Effects of Konan red ginseng intake during endurance training on resting energy metabolism in male mice

( Hye Jung Hwang ),( Ji Su Kim ),( Bokyung Kim ),( Chi Ho Lee ),( Heajung Suh ),( Heayeon Yun ),( Jonghoon Paik ),( Kiwon Lim ) 한국운동영양학회 2013 Physical Activity and Nutrition (Phys Act Nutr) Vol.17 No.1

This study was designed to investigate the effect of red ginseng (RG) intake during 2 weeks of training on the resting energy metabolism in mice. RG (20 mg/kg body weight) were orally administered to 7-week old male ICR mice during 2 weeks of endurance training. The resting metabolic rate for 24h was measured before and after the 2 week experimental periods. The total amount of food intake was significantly higher in the RG group than in the control group (p < 0.05), whereas mean body weight was not different. Oxygen uptake during 24 hours both before and after the experimental session was not different between the two groups. Carbohydrate oxidation and fat oxidation in resting were significantly decreased and increased by endurance training, respectively, but no difference was observed between the two groups. Accordingly. we suggest that red ginseng intake of 20mg/kg body weight during 2 weeks of endurance training may not affect resting energy metabolism (RER) over one day in male mice.

부모의 경제수준에 따른 자녀의 식습관과 식품기호도에 관한 연구 (Ⅰ) : 서울 · 경기 (인천)지역을 중심으로

정혜정(Chung Heajung),엄윤호(Eum Yun-Ho),김정윤(Kim Jung Yoon) 韓國營養學會 2008 Journal of Nutrition and Health Vol.41 No.1

본 연구는 유아기, 학동기, 청소년기 자녀를 대상으로 부모의 경제수준에 따라 식습관과 식품기호도를 조사 · 비교함으로써 부모의 경제수준에 따른 자녀의 식생활 경향을 알아보고, 자녀의 균형적인 영양 공급을 위한 조리법 개발을 위한 기초 자료로 삼고자하며, 그 결과를 요약하면 다음과 같다. 1) 조사대상자 중 학동기 두 집단 모두 과체중 대상이며, 유아기와 청소년기 두 집단은 정상 수준이었다. 2) 아버지와 어머니의 학력은 대졸이 가장 많았으며, 모든 집단 간 유의한 차이가 있었다. 모든 연령 집단에서 아버지의 직업은 사무직이 가장 높게 나타났으며, 유아기의 경우 400만원 미만 (전문직)을 제외한 어머니 직업은 주부가 가장 높게 조사되었다. 3) 학동기는 400만원 미만 (끼니거름)을 제외한 조사대 상자의 식사습관 차이는 없었으며, 선호하는 음식류에서 모든 연령층이 육류를 좋아하였으며, 야채를 가장 싫어하는 것으로 조사되었다. 모든 연령 집단에서 외식횟수는 1~2회가 가장 많았고, 다음은 3~4회로 나타났다. 4) 간식 선호도에서는 빙과류와 과일 및 주스, 과자류를 연령에 상관없이 전반적으로 좋아하며, 학동기 400만원 이상은 우유 (딸기맛, 초코맛), 햄버거, 피자에 대하여 높은 선호도를 나타냈다. 5) 외식 시 가장 좋아하는 음식류는 유아기의 경우 중국식 (자장면, 탕수육), 학동기 400만원 미만 집단은 한식류 (갈비, 불고기), 400만원 이상 집단은 패밀리레스토랑 (스테이크, 립), 청소년은 모두 한식류 (갈비, 불고기)를 가장 선호하였다. 6) 조리법은 유아기의 경우 구이류 (생선, 김), 학동기는 구이류 (육류), 청소년 400만원 미만은 찌개류 (김치, 된장), 400만원 이상은 구이류 (육류)를 가장 선호하였고, 학동기 집단에서 400만원 이상이 튀김류와 찜류 (갈비, 생선)을 400만원 미만 보다 더 좋아하는 것으로 나타났다. 결론적으로 부모의 경제수준에 따른 식품기호도는 선호도의 미소한 차이만 있을 뿐 큰 차이가 나타나지 않았다. 간식류 중 선호도가 놓은 과일을 간식으로 자주 섭취하는 것은 바람직하며, 빙과류와 과자류의 섭취 횟수를 줄이기 위해 부모는 관심을 가지고 같이 참여하여야 한다. 또한 좋아하는 음식류에서 육류에 편중되는 것은 아동의 비만과 어린이 성인병을 유발시킬 수 있으므로, 싫어하는 음식에서 가장 높은 선호도를 보이는 야채류와 서류 (감자, 고구마 등)의 섭취를 증가 시킬 수 있는 조리법의 개발이 필요하다. 외식 시 선호하는 음식을 선택 할 때에는 패스트푸드보다는 한식이나 건강을 위한 음식을 선택하도록 부모의 교육과 지도가 필요하며, 야채와 해조 · 어패류를 혼합한 음식을 개발하여 제공하는 것도 좋을 것으로 사료된다. 또한 부모의 사회 · 경제수준을 중심으로 자녀의 식습관과 식품 기호도에 대한 연구는 미흡한 실정이므로 부모의 사회 · 경제수준을 보다 구체적으로 조사한다면, 부모의 경제수준에 맞는 자녀를 위한 식습관과 영양교육을 할 수 있을 것으로 사료된다. 본 연구는 도사지역을 중심으로 조사한 결과를 바탕으로 이루어졌기에 비도시지역의 자녀의 식습관과 식품기호도를 반영하지 못하고 있다. 그러므로 앞으로는 도시지역과 비도시지역을 비교하는 조사 연구가 필요하며, 이러한 조사결과를 바탕으로 자녀의 식습관에 대한 교육을 위한 교재, 교구의 개발과 영양, 식습관 교육프로그램의 개발을 통해 가정과 학교에서 부모와 교사가 자녀의 식생활 지도 관리를 돕고 가정과 교육기관이 연계한 교육 프로그램이 활성화 될 수 있도록 지속적인 관심을 기울여 나가야 할 것이며, 이에 따른 후속 연구들이 계속적으로 이루어져야 할 것이다. This research was carried out a to investigate the food habit and preference of parents' social and economic level with 681 children (145 of Kindergarten, 300 of Children, 236 of Adolescences) in Seoul and Gyeonggi area using questionnaires. The parents' income level divided into 2 groups, less than 4 million won and equal or greater than 4 million won. Most of the middle years were over-weighing but kindergarten and adolescences had standard weights. The majority of parents had Bachelor degrees, most of father were office workers, majority of mothers of kindergarten with parents' income level less than 4 million won were professional women and mothers of the rest of the groups were mostly house wives. The middle years with parents income level less than 4 million son were skipping meals most frequently, but other groups didn't show much differences in their eating habits. All age groups showed that they like meats the most and dislike vegetables the worst. All age groups also showed that they mostly eat out 1-2 times a week and the next was 3-4 times a week. All age groups preferred ice creams, fruits, juices and snacks for their desserts. The middle years with parents' income equal or greater than 4 million won also showed high preference on strawberry and chocolate flavored milk, burgers and pizzas. The food s that preferred to eat when dining out were Chinese foods (Ja-jang-myeon and sweet and sour pork) for kindergarten group, Korean foods (kalbi and bulgogi) for the middle years with parents' income level less than 4 million won, family restaurant food (steak and rib) for the middle years with parents' income level equal or greater than 4 million won and Korean foods (kalbi and bulgogi) for the adolescences. The preferred cooking methods were roast (fish and sea weeds) for the kindergarten, roasted meat for the middle years, Kimchi and bean paste pot stew for the adolescences with parents' income level less than 4 million won and roasted meats for the adolescences with parents' income level equal or greater than 4 million won. The results showed that the adolescences with higher parental income lever preferred meats. (Korean J Nutr 2008; 41(1): 77~88)

The Interactive Effects of Motivation and Contingent Rewards on Employee Creativity

Soyeon Hwang,Heajung Jung 한국유통과학회 2018 The Journal of Industrial Distribution & Business( Vol.9 No.7

Purpose – This study examined the effects of intrinsic and extrinsic motivation on employee creativity. Past research has consistently shown that intrinsic motivation is positively related to creativity. Yet conflicting results have been reported about the relationship between extrinsic motivation and creativity. To explore the reason why extrinsic motivation can either help or hurt creativity, we examined the role of contingent rewards as a moderator and tested whether either tangible or intangible rewards contingent upon creative performance significantly impact the relationship between extrinsic motivation and creativity. Research design, data, and methodology – Survey data was collected from employees working for diverse organizations in Korea through online research firm. Only employees who reported their job or organization provided opportunities to use their creativity were allowed to continue the survey. Out of 305 initial responses collected, those with too much missing data were deleted, which finally left 278 responses for statistical analyses. To examine the validity of the measurements, confirmatory factor analysis was first conducted. Next, to test the hypothesized relationships, multiple hierarchical regression analyses were conducted. Results – As hypothesized, both intrinsic and extrinsic motivation had positive effects on creativity. It was shown that contingent rewards did not influence the positive relationship between intrinsic motivation and creativity, but did significantly moderate the relationship between extrinsic motivation and creativity in a way that tangible rewards strengthened the relationship while intangible rewards mitigated the same relationship. Conclusions – This research enhances our understanding on the relationship between motivation type, rewards, and creativity. Intrinsically motivated employees showed a high level of creativity regardless of whether rewards were expected or not. In contrast, extrinsically motivated employees showed more or less creative behavior depending on whether they were expected to have tangible or intangible rewards. As extrinsic motivation is typically associated with tangible rewards such as pay, promotion, etc., tangible rewards were seen to be more effective in promoting creative performance from extrinsically motivated employees than intangible rewards. Our findings make a significant theoretical contribution to reconcile prior inconsistent findings. Furthermore, they provide useful insights for managers and organizations into developing effective strategies for facilitating employee creativity.

양면적 리더십에 대한 고찰

해심양(Hai Shenyang),정혜정(Heajung Jung) 충남대학교 경영경제연구소 2018 경영경제연구 Vol.40 No.2

변화와 혁신이 중요한 현대의 경영 환경에서 기업이 지속적인 성과를 내기 위해서는 활용과 탐험이라는 두 가지 활동을 수행할 수 있는 양면성이 중요하다 (O’reilly & Tushman, 2004). 조직 양면성이 팀과 개인 수준에서 어떻게 실행될 수 있는지 살펴보기 위해 본 연구에서는 양면적 리더십의 개념을 살펴보고 양면적 리더십이 구성원의 혁신행동에 미치는 영향을 검증하였다. 또한, 양면적 리더십을 갖추는 데 필요한 선행요인으로 리더의 정서지능과 통합적 사고를 살펴보았으며 양면적 리더십과 구성원 혁신행동 간의 관계를 팀 혁신풍토가 조절하는지 검증하였다. 중국 기업에 종사하는 47개 팀 구성원(팀 리더 47명, 구성원 201명)을 대상으로 실시한 설문 응답자료의 분석 결과, 리더의 정서지능이 양면적 리더십과 긍정적인 관계를 보이는 것으로 확인되었으며, 양면적 리더십은 조직 구성원의 혁신행동을 촉진시키며 팀 혁신풍토는 이러한 양면적 리더십과 혁신행동 간의 관계를 강화하는 방향으로 조절하는 것으로 나타났다. 본 연구는 혁신이 강조되는 시대에 요구되는 새로운 리더십 개념에 대한 실증연구 결과를 통해 리더십 이론을 확장하고, 어떻게 구성원의 혁신행동을 이끌어내고 양면적 리더십을 개발할 수 있을지에 대한 실무적 시사점을 제공한다는 점에서 의의가 있다. This study explored the antecedents of ambidextrous leadership and examined its effect on employee innovation behavior. Two leader variables, emotional intelligence and holistic thinking style, were examined as antecedents of ambidextrous leadership. In addition, climate for innovation was investigated as a moderator in the relationship of ambidextrous leadership and employee innovation behavior. To test the hypothesized research model, hierarchical regression analyses were conducted based on data from 47 team leaders and 201 of their employees in diverse organizations in China. As expected, both emotional intelligence and holistic (vs. analytic) thinking style of team leader showed positive relationships with ambidextrous leadership, but the relationship was significant only in the case of emotional intelligence. We also found that ambidextrous leadership had a positive effect on employee innovation behavior. This relationship was moderated by climate for innovation such that the effect of ambidextrous leadership on employee innovation behavior was stronger in a team with stronger climate for innovation.

Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi

Kun-Jong Lee,Jung-Min Sung,Yong-Suk Kwon,Heajung Chung 한국식품영양과학회 2014 Preventive Nutrition and Food Science Vol.19 No.1

This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at 4℃. The pH value in the sample with the cultured wild ginseng root was higher than that of control group. The total acidity in the sugar groups (SG groups) was higher than that of xylitol groups (XG groups). Comparing total bacterial count, XG groups were lower than SG groups, regardless of the additional ratio of the cultured wild ginseng root. Reducing sugar of XG groups decreased more slowly than SG groups for seven days; glucose and fructose of XG groups were lower than the control group. DPPH radical scavenging activity was higher in groups with cultured wild ginseng root than in control. In the result of sensory evaluation, XG groups were more preferred than other groups. In conclusion, our results indicate that cultured wild-ginseng root and xylitol have a positive effect on the quality of kimchi, such as antimicrobial and antioxidant functions.

양면적 리더십, 포용 인식, 팀 혁신 행동 간의 관계 팀 학습목표지향성의 조절된 매개효과

류수민(Soomin Ryu),정혜정(Heajung Jung) 한국경영학회 2023 經營學硏究 Vol.52 No.1

Ambidextrous leadership is characterized with displaying and switching two kinds of leader behaviors, open and closed leader behaviors, flexibly depending on the situation. Despite reported empirical evidence showing the positive impact of ambidextrous leadership on team innovative behavior, few studies have specifically examined the mechanism explaining how ambidextrous leadership increases team innovative behavior. This study attempts to examine perceived inclusion as a mediator and team learning goal orientation as a moderator to better understand its underlying psychological process and boundary condition. We collected survey data from a total of 431 people (85 teams) working in public organizations and created team-level variables by aggregating individual responses into team-level measures. Our analyses confirmed that ambidextrous leadership can enhance team innovative behavior and more importantly, this relationship is mediated by increased team members’ perceived inclusion. In addition, this mediation effect was significantly moderated by team learning goal orientation. Practically, this research suggests that team innovative behavior can be promoted by a leader with an ambidextrous view whose ability to deal with conflicting needs can effectively instill a sense of inclusion among team members and this relationship would be stronger with a team high in learning goal orientation.

Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi

Lee, Kun-Jong,Sung, Jung-Min,Kwon, Yong-Suk,Chung, Heajung The Korean Society of Food Science and Nutrition 2014 Preventive Nutrition and Food Science Vol.19 No.1

This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at $4^{\circ}C$. The pH value in the sample with the cultured wild ginseng root was higher than that of control group. The total acidity in the sugar groups (SG groups) was higher than that of xylitol groups (XG groups). Comparing total bacterial count, XG groups were lower than SG groups, regardless of the additional ratio of the cultured wild ginseng root. Reducing sugar of XG groups decreased more slowly than SG groups for seven days; glucose and fructose of XG groups were lower than the control group. DPPH radical scavenging activity was higher in groups with cultured wild ginseng root than in control. In the result of sensory evaluation, XG groups were more preferred than other groups. In conclusion, our results indicate that cultured wild-ginseng root and xylitol have a positive effect on the quality of kimchi, such as antimicrobial and antioxidant functions.

COVID-19 시대의 재택근무, 조직동일시, 이직의도 간의 관계 : 지각된 직무자율성의 조절된 매개효과 탐색

서준교 ( Jun-kyo Seo ),장해미 ( Haimi Jang ),류수민 ( Soomin Ryu ),정혜정 ( Heajung Jung ) 한국생산성학회 2021 生産性論集 Vol.35 No.4

The biggest change in organizational environment caused by the COVID-19 pandemic is probably the rapid increase of telecommuting. The prolonged telecommuting due to COVID-19 has brought major changes not only to the business environments but also to the way employees work. More importantly, telecommuting, once a discretionary option, is now being either enforced by organizations as a compulsory requirement or strongly encouraged by organizations for the sake of employee safety. These changes in motivation for telecommuting together with other social containment measures are likely to alter the effect of telecommuting on work-related outcomes. Given that, we attempt to explore the impact of telecommuting in this new era where telecommuting established as a new norm. In this study, the effect of extent of telecommuting (measured by the ratio of telecommuting hours to total work hours) on employee turnover intention under COVID-19 was explored, and in order to understand the mechanism underlying the relationship between telecommuting and turnover intention, organizational identification was examined as a mediator drawing on social identity theory. Furthermore, perceived job autonomy, which refers to perceived autonomy in decision-making, scheduling, and work method, was tested as a moderating variable that could buffer the negative effect of telecommuting on organizational identification and in turn turnover intention. Survey data were collected from 251 full-time employees through Amazon MTurk service in the middle of COVID-19 pandemic and were analyzed with multiple regression and PROCESS macro. It was found that extent of telecommuting was positively related to turnover intention. In other words, the higher the ratio of employee telecommuting hours per total work hours, the higher their turnover intention. The mediating effect of organizational identification in this relationship was not significant while the moderating effect of perceived job autonomy in the relationship between extent of telecommuting and organizational identification was significant. Furthermore, the moderated mediation analysis turned out to be significant such that the mediation effect of organizational identification was significant only when perceived job autonomy was low, but not when high. One of the main contributions of this research is that we have examined the effect of telecommuting on turnover intention under COVID-19 considering the fact that the primary reason behind telecommuting changed dramatically due to the pandemic. This research responds to the request for revisiting the telecommuting practice and its outcomes in the new COVID-19 context in a timely manner. In addition, we tested the role of organizational identification as a potential mechanism and found an interesting moderated mediation effect of perceived job autonomy. Another contribution lies in providing practical implications to managers and HR professionals. We learned that extent of telecommuting needs to be adjusted rather than to be applied equally to all employees and more efforts to enhance organizational identification and perceived job autonomy are required to mitigate the negative outcomes of telecommuting such as increased turnover intention.

조리문헌에 수록된 소고기 건열조리법의 문헌적 고찰 - 1800년대 말~1990년대 조리서 중심으로 -

이윤화,신정규,변영미,김명준,민경종,박성진,송정무,정혜정,Lee, Yun Hwa,Shin, Jung-Kue,Byeon, Yeong Mi,Kim, Myeong jun,Min, kyung jong,Park, soung jin,song, Jung mu,Chung, Heajung 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.6

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

Alterations of Power Spectral Density in Salience Network during Thought-action Fusion Induction Paradigm in Obsessive-compulsive Disorder

Sang Won Lee,Eunji Kim,Tae Yang Jang,Heajung Choi,Seungho Kim,송희진,Moon Jung Hwang,Yongmin Chang,Seung Jae Lee 대한정신약물학회 2022 CLINICAL PSYCHOPHARMACOLOGY AND NEUROSCIENCE Vol.20 No.3

Objective: Recent studies highlighted the triple-network model which illustrated the interactions among three large-scale networks including salience network (SN). The functional magnetic resonance imaging used in this study was designed to investigate the characteristics of three large-scale networks associated with the thought-action fusion (TAF) in patients with obsessive-compulsive disorder (OCD) using power spectral density (PSD) analysis. Methods: This study included 32 OCD patients and 38 age-matched healthy controls (HC). The TAF task was modified from the experiment of Rassin. PSD from time courses in large-scale networks of each subject was measured to compare between the groups for both TAF and resting state. Results: In SN, OCD reported lower power in the low-frequency domain of SN compared to HC using the two-sample t test during the TAF task (t = −2.395, p = 0.019) but not in the resting state. The PSD in the low-frequency domain of the SN had a significant negative correlation with state score in the guilty inventory (r = −0.361, p = 0.042) in OCD patients. Conclusion: This study suggests that OCD patients showed reduced SN power which can be prominent in a certain situation, such as TAF. In addition, the PSD alterations in SN cause difficulty in processing ambiguous emotional cues in social situations, and the difficulty can be connected with a negative feeling (e.g., guilt).