• Korean Journal of Community Nutrition
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• v.7 no.5
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• pp.628-638
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• 2002

The handicapped frequently suffer from inappropriate food intake often resulting in overweightness, malnutrition, and poor growth and development. Our study was done on 7 to 12 year old mentally retarded children attending a special education school in Seoul. We administered questionnaire surveys and 3-day dietary recalls of the subjects, with help when needed from their stay-at home or their care-giving teachers. The questionnaires covered the general characteristics and dietary behaviors of the subjects. The degrees of handicap of the 142 children ranged from the trainable (54.9%), the educable (31.0%), and the non-trainable (14.1%). Of the children studied, 70.4% had ‘breakfast always’, which was higher than normal. Appetites were highest in the Down's Syndrome group. We found that the more serious the handicap, the higher the breakfast eating ratio and appetite level. The main reason for their missing breakfast differed according to the handicap level: ‘late rising’in the educable and non-trainable groups but ‘no appetite’in the trainable group. Most of the children (52.2%) spent less than 20 minutes eating their meals, the parents described their children's dietary habit problems as a pica (22:3%) or overeating (17.3%) , and they indicated that teaching the children how to use spoons and chopsticks (33.1%) was the most stressful. Actually more than 85% of the subjects could not use chopsticks, and skill of using cutlery was significantly different according to the degree of handicap. The food preference for milk products was the highest. It was interesting that the handicapped who had serious food pica didn't like food groups such as grains/starches, meats/fishes/eggs/beans or vegetables/fruits.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.59-69
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• 1989

As for the Japanese dietary style and dietary equipments, many are regarded, with the rice plant imported, as the influence of China and Korea, while traditional culture has recently changed in Japanese and Korean urban lives because of the increase of nuclear families and modernization of lives. Of 1,244 junior high school students of boys and girls in Tokyo and Seoul, we investigated the present situations of the employment of dining equipments October to November, 1987. The results obtained are as follows. More cases that each member of a family had his or her own dining equipment were found in Japan. The frequency of using chopsticks was high in both countries. Korean children, having no struggles, handled chopsticks better than Japanese children. As for the dishing-up of sidedishes, more than half of Japanese used their individual plates, while in Korean families they used whole dishes. As for the employment of dining equipments, Japanese people have established their own style because of the national character of delicacy and finicality. This kind of traditional habits were found much more in extended families than in nuclear families. In Korea, the traditional spirit and the broad-minded characteristics cherished in the continental circumstances were manifested in the employment of dining equipments and their strong national character will not easily accept the wave of modernization.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.2
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• pp.151-173
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• 1991

A review of the royal banquet rituals which were excuted twice a day for consecutive three days for master were found to be progressed; 1st day for Queen Mother, 2nd day for King, 3rd day for Crown Prince very orderly. And performing dozens of dances and musics at each intervals of this procedure. The Sequence of rituals were summarized as follows. 1. Entering by order of low in rance. 2. Opening a ceremony. 3. Setting napkins, spoons and chopsticks and sumptuous table for master. 4. Offering flowers to master and then granting that flowers to subjects 5. Singing a open song. 6. Setting wine/side dishes for master and complimenting master's achievement/wellness. 7. Bowing politely three times and giving cheers. 8. Distributing wine/dishes to high ranked subjects. 9. Offering special dishes for master. 10. Distributing wine to low ranked subjects. 11. Singing a closing song. 12. Taking away tables. 13. Closing a banquet and leaving the hall.

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.279-291
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• 2003

Korea, China and Japan are countries located in Northeast Asia territory sharing similar natural environment. Countries are also using rice as a main diet material accompanied with vegetables, marine products and bean or fermented bean food. Yet, at the same time each country's food culture appeared as to be unique in food space due to their diverse food materials from different natural, cultural and religious background. This research is probing a way to recover subjective food culture and accomplish food environment which appropriates to modern globalized era by developing simple and economical repast tools meeting public's needs and distributing unique repast tools becomes Korean food culture and can be used in the life pattern of modernized nuclear families.

• Journal of the Korea Convergence Society
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• v.10 no.9
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• pp.55-61
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• 2019

The purpose of this study was to investigate the correlation between the hand dexterity and grip strength of 8-10 year elementary school children and 20-24 year college students. This study was conducted on 77 elementary school children aged 8-10 years old and 50 college students aged 20-24 years. The chopsticks manipulation test (CMT) and dymanomenter were used to evaluated hand dexterity and grip strength. In this study, the correlation between hand dexterity and grip strength, and the age, hand dexterity and grip strength of the subjects were compared. hand dexterity between 8-10 year old and 20-24 year old students were statistically different between 8 and 9 year olds, and the control was between 8 and 20-24 year old students. There were statistically significant differences. In addition, in the correlation between age, hand dexterity and grip strength, age and grip strength were positively correlated, and age and hand dexterity were negatively correlated. These results may contribute to the development of children's hand function and the fusion approach.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.119-125
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• 1992

To analyze food material and table wares in daily reception dishes of Choson Dynasty, studied historic book 'Young jeob Dogam Zabmulsek Euigwae' (1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. Food material for reception Chinese envoy were vegetable, pickled vegetable, soup (?水), brown seaweed, kelp, green seaweed, garlic, pine mushroom, mushroom, driedfish, fish egg, shrimp, pork, pheasant, fowl, salted fish shrimp and etc, various fruits preserved in honey, green peajelly, buck wheat jelly and bean curd. 2. The table wares were rice bowl(鉢里), small bowl of porcelain(甫兒), water bowl(大貼), plate(貼是), small dish(鍾子), small earthen ware jar(東海), jar(缸), pottery(甕), table(盤), chopsticks(?), washbowl(洗面盆), earthen ware steamer(甑), kettle(釜), brazier(爐), measuring cup(升), unit of measure(合), meter(稱子), spoon(匙), chest (函), lid(蓋), large rice bowl(所羅) and bowl(椀).

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.11-16
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• 1997

The Nara Dynasty of Japan lasted from 710 to 784 A.D, which corresponds to the period of the Unified Shilla Kingdom of Korea. The Nara Dynasty enacted the 'Daiho Law and Ordinance' by referring to those of Tang Dynasty of China. Under these legal systems, the Ministries were defined, and foods were used for paying taxes or as currency. The characteristics of the dietary culture in Nara Dynasty were as follows. 1) They obtained food from rice and other grain farming, hunting and fishery. Rice was their main staple and was also used for preparing porridge and brewing wine. 2) Under the influence of Buddhism, meat was prohibited, and milks or dairy products were supplemented for improving malnutritional status. 3) They also used seasonings, spices and sweeteners to enhance the taste and produced medicines by extracting plants, animals and minerals. 4) While chopsticks were made of bamboo, willow, silver, shell, tree or bronze, such utensils as pan earthenware steamer, or charcoal pots were used for preparing meals. 5) Highly qualified utensils, made of porcelains painted with lacguetr, metal, glass, horn and stone, were produced as handcraft art wad developed. 6) Chinese style cousines and cooking methods were popular and various types of preserving techniques like drying or salting were used. Processed cookies were also developed. 7) Although flour was used mainly among noble class people, ordinary people also used it. The royal families ate milk products a lot and even fried foods. 8) One can say that Buddism exerted an influence on Vegetarianism from this era.

• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.433-443
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• 1991

To analyse reception dishes of Choson Dynasty the author studied historic book-Youngjeob Dogam Bansunsek Euigwae (1609, 1626, 1634 year) in which the daily reception dishes for Chinese envoy in Choson Dynasty were described. The results obtained from this study were as follows. 1. The daily food items for reception of Chinese envoy were refined rice wine, rice, large fish, fish, Zogi, Driedjogi, mullet, pork, beef, chicken, egg, salt, soysauce, sweet soy sauce, refined soy sauce, sesame oil, vinegar, bean curd, stone leek, parsley, ginger and gaslic etc. 2. The daily tablewares used for reception of Chinese envoy were ricebowl (bari), small bowl of porcelain (boa), water bowl (daejeop), soup bowl (tang gi), plate (jeopsi), small dish (jong gi), small earthen ware jar (dong hae), jar (hang), pottery (ong gi), wine glass (jan), water cup, chopsticks, kettle, cauldron, bottle, table, knife, napkin, dish towel, brazier, washbowl and meter etc.

• Investigative Magnetic Resonance Imaging
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• v.18 no.4
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• pp.362-365
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• 2014

Predominant involvement of a particular group of fingers due to a central nervous system lesion has been described as pseudoperipheral palsy. Two patients visited our hospital with isolated weakness of a particular group of fingers due to small cortical infarctions. A 51-year-old woman suddenly developed weakness in her left index and middle fingers. The brain MRI showed a small infarct in the right frontal cortex. A 67-year-old man was sudden difficulty using his chopsticks and had weakness in his right thumb and index finger. The brain MRI showed a small infarct in the left precentral cortex.