• Journal of Korean Home Economics Education Association
• /
• v.20 no.4
• /
• pp.173-186
• /
• 2008

This study aimed to examine the operation of the Home Economics education courses in the graduate schools of education, and to find out how graduate students perceive them. Data were collected with the use of handbooks issued by 11 graduate schools of education located in Seoul, and through telephone conversations with the administrative staff. To determine how graduate students majoring in Home Economics perceive their Home Economics courses, a survey was conducted among the graduate students in 10 graduate schools of education, and a total of 131 accomplished questionnaires were used for data analysis. The results of the study are as follows. First, all 11 graduate schools aimed to retrain their teachers, enhance their professionalism, and produce home economics education experts. The Home Economics Education courses come in two strands; a teacher's course and a major course. Most of the schools require a total of 30 credits. All Schools lack professors. Only 3 graduate schools have a home Economics Department in the College of Education. All graduate schools are offering a teacher's course based on a teacher's certification system. In a major course, Home Economics education has the largest number of subjects, with Clothing and Textiles and Food and Nutrition being given greater emphasis, and Consumer Economics, Home Economics Management, Child Care, and Family and Housing Studies being given less emphasis. Second, they mostly regard the graduate school of education as producer of experts, followed by producers of teachers and teacher re-trainers. Those who were majoring in Home Economics Education in college, and the teachers, are more interested in teacher re-training, while the non-teachers and those who were not majoring in Home Economics Education are more interested in producing teachers. They are less satisfied with the operation of the graduate school of education. But they are generally satisfied with the Home Economics Education course. Graduate students registered the lowest satisfaction with a major course, especially experimental subjects. For a teacher's course, the graduate students who are not teachers exhibited higher satisfaction, whereas the teachers showed lower satisfaction. But teachers registered more satisfaction with the practical use of major subjects in the educational field, thinking that their major was a big help in their work at a school. As for what has to be improved with regard to the Home Economics Education course, many cited the necessity of securing a good faculty and expanding the major subjects.

• Journal of Korean Home Economics Education Association
• /
• v.25 no.2
• /
• pp.103-128
• /
• 2013

The purpose of this study was to develop a school violence prevention program featuring the Practical Action Teaching Model(hereafter, PATM) for middle school students to prevent school violence by Home Economics Education. To accomplish this purpose, the processes of analysis, design, development, and evaluation based on ADDIE were conducted. The validity of the program was evaluated twice by Home Economics education experts(36 experts for the first group and 10 experts for the second group) and the contents of the program were modified according to the comments from the evaluators. The school violence prevention program in Home Economics classes consisted of 5 topics such as changing perception on school violence, enhancing self-esteem, relating with others, practicing consideration and sharing, and strengthening the will of preventing school violence. Twenty-four units were developed with 7 practical problems(What should I do to make friends to help with each other?, What should I do to establish positive self-concept?, What should I do to communicate to build good relationship?, What should I do to solve the conflicts peacefully?, What should I do to practice consideration and sharing in food consumption?, and What should I do to practice consideration and sharing in clothing?) in 5 topic areas. Teaching-learning plans included four steps such as problem perception, practical reasoning, action, and evaluation that comprise PATM to solve the practical problems. Every step of the teaching-learning plan consisted of questions for practical reasoning and activity assignments. Materials for students and teachers were developed. Materials for students comprised 80 pieces in total including student activity, reading, movie, and clips to make students enhance understanding and interest. Materials for teachers comprised 35 pieces in total such as rationales, newspaper articles, and movies that make teachers that lesson teaching loads and were helpful for teachers. The PATM was incorporated into developing the program and a Likert-scale was used to assess usefulness, applicability, appropriateness, fidelity, substantiality, and validity of this program. This program gained more than 4.00 on a 1-5 Likert scale. This result indicated that program is expected to be effective and useful to school violence prevention.

• Journal of Korean Home Economics Education Association
• /
• v.31 no.1
• /
• pp.137-149
• /
• 2019

This study described the status of snack intake and personality of middle school students, determined the differences in snack intake and personality according to gender and grade levels, and examined the effect of snack intake on personality. Data were collected from a self-reported survey from students of a middle school in Gwangju city and 717 questionnaires used for the analyses. The data were analyzed for frequency, percentage, mean, standard deviation, Cronbach's α, t-test, ANOVA, Duncan test, and multiple regression analysis using SPSS/PC 18.0 program. The results obtained were as follows. First, as for the snack intake frequency, '1~2 times per a day' had the largest number of responses(42.3%), followed by 'sometimes'(37.6%), '2~3 times per a day'(12.6%), 'never'(7.5%). As for the reason of snack intake, 'habitually'(27.3%) had the largest number of responses, followed by 'insufficient amount of meal'(21.0%), 'skipping meals'(13.6%), and 'stress relief'(8.2%). Mean score of agreeableness was the highest(3.64) among the personality components followed by Openness/intellect(3.42), Extraversion(3.36), Conscientiousness(3.15), and Emotional Stability(3.09) on the 5-point scale. Second, there were statistically significant differences in Emotional Stability depending on the gender. There were statistically significant differences in Extraversion, Agreeableness, and Openness/intellect by the grade level. Third, fruit intake frequency had statistically significant influence on Extraversion(β=.134). Intake frequency of bread(β=-.099), fruit(β=.142), ice cream(β=.092), and rice cake(β=.090) had statistically significant influence on Agreeableness. Intake frequency of bread(β=.105), drink(β=-.113), fruit(β=.113), and flour-based food(β=-.126) had statistically significant influence on Emotional Stability. Intake frequency of fruit(β=.106) and milk(β=.110) had statistically significant influence on Openness/intellect. Intake frequency of fruit had statistically positive influence on all the personality components. Intake frequency of rice cake had statistically positive influence on two personality components. Intake frequency of drinks had statistically negative influence on Emotional Stability. The outcomes indicate that snack intake affects the personality of adolescents.

• The Korean Journal of Ecology
• /
• v.27 no.6 s.122
• /
• pp.383-390
• /
• 2004

This study was conducted in three sites, Si-Hwa Lake, Dongman and Seoman island and Janguyeop island, from march, 1999 to september, 2002. The behaviors of pre-breeding season, territorial behaviors, reproductive ecology, foraging sites and behaviors, and the competition of reproduction and foods between intraspecific or interspecific of Eurasian Oystercatcher (Haematopus ostralegus) were observed in each studying sites. The breeding of Eurasian Oystercatcher started on the middle of April in Si-Hwa Lake and on the middle of May in Dongman and Seoman island and Janguyeop island. For intension of pair bond on pre-breeding season, Eurasian Oystercatcher foraged with pair and behaved male-female chasing flight behavior. The pair foraged with male and female before copulation. If other pairs and individuals approached in feeding site of pair, this pair attacked them with piping calling and intruder chasing flight. If continuos serial behaviors were not observed, the discrimination of male-female chasing flight and intruder chasing flight was difficult. Territorial behaviors classified four types; butterfly flight, calling behavior, chasing behavior, fight behavior. The important foraging sites in Si-Hwa Lake are the land place in Daeboo island, tidal flat of Bangameori, tidal flat a front of a stationary net for catching fishes and tidal flat a front of a view station for bird watching. Eurasian Oystercatcher foraged at tidal flat on low water of the tide and foraged at feeding sites near island on flood tide in Dongman and Seoman island. Eurasian Oystercater in Janguyeop island usually foraged feeding sites near island, because water level was not different between low water of the tide and flood tide. Eurasian Oystercatcher competed on foods of intraspecific and interspecific. They chased for taking foods by force in feeding sites and drove out intruders in feeding sites. The foods interspecific competition happened with Black-tailed Gull (Larus crassirostris). Eurasian Oystercatcher was robbed of foods and attacked by Black-tailed Gull. The individual of food competition with Black-tailed Gull was low foods intake rate comparison with other feeding sites and this individual flied out other feeding sites.

• KSBB Journal
• /
• v.23 no.6
• /
• pp.463-469
• /
• 2008

During the last decade, monacolin-K biosynthesized by fermentation of red yeast rice (Monascus strains) was proved to have an efficient cholesterol lowering capability, leading to rapid increase in the market demand for the functional red yeast rice. In this study, the production medium composition and components were optimized on a shake flask scale for monacolin-K production by Monascus pilosus (KCCM 60160). The effect of three different soybean flours on the monacolin-K production were studied in order to replace the nitrogen sources of basic production medium (yeast extract, malt extract and beef extract). Among the several experiments, the production medium with dietary soybean flour to replace a half of yeast extract was very good for monacolin-K production. Plackett-Burman experimental design was used to determine the key factors which are critical to produce the biological products in the fermentation. According to the result of Plackett-Burman experimental design, a second order response surface design was applied using yeast extract, beef extract and $(NH_4)_2SO_4$ as factors. Applying this model, the optimum concentration of the three variables was obtained. The maximum monacolin-K production (369.6 mg/L) predicted by model agrees well with the experimental value (418 mg/L) obtained from the experimental verification at the optimal medium. The yield of monacolin-K was increased by 67% as compared to that obtained with basic production medium in shake flasks.

• Journal of Gastric Cancer
• /
• v.7 no.3
• /
• pp.132-138
• /
• 2007

Purpose: In Korea, the number of laparoscopy-assisted distal gastrectomies for early gastric cancer patients has been on the increase. Although minimally invasive surgery is more beneficial, no reported case of a total laparoscopic gastrectomy has been reported because of difficulty with intracorporeal anastomosis. This study attempts, through our experience, to determine the safety and feasibility of a total laparoscopic gastrectomy with various types of intracorporeal anastomosis using laparoscopic linears stapler in treating early gastric carcinomas. Materials and Methods: We investigated the surgical results and clinicopatholgical characteristics of 81 patients that underwent a totally laparoscopic distal gastrectomy at our department between June 2004 and May 2007. The intracorporeal anastomoses were performed by using laparoscopic linear staplers. Results: The mean operative time was 287 minutes, the mean anastomotic time was 40 minutes, and the mean number of laparoscopic linear staplers used for an operation was 7.5. The mean time to the first flatus, the first food intake, and discharge from hospital was 2.9, 3.6, and 10.3 days respectively. There were 11 cases of postoperative complications, but no case of postoperative mortality or conversion to an open procedure. In 75 patients with an adenocarcinoma, the mean number of lymph nodes harvested was 38.1 and the stage distribution was as follows: stage I, 72 patients; stage II, 2 patients; stage IV, 1 patient. During the mean follow-up period of 14 months, 5 patients died of other causes and there were no cases of cancer recurrence. Conclusion: A total laparoscopic gastrectomy with intracorporeal anastomosis by using a laparoscopic linear stapler was found to be safe and feasible. We were able to obtain acceptable surgical outcomes in terms of minimal invasiveness.

• Journal of Gastric Cancer
• /
• v.8 no.4
• /
• pp.176-181
• /
• 2008

Purpose: The adipocyte-derived cytokine leptin plays a major role in the control of stable body weight by suppressing food intake and increasing energy metabolism. Leptin regulates the cell proliferation of various epithelial cells and it may be involved in the promotion of cancer. Leptin and its receptor are highly expressed in gastric adenocarcinoma, but the association between the serum leptin level and the tissue expression of leptin is uncertain. We evaluated the serum leptin level and the expressions of leptin and leptin receptor in gastric cancer, and we explore the possible mechanism and role of leptin in the carcinogenesis of gastric cancer. Materials and Methods: 72 carcinomas that were curatively resected at our hospital from October 2005 to March 2007 were included in this study. By immunoassay and immunohistochemical staining, we evaluated the serum leptin level and the expressions of leptin and its receptor, and we analyzed their relationship together with the clinicopathological variables. Results: The serum leptin level was increased as the patient's BMI increased and it was decreased in H. pylori infected patients. The expression of leptin was increased as the TNM stage increased (P=0.014), and the expression of leptin receptor in the intestinal type gastric adenocarcinoma was higher than that in the diffuse type gastric adenocarcinoma (71.4% vs 28.6%, respectively, P=0.033). Conclusion: There was no significant correlation between the serum leptin level and expression of leptin in gastric cancer patients. The expression of leptin was associated with the TNM stage, but its role in the pathogenesis of gastric cancer has to be elucidated.

• Journal of Dairy Science and Biotechnology
• /
• v.32 no.2
• /
• pp.121-129
• /
• 2014

This study was carried out to investigate the quality characteristics of protein enriched fermented milk made with whey and soybean flour. Protein-enriched fermented milk was prepared as follows: Soybean flour was added before fermentation. No synthetic aroma was added. The fermentation starter culture was ABT-4 (Chr. Hansen). Whey protein was added after fermentation. Sensory evaluation indicated that sample containing soybean flour amount of 5% were better than other samples. The pH values and titratable acidities of stored protein-enriched fermented milk and fermented milk, respectively, were not remarkably different. Crude protein was more than 3 times higher in protein-enriched fermented milk (8.77%) than in fermented milk (2.49%). The crude fat content of protein-enriched fermented milk was not remarkably different compared to that of fermented milk. Dietary fiber was more than 2.7 times higher in protein-enriched fermented milk (1.67%) than in fermented milk (0.62%), and the free amino acid content was more than 14 times higher in protein-enriched fermented milk (37.9%) than in fermented milk (2.6%).

• Journal of Animal Science and Technology
• /
• v.46 no.5
• /
• pp.821-832
• /
• 2004

A total of 80 pigs were used to investigate the effect of dietary glycine betaine(N,N,N-trimethylglycine) on pork quality during cold storage. About 70 kg pigs were randomly a1loted into one of four experimental diet groups(0%, 0.2%, 0.4% and 0.6% glycine betaine). Pigs were slaughtered at approximately 110 kg live weight, and pH, color(CIE $L^* a^* b^*$), shear force, sarcomere length, lipid oxidation and composition of fatty acid were measured in pork loin for 13 days of cold storage. The concentration of glycine betaine in pork loin was significantly increased(P<0.05) with increasing of glycine betaine level in diet. Pork loins from dietary betaine groups showed significantly higher muscle pH and lower CIE $b^*$ values compared to control group after 13 days of storage. There were significant differences in shear force values among pork loins from diet groups at 24 hrs postmortem. However, pork loins from control diet showed longer sarcomere length than those of dietary betaine groups. Dietary glycine betaine increased the ratio of saturated fatty acids and decreased unsaturated fatty acids in pork loins. Especially the ratios of linoleic and myristic acid were decreased with increasing dietary betaine level. However, dietary glycine betaine did not affect lipid oxidation (TSARS) and sensory evaluation during cold storage.

• Journal of Animal Science and Technology
• /
• v.46 no.5
• /
• pp.849-858
• /
• 2004

This study was carried out to investigate the effects of addition of citron peel powder(0.3%, 0.6%, 0.9%) on the quality characteristics of emulsion-type sausages. The pH, color, TBARS, residual nitrite content and textural properties were evaluated. The pH values of sausage containing citron peel powder were significantly(P<0.05) lower compared to those for control. The CIE $L^*$ and $a^*$ values of sausage containing citron peel powder tended to similar to control, but the CIE $b^*$ values were significantly(p<0.05) higher in the sausage containing citron peel powder. The TBARS values of sausage containing 0.9% citron peel powder were significantly(P<0.05) lower than those of control at 20, 40 and 60 days of storage. The residual nitrite content of sausage containing citron peel powder were significantly(P<0.05) lower compared to control. The hardness values of sausage containing citron peel powder were significantly(P<0.05) higher than those of control, but the cohesiveness, springiness and gumminess were significantly(P<0.05) lower in the sausage containing citron peel powder.