• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1244-1257
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• 1997

The goals of the School Lunch Program(SLP) are to provide school children with approximately one -third of their daily nutrition requirements at a reasonable price, to foster good food habits, and to contribute to a better understanding of nutrition. In order to provide guidelines and appropriate nutritional information for SLP planning, and to identify inexpensive sources of each nutrient, representative SLP menus were analyzed for nutrient density using the Index of Nutritional Quality(INQ) and for nutrient cost. Recipes and prices of 776 meals were collected from 10 SLP primary schools in Seoul and Kyunggi province in Korea during 1995. From 4829 menu items in 776 meals, the 100 most frequently used menus were selected as representative SLP menus. From these 100 menus, eleven categories of menu were identified according to cooking methods and ingredients. Selected menus were placed into these 11 groups, with 3 to 5 menus in each except the milk group which contained only milk. The mean nutrient content, INQs, and nutrient-cost ratios were calculated for each menu and menu group. Among the 100 representative SLP menus, 'Jiajang-rice' contained the highest energy per serving portion. 'Grilled pollack ' was the highest in protein, 'Seasoned spinach ' in vitamin A, 'Spagehetti' in vitamin B1 , niacin and iron, 'Kongjorim'(hard-boiled bean with sauce) in vitamin B2 , strawberry in vitamin C, and 'fish stew ' and milk in calcium. Among the 11 menu groups, the 'One-dish' group was found to be the highest in energy , protein, vitamin A, B$_1$ and iron. The milk group was a good source of vitamin B$_2$ and calcium . The meat side dish group (panbroiled, fried or steamed )was the most suitable for providing niacin. The fruit group provided the highest level of vitamin c per portion. The nutrient densities(INQs) were found in the soup group (protein), Kimchi group(vitamin A), fruit group(vitamin B$_1$ and C), milk group(vitamin B$_2$ and calcium), stew group(niacin )and vegetable side dish group(energy, protein, vitamin B$_1$ and niacin) , vegetable side dish group(vitamin A), milk group(vitamin B$_2$ and calcium) , fruit and Kimchi groups(vitamin C), and stew group(iron). This information should be useful for school dietitians in planning most nutritious SLP menus with limited budgets. It could also be used for basic guidelines in nutrition education, and for future improvement of the SLP in Korea.

• Journal of Nutrition and Health
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• v.30 no.6
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• pp.704-714
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• 1997

The purpose of this survey was to investigate the operation and the environment of foodservice in elementary schools nationwide. A questionnaire about foodservice management to practice and foodservice operation was mailed to dietitians of each school . Of the 1, 416 schools that participated in this survey, 388 schools were selected for analysis. The main results of this study are as follows. More schools in small cities . Education levels of dietitians were significantly different from area to area. Mean total length of employment for dietitians at school foodservice was 4.7 years and varied significantly by area and the type of foodservice system. Foodservice has been operated for 2-5 years in most of schools. Schools in large cities served more people than those in small cities and rural areas. Also , schools adapting conventional foodservice system served more people than those adapting commissary or joint management system. Foodservice expense also veried significantly by area and foodservice systems. Mean foodservice expense per meal were significantly higher in schools adapting commissary system than those adapting other systems. Most schools employed dietitians, cooks, and assistant cooks, but not engineers not drivers. Mothers of students were working voluntarily. The degree of participation by mothers in cooking , serving , and cleaning was higher in schools of small cities and rural areas than those in large cities, in schools adapting commissary or joint management system than those adapting conventional system. Education and training ranked as personnel management had one of the hardest tasks. Education and training of employees were also difficult for dietitians, especially in commissary or joint management systems. Percentage of schools having separate lunchroom was higher in small cities rural areas than in large cities, in joint management or commissary system than conventional system. Most difficult matters in serving was the portion control. Over 40% of schools did not use standard recipes. Menu cycles were shorter in schools in small cities and rural areas which adapted the joint management system than area other schools. Except refrigerators, thermos , display racks, sterilizers, sinks, worktables, and table, all other equipment were insufficient in most of schools. More than half of the schools didn't have rice cookers, flatware racks, and distributing carts which are stated plainly in detailed enforcement regulations for school foodservice. Cooking equipments were described as the most needed by dietians. According to the results of this survey, many and urgent problems need to be addressed improve the quality of school foodservice . Lunchroom setups, effective personnel management and expenses, recipes standardization, serving size control and regular checking and repairing of equipments are all problems to be addressed.

• Journal of Nutrition and Health
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• v.6 no.3
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• pp.27-36
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• 1973

The primary purpose of this research paper is to study the nutrition intake status of high school students and their physical growth and development. Further, it made an attempt to find and define nutritional problems and assist in their growth and development through proper nutritional management. One hundred students in both sexes, first year grade in senior high school were provided with questionnaires. For six days the respondents filled out the questionnaires. They were asked to keep record of what they ate each meal. Their nutritional intake were analyzed in accordance with what they ate. Findings, conducted on percentage, CR test, t test, and F test, were as follows: 1. For the living circumstance a) Average numbers of brother and sister in sampled family were four. b) Seventy to eighty percent of the students were brought up by mother's milk at their infants and approximately 40% of students were weaned at the age of 7 to 18 months. c) Fifty percent of the respondents revealed irregulity in their meal time. d) Monthly average expenditure for daily food reached $20{\sim}40%$ out of total income. e) The most favorite foods reflect as follows: The most favorite main dish is boiled rice and side dish beaf. Fruits. juice, milk, ice cream are more popular snack among whole students. 2. Nutrition survey a) Calory sad nutrients were found to be below the recommended level, especially in calcium, vitamins A, $B_2$ and C. b) The total calory intake were composed of 73% from carbohydrate, 14% from protein and 13% from fat in the case of boys. The girls were 65%, 14%, 21% respectively. c) Both boys and girls in their animal protein intake averaged about 33% out of total protein intake. d) Meat consumption of the majority respondents were proportionate in $10{\sim}20%$ in their total food consumption. 3. The result of statistical analysis were as follows: a) Statistical significant differences in the relationship between the calory intake and physical growth index were observed at the level of p<0.05. b) Statistical significant differences in the relationship between the protein intake and physical growth index were observed at the level of p<0.05. c) Statistical significant differences in the relationship between meal time and physical growth index were observed at the level of 0.02<0.05. d) No statistical significant differences in the relationship among calory, protein intake and school records as well as intelligence were found. The experiment indicated that there is a direct relationship between nutrition and the physical growth and development, whereas There seems to be an indirect relationship between nutrition and intelligence.

• Journal of Nutrition and Health
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• v.45 no.1
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• pp.57-63
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• 2012

This study investigated the relationship between total sugar intake and obesity indices in 362 female university students. This study was conducted using an anthropometric checkup and 3-day dietary records. Subjects were categorized according to the total sugar intake as < 33.3 g (group I, n = 90), 33.3-56.1 g (group II, n = 91), 56.1-83.8 g (group III, n = 91), ${\geq}$ 83.8 g (group IV, n = 90). No significant differences in age, weight, height, body mass index (BMI), or the percentage of body fat were observed among the four groups. Based on BMI, 20.2% were overweight, and the percentage of body fat was > 30% in 67.1% of all students sampled. Energy intake in each groups was 1,164.7 kcal, 1,488.6 kcal, 1,590.0 kcal, and 1795.8 kcal, respectively (p < 0.001). Total sugar intake in the groups was 20.5 g, 44.6 g, 68.3 g, and 111.8 g, respectively (p < 0.001). Carbonated beverages were identified as the most significant food source for total sugar intake in female university students. The next major foods were ice cream, milk, coffee, fruit, sugar, cookies, bread, chocolate, corn syrup, rice, onion, maple syrup, pickle, and sweet potato. As intake of total sugar increased, intake of energy also increased significantly. Mean daily intakes of fat and calcium/1,000 kcal were significantly higher in group IV than those in the other groups. Mean daily intakes of vitamin C and vitamin E/1,000 kcal were significantly higher in group III than those in the other groups. The percentage of subjects who consumed nutrients below the estimated average requirement was less in the higher total sugar intake group than that in the lower intake group. The obesity indices (weight, BMI, % body fat) were not associated with total sugar intake in the subjects. We conclude that total sugar intake does not seem to influence obesity indices in female university students.

• The Korean Journal of Pesticide Science
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• v.15 no.2
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• pp.149-159
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• 2011

Bentazone is benzothiadiazole group herbicide, and used to foliage treatment. This herbicide have already been widely used for cereals and vegetables planting in worldwide. This experiment was conducted to establish a determination method for bentazone residue in crops using HPLC-UVD/MS. Bentazone residue was extracted with acetone (adjusted pH 1 with phosphoric acid) from representative samples of five raw products which comprised hulled rice, soybean, apple, green pepper, and Chinese cabbage. The extract was diluted with saline water, and dichloromethane partition was followed to recover bentazone from the aqueous phase. Florisil column chromatography was additionally employed for final clean up of the extract. The bentazone was quantitated by HPLC with UVD, using a YMC ODS AM 303 ($4.6{\times}250$ mm) column. The crops were fortified with bentazone at 3 levels per crop. Mean recovery ratio were ranged from 82.0% for a 0.2 mg/kg in apple to 97.9% for a 0.02 mg/kg in Chinese cabbage. The coefficients of variation were ranged from 0.5% for a 0.02 mg/kg in soybean to 9.7% for a 0.02 mg/kg in Chinese cabbage. Quantitative limit of bentazone was 0.02 mg/kg in representative five crop samples. A LC/MS with selected-ion monitoring was also provided to confirm the suspected residue. Therefore, this analytical method was reproducible and sensitive enough to determine the residue of bentazone in agricultural commodities.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.12
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• pp.678-685
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• 2016

Deglutition inspection has been the gold standard for inspection of dysphagia using a penetration device of the division of radiology to date. However, inspection using an endoscope has facilitated diagnosis of dysphagia in recent days. In this study, we compared the results of VFSS alone with those of VFSS combined with FEES to determine if the detection rate of penetration, aspiration, and pharyngeal residue increased. This study evaluated at 130 persons who underwent both VFSS and FEES from December 2013 through March 2014, and used VFSS (FELAVISION, SHIMADZU) and FESS (EVIU LUCERA CV-260SL, OLYMPUS) as devices. After preparing barium diluted solution, yogurt that diluted barium and rice that diluted barium in 2.5 ml, 5 ml, 10 ml by modifying Logemann's protocol in part, and having subjects take the solution, this study confirmed pharyngeal residue, penetration, aspiration etc. VFFS and FEES using full HD video revealed aspiration in 36 of the 130 patients in both inspections. Additionally, aspiration was discovered in 36 patients upon VFFS, but in 41 upon FESS. Although FEES was more sensitive at diagnosing dysphagia, the two inspection methods are complementary, so diagnostic value will be greatly improved when the endoscope operating method and accurate fluoroscopic inspection are combined.

• Resources Recycling
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• v.15 no.2 s.70
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• pp.18-23
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• 2006

Foaming of slag is a thermodynamically unstable phenomenon and has significant effects in iron and steelmaking processes. For better recycling method of pulp sludge, the application as an defoaming agent during steelmaking process was adopted and tested. The forming machine has been modified in order to produce the briquettes, which are made of pulp sludge and slag with different weight ratio. Influencing factors on the foaming phenomena have been studied and tested for better understanding of foaming phenomena. Experiments were carried out with $CaO-FeO-SiO_2$ based slags with Ar gas injection and addition of coke particles. The slag basicity and (%FeO) contents adapted as major factors to treasure foaming tendency of the slag system. It was found that foam index (${\Sigma}$) gradually decreased as both the basicity and the (FeO) content increase. Four kinds of antifoaming agent such as aluminium dross, cokes, rice bran and pulp sludge with steelmaking slag have been tested in actual process. Aluminium dross was the most effective, and pulp sludge with steelmaking slag also showed the desired results.

• Proceedings of the KSRS Conference
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• 2007.03a
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• pp.43-48
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• 2007

본 연구는 벼 군락의 분광반사율 지표를 측정할 수 있는 인공광원을 사용하는 능동형 광학 센서인 GNDVI 를 활용하여 생육시기별 식생지수와 엽 질소함량과의 관계를 구명하여 벼 군락의 엽 질소함량을 추정하고자 하였다. 농업과학기술원 답작 포장에서 공시품 종인 추청벼를 이용하여 난괴법 3반복으로 시험구 배치를 하고 질소 4수준 3반복으로 실험을 수행하였다. 벼 생육시기별 GNDVI 와 엽 질소함량과의 관계를 2년 간 (2005, 2006)의 자료를 통하여 분석해 보았다. 2005년의 경우 벼 생육시기동안 9시기의 GNDVI값과 그 당시 시료를 샘플링하여 분석한 엽 질소함량과의 관계를 벼 출수전과 출수후로 구분하여 분석해 본 결과 GNDVI 값은 출수전 ($r=0.78^{***}$ n=60) 보다 출수후 ($r=0.89^{***}$, n=59) 가 엽 질소함량과의 상관계수가 높았다. 2006년은 20시기동 안 생육시기별 식생지수와 엽 질소함량과의 상관 분석한 결과 착근기 (6월 5일) $r=0.84^{***}$, 유수분화기 (7월 11일) $r=0.95^{***}$, 출수기 (8 월 16일) $r=0.87^{***}$, 수확기 (10월 13일) $r=0.90^{***}$ 으로 출수전의 경우 7월 11일이 상관계수가 가장 높았고， 이 결과는 2005년 동일시기 (7월 11일) 식생지수와 벼 엽 질소함량과의 상관계수가 가장 높았던 ($r=0.91^{***}$) 것과 일치하였다. 벼 생육시기 변화에 따른 식생지수와 엽 질소 흡수량과의 관계를 살펴보았는데 벼 출수전의 경우 GNDVI는 7월 11일 에 엽 질소 흡수량과의 상관계수 ($r=93^{***}$)가 가장 높은 결과를 보였고 출수후의 경우에는 시기에 따라 상관계수가 고르게 높게 나타났다. 엽 질소함량과의 상관관계가 높았던 2005년，2006년 7월 11일 식생지수 데이터를 함께 이용하여 엽 질소함량과의 관계를 추정식으로 작성하였다. GNDVI를 이용하여 2005년과 2006년 실측한 엽 질소함량 값과 추정 값을 비교해 본 결과 2005년과 2006년의 결정계수가 각각 0.88, 0.94로 2006년이 더 예측률이 높게 나타났다. GNDVI 값을 이용하여 엽 질소함량 추정값과 실측값을 비교해 본 결과 결정계수가 0.86으로 추정값과 실측값이 근접하게 분포하였다.

• Journal of environmental and Sanitary engineering
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• v.15 no.2
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• pp.18-26
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• 2000

In order to improve the quality of Kamju(sikhae), Korean traditional sweat fermentated rice drink, Kamju made with laboratory fermenting from both covered barley malt and that added to commercial $\alpha-amylase$ and commercial sikhae can were investigated and analyzed ad follows 1. The amylase activities in L-malt(laboraory made malt), C-malt(commercial malt) were 25,065 units, 20,498 units at $60^{\circ}C$ and when heating at $60^{\circ}C$ for one hour their heat stability was getting lower and while at $70^{\circ}C$ after 2 hours both their heat stability was under 21%. 2. The external appearance, of all samples, in beating test, flipper, springer and leaker test were excellent and good valued. On the open test of sample can, head space was 7.9~9.0mm, net weight 247~250g, 432~435g, pH 4.96-5.76, Brix 13.2~14.0 and vacuum degree was 29~35cmHg. 3. The sucrose content of sample 1~5 was 8,57~10.01% highest ammount than sample 6(0.91%) 7(0.43%) and maltose content of sample 1~5 was 0.65~1.41% lower than 6 was 7.91% and 7 was 8,36%. The good traditional flavor texture and saccharides components content of glucose of sample 1~5 was 1.09~1.51, 6(3.86%), 7(3.97%), fructose content of sample 1~5 was 0.45~0.95%, 6(2.76%), 7(2.81%), maltotriose and raffinose of sample 1~5 were 0.04~0.291, 6(0.61%), 7(2.81%), and solid content of sample 1~5(3.1~3.8) was lower than 6(10.25%), 7(10.09%). 4. The result of sensory test as measured as lemone yellow of sample 6 and milky of sample 7, and weetness, flavor, color, traditional texture and sensory value for sample 1~5(3.1~3.8) was lower degree than that for 6(4.5), 7(4.0). 5. Among the heavy metals analyzed from sample cans, tin, iron and lead content for sample 1~5 were 31.95~36.71ppm, 5.84~6.39ppm and 0.075~0.09ppm while their content of sample 6.7, tin, 32.91ppm, 32.87ppm, iron 5.51ppm, 5.41ppm and lead, 0.074ppm, 0.079ppm.

• The Korean Journal of Mycology
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• v.33 no.2
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• pp.59-63
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• 2005

Altogether twenty isolates were collected from Wakayama, Japan. The optimum mycelial growth of I. obliquus was observed in BMYA and MCM. The optimum temperature and pH for the mycelial growth were $25^{\circ}C\;and\;6.0{\sim}7.0$, respectively. The optimum carbon and nitrogen sources were dextrose and yeast extract, respectively. Similarly, the optimum mineral salt was $K_{2}HPO_{4}$. The optimum number of mycelial discs for the mycelial growth was $6{\sim}7$ per 100 ml. Similarly, the optimum culture period was $21{\sim}22$ days in liquid broth. The optimum brown rice : water ratio was 1 : 1. No difference in mycelial growth was observed in all the four types of tree stumps used.