• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.246-257
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• 2011

The purpose of this study was to identify the effectiveness of a nutrition education program of reducing children's sugar intake based on social cognitive theory. This education program composed of 6 units was conducted in discretional activity class of the $3^{rd}$ and $4^{th}$ grade elementary school students. The results are as follows: First, the rate of correct answers and score of nutrition knowledge significantly increased after nutrition education. The scores of nutrition education in male students, students whose mothers have no job, and students with skinny physiques were much improved after nutrition education(p<0.05, p<0.01, p<0.001, respectively). Second, the dietary attitudes toward reducing sugar intake and checking nutrition labels significantly improved(p<0.05). And also, it tended to decrease in preference and intake of sweet foods. Third, the consumption of candy caramel jelly(p<0.05), yogurt(p<0.05), jam honey(p<0.05), and ice cream(p<0.001) were reduced after nutrition education. Besides, obese students' consumption of isotonic beverages, carbonated beverages, and fruit juice was reduced. Therefore, a positive change in dietary behavior appeared. Based on the above results, we confirmed that the nutrition education program focusing on reducing sugar intake applied with social cognitive theory was effective for improving the nutrition knowledge, dietary attitude and dietary behavior in sugar intake in elementary school students. Especially, this program showed the improvement in nutrition knowledge as well as dietary attitude and behavior in sugar intake among obese children. Since nutrition education during childhood significantly influences lifetime-health and disease prevention, it is necessary to develop theory-based nutrition education program and practice systematic and constant nutrition education in elementary schools.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.448-453
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• 2011

This study was conducted to develop an appropriate management for safety of children snacks. In this study, monitorings of food additives such as four kinds of sweeteners (sodium saccharin, aspartame, acesulfame potassium, sucralose) which are sold in children snacks at stationary store around the school were performed. 92 samples (34 ice cakes, 52 beverages and 6 candies) were analyzed for sweeteners. Contents of 4 kinds of sweeteners in ice cakes, beverages and candies were 0.41, 0.47, 0.00 mg/kg for sodium saccharin, 0.00, 20.54, 197.09 mg/kg for aspartame, 0.00, 28.10, 0.00 mg/kg for acesulfame potassium, 9.99, 1.40, 0.00 mg/kg for sucralose. Results of risk assessment for sweeteners were expressed as EDI (Estimated Daily Intake) comparing with ADI (Acceptable Daily Intake). The ratio of high risk group for sweeteners intake (95th) were 0~2.66%. The results of this study indicated that each EDI of four kinds of sweeteners sold at stationary stores around the school is much lower than each ADI in general. Consequently, the children snacks are thought to be safe for consumption.

• The Korean Journal of Food & Health Convergence
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• v.5 no.3
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• pp.7-20
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• 2019

The use of caffeine as a psychoactive stimulant in tea has been observed to have serious negative effects in humans' systems such as respiratory, nervous, cardiovascular, renal and skeletal systems. This study was carried out to assess the levels of caffeine in 10 different tea brands available in local market in Dutse, Jigawa State, Nigeria. Quantitative analysis of caffeine was performed by a simple and fast UV-Vis spectrophotometric methods using different solvents for extraction. The caffeine content in all the tea samples analyzed in this study were below the maximum allowable limits set by the USFDA. Tea have been associated with adverse health effects and the claims made by manufacturers about the benefits of tea do not highlight risks associated with excessive consumption of a combination of the ingredients contained in tea. Long term effects of tea consumption of children and young people have not been adequately studied. Therefore, it is recommended that further research be carried out on the adverse effects of energy drinks on children. Research is also needed to be done on the effects of the combination of ingredients on health and excessive consumption of those ingredients to children and adolescents. People need to be educated and given proper awareness on the health risks associated with caffeine containing beverages.

• Nutrition Research and Practice
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• v.13 no.5
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• pp.434-443
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• 2019

BACKGROUND/OBJECTIVES: The intake of sugar has increased worldwide, and it is well established that childhood experiences and food preferences affect lifelong eating habits. To discourage sugar intake, nutrition education was imparted, and the effectiveness of the nutrition education program was investigated by considering the nutrient density and major dietary sources of sugar intake. SUBJECTS/METHODS: Twenty four-hour dietary recall and sugar intake frequency of 96 pre-school children (educated n = 47; non-educated n = 49) were collected on 3 consecutive days (1 weekend day, 2 weekdays) after 11 weeks of imparting nutrition education. Dietary intake of nutrients and total sugar were analyzed, and the intake frequency of sugar source foods were identified. All nutrition education programs were focused on a hands-on education program, and consisted of cooking lab, play, activity, animation, and visual materials. The difference between the two groups was verified by the Chi-square test or t-test. All statistical analysis was performed with significance level at P < 0.05. RESULTS: Compared to the non-educated group, the intakes of protein (P < 0.001), fiber (P < 0.01), potassium (P < 0.05), iron (P < 0.05), zinc (P < 0.05), and iodine (P < 0.001) were significantly higher, and the intakes of carbohydrate (P < 0.01) and total sugar (P < 0.05) were significantly lower in the educated group. The cumulative percent of sugar intake of top 20 sugar source foods in the educated group (82.80%) was lower than that of the non-educated group (85.75%). The contribution of beverages on total sugar intake was lower in the educated group. The average frequency of consuming sugary foods was significantly lower in the educated group (P < 0.05). CONCLUSIONS: Our results indicate that nutrition education on discouraging sugar intake is effective in reducing the amount of total sugar consumed, resulting higher nutrient density in the diets of pre-school children.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1304-1316
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• 2014

The aims of this study were to estimate daily intakes of artificial sweeteners from beverages and liquid teas as well as evaluate their potential health risks in Korean children and adolescents (1 to 19 years old). Dietary intake assessment was conducted using actual levels of aspartame, acesulfame-K, and sucralose in non-alcoholic beverages (651 beverages and 87 liquid teas), and food consumption amounts were drawn from "The Fourth Korea National Health and Nutrition Examination Survey (2007~2009)". To estimate dietary intake of non-alcoholic beverages, a total of 6,082 children and adolescents (Scenario I) were compared to 1,704 non-alcoholic beverage consumption subjects (Scenario II). The estimated daily intake of artificial sweeteners was calculated based on point estimates and probabilistic estimates. The values of probabilistic artificial sweeteners intakes were presented by a Monte Carlo approach considering probabilistic density functions of variables. The level of safety for artificial sweeteners was evaluated by comparisons with acceptable daily intakes (ADI) of aspartame (0~40 mg/kg bw/day), acesulfame-K (0~15 mg/kg bw/day), and sucralose (0~15 mg/kg bw/day) set by the World Health Organization. For total children and adolescents (Scenario I), mean daily intakes of aspartame, acesulfame-K, and sucralose estimated by probabilistic estimates using Monte Carlo simulation were 0.09, 0.01, and 0.04 mg/kg bw/day, respectively, and 95th percentile daily intakes were 0.30, 0.02, and 0.13 mg/kg bw/day, respectively. For consumers-only (Scenario II), mean daily intakes of aspartame, acesulfame-K, and sucralose estimated by probabilistic estimates using Monte Carlo simulation were 0.52, 0.03, and 0.22 mg/kg bw/day, respectively, and 95th percentile daily intakes were 1.80, 0.12, and 0.75 mg/kg bw/day, respectively. For scenarios I and II, neither aspartame, acesulfame-K, nor sucralose had a mean and 95th percentile intake that exceeded 5.06% of ADI.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.295-306
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• 2011

This study was performed to investigate patterns of fortified food (FF) consumption and intake of vitamins and minerals from FFs among 577 Korean children (12.4 years of age) who attended elementary or middle school. FFs eaten by children as a snack were surveyed using the food record method during 3 days, including 2 week days and one weekend. As a result, 114 FF items were eaten by the children, and several kinds of nutrients such as vitamin A, D, E, B complex, C, calcium (Ca), iron (Fe), and zinc (Zn) were fortified in these foods. Ca-FFs (65.8%) were most frequently consumed, followed by vitamin C-FFs (33.4%) and vitamin D-FFs (33.3%). The number of FF items in each food group was the most in the milk group (n=24, 21.0%), followed by the beverage group (n=19, 16.7%), and the cookie/bread/cake group (n=17, 14.9%). Fortified nutrients in FFs were in various combinations, but the major combination patterns were Ca, Ca plus vitamins, Ca plus vitamins plus other minerals, and Ca plus other minerals. Daily mean intakes of vitamins and minerals from the FFs were 66-300% more than those of the recommended nutrient intake (RNI ) or adequate intake (AI) for most vitamins and minerals. Daily maximum intakes (95th percentile) of vitamins and minerals from FFs were 1-15 times the RNI or AI for most vitamins and minerals. Vitamin and mineral consumption ratios from each FF group were different according to the kind of fortified nutrient. For example, vitamin C was mostly eaten in fortified beverages (46-54%), and Fe was mostly eaten in fortified cookie/breads/cakes (87%). The above results show that FF consumption varied widely among the children, and that most of the children's foods were fortified with several vitamins and minerals without a common rule; thus, subjects risked over consuming vitamins and minerals by eating FFs. Therefore, practical guideline on FF use for children's optimal nutrition and health should be provided through nutrition education.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.3
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• pp.407-413
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• 2016

This study examined the relationship between the oral health knowledge of infants and the oral health management of their mothers. The participants were 198 mothers living in D city. The data were analyzed using descriptive statistics, Pearson's correlation coefficients with the SPSS/PC 20.0 program. The results revealed oral health to be a serious problem, and that a visit to a dentist regularly is important. The relationship between the oral health awareness and the confidence that can keep cavities from children did not show significant progress on any topic. A relationship was observed between oral health knowledge and confidence in children who visit a dentist once a year, and a negative correlation between the first visit times and the effects of fluoride on the teeth. The relationship between oral health awareness and mothers' confidence when their children felt a toothache was better when they visited a dental clinic and their knowledge about infant food and beverages without sugar improved. The results of this study can be used to improve the program for the mother's oral health knowledge and effective management in children's education.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.9
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• pp.5085-5088
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• 2013

Background: The north-western region of China has a high incidence of oesophageal cancer. This study aimed to investigate whether the intake of food and beverage at high temperature is associated with the risk of oesophageal cancer among adults residing in this remote part of China. Materials and Methods: A case-control study was undertaken in Urumqi and Shihezi, Xinjiang Uyghur Autonomous Region of China, between 2008 and 2009. Participants were 359 incident oesophageal cancer patients and 380 hospital-based controls. Information on temperature of food and beverage intake was obtained by face-to-face interview. Logistic regression analyses were performed to ascertain the association between intake temperature and the risk of oesophageal cancer. Results: The oesophageal cancer patients consumed foods and beverages at higher temperatures than controls, p<0.001. High temperature of tea, water and food intake appeared to increase the risk of oesophageal cancer by more than two-fold, with adjusted odds ratio (95% confidence intervals) of 2.86 (1.73-4.72), 2.82 (1.78-4.47) and 2.26 (1.49-3.45), respectively. Conclusions: Intake of food and beverage at high temperature was positively associated with the incidence of oesophageal cancer in north-western China.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.182-185
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• 2011

This study was conducted to develop an appropriated management for safety of children snacks sold around school. Total 598 items as targeted food were collected; 66 biscuits, 320 candies, 57 chocolates, 40 ice creams and 115 beverages. Microbiological hazards such as total aerobic bacteria, Coliforms, Escherichia coli, Bacillus ceruse, Yeasts & molds were measured by analytical method in Korean food code. Total aerobic bacteria and Yeasts & molds were detected in cookies at the level of less than 2.69 and 2.65 $log_{10}$ CFU/g and the detection rates were 54.55 and 62.12%, respectively. Bacillus cereus was detected in 1 snack only at the level of 1.39 $log_{10}$ CFU/g but it was less than Korean microbial standards and specifications (3 $log_{10}$ CFU/g). Total aerobic bacteria and Yeasts & molds were detected in candies less than 2.86, 3.36 $log_{10}$ CFU/g and the detection rates were 46,8% respectively. Total aerobic bacteria, Yeast & mold were detected in chocolates at the levels less than 2.52 and 1.87 $log_{10}$ CFU/g and the detection rates were 33 and 22% respectively. Total aerobic bacteria in both ice creams and beverages were detected at the levels less than 3.39 and 1.35 $log_{10}$ CFU/g and the detection rates were 82 and 5% respectively. Coliforms were found in one ice cream (1.39 $log_{10}$ CFU/g) only. The result of this study indicated that all children snacks around school were suitable for microbial standard and specifications in Korean Food Code. However, since most children snacks around school are circulated without proper storage temperature and handing condition, consistent microbial management for children snacks are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.501-512
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• 2017

This study analyzed changes in nutrient contents of children's favorite foods between March 2010 and July 2012 after policy implementation on energy-dense and nutrient-poor (EDNP) foods based on Special Act on Safety Control of Children's Dietary Life in Korea. A total of 6,684 products in the list of children's favorite foods by the Ministry of Food and Drug Safety in March 2010 and 7,347 products in July 2012 were classified into the following three types: food products (1) manufactured or sold in 2012 as well as 2010 (n=6,174), (2) discontinued in 2012 (n=510), and (3) newly introduced in 2012 (n=1,173). Among children's favorite foods manufactured or sold in 2012 as well as 2010 (n=6,174), calories and key nutrients in sweetened ices, breads, ice creams, deep-fried noodles/noodles, ready-to-eat (RTE) foods, and pizzas were improved in comparison to those in the other food groups. However, most of the changes in calories or key nutrient contents per 100 g (or 100 mL) fell below 1 kcal or 1 g. The newly introduced candies, breads, and carbonated beverages showed slightly greater improvements in calories and key nutrient contents per 100 g (or 100 mL) than the discontinued ones in 2012. On the other hand, some negative changes were found in newly introduced chocolates and RTE foods in comparison to the discontinued ones. Overall, policy implementation on EDNP foods seemed to induce changes in nutrient contents of children's favorite foods, yet the extent of the changes was limited.