• Korean Journal of Health Education and Promotion
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• v.24 no.4
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• pp.241-249
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• 2007

Health education aims at behavior change rather than just delivering health knowledge to people. In Korea health education activities in public sector began in 1960 and they were included in the primary prevention program in communities. This article reviewed current health education programs in healthy living practice programs provided by local public health centers in Korea and drew implications for the future role of health education in community setting. Health education has been a core function of the National Health Promotion programs in the nation since the enactment of the National Health Promotion Law in 1995. The National Health Promotion programs are funded by the National Health Promotion Fund which are drawn from tobacco tax. The National Health Promotion programs include healthy living practice programs (smoking prevention and cessation programs, moderate alcohol use programs, physical activity promotion programs, and nutrition programs), chronic disease prevention programs, oral health programs and public hygiene programs. Methods of the National Health Promotion programs include health education, health counseling, health class, health information management, survey and research. Smoking prevention and cessation programs include smoking cessation clinic, smoking cessation education, non-smoking environment program, and non-smoking campaign. Moderate alcohol use programs include alcohol use education, moderate alcohol use campaign, alcohol use counseling, and alcohol free environment programs. Physical activity promotion programs include obesity control, targeted exercise program, and exercise civic group programs. Nutrition programs include nutrition management, obesity management, nutrition education, breakfast eating program, and nutrition counseling and treatment programs. The health education programs in community are not efficient today because there are many overlapping contents and short term goals. Community health education programs needs to be more comprehensive. Workforce development is another big issue at the moment because the National credential program will begin in 2009. Variety of community health education programs should be developed and funded by the national health promotion fund.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• Journal of agricultural medicine and community health
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• v.22 no.2
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• pp.195-213
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• 1997

This study was carried out to investigate several effects of smoking and alcohol-drinking on the health of rural residents. The subjects were 710 people (325 males and 385 females) in rural area, Young-Duk Gun, Kyungbuk, Korea. The data were collected by medical students trained for this study during 4 days from 31 August, 1996. Questionnaire contents were general social characteristics, period of the agriculture, smoking history, alcohol-drinking history, some psychosomatic symptoms and self-evaluation for health. The results obtained are as follows : 1. Positive rates of the some psychosomatic symptoms and self-evaluation for health were higher in female than in male and were significantly increased as the as increased(p<0.05). 2. Smoking rate was 56.9% in male and 4.9% in female. In positive rates of the some psychosomatic symptoms and self-evaluation for health in male, 'insomnia' was only significantly lower in ex-smoker than in smoker and non-smoker(p<0.05). Other items were significantly not different. 3. Prevalence rate of alcohol drinker was 54.8% in male and 17.1% in female and the alcoholism was 8.3% in male and 0.8% in female. Positive rate of the some psychosomatic symptoms and self-evaluation for health in male were significantly not different. 4. The scores of self-evaluation for health was divided into two groups under two point and over three. And the analysis of multiple logistic regression shows that there were significant relationship with age and sex. This study suggests that some psychosomatic symptoms and self-evaluation for health were significant relationship with age and sex but not smoking and alcohol-drinking.

• Transactions of the Korean hydrogen and new energy society
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• v.29 no.6
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• pp.654-660
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• 2018

The dependence on global fossil fuels has been gradually reducing all over the world. Some countries which recognized the important of environmental values were joining to carry out international GHG goals. Our country has also participated with high targets (37% reduction compared to BAU 2030 years). So we need to supply materials of lower GHG value such as a bio-diesel. Bio-alcohol is one of the similar bio-fuels that can be reducing GHG. A lot of countries had tried to commercialize through various R&D for bio-alcohol. In this study, we analyzed the fuel characteristics of bio-alcohol fuel produced by domestic technology. And we evaluated a possibility to use as vehicle fuel through mixing of bio-alcohol and gasoline. The mixed fuels were satisfied with 2.3 wt% of oxygen content that is standard of the petroleum and petroleum alternative fuel business Act. We tried to evaluate a emission characteristic of vehicle by mixed fuel. In accordance with the results we tried to find a correlation between fuel and emission.

• Journal of Life Science
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• v.28 no.6
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• pp.697-707
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• 2018

The aim of this study was to investigate the potential effects of extracts from silkworm (Bombyx mori L.) that was fermented with Bacillus subtilis KACC 91157 at the levels of 1%(v/w), 2.5%(v/w), and 5%(v/w) in alcohol-fed rats. Sprague-Dawley rats were divided into seven groups: normal group (N), alcohol treated group (C), silymarin treated group (PC, positive control), 5% silkworm powder treated group (SP5), 1% Bacillus subtilis-fermented silkworm powder treated group (BSP1), 2.5% BSP treated group (BSP2.5), and 5% BSP treated group (BSP5). The activities of AST, ALT, ALP, and LDH in the serum and the triglyceride concentrations in the liver and serum were increased by alcohol feeding but were reduced in the BSP5 group. In addition, the contents of total lipids, free fatty acids, and total cholesterol were increased in the alcohol-fed group but were reduced in the BSP5 group. The activities of ADH, ALDH and ADH, ALDH protein levels in the liver were increased in the BSP5 group. The TBARS contents in the liver, serum, liver mitochondria, and liver microsomes were slightly decreased in the BSP5 group compared to the C group. The hepatocytes in alcohol-fed rats contained numerous large droplets; however, BSP5 treatment prevented alcohol-induced lipid droplet accumulation in the hepatocytes. Based on these results, extracts from Bacillus subtilis-fermented silkworm (Bombyx mori L.) have significant potential for development into a functional health food that can improve alcoholic fatty liver conditions.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1079-1084
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• 2002

Changes in components of onion vinegar during two-stage fermentation were investigated. One sample group (A) was prepared with onion juice by extraction and concentration (15 brix), and the other group (B) was prepared using the same method but supplemented with sucrose. Comparison of glucose (4.1%), fructose (4.2%), and sucrose (0.6%) found in A as major sugars with those (3.2, 3.3, and 4.6%, respectively) of B showed a significant difference in sucrose concentration. During alcohol fermentation, S. kluyvery DJ97 consumed these sugars completely. At 36 hr of alcohol fermentation, concentrations of reducing and total sugars decreased to 0.5 and 0.8%, in A, and 0.4 and 0.6%, in B, respectively. No further changes were detected in the concentrations of these sugars thereafter. From 12 hr of fermentation, alcohol concentrations in groups A and B increased markedly, maximizing at 7.0% at 36 hr A and at 8.2% at 48 hr in B, and finally decreased thereafter in both groups. The detected alcohol components were ethanol, acetaldehyde, methanol, n-propyl alcohol, iso-butanol, and iso-amyl acohol. During acetic acid fermentation, the concentration of acetic acid as the major organic also increased significantly in both groups (4,776.72 and 4,894.93 mg% in A amd B, respectively). Other organic acid contents such as malic and succinic acids were higher in A than B. these results indicate that vinegar is better produced in onion extract with no sucrose supplementation based on its organic acid contents.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.144-149
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• 2017

This study was designed to investigate the contents of icariin during ripening of Epimedium koreanum with sugar and Soju (25, 30, and 35% alcohol contents) using a homemade method. Contents of icariin of Epimedium wine were examined using high performance liquid chromatography. Icariin levels in Epimedium wine increased during the first 3 days of storage; after 6 days, icariin contents decreased gradually until 30 days. Contents of icariin in Epimedium wine by storage temperature (5 and $20^{\circ}C$) were not different during storage. After 30 days, icaiin was not detected in all tested Epimedium wines. Epimedium wines were assessed for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) and (ABTS) radical scavenging activity. DPPH and ABTS radical scavenging activities increased in early storage periods, however, after 6 or 9 days, activities decreased gradually.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.777-784
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• 2013

With the development of economy and culture, Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea, China and other Asian countries. In this study, we examined the quality characteristics of red bean Makgeolli: pH, total acidity, alcohol contents, sugar contents, reducing sugar, color, total flavonoid contents, DPPH, microbial properties, sensory evaluation of Makgeolli added with red bean (0, 5, 10 and 15% by rice weight) during fermentation for 7 days. There were no significant differences between samples in acidity, alcohol contents, reducing sugars and yeat cell counts, but total flavonoid contents increased with increasing ratio of red bean(p<0.05). Makgeolli added with 10% red bean showed the highest antioxidation activity, and was not significantly different with Makgeolli without red bean in flavor, sweetness, sourness, bitterness and overall acceptance in sensory evaluation. Therefore, Makgeolli added with 10% red bean was considered to be the most suitable for the manufacturing.

• Food Science and Preservation
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• v.18 no.5
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• pp.779-785
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• 2011

This study was conducted to investigate and compare the characteristics of alcohol fermentation in oriental melon by different yeast. As a result, no significant difference in pH, total acidity and sugar content was found in alcohol fermentation of oriental melon by different yeast. The pH was shown to be constantly maintained but the total acidity was shown to increase during fermentation process. The sugar content was rapidly decrease starting from 3 day of fermentation, and it was reduced to be approximately 7 oBrix after fermentation. For organic acid content, lactic and citric acid contents were shown to be the highest in all periods of fermentation, which revealed that lactic and citric acid were major organic acids. Free sugar content were shown to gradually decrease during the fermentation and to be rarely detected at 9 days of fermentation. Alcohol content was shown to be 14.20% at (C) S. cerevisiae RC-212, which was the highest content. It was shown to be more than 12% at other periods, which showed that no significant difference in alcohol content was found according to different yeast. For alcohol components, acetaldehyde content was shown to be the highest at (E) S. cerevisiae K1-V1116, and methanol content was shown to be relatively higher at (C) S. cerevisiae RC-212 and (D) S. bayanus EC-1118. N-propanol, 2-methyl-1-propanol and isoamyl alcohol, which belong to fusel oil, were shown to be produced at 3 day of fermentation and gradually increase. These results, no significant difference in physicochemical properties of alcohol fermentation in oriental melon by different yeast.

• Proceedings of the Korea Contents Association Conference
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• 2014.11a
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• pp.445-446
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• 2014

알코올 남용과 의존으로 인해 생산성 높은 부양계층의 역할을 효과적으로 감당하지 못하고 미래를 위한 진지한 준비를 제대로 하지 못하는 청년들이 늘고 있다. 음주가 청소년 사망 위험요인 3위인 시점에서 본 연구는 사회의 미래를 짊어져야 할 현존하는 미래인 대학생 시기의 청년들을 기독교 대학이 어떻게 그들을 지도하고 도울 것인지에 대한 방안들을 모색하는 데 그 목적이 있다.