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- 저자 : 명정호 ( Jeung-ho Myung ) (검색결과 3 건)
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명정호 ( Jeung-ho Myung ),양경한 ( Kyung-han Yang ),이상설 ( Sang-seol Lee ),박정서 ( Jung-seo Park ) 대한신경치료학회 2017 신경치료 Vol.21 No.3
Purpose The purpose of this study was to investigate the effect of taping therapy and abdominal belt through the one leg standing on balance ability. The results can be used as basic value for studying of relative between balance ability and low back pain. Methods The subjects in this study were recruited 20 students at D college in D community, they were performed one leg standing after attached tape and wearing abdominal belt respectively. The program of diagnosis in postural balance training system (I Balance, Cybermedic Co., Korea) was used to evaluate of balance and performed three times. The effect values were used mean value of that and statistical package for Social Science (SPSS) version 12 statistical software (IBM Co., Armonk, NY, USA) used in performance of all statistical analyses, statistical significance was set at 0.05. Results The mean value of one leg standing balance in taping group was better than abdominal belt group. The values of COG and dynamic perturbation were significant lower in taping group than abdominal belt group. Conclusion The taping therapy and abdominal belt was effected in trunk stability and taping therapy was more effected on balance ability, COG and angular speed during one leg standing than abdominal belt.
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야생당근(Daucus carota L.) 주스를 첨가한 개호식품(젤리) 제조 및 품질 특성
강희선,김민주,노정옥,최형일,한명륜,명정호,김애정,Kang, Hee-Sun,Kim, Min-Ju,Rho, Jeong-Ok,Choi, Hyong-Il,Han, Myung-Ryun,Myung, Jeung-Ho,Kim, Ae-Jung 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.4
This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (${\Delta}$) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity ($IC_{50}$) also increased with increasing amounts of wild carrot juice added. The ${\alpha}$-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (${\alpha}$-glucosidase inhibitory and lipase inhibitory activities).
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야생당근(Daucus carota L.) 주스를 첨가한 개호식품(젤리) 제조 및 품질 특성
강희선 ( Hee-sun Kang ),김민주 ( Min-ju Kim ),노정옥 ( Jeong-ok Rho ),최형일 ( Hyong-il Choi ),한명륜 ( Myung-ryun Han ),명정호 ( Jeung-ho Myung ),김애정 ( Ae-jung Kim ) 대한영양사협회 2017 대한영양사협회 학술지 Vol. No.
This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (Δ) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity (IC<sub>50</sub>) also increased with increasing amounts of wild carrot juice added. The α-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (α-glucosidase inhibitory and lipase inhibitory activities).
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