• Journal of the Korean Dietetic Association
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• v.28 no.3
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• pp.195-204
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• 2022

The purpose of this study was to provide nutritional information for selecting beverages with low sugar contents. The nutritional data, including the sugar contents of 925 beverages, were collected from the nutrition labels through the official websites of manufacturers and analyzed according to the beverage types. The average price and volume of the beverage products were 1,556.6 won and 224.8 mL, respectively. The volume per price was the highest for carbonated beverages at 351.6 mL/1,000 won. The sugar content was high in the order of carbonated beverages (22.6 g), fruit & vegetable beverages (21.0 g), and mixed beverages (19.1 g). The sugar content per 100 mL was high in the order of fruit juice (10.6 g), fruit and vegetable beverages (9.2 g), ginseng and red ginseng beverages (8.5 g), and mixed beverages (8.3 g). The content of the product per 1,000 won was high in the order of carbonated beverages (23.3 g), fruit and vegetable beverages (23.2 g), and mixed beverages (20.0 g). The number of products with energy from a sugar content of 5% or more compared to the energy reference value was significantly higher in the carbonated beverages (52.2%), fruit and vegetable beverages (33.0%), and mixed beverages (26.5%) than other beverages. The sugar energy ratio of beverage products was highest in the carbonated beverages at 88.9%, followed by fruit and vegetable beverages (87.0%), fruit juices (84.3%), and mixed beverages (76.8%). Overall, beverages with high sugar contents per product, volume, and price were carbonated beverages, fruit and vegetable beverages, and mixed beverages.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.567-575
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• 2012

This study was conducted to investigate the actual conditions of intake of Korean traditional beverages in 273 female university students in Seoul, Korea. The subjects of this study consisted of 128 food and nutrition majors and 145 non-majors. Questionnaires were administered to the subjects who had an average age of 20 years. Two-hundred and nineteen students (80.2%) lived with their parents. Regarding the type of beverages subjects often drink, coffee was the most preferred (51.3%) overall, and non-majors (4.1%) were shown to drink traditional beverages more often. Regarding preference for traditional beverages, most subjects (72.5%) responded that they liked their own traditional beverage. However, for frequency of intake of traditional beverages, 48.7% answered they do not drink any traditional beverages. The reasons why subjects like traditional beverages were taste (71.7%) and health (26.3%), and the type of traditional beverages they often drink were Yulmu tea (35.9%), Sik hae (30.8%), and Yuja tea (10.6%), in order. Regardless of major, ginseng tea, jujube tea, mulberry-leaf tea, Chinese matrimony vine tea, ssanghwa tea, ginger tea, and omija tea were found to be satisfactory traditional beverages. Therefore, due to the low intake frequency, preference, and satisfaction of traditional beverages, new traditional beverages that can meet the standards of female students should be immediately developed.

• The Journal of the Korean dental association
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• v.19 no.11 s.150
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• pp.949-956
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• 1981

The author collected some acid containing beverages to observe the influence which acid containing beverages affect the tooth surface tissue and the resistance of tooth which was treated with fluoride and counterpart tooth in the acid containing beverages and comparatively observing the erosion of enamel surface, the author came to the following conclusion. 1. Acid containing beverages on the market eroded the tooth surface tissue and the erosion degree was determined by the pH concentration of beverages. 2. the erosion aspect of the tooth surface in terms of acid containing beverages indicated some on the surface and surrounding enamel rod in the beverages which the pH was comparatively high, and the erosion was observed greatly in all enamel including the enamel rod in the beverages which pH was high. 4. When one drinks beverages, if beverges' pH is high, there are no serious harmful, but the author recommended not drinking the beverages which pH is low under the situation lack of the proper preventive dentistry technique.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.240-250
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• 2012

This study was performed to investigate the consumption of coffee beverages and energy contribution ratios of coffee beverages and accompanying snacks by college students in Deajeon City and Chungnam Province in Korea. Questionnaire survey, dietary survey, and snack survey using food record method during 3-days were carried out. As a result, we found that 86.9% of male students and 75.6% of female students consumed coffee beverages usually, with no differences between the two groups. However, the frequency of coffee beverages consumed by female students out-numbered that of male students by 1 cup a day to 1-2 cups a week (p<0.05). Furthermore, male students most likely consumed coffee beverages at schools or academies, but female students consumed them at coffee shops (p<0.01). The reasons male students gave to consume coffee beverages were for scent, taste, fatigue, and to stay awake. Similarly, the reasons female students gave to consume coffee beverages were for scent, taste, habit, and to stay awake (p<0.01). Fully 58.1% of male students and 80.0% of female students ate snacks along with coffee beverages (p<0.01). Most male students substituted a coffee beverage and accompanying snack for a regular meal once a month. Female students were doing it at most 2-3 times a month (p<0.05). The mean daily dietary energy intake of male students was 1,924 kcal/d, and of female students was 1,518 kcal/d (p<0.001), which both were below the estimated energy requirements. Male students obtained 285.6 kcal/d and female students obtained 289.5 kcal/d from coffee beverages and accompanying snacks. There was a significant different in dietary intake of energy (p<0.05), calcium, and iron (p<0.001) for each ratio of reference intake between male and female students. The students who ate larger amounts of coffee beverages and accompanying snacks consumed less dietary energy, protein, calcium, and iron, respectively (p<0.05). These results show that many students consume coffee beverages regularly and obtain large amounts of energy from coffee beverages and accompanying snacks. It also shows that student's dietary nutrient intake tends to be poorer, as he or she obtains more energy from coffee beverages and accompanying snacks. Therefore, it is critical to monitor the influence of consumption of coffee beverages and accompanying snacks on the dietary nutrient intakes and health of college students, and to provide nutrition education about the proper consumption of coffee beverages and accompanying snacks based on scientific evidence.

• Journal of Korean Biological Nursing Science
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• v.17 no.2
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• pp.132-139
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• 2015

Purpose: The purpose of this study was to verify the correlation analysis between fluid intake on skin hydration and pH of college students. Methods: The subjects were 129 female nursing students in D city. Data were collected by a self-administered questionnaire, using a skin moisture checker and skin pH meter on faces, hands, and feet. The collected data were analyzed by descriptive statistics, t-test, ANOVA, and Pearson correlation analysis, using SPSS WIN, 20. Results: The daily fluid intake was composed of 57% pure water, 21% caffeinated beverages, 22% non-caffeinated beverages. There were significant differences in average skin hydration on the three body parts according to pure water, caffeinated beverages, and non-caffeinated beverages; however, there was no significant difference measured by fluid intake. There was a significant positive correlation between fluid intake and skin hydration: between pure water and skin hydration. There was significant negative correlation between caffeinated beverages and skin hydration: between non-caffeinated beverages and skin hydration. Conclusion: The results suggest that fluid intake, pure water, caffeinated beverages, and non-caffeinated beverages have an effect on skin hydration and pH. Therefore, it is good to increase the amount of fluid intake but, it is recommended to increase the amount of intake of pure water rather than beverages to improve skin status.

• Nutrition Research and Practice
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• v.13 no.1
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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.

• Journal of the korean academy of Pediatric Dentistry
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• v.24 no.1
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• pp.125-138
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• 1997

Along with recent economic prosperity, the consumption of commercially available beverages has increased dramatically. Beverages on the market are replacing tap water and constituting an increasing large proportion of the total daily fluoride intake. If such changes in the source of fluid intake are not taken into consideration, effective fluoride intake would become difficult in the fluoridated area while there would be confusion as to the basis for proper fluoride supplement prescription in the nonfluoridated area. So, dietary consultation is recommended for every pediatric patient. This study was conducted to provide the reference for dietary consultations on the subject of fluoride supplement using 72 beverages on the market. The fluoride content was measured and the fluoride intake from each age groups was calculated using fluoride ion specific electrode and HMDS-microdiffusion technique. 1. The average fluoride concentration of the 72 beverages was $0.23{\pm}0.10ppm$, from 0.0106ppm to 2.2050ppm. 2. Natural fruit juices, diluted fruit juices, carbonated beverages and mixed beverages showed average fluoride concentration of $0.15{\pm}0.66ppm$, $0.09{\pm}0.11ppm$, $0.15{\pm}0.23ppm$, $0.50{\pm}0.66ppm$, respectively. There were significant differrence between diluted friut juice drinks and mixed beverage, and between the carbonated beverages and mixed beverges(p<0.05). 3. Using available data on the daily total consumption of beverages and the relative consumption of beverages on the market according to age, daily fluoride intake for various age groups was calculated. According to the results, 2 to 3 year-old children need 0.13mgF/day, those between 4 and 6 year-old need 0.15mgF/day, and those between 7 and 10 year-old need 0.17mgF/day.

• Journal of Korean society of Dental Hygiene
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• v.19 no.6
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• pp.1077-1087
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• 2019

Objectives: The purpose of this study was to analyze the risk of dental caries and erosion associated with beverage consumption by measuring the sugar content and acidity of beverages for children, marketed in general food stores and cooperative living associations in Korea. Methods: Sixty types of children's beverages marketed in Korea were selected for the study. Calories, sodium, and carbohydrates in the nutrients per 100 ml, the sugar content, and pH of each beverage were measured. Frequency analysis, independent t-test, and one-way ANOVA were performed (p<0.05). Results: There was no significant difference in sugar content, calories, sodium, and carbohydrate content of regular and cooperative beverages, but the pH of cooperative beverages was significantly higher. Moreover, the mixed drinks had significantly lower sugar content, calories, and carbohydrates than fruit and juice, but the sodium content was significantly higher. Conclusions: When choosing beverages for children, caregivers should be able to easily access information about their impact on the child's oral health. Efforts should be made to maintain appropriate levels of sugar and acidity in beverages for children.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.197-203
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• 2008

This study was performed to aid the development of a reduced-calorie ssanghwa beverage, by using substitutes for high fructose com syrup(HFCS). Sensory scores were examined for ssanghwa beverages containing different levels of glucosyl stevia, aspartame, and acesulfame-K(0, 50, and 100%, respectively) in place of HFCS. The results showed that sensory scores were not significantly different for the beverages containing different levels of acesulfame-K, including aftertaste, ssanghwa taste, and overall eating quality. In contrast, the sensory scores of beverages containing 0 and 100% glucosyl stevia were significantly different. Data were also gathered comparing the sensory scores of beverages according to the different types of sweeteners. Bitter taste and astringency were not significantly different between the beverages sweetened with HFCS, KP(containing 50% acesulfame-K and 50% aspartame), SP(containing 50% glucosyl stevia and 50% aspartame), and SK(containing 50% glucosyl stevia and 50% acesulfame-K), respectively. Finally, aftertaste and overall eating quality were not significantly different between the HFCS and SP sweetened beverages.

• Journal of Microbiology and Biotechnology
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• v.16 no.3
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• pp.480-483
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• 2006

Ethyl carbamate, a by-product produced naturally during fermentation and contained in fermented foods and beverages, is a carcinogen. Thus, due to the high consumption of alcoholic beverages in Korea, the ethyl carbamate concentrations in popular alcoholic beverages were determined, and the daily intake of ethyl carbamate through alcoholic beverages was estimated. The major Korean alcoholic beverages, Soju, beer, and Takju, with the highest market share were sampled and their ethyl carbamate concentrations determined by GC/MS/SIM. The ranges of ethyl carbamate contained in Soju, beer, and Takju was 0.83-10.07, 0.45-0.77, and 0.40-0.93 ppb, respectively. These results and data on the average daily intake of alcoholic beverages were then used to calculate the average and maximum estimated daily intakes (EDI) of ethyl carbamate through alcoholic beverages. As a result, a relatively high EDI of ethyl carbamate through alcoholic beverages was found for Korean males over 30 years old, indicating the need to reduce the ethyl carbamate content in alcoholic beverages.