• Nutrition Research and Practice
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• v.8 no.5
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• pp.580-588
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• 2014

BACKGROUND/OBJECTIVES: The objective of the study was to provide useful insights into plain water intake of Korean adults according to life style, anthropometric, and dietary characteristics. SUBJECTS/METHODS: The data from the 2008-2010 Korea National Health and Nutrition Examination Survey were used. The subjects were 14,428 aged 20-64 years. Water intake was estimated by asking the question "How much water do you usually consume per day?". Dietary intake was estimated by 24-hour dietary recall. A qualitative food frequency questionnaire including 63 food items was also administered. RESULTS: The mean plain water intake for men and women were 6.3 cup/day and 4.6 cup/day, respectively. Plain water intake increased as lean body mass, waist circumference, and body mass index levels increased, except for percentage of body fat. As energy and alcohol intakes increased, plain water intake increased. As total weight of food intake and total volume of food intake increased, plain water intake increased. Plain water intake increased as consumption of vegetables increased. Plain water intake increased as frequencies of green tea, alcoholic drink, and all beverages were increased in men. Plain water intake increased with increased frequencies of green tea, milk, soy milk, and alcoholic drink and decreased frequencies of coffee and soda in women. CONCLUSIONS: Our results suggest that persons who had a higher waist circumference or lean body mass and women with higher BMI consumed more plain water. The persons eating high quality diet, or the persons who had more vegetables, green tea, milk, soy milk, or alcoholic drink consumed more plain water.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.339-348
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• 1996

Physicochemical and sensory characteristics of Korean traditional alcoholic beverages, such as Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun were investigated during fermentation with the difference of input step and treatment of rice and Nuruk (Korean-style bran koji). pH values in all treatments were similar to be ranged $3.1{\sim}3.2$, but acidity of the treatment brewed without seed mash was $1.5{\sim}2$ times higher than that of the treatment brewed with seed mash. The concentration of alcohol in all treatments increased as the concentration of the Nuruk increased. The alcohol concentrations of Samhaeju and Hosanchun ranging from 6.5% to 7.7% were higher than those of Kwahaju, Sokokju and Baikhaju ranging from 7.9% to 10.6%. Residual reducing sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 4.6 g/L to 9.7 g/L were lower than those of Samhaeju and Hosanchun ranging from 14.2 g/L to 15.5 g/L. The consumed total sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 125.4 g/L to 159.2 g/L were higher than those of Samhaeju and Hosanchun ranging from 111.2 g/L to 123.8 g/L, and the treatments brewed with seed mash showed more sugar consumption than the treatments brewed without seed mash. Sensory quality in the treatments brewed with seed mash was better than those of without seed mash. Concentration of Nuruk and preparation of seed mash from it were critical factors compared to input step and treatment of rice in Korean traditional alcoholic beverage brewing.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.24-29
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• 2010

This study was conducted to estimate the contents of heavy metals including lead, cadmium, arsenic and total mercury in alcoholic beverages in Korea. Concentration of Hg was analyzed by gold amalgamation method, using mercury analyzer, while concentration of Pb, Cd and As was analyzed by ICP-MS. Concentration (${\mu}g/kg$) of heavy metal in fermented liquors were; for Pb $9.9\;{\pm}\;8.4$(0~38.0), Cd $5.8\;{\pm}\;4.9$(0~5.4), As $28.6\;{\pm}\;19.4$(1~96.4), Hg $0.7\;{\pm}\;1.2$(0~10.6). Concentration (${\mu}g/kg$) of distilled liquors were ; for Pb $4.4\;{\pm}\;5.7$(0~29.3), Cd $2.0\;{\pm}\;2.5$(0~10.3), As $12.0\;{\pm}\;17.0$(0~95.6), Hg $0.2\;{\pm}\;0.3$(0~2.3). Concentration(${\mu}g/kg$ of other liquous were ; for Pb $7.5\;{\pm}\;5.1$(0~13.7), Cd $5.8\;{\pm}\;3.9$(0.6~11.2), As $25.2\;{\pm}\;39.0$(0.5~103.3), Hg $0.3\;{\pm}\;0.1$(0.1~0.5). The present study showed that difference of the amount of constituent in a same category of food are not affect to the content of heavy metals among them. The residual levels of takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors are within the maximum levels, prescribed by Korea food code. It is given that heavy metal exposure of Pb, Cd, As, Hg from consumption of alcoholic beverages (takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors) are less than 0.03%, 0.06%, 0.01%, 0.01% (mean) in provisional tolerable weekly intake (PTWI) respectively, indicated by FAO/WHO.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.4
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• pp.2483-2486
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• 2013

Background: The aim of this study was to determine the epidemiology of tobacco smoking, toombak dipping and alcohol consumption as risk factors for cancer in the adult population of the northern state of Sudan. Materials and Methods: A cross-sectional survey from March to April 2010, covering 963 adults, was performed. Result: Only 207 had responded, and the male female prevalence was 20.8% and 0.73%. Out of 207 respondents, 29.5% had smoked tobacco in their lifetime, 38% were toombak dippers, while 14% were consumers of alcoholic beverages. Conclusions: The prevalence of toombak dipping was higher than tobacco smoking among the adult population in the northern state of Sudan. Female participation in tobacco and alcohol related studies was found to suffer from major obstacles since these habits are considered as social stigma. Appreciation of the full impact of smoking on population health will definitely make a major contribution to improvement of the poor public health situation in Sudan.

• Journal of Nutrition and Health
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• v.16 no.3
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• pp.162-184
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• 1983

The sodium amuounts of 35 food items and of the city supplied tap water in Seoul area were analyzed ay the Atomic Absorption Spectrophotometry. The Korean food exchange lists for the sodium resricted diets were developed from the available data and the ones newly obtained in this research. The food exchange lists provided in this research is compiled from (1) Milk group (2) Vegetable groups : A with the carbhydrate content of 0-4.9% and -B with that of 5.0-14.9% (3) Fruit group (4 ) Grains and starch food group (5) Meat groups : -Low fat meat and protein foods with the fat content of 0-3.0gm ; -Medium fat meat and protein foods with that of 5.0gm and : -High fat meat and protein foods with that of 8.0gm and (6) Fat group. Lists of sweets, alcoholic and nonalcoholic beverages and seasonings and condiments were also provided with the amount of sodium they contain in portions commonly used. The research described in this report was supported by the Grant from the Department of Education.

• Sleep Medicine and Psychophysiology
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• v.10 no.2
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• pp.84-87
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• 2003

Drowsy driving is a major cause of automobile crashes and can lead to more serious injuries than other causes of traffic accidents. Factors increasing the risk of drowsy driving and related crashes include sleep loss, late night driving, untreated or unrecognized sleep disorders, use of sedating medications and consumption of alcohol. Young people, especially young males, shift workers, and people with untreated sleep apnea syndrome and narcolepsy are well known as the population groups at highest risk. To prevent drowsy driving and its consequences, getting adequate and quality sleep is both easier and much more successful than any remedial measure. Other helpful behaviors include avoidance of alcoholic beverages and limiting late night driving. Taking a short nap or consuming caffeine can make a short-term difference in driving alertness. In addition, information should be actively provided to the public about the importance of sleep disorders and their consequences. To reduce injuries and death caused by drowsy driving, it is a prerequisite to increase public awareness that drowsy driving can cause serious automobile crashes and has morbidity and mortality rates as high as those of drunk driving.

• Journal of the Korean Society of School Health
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• v.29 no.3
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• pp.218-225
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• 2016

Purpose: The purpose of this study was to investigate the factors affecting energy drinks consumption among adolescents in South Korea. Methods: The study is a secondary analysis. Using statistics from the 11th (2015) Korea Youth Risk Behavior Web-based Survey, any variations among the subjects were presented as percentages and analyzed by $x^2$ test and logistic regression analysis. The study sample comprised 68,043 middle and high school students in South Korea. Results: In Model 1 including general characteristics, the significant factors of energy drinks consumption were gender, weekly allowance, cohabitation with family. and economic status. In the final model where health-related characteristics were added, the significant factors were gender, school type, weekly allowance, cohabitation with family, stress level, sadness, drinking, smoking and walking days. Conclusion: The result suggests that intensified education on energy drinks consumption is needed not only at schools, but in the whole community. Also, adolescents' awareness of potential health effects of energy drinks, in particular when mixed in alcoholic beverages, should be increased through health education.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.9
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• pp.4965-4972
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• 2013

This study aimed to discuss the consumption of alcohol as a risk factor for major cancers. We performed a search in the PubMed database, using the following inclusion criteria: meta-analysis published in English in the last 10 years that addressed the relationship between alcohol and the risk of developing cancer. The results indicate that moderate to heavy consumption of alcohol increases the risk of developing cancer of the oral cavity and pharynx, esophagus, stomach, larynx, colorectum, central nervous system, pancreas, breast and prostate. This review did not find any association between alcohol consumption and an increased risk of cancers of the lung, bladder, endometrium and ovary. It was also observed that alcohol consumption may be inversely related to thyroid cancer. Our systematic review has confirmed consumption of alcohol as a risk factor for the development of several types of cancer.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2002.04a
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• pp.44-47
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• 2002

Greeting the era that the interest in qualitative aspects of life environment is getting important, commercial space, which is sensitive to the reflection of consumers' desire, is making efforts to secure the interior image identity of its own space. Especially, because the bar, which is the object of this study, is competing with undistinguished alcoholic beverages, the distinction of the interior image construction becomes more important. Here this study is purposed to understand the features of structural elements for the construction of the image identity of interior space. Especially, the purpose is to present the basic materials of the space design for individuality and distinction by considering relationship between the whole image and structural elements that form the image of space, and the preference, centering on the installation, which is being used very much for the image identity construction in eating and drinking space these days.

• Food Science and Industry
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• v.53 no.2
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• pp.134-147
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• 2020

Northeast Asia comprises many characteristic cultural areas including China, Mongolia, Korea and Japan. These areas have their own traditional food cultures, and Korea is known as the home of fermented foods in this region. The origin of Northeast Asian fermented foods, cereal alcoholic beverages, fermented vegetables(kimchi), fermented fish and fermented soybean products were investigated in relation to the primitive earthen vessels developed in this region. The geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region, and its influence on the development of fermentation technology in Northeast Asia were reviewed focusing on Korean dietary culture.