• Korean Journal of Environment and Ecology
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• v.29 no.3
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• pp.485-498
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• 2015

The need for forest therapy programs has been increasing. For more effective forest healing, it is necessary to identify the characteristics of participants and develop and operate more targeted and differentiated forest therapy programs accordingly. In this study, the relationships between MBTI (Myers-Briggs Type Indicator) personality types and the relationship between the temperaments of MBTI and the preference for the forest therapy programs were analyzed respectively in pursuit of the basic data required for the effective development and operation of forest healing on the basis of individual characteristics. The survey on the forest therapy program and MBTI personality tests were conducted for 245 normal adults. Using the SPSS 21.0 program analysis, data were analyzed by Analysis of variance (ANOVA) to obtain the difference of preference on the forest therapy program according to the personality type. The Extraversion(E)-Introversion(I) types showed differences in technique-based breathing exercises, walking in the forest(wearing shoes), laughter therapy in the forest, viewing the forest, forest bathing, wind bathing and sun bathing. And the Sensing(S)-iNtuition (N) types had marked differences in listening to the sound of water flowing, drinking herbal tea and sleeping in the forest. The Thinking (T) -Feeling (F) types marked differences in soaking hands and feet in water and sleeping in the forest. The Judging (J)-Perceiving (P) types had differences in vision quest and viewing the forest, respectively, in statistics. Depending on the temperament of the character, there were statistically significant differences in preferences such as drinking herbal tea, eating natural food, sleeping in the forest, viewing the forest and listening to the forest commentary. The results of this study are expected to be used as a basis for forest healing program development and operation.

• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.415-428
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• 2017

The purpose of this research was to develop healing food dishes for the vitalization of forest healing tourism in agricultural areas by enhancing satisfaction of food experiences by visitors to Mount Chungnyeong, Jangseong. Results from site visitation by three professors from food-related departments, association opinions, Jangseong-gun policies, and research materials relating to healing foods were applied for the preparatory experimental cooking, and the final dishes were selected through a food demonstration event. As a result of observation during the site visitation, the main dishes of the subject restaurant appeared to be limited to Samchae Bibimbap, Samchae Ddeokgabi, and Korean set menu items, revealing a limited selection for tourists and referencing a failure to induce customer attraction and long-term stay. Development of a menu conforming to the image of forest healing at Mount Chungnyeong is desperately needed. As a result of applying the results of the surveys from visitors to Mount Chungnyeong, the types of dishes preferred appeared to be Korean table d'hote and Bibimbap, and pork was preferred as the $entr{\acute{e}}e$. The characteristics of preferred dishes appeared to be based on tradition and regionality. Thus, Forest Healing Savory Dish, Yellow Health Dish, and Samchae Kalguksu applying the policy direction of the Yellow City, Jangseong-gun and the image of Jangseong-gun based on Confucianism were developed. Tourists may further enhance the effectiveness of forest healing through foods based on dishes by adding traditional taste using seasonal food ingredients and local specialties, which can contribute to the vitalization of forest healing tourism.

• The Journal of Pediatrics of Korean Medicine
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• v.15 no.1
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• pp.261-265
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• 2001

소아의 소화성궤양은 소아 소화계질환 중에서 발병율이 점차 늘어나고 있는 추세에 있다. 최근 소아과에서 내시경의 활용이 활발해지면서 장기적으로 반복하여 위완통(胃脘痛), 변혈 (便血)및 구혈(嘔血)이 나타나는 경우 궤양성질환의 가능성이 높은 것으로 밝혀지고 있다. 본원에서는 유명한 중의사 왕붕비(王鵬飛) 교수의 비완통(脾脘痛) 치험방을 토대로 많은 임상을 거쳐 위평충제(胃平沖劑)를 개발하여 1992년6월부터 1997년12월까지 위내시경 검사를 통하여 위궤양으로 진단된 98명의 소아환자에게 투여하여 관찰한 바 만족스러운 효과가 나타나 이를 보고한다. 위평충제(胃平衝劑)의 처방구성은 자초(紫草), 청대(靑黛), 곽향(藿香), 유향(乳香), 회향(茴香), 정향(丁香), 황련(黃連), 적석지(赤石脂), 황정(黃精) 등이다. 한의학적 이론에 따르면 불규칙하고 자극성이 강한 음식섭취 습관은 비위(脾胃)를 손상시켜 중주(中州)를 옹체(壅滯)시키므로 기(氣)의 원활한 소통이 이루어지지 않으면 부통즉통(不通卽痛)의 기전으로 발전한다. 또한 근래 소아들이 각종 정신적인 압박으로 스트레스가 쌓이면서 간기울결(肝氣鬱結)을 초래하여 울화(鬱火)로 인하여 혈락(血絡)이 손상되면서 출혈증상이 나타난다. 왕교수의 견해에 따르면 체내에 어혈이 제거되지 않으면 기혈(氣血)의 순환이 더욱 악화되어 어적(瘀積)이나 궤양 또는 경새(梗塞) 등을 일으키게 된다고 하였다. 따라서 위평충제(胃平沖劑)는 활혈화어(活血化瘀), 청열해독(淸熱解毒)과 더불어 익기양위(益氣養胃), 거어지통(祛瘀止痛)의 효능이 있는 약물들로 구성되었다. 동물실험에서 위평충제(胃平衝劑)는 궤양표면을 보호하고 치유하며 재발을 방지하는 효과가 있는 것으로 확인되었고, 위액의 분비, 위단백질효소의 활성에 대한 억제 및 진통효과도 있는 것으로 입증되었다.행하여 사용하는 것이 바람직하며, 단순한 중약 투여는 일부 양약에 의한 소아성장에 미치는 영향을 피할 수 있어 더 많은 임상연구가 이어져야 한다.(當歸) 목단피(牧丹皮) 울김(鬱金) 정력자(?歷子) 세신(細辛) 오미자(五味子) 구기자(枸杞子) 산수황육(山茱黃肉) 황기(黃?) 감초(甘草) 등을 기본적으로 사용한다. 비신양허형(脾腎陽虛型)은 온보비신(溫補脾腎) 화어척담(化瘀滌痰)을 원칙으로 하며, 처방에는 구마황( 灸麻黃) 세신(細辛) 오미자(五味子) 당귀(當歸) 단삼(丹蔘) 울김(鬱金) 정력자(?歷子) 반하(半夏) 보골지(補骨脂) 선령비(仙靈脾) 태자삼(太子蔘) 황기(黃?) 감초(甘草) 등을 기본적으로 사용한다. 치험(治驗): (1) 천식의 실증(實證)은 치료를 한 뒤 완화단계에 접어들면서 허증(虛證)으로 전화되는데, 허천(虛喘)도 역시 천식이니 만큼 단순히 보법(補法)만 사용하여서는 안된다. 시종일관 천식치료에는 척담화어(滌痰化瘀)의 원칙을 지켜야 한다. 폐내(肺內)의 담어(痰瘀)가 철저하게 제거되어야 폐(肺)의 순환기능을 개선시켜 기도(氣道)의 염증을 신속히 흡수하고 치유할 수 있다. 이와 같은 치료과정은 약 3-6개월이 필요하다. 완화단계의 기간이 길어질수록 완치될 확률도 높아진다. (2) 급성기 천식은 폐(肺)를 다스려야 한다. 폐(肺)를 다스리는 방법에는 선폐(宣肺), 청폐(淸肺), 온폐(溫肺), 윤폐(潤肺) 및 척담거어(滌痰祛瘀) 등이 있다. (3) 증상이 완화되면 신(腎)을 다스린다. 천식은 신허(腎虛)가 근본적인 원인이므로 완화단계에서 심지어 발작기에도 보신제(補腎劑)를 추가하여 사용하면 배의 효과를 얻을 수 있다. (4) 비(脾)의 기능을 강화하여 근본을 채우는 부비배본(扶脾培本)도 중요하다. 후천의 수곡정미(水穀精微)로 선천을 충족시키고 자양하는 것은 질병에 대한 저항력을

• Journal of Naturopathy
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• v.11 no.2
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• pp.93-99
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• 2022

Background: It is necessary to understand the correlation between stress and depression according to eating habits in the elderly. Purposes: To empirically verify the mediating effect of eating habits in the relationship between stress and depression in the elderly. Methods: we distributed an 'online questionnaire' to men and women aged 60 or more living in large cities, medium, and small-sized cities in Korea using Google questionnaires, and 365 replies were collected and used for analysis. Results: First, we found that stress in the elderly directly affected depression. In summary, an increment in the stress level of the elderly induces an increment in the depression level. Second, the eating habits of the elderly indirectly mediated the relationship between stress and depression. Conclusions: This study is meaningful in that it has verified eating habits have a mediating effect on the relationship between stress and depression in the elderly, and healthy eating habits of individuals can reduce depression. Therefore, counseling institution must check their daily eating habits when counseling the degree of depression of the elderly. In addition, eating habits are affected by stress, and it is necessary to grasp the individual stress index for the elderly who has terrible eating habits. Furthermore, it is needed to provide continuous nutrition education in institutions and communities to have proper eating habits.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.27 no.3
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• pp.218-225
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• 2005

본 연구의 목적은 치아 회분말과 연석고 및 알긴산을 혼합하여 이식한 후 초기 골 형성을 알아보는 데 있다. 백서 30마리의 두개골에 8mm 직경의 골결손부를 형성한 후 인간의 치아 회분말과 연석고 및 알긴산을 혼합하여 이식한 후 대조군, 치아 회분말과 연석고 처치군, 그리고 치아 회분말과 연석고 및 알긴산 혼합 처치군에서 각각의 골 결손부 치유과정을 조직병리학적, 조직형태계측학적으로 비교 관찰하였다. 통계학적으로 주간 변화(4주, 8주)는 유의하지 않았고, 각 그룹 간에 있어도 치아 회분말과 연석고 처치군과 치아 회분말과 연석고 및 알긴산 혼합 처치군 간 모두(4주, 8주) 유의한 차이가 없었다. 그러나 이들 치아 회분말과 연석고 처치군과 치아 회분말과 연석고 및 알긴산 혼합 처치군은 대조군에 비해서는 유의하게 우수한 신생골 형성을 보였다. 비록 통계학적으로는 치아 회분말과 연석고 처치군과 치아 회분말과 연석고 및 알긴산 혼합 처치군이 유의한 차이를 보이지 않았지만 치아 회분말과 연석고 및 알긴산 혼합 처치군에서 보다 더 우수한 신생골 형성 경향을 보였다. 뿐만 아니라, 신생골의 내용면에서도 치아 회분말과 연석고 및 알긴산 혼합 처치군에서 좀더 많은 신생 직조골의 융합이나 골 소주형성이 관찰되어 신생골의 형성 및 성숙에 알긴산이 역할을 담당하는 것으로 사료되었다. 결론적으로 골결손부 치료 방법으로 치아 회분말과 연석고 처치군 또는 치아 회분말과 연석고 및 알긴산 혼합 처치로 결손부에 이식하는 것은 신생골 형성의 양적, 질적 개선에 통계학적으로 유의하며, 알긴산을 이식재와 함께 처리한 경우에 신생골 형성의 양적, 질적 개선에 도움을 줄 수 있을 것으로 사료된다.$1^{\circ}C$ 냉수로 세척하고 PETE tray로 포장하여 $4^{\circ}C$로 저장한 경우 깻잎 고유의 초록색과 향을 유지하고 있어 저온냉수 세척과 tray 포장이 세척 청경채의 선도 유지에 효과가 있는 것으로 나타났다.1%,\;pendimethalin\;1.3{\sim}2.9%$ 및 $3.8{\sim}10.8%,\;ethoprophos\;0.6{\sim}2.7%$ 및 $0.1{\sim}0.3%$이었다. 인공강우실험 후 공약의 토심별 분포를 살펴 본 결과 alachlor와 ethopropho는 토심 $10{\sim}15cm$까지 이동하였고, ethalfluralin과 pendimethalin는 대부분 토심 5 cm 이내에 잔류하였다. 경사도 30%의 경우가 10%에 비하여 각 농약의 유실량이 $0.2{\sim}1.9$ 배 증가하였는데 유출수에 의한 농약의 유실량 차이는 유출수 중 농도 차이로 판단되며, 유실토양에 의한 농약 유실량 차이는 토양 유실량과 관계되는 것으로 생각되었다. 농약의 강우에 의한 유실은 복잡하게 작용하는 많은 환경적 요인에 의하여 영향을 받지만 정교하게 구성된 환경 시나리오에 의하여 예측 가능할 것으로 판단되었다.고 도라지는 물에 우려 푹 삶았고, 감자, 송이 등은 잘게 썰어 쌀과 함께 밥을 조리하였다. 4. 약선 음식조리방법 약선음식의 재료는 평상시 식생활에 사용되고 있던 식품들의 기능성분과 약이성을 이용하여 만성적인 질병과 급성적인 복통 설사 등에 재료의 전처리를 통해 죽으로 많이 이용하였다. 특히 곡류 등은

• The Korean Journal of Community Living Science
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• v.27 no.4
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• pp.755-777
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• 2016

This study was conducted to investigate food needs for dining out in the context of rural healing tourism by surveying food preference characteristics. A total of 600 adults in an urban area completed an online questionnaire on food characteristics for rural healing tourism. Regarding the purpose of rural healing tourism, 61.2% of respondents answered 'relaxation' while 6.3% answered 'promotion of health'. Exactly 66.3% of respondents selected Korean foods (rice) as the preferable food type for dining out in the context of rural healing tourism. Respondents considered 'regionality' and 'ingredient' as more important among food quality characteristics, whereas 'professionality' was less important. Females perceived 'nutrition' and 'cooking' as more important than males. Among food characteristics of professionality, regionality, and traditionality, respondents most preferred 'using regional specialty food'. Preference for 'using traditional food' significantly increased with subject's age. Respondents rated 'balanced nutrition' most highly among food characteristics of health and nutrition. 'Seasonal food' was the most preferred food characteristic among cooking and ingredients. Females showed higher interest in nutrition, cooking, and ingredients and higher preferences related to food characteristics of nutrition, cooking, and ingredients than males. In conclusion, Korean foods (rice) or Korean full course menu items using local specialty foods or seasonal foods with balanced nutrition are needed for dining out in the context of rural healing tourism.

• Journal of Science of Art and Design
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• v.9
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• pp.5-24
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• 2006

Human hunted and picked to survive and a vessel was made naturally to store something being hunted and picket, which was a great invention. In modern times, society changed and development of science gave us convenience in making a vessel and various kinds of store instruments which was made of pure natural material, of new stuff, such as plastic and iron. but human became to be inclined to regress into nature because of problems of environment. We can say that the representative trend is well-being, after all this is a symptom to return to life being persued by predecessors before the science civilization was developed. Ancestors have lived with nature, adapted themselves to it. For examples they have built the house which became to be a part of nature and just like it, and studied a method of storing food to eat for four seasons, then displayed a storagehouse and storage containers everywhere of the house. Now Korean has the custody of kimchi in refrigerator at every house, but our forefathers controled a timing to eat food with studying a method of storage to put to use nature. With hot wind of well-being, Korean food is becoming to be globalized, according to this, concern about the wisdom of progenitors is growing more and more. It's an example that the world shows concern seriously about the pottery, which have stored kimchi for a long time fleshly, in globalization of kimchi. This study have three purposes, the first. checking documents about the development history of pottery which is a kind of ceramic, and then the second, through an scientific experiment, with studying characteristic of pottery being built by the wisdom of ancestors, informing the merit of pottery and necessity to the world, and futhermore, the third, working up the development of close environmental vessels putting to use the characteristic of pottery.

• Journal of Korean Society of Forest Science
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• v.87 no.4
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• pp.510-518
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• 1998

This study was carried out to investigate the drinking patterns of sap water of Acer mono by on-the-spot visitors. The survey was done from late-February to mid-March in the 3 major sap water tapping regions, such as Piagol of Mt. Chiri in Kurey, Okryong of Mt. Baekun in Kwangyang, and Mt. Chokey in Sunchon, Chonnam. A total of 300 visitors over 20 years old, 100 visitors in each region, were interviewed personally to make up questionnaires, irrespective of sex. The purpose of drinking, the frequency of visit, the modes of traffic, the length of stay, drinking amount per person, one's opinions after drinking, drinking plans and patterns, and intention of drinking processed sap were investigated and examined. Wide range of age groups from twenties to sixties drank sap water. Visitors drank sap water in order to keep health, to promote mutual friendship, and so on. 44% of sap drinkers visited for the first time, and 71% visited by private automobiles holding the first place. 59.7% of visitors spent only a day, but 40.3% passed one or two nights to drink sap water. For drinking amount of sap water, $3-6{\ell}$ a was consumed by 31.3% of visitors, under $3{\ell}$ or $9-12{\ell}$ by 22.7% $6-9{\ell}$ by 12.7% and so forth. 74% of visitors felt sap water sweet and favorable, but were doubtful about the efficacy of sap water. 79.0% of visitors had a plan to drink sap water again next year, 40% of whom preferred a day's visit to overnight staying (29%) or 3 days' staying (6%). 45% answered to plan to drink sap water with having meals, and 43% with having meals and passing a night. More than half (54.3%) of the visitors were inclined not to drink processed sap water for the reasons of unreliable quality, unwillingness for process, change in quality, etc.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.1-15
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• 2012

This study analyzed the influence of the quality of medicinal food on perceived values, repurchase intention and recommendation intention. The objective of this study is to suggest the efficient operating direction for specialized medicinal food restaurants to grow as an axis of the food service industry by showing the future direction of medicinal food and establishing marketing strategies to maintain/secure customers. From June 15th to July 2nd, 2009, the survey was conducted for the customers of medicinal food restaurants, located in Seoul and Gyeonggi-do. After distributing 250 copies of questionnaire, 195 of them were collected and total 192 were used for the analysis after excluding three copies due to lack of showing sincerity. The analysis results of this study can be summarized as follows. First, the quality of medicinal food was found to have a significant influence on 'functional value(t=5.519)' while having no influence on 'social value.' Second, the 'nutritional quality' of medicinal food was analyzed as having a significant influence on 'social value(t=10.954)' and 'functional value'(t=8.237).' Third, the 'medicinal quality' of medicinal food was analyzed as having no significant influence on 'social value(t=1.191)' and 'functional value(t=0.022).' Fourth, it was found that 'social value' had a significant influence on repurchase intention(t=9.743) and recommendation intention(t=9.154). Fifth, the functional value was analyzed as having a significant influence on repurchase intention(t=7.895) and recommendation intention(t=8.143). The results of the empirical analysis shown in this study properly support the theoretical standard system to achieve successful performance and useful information necessary for systematic operation of specialized medicinal food restaurants.