• 한국식품영양과학회지
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• 제6권1호
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• pp.9-15
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• 1977

1. Boys and girls in our country are recommended to take 2,400 calorie a day, but the pupils in this school take no more than $500{\sim}600$ calorie from their lunches. They must take 800 calorie a meal. According to the weight ($40{\sim}43kg$, on the average) the necessary calorie a meal is 700. To raise the calorie, the side dish must be reformed from Gimchi or Ggagdugi to protein and fat food. 2. The average distance to the school is not far, but their bags are too heavy (about 5kg). It prevents them from approving their physical constitution. 3. Except the chest of the girls, the degree of the physical development is inferior to that of Kyongkydo, the Development of Education, or that of Japan. In short, the low degree of the physical development is caused by the low calorie and the heavy bags, as shown in Lee & Yonsei.

• 사상체질의학회지
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• 제21권1호
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• pp.44-52
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• 2009

1. Objectives Jeong-Jo's death has many mistery. So we understand rightly Jeong-Jo's death. we inspect closely medical records of 20 days before death(in The Annals of the Choson Dynasty(朝鮮王朝實錄), Hong Je Jun Se(弘齋全書)， GukSoBoGam(國朝寶鑑). We understand medical treatment before death. It is based on Jeong-Jo's Constitution. So we trace the cause of a Jeong-Jo's death rightly. 2. Methods According to The Annals of the Choson Dynasty(朝鮮王朝實錄), Hong Je Jun Se(弘齋全書) GukSoBoGam(國朝寶鑑). We found out Jeoung-Jo's Sasang constitutional elemet. We point on Jeoung-Jo's nature and emotion, temperament and talent, features and way of speaking, physical appearance, healthy state, ordinary symptom, pathological syndromes and pharmacology. so documentary records was worthy of notice. 3. Results and conclusions 1. Jeong-Jo has prominent cheekbones,flat face. It belong to Tae-eum. 2. Jeong-Jo's physical appearance is mild,around,large. It belong ro Tae-eum. 3. Jeong-Jo's favorite food and herb were belong to Tae-eum interior febrile disease herb. which is Exhale Dispersing Qi 4. So even though Jeoung-Jo is Tae-eum, He had a weak body. It main cause that Smoking, insomnia, heave work, Hwa disease. 5. Jeong-Jo's is Interior febrile disease induced form the liver affected by heat in Tae-eumin

• 대한가정학회지
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• 제50권2호
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• pp.39-51
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• 2012

The purpose of this study was to elucidate the general characteristics, antheropometric values and health-related characteristics of the rural elderly population according to their Sasang constitutions. The participants in this study were 31 in Taeeumin group, 29 in Soyangin group, and 15 in Soeumin group. The present study was performed using self-administration questionnaires, antheropometric and biochemical analysis. There were no significant differences in height, weight, BMI, diastolic blood pressure and alcohol habits between the Sasang constitutions. In the analysis of physical activity, Soyangin had a higher value than the other groups. Compared with the other groups, Soeumin also had considerable resistance to stress($101.1{\pm}26.2$ point). Furthermore, in the analysis of fatigability caused by stress, Soeumin was mostly shown to feel less fatigue than the other groups. On the other hand, Taeeumin appeared to feel more fatigue. In the biochemical analysis of blood, there was no significant difference between Sasang constitutions.

• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.29-35
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• 2012

This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54~290.15 mg% capsaicinoids, 79.22~139.09 ASTA value, and 16.76~29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the panelist’s results were determined to be significant. In the principle component analysis (PCA), PC1 (capsaicinoids) and PC2 (free sugar) were shown to represent 31.98% and 25.77% of the total variance, respectively. The results of panelists trained for red pepper heat rating were evaluated using analysis of variance and correlation analysis. The trained panelists showed a high F value (p=0.05) and high correlation coefficient. A high correlation efficient of 0.84~0.93 for the test samples with a 40 Scoville heat unit (32,000 SHU red pepper powder) was reported in the sensory evaluation of the Korean red pepper heat level by a trained panel. However, the panel showed a low correlation efficiency of 0.70 $R^2$ when the 60 SHU test samples were included in the analysis.

• 한국식생활문화학회지
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• 제3권3호
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• pp.275-280
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• 1988

김호직(1944)의 7첩반상 구성예와 방신영(1957)의 식단 참고예를 근거로 하여 전통표준식단의 영양가를 산출하고 이들을 최근의 영양권장량과 비교 평가하였다. 이들 분석된 전통표준식단의 영양가는 일일 2000-2500kcal의 열량과 80-90g의 단백질을 공급할 수 있었다. 열량 구성비는 탄수화물 73-77%, 단백질 15-18%, 지방 10-12% 범위였으며 총 단백질중의 동물성 단백질 비율은 20-30% 수준이었다. 이들 전통표준식단은 열량 섭취량이 2000kcal를 넘으면 다른 필수영양소(단백질, 무기물, 비타민)도 성인남자의 기준에서 충분한 양이 공급되는 균형식임을 확인할 수 있었다.

• 한국식품영양학회지
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• 제25권3호
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• pp.454-459
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• 2012

The objective of this study was to investigate the perception of ginseng and ginseng products among university students living in Yeongsu, Ganwon-do. 196 university students participated in the survey for our study. The ginseng intakes of male students(59.1%) was significantly(p<0.05) higher than the intake of female students(40.9%). The primary reasons for consuming ginseng were to "Maintain my [one's] health" and to, "Restore my [one's] energy". The reasons for not consuming ginseng were "Taste" and, "Physical constitution". Consumers purchased the following ginseng products at the market: For males, ginseng wine(21.7%), ginseng beverage(17.4%), ginseng candy(17.4%) and ginseng kimchi(17.4%) for females, Korean ginseng snacks(23.3%), ginseng yogurt(20.9%), ginseng candy(14.0%), and ginseng jelly(11.6%).

• 한국식품영양과학회지
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• 제5권1호
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• pp.11-17
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• 1976

Put four different kinds of Jangdongsi, Pasi, Gamsi, and Taebongsi etc. into glass bottle(Fig. 1) of 1150ml and after modulated constitution of air girding this, by means of $CO_2$ the keep in cold storage on $0{\sim}5^{\circ}C$. The results are as follows : 1. $CO_2$ non-addition group was not changed it's own color to four months regardless of kind of persimmons 2. $CO_2$ added test group by double quantity of container was not more rapidly discoloration. 3. One - half quantity of test group added double, same, one-half and one of fifth quantity of container was the most effect, $CO_2$ as the same kind in S. T. P. 4. Taebongsi of test group of four different kinds added one-half quantity of $CO_2$ was maintained effectually possible it's natural color till seven months. 5. In taste, non-addition of $CO_2$ existed astringency taste but addition of $CO_2$ showed sweet taste like a Gamsi since two months of storage.

• 혜화의학회지
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• 제10권1호
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• pp.297-321
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• 2001

Good health and longevity is the goal of huamn beings. Recently, 'Dietary treatment' has become influential as one of the means for it in western medicine. Whereas in oriental medicine, 'Dietary treatment' was not recognized as therapeutic method but care of health. in this paper, the viewpoints of 'Dietary treatment' in oriental and western medicine was compared and searched for new possibilities in oriental medicine. And the results were as follows. 1. In oriental and western medicine, food was obviously recognized as a source of nourishment, and moreover oriental medicine took even a human soul into consideration. 2. Western medicine made much of nourishment and was analytical and therapeutic-centered. on the other hand, oriental medicine took a serious view of prevention and care of health. 3. Oriental medicine considered that intake of food was a adoption of Gi(氣) and then it helped a circulation of Gi and beneficial for the production of Jeong(精). 4. The principles of diet in oriental medicine was reasonable combination of food, balance of Oh-Mi(五味), temperance of food and intake by physical constitution.

• 사상체질의학회지
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• 제33권2호
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• pp.37-46
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• 2021

Background According to the Sasang constitutional medicine, eating habits according to the characteristics of Sasang Constitution (SC) types affect management of chronic diseases and health conditions. The aim of this study is to identify the association between eating habits, such as breakfast, eating frequency, and energy intake, according to SC, and quality of life. Method This study is a cross-sectional study of people aged 33 to 55 years, sampled by stratification based on population distribution. The SC types were classified into Taeeumin (TE), Soeumin (SE), and Soyangin (SY) using a structured questionnaire (KS-15). Items examined regarding eating habits were whether the subjects had breakfast; the frequency of eating such as breakfast, lunch, dinner, and after-dinner snacks; and energy intake surveyed using a food frequency questionnaire. As for quality of life, SF-12, which is widely used worldwide to assess health conditions, was utilized. A regression analysis was conducted on the relations between eating habits according to SC and quality of life. Results The SC distribution of the 3,895 subjects was 47% for TE, 22% for SE, and 31% for SY. The scores indicating quality of life differed for TE and SY depending on whether they ate breakfast and eating frequency groups, and those of SE varied depending on levels of energy intake. A regression analysis having adjusted all covariates demonstrated for TE a positive relation between the eating frequency of three times per day or more (compared to 1.5 to 3 meals per day) and quality of life (B=1.365, p<0.001). For SE, there was a negative association between low energy intake (compared to adequate energy intake) and quality of life (B=-1.642, p=0.004). Meanwhile, no relation was found between eating habits and quality of life for SY. Conclusion This study identified the association between eating habits according to SC types and quality of life. For TE, it was found to be important to eat evenly dispersed adequate amounts as opposed to overeating or binging at once. For SE, adequate energy intake affected good quality of life. This study suggests that eating habits based on SC improve quality of life, and health management customized for each constitution should be performed in the future through proper eating habits.

• 동아시아식생활학회지
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• 제15권3호
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• pp.346-356
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• 2005

This study was conducted to investigate how to apply the theories of oriental medicine appropriately, which direction should be taken, and how it should be developed The results are as follows. First, to develop medicinal cuisine, it is necessary to grasp the theoretical system, considering Ohaeng and Omi, the five viscera and the six entrails, organs and body, by raising the level of understanding comprehensively about the relationship between the characteristics of each groups of Sasang Constitutions and the theories of Eumyangohaeng, and the relationship between the theory of Kimi. and food, and then to explain developed medicinal cuisine and apply those theories to inventing new ones. Secondly, to develop medicinal cuisine for health enhancement, it is also required not only to consider constitutions but also to suggest the need of knowledge for moderation in terms of regimen along with the theory of Kimi. Thirdly, to develop medicinal cuisine according to the perspective of Kimi. Theory, what should be taken into account is not only the understanding of the characteristics of food materials, but also the properties of them that the theory of Kimi, Eumyangohaeng, and Sasang Constitutions share so that it is possible to invent medicinal cuisine which is good for anybody to protect disease specific to a certain group of constitutions with, and serves as the dietary regimen customed to each constitution group. Lastly, the scientific effect of the medicinal cuisine which is developed according to the theory of Kimi., Eumyangohaeng, and Sasang Constitutions should be verified by scientific researches and clinical experiments. And it is believed to be essential for the government to make efforts to set a standard and laws to validate the medicinal effects and the process of assessment so that the systematic development can be encouraged, and to prepare guidance to food development for national health improvement.