• Journal of Nutrition and Health
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• 제39권3호
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• pp.307-315
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• 2006

The purposes of this study were to assess the preferences for one-dish items and the combination preferences of one-dish items and side dishes that were served and eaten together. Participants were 710 fifth grade of elementary school children who were asked to write three of their favorite one-dish items and to select a preferred side dish among 25 of items for each one-dish item. In this way total 41 one-dish items were assessed to combine with a preferred side dish. The results showed that schoolchildren chose Kuksu as their most favorite one-dish item followed by Jajangmyon and curry rice. Kimchi was the most preferred side dish when they consumed one-dish items, especially Ramyon, Jabchebab, and one-dishes containing much broth. Danmugy was liked when they consumed Gimbab, Jajangbab, and Jajangmeon. Kackdugi was chosen as a favourite side dish when they ate Chungmugimbab and fruit salad was most preferred with Spaggetti. There is a difference in preference for side dishes among the three areas of residence. More schoolchildren in Namhae than in Jinju or in Busan liked Kackdugi when they consumed several one-dish items, like curry rice and Dakjuk.

• Clinical and Experimental Reproductive Medicine
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• 제50권4호
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• pp.244-252
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• 2023

Objective: We evaluated the efficacy of the newly developed optimized in vitro culture (OIVC) dish for cultivating preimplantation mouse embryos. This dish minimizes the need for mineral oil and incorporates microwells, providing a stable culture environment and enabling independent monitoring of individual embryos. Methods: Mouse pronuclear (PN) zygotes and two-cell-stage embryos were collected at 18 and 46 hours after human chorionic gonadotropin injection, respectively. These were cultured for 120 hours using potassium simplex optimized medium (KSOM) to reach the blastocyst stage. The embryos were randomly allocated into three groups, each cultured in one of three dishes: a 60-mm culture dish, a microdrop dish, and an OIVC dish that we developed. Results: The OIVC dish effectively maintained the osmolarity of the KSOM culture medium over a 5-day period using only 2 mL of mineral oil. This contrasts with the significant osmolarity increase observed in the 60-mm culture dish. Additionally, the OIVC dish exhibited higher blastulation rates from two-cell embryos (100%) relative to the other dish types. Moreover, blastocysts derived from both PN zygotes and two-cell embryos in the OIVC dish group demonstrated significantly elevated mean cell numbers. Conclusion: Use of the OIVC dish markedly increased the number of cells in blastocysts derived from the in vitro culture of preimplantation mouse embryos. The capacity of this dish to maintain medium osmolarity with minimal mineral oil usage represents a breakthrough that may advance embryo culture techniques for various mammals, including human in vitro fertilization and embryo transfer programs.

• Journal of Acupuncture Research
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• 제19권4호
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• pp.225-233
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• 2002

Objective : There are little report on treatment of Diffuse Idiopathic Skeletal Hyperostosis(DISH) in Traditional Korean Medicine. We suggest to treat DISH with a Korean Bee-Vonom Therapy and would like to suggest treatment plan for the further treatments. Methods : Under the assumption that Korean Bee-Venom Therapy may be affective for treatment DISH, the following points were administreted :Hua-Tuo-Jia-Ji-Xue Results : After 14 weeks of treatment-especailly Korean Bee-Venom Therapy, a remarkable improvement was made for DISH. Conclusion : Significant improvement in DISH was obtained with through Korean Bee-venom Therapy, Four needle technique, Common Acupucture Treatment and Herbal medication. Although this case yielded favorable result, more study should be made to prove the effectiveness of Korean Bee-Venom Therapy for treating DISH.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2006년도 추계학술대회
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• pp.161-164
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• 2006

This paper introduces a preliminary work for the design of a mini-dish cluster system for power general ion. Each mini-dish (typically has a 20 to 30cm in diameter) is designed with a simple parabolic profile, concentrating sun light (after the glass glazing cover to avoid dust deposition on the reflector and facilitate cleaning) onto a centrally located small plane(or concave) mirror which is placed on the bottom side of the transparent glass cover. The mirror with a mini-dish concentrator is designed to focus beam radiation onto a focal point before it enters a bundle of optical fibers connected to a remote receiver for power generation different options are considered In designing a mini-dish concentrator to maximize its effectiveness for the collection and use of solar energy.

• 신재생에너지
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• 제2권4호
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• pp.39-45
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• 2006

This paper introduces a preliminary work for the design of a mini-dish cluster system for power generation. Each mini-dish [typically has a 20 to 30 cm in diameter] is designed with a simple parabolic profile concentrating sun light [after the glass glazing cover to avoid dust deposition on the reflector and facilitate cleaning] onto a centrally located small plane[or concave] mirror which is placed on the bottom side of a transparent glass cover. The mirror with a mini-dish concentrator is designed to focus beam radiation onto a focal point before it enters a bundle of optical fibers connected to a remote receiver for power generation. Different options are considered in designing a mini-dish concentrator to maximize its effectiveness for the collection and use of solar energy.

• 대한지역사회영양학회지
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• 제23권2호
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• pp.93-101
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• 2018

Objectives: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. Methods: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/ warm noodle, cold noodle, seasoned noodle, dukgook/ porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. Results: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of singledish meals were ${\geq}5.00$ (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ${\geq}1/week$. The representative energy of steamed rice, noodle, sandwich burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. Conclusions: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

• 한국식생활문화학회지
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• 제11권4호
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• pp.431-438
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• 1996

The dietary intake of nutritional elements by Koreans as determined by the Ministry of Health and Welfare's National Nutrition Survey have been reported for $1969{\sim}1993$. But these data were based on not dish but food. Therefore, the purpose of this study was to compare dish sources of energy and macronutrients (carbohydrate, fat, protein) in the diets of three area (large city, small city and rural). Dish sources were evaluated from two-day record obtained in the secondary analysis of the 1993 Korean National Nutrition Survey. The result, large city and small city had higher fat and protein intake than did rural. Otherwise, carbohydrate intake among rural was higher than those among large and small city (p<0.05). The primary dish source of energy and macronutrients was cooked rice for all area. The percentage of cooked rice in daily carbohydrate intake was 52.64% for nationwide, 48.40% for large city, 50.52% for small city, 61.79% for rural. The cumulative percent of top 10 dish sources to carbohydrate for large city, small city, rural were 78.02%, 81.16%, 85.69%, respectively. These was higher than cumulative percent of other macronutrients. The milk as good protein source ranked 3 for large city, 6 for small city, 22 for rural. The major dish sources to fat were cooked rice and pork that prepared by various cooking way. These results show that the major dish sources of energy and macronutrients were cooked rice based of Korea traditional consumption pattern. The most of nutrient intake consumed some dishes for all area. The dish consumption pattern was generally similar between large and small city. But rural was different from other area. Threfore, nutrition educations and interventions should be targeted to each area and should be attended with studies that comparision of dish sources to nutritional elements by specific age-sex groups.

• KIEAE Journal
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• 제6권4호
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• pp.11-16
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• 2006

This work has carried out some preliminary studies for the utilization of a solar mini-dish system capable of concentrating solar rays to higher densities. A typical mini-dish system considered employs an array of solar mini-dishes where major components are light and compact. It consists of small mini-dishes, optical fiber bundles and diffusers at the end. Each mini-dish (typically has a 20 to 30 cm in diameter) is designed with a simple parabolic profile, concentrating sunlight (after the glass glazing cover to avoid dust deposition on the reflector and facilitate cleaning) onto a centrally-located small mirror which is placed on the bottom side of the transparent glass cover. The focused sunlight is reflected by the mirror surface onto a focal point where the receiving aperture of a homogenizer is located. Optical fibers are used to carry high-density solar rays to the other end where diffusers are mounted for indoor illumination. The proposed high density mini-dish system could make an efficient daylighting system as it excludes large moving parts and expandable if necessary. Each component of the system could be made from the off-the-shelf technology and thus, make the generic unit inexpensive to manufacture. Depending on spatial demand or characteristics, the amount of introducing daylight could be controlled. Preliminary tests have been carried out for a trial system to check any functional problems when in operation. Suggestions are also made to improve the design enhancing its performance and applicability.

• 한국태양에너지학회 논문집
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• 제27권1호
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• pp.29-38
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• 2007

In order to analyze the performance comparison of dish solar collector with mirror arrays and receiver shapes, the radiative heat flux distribution inside the cavity receiver is numerically investigated. The solar irradiation reflected by dish solar collector is traced using the Monte-Carlo method. Five different dish solar collectors and three different cavity receivers are considered. A parabolic-shaped perfect mirror of which diameter is 1.5 m is considered as a reference dish solar collector and four different arrays of twelve identical parabolic-shaped mirror facets of which diameter are 0.4 m are used. Their reflecting areas, which are $1.5\;m^2$, are the same. Three different cavity receiver shapes are dome, conical, and cylindrical. In addition, the radiative properties of the concentrating surfaces can vary the thermal performance of the cavity receiver so that variation of the surface reflectivity of each mirror is considered. Based on the calculation, the design information of dish solar collector for producing the electric power can be obtained. The results show that the dome type has the best performance in receiver shapes and the 2AND4 INLINE has the best performance in mirror arrays except perfect mirror.

• 한국식품조리과학회지
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• 제24권5호
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• pp.706-712
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• 2008

This study was conducted to evaluate the sanitation level and use of dish cloths, chopping board, and drawer in the refrigerator in 50 university students' houses located in Seoul and Kyonggido. The survey questionnaire evaluated general information, frequency of the washing, cleaning method, drying method and the associated factors. The highest percentage of the cleaning and drying methods of dish cloths were “boiling(76.0%)”, and “dry in the kitchen or on the sink(78.0%)”, respectively. For the chopping board and drawer in the refrigerator, the highest percentage of cleaning method was “use detergent” and drying method was “dry in the kitchen”. The mean of coliforms for dish cloths, chopping board, and drawer in the refrigerator was 4.46${\pm}$1.95 log CFU/100 $cm^2$, 3.92${\pm}$1.64 log CFU/100 $cm^2$, 3.48${\pm}$2.01 log CFU/ 100 $cm^2$, respectively. Salmonella spp. were not detected from all samples. But E. coli were detected from dish cloths(4.0%) and S. aureus were detected from dish cloths(16.0%), chopping board(12.0%), and drawer in the refrigerator(8.0%). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of dish cloths, chopping board, drawer in the refrigerator should be improve promptly.