Uymsikdimibang(음식디미방) - a book written around 1670 and implying the methods of understanding the taste of food and drink - records many kinds of alcoholic drinks. it is obviously a practical problem to explain the process of brewing alcoholic drinks. However, if we intend to approach the alcoholic drinks on the practical aspect, we can not explain why many kinds of alcoholic drinks were brewed. I acknowledge only that it was true to have brewed rice wine easily on the basis of the increase of the production of rice and the two-crop farming system of rice and barley in a paddy field as well as, for many kinds of alcoholic drinks to have increased as a result of the development of brewage since the middle and second half of Chosun. It is not until we approach the alcoholic drinks of those days on the level of meaning, value, and symbol that we can get a correct answer as to why Uymsikdimibang records many kinds of alcoholic drinks. In the second half of Chosun, confucian ideology was firmly established in country village societies, the idea of clan rules was instituted, and patriarchal system was organized. Such a social atmosphere was to emphasize the practice of confucian moral principle such as performing religious service on one's ancestors and receiving a guest, and in the course of it, the alcoholic drinks were recognized as important materials all the more. It seems that the subdivision and elaborateness of the meaning of the alcoholic drinks were in progress. As a result, I think that the alcoholic drinks would vary in kind and be graded. From ancient times, the alcoholic drinks were men's favorite foods, and the significance of the authority and prestige given to the alcoholic drinks was increasingly promoted by the rise of the social position of men in the second half of Chosun under the influence of confucian ideology. Subsequently, the alcoholic drinks became symbols which represented even the family's tradition and dignity. Therefore, men born of the nobility(Yangban) tried to brew the various and dignified alcoholic drinks relatively. Through the brewage such as this, they endeavored to maintain their privilege. I think that the diversification of alcoholic drinks was developed in the process of a series of social-institutional change.
The purpose of this study was to analyze women's consumption and preferences of the Korean traditional drinks. For this purpose, 205 women aged between teens and 60s living in Seoul were sampled randomly for a questionnaire survey conducted from August 21 to 27, 2003. The results of this study were summarized as follows: The percentile of age groups accounted for 15.6% of the subjects in their teens, 19.5% in 20s, 18.0% in 30s, 20.5% in 40s, 13.7% in 50s, and 12.7% in 60s, respectively. On the other hand, those who graduated from colleges accounted for most (49.8%) of the subjects, those employed by companies for most (23.9%) and those earning 2 million wons or more for most (40.5%). Subjects' preferences about the traditional drinks were as follows: The most popular traditional drink across all age groups was Sikhe (29.8%: fermented rice drink), followed by Sujonggwa (10.7%: dried persimmons punch) and green tea (8.8%). Most of those in their teens and 60s consumed the drinks to relieve from the thirst, while those between 20s and 50s to be healthy. The majority (31.7%) of the subjects were consuming the traditional drinks once or twice per week. Those in their teens and 40s consumed the drinks between 3 and 5 o'clock in the afternoon, while those in their 20s, 30s and 50s as they want, and those in their 60s after exercise and as they pleased. 63.4% of the subjects across all age groups bought the drinks at supermarkets, and 60.5% of them were consuming 200ml each time. The reasons of subjects' preferences of the traditional drinks were as follows: The most important factor perceived by all age groups was taste (61.0%), followed by nutrition (15.6%). The most preferred point of taste was 'light' (51.7%). Those in their teens preferred the drinks without grains, while the other age groups preferred the drinks with some grains. Those in their teens preferred canned drinks, while the other age groups preferred the bottled drinks. Consumers' desire for improvement of traditional drinks were as follows: Those in their teens and 20s were satisfied with the current prices of the drinks, while the other age groups hoped for lower prices. On the other hand, those in their 50s answered that the drinks should not be sweet, while the other age groups hoped that the tastes of the drinks would be improved in diverse ways. 53.2% of the consumers hoped that the flavors of the traditional drinks would be diversified. 67.3% of them hoped that the traditional drinks would be improved to be functional drinks, while 54.6% of them hoped that the drinks would be processed in a more hygienic way.
The effect of irradiation of heat treatment either alone or in combination on the shelf-life of mixed mountain edible herb drinks (MMEHD) was investigated during storage. The MMEHD made from fresh Spuriopinella bracycarpar, Ligularia fischeri and Aster scaber was gamma -irradiated at doses of 0.1 kGy to 1 kGy. Microbial population, color change, vitamin C content, and sensory quality were evaluated during storage at 4, 25 and 35oC. Heated MMEHD induced the growth of total counts, mold and yeast as compared to the non-heated MMEHD. While some reduction in the microbial growth was observed in 1kGy-irradiated groups of both with or without heating. In both groups, L and b values decreased, but a value increased during storage. Also, heating drinks showed increased L and b values and reduced a value, compared to the non-heating drinks. Non-heated drinks showed 82% loss of vitamin C, whereas 25% loss of vitamin C was occurred in the irradiated drinks during storage at 4oC for 4days. In the meanwhile, non-irradiated heating drinks showed 99% loss of vitamin C, but irradiated heating drinks showed 58-65% reduction of vitamin C. Non-irradiated drinks without heating showed more bright color than irradiated ones, but irradiated drinks showed more enhanced brightness during storage. Also, irradiated drinks showed better falvor, sensory quality, and overall acceptability than non-irradiated drinks.
The purpose of this study was to investigate the intake status of energy drinks, knowledge of caffeine and the perception on intake of energy drinks by university students. We surveyed 351 university students from October 25, 2017 to January 25, 2018. The subjects (70.9%) consumed energy drinks more than once. Male students consumed energy drinks more frequently than the female ones. A huge portion (68.3%) of the subjects consumed energy drinks to recover from fatigue and reduce sleepiness. Moreover, they consumed most of the energy drinks at home and the university library. The main anticipated efficacy of energy drinks was the relieving drowsiness. Respondents (86.3%) perceived that energy drinks could be hazardous to the health of human beings. The main risks of consuming energy drinks were sleep disorders, addiction problems and heart beating. The main recognized effects of energy drinks were relieved drowsiness and decreased fatigue. The major side effects were heart beating, nausea, vomiting, heartburn and sleeping disorders. This study suggests that nutritional education is needed to confirm the recommendation of daily intake for caffeine and to raise awareness about the side effects of energy drinks.
The purpose of this study was to identify factors affecting the purchases of well-being tea drinks based on the analysis of demographic characteristics, well-being oriented consumer behaviors, and consumer consciousness toward well-being tea drinks. The subjects of this study were undergraduates and graduate students in Seoul. The findings were summarized as follows: 1. Well-being oriented consumer behavior patterns were categorized in three factors; non-dietary life, selective dietary life, and regular/temperate behavior and consumer consciousness toward well-being tea drinks were categorized in two factors; habit/ familiarity and health/ economical efficiency. 2. Multiple regression analysis was used for finding out factors affecting the purchases of well-being tea drinks; independent variables were demographic characteristics(sex, monthly average family income and the amount of personal expenditure), well-being oriented consumer behavior factors and consumer consciousness factors toward well-being tea drinks. Weekly purchase frequency of well-being tea drinks was defined as a dependent variable. As a result, the purchases of well-being tea drinks were influenced in order of regular/temperate behavior, the consciousness of health/ economical efficiency, the amount of personal expenditure and the consciousness of habit/ familiarity. Especially, regular/temperate behavior negatively affected the purchases of well-being tea drinks.
This study was conducted to investigate housewives' perception, interest and consumption of health drinks made in a health food stores, and to assess the relationsh- ip between nutritionally-related-variables and the consumption of health drinks. Data was collected from 518 housewives in Chonnam province. Among many items which housewives perceived about health drinks, three factors of 'preference·health-care', ' quality·convenience' and 'price' were found to be represented. Housewives' perception of 'preference·health-care' was negatively correlated with nutritional knowledge. However, a positive correlation between the 'quality·convenience' and eating habits was found. Consumption of health drinks was positively correlated with the diet management score, the perception and interest in health drinks. However, the inverse relationship between consumption of health drinks and nutritional knowledge was observed. Multiple regression analysis showed that the interest and factors of perception of health drinks. Consumption of health drinks was not based upon accurate knowledge concerning nutrition, but was based upon the consumers' perception of taste preference and healthful quality. Therefore, there is a need to educate consumers about the nutritional value of health drinks and how to use nutritional supplements.
The purpose of this study was to evaluate nutrition intake and diet quality according to beverage consumption status in elementary school students (ESS = 317), middle-school students (MSS = 431), and high-school students (HSS = 373). We analyzed data from the combined 2007-2008 Korean National Health and Nutrition Examination Survey (KNHANES). Subjects were divided into two groups, the non-beverage group and the beverage intake group according to beverage intake from drink types (fruit-vegetable drinks, carbonated drinks, and dairy drinks). Intake of dairy drinks was significantly lower in the carbonated drinks intake (CDI) group, compared with the non-CDI group in the MSS group. Intake of vitamin C was significantly higher in the fruit-vegetable drinks intake (FVDI) group, compared with the non-FVDI group. Intake of Ca and P was significantly lower in the CDI group, compared with the non-CDI group. Intake of vitamin B2, Ca, and P was significantly higher in the dairy drinks intake (DDI) group, compared with the non-DDI group. The mean adequacy ratio (MAR) of the FVDI group and the DDI group was significantly higher than those of the non-FVDI and non-DDI group. In diet quality, nutrients less than 1 on the index of nutritional quality (INQ) were significantly higher in the CDI group, compared with the non-CDI group. In conclusion, consumption of carbonated drinks dropped the diet quality however, consumption of fruit-vegetable drinks and dairy drinks improved the diet quality of micronutrients. Therefore, a well-planned diet must be used for replacement of nutrients lost from excessive intake of carbonated beverages during a time in life when growth is especially prominent.
This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.
Kim, Tae Yang;Kim, Soo Min;Kim, Ji Yeon;Im, Jeong Yeon;Yu, Hui;Han, Young-Hee;Hyun, Taisun
Korean Journal of Community Nutrition
/
v.23
no.1
/
pp.60-72
/
2018
Objectives: This study was conducted to investigate the awareness of energy drinks, energy drink consumption behaviors, and associated factors among college students. Methods: A total of 536 students from three universities in Cheongju completed a self-administered questionnaire regarding awareness and consumption of energy drinks as well as general characteristics, health-related characteristics, and eating habits. Results: Approximately half of the respondents reported they knew what energy drinks were, while 45.7% had heard of energy drinks but did not know what they were. However, 76.9% had experience in using energy drinks. The main reason for using energy drinks was to stay awake, and the main place that they were used was on campus or at the library. More than 70% of energy drink users did not read the caffeine contents of energy drinks. After consuming energy drinks, 31.3% experienced adverse effects, the most serious being sleep disturbance. Approximately 33% of students consumed energy drinks once a month or more frequently, and men consumed energy drinks more frequently than females. Energy drink users who consumed at least one drink each month were more likely to be natural science major or drink more milk for male students, and to have more allowances or consume less meat for female students, compared with non-users. Conclusions: Our study showed that 33% of students consumed at least one energy drink each month, and there were a small number of students consumed energy drinks almost every day or energy drinks mixed with alcohol. Accordingly, college students should be taught potential health hazards of energy drinks mixed with alcohol as well as energy drinks alone. In addition, reading labels about caffeine and sugar contents in energy drinks is encouraged.
The aim of this study was to evaluate the efficacy of red ginseng drinks as school meal drinks for 456 middle and high school students in Cheongdo-gun, North Gyeongsang Province. In preliminary studies, we focused on saponin with an efficacy of Rg 1 and Rg 2 in prepared red ginseng drinks. The health benefits and sensory characteristics were also investigated. For the frequency analysis, the satisfaction of the drinks as beverages serving as a school meal was relatively low, and the demand for fruit drinks was high. The result of sensory evaluations indicated a positive response of > 50.0% for the container packaging and design, daily intake, and tastes. Regarding the correlation analysis on red ginseng drinks, there were significant differences (p < 0.01) in the response to packaging (a daily intake) and design. In addition, health and learning benefits showed a very high correlation at the p < 0.01 significance level.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.