• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.5
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• pp.958-963
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• 2009

I Alcoholic hepatitis is a serious liver disease that may lead to cirrhosis and carcinoma, and the short-term mortality rate is fairly high in severe patients. This study was conducted to develop the instrument of pattern identification for alcoholic hepatitis. We made the pattern identification questionnaire and symptoms indicator through reviewing traditional oriental medical literatures and got advices from the advisor committee with Delphi technique. The advisor committee on this study was organized by 10 professors of internal medicine of oriental medical colleges nationwide. The questionnaire was composed of questions about 6 pattern identification - dampness, heat, liver, spleen, cold and dryness. We gave importance to each symptoms of 6 pattern identification which had been scored on a 5-point scale. We surveyed two groups: 36 male alcoholic hepatitis patients whose Alcohol Use Disorder Identification Test(AUDIT) scores were over 12 and who drank alcohol over 40 g per day were allocated to the hepatitis group. Forty three men who did not drink alcohol were allocated to the normal group. Alcoholic hepatitis had relativities to dampness, heat among cause of disease and liver, spleen among viscera. There were statistical significances between the hepatitis group and the normal group in dampness, heat, liver questionnaire. As a result of this study we suggest that the questionnaire would be effective instruments of pattern identification for alcoholic hepatitis.

• Journal of Community Nutrition
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• v.2 no.1
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• pp.52-61
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• 2000

Dietary guidelines are a distillation of dietary advice from health professionals to the general public. They are based upon current scientific knowledge about the relationships between diet and disease, nutrients available in the food supply of a country, and the profile of morbidity and mortality in that country. With two different sets of dietary guidelines used for more than an decade in Korea. the necessity of revising dietary guidelines has been raised continuously from academia and research. Funded by a grant from the Health Technology Planing and Evaluation Board. Dietary guidelines for each age group were drafted as a research project and the one for the Korean elderly is as follows: Dietary Guidelines for the korean elderly(draft) - Have a variety of easily digestible foods on time; at least 3 meals a day and some snakes. - Be physically active to maintain appetite and/or ideal body weight. ; maintain a balance between activity and what you eat. -Increase consumption of bean-and dairy-and dairy-products. - Consume enough amounts of fresh dark-green and yellow vegetables and fresh fruits. - Consume adequate amounts of assorted kind of animal foods including fish, meat and poultry. - If you drink alcoholic beverages, limit your intake and, drink enough water and other averages; alcohol may interact with your medication and affect your appetite. Aforementioned draft and related contents are expected to be utilized as a neat base in formulating(or revising) dietary guidelines for Korean by the Government in near future.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.215-222
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• 2017

The purpose of this study was to investigate consumer behavior and perception of Korean cheongju (rice-wine). An online survey, conducted from July 24, 2015 to July 31 2015, targeted 500 males and females adults in Seoul, Busan, Daejeon, Gwangju, Daegu, Incheon and Ulsan. Male respondents were more likely to drink more often than female respondents. Male respondents preferred 'beer', 'soju', and 'cheongju/yakju' in that order while female respondents preferred 'beer', 'cheongju/yakju', and 'soju' in that order. The reasons for drinking cheongju were 'taste' and 'flavor' for both males and females. The most important characteristic of Korean cheongju product included 'use of domestic ingredients', followed by 'tradition of brewing'. Both males and females responded that an important element of taste/flavor were 'simple/pure taste' when brewing Korean cheongju. In the survey of image recognition of Korean cheongju, 'tradition' and 'trust' were the most important. Therefore, it is necessary to develop various marketing strategies by understanding consumer preferences and perception of Korean cheongju.

• Journal of Korean Academic Society of Home Health Care Nursing
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• v.19 no.2
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• pp.162-172
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• 2012

Purpose: The purpose of this study is to explore the subjective experiences of relapse and treatment among the alcoholics. Methods: Phenomenological methodology was used for the study. Participants were seven people with inpatient alcoholics at the alcohol treatment center at K hospital in K province. Data were collected via in-depth interviews from March to September, 2012 and analyzed using Colazzi's framework. Results: Six themes and seventeen meanings were formulated for the relapse and treatment experiences of participants with alcoholism. Six themes were 'Lack of true insight', 'Lack of strength to live a life', 'Unable to overcome an urge to drink', 'Being drawn away from others', 'Falling into the powerlessness and despair', and 'Being foothold of self-growth'. Conclusion: The results from this study revealed the relapse experiences among alcoholic patients. Therefore, the findings can provide the framework and direction for developing the relapse prevention program for alcoholic patients. In addition, practitioners in the treatment center or hospital need to consider their relapse and treatment experience.

• Science of Emotion and Sensibility
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• v.20 no.2
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• pp.3-10
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• 2017

This research investigated the cross-modal correspondence between the turbidity and taste of beverages. For an empirical study, we employed two types of achromatic beverages: rice wine and a soft drink. The turbidity of each drink varied between 0.0625~32 g/L, and 0.0078~4 g/L, respectively, and the stimuli were prepared in ten levels according to cognitive turbidity. In the study, participants (N=35) rated each drink stimulus using a 3-point Likert scale with regard to five basic tastes: sweet, salty, bitter, sour, and preferred. In addition, six specific tastes were included that deliberately describe rice wine and the soft drink. Three were yeasty, alcoholic, and astringent for the rice wine, and the other three were creamy, bubbly, and syrupy for the soft drink. Based on participants' assessments, the turbidity of rice wine is highly positively correlated with all five basic tastes. In contrast, the turbidity of the soft drink was positively correlated with sour only. Concerning preference, the most preferred turbidity of rice wine was 4.6~20 g/L, which is close to the turbidity of existing products on the market. Furthermore, except for astringent and syrupy, all tastes were influenced by the turbidity, which implies the potential of turbidity as a new visual parameter to communicate the taste experience of beverages.

• Journal of Microbiology and Biotechnology
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• v.13 no.6
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• pp.919-925
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• 2003

Alcohol consumption has numerous health consequences for the human body. For example, heavy drinking on a daily basis causes liver diseases, and certain products such as acetaldehyde produced from alcohol metabolism are more toxic than alcohol itself. Accordingly, the current study evaluated the role of Lactobacillus fermentum MG590 to enhance the removal of the toxic effect of alcohol in alcohol metabolism. The maximum activities of the alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) by L. fermentum MG590 were observed after 6 h of culture. The production of ADH and ALDH by L. fermentum MG590 was also confirmed by SDS-PAGE. Six hours after the addition of alcohol to a culture broth of L. fermentum MG590, the alcohol concentration decreased from 7.5 to 2.7％. From an in vitro evaluation based on hepatocytes, the viability of hepatocytes in a medium containing alcohol and the cytosol of L. fermentum MG590 was higher than that in a medium containing only alcohol. From an in vivo test using SD rats fed a 22％ alcoholic drink, the blood alcohol concentration (BAC), glutamic-oxaloacetic transaminase (GOT), and glutamic-pyruvic transaminase (GPT) in the rats fed a medium containing L. fermentum MG590 were lower than those in the rats fed a medium containing only the alcohol drink. These results demonstrate that the ADH and ALDH produced by L. fermentum MG590 play an important role in detoxicating alcohol in vivo. Therefore, a fermentation broth of L. fermentum MG590 could be used as an effective alcohol detoxification drink.

• Proceedings of the KIEE Conference
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• 2004.07d
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• pp.2690-2692
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• 2004

Medications or cognitive-behavior methods have been mainly used as a treatment of alcoholism. lately the virtualy technology has been applied to the kink of alcoholic disorders. A virtual environment makes him having ability to over come the drink. In this study, we were implemented by making panorama images and 3D object modules using 3D Studio MAX. VRML, JAVA Applet. And the BAR stimulator that composed with a position sensor head mount display, and audio system, is suggested. To illustrate the physiological difference between a person who has a alcoholism and and without a liquor bottle, heart rate was measured during experiment, and also measured a Person's HR after the virtual reality training. we demonstrated the subjective effectiveness of virtual reality psychotherapy through the clinical experiment.

• Journal of the Korean Society of Food Culture
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• v.14 no.3
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• pp.251-257
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• 1999

To investigate the drinking pattern and behaviors of Yangsan College students, a self-administrated survey was conducted to the subjects, composed of male 336 and female 165. The results of this study were as follows: 1. With regards to kind of alcoholic beverage, 71.6% of subjects responds have a preference for soju, which is favored more by male than by female. 2. The most favorite side dishes are stew and soup(48.2%), then roasted meats and fruits. 3. In the drinking habit, 40.4% of subjects responded that they drink themselves to sleep, 20.6% have more chatter, and 12.5% become silent. 4. 80% of the subjects, some of which recognized overdrinking, responded that the culture to have a drinking after official events is essential, while 6.6% responded that it goes wrong.

• Herbal Formula Science
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• v.9 no.1
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• pp.83-103
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• 2001

I studied conductant drug(使藥) in a prescription. As results of these studies, conductant drug(使藥) with meaning of medicinal guide(引經) were Achyranthis Bidentatae Radix(牛膝), Platycodi Radix(桔梗), Cinnabaris(朱砂), Sal Maritimus(食鹽), alcoholic drink(酒,) Cimicifugae Rhizoma(升麻) and Bupleuri Radix(柴胡). Conductant drugs with meaning of harmonizing medicines in a prescription were almost Glycyrrhizae Radix(甘草). And sometimes Mel(蜂蜜) was used with meaning of harmonizing medicines in pill. And Jujubae Fructus was used with meaning of harmonizing medicines in purgation medicines.

• The Journal of Information Technology
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• v.9 no.1
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• pp.9-19
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• 2006

Medications or conitive-behavior methods have been mainly used as a treatment of alcoholism. lately the virtualy technology has been applied to the kink of alcoholic disorders. A virtual environment makes him having avility to over come the drink. In this study, we were implemented by making panorama images and 3D object modules using 3D MAX, VRML, JAVA. And the BAR stimulator that composed with a position sensor, head mount display, and audio system, is suggested. To illustrate the physiological difference between a person who has a alcoholism and without a liquor bottle, heart rate was measured during experiment, and also measured a person's HR after the virtual reality training. The system measures the Physiological signals such as ECG, Temperature, analyzes those data automatically. The system has two parts, one is physiological data acquisition part which gets the body signal, and the other one is mobile nuit which includes signal processing and transmission functions, And Bluetooth allows two parts to communicate with each other. we demonstrated the subjective effectiveness of virtual reality psychotherapy through the clinical experiment.