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- 저자 : Hur So Young (검색결과 119 건)
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강원도 원주지역 초·중·고등학생의 식습관 및 섭식행동에 관한 단면연구
허혜경,박소미,김기연,김춘배,안정숙,송희영,김기경 韓國保健敎育.健康增進學會 2003 보건교육건강증진학회지 Vol.20 No.1
Purpose : The purpose of this study was to investigate the dietary habits of students in order to identify risk groups according to their Body Mass Index (BMI), and to compare the eating behavior of students in the normal range (19<I≤24) and those in risk groups (BMI≤19, 24<I≤27, BMI>). Method : 1176 elementary school students, 850 middle school students and 672 high school City, were the participants The instrument for this study was a structured questionnaire that included demographic data as well as dietary habits, and the eating behavior instrument developed by Stunkard &essick(1985) and revised by Kim &im (1997). Result : 1) As students moved up in grade level their dietary habits became more irregular and the degree that students chewed food was reduced 2) As students moved up in grade level, a greater number of the students did not eat breakfast. The reasons given were that there were not enough time before classes started(40.4%) and a lack of appetite in the morning(10.6%) in high school students. 3) As for supper, from 67.8 to 81.9% of subjects reported having regular supper. However the rest of the subjects did not eat supper because of anorexia and fear of weight gain. 4) The results identified risk groups according to their BMI showed that for elementary school students, 55.9% were in the low weight group, 5.5% in the overweight group, and 0.9% in the obese group. For middle and high school students, 40.6% and 35.5% respectively were in the low weight group, 7.4% and 6.3% in the overweight group, and 4.1% and 2.5% the obese group. 5) Comparisons of the eating behavior of students in the normal weight group with that of those in the three risk groups showed that there were significant differences in 'hunger' and 'cognitive restraint of eating' in elementary school students, and significant differences in 'cognitive restraint of eating' in middle and high school students. Conclusion : The results of this study show that management of diet in school health sholud be addressed from both the aspect of lack of nutrition and that of excess nutrition. In other words, good diet is as important for students in the low weight group as it is f3r those in the overweight and obese groups. The estatblishment of good dietary habits and eating behavior in students, by nurses and dieticians should be done by providing repeated diet education and involvement in diet counseling.
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차용준,박지영,장성민,김훈,김소정 창원대학교 생활과학연구소 1998 생활과학연구 Vol.- No.2
Volatile flavor components in salt-fermented anchovy sauce were analyzed by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectormetry. Ninety-eight compounds were detected in sample. These compounds were composed mainly of aldehydes(13). ketones(6), alcohols(16), aromatic compounds(21), N-containing compounds(7), esters(5), S-containing compounds(5) and miscellaneous compounds(25). Among these, 3-(methythio)propanal, 2-ethyl-3.5-dimethylpyrazine, dimethyl disulfide and dimethyl trisulfide having high odor values were supposed to be playing to be a major role in the overall aroma of salt-fermented anchovy sauce.
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Inhibitory Effects of Kimchi Extracts on the Growth and DNA Synthesis of Human Cancer Cells
Park, Kun Young,Hur, Young Mi,Kim, So Hee 부산대학교 김치연구소 1999 김치의 과학과 기술 Vol.5 No.-
Effect of solvent extracts and juice supernatants from kimchis on the growth of various human cancer cells was studied, comparing with the actions on normal cells. Inhibitory effect of kimchi extracts on [^3H] thymidine incorporation in cancer cells was also investigated. The methanol extract, hexane extract and methanol soluble fraction (MSF) of 3-week fermented kimchi did not have growth inhibitory effect on Ac2F rat normal liver cells at the concentrations of 0.5∼2%. However, marked decrease in the growth of AGS human gastric cancer cells was shown by the treatment of those extracts. The juice from the kimchi samples also suppressed the growth of K-562 human leukemia cells and MG-63 human osteosarcoma cells. Especially, the juice of 3-week fermented kimchi exhibited the strong growth inhibitory effect in MG-63 human osteosarcoma cells. At the photomicrographs, growth inhibition and morphological change of the cells treated with kimchi juice were observed. And the solvent extracts of 3week fermented kimchi supressed the growth of cancer cells more than the extracts or juices from fresh and 6week fermented kimchi. When AGS human gastric cancer cells were treated with the extracts of 3-week fermented kimchi, [^3H] thymidine incorporation in the cells also decreased. These results showed that kimchi extracts and juices had growth inhibitory effects on human osteosarcoma, leukemia and gastric cancer cells, but had no toxicity to the normal cells. We suggest that kimchi might have anticancer effect in part due to inhibition of the growth and DNA synthesis of cancer cells.
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Inhibitory Effects of Kimchi Extracts on the Growth and DNA Synthesis of Human Cancer Cells
Hur, young-Mi,Kim, So-Hee,Park, Kun-Young The Korean Society of Food Science and Nutrition 1999 Preventive Nutrition and Food Science Vol.4 No.2
Effect of solvent extracts and juice supernatants from kimchis on the growth of various human cancer cells was studied, comparing with the actions on the normal cells. Inhibitory effect of kimchi extracts on[3H] thymidine incorporation n cancer cells was also investigated. The methanol extract, hexane extract and methanol soluble fraction (MSF) of 3-week fermented kimchi did not have growth inhibitory effect on Ac2F rat normal liver cells at the concentrations of 0.5~2%. However, marked decrease in the growth of AGS human gastric cancer cells was shown by the treatment of those extacts. The juice from the kimchi samples also suppressed the growth of K-562 human leukemia cells and MG-63 human osteosarcoma cells. Especially, the juice of 3-week fermented kimchi exhibited the strong growth inhibitory effect in MG-63 human osteosarcoma cells. At the photomicrographs, growth inhibition and morphological change of the cells treated with kimchi juice were observed. And the solvent extracts of 3-week fermented kimchi suppressed the growth of cancer morethan the extracts or juices from fresh and 6-week fermented kimchi. When AGS human gastric cancer cels were treated with the extracts of 3-week fermented kimchi, [3H] thymidine incorporation in the cells also decreased. These results showed that kimchi extracts and juices had growth inhibitory effects on human osteosarcoma, leukemia and gastric cancer cells, but had no toxicity to the normal cells. We suggest that kimchi might have anticancer effect in part due to inhibition of the growth and DNA synthesis of cancer cells.
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Inhibitory Effects of Kimchi Extracts on the Growth and DNA Synthesis of Human Cancer Cells
Young-Mi Hur,So-Hee Kim,Kun-Young Park 한국식품영양과학회 1999 Preventive Nutrition and Food Science Vol.4 No.2
Effect of solvent extracts and juice supernatants from kimchis on the growth of various human cancer cells was studied, comparing with the actions on normal cells. Inhibitory effect of kimchi extracts on [³H] thymidine incorporation in cancer cells was also investigated. The methanol extract, hexane extract and methanol soluble fraction (MSF) of 3-week fermented kimchi did not have growth inhibitory effect on Ac2F rat normal liver cells at the concentrations of 0.5~2%. However, marked decrease in the growth of AGS human gastric cancer cells was shown by the treatment of those extracts. The juice from the kimchi samples also suppressed the growth of K-562 human leukemia cells and MG-63 human osteosarcoma cells. Especially, the juice of 3-week fermented kimchi exhibited the strong growth inhibitory effect in MG-63 human osteosarcoma cells. At the photomicrographs, growth inhibition and morphological change of the cells treated with kimchi juice were observed. And the solvent extracts of 3-week fermented kimchi supressed the growth of cancer cells more than the extracts or juices from fresh and 6-week fermented kimchi. When AGS human gastric cancer cells were treated with the extracts of 3-week fermented kimchi, [³H] thymidine incorporation in the cells also decreased. These results showed that kimchi extracts and juices had growth inhibitory effects on human osteosarcoma, leukemia and gastric cancer cells, but had no toxicity to the normal cells. We suggest that kimchi might have anticancer effect in part due to inhibition of the growth and DNA synthesis of cancer cells.
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Young-Mi Hur,So-Hee Kim,Jong-Won Choi,Kun-Young Park 한국식품영양과학회 2000 Preventive Nutrition and Food Science Vol.5 No.1
Inhibitory effects of the methanol extract, hexane extract, methanol soluble fraction (MSF) and juice from 3 weeks fermented kimchi on the tumor formation in sarcoma-180 cell transplanted mice were studied. Effects of the solvent extracts and juice of the kimchi on the levels of lipid peroxide, glutathione, and the enzyme activities of the liver were also investigated in normal and sarcoma-180 cell transplanted mice. At 32 days following transplantation, MSF reduced the tumor formation by 54% compared with the control group, resulting in the smallest tumor weight. Lipid peroxide content in liver increased by the transplantation of sarcoma-180 cells. However, it decreased when MSF of kimchi was treated to the mice. MSF also suppressed xanthine oxidase activity in cytosol of the liver cells in mice transplanted by sarcoma-180 cells. Kimchi extracts had no inhibitory effect on hepatic aminopyrine-N-demethylase activity in sarcoma-180 cell transplanted or normal mice. Methanol extract and hexane extract of kimchi slightly increased hepatic glutathione contents in sarcoma-180 teated mice. The injection of MSF from kimchi markedly increased glutathione levels in the liver of sarcoma-180 treated mice compared to the controls. The MSF recovered the activities of hepatic glutathione reductase and glutathione S-transferase that decreased by the injection of sarcoma-180 cells. These results showed that MSF of kimchi could suppress the growth of tumors, inhibiting lipid peroxide production and xanthine oxidase activity, in mice. We also suggested that kimchi extract might play an important role in the prevention of cancer by enhancement of the glutathione level itself as well as via glutathione reductase and glutathione S-transferase.
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Hur, Young Mi,Kim, So Hee,Choi, Jong Won,Park, Kun Young 부산대학교 김치연구소 2000 김치의 과학과 기술 Vol.6 No.-
Inhibitory effects of the methanol extract, hexane extract, methanol soluble fraction (MSF) and juice from 3 weeks fermented kimchi on the tumor formation in sarcoma-180 cell transplanted mice were studied. Effects of the solvent extracts and juice of the kimchi on the levels of lipid peroxide, glutathione, and the enzyme activities of the liver were also investigated in normal and sarcoma-180 cell transplanted mice. At 32 days following transplantation, MSF reduced the tumor formation by 54% compared with the control group, resulting in the smallest tumor weight. Lipid peroxide content in liver increased by the transplantation of sarcoma-180 cells. However, it decreased when MSF of kimchi was treated to the mice. MSF also suppressed xanthine oxidase activity in cytosol of the liver cells in mice transplanted by sarcoma-180 cells. Kimchi extracts had no inhibitory effect on hepatic aminopyrine-N-demethylase activity in sarcoma-180 cell transplanted or normal mice. Methanol extract and hexane extract of kimchi slightly increased hepatic glutathione contents in sarcoma-180 teated mice. The injection of MSF from kimchi markedly increased glutathione levels in the liver of sarcoma-180 treated mice compared to the controls. The MSF recovered the activities of hepatic glutathione reductase and glutathione S-transferase that decreased by the injection of sarcoma-180 cells. These results showed that MSF of kimchi could suppress the growth of tumors, inhibiting lipid peroxide production and xanthine oxidase activity, in mice. We also suggested that kimchi extract might play an important role in the prevention of cancer by enhancement of the glutathione level itself as well as via glutathione reductase and glutathione S-transferase.
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F-103 Lessons learned from continued TB outbreaks in a high school
( Young Kim ),( Young Seok Lee ),( Jee Youn Oh ),( Won Jai Jung ),( Eun Joo Lee ),( Kyung Hoon Min ),( Gyu Young Hur ),( Sung Yong Lee ),( Sang Yeub Lee ),( Jae Jeong Shim ),( Eui Sook Kim ),( Yoon So 대한결핵 및 호흡기학회 2016 대한결핵 및 호흡기학회 추계학술대회 초록집 Vol.121 No.-
Objective: Contact investigation with Tuberculin Skin Test (TST) and delayed QuantiFERON testing (QFT) had been conducted against continued tuberculosis (TB) outbreaks in a high school before Korea latent TB infection (LTBI) policy establishment. We investigated the aftereffect of confirmatory QFT added to positive TST. Methods: We reviewed the outbreaks courses, and identified the TB development in relation to initial TST and QFT with the aid of Korean national claims database. Results: Continued sequential 43 active TB cases were diagnosed in a high school for one year before LTBI investigation. After contact investigation, a total of 925 contacts were divided into three groups: TST- (n=632), TST+/QFT+ (n=25), TST+/QFT- (n=257). The mean duration of follow-up was 3.9 ± 0.9 years. QFT- was more prevalent compared with QFT+ in contacts with 10mm ≤ TST <15mm (157, 61.1%) than in contacts with TST ≥15mm (100, 38.9%) among the TST positive reactors (Odds ratio 4.97, C.I: 1.80 - 14.46, P < 0.001). Of the 257 TST+/QFT- subjects, 255 received no LTBI treatment, and 7 contacts developed TB during follow-up. Among these 7 patients, four had initial TST ≥15mm, and three 10mm ≤ TST <15mm. Conclusions: The delayed contact investigation for LTBI in a high school TB outbreak brought upon the continuous successive TB outbreaks. False negative QFT performed lately among the TST positive reactors should not be considered as a criteria for LTBI treatment. Additionally, the contacts only with strong induration size of TST (≥ 15mm) should be considered for LTBI treatment.
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