• 대한지역사회영양학회지
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• 제23권4호
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• pp.333-340
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• 2018

Objectives: This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in foods. Methods: A total of 480 foods from 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in four regions (Capital area, Chungcheong Province, Gyeongsang Province, and Jeolla Province) and analyzed for salinity. Results: Among the foods, stir-fried anchovies (4.07~4.45%) showed the highest salinity, followed by pickled onion (1.86~2.62%), cabbage kimchi (1.83~2.2%), braised burdock and lotus root (1.79~2.17%), and sliced radish kimchi (1.78~1.89%) (p<0.001). The salinity of kimchi from home meals (2.2%) was significantly higher than that of foodservice (1.83%) and restaurant (1.93%) kimchi (p<0.05). Salinity in each group of food was highest in kimchi (1.83~2.04%), followed by braised dishes (1.54~1.78%), steamed dishes (1.0~1.22%), stir-fried dishes (1.02~1.18%), and soup or stew (0.74~1.02%) (p<0.001). The salinity of soup and stew from restaurants (1.02%) was significantly higher than that of home meal (0.84%) and foodservice (0.74%) soup and stew. Conclusions: Determination of the salinity of representative Korean foods known to be high in sodium by eating place is expected to be useful to establishing guidelines for reduction of salinity.

• 한국식생활문화학회지
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• 제2권1호
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• 동서간호학연구지
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• 제3권1호
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• pp.17-26
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• 1998

The purposes of this study were to identify the contents, frequency of use, and the rationales of folk remedies frequently used for first aid at home for stomachache, vomiting, strain, food poisoning, vaginal bleeding, or wounds of snake or dog bite, or bee sting. As the method of the study, data were collected by conducting a questionnaire of 185 persons, who filled it out or who were interviewed from May to August in 1998. The collected data was analyzed by using frequency and the rationales for the contents of the folk remedies were described base on literatures. The results were as follows,. 1. The folk remedies for stomachache in frequency order were 'warming the abdomen', 'rubbing the abdomen with a hand', or 'pricking a finger to bleed', which have the rationals. 2. The folk remedies for vomiting in frequency order are 'drinking water of watery radish' and 'pricking a finger to bleed', which have the rationales. 3. The folk remedies for strain in frequency order are 'soaking the affected area into cold water or applying an ice pack' and 'after soaking jasmine in water, making a dough with flour, and then attaching it on the affected area', which have the rationales, Additionally, although the frequencies are low, 'drinking brewed Achyranthis Radix' and 'applying brewed leaves and stalks of Sambuci Cortex' have the rationales. 4. The folk remedies for food poisoning in frequency order are 'drinking black beans and licorice brewed together' and 'eating mung beans', which have the scientific grounds. 5. The folk remedies for bloody discharge in frequency order are 'drinking brewed lotus root' and 'eating boiled chicken stuffed with root of bell-flower'. However, 'drinking brewed Thujae orientalis Folium' has the rationales. 6. The folk remedy for snake bite wounds that has the scientific grounds is 'sucking blood by a person without hurt in the mouth'. However, quite a lot of people apply alum or soy paste, which has no rationales. 7. The folk remedies for the bee sting in frequency order are 'after removing the sting, applying soy paste or sauce' and 'applying saliva'. No rationales for 'applying saliva' have been found. 8. The folk remedy for the dog bite wound that has the rationales is 'applying juice of leaves or stalks of Xanthii Fructus'. However, 85% of surveyed people use remedies that have no scientific grounds, such as 'applying burnt dog hair mixed with (sesame) oil' and 'applying soy paste or sauce'. Various materials are used in folk remedies for first aid treatment as shown above. Some of the folk remedies have the rationales since their medicinal actions have been found. However, the medicinal actions of the majority have not been found, but only known that they are effective, Especially for the materials except botanical drugs, they are used without knowing the effects since their components and pharmacognosies have not been described in any literature. The results of this research may be used for materials to educate the surveyed people or to consult them. Accordingly, the folk remedies that have the rationales are required to continue to study to find out the effects.

• 한국식품영양과학회지
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• 제39권9호
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• pp.1335-1339
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• 2010

엽채류 19종 407건, 과실류 5종 68건, 과채류 3종 32건, 근채류 4종 34건 및 버섯류 3종 10건의 질산염 함량 분석결과를 보면 엽채류에서의 질산염 함량은 무잎이 평균 4875.8 mg/kg으로 가장 함량이 높았으며, 다음이 아욱(4711.8 mg/kg), 쑥갓(4546.9 mg/kg), 비타민(4239.5 mg/kg) 순으로 나타났다. 비타민, 상추, 그리고 깻잎의 질산염 함량은 443.3~6746.5 mg/kg, 583.2~4189.5 mg/kg, 73.0~3405.3 mg/kg으로 시료간의 개체 차이가 9~15배 정도로 큰 것으로 나타났다. 과실류에서의 질산염 함량은 딸기가 최저 12.8 mg/kg, 최고 35.2 mg/kg, 평균 24.0 mg/kg으로 나타났으며, 바나나 최저 423.6 mg/kg, 최고 453.2 mg/kg, 평균 438.5 mg/kg으로 나타났다. 딸기와 바나나를 제외하고는 다른 과실류에서는 질산염이 검출되지 않았다. 과채류에서는 종류에 따라 차이가 있으나 평균 1,000 mg/kg 이하의 낮은 함량분포를 보였다. 근채류와 버섯류에서의 질산염 함량은 마늘에서는 질산염이 검출되지 않았으며, 양파, 연근 그리고 적환의 평균 질산염 함량은 253.4 mg/kg, 352.4 mg/kg, 2849.0 mg/kg으로 나타났으며, 버섯류에서 새송이버섯과 느타리버섯의 평균 질산염 함량은 55.3 mg/kg, 98.2 mg/kg이며, 팽이버섯에서는 검출되지 않았다.

• 한국환경복원기술학회지
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• 제23권6호
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• pp.109-123
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• 2020

The purpose of this study is to provide basic data for the establishment of future countermeasures by diagnosing the growth status and actual condition of undesignated old trees distributed in Hyeongok-myeon, Gyeongju, Gyeongsangbuk-do. The number of old trees surveyed was 2 weeks in Gajeong-ri, 2 weeks in Haguri, 3 weeks in Nae-Tae-ri, 1 week in Nawon-ri, 6 weeks in Oryu-ri, 3 weeks in Sangguri, and 2 weeks in Sohyeon-ri, The trees species composition was 6 trees Celtis sinensis Pers., 1 Diospyros lotus L. trees, 4 trees Salix chaenomeloides Kimura trees, 2 Styphnolobium japonicum L. trees, and 7 Zelkova serrata (Thunb.) Makino trees. Growth status is 7.1~22.0m in height, 14.6~25.1m in long axis, 10.2~19.2m in short axis, root diameter is 76.0~236.4cm, diamter at breast height is 67.0~220.0cm, soil acidity is pH4.9~7.0, soil The hardness was measured to be 4.0-27.0mm. The result grade of the scoring data of health information is represented by monitoring generally, monitoring critically, and absolute monitoring, and it was confirmed that out of the 20 trees population in Hyeongok-myeon, the general monitoring grade was 7 weeks, the major monitoring grade was 13 weeks, and there was no absolute monitoring grade. Accordingly, the number of old trees of the general surveillance level was maintained at the current level, and ecological surgical operations were introduced for the major surveillance level, but the case of village forests should be different, and sequential treatments were the old tree urgently needed. The level and bark of the target tree, the state of the crown, the root exposure, the presence of pests and pests, the vitality and the ground condition, the degree of pollution are normal, poor, or very poor, operation and protection management, soil improvement, removal of cover, and disinfection were urgently needed for the old trees with the surveyed data. In order to compensate for these matters, continuous monitoring and management measures for the old number should be sought.

• 한국식품저장유통학회지
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• 제19권3호
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• pp.376-384
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• 2012

본 연구는 학교급식 식재료의 품질 관리 향상을 위한 기초자료를 마련하기 위해 대구 경북의 영양(교)사 271명을 대상으로 식재료 구매실태를 조사하였다. 전처리 채소의 사용비율은 도라지(88.4%), 마늘(87.8%), 데친 고사리(80.1%), 연근(65.7%), 우엉(63.5%), 실파(63.5%), 토란대(57.6%), 생강(35.1%), 알타리무(30.6%), 데친 취나물(29.2%), 대파(25.8%), 당근(25.5%), 양파(21.4%), 감자(8.9%) 순이었다. HACCP 인증제품 사용비율은 육류(75.9%), 계란류(66.7%), 두부(65.5%), 전처리 수산물(55.1%), 묵(49.9%), 양념류(44.9%), 김치(30.9%), 전처리 채소류(22.7%), 과일류(6.9%) 순이었다. 친환경식재료의 사용비율은 알류(31.0%), 육류(28.7%), 두부류(22.1%), 과일류(17.7%), 전처리 수산물(16.7%), 양념류(11.9%), 전처리 채소류(10.5%), 김치류(6.7%) 순이었다. 수입 식재료의 이용비율은 묵류(29.2%), 전처리 수산물(24.7%), 두부류(20.5%), 양념류(15.9%), 과일류(10.1%), 전처리 채소류(4.8%), 알류(0.7%), 김치류(0.4%) 순이었다. HACCP 인증이 필요하다고 생각하는 품목은 쇠고기와 돼지고기(81.5%), 닭고기(80.1%), 전처리 수산물(78.6%), 냉동만두(73.8%), 두부(71.6%), 깐 알류(70.8%), 어묵(69.4%), 묵(65.7%), 우유(63.1%), 김치(54.6%), 양념류(50.6%), 냉동우동(45.4%), 전처리채소(44.3%), 두채류(29.5%) 순이었다. 학교에 공급되는 전체 식재료의 품질은 상등급의 식재료가 공급되고 있다고 생각하는 학교가 59.0%로 가장 많았고, 식재료 품질 위변조 사실을 확인한 경험이 있는 경우는 전체의 8.1%, 품질인증 위변조를 확인한 품목은 육류가 12건, 농산물 2건, 닭고기와 수산물이 각 1건이었고, 위변조 사실 확인 후 시정을 요구한 것은 6건, 계약을 취소한 경우 1건이었다. 따라서 우수하고 안전한 식재료가 학교급식에 더 많이 공급될 수 있도록 생산 가공업체, 유통업체의 적극적인 협조와 영양(교)사의 철저한 검수와 적극적인 자세가 요구되었다.

• Allergy, Asthma & Immunology Research
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• 제10권6호
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• pp.648-661
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• 2018

Purpose: Pollen-food allergy syndrome (PFAS) is an immunoglobulin E (IgE)-mediated allergy in pollinosis patients caused by raw fruits and vegetables and is the most common food allergy in adults. However, there has been no nationwide study on PFAS in Korea. In this study, we investigated the prevalence and clinical characteristics of PFAS in Korea. Methods: Twenty-two investigators participated in this study, in which patients with allergic rhinoconjunctivitis and/or bronchial asthma with pollen allergy were enrolled. The questionnaires included demographic characteristics, a list of fruits and vegetables, and clinical manifestations of food allergy. Pollen allergy was diagnosed by skin prick test and/or measurement of the serum level of specific IgE. Results: A total of 648 pollinosis patients were enrolled. The prevalence of PFAS was 41.7% (n = 270). PFAS patients exhibited cutaneous (43.0%), respiratory (20.0%), cardiovascular (3.7%) or neurologic symptoms (4.8%) in addition to oropharyngeal symptoms. Anaphylaxis was noted in 8.9% of the PFAS patients. Seventy types of foods were linked to PFAS; e.g., peach (48.5%), apple (46.7%), kiwi (30.4%), peanut (17.4%), plum (16.3%), chestnut (14.8%), pineapple (13.7%), walnut (14.1%), Korean melon (12.6%), tomato (11.9%), melon (11.5%) and apricot (10.7%). Korean foods such as taro/taro stem (8.9%), ginseong (8.2%), perilla leaf (4.4%), bellflower root (4.4%), crown daisy (3.0%), deodeok (3.3%), kudzu root (3.0%) and lotus root (2.6%) were also linked to PFAS. Conclusions: This was the first nationwide study of PFAS in Korea. The prevalence of PFAS was 41.7%, and 8.9% of the PFAS patients had anaphylaxis. These results will provide clinically useful information to physicians.

• 한국의사학회지
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• 제33권1호
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• pp.31-41
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• 2020

Purpose : This study compares prescriptions in the 1901 edition of the Donguisusebowon (東醫壽世保元) and the 1901 edition of 24 Revised Tae-eum constitution prescriptions (新定太陰人病應用要藥二十四方) (1901PCDT) with medical herbs found in classical texts. This study also examines whether to include patterns which compose medical herbs for the person of Tae-eum constitution (太陰人). Method : The prescriptions for Tae-eum-in in the Shinchukbon and the ingredients of medical herbs of the prescriptions of the Complete Works of Zhang Jingyue (景岳全書), Secret Works of Universal Benefit (廣濟秘笈), Treasured Mirror of Eastern Medicine (東醫寶鑑), Comprised Edition for Formulas (方藥合編), Protecting Essence for Longevity (壽世保元), Introduction to Medicine (醫學入門), New Book for Saving People (濟衆新編 ENGLISH), and Compendium of Local Medicinals and Formulas (鄕藥集成方) were input into a database. The prescriptions were examined and combinations of medical herbs used to treat the person of Tae-eum constitution were noted. Result : Among the prescriptions for the person of Tae-eum constitution, similar examples of the 17 prescriptions of Kudzu Decoction to Relieve the Muscles (葛根解肌湯), Regulate the Stomach and Coordinate the Purity Decoction (調胃升淸湯), Clear the Heart and Lotus Pip Decoction (淸心蓮子湯), Decoction for Stabilizing Asthma with Ephedra (麻黃定喘湯), Profuse Heat and Sparse Cold Decoction (熱多寒少湯), Decoction for Coordinating Qi with Kudzu (葛根承氣湯), Major Decoction for Coordinating Qi with Kudzu (葛根大承氣湯), Minor Decoction for Coordinating Qi with Kudzu (葛根小承氣湯), Decoction for Dispersing the Exterior with Ephedra (麻黃發表湯), Boost the Lung Essence Decoction (補肺元湯), Major Supplementing Decoction with Deer Antler Velvet (鹿茸大補湯), Boosting Black Essence Pill (拱辰黑元丹), Honeylocust Fruit and Rhubarb Decoction (皂角大黃湯), Kudza and Duckweed Decoction (葛根浮萍湯), Sweet Flag and Polygala Powder (石菖蒲遠志散), Liriopis and Polygala Decoction Powder (麥門冬遠志散), and Cattle Gallstone Formula to Clear the Heart (牛黃淸心元) were found in important ancient literature and Dried Chestnut and Holotrichia Decoction (乾栗蠐螬湯) and Dried Chestnut and Tree of Heaven Root Bark Decoction (乾栗樗根皮湯) are the combination originally set by Lee Jema. Conclusion : Because 70.8% of the prescriptions in 1901PCDT could be found in literature which were pervasive in the period of the Joseon Dynasty (the period of Ming and Qing), it corresponds with Lee Jema's view that medical men in the Song, Yuan, and Ming Dynasties disclosed half of the prescriptions for Tae-eum person by studying these texts more.

• 한국환경복원기술학회지
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• 제14권5호
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• pp.53-67
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• 2011

The major objective of this study was to quantify the effects of substrate depth and substrate composition on the development of sedum etc., in a sloped rooftop (6 : 12 pitch) environment during a 4-year period. The experiment was conducted from 2006 October to 2010 December under several conditions without soil erosion control : two substrate depth (5cm, 10cm), four substrate composition (A5N3C2, A3N3C4, A6C4, G5L3C2: A: artificial lightweight soil, N : natural soil, G : granite decomposed soil, C : leave composite, L : loess), four sloped roof direction ($E40^{\circ}W$, $W40^{\circ}N$, $S40^{\circ}W$, $N40^{\circ}E$). In this experiment 4 sedum etc., were used: Sedum sarmentosum, Sedum kamtschaticum, Sedum rupestre, Sedum telephium, flowering herbs (mixed seed : Taraxacum platycarpum, Lotus corniculatus, Aster yomena, Aster koraiensis), western grasses (mixed seed : Tall fescue, Creeping redfescue, Bermuda grass, Perennial ryegrass). The establishment factor had two levels : succulent shoot establishment (sedum), seeding (flowering herbs, western grasses). 1. Enkamat, as it bring about top soil exfoliation, was unsuitable material for soil erosion control. 2. Sedum species exhibited greater growth at a substrate depth of 10cm relative to 5cm. All flowering herbs and western grasses established only at a substrate depth of 5cm were died. A substrate depth of 5cm was not suited in sloped rooftop greening without maintenance. If additional soil erosion control will be supplemented, a substrate depth of 10cm in sloped rooftop greening without maintenance was considered suitable. 3. For all substrate depth and composition, the most abundant species was Sedum kamtschaticum. The percentage of surviving Sedum kamtschaticum was 73.4% at a substrate depth of 10cm in autumn 2007 one year after the roof vegetation had been established. But the percentage of surviving other sedum were 33.3%~51.9%, therefor mulching for soil erosion control was essential after rooftop establishment in extensive sloped roof greening was proved. To raise the ratio of plant survival, complete establishment of plant root at substrate was considered essential before rooftop establishment. 4. There was a significant interaction between biomass and substrate moisture content. There were also a significant difference of substrate moisture and erosion among substrate composition. The moisture content of A6C4 was highest, the resistance to erosion of A5N3C2 was highest among substrate composition. The biomass of plants were not significantly higher in A5N3C2 and A6C4 relative to A3N3C4 and G5L3C2, For substrate moisture and erosion resistance, A5N3C2 and A6C4 were considered suitable in sloped rooftop greening without maintenance. 5. There were significant difference among roof slope direction on the substrate moisture. Especially, the substrate moisture content of $S40^{\circ}W$ was lower relative to that of $N40^{\circ}E$, that guessed by solar radiation and erosion.

• 한국식품과학회지
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• 제51권5호
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• pp.459-465
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• 2019

설탕을 대체하여 프락토올리고당과 이소말토올리고당을 첨가당으로 딸기잼, 연근조림, 멸치볶음 세 시료를 일반 가정의 조리조건에서 조리한 후, 첨가당의 종류에 따른 식품의 물리적 특성 및 조리식품에서 올리고당의 함량을 비교하였다. 수분함량은 올리고당 첨가시료가 설탕첨가 시료보다 유의적으로 높았으나 올리고당 종류에 따른 차이는 없었다. 색도는 딸기잼과 연근조림의 경우, 프락토올리고당 첨가시료에서 조리 후 적색도가 유의적으로 증가함을 보였다. 세 시료 모두 올리고당 첨가군이 설탕첨가 시료보다 낮은 경도를 보였는데, 이는 첨가당의 수분함량 뿐 아니라 가열 후 수분의 증발 및 결정화정도에 따른 수분 보유력 차이에 기인한 것으로, 올리고당을 첨가하여 조리할 경우, 올리고당의 체 내에서의 유익한 효과 이외에도 저작이 불편한 사람들을 위한 메뉴 개발 시 유용할 것으로 기대된다. 조리 후 올리고당의 안정성을 비교했을 때 딸기잼과 멸치볶음에서 프락토올리고당의 함량은 조리 전에 비해 약 1/2로 감소하였으나 이소말토올리고당은 세 시료 모두 조리 전과 차이를 보이지 않아 안정성을 나타내었다. 이상의 결과로 잼, 볶음 및 조림류 같이 일반 가정에서 고온 가열조리 시에는 이소말토올리고당을 사용하는 것이 올리고당의 기능성 효과를 얻는 데에 바람직할 것이다.