• Journal of Korean society of Dental Hygiene
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• v.6 no.4
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• pp.295-309
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• 2006

This study was conducted among 831 industrial workers in Gumi City in Gyung-Sang-Buk Do for the purpose of acquiring knowledge to improve quality of life though industrial workers' oral health promotion. Oral examination and questionnaire surveying were used to evaluate workers' oral health state and subjective health state and analyze their effect on quality of life. 1. The number of workers in the study were 831 in all; there were more males who accounted for 74.6%. 43.7% of the subject were 29 years old, accounting for the largest age group. Their academic backgrounds are 53.6% workers who graduated from high schools or lower educational institutions, and 46.4% workers who graduated from college or higher educational institutions. 80.7% of the subjects replied that their economic state belonged to the middle class. Their job classification indicates that 70.2% were working in production and engineering fields and that the seniority of 55.3% workers was less than 55.3%. 2. The result of evaluating the effects of oral health state on individual well-being and quality of life using OHIP indicates that younger people, singles(p<0.01) than the married, those in worse economic situation and those with shorter seniority(p<0.01) had higher effect of oral health state on quality of life. In addition, those whose health or oral health was not good (p<0.01), those with liked tough texture of food and snacks(p<0.05), those with more frequency of drinking(p<0.01) and those with more smoking tended to have higher effect of oral health state on daily life or quality of life. Besides, OHIP confirmed that oral health state is a measurement tool that can evaluate its effect on individual well-being and quality of life. The suggestion for future studies is to develop Korean style OHIP that can be used conveniently and efficiently by expanding the subject area up to the whole country and validating the samples gained from random sampling.

• Culinary science and hospitality research
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• v.1
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• pp.57-89
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• 1995

Despite prologed business stagnation of both international and domestic economy, hotel business as well as tourist industry has continuously been keeping growing, owing to increase of surplus income and world flowing population. During recent 4 years, growth rate of yearly mean in domestic hotels reached 9.9% and especially that of the superior class hotels 15.2%. In the composition of domestic tourist hotel's revenue, the earnings of guest rooms form 37.4%, on the other hand those of food & beverage 39.9%. This result is that our hotel business is concentrated on its interest in FOOD & BEVERAGE of which productivity per unit dimension can be increased to an unlimited extent and extent and superior class hotels strengthened in F&B are increasing in comparison with European or American hotels which are focused on guest rooms in their management. For value added rate of F&B is low as compared with increase of their earnings, they are interested in the management techniques which focus on rising the rate. As for the cost of Food & Beverage, personnel expenditure forms 36.5% and the direct materials 31.5%. Therefore how to manage personnel and materials costs which compose as much as 68% of total revenue will greatly affect net profit. We can say that an effective management technique in cost of Food & Beverage is one of the most important know-hows in hotel management. Especially management know-how for the Kitchen Department where the most of foods come out makes a great effects on various expenses, productivity and it is the achievement from hotel management. For the most of the hotel's top managers, they don't seriously take the fact that KITCHEN SYSTEM affects greatly total expenditure. This study starts from the point of recognizing the question of fundamental cause affecting tow largest cost elements incurred in Food & Beverage and trying to present an effective kitchen system. To settle the questions raised, I compared and analyzed productivity and cost of food & beverage and unit kitchen centered around superior class hotels in Seoul, which vary in Kitchen Systems. In order to attain the aforementioned study effectively purpose of this study, I compared Room-Service and Coffee-Shop Menu, flow of basic food in the kitchen, extent and result of division of labor and integration in the kitchen, scale of outlet kitchen, productivity, the turnover rate of food in store, food cost rate one another which all vary in Kitchen Systems. All these elements are compared and analyzed each other being divided into two main groups such as①. Main Production kitchen and Banquet Kitchen, and ②. coffee-shop kitchen and Room-service Kitchen. Therefore this study is to point out the problems in managing kitchens of superior class hotels which are different in systems. An effort was made to find out the better Kitchen System for superior deluxe hotels. I emphasize the followings on the proper scale of division of labor and integration of unit kitchen and a disposition plan for outlet kitchens of restaurant. First, KITCHEN SYSTEM as a sub-system of Hotel Management System is composed of sub-systems of outlet unit kitchen. Basic food materials are cooked and served for the guests while support kitchen and out restaurant kitchen interact organically each other. So Kitchen should be considered as a system composed of integrated sub-systems. Second, support and banquet kitchens should be integrated to be managed. And these unit kitchens have to be designed to be placed in the back of banquet rooms area. Third, coffee-shop kitchen and room-service kitchen should be integrated to be managed. Fourth, several unit business kitchens should be place on the same floor. Fifth, main production kitchens ought to be located near the loading duck, food store and large refrigerator. Sixth, considering the limits of supervision, duties should be adjusted as 12-20 cooks in two shifts a day for a sub-kitchen, and 18-30 cooks in three shifts a day so that labor division can be made. Last, I would like to two points for direction and task of future study. Firstly, I compare the effective income and increasing costs each other, which are incurred by increasing the use rate of the second processing materials for foods perched outside and through the results. I can find out the better points of the processing production and circulation system, and then I study this effects made on hotel kitchen system. Secondly, I can point out that more efficient kitchen system shall be established through comparing and analyzing the matter of amount of indirect costs and flow of food in different kitchen systems.

• Journal of Nutrition and Health
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• v.50 no.4
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• pp.325-335
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• 2017

Purpose: The purpose of this study was to investigate the consumption behaviors of sugar-sweetened beverages and blood lipid profiles according to food-related lifestyles of adults in Incheon. Methods: Subjects were recruited from 19 to 64 year old adults residing in Incheon who visited for the purpose of a health examination at D hospital. A total of 110 subjects consented to participate in this study and to allow their health examination records to be used at D hospital. Data were collected using self-administered questionnaires and anthropometric data, and blood lipid profiles were collected from health examination records. Statistical analysis was performed using the SPSS 20.0 program. Results: In the factor analysis, food-related lifestyles were categorized into four factors: planned purchase seeking, taste seeking, well-being seeking, and convenience seeking. Using the K-average clustering method, food-related lifestyles of subjects were categorized into two groups: health and rationality-oriented group (HRG) and convenience purchase-oriented group (CPG). Average total scores of sugar-related nutrition knowledge in the HRG were significantly higher compared to the CPG, and average scores of consumption habits regarding sugar-containing foods in the HRG were significantly lower compared to the HRG. When subjects chose sugar-sweetened beverages, the CPG showed a significantly higher frequency of checking food labeling and considering nutrition compared to the CPG. Drinking frequency of carbonated beverages in the CPG was significantly higher compared to the HRG. Conclusion: There were significant differences in sugar-related nutrition knowledge and consumption habits of sugar-sweetened beverages between the two food-related lifestyle groups. These results could be useful for establishing guidelines for reducing consumption of sugar-sweetened beverages. In addition, it is necessary to continue sugar-related nutrition education by considering the food-related lifestyles of adults.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1247-1260
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• 2009

This dissertation aims to study the five tastes in the Yellow Emperor's Canon of Internal Medicine. Medicinals as well as Foods are classified by the five tastes: sweet, sour, bitter, salty and pungent, which can be tasted by the tongue. With the development of the theory dealing with the medicinal properties, some flavors are summarized out of clinical actions of medicinals, therefore, there is a little difference between the flavors of medicinal herbs and the tastes got by tongue. Each taste acts on or has direct influence on a specific vital organ, and each of which has different physiologic actions. Taste also has a long-term or post digestive effect on the body and its metabolism. When each taste is consumed in moderation, it benefits the corresponding organ. Over-indulgence in any taste harms the organ and creates imbalance among the five vital organ systems. The Korean medicinal herbs with same flavor mostly possess similar actions while the medicinal herbs with different flavors show different actions in the treatment, which are shown as follows. Sour has absorbing, consolidating and astringent actions and acts on the liver. Bitter has the actions of drying or resolving dampness, purging and lowering and acts on the heart. Sweet has the nourishing, harmonizing and moistening actions and acts on the spleen. Pungent has an action of dispersing and promoting circulation of gi and blood and acts on the lungs. Salty has the effects of softening hard nodes or masses and promoting defecation, etc and acts on the kidneys. The five organ systems control and support each other. Proper coordination only exists when there is no one organ stronger or weaker than the rest. Since the five tastes have direct influences on the five organs, the diet we take should have a good combination of the five tastes in order to promote internal balance and harmony. They control our well-being and create dietary balance. Excessive consumption of any of these could result in adverse effects. In a word, when the properties of the five tastes respectively are distinguished, their natures and flavors cannot be separately considered. I think the harmonization of food and medicinals should be stressed on good nutritional diet to maintain good health. The traditional belief that food and medicine share the same origin is a part of Korean medicine tradition.

• Journal of Animal Science and Technology
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• v.64 no.5
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• pp.937-949
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• 2022

Health concern of dogs is the most important issue for pet owners. People who have companied the dogs long-term provide the utmost cares for their well-being and healthy life. Recently, it was revealed that the population and types of gut microbiota affect the metabolism and immunity of the host. However, there is little information on the gut microbiome of dogs. Hericium erinaceus (H. erinaceus; HE) is one of the well-known medicinal mushrooms and has multiple bioactive components including polyphenol, β-glucan, polysaccharides, ergothioneine, hericerin, erinacines, etc. Here we tested a pet food that contained H. erinaceus for improvement in the gut microbiota environment of aged dogs. A total of 18 dogs, each 11 years old, were utilized. For sixteen weeks, the dogs were fed with 0.4 g of H. erinaceus (HE-L), or 0.8 g (HE-H), or without H. erinaceus (CON) per body weight (kg) with daily diets (n = 6 per group). Taxonomic analysis was performed using metagenomics to investigate the difference in the gut microbiome. Resulting from principal coordinates analysis (PCoA) to confirm the distance difference between the groups, there was a significant difference between HE-H and CON due to weighted Unique fraction metric (Unifrac) distance (p = 0.047), but HE-L did not have a statistical difference compared to that of CON. Additionally, the result of Linear discriminate analysis of effect size (LEfSe) showed that phylum Bacteroidetes in HE-H and its order Bacteroidales increased, compared to that of CON, Additionally, phylum Firmicutes in HE-H, and its genera (Streptococcus, Tyzzerella) were reduced. Furthermore, at the family level, Campylobacteraceae and its genus Campylobacter in HE-H was decreased compared to that of CON. Summarily, our data demonstrated that the intake of H. erinaceus can regulate the gut microbial community in aged dogs, and an adequate supply of HE on pet diets would possibly improve immunity and anti-obesity on gut-microbiota in dogs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.721-728
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• 2006

The objective of the study was to analyze the contents and fatty acid compositions in the extracted fats from selected commercial ice creams and ice cream-related products. Seventy four ice creams and ice cream-related products were collected from local stores: 22 regular 'ice creams', 10 premium 'ice creams', 22 'ice milks', 4 'sherbets', 11 'non-milk-fat ice creams' and 5 'non-milk product ice creams'. Contents and fatty acid compositions of the fats in the ice creams and ice cream-related products were analyzed. Fat contents in regular 'ice creams', premium 'ice creams' and 'ice milks' were $5{\sim}11%,\;13{\sim}17%\;and\;2{\sim}10%$, respectively. 'Sherbets', 'non-milk-fat ice creams' and 'non-milk product ice creams' contained $2{\sim}7%,\;4{\sim}11%\;and\;1{\sim}2%$ fats, respectively. Fats extracted from 14 regular 'ice creams', all of the premium 'ice creams' and 11 'ice milks' contained $63{\sim}75%$ saturated fatty acids and $2{\sim}5%$ trans fatty acids. Their fatty acid compositions were similar to those in milks and butter. However, fats from 8 regular 'ice creams' and 11 'ice milks' contained $11{\sim}28%\;and\;11{\sim}34%$ lauric acid, respectively. Since these levels of lauric acid were 3 times more than in milk or butter, other fats along with milk fat might be used for manufacturing these' ice creams' and 'ice milks'. Out of these 19 products, only 5 products were labelled as 'coconut oil' or 'refined oil' as well as milk fat being used. Fats extracted from 'sherbets', 'non-milk-fat ice creams' and 'non-milk product ice creams' contained $81{\sim}92%,\;76{\sim}99%\;and\;84{\sim}99%$ saturated fatty acids, respectively. Lauric acid was the most abundant fatty acid in the fats of these products, being $33{\sim}34%,\;17{\sim}45%\;and\;27{\sim}46%$ of the total fatty acids, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1069-1075
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• 2009

Conger eel (Conger myriaster) is used as a well-being food in the foodservice industry in Korea. We analyzed not only the proximate composition but also the taste components affecting conger eel, which are fatty acids, nucleotides, amino acids, etc. Concerning the composition, the crude lipid was the lowest in summer at 3.2%, which is considered due to spawning period. The major fatty acids were $C_{16:0},\;C_{16:1},\;C_{18:0},\;C_{18:1},\;C_{20:5},\;and\;C_{22:6}$. The $C_{18:1}$ content was the highest among the fatty acids and the content varied between 36.76 and 45.11% by season. Seasonal change in the content of poly-unsaturated fatty acids was increased from spring to winter in conger eel. Among the nucleotides, the contents of IMP (3.617$\sim$5.524 $\mu$mol/g) and Hx (0.913$\sim$2.238 $\mu$mol/g), which is closely related to taste, and the concentrations of IMP and Hx were the highest (7.219 $\mu$mol/g) in winter, and HxR (0.625$\sim$1.652 $\mu$mol/g) was higher than ATP (0.058$\sim$0.083 $\mu$mol/g), ADP (0.145$\sim$0.161 $\mu$mol/g), and AMP (0.166$\sim$0.179 $\mu$mol/g). In conger eels, the major total and free amino acids were glutamic acid (14,178.7$\sim$7,802.6 mg%), aspartic acid (4,669.2$\sim$8,259.0 mg%), lysine (4,198.3$\sim$7,540.8 mg%), leucine (3,843.6$\sim$6,782.1 mg%), and histidine (199.6$\sim$644.4 mg%), glycine (94.8$\sim$152.2 mg%), alanine (35.3$\sim$71.2 mg%), glutamic acid (44.1$\sim$70.6 mg%), respectively, but the concentration of amino acids was different by season. The content of free amino acids, which is related to the taste component, was detected as high in summer and winter at 1179.2 and 1,605.2 mg%, respectively.

• Journal of Applied Biological Chemistry
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• v.65 no.3
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• pp.129-142
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• 2022

Ginseng sprouts, which can be eaten from leaves to roots, has the advantage of not having to use pesticides without being affected by the season by using smart farms. The optimal cultivation timing of sprout ginseng was checked and the nutritional content and antioxidant activity were compared and analyzed. The values of total fatty acids and total minerals were no significant changes during the growth periods. The contents of total amino acids were slightly decreased to 45 days and after increased to 65 days. When the growth period was 65 days, arginine had the highest content of 3309.11 mg/100 g. The total phenolic contents were high at 3.73 GAE mg/g on the 45 days, and the total flavonoid contents were also the highest at 9.04 RE mg/g on the 45 days. The contents of total ginsenoside was not noticeable for the growth periods (29.83 on 25 days→32.77 on 45 days→26.02 mg/g on 65 days). The ginsenoside Rg2 (0.62 mg/g), Re (8.69 mg/g), Rb1 (4.75 mg/g) and Rd (3.47 mg/g) had highest contents on 45 days during growth. The values of phenolic acids and flavonols were gradually increased to 45 days (338.6 and 1277.14 ㎍/g) and then decreased to 65 days. The major compounds of phenolic acids and flavonols were confirmed to benzoic acid (99.03-142.33 ㎍/g) and epigallocatechin (416.03-554.64 ㎍/g), respectively. The values of 2,2-diphenyl-1-picrylhydrazyl (44.27%), 2,4,6-azino-bis (3-ethylbenzothiazoline-6-sulphnoic acid) diammonium salt (75.16%), and hydroxyl (63.29%) radical scavenging activities and ferric reducing/antioxidant power (1.573) showed the highest activity on the 45 days as well as results of total phenolic and total flavonoid contents.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.11-18
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• 2013

In this study, rice wine cakes (Jubak) was produced using with Astragali memvranaceus with excellent antioxidant and antidiabetic effects and produced. This Jubak was applied to improve the cookies of modern taste and well-being products. The cookies according to the different ratio (added 0-1.0%) of Astragali memvranaceus and investigated the physicochemical characteristics, sensory evaluation, DPPH free radical scavenging activities, polyphenol and flavonoid contents. There were little changes in pH and density. The hardness of all treated cookies increased with Astragali memvranaceus Jubak(AJ) containing of different moisture contents. In color, L and a values of most cases increased in most of the treatments, but b value was reduced. In the sensory evaluation, the flavor and total scores showed the highest in 0.5% AJ cookies. But the higher proportion of AJ cookies that had unique flavors and tastes, so the total acceptance score decreased. The polyphenol and flavonoid contents increased in the higher proportion of AJ. In DPPH free radical scavenging activities, the control (no Jubak added) was 44%, and containing of 1% AJ cookies showed 82%. In conclusion, our study suggests that 0.5% in addition of AJ increased positive attributes and functional to cookies.

• Korean Journal of Heritage: History & Science
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• v.55 no.4
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• pp.296-312
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• 2022

This paper examines the concept and process of heritagization, as well as other measures for the value enhancement of food culture as heritage, through the case of the gastronomic meal of the French, which has a long history as a socially constructed heritage. Heritage refers to what a society perceives as worthy of being transmitted. Thus, a heritage is something that a society or group chooses to preserve and that represents its identity. In the 19th century, France began to designate and protect heritage through a policy of preserving historical monuments, and heritage became both a social construct and creation with the purpose of preserving and enhancing values. Interest in heritage spread around the world with globalization, and has grown even greater since the 1972 UNESCO Convention. This interest has progressively extended to nature, urban landscapes and intangible cultural heritage. In 2003, the UNESCO Convention for the Protection of the Intangible Cultural Heritage was adopted, and this has strengthened the interest in intangible cultural heritage worldwide. Food-related heritage has been excluded from the list due to difficulties in establishing inscription criteria and concerns about the potential commercialization of heritage. However, in 2010, the food cultures of the Mediterranean, Mexico, and France were inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, which prompted interest in food culture and efforts to inscribe the food heritage of a number of other countries, including Korea. France has a long history of interest in gastronomy as a cultural heritage and part of its national identity. Efforts to preserve and popularize gastronomy as a part of the national identity and heritage have been made at both the private level, by gourmets and associations, and at the governmental level. Through these efforts, the culture of gastronomy as a heritage has been firmly established through theoretical discussion, listing of food-related heritages, and policies. Sustainable development of the heritage is pursued through certain ongoing institutional approaches, including the City of Gastronomy network, the National Food Program, and the promotion and labeling of the Year of the French Gourmet.