• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.503-513
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• 2014

This study investigated the effects of dietary consciousness of gender and generation on food intake frequency in Daegu, Sangju, Kimchen and Gumi. There was a total of 359 subjects, which consisted of elementary students, college students, and adults. The survey period was from March to May 2011, and it was a self-questionnaire by convenience sampling. The results were as follows: 1. A 9 point scale on intake frequency of 59 kinds foods was classified into 17 groups. Gender had significant differences on intake frequency of meats, beans, root vegetables, tuber vegetables, fruit vegetables, mushrooms, nuts, liquors, and cola. Sixteen food groups, except for fats, showed significant differences in intake frequency by generation. 2. Dietary consciousness consisted of 15 items, and it was divided into nutritional consciousness and meal consciousness. Meal consciousness was significantly higher in females than in males, as well as college students and adults than in elementary students. 3. Nutritional consciousness had significant effects on intake frequencies of grains, leaf vegetables, root vegetables, fruit vegetables, milk and milk products, fat and fatty oils. Meal consciousness had effects on intake of grain, leaf vegetables, root vegetables, seaweeds, teas and coffee. 4. Meal consciousness of males had significant effects on intake frequencies of grains, leaf vegetables, root vegetables, seaweeds, teas, and coffee. Elementary students showed significant effects on grains, leaf vegetables, root vegetables and seaweeds.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.99-108
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• 2002

Since the introduction of carbonated drinks in the 1950s, 'cola' and 'cider'along with orange juice, the dominator of the juice market, have been two main streams of the Korean beverage market. This market pattern has caused the following effects; a. Economical loss due to the import of foreign brands - royalty payments to x company. b. Loss of opportunity to develop a domestic beverage market. c. Inflow of an unfiltered foreign culture. This study shows a change in the Korean beverage market. In the 1980s. consumers' tastes started to change as a trend of developing beverages using traditional Korean ingredients started to begin. On the basis of this change, I would like to discuss the desirable path in developing beverages using traditional ingredients. 'Traditional ingredients'refers to the ingredients that the Korean people have enjoyed within the course of their life, whether it be via food or beverage. These ingredients have been chosen by our people as first rate for centuries. How to modernize and develop these work-in-progress products is the desirable direction for the development of drinks using traditional Korean ingredients. This study also shows various examples of how Korean traditional ingredients and the Western scientific civilization can fuse together to develop a modern and value-added product. One project in particular, created a method of producing a beverage using rice a simple traditional ingredient, marking it a hit product. Through this example, I present the desirable direction of how to develop a modernized drink using traditional ingredients that can change both the consumers' current value on the Korean beverage market as well as create a new pattern of consumer tastes.

• Journal of dental hygiene science
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• v.21 no.4
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• pp.251-259
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• 2021

Background: The purpose of this study was to investigate the effects of commercially available calamansi soju and other alcoholic beverages on the microhardness and erosion of resin restorations. Methods: In this study, we evaluated the effects of Calamansi soju, Chamisul fresh, Cass fresh, and Gancia Moscato D'asti on resin restorations. Jeju Samdasoo and Coca-Cola were used as negative and positive controls, respectively. Specimens to be immersed in the beverages were manufactured using composite resin according to the product instructions. In each group, the surface microhardness was measured using a surface microhardness instrument before and after immersion for 5, 15, 30, and 60 minutes. The pattern of change in the surface of the composite resin was observed under a scanning electron microscope (SEM). Paired t-tests, one-way ANOVA, and repeated measures ANOVA were performed to compare the surface microhardness of the specimens, and the Tukey test was used as a post hoc test. Results: The pH of all beverages except Jeju Samdasoo was <5.5, which is the critical pH that can induce erosion. The difference in surface microhardness of the composite resin before and after immersion for 60 minutes was significant in all groups. In particular, the largest change in surface microhardness was observed in the calamansi soju group. In the SEM analysis, loss of composite resin was observed in all groups except the Jeju Samdasoo group, and rough surfaces with pores of various sizes were observed. Conclusion: In this study, all beverages except Jeju Samdasoo decreased the microhardness of the composite resin surface, and it was confirmed that calamansi soju had the greatest change.

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.173-178
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• 2007

Children may respond differently to the caffeine from adults because they have different physiologic makeup and are functionally immature in terms of hepatic and renal function; this leads to the slower clearance of caffeine in early life. Therefore, children are often assumed to be more susceptible to caffeine effects. Alarge number of food supplements may interfere with these processes, and therefore caffeine exposure may have more serious consequences for children than for adults, irrespective of sensitivity. However, there has never been a national dietary survey on caffeine intakes in children. The purpose of our study was to identify caffeine intakes and beverage sources of caffeine in a representative sample of children in Busan, Korea. Caffeine intakes were based only on beverages included in the Continuing Surveys of Food Intakes by individuals. The caffeine content of the beverages ranged from 2.8 to 65.2mg/100ml for cola, soft drinks, and teas. Caffeine was not completely absent from caffeine-free colas, juice, and milk. In this study, cola-type beverages were an important dietary source of caffeine in the children. Daily caffeine intake for children was estimated to range from 12.5 to 250 mg/day. In general, the acceptable daily intake (ADI) of caffeine should cover the entire population including children. Therefore, special considerations should be needed regarding the consumption of soft drinks containing caffeine to children below the 12 years of age.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.339-348
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• 2004

This study was peformed to assess the relationships among bone mineral density (BMD), Physiological characteristics and lifestyle factors in 61 premenopausal working women aged 30∼49 y in Busan. The BMDs of the lumbar spines (Ll∼L4), femoral necks (FN), ward's triangles (WT) and trochanters (TC) were measured by dual energy X-ray absorptiometry. Data for physiological characteristics and physical activity was assessed by questionnaire and usual intakes of coffee, green tea, alcohol, Coca cola by food frequency questionnaire. The BMDs of L14, FN, WT and TC were 1.02 g/$\textrm{cm}^2$, 0.76 g/$\textrm{cm}^2$,0.69 g/$\textrm{cm}^2$ and 0.66 g/$\textrm{cm}^2$respectively The BMD of FN was assessed as osteopenia by T-score. The BMD of WT was positively correlated with age of monarch (p<0.05) and the BMD of Ll4 was positively correlated with delivery number (p<0.05). The BMD of Ll4 was positively correlated with hours of outdoor activity per weekend and week (p<0.05, p<0.05). The BMDs of FN and WT (p<0.05, p<0.05) were positively correlated with intake of green tea per month and the BMD of FN (p<0.05) was positively correlated with intake of wine per month. But the BMD of Ll (p<0.05) was negatively correlated with intake of Coca cola per month. So nutritional education for increasing hours of outdoor activity and decreasing intake frequency of beverage contributing to diminishment of bone mineral density is needed for premenopausal working women to prevent osteoporosis.

• Journal of dental hygiene science
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• v.16 no.2
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• pp.150-156
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• 2016

In this study, the surface treatment of a self-cured temporary crown was polished using a denture bur, silicone bur, or pumice. The color stability of the temporary crown resin specimen was evaluated by immersing it in coffee, and cola, wine, beer, red pepper paste, or soybean paste. Two-hundred eighty-five identical resin specimens with six types of staining solution and three types of surface treatment were placed in a shaking incubator at $37^{\circ}C$. The degree of discoloration was observed using a time-lapse recording of days 1, 5, and 7. $L^*$, $a^*$, and $b^*$ were measured using a spectrophotometer, which shows the quantitative value of discoloration, and statistically processed after calculating ${\Delta}E^*$. The results show that as time passed, all the specimens showed a color change (p<0.001). The amount of color change was the greatest in in crowns with denture bur polishing on the day 1, 5, and 7. As the precipitation time increased, the ${\Delta}E^*$ value was also increased. Of the specimens immersed on day 1, the greatest color change in crowns polished with denture bur was observed in those immersed in red pepper paste, while the smallest color change was observed in those immersed in cola. On days 5 and 7, the greatest color change in crowns polished with denture bur was observed in those immersed in red wine. Crowns polished with silicone bur and immersed in soybean paste exhibited the smallest color change. Based on the results, compared to pumice polishing, silicone bur polishing results in better color stability, saves time and money, and is recommended for patients with temporary crowns.

• Proceedings of the KOR-BRONCHOESO Conference
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• 1981.05a
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• pp.7-8
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• 1981

Authors observed clinically 34 cases of the corrosive esophagitis caused by various corrosive agents at Kyung Hee University Hospital from Aug. 1978 to Dec. 1980. The results obtained were as follows; 1. Among the 34 patients, male was 19 (55.9%) and female 15(44.1%). Most frequently found age was 3rd decade. 2. 18 cases(52.9%) came to the hospital within 24 hours after ingestion of the agents, and 13 cases(38.2%) within 2 to 7 days. 3. Seasonal distribution showed most frequently in spring(35.3%). 4. The moment of the accident was suicidal attempt in 27 cases(79.4%) and misdrinking in 7 cases(20.6%). 5. Acetic acid was a most commonly used agent, showing 23 cases(67.6%), lye and insecticides were next in order. 6. Common chief complaints were swallowing difficulty and sore throat. 7. The average hospital days was 14.8 days. 8. Esophagogram was performed between 3 to 7 days after ingestion in 13 cases(38.2 %), findings were constrictions on the 1st narrowing portion in 4 cases(30.8%) and within normal limits in 3 cases(23.1%). 9. Esophagoscopy was performed in 31 cases(91.2%) between 2 to 7 days after ingestion, which revealed edema and coating on entrance of the esophagus in 9 cases (29.0 %). Diffuse edema on entire length of the esophagus and within normal limits were next in order. 10. Laboratory results were as follows: Anemia was in 1 cases(2.9%), leukocytosis. in 21 cases (61.8%), increase ESR in 9 cases (26.5%), markedly increased BUN and creatinine in 3 cases (8.8%), and hypokalemia in 1 cases(2.9%). Proteinuria in 10 cases(29.4%) hematuria in 4 cases(l1.8%), and coca cola urine in 3 cases (8.8%). 11. Associated diseases were 3 cases(8.8%) of cancer, 1 cases (2.9%) of diabetes mellitus, and 1 cases(2.9%) of manic depressive illness. 12. Various treatment was given: Esophageal and gastric washing in 23 cases(67.6%) for the emergent treatment, antibiotics in 32 cases(94.1%), steroids in 30 cases(88.2%), bougienation in 5 cases(14.7%), hemodialysis in 1 case(2.9%), and partial esophagectomy with gastrostomy and gastroileal anastomosis in 1 cases(2.9%). 13. Serious complications were observed in 9 cases (26.5%), consisted of 6 cases(17.6%) of esophageal stricture, 1 cases(2.9%), of aute renal failure, 1 cases (2.9%) of pneu momediastinum with pneumonia, and 1 cases (2.9%) of pneumonia.

• Korean Journal of Community Nutrition
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• v.10 no.3
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• pp.271-280
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• 2005

The purpose of this study was to investigate fast-food consumption and it's nutrient density, and the correlation between subject's characteristics and consumption frequency of fast-foods among middle school students. The questionnaires were distributed to 150 male and 190 female students in Cheongju city. The data were analyzed using SAS and statistics used were percent of frequency, $X^2$-test, t-test, and pearson's correlation coefficient. The main reasons for using fast-food restaurants were 'good taste' and 'convenience'. The major concerns when the subjects choose fast-foods were 'taste ($65.9\%$), price ($20.3\%$) and 'nutrition'($6.0\%$). The consumption pattern of fast-foods go as follows: twice a month ($42.3\%$), once a week ($31.5\%$), and less than once a week. The number of fast food items that the subjects ate for one meal was two ($46.0\%$) or three ($33.2\%$). The most frequently chosen combination of foods for number of two choices was beefburger and cola. The mean average energy intake from fast foods for one meal was 620.7 kcal for male, 504.5 kcal for female. The energy ratio of carbohydrate : protein fat from fast foods was 49 : 14 : 43, which means fat intake is much higher than recommended level ($20\%$). Fiber was appeared to be the lowest on the nutrient density which was $17.7\%$ of the recommended level for Koreans, vitamin C was next ($22.8\%$ for male, $20.1\%$ for female). In mineral, iron was the lowest ($71.8\%$ for male, $67.1\%$ for female), and protein was over $100\%$ for both males and females. Frequency of fast food intake was positively correlated with eating frequency of the salty, the sweets, him, caffeine containing foods, instant noodles, and cookies. In conclusion, frequent consumption of fast foods can lead unbalanced nutrient intakes for middle school students, and those who consumed fast foods frequently showed undesirable food habits in their daily meal. Therefore, nutrition education for middle school students should be needed to encourage them to choose more nutritious food and have healthier dietary pattern.

• The Journal of Korean Academy of Prosthodontics
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• v.41 no.5
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• pp.596-605
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• 2003

Statement of problem : IPS Empress2 system was developed and used in prosthodontic treatment, but the cost of ingot is expensive for wide application. Purpose : This study was to investigate the possibility on recycling of IPS Empress 2 ceramic for wide application of IPS Empress 2 ceramic in prosthodontic treatment. Material and Method : 1st, 2nd and 3rd pressed disc-shaped($10{\times}1.5mm$) IPS Empress 2 specimens were made with IPS Empress ingot(200, Ivoclar, Liechtenstein) and pressing furnace(IPS Empress EP 500, Ivoclar, Liechtenstein). Vicker's surface hardness and fracture toughness, acid resistance, and pressing accuracy of IPS Empress 2 ceramic were measured and analyzed. Surface hardness was measured by microhardness tester(MTX 70. Matsuzawa, Japan), before and after surface treatment with 0.5% hydrofluoric acid and carbonic acid(Coca cola) for evaluation of acid resistance. Results : The surface hardness of 1st pressed specimen was the higher(5.11 GPa) than those of 2nd pressed(4.89 GPa) and 3rd pressed specimen(4.86 GPa), and the fracture toughness of 1st pressed ($1.58MPam^{1/2}$) and 2nd pressed specimen($1.51MPam^{1/2}$) were higher than that of 3rd pressed specimen($1.39MPam^{1/2}$). The changes of surface hardness of 1st, 2nd, and 3rd pressed specimens after treatment with fluoric acid were 0.17, 0.06, 0.05 (GPa) respectively, and those of 1st, 2nd, and 3rd pressed specimens after treatment with carbonic acid were 0.07, 0.00, 0.05(MPa) respectively. The pressing accuracy of 1st,2nd and 3rd specimen were 77.22%, 85.681%, and 75.05%. The pressing accuracy of 2nd pressed specimen was higher than that of the 3rd specimen. Conclusion : The changes of physical properties according to recycling of IPS Empress 2 from this study were insignificant. Therefore the possibility of recycling of IPS Empress 2 can be suggested from the results.

• Journal of Nutrition and Health
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• v.39 no.4
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• pp.392-402
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• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.