• Korean Journal of Acupuncture
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• v.37 no.3
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• pp.203-208
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• 2020

Objectives : Since there are complex associations between diseases/symptoms and acupoints, one-to-one correspondence may not be the proper approach. Pattern identification has been being used as a clinical framework to make treatment decisions by extracting and synthesizing clinical data including patients' signs and symptoms. In this article, we propose two different models explaining the relationships between diseases and acupoints based on the branch treatment [Zhibiaofa] and the root treatment [Zhibenfa]. Methods : We explained the relationships between diseases/symptoms and acupoints from the example data from our previous study on traditional acupuncture point selection patterns for pain control. Diseases include low back pain, migraine, irritable bowel syndrome, osteoarthritis, ankle sprain, carpal tunnel syndrome, and dysmenorrhea, and acupoints included LI4, BL23, BL25, SP6, BL60, TE5, and CV4. Results : The relationships between diseases/symptoms and acupoints can be explained directly based on the branch treatment, and also can be explained indirectly through pattern identification based on the root treatment. Pattern identifications included both meridian-based pattern identification based on the spatial information of diseases and visceral organ-based pattern identification based on the characteristics of diseases. Conclusions : In the East Asian traditional medicine, Korean medicine doctors choose the most appropriate acupoints based either on the diseases/symptoms (i.e., branch treatment) or on the results of pattern identifications (i.e., root treatment). It is necessary to understand the two different approaches to choose specific acupoints for the targeted diseases.

• The Journal of Korean Medicine
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• v.42 no.4
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• pp.102-119
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• 2021

Objectives: Facial diagnosis is an important part of clinical diagnosis in traditional East Asian Medicine. In this paper, using a fully automated facial shape analysis system, we show that facial morphological features are associated with cold pattern. Methods: The facial morphological features calculated from 68 facial landmarks included the angles, areas, and distances between the landmark points of each part of the face. Cold pattern severity was determined using a questionnaire and the cold pattern scores (CPS) were used for analysis. The association between facial features and CPS was calculated using Pearson's correlation coefficient and partial correlation coefficients. Results: The upper chin width and the lower chin width were negatively associated with CPS. The distance from the center point to the middle jaw and the distance from the center point to the lower jaw were negatively associated with CPS. The angle of the face outline near the ear and the angle of the chin line were positively associated with CPS. The area of the upper part of the face and the area of the face except the sensory organs were negatively associated with CPS. The number of facial morphological features that exhibited a statistically significant correlation with CPS was 37 (unadjusted). Conclusions: In this study of a Korean population, subjects with a high CPS had a more pointed chin, longer face, more angular jaw, higher eyes, and more upward corners of the mouth, and their facial sensory organs were relatively widespread.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.343-352
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• 2003

This study was conducted to investigate the actual state of use and necessity of Korean traditional Pyebaeck foods using questionnaire. The subjects of this study consisted of 621 housewives in Daegu area. The results were summarized as follows: The most often used foods of Pyebaeck refreshments included alcoholic drinks(80.0%), Bamgoim(73.8%), Daechugoim(73.4%). The refreshments were most often purchased from caterers(39.6%), and mainly used for marriages of their brothers and sisters(33.3%). The standard number of foods prepared was 7 to 10(42.2%). The most used container for Pyebaeck refreshments is bamboo basket(30.6%). 62.0% of the respondents needed Pyebaeck refreshments and the reason for refreshment preparation was mainly “because it is a Korean tradition”(82.3%) and the reason why most respondents do not think the Pyebaeck refreshments are necessary was “it's troublesome and complicated”(41.1%). The refreshments most frequently included were alcoholic drinks(63.7%) and Daechugoim(47.0%). Most of the respondents(84.9%) said that the Pyebaeck refreshments should be improved and 48.0% said the improvement method should consider the traditional tastes, flavors and arrangements fit to modem sense. Although following the traditions of Pyebaeck refreshments itself is difficult, the concept of Pyebaeck refreshments can develop into a modern concept with new meaning if we improve and adjust it in a way fit to modem lifestyles.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.407-420
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• 2014

A survey was carried out regarding university students' recognition of high-caffeine energy drinks in an effort to identify and improve problems as well as provide basic data. Most of the subjects had previous experience of energy drink consumption. Studies showed that most students consumed energy drinks when studying. Regarding frequency of energy drink consumption, most students' responded "1~6 times a year"; female students showed lower frequency of energy drink consumption than male students. Both male and female students used convenience stores to purchase energy drinks. In most cases, students became aware of energy drinks through advertisements on TV, radio, newspapers, and magazines. The most important factor affecting their energy drink purchase and consumption status was taste. The most frequent adverse effect they experienced after drinking an energy drink was unusual heart-pounding, whereas the biggest problem caused by energy drink consumption was addiction. This study indicates that students should have a better understanding of the problems associated with excessive and prolonged high-caffeine intake. In addition, instructions for proper purchasing and consumption of high-caffeine energy drinks should be provided as well as education and campaigns concerning symptoms caused by high-caffeine energy drink consumption so that students may refrain from excessive consumption. Further, civil organizations and the government need to devise effective measures for proper regulation of high-caffeine energy drink consumption.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.514-528
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• 2014

This study examined the actual state and future improvement of food allergies in adolescents and adults in order to prevent damage. In this survey, proportions of females, people in their 40s, college graduates, and office workers and housewives with allergies were higher than other groups. Exactly 41.1% of participants responded that they had experienced food allergies while 58.9% responded that they had not. According to their responses, the most common food allergy symptom involved the skin while whole-body allergic reactions were rare. Most respondents answered that frequency of their food allergies was two or three times. There was a variety of allergenic foods, including fast food, eggs, mackerel and milk, and instant food was ranked as the most allergenic food. Therefore, in order to protect consumers from damage caused by food allergens, the food allergen labeling system must be improved. A better food allergen labeling system should be implemented to avoid potential risks of allergic reactions and ensure national food safety.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.641-650
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• 2008

One of the most important the success of a food service organization. As a matter of fact, menu functions as a list of product restaurant and a communication tool that facilitates the communication between a restaurant and its customers. Accordingly, many scholars and practitioners have suggested various for menu analysis. Among others, menu analysis methods proposed by Miller, Kasavana & Smith, and Pavesic have been frequently and repeatedly published in the academic literature. However, methods common limitation utilize a two-dimensional approach quadrants. Focusing on this problematic of traditional menu analysis methods, Hayes & Huffman suggested a new menu analysis method goal value analysis. The of this study to the menu analysis technique suggested by Hayes & Huffman using goal value. In this research, the goal value analysis adopted wine restaurant.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.295-302
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• 2013

The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of $22.59{\pm}0.50$ kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature ($3.77^{\circ}C$ vs $3.15^{\circ}C$) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.3
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• pp.145-154
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• 2003

This research was performed to identify the characteristics of the Korean rituals and to establish the desirable ritual culture. The recognition of the ritual culture was investigated by the general environmental factors such as gender, age, religion and education background. The rituals were generally recognized as positive. Some significant differences were shown according to religion, gender and residential area. To succeed the tradition of the preparation and the table-setting of ritual foods and to conduct the rituals by the descendants were recognized relatively high by the Buddhists and males living In Gyeongsangbuk-do. The degree of recognition of the method of table-setting of ritual foods was higher if one was married and older, with Buddhism and the oldest daughter-in-law in a family. As above, the culture of Korean rituals showed some differences according to the general environment and regions of the individual. The reason why regional differences were shown high was mainly because tradition and conservatism were maintained according to the unique regional thought and natural environment rather than impacts of the changes of times. That some differences were shown according to general environmental factors suggested that the traditional ritual culture was gradually changing according to the environmental changes in the modem times. Also, the recognition on the ritual culture were identified through investigations by general environmental factors such as gender, age, religion and education background.

• Journal of architectural history
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• v.14 no.3 s.43
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• pp.39-52
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• 2005

This study relates to the architectural planning principle of Gyeonghoeru pavilion, one of the major buildings in Gyeongbokgung palace. The study is concentrated on The Book of Gyeonghoeru Pavilion written by Jeong Haksun in 1865 during the reconstruction of Gyeonghoeru pavilion. The architectural planning principle of Gyeonghoeru pavilion disclosed in The Book of Gyeonghoeru Pavilion appears to be 'the method of expanding with six by six system'. 'The method of expanding with six by six system' means a way of continuously extending the number related to 6 by addition, subtraction, multiplication and division, and reflecting to architecture, having number 6 as the basic number. Number 6 means a large amount of water in East Asian philosophy, Applying 'the method of expanding with six by six system' to the architecture of Gyeonghoeru includes an intention to prevent fire in a way of a type of incantation because Korean traditional wooden buildings are we to fire. Since Gyeonghoeru is surrounded by a pond and was constructed based on the number 6 having a strength of water, it was believed that it could be safe from fire. This study compares the contents disclosed in The Book of Gyeonghoeru Pavilion with the construction of Gyeonghoeru to find out how the number 6 was applied to the overall construction of Gyeonghoeru. From the fact that the total number of km of Gyeonghoeru is 36 ($6{\times}6$), the number of pillars is 42 ($6{\times}7$), and the number of windows and doors is multiples of 6, it has been found out that the number 6 is deeply related to the overall construction of Gyeonghoeru. In addition to the fact that the construction of Gyeonghoeru can be explained by 'the method of expanding with six by six system', The Book of Gyeonghoeru Pavilion also discloses parts where Diagram of Hotu, Later Heaven Arrangement and Arrangement of 64 Hexagrams are applied. Therefrom, it has been found out that Gyeonghoeru pavilion was constructed by applying the principles of East Asian philosophy based on The Book of Changes.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.454-461
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• 1998

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making greentea Sulgidduk and Julpyun added to greentea powder in according to concentration which has nutritive value and medical effect of white Sulgidduk and Julpyun traditional dduk. Greentea Julpyun was better evaluated than Sulgidduk in color, flavor, hardness, chewiness and overall quality as the result of the sensory evaluation. In the whole sensory Julpyun was highly evaluated at the 3% of concentration of greentea powder but Sulgidduk was highly evaluated at 7% as the concentration of the greentea powder was getting stronger and stronger. In case of texture analysis hardness, cohesiveness, gumminess and chewiness of greentea Julpyun were getting lower by increase of concentration of greentea powder. The hardness, springiness, gumminess and chewiness of greentea Sulgidduk were lower by increase of concentration of greentea too. As the result of the measurement with texture analyser, Sulgidduk was lower than greentea Julpyun in the hardness, springiness, cohesiveness, gumminess and chewiness. As the result of the values of Hunter color system, the lightness and redness of greentea Julpyun were the lowest when nothing was added. The lightness and redness of greentea Sulgidduk were the highest in nothing added group. The yellowness was the highest at 3% of added greentea amount The resuts of correlation between the sensory properties and texture properties of greentea Julpyun showed that flavor described the lightness of measurement through texture and negative correlation, yellowness described positive correlation.