• Journal of Apiculture
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• v.32 no.4
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• pp.295-302
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• 2017

Avoidance behavior is an important life history strategy to survive hazardous environment. The experiment was conducted to detect the avoidance tendency of the honeybee Apis mellifera against commonly used pesticides in apple production. Choice test given only 50% sucrose solution and pesticide-mixed sucrose solution as food estimated the avoidance in laboratory. Most of the acaricides and fungicides tested were shown avoided. Among insecticides, honeybee showed strong avoidance to cyhexatine, carbosulfan and fenpyroximate but low to diflubenzuron, tebufenpyrad, and acrinathrin. Avoidance behavior to neonicotinoid insecticides showed bifurcated; highly avoided from thiacloprid, acetamiprid while less avoided from imidacloprid, thiamethoxam and dinotefuran. From the field study, abamectin, fenthion, amitraz and acequinocyl showed highly avoided while fungicide of fenarimol, acaricides of acrinathrin and phosphamidon, IGR insecticide of diflubenzuron, neonicotinoid insecticide of imidacloprid, and carbamate insecticide of carbaryl showed less avoidance in the field. These results partly explained high bee poisoning from carbaryl in apple flowering period, and neonicotinoids during season.

• BMB Reports
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• v.50 no.1
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• pp.31-36
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• 2017

High-dose caffeine uptake is a developmental stressor and causes food-avoidance behavior (aversion phenotype) in C. elegans, but its mode of action is largely unknown. In this study, we investigated the molecular basis of the caffeine-induced aversion behavior in C. elegans. We found that aversion phenotype induced by 30 mM caffeine was mediated by JNK/MAPK pathway, serotonergic and dopaminergic neuroendocrine signals. In this process, the dopaminergic signaling appears to be the major pathway because the reduced aversion behavior in cat-2 mutants and mutants of JNK/MAPK pathway genes was significantly recovered by pretreatment with dopamine. RNAi depletion of hsp-16.2, a cytosolic chaperone, and cyp-35A family reduced the aversion phenotype, which was further reduced in cat-2 mutants, suggesting that dopaminergic signal is indeed dominantly required for the caffeine-induced food aversion. Our findings suggest that aversion behavior is a defense mechanism for worms to survive under the high-dose caffeine conditions.

• The Korean Journal of Food & Health Convergence
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• v.7 no.1
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• pp.17-26
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• 2021

The purpose of this study was to develop strategies and policies for smoking prevention that are tailored to the characteristics of different groups of smokers. The structured survey was conducted with regular smokers. The results were as follows: It has been demonstrated that Risk Perception Attitude framework can be used as a major research framework to predict behavioral changes related to the prevention of smoking. The smokers were divided into four attitude groups based on perceived risks and self-efficacy: indifference, proactive, avoidance, and responsive. The smoker groups showed significant differences in information seeking, information avoidance, prevention behavior and addiction degree. Especially, the difference in prevention behavior depended on the self-efficacy when the perceived risk level was high. Information avoidance was the lowest when the perceived risk level was high and the self-efficacy was low. Information seeking was lowest when the perceived risk level was low. When the level of self-efficacy was high, if the perceived risk level was high, prevention behavior was actively performed. Therefore, the self-efficacy was related to preventive behavior, and the perceived low-risk played a role in hindering information seeking. Smoking prevention strategies are important to raise awareness of the risk of smoking and to improve the positive willingness of smokers to quit smoking through self-efficacy.

• The Korean Journal of Food & Health Convergence
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• v.10 no.2
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• pp.25-34
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• 2024

This study aims to investigate whether information awareness, search purpose, and search expectations influence information avoidance among university students. The data were collected by using a self-completion questionnaire with convenience sampling of students from one university. The collected data were analyzed by descriptive statistics, t-test, analysis of variance (ANOVA), Pearson's correlation coefficient, and multiple regression using R 4.2.3. The main results are as follows: First, both search purpose and search expectations exhibited a significant inverse correlation with all information avoidance dependent variables. Second, there was a significant difference in the mean of search expectations across majors, such that science majors had higher search expectations than humanities majors. Third, there were significant differences in the means of the information avoidance-system and information avoidance variables by major, such that both variables had lower means for the science than the humanities group. Fourth, among the independent variables, search expectation had a significant effect on information avoidance-personal: the higher the search expectation variable, the lower the information avoidance-personal variable. This study confirmed that information avoidance should not only consider the psychological, emotional, and affective aspects of information seekers, but also that information seekers' information search purpose and search expectations are predictors of information avoidance.

• Nutrition Research and Practice
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• v.4 no.6
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• pp.535-540
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• 2010

In this study, 342 grade 4-6 elementary school students in Gyeonggi-do were recruited to determine their readiness to change food safety behavior and to compare their food safety knowledge and practices by the stages of change. The subjects were divided into three stages of change; the percentage of stage 1 (precontemplation) was 10.1%, the percentage of stage 2 (contemplation and preparation) was 62.4%, and that of stage 3 (action and maintenance) was 27.5%. Food safety knowledge scores in stage 3 (4.55) or stage 2 (4.50) children were significantly higher than those in stage 1 children (4.17) (P < 0.05). The two food safety behavior items "hand washing practice" and "avoidance of harmful food" were significantly different among the three groups (P < 0.05). Stages of change were significantly and positively correlated with food safety knowledge and practice. Age was significantly and negatively correlated with the total food safety behavior score (r = -0.142, P < 0.05). The most influential factor on the stage of change was a mother's instruction about food safety (P < 0.01).

• Journal of Nutrition and Health
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• v.52 no.6
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• pp.604-617
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• 2019

Purpose: To investigate the effect of eating behavior on nutritional status according to temperament type. Methods: One thousand one hundred three preschool children aged 2 to 6 years in Gyeongsan, Gyeongsangbuk-do from April to June 2018 were surveyed about their eating behavior and nutritional status using DBT (Dietary Behavior Test) and NQ (Nutrition Quotient) which are proven tests. The dietary behaviors of the children were classified into four categories: approach avoidance, sensory sensitivity, hyperactivity, and irregularity. NQ scores were divided into five categories: balance, diversity, moderation, regularity, and practice. Results: The mean of the children's age was 3.42 ± 1.4 (596 boys and 507 girls). The percentage distribution of the NQ grade was as follows: 5.5% (highest), 12.5% (high), 47.1% (medium), 22.2% (low), and 12.6% (lowest). The risk group of approach avoidance and sensory sensitivity had significantly (p < 0.001) lower scores than the normal group in balance factor (51.9 ± 12.0 vs. 57.8 ± 15.9 in approach avoidance type, 52.6 ± 17.6 vs. 57.7 ± 15.9 in sensory sensitivity type) and diversity factor (32.5 ± 24.4 vs. 50.1 ± 22.4 in approach avoidance type, and 32.5 ± 24.0 vs. 50.7 ± 22.2 in sensory sensitivity type). The scores of the hyperactivity risk group were significantly lower in moderation factor (78.2 ± 12.1 vs. 81.2 ± 11.9), and those of the irregular risk group were significantly lower in variety (35.9 ± 24.5 vs. 48.8 ± 23.2), regularity (57.6 ± 37.1 vs. 66.1 ± 17.6), and practice (57.1 ± 19.4 vs. 65.1 ± 22.5) factors than the normal group (p < 0.001). Especially, the risk group of approach avoidance and sensitivity type had significantly (p < 0.001) lower intakes of whole grain, fruit, bean and bean products, vegetables, and Kimchi. Conclusion: This present study suggested that the eating behavior based on temperament of demanding preschool children affected food choice resulting in food consumption diversity of children. Therefore, it is important to provide customized nutrition education programs based on temperament type.

• Molecules and Cells
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• v.39 no.2
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• pp.163-168
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• 2016

Caffeine has both positive and negative effects on physiological functions in a dose-dependent manner. C. elegans has been used as an animal model to investigate the effects of caffeine on development. Caffeine treatment at a high dose (30 mM) showed detrimental effects and caused early larval arrest. We performed a comparative proteomic analysis to investigate the mode of action of high-dose caffeine treatment in C. elegans and found that the stress response proteins, heat shock protein (HSP)-4 (endoplasmic reticulum [ER] chaperone), HSP-6 (mitochondrial chaperone), and HSP-16 (cytosolic chaperone), were induced and their expression was regulated at the transcriptional level. These findings suggest that high-dose caffeine intake causes a strong stress response and activates all three stress-response pathways in the worms, including the ER-, mitochondrial-, and cytosolic pathways. RNA interference of each hsp gene or in triple combination retarded growth. In addition, caffeine treatment stimulated a food-avoidance behavior (aversion phenotype), which was enhanced by RNAi depletion of the hsp-4 gene. Therefore, up-regulation of hsp genes after caffeine treatment appeared to be the major responses to alleviate stress and protect against developmental arrest.

• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.2-9
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• 1995

The present study was designed to observe whether nutritional education on children or mothers of the children who avoid to eat vegetables can improve the preferences for the vegetables of the subjects. The subjects were 45 children who are fourth to sixth grade of primary school in Bibong. They were assigned to one of three groups which are Control, Children Education and Mothers Education groups. Control group was not given any special education, while experimental groups were given nutritional education for 4 weeks. The effects of education was evaluated in the aspects of preference changes for vegetables, nutritional knowledge, attitude and food behavior of the subjects The results are summarized as follows. 1. Preferences to cucumber, lettuce, chinese cabbage and raddish were high in three groups while greenonion, onion, lotus roots and red pepper didn't suit for their taste. 2. Significantly increased scores for the preference to red pepper, pumpkin, Dorajee(root of chinese bell-flower), braken, mushroom was shown only in the children who had nutritional education while the children in the group of Mothers Education improved their preference only cabbage and lotus roots. 3. Nutritional knowledge of the children in Children Education group has improved significantly(p<0.05). While there was no significant difference between control and Mothers Education group. 4. When scores for food habit of mother and children were estimated, there was no significant difference among three groups. However, score of food habit in children was higher than that of mothers. 5. Food habit and nutrition knowledge of mother were not well corelated with dietary attitude and behavior of their children. These results indicate that the program of nutrition education in the present study can improve the food choice of children for vegetable and correct one-sided food habit. The program applied in this study would serve a kind of model for the dietetic teachers to guide the children who mainly dislikes vegetables.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.979-989
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• 2014

The purpose of this study was to investigate the association between dietary behavior and temperament & character in preschool children, and to offer basic data that can be applied for nutrition education and counseling. A total of 211 parents of preschool children aged 3~5 years performed the Korean version of Preschool Temperament and Character Inventory (K-psTCI), a questionnaire based on Cloninger's seven-factor model of personality, along with a questionnaire about the dietary behaviors of their children. K-psTCI represented seven factors such as harm avoidance (HA), novelty seeking (NS), reward dependence (RD), persistence (P), self-directedness (SD), cooperativeness (CO), and self-transcendence (ST). The subjects were divided into either the high rank group or low rank group based on the mean score of each factor. The high rank group of HA showed significantly less physical activity and less appetite than the low rank group of HA. The children in the high rank of NS were more likely to have picky eating and a late night snack. The children in the low rank of SD or CO were more likely to have undesirable dietary behaviors, such as picky eating, too much snacking, and lower appetite than those in the high rank of SD or CO. In conclusion, individual temperament & character in preschool children may be associated with their dietary behavior, and understanding temperament & character in children may be important facts to screen and to develop an effective nutrition education program for children.

• International Journal of Oral Biology
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• v.47 no.4
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• pp.49-54
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• 2022

Taste is a basic sensation to get attracted toward nutritious foods or avoid possible harmful substances. The basic taste qualities in humans consist of sweet, bitter, umami, salty, and sour. Basically, sweet and umami tastes make food attractive, whereas bitter and sour tastes make it avoidable. Salty taste comprises basic salty and high salt taste. The basic salty taste is known as amiloride-sensitive salty taste, which is inhibited by amiloride, but the high salt taste is not sensitive to amiloride. Moreover, high salt taste can also cause avoidance behavior in human beings. Sodium, one of the most important cations in the body fluids of vertebrates, controls the volume of total body fluids and is a risk factor for cardiovascular diseases, such as hypertension. The concentration of sodium in body fluids must be under delicate control. A distinction between the salty taste and high salt taste would be a contributing mechanism to control the volume and/or osmolarity of body fluids.