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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

Lee NY, Lee YK

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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Distribution of Pathogenic Vibrio Species in the Coastal Seawater of South Korea (2017–2018)

Lee SH, Lee HJ, Myung GE, Choi EJ, Kim IA, Jeong YI, Park GJ, Soh SM

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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Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea

Ahn SH, Kwon JS, Kim K, Lee Y, Kim HK

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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Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium

Jiang L, Shin EK, Seo JS, Lee YK

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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Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants

Jiang L, Shin D, Lee YK

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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Does quality of drinking water matter in kidney stone disease: A study in West Bengal, India

Mitra P, Pal DK, Das M

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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Distribution, Characterization, and Diversity of the Endophytic Fungal Communities on Korean Seacoasts Showing Contrasting Geographic Conditions

You YH, Park JM, Seo YG, Lee W, Kang MS, Kim JG

This study analyzed the distribution of endophytic fungi in 3 coastal environments with different climatic, geographical, and geological characteristics: the volcanic islands of Dokdo, the East Sea, and the West...
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Comparison of sodium content of workplace and homemade meals through chemical analysis and salinity measurements

Shin EK, Lee YK

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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The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness

Shin H, Lee Y

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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A Survey on the Salt Content of Kindergarten Lunch Meals and Meal Providers' Dietary Attitude to Sodium Intake in Gyeonggi-do Area

Kim JN, Park S, Ahn S, Kim HK

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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The Association between Smoking, Alcohol Intake, and Low-Salt Diet: Results from the 2008 Community Health Survey

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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Salt content of school meals and comparison of perception related to sodium intake in elementary, middle, and high schools

Ahn S, Park S, Kim JN, Han SN, Jeong SB, Kim HK

  • KMID: 2313650
  • Nutr Res Pract.
  • 2013 Feb;7(1):59-65.
Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking. This study was performed to estimate the salt content in...
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Measurements of Salinity and Salt Content by Menu Types Served at Industry Foodservice Operations in Daegu

Kim JA, Kim YH, Ann MY, Lee YK

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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SmcR, the Quorum-sensing Master Regulator, Is Partially Involved in Temperature/Salinity-mediated Changes in Metalloprotease vvpE Expression in Vibrio vulnificus

Kim CM, Shin SH

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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Change of Vibrio vulnificus Metalloprotease VvpE Production by Temperature and Salinity

Kim CM, Shin SH

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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Variation in Sodium Chloride Resistance of Cenococcum geophilum and Suillus granulatus Isolates in Liquid Culture

Obase K, Lee JK, Lee SK, Lee SY, Chun KW

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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A Comparative Study of Salinity in Packaged Kimchi, Bulk Kimchi and Common Foods in Korea

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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Epidemiological Studies of Vibrio vulnificus Sepsis

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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Increased Salinity Tolerance of Cowpea Plants by Dual Inoculation of an Arbuscular Mycorrhizal Fungus Glomus clarum and a Nitrogen-fixer Azospirillum brasilense

Rabie GH, Aboul-Nasr MB, Al-Humiany A

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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Effect of Salinity, Temperature, and Glucose on the Production of Vibrio vulnificus Hemolysin

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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