Sook Bae Kim
Chonbuk National University
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Featured researches published by Sook Bae Kim.
Food Research International | 2001
Keum Taek Hwang; Ji Hyun Yoo; Choong Ki Kim; Tai Boong Uhm; Sook Bae Kim; Hyun Jin Park
Abstract Shell eggs were non-irradiated or irradiated at 0.5, 1 and 3 kGy, and boiled, fried or heated in ovens. Hydrocarbons were determined by a sequential procedure of lipid extraction by hexane, Florisil column chromatography and gas chromatography. Hydrocarbons 15:0, 14:1, 17:0, 16:1, 17:1, 16:2, 17:2 and 16:3 were detected in shell eggs irradiated at 0.5 kGy or higher, but not in non-irradiated ones except 15:0 and 17:0. Boiling non-irradiated or irradiated eggs for 40 min little affected detection levels of the hydrocarbons. Frying the egg yolk of the non-irradiated eggs for 5 min produced hydrocarbons 17:1 and 17:2 besides 15:0 and 17:0. Hydrocarbons 15:0, 17:0, 17:1, 17:2, 14:1 and 16:1 were detected in the egg yolk of the non-irradiated eggs while heating it in a cooking oven at 170°C for 60 min. The pattern of hydrocarbons detected in non-irradiated samples when heated was, however, notably different from that of irradiated ones; detection of hydrocarbons in shell eggs or egg products could, thus, identify their post-irradiation.
Journal of community nutrition | 2013
Sook Bae Kim; Jeong Weon Kim; Young Sook Cho; Se Na Kim; Hee-Sook Lim; Soon Kyung Kim
This study was conducted to assess needs of educational mobile application (App) development for nutritional management and information on pregnant women. A total of 105 pregnant women were investigated on general characteristics, dietary habits, health behavior and needs for contents and composition of the application. The mean age of the subjects was 31.9 years and the mean gestation period was 25.4 weeks. The rate of skipping meal was 39.0% and the rate of irregular meal time was 46.6%. The consciousness of the meal as balanced nutrition and health was 19.9%. Eating out at least forth a week was 35.3%. Obtaining information about pregnancy and childbirth were internet (35.3%), hospital or health center (19.9%), books (17.1%), experience (15.2%), mobile (8.6%) and friends or acquaintances (4.8%). If the application is developed, subject replied ‘frequently use’ (51.4%), ‘when needed’ (47.6%) respectively. The favour topic in developing application were ‘nutrition information of pregnant and fetal’ (36.2%), ‘weight management, feeding’ (33.3%), ‘food choice and cooking’ (21.9%), ‘shopping’ (5.7%), ‘example of menu’ (1.9%), ‘effect of smoking, drinking, exercising’ (1.0%). The favorite content was ‘include sufficient amount about information’ (44.8%). Depending on the age and education level, the best age for pregnancy group have significantly higher ability for utilize and information gathering than old age pregnant group. Also the best age for pregnancy group have high demands of design, convenience and various contents in App development. Therefore, mobile application (App) for pregnant women could be widely used as an effective dietary guide. (Korean J Community Nutr 18(6) : 588~598, 2013)
Journal of community nutrition | 2007
Sook Mee Son; Young Sook Park; Hwa Jae Lim; Sook Bae Kim; Yeon seon Jeong
Journal of community nutrition | 2007
Sook Mee Son; Young Sook Park; Wha Je Lim; Sook Bae Kim; Yeon seon Jeong
Journal of community nutrition | 2005
Hyo Soon Eom; Mi Jin Jeong; Sook Bae Kim
International Journal of Food Science and Technology | 2009
Jae N. Park; Keum Taek Hwang; Sook Bae Kim; Sung Z. Kim
Journal of community nutrition | 2008
Sook Bae Kim; Hee Jin Choi
Journal of community nutrition | 2010
Ji Yoon Oh; Sook Bae Kim
Journal of community nutrition | 2013
Jeong Sook Bae; Sook Bae Kim
Journal of community nutrition | 2013
Jia Li Guo; Soon Kyung Kim; Jeong Weon Kim; Se Na Kim; Sook Bae Kim