• 한국학교보건학회지
• /
• 제27권1호
• /
• pp.31-38
• /
• 2014

Purpose: The purpose of this study was to identify the relationship between caffeinated beverage intake and sleep quality among university students. Methods: Data were collected through a survey of 262 university students in Ulsan conducted in Nov. 27 2013. The survey used a self-administered questionnaire, which was composed of questions regarding socio-demographic characteristics, sleep quality and the status of caffeinated beverage intake. The collected data were analyzed by descriptive statistics, pearson correlation analysis and multiple regression analysis, using SPSS/WIN 21 Program. Results: In average, The subjects consumed 6.43 cups of caffeinated beverage per week, intaking 397.60mg of caffeine. The correlations between sleep quality and the amount of caffeinated beverage intake and between sleep quality and the quantity of caffeine intake were statistically significant. By performing a multiple regression analysis, it was shown sleep quality decreased significantly as the amount of caffeine intake increased (p<.001). Conclusion: To improve university students' sleep quality, it is necessary to control their intake of caffeinated beverage.

• Asian Pacific Journal of Cancer Prevention
• /
• 제14권9호
• /
• pp.5085-5088
• /
• 2013

Background: The north-western region of China has a high incidence of oesophageal cancer. This study aimed to investigate whether the intake of food and beverage at high temperature is associated with the risk of oesophageal cancer among adults residing in this remote part of China. Materials and Methods: A case-control study was undertaken in Urumqi and Shihezi, Xinjiang Uyghur Autonomous Region of China, between 2008 and 2009. Participants were 359 incident oesophageal cancer patients and 380 hospital-based controls. Information on temperature of food and beverage intake was obtained by face-to-face interview. Logistic regression analyses were performed to ascertain the association between intake temperature and the risk of oesophageal cancer. Results: The oesophageal cancer patients consumed foods and beverages at higher temperatures than controls, p<0.001. High temperature of tea, water and food intake appeared to increase the risk of oesophageal cancer by more than two-fold, with adjusted odds ratio (95% confidence intervals) of 2.86 (1.73-4.72), 2.82 (1.78-4.47) and 2.26 (1.49-3.45), respectively. Conclusions: Intake of food and beverage at high temperature was positively associated with the incidence of oesophageal cancer in north-western China.

• Journal of Nutrition and Health
• /
• 제41권6호
• /
• pp.530-538
• /
• 2008

초등학생들의 음료수 섭취실태를 살펴보고 우유 및 가당 음료수섭취가 아동들의 영양소섭취와 비만도에 미치는 영향을 알아보기 위해 경남의 초등학생 160명을 대상으로 2006년 6월부터 7월까지 신체계측을 실시하고, 정량적 빈도법을 이용하여 음료수섭취량을 조사하였다. 또 24시간 회상법을 사용하여 비연속적으로 3일간의 영양소섭취량을 조사하였다. 조사대상 아동들의 음료수의 총 섭취빈도는 1개월에 93.5회로 하루 평균 3.1회 정도였다. 음료수 중, 우유섭취빈도가 가장 높았는데 1개월에 36회로 하루 평균 1회 이상 우유를 섭취하였으며 다음으로 주스, 발효유, 탄산음료의 순이었다. 또 총 음료수 섭취량은 하루 평균 626.6 mL였고, 이 중 우유를 가장 많이 섭취하였고(253.8 mL), 다음으로 주스(133.6 mL), 탄산음료(77.7 mL)의 순이었다. 또 우유와 두유를 제외한 가당 음료수 섭취량은 359.7 mL였다. 전체 음료수 섭취열량은 328.5 kcal로, 하루 섭취열량의 20.3%였으며, 우유 및 두유로부터 섭취한 열량은 하루 섭취열량의 9.8%였고, 가당 음료는 10.5%였다. 남녀 아동별로 비교해 보았을 때 가당 음료로부터 얻는 열량의 비율이 여자가 13.5%, 남자가 7.7%로 여자가 남자에 비해 유의하게 높았다. 가당 음료수를 섭취하는 빈도와 이로 부터 얻는 열량이 높을수록 단백질, 비타민 A, 나이아신의 섭취량이 낮아서 아동들의 식사의 질이 낮았을 가능성이 있었다. 그러나 우유 및 두유 섭취빈도는 아동들의 영양섭취와 상관이 없었다. 우유 및 두유 섭취빈도가 높을 수록 키는 컸고, 체지방비와 WHR은 낮았으며 우유 및 두유섭취량이 많을수록, 체지방비와 WHR은 낮았다. 또 우유 및 두유로 부터의 섭취열량이 많을수록 WHR은 낮았지만, 가당 음료수 섭취는 신체계측치와 상관이 없었다. 결론적으로 초등학생들의 경우 우유 및 두유 섭취빈도는 아동들의 영양소섭취와 상관이 없었고, 우유 및 두유섭취량이 많을수록 체지방비와 WKR은 낮았다. 반면에 가당 음료수 섭취가 영양적인 측면에서 식사의 질을 저하시킬 가능성은 있었지만, 아동의 비만도와는 관련이 없었다.

• 생명과학회지
• /
• 제19권12호
• /
• pp.1743-1749
• /
• 2009

경력 50개월 이상 풀코스 완주 5회 이상인 중년남성 동호인 마라토너 8명을 대상으로 마라톤 시 물과 오이음료를 섭취하여 체액조절호르몬, C-반응단백에 미치는 영향을 구명하였다. 2회의 마라톤을 실시하여 첫 번째 마라톤경기는 물을 섭취, 두 번째 마라톤경기에서는 오이음료를 각각 총 10회, 총 710 ml을 섭취시켜 다음과 같은 결론을 얻었다. 체액조절 호르몬에서 ADH의 농도는 오이음료 섭취군이 물 섭취군 보다 경기 전, 종료 후, 종료 1시간 후 유의하게 감소하였으며, Renin의 활성도는 오이음료 섭취군과 물 섭취군이 경기 전에서 경기종료, 경기종료 1시간 후 유의하게 증가하였다. Aldosterone의 농도는 오이음료 섭취군과 물 섭취군이 경기 전, 종료에서 유의하게 증가하였다. C-반응단백은 장기간 운동과 염증반응에 관한 것으로 오이음료 섭취군과 물 섭취군에서 유의한 차이가 나타나지 않았다. 본 연구결과 마라톤 시 오이음료 섭취가 물 섭취보다 체액조절호르몬인 ADH에 긍정적인 효과를 미치는 것으로 나타났다. 이는 마라톤 시 발생하기 쉬운 탈진과 발열에 대한 수분 보충물의 하나로 오이음료가 물보다 긍정적인 영향을 미친 것으로 생각되며, 운동 후 체열의 상승과 오이섭취에 관한 연구들이 추후 필요하다고 사료된다.

• 한국치위생학회지
• /
• 제18권5호
• /
• pp.785-795
• /
• 2018

Objectives: This study aimed to: 1) investigate the beverage consumption pattern among Korean adults, and 2) analyze the relationship between the frequency of beverage consumption and oral health status. Methods: We used data from the 6th Korean National Health and Nutrition Examination Survey. A general linear model was employed to assess the associations between demographic factors and frequency of beverage consumption; and oral health status and the frequency of beverage consumption. Results: The beverage with the highest frequency of intake was coffee (11.5 times per week). More frequent consumptions of fruit juices and carbonated drinks were associated with higher numbers of decayed teeth. Conclusions: To improve oral health, frequent intake of acidic and sweetened beverages should be reduced, and the consumption of milk should be encouraged.

• Journal of Nutrition and Health
• /
• 제37권5호
• /
• pp.364-372
• /
• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resource. We carried out to develop a traditional functional beverage by using hot-water extraction of 4 medicinal plants (Polygonatun sibiricum, Ophiopogonis radix, Lycii fructus, Schizandriae frutcus) and we examined the effects of drink on physiological response during exercise and recovery phase. The subjects were male baseball players, and exercise protocol was performed with 45 minutes treadmill running and 85％ VO$_2$ max intensity. Brix, pH and titratable acidity of developed drink were 9.5％, 3.3 and 0.22％. The approximate nutritional composition of beverage was carbohydrate, 5.98％, total dietary fiber, 0.42％, crude protein, 0.70％, crude fat, 0.20％ and crude ash, 0.20％. Developed. traditional functional beverage contained K (4.00 mg％), Na (3.68mg％), Ca (2.54mg％), Mg (1.60mg％) and Fe (0.29mg％). Developed beverage drinking group showed a lowest heart rate during exercise and recovery phase than the other two group (water group and ion beverage group). In the change of blood lactate concentration, developed beverage intake group showed a significant lowest values during exercise and recovery phase. And blood hematocrit values and osmolarity were lowest in the developed beverage intake group. In these results, exercise performance capacity was expected to improve most highly with the developed drink from composition with medicinal plants. Also developed beverage was effective in recovery of exercise-induced fatigue. Thus developed drink with medicinal plants can be used as a functional material improving decrease fatigue effects in beverage industry.

• 한국식생활문화학회지
• /
• 제21권1호
• /
• pp.8-16
• /
• 2006

This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.

• 동아시아식생활학회지
• /
• 제20권2호
• /
• pp.201-208
• /
• 2010

Survey the intake of carbonated beverage and the perception of carbonated beverage was conducted with 422 middle school students in Daegu area to clarify attitudes toward carbonated beverages and their consumption in adolescents. Statistical data analysis was done using SPSS version 12.0. Of all subjects, 31.3% preferred carbonated beverage among all beverages consumed, and preference for flavored carbonated beverage was highest (42.2%). Students who liked to drink carbonated beverage spent more money in snacks out of their allowance; frequency of carbonated beverage consumption correlated with amount of allowance (p<0.05). Carbonated beverage was mainly consumed with fast-food (61.5%), and 53.3% of the students purchased the beverages at supermarket. The majority of middle school students (30.4%) drank carbonated beverage more than 3~5 times a week, which was high frequency of carbonated beverage consumption. Preference and consumption frequency beverages differed significantly with knowledge level (p<0.01). Of the subjects, 73.2% drank carbonated beverage without checking nutrient contents, and those with low knowledge level of carbonated beverage neither read the label on nutrients nor were interested in nutrition education (p<0.05). The results underscore the need to provide systematic nutrition education at home and in school to prevent excessive intake of carbonated beverage and to help adolescents choose healthy beverage during a time in life when growth is especially prominent.

• 한국융합학회논문지
• /
• 제11권10호
• /
• pp.299-305
• /
• 2020

한국 성인들의 흡연여부에 따른 음료섭취량과 치주질환의 연관성을 확인하기 위하여 제6기 국민건강영양조사에 참여한 만 19-64세 중 음료섭취조사와 건강설문조사 및 구강검진을 완료한 9,042명을 연구대상으로 하였다. 치주질환의 주요 위험요인인 흡연여부를 층화변수로 사용하여 복합표본 통계분석을 하여 다음과 같은 결론을 얻었다. 비흡연군에서 치주질환자는 비치주질환자에 비해 커피의 섭취가 많았고, 우유, 탄산음료, 과일주스의 섭취는 적었다. 흡연군에서 치주질환자는 비치주질환자에 비해 커피의 섭취가 많았고, 우유, 액상요거트, 탄산음료, 과일주스의 섭취는 적었다. 외래 변수 보정 후 비흡연군에서는 커피의 섭취가 많은 사람이, 흡연군에서는 우유의 섭취가 적은 사람이 치주질환과 연관성이 있었다. 결론적으로 일부 음료의 섭취빈도는 치주질환과 연관성이 확인되어 치주질환 예방 교육 시 음료섭취의 중요성을 강조하고 식이지침에도 음료섭취에 관한 내용을 추가할 것을 제언한다.

• 대한영양사협회학술지
• /
• 제5권1호
• /
• pp.21-28
• /
• 1999

This study was conducted to investigate beverage consumptions in relation to food intakes of Korean young people. One hundred thirty five college students(61 males and 74 females) living in Taegu, Kyung-buk and Taejon answered to questionnaires and recorded three day food intakes between May 20 and June 5, 1997. The preferred beverages were fruit juice, carbonated drink, dairy drink, sport beverage for male students, and fruit juice, dairy drink, sport beverage and carbonated drink for female students. Beverage taken most frequently was coffee for both. Frequent consumption of orange juice was associated with consumption of vegetables, meats, and fats and oils used for frying, and light cola seemed to be consumed with greasy dishes. Beverage consumption contributed to intakes of calcium and vitamin $B_2$more than other nutrients. 4.6% of total energy intake, 15.5% of calcium intake, 11.4% of vitamin $B_2$ provided from beverages in female. Contributions of beverages to nutrient intakes were higher in female than in male students. Calcium intake was the lowest among nutrients for males, and intakes of iron and vitamin A were the lowest for females as compared to the recommended dietary allowances. Therefore it is necessary to guide college students to choose beverages for balanced intakes of necessary nutrients.