• Journal of Korean Medical Science
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• v.33 no.47
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• pp.302.1-303.10
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• 2018

Background: A considerable amount of research has shown that knowledge and appropriate awareness are essential for encouraging positive behaviors and promoting health. In Korea, the roles that behavioral changes play in the prevention of cancer have been an important issue since the introduction of the 10 codes for cancer prevention in 2006. Thus, the present study investigated the associations of tobacco-related knowledge with awareness and attitudes towards positive smoking-cessation behaviors. Methods: The present study analyzed data from the 2010 national questionnaire survey (n = 1,006). This study evaluated sociodemographic characteristics, smoking status, self-rated health status, health-related interests, and the accuracy of 12 tobacco-related statements to determine knowledge level and to investigate its impact on awareness and behaviors related to smoking. These parameters were examined and staged using the Precaution Adoption Process Model. Results: A higher level of tobacco-related knowledge was significantly associated with a positive attitude towards smoking cessation (5-8 correct answers: odds ratio [OR], 2.53; 95% confidence interval [CI], 1.57-4.08; ${\geq}9$ correct answers: OR, 3.90; 95% CI, 2.22-6.82; reference: ${\leq}4$ correct answers). Interestingly, among current smokers, only those who correctly responded to ${\geq}9$ of 12 tobacco-related statements were significantly associated with a positive attitude towards smoking cessation. Conclusion: This study found that having a higher level of tobacco-related knowledge had a significant impact on positive attitudes towards smoking cessation. This suggests that there is a need to disseminate appropriate knowledge to the general population to encourage positive attitudes and promote healthful behaviors in terms of smoking.

• Clinical and Experimental Pediatrics
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• v.52 no.4
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• pp.422-428
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• 2009

Purpose : Adolescence is a period of growth and development in body structure and physiologic, psychologic, and social functioning. Smoking and drinking in this period are very harmful and may lead to other forms of substance abuse. We surveyed the actual aspects of smoking and drinking among Korean adolescents and analyzed associated factors. Methods : A survey was performed among adolescents using a questionnaire about smoking and drinking. Data were collected from students who visited pediatric clinics for routine school examinations from July to November 2007. Results : A total of 2,546 adolescents (smoking 1,512; drinking 1,034) participated in the study. The overall smoking and drinking rates were 29.2% and 48.2%, respectively, and the mean age at the first instance of smoking and drinking was 13.8 and 14.1 years, respectively. Among drinking adolescents, 30.1% were offered a drink by their parents, although most adolescents were encouraged to smoke or drink by their friends. Dissatisfaction with family and school life, economic status, and school performance was associated with a higher smoking and drinking rate (P<0.001). Broken families were associated with a high rate of smoking, but peer satisfaction was not related to smoking or drinking. The frequency and amount of smoking and drinking in adolescents were as high as those in adults. Social sanctions seemed insufficient to keep adolescents from smoking and drinking. Conclusion : Adolescent smoking and drinking are highly influenced by family and school environments, so more active social sanctions are required, including parental involvement and legislation preventing adolescents from smoking and drinking.

• The Journal of Korean Society for School & Community Health Education
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• v.9 no.1
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• pp.143-156
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• 2008

Objectives: This study was performed to examine the effective health education measures and health education programs for college students and also investigated the demands of restriction on drinking and smoking behavior in public area at the school level. Methods: The data were collected from 446 students of five universities located in Seoul and analyzed with SPSS WIN 10.0 program. Results: 1) Current drinkers were average 87.7% (male 90.1%, female 85.3%) and binge drinker was 68.4% (male 76.5%, female 60.2%). Among all drinkers, 19.4% drank more than eight times per month. As for the rate of smoking, 50.9% among the male student, and 12.1% among females were smokers. Among all smokers. the largest group (41.5%) smoked between >$11{\sim}20$ cigarettes per day. Many of the students started smoking in their middle schools (male 29.8%, female 51.5%). It implies that smoking prevention programs need to be emphasized in these schools. 2) The analysis of the correlation between drinking and smoking shows that no smoking students who drank were 66.2%, but abstainer who is smoker were only 5.7%(p=0.004). Alcohol consumption frequency and amount of smokers were higher than those of nonsmokers (p=0.000). The rate of attempts to reduce drinking was 38.1%, mainly for health reason. More than 34.5% of smoking student had made attempts to quit smoking, but succeeded only 16.9%. 3) As for the needs of moderate drinking and smoking cessation education, 67.8% among female students and 53.6% among male demand special education programs. About effective health education measures on drinking and smoking, 49.3% of drinkers and 35.2% of smokers had an inclination for health educator, and the next were video, campaign and pamphlet. 4) The largest group (45.0%) of respondents had agreed to regulate on drinking behavior, and especially 74.5% of them wants to ban the practice in most public area in school. 35.7% among female students and 27.0% among male desired to extend the non-smoking area on whole campus. The health policy for college students, through various ways, such as education, counseling service, and special program on orientation, should be employed. For public health perspectives, university and college community had to institute the detailed enforcement regulation on drinking and smoking.

• Journal of agricultural medicine and community health
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• v.26 no.1
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• pp.37-56
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• 2001

This study was conducted to analyze the degree of changes in knowledge and attitude toward smoking and to examine the factors affecting knowledge and attitude for smoking after providing a smoking prevention program based on social influence model for a year to middle school students. Study population consists of 665 subjects of middle school students(aged 14 years) in Gumi city in Kyeongsangbukdo Province. Among them three-hundred sixty-seven students(intervention group) were educated to a smoking prevention program for 1 year from April 1999 to April 2000. School-based four-class program to prevent smoking was developed. The program provides instruction about short and long-term negative physiologic and social consequences of smoking and also discussed the health hazards of smoking, social pressure to smoke, peer norms regarding tobacco use, and refusal skill. A 45-item self-administered structured questionnaire was designed to evaluate the change of knowledge, attitude, smoking rate and the amount of smoking. The instrument was comprised of 11 knowledge items, thirteen attitude item and demographic items. Each scales were created by summing responses to each items within each scales and high scores on the knowledge, attitude, and smoking behavioral intention scales indicated positive responses. Based on the changes before and after the implementation of smoking prevention program between intervention and control group, the change of scores on knowledge were significantly different between the control group and the intervention group(p<0.05) and the change of scores on the attitude toward smoking was significantly different between intervention and control group. The change of smoking rate were not showing a significant difference between two groups but the amount of smoking were significantly reduced in intervention group than control group. In multiple regression analysis on changes of knowledge about smoking, the variables of smoking prevention program education, previous knowledge on smoking and students' school performance were selected the significant variables. In multiple regression to analysis of the factors influencing changes in attitude toward smoking, the variables of smoking prevention program education, previous knowledge on smoking were shown to be significant. The smoking prevention program was effective on change of knowledge and attitude of middle school students. In considering that the policy should be needed to extent of implementation of school-based health education curricula based on social influence model and it would contribute to reduce smoking of students.

• The Journal of Korean Society for School & Community Health Education
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• v.18 no.1
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• pp.1-12
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• 2017

Objectives: This study aimed to analyze sexual experience rates according to socio-demographic factors, health behavioral factors, and internet use time, and to identify sex experience related factors in high school students using the data from the 11th Korean Youth Health Risk Behavior Web-Based Survey. Methods: A total of 33,744 students (17,346 boys and 16,398 girls) in high schools were analyzed using the SPSS WIN version 22 program. SPSS complex samples methods were used for analyses. Socio-demographic factors, health behavioral factors, and internet use time as independents variables were included. The complex samples logistic regression analyses were used to calculate the odds ratio of the sexual experience according to the socio-demographic factors, health behavioral factors and internet use time. Unweighted frequencies and percentages were represented in result tables. Results: 3.6% of girls and 9.9% of boys in high school had sexual experiences. Daily average smoking amount and daily alcohol drinking amount were a dose-response relationship with sexual experience after considering confounding factors. Students who smoke 10-19 cigarettes had 5.74 times higher risk and 20 cigarettes or more had 7.27 times higher risk of sexual experiences, comparing with non-smoking students, relatively. Likewise, students who drink soju less than 1-2 bottles and more than 2 bottles had 3.82- and 4.35 times higher chance of sexual experiences, compared with non drinking students, respectively. Conclusions: We found that there were the dose-response relationship between health behavioral characteristics and sexual experiences. Further research is needed to identify an interaction effect between smoking and drinking alcohol on sexual experiences in high school students.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.3
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• pp.1246-1254
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• 2012

The South Korea has the highest overall smoking rates of male among the thirty member-countries in the Organization for Economic Cooperation and Development. This study was performed to determine the association between amount of smoking and self-reported voice problem in Korean adult population using national survey data. Data were drawn from the Korea National Health and Nutritional Examination Survey 2008. Subjects were 3,600 persons (1,501 male, 2,099 female) aged 19 years and older living in the community. Adjusting for covariates (age, sex, education, income, longest occupation, alcohol drinking, pain and discomfort during the last 2 weeks), Severe smoke (>40.5-55.5 pack year), more than 20 cigarettes per day were independent risk factors for self-reported voice problem. It was found that the number of cigarettes smoked per day (CPD) the proportional increased in risk of voice disorders. These findings suggest that the investigation of CPD are required for effective screening of voice disorder.

• Journal of Nutrition and Health
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• v.31 no.5
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• pp.939-948
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• 1998

To investigate the relationship between eating behavior and the prevalence of adolescents drug abuse and smoking, this survey was conducted among 349 male students(mean age ; 16.0 $\pm$0.9yrs) at technical high schools in Kyunggi-Do. It was shown that 58.7% of total subjects were smoking and 11.2% were abusing drugs. Drug abusers weighed Less than non-abusers especially, student smokers were 2.7kg lighter than non-smokers despite the same height. Although parents' education showed no relationship with drug abuse, educational level of student smokers' fathers was significantly lower than that of non-smokers' fathers. Drug abusers and smokers showed significantly higher incidence of runaway from home, absence from school without notice, and parents' divorce than non-abusers and non-smokers. Drugs abused were sleeping pills(n=20), bonds and butane gas(n=9), marijuana(n=3), tranquilizer(n=3), morphine and cocaine(n=2), and pep pills like amphetamine(n=2) 76.9% of the drug abusers had their first experience in junior high school and 81% of the smokers stared smoking as early as in junior high school. Also, 44% of the smokers reported that they smoke daily. The drug abusers tended to have more irregular eating habits than the non-abusers. The smokers showed irregular mealtime, ate either too fast or too slow, and especially, often skipped lunch or dinner. The drug abusers and smokers took little vegetable in their meals and often ate bread or noodles instead of rice for staples. In addition, they preferred taste to nutrition when they had meals. The smokers tended to ingest smaller amount of calcium source such as milk or dinner food and fish with bone although they consume more volume of total foods than the non-smokers. All subjects took less in calorie, calcium, iron, vitamin A, vitamin E, riboflavin, and folic acid than the Recommended Dietary Allowance Those findings suggest that drug abuse and smoking cause bad eating habits that influence unbalanced nutritional state. Therefore, nutrition education should be provided to the adolescents so that they can recognize the disadvantages of drug and smoking and its relation to dietary relation. (Korean J Nutrition 31(5) : 939-948, 1998)

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.2
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• pp.739-742
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• 2016

Risks with GSTM1 genotypes and potential roles of smoking in the susceptibility to oral squamous cell carcinoma (OSCC) were studied in Northeastern Thailand. Study subjects were 79 histologically-confirmed OSCC cases (31 men, 48 women) and 79 age- and sex-matched healthy controls ranging in age from 25 to 84 years. GSTM1 genotyping was achieved by two independent PCR assays. The GSTM1 null allele and the homozygous genotype did not increase risk of OSCC vs the wild type allele and the remaining genotypes. When the focus was on the smoking habit, male subjects who smoked ${\geq}10$ or ${\geq}35$ years were at significantly increased risk for OSCC with adjusted ORs of 4.88 [95%CI, 1.41-16.87, p=0.012] or 4.94 [95%CI, 1.62-15.12, p=0.005], respectively. A higher risk for OSCC was found for smoking amount; those who smoked >5 or >10 pack-years were at a higher risk with adjusted OR of 4.46 [95%CI; 1.45-13.74, p=0.009] or 3.89 [95%CI; 1.34-11.28, p=0.012], respectively. There are certain smoking patterns that give greater risks and thus both smoking duration and pack-years should be taken into consideration in tobacco related cancer prevention.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.15
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• pp.6527-6534
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• 2015

Background: In Japan, in comparison with the rest of the world the death rate of lung cancer is low although the smoking rate is relatively high. This is the so-called "Japanese smoking paradox". A healthy diet is proposed to attenuate the risk without quitting smoking. We here examined the relationships between smoking status (SS) and the consumption of food and nutrient in Japan. Materials and Methods: Totals of 5,587 men and 2,718 women were divided into three (non-smokers, smokers and heavy smokers) and two (non-smokers and smokers) groups, respectively, according to pack-year, which represents the amount of smoking over a long period. Food and nutrient consumption was estimated with a validated food frequency questionnaire. Using general linear models, food and nutrient consumption was estimated for each group in men and women, separately. Results: In men, SS was positively related to consumption of rice, 3 alcoholic beverages, carbohydrate, alcohol and other 8 foods/nutrients (p< 0.05 for all) and negatively to those of protein animal, fat, fatty acids, dietary fiber, isoflavones and 36 other foods/nutrients (p<0.05 for all). In women, SS was positively associated with intake of 13 foods/nutrients, while being negatively associated with those of rice, energy, dietary fiber, and 14 other foods/nutrients (p<0.05 for all). Conclusions: Our results support lower intake of vegetables and fruits rich in antioxidants, which are thought as preventive factors for many diseases, in smokers.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.