We identified the intake pattern and consumption propensity of milk and sought improvements to promote consumption of milk. We targeted 362 preschool children aged 5~7 years old who attended nursery school in the Bucheon area. Questionnaires were distributed and 328 questionnaires were collected. Approximately 36.2% of boys and 31.2% of gorls drank milk six times per week. A total of 32.9% of the preschool children drank more than 2 cups of milk/day. Approximately 72.9% of them currently drink white milk, and 46.0% preferred milk to processed milk. The reasons why they drink milk included ``want to be tall``(66.5%) and ``good health``(52.4%). Mothers(54.6%)and preschool children(39.3%) were the purchasers with the greatest impact on product purchases. Consumer propensity to buy milk was shown in the order of expiration date(4.80 points), and nutrition facts(4.01 points). (4.88 points) and enhanced nutrients(4.59 points) should be promoted for milk consumption. Therefore, it is thought that continuous nutrition education should be made together in order to increase consumption of milk of children and education targeting teachers and school parents should be conducted as well. And in order for children to drink milk without repulsion, the development of various products satisfying both symbolic aspects and nutritional aspects should continue to be made.

The purpose of this study was to estimate beverage consumption frequency and determine related problems of elementary school students in Chungnam. The survey was conducted with 488 students(boys=230, girls=258) using a questionnaire. The average age of the students was 10.1 years old, thir average height and weight were 145.1 ㎝ and 39.5 ㎏, respectively and the obesity index was -1.3%. The frequencies for breakfast, lunch and dinner were 5.8 times/week, 6.7 times/week and 6.4 times/week, respectively. Regarding the frequency of snacks, high response rates for ``once/day``(38.3%) and ``none`` (30.5%) were observed. Nutrition label on beverages were identified rarely(39.1%), nearly never(19.7%), and never(12.9%). The choice factors in selecting beverage were taste, nutrition, and price. For the type of snack most often consumed, fruit or juice was 25.8%, snack items were 25.2%, bread was 24.8%, dairy products were 7.6%, beverages were 7.0%, noddles were 6.2%, and rice cakes were 3.5%. The kinds of favorite beverages were carbonated drinks(30.3%), functional drinks (24.4%) and milk and yoghurt(23.8%), and main reason for the choice of beverage was "it tastes good". For the point of time that students wanted to drink a beverage, "when I feel thirsty" appeared most often for dairy products and beverages and the next most frequent answer was "after exercise". Therefore it may be necessary to administer systematic nutritional education on perception on nutrition fact label of beverage. And it is thought that plan for proper beverage consumption in elementary school students may be established.

Job`s tears(Coix lachryma-jobi L.) chungkukjang powder and wheat bran powder were added to American cookies for practical use as healthy compounds. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts(as ratios of 10%, 20%, 25% to the flour quantity) of Job`s tears chungkukjang & wheat bran powder. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Job`s tears chungkukjang & wheat bran powder and cookies. The quality characteristics of Job`s tears chungkukjang & wheat bran powder American cookie were estimated in terms of bulk density, pH of the dough, spread ratio, color, texture profile analysis, proximate composition, and sensory evaluations. While the spread ratio and the total polyphenol contents, flavonoid contents and DPPH free radical scavenging activity of cookies significantly increased, pH, hardness and L value of the cookies decreased with increasing Job`s tears chungkukjang & wheat bran powder(p<0.01). The consumer acceptability score for the 10~20% Job`s tears chungkukjang & wheat bran powder American cookie ranked significantly(p<0.05) higher than those of the other groups in texture andoverall preference. This suggests that Job`s tears chungkukjang and wheat bran powder are good ingredient candidates for increasing consumer acceptability and functionality of cookies.

Deer horn has been used in oriental medicine and folk remedy. It has had much effects on `health and tonic efficacy`. But this word, `health and tonic efficacy`, is very obscure in modern sense. This report attempts to investigate their scientific and objective effects among many papers. The biochemical components of antler are composed of pentoses, hexoses, acid mucopolys-accharides, free and ester fatty acids, glycolipids, phospholipids, prostaglandins, sterols, protein and peptides, free amino acids, minerals, hormones etc. Deer horn extract especially increases body weight gain and feed efficiency, and it stimulates the ability of spermatogenesis of animal. However, a few papers have reported concerning the toxicity and side effects of antler.