• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.1009-1017
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• 2009

This study was performed to analyze the preferences and actual use patterns of university students (96 males and 187 females) for bakeries in the Gyeongju area of Korea. A total of 283 questionnaires were used for the examination and statistical analyses were completed using SPSS Win (14.0) by descriptive analysis and $x^2$-tests. The most favored bakery products were prepared items such as sandwiches and toast. Most of the respondents (92.9%) typically used bread for snacks, and the main places of purchase were well-known bakery shops (38.5%) in which females preferred well-known shops more than males. In addition, the respondents liked milk (79.9%) and jam (39.7%) as the beverage and food, respectively, to eat with bread. When choosing bread, the main selection point was taste (80.2%) and the cost per person per visit was usually 1,000~5,000 won (63.3%). The consumption frequency rate revealed that 49.1% of the students consumed bread as a snack, while 24.8% consumed bread with other foods 1~2 times a week. In the case of purchasing bread as a snack, females had more purchases than males (p<0.05). Students who lived in their own home (p<0.001) with a commute time to school greater than 30 minutes (p<0.001) had the highest number of bread purchases as a snack. The most important point for bread purchase was hygiene (4.60). Overall, for the development of bakeries in the Gyeongju area it seems imperative to address the bakery shop environment, including such aspects as hygiene, price, and new bread product development for students.

• Composites Research
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• v.26 no.2
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• pp.85-90
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• 2013

This paper presents the fabrication and 3-point flexion testing of carbon fiber reinforced polymer (CFRP) composite face/aluminum honeycomb core sandwich panels. Specimen sandwich panels were fabricated with three honeycomb types (3.18 mm, 4.76 mm, and 6.35 mm cell size) and three panel radii (flat, r = 1.6 m, r = 1.3 m). The curved sandwiches were fabricated normally with the core in the W-direction. The tensile mechanical properties of the CFRP $2{\times}2$ twill fabric face laminate were evaluated (modulus, strength, Poisson's ratio). The measured values are comparable to other CFRP fabric laminates. The flat sandwich 3-point flexion test core shear strength results were 11-30% lower than the manufacturer published data; the test set-up used may be the cause. With a limited sample size, the 1.3 meter panel curvature appeared to cause a 0.8-3.8% reduction in ultimate core shear strength compared to a flat panel.

• Advances in aircraft and spacecraft science
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• v.3 no.2
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• pp.113-148
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• 2016

In a whole variety of higher order plate theories existing in the literature no consideration is given to the transverse normal strain / deformation effects on flexural response when these higher order theories are applied to shear flexible composite plates in view of minimizing the number of unknown variables. The objective of this study is to carry out cylindrical bending of simply supported laminated composite and sandwich plates using sinusoidal shear and normal deformation plate theory. The most important feature of the present theory is that it includes the effects of transverse normal strain/deformation. The displacement field of the presented theory is built upon classical plate theory and uses sine and cosine functions in terms of thickness coordinate to include the effects of shear deformation and transverse normal strain. The theory accounts for realistic variation of the transverse shear stress through the thickness and satisfies the shear stress free conditions at the top and bottom surfaces of the plate without using the problem dependent shear correction factor. Governing equations and boundary conditions of the theory are obtained using the principle of minimum potential energy. The accuracy of the proposed theory is examined for several configurations of laminates under various static loadings. Some problems are presented for the first time in this paper which can become the base for future research. For the comparison purpose, the numerical results are also generated by using higher order shear deformation theory of Reddy, first-order shear deformation plate theory of Mindlin and classical plate theory. The numerical results show that the present theory provides displacements and stresses very accurately as compared to those obtained by using other theories.

• Journal of the FoodService Safety
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• v.4 no.1
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• pp.7-20
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• 2023

This study was conducted to investigate the impact of refrigerator type and temperature fluctuations on the quality changes of refrigerated foods. Phycochemical and sensory quality, as well as microbial growth, were measured for various foods stored in open- or door-type refrigerators set at 5℃ during storage. The average temperatures recorded were 11.50±1.14℃ in an open refrigerator, and 6.34±0.97℃ in a closed refrigerator. The average surface temperatures of the food items were 9.60±1.20 and 6.00±0.80℃ for open and closed refrigerators, respectively. Significant changes in color and appearance quality were observed in lettuce, mackerel, ground beef, and cut pineapples when stored in open refrigerators. Ready-to-Eat foods such as gimbap and sandwiches exhibited higher levels of microbiological proliferation when stored in open refrigerators compared to closed refrigerators. Processed foods, such as sterilized milk and packaged tofu, did not show significant differences in quality among various types of refrigerators. The installation of refrigerator doors can effectively minimize temperature fluctuations caused by external factors, thereby reducing variations in food quality. These findings provide essential insights into the quality changes associated with the implementation of refrigerator doors, serving as fundamental data for ensuring optimal food preservation.

• Journal of the Korean Magnetics Society
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• v.7 no.5
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• pp.265-273
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• 1997

The MR ratios and the exchange biasing field and interlayer coupling field were investigated in $Ni_{91}Fe_{19}/Co_{90}Fe_{10}/Cu/Co_{90}Fe_{10}/NiO$ spin-valve sandwiches grown on antiferromagnetic NiO films as a function of the NiO thickness, the thickness of Cu and pinning layer $Co_{90}Fe_{10}$. The spin-valve sandwiches were deposited on the Corning glass 7059 by means of the 3-gun dc and 1-gun rf magnetron sputtering at a 5 mtorrpartial Ar pressure and room temperature. The deposition field was 50 Oe. The MR curve was measured by the four-terminal method with applied magnetic soft bilayer [NiFe/CoFe] (90$\AA$) decreased dramatically to less than 10 Oe when the NiFe/CoFe bilayer used an NiFe bilayer thicker that 20$\AA$. So NiFe layer improved the softmagnetic properties in the NiFe/CoFe bilayer. The GMR ratio and the magnetic field sensitivity of the spin-valve film $Ni_{91}Fe_{19}(40{\AA})/Co_{90}Fe_{10}(50{\AA}) /Cu(30{\AA})/Co_{90}Fe_{10}(35{\AA})/NiO(800{\AA})$ was 6.3% and about 0.5 (%/Oe), respectively. The MR ratio had 5.3% below an annealing temperature of 20$0^{\circ}C$ which slowly decreased to 3% above 30$0^{\circ}C$. The large blocking temperature of the spin-valve film was taken (as being) due to the good stability of the NiO films. Thus, the spin-valve films with a free NiFe/CoFe layer clearly had a high large GMR output and showed a effective magnetic field sensitivity for a suitable spin-valve head material.

• Journal of Korean Home Economics Education Association
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• v.30 no.2
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• pp.39-56
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• 2018

The purpose of this study was to develop Home Economics(HE) teaching and learning process plans applied Problem Based Learning(PBL) focusing on 'food and nutrition' unit for students with intellectual disability and to evaluate the effects of the HE instruction on their food choice·management knowledge and problem-solving skills after implementing the instruction for students with intellectual disability. To develop HE teaching and learning process plans applied PBL focusing on 'food and nutrition' unit for students with intellectual disability, problems that arise in daily life to trigger interest of students were firstly developed. The selected problems and teaching and learning process plans were reviewed for validity by one home economics education professor and three teachers who are experts in special education. This study used the one group pretest and posttest design, sampling 6 students who are in special-education middle school with the intellectual disability. After HE instruction of 6 sessions applied PBL method, this study tested the effects of the instruction. The first three sessions taught how to choose and keep food. The fourth session taught purchasing food ingredients and keeping them for sandwiches. The fifth and sixth sessions let the students make sandwiches and give them to others. The instruments of the study comprised of tools for food choice and management knowledge, tools for problem-solving skills evaluation, self-evaluation sheets, evaluation form of course satisfaction for students, evaluation form of behavior in class for teachers, and daily observation journal and all tools. These instruments were proved to have reliability and validity. The results of this study are as follows. First, all six students who took HE instruction applied PBL method focusing on 'food and nutrition' unit scored 30 points higher out of 100 points after taking the instruction in food choice and management knowledge and scored 5 points higher out of 14 points in problem-solving skills on average. Therefore, it was interpreted that HE instruction applied PBL affected the food choice·management knowledge and the problem solving skills of students with intellectual disability. Secondly, the students with intellectual disability participated actively in HE instruction applied PBL focusing on 'food and nutrition' unit and expressed satisfaction. Three special education experts evaluated HE teaching·learning process plans applied PBL focusing on 'food and nutrition' unit to be well-developed. This study showed that HE instruction applied PBL focusing on 'food and nutrition' unit allowed the students with intellectual disability to acquire comprehensive skills in choosing, keeping, and making safe food and helped them solve problems of their life by themselves. Therefore I suggest that Home Economics should be adopted as a formal subject matter in special school curriculum for students with intellectual disability.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.478-489
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• 2011

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

• Nutritional Sciences
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• v.7 no.4
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• pp.208-213
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• 2004

In this study, we examined the effects of dietary 1,3-diacylglycerol (DG) compared to conventional triacylglycerol (TG) oil on the postprandial response of total and chylomicron TG, glucose, insulin, and free fatty acid (FFA). This study was conducted using a cross-over design. Ninety subjects participated in the high-fat meal tolerance test where they were randomly assigned to consume two experimental sandwiches containing mayonnaise with TG or DG oil with a seven-day interval. Blood samples were collected before ingestion and at 2, 3, 4 and 6 hr time point after ingestion and analyzed for total and chylomicron TG, glucose, insulin, FFA and phospholipid fatty acid composition. Both TG and DG ingestion had similar effects on postprandial TG response, but a different response from chylomicron TG. Compared with the TG group, TG levels were significantly lower only at 6 hr time point in the DG group. On the other hand, chylomicron TG rose steeply at 2 hr time point and decreased faster in this group. Also, the adjusted value to fasting levels was the same as the unadjusted level. Fasting levels and net differences in insulin were significantly lower at 3 hr time point where chylomicron TG levels were significantly lower in the DG group. But those of glucose and FFA in the TG and DG groups did not differ significantly. Fasting and postprandial levels of fatty acid composition in serum phospholipids in the two groups did not differ significantly. In conclusion, this study indicated that one could reduce the magnitude of postprandial lipemia without influencing glucose metabolism by consumning DG oil as a substitute for TG oil. Based on the correlation of coronary artery disease and postprandial lipemia, dietary DG ingestion might have a beneficial effect in treating such a disease. Further studies are required to clarify the long-tenn effects of dietary DG on blood lipid levels in humans.

• Korean Journal of Community Nutrition
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• v.21 no.5
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• pp.463-476
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• 2016

Objectives: Environmental, social and personal factors influence eating patterns. This study aimed to investigate the relationship between unhealthy food outlets within a residential area and obesity using nationally representative Korean survey data and data from the Census on Establishments. Methods: Data on the food intakes and socioeconomic variables of a total of 9,978 adults aged ${\geq}19$ years were obtained from the 2013-2014 Korea National Health and Nutrition Examination Survey. Geographic locations of restaurants were obtained from the 2013 Census on Establishments in Korea. Administrative area was categorized into tertiles of count of unhealthy food outlets based on the distribution of number of unhealthy food outlets among all urban (Dong) and rural (Eup or Myun) administrative districts in Korea. Multilevel logistic regressions model were used to assess the association between the number of unhealthy food outlets and obesity. Results: People living in the district with the highest count of unhealthy food outlets had higher intakes of fat (45.8 vs. 44.4 g/day), sodium (4,142.6 vs. 3,949.8 mg/day), and vitamin A (753.7 vs. $631.6 {\mu}gRE/day$) compared to those living in the district with the lowest count of unhealthy food outlets. A higher count of unhealthy food outlets was positively associated with frequent consumption of instant noodles, pizza, hamburgers and sandwiches, sweets and sour pork or pork cutlets, fried chicken, snacks, and cookies. Higher exposure to unhealthy food outlets was associated with increased odds of obesity (1st vs. 3rd tertile; OR 1.689; 95% CI 1.098-2.599). Conclusions: A high count of unhealthy food outlets within a residential area is positively associated with the prevalence of obesity in Korea. The results suggest that food environmental factors affects the health outcomes and interventions aiming to restrict the availability of unhealthy food outlets in local neighborhoods may be a useful obesity prevention strategy.

• Journal of Preventive Medicine and Public Health
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• v.35 no.4
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• pp.295-304
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• 2002

Objectives : This study was carried out to investigate the cause, magnitude and transmission route of the cholera outbreak in 2001 Methods : The study population were those persons who ingested foods at the restaurant, were confirmed as cholera patients, had symptoms of diarrhea and sewed as workers at the restaurant. A questionnaire survey and microbiological examinations on the microbes isolated from rectal swabs were conducted. Of the cases, 316 food histories were surveyed by an analysis of the restaurant menu. Results : There were 139 confirmed cases of cholera reported in Korea in 2001. Of these, 104 were related to the restaurant. By region, Gyeongsangbuk-do had the highest incidence with 91 cases. Of these 91 cases, 74 had ingested foods at the restaurant, 2 were employees and 3 were secondary infection cases within the families. The results of the odds ratio analysis of the 316 persons having ingested foods at the restaurant were as follows: sandwiches 5.07 (95% CI, 1.85-14.59), soybean curd 2.45 (95% CI, 1.09-5.56), noodles 2.34 (95% CI, 1.24-4.42), steamed squid 2.01 (95% CI, 1.17-3.47) and vinegared rice 1.82 (95%, CI, 1.08-3.09). It was certain the restaurant in question was the cause of the 2001 outbreak. Conclusions : We suspected that more than one restaurant employee contaminated foods served at the restaurant. In addition, eating raw fishes purchased at the Pohang Fisheries infected the employees of the restaurant. There is a possibility that these raw fishes were themselves contaminated by cholera bacilli in the sea.