability of the business model through the business cases of O2O business models. (3) This study also analyzes the O2O business model of domestic retail companies by the factors defined in the business model canvas. Conclusions: Retailers can adopt the O2O business process to fit their business requirements and strategy. The online retailers who deal with normal consumer products mainly have the wide-area based O2O business model. The wide-area based O2O business model can be suitable for retailers who manage inventory centrally. The time-separated O2O business model can be a good solution for fresh food retailers to operate the logistics process efficiently. And to shorten the delivery lead-time of fresh foods, the regional area based O2O business model can be fit to the retailer that utilizes its offline logistics or sales infrastructure. It may be much more important for retailers to share the inventory information with other branches and to change the role of offline stores.

• Asian Pacific Journal of Cancer Prevention
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• 제14권1호
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• pp.481-487
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• 2013

Following breast cancer diagnosis, women often attempt to modify their lifestyles to improve their health and prevent recurrence. These behavioral changes typically involve diet and physical activity modification. The aim of this study was to determine association between healthy eating habits and physical activity with quality of life among Iranian breast cancer survivors. A total of 100 Iranian women, aged between 32 to 61 years were recruited to participate in this cross-sectional study. Eating practices were evaluated by a validated questionnaire modified from the Women's Healthy Eating and Living (WHEL) study. Physical activity was assessed using the International Physical Activity Questionnaire (IPAQ). A standardized questionnaire by the European Organization of Research and Treatment of Cancer Quality of Life and its breast cancer module (EORTC QLQ-C30/+BR-23) were applied to determine quality of life. Approximately 29% of the cancer survivors were categorized as having healthy eating practices, 34% had moderate eating practices and 37% had poor eating practices based on nutrition guidelines. The study found positive changes in the decreased intake of fast foods (90%), red meat (70%) and increased intake of fruits (85%) and vegetables (78%). Generally, breast cancer survivors with healthy eating practices had better global quality of life, social, emotional, cognitive and role functions. Results showed that only 12 women (12%) met the criteria for regular vigorous exercise, 22% had regular moderate-intensity exercise while the majority (65%) had low-intensity physical activity. Breast cancer survivors with higher level of physical activity had better emotional and cognitive functions. Healthy eating practices and physical activity can improve quality of life of cancer survivors. Health care professionals should promote good dietary habits and physical activity to improve survivor's health and quality of life.