• Applied Biological Chemistry
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• 제50권4호
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• pp.352-357
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• 2007

고미의 성질을 강하게 나타내는 한약재를 대상으로 맛과 효능과의 상관관계를 실험적으로 알아보기 위한 연구를 시도하였다. 본 연구에서는 콜라겐으로 유도된 인간전혈응집을 이용하여 고미약재 20품목에 대한 혈소판응집 억제능을 측정하였다. 이 중에 3종의 열수추출물과 2종의 70% 에탄올추출물이 p<0.001 수준에서 유의하게 전혈응집 억제 활성을 나타내었다. 특히, 전혈응집 억제능이 가장 뛰어난 후보소재로 황련이 선별되었으며 관능요원에 의한 관능평가에서 쓴맛이 가장 강한 한약재로 평가되었다. 이상의 실험결과는 전통의학이론을 바탕으로 한약재의 사용에 따른 효능을 실험적 근거로 제시할 수 있고 쓴맛이 약한 한약재보다 쓴맛이 강한 한약재가 혈액순환이 원활하게 하는 가능성의 경향이 있는 것으로 기대되었다.

• 동의생리병리학회지
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• 제32권3호
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• pp.149-156
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• 2018

Traditional medicines (TM) in Korea, China, and Japan share most of the theories and therapeutic tools, but there are also differences due to their unique histories and cultures. Here, we aim to identify the differences in the utilization of TM theory between three countries by analyzing herb usage data in terms of the related traditional theories. Herb usage data of each country was collected from "Investigation of Korean medicine use and herbal medicine consumption survey" (Korea), "Analytical report on circulation of key Chinese medicinal materials" (China), and "Survey report on raw material crude drug usage" (Japan). Fifty five herbs with sixty features belonging to five theoretical categories (four properties, five tastes, targeting meridians, treatment strategies, and herbal parts) were selected and analyzed. Weight Sum Model (WSM) and Network-Based Group Features (NBGF) were used to compare the theoretical characteristics of TM between three countries. For the statistical evaluation, we developed and applied Herb Set Enrichment Analysis (HSEA) for WSM and NBGF results. HSEA for WSM results revealed the kidney meridian were targeted more in Korea than Japan, while the spleen meridian were targeted more in Japan than Korea. Herbs with sour taste were used more in Japan than China. HSEA for NBGF results found that NBGF including warm, neutral, sweet, and tonifying features were more dominant in Korea and than Japan, while NBGF including cold, bitter, heat-clearing features were more dominant in Japan than the others. These results suggest that TM in Korea, China, and Japan have unique aspects of practice patterns and theoretical utilization.

• 한국식생활문화학회지
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• 제28권6호
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• pp.585-593
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• 2013

This study was designed to measure taste sensitivity and the five basic senses by an educational classification instrument. The instrument was a rice kit that could use samples in a dry powder form or oil extract after long-term storage To test for taste, sucrose, salt, citric acid, and quinine sulfate were made at different concentrations and taste sensitivity was measured on a scale from level 1 to level 5. To obtain baseline data, an inspection tool for the five senses was used and randomly applied on 101 schoolchildren in the third and fourth grade in the city of Cheonan in Korea. The inspection tool was composed of 17 questions; 5 questions regarding visual characteristics and three questions each for characteristics regarding taste, hearing, smell, and touch. The average age of the schoolchildren was 9.5 years old and there were 49 third grade students (9 years of age), and 52 fourth grade students (ten years of age). There were slightly more male students than female students, 56 (55.4%) compared to 45 (44.6%), respectively. The average height of female students was higher than that of males, but the average BMI (body mass index) of the male students was slightly higher than that of female students (18.28 compared to 18.09, respectively). Female students were slightly more sensitive to salty tastes than male students (2.8 compared to 2.5, respectively). In the score distribution for each sense, touch sense was the highest at 7.59, sight sense was 7.49, hearing sense was 5.43, smell sense was 5.24, and taste sense was lowest at 3.69. Therefore, schoolchildren first tend to recognize and deem important the touch and sight of food before its taste.

• 한국자연치유학회지
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• 제9권1호
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• pp.1-12
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• 2020

목적: 본 연구는 서울 시민대상자 594명의 혈액형, 오장 질환, 오미 상태, 환경 및 계절의 변화, 만성질환 대상자의 분포와 이들의 오색의 선호도와의 관련성을 조사하여 분석하였다. 방법: 전통중국의학의 체질검사 설문지를 사용하였고, 일반적 오색(빨강, 파랑, 노랑, 흰색, 검정) 검사지를 이용하였다. 결과: 대상자들의 혈액형분포는 A(38.9%), O, B, AB, 기타이었다. 흡연자(75.6%)와 비흡연자, 비음주자(25.6%)와 음주자의 비율이었으며, 파랑색의 선호도가 높았다. 음주량 별로 선호색이 다양했으며, 유의성이 없었다. 오장질환자 의 비율은 위장(45.3%), 간폐, 장, 심장이었다. 오미는 매운맛(48.8%), 단맛, 신맛, 짠맛, 쓴맛 순이었다. 모두 파랑색 선호도가 높았다. 신장(8.3%)은 적색 그리고 쓴맛은 노랑색을 선호하였다. 심신의 변화는 '심신의 변화가 크지 않다(35.7%)'가 높았다. 오색의 선호도는 다양하였다. 환경변화의 선호는 '추운 곳(32.7%)'을 높게 선호하였고, '건조한 곳'은 낮았다. 선호도가 높은 계절은 '가을(38.6%), 다음이 여름, 장마철이 낮았으며, 파랑색을 선호하였다. '정상인'이 89.9% 그리고 '고혈압'은 5.7%이었다. 정상인은 파랑색(91.8%), 고·저혈압자는 노랑색 선호가 높았으나 유의성이 없었다. '당뇨'는 2.5% 이었고 파랑색 및 빨강색을 선호하다. 모든 항목에서 검정색은 제일 낮았다. 결론: 서울 시민대상자 594명의 건강과 신체적인 이상 유무 등의 설문에서 각 항목별로 다양한 분포를 나타냈고, 오색선호도에서는 거의가 파랑색을 제일 선호하였고, 검정색이 낮았다. 건강 설문지와 오색의 선호도는 관련성은 높지는 않았으나 본 연구결과는 이 분야의 연구에 기초자료가 된다고 판단한다.

• 한국조리학회지
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• 제12권1호
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• pp.157-172
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• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

• 한국식품조리과학회지
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• 제9권4호
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• pp.312-316
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• 1993

This study was carried out to develop supplementary foods for infants and monthly feeding plans of five steps. The developed supplementary foods were divided into 3 stages. First stage was designed for the babies just beginning eat pureed vegetables and fruits. Second stage was combined the nutritio-nal attributes of both vegetables and meat. Third stage was featured bite-sized pieces of tender meat and vegetables that appealed to the most mature tastes of babies. Feeding plans were divided into 5 steps according to their development. At 3 months, small amount of supplementary of smooth porri-dge can be introduced after a milk feeding each day. At 5 months, the quantity of supplementary foods can be gradually increased, and it can be given after 2 or 3 times of milk feedings. By being given different foods, infants will learn to become accustomed to new flavors at 7 months. At 9 months, the same types of additional foods are given at least 3 times a day after the milk feeds. Infants will be able to take most of the foods at 12 months, and it is important to give the infants solid foods after milk feedings at least 3 times a day.

• 복식문화연구
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• 제14권3호
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• pp.457-468
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• 2006

The purpose of this study was to understand fashion trend and characteristics by finding out the influences of crossover on modern fashion coordination through the identification of crossover coordination trend and characteristics. With a review of the literature, this study analyzed crossover coordination according to the types of expression methodology, periodical changes and designer's tastes that appeared through the collections of the six representative designers from 1996 to 2004. The results of this study were as follows. As a result of analysis of our sources, we realized that crossover coordination was shown most frequently in 1997 and Christian Dior was the designer who used crossover coordination most frequently. Among lots of crossover coordination cases, most of the cases are the coordination with different materials. In our results, trends of crossover coordination in materials appeared again about every five years cycle. Christian Dior combined different elements through silhouette and material, Dolce & Gabbana combined images and Jean Paul Gaultier combined different elements in the aspect of purpose and wearing configuration.

• 한국식품조리과학회지
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• 제27권5호
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• pp.611-623
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• 2011

The goal of this study was to understand the reasons for learning about Korean herbal food by examining the actual conditions in a Korean herbal food course during lifestyle education. The general characteristics of the people learning about or working with the food as well as the correlations between the examined factors were analyzed, focusing on each person's dietary lifestyle. We divided the class participants into five dietary lifestyle groups by analyzing their scores. Group 1 was the"taste-seeking type", group 2 was the "quality-seeking type", group 3 was the"economy-seeking type", group 4 was the"convenience and economy-seeking type", and group 5 was the"convenience and health-seeking type". A person with a cooking career was considered to have more experience with Korean herbal food. The highest motivation for Korean herbal food education was for professional reasons, and the class that was most appreciated was learning about Korean traditional herbal foods. The highest satisfaction for the class was based on the instructor's knowledge, followed by food tastes, foodstuffs, educational materials, and the facilities superintendent. Satisfaction with the class tuition and practical utilization was relatively low.

• 한국의류학회지
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• 제32권2호
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• pp.307-318
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• 2008

Recently, the environmental problems have surfaced as serious social issues. More people become aware of the environments and seek for new kinds of lifestyle Lohas. The purpose of this study was to investigate the expressional characteristics of Lohas fashion design in ready-to-wear collection from 2000 till 2005. In the study, green design which was the base of Lohas fashion, was first examined, which was followed by an analysis of Lohas styles to understand the green design-oriented characteristics of Lohas fashion in the current fashion trends. The findings were as follows: First, the lifestyle of Lohas values 'environment-friendliness', 'sustainability', 'importance of health' and 'sensitivity'. Second, the distinguishing features of Lohas lifestyle categorize the Lohas fashion into five different looks: 'Lohas Natural Look', 'Lohas Vintage Look', 'Lohas Redesign Look', 'Lohas Multi look', and 'Lohas Wellness Look'. This study set out to provide useful results to be used as the basic data in studying design and related areas where they would develop fashion products for the consumers with the latest tastes as well as to promote environment protection.

• 한국식생활문화학회지
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• 제31권6호
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• pp.515-540
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• 2016

This study investigated the characteristics of main house food cultures in Gyeonggi-do using a case study on the head family. The subject of this study was selected through an advisory committee of experts; it incorporated intangible and tangible elements of the main family based on relevant data. Selected representative main house of Gyeonggi-do had 12 parts in total. The entire investigation was conducted in five parts; literature search, telephone survey, in-depth interviews, inheritance food research of the head family, and cuisine demonstrations. Twelve families within the researched family clan had members of high merit or scholarly reputation qualified enough to serve bulcheonwi, a form of important religious worship. Food in Gyeonggi-do, specifically, can be served for Bongjesa jeopbingaek, which is a combination of performance of ancestral rites and greeting guests. Meat ingredients were frequently used. Articles of clothing were colorful and vivid, with wootgi that needed lots of work. Soup and steamed dishes tended to favor simple but fresh tastes that come with their cultural and historical context.