• Journal of Acupuncture Research
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• v.27 no.6
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• pp.115-122
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• 2010

Objectives : The purpose of this study was to propose the utilization plan of Ryodoraku in the U-health care systems. Methods : Computerized literature searches were performed for Ryodoraku related articles using the following databases: KISS, RISS, DBPIA, NDSL from 1990 to Oct 2010. Search terms were '양도락' or 'Ryodoraku' or 'U-health'. Due to Ryodoraku coming from Japan, additional literature review(articles published by 2008) on Japanese journal of Ryodoraku medicine was done for compensation. Results : 1. Introduction of U-health : As rapid progress of population aging and strong interest in health, the demand for the traditional Korean medical service is increasing. Until now healthcare service has provided post treatment by face-to-face manner. But according to related researches, proactive treatment is resulted to be more effective for preventing diseases. Particularly, the existing healthcare services have limitations in preventing and managing chronic geriatric degenrative diseases such as metabolic syndrome, CVA, coronary heart diseases, parkinson's diseases, degenerative joint disease, spondylosis, etc., because the cause of the above is complex and even related to life habit. As the advent of ubiquitous technology, patients with the chronic geriatric degenrative diseases can improve life habit such as poor eating habits and physical inactivity without the constraints of time and space through u-healthcare service. Therefor, lots of researches for u-healthcare service focus on providing the personalized healthcare service for preventing and managing that. To cope with this situations, The concept of u-healthcare service should be adopted in the traditional korean medicine and diagnostic devices suitable for it should be also devised and developed based on traditonal korean medine. 2. Review of existing Ryodoraku related articles for applying to U-health : articles investigating feasibility applying Ryodoraku to meridian diagnosis and raising problems of it, articles providing recent research trends of Ryodoraku, Ryodoraku related articles considering usefulness for U-health, and articles confirming the repeatability and reproducity of Ryodoraku were included. Based on the review of the above Ryodoraku related articles, several application of Ryodoraku in the U-health care system. Conclusions : To make preparations for the increasing need of traditional Korean medicine due to rising morbidity rate of chronic geriatric degenerative diseases, it is necessary to appropriately apply Ryodoraku to the U-health care system. The application of Ryodoraku is as follows. 1. To use Ryodoraku additionally to the established diagnostic device of metabolic syndrome, CVA, coronary heart diseases, parkinson's diseases, degenerative joint disease, spondylosis. 2. To apply Ryodoraku to the symptoms or diseases having a tendency to be diagnosed by correlation between the affected meridian and the lesion such as headache, nuchal pain, shoulder pain, low back pain, sciatica, HNP, etc. 3. To secure the repeatability and reproducity of Ryodoraku. 4. To devise and develop Ryodoraku appliance in order to overcome the known drawbacks and to improve error of measurement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1215-1223
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• 2006

The purpose of this study was to investigate nutrition knowledge, dietary habits, health related life style and health condition of 247 male and 244 female students at K University in Chuncheon. The results of the survey are summarized as follows: The average nutrition knowledge score and dietary habit score were 10.79 and 19.38 for male, and 10.89 and 19.48 for female, respectively. The percentage of those who smoked, drank and exercised regularly were 32.0%, 93.9%, 47.0% for male, and 6.1%, 91.8%, 24.6% for female, respectively. The health scores of the female (43.02) were significantly lower than those of the male (46.26) (p<0.001). On female students, significant correlation was found between dietary habits score and health score (p<0.01). College students are in early stage of adult life and their dietary habits, health related life style and health condition will be continued to their later life. This study may provide basic information on the eating habits and health related life styles of college students.

• Journal of Nutrition and Health
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• v.43 no.6
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• pp.620-627
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• 2010

The study purpose was to investigate correlations among dietary habits score, life stress score and health-related quality of life (HRQL) score for female college students with functional constipation (FC). The data were collected in 2008 from 265 female college students: 86 with FC and 179 without FC. The diagnosis of FC was based on the Rome II criteria, and life stress and HRQL were assessed using self-administered life stress questionnaire and SF-36, respectively. The correlations among dietary habit score, life stress score, and HRQL score were evaluated. The averages of age, height, weight, body fat percentage and body mass index (BMI) of female college students were 20.8 years, 160.9 cm, 53.7 kg, 27.8%, and $20.7\;kg/m^2$, respectively. The average dietary habit score of "having meals with diverse foods" was significantly lower in the FC group than in the normal group (p < 0.05). The average faculty problem (p < 0.05), grade problem (p < 0.05), economy problem (p < 0.05), value problem (p < 0.05), and total stress (p < 0.01) scores of the FC group were significantly higher than those of the normal group. The average HRQL score was 70.4 in the FC group and 74.3 in the normal group (p < 0.05). There were significantly negative correlations between total stress score and total food habits score (r = -0.221; p < 0.01) and HRQL score (r = -0.539; p < 0.01) in the FC. These results suggest that female students with FC are highly perceptive to stress and have low HRQL. In addition, female students with FC may require nutritional education about eating diversity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.978-985
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• 2001

The purpose of this study was to investigate the effect of alcohol drinking on dietary behaviors and nutrient intakes among the university male students. The subjects were divided three group; no-alcohol group(n=83), alcohol group(n=78), and high-alcohol group(n=78).And they were observed general characteristics, life style, eating pattern, food frequency and nutrient intake using questionnaires. The mean age, height, weight and BMI of the subjects were 25.8$\pm$6.1 years old 171.5$\pm$5.4 cm, 63.4$\pm$9.7 kg and 2.3$\pm$2.8/kg/$m^2$, respectively. The types of residence and person who prepares meals were significantly different among the groups: the frequency of self-boarding and preparing meals oneself in high-alcohol group were higher than in other two groups. The frequency of physical exercise and cigarette smoking in high-alcohol group were higher than in other two groups. There were no significant differences in skipping meals among three groups. However, the most common reson why high-alcohol group skipped meals was due to a eating habit, while a lack of time in other two groups. The results show that the high-alcohol group tended to eat more often instant ramien, soybean sprout, anchovy, and coffee compared to the other two groups. The energy intakes in alcohol and high-alcohol groups were lower than those in no-alcohol group. In conclusion, high-alcohol students have unhealthy dietary behaviors in the light of high frequency of cigarette smoking, eating habit of skipping meals and instant foods, and therefore showing a strong need of proper education in alcohol withdrawal and meal management for them.

• The Journal of Korean Society for School & Community Health Education
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• v.8 no.2
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• pp.35-48
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• 2007

Background & Objective: The purpose of this study was to identify the level of health behavior and taking courses related with those subjects by college students and analyse the factors that have effect on these issues so that provide a basic material in developing policy and education program that can increase the level of health behavior for them. Methods: A questionnaire was applied 1,500 college students for two months from October 10 to 30, 2007. Results: 1) When viewing the objects of this study as general traits and social economic ratio, 'female' was 59.4%, BMI index of '20-14' was 52.7%, department of natural science was 47/7%, and 'their own house' was 51.0%. 2) When viewing the experience of taking courses related with health by the trait of demography and sociology, 'no' was most high by showing 42.2%, and those of female. under 19 in BMI index, and the department of natural science showed no experience. 3) When viewing satisfaction with college life they showed $3.00{\pm}0.71$, stress level in college life $2.84{\pm}0.41$, the level of health behavior $2.06{\pm}0.65$. 4) When viewing taking courses related with health, stress in college life. and health behavior according to satisfaction with college life they showed $2.06{\pm}0.59$. 5) When viewing the level of health behavior according to demographic and sociological traits, the habit of eating was $2.48{\pm}0.52$ and health care was $2.96{\pm}0.47$. 6) When viewing the effect of factors on health behavior, there were gender, age, residence area, grade, and satisfaction with college life. Conclusion: As we can see from the results above, it is the fact that the students in college are neglecting the subjects related with health owing to short period of education and major based education by the education aim of fostering professional career manpower. Therefore it needs open many culture courses for the subject related with health in college for the students to increase their health level as well as their major, and also there needs combined improvement of college and government system.

• Journal of the Korean Home Economics Association
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• v.5 no.1
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• pp.733-739
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• 1966

A 371 agricultural households from 26 different communities in South Korea was subjected on a study of food taboos in January of 1966. To the pregnant women, those to whom a high protein diet is particurally important, as many as 14 different kinds of foods, mostly portein rich foods, were avoided to eat. It is believed that if duck is eaten while pregnant her baby may walk like a duck in later life. Some mother have a strong aversion to the rabbit meat that her unborn baby must be a harelip. It is feared to eat chicken, shark or carp by the pregnant mother for her baby may get a gooseflesh appearance, or fish scale-like skin in later life. It is thought that if mother eats soup made of meat borns, especially chicken bones, a disfigured baby may be born. Some area informed that if mother eats crab meat her future baby will always bubble. To the child-bearing mothers 13 different kinds of foods were avoided to eat. Some believe that if raddish kimchi, soybean curd, squash are eaten while dilivery that mother may get dental decay or to lose all her teeth. Other think that highly spiced raddish kimchi cause delivery difficult. To the lactating mothers 7 different items of foods were not recommended to eat. It is a common belief that eating green vegetables, especially fresh lettuce, are restricted that her baby may stool greenish. It is said that eating ginsen-chicken soup, or ginsen tea during lactating reduces breast milk secretion. To the weaning babies 7 different kinds of foods were prohibited to fee. Eggs are not eaten because mothers think her babies will start to talk very late. Eight different items of foods in cases of gastro-intestinal diseases, 5 items for liver disease, 7 items for high blood pressure as well as for paralysis were respectively restricted. It is said that meats including pork, beef, and chicken are neither desirable for the patients of high blood pressure nor those of paralysis. To the measles children 10 varieties of foods were restricted. Especially soybean products and meats were not encouraged to use for avoiding asecond attack of measles. For the common cold 8 different kinds of foods were aversed and men think that eating of soup of undria delays a recovery. For the tuberculosis 4 kinds of foods were prohibited to eat. It is said that wine, red pepper and ginsen will stimulate lung bleeding. Many mothers had a strong aversion to fermented shrimp and fish in case of style. and 5 different items of foods were restricted. In case of menstration not so many foods were restricted as other cases, but meat soup is not eaten in this condition in some areas. Majority of food taboos in Korean villages are neither based on tribal nor religious factors. But no one knows how, since what ages, from where, these food taboos have been transmitted and spread over the country. This survey found a great variety of food taboos, aversions, traditional beliefs and prohibitions latent unknown reseasons, or non-scientific conceptions, or completely different ideas from the modern medical aspect, or somewhat fallacious and superstitious beliefs. For the vascular disease contrasting approach were found between modern the oritical therapy and popular remedy among the rural populations who largely depend on the eastern medication. Further scientific study on either side should be done to lead the patient proper way. Many restricted foods such as rabbit, duck, chicken and fish are best resources of protein rich foods which are available in the village. Emphasis should be laid upon breaking down fallacious and supersititious food taboos through the extended nutrition education activities in order to improve food habit and good eating pattern for healthier and stronger generations of Korea.

• Journal of The Korean Society of Agricultural Engineers
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• v.57 no.3
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• pp.77-86
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• 2015

The agricultural water management generally has focused on water resources for crop production but it could be affected by the food consumption pattern. The aim of this study is to estimate virtual water consumption for food consumption and calorie supply using the water footprint and virtual water concept. In addition, we estimated the virtual water requirements for increasing the food and calorie self-sufficiency adjusted by the government for food security. About $330.0m^3/cap/yr$ of virtual water was consumed for the main foods consumption in 1985, and it was increased to $450.0m^3/cap/yr$ in 2010. The rate of virtual water consumption by meats consumption was 28 % in 1985 but it was increased to 54 % in 2010. In other words, the total virtual water consumption by foods consumption was increased from 1985 to 2010 with the high rate of meats consumption. The average $1.29m^3$ of virtual water was consumed for supplying 1 calorie per capita in 2010 but about $10.1m^3/cal$ of virtual water was consumed by only bovine meats consumption. The food self-sufficiency is the main factor for food security in Korea. About $46.5Mm^3$ and $393.9Mm^3$ of virtual water were required in order to increase the food and calorie self-sufficiency of wheat by 1 % individually. This study showed the water consumption was related to food consumption and calorie supply pattern, and these results could be used as the indices for the agricultural water management considering the change of eating habit and food security.

• Research in Community and Public Health Nursing
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• v.10 no.1
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• pp.140-153
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• 1999

This study is designed to furnish basic data for development of health -care program to promote health of the middle-aged adult by making the middle-aged adult an object who have radically increasing death rate because of chronic degenerative diaease, finding out the executive degree of health -promoting behaviors, and verifying the relation between self-efficacy/perceived health status and health -promoting behaviors. The results are as follows. 1) The hypothesis that 'the higher the self-efficacy, the better the health -promoting behaviors' was supported on a meaningful level(r=.30l, p=.000) 2) The hypothesis that 'The health-promoting behaviors will have differences according to the perceived health status' was supported on a meaningful level in the sections of the control of stress(p=.000), the self-achievement (p=.000), the exercise(p=.002), the control of interpersonal relation(p=.014) and the eating habit(p=.061) and was rejected in the sections of drinking' smoking(p=.787), heath-responsibility (p=.061). The fact that executive degree of health -promoting life-style have correlation with self-efficacy was found out and we need to develop health-education program to promote self-efficacy.

• Korean Journal of Community Nutrition
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• v.11 no.4
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• pp.520-533
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• 2006

The purpose of this study was to investigate satisfaction and preference for current military meal service and food behaviors and food habits of some military personnel in Chunchen and Wonju of the Kwangwon area. The results are as follows. In the anthropometric survey, average height of the subjects was 175.03 $\pm$ 5.30 cm, average weight was 69.15 $\pm$ 7.74 kg. As a result of surveying satisfaction in the current food service, an item high in satisfaction was adequacy of serving hours, whereas an item of low satisfaction was diversity of menu. The item of food service improvement needs of the subjects were in order more variety of menu, nutrition, preference, sanitation, cooking method. As a result of surveying eating behavior of the subjects, most items were high medium response. They preferred soju and relish and also they liked the bokkum cooking method. As a result of surveying food habits of the subjects, items of good habits were regularity of meals, marginal meals, diversity of food intake, dairy and dairy products, avoiding too exciting meals and natural food diet; whereas, items of bad habits were fast food intake, alcohol, smoking, carbonated and caffeine beverages, skipping breakfast. snacks, fatty food intake, yellow or green vegetable intake and fruit and seaweed intake. Following is the result of a survey on the preference of meals by cooking method serving the current military meal service. They liked one-dish meals such as Bokkeumbap, Bibimbap, Tteokguk, whereas, they disliked curryrice, Jajangbap. In case of soup, they liked soup made from meat better than vegetable soup or soup made with fish. Also they liked pot stem better than soup. Generally they liked meals containing meat in most cooking methods. These results suggest that continuous and practical nutrition education to change food habits in military life are necessary to Prevent chronic disease with increasing age.

• Journal of the Korean Dietetic Association
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• v.11 no.3
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• pp.331-340
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• 2005

In the present study, in order to improve elementary students’ nutrition knowledge and form correct eating habits, dietitian in charge executed nutrition education for 4th-, 5th- and 6th-grade students at Namchang Elementary School in Suwon, Gyeonggi-do using various educational media for five weeks and two sessions a week (a total of 10 sessions) through discretional activity classes. As for change in nutritional knowledge after nutrition education, 4th-grade students showed improvement by 24.3points(p<0.001), 5th-grade ones by 18.0(p<0.001), and 6th-grade ones by 16.7(p<0.001). With regard to change in dietary habits after education, no effect was observed in the improvement of dietary life but the score of dietary habits was improved as a whole. Nutritional knowledge and dietary habits were in a positive correlation with each other before education(r=0.406, p<0.001), but in no correlation after education. Nutritional knowledge and dietary habit practice plan were in a positive correlation after education(r=0.310, p<0.01). With regard to nutritional knowledge after nutrition education by children’s body type measured using Rohrer Index, knowledge increased significantly in normal children(p<0.001), obese children(p<0.001) and highly obese children(p<0.05) but not in slim children. the effect of education was not significant for children’s dietary habits. Practice plan showed significant changes in all of children(p<0.001). This suggests that nutrition education should be executed from early age. It is necessary to define the goals of systematic nutrition education fit for children’s level and to develop various education programs and teaching materials.