• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.734-745
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• 2010

"Sikui-simgam ("食醫心鑑", Book for Alimentotherapist)" written by Jameun, a doctor of Tang (唐) in the 9th century, propagated alimentotherapy in Korea, China, and Japan for a long time. In this study, Sikui-simgam medical theories were studied and the medicinal ingredients and types of food therapy were analyzed to understand alimentotherapy characteristics. "Sikui-simgam" is the first food therapy formulary diverged from herbal therapy forms. Various ingredients from "Sikui-simgam" show the food culture of the Tang age and report much about cooking and cultural history. Many prescriptions in the books are the origins of present-day food culture; thus, they are important clues to understand the present food culture. This book also describes actual prescriptions in detail. Various types of prescriptions with different ingredients are unique characteristics of food therapy and show the various possibilities for food therapy prescriptions. The food therapy prescriptions of "Sikui-simgam" were designed for medical specialists, as the book contains doses and incompatibilities for food therapy. Such food therapy prescriptions were used to treat diseases, so they were used with strict standards.

• Journal of the Korea Society of Computer and Information
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• v.22 no.6
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• pp.109-114
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• 2017

In this paper, I propose the effects of food therapy on subjects' health and happiness. The result has come out that food therapy enhances subjects' multi-dimensional health(medical, functional, self-evaluative) and their happiness. The participants were 230 adults over 30 years old living in Seoul and Gyeonggi district. To examine the effect of food therapy, the study sampled 220 questionnaire out of 230. By the non-equivalent control group design, the health levels were measured in three concepts: medical dimension, functional dimension and self-evaluative dimension. The results are as follows: First, participants who had taken food therapy for 3 months have been enhanced in their subjective and functional health level. Their subjective health enhanced from $2.80{\pm}.44$ to $4.07{\pm}.27$ (p=.000). And their functional health enhanced from $.92{\pm}.07$ to $.94{\pm}.07$(p=.035). Second, participants' happiness has enhanced significantly. Cognitive happiness enhanced from $3.39{\pm}.50$ to $3.84{\pm}.44$(p=.000). And emotional happiness enhanced from $2.76{\pm}.44$ to $3.07{\pm}.34$(p=.000). With this results, in case that people apply food therapy based on Yaksun, they are able to expect their enhancement of health level and happiness. Therefore study shows that Food therapy helps people to pursue their health and happiness improvement and suggest valuable information of a way to enhance quality of life.

• Journal of Korean Medical classics
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• v.24 no.5
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• pp.67-81
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• 2011

Objective : Several kinds of food could be materia medica within food-therapy in oriental medicine. "Sikryochanyo" is a book about food-therapy totally. So there are many kinds of food are treated as materia medica. Method : Finding out cases of food-therapy with chicken in "Sikryochanyo" Result : In "Sikryochanyo", there were many ways of food-therapy with chiken. Chicken was treated as materia medica even though it was a forbidden food when someone got sik especially with fever because of the effects. Conclusion : On several types such as parts, colors, methods to make, of chicken, there are plenty of usage with its own effectiveness.

• The Journal of Korean Medical History
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• v.24 no.2
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• pp.105-116
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• 2011

Objective : Foods could be materia medica through food-therapy in oriental medicine. "Sikryochanyo" is a food-therapy book totally. Therefore, there are many kinds of food are treated as materia medica. Method : Finding out cases of food-therapy with Five-Grain(RIce, Barley, Millet, Soy, Panicum miliaceum) in "Sikryochanyo" Result : In "Sikryochanyo", there were many methods of food-therapy with Five-Grain. Five-Grain were treated as materia medica even though they were usual food as normal meal. Conclusion : Five-Grain used in "Sikryochanyo" as many types of themselves and they had objectively effects comparing with "Materia Medica".

• Journal of Korean Medical classics
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• v.24 no.3
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• pp.87-98
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• 2011

Shikryochanyo written by Jeon Soonyi is a text that extracted paragraphs related to food therapy from medical books or materia medica of Korea and China. "Shikryochanyo" treats disease by food instead of herbs(or drugs) and pork is the majority of methods as food therapy in "Shikryochanyo". So there are 25 paragraphs of using pork, in 15 categories out of 45 in "Shikryochanyo". However, it is known that pork is not recommended as a food when a person got disease and not allowed during medication in Oriental Medicine. As a food therapy in "Shikryochanyo", not only pork itself but liver, kidney, stomach, bladder, heart, etc. are used and diverse food styles are applied as soup, porridge, roasting and so on.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.562-575
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• 2013

Century-old nutrition and health concepts can be revived and applied in the modern age in the forms of newly developed menus, recipes, and lifestyle education. Current medical nutrition therapy concepts were first described in the Chosun Dynasty (1392-1897) in Korea based on the philosophy that food and medicine originate from the same source, which is known as 'food as medicine'. Recognizing the importance of culture, tradition, local diet, and lifestyle on health and medical nutrition therapy, we tried to rediscover traditional Korean approaches towards food consumption and nutrition through systematic review of the literature and developed contemporary menus accordingly. The medical nutrition therapy prescriptions described in 'Shikryochanyo' (1460) by the Chosun Dynasty's royal physician Soonyi Jeao cover 45 different diseases. In this project, we developed contemporary menus for those disease models that are most prevalent in modern society. Menus developed with foods that are readily available today were evaluated for their nutritional content and adequacy using a computer-aided nutritional analysis program (CAN pro 3.0, developed by the Korean Nutrition Society for comparison with RDA for Koreans). Therefore, century-old nutrition and health concepts can be revived and applied in modern society as newly developed menus recipes and lifestyle education.

• The Journal of the Korea Contents Association
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• v.18 no.1
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• pp.222-231
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• 2018

This study aims to examine the effect of food therapy on multi-dimensional health and to suggest valuable information for diet of today's people. The participants were adults over 30 years old, living in Seoul and Gyeonggi district. To examine the effect of food therapy, the study sampled 220 questionnaire out of 230. The multi-dimensional health was measured by Huangdi Neijing's principle on food therapy. And the food therapy was measured by participants' experience, the dosage and the period of the dosage. The data has analyzed by independent sample t-test and multiple regression analysis. The results are as follows: First, the dosage and the period dosage showed significant effect on medical health. Second, no variable showed significant effect on functional health. Third, no variable showed significant effect on subjective health. Therefore, the food therapy showed significant effect on participants' medical health. The result shows that the food therapy has significant effect on people's health.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.16 no.3
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• pp.210-219
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• 2003

Objectives : This study is to suggest a kind of guide line of dietary therapy in allergic diseases. Methods : We investigated frequency, symptoms and implicating foods of food allergy, and experience, methods, periods, results and necessity of dietary therapy of 49 patients with allergic diseases by using self-report questionnaires. The data were analyzed by SPSS／PC+ program using frequency, Chi-square test(p〈0.05) and Pearson correlation coefficient(p〈0.01). Results : 1. The frequency of food allergy was 49% and skin symptoms were the most common. 2. The most implicating foods were chicken, flour, milk, pork and egg in order. 3. 36.7% of patients had experienced dietary therapy and 47.4% of them had stated mild improvement. 4. Over 80% of patients perceived necessity of dietary therapy and there is significant correlation between necessity of dietary therapy and sum of food allergens(r=368). Conclusions : Dietary therapy is recommended as supplementary therapy in allergic diseases and it needs to be established based on the real conditions and Korean Oriental medical theory.

• Journal of Korean Medical classics
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• v.24 no.5
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• pp.83-97
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• 2011

Objective : "Sikryochanyo"written by Jeon Soonyi is the first food-Therapy book at Korea. In "Sikryochanyo", there are many kinds of food-Therapy including Five-Vegetable therapy. Method : We will try to find out cases of food-therapy with Five-Vegetable in "Sikryochanyo". Result : In "Sikryochanyo", Five-Vegetable were treated as materia medica widely. Green onion, one of Five-Vegetable as materia medica was the major in use and porridge or soup were the major in frquency. Conclusion : On several types of Five-Vegetable, such as parts or whole, methods to make, the prescription shape etc., there are plenty of usage with its own effectiveness.

• Quality Improvement in Health Care
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• v.19 no.1
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• pp.44-52
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• 2013

Objectives: Several studies on hospital malnutrition have reported that malnutrition among patients is highly prevalent and that more than 40% of hospitalized patients have nutritional risk factors. The purpose of this study was to assess the implementation of physicians' prescribed nutrition therapy before and after a protocol on nutrition therapy for malnourished inpatients was instituted. Methods: Data regarding the rates of physician implementation of nutritional therapy and the duration of therapy were collected and analyzed using SPSS version 20. Results: The percentages of physicians who prescribed nutrition therapy before and after the protocol was initiated were 47.5% and 74.6%, respectively, which statistically significant with 95% confidence. The rates of therapy lasting less than 24 hours before and after the protocol was in place were 100% and 86.4%, respectively, which was not statistically significant. This result suggests that the improvement activity was not effective. Conclusion : The percentage of physicians who prescribed nutritional therapy based on improved nutritional program was significantly increased. Nutrition therapy for malnourished inpatients can be advanced through this new model.