The purpose of this study was to provide information on the labeling of nutritional components on beverages to aid in nutrition education and oral health promotion. The study was conducted to evaluate nutritional effects and risk factors associated with the consumption of different beverages with respect to oral health. A total of 52 products from seven different types of beverages were analyzed for their nutrient content, sugar content, and pH. The sugar content per serving size, based on the nutrition labeling of beverages, was highest for the milk beverages, at 26.6 g, and lowest for the teas, at 13.0 g. According to the recommendation of the World Health Organization (WHO), beverages should contain less than 10% (50 g) total sugars. Our assessment revealed that total sugars in and carbonated beverages were 53.2% and 50.0% of daily value, respectively. Therefore, the milk and carbonated beverages contained more than 50% sugars per serving size, exceeding the recommendation of WHO. The pH of the beverages, from the most acidic to the least acidic were: carbonated beverages, pH 3.0; fruit and vegetable beverages, pH 3.1; mixed beverages, pH 3.6; fruit and vegetable juices, pH 3.7; teas, pH 4.7; coffees, pH 6.6; and milk beverages, pH 6.8. The intake of acidic and sweetened beverages could potentially cause dental caries and erosion. Therefore, the results of this study could be used by oral health care professionals to counsel their patients by providing relevant information on the possibility of oral disease caused by consumption of commercial beverages.
Beverages* ; Carbohydrates ; Carbonated Beverages ; Dental Caries ; Education ; Food Labeling ; Fruit ; Fruit and Vegetable Juices ; Humans ; Hydrogen-Ion Concentration* ; Milk ; Oral Health ; Risk Factors ; Serving Size ; Tea ; Vegetables ; World Health Organization

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p <0.05), smoking (p <0.001) and drinking (p <0.001) than general students, while general students had more eating between meals (p <0.01). 2) The intake of food was a significant difference in white rices (p <0.01), bibimbab (p <0.001), kimbab (p <0.001), fried rice (p <0.001), ramen (p <0.001), jajangmyun (p <0.001), jambong (p <0.001), hamburger (p <0.001), pizza (p <0.001) and breads (p <0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p <0.001), roasted thin pork chops (p <0.001), grilled pork belly (p <0.001), pork cutlet (p <0.01), sweet and sour pork (p <0.001), chicken with ginseng (p <0.001), fried chicken (p <0.001), kimchi pot stew (p <0.01) and zucchini (p <0.05) than general students, with general students taking more kimchi (p <0.01) and fried or boiled soybean curd (p <0.01). The intake of dessert was a significant difference in yogurt (p <0.01), orange juice (p <0.001), cola (p <0.001), soft drinks (p <0.001), ion drinks (p <0.001), coffee (p <0.001), apple (p <0.01), banana (p <0.001), orange (p <0.001), cake (p <0.001), hot dog (p <0.001), ddokbokgi (p <0.01), mandu (p <0.001), fried fish paste (p <0.05), steamed korean sausage (p <0.001), fried foods (p <0.05), hem & sausage (p <0.001), cheese (p <0.001), ice-cream (p <0.001), candy (p <0.01), chocolate (p <0.001), mayonnaise (p <0.05), jam (p <0.01) and butter & margarine (p <0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p <0.05), grilled pork belly (p <0.001), chicken with ginseng (p <0.01), anchovies and small fish (p <0.05), chicken with ginseng (p <0.05), seasoned spinach (p <0.001), seasoned zucchini (p <0.001), milk (p <0.05), coffee (p <0.001) and butter & margarine (p <0.05) while general students did egg (p <0.01), soybean sprout soup (p <0.001), boiled or fried potato (p <0.05), seasoned soybean sprout (p <0.05), boiled or fried soybean curd (p <0.01), fried foods (p <0.01) and snack (p <0.05). For their preference of tastes, hot taste (p <0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p <0.01) intake in accordance with other family and of milk (p <0.001) and butter & margarine (p <0.05) preference in accordance with growth in a big city between the two groups.
Animals ; Bread ; Butter ; Cacao ; Candy ; Carbonated Beverages ; Edible Grain ; Cheese ; Chickens ; Citrus sinensis ; Coffee ; Cola ; Diet ; Dogs ; Drinking ; Eating* ; Food Habits* ; Food Preferences ; Humans ; Male* ; Margarine ; Meals ; Milk ; Musa ; Ovum ; Panax ; Seasons ; Smoke ; Smoking ; Snacks ; Solanum tuberosum ; Soybeans ; Spinacia oleracea ; Steam ; Surveys and Questionnaires ; Yogurt

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 Kyeonggido, 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.
Alcoholic Beverages ; Beverages ; Carbon ; Carbonated Beverages ; Coffee ; Drinking ; Eating ; Food Habits ; Fruit ; Humans ; Korea ; Life Style ; Male ; Meals ; Milk ; Surveys and Questionnaires ; Snacks ; Soy Milk ; Sports ; Tea ; Water

PURPOSE: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of elementary school students. METHODS: Subjects included 701 elementary school students (351 boys and 350 girls) residing in Jeju. The research analyzed a sample and was carried out using the 24 hour recall method and one day consumption of total sugar. RESULTS: The average daily total sugar intake was 55.3 g (male 53.1 g, female 57.6 g). Total sugar intake per meal was 6.3 g (11.4%) from breakfast, 6.9 g (12.5%) from lunch, and 7.2 g (13.0%) from dinner, 34.9 g (63.1%). Major food groups of total sugar were milks (17.04 g), grains and their products (12.79 g), fruits and their products (9.40 g), and sugars and sweets (7.30 g). In analysis of the amount of total sugar consumption from several recipes, much was taken in from dessert and snacks such as dairy products (15.08 g), bread and snacks (6.4 g), beverages (5.5 g), fruits (5.1 g), and ice cakes (4.8 g). Total sugar consumption was high for rices and side dishes such as noodles (5.1 g), stir-fried foods (2.3 g), fried foods (1.4 g), cooked rice with seasoning (1.4 g), and hard-boiled foods (1.1 g). In comparison of total sugar consumption for sugar sources, daily intake of natural sugar, added sugar, and natural and added sugar were 25.8 g, 23.3 g, and 6.2 g, respectively. High sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, and niacin than the low sugar intake group, which was below 20%. CONCLUSION: Total sugar intake of fifth graders of elementary schools on Jeju Island was 55.4 g/day, and it was usually intake from snacks. Therefore, elementary school students need nutritional education for proper selection of better snacks and for reduction of dietary sugar intake.
Beverages ; Bread ; Breakfast ; Carbohydrates* ; Edible Grain ; Dairy Products ; Education ; Female ; Food Habits ; Fruit ; Humans ; Ice ; Lunch ; Meals ; Milk ; Niacin ; Seasons ; Snacks

Humans ; Teas, Herbal/analysis* ; Beverages/analysis* ; Tea ; Liver Neoplasms

The relationship between dietary practices and juvenile delinquency was studied using a dietary survey. Subjects were selected from juvenile delinquents who were under the supervision of the Seoul Probation Office of the Ministry of Justice. The study group consisted of 52 male and 52 female delinquents. As a control group, 104 exemplary high school students were selected in Seoul. A questionnaire was designed to find out the subjects' general characteristics, dietary habits, lifestyle, eating behavior, food frequency, and nutrient intake using the 24-hour recall method. Compared to the exemplary students, the juvenile delinquents were significantly different in education level, family status, monthly allowance, residence status, breast fed, parents' education level, parents' concern. In dietary habits, fifty-eight percent of the juvenile delinquents ate 2 or fewer meals per day, preferred to eat with friends, and liked hot tasting foods. The juvenile delinquents consumed more ion drinks (OR=9.26 CI: 3.83-22.37), rameon (OR=7.67 CI: 3.21-18.33), cola (OR=6.75 CI: 2.91-15.69), soft drinks (OR=6.12 CI: 2.53-14.81), steamed korean sausage (OR=5.34 CI:2.31-12.32), hamburger (OR=5.15 CI: 1.91-13.87), kimbab (OR=3.63 CI: 1.76-7.46), ddokbokgi (OR=3.17 CI: 1.58-6.38), candy (OR=3.08 CI: 1.41-6.73), white rice (OR=2.59 CI: 1.19-5.64), hotdog (OR=2.52 CI: 1.31-4.86), and less rice mixed with grains (OR=0.02 CI: 0.01-0.05), tangerine (OR=0.06 CI: 0.02-0.20), milk (OR=0.29 CI: 0.14-0.60), roasted fish (OR=0.32 CI: 0.28-0.99, anchovy (OR=0.35 CI: 0.17-0.72), seaweed (OR=0.37 CI: 0.16-0.83), and tofu (OR=0.48 CI: 0.23-0.99) than the exemplary students. With respect to the juvenile delinquents, the nutrient intakes lower than 75% of the Korean RDA were for riboflavin (75.0%) and calcium (47.9%) among the boys, and calcium (46.9%) and iron (60.4%) among the girls. To prevent juvenile delinquency, nutritional education and well-balanced school food service meals should be emphasized so as to improve the management of dietary practices.
Breast ; Calcium ; Candy ; Carbonated Beverages ; Edible Grain ; Cola ; Education ; Feeding Behavior ; Female ; Food Habits ; Food Services ; Friends ; Humans ; Iron ; Juvenile Delinquency ; Korea* ; Life Style ; Male ; Meals ; Milk ; Organization and Administration ; Riboflavin ; Seaweed ; Seoul ; Social Justice ; Soy Foods ; Steam ; Surveys and Questionnaires

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.
Beverages ; Busan* ; Cacao ; Candy ; Carbonated Beverages ; Child* ; Education* ; Fast Foods ; Food Habits* ; Food Labeling ; Humans ; Ice ; Milk ; Mothers* ; Snacks* ; Water

OBJECTIVES: Vitamin C has various functions such as antioxidative effect and supporting absorption of iron (Fe). Aim of this present study was to provide vitamin C nutrition information and to briefly evaluate absorption interaction of vitamin C and Fe content of vitamin C emphasized products. METHODS: Vitamin C emphasized foods including beverages, cereal, snacks, chocolate products, other cocoa products, and sugary products were examined by HPLC. Fe contents in samples after dry-ashing were examined by ICP. RESULTS: Vitamin C content ranges in various products tested were the following: beverages (n=11) 20.15 ± 0.08~845.41 ± 6.07 mg, cereal (n=11) 52.50 ± 0.23~262.50 ± 0.07 mg, snacks (n=1) 50.00 ± 0.25 mg, chocolate products (n=1) 311.73 ± 2.44 mg, other cocoa products (n=1) 311.73 ± 2.44 mg, other sugary products (n=2) 52.50 ± 0.23~262.50 ± 0.07 mg. Vitamin C (n=27) analysis values ranged from 82 to 450% of the labeled value. Vitamin C content in vitamin C emphasized food (n=6) was estimated 7.7 times~56.6 times more than Fe content. CONCLUSIONS: Analyzed samples ranged more than 80% of the labeled value in vitamin C emphasized products, which complied with food labeling regulation. But, beverages (n=3), cereal (n=4), chocolate products (n=1) were 2 times more than the labeled value. To provide accurate nutrition information, food manufactures should supervise nutrition labeling and understand the interactions between nutrients. Also, consumer should decide about the adequate amount of nutrient intake by thoroughly checking nutrition labeling.
Absorption ; Ascorbic Acid* ; Beverages ; Cacao ; Chromatography, High Pressure Liquid ; Edible Grain ; Food Labeling ; Iron ; Snacks ; Vitamins*

OBJECTIVETo observe the ethyl carbamate concentrations in different commercial fermented foods in Hangzhou in 2010.

METHODSIn 2010, 237 commercial fermented food samples of eight categories, including yellow wine, white spirit, wine, beer, cooking wine, sauce, vinegar and fermented bean curd, were purchased from 3 different size markets respectively in Hangzhou. The ethyl carbamate was measured by gas chromatography-mass spectrometry in selection ion mode, after the samples were coupled with D5-ethyl carbamate, and purified by diatomite solid phase extraction column.

RESULTSThe results showed that ethyl carbamate was detected in all samples analyzed (100%) with the range from 2.0 µg/kg to 515.0 µg/kg. The ethyl carbamate average (median) levels in 8 food categories were descending with fermented red bean curd (182.2 µg/kg (161.2 µg/kg)), yellow wine (159.6 µg/kg (121.0 µg/kg)), cooking wine (86.8 µg/kg (95.6 µg/kg)), white spirit (72.0 µg/kg (60.5 µg/kg)), soy sauce (47.2 µg/kg (40.7µg/kg)), vinegar (26.7 µg/kg (31.8 µg/kg)), wine (15.7 µg/kg (16.8 µg/kg)) and beer (2.2 µg/kg (2.3 µg/kg)).

CONCLUSIONThe ethyl carbamate was detected in all fermented foods in Hangzhou in 2010, and the levels of ethyl carbamate in red bean curd and yellow wine were higher than others.

Acetic Acid ; analysis ; Alcoholic Beverages ; analysis ; Beer ; analysis ; China ; Fermentation ; Food Analysis ; Food Contamination ; analysis ; Food Inspection ; Gas Chromatography-Mass Spectrometry ; methods ; Urethane ; analysis ; Wine ; analysis

PURPOSE: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of middle school students. METHODS: Subjects included 1,184 middle school students (476 males and 708 females) residing in Jeju. This research analyzed daily dietary intakes of subjects using the 24 hour recall method and surveyed the dietary habit related to total sugar intake using questionnaires. Descriptive analysis, chi-square test, t-test, and ANOVA, using the SAS program were used for analysis of data. RESULTS: The average daily total sugar intake was 60.3 g (male 50.5 g, female 66.9 g). Total sugar intake per meal was 6.5 g (10.8%) from breakfast, 9.0 g (14.9%) from lunch, 11.8 g (19.6%) from dinner, and 33.0 g (54.7%) from snacks. Food groups that contribute to the majority of total sugar intake were grains and their products (23.0 g), milk (11.0 g), fruits and their products (7.3 g), sugars and sweets (6.1 g), and vegetables and their products (5.8 g). In terms of total sugar intakes by cooking methods, desserts showed a greater amount than main and side dishes, and indicated in order of amount as follows: bread and cookies (11.5 g), dairy products (7.5 g), ice cakes (6.2 g), beverages (5.3 g), and fruits (4.5 g). Total sugar consumption was high for rice and side dishes such as noodles (10.2 g), fried foods (2.9 g), stir-fried foods (2.0 g), and cooked rice with seasoning (1.7 g). The daily intake of natural sugar, added sugar, and natural and added sugar was 18.3 g, 35.8 g, and 6.2 g, respectively. The high sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, vitamin B6, niacin, and vitamin E than the low sugar intake group, which was below 20%. CONCLUSION: Total sugar intake of second graders of middle schools on Jeju Island was 60.3 g/day, mostly obtained from snacks (54.7%). Therefore, nutritional education for proper selection of better snacks and for reduction of dietary sugar intake is needed for middle school students.
Beverages ; Bread ; Breakfast ; Carbohydrates ; Edible Grain ; Cooking ; Dairy Products ; Education ; Female ; Food Habits ; Fruit ; Humans ; Ice ; Lunch ; Male ; Meals ; Milk ; Niacin ; Surveys and Questionnaires ; Seasons ; Snacks ; Vegetables ; Vitamin B 6 ; Vitamin E ; Vitamins