• Korean Journal of Community Nutrition
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• v.13 no.6
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• pp.829-839
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• 2008

The purpose of this study was to investigate the relation of the fast food and beverage intake on sociality and anger expression of adolescents. Questionnaires were distributed to the adolescents of 599 middle and high school students in Busan. According to the results, the preference-intake frequency analysis (PEA) on fast food grid, high preference and high intake frequency were 'dukbokki', 'chicken' and 'mandu' and low preference and high intake frequency were 'ramyon', 'gimbab. PEA on beverage grid, high preference and high intake frequency were 'milk-dairy product', 'fruit juice', 'isotonic beverage' and low preference and high intake frequency were 'carbonate drink'. The intake frequency of 'pizza', 'sandwich', 'udong', and 'dukbokki' had a positive relationship with sociality. 'Hamburger', 'chicken', 'french fry', 'gimbab', 'mandu', and 'ramyon' showed a positive relationship with anger-out. The intake frequency of 'carbonated drink' had a negative relationship with anger-control, but 'green tea' showed a positive relation with it. 'Carbonate drink', 'isotonic beverage', 'coffee', and 'milkshake' had a negative relationship with anger-out. The explanation power ($R^2$) of intake of fast food and beverage on sociality was $0.019{\sim}0.038$, and 'carbonated drink' and 'coffee' had a negative influence on sociality. The explanation power ($R^2$) of intake of fast food and beverage on anger expression was $0.011{\sim}0.041$, and 'carbonated drink' had a negative influence on angercontrol. 'Hamburger', 'carbonated drink', and 'coffee' showed a positive influence on anger-out. From these results, it was necessary to develop the practical eating-out habits program on proper fast food and beverage choice for adolescents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.399-404
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• 2002

The fermented fruit and vegetable mixed broth was prepared by using bacteriocin-producing lactic acid bacteria to evaluate the possibility of developing isotonic beverage with anticariogenic activity. Optimum conditions were also established to produce bacteriocin by a mixed culture system consisting of Lc. lactis and Leu. mesenteroides in a fruit and vegetable mixture. Production of bacteriocin was not observed when both strains were simultaneously innoculated, but pH adjustment of the broth fermented by Leu. mesenteroides to nearneutral pH stimulated the production of bacteriocin by Lc. lactis. The concentration of sodium of the fermented broth was higher than those of commercial products. Color change of the fermented broth was not observed during storage. The fermented broth showed strong inhibitory effect against Streptococcus mutans which is an oral inhabitant with a cariogenic activity. Bacteriocin activity in the fermented broth was retained very stable for 4 weeks at 4$\^{C}$. The results indicated that bacteriocin-producing lactic acid bacteria can be used for the preparation of a Korean style thirst-quenching beverage containing bacteriocin.

• Journal of Pharmaceutical Investigation
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• v.25 no.1
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• pp.1-7
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• 1995

After oral administration of various drinking solutions, the initial absorption rate of water through gastrointestinal tract of the rabbits was evaluated using tritinated water $(^3H_2O)$ as a marker to develop the sports drinking beverage for Korean people. The polynomial curve fitting over 20 min was performed using computer program to obtain the initial absorption rate of water from the tangent line of the fitted equation because initial absorption rate of water was more critical compared to elimination rate during exercise. The amount of water absorbed was increased but a large variation was observed among testing preparations in a small study group $(2{\leq}n{\leq}6)$. The initial absorption rate of water from isotonic sports drinking beverages was statistically significant when compared to hypertonic cola but was not significant when compared to hypotonic solutions (potable water and barley water). In case of hypertonic sports dringking beverages (i.e. Takeda), initial absorption rate of water was not improved and efficient when compared to other isotonic sports dringking beverages. The initial absorption rate of water from prescribed isotonic sample solution containing electrolytes, carbohydrates, and vitamins was not statistically significant when compared to other isotonic drinking beverages but showed similar absorption profile. It was obvious that isotonic solutions simultaneously containing electrolytes, vitamins and carbohydrates (sugar and glucose) had a tendency to increase the initial absorption of water compared to hypotonic (potable water and barley water) and hypertonic preparations (orange juice and cola). Although statistical significance of initial absorption rate of water between isotonic sports drinking beverages and hypotonic potable and barley water was not observed, unlike the hypertonic solutions, isotonic sports drinking beverages may aid not only to replenish loss of water, electrolytes and other nutrients during the exercise but also to prevent dehydration and muscle fatigue, resulting in improved physical performance in an exhausted condition.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.189-198
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• 2008

This study investigated the influences of the beverage intake on food behavior and personality for 1295 adolescents. The results were as follows. The favorite beverage was 'fruit juice', and preference of 'coffee' was the lowest. 'Milk and dairy product' was highest and 'milkshake' was lowest in intake frequency of beverage. The preference correlated positively(r = 0.391) with the intake frequency of beverage, especially high in 'green tea and black tea'(r = 0.622), 'coffee'(r = 0.581), 'carbonated drink'(r = 0.538), and 'milk and dairy product'(r = 0.501). The explanation power(R2) of beverage preference on beverage intake was 0.153. The explanation power($R^2$) of beverage intake on food behavior was 0.127, and 'carbonated drink' and 'coffee' as well as 'milkshake' had a negative influence on food behavior: however, 'milk and dairy product', 'green tea and black tea', and 'fruit juice' had a positive influence on food behavior. The relationship of beverage intake and sociality was very low($R^2$= 0.013), and 'isotonic drink' and 'green tea and black tea' had a positive influence on sociality. The relationship between beverage intake and anger expression was also very low. 'Coffee' showed a positive relationship with anger-in. 'Carbonated drink' and 'milkshake' showed a positive result with anger-out. 'Milkshake' showed a negative relation with anger-control, but 'green tea and black tea' and 'milk and dairy product' showed a positive relation. From these results, it was necessary to develop the practical nutritioneducation program on proper beverage choice for adolescents leading to better metal and physical status.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.3
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• pp.215-223
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• 2012

This study was conducted to prepare canned skipjack tuna Katsuwonus pelamis in the mixture of isotonic beverage and tomato paste (ST-S) for use as a health food. An analysis of the time-temperature profile and viable cells showed that a reasonable F0 value for ST-S preparation was 4 min. The proximate composition of ST-S was 76.8% moisture, 20.2% crude protein, 0.8% crude lipid, 1.7% ash and 0.5% carbohydrate. The calorie content of ST-S was 94.8 kcal, which is 47.4% lower than that of commercial canned skipjack tuna in oil (ST-O) and 2.2% lower than that of commercial chicken breast in water (CB-B). The total amino acid content of ST-S was 18.54 g/100 g, which is 31.4% lower than that of ST-O and 7.9% lower than that of CB-B. The major amino acids in ST-S were aspartic acid and glutamic acid. An enrichment effect due to such minerals as phosphorus, potassium and iron would be expected on consuming 100 g of ST-S. The major fatty acids in ST-S were 16:0 (27.4%), 18:1n-9 (14.3%) and 22:6n-3 (27.8%), which are different from those in ST-O and CB-B. The major free amino acids in ST-S were glutamic acid (8.1%), histidine (38.6%) and its related dipeptide, such as anserine (15.7%). In an evaluation of taste, flavor and color, ST-S was found to be superior to ST-O and CB-B.