• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.1
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• pp.77-81
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• 2001

The effects of dietary protein and lysine levels on lactating multiparous sows and litter performance were studied. Sixty-two crossbred multiparous sows ($Landrace{\times}Yorkshire$) were used. Thirty-three and twenty-nine sows were studied in their second parity and third parity respectively. The three dietary treatments were: (1) the control diet containing 15% CP and 0.75% lysine, (2) a diet containing 13% CP and 0.75% lysine (0.60% natural+0.15% synthetic), and (3) a diet containing 13% CP and 0.60% lysine. They were fed twice daily and allowed ad libitum access to food and water throughout a 28 day lactation from parturition until weaning. The results of this experiment showed that body weight and backfat losses of the sows from farrowing to weaning were significantly affected (p<0.01) by reducing dietary protein. Neither average daily feed intake nor weaning to estrus interval of sows were significantly different among treatments. Supplementing lower dietary protein with synthetic lysine could mitigate backfat losses, but could not prevent body weight losses in lactating multiparous sows. A corn-soybean meal diet containing 13% crude protein and 0.60% lysine did not significantly affect litter size and survival rate of weanling piglets compared with the 15% crude protein diet. There was a tendency towards decreased piglet weight at weaning (p<0.10) and reduced daily gain of piglets (p<0.11) when the multiparous sows were fed the 13% protein diet during lactation. We found a severe loss of body weight and backfat when reducing dietary protein for lactating multiparous sows.

• Journal of Gastric Cancer
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• v.1 no.1
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• pp.44-49
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• 2001

Purpose: Quality of life (QOL) assessment should be applied in surgical settings to compare treatment options. We compared QOL after a subtotal versus a total gastrectomy for gastric cancer to identify which resection would produce a better QOL for the patient. Patients and Methods: We studied 362 patients with no evidence of recurrent disease after curative surgery for gastric cancer. The QOL was measured by assessing patient health perceptions according to the Spitzer index and Troidl score and by treatment-specific symptoms according to Korenaga and others with some modifications. High scores reflect a better QOL. Results: The mean score of the Spitzer index was $8.87\pm1.36$ after a subtotal gastrectomy and $8.80\pm1.23$ after a total gastrectomy. More than $80\%$ of the patients in both groups maintained good quality of life when measured by the Spitzer index. The mean Troidl score was $10.41\pm2.12$ after a subtotal gastrectomy and $9.79\pm2.16$ after a total gastrectomy (p=0.033). Swallowing difficulty was more frequent after a total gastrectomy (p=0.002). There was a statistically significant difference in the meal size (p=0.044). Other variables of the Troidl score revealed no statistically significant differences. Dizziness was significantly more frequent after a total gastrectomy than after a subtotal gastrec tomy (p=0.009). Conclusion: We conclude that in terms of postoperative quality of life, a subtotal gastrectomy has advantages over a total gastrectomy. In those cases where an adequate proximal safety margin can be achieved by a subtotal gastrectomy, that procedure is preferable to a total gastrectomy.

• Korean journal of applied entomology
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• v.19 no.4 s.45
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• pp.221-227
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• 1980

A new disease of strawberry caused by Alternaria was found in Gim Hae, Gyougnam province, in July 1979. The symptoms of the disease occurred mainly on leaves as showing dark brown spots with circular to irregular, $5\~6mm$ in diameter. The pathogen was identified as Alternaria alternate (Fr.) Keissler which has not been described in Korea as a pathogen of strawberry disease. The common name of the disease was given as Gum un mum byung of strawberry. The conidia shape and size of this fungus varied considerably with culture media. The measurements of conidia and beak on corn meal agar were $20.1\times9.3{\mu}\;and\;4.0\mu$, respectively, which were shorter than those on strawberry leaf lesions in the field. Among 49 strawberry varieties tested, Morioca 16 and Robinson were highly susceptible to the disease by artificial inoculation and Catskill, Cyclone, Northwest, Merton princess, Juspa and Daehak I were moderately susceptible whereas 31 varieties were resistant. This fungus could also infect the leaf of Common garden sunflower, Double sunflower and Mexican sunflower among the 14 plants species tested.

• Research in Plant Disease
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• v.7 no.1
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• pp.8-10
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• 2001

A stem and root rot disease of kalanchoe (Kalanchoe sp.) which is a succulent plant that provides consumers with a durable flowering pot was found in Koyang, Kyounggi province, Korea in May 1998. We found that stems and roots of potted kalanchoe had dark brown spots at the soil level. The causal organism was identified as Pjytophtora nicotianae on the basis of mycological characteristics. The fungus produced markedly papillate, ovoid to spherical sporangia, and abundant chlamydospores. Sporangia were 20∼48$\times$24∼64㎛(avg. 35.0$\times$47.3㎛) in size, and optimum temperature for the mycelial growth of the isolate was 30$\^{C}$. The fungus showed relatively different pathogenicity to 14 kalanchoe cultivars including K. blossfelana cv. Florus. cultivars florsu, calypso, Maya, and Redsing were susceptible to thedisease in root dip inoculation. This is the first report demonstrating the stem rot on kalanchoe caused by P. nicotianae in Korea.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.423-430
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• 1998

The purposes of this study were to (a) measuring attitude and satisfaction of Yonsei university students towards contracted vs. rented university foodservices, (b) determine university students' overall satisfaction & perception regarding the factors improved towards university foodservice and (c) provide recommendation on marketing strategies for university foodservices. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93% response rate. The survey was conducted between October 12 to October 18, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2-test$, ANOVA, Factor Analysis and Stepwise Multiple Regression. The results of this study can be summarized as follows: 1. Performance mean score for contracted foodservice management in terms of food, menu, price, hygiene, facilities was higher than for rented foodservice management. 2. The average satisfaction score for contracted foodservice management in terms of price was lower than for rented foodservice management. There was no gap between contracted foodservice management and rented foodservice management in overall satisfaction score and price satisfaction score. 3. Perception regarding the factors improved of thirteen factors to be improved except operating hours, waiting time, price, food quantity were perceived as better by students. 4. Perception regarding the factors improved have correlation with foodservice qualify attribute's performance. 5. According to multiple regression analysis, 92.05% of the variance in respondents' satisfaction score could be explained by procedure after meal, purchasing procedure, operating hours, availability of breakfast, waiting time, atmosphere, price, facilities, service endeavor to survey satisfaction in foodservice, availability of kitchen and wall space, portion size, taste of food, change of cafeteria name, the number of seats, and variety of menu.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.303-309
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• 1988

The heat generation at the start-up period of an autogeneous single screw extruder was determined with various feed materials, die structure and operational conditions. The highest heat generation rate was observed with defatted soybean meal, while the lowest value was obtained with rice flour, and wheat and barley flour showed the intermediate rate. As the moisture content of the flour decreased and the screw speed increased, the electric power requirement and heat generation rate increased. The temperature at compression section increased with the decrease in the particle size. The same effect was also observed as breaker plate was installed. The optimum operation was established as the temperature profile was maintained in decreasing order of metering section, die and compression section.

• International Journal of Human Ecology
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• v.9 no.2
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• pp.93-105
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• 2008

This study investigates the different characteristics (mainly of community life) in representative intentional communities, between the ecovillage and cohousing, since the different purpose of the establishment of the community might result different characteristics. The study method is data analysis: the analysis material is Community Directory, A Comprehensive Guide to Intentional Communities and Cooperative Living (Rutledge, 2005). Of 750 listed communities, 397 (211 ecovillages and 186 cohousings) communities were analyzed. The findings of the study reveal that there are clear differences of community life between ecovillages and cohousings even though two communities are regarded as similar intentional communities. The similarities between the two communities are as follows: 1) Those mostly distributed in the USA, and established before 2000. 2) Dominant size of intentional communities is less than 20 residents and 20 houses. 3) They make decisions in consensus. 4) They eat together very frequently; at least once a week or more. 5) Shared work is required. The differences between the two communities are as follows: 1) They have different aims of establishment. For instance, ecovillage focus more on eco-living, while cohousing focuses more on the cohousing idea. 2) There are more female residents in cohousings than in ecovillages. 3) There are more cohousings in urban areas with a smaller area of land, contrary to that there are more ecovillages in rural areas with larger areas of land. 4) There are less identified leaders or leadership core groups in cohousing than in ecovillages. 5) Income sharing is more common in ecovillages than in cohousings. According to there findings, it is evident that a different purpose of establishment result in different characteristics of community life even though those belong to the similar category of the intentional community. Thus, it is recommended to adapt the correct characteristics that fit the aim of the community in the establishment an intentional community Topics and discussions about establishing intentional Topics and discussions abut establishing intentional communities could contribute to gather the intentional communities could contribute to gather the interests communities could contribute to gather the interests of residents as well as those of relevant civil-workers and administrators in Korea.

• Journal of the Korean Dietetic Association
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• v.16 no.2
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• pp.100-115
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• 2010

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hottaste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.534-548
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• 2017

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.