Study of Recognition and Necessity of Oriental Medicinal Menu, and Development of Oriental Therapeutic Menu for Stroke Patients

뇌졸중 환자에서 한방치료식의 인지도 및 요구도 조사와 문헌고찰을 통한 한방 치료식단(藥膳) 개발

The purpose of this study was to develop the oriental therapeutic menu(Yak-sun) through the recognition and necessity of oriental medicine diet in stroke patients admitted to K Oriental Medical Hospital. From May to July 2007, the 73 stroke patients were surveyed for the recognition and necessity of oriental therapeutic menu. The oriental therapeutic menu was developed on the basis of literature of oriental medicine books and research papers. The developed two week cycle of menus were then reviewed by the experts and specialists. The sensory evaluation and nutritional analysis of the menu were followed. The stroke patients who participated in the survey did not know about the oriental medical diet, however, 61.6% of the patients had interest. Most of the patients expected the efficacy of oriental therapeutic diets. Total of forty three medical herbs and ten herb-combined prescriptions were used in the menu. The daily average calorie of developed menu was 2,031 $\pm$ 57.6 kcal and the most of nutrients met Dietary Reference Intakes for Korean(KDRIs). The caloric ratios of carbohydrates, protein, and lipid were 61.3%, 18.7%, 20.0%, respectively. The average values of cholesterol(194 $\pm$ 57.5 mg/day), sodium(3,078 $\pm$ 678.5 mg/day), calcium(1,099 $\pm$ 140.1 mg/day), and dietary fiber(33 $\pm$ 7.0 g/day) were met Korean dietary guide line for stroke patients. Oriental therapeutic diet might be unfamiliar to the hospital patients even though they had interest in and favorable thought about it. Implements of oriental therapeutic diet to the hospital patients might be useful to improve the quality of service in the hospitals.