• Journal of Environmental Science International
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• v.19 no.9
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• pp.1077-1082
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• 2010

This study was performed to investigate the nutritional conditions controlling keratinase activity in Bacillus megaterium F7-1. B. megaterium F7-1 produced keratinase using chicken feather as a sole source of carbon, nitrogen and sulfur. Addition of the feather medium with glucose enhanced keratinase production (68.9 U/ml), compared to control without glucose (63.2 U/ml). The synthesis of keratinase was repressed by addition of $NH_4Cl$ in B. megaterium F7-1. The highest keratinase production (70.9 U/ml) was obtained with the feather medium containing glucose and $MgSO_4{\cdot}7H_2O$. Keratinase was produced in the absence of feather (4.9 U/ml), indicating its constitutive synthesis. Feather degradation resulted in free SH group formation. B. megaterium F7-1 effectively degraded chicken feather meal (86%), whereas duck feather, human nail, human hair and sheep wool displayed relatively low degradation rates (8-34%).

• Journal of the Korean housing association
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• v.14 no.5
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• pp.1-9
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• 2003

The purpose of this study is to consider the community design applications in the senior collective housing in Hyogo Prefecture, Japan. It was performed by two programs, application program and space design program. The former is focused on the participation of residents to the planing and design process, sharing, community activity, social interaction, and management by residents. The latter is focused on the common space(room) design. It was also performed by literature review, observation, and interview. The findings for the community design as an application program in SCH are almost the same with those in CH. But, the level of common meal and common laundry in SCH is lower than that of CH. And space design program is focused on the location and scale of common space(room) which is related to the number of users. As a result, the positive possibilities of SCH as a new residential type for the self-reliant seniors can be confirmed. The difference of community design application between CH and SCH is caused by various factors such as senior's health conditions, economic factors, and Japanese life style.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.175-191
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• 2005

This study carried out a survey of students in Gangwon province's general opinion and satisfaction with the school food-service programs implemented in Gangwon province. The method involved a survey of 1,500 elementary, middle, and high school students from 30 schools. The main results of this study can be summarized as follows: With regards to their general opinion of the school food-service programs, $70\%$ of the students answered that the size of the portions was appropriate. Moreover, the survey students answered that they were satisfied with the current method in which the food services. The elementary school students were found to be the best at maintaining public order when the food services were being conducted. The largest complaint which the students had towards these food service programs was the taste of the food itself. With regard to the students' degree of satisfaction with the school food service programs, the highest level of satisfaction with the atmosphere during meal times(3.88), followed by the degree of satisfaction with the food(3.27), and the school cafeteria environment(3.20), and the sanitary conditions of the food service facilities(3.14). The overall opinion and degree of satisfaction with school food service programs demonstrated significant differences, depending on the school level and type of food service.

• Advances in pediatric surgery
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• v.20 no.2
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• pp.65-68
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• 2014

Congenital duodenal obstruction is a one of the emergent surgical conditions in neonates. Almost of them were diagnosed with double-bubble sign in prenatal ultrasonography. However, partial obstruction caused from duodenal web could be overlooked. We reported a duodenal web in early childhood. A three-year-old girl visited at our pediatric clinic for constipation. She had been showed non-bilious vomiting after weaning meal since 6 months old of her age, but her weight was relevant for 50-75 percentile of growth curve. Barium enema was initially checked, but any abnormal finding was not found. We noticed the severely distended stomach and 1st portion of duodenum. Upper gastrointestinal series revealed partial obstruction in 2nd portion of duodenum. After laparotomy, we found the transitional zone of duodenum and identified a duodenal web via duodenotomy. We performed duodeno-duodenostomy without any injury of ampulla of Vater. She was recovered uneventfully. During 6 months after operation, she does well without any gastrointestinal symptoms or signs, such as vomiting or constipation.

• Journal of Korean Academy of Nursing Administration
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• v.19 no.3
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• pp.329-339
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• 2013

Purpose: This study was conducted to provide basic data on the nursing Happiness Index and identify factors influencing nurses by describing their perception of lifestyle, health behavior, nursing professionalism, Happiness Index, and turnover intention. Methods: On July 2012, 700 nurses from 10 general hospitals were surveyed, but 23 were omitted due to missing or incomplete data. The focus of this study was the Organization for Economic Co-operation and Development (OECD) Happiness Index, consisting of 11 OECD identified topics concerning living conditions and quality of life. Data were analyzed using $x^2$-tests, t-test, ANOVA, Pearson correlation coefficients and multiple regression with SPSS/WINdow 14.0. Results: Mean score for nurses' Happiness Index was 3.03 on a scale of 5. There were significant differences on the Happiness Index for the following: age, marriage, children, education, position, work experience, wages, number of beds, medical institution, health behavior, weight, and meal patterns. There was a positive correlation between the happiness index and nursing professionalism but a negative correlation between the happiness index and turnover intention. Conclusion: Results indicate that factors influencing happiness are autonomy, sense of calling and turnover intention suggesting the need to improve nursing professionalism for a life of happiness among hospital nurses.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.243-256
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• 2017

This study attempted to improve frying powder products based on 272 consumers' purchase conditions. Factor analysis by type was conducted on purchase attributes of consumers who purchased frying powder by categorizing them based on five factors-namely, convenience, information, diversity, safety, and economy. Five main factors were divided into four purchase attributes named various pursuit, convenience pursuit, economical pursuit, and inform/safety pursuit. Purchasing status of frying powder products was analyzed according to three independent variables such as age, meal preparation type, and purchase attributes. The top motivation for using frying powder was convenience. According to the importance-satisfaction analysis survey, taste, expiration date, and certification mark were chosen as highly important and high satisfaction characteristics for frying powder (p<0.001), whereas nutrition, oil absorption, adhesiveness, crispiness, origin, and food additives were highly important and low satisfaction characteristics (p<0.001). In the conjoint analysis, crispiness was the most important attribute of fried food.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.356-370
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• 2013

The purpose of this study is to examine the Western perspective on the food and food culture of Modern Times in Korea (from the late of Joseon Dynasty until Japanese colonial era). Literature and written records were analyzed. This analysis revealed that the heart of the mill in this period involved rice, and that a common beverage was sungnyung made from boiled scorched rice (in contrast to tea as the common beverage in Japan or China). The most important subsidiary food in Joseon was vegetables, especially Kimchi. Westerners viewed Kimchi as a smell symbolizing Joseon and their meal times. Even though both Kimchi and cheese are fermented food, just like Westerners could not stand the smell of Kimchi, Koreans viewed the smell of cheese unpleasant. Westerners viewed German sauerkraut as Western food counterpart to Kimchi, as sauerkraut is also fermented food made of cabbage. Regarding the eating of dog meat in Joseon, most Westerners viewed it as brutal; however some interpreted it as a difference in food culture. In addition, the eating of raw fish and its intestines felt crude to Westerners. The biggest difference between Joseon's food and Western food was that Joseon had no dairy products and no sugar. The most highly preferred fruit for Westerners was the persimmon, and ginseng was already widely recognized and recorded as a medicinal plant. Joseon's desserts were also favorably evaluated. In contrast, the excessive gluttony, heavy drinking, and unsanitary conditions in Joseon were problems pointed out in many records.

• Korean Journal of Materials Research
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• v.21 no.12
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• pp.679-684
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• 2011

One of the trace constituents included in cement clinker, chromium, has become prominent and highly noticed lately as a social issue both inside and outside of this country because it affects the human body negatively. The purpose of the present study was to investigate leaching properties of water-soluble hexavalent chromium by different manufacturing conditions of cement clinker. Raw materials were prepared to add different $SiO_2$, $Al_2O_3$ and $Fe_2O_3$ sources. After the raw materials, such as limestone, sand and clay, iron ore was pulverized and mixed, and the raw meal was burnt at $1450^{\circ}C$ in a furnace with an oxidizing atmosphere. Leaching of soluble hexavalent chromium showed a tendency to decrease with an increasing LSF and IM. However, leaching of soluble hexavalent chromium increased with an increasing S.M. Alkali contents of iron source minerals is closely related to the leaching properties of soluble hexavalent chromium. Green sludge has the highest content of alkali added; leaching of water-soluble hexavalent chromium was mostly high. In order to reduce the water-soluble hexavalent chromium in cement, reducing the alkali content in raw materials is important.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.69-78
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• 2000

The purposes of this study were to : (a) investigate overall operating conditions of university residence hall foodservice, (b) compare them by the management systems. Questionnaires were hand delivered and mailed to 73 foodservice managers. A total of 56 were usable; resulting in 76.7% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $x^2-test$. Sixty-four percent of the foodservice operations were 'self-operated'; 23% were 'contracted'; and 13% were 'rented'. Eighty-three percent of operations provided 'single menu'; forty-six percent of foodservice operations with 'partially self-service'; and forty-one percent with 'complete self-service'. Forty-four percent of overall foodservice operations provided 1,000-2,000 meals per day; thirty-one percent provided less than 1,000 meals per day, and twenty-four percent provided more than 2,000 meals per day. The highest meal price was 1,950 won and the lowest was 700 won with average of 1,295 won. The mean number of employees was 12.2; the number of working hours was 59.7 hours per week.

• Journal of Nutrition and Health
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• v.55 no.1
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• pp.1-9
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• 2022

In the past few decades, great progress has been made on understanding the interaction between nutrition and health status. But despite this wealth of knowledge, health problems related to nutrition continue to increase. This leads us to postulate that the continuing trend may result from a lack of consideration for intra-individual biological variation on dietary responses. Precision nutrition utilizes personal information such as age, gender, lifestyle, diet intake, environmental exposure, genetic variants, microbiome, and epigenetics to provide better dietary advices and interventions. Recent technological advances in the artificial intelligence, big data analytics, cloud computing, and machine learning, have made it possible to process data on a scale and in ways that were previously impossible. A big data platform is built by collecting numerous parameters such as meal features, medical metadata, lifestyle variation, genome diversity and microbiome composition. Sophisticated techniques based on machine learning algorithm can be used to integrate and interpret multiple factors and provide dietary guidance at a personalized or stratified level. The development of a suitable machine learning algorithm would make it possible to suggest a personalized diet or functional food based on analysis of intra-individual metabolic variation. This novel precision nutrition might become one of the most exciting and promising approaches of improving health conditions, especially in the context of non-communicable disease prevention.