• Journal of Haehwa Medicine
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• v.22 no.2
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• pp.23-35
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• 2014

Gu-Hwang Plants(plants collected from mountains and fields and eaten when no food was available) is healthy, life saving food material, being Mi(taste) and Ki(energy) of nature, for modern people who lose their health by oversupplying energy and unbalanced diet. Also, Gu-Hwang Plants is material for new medicine and functional foods. However, there is a lack of document research about Gu-Hwang plants in Korea. "Gu-Hwang-Bon-Cho" is a book about plants written as a guide for collecting food from nature and maintaining life at times when no food is available due to natural disaster. The book describes in which soils the plants are produced and the names for the plants, and classifies them according to hot and cold characters and sweet and bitter tastes of the plants. In addition, the book distinguished plants' edible parts, such as flower, fruit, root, stem, peel, and leaf, with how to collect and cook them. The book is of great value that it is reprinted over generations and now there are 30 kinds of existing books. This study conducted research based on books published throughout history which are the first book of this kind by Ju-wang-ju, a book published in 1525 by I-Ryeom, a book published in 1555 by Youk-gan, a book published by Ho-seung of Sa-cheon, and a book published in 1566 by Ju-gon.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.2
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• pp.243-250
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• 1992

To study the Koryo Dynasty Diet Culture, [NOKULDAE] was used which is the book of Chinese Dialogue and the results obtained from the study were as follows. 1. Foods were dealed with cereal, ginsaeng, noodles, vegetables, fruits, lamb meat relish etc. 2. Several cooking methods had introduced on [NOKULDAE] such as meat roasting and bean boiling. 3. Diet therapy and Herb medicine cured by Chinese physician had been introduced on [NOKULDAE]. 4. Cooked menu introduced in [NOKULDAE] were 9 varieties in Han dynasty banquet menu. 5. Terms related to food and cook were to food and cook were analyzed and were summarized on Table 1,2,3.

• Journal of Sasang Constitutional Medicine
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• v.23 no.2
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• pp.153-163
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• 2011

1. Objectives: This study intends to identify the contents of Sasang Constitutional Diet through a book by Lee Je-Ma, to review the implied contents, and to analyze the influence of this information and principles on the formation of Eight Constitutional Diet. 2. Results and Conclusions: 1) The Sasang Constitutional Diet was systematically established by Lee Je-Ma, and is composed by the principles of 'food is on different from medicine(食藥同源)', principles of 'reinforcement of one organ(一臟補强)', principles of 'should not be mixed(混用不可)' and principles of 'food abstinence'(飮食節制)'. 2) The Eight Constitutional Diet has already been studied before 1962, and "Classification Of Constitutional Regimen and Diet", which recorded harmful and good food, has been used in clinical practices since 1962. The basis that can transform Eight Constitutional Diet into Sasang Constitutional Diet can be found in the fact that the Eight Constitution is based on the Sasang constitution. However, because clinical research on the relationship between 8 constitution and Sasang constitution is still sketchy, directly transforming the current Eight Constitutional Diet into Sasang Constitutional Diet seems unreasonable.

• Journal of Korean Medical classics
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• v.30 no.2
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• pp.45-57
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• 2017

Objectives : There exists a number of books that deal with curing diseases with foods. This includes Shennongbencaojing from Han Dynasty era, Zanyin's Shiloaoxingan and Mengxi's Shilaobencao from Tang Dynasty era, Husihui's Yinshanzhengyao from Won Dynasty era, and Feiboxiong's Sikgamboncho from Qing Dynasty era. This paper aims to delve into the food treatment revealed in Sikgamboncho, which is the latest book in the preceeding list, and studied its differences when compared to other medical books that deal with food treatment methods. Methods : The format and contents of Feiboxiong's Sikgamboncho were studied. For its format, Shilaoaoxingan, Yinshanzhengyao, Shikryochanyo, and Donguibogam were used to compare their formats with that of Sikgamboncho in order to discern the unique characteristics found in the book. For its contents, the paper studied food ingredients and food treatment separately, and then studied the historical significance of Feiboxiong's Sikgamboncho. Results : Sikgamboncho categorizes 12 types of grain, 22 types of vegetables, 7 types of cucumis calyx, 27 types of fruit, 9 types of flavor, 4 types of bird, 4 types of animal, 10 types of fish with scales, 4 types of carapace, and 2 types of worm. The book explains each ingredient's harvest period, its nature, potency, and taboos. The food treatment section explains 74 types of treatments that are divided between the wind, cold, summer heat, dampness, dryness category and the qi, blood phlegm, deficiency, and excess category. Each treatment contains its potency and recipe. Conclusions : Feiboxiong underlined the importance of ingredient through placing significance even to the order of ingredients. Out of the total 74 food treatments, 25 treatments were dedicated to deal with weakness. Feiboxiong attempted to prevent human body from becoming weak, which reflects his emphasis on the importance of food and wellness.

• The Journal of Pediatrics of Korean Medicine
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• v.15 no.2
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• pp.53-68
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• 2001

Purpose : This Study was conducted to evaluate clinical manifestations of abdominal pain(AP) in childhood according to its symptoms and to find out characteristic of children with abdominal pain. Methods : Pacients who visited Dong-Eui Oriental Medical hospital from August to November 2001 due to abdominal pain were included. According to questionaire and history taking abdominal pain was classified by its six subtype in the Oriental Pediatic Text Book and Dong Eui Bo Gam(東醫寶鑑). Result : According to the Oriental Pediatic Text Book, among 41 children, 31.7% had symptoms of AP caused by cold in internal organs of deficiency(臟腑虛冷腹痛), 29.3% had symptoms of AP caused by diet(食積腹痛), 19.5% had symptoms of AP caused by cold(寒腹痛), 9.8% had symptoms of AP caused by both cold and diet, 7.3% had symptoms of AP caused by internal diet and external cold(內食外寒腹痛), 2.4% had symptoms of AP caused by stagnation of Ki and stasis of blood(氣滯血瘀腹痛). There is no AP caused by parasites(蟲腹痛). Otherwise, according to Dong Eui Bo Gam, 43.9% had symptoms of AP caused by cold, 26.8% had symptoms of AP caused by diet, 9.8% had symptoms of AP caused by both cold and diet, 7.3% had symptoms of AP caused by fire(熱腹痛), 7.3% had symptoms of AP caused by phlegm(痰飮腹痛), 4.9% had symptoms of AP caused by stagnated blood(瘀血腹痛). Also There is no AP caused by parasites. Conclusion : 1. The type of AP in Childhood is different from AP in adults. AP in Childhood is most occured by cold of deficiency and food, and there is few AP caused by fire. Six subtype in Dong Eui Bo Gam prefer adults to children and It is more studied that what kind of subtype is proper for AP caused by stress or drugs. So the study on subclassification and clinical Manifestations of AP in Childhood is more performed.

• Journal of Haehwa Medicine
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• v.10 no.2
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• pp.167-177
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• 2002

Objectives : There are a lot of food used herb medicine among the people in order to cure diseases. A medicinal gruel is the easiest and most universal among alimmentotherapy. The purpose of this thesis is to understand a medicinal gruel therapy. Methods: I researched the definition, history, ingredients, application and special feature. Result and conclusion : A medicinal gruel therapy is alimmentotherapy for diseases prevent and diseases treatment which get mixed with her medicine and rice, based on oriental medicine theory. A medicinal gruel therapy was put on record in ${\ll}$A historical book${\gg}$. A medicinal gruel therapy can be used in chronic diseases, convalescent stage, assistant treatment for acute disease, disease prevention, aging prevention, diet food and substitute food for breakfast.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.11-24
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• 2016

This study was conducted to analyze the nutrition education and diet contents presented in toddler picture books. The study was conducted from August to October 2015 and examined five of Korea's major online bookstores. Finally, we analyzed 296 books, and 67 books contained dietary life contents. The contents of nutrition education were mainly about eating an even diet and keeping good table manners. However, contents of specific, practical dietary guidelines were not included. Therefore, it is recommended to eat a variety of vegetable side dishes at every meal, eat on time and not eat salty, sweet and fatty foods. Most parenting styles on feeding practice for nutrition education were dictatorial. To make parenting styles more effective, the parents' style should be more desirable. In order to provide internal motivation for toddlers and have a positive education effect, teaching methods on eating using picture books should be presented in a positive way. Food often appearing in picture books were vegetables, but green leafy vegetables were hardly observed. Foods that frequently showed up in picture books were pastries, which reflect Westernized food culture.

• Journal of Nutrition and Health
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• v.41 no.4
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• pp.353-364
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• 2008

In this study elementary school children's food purchasing and consumer competency for a healthier diet were compared by their attitude toward the meal management. The subjects were 779 sixth grade elementary school children (417 boys and 362 girls) in Busan. They were classified into three groups: 'High' was composed of 226 subjects who had more than the mean +1/2 SD of attitude toward the meal management; 'Medium' was composed of 343 subjects who had the mean ${\pm}1/2$SD; and 'Low' was composed of 210 subjects who had the less than the mean -1/2 SD. The results were as follows. The high group had less pocket money than the low group, and thought that their allowances were adequate to their needs. They also had a habit of entering amounts into an account book. The children in the low group purchased mostly snacks without making or practicing a budget. The high group purchased yogurt, fruit, or bread as snacks more frequently than the low group. More children checked the nutrient facts on the package in high group than in the low group. There were no significant differences in the consumer's knowledge of a healthy diet among the groups; but there were significant differences in the consumer's skill, and the consumer's attitude toward a healthy diet among the groups. The high group had higher skills and more positive attitudes than the low group. This research suggests that education can elevate interest and can help develop more positive attitudes toward healthy diets among children. The education can help them to develop planned food purchasing habits, and improve their consumer competency for a healthy diet.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.621-628
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• 2011

This study was aimed at research on Jeonyak (煎藥) appearing in the bibliography. It was during the Goryeo Dynasty that Jeonyak was first mentioned in literature. At this time, Jeonyak was served for consumption during Palgwanhoe. The ingredients and recipes of Jeonyak were listed for the first time in Suunjapbang, a book written by Kim Yu during the Joseon Dynasty. Since then, they have been found in various books and materials. During the Joseon Dynasty, Jeonyak was made in Neuiwon, a medical administrative organization in the palace, and administered as a seasonal food on Dongji Day in the winter. The king gave various to his guests or subjects as special gifts. As a result, Jeonyak became well known to many people and even to those in foreign countries. Jeonyak is a Korean traditional medicated diet food made from decocted beef-feet, bone stock, and other spices, including jujube paste, honey, ginger, pepper, clove, and cinnamon. Jeonyak has a long 800-year history, and its ingredients and recipes have changed only gradually. Milk was a major ingredient of Jeonyak during the Goryeo Dynasty, but glue and gelatin were added in the Joseon Dynasty. Since then, recipes have mainly used gelatin made from beef-feet, skin, beef-bone, and so on. In conclusion, Jeonyak has an 800-year history as a special medicated diet food (藥膳) served seasonally on Dongji Day in the winter.

• The Journal of Korean Academic Society of Nursing Education
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• v.7 no.1
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• pp.38-53
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• 2001

The main purpose of this study was to present the basic materials that help the nursing of the infants and consultation of childcare by examinating the knowledge and practice of the mothers about the weaning diet. The data for this study was collected from 205 mothers with infants(6-36 months) who visited two hospitals or one university hospital in Seoul, who were living in one apartment Suwon area between July. 7. and September 10, 2000. The 57 questionnaires were used for collecting the data and SAS program was used to analyse the data. The results are as follows. 1. The items of low score in the result of the knowledge data were as follows. [Initial weaning time, the important nutritional problem in infant, considering factor during feeding, the relation of proper weaning food & age, the time of used by cup, to apply of proper spicies in weaning food, the time of completing weaning, the time of stopping weaning at abnormal sign, and the inappopriate reason of dry mixed powdered food (Sunsik) as a weaning food.] 2. Higher educated mothers presented more high score than lower educated mothers in the knowledge about the weaning. (p<0.05) 3. Before the weaning, more mothers were using the commercial milk (51.2%) than the breast milk (13.2%). 4. Mothers get the knowledge about the weaning from the infants care book of cook books(26.4%). 68% of mothers had not received any consulting service with regard to the weaning, 10.2% of them consulted Pediatrician about the weaning and 0.5% of them with nurse. 5. Most mothers began supplymentary food, from four to six months (65.4%). the ratio was about the same as the ratio of mothers who knEw the appropriate time for the introduction of supplymentary food(83.2%) 6. The main solid food was commercial food, not home-prepared food. 7. Higher educated mothers used home-prepared weaning food more often than lower educated mothers(P<0.05). 8. The used rate by spoon was 57.4%, but the rate of mother's knowledge data was 95.0%. 9. The time of completing the weaning was in 12-18 months(53.8%). It is similar to the mother's knowledge data(52.7%) Conclusion ; According to knowledge data, it turns out that most mothers know moderatly about the weaning (everage 60/100). However their knowledge and practice on the methods & procedures on the weaning were inadquate. Especially, most mothers did not consult with those qualification about the weaning. Therefore, the role of the nurse as a provider of information on the weaning should be emphasized with varied educational programs in many health care center.