• Journal of the Korean Dietetic Association
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• v.19 no.3
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• pp.209-222
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• 2013

This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 contract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice management companies, the major contract foodservice management companies showed higher scores for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection (P<0.01), and personal hygiene (P<0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection control (P<0.001), food supply control (P<0.05), and personal hygiene (P<0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene education systematically should be enforced for foodservice employees.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.211-216
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• 2003

The objective of this study was to determine the degradability of cassava chip (CC), cassava waste (CW), yellow sweet potato (YP), white sweet potato (WP), purple sweet potato (PP), corn meal (CM), and rice bran (RB) using in situ technique. Two ruminally fistulated steers with an average weight of $303{\pm}10kg$ were used to determine in situ degradabilities of DM and OM. Seven feed sources were weighted in nylon bags ($38{\mu}m$ pore size) and incubated ruminally for 1, 2, 4, 6, 8, 12, 24, and 48 h. The results showed that asymptote (a+b) and effective degradability (ED) of DM of energy sources ranked from the highest to the lowest; CC, YP, WP, PP, RB, CW, and CM (99.3, 92.5; 97.6, 87.9; 97.5, 87.9; 97.2, 87.8; 87.5, 63.6; 78.6, 63.0 and 81.7; 59.3, respectively) and for OM asymptote (a+b) and effective degradability (ED) were similar to those of degradation of DM (99.4, 93.4; 98.8, 89.8; 98.5, 89.4; 98.4, 88.1; 92.4, 65.8; 85.1, 66.9 and 83.6, 63.3, respectively). It was concluded that disappearance characteristic of CC was the highest and it may potentially facilitate the achievement of optimal ruminal availability of energy: protein especially with NPN for microbial protein synthesis.

• 한국균학회소식:학술대회논문집
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• 2014.05a
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• pp.21-21
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• 2014

A edible mushroom, Hypsizygus marmoreus is commercially cultivated in Northeast Asia. Japan's annual production is 110,000ton or more. Since 2002, cultivation is expanded in Korea. To investigate the morphological, cultural and microscopic characteristics of Hypsizygus marmoreus, 109 isolates were collected from Korea and other countries. Clamp connection, chlamydospore and arthrospore were present in all tested isolates of H. marmoreus except HYM-002 and HYM-004. Also pilealtrama, gilltrama, basidia, basidiospore and cystidia of fruiting body were no difference among the isolates in the present investigation. Morphological characteristics of fruiting body was that color of pileus was brown and white, irregular as marble, the average size 12~22mm and stipes was $46{\sim}91{\times}6{\sim}10mm$. Isolates HYM-031, HYM-047 and HYM-109 formed grayish-brown pileus with a faint pattern. Molecular analysis with RAPD and ITS rDNA sequence analysis were also performed to check the genetic relationships among H. marmoreus isolates. Based on the RAPD analysis using the URP-PCR, all isolates of H. marmoreus were clustered into large 3 groups but more than 90% showed high similarity. In addition, morphological and geographical differences have been classified as an independent cluster. The brown and white strains enclosed in same cluster. So genetically no significance difference was observed between these two strains. ITS gene sequences of 16 selected isolates which were 640 bp long, were aligned and compared. The similarity in ITS sequence was 94.8 to 99.1% among tested isolates and the H. marmoreus isolates in GeneBank. In conclusion the tested isolates were H. marmoreus. Morphological and molecular observations proved that all tested isolates were belonging to H. marmoreus. For the stable artificial cultivation, composition of optimum media, mature period and light condition were established. Optimal formula of artificial cultivation medium was Douglas sawdust: corn cob: soybean meal: wheat bran = 40:30:15:15. In addition, 7% rice bran and 3% yellow sucrose was the most effective composition for spawn's liquid medium. For the maturation of the isolates was favorable for growing for 20 to 30 days at $25^{\circ}C$ and the LED lights in mixture of white and blue was good for growth period. For effective growth, the temperature, humidity and aeration control in every step was important.

• Korean Journal of Community Nutrition
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• v.12 no.2
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• pp.198-205
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• 2007

This study was conducted to investigate the validity of using a cameraphone for a dietary intake survey method. The subjects were 28 female college students. After eating a standard lunch meal which consisted of plain rice, seaweed soup, bulgogi, cucumber salad, roasted anchovy and kimchi, the quantity of dietary intake, calorie intake & nutrients intake were analyzed by weighed method, diet record method and cameraphone method by dietitian with k without cameraphone analysis training. There were no significant differences in the quantity of 6 foods intake between weighted method and cameraphone method by dietitians with camera phone analysis training. However, the quantity of seaweed soup, bulgogi & cucumber salad intake analyzed by diet record method was significantly lower than the weighed method. And the quantity of seaweed soup, bulgogi, cucumber salad, roasted anchovy and kimchi intake analyzed by the cameraphone method by dietitians without cameraphone analysis training was significantly lower than the weighed method. There were no significant differences in the calorie intake and nutrients intake between the weighted method and camera phone method by dietitians with camera-phone analysis training. However, protein, calcium, iron, phosphorous, Vitamin A, Vitamin $B_2$, Vitamin E and cholesterol intake analyzed by diet record method was significantly lower than the weighed method. And fat and Vitamin $B_2$ intake analyzed by the camera phone method by dietitians without cameraphone analysis training was significantly lower than the weighed method. Therefore, this study suggests that the use of the camerephone may be a valid and convenient method fur evaluating a dietary intake survey. However, systematic and standard education is necessary about the size and volume of dishes and angle of photo for more accurate results.

• Journal of the Korean Home Economics Association
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• v.42 no.10 s.200
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• pp.1-10
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• 2004

The purpose of this study was to investigate what kinds of foods university students consume, how often they go out eating, and the regularity and amount of their meals. A questionnaire survey was conducted on 600 university student (home with Parents $40.8\%$: house of relatives $5.5\%$: boarding with cooking $43.3\%$: dormitory $10.3\%$). The main results are as follows: PIBW(percent ideal body weight) was under weight($49.2\%$), normal weight($40.7\%$), over weight($6.0\%$) and obese($4.2\%$). Many students had breakfast irregularly(boarding with cooking: $81.2\%$> home with parents: $71.8\%$> dormitory: $54.8\%$> house of relatives: $54.5\%$). Students who had a meal of average size were $32.5\%$(for breakfast), $61.3\%$(for lunch), and $39.5\%$(for dinner). Students who were home with parents and boarding with cooking had more eating for breakfast and lunch than those who were house of relatives and dormitory. Students who were home with parents and dormitory students ate more often milk, milk products, and kimchi than house of relatives and boarding with cooking students. Home with parents, boarding with cooking and dormitory students ate more often meat, milk, bread, fast food, and instant noodles than house of relatives students. Home with parents, house of relatives, and dormitory students ate more often fish, dried anchovy, and vegetables than boarding with cooking students. Dormitory students ate more often snacks, such as alcohol and fruits, than home with parents, house of relatives, and boarding with cooking students.

• Journal of Dental Anesthesia and Pain Medicine
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• v.20 no.2
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• pp.83-87
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• 2020

Foreign body (FB) ingestion is commonly seen in the ear nose and throat (ENT) field, with different presentations and sequelae. FBs can arrest in the upper aerodigestive tract or continue further down into either the airway tract to the bronchus or the digestive tract to the intestines. The pathway of an FB depends on the size and shape of the FB and how sharp its edges are. Since the 20th century, the use of disposable stainless-steel needles in the oral cavity has proven to be an effective and safe method for performing various intraoral procedures like dental infiltration or a root canal wash. Complications from their use are rare. Generally, dental needle breakages are caused by patients biting the needle, incorrect injection techniques, or inadequate preventative measures. The sudden movement of a patient during a procedure is one of the most common causes of breakage. Occasionally, needles are swallowed during dental procedures such as a root canal. Here, we report a case of a patient that swallowed a broken needle during a dental procedure. A few days later, the patient presented with neck pain, swelling, and a FB sensation. When the patient presented, she claimed that her symptoms had onset after consuming a meal containing duck meat. Initially, the patient was diagnosed as having ingested a duck bone. However, intraoperatively, the FB was discovered to be an injection needle that had migrated from the throat to the neck.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.139-146
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• 1999

This study was to investigate the consumption patterns of fast food in small city. The survey was conducted by questionnaires from March to April in 1997. The object was 500 men and women who were in their teens through fifties and living in Kimchen and Sangju city. A total of 444 subjects(88.8%) excluding incomplete answer were analyzed, all statistical data analysis were conducted using the $SAS/PC^+$. 1. The reason why people go to fast food restaurants are quickness, a convenient place, good taste, low prices, good service, and good atmosphere. There was significant correlation with each element with one exception between taste and prices. 2. On the question about the fast food which was eaten most frequently, responded hamburger to 39.86%, noodles to 29.50%, chicken to 16.67%, pizza to 10.36% and the others to 3.60%. And female, teens and twenties ate hamburger more often and another groups ate noodles more often. 3. The standard of choosing fast food restaurants was taste, prices, sanitation, atmosphere and service. There was significant correlation with exception between taste and prices, sanitation and service, atmosphere and service. 4. About propriety of fast food serving size as one meal, it was not enough portion for female and 40s. 5. The awareness that eating foreign-made food was not right, was significant difference among age groups, but not sex. 6. Customers was discontented with sanitation, price and service. There was also significant correlation with each element. 7. The frequency of eating fast food was 1-2 times/a month(35.36%), 3-5 times/a month(31.31%), 5-10 times/a month(18.24%), hardly using(11.04%), 10-20 times/a month(2.70%), over 20 times/a month(1.35%). There was significant difference among sex and age groups.

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.235-243
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• 2003

This study was to investigate the consumer recognition of commercial Sunsik & Saengsik. The data was collected from the 395 married women residing in Seoul and Kyungki area by the self-administered questionnaire. A related purpose was to analyze the nutrient composition and the hygienic safety of commercial Sunsik and Saengsik. The results from this study were as follows. The purchasing and using behaviors were significantly different between two user groups. Sunsik users have generally purchased the products at a discount store(41.0%) as a between-meal snack(36.4%). The products were usually the ones made on the spot(55.0%). However, Saengsik users have purchased the manufactured products-serving size package-(84.0%) at a health foods store(50.7%) as a health food(38.7%). Many of Sunsik users have had Sunsik in water or milk with sugar(40.7%) and 1-2 times a week(40.0%). But Saengsik users have usually had Saengsik in water or milk with honey(38.6%) and everyday(34.7%). According to the analysis on nutrition composition, crude proteins were significantly more rich in Sunsik samples, and crude ashes were more rich in Saengsik samples(p<0.01). Sunsik E and all the Saengsik samples showed the high total viable plate counts of $4.8{\sim}7.0$ log cfu/g. Coliform groups were detected in all the Saengsik and two Sunsik(A, E) samples.

• Nutrition Research and Practice
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• v.4 no.6
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• pp.499-506
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• 2010

The study aimed to analyze the lifestyles, weight control behavior, dietary habits, and depression of female university students. The subjects were 532 students from 8 universities located in 4 provinces in Korea. According to percent ideal body weight, 33 (6.4%), 181 (34.0%), 283 (53.2%), 22 (4.1%) and 13 (2.5%) were severely underweight, underweight, normal, overweight and obese, respectively, based on self-reported height and weight. As much as 64.1 % and only 2.4%, respectively, overestimated and underestimated their body weight status. Six overweight subjects were excluded from overestimation group for the purpose of this study, resulting in overestimation group consisting of only underweight and normal weight subjects. Compared to those from the normal perception group, significantly more subjects from the overestimation group were currently smoking (P=0.017) and drank more often than once a week (P=0.015), without any significant differences in dietary habits. Despite similar BMIs, subjects who overestimated their own weight statuses had significantly higher weight dissatisfaction (P= 0.000), obesity stress (P= 0.000), obsession to lose weight (P = 0.007) and depression (P = 0.018). Also, more of them wanted to lose weight (P = 0.000), checked their body weights more often than once a week (P=0.025) and had dieting experiences using 'reducing meal size' (P=0.012), 'reducing snacks' (P=0.042) and 'taking prescribed pills' (P = 0.032), and presented 'for a wider range of clothes selection' as the reason for weight loss (P = 0.039), although none was actually overweight or obese. Unlike the case with overestimating one's own weight, being overweight was associated with less drinking 0.035) and exercising more often (P=0.001) and for longer (P=0.001) and healthier reasons for weight control (P=0.002), despite no differences in frequency of weighing and depression. The results showed that weight overestimation, independent of weight status, is associated with risky lifestyles, weight control behaviors, and mental conditions. Preventive interventions should focus not only on obesity, but also on body weight overestimation.

• Nutrition Research and Practice
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• v.10 no.2
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• pp.188-197
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• 2016

BACKGROUND/OBJECTIVES: The purpose of this study is to analyze daily kimchi, vegetable and fruit consumption by general characteristics and vegetable and fruit consumption from 1998 to 2012 by the Korean population based on the data of the KNHANES (Korea National Health and Nutrition Examination Survey). SUBJECTS/METHODS: This study is based on the 1998-2012 KNHNES. Analysis data on 54,700 subjects aged 19 years and older were obtained from health behavior interviews and the 24-hour dietary recall method. RESULTS: Daily kimchi consumption and portion size of kimchi decreased significantly from 1998 to 2012 (adjusted P for trend < 0.0001). Meanwhile, daily consumption of both non-salted vegetable and fruit with and without kimchi did not significantly change between 1998 and 2012. Reduced consumption of kimchi, non-salted vegetable, and fruit was observed for both genders as well as daily meal episodes and cooking locations. Male and female subjects with insufficient non-salted vegetable and fruit intake were increased 1.4 times and 1.3 times, respectively, in 2012 than 1998. All subjects consumed at least 400 g/day of non-salted vegetable, fruit, and kimchi in each survey year, although they consumed insufficient amounts (< 400 g/day) of non-salted vegetable and fruit without kimchi. CONCLUSIONS: Since Koreans generally consume high amounts of fermented vegetables, including kimchi, total vegetables and fruit. Consumption of these foods by the Korean adult population reached 400 g, which is the recommended intake of the WCRF/AICR. Based on this result, it is necessary to promote consumption of kimchi in the Korean population and research the development of low sodium kimchi in the future.