• 한국치위생학회지
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• 제16권6호
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• pp.1009-1022
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• 2016

Objectives: The purpose of the study was to investigate the beverage consumption and related factors of undergraduates in Jeonnam. Methods: A self-reported questionnaire was completed by 480 undergraduates in Jeonnam from June 1 to 15, 2016 based on convenience sampling. The questionnaire consisted of general characteristics of the subjects, beverage intake frequency, and awareness of beverage. Results: Carbonated beverage intake was 3.05 times per week and five kinds of beverage consumption was 12.48 times per week. Higher beverage intake was closely related to male students, higher beverage purchase, and lower awareness toward oral health impact by beverage and sugar contents. Conclusions: The recognition level of beverage related to oral health had an impact on the frequency of drink intake. It is necessary to educate the dietary guide for appropriate oral health management in beverage intake.

• 한국치위생학회지
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• 제18권5호
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• pp.785-795
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• 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.

• 한국치위생학회지
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• 제17권4호
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• pp.631-646
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• 2017

Objectives: The purpose of the study was to investigate the carbonated beverage consumption and related factors of dental hygiene students in Gwangju Jeonnam. Methods: A self-reported questionnaire was completed by 343 dental hygiene students in the Gwangju Jeonnam area from May 17, 2017 to June 1 based on convenience sampling. The questionnaire consisted of general characteristics of the subjects, the frequency of carbonated beverage intake, its degree of impact on oral health, oral care behavior following the intake of carbonated beverages, and the method of intake. Results:There were 293 people (85.4%) who drink carbonated beverages. The intake frequency was an average of 3.9 times a week, and the most frequently consumed beverage was cola with an average of 1.8 times a week. The intake frequency of carbonated beverage was correlated with a higher share of the cost of the beverage in the subject's monthly allowance, a lower intention of ceasing intake of carbonated beverage henceforth, and a lower grade. Conclusions: It is necessary to raise awareness on carbonated beverages through nutrition education concerning beverages including the harmful effects of carbonated beverages and reinforcement of oral health education in regular education courses. In addition, it is considered necessary to refrain from the consumption carbonated beverages by oneself as a preliminary dental hygienist.

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권1호
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• pp.111-122
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• 2001

This study analyzed the relationships among perceptions of uncertainty, environmental characteristics and strategy maker\`s actual decision such as resource allocation in different organizational subunits by focusing on the hotel general managers in two different countries Korea and Japan. The results show that managerial perceptions of the environment would vary across organizations within an industry but it was surprising to fad that managerial perceptions did not vary more substantially across countries. General managers in both countries perceived government regulator\`s actions to be the most uncertain environmental factor. Hotels in Japan were more geared toward external effectiveness than were hotels in Korea. The findings of this study also suggest that when the organization faces high environmental uncertainty, it places greater emphasis on extemally oriented functions such as market research and product development.

• 대한한방부인과학회지
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• 제19권4호
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• pp.216-224
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• 2006

Purpose : This study was conducted to investigate the effect of Mokhyangsaenghwa-tang beverage on postpartum recovery and lactation. One theory of oriental medical treatment for postpartum care is focused on increasing vitality and building up blood. Saengwha-tang are representative remedies for these respective principle of treatment. This experiment was carried out to evaluate the clinical effects of Mokhyangsaenghwa-tang on blood components, Body weight, BMI and prolactin level in postpartum. Methods : 65 postpartum women applied for this study, and 30 of them were included in this study. They were divided two groups. The experimental group were treated by Mokhyangsaenghwa-tang beverage, the control group were treated by citron beverage during 40 days. Then we observed the changes of the body weight, BMI, complete blood cell count, liver function test, renal function test, level of serum prolactin, Urine analysis and general conditon Questionnaire among baseline(before treatment), 1st phase(after 20 days treatment) and 2nd phase(after 40 days treatment). Results : After taking Mokhyangsaenghwa-tang beverage, body weight, body water, edema index, prolactin ana general condtion became better, but they were not statistically significant. Conclusion : This study shows that Mokhyangsaenghwa-tang can improve postpartum recovery, but more research is needed.

• Journal of Microbiology and Biotechnology
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• 제22권8호
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• pp.1101-1106
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• 2012

Market fresh makgeolli was stored at different temperatures of $4^{\circ}C$ and $25^{\circ}C$ to assess the change of the microbial diversity according to the storage temperature and period. Yeast counts increased until day 3 of storage and decreased thereafter. General and lactic acid bacterial counts continuously increased during storage. The data indicated that the control of growth of microorganisms, particularly general bacteria and lactic acid bacteria (LAB), is essential. Total acid levels started to decrease in the makgeolli stored at $4^{\circ}C$, and increased from day 6 of storage in the makgeolli stored at $25^{\circ}C$. The increase of total acid in the non-refrigerated condition greatly affected the quality of makgeolli. In both the fresh makgeolli samples stored at $4^{\circ}C$ and $25^{\circ}C$, yeast (Saccharomyces cerevisiae) and molds (Aspergillus tubingensis, Candida glaebosa, and Aspergillus niger) were noted. Denaturing gradient gel electrophoresis (DGGE) band patterns were almost constant regardless of the storage period. As for bacteria, Lactobacillus crustorum, L. brevis, and Microlaena stipoides were found in the makgeolli stored at $4^{\circ}C$, and L. crustorum, Lactobacillus sp., L. plantarum, L. brevis, L. rhamnosus, and L. similis were found in the makgeolli stored at $25^{\circ}C$. In particular, in the makgeolli stored at $25^{\circ}C$, L. crustorum and L. plantarum presented dark bands and were identified as the primary microorganisms that affected spoilage of fresh makgeolli.

• 한국식품영양학회지
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• 제27권6호
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• pp.1156-1162
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• 2014

The study is part of the Chinese beverage selection attributes according to dietary style purchases based on the different dietary styles among different factors and consumer behavior analysis of consumer characteristics. The subjects of study were for the people living in Tianjin China objects directly in the local implementation of the questionnaire survey. A statistical analysis of 455 was conducted using SPSS 19. Using the general statistical analysis and cause analysis and reliability analysis, ANOVA test and cross analysis. Investigation object types related dietary style 20 projects, selection attributes 14 exploratory analysis of the causes, according to the results of dietary style in five factors, respectively of the health oriented, convenience oriented, economy oriented, gourmet oriented, food safety oriented convenient type named pursuit. Selection attributes is to consider three items of the preference factors, production and functional factors, information factors named. Food safety oriented showed a high percentage, Gourmet oriented compared to other types of higher proportion of singles. Food safety oriented production and functional factors to purchase consideration magazine and newspaper has obtained the information. Gourmet oriented production and functional factors to purchase consideration TV and radio were obtained by using the information. Health oriented green tea beverages have been preferred.

• 한국실내디자인학회논문집
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• 제24권4호
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• pp.70-79
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• 2015

The concept of food and beverage space in modern society is changing into complex space where various experiences are provided. With the increase of food service brands, those brands are getting standardized. Providing more differentiated experience and service became an element of competition to companies. The flagship stores among stores presented by companies have much influence on promotion and sales. Thus, it would be necessary to provide integrated service by adopting service design process for the differentiated design of such experiential space. The objective of this study is to examine the satisfaction of service design of food and beverage flagship stores. By creating a checklist to evaluate the space through the theoretical consideration of flagship stores and service design, the satisfaction of service design of food and beverage flagship stores was analyzed. Through the survey with users of the case space, it was possible to check the satisfaction of the service design elements applied to the food and beverage flagship store space. The satisfaction with service design was evaluated through the 5point scale. When the average point was high, the satisfaction with service design elements was high. In the results of the analysis, regarding the spatial composition of flagship stores, the overall interior/exterior atmosphere should contain the image of the company. As flagship stores compose space that can express various event space and company itself on top of the space for sales, they should present the spatial composition differentiated from other general commercial spaces. The significance of a study on service design of flagship stores is to show positive effect on flagship store space. In the future, it would be necessary to have comparative analysis on domestic and foreign cases applied with the service design process, and also to analyze the strategies in the aspect of service design.

• 디지털융복합연구
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• 제21권1호
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• pp.29-34
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• 2023

본 연구의 목적은 국민건강영양조사(2021년)에서 만 6-29세 그룹이 스포츠음료 및 에너지음료 섭취빈도와 유산소 신체활동 간의 관련성을 알아보고자 하였다. 대상자의 사회인구학적 특성, 유산소 신체활동, 음료 섭취 정도는 복합 표본 기술통계로 산출하고, 집단 간 평균 차이는 교차분석, χ²-test, 이분형 로지스틱 회귀분석을 시행하였다. 고강도 유산소 활동이 스포츠음료(이온음료, 비타민음료)와 에너지음료(고카페인 음료) 섭취 빈도가 증가함으로 분석되었다(p<0.05). 중강도 유산소 신체활동에 비해 고강도 유산소 신체활동이 음료의 섭취 빈도 증가에 영향을 주는 요인으로 분석되었다. 본 연구를 바탕으로 신체활동과 음료 섭취 사이의 중요한 요소를 확인하고, 건강증진을 위한 중재 프로그램을 개발하는 데 목적을 두고 있다. 이를 통해 건강한 삶을 살 수 있도록 돕는 기초자료를 마련하고, 개인 및 사회적 관심을 높이고자 하였다.

• 한국식품영양과학회지
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• 제33권5호
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• pp.839-846
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• 2004

본 연구는 한방자원으로 널리 이용되고 있는 인진쑥을 음료 제조에 적용하여 음료를 개발하고 음료의 영양성 분과 그 유효성을 평가하고자 계획하였다. 이에 따라 개발된 음료의 일반성분, 무기질, 아미노산 함량을 분석하였고 인진쑥의 scopoletin 함유에 따른 혈행개선효과 및 피로회복능력을 평가하고자 운동선수들을 대상으로 음료섭 취 전과 6주간 음료를 섭취한 후에 각각 운동시작 전 안정상태 및 운동을 멈춘 직후의 심박수와 혈액성 분을 조사하여 비교하였다. 심박수, 혈중 젖산농도, 혈청의 포도당, creatinine, LBH, GOT, GPT 및 혈청의 지질농도가 6주간 규칙적으로 음료를 섭취한 후의 안정시나 운동직후에 모두 유의하게 낮아진 결과를 보였다． 이 결과에서 연구대상자들이 꾸준한 유산소 운동을 하고 있는 운동선수들이었으므로 단지 유산소 운동에 의한 결과는 아닐 것이며 6주간 섭취한 인진쑥의 작용이었으리라 판단된다 인진쑥에 함유된 구연산, 원활한 혈행을 돕는 scopoletin 및 6,7-dimethoxy-coumarin의 기능에 의한 결과로 사료되며 인진쑥 음료는 피로물질 감소에 의한 피로방지에 효과적이고 운동능력항상에 도움을 주는 것으로 제언할 수 있겠다. 운동선수뿐 아니라 특히 평소 운동시에도 꾸준히 섭취함으로써 근본적인 체내의 혈액순환이 원활해지므로 경기력 향상과 국민건강증진에 일익을 할 것으로 생각된다. 그러나 보다 많은 대상자들, 다양한 운동부하조건, 다른 음료와의 비교 등으로 다양한 임상 분석이 이루어지면 그 기전이나 효능을 명확히 할 수 있겠으나 본 결과가 향후 인진쑥을 이용한 기능성 음료의 개발과정에 기초자료로 활용되어지기를 기대한다.