• 한국식생활문화학회지
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• 제34권5호
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• pp.495-507
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• 2019

This study investigates the Gabo Jaedong Jemuljeongnyechaek, which is the recording of the darye executed over a period of a year in 1834 ($34^{th}$ year of reign by King Sunjo) in the latter part of the Joseon Dynasty, two years after the death of Princess Bokon, the $2^{nd}$ daughter of King Sunjo. Accordingly, we examined the types of darye (tea ceremonies) and the characteristics of the composition of foods at ancestral rites of the royal families of Joseon. Moreover, we also analyzed the cooking methods and characteristics of food terminologies used in the darye. This includes 39 categories of food and ingredients used for tea ceremonies held for one year, on behalf of the deceased Princess Bokon in 1834. The darye for the monthly national holiday was held along with the darye on the $1^{st}$ and the $15^{th}$ day of every month. The darye for rising up and the birthday darye were held on May $12^{th}$ and October $26^{th}$ of the lunar calendar, being the anniversaries of the death and the birth of Princess Bokon, respectively. The birthday darye and the darye for New Year's Day, Hansik ($105^{th}$ day after winter solstice), Dano ($5^{th}$ day of the $5^{th}$ month of the lunar calendar), and Thanksgiving "Chuseok" were held in the palace and at the burial site of the Princess. During the darye for rising up in May and the Thanksgiving darye at the burial site in August, rituals offering meals to the deceased were also performed. The birthday darye at the burial site of Princess Bokon featured the most extensive range of foods offered, with a total of 33 dishes. Foods ranging 13~25 dishes were offered at the national holiday darye, while the darye on the $1^{st}$ and the $15^{th}$ of the month included 9~11 food preparations, making them more simplified with respect to the composition of foods offered at the ceremony, in comparison to the national holiday darye. The dishes were composed of ddeok, jogwa, silgea, hwachae, foods such as tang, jeok, jjim, hoe, and sikhae, and grain-based foods such as myeon, mandu, and juk. Foods offered at the burial site darye included 12~13 dishes comprising ban, tang, jochi, namul, chimchae, and jang. Meals offered at the darye had a composition similar to that of the daily royal table (sura). Darye recorded in the Jemuljeongnyechaek displayed characteristics of the seasonal foods of Korea. Jemuljeongnyechaek has detailed recordings of the materials, quantities, and prices of the materials required for preparations of the darye. It is quite certain that Jemuljeongnyechaek would have functioned as an essential reference in the process of purchasing and preparing the food materials for the darye, that were repeated quite frequently at the time.

• 한국식생활문화학회지
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• 제28권5호
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• pp.438-449
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• 2013

During the Joseon Dynasty, medicinal foods derived from herbs were often more effective than traditional medicines. In addition, the royal family of the Joseon Dynasty believed that foods could be used as various disease treatments. Grain-based foods, especially medicinal porridges (藥粥), were most frequently used for diet therapy. We investigated various types of diet-related diseases suffered by King Injo (仁祖) as well as how the diseases were treated using medicinal porridges based on information in the SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty. This study examined the SeungjeongwonIlgi of King Injo from his1st year (1623) to 27th year (1649) on a website database maintained by the National Institute of Korean History. According to the records, King Injo suffered from severe diarrhea several times due mainly to febrile disease (煩熱症) as well as abdominal dropsy (脹滿) throughout his entire life. Major diseases affecting King Injo were due to his unhealthy eating habits and psychological factors. For treatment, royal doctors prescribed around 15 medicinal porridges, including nelumbo (seed) porridge (Yeonja-juk), milk porridge (Tarak-juk), Chinese dioscorea porridge (Sanyak-juk), mungbean porridge (Nokdu-juk), perilla seed porridge (Imja-juk), adzuki-bean porridge (Pat-juk), soybean porridge (Kong-juk), Korean-leek porridge (Buchu-juk), and so on, in addition to other medical treatments. Diet therapy using medicinal porridges has been used throughout history since the Joseon Dynasty period. However, knowledge of traditional diet therapy and medicinal porridges used by monarchs in the Joseon Dynasty is insufficient. Therefore, in-depth study is needed to understand the theory of traditional medicinal foods as well as explore their application to patients in the context of modern medicine.

• Journal of Nutrition and Health
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• 제43권5호
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• pp.463-474
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• 2010

The nutrient intake and association between dish group intake and blood glucose and serum lipid level (TG, cholesterol, LDL and HDL) was analyzed among 3 groups: 452 subjects in normal blood glucose group (NG: fasting blood glucose < 100 mg/dL and 2 hours postprandial blood glucose < 140 mg/dL), 258 subjects in impaired fasting glucose group (IFG: fasting blood glucose 100~125 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL) and 101 subjects in diabetic group (DG: fasting blood glucose $\geq$ 126 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL). The data were obtained from the 2005 National Health and Nutrition Survey of Korea. The 811 subjects were adults aged 40~64 without dietary treatment. In nutrients intake, IFG was the highest and DG the lowest in both quantity and quality. DG, especially, had the lowest intake in carbohydrates, fiber, proteins, Ca, P, K, vitamins B1 and C, and consumed the highest amount of alcohol. In macronutrients distribution ratio, the DG diet showed a lower energy intake from carbohydrates but higher from fat than the NG diet, while IFG showed a higher energy intake from carbohydrates and lower intake from fat in supper out of 3 meals and snacks. IFG preferred salt-fermented foods and DG preferred soups, braised foods and kimchi compared to other groups. NG preferred multi-grain cooked rice and both IFG and DG preferred plain white cooked rice. Regarding the association between dish group intake and blood glucose, cooked rice, soups, salt-fermented foods and kimchi were significantly related to blood glucose. In blood lipids, steamed-foods, beverages and fruits were inversely related to the risk of developing type 2 diabetes, whereas cooked rice, stews, saltfer-mented foods, seasoned-fermented foods and seasoned vegetables were directly proportional to the risk of developing type 2 diabetes and related diseases. Therefore, it is beneficial to avoid rich, salty and fatty foods and heavy alcohol consumption for controlling blood glucose and blood lipids, while steamed foods, foods rich in fiber (like multigrain rice) as a staple, and fruits and teas are recommended for preventing or managing type 2 diabetes risks.

• 대한한방소아과학회지
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• 제13권2호
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• pp.1-39
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• 1999

A infancy is the period in that growth and development of man are the most fast and neutrial requirement is the most big on his life. The insufficient neutrition of this period can have bad effect uppon man's whole life health not only physically but also pscychogenically and emotionally. Therefore a proper feeding at a proper time is very important to form the good food behavior and emotional development. The rate of using the commercial weaning food in Korea has gradually increased since 1970 and expected to be more increasing in future. In this paper, I investigate the general weaning status, stneutrial component and material content of infant weaning foods marketing in Korea at present. The material for this study have been collected in the exposition of products and data from manufacturing companies and etc. The conclusion is following. 1. The proper weaning period is from $4{\sim}6$ momth to 12 momth, but recently it is inclined to prolong. 2. In weaning methods, using a spoon is superior to using a bottle in food behavior and neutrial status. 3. The commercial weaning foods have two type, the powder type and formula type, but except gober's, all products marketing in Korea are the powder type and a sort of product is very simple. Therefore it is necessary to develp the more various kind of weaning foods, especially the formula type. 4. In the neutrial component, Son-Sik (flour of grain) cannot be up to international standards and the greater parts of weaning foods have too much suger over the standards.

• 한국식생활문화학회지
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• 제29권6호
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• pp.499-510
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• 2014

This study examined the food culture of the Koryo Dynasty during the early 13th century based on the records of wooden tablets and marine relics from the 1st and 2nd ships of Mado wrecked at sea off Taean while sailing for Gaegyeong containing various types of grain paid as taxes and tributes. The recipients of the cargo on the 1st ship of Mado were bureaucrats living in Gaegyeong during the period of the military regime of the Koryo Dynasty, and the place of embarkation was the inlet around Haenam (Juksan Prefecture) and Naju (Hoijin Prefecture) in Jolla-do. On wooden tablets were recorded 37 items of rice, cereal, and fermented foods. The measures used in the records were seok [石-20 du (斗)] for cereal, seok [15 du, 20 du] for fermented soybean paste, and pot (缸) and volume (斗) for salted fish. The places of embarkation on the 2nd ship of Mado were Jeongeup (Gobu Prefecture), Gochang (Jangsa Prefecture, Musong Prefecture), etc. On wooden tablets were recorded 29 items of rice, cereal, fermented foods, seasame oil, and honey. The volume measure for yeast guk (麴), the fermentative organism for rice wine, was nang [囊-geun (斤)], and the measure for sesame oil and honey, which were materials of oil-and-honey pastries and confections, was joon (樽-seong, 盛). Honey and sesame oil were luxury foods for the upper-class people of the Koryo Dynasty, and they were carried in high-quality inlaid celadon vases in Meibyung style. Food names and measures written on wooden tablets and actual artifacts found in the 1st and 2nd ships of Mado are valuable materials for research into agriculture, cereal, and fermented foods of the Koryo Dynasty in the early 13th century. Besides, relics such as grains and bones of fish and animals from the Koryo Dynasty are expected to provide crucial information usable in studies on food history of the Korean Peninsula.

• 한국식생활문화학회지
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• 제23권6호
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• pp.779-792
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• 2008

The consumption of a wide variety of food groups is considered one of the key components of nutritional adequacy. The 2005 Dietary Guidelines for Koreans includes the consumption of a variety of foods from diverse food groups as a component of a normal diet. A survey was conducted to evaluate the relationship between the dietary diversity of food groups and nutrient intake in elderly patients (age 65 and above) at a rural area in Korea (Inje). 296 subjects (111 male and 185 female) were probed in a 3 day 24-recall dietary survey. Subjects were grouped according to food group intake frequency, based on six food groups (grain, meat/fish/legume/egg, vegetable, fat/oil, dairy, fruit). Nutritional quality was evaluated according to the numbers of nutrients under EAR (Estimated Average Requirements), and MAR (mean adequacy ratios). The frequency of elderly subjects consuming a meat/fish/legumes/egg food group less than once per day was 29.4%. The frequency of elderly subjects consuming fat/oil food group less than once per day was 65.8%. The percentage of subjects who did not eat dairy food was 88.8%, and that of subjects who did not eat fruit was 57.5%. A stepwise multiple regression analysis was used to develop models relating nutritional quality to possible food group intake frequency factors. Using the number of nutrients under EAR as a dependent variable, the meat/fish/legume/egg food group intake frequency explained 9.9% of variance, followed by the grain group, fat/oil group, dairy group, and vegetable and fruit group (Model $R^2$=0.260). For mean nutrient adequacy ratio as a dependent variable, the model $R^2$ was 0.326. The results of this study suggest that a highly varied diet in elderly might be associated with better nutritional quality, as assessed by nutrient intake. Accordingly, dietary guidelines should take into consideration nutritional characteristics in order to improve intake from all major food groups and to provide a variety of foods in the diet.

• Journal of Nutrition and Health
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• 제37권7호
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• pp.540-549
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• 2004

Infants and children with food related Atopic Dermatitis (AD) need extra dietary efforts to maintain optimal nutrition due to food restriction to prevent allergy reactions. However, nutrition ignorance and food faddism make patients even more confused and practice desirable diet more difficult. The objective of this study was to report the AD patients' malnutrition cases in Korea. We report on 2 cases of severe nutritional deficiency caused by consuming macrobiotic diets which avoid processed foods and most animal foods, i.e. one of vegetarian diet. Case 1, a 12-month-old male child, was admitted with severe marasmus. Because of a history of AD, he was started on mixed grain porridge at 3 months without any breast milk or formula feeding. His caloric intake was 66% and protein intake was 69% of the recommended dietary allowance. Patient's height and weight was under 3th percentile. On admission the patient was unable to crawl or roll over. Case 2, a 9-month-old AD female patient, was diagnosed with kwashiorkor and rickets. She was also started on mixed grain porridge at 100 days due to AD. Her caloric intake has been satisfied recommended dietary allowance until 7 months, however, she conducted sauna bath therapy and reduced both energy and protein intake at 8 months. The amount of protein intake for case 2 was higher than recommended dietary allowance, but, sauna therapy and severe AD with intakes of low guality protein may increase patient's protein requirement resulting in kwashiorkor. Case 2 patient's height and weight was on 3th percentile. Both cases showed low intake of calcium, iron, zinc, vitamin A, vitamin E and especially very low intake of vitamin B$_{12}$ and vitamin D. Allergy tests for certain foods had not done prior to admission for both cases. They followed the dietary advise operated by macrobiotic diet internet site. In conclusion, AD infants' parents and caregivers should contact a pediatrician trained as a specialist in allergy for accurate diagnosis. For infant patients, breast or formula feeding including hypoallergenic formula should be continued until their one year of age. When certain foods need to be restricted or to follow special diets such as vegetarian diet, consultation with pediatrician and dietitian is needed.d.

• 한국식생활문화학회지
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• 제15권4호
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• pp.269-277
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• 2000

A survey was conducted to examine the knowledge and acceptance of food irradiation in order to provide baseline data required in the development of food irradiation education programs for college students. 150 students majoring in food and nutrition or food technology in the Chungnam National University were chosen for a survey. The results are as follows. First, college students' knowledge about food irradiation is scanty. Knowledge assessment showed that 56% of the participants had previously heard of food irradiation. 68% of the respondents thought that radioactivity remains in food after irradiation and 25.3% of them were not sure whether radioactivity remains in food after irradiation or not. Only half of the respondents thought that nutrient loss due to irradiation is equal to or lower than that due to cooking or freezing. Second, approximately 56% of the respondents showed that food irradiation is somewhat or strongly needed for meat or fish; whereas, over 60% of them showed that food irradiation is not needed for grain, vegetable and fruit. Almost 40% of the respondents were seriously concerned about irradiation of vegetables and fruits; whereas, they showed less concern about spice irradiation. More than half of the respondents were not willing to use irradiated food in all the six food groups. Third, the correlation analysis showed that the need of food irradiation is negatively correlated with concerning about the irradiated fish and fruits, but positively correlated with willingness to use irradiated food in all the five food groups, except in spices. Concern about the irradiated food is negatively correlated with willingness to use irradiated food from all the six food groups. Fourth, almost all the respondents (over 90%) agreed that the irradiated food labeling is required as well as the development of proper methods to identify irradiated foods.

• Journal of Nutrition and Health
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• 제5권4호
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• pp.177-187
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• 1972

곡식의 혼합비율은 백미에 보리쌀과 밀쌀을 각각 15%, 30%, 45%의 비례로 혼합하였고 비교군으로써 순백미군과 20% sugar casein diet를 두어서 총 8 group 으로 나누었다. 흰쥐 생후 $45{\pm}5$ 일(日) 된 albino rat로써 initial body weight 가 male이 $58{\pm}2\;g$, female이 $62{\pm}2\;g$ 이 되는 80 마리의 쥐를 8 군으로 하여서 한 군에(female 5, male 5)씩 나누어서 총 14주일 사육하였다. 성장율, 식이섭취량, F.E.R. P.E.R. 를 비교하여 보면 순백미 또는 백미에 보리를 혼합한 군보다 백미에 밀쌀을 섞은 군이 더 좋은 성장율과 F.E.R. 및 P.E.R. 을 나타내 주었다. 이와 같은 경향은 male군인 경우 female군보다 더 현저하나 nitrogen retention 에 역시 밀쌀 혼합군이 백미군이나 백미에 보리쌀을 혼합한 군보다 현저히 우수함을 볼 수 있으며 몸무게 증가와 밀접한 관계를 지니고 있음을 볼 수 있다. 곡류 diet 에서 배설된 nitrogen 중 $10{\sim}20%$가 변으로 배설되는 반면 표준군인 경우 nitrogen 이 거의 urine 으로 배설됨을 볼 수 있다. 이와 같은 결과는 곡류식인 경우는 함유된 단백질이 동물성 단백질식이에 비해 소화흡수되는 율이 저조하다. 혈청내 glucose 는 몸무게 증가와 밀접한 관계가 있었다. cholesterol 은 표준군이 곡류 diet 보다 total cholesterol 함량이 감소했으나 esterified cholesterol 과 free cholesterol 의 비에서 보면 곡류식이군이 표준군보다 높았다. 본 연구에서는 nitrogen 의 배설 상태 및 몸무게증가현상으로 미루어 밀쌀 혼합군이 보리쌀 혼합군보다는 우수하다는 결론을 지을 수 있다.

• 한국식품위생안전성학회지
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• 제37권6호
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• pp.385-393
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• 2022

본 연구는 유통 중인 곡류 87건 및 그 가공식품 66건을 대상으로 발암물질인 무기비소의 오염도를 조사하였다. 높은 분리능과 감도를 가진 HPLC-ICP/MS를 이용하여 무기비소 As(III), As(V) 및 유기비소 MMA, DMA, AsB, AsC를 분석했으며, ICP/MS로 총비소를 정량하였다. 모든 곡류에서 무기비소가 검출되었으며, 곡류의 총비소는 약 70-85%의 무기비소와 약 10-20%의 DMA로 구성되었다. 곡류 분석 결과, 담수재배 종인 쌀과 흑미에서 높았고, 밭재배 잡곡은 오염도가 낮았다. 쌀의 평균 무기비소 농도는 쌀눈 0.160 mg/kg, 현미 0.135 mg/kg, 백미 0.083 mg/kg으로 외피에 비소가 많은 것으로 조사되었다. 곡류 가공식품은 원재료의 종류와 함량에 따라 무기비소 농도가 달랐으며, 현미와 쌀눈 가공 제품에서 검출량이 많았다. 모든 시료는 기준규격을 초과하지 않았지만, 섭취 빈도가 높으므로 식품 안전을 위해 지속적인 모니터링이 필요할 것으로 판단된다.