• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.679-686
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• 2004

In order to find the relationships of nutrient intakes and food consumptions to calorie intake for young and middle-aged men, a study was peformed using the data of Korean National HealthㆍNutrition Survey in 1998. Data from 659 young men (20 to 29 years) and 1,697 middle-aged men (30 to 49 years) were analysed for percent of recommended daily allowance (%RDA), index of nutritional quality (INQ) and nutrient adequacy ratio (NAR) in order to evaluate one's Quality and quantity. We found that energy and nutrient intakes were not significantly different between young and middle-aged groups. Their calorie and nutrient intakes were below their RDA. The most insufficiently consumed nutrient (less than 75% of RDA) was calcium followed by thiamin vitamin A, and calorie. The lacks of calorie, protein, iron, vitamin C, and niacin were more widely-spread in the twenties than the middle-aged. The mean nutrient adequacy ratio of the middle-aged was better than that of the young, even though some INQ were worse. Only for the subjects consumed sufficient energy, there were positive relations between grains, meats or alcoholic drinks to calorie level in middle-aged men but there were positive relations between broiled fish/shell or fats/oils to calorie level in young men. It seemed that both middle-aged men eating alcoholic drinks, broiled meat, and grains and young men eating cake/cookies, rice cake/potato cake, grains, and sugars could consume enough calorie with nutritional imbalance.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.55-60
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• 1991

The scientific research results on the Korean traditional non-alcoholic beverages published in the literatures were reviewed. A total of 79 research papers were collected; 11 papers were on green tea, 38 on tea analog, 3 on rice tea, 4 on roasted cereal powder, 9 on malt saccharified rice beverage, 1 on ginger-fruit drink, 10 on fruits drink and 5 papers on others. Most of the researches were concerned to the chemical composition and processing conditions. More researches are needed on the quality requirements of the ingredients, the keeping qualify of the products and the industrialization of the traditional processing methods.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.43-54
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• 1991

The types and processing characteristics of traditional non-alcoholic beverage and their historical backgrounds were surveyed through the old literatures published from the 8th century to 1940. A total of over 70 different names of beverages were found in the literature. They were classified into 10 groups according to their processing methods and quality characteristics; Sunda (green tea), Yusada (tea analog with/without green tea), Tang (boiled herb extract), Jang (lactic acid fermented rice beverage), Suksu (rice tea), Mium (cereal gruel), Misik (roasted cereal powder), Sikhe (sweet rice beverage saccharified with malt), Sujonggwa (ginger-fruit drink) and Hwachai (fruits drink). In the old literatures, there was non exist clear distinction between Jang, Tang, Chong and Tea. Lactic acid fermented rice beverage seemed to be a common drink in Silla and Koryo periods (AD. 600-1400), but disappeared afterwards and completely forgotten today. Other beverages are maintained until today with almost identical methods of preparation as described in the literatures written in the 18th century.

• Journal of dental hygiene science
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• v.12 no.6
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• pp.696-701
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• 2012

The purpose of this study was to determine pH value of some alcoholic drinks sold in Korea and to provide the basic information which can cause dental erosion. Alcoholic drinks commercially sold were purchased from various big markets in Korea. The sorts of drinks tested in this study consisted of 5 brands of beers, 24 brands of makgeollis, 9 brands of wines and 12 brands of sojus. The test groups were selected randomly and the pH of each beverage was determined using a pH meter he each pH was measured. For statistical data, Mann-Whitney test was used to analyze difference for red wine and white wine and Kruskal-Wallis test was used to compare the pH of each test group. The result of this study was as followings: the mean pH of 5 brands of beers was 4.21, that of 24 brands of makgeollis 3.88, of 9 brands of wines 3.34 and of 12 brans of sojus 7.86. Each test group was significantly different (p<0.05). Except for soju groups, the test groups had a low pH value which can cause dental erosion. In terms of comparing between pH value of red wine and white wine, the result of this study represented that the mean pH of red wine was 3.45 and that of white wine was 3.21. This result showed the pH of two kinds of wine had a low pH which can lead to dental erosion and the difference of two wine were significantly different (p<0.05). As a result, some drinks sold in Korea have a high erosive potential on teeth since they have a comparatively low pH expect soju. Hence, when we consume some kinds of alcoholic drinks, we make sure to remember that the alcoholics which had a low pH, can have an effect on dental erosion that mean we should avoid to drink some alcoholic drinks with low pH for long time.

• Korean Journal of Community Nutrition
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• v.22 no.5
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• pp.441-455
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• 2017

Objectives: The purpose of this study is to describe beverage patterns among healthy Korean adults and investigate their association with prevalence and components of metabolic syndrome. Methods: Subjects consisted of 6,927 Korean adults, aged 19-64 years in the $6^{th}$ Korea National Health and Nutrition Examination Survey (KNHANES, 2013-2015). Beverages were regrouped into twelve groups based on food codes and beverage intake (g/day) was assessed by 24-hour recall. Factor analysis was used to obtain beverage patterns. Waist circumference and body mass index (BMI) were used as anthropometric data; fasting blood glucose, triglyceride, high density lipoprotein (HDL), and blood pressure were used as biochemical indicators. The odds ratio (OR) for prevalence of metabolic syndrome and components of metabolic syndrome was assessed using logistic regression analysis. Results: Three beverage patterns were identified using factor analysis: 1) carbonated soft drinks 2) coffee (without added sugar or powdered creamer), and 3) alcoholic beverages. Subjects with high scores for the carbonated soft drink and coffee without added sugar or powdered creamer patterns were younger and subjects with high scores for the alcoholic beverage pattern were older. There were significant differences in gender distribution in all three beverage patterns, with men more likely to have high scores for carbonated soft drink and alcoholic beverage patterns. On the other hand, women were more likely to have higher scores for coffee without added sugar or powdered creamer pattern. Within each pattern, there were significant differences in sociodemographic and lifestyle characteristics such as education, household income, frequency of eating out, and smoking status according to the quartile of pattern scores. Alcoholic beverages and carbonated soft drinks patterns were associated with an increased levels of metabolic syndrome components, but coffee without added sugar or powdered creamer was not associated with any of metabolic syndrome components in healthy Korean adults after adjusting for age, sex, education, BMI, weight management, household income, smoking status, frequency of eating out, and energy intake. Conclusions: Alcoholic beverages and carbonated soft drinks patterns are associated with increased levels of metabolic syndrome components while coffee without added sugar or powdered creamer pattern is not associated with any of metabolic syndrome components in healthy Korean adults.

• Journal of Sericultural and Entomological Science
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• v.51 no.1
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• pp.36-40
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• 2013

To promote the consumption of mulberry fruit, we manufactured mulberry fruit wine with 'simheung' by different processing methods and analyzed cyanidin-3-glucoside(C3G) stability and antioxidant capacity. In the processing of mulberry fruit alcoholic drink, 3 minutes blanching using microwave inhibited the C3G destruction by maintaining the antioxidant capacity and inactivation of enzymes related to pigment's stability. And freeze-dried mulberry fruit was the highest C3G pigment content and antioxidant capacity. Nevertheless, this is not recommended because the economic burden of the cost of freeze-drying. In conclusion, when processing mulberry fruit wine, the addition of citric acid and the enzyme's inactivation treatment were considered more effective than storage containers (transparent glass, brown glass bottles, aluminum foil, green glass, translucent glass bottles).

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.355-363
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• 1997

This study was designed to investigate development points for automatic ice maker which met consumer's demand. Basic data about using ices in Korean's dietary life, were collected from Seoul and Kyunggi-do residences and analyzed by SPSS program. The results were as follows; 93.7% of respondents had 3 major domestic brands' refrigerator and 41.4% of them had medium-large capacity(400-519L). 65% of respondents had a refrigerator that was purchased less than five years. 15.5% of respondents had one more refrigerator. Among of them, major refrigerator was located in kitchen(67.7%) and minor was in kitchen(29.8%) and in veranda or multi-purpose room(26.3%). 66.2% of respondents always prepared ices in ice container, and 85% of them used ice only in summer. Boiling water with barley or corn was used as drinking water (45.6%) and boiled or purified tap water was used to make ice (38.6%) commonly. In cooking, ice was used especially in cold soup with cucumber and seaweed(89.9%), ice-tea or ice-coffee(81%), and fruit punch(64%). The next commonly using ice was adding in alcoholic beverage such as whiskey(57.4%), in Koreans traditional drink(Misugaru) (45.2%) and juice. The purpose of using ice was to cool in soft drink (58.6%), to cool in cooking food(19.9%), to eat ice itself(14.0%), and to enjoy more fantastic taste and mood(3.8%). In whiskey, the purpose of using ices was to control alcoholic content (52.9%). There was no significant difference between sex in the purpose of using ice, but there was significant differences between age(p＜0.05). Seasonal variations in using ice, there were significant differences according to sex, age, roles in family, amount of preparation of ice, socio-economic level and brand and capacity of refrigerator in respondent's home.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.351-358
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• 2009

The aim of this study was to compare the dietary patterns and behaviors of female university students according to their type of residence. The subjects consisted of 369 female students from the Gyeongju area. This cross-sectional survey was conducted using a self-administered questionnaire. The SPSS 14.0 statistical package was used for the data analysis. The results are as follows: the height and weight means were 162.7${\pm}$4.6 cm and 53.9${\pm}$6.7 kg respectively. For BMI, 44.2% of the subjects were with in the normal (18.5-23) and 49.1% were underweight and 6.2% were overweight. In terms of alcohol consumption, 78.9% of the subjects consumed alcoholic beverages, and there was no significant difference by the type of residence However, for drink proportion and the preferred type of alcoholic drink there were significant differences by the type of residence (p<0.001). Third, for smoking status and the intention of quitting smoking there were significant differences by the type of residence (p<0.000, p<0.05 respectively). Also, for exercise regularity and preference as well as food preference and taste, there were again significant differences by the type of residence (p<0.001). Finally, in terms of breakfast intake and kinds of foods eaten at breakfast significant differences were found by the type of residence (p<0.01).

• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.19-27
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• 2014

This study investigates drinking attitudes and behaviors of university students. The sample included 355 students living in Busan, Korea. The questionnaire addressed general background information (gender, age, grade and monthly pocket money), drinking attitudes (understanding the effects of alcohol on the body, stereotype of drink, age at the first drink, the drinking companion at the first drink, reasons for starting to drink, main drinking companions, major reasons for drinking, the history of drinking alone, and reasons for drinking alone), drinking behaviors (the cost of each drinking occasion, drinking amounts, the frequency of drinking, the frequency of heavy drinking, the type of alcoholic beverage, and the places of drinking). A few respondents (both male and female students) started drinking while in high school (p<0.05), and most respondents drank with friends (males: 91.0%, female: 92.2%). The main reasons for drinking were the mood for male student (46.3%) and relationships for female student (49.1%) (p<0.05). Male respondents consumed more than seven glasses of soju (39.9%), whereas female respondents, five to seven glasses (49.7%) (p<0.05). On average, the respondents drank one to two times a week (males: 47.9%, females: 51.5%) and experienced heavy drinking one to three times every three months (males: 19.1%, females: 21.0%) (p<.05). The results suggest that students with frequent alcohol consumption and heavy alcohol dependence are likely to face problems and thus require aggressive intervention strategies that target them specifically.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.4
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• pp.610-615
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• 2010

Alcohol is the most widely psychoactive drug and has known in almost all civilization since ancient time. Recently increase consuming alcoholic beverages, alcohol is on of the major public health problems in the world. Alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) play important roles in the metabolism of alcohols and aldehydes. The drink consists of medicinal herbs, Puerariae Radix, Phyllostachyos Folium, Citri Pericarpium, Polygonati Rhizoma, Rehmanniae Rhizoma (Vinegar), which have been widely used in oriental medicine. This study was designed to investigate effects of medicinal herbal drink (MHD) on alcohol metabolism in drunken SD rats subjects. In experiment, rats were treated to ethanol (EtOH, 3 g/kg, PO) at 60 min. after saline (CON) or MHD (1 ml/kg, PO) administration. The blood alcohol concentration (BAC), blood acetaldehyde concentration (BALC) activities of ADH, ALDH, AST and ALT were significantly decreased in MHD group than in control group as a time-dependent manner. And drinking water volume in MHD group with duplicate treatment, were significantly decreased than in CON group. These results suggested that MHD intake could give an influence upon the reduction in BAC and BALC may alleviate acute ethanol-induced hepatotoxicity by altering alcohol metabolic enzyme activities.