• Journal of Acupuncture Research
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• v.26 no.3
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• pp.93-101
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• 2009

Objectives : This study was conducted to know how different Body mass index(BMI) were, according to age group, drinking, amount of smoking, fast blood sugar. Methods: We measured the Body mass index(BMI) in 5573 male, using Inbody 2.0(Biospace Co. Ltd, Korea), and then we analysed the 4 factors - age group, amount of drinking, smoking, fast blood sugar - which are related to BMI of male. Results: 1. BMI according to age group increased from -30 years group at the lowest to 41-50 years group at the highest and decreased after 51-60 years. 2. BMI according to amount of drinking increased from Nondrinker group(men who don't drink) years at the lowest to Drinker IT group(men who drink more than 4 bottles of Soju(360ml, 21%, distilled liquor) for a week) at the highest. 3. BMI according to amount of smoking increased from Smoker I group(men who smoke 1-10 pieces for a day) at the lowest to Smoker N group(men who smoke more than 31 pieces for a day) at the highest except Nonsmoker group(men who don't smoke). 4. BMI of group that not exceed 110mg/d${\ell}$ in fast blood sugar was lower in the group that exceed 110 mg/d${\ell}$ in fast blood sugar. Conclusions: We analysed the 4 factors - age group, amount of drinking, smoking, fast blood sugar - which are related to BMI of male.

• Journal of Korean society of Dental Hygiene
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• v.18 no.1
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• pp.115-124
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• 2018

Objectives: The purpose of this study was to investigate the correlation between soft drink consumption and subjective oral symptoms in Korean adolescents. Methods: Data of 65,528 adolescents were derived from the twelfth Korea youth risk behavior web-based survey, which was conducted from 1st June 2016 to 30th June 2016. Sociodemographic factors, dietary habit, and oral health behavior were collected as independent variables. The subjective oral symptoms were used as a dependent variable. The chi-square test and logistic regression analysis were performed to identify the correlation between dental caries and the other variables. Results: A multiple logistic regression analysis revealed that subjective oral symptoms were correlated with sex, age, subjective economic status, soft drink consumption, sweet drink consumption, tooth brushing frequency and dental sealant experience. Conclusions: Since the intake of soft drink adversely effects subjectively perceived oral symptoms in Korean adolescents, oral health education should include information on the pH levels of food and beverages including carbonated drinks, the effects of sugar on the teeth, and precautions to preventing tooth damage.

• The Korean Journal of Food And Nutrition
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• v.9 no.1
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• pp.37-44
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• 1996

Korean traditional Sikhye is made from rice and malt. Since 1740, there have been many records about the method of making traditional Sikhye, generally used in the folks. And the first records of sugar addition Sikhye were found In 1924. Therefore commercial sugar Sikhye is not traditional. Traditional Sikhye uses 30% of rice and malt (dry weight) as raw material, and main content is maltose. However commercial Sikhye uses only 3% of cooked rice, and adds 10% of sugar, .Even though some domestic Sikhye used sugar, the amount of added sugar does not exceed 115 of raw materials. Therefore, commercial Sikhye differs from not only traditional Sikhye but also domestic sugar Sikhye.

• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.281-287
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• 2000

Major chemical components of sweet drink and vinegar prepared with Liriopis tuber were investigated sensory quality. The contents of total soluble solid, total sugar, non-reducing sugar, total saponin, ash and protein in the processed of LIriopis products ranged 7.71~10.67%, 4.94~9.77%, 1.98~4.67%, 0.80~0.59%, 0.40~0.36%, and 0.44~0.49%, respectively. In addition, levels of succinic, malic and acetic acid in the products ranged 78.9~96.3, 23.6~6.3 and 12.7~2686.0mg/100ml respectively. Meanwhile, the sweet drink contained 1.89mg%(w/v) of hydroxyprolin, 0.39mg%(w/v) of glutamic acid, 0.22mg%(w/v) of arginie, 0.15mg%(w/v) of citruline and 0.11mg%(w/v) of potassium. The vinegar contained 2.89mg%(w/w) hydroxyprolin, 248.2$\mu$g/100ml glutamic acid, 99.2$\mu$g/100ml arginine, 205.5$\mu$g/100ml citruline and 143.46$\mu$g/100ml potassium.

• Nutrition Research and Practice
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• v.13 no.1
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• pp.70-75
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• 2019

BACKGROUND/OBJECTIVES: Association between the consumption of sugar-sweetened beverages (SSBs) and obesity is universally a controversial issue. This study was undertaken to examine the beverage consumption pattern of Korean adolescents. SUBJECTS/METHODS: Data was collected from the 2016 Korea Youth Risk Behavior Survey involving 65,528 adolescent respondents. A list of the most frequently consumed beverages was analyzed, and the consumption frequency of carbonated beverages, SSBs, and energy drinks during the past seven-days was assessed. The main reasons for the adolescents to consume the beverages were also determined. RESULTS: The beverage preference of adolescents were carbonated beverages (31.0%), 'fruit and vegetable beverages (17.7%)', 'milk (13.6%)', and 'coffee (12.7%)'. Carbonated beverages and SSBs were consumed more than three times a week by 27.1% and 41.1% of the respondents, respectively. About 86.2% of adolescents did not take of any energy drinks during the last seven-days. Taste was the most common reason that adolescents considered when choosing a drink. Carbonated beverages consumed more frequently by boys than girls, and high school students drank coffee more frequently than middle school students. CONCLUSIONS: Boys had a higher preference for unhealthy beverages than girls, whereas consumption of high-caffeine drinks was greater amongst high-school students than middle school students.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.314-319
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• 1997

Sugars in Korean jujube fruit and jujube fruit drinks were studied. The sugars in Korean jujube fruit were extracted by boiling with water for 30min and stirring for 1 hour at 7$0^{\circ}C$ after soaking in the water for 24 hours at 4$^{\circ}C$ followed by crushing. Korean jujube fruit was found to contain 25% of sucrose, 21.2% of fructose and 20.7% of glucose. Korean jujube fruit drinks of V company and H company were found sugar composition of 5.9% and 6.9% of sucrose, 2.2% and 2.1% of fructose and 2.4% and 2.4% of glucose, respectively. No other mono- and oligosaccharides were detected in the test of TLC and HPLC. A viscous material in jujube fruit and jujube fruit drinks was separated by ethanol fractionation, and identified as pectin by 1H-NMR and carbazole analysis. Pectin of Korean jujube fruit, jujube drink of V company and jujube drink of H company was found to contain 61, 58 and 55% of galacturonic acid, respectively.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.339-343
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• 1991

The objective of this study was to evalute changes of $CO_2$ pressure, pH, precipitation, brix, free sugar, colority, crude saponin and ginsenoside contents of Ginseng Drink Product for ten months at different temperatures $(room\;temp.,\;35^{\circ}C$ and $50^{\circ}C)$. The results are as follows : $CO_2$ pressure was decreased after nine month storage at room temp., six months at $35^{\circ}C$ and three months at $50^{\circ}C$. pH and brix nearly constant at various storage temperatures and periods. Precipitation was appeared after five months storage at room temp., two months at $35^{\circ}C$ and one month at $50^{\circ}C$. Sucrose content was decrease, while glucose and fructose contents were increased at high temperature and long period of stroage. Colority and panaxatrial(PT) saponin contents were increased, while panaxadiol(PD) saponin was increased at high temperature and long period of stroage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.204-208
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• 2006

This study was conducted to develop a processing procedure for soft drink and wine from purple sweetpotato and to determine the color stability of purple sweetpotato anthocyanin pigment after production. Purple sweet potato soft drink was found to have 15.6% of total extraction, $11.8\;Brix^{\circ}%$ of sugar and pH 4.1, whereas wine had 12.6% of alcohol, $7.8\;Brix^{\circ}%$ of sugar and pH 4.9.Color stabilities of the soft drink and wine showed little difference after four-month storage from the time right after processing. The public found the soft drink that was made from 90% of purple sweet potato, 5% of citron and 5% of honey, more to their taste, rather than other soft drinks that were either made from 100% purplesweet potato or made from 80% of purple sweet potato, 10% of citron and 10% of honey. The public also found $45^{\circ}C$. of fermentation temperature more agreeable than that of $30^{\circ}C$. Powder, vinegar and anthocyanin pigment earned from purple sweet potato showed high stability, as they showed no change in color after four months in storage.