• 대한지역사회영양학회지
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• 제11권4호
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• pp.520-533
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• 2006

The purpose of this study was to investigate satisfaction and preference for current military meal service and food behaviors and food habits of some military personnel in Chunchen and Wonju of the Kwangwon area. The results are as follows. In the anthropometric survey, average height of the subjects was 175.03 $\pm$ 5.30 cm, average weight was 69.15 $\pm$ 7.74 kg. As a result of surveying satisfaction in the current food service, an item high in satisfaction was adequacy of serving hours, whereas an item of low satisfaction was diversity of menu. The item of food service improvement needs of the subjects were in order more variety of menu, nutrition, preference, sanitation, cooking method. As a result of surveying eating behavior of the subjects, most items were high medium response. They preferred soju and relish and also they liked the bokkum cooking method. As a result of surveying food habits of the subjects, items of good habits were regularity of meals, marginal meals, diversity of food intake, dairy and dairy products, avoiding too exciting meals and natural food diet; whereas, items of bad habits were fast food intake, alcohol, smoking, carbonated and caffeine beverages, skipping breakfast. snacks, fatty food intake, yellow or green vegetable intake and fruit and seaweed intake. Following is the result of a survey on the preference of meals by cooking method serving the current military meal service. They liked one-dish meals such as Bokkeumbap, Bibimbap, Tteokguk, whereas, they disliked curryrice, Jajangbap. In case of soup, they liked soup made from meat better than vegetable soup or soup made with fish. Also they liked pot stem better than soup. Generally they liked meals containing meat in most cooking methods. These results suggest that continuous and practical nutrition education to change food habits in military life are necessary to Prevent chronic disease with increasing age.

• 한국수산과학회지
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• 제50권1호
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• pp.55-64
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• 2017

Seasonal variability in algal community structure was examined at the intertidal zones of five study sites on the Taean Peninsula, on the western coast of Korea, from February 2014 to November 2015. A total of 118 species of marine algae, comprising 17 green, 24 brown and 77 red algae, were identified. The maximum number of species was observed at the Mohang site (75 species), and the minimum at the Yeonpo site (46 species). The seaweed biomass was $160.24g\;dry\;wt./m^2$ on average, and was maximal at Uihang ($519.04g\;dry\;wt./m^2$) and minimal at Yeonpo ($19.03g\;dry\;wt./m^2$). Based on biomass, the dominant seaweeds at Taean peninsula were Sargassum thunbergii and Corallina pilulifera. Community indices were as follows: richness index (R), 3.21-5.01; evenness index (J'), 0.33-0.38; and diversity index (H'), 0.90-1.12. Based on evaluation of the environmental states by the community indices, the ecological evaluation index (EEI) of Taean peninsula was "moderate". The overall species and biomass of seaweeds decreased after the oil spill. However, Hakampo previously showed a similar algal community structure. In conclusion, the algal community was temporarily affected by the oil spill, but rapidly recovered.

• International Journal of Oral Biology
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• 제43권2호
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• pp.61-68
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• 2018

Codium fragile (Suringar) Hariot is an edible green seaweed that belong to the Codiaceae family and has been used in Oriental medicine for the treatment of enterobiasis, dropsy, and dysuria. Methanol extract of codium fragile has anti-oxidant, anti-inflammatory and anti-cancer properties, although the anti-cancer effect on oral cancer has not yet been reported. In this study, we investigated the anti-cancer activity and the mechanism of cell death by methanol extracts of Codium fragile (MeCF) on human FaDu hypopharyngeal squamous carcinoma cells. Our data showed that MeCF inhibits cell viability in a dose-dependent manner, and markedly induced apoptosis, as determined by the MTT assay, Live/Dead assay, and DAPI stain. In addition, MeCF induced the proteolytic cleavage of procaspase -3, -7, -9 and poly(ADP-ribose) polymerase(PARP), and upregulated or downregulated the expression of mitochondrial-apoptosis factor, Bax(pro-apoptotic factor), and Bcl-2(anti-apoptotic factor). Futhermore, MeCF induced a cell cycle arrest at the G1/S phase through suppressing the expression of the cell cycle cascade proteins, p21, CDK4, CyclinD1, and phospho-Rb. Taken together, these results indicated that MeCF inhibits cell growth, and this inhibition is mediated by caspase- and mitochondrial-dependent apoptotic pathways through cell cycle arrest at the G1/S phase in human FaDu hypopharyngeal squamous carcinoma cells. Therefore, methanol extracts of Codium fragile can be provided as a novel chemotherapeutic drug due to its growth inhibition effects and induction of apoptosis in human oral cancer cells.

• 한국식생활문화학회지
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• 제31권1호
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• pp.33-41
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• 2016

The purpose of this study was to examine the difference in nutritional knowledge and food preferences according to food-related lifestyle among 400 married women. Using the K-average clustering method, food-related lifestyles of subjects were categorized into three clusters: rational and diversity-oriented group, convenience-oriented group, and health-oriented group. The nutritional knowledge level and food preferences among three clusters were compared to each other using ANOVA test. The findings were summarized as follows: For the nutritional knowledge level, health-oriented group showed the highest mean score, whereas the lowest score was detected in the convenience-oriented group. The convenience-oriented group showed higher preferences for fish, meat, eggs, fruits, milk/dairy products, seaweed, grains, etc. among natural food than the other groups. Meanwhile, the rational and diversity-oriented group preferred legumes, and green vegetables, whereas the health-oriented group showed preferences for other vegetables. However, the convenience-oriented group reported more preferences for breads, noodles, pancakes, fried/stir-fried food, and processed food such as sausage, ham, and fast food, This study found that nutritional knowledge level and food preferences were significantly different according to food-related lifestyles of married women living in Seoul and Gyonggie areas. Thus, it is suggested that nutritional education targeting married women needs to be carefully designed by considering their food-related lifestyle.

• Biomolecules & Therapeutics
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• 제20권1호
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• pp.118-124
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• 2012

This study was conducted to evaluate the effect of Grateloupia elliptica, a seaweed native to Jeju Island, Korea, on the prevention of hair loss. When immortalized rat vibrissa dermal papilla cells were treated with extract of G. elliptica, the proliferation of dermal papilla cells significantly increased. In addition, the G. elliptica extract significantly inhibited the activity of $5{\alpha}$-reductase, which converts testosterone to dihydrotestosterone (DHT), a main cause of androgenetic alopecia. On the other hand, the G. elliptica extract promoted $PGE_2$ production in HaCaT cells in a dose-dependent manner. The G. elliptica extract exhibited particularly high inhibitory effect on LPS-stimulated IL-12, IL-6, and TNF-${\alpha}$ production in lipopolysaccharide (LPS)-stimulated bone marrow-derived dendritic cells. The G. elliptica extract also showed inhibitory activity against Pityrosporum ovale, a main cause of dandruff. These results suggest that G. elliptica extract has the potential to treat alopecia via the proliferation of dermal papilla, $5{\alpha}$-reductase inhibition, increase of $PGE_2$ production, decrease of LPS-stimulated pro-inflammatory cytokines and inhibitory activity against Pityrosporum ovale.

• 한국수산과학회지
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• 제39권5호
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• pp.419-426
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• 2006

This study investigated the ecology and growth of Monostroma nitidum Wittrock in both its natural habitat and the laboratory. The maximum length, width, and weight of M. nitidum in March were 9.0$\pm$4.7 cm, 9.6$\pm$3.6 cm, and 1.52$\pm$1.13 g, respectively. Yellowish-green or yellowish-brown reproductive thalli began to appear in January, and over 80% of the thalli matured by March. The male and female spores were ca. 6 $\mu$m long, and elongate and ovoid in shape. The spores had two flagella and one-eye spot, and tended to swim toward light. Maximum number of spores released from matured thalli was 236 cells/mL after 70 minutes at a light intensity of 100 $\mu$mol/m$^2$/s. The zygote diameter ranged from 3.4-6.0 $\mu$m (mean 4.2 $$m) and increased to 69.8 $\mu$m 14 weeks after culture. The mass release of zoospores was observed from thalli in the dark (3 to 12 days), after 30 min under dry conditions in the shade, at 25$^{\circ}C$, and a light intensity of 100 $\mu$mol/m$^2$/s. The maximum number of zoospores released was 109.8 cells/mL after 60 min of induction. M. nitidum fronds on the net increased to 6.8-7.2 cm in length, and 6.6-8.9 cm in width during the winter.

• 한국가정과학회지
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• 제5권2호
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• 한국수산과학회지
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• 제40권4호
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• pp.210-219
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• 2007

The benthic marine algal flora and community structure were examined at five sites of the Taean Peninsula, Korea, during July-August 2005. Ninety-six algal species were Identified, including 14 green, 21 brown, and 60 red algae, and 1 marine plant. The common species that occurred at the five sites were Sargassum thunbergii, Gelidium divaricatum, Caulacanthus okamurae, Gracilavia vermiculophylla, and Neorhodomela aculeata. Sthunbergii was the dominant species in terms of coverage and biomass at ail of the study sites. The average biomass varied from $23.72g/m^2$ in dry weight at Chaeseokpo to $66.43g/m^2$ at Padori. The species could be divided into six functional groups in terms of morphological characteristics: 41 coarsely branched forms, 25 filamentous forms, 16 sheet forms, 7 thick leathery forms, including the marine plant Phyllospadix iwatensis, 4 crustose forms, and 3 Jointed calcareous forms. The seaweed communities at the five study sites were unstable and the environmental conditions were bad or very bad. Among the five study sites, the ecological evaluation index (EEI) and diversity index (H') were maximal at Padori at 2.29 and 1.98, respectively. By contrast, the dominance index (DI) was minimal at Padori (0.55) and maximal at Baramarae (0.96). Therefore, we conclude that the rocky shore at Padori has the best environment among the five study sites, although the species richness and biomass of seaweeds have declined continuously over the last 10 years.

• Preventive Nutrition and Food Science
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• 제3권1호
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• pp.77-84
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• 1998

To evaluate food consumption patterns of first generation Korean-American in Hawaii, questionnaires were developed using sociodemographic questions and food frequency questionnaire, which included 139 food items most often consumed among Korean foods and American foods. The questionnaires surveyed 157 first generation Korean-Americans in Hawaii. Mean daily servings for the first generation Korean-Americans were calculated for 139 food items combined into 41 food groups based on similarity in nutrient composition and serving size. The food groups which were consumed in amounts over one serving per day for all subjects were rice, Kimchi , non-citrus fruit , vegetables, organge/green vegetables. oil. margarine and coffee/tea. All subjects consumed less than one serving of hotdogs, hamburgers, pizza and pancakes per week(0.14 serving per day). The most notable characteristic of food consumption for first generation Korean-Americans was that they consumed more Korean food such as rice, Kimchi, soybean paste(Deenjang), soybean curd and seaweed than American foods. Compared with other groups based on age and gender, younger men showed significantly(p<0.05) more frequent consumption of beef/pork, sausages /hams /bacons and hambergers. Older men were significantly(p<0.05) more likely to consume Doenjang and less likely to consume pizza and hamburgers. Daily servings were below the recommended level for thegrains /bread/cereals group and fats/oils/sweets group for all subjects . Fruits/vegetables group servings exceeded the recommeded 5 daily servings for younger men. In correlations of daily servings of selected foods among Korean foods and American food with sociodemographic characteristics, this study showed that the older the subjects and the shorter the stay in Hawaii, subjects were more likely to consume Kroean foods.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2003년도 제20차 정기총회 및 학술발표회
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• pp.38-52
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• 2003

Seaweeds are large algae that grow in a saltwater or marine environment. There are over 400 species of seaweeds in the bay of Korea. Most seaweeds are divided into three groups according to their color : the green seaweeds(division Chlorophyta), the brown(Phanphyta) and the red(Rhodophyta), Seaweeds have been harvested for use as food, fertilizer, animal feed and medicines for thousands years. In the past decade, there has been increasing interest in using seaweeds for animal feedstuffs and feed supplements as their health qualities are becoming better known. In this review some perspectives on nutritional values and the role of functionality ingredients of various seaweeds will be also discussed. Ecklonia cava kjellman(EC), a perennial seaweed, is one of the main components of the marine forests along the East and South coasts of Korea. We conducted three experiments to evaluate the nutritional values of EC and the crude lectin extracted residues from EC(LEEC) and to investigate their dietary effects on productivity and immunocompetence in poultry. The crude protein content of EC was relatively low(about 10 ％) and its amino acids were poorly available. But, the results of our study suggested that EC can be used into broiler feed up to 3 ％ without any adverse effect, if its nutritional values are well evaluated prior to use. Similar results of dietary LECC up to 1.0 ％ level on egg production and egg quality have been obtained in layers. The concentrations of serum TNF-${\alpha}$ after Salmonella challenge were rapidly increased in accordance with the level of LEEC. These results indicated that LEEC can be used as a feed additives for enhancing of immunocompetence in poultry.