• Journal of Community Nutrition
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• v.7 no.2
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• pp.85-92
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• 2005

The purpose of the study was to get some information about the educational program for consumers in the community. For this, the author investigated the ability to identify the imported foods and the educational contents to be taught. The subjects for this study were 183 housewives living in Cheongju city, and the research was conducted from March 1 to March 15, 2003. A survey questionnaire was distributed, asking general matters regarding the subject, attitude when purchasing foods, the ability to identify the imported foods, educational contents to be taught, and the identification ability between the domestic and the imported foods. The data was analyzed for percentage, mean, standard deviations using SAS program, and was also examined with Chi-square or ANOVA. $92.3\%$ of housewives checked the label to distinguish between the domestic food and the imported one, among which $99.5\%$ preferred to buy the domestic brand. For major reasons of this preference, $46.3\%$ of them reported that the imported foods had many harmful substances. $66.1\%$ of the subjects, however, replied that they did not have the ability to discern the differences between the two. The identification information was received from 'TV or radio program', which $61.7\%$ of the subjects reported as such. $61.5\%$ of the subjects were inclined to receive education about the imported foods. For the educational contents, $75.4\%$ wanted to learn 'the method to identify the imported foods'. According to the identification test on the imported foods, they got 13.6 points on the average out of 40 points, which was quite low. The highest correct answer was for pteridium aquilinum ($63.7\%$), sesame ($49.2\%$), and yellow croaker ($45.6\%$), while the highest incorrect answer was for red pepper powder ($40.4\%$), chestnut ($40.6\%$), and dried pepper ($32.2\%$). The results suggested that most of the respondents had negative attitudes towards the imported agricultural products, but their identification ability was quite poor. Therefore, it is necessary to provide education and publicity work in relation to the identification methods for the imported foods so that consumers may have less risk from the imported agricultural products.

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.232-244
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• 2002

This study investigated the correlation between health-related habits and the biochemical characteristics of the blood of Korean bus drivers. A total of 178 bus drivers working in the Masan area participated in this study. The general characteristics and health-related habits of the subjects were surveyed using a serf-administered questionnaire. The biochemical date were collected from regular health check-ups done through their workshop health insurance company in lune, 1999. The results were as follows : The average age of the subjects was 38 years, and 44.2% had a driving career of between 10 and 19 years. About 90% of the subjects ate irregularly, and 36% ate. health floods. Their rates of drinking, smoking and exercise were 74.6%, 83.6% and 70.8%, respectively. Their frequency of drinking was significantly increased as the length of their driving career increased (p < 0.001). Their levels of total serum cholesterol, in relation to the length of their driving career was significantly higher in the over 20 year group than in the below 10 year group (p < 0.05). Their systolic blood pressures, according to age, were significantly higher in the 51 to 60 age group than in the other groups (p < 0.05). Their total um cholesterol levels signiscantly increased with increasing age (p < 0.001). Their diastolic blood pressures (p < 0.001) and blood glucose levels (p < 0.05) were significantly higher among the subjects who drinking alcohol almost everyday, than among other subjects. Their systolic blood pressures who significantly increased with increasing frequency of their drinking (p < 0.001). The systolic blood pressure and diastolic blood pressure were positively related to age, the amount of drinking, the frequency of drinking and the obesity index, and negatively related to exercise and the duration of exercise. The hemoglobin was positively related to age, preference for a meat diet and the obesity index. The blood glucose was positively related to the amount of drinking, and the total serum cholesterol was positively related to age, length of driving career, period of smoking and the obesity index. The results of this study indicated that bus drivers need regular exercise, moderation of their drinking and smoking, and control of their body weights so as to prevent chronic diseases.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.901-909
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• 2003

This study was conducted to devise a scheme for the development of foods designated as Yookmee (“6 dishes), which are representative food of Daejeon area. The Yookmee consist of Seolleongtang(ox bone soup and boiled rice), Samgyetang (chicken stew stuffed with glutinous rice and ginseng), Dolsotbap (boiled rice mixed with vegetables), Goojeukmook (acorn jelly), Sootgol-naengmyeon (cold buckwheat noodles with broth) and Daecheongho minmulgogi-maeuntang (spicy hot freshwater fish soup). A questionnaire was developed and administered by means of an interview regarding the subjects' recognition of and preference for the six dishes, their usual eating places and eating frequencies, the need for some standardization of recipes and for nutrition labeling including serving sizes and nutrient content. The total number of subjects who participated in this study were 328 (male 112, female 216) living in Daejeon. The subjects who were aware of the presence of Yookmee were more in their thirties or older (15%) compared to those in their twenties (9.6%) The percentages of the subjects who recognized the Yookmee as the representative foods were twice among those in their thirties (over 60%), as compared to 31.5% in their twenties (p<0.001). Samgyetang was one of the favorite foods of all the Yookmee among those in their twenties and Goojeukmook was the favorite for all the other age groups. The incidence of those eating one of Yookmee more than once a month was 51.5% in all the age groups, but the intake frequency was lower among those in their twenties (43.8%). The percentage of those who recommended Yookmee as a food for guests was the highest among those in their fifties (54.7%). The first reason why the subjects do not recommend these foods was because they were unfamiliar with Yookmee; among those in their thirties and forties the 2nd reason was because it is not much enough in quality or quantity to be served as a food for guests. Over 60% of the subjects felt the need for standardization of Yookmee, recipes for especially those in their fifties did feel the needs (92.5%). Furthemore, regarding labeling of sowing sizes and nutrients contents, over 80% of the subjects wanted these, and this desire tended to increase with age. From these results, it seems reasonable to accept Yookmee as the representative foods of Daejeon, despite the fact that many people do not yet currently do so. Since most of the subjects (85.4%) partake Yookmee outside of their homes, it is recommended that efforts need to be expanded on enhancing the nutritional quality, the taste and the quality control of Yookmee by standardizing the recipes, labeling the serving sizes and nutrient contents, and providing educational and publicity programs.

• Journal of Environmental Health Sciences
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• v.41 no.4
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• pp.231-240
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• 2015

Objectives: Blood mercury levels among adults living in certain areas of the Gyeongsang Provinces have been shown to be very high (Kunwee County $29.6{\mu}g/L$, Yeongcheon-city $26.7{\mu}g/L$). The purpose of this project was to determine mercury exposure levels in schoolchildren and factors related with their mercury levels in high mercury exposure areas identifyed by the 2007 Korea National Environmental Health Survey. Methods: From June to September 2010, 1,097 students from grades 3 to 6 at 19 elementary schools participated in this study, including 294 students from 10 elementary schools in Kunwee County, 529 students from Yeongcheon City, 122 students from two elementary schools in Pohang City, North Gyeongsang Province, and 152 students from two elementary schools in Ulsan Metropolitan City. Biological samples from schoolchildren, including whole blood, urine and hair, were collected to measure total mercury at the time of a health check up. Information about children was collected by questionnaire. Total mercury concentrations in blood were measured using the Direct Mercury Analyzer 80 with the gold-amalgam collection method. Results: The mean mercury levels were $2.70{\mu}g/L$ in 1,091 blood samples, $2.25{\mu}g/g-creat.$ in 820 urine samples and $1.03{\mu}g/g$ in 1,064 hair samples. Blood mercury levels in the schoolchildren was slightly higher than the result of $2.4{\mu}g/L$ from a 2006 survey of elementary school children on exposure and health effects of mercury by the National Institute of Environmental Research. However, 0.3% and 4.5% of participants exceeded the reference level of blood mercury by CHBMII ($15{\mu}g/L$) and the US EPA ($5.8{\mu}g/L$), respectively. The reference level of urine by CHBMII ($20{\mu}g/L$) was exceeded by 0.4% of participants. As factors, residence period in the study areas, residence type, father's education level and income all showed significant associations with mercury level in the biological samples. The number of dental amalgam sides showed an association with urine mercury. Fish intake preference and fish intake frequency were important factors in mercury levels. In particular, intake of shark meat and recent intake of shark meat were associated with higher mercury levels. In this regard, participation in the performance of an ancestral rite showed a relation with higher mercury levels. Conclusion: The intake of shark meat was very important factor to high mercury exposure level. It is recommended to monitor and manage students with high mercury exposures who exceeded CHBM II and EPA guidelines, and include blood mercury testing in the Children's Health check up for this province.

• Journal of Periodontal and Implant Science
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• v.34 no.3
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• pp.563-572
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• 2004

Since bacterial plaque is known as the major cause of every oral disease, it is necessary to control plaque to maintain periodontal health. Although tooth brushing has been the typical method of plaque control, additional use of plaque control devices are necessary for cleansing interdental areas. Dental floss has been used for a long time as the additional plaque control device and proved to be effective. The newly developed embossed new dental pick is composed of elastic plastic material in form with its tip longer than other toothpick. In addition, as thickness of the tip gradually increases, it can be adapted easily with minimal trauma to interdental gingiva. The embossed tip can remove dental plaque easily, and the opposite end can approach lingual and palatal areas through triple angulation. Therefore, the authors studied the effect of embossed new dental pick and dental floss on periodontally involved 15 patient. The following results were obtained. 1. For embossed new dental pick, probing depth at baseline, 1 week, 4 weeks were $3.6{\pm}0.6mm$, $3.4{\pm}0.5mm$, $3.2{\pm}0.5mm$, respectively, and $4.2{\pm}0.9mm$, $4.1{\pm}0.9mm$, $4.0{\pm}0.9mm$, respectivly for clinical attachment level. 2. In case of embossed new dental pick, bleeding on probing at baseline, 1 week, 4 weeks were $43.0{\pm}4.4%$, $28.5{\pm}5.1%$, $22.2{\pm}5.6%$, respectively, and, at 1 week and 4 weeks, they were significantly different from that of dental floss. 3. Gingival index of toαhpick at baseline, 1 week, 4 weeks were $1.7{\pm}0.5$, $1.0{\pm}0.3$, $0.9{\pm}0.2$, respectively, and, $1.7{\pm}0.5$, $1.1{\pm}0.4$, $1.0{\pm}0.4$, respectively for plaque index, and $3.0{\pm}0.5$, $1.7{\pm}0.5$, $1.4{\pm}0.4$, respectively for proximal plaque index. proximal plaque index at 4 weeks was significantly different from that of dental floss. 4. The result of questionnaire showed that the two types of device were both satisfactory, however, embossed new dental pick had higher preference as well as satisfaction. As a result, embossed new dental pick is thought to be clinically effective for its simplicity and good accessibility.

• Journal of Periodontal and Implant Science
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• v.38 no.2
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• pp.191-198
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• 2008

Purpose: Guided bone regeneration(GBR) has emerged as a treatment in the management of osseous defects associated with dental implants. But several studies have reported different degrees of success of guided bone regeneration, depending upon the type of barrier selected, presence or absence of an underlying graft material, types of graft material, feasibility of technique, and clinician's preference. The aim of the present study was to evaluate bone formation following dental implant placement with augmentation materials at dehiscence defects in dogs. Material and Methods: Standardized buccal dehiscence defects($3{\times}5\;mm$) were surgically 2 Mongrel dog's mandibles, each 8 SLA surface, 8 anodizing surface implants. Each buccal dehiscence defect received flap surgery only(no treatment, control), $Cytoflex^{(R)}$ membrane only, Resolut $XT^{(R)}$ membrane only, Resolut $XT^{(R)}+Osteon^{TM}$. Animals were sacrificed at 8 weeks postsurgery and block sections were harvested for histologic analysis. Resuts: All experimental group resulted in higher bone formation than control. Resolut $XT^{(R)}+Osteon^{TM}$ group resulted appeared highest defect resolution. There was no difference between SLA and anodizing surface, nonresorbable and resorbable membrane. Conclusion: GBR results in rapid and clinically relevant bone closure on dehiscence defects of the dental implants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.414-420
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• 2010

To develop tofu enhanced nutrition, storage stability and bioactivity, the soft tofu supplemented with red ginseng extract was prepared. Then, quality characteristics including storage stability, physical and chemical property, antioxidative activity, and sensory evaluation were measured. The pH and acidity of control tofu without red ginseng extract were not different from those of tofu supplemented with red ginseng extract during storage. The aerobic bacteria in the control tofu were detected from 10 days of storage whereas the number of total aerobic bacteria was reduced or not detected in the tofu added red ginseng extract during storage. The lightness and redness of the tofu supplemented with red ginseng extract were lower than those of control, but yellowness was higher. The addition of red ginseng extract did not also affect the texture of tofu, and increased lipid peroxidation inhibition and DPPH radical scavenging activity. Although the soft tofu manufactured with red ginseng extract showed a lower sensory preference in supplementation over 0.20% due to color, there was not much difference found until 0.18% red ginseng extract addition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1954-1958
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• 2014

The feasibility of incorporating Cynanchi wilfordii powder as a value-added food ingredient in convenient food products was investigated using yanggaeng as a model system. C. wilfordii powder was incorporated into yanggaeng at 0, 2, 4, 6, and 8% weight amounts based on total weight of cooked white bean and C. wilfordii powder. pH increased significantly, and moisture content ranged from 45.40% to 47.40% with increasing levels of C. wilfordii powder (P<0.05). In terms of color, lightness, redness, and yellowness increased significantly (P<0.05) with increasing levels of C. wilfordii powder. Hardness significantly decreased with higher amounts of C. wilfordii powder (P<0.05). Total polyphenol content and DPPH radical scavenging activity were significantly influenced by addition of C. wilfordii powder, and they increased significantly as C. wilfordii powder concentration increased (P<0.05). Finally, consumer acceptance test indicated that the highest levels of C. wilfordii powder (8%, w/w) had considerable adverse effects on consumer preferences in general. In contrast, yanggaengs with moderate levels of C. wilfordii powder (2%, w/w) are recommended (with respect to overall preference score) to take advantage of the functional properties of C. wilfordii powder without sacrificing consumer acceptability.

• Journal of The Korean Association For Science Education
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• v.34 no.4
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• pp.375-383
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• 2014

The purpose of this study is to find out how middle school students evaluate scientific information in terms of hypothetico-deductive reasoning. A total of 66 middle school students completed a paper-and-pencil test on scientific information evaluation and 14 of them were individually interviewed for triangulation. The test includes six topics related to scientific or pseudoscientific information, and questions about each topic were sequenced based on a hypothetico-deductive reasoning. The hypothetico-deductive process consists of three steps: identifying predictions made by explanations in the information, identifying data actually obtained, and determining the fit between predictions and data to judge the validity of the explanations. Data analyses have focused on students' response types at each step, whether students used hypoethetico-deductive reasoning, and students' preference to evidence types in making decisions. The middle school students in this study answered the questions in various ways based on how they used the information given or personal knowledge and beliefs. A small portion of students evaluated information based on hypothetico-deductive reasoning. These students tended to give priority to scientific data in determining the validity of the information. On the other hand, students who did not use hypoethetico-deductive reasoning tended to prefer first-hand experience in the decision. The results provide implications for science lessons and the curriculum for scientific literacy. Further research should include student evaluation of the validity of data and other types of reasoning.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.205-219
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• 2012

The purpose of this study is to make a correlation analysis between mechanical characteristics and sensory characteristics of puffer fish fillet under storage conditions and to find out those quality characteristics. With the storage time, VBN increased while color, smell and texture values decreased. As the appearance, the fish showed excellent quality stored at $4^{\circ}C$ for 8-12 hours, at $12^{\circ}C$ for 4-8 hours and at $20^{\circ}C$ for 4 hours. When the L value increased, color preference in sensory results decreased in correlation physicochemical properties, mechanical properties and sensory properties of puffer fish fillet. However, mechanical properties and sensory evaluation showed a different aspect. When the higher temperature, redness(a-value) decreased. Regardless of storage temperature, yellowness (b-value) increased. In the results of the hardness, the value was higher, the sensory showed the better texture.