• Korean Journal of Community Nutrition
• /
• v.14 no.2
• /
• pp.190-205
• /
• 2009

The purposes of the study were to identify knowledge and skill levels required for effective nutrition teachers and to compare perceived need and dietitians' self-evaluation of the knowledge and skills. A total of 60 knowledge statements and 70 skill statements associated with 11 job functional areas were specified through a literature review and expert panel reviews. A total of 457 dietitians working at school foodservices in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire and 148 responses were returned. Excluding responses with significant missing data, 142 responses were used for data analysis. In terms of knowledge, 'sanitation, food safety and employee safety(4.60)' category received the highest perceived need score, followed by 'nutrition education(4.56)' and 'nutrition counseling(4.45).' The knowledge category that received the highest self-evaluation was 'nutrition and menu management(3.66)' while the category that received the lowest self-evaluation was 'teaching practices(2.83).' In terms of skills, the highest perceived need was associated with 'nutrition education(4.49)', followed by 'sanitation, food safety and employee safety(4.46)' and 'nutrition counseling(4.39).' The dietitians rated their skills related to 'sanitation, food safety and employee safety(3.67)' the highest but their skills related to 'teaching practices(2.84)' the lowest. The dietitians' self-evaluated knowledge and skill scores were significantly lower than their perceived need of the knowledge and skills in all job functional areas(p<0.001). A quadratic analysis based on the requirement and self-evaluation of the knowledge and skills revealed that priorities of the education programs targeting school nutrition teachers or students preparing to be a nutrition teacher should be placed on improving knowledge and skills related to nutrition education, nutrition counseling, teaching practices, sanitation and employee safety, and nutrition and menu management. Educational programs for nutrition teachers should be designed to decrease the gaps between the need and self-evaluation of the knowledge and skills for effective nutrition teachers. The findings of the study can be used to develop education materials for nutrition teachers. The knowledge and skills identified in the study should be updated and revised regularly to reflect changes in regulations and current practices in school foodservice programs.

• Horticultural Science & Technology
• /
• v.30 no.3
• /
• pp.308-324
• /
• 2012

The aim of this study is to develop and construct the elements of a new evaluation tool to assess the effectiveness of a horticultural therapy. Delphi method was applied to classify the realms of evaluation and specify their components and constituting items. Delphi process was performed through three rounds and 24 professionals attended all the rounds as panel members. Some of the items were revised or removed according to the results of such tests as content validity ratio, agreement rate, convergency and stability of each item. On the contrary, a few new items were added by accepting the opinions of the professional panels. Previous to the Delphi, the realms of evaluation were classified into physical, cognitional, psycho-emotional and social ones on the basis of literature review, professionals' consultation and in-depth interview with practitioners. At the first round, 112 items constituting four realms were reviewed. The numbers of items to be reviewed were reduced to 107 at the second round and to 102 at the third round. As a result, 98 items in 4 realms were decided as proper evaluation points of horticultural therapy. The compositions of the four respective realms are as follows: 5 components and 27 items in physical realm; 4 components and 25 items in cognitional realm; 2 components and 24 items in psycho-emotional realm; and 4 components and 22 items in social realm. These realms, components and specific items derived from this study constitute indices to evaluate the effectiveness of horticultural therapy. In addition, they might be utilized as good guidelines for planning horticultural therapy programs.

• Applied Chemistry for Engineering
• /
• v.28 no.1
• /
• pp.101-111
• /
• 2017

Mineral carbonation is a technology in which carbonates are synthesized from minerals including serpentine and olivine, and industrial wastes such as slag and cement, of which all contain calcium or magnesium when reacted with carbon dioxide. This study aims to develop the mineral carbonation technology for commercialization, which can reduce environmental burden and process cost through the reduction of carbon dioxide using steel slag and the slag reuse after calcium extraction. Calcium extraction was conducted using NH4Cl solution for air-cooled slag and convert slag, and ${\geq}98%$ purity calcium carbonate was synthesized by reaction with calcium-extracted solution and carbon dioxide. And we conducted experimentally to minimize the quantity of by-product, the slag residue after calcium extraction, which has occupied large amount of weight ratio (about 80-90%) at the point of mineral carbonation process using slag. The slag residue was used to replace silica sand in the manufacture of cement panel, and physical properties including compressive strength and flexible strength of panel using the slag residue and normal cement panel, respectively, were analyzed. The calcium concentration in extraction solution was analyzed by inductively coupled plasma optical emission spectrometer (ICP-OES). Field-emission scanning electron microscope (FE-SEM) was also used to identify the surface morphology of calcium carbonate, and XRD was used to analyze the crystallinity and the quantitative analysis of calcium carbonate. In addition, the cement panel evaluation was carried out according to KS L ISO 679, and the compressive strength and flexural strength of the panels were measured.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.3
• /
• pp.213-222
• /
• 1992

This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were $5.9{\sim}6.8%$ for moisture, $3.43{\sim}4.09%$ for crude protein, $22.35{\sim}27.65%$ for crude fat, $0.27{\sim}0.31%$ for ash, $15.6{\sim}18.4%$ for fructose, $10.6{\sim}13.7%$ for glucose, $0.34{\sim}1.0%$ for sucrose, and $0.79{\sim}2.37%$ for maltose, respectively. Fatty acid contents of Yackwa were $10.54{\sim}10.73%$ for palmitic acid, $4.12{\sim}4.18%$ for stearic acid, $25.8{\sim}26.9%$ for oleic acid, $51.6{\sim}52.1%$ for linoleic acid, and $0.27{\sim}0.34%$ for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p<0.001).

• IMMUNE NETWORK
• /
• v.15 no.2
• /
• pp.83-90
• /
• 2015

Evaluation and screening of vaccines against tuberculosis depends on development of proper cost effective disease models along with identification of different immune markers that can be used as surrogate endpoints of protection in preclinical and clinical studies. The objective of the present study was therefore evaluation of subcutaneous model of M.tuberculosis infection along with investigation of different immune biomarkers of tuberculosis infection in BALB/c mice. Groups of mice were infected subcutaneously with two different doses : high ($2{\times}10^6CFU$) and low doses ($2{\times}10^2CFU$) of M.tuberculosis and immune markers including humoral and cellular markers were evaluated 30 days post M.tuberculosis infections. Based on results, we found that high dose of subcutaneous infection produced chronic disease with significant (p<0.001) production of immune markers of infection like $IFN{\gamma}$, heat shock antigens (65, 71) and antibody titres against panel of M.tuberculosis antigens (ESAT-6, CFP-10, Ag85B, 45kDa, GroES, Hsp-16) all of which correlated with high bacterial burden in lungs and spleen. To conclude high dose of subcutaneous infection produces chronic TB infection in mice and can be used as convenient alternative to aerosol models in resource limited settings. Moreover assessment of immune markers namely mycobacterial antigens and antibodies can provide us valuable insights on modulation of immune response post infection. However further investigations along with optimization of study protocols are needed to justify the outcome of present study and establish such markers as surrogate endpoints of vaccine protection in preclinical and clinical studies in future.

• Food Science of Animal Resources
• /
• v.38 no.5
• /
• pp.1019-1028
• /
• 2018

The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at $4^{\circ}C$ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at $4^{\circ}C$ for 7 d. Electronic nose analysis indicated that the volatile profile differed significantly between the patties with and without crust. Compared to the control patties, patties containing crust had higher flavor, tenderness, juiciness, and acceptability scores in a sensory panel evaluation (all p<0.05). In addition, patties with crust were less hard, gummy, and chewy than the control patties after 3 and 7 d of storage (all p<0.05). The number of total aerobic bacteria was higher in raw patties with crust than in the control patties during the storage (p<0.05). However, no pathogens were detected. 2-Thiobarbituric acid reactive substance values of patties containing crust were significantly lower than those of control patties after 2 and 6 d of storage (both p<0.05). Thus, crust from dry-aged beef can enhance the flavor by providing beefy and palatable flavor without a long period of dry aging.

• Journal of the Korean Society for Advanced Composite Structures
• /
• v.4 no.2
• /
• pp.15-24
• /
• 2013

This project is mainly related to evaluation of total energy consumption of low energy house, the exterior envelope of which was wholly composed of structural insulated panels(SIP). The U-value of applied SIP was in the range of 0.189 to $0.269W/m^2{\cdot}K$ and the U-value of pair glass from 0.78 to $1.298W/m^2{\cdot}K$ was applied for window dependent to its function respectively. For comparison of total energy performance, the energy simulation for pilot house was performed to compare with the control house having insulation criteria of Korean building regulation in 2009. Based on simulation of dynamic energy performance, the pilot house saved 48.3% of annual energy consumption while the control house in 2009 consumed as 85.7GJ/y. In case of heating, the result showed that the energy saving ratio amounted to 76.7%. For $CO_2$ emission, the pilot house diminished approximately 35.4% from $6,208.4kgCO_2$ to $4,009.2kgCO_2$. In payback period to early investment, it was analyzed the pilot house took 7.8 years, when the low energy house built by other insulation method with same thermal perfusion took 11.5 years. From this result, it is considered that the SIP is more effective, economic to Green Home application.

• Applied Biological Chemistry
• /
• v.45 no.1
• /
• pp.18-24
• /
• 2002

This study was conducted to find out optimum conditions for kanjang fermented with barley bran. The correlation between taste components and sensory evaluation score was analyzed with stepwise multiple regression analysis. It was revealed that the taste of kanjang was explained with the mix of free amino acids, free sugars and organic acids. The highest multiple correlation coefficient was obtained from absolute value transformed with logarithm. Thus, stepwise multiple regression analysis was conducted with absolute value transformed with logarithm, for which F-value was highest and standard error of estimation was lowest among the multiple regression models transformed with six variables. The stepwise multiple regression analysis showed that the taste components which most contribute to the quality of taste of kanjang fermented with barley bran was salty taste component followed by palatable taste component, and bitter taste component.

• Fashion & Textile Research Journal
• /
• v.17 no.3
• /
• pp.429-439
• /
• 2015

This study develops a new brassiere for new silver women. A new brassiere design was developed for the silver generation based on apreliminary survey; subsequently, a wire and no-wire type of brassier were developed after a second fitting evaluation. The results were as follows. First, in terms of brassiere design, the cup shape was designed as mold type full cup, shoulder straps were designed as camisole type with cups, bias tape was designed for body correction in the side line and mash tape was designed for easy movement below the cups. On the other side ofthe cup shape was a pocketdesigned on a support pad forthe wire type and a support panel to serve as a wire in the no-wire type brassiere. Second, brassiere patterns were designed by referencing the educational H pattern. Thetotal length was elongated by 5cmto reduce pressure when wearing a brassiere and the height of the front center increased by 8cm for the stability of the front center of the brassiere. In addition, the side line was moved back by 3cm and the width of the brassiere wings was designed widely at 10.5cm. Third, a wearing test was conducted for the wire type and the no-wire type brassiere with comparison products, using a 7-point Likert scale. Appearance results and movement tests for the wire and no-wire type showed a higher score than comparison products.

• Korean journal of food and cookery science
• /
• v.11 no.1
• /
• pp.44-50
• /
• 1995

In order to investigate the mechanical and sensory characteristics of dried Lentinus edodes, raw Lentinus edodes, Pleurotus ostreatus and Agaricus bisporus by various cooking methods, texture measurements and sensory evaluation were performed. And the results were summarised as follows. Hardness, cohesiveness, springiness, gumminess and chewiness of those mushrooms, except the cohesiveness and springiness of Pleurotus ostreatus head, showed significant differences depending on the cooking methods. Microwave heating of mushrooms, in general, give high values in mechanical characteristics measurements. As a results of sensory evaluation, salt water blanching turned out to be the most preferred cooking method among blanching, steaming, microwave heating. The mushroom dishes were preferred by the panel in the order of Jungol, Hoi, Fritter, Saute and Jun.