• Korean journal of food and cookery science
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• v.30 no.1
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• pp.92-108
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• 2014

"Eumsigbangmun(飮食方文)"is an old culinary archive written in 1880s and has been categorized into 144 parts, 86.5% of the archive deals with food, while the rest deals with clothing and dwelling. The contents of the food section are : recipe, storage, effect and taboo. The recipes are : 7 staple foods, 57 side dishes, 13 rice cakes, 5 Korean cookies and 7 drinks. The spices are : hot chilli pepper paste, soybean sauce and vinegar. The traditional alcoholic drinks are significant to the old culinary archive, but "Eumsigbangmun" has no record of it. Supplying food was a major problem during those times ; therefore, the archive introduces 17 methods of storing and engineering food, such as : storing vegetables and fruits, method of beef jerky, cleansing and storing of fishes. It also cautions about the traits and effects of fishes and meats. "Eumsigbangmun" is mostly similar to "Gyuhabchongseo(閨閤叢書)" and "Jusiksiui(酒食是儀)", however, it deals with / introduces unique foods such as doejomitang and yangjjim.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.228-230
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• 2007

In this study, we investigated the change in lead content of canned coffee drinks while kept for 16 weeks in an incubator adjusted to $65^{\circ}C$. Our research aim was to ensure the safety of canned coffee purchased from vending machine and stores. The lead analysis were conducted by graphite furnace atomic absorption spectrometry after wet digestion using concentrated nitric acid. The results showed that the lead contents of all examined samples were very low at a level of not detected to 0.033 mg/L, and below 2 mg/kg, the Korean regulatory limit for the commodity. Also, no increase in lead content was observed over the elapsed time. Therefore, it appears that lead is not a hazard and need not be a concern in drinking canned coffee.

• Child Health Nursing Research
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• v.23 no.1
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• pp.1-9
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• 2017

Purpose: The purpose of this study was to analyze differences in health behaviors among adolescents in order to provide fundamental data to develop an effective body weight control program. Methods: Secondary analysis was done using data from the 9th (2013) Online Survey on Adolescents' Health Behaviors by the Korea Centers for Disease Control and Prevention. The adolescents were divided into low weight, normal weight, overweight, and obesity groups according to body mass index (BMI). Differences in health behaviors were analyzed. Results: Gender, grade, socioeconomic status, perceived-health status, exercise, breakfast, fast food, ramen noodles, snacks, carbonated soft drinks, fruits and vegetables, satisfaction with sleep, stress, smoking, and alcohol consumption were significantly different among the groups. Ingestion of carbonated soft drinks and snacks was significantly higher in the low weight group compared to the normal weight group. Eating fast foods, ramen noodles, and snacks was significantly lower in the overweight and obesity groups compared to the normal weight group. Conclusion: Findings indicate that health behaviors among the groups differ from traditional knowledge about obesity. To develop optimal programs and improve efficacy, prior knowledge should be used to think differently and individualized programs should be based on an understanding health behaviors of adolescents.

• Journal of the Korean Wood Science and Technology
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• v.20 no.4
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• pp.15-20
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• 1992

This study was carried out to improve the method of tapping sap from Betula platyphylla Sukatschev, Betula costata Trautv., Betula schmidtii Regel, Betula davurica Pallas, Betula ermanii Cham, Acer mono Maxim and Acer pseudo-sieboldianum Kom and to use it to natural drinks. The mal or results are as follows: 1. It is no difference of the amount of sap by tapping methods and species of trees. The larger D.B.H. is, the more amount of sap can be gotten. So we thought that the best tapping method is hole-drilling to prevent trees from damage. 2. Sap contains sugars and mineral materials. Birches have glucose and fructose, much more mineral materials than maples. Sugar of maples is mainly sucrose. 3. We assume that mineral materials of birches are effective to urination, to make a stong dody and sucrose of maples is effective to recover from one's fatigue by controlling the blood sugar. 4. In vacuum packing after sterilizing the sap in low temperature, it could be stored more 1 year. So, it is possible that sap will be commercialized.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.554-563
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• 2012

The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.

• Journal of Nutrition and Health
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• v.12 no.1
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• pp.77-82
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• 1979

The purpose of this study was to search for a mixture of stevioside and sucrose, the sweetness of which in soft drink such as cocoa and ginger tea were almost equal the sweetness of commomly used 7% sucrose in the drinks. Results obtained by the present experiment were as fellows: 1) Mixture of 50% stevioside 40mg (0.04%) (A) and 2.0% sucrose, 95% stevioside 40mg (0.04%) (B) and 1.0% sucrose, and 50% and 95% stevioside 60mg (0.06%) (A,B) respectively, the sweetness of which in ginger tea corresponded to that of reference in the drink. 2) Mixture of 50% stevioside 40mg (0.04%) (A) and 2.0% sucrose, 95% stevioside 20mg (0.02%) (B) and 2.0% sucrose, and 50% stevioside 40-60mg (0.04-0.06%) (A) and 95% stevioside 40-60mg (0.04-0.05%) (B), the sweetness of which in cocoa is equal to that of standard sucrose in the drink. 3) The mixture contains low energe, and also the after-taste of stevioside was not detected in the above drinks.

• Journal of Korean society of Dental Hygiene
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• v.13 no.3
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• pp.419-424
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• 2013

Objectives : This study aimed to explore the influence of food intake and oral health behaviors on dental caries in juveniles. Methods : A total of 2,129 juveniles completed a questionnaire survey to identify the presence of permanent teeth caries, behaviors relevant to oral health and food intake based on the fourth National Health and Nutrition Survey. Results : Multiple logistic regression analysis showed that higher occasions of intake of carbonated drinks significantly cased dental caries in the meanwhile oral health behavior and the number of toothbrushing was in reverse proportion to dntal caries. The risk of dental caries was higher in the group of lower frequency of toothbrushing and intake of carbonated drink. Conclusions : Carbonated drinks intake and the number of toothbrushing is closely related to dental caries. So it is very important to develop oral health education program in order to improve eating habits and toothbrushing habits in juveniles.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.423-439
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• 2012

The purpose of this study was to investigate the perception of and preferences for traditional seasonal foods in Deagu & Gyeongbuk. According to surveys, females (51.2%) demonstrated a higher preference level than males (48.8%), and that for 'married' subjects was highest. Most subjects were classified as 'nuclear family', and 55.0% lived in apartment housing. The reason they experienced or gained knowledge of Korean seasonal foods was parents, which accounted for 64.4%. Reasons for liking Korean traditional drinks was 'traditional food', which scored the highest at 62.8%, followed by 'seasonal food' at 30.4%. The most common reason for disliking Korean drinks was 'lack of information'. The perception of and preferences for seasonal foods were 'rice cake soup', which scored the highest (4.85 points), followed by 'Ginseng chicken soup' (4.70 points). As a result, popularization of traditional seasonal food was based on three factors: modernization, simplicity, and awareness, which significantly influence the preference for Korean traditional seasonal foods.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.506-514
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• 2006

Sikhe a general Korean traditional drink, is a sweet drink fermented with malt powder rice(or glutinous rice). To investigate the perception and use behavior of Sikhe, 35.2% of the male and 64.8% of the female adults in Daegu and Kyungbuk area were surveyed. The methods frequency, percentage, chi-square test and one-way ANOVA were used to analyze the data. The main results were as follows : 36.1% of the participants usually preferred the traditional drinks and 94.7% of them had experienced Sikhe among the traditional drinks. Most respondents liked Sikhe owing to its good taste. In addition, the responses to 7 questions about the Sikhe were also measured on a 5-point likert scale. The statement 'Sikhe is a traditional food' and 'Sikhe is a natural food' received high positive responses and adults in their 50's had a generally better knowledge of Sikhe than the counterparts. furthermore, 54.8% sometimes purchased commercial Sikhe, but 40.7% didn't buy it at all due to bad taste. Therefore, to increase the intake of commercial Sikhe, the taste needs to be improved, and 59.8% of adults suggested that 'Add other ingredients and the taste can be improved', while 58.8% replied 'maintenance' prospects for Sikhe consumption.

• Journal of the Korea Convergence Society
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• v.11 no.9
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• pp.45-50
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• 2020

This study used data from the 15th (2019) Youth Health Behavior Online Survey. A study was conducted to investigate the relationship between oral health behaviors and drink intake and oral symptoms in adolescents. The collected data was analyzed using SPSS/WIN 25.0 program, a software for statistical analysis. Logistic regression analysis using oral symptoms as a dependent variable revealed that gender, school classification, academic performance, dental treatment experience, carbonated beverages, energy drinks, and sweet drink intake were associated with oral symptoms. Based on the above results, consumption of carbonated beverages, energy drinks, and sweet beverages was found to have a negative effect on oral symptoms. In the future, it is thought that oral health education related to drinking intake will be needed by setting guidelines for sugar intake.