• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.335-344
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• 2018

This study aimed to develop and evaluate a sugars intake reduction program (SIRP) that was designed to increase the knowledge, attitude, and skills of Korean children aged 5 years regarding sugars intake reduction. A total of 101 children aged 5~6 years from 6 preschools participated in SIRP. SIRP consisted of 4 sessions including 10 activities (e.g., story-telling, arts, experiment, checking nutrition facts, pledge), delivered to children at preschools by nutritionists over a one-month period. Three letters were sent to parents throughout the program to inform them of the children's activities at the preschools and to provide additional information on reducing children's sugars intake. A total of 90 children completed the program; 83 parents of these children completed the SIRP evaluation survey. The children's sugars intake reduction score was significantly increased after attending SIRP. Teachers (n=6) who participated in this program agreed to improve their students' attitudes on reducing sugars intake and to decrease students' behaviors related to sugars intake. Parents agreed to improve their children's attitude on reducing sugars intake and to decrease children's behaviors related to sugars intake. The outcome showed SIRP improved participants' attitudes towards sugars reduction and increased the skills to reduce the sugars intake of children aged 5~6 years. Future studies should examine whether SIRP reduces actual sugars intake among children.

• Applied Biological Chemistry
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• v.21 no.2
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• pp.131-136
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• 1978

The effects of liquid sugar and sucrose on several characteristic of tobacco leaves, there combustibility and harmful compound in smoke were examined. results obtained were as follows. 1) Nicotine and total nitrogen content of tobacco leaves were reduced by sugars added to tobacco. 2) Nicotine and tar transfered to smoke were reduced by 4% sugars added to burley tobacco but not reduced by sugars added to hicks. 3) pH of smoke was reduced by sugars added but pH of tobacco shreds not reduced by sugars added. 4) The filling capacity and combustibility (S. B. R.) of tobacco shreds were increased by sugars treated. 5) Nitrogen oxides transfered to smoke was reduce by sugars treated but phenols transfered was not reduce by sugar treated. 6) The capacities of moisture absorption and retention was increased by sugars treated.

• Korean Journal of Plant Resources
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• v.11 no.1
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• pp.47-50
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• 1998

For the quantitiative determination of chemical and taste components in black omija(Schizandra nigra Max) and omija(S.chinensis), compositions of free sugars, free amino acids, total amino acids, and minerals were analyzed. Among the total free sugars in black omija and omija, glucose and frutose were major free sugars and sucrose was little amount. The most abundant free amino acid in black imija was histidine and that in imija was serine. The major free amino acid in black omija and omija were histidine, serine, glutamic acid and aspartic acid. The major total amino acids in black omija and omija were glutamic acid, arginine , leucine and histidine. The limiting amino acid of each omija was S-containing amino acids. The abuntdant minerals in black omija and omija were K and Ca.

• Food Science and Industry
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• v.49 no.3
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• pp.2-11
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• 2016

As recently many studies on the relationship between excessive sugar intake and chronic disease have been reported across the world, more attention to sugar intake has been paid. Sugars, called simple sugars, is a kind of carbohydrate and sum of monosaccharides and disaccharides. Sugars that are particularly related to health are added sugars or free sugars, which are added to food by processing or cooking. It is generally not to give satiety and increases energy density without other nutrients. Especially, the major food source of added sugar is sugar-sweetened beverages(SSBs), from which sugars are closely linked with health outcome. The total sugar intake in Korea is 61.4 g per day and it is almost half of those in the western countries such as the U.S. or Australia and it is within the recommendation level by the Dietary Reference Intakes for Koreans. However, when it is classified by age groups or food sources, sugar intake in adolescents and young adults are high and the sugar from processed foods is also high that would lead to high intake levels of added sugar. Particularly, the frequency of SSBs, the major food source of added sugar, is the highest among 20's. While the studies of excessive sugar intake with chronic diseases including obesity, type 2 diabetes, metabolic disease, cardiovascular disease reported in the Western populations, those in the Korean populations have just started. Given our dietary practice is very different from those in the western population, more prospective studies would be necessary to evaluate sugar intake by type or food source exactly and examine its relationship with chronic diseases in the Korean population.

• Journal of agricultural medicine and community health
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• v.41 no.2
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• pp.85-97
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• 2016

Objectives: This study was performed to examine the sugars intake through processed foods and its related factors in college students. Methods: The findings of this study was based on the data obtained from the self-administered questionnaire survey of the sugars intake through processed foods. The self-administered questionnaire survey was conducted among 245 college students between March and April, 2015. Results: The amount of sugars intake through processed foods was 45.9g in male collegians and 47.1g in female collegians. In the bivariate analysis, the amount of sugars intake was significantly different by department of major, current smoking status, subjective health status in female collegians (p<0.05). In the multivariate analysis, the amount of sugars intake was related significantly with current drinking status, sleeping time, degree of depression in male students and student's department of major, current smoking status, whether or not of snack intake in female (p<0.05). Conclusions: The program for college students to decrease the sugars intake through processed foods would be necessary, especially in student of non-health department.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.532-542
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• 2018

This study investigated the current status and needs of nutrition education to help reduce children's sugars intake, according to the annual budget of the Center for Children's Foodservice Management (CCFM). Through an online survey conducted in October 2015, the 115 CCFMs participated in this survey and they were divided into the following three groups according to the annual project budget: 1~2 million won (${\leq}2M$; n=25), 3~4 million won (3~4 M; n=60), and 5 million and over won (${\geq}5M$; n=30). A total of 8.0% of the ${\leq}2M$ group respondents provided nutrition education on the sugars intake to young children as a main topic, which was significantly lower than those of the 3~4 M(16.7%) and ${\geq}5M$ (16.7%) groups (p<0.05). The most common reasons given for not delivering nutrition education on sugars were "insufficient nutrition education information and materials" for the ${\leq}2M$ (47.1%), and "more urgent nutrition education topics than that" for the 3~4 M (66.7%) and ${\geq}5M$ (50.0%). The percentage of nutrition education on children's sugars intake provided to their parents was low, showing about 8% in the ${\leq}2M$ group, 28.3% in the 3~4 M group and 23.3% in the ${\geq}5M$ group (p<0.05). However, more than 90% of the respondents answered providing nutrition education on sugars intake reduction to children was needed regardless of the annual project budget. The results indicate a great need for the development and dissemination of standardized educational programs about children's sugars intake in order to provide a leveled education program regardless of the project budget, and to solve the difficulties of development and operation of nutrition educational programs due to a lack of budget and human resources of CCFMs with less annual project budget to manage the projects.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.633-638
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• 1989

The changes of free sugars in Kimchi during fermentation were analyzed by GC. The major sugars in Kimchi were mannose, fructose, glucose, and galactose and they were reduced gradually with fermentation, whereas mannitol appeared in the middle stage of fermentation and reduced slowly. The presence of mannitol in Kimchi was identified by GC and GC/MS for the first time. Most of free sugars were stemmed from chinese cabbage and radish, and reduced with fermentation. These patterns of change of free sugars were almost the same in Kimchi. It could be concluded that regardless of kinds of Kimchi the fermentation mechanism of Kimchi was very similar on the basis of the changes of free sugars.

• International Journal of Industrial Entomology and Biomaterials
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• v.7 no.1
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• pp.45-49
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• 2003

Foliar treatment with different concentrations of potassium chloride (KCl) to mulberry plants resulted in higher level of total chlorophyll, total sugars, soluble protein, in vivo nitrate reductase activity (NRA), net photosynthetic rate (NPR), pWUE and leaf yield. Optimal concentration was found to be 10.0 mM KCl with limited irrigation provided in the mulberry plantation planted in 90 ${times}$ 90 cm spacing. The deleterious effect of soil moisture stress condition has been found to be overcome by KCl foliar spray twice at 15 days interval. Regression and correlation coefficients were analyzed, and a strong positive correlation was found between chlorophyll and total sugars, soluble protein and in vivo nitrate reductase activity, leaf dry weight and net photosynthetic rate and pWUE and net photosynthetic rate.

• Food Science and Preservation
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• v.4 no.2
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• pp.173-180
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• 1997

The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9$0^{\circ}C$. The most suitable temperature for sugaring process was 7$0^{\circ}C$. The product sugared with fructooligosugar recoreded the highest score in hardness, odor and preference than any other sugars tested and increased the rate of sugar infilteration when mixed with sugar at same amount. The changes of soluble solids in chestnuts boiled with microwave oven were ranged from 18。Brix to 32。Brix, while chestnuts heated in general were from 18。Brix to 28。Brix. Chestnuts boiled with microwave heating were sugared rapidly. The hardness of boiled and sugared chestnuts was lower when treated with microwave than with general heating. Hunter's L and b value of sugared chestnut treated with microwave decreased during processing but a value somewhat increased.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.241-247
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• 2014

In this study, HPLC-RI was used to determine sugars and sugar alcohols contents in 102 different kinds of processed foods met to children's taste. The average amount of sugars per 100 g of candies was 70.25 g, of processed cocoa products was 65.34 g, of processed chocolate products was 47.53 g, of breads was 25.66 g, of cookies was 22.28 g, of ices was 12.47 g, of snacks was 9.74 g. Processed cocoa product items had relatively higher sucrose contents (56.80 g/100 g) than any other items. The average amount of sucrose per 100 g of candies was 44.20 g, of processed chocolate products was 32.89 g, of breads was 23.11 g. When the contents of sugars in processed foods met to children's taste per on serving size were compared to WHO guidelines, the percentages were 5.84~28.52 about recommended daily intake of total sugar of 50 g. The result for the analysis of confectioneries showed that 13 samples of 102 were detected and the sugar alcohols content of samples investigated varied between 0.01~15.06%.