• Asian Pacific Journal of Cancer Prevention
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• v.13 no.11
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• pp.5445-5450
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• 2012

Although benign uterine leiomyomata (LMA) is the most common reproductive tumor in premenopausal women, its etiology is largely unknown. We aimed in the present study to demonstrate the potential role of environmental factors with estrogenic activity in tumor etiology by focusing on the role of aryl hydrocarbon receptor (AhR) which mediates the effects of many environmental endocrine disruptors and contributes to the loss of normal ovarian function in polluted environments. This case-control study aimed to compare the interactions between AhR and lifestyle factors in a clinical setting for the first time among 138 newly diagnosed LMA patients and 138 normal controls who lived in Tehran and Mashhad, respectively, during the last 10 years. To conduct immunohistochemical studies using appropriate monoclonal antibodies, 30 cases were selected retrospectively from 2009-2011 from the pathology departments of two university hospitals in Tehran. Although the levels of sex steroid receptors were similar in adjacent myometrium and uterine leiomyomas of all cases, AhR was significantly overexpressed (p=0.034, OR=1.667) in uterine LMA and this overexpression was correlated with living in Tehran [(p=0.04, OR=16 (1.216-210.58)], smoking[P=0.04, OR=2.085 (1.29-3.371)], living near polycyclic aromative hydrocarbon producing companies [p=0.007, OR=2.22 (1.256-3.926)] and eating grilled meat [p=0.042, OR=1.28 (1.92-3.842)]. Our study contributes to the understanding of the effects of EDCs on AhR levels as well as women's health and points out possible risk factors for the development and growth of uterine LMA. It seems that the development of LMA could be the result of interactions between hormonal and environmental factors.

• Journal of Agricultural Extension & Community Development
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• v.20 no.4
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• pp.1079-1103
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• 2013

This study is to identify different characteristics of chinese tourists in relation to food tourism. These features includes motivation, travel behavior, attributions, information source, preference about local food and food tourism. Based on the results from empirical investigation, it develop suggestions for attracting chinese tourism to rural area. The results shows that the strongest motivation is to find new food which is different from daily life. Also, they believed that eating local food is meaningful travel behavior. In addition, this study reveals that the attribution of food selection is highly related to freshness, tastes, and sanitation. Accordingly, this study suggests following guide to attract chinese tourist to rural area. 1) developing unique and authentic local food, 2) preparing extensive menu with meat and local agricultural products & a light menu for breakfast 3) deliberating about freshness and sanitation, 4) creating good appearance and smell.

• Journal of Nutrition and Health
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• v.36 no.1
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• pp.83-92
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• 2003

Improving dietary patterns, na, in turn, improving nutritional status, is now viewed as a key to improve public health and to prevent chronic diseases. There has been a peat needs to assess diet quality to identify nutritional risk group, however, little research has been done on methods to assess overall diet quality. The purpose of this study was to develope a mini dietary assessment (MDA) index for evaluation of overall dietary quality. A 10-component system was devised based on dietary guidelines and food Tower for Koreans. The system contained 4 food elements of which use is encouraged, such as milk, meat, vegetables, fruits, and 3 food elements of which use is limited, such as fat, salt, or sugar. Also the included were elements on dietary regulation and variety. A subject is to check one of ‘always' 'generally'seldom', which has score of 5, 3, and 1, respectively, so the total possible index score is 50. This index is to use without dietary survey and is to use even by non-nutritionist. A sample of 432 healthy males and females in their 30's and 40's contributed diet intake data based on 24-hour recall for the validation of MDA. The mean MDA score was 31.34 of a possible 50 points. The main nutrients for each MDA component was correlated very well with the results of 24-hour recall. Also, very good correlation was found between healthy eating index (HEI) score and MDA score. However, some of MDA components were needed a modification of term or/and statement. So the Uh was revised and another effort for validation was made with new sample of 169 subjects and even better correlation was found. The revised MDA could be used with minor modification to assess diet quality and to screen nutritional status. (Korean J Nutrition 36(1): 83-92, 2003)

• Tuberculosis and Respiratory Diseases
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• v.53 no.1
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• pp.71-78
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• 2002

Human toxocariasis is a zoonotic parasitic disease caused by the larva of toxocara canis or cati. It is one of the most commonly reported zoonotic helminth infection in the world. Human are infected mainly by the accidental ingestion of embryonated eggs due to the pica, geophagia, the consumption of contaminated raw vegetables and poor personal hygiene particularly in childhood. In adults, the consumption of raw meat from potential paratenic hosts e.g. chickens, lambs, rabbits and dogs is a major cause of human toxocariasis. The larva can reach various organs such as the liver, lung, brain, and eye by the hematogenous spread and cause visceral larva migrans. We experience a case of pulmonary infiltration with eosinophilia by visceral larva migrans after eating the raw liver and kidney of a dog.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.7
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• pp.1017-1035
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• 2018

The European Union (EU) is the world's third largest producer of beef. This contributes to the economy, rural development, social life, culture and gastronomy of Europe. The diversity of breeds, animal types (cows, bulls, steers, heifers) and farming systems (intensive, extensive on permanent or temporary pastures, mixed, breeders, feeders, etc) is a strength, and a weakness as the industry is often fragmented and poorly connected. There are also societal concerns regarding animal welfare and environmental issues, despite some positive environmental impacts of farming systems. The EU is amongst the most efficient for beef production as demonstrated by a relative low production of greenhouse gases. Due to regional differences in terms of climate, pasture availability, livestock practices and farms characteristics, productivity and incomes of beef producers vary widely across regions, being among the lowest of the agricultural systems. The beef industry is facing unprecedented challenges related to animal welfare, environmental impact, origin, authenticity, nutritional benefits and eating quality of beef. These may affect the whole industry, especially its farmers. It is therefore essential to bring the beef industry together to spread best practice and better exploit research to maintain and develop an economically viable and sustainable beef industry. Meeting consumers' expectations may be achieved by a better prediction of beef palatability using a modelling approach, such as in Australia. There is a need for accurate information and dissemination on the benefits and issues of beef for human health and for environmental impact. A better objective description of goods and services derived from livestock farming is also required. Putting into practice "agroecology" and organic farming principles are other potential avenues for the future. Different future scenarios can be written depending on the major driving forces, notably meat consumption, climate change, environmental policies and future organization of the supply chain.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.7
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• pp.927-932
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• 2018

The demand for beef as a protein source is increasing worldwide, although in most countries beef accounts for considerably less than half of total meat consumption. Beef also provides a highly desirable eating experience in developed countries and, increasingly, in developing countries. The sustainability of beef production has different meanings in the various geographical and socio-economic regions of the world. Natural resources including land mass and uses, rainfall and access to livestock feed, and the robustness of the economy are major determinants of the perception of beef sustainability. In this overview of the 2016 International Symposium on "Future Beef in Asia" and this subsequent Special Edition of the Asian-Australasian Journal of Animal Sciences on "Current Situation and Future Prospects for Global Beef Production", the contributions have been grouped into the following categories: Countries in Southeast Asia; Europe; and Countries producing highly marbled beef for export and/or domestic consumption. They also include reference to Special Topics including marbled beef production, and use of "omics" technologies to enhance beef quality assurance. Among these broad categories, notable differences exist across countries in the production and marketing of beef. These reflect differences in factors including natural resource availability and climate, population size, traditional culture and degree of economic development including industrial and technological developments. We trust that the International Symposium and this Special Edition on Current Situation and Future Prospects for Global Beef Production, the contents of which that are briefly summarized in this paper, will serve as a valuable resource for the livestock industries, researchers and students with an interest in enhancing the prospects for sustainable, efficient beef production that satisfies the growing size and complexity of consumer demands and markets for beef.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.374-382
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• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.94-103
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• 2015

The purposes of this study was to identify the level of satisfaction with the food quality in a company cafeteria located in Daejon. 400 people were given questionnaires, of which 341 questionnaires were returned for analysis (90.25% response rate). Our results show, 85.63% of customers eat at the cafeteria more than 3~4 times per week. 48.68% of people surveyed chose their meal based on the proximity when they enter the cafeteria. 39.59% said the most important factor for eating at the cafeteria was taste. 33.72% said it was quality. The type of food that was leftover the most was 'Guk' (soup). 52.20% said 'Guk' was leftover due to the awful taste. Food quality (34.60%) and taste (34.02%) required the most improvement according to those surveyed. Additionally, we divided food quality into 3 factors: 'sanitation & service', 'food', and 'menu composition'. People who marked down 'no other place to eat' was the reason they ate at the cafeteria also had the lowest satisfaction scores across all items (p<0.001). Improving the 'Guk' and 'meat' was rated as the most important criteria to improve satisfaction with leftover food. Unsurprisingly, the 'taste' of leftover food had the lowest satisfaction scores. Those who had the lowest quality satisfaction scores also wanted to improve 'taste', 'quality' and 'sanitation' the most (p<0.001). Based on these findings, the foodservice manager can increase the overall satisfaction with the cafeteria food by focusing on improving the taste, quality and sanitation of the food that it serves.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.21 no.2
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• pp.127-133
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• 2018

Purpose: For 3 consecutive years from 2012-2014, we analyzed the causative factors for why the Jeju Island had the highest obesity prevalences of school children among the 15 provinces in Korea. Methods: From our analysis of 28,026 elementary school children with obesity or normal weight in the 15 provinces, we analyzed 12 factors related to eating habits, exercise habits, lifestyle, and mental health. The differences between the obese and normal weight children were researched. Finally, Jeju was compared with Seoul, which has the lowest obesity prevalence in school age children. Statistical analysis was performed using the chi square test of PASW Statistics ver. 18.0. Results: Compared to the normal weight group, the obese group had significantly higher rates of consuming soft drinks (p<0.001), fast food intake (p=0.019), skipping breakfast (p<0.001), insufficient sleep (p<0.001), bullying experiences (p=0.001) and runaway impulses (p=0.012). Compared to Seoul, Jeju Island had significantly higher rates of Ramen intake (3.4% vs. 5.4%, p=0.021) and meat intake (46.0% vs. 52.9%, p=0.003). On the other hand, Jeju Island was significantly lower than was Seoul in their fruit intake (83.4% vs. 67.1%, p<0.001), vegetable intake (71.4% vs. 64.2%, p=0.001), and intense physical activity (63.4% vs. 47.7%, p<0.001). Meanwhile, insufficient sleep (15.4% vs. 9.6%, p<0.001) and runaway impulses (5.6% vs. 3.3%, p=0.027) in children were significantly lower in Jeju Island than in Seoul. Conclusion: The results of the obesity factor analysis of elementary school students in Jeju Island can be used as useful educational material for lowering the obesity prevalence in Jeju community.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.158-169
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• 2001

This study was undertaken to assess grade and gender differences in dietary behavior, food preference and perception about body image of students in 4, 5 and 6th grades in elementary school in Kwangju. Anthropometric data showed that mean height and weight were $137.98{\pm}6.79cm\;32.69{\pm}6.09kg$, in the 4th grade, $144.11{\pm}6.91cm,\;36.88{\pm}7.60kg$ in the 5th grade and $151.52{\pm}7.47cm,\;42.68{\pm}8.06kg$ in the 6th grade. Height and weight of male and female students of each grade were very similar to those of the Korean standard Growth data. Females in the 5th and 6th grades were taller than those in male students, which suggested the height growth spurt in females. Furthermore, both genders showed marked variability even in the same group. All the three different obesity indices(BMI, Rohrer and % of ideal body weight) showed higher value in males than in females consistently. Male respondents desired taller and heavier body shape while females perceived they were heavy and desired only taller and thinner body image. There were significant differences in satisfaction with height, weight and body image by grade(p<0.05). 36.7% of subjects responded that they did not eat despite hunger. In higher grade they felt guilty after eating sweet things. Strikingly, it was noted a small number of students tried to take a diet pills or vomited on purpose. Data on food preference showed that female did not like sweet food and pork. While male students preferred red meat and chicken. Thus result indicated that there was a great difference in food preference by gender.