• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.562-575
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• 2013

Century-old nutrition and health concepts can be revived and applied in the modern age in the forms of newly developed menus, recipes, and lifestyle education. Current medical nutrition therapy concepts were first described in the Chosun Dynasty (1392-1897) in Korea based on the philosophy that food and medicine originate from the same source, which is known as 'food as medicine'. Recognizing the importance of culture, tradition, local diet, and lifestyle on health and medical nutrition therapy, we tried to rediscover traditional Korean approaches towards food consumption and nutrition through systematic review of the literature and developed contemporary menus accordingly. The medical nutrition therapy prescriptions described in 'Shikryochanyo' (1460) by the Chosun Dynasty's royal physician Soonyi Jeao cover 45 different diseases. In this project, we developed contemporary menus for those disease models that are most prevalent in modern society. Menus developed with foods that are readily available today were evaluated for their nutritional content and adequacy using a computer-aided nutritional analysis program (CAN pro 3.0, developed by the Korean Nutrition Society for comparison with RDA for Koreans). Therefore, century-old nutrition and health concepts can be revived and applied in modern society as newly developed menus recipes and lifestyle education.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.37-53
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• 2011

The objective of this study was to prepare the base on which Korean food can become a globally important health food. A focus group interview was conducted with a nutritionist and professor of food and nutrition to select the Korean food for a healthy menu. Five main categories were established to select a healthy menu based on the Korean food philosophy, including Korean food made from beans, Korean food made using fermentation, Korean food made using various colors, Korean food with high dietary fiber, and Korean food made with abundant unsaturated fatty acids. The 52 healthy menu items selected based on these standards were composed of easily available food materials. The efficacy of food materials described in Sikryochanyo, the traditional Chosun dietary therapy, was checked to verify the efficacy of this healthy menu. This study demonstrated that basic materials can be efficiently used to enable citizens to select Korean food as an international health food. As such, the results can be utilized to publicize Korean food as a healthy food.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.1
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• pp.10-17
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• 2007

This study examined Cheon SunEui(全循義)'s lineage, life, ChimGuTaekllPeonJip(鍼灸擇日編集) and SikRyoChanYo(食療纂要)'s subjectmedical history. Cheon SunEui(全循義)'s position underestimated that it's associated with the reality of politics in the early years of the Joseon dynasty medical history. Accordingly, Cheon SunEui(全循義)'s the healing art and studies remain poorly characterized. To understand the role of Cheon SunEui(全循義)'s studies, we examined that his lineage and life. We made a complete translation Cheon SunEui(全循義)'s ChimGuTaekllPeonJip(鍼灸擇日編集) introduction and confirmed importance alternative choice in the practice of acupuncture and moxibustion. We also identified that SikRyoChanYo(食療纂要) introduced hothouse methods using Korean paper and ondol, food store and fish store methods. is not too much to say that this book is one of the diet of our time. These results demonstrated that Cheon SunEui(全循義)'s life and literary work feel keenly the necessity of study in korea medical history. Because of the actual politics place estimate, Cheon SunEui(全循義)'s life and science underestimate. However, his books excavated. Old values cut red tape, following studied realized about his medical art and medical ideas.

• Journal of Korean Medical classics
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• v.29 no.3
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• pp.41-56
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• 2016

Objectives : The paper analyzes food cure recipes related to wind diseases as written in Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. The paper shall then use results of the analysis to consider food cure recipes utilized by patients who are suffering from wind diseases or who are showing symptoms of wind diseases. The paper aims to help cure modern diseases related to wind diseases and make a set of suggestion about preventive foods. Methods : Important dietary guidebooks in Korea and China were studied, and the author studied only the ones among the food cure recipes that had wind diseases for which they are effective. Sikuisimgam 16 species, Eumsunjungyo Shikyojaebyeong 13 species, Singnyochanyo 13 species of food cure recipes related to wind diseases were extracted, and they were studied based on their ingredients, cooking style, and administration time. Results : There are food ingredients introduced as effective for curing wind diseases within Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. Among them, some of the ones that can be utilized in the modern age are: arrowroot(葛粉), nepta herb(荊芥), Baekryangmi(白粱米), Dongmaja(冬麻子), milled rice(白米), Eokiin(薏苡人), fermented soybean, chongbaek, Wubanggeun(牛蒡根), soy beans(大豆), grass(椒), xanthium fruit(蒼耳子), changi leaves(蒼耳葉), jinpi(陳皮), black pepper(胡椒), ginger(生薑), mint leaves(薄荷葉), suyu, heukjima(黑脂麻), ojagye, chives, and Baekyuma(白油麻). Conclusions : The food ingredients extracted from Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo are effective in curing wind diseases, and they should be processed in ways that enable the people of this age to consume more of them. Moreover, people who have not yet suffered from wind diseases but are showing the symptoms of wind diseases will benefit from taking care of their blood pressure by consuming these foods in their everyday lives. Such people will serve as examples of good food cure recipes.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.2
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• pp.353-361
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• 2007

This study searched the medical thought of Cheon Sun Eui (全循義). The relavance of his writings with the modern Korean Traditional Medicine, the science of food and nutrition, and the living science. His medical philosophy which was expressed in SikRyoChanYo(食療贊要), SanGaYoGok(山家要錄), ChimGuTaeKIlPeonJip(鍼灸澤日編集), etc., was investigated. The purpose of SikRyoChanYo(食療贊要) was to describe the food therapeutics before using drugs for treatment of diseases and stress the prevention of illness using foods. Second, he mentioned the science of breeding of plants and the method of food storage in his writing, SanGaYoGok(山家要錄). In this writings, the method of preparing and processing foods, storage of foods, fermentation of foods, the science of breeding of plants, etc., was mentioned. So, he could be called as a scientist. Also, he stressed the importance of food in maintaining health and curing illness in this book. Third, he wrote the good and bad luck of time and the day of getting away from the bad luck when the acupuncture and moxibustion was performed. In ChimGuTaeKIlPeonJip(鍼灸澤日編集), he reflected together the energy changes of nature and body in performing therapeutics.

• Journal of Sasang Constitutional Medicine
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• v.17 no.1
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• pp.16-24
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• 2005

1. Objectives This study is purposed to find a dietary treatment of Taeyangin in the ${\ulcorner}$Sik Ryo Chan yo(食療纂要)${\lrcorner}$(1460). 2. Methods It was researched as bibliographic study with ${\ulcorner}$Sik Ryo Chan YO${\lrcorner}$ of the oldest Korean book concerned about a dietary treatment and ${\ulcorner}$Hyangyakjipseongbang(鄕藥集成方)${\lrcorner}$ ${\ulcorner}$Euibangyoochui(醫方類聚 )${\ulcorner}$ etc. 3. Results and Conclusions (1) ${\ulcorner}$Hae Dong Moon Hun Chong Rok(海東文獻總錄)${\lrcorner}$ misquoted ‘Five Vegetable(五菜)’ written in ${\ulcorner}$Sik Ryo Chan YO${\lrcorner}$ as 'One leaf(一葉)'. (2) The efficacy of persimmon, Mo Gwa, Oh Ga Pi(the root bark of various araliaceous shrubs), Crucian, Ju Du Kang, Watershied plant(Brassenia purpurea) in this book are the same or similar to those of ${\ulcorner}$Dongyi Suse Bowon${\lrcorner}$ and ${\ulcorner}$Dongmu Yugo${\lrcorner}$. But some of them are represented as having different properities in Sasang Constitutional Medicine(SCM) and ${\ulcorner}$Sik Ryo Chan YO${\lrcorner}$. For example, dried persimmon is used for the treatment of deafness, Crucian for asthma and Song Jul(松節) for bruises in ${\ulcorner}$Sik Ryo Chan Yo${\lrcorner}$ but SCM. (3) This book doesn`t have a definite expression about Sasangin, but it contains documents of clinical cases. So it seems that this book would somewhat affect to SCM after ages.

• The Journal of Korean Medical History
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• v.27 no.1
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• pp.61-76
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• 2014

The "ShikLyoChanYo", written in 1460 by JunSoonYi (全循義), master court doctor in JoSeon (朝鮮) Dynasty, is the very first specialty publication of Korean dietary treatment existing today. Both Chinese and Korean scholars have assumed that this book had been lost long time ago. In November 2003, however, a Korean philologist found a version of the book, Yangyang (襄陽, a district name in Korea), and this book has attracted a lot of interest of Korean traditional medical science and agricultural science since then. This paper is to dissert the document of food therapy from the book with profound document study and statistical analysis in the fields of traditional Chinese medicine and traditional Korean medicine on dietetics. It completes the study of the application of all the dietetic treatments according to symptoms of diseases and all the plants and medication applied to cure chronic conditions that are clinically examined for the purpose of food therapy. A general survey on sundry records related to this food therapy of the "ShikLyoChanYo" has been done to make this dissertation and it carried out a statistic analysis of all the dietetic mixing technique of all plants and medication. Among other symptoms of illnesses from the book, there are 7 frequently addressed ailments chosen from the aspect of food therapy - a stroke, a disease diagnosed by thirst, a serious cough, an ache resulting from numbness, a disease relating to stomach, blurry vision and weak hearing, and a drinking related disease. This part is to discuss these illnesses and how to cure them with food based on its characteristics and rules of application.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.791-805
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• 2015

Foxtail millet (Setaria italica L. Beaur) is a native Korean herbal medical food and a native millet, and Koreans have eaten it as a substitute for rice since ancient times. Foods using foxtail millet (Setaria italica L. Beaur) have been recorded not only in cookbooks but also in Korean traditional medical books several times. Therefore, the purposes of this study was to investigate Food-Therapy (食治) using foxtail millet (Setaria italica L. Beaur) recorded in the literature from 1300 to 1600 from early to mid-Joseon (朝鮮) and provide data required to develop menus for Yaksun (藥膳, herbal food). This study examined Food-Therapy using foxtail millet (Setaria italica L. Beaur) in 10 types of literatures from the 1300s to the 1600s. and is described in the literature a total of 63 times. According to classification by cooking method, porridge (粥) was most frequently mentioned in the literature at 27 times. The cooking method of Soup (湯) is described 11 times. Cooking methods such as porridge juice and soup are frequently used since those methods are digestive and absorptive. Other food ingredients described using foxtail millet (Setaria italica L. Beaur) are white leek (Allii Fistulosi Bulbus) ginger (Zingiber officinale), chicken egg, Allium chinense, sparrow (Passer montanus), rooster liver, Du-si, crucian carp (Carassius auratus L), and white broiler. Other medicinal herbs described with Setaria italica are Panax ginseng (人蔘), Poria cocos (茯笭), Angelica acutiloba (當歸), Ziziphus jujuba (大棗), Liriopeplatyphylla (麥門冬), and cinnamon (肉桂). Food-Therapy using Setaria italica L. Beauv was described as a prescription for stomach and spleen (脾胃), stomach reflux (反胃), defecation and urinary disorder (大小便難), cholera, deficiency syndrome (虛症), and tonification (補益). This focus on promoting health and preventing diseases by strengthening the stomach and spleen and improving defecation and urination using Food-Therapy when herbal medicine was rare.