Browse > Article

Characteristics and Nutritional Approching of Sun-Jup in Oriental Medicinal Diet Therapy  

Choi, Hua-Shan (College of nursing, Yanbin University)
Park, Sung-Hye (Oriental Medicinal Diet Therapy, Dept. of Diet & Health Care, Graduate School of Industrial Technology, Myungji University)
Publication Information
Journal of Physiology & Pathology in Korean Medicine / v.20, no.3, 2006 , pp. 753-758 More about this Journal
Abstract
This study was performed to provide basic ideas as understanding and application for oriental medicinal cuisine (Yak-Sun). We investigated background, history of Yak-Sun in China. Also we conducted to investigated how to apply the theories of oriental medicine appropriately, which direction should be taken, and how it should be developed. To develop medicinal cuisine, it is necessary to grasp the theoretical system. And to develop medicinal cuisine for health enhancement, it is also required not only to consider constitutions but also to suggest the need of knowledge for moderation in terms of regimen along with the theory of oriental medicine. Also to develop medicinal cuisine according to the perspective of oriental medicinal theory, what should be taken into account is not only the understanding of the characteristics of food materials, but also the properties of them that the theory of oriental medicine. Lastly the scientific effect of the medicinal cuisine which is developed according to the oriental medicinal theory. And it is believed to be essential for the government to make effects to set a standard and laws to validate the medicinal effects and the process of assessment so that the systematic development can be encouraged, and to prepare guidance to food development for national health improvement.
Keywords
oriental diet therapy; Yak-Sun; medicinal food;
Citations & Related Records
연도 인용수 순위
  • Reference
1 금국량. 중화식물요법대전. 중국, 강소과학기술출판사, pp 1-24, 69-97, 207, 317, 1990
2 Kim, D.J., Yoo, J.S., Yang, S.M., Kim, D.R, A Study on the inhibitory function among foods and herb drugs. Journal of Sasang Constitution Medicine 13, 124-136, 2001
3 복혜자, 이귀주, 송주은. 약선음식 개발을 위한 전통 식품재료와 한의학이론의 적용방향에 관한 연구. 동아시아식생활학회지 15(3):346-356, 2005
4 신민규, 이윤희, 김대준, 박미연, 변준석. 식생활에 관한 한방적 고찰. 대한의료기공학회 5, 186-198, 2001
5 안문생. 안문생약선기. 한국약선교육개발원, 2003
6 Lee, H.J., Sohn, K.H., Lee, M.J. Analytic study on various factors related to perception of traditional beverage. Korean J Dietary culture 16, 483-491, 2001
7 중약대사전 편찬위원회. 중약대사전. 도서출판 정담, 1997
8 Shin, M.K. The effect of a traditinal food on health. Korean J East Asian Society of Dietary Life 6, 276-276, 1996
9 윤서석. 한국식품사 연구. 서울, 신광출판사, pp 34-358, 1974
10 Song, I.B. Medical minds of traditional Korean medicine in dongeuibogam and dongyi suse bowon. J of Sasang Constitutional Medicine 16, 1-7, 2004
11 정진우, 박봉규. 약선 요리의 맛과 조리방법이 고객 애호도에 미치는 영향. 동아시아식생활학회지 15(3):357-365, 2005
12 이영종. 한의학과 식료. 식품산업과 영양 5(3):1-9, 2000
13 이금숙, 황춘선. 한국의 전통적 민간요법의 이용실태 조사연구 -성인병에 이용되는 식품을 중심으로-. 한국식생활문화학회지 5(3):331-347, 1990
14 이미숙. 약성식품의 기능과 실제이용의 전망. 동아시아식생활학회지 8(2):182-187, 1998
15 Lee, C.H., Kim, S.Y. Literature review on the Korean traditional non-alcoholic beverage. Korean J Dietary Culture 6, 43-54, 1991
16 박건태, 김도완. 약선(藥膳)을 이용한 건강 기능식 개발에 관한 연구 -중국 문헌을 중심으로-. 한국조리학회지 9(4):191- 202, 2003
17 Song, I.B. Sasang constitution medititution and constitutional foods. Korean J Dietary Culture 3, 347-349, 1998
18 이효지. 한국의 음청류 문화. 한국식생활문화학회지 pp 421-429, 1994
19 천렌카이. 중국 식이요법 이론 변천사. 한국식생활문화학회지, 13(2):73-81, 1998
20 박원기. 건강을 위한 식품 선택. 고려의학 pp 275-301, 2002
21 김인락. 기미론의 실험적 정신. 서울, 다우문화사, pp 5, 1998
22 Yang, S.M., Kim, H., Kim, D.R. A clinical study of the usingt the dry nut for the taeumin the jaundice by eating and drinking. J of Sasang Constitution Medicine, Vol. 14, pp 174-180, 2002
23 Han, B.J. The historical study of Korean traditional functional food. J East Asian Society of Dietary Life 6, 235-255, 1999