• Korean Journal of Community Nutrition
• /
• v.15 no.4
• /
• pp.536-549
• /
• 2010

The purpose of this study was to investigate food intake, dietary diversity and dietary pattern during the summer in middle aged and older adults living in Gugoksundam (Gurye, Goksung, Sunchang and Damyang counties), Jeonla Province located in southern part of Korea and known as one of the representative Korean longevity areas. Food intake and dietary diversity were assessed by using the data from 2 day-24 hour recall of 1,051 subjects (394 males and 711 females) aged 45 years and older (45-93 years in male, 45-105 years in female). The average ages of males and females were 70.7 years and 71.1 years, respectively. Average total daily food intake was significantly decreased with aging in both genders, and the average animal food intake ratio to total food intake was ranged 10~14% in 3 different age groups, 45~64 years, 65~74 years and 75 years and older. The contribution of each food group, in weight, to total food intake showed the descending order of grains, fruits, vegetables and alcohols in males, and grains, fruits, potatoes and meats in females. On daily intake amount of each food item, rice, watermelon, soju, kimchi, and potato were ranked on top 5 in descending order in males, and rice, watermelon, potato, kimchi and ylmukimchi in females. On intake frequency, rice, kimchi, onion, green pepper and potato were ranked on top 5 in descending order in both genders. Dietary variety score (DVS) and dietary diversity score (DDS) for the assessment of dietary diversity and balance were significantly decreased with aging in both genders. In food group intake pattern (DMGFV), 01101 type without consumption of dairy and fruits was the most prevalent, and only 3.6% of male and 3.9% of female subjects showed 11111 type, consumed all the 5 food groups a day. Dietary pattern of subjects was analyzed by cluster analysis with 18 food groups intake. Overall dietary pattern was classified into two clusters, one was more desirable and the other was less desirable. The percentage of subjects with more desirable dietary pattern was about 15% in male and 32% in female. In conclusion, most of our subjects living in Gugoksundam area were taking very simple diet with low amount of dairy products and fruits. These results indicate that nutrition intervention and education for older people living in rural areas should be focused on various food intake including dairy products and fruits.

• Korean Journal of Food Science and Technology
• /
• v.46 no.4
• /
• pp.446-455
• /
• 2014

In this study, we aimed to develop mixed grain-derived hard liquor with enhanced favor and taste. First, fermentation characteristics analysis according to the grain used showed that rice and adlay produced high alcohol outputs of 15.2% and 13.3%, respectively, while that of barley was low at 5.6%. In an experiment in which different amounts sorghum flour were added, the sample without sorghum flour showed an alcohol content of 19.0%. The effect of adding up to 7% ipkuk (koji) was examined in a sensory test. Comprehensive preference increased with increasing amounts of added ipkuk. Fermentation characteristics analyses of distilled liquor into which milled rice (5% degrees of milling of unpolished waxy rice) was added showed that alcohol content and acidity were not greatly affected by its addition. Finally, an analysis of aromatic ingredients showed that the percentage of ethyl palmitate, which produces a smooth aroma, was the highest in distilled liquor made of mixed grains.

• Journal of Nutrition and Health
• /
• v.47 no.3
• /
• pp.193-205
• /
• 2014

Purpose: This study was conducted in order to investigate nutrient and food intake status and dietary quality in Korean adults according to nutrition label utilization. Methods: We analyzed data from the combined 2010-2011 KNHANES (Korean National Health and Nutrition Examination Survey). The analysis included 8190 adults aged 19 to 64 years. In this study, according to nutrition label utilization, we classified the subjects according to the "non-utilization of nutrition label (NUNL)" group (male, n = 2716, female, n = 3147), "identification of nutrition label (INL)" group (male, n = 143, female, n = 330), and "Utilization of nutrition label (UNL)" group (male, n = 363, female, n = 1491). Nutrient and food group intake, NAR (nutrient adequacy ratio), MAR (mean adequacy ratio), and INQ (index of nutritional quality) were analyzed using data from the 24-recall method. Results: Results of this study showed that subjects in the NUNL group were significantly more likely to drink alcohol compared with the other two groups. The NUNL group showed a significantly higher frequency of consuming instant noodles, Soju (male), and carbonated drink (female) than the UNL group, whereas the NUNL group showed a significantly lower frequency of consuming milk, soymilk, and yogurt than the UNL group. In addition, regarding diet quality (NAR and INQ), significantly lower vitamin $B_2$, vitamin C, and calcium was observed in the NUNL group compared with the UNL group. For both male and female, significantly higher MAR was observed in the UNL group than in the NUNL group. The NUNL group showed significantly lower consumption of milk compared to the UNL group. Conclusion: Good dietary practice such as referring to nutrition labels and its influence can affect the quality of nutritional intake and selection of food, while it can also provide basic data for specific nutrition education regarding use of nutrition labeling.

• Korean Journal of Food Science and Technology
• /
• v.50 no.6
• /
• pp.697-700
• /
• 2018

This study investigated changes in amygdalin of maesil liqueurs during leaching and ripening, and their qualities during ripening. Maesil was leached at $24^{\circ}C$ for 3 months in a commercial soju (30% alcohol). During leaching, amygdalin contents dramatically increased by 1 month, remained at a plateau by 2 months, and then decreased at 3 months. Once completion of leaching, maesil liqueurs were ripened for 3 months together with maesil (ML1) and maesil flesh itself (ML2), and without maesil (ML3). During ripening, amygdalin contents significantly decreased for all treatments, and the reduction in amygdalin rapidly proceeded in the order: ML2>ML1>ML3. Alcohol contents decreased for ML1 and ML2, while remained constant for ML3. Their pH and titratable acidity observed only subtle changes, and their color became increasingly darker. Overall results suggested that the long-term ripening of maesil liqueurs containing maesil or maesil flesh (without seeds) may resolve the concern on their amygdalin toxicity.

• (The)Study of the Eastern Classic
• /
• no.35
• /
• pp.189-214
• /
• 2009

The followings are the characteristics of Kyunghakkwan of Youngjae Oh Yunsang. First, he delves into Soju (小注: Small notes or commentaries) of Saseo-Jibju-Daejeon (四書集註大全: Compendium of the Commentaries of Four Confucius Canons). Frequently adding, "thinking," "thinking again," he enumerates his own theories critical of various scholars who left commentaries in Daehak-Janggu-Daejeon (大學章句大全: Compendium of the sentences and phrases in Daehak, one of the canon) and Jungyong-Janggu-Daejeon (中庸章句大全: Compendium of the sentences and phrases in Jungyong, another canon). Secondly, he quotes theories of Korean confucius scholars. Besides Lee Yulgok, he introduces mainly theories of Nongam Kim Changhyub and Namdang Han Wonjin. Thirdly, he researches into various canons. He diverts from the general trend of Chosun confucius studies which focuses on Saseo and explores Seokyung (書經: One of Five canons of Chinese Confucius Studies and the oldest history book). Fourthly, his Kyungseol, especially that of Jungyong, was recognized and accepted by his contemporary Giho School scholars. Finally, he shows skepticism even on Confucius's own ideas and begs to differ.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.5
• /
• pp.544-557
• /
• 2010

This study was performed with Korean adults to investigate Makgeolli drinking behavior, preference, and perception about Makgeolli and health, as well as Makgeolli complaints and prices. A survey questionnaire was formulated to obtain information on demographic variables, drinking habits, and perceptions about Makgeolli's function, price, and complaints. The questionnaire was distributed to 468 adults living in the capital area. The results are as follows. Makgeolli (16.1%) was third preferred, following Soju (45.1%) and beer (30.7%), and no significant differences were observed by gender and income, but the preference for Makgeolli increased with increasing age (p<0.001). According to the survey, the largest reason both genders drank Makgeolli was that it tastes good. Men preferred Makgeolli for its health effects and cheap price, while women preferred it for the atmosphere while drinking it. Also, older people and those with higher incomes preferred drinking Makgeolli for its health effect rather than its good taste (p<0.001 for each). No significant difference was observed by gender for the question "Do you think that Makgeolli has a health-promoting effect?" Overall, 51% of the subjects gave positive answers and only 5.9% gave negative answers. Significantly, older people and those with a higher income had a higher rate of answering positively to this question. Belching (45.1%) and headache (29.9%) were the most common symptoms among the side effects of drinking Makgeolli. No significant difference was observed by gender or income, but older people had a higher rate of belching and fewer headaches than younger people (p<0.001). Women had a significantly higher rate of perceiving that Makgeolli was cheap than men. Age and income differences did not influence price perception. To the question "What is the ideal price for high quality Makgeolli", 32.1% answered that the present rate (1,000 won) was ideal, and 59.4% answered that a price between 1,000 and 2,000 won was ideal. These results indicate that the high preference for Makgeolli is due to its good taste and health effects. However, belching and headache caused by drinking Makgeolli were the most common complaints and, thus, must be solved. Some opinions indicated that Makgeolli must eliminate its low-quality image, but, according to this survey, most subjects answered that the ideal price of higher-quality Makgeolli should be increased slightly, which would cause price resistance.

• Culinary science and hospitality research
• /
• v.22 no.4
• /
• pp.128-142
• /
• 2016

This study was carried out to investigate the effect of memory impairment in rats fed alcohol liquid diets. The rats were randomly divided into 4 groups. While the control(C) group received a diet containing 12% of the daily calories with isocarbohydrate, the other groups received a diet containing 12% of the daily total calories with 36% Soju (A), 25% Cynanchi wilfordii radix liquors (WA), and 25% Polygoni multiflori radix liquors (RA) for 6 weeks. After 6 weeks, ADH activity in the brain tissue of the Group A was found to be significantly lower than Group C but significantly higher than both Groups WA and RA(p<0.05). ADLH activity was revealed to be the highest in the Group WA (p<0.05). The concentration of acetaldehyde, a highly toxic metabolite, was the highest in the Group A, but its concentration decreased significantly if fed a liquid diet containing WA. The concentration of acetylcholine, which has a high correlation with memory impairment, was significantly lower in Group A, although Group RA group was the highest compared to the other groups (p<0.05). AChE activity of the Group A was higher than Group C but lower in Groups WA and RA (p<0.05).

• The Journal of Korean Society for School & Community Health Education
• /
• v.3
• /
• pp.35-58
• /
• 2002

This research attempted to investigate the real state of adolescent smoking and drinking, and to study how stress influences on smoking and drinking of high school students. This data was collected from 837 first and second grade students in a vocational high school in Go-yang city, Gyeonggi province. Data analysis consisted of frequency, percentage, Chi-square, T-test, step-wise regression analysis, using SPSSWIN. The results of analysis were as follows: First, 51.7% of the students have never smoked, while 48.3% have experienced smoking. Most students started smoking in the second year of the middle school, though 17.6% of the smokers already started in the elementary school. The strongest motive of initial smoking was curiosity, next the inducement of friends, and 10.9% of them smoked to get rid of stress. Their favorite place for smoking was in the order of the entertainment centers, schools, and private academies. They personally purchased cigarettes mostly at the store. Most of them smoked less than 5 cigarettes a day, but 3.7% smoked more than a pack of cigarettes a day, usually with friends rather than alone. Second, the ratio of drinking was relatively high 78.1%, and their initial drinking experience was most frequent at the third year of the middle school. The initial motive of drinking was mostly curiosity and the inducement of friends, but 10.7% of them started drinking to reduce stress and anxiety. The places for buying alcohol and drinking were bars or restaurants. The ratio of habitual drinking was 45.1%, and the ratio of irregular drinking was 53.3%. 1.8% of the drinking students enjoyed drinking everyday. The amount of drinking varied from half a bottle to two bottles of Soju, and the drinking problem was serious to see that 11% of them drank more than two bottles at a time. Because 84.4% drank in groups with friends, a thorough and systematic supervision and education of the peer group drinking is essential. Third, as for the relationship between personal matters and smoking, it was found that there was a positive relation between smoking and sex, but there was no correlation between smoking and school years. Adolescent smoking was also related with scholastic achievement, the number of friends, and the existence of parents. Fourth, as for the relationship between personal matters and drinking, it was found that there was no correlation between drinking and sex, but there was a positive relation between drinking and school years. Fifth, the average index of stress was students themselves(2.58), school life(2.53), family life(2.19), friends(2.00), and the total index of stress was 2.33. Sixth, there appeared a marginal negative correlation between stress and 'drinking and smoking' in Pearson coefficient of correlation r to see the influence of stress on smoking and drinking. The difference of the average index of stress according to smoking and drinking bears meaningful difference for all students, smokers and non-smokers, drinkers and abstainers in students themselves, school life, family life, friends, and total stress. Smoking has an effect on family life most, school life next, and drinking has an effect on school life most, family life next, with the explanation power of 11% and 9% respectively, in a regression analysis to analyze the factors influencing on smoking and drinking among the factors of stress.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.10
• /
• pp.1579-1587
• /
• 2014

This study aimed to determine the quality characteristics of fermented wine using Nuruk according to the type of aging container (jar or stainless container) and aging time. Alcohol analysis was initiated at 40.4~39.3%, and alcohol contents in the jar and stainless container decreased as aging time increased. Volatile acid content slightly increased in the reduced pressure (RP) jar and stainless container and showed a different result in the atmospheric pressure (AP) container. Amount of acetic acid did not change either in the jar or stainless container as aging time increased. In the case of 2-thiobarbituric acid (TBA), RP was lower than AP after distillation, and TBA value did not change much either in the jar or stainless container. In the case of fusel alcohol by aging time, n-propanol content did not increase either in the jar or stainless container as aging time increased. Iso-butanol content was reduced in the jar but did not change in the stainless container. In the AP container, more aromatic components were measured on the 180th day of aging time than after distillation. High boiling point aromatic components increased in particular. In the stainless container, more aromatic components were generated on the 180th day of aging, but their amount was relatively lower than in the jar. In the jar aging sensory test, the sensory score at RP 50 cmHg was highest on the 180th day of aging. In the case of AP $80^{\circ}C$ liquor, sensory score on the 180th day was the most improved.

• Journal of Nutrition and Health
• /
• v.47 no.4
• /
• pp.277-286
• /
• 2014

Purpose: The aim of this study was to examine the characteristics of nutrition-related knowledge, dietary habits, and nutrient intakes of alcoholic patients and how nutrition education affects these nutritional behaviors. Methods: Subjects included 37 adult male alcoholic patients who were hospitalized. The nutrition education program consisted of five lessons over a five-week period. An each 80-minute nutrition education program per week was implemented for the alcoholic patients over a five-week period. Both before and after the implementation of nutrition education, their nutrition-related knowledge and dietary habits were assessed and nutrient intakes were investigated. Results: The subjects showed drinking habits of considerably high frequency, a large quantity of alcohol consumption, and preference for soju (a liquor) over beer. They had proper weight, height, and BMI, and came from relatively poor socioeconomic backgrounds with a low-level of self-rated health status and a comparatively high rate of suffering from disease. Mean score of their nutrition-related knowledge and dietary habits was quite low. They consumed less energy, dietary fiber, vitamin C, thiamin, riboflavin, folic acid, Ca, and K, but more Na compared to each Dietary Reference Intake (DRI). After implementing the nutrition education, mean score of nutrition-related knowledge and dietary habits showed significant improvement. In addition, the meeting rate of each DRI of several nutrients was increased significantly, including energy, carbohydrate, dietary fiber, vitamins A, C, and $B_6$, thiamin, riboflavin, niacin, pyridoxine, folic acid, Ca, P, K, Fe, and Zn, while that of Na decreased. Conclusion: The findings of this study indicate that alcoholic patients had various nutritional problems, such as lack of nutrition-related knowledge, bad dietary habits, and insufficient nutrient intakes, however, these problems can be positively modified by implementation of a relatively short-term nutrition education program.