• Korean Journal of Health Education and Promotion
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• v.34 no.1
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• pp.67-76
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• 2017

Objectives: The purpose of this study was to investigate factors that influence problematic drinking among adolescents in South Korea. The first aim of this study was to examined the problematic drinking status according to ocio-demographics characteristics, mental-health, and health behavior factors. The second aim was to identify factors affecting problematic drinking. Methods: Using statistics from the $11^{th}$(2015) Korea Youth Risk Behavior Web-based Survey, any variations among the subjects were presented by percentages and analyzed by $x^2$-tests, and then logistic regression analysis was conducted. Results: In the final model, gender, economic status, weekly allowance, father's education level, experience of sadness, smoking, and consumption of high-caffeine drinks were all significantly associated with problematic drinking. Conclusions: Awareness of teenagers regarding the potential health effects of problematic drinking, in particular in regards to mixing smoking and high-caffeine drinks with consumption of alcoholic beverages, should be increased through health education. Teenagers need to be taught the physical and mental dangers of drinking. A program that can teach proper drinking habits and prevent excessive drinking is needed. It should be a national matter just like the smoking policy.

• 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.

• Nutrition Research and Practice
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• v.6 no.1
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• pp.86-90
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• 2012

This study assessed the association between vitamin D sufficiency (serum 25(OH)D ${\geq}30ng/mL$) and alcohol consumption using data from the Korea National Health and Nutrition Examination Survey conducted in 2009. The following characteristics were obtained in 7,010 Korean participants ${\geq}19$-years-of-age: serum 25(OH)D level, alcohol consumption (drinking frequency, drinking number of alcoholic beverages on a typical occasion, average daily-alcohol intake), and potential confounders (age, residence, housing status, occupation, total fat and lean mass, smoking, physical activity, history of liver diseases, liver function, and daily intake of energy, protein, and calcium). After adjusting for confounders, vitamin D sufficiency in men was significantly associated with drinking frequency, number of alcoholic drinks consumed, and average daily alcohol intake; odds ratio of 1.21-1.72, 2.17-3.04, and 2.27-3.09, respectively. Increase in the three alcohol drinking-related behaviors was also linearly associated with increase in serum 25(OH)D level in men. By comparison, there was no significant association between alcohol intake and serum 25(OH)D level in women. The positive association between vitamin D sufficiency and alcohol consumption was evident only in Korean men.

• Nutrition Research and Practice
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• v.5 no.2
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• pp.124-131
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• 2011

Because excessive consumption of sugar-sweetened beverages may reduce the quality of nutritional intake, this study examined the consumption patterns of commercial beverages, lifestyle, dietary habits, and perception of sweet taste. Participants were 407 male university students in Kyeooggido, Korea, and information was collected by self-administered questionnaire. Among them, 58 nonsmokers volunteered to participate in the taste test. Participants were divided into three groups according to the frequency of commercial beverage consumptions: 120 rare (< 1 serving/week), 227 moderate (1-3 servings/week) and 133 frequent (> 3 servings/week) consumption groups. More subjects from the rare consumption group chose water, tea, and soy milk, and more from the frequent consumption group chose carbonated soft drinks and coffee (P=0.031) as their favorite drinks. Frequent consumption group consumed fruit juice, coffee, and sports and carbonated soft drinks significantly more often (P=0.002, P=0.000, P=0.000, respectively), but not milk and tea. Frequent consumption group consumed beverages casually without a specific occasion (P=0.000) than rare consumption group. Frequent drinking of commercial beverages was associated with frequent snacking (P=0.002), meal skipping (P=0.006), eating out (P=0.003), eating delivered foods (P=0.000), processed foods (P=0.001), and sweets (P=0.002), and drinking alcoholic beverages (P=0.029). Frequent consumption group tended to have a higher threshold of sweet taste without reaching statistical significance. The results provide information for developing strategies for evidence-based nutrition education program focusing on reducing consumption of unnecessary sugar-sweetened commercial beverages.

• Acta Via Serica
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• v.4 no.2
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• pp.29-59
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• 2019

As 'a total social fact,' drinks and drinking may serve as a lens through which we can view a distant society. Although not frequently discussed, drinking vessels serve the same function for accessing a past world hidden or forgotten behind written records. The present article is an art history attempt to seek a cultural link between liquor vessels used in medieval Korea and the political and social change of the period. The Goryeo period (918-1392) saw an unprecedented abundance of drinking vessels in various forms and decorations. Goryeo artisans and craftsmen produced ewers, pitchers, flasks, bottles, and others in addition to the pre-existing shapes of vessels mainly consisting of jars and bowls. I argue that this sudden burst of creativity during the Goryeo period was closely related to Goryeo's constant and diverse contacts with foreign powers. Their zone of international connections was not confined to the Chinese world, as we have commonly presumed. Even before the Mongol intervention, Goryeo was in contact with regions beyond East Asia through the northern nomadic states. Khitan Liao was recorded as having worked as a kind of international intermediary to link the Chinese and Islamic worlds. This medieval global culture became a norm in Goryeo society when it became an important part of the Mongol Empire. These nomadic powers brought global trends to Goryeo, and foreign drinks were among them; kumis, araq, and grape wines are just three cases of them discussed in this article. The change of alcoholic drinks led to, or was accompanied by, a new range of drinking vessels. Three types of ewers, familiar to East Asian consumers but foreign in their origin, are discussed in the main text to highlight such social change. Three more cases of drinking cups are also presented. The article shows that medieval Korean society was far more open to international art and culture than our usual understanding, and in their drinking vessels, Goryeo culture embraced global trends reaching China, the Islamic world and Europe.

• Biomedical Science Letters
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• v.8 no.4
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• pp.203-209
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• 2002

Serum $\alpha$-D-mannosidase isozyme activities were measured in rats with ethanol intoxication combined with extrahepatic cholestasis induced by common bile duct ligation for the manifestation of the biochemical background of drinking hazards under the hepatobiliary disease. When chronic ethanol intoxication was combine with extraheparlc cholestasis, the activities of the rat's serum cytosolic, Iysosomal and Golgi $\alpha$-D-mannosidase isozymes increased at a more significant rate than those of the cholestasis alone. However, when acute ethanol intoxication was combined with extrahepatic cholestasis, the activities of the above isozymes were seen in the cholestasis alone. The results suggested that the elevated activities of these isozymes in chronic ethanol intoxication with cholestasis rather than in cholestasis alone were indications of increased hepatic damages, which caused these isozymes to leak into the blood in great quantity. Accordingly, the resulting data supported the fact that alcoholic drinks were enzymologically harmful to the hepatobiliary disease.

• Biomedical Science Letters
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• v.9 no.1
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• pp.21-27
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• 2003

Hepatic subcellular $\alpha$-D-mannosidases activities and its Km and Vmax values were determined in chronic ethanol intoxicated rats with extrahepatic cholestasis induced by common bile duct ligation to manifest the biochemical background of alcohol drinking hazard under the hepatobiliary disease. In case of extrahepatic cholestasis, chronic ethanol intoxication in animals led to the increased activities of liver Golgi and microsomal $\alpha$-D-mannosidase as well as the Vmax values of these enzymes. However, the difference of Km values on hepatic subcellular enzymes were not found between the experimental groups. Therefore, the results indicate that the liver Golgi and microsomal $\alpha$-D-mannosidase may be more induced in chronic ethanol intoxication animals in case of cholestasis. Accordingly, the resulting data supported the fact that alcoholic drinks may led to enhancement of the hepatobiliary liver damage.

• The Journal of Korean Medicine
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• v.25 no.3
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• pp.1-11
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• 2004

Objectives : This study was carried out to investigate the effect of Samooltang (SMT) on the injury of gastric mucous membrane by ethanol in mice. Methods : The normal group was mice with no inflammation. The control group was mice with gastro-inflammation elicited by ethanol. The sample group was SMT-administered mice before gastro-inflammation elicitation. Results : In the immunohistochemical change, the distribution of SBA and COX-1 treated with SMT noticeably increased over the control group (p<0.05). The distribution of NF-κB P50, COX-2, and TUNEL treated with SMT noticeably decreased over the control group (p<0.05). The distribution of SMT was the same as the normal group. Conclusions : According to the above results, it is supposed that SMT would be helpful against gastritis and gastric ulcer caused by alcoholic drinks.

• Korean Journal of Community Nutrition
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• v.7 no.5
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• pp.675-685
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• 2002

A study was performed to develop as a screening tool, the Simple Evaluation Questionnaire for screening Overweight Dietary Patterns in people in their 20's. We used the data from the 20 to 29 year old subjects who participated in the three surveys: the health behavior survey, the dietary habit survey and the food intake survey - as part of the National Health and Nutrition Survey of 1998. The 1,493 adults were classified into two body fatness groups, that of normal (including the underweight) , and the overweight (including the obese) on the basis of their relative body weight (RBW). When comparing general variables between the two groups, significant differences (11 variables) were found in gender, sadness/depression state, stress level, age, number of diseases, age when overweightedness started, maximum body weight, sleep length, presently a smoker, everyday smoking habits, number of alcoholic drinks in the past month, and the number of alcoholic drinks when dunk, as well as snacking frequency and fatty food consumption. There were significant differences between the two groups in the three variables of daily soup/kuk, pan fried fish/meat/poultry and cooked fish paste/ham/dried squid in terms of cooked food intake, and 11 variables of food size, cooked rice, stews, vegetables and kimchi at breakfast, panfried foods and beverage/teas at lunch, cooked rice and stews (liquid) at dinner, cooked fish paste/ham/dried squid at snacks and cooked fishpaste/ham/dried squid at snack between lunch and dinner. In terms of raw food intake, we observed significant differences (8 variables) in daily food intake and grains, grains/vegetables/fishes (shellfish) at breakfast, meat at lunch and milt at snack after dinner. After developing questions with indicators and analyzing the indicators by logistic regression analysis using 34 variables, including these 33, plus eating-out frequency, we chose 10 questions for the simple evaluation of dietary patterns for the overweight category, in order to give each one point each. Among them we assigned an additional point to one question and two points to another question. The average scores of the overweight and normal groups, as shown by the questionnaire developed, were 5.97 $\pm$ 2.36 and 7.36 $\pm$ 2.21, respectively. A score of seven points was selected as the cut-off point. We examined the sensitivity, specificity and positive predictive value of the questionnaire to the results of 49.3%,75.4% and 68.8%, respectively. The total score categorized as an overweight dietary pattern was 30.2%.

• Korean Journal of Human Ecology
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• v.9 no.4
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• pp.75-81
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• 2006

In this study on the recipe for Yakgwa in Jeonbuk province, a survey of the ingredients, the quantity and the recipe for Yakgwa were conducted by an interview with the notable maker of it in 9 regions ; Jeonju, Imshil, Jangsu, Jeongup, Namwon(Samaemyeon & Dukgwamyeon), Wanju, Gochang, Iksan, away from each other. The hardness testing and the sensory evaluation of Yakgwa were carried out to compare with the control group and Jeonbuk Yakgwa. The results of this study are as follows ; 1. Common ingredients of Yakgwa examined in 9 regions were flour, sesame oil or soybean oil, honey or sugar, ginger juice, alcoholic drinks and etc. The quantity of oil (sesame or soybean) per kilogram of flour was as follows between one-half and one cup of oil, between one and three cups of honey or sugar, between one-half and one cup of ginger juice and between one-half and one cup of alcoholic drinks. Making of Yakgwa in Jeonju and Imshil area, knead flour with the liquid ingredients which are mixed together before. In other areas, after sifting the mixed flour with sesame oil, and then knead the remaining with the sifted. 2. The result of the hardness testing of Yakgwa was that it is higher in this order, Iksan, Imshil, the control group, Jeongup, Jeonju. With while the difference of syrup used in each of them, the result of hardness testing in the same order shows that the component of Yakgwa has more great effect on the hardness than a kind of syrup on which the result by using syrup before&after cooking. And in the sensory evaluation, the surface color of Iksan Yakgwa was the most bright of all, and the shininess was of Imshil and the control group, the cracked level, the softness, the sweet taste and the oily taste of Jeonju Yakgwa was better than other Also, the overall preference, though less meaningful, was same result.