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Gumi, South Korea

Seo B.D.,Kyungwoon University | Kim B.J.,Pusan National University | Singh K.,Harvard University
European Geriatric Medicine | Year: 2012

Objectives: The purpose of this study is to compare the effectiveness of resistance and balance exercise in reducing the risk of falls for females 65-years-old or older. Design: The study was a single blind, controlled trial, conducted over a period of 12-weeks with pre- and post-exercise assessment. Patients and methods: Ninety-five participants were randomly assigned to one of three groups: resistance-training group, balance training group, control group. Resistance training group were trained to increase strength of upper, lower. Balance training group were trained to improve balance, coordination and proprioception. Outcome measurement consisted of balance ability, muscle strength, proprioception and fall efficacy. Results: The resistance and balance exercise group showed a statistically significant improvement in balance ability compared to the control group (P < 0.01). The resistance exercise group showed significant improvement in muscle strength compared to the balance exercise group (P < 0.01). The balance exercise group showed significant improvement in proprioception compared to the resistance exercise group (P < 0.01). Both resistance and balance exercise showed a significant improvement in fall efficacy than the control group (P < 0.01). Conclusions: We conclude that the resistance and balance exercise have significant effects on balance ability and falls efficacy in older females. © 2012 Elsevier Masson SAS and European Union Geriatric Medicine Society. All rights reserved. Source


Jang H.J.,Yeungnam University | Hong S.Y.,Kyungwoon University
International Journal of Multimedia and Ubiquitous Engineering | Year: 2016

This study is a pre-post design experimental research on a nonequivalent control group with the aim of identifying the effects of blended learning in nursing education on critical thinking and learning satisfaction of the nursing students. The research subjects were 79 second-year nursing students of K University in G region, composed of 39 students in the control group and 40 students in the experimental group, gathered through convenience sampling. The two groups equally went through the pre-test using the questionnaire for data collection. Afterwards, blended learning was applied to the experimental group for three weeks in total. The collected data was analyzed using the SPSS PC+20.0 for windows. According to the research, the experimental group that participated in blended learning had a statistically significantly high score for critical thinking (t=-6.21 p<.001) and had a high, but not statistically significant, score for learning satisfaction (t=-.52, p=.683). Given the research findings, it was determined that blended learning in nursing education was more effective in improving the critical thinking of nursing students than the existing nursing education curriculum. © 2016 SERSC. Source


Bae S.E.,Korea University | Cho S.Y.,Korea University | Won Y.D.,Black Garlic | Lee S.H.,Kyungwoon University | And 2 more authors.
LWT - Food Science and Technology | Year: 2014

This study aimed to investigate the effects of temperature on the black garlic manufacturing process. The moisture content, pH, browning intensity, S-allyl cysteine (SAC) content and antioxidant activity, including DPPH radical scavenging activity and reducing power, were determined. The moisture content of garlic gradually decreased throughout the heating process. The rate of moisture removal was higher at high temperatures compared with low temperatures. The pH also decreased more significantly in garlic heated at high temperatures. The browning intensity increased with increasing temperature. The SAC contents of black garlic were significantly different according to heating temperature; the garlic samples heated at a low temperature had a higher SAC contents. Antioxidant activity, as determined by the DPPH radical scavenging activity and reducing power, increased when the garlic was exposed to higher temperatures. © 2013 Elsevier Ltd. Source


Kwon K.,Kyungwoon University | Koong H.-S.,Konyang University | Kang K.-H.,Konyang University
Technology and Health Care | Year: 2016

We investigated the burdock extract on the inhibitions of NO generation, COX-2 expression, and the generations of IL-6 and TNF-α, to find out its anti-inflammatory effect in this study. After the treatment of the burdock extract in the cells, we measured the amount of NO generated in the inflammatory cells developed by LPS and UVB, and confirmed the developments of inflammatory mediators by RT-PCR. Upon the results on the NO generation after the development of inflammation by LPS in Raw 264.7 cell, we found approximately 50% of inhibitory effect at 200 μg/ml concentrations of the burdock extract. It was confirmed that the expression levels of TNF-α, COX-2, and IL-6 were declined to the levels of control by LPS and UVB stimulated inflammation in HaCat cell. This means the anti-inflammatory effect of the burdock extract. © 2016 - IOS Press and the authors. All rights reserved. Source


Bae S.E.,Korea University | Cho S.Y.,Korea University | Won Y.D.,Black Garlic | Lee S.H.,Kyungwoon University | And 2 more authors.
LWT - Food Science and Technology | Year: 2012

A sensitive and reproducible analytical method to measure S-allyl cysteine (SAC) in black garlic was developed using the HPLC-FLD (fluorescence detection) with prior derivatization with AccQ-Fluor Reagent. The results were then compared with those from obtained using the HPLD-UVD (ultraviolet detection) that has been conventionally used for measuring SAC in raw garlic. The SAC content in raw garlic measured by the HPLC-FLD and the HPLD-UVD were 21.52 and 22.73μg/g, respectively. And these results were satisfactory with %CV (coefficient of variation) less than 2%. However, the application of the HPLC-UVD for the determination of SAC in black garlic was limited due to the high %CV that arose from the unstable baseline. However, the HPLC-FLD could be applied to the measurement of SAC in black garlic with satisfactory %CV. The HPLC-FLD method was validated by determining the linearity, limit of detection, limit of quantification, accuracy and precision. This method showed excellent linearity with a coefficient of determination (R 2) greater than 0.998. The limits of detection (LOD) and the limit of quantification (LOQ) were 6.28 and 19.02μg/mL, respectively. The accuracy ranged from 98.51 to 102.08%, and the precision of the method was found to be less than 2%. © 2011 Elsevier Ltd. Source

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