• Nutrition Research and Practice
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• 제13권1호
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• pp.70-75
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• 2019

BACKGROUND/OBJECTIVES: Association between the consumption of sugar-sweetened beverages (SSBs) and obesity is universally a controversial issue. This study was undertaken to examine the beverage consumption pattern of Korean adolescents. SUBJECTS/METHODS: Data was collected from the 2016 Korea Youth Risk Behavior Survey involving 65,528 adolescent respondents. A list of the most frequently consumed beverages was analyzed, and the consumption frequency of carbonated beverages, SSBs, and energy drinks during the past seven-days was assessed. The main reasons for the adolescents to consume the beverages were also determined. RESULTS: The beverage preference of adolescents were carbonated beverages (31.0%), 'fruit and vegetable beverages (17.7%)', 'milk (13.6%)', and 'coffee (12.7%)'. Carbonated beverages and SSBs were consumed more than three times a week by 27.1% and 41.1% of the respondents, respectively. About 86.2% of adolescents did not take of any energy drinks during the last seven-days. Taste was the most common reason that adolescents considered when choosing a drink. Carbonated beverages consumed more frequently by boys than girls, and high school students drank coffee more frequently than middle school students. CONCLUSIONS: Boys had a higher preference for unhealthy beverages than girls, whereas consumption of high-caffeine drinks was greater amongst high-school students than middle school students.

• 대한가정학회지
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• 제27권3호
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• pp.79-87
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• 1989

As the level of life improves, the pattern of beverage comsumption are being changed. We came to drink more beverage than ever before, and I think, the remarkable increase of beverage consumption will have a great effect on our health. We examined the drinking pattern of 447 middle school and high school students in Taejeon City from 24 to 29, May, 1989. We studied about the amount of drinking beverage and the correlation between the amount and the various factors to have effects on the amount. They usually drink total 604.6ml/day, water 292.8ml, soft drink 131.8ml, milk 109.2ml, fruit juice 26.1ml, vegetable juice 9.6ml, coffee & tea 21.7ml, korean tea 15.4ml. Beside, middle school students drink 654.4ml and high school students drink 560.7ml. The male drink 620.1ml and the female drink 589.2ml. The average amount of beverage consumption per a unit weight is total 13.3ml and middle school students (654.3ml) drink more than high school students (560.7ml) but the average amount is same between the male and the female. They usually drink 343.5ml of beverage at their homes, and they drink more at their homes than away from homes. In addition, at the correlation between the amount of drinking beverage and the various factor to have effects on the amount, the students who have snacks very often drink more than those who don't. And the students who like meat-diet drink much more than meat & vagetabe-diet persons and vegetorians. And the students who eat pread often drink more than those who have rice at every mealtime.

• 대한지역사회영양학회지
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• 제8권6호
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• pp.856-866
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• 2003

The purpose of this study was to study the relationship between the prevalence of constipation and beverage intake. Research data were collected from first and second grade female students at Hyehwa High School in Seoul by means of questionnaires. A total of 190 questionnaires were analyzed using the SPSS/WIN program. The results are summarized as follows: The average body mass index (BMI) was 20.7. Of the students, 38.4% had a BMI of less than 20(underweight), and 15.8% had a BMI of over 23 (overweight). However, 84.7% of the students wanted to lose weight. To estimate the prevalence of constipation, five factors were used: frequency and regularity of defecation, time spent defecating, defecation difficulty, and feeling of residue after defecation. The percentage of the students who emptied their bowels every day was 22.1%. About 2/5 of the students (42.1%) had irregular defecation, and 15.2% spent more than 10 minutes in the rest room when defecating. The students who did not have difficulty defecating and those who did not have feelings of residue after defecating were only 24.7% and 28.9%, respectively. The amount of beverage intake per day was 1,062$m\ell$ 674$m\ell$ of water, 128$m\ell$ of milk, 88$m\ell$ of soft drinks, and 53$m\ell$ of fruit juice. The amount of beverage intake before breakfast, during breakfast, before lunch and during lunch was about 100 $m\ell$, each; before dinner, during dinner, and after dinner it was about 200$m\ell$, each. The amount of beverage intake during the weekend was 120$m\ell$ greater than on weekdays. Students who drank more beverages, especially water, before breakfast, showed a higher defecation frequency, more regular defecation, spent less time defecating, had less difficulty defecating, and had less feeling of residue after defecation, so that they have a better defecation pattern. Based on these results, increasing the amount of beverage consumption, especially of water, and drinking greater quantities of beverage before breakfast are ways to reduce constipation.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2005년도 추계 학술발표회 제17권2호
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• pp.631-634
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• 2005

This paper discussed the influence of addition of aqueous additives such as various beverage and detergent on the properties of concrete during placement by workmen's mistake. Slump and air content were not highly affected by the addition of aqueous additives, while addition of detergent led to an remarkable increase in air content due to interfacial activated ingredient in detergent. For setting time, lactic-acid fermented milk exhibited a longest setting delay and in order of coffee and soda. Concrete containing setting retarding beverage had higher compressive strength than control concrete at 7 and 28days. Concrete containing detergent exhibited strength loss due to the presence of larger amount of air content.

• 한국식품영양학회지
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• 제7권4호
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• pp.345-352
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• 1994

High protein beverage of cow-soy milk was prepared by mixing the soymilk and commercial homogenized cow milk in the various ratios. Effect of heat treatment, pH and addition of calcium and sucrose was studied on the water-soluble nitrogen of cow-soy milk The heat-treated soymilk at 10$0^{\circ}C$ were centrifuged at the range of 830~29,900xg for 30 min and 11,200xg was found to be proper for determination of the degree of protein denaturation by centrifugal method. When soymilk was heated at 70~10$0^{\circ}C$ for 30~240 min, soluble nitrogen (QA SN) in supernatant of protein was decreased to 78.0~56.8% due to protein denaturation. Most of heat denaturation of protein was found to be occurred during Initial heating 10$0^{\circ}C$ for all mixed cow-soy milk. The sedimentation of SN was maximum at pH 4.0 In the range of pH 3~8. Addition of sucrose affected little on oASN while calcium addition reduced %SN significantly to approx. 55% for soymilk(100%). The effect of Ca was less as the ratio of cow milk increased.

• Nutrition Research and Practice
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• 제10권5호
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• pp.546-554
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• 2016

BACKGROUND/OBJECTIVES: The aim of this study was to investigate the perception of sugar reduction, nutrition education, and frequency of snacking in children according to the self-perceived dietary preferences for sweet taste by mothers in Busan. SUBJECTS/METHODS: A total of 277 mothers were surveyed, and their perceptions of sugar reduction and the frequency of snacking in children were assessed using a questionnaire. The subjects were classified into either a sweet (n = 91) or an unsweet (n = 186) group according to their self-perceived preferences for a sweet taste. RESULTS: In the sweet group, the results for sweet products were sweetened ice (86.8%), confectionery (74.7%), processed milk (73.6%), carbonated beverages (71.4%), and fermented milk (53.9%). In the unsweet group, the results were sweetened ice (88.7%), carbonated beverages (78.5%), processed milk (75.8%), confectionery (69.4%), and fermented milk (50.5%). The necessity of sugar intake reduction was high in both groups (sweet = 89.0%, unsweet = 82.8%). Beverage purchases after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.05). The reasons for the beverage purchases instead of water were "habitually" (50.5%) and "like sweet taste" (25.3%) in the sweet group (P < 0.01). Snacking in children was significantly higher in the sweet group based on the increased frequencies of carbonated drinks (P < 0.01), fast food (P < 0.001), candy and chocolate (P < 0.05), crackers (P < 0.01), ramen (P < 0.01), and fish paste/hotdogs (P < 0.01). The frequency of purchase education after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.01). CONCLUSIONS: These findings suggest that a perception of sugar reduction and practical nutrition education aimed at reducing the sugar intake are necessary to improve dietary habits.

• 한국식생활문화학회지
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• 제26권6호
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• pp.734-742
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• 2011

This study was conducted to investigate the physicochemical characteristics of Eungi, which is used as a breakfast or health food. We manufactured lotus root starch and Eungi by a traditional method and discovered that the viscosity of Eungi with 4-5% starch content was similar to fermented milk. When the physicochemical properties and sensory acceptability of a Eungi beverage combined with different amounts (0.5, 1.0, 1.5, and 2.0%) of lotus root starch were investigated, consumer acceptability was highest with Eungi combined with 0.5% starch and 6% sugar. When the physicochemical properties and sensory acceptability of Eungi beverage combined with different extract bases were investigated, the acceptability of taste and texture was highest with purple sweet potato extract and the acceptability of color was highest with omija extracts.

• Journal of Dairy Science and Biotechnology
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• 제17권1호
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• pp.39-49
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• 1999

Since IMF relief financing, domestic economy has been rapidly cooled down. At this point that we predict an overall decrease of production and sale of industries, cooperative marketing activities of the whole dairy industry are required to promote milk consumption. As everyone knows, advertisement is only one of the various factors that affect sales. Other factors include price, distribution, package, promotion, and consumer's needs and taste. The objectives of the cooperative advertising campaign should be trial purchase of new consumers, maintenance of brand loyalty of existing consumers, more positive experience of using the product, and increase of frequency of purchase. Long term analysis is essential to making these kinds of behaviour changes. Also the objectives of the communication program should be a shift of awareness of milk from 'a basic health food for children' to a substitute to the beverage even for adults. To share database of consumers among companies, we need to find ways to use interactive on-line services, the internet, D.M. events and so on as well as the mass media. It should be a precondition that the main body of the cooperative advertisement includes the milk processing board, dairy companies, livestock cooperations, farmers and the Government. To assure continuous, activities to promote milk consumption, the Government should take the lead in legislating 'An enforcement ordinance for milk promotion and research', and seek complementary measures and support to establish the ordinance.

• 한국식생활문화학회지
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• 제21권2호
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• pp.193-201
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• 2006

The purpose of this study was to examine the relationships of snack intake and ADHD (Attention Deficit Hyperactivity Disorder) among 284 children aged $4{\sim}7$ years. The degree of ADHD (Attention Deficit Hyperactivity Disorder) were assessed by both children's mother and their teachers using Behavior check list. The subjects who had a higher ADHD (Attention Deficit Hyperactivity Disorder) score ate more pizza, hamburger, chicken, processed milk, carbonated beverage. These results indicate ADHD (Attention Deficit Hyperactivity Disorder) were related positively for snack(pizza, hamburger, chicken, processed milk, carbonated beverage etc.) intake.

• Nutrition Research and Practice
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• 제5권2호
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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.