- Comparison of Salinity and Sodium Content by the Salinity Measurement Frequency of Soups of Childcare Centers Enrolled in the Center for Children's Food Service Management in Daegu
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Lee NY, Lee YK
- KMID: 2471304
- Korean J Community Nutr.
- 2020 Feb;25(1):13-20.
- doi: 10.5720/kjcn.2020.25.1.13
OBJECTIVES: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction. METHODS: The soup salinity was... -
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- A Comparative Study of Salinity in Packaged Kimchi, Bulk Kimchi and Common Foods in Korea
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Rho SN, Yun ME
- KMID: 2332239
- J Korean Diet Assoc.
- 2009 Feb;15(1):69-76.
To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity... -
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- Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants
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Jiang L, Shin D, Lee YK
- KMID: 2420094
- Korean J Community Nutr.
- 2018 Aug;23(4):333-340.
- doi: 10.5720/kjcn.2018.23.4.333
OBJECTIVES: This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in... -
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- Measurements of Salinity and Salt Content by Menu Types Served at Industry Foodservice Operations in Daegu
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Kim JA, Kim YH, Ann MY, Lee YK
- KMID: 2267450
- Korean J Community Nutr.
- 2012 Oct;17(5):637-651.
- doi: 10.5720/kjcn.2012.17.5.637
The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items... -
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- Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium
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Jiang L, Shin EK, Seo JS, Lee YK
- KMID: 2444942
- J Nutr Health.
- 2019 Apr;52(2):185-193.
- doi: 10.4163/jnh.2019.52.2.185
PURPOSE: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. METHODS: A total of 600 foods from four seasonings (soy... -
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- Comparison of sodium content of workplace and homemade meals through chemical analysis and salinity measurements
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Shin EK, Lee YK
- KMID: 2313779
- Nutr Res Pract.
- 2014 Oct;8(5):558-563.
- doi: 10.4162/nrp.2014.8.5.558
BACKGROUND/OBJECTIVES: Most Koreans consume nearly 70-80% of the total sodium through their dishes. The use of a salinometer to measure salinity is recommended to help individuals control their sodium intake.... -
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- Effect of Salinity, Temperature, and Glucose on the Production of Vibrio vulnificus Hemolysin
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Kim HS, Shin SH, Park HR, Lee SE, Kim CM, Kim SY, Kim YR, Lee HC, Chung SS, Rhee JH
- KMID: 2054958
- J Bacteriol Virol.
- 2002 Dec;32(4):355-366.
Among the exotoxins produced by V. vulnificus, hemolysin (HS) has been reported to be the most potent one. To investigate the factors up- or down-regulating HS production in the context... -
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- The Association between Smoking, Alcohol Intake, and Low-Salt Diet: Results from the 2008 Community Health Survey
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Chun IA, Park J, Han MA, Choi SW, Ryu SY
- KMID: 2332407
- J Korean Diet Assoc.
- 2013 Aug;19(3):223-235.
The purpose of this study was to identify the association between health-related behaviors including smoking, alcohol intake, and the practice of a low-salt diet using data from a Community Health... -
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- Change of Vibrio vulnificus Metalloprotease VvpE Production by Temperature and Salinity
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Kim CM, Shin SH
- KMID: 1449889
- J Bacteriol Virol.
- 2011 Sep;41(3):147-156.
- doi: 10.4167/jbv.2011.41.3.147
Vibrio vulnificus, a gram-negative halophilic marine bacterium and opportunistic pathogen, must withstand various environmental changes, especially the simultaneous change of temperature and salinity (SCTS) from 25degrees C/2.5% to 37degrees C/0.9%... -
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- Increased Salinity Tolerance of Cowpea Plants by Dual Inoculation of an Arbuscular Mycorrhizal Fungus Glomus clarum and a Nitrogen-fixer Azospirillum brasilense
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Rabie GH, Aboul-Nasr MB, Al-Humiany A
- KMID: 2052865
- Mycobiology.
- 2005 Mar;33(1):51-60.
- doi: 10.4489/MYCO.2005.33.1.051
Pot greenhouse experiments were carried out to attempt to increase the salinity tolerance of one of the most popular legume of the world; cowpea; by using dual inoculation of an... -
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- SmcR, the Quorum-sensing Master Regulator, Is Partially Involved in Temperature/Salinity-mediated Changes in Metalloprotease vvpE Expression in Vibrio vulnificus
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Kim CM, Shin SH
- KMID: 1434770
- J Bacteriol Virol.
- 2012 Mar;42(1):29-39.
- doi: 10.4167/jbv.2012.42.1.29
Vibrio vulnificus, a gram-negative halophilic marine bacterium and opportunistic human pathogen, must withstand various environmental changes, especially simultaneous changes in temperature and salinity, from 25degrees C/2.5% to 37degrees C/0.9% (SCTS)... -
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- The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness
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Shin H, Lee Y
- KMID: 2268106
- Korean J Community Nutr.
- 2014 Oct;19(5):425-435.
- doi: 10.5720/kjcn.2014.19.5.425
OBJECTIVES: The purpose of this study was to develop a Na-reduction education program and apply it for cooks who prepare meals in day-care centers. To development of the program was... -
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- Variation in Sodium Chloride Resistance of Cenococcum geophilum and Suillus granulatus Isolates in Liquid Culture
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Obase K, Lee JK, Lee SK, Lee SY, Chun KW
- KMID: 1457463
- Mycobiology.
- 2010 Sep;38(3):225-228.
- doi: 10.4489/MYCO.2010.38.3.225
We studied the resistance of Cenococcum geophilum and Suillus granulatus isolates to NaCl during growth under axenic culture conditions. C. geophilum isolates displayed variations in NaCl resistance; mycelial growth of... -
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- Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea
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Ahn SH, Kwon JS, Kim K, Lee Y, Kim HK
- KMID: 2461460
- J Nutr Health.
- 2019 Oct;52(5):475-487.
- doi: 10.4163/jnh.2019.52.5.475
PURPOSE: With the increase of going out to eat, reducing the sodium in restaurant foods has a crucial impact on reducing sodium intake. This study aimed to assess the current... -
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- Effects of Environmental Sea Water Factors on the Isolation of Vibrio vulnificus in the Western Coastal Area of Korea
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Shin SW, Park SD
- KMID: 2116028
- Korean J Dermatol.
- 1998 Jun;36(3):391-398.
BACKGROUND: Vibrio vulnificus(V. vulnificus) is a pathogenic, marine, halophilic, Gram negative bacillus which causes fulminant infection in humans through skin wounds. or the ingestion of raw seafoods or Most cases... -
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- Physicochemical Characteristics and Intake Rate of Kimchi provided to the Elementary School Lunch Program in Sung-nam Area
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Lee MJ, Jang MS
- KMID: 2331953
- J Korean Diet Assoc.
- 2000 Aug;6(2):79-85.
This study was undertaken to investigate the physicochemical characteristics and intake rate of Kimchi provide to five foodservice elementary schools in Sungnam area selecting 4th and 6th grade students pH... -
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- A Survey on the Salt Content of Kindergarten Lunch Meals and Meal Providers' Dietary Attitude to Sodium Intake in Gyeonggi-do Area
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Kim JN, Park S, Ahn S, Kim HK
- KMID: 2267557
- Korean J Community Nutr.
- 2013 Oct;18(5):478-490.
- doi: 10.5720/kjcn.2013.18.5.478
Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was... -
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- Distribution of Pathogenic Vibrio Species in the Coastal Seawater of South Korea (2017–2018)
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Lee SH, Lee HJ, Myung GE, Choi EJ, Kim IA, Jeong YI, Park GJ, Soh SM
- KMID: 2467102
- Osong Public Health Res Perspect.
- 2019 Dec;10(6):337-342.
- doi: 10.24171/j.phrp.2019.10.6.03
OBJECTIVES: Pathogenic Vibrio species are widely distributed in warm estuarine and coastal environments, and can infect humans through the consumption of raw or mishandled contaminated seafood and seawater. For this... -
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- Epidemiological Studies of Vibrio vulnificus Sepsis
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Park SD, Kim HD, Won TH, Seo PS
- KMID: 2302102
- Korean J Dermatol.
- 2008 Feb;46(2):171-180.
BACKGROUND: Vibrio vulnificus is an estuarine bacterium which is capable of causing rapidly fatal infections in humans following either ingestion of raw seafoods or entry from seawater into wounds. Although... -
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- Does quality of drinking water matter in kidney stone disease: A study in West Bengal, India
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Mitra P, Pal DK, Das M
- KMID: 2410588
- Investig Clin Urol.
- 2018 May;59(3):158-165.
- doi: 10.4111/icu.2018.59.3.158
PURPOSE: The combined interaction of epidemiology, environmental exposure, dietary habits, and genetic factors causes kidney stone disease (KSD), a common public health problem worldwide. Because a high water intake (>3... -
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