• 대한지역사회영양학회지
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• 제13권6호
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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.

• 한국치위생학회지
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• 제8권3호
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• pp.13-22
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• 2008

Objectives: The purpose of this study was to identify the correlation between calcium in soft drinks and enamel remineralization. Method: Six soft drinks were used in this study. These were calcium milk, normal milk, calcium yoghurt, normal yoghurt, calcium orange juice, and orange juice. Enamel specimens which 300- 400Vickers Hardness Number (VHN) were selected. These samples were immersed in each soft drink for 12 hours in an in vitro remineralization model. All specimens were processed for SEM image of the enamel surface. Results were analyzed by SPSS 13.0 package program. Results: Calcium milk was the most influential and normal yoghurt was the least to enamel surface. There was not significant difference according to calcium supplement in milk although the difference of enamel hardness was ${\Delta}f13.4$ in calcium milk, and ${\Delta}f4.7$ in normal milk (P>0.05). Other soft drinks showed a little change about calcium but they were insignificant. Demineralization effect was remarkably observed in calcium yoghurt ($-{\Delta}f269.1$) and this effect was confirmed by SEM images. In conclusion, calcium supplemented soft drinks had little influences to hardness of enamel surface.

• 한국치위생학회지
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• 제17권6호
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• pp.969-981
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• 2017

Objectives: The present study aimed to evaluate the preventive effects of exposure to liquid fermented milk containing various concentrations of added calcium on dental erosion, and to investigate the optimal concentration of calcium effective in reducing dental erosion. Methods: The present study consisted of a total of 6 experimental groups: a mineral water group, a fermented milk with no added calcium (0%) group, and four fermented milk with various concentrations of added calcium (0.1%, 0.5%, 1%, and 2%) groups. Twelve specimens were immersed for 1, 3, 5 and 10 minutes in each experimental drink and the change in surface microhardness was measured. Additionally, the surface was observed using a scanning electron microscope. Results: The difference in surface microhardness before and after 10 minutes of immersion in the experimental drink was the highest in the Ca 0% group, followed by the Ca 0.1%, 0.5%, 1%, 2% group and the mineral water group, in that order. The groups with a calcium concentration of more than 0.5% showed statistically significant differences in surface microhardness compared to the Ca 0% group. In addition, when the surface morphology of enamel was observed under a scanning electron microscope, the results showed that the highest level of surface damage was observed in the Ca 0% group, followed by the Ca 0.1%, 0.5%, 1%, 2% group, in that order. Conclusions:The present study confirms that a higher calcium concentration in fermented milk is associated with a higher possibility of preventing dental erosion. The addition of 0.5% calcium, which is a relatively low concentration, did not completely prevent dental erosion, but significantly inhibited dental erosion compared to fermented milk without any added calcium. Therefore, it is suggested that consumers should be educated and provided with guidance to consider the calcium content when choosing fermented milk.

• 대한영양사협회학술지
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• 제12권1호
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• pp.18-31
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• 2006

This study was performed to investigate the consumption pattern, perception and knowledge on milk of middle and high school students. The subjects were 1,195 students(590 middle school and 605 high school students) living in Geochang area. The survey was conducted by using a self-administered questionnaire in November, 2004. The results were as follows. Fifty-one point nine percent of the subjects drank milk 1-3 cups per day, and 51.7% of the subjects drank milk more than 5-6 times in a week. Amount and frequency of milk intake were higher in middle school students and male students than those in high school students and female students(p<0.001), and the consumption of milk was significantly higher in students with highly educated mother and nuclear family(p<0.01). Eighty-two point one percent of subjects perceived that they should drink milk or as much as possible, and 89.5% of them milk intake required per day is 1-3 cups, and male students perceived more than female students that milk should be taken a lot(p<0.001). In addition, half of the subjects slightly knew that milk contains various kinds of nutrients and a third knew it well, and the perception rate was higher in male students than those in female students(p<0.001). The average score of knowledge about milk was 5.71 out of 10 points and 5.94 points in female students, which was significantly higher than 5.48 points in male ones (p<0.001).

• Nutrition Research and Practice
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• 제12권2호
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• pp.143-148
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• 2018

BACKGROUND/OBJECTIVES: Average intake of calcium among college students is below the recommended intake, and knowledge surrounding the attitudinal and behavioral factors that influence milk and dairy intake, a primary food source of calcium, is limited. The purpose of this study was to evaluate college students' attitudes and behaviors concerning milk and dairy consumption and their association with calcium intake. SUBJECTS/METHODS: Participants were 1,730 undergraduate students who completed an online survey (SurveyMonkey) as part of baseline data collection for a social marketing dairy campaign. The online survey assessed attitudes and behaviors concerning milk and dairy intake, and calcium intake. Questions about milk- and dairy-related attitudes and behaviors were grouped into 14 factors using factor analysis. Predictors of calcium intake were then evaluated. RESULTS: Median calcium intake across all participants was 928.6 mg/day, with males consuming higher calcium intakes than females (P < 0.001). Adjusted for gender, calcium intakes were most strongly (and positively) correlated with associating milk with specific eating occasions and availability (i.e., storing calcium-rich foods in one's dorm or apartment) (both P < 0.001). Other correlates of calcium intake included: positive-viewing milk as healthy (P = 0.039), having family members who drink milk) (P = 0.039), and taking calcium supplements (P = 0.056); and negative-parent rules concerning milk (P = 0.031) and viewing milk in dining halls negatively (P = 0.05). CONCLUSIONS: Calcium intakes among college students enrolled in the current study was below the recommended dietary allowance of 1,000 mg/day, reinforcing the need for dietary interventions in this target population, especially females. Practitioners and researchers should consider the factors found here to impact calcium intake, particularly associating milk with specific eating occasions (e.g., milk with breakfast) and having calcium-rich foods available in the dorm room or apartment, as intervention strategies in future efforts aimed at promoting milk and dairy foods and beverages for improved calcium intake in college students.

• 한국식생활문화학회지
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• 제24권1호
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• pp.106-115
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• 2009

This study was conducted to investigate whether there is a difference in calcium intake between elementary school students who are participating in the school milk program and those who are not. The study samples consisted of 240 milk program participants and 120 non-participants in the fifth and the sixth grades at a school located in Cheong-ju. The survey questionnaire included questions related to general status, drinking milk at school, and intake of milk and dairy products at home. An FFQ (food frequency questionnaire) was composed of 30 calcium-supplying foods, which surveyed the normal intake amount at one time and the frequency per month. The average daily intake of calcium by the participants (1052.3 mg) was higher than that of the non-participants (772.5 mg) by 279.8 mg, and the major consumed food item contributing to the difference was milk. The major sources of dietary calcium were 'milk' for the participants and 'ice cream' for the non-participants. In a question asking the reasons for participation in the program, 48.8% of the participants answered 'benefits to health', and the primary reason why the nonparticipants did not drink milk at school was 'stomach pain' (55.0%). Among the participants, 80.4% said they 'are drinking milk at home', which was in contrast to only 50.8% of the non-participants. And 48.7% the participants said they drank 'more than 1 cup' of milk at home, and 47.5% of the non-participants said they drank 'less than 1 cup'.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 정기총회 및 제29차 춘계국제 학술발표대회
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• pp.82-89
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• 2002

Acid dairy drinks(ADD) are a worldwide product existing in many variations: fruit milk drinks, yogurt drinks, soy milk, butter milk, whey drinks and kefir etc. These drinks are marketed with different shelf lives depending on processing: -Short shelf life(maximum 3 weeks, cold storage) - Long shelf life(2 to 9 months, pasteurized, sterilized or retorted) Acidic protein drinks tend to a separation or destabilization process in the absence of stabilizing system during the shelf life of the ADD. A phase separation results in sedimentation of large particles at the bottom of the package and/or the formation of a serum layer at the top(whey off). These beverages are usually composed of an acid dairy phase (fermented base)or a natural base(milk, soymilk etc.)with an acidic medium (fruit phase: pulp, fruit concentrate etc.) which can be flavored. Sugar and stabilizers are added. It has been proved since the late 1950's that adding high methoxy pectin (HM pectin)to acid milk drinks is the best way to prevent the formation of a sediment and/or the whey off. In this presentation, we explain about stabilization mechanism of ADD induced by pectin. Applications and market trend of ADD in Asia and Europe are explained.

• 디지털융복합연구
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• 제12권2호
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• pp.353-361
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• 2014

연구목적: 본 연구는 M대에 다니는 재학생을 대상으로 에너지드링크를 포함한 카페인 음료 섭취 현황을 알아보고 구체적으로 카페인 음료섭취가 스트레스 정도, 학습태도, 수면에 미치는 영향을 알아보기 위해 조사되었다. 연구결과: 에너지드링크를 포함한 카페인 음료 섭취정도를 조사한 결과 특정 카페인 음료에 대한 선호 없이 골고루 섭취하는 것으로 나타났다. 카페인 섭취시기는 공부 및 수업에 대한 집중력 향상을 위해 공부하기 전후나 잠이 올때 단독으로 주로 섭취하는 것으로 나타났다. 카페인 음료 중 캔커피나 에너지 드링크 섭취의 주된 이유로는 졸려서였고, 커피믹스, 블랙커피, 커피우유, 녹차는 맛이 좋아서 주로 섭취하는 것으로 나타났다. 카페인 음료섭취정도에 따른 스트레스, 학습태도, 수면시간에 미치는 영향을 조사해 보았을 때, 커피우유를 제외한 캔커피, 커피믹스, 블랙커피, 녹차 및 에너지드링크는 유의한 차이가 없었으며, 이들 카페인 음료는 통계적으로 유의하게 영향을 미치지 않는 것으로 나타났다. 커피우유는 하루 1회 이상 마시는 경우 스트레스 정도가 가장 낮았으며, 마시지 않는 경우 수면시간이 가장 긴 것으로 유의하게 나타났다. 향후 응용: 이를 바탕으로 카페인 음료 종류에 따른 카페인 함유량을 구체적으로 조사할 수 있을 것이고, 추후 카페인 음료섭취로 요구되는 간호중재 개발에 응용될 수 있을 것이다.

• 서비스연구
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• 제9권1호
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• pp.33-49
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• 2019

본 연구에서는 유가공 업체의 국내외 시장 발전성과 향후 홍보 및 유통전략에 대해 알아보고자 한다. 국내 유가공 업체의 제품들을 차별화하여, 이를 통한 핵심역량을 개발하고 새로운 시장을 개척하여 새로운 소비를 창출하는 유통 과정의 혁신을 이루어 유가공 업체의 매출증대를 높이고 우유의 품질을 향상시키며 프리미엄 우유 시장을 새롭게 형성하여 소비 활성화를 극대화 시키고 이를 기대하며 또한, 한류를 이용한 판매촉진 활동을 활성화 시키고 해외수출 시장을 적극 개척하여 새로운 소비를 창출함과 동시에 백색시유의 품종 다양화를 노려야 한다. 그리고 저지종(Jersey)의 도입을 통하여 치즈의 제조원가를 낮추고 음용 이외에 미용과 요리 분야에서 다양하게 우유를 활용하면 유가공 업체의 수익을 증대시킬 수 있고 유제품 소비의 활성화를 기대할 수 있을 것이다. 그리고 영양학적인 가치와 풍미, 더 나아가 환경을 생각하는 방향으로 품종의 전환이 필요하며 향후 고품질의 프리미엄 우유가 새로운 트렌드로 자리매김해 나갈 것으로 판단된다. 또한 우유 효능에 대한 다양한 홍보를 통하여 인식전환을 도모하고 높은 연령대일수록 낮아지는 우유 소비율을 높이는데 기여할 것으로 보인다.

• Journal of Nutrition and Health
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• 제9권1호
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• pp.16-24
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• 1976

To determine patterns of preference for and consumption of milk and milk products in Seoul city, a study was conducted of 724 girls and 587 boys ranging in age from elementary school to collage level, from July to August, 1974. Findings are summarized as follows: In general, milk and milk products were liked by both children and adults. A contrasting low tendency to purchase such products was due to socioeconomics, habitual, and educational factors, as well as a lack of adequate nutritional information, especially with regard to milk. Knowledge of the value of milk as a source of calcium was lacking, especially among boys. The majority of homemakers understood that milk was nutritious, but not specifically as the best source of calcium for their families. Milk, especially in beverage form, was commonly regarded as food for the infant and small child. Grandparents would not drink it. Such a beliefe is similar to that found in under-developed or developing nations. The need for nutrition education must be emphasized. Milk and milk products are expensive foods, particularly for the low income family; but even in higher income levels, consumption was limited. Milk was consumed mostly by the younger family members, less by the older. Among the children, preference, knowledge, and concern with the nutritional value of milk increased with age of subjects. It is presumed that awareness improved with increasing length of school education. Greater frequency of milk intolerance was found with decreasing age of respondents: about 10 percent had some form of milk intolerance. This percentage will be found to be much higher in villages where milk is less familiar. This study indicated that respondents liked ice cream best of all the milk products. For beverage, they preferred cider and cola in summer, coffee and milk in winter. Smaller families consumed more milk than larger families. Household consumption of condensed milk was very low, mostly as coffeemate. Among households interviewed, as many had regular as irregular delivery of dairy milk. Average consumption ranged 0.5 to 1.5 Hop. Engel indices of these families ranged 20 to 60. Use of milk at home was very simple. Not many methods of preparation were found. The milk was used mostly as beverage. In order to improve the nutritional level of Korean children and adults who especially need additional calcium, milk and milk products are recommended as the best source of calcium. Nutrition education of children and their parents should receive greater emphasis.