• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.393-401
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• 1991

In order to compare the food consumption pattern of college girls on weekday and Sunday, the food intake of college girls in a district of Pusan city was analyzed through the factor analysis method. The principal results are as follows. 1. The amount of food intake on Sunday was generally larger than the average values of the food intake on weekday except for soybean & products, meats and beverage. 2. As for correlation coefficients among the intake of each food group, on weekday, positive correlation was noted among rice, potatoes, soybean & products and sea-weeds, fish & shells and fat & oil. And confectionery & sugar showed also a positive correlation to bread, while, on Sunday, vegetables, sea-weeds and meats showed a positive correlation to rice, and other cereals and eggs showed a positive correlation to bread & noodles, too. As for the relationship among rice and bread & noodles, a negative correlation was noted both on weekday and Sunday. 3. As for the factor analysis of the food intake on weekday through the correlation matrix, in the first factor, soybean & products, fat & oil, sea-weeds, rice and fish & shells showed comparatively large factor load, and in the second factor, meats, kimchi, vegetables, soybean & products, fruits and fish & shells showed large factor load. Here the first factor showed the Korean dietary life and the second factor showed subsidiary food (control nutrient) factor. In case of the food intake on Sunday, in the first factor, rice, meats, sea-weeds, soybean & products and vegetables showed large factor load, and in the second factor, fish & shells, vegetables, fat & oil, fruits and rice showed large factor load. Accordingly, the first factor and the second factor were considered to show Korean dietary pattern. 4. Nutrient intake on weekday and Sunday was substantially sufficient to RDA except for energy and iron.

• Journal of the Economic Geographical Society of Korea
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• v.23 no.1
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• pp.56-70
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• 2020

This study identifies the impact of social network service (SNS) on the spatial characteristics of retail stores locations in the hyper-connected society, which have been closely related to the everyday lives of urban residents. In particular, we focus on the changes in the spatial distribution of restaurants since the information retrieval process was added to the decision-making process of a consumer's restaurant selection. Empirically, we analyze restaurants in Seoul, Korea since the smart-phone was introduced. By applying the kernel density estimation and Moran's I index, we examine the changes in the spatial distribution pattern of restaurants during the last ten years for running, newly-open and closed restaurants as well as SNS popular ones. Finally, we develop a spatial regression model to identify geographic features affecting their locations. As the results, we identified geographical variables and online factors that influence the location of restaurants. The results of this study could provide important groundwork for food and beverage location planning and policy formulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1545-1554
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• 2010

Korean government will set up the nationwide food safety system with strict control of hazardous nutrients like sugar, fatty acids and sodium as well as advanced nutrition education system. In addition, almost one hundred percent of school food service rate forced the government to consider more effective ways to upgrade the nutritional status of school meals. The object of our study was to provide the data on content and consumption of sugar in school meal for the nationwide project. For this purpose, we surveyed the sugar content of 842 school meal menus and their intake level for 154 days in 8 schools in Daejeon and Chungcheong Province. Sugar contents, the sum of the quantity of 5 sugars commonly detected in food, were analysed with HPLC-RID (Refractive Index Detector). Sugar intakes were calculated by multiplying the intake of each menu to the sugar content of that menu. The sugar content was highest in the desserts, which include fruit juices, dairy products and fruits. Sugar content of side dish was high in sauces and braised foods. Sugar intake from one dish is high in beverage and dairy product, and one dish meals contribute greatly to sugar intake because of their large amount of meal intake. The average lunch meal intakes of second grade and fifth grade elementary school students were 244 g/meal and 304 g/meal, respectively. The meal intake of middle school student was 401 g/meal. The average sugar intake from one day school lunch was 4.22 g (4.03 g on elementary and 5.31 g on middle school student), which is less than 10% of daily sugar reference value for Koreans. The result of this study provides exact data of sugar intake pattern based on the content of sugar which is matched directly to the meals consumed by the students.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.681-689
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• 2013

The purpose of this study was to investigate the effect of alcoholic drinking on the dietary habits among university students. The data was collected from 355 students (male : 188, female : 167) living in Busan. The questionnaire composed of general information, person with the lunch meal time, skipping meal, meal type place overeating, snacking eating out, food intake pattern. For statistics analysis, SPSSWIN 12.0 was used. The results were summarized as follows. First, the rates of alcohol drinking in male and female students were 94.1% and 93.4% respectively and the rate of under 19 years old's drinking were 94.4%. Second, in the appearance of drinking, the difference in dietary habits wasn't shown to be significant. However in term of dinner, few female students sometimes haven't dinner (p<0.01). And female group showed frequently eating out (p<0.05) and overeating more than male group(p<0.001). Third, the alcohol drinking group and non-alcohol drinking group showed significantly similar consumption frequency of cereal, meat products, fruits vegetable, oil sugars. But the intakes of milk and dairy products in male students were significantly higher than in female students (p<0.001). These results indicated that more attention should be taken to university students, having habits of skipping meal, alcohol drinking and low intake for nutrition knowledge or attitude so as to improve their health.

• Microbiology and Biotechnology Letters
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• v.13 no.3
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• pp.191-198
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• 1985

Seven different strains of lactic bacteria and 13 combinations of these microorganisms were tested for their acid forming capacity on a vegetable milk made from lupinseed protein concentrate(LPC). L acidophilus, L casei, S. lactis, L. mesenteroides, mixed culture of L. acidophilus and S. thermophilus, and mixed culture of S. lactis and L. mesenteroides were selected and further tested for their growth pattern and acid forming property on lupinseed milk both untreated and partly hydrolized one with carbohydrate decomposing enzymes. The enzyme hydrolized lupinseed milk had 1.5 folds of total free sugar, 8.2 folds of fructose, 3 folds glucose, 2.3 folds maltose, compared to the untreated lupinseed milk. For the untreated lupinseed milk, L. mesenteroides was appeared to be most suitable microorganism having the maximum cell concentration of 1.0 $\times$ 10$^{9}$ $m\ell$ and the final pH 4.40 with the acidity 0.46％. For the enzyme treated lupinseed milk, mixed culture of L. acidophilus and S. thermophilus showed the best performance having 1.9$\times$10$^{9}$ $m\ell$ maximum cell number and the final pH and acidity were 3.69 and 1.13％, respectively. Lactic acid fermentation altered the physical property of lupinseed milk; by fermentation the viscosity generally increased with untreated lupinseed milk, but decreased with enzyme hydrolized one. The viscosity change and sedimentation rate of fermented milk varied with the type of lactic bacteria. The results of sensory evaluation indicated that S. lactis, L. casei, mixed culture of S. lactis and L. mesenteroides, and mixed culture of L. acidophilus and S. thermophilus, grown on enzyme hydrolized lupinseed milk, could produce acceptable lactic beverage.

• Journal of Preventive Medicine and Public Health
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• v.27 no.2 s.46
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• pp.200-216
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• 1994

In present study, the authors investigated the possible effect of coffee consumption on serum cholesterol level in 1017 men between the ages of 40 and 59 years, who were randomly selected from the members of Seoul Cohort Study. Serum total cholesterol data was collected with other serologic indices (e.g. systolic blood pressure, diastolic blood pressure, hight, weight, etc.) through the program of biennial health check-up offered by Korean Medical Insurance Corporation (KMIC). The amount of coffee consumption was assessed by a self-administered questionnaire through mailing. Other confounding factors, such as age, body mass index, cigarette smoking, alcohol consumption, physical activity, and other dietary intake pattern were also determined by the questionnaire. The differences in means of serum total cholesterol in compared to non consumers were $-0.4{\pm}3.56mg/dl$ for those drinking less than 1 cup a day, $-0.6{\pm}3.60mg/dl$ for those drinking 1 cup a day, and $7.1{\pm}3.41mg/dl$ for those drinking more than 2 cups a day. Since smoking interacted the relationship between coffee consumption and serum total choleaterol, we re-analyzed those relationship in smokers and non-smokers separately Other atherogenic behaviors were well correlated with total cholesterol, so we adjusted the mean values of serum total cholesterol through multivariate model selection with age(r=0.12), total cigarette index (cigarette-years; r=0.10), Quetelet's index ($Kg/m^2$, r=0.16), daily calory expenditure (kcal/day, r=0.06), weekly meat and poultry consumption(g/week, r=0.05), weekly fish consumption (g/week, r=0.08), other caffeinated beverage intake (cups/week), and the amount of sugar and prim added to the coffee. Among those variables only age, Quetelet's index, fish consumption, and total cigarette index (in smokers) were remained in the models. After adjustment, the corresponing differences of total cholesterol in smokers were changed to $0.4{\pm}5.24mg/dl,\;-0.5{\pm}4.97mg/dl,\;and\;8.9{\pm}4.78mg/dl$, which were significantly different among themselves (P=0.011). In non-smokers, however, the differences were not statistically significant (P=0.76). Adjusted mean values of systolic blood pressure and diastolic blood pressure were also determined to evaluate the direct effect of coffee to cardiovascular system, but their means were not significantly different by coffee consumption(p=0.18 for SBP, p=0.48 for DBP). Asuming instant coffee in the most popular type of coffee in Korea, the association observed in our study between coffee and serum total cholesterol, especially in smokers, is very interesting finding for the connection between coffee and serum total cholesterol, because only 'boiled coffee' tend to show significant lipid raising effect rather than to other types of coffee, like filtered or espresso, in most of the western countries. We concluded that people who drink coffee more than 2 cups a day have significantly higher serum total cholesterol level than those who never drink coffee, especially in smokers.