• 한국지역사회생활과학회지
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• 제27권spc호
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• pp.609-624
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• 2016

Korean's intake of Han-Sik (Korean food) has gradually decreased. The aim of this study was to assess needs for a dietary education program focused on increasing Han-Sik intake (Han-Sik program) in children and adolescents according to education level. A total of 2,858 child and adolescents (elementary students 30.1%; middle school students 34.8%; high school students 35.1%) were recruited in 2015 and 2016, and questionnaires were conducted by self-administration. There were significant differences in diet and health information sources, Han-Sik proportion in school meals, experience of Han-Sik nutritional program, and preference for program composition by education level (p<0.001). The Han-Sik proportion in school meals was 87.4% of the total, which was significantly lower in high school students than in elementary students (p<0.001). The percentage of high school students with Han-Sik nutritional program experience (25.1%) was twice as low than that of elementary students (55.7%) (p<0.001). In addition, the percentage of students with Han-Sik nutritional program experience who responded "The Han-sik program is needed" was significantly higher than those who responded "It is not needed" (p<0.001). The most preferred content was 'Han-Sik cooking training' in all students. In conclusion, differences in needs for Han-Sik program by education level should be considered to develop the Han-Sik program for all education levels to increase Han-Sik consumption and formation of healthy eating habits.

• 대한의료기공학회지
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• 제11권1호
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• pp.173-197
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• 2009

1. The concept about Jeok-chwiui(積聚) has been around since before "Hwangje-Naegyeong". Since "Hwangje-Naegyeong(黃帝內經)", Sik-jeok(食積) was made mention of specifically. In "Yu-gyeong(類經)", it is said that Sik-jeok is a combination of our body fluid and blood by bad eating and sleeping habits. 2. In the narrow sense Sik-jeok is indigestion and broadly it is inappropriately stagnant fluids in our body. 3. If studying on Sik-jeok in Dong-ui-bo-gam 1) It is located on the right side, in the epigastric region and between the skin and fascia. 2) The cause of Sik-jeok is indigestion, inappropriate temperature and weak stomach. 3) Symptoms of Sik-jeok are very diverse such as sick ascension, nausea, abdominal pain, headache, fever, etc. The right pulse is big and stressful. 4) Various symptoms related to digestive, respiratory, circulatory and reproductive system are represented by Sik-jeok. - Contemporarily women uterine or ovarian disease and back pain are mostly caused by Sik-jeok 5) Pediatric disease are mostly caused by Sik-jeok. 6) Treatment of Sik-jeok is light eating and if it is serious, you have to induce vomiting or diarrhea. Commonly used drugs are digestive medicine and invigorative medicine 7) To prevent Sik-jeok, you should forbid to eat until you are satisfied and wear warm clothes and continue to do spleen and genital do-in-beop.

• 대한의료기공학회지
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• 제16권1호
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• pp.59-77
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• 2016

Objectives : The purpose of this study was to investigate the clinical characteristics of symptom improvement in patients who were treated with Sik-jeok. Methods : We investigated 31 patients who were treated with the prescription of Sik-jeok had hospitalized to hospital in M Korean medicine hospital in Gimpo city, Gyeonggi Province from January 4th, 2016 to September 10th, 2016. We evaluated the change of them by using Martins AN. Results : Prescription of Sik-jeok tend to be administered in a shorter period of time than the total length of hospitalization. We can make a hypothesis that the longer the prescription of Sik-jeok period, the more likely it would be better results, but it could not be used statistically. Pyeongwisan gagam and Jungritang is possible to expect a better score compared to other prescriptions of Sik-jeok, but it was not statistically effective. Conclusions : These outcomes suggest the need of In-depth consideration about prescription of Sik-jeok and development of medication scale associated with prescription of Sik-jeok.

• 혜화의학회지
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• 제21권2호
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• pp.21-36
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• 2013

Jeol-sik, (festive seasons every 15 days based on sun cycle), refers to both Korean Traditional Festival food(jeol-sik), intertwined between months, and in-season meals(si-jeol-sik) in which the ingredients used are produced in each and one of the four season. Si-jeol-sik is a kind of recommendatory food, which is combined to seasonal changes. I found that ingredients in Si-jeol-sik of spring are helpful for strengthening one's life force. Moreover, the ingredients also reflects seasonal changes. The main ingredient of Si-jeol-sik in January(in lunar year) is rice. Rice is good for upgrading one's stomach qi(energy). Rice continues to be used in February. In addition, some greens are included in February Si-jeol-sik as to help defecation. In March, the ingredients become diverse and abundant. The main concern in the ingredients found in March is not limited to stomach qi. These changes of ingredients are in line with the concept of 'health maintenance', which is written in Huangdi Neijing. The writing teaches the wisdom of adaptation to nature. Si-jeol-sik's basic idea is maybe giving people some food, which includes useful elements to help them survive through a season or the next season. They can be also explained properly by the help of five flavours theory. According to Huangdi Neijing liver is main organ of spring. So liver is more important than other organs in spring. And the most efficient way for liver is supplying sweet or sour food. Interestingly, there are many sweet elements in Si-jeol-sik of spring.

• 한국식생활문화학회지
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• 제29권1호
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• pp.9-17
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• 2014

This study was conducted to develop a Han-sik database as well as to assess the effects of Han-sik on dietary quality among Koreans. The Han-sik database was developed by a focus group composed of food and nutrition specialists considering the results of Han-sik perception surveys conducted in previous studies for frequently consumed dishes. Among the 1,322 dish items identified in the $4^{th}$ (2007-2009) Korea National Health and Nutrition Examination Survey (KNHANES), 973 items (73.6%) were classified as Han-sik. Han-sik usage was defined as the percentage of Han-sik items of all individually consumed dish items in the dietary data of 22,113 subjects who participated in a 24-hour diet recall in the $4^{th}$ (2007-2009) KNHANES. Dietary quality was evaluated based on adherence to the Korean Food Guidance System (KFGS), which was calculated as the percentage of the number of servings consumed in each food group out of recommended servings according to age and sex. Mean usage of Han-sik was 80.1% and was higher in older age groups, rural areas, as well as in households at the lowest income level. Han-sik usage was also higher on weekdays as well as for breakfast. Adherence to the KFGS was significantly higher for grains, meat fish egg beans, vegetables, and fruits (p<0.001) but lower for milk dairy products and oils fats sugars (p<0.001) across the quartiles of Han-sik usage. The results of this study indicate that Han-sik usage is high among Koreans. Further studies are needed to update the Han-sik database as well as investigate the association between health-related factors and Han-sik use.

• 대한한의학원전학회지
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• 제27권1호
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• pp.15-28
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• 2014

Objective : Jeol-sik, (festive seasons every 15 days based on sun cycle), refers to both Korean Traditional Festival food(jeol-sik), intertwined between months, and in-season meals(si-jeol-sik) in which the ingredients used are produced in each and one of the four season. I found that ingredients in Si-jeol-sik of Autumn are helpful for strengthening one's life force. Method : The study found that si-jeol sik for fall season has strong characteristic of casting out demons. When making songpyeon(half-moon-shaped rice cake) for Chuseok (Korean Thanksgiviing Day), they are steamed with pine needs spreaded underneath because pine needles are believed to have power in casting away evil spirits. For harvest ceremony, which were frequently held in October, people consumed steamed rice cakes garnished with red beans, which were considered to negate bad fortunes. Result : To prevent respiratory diseases caught esaily in fall due to wide daily temperature difference and dry weather, white good ingredients such as radish, pear, and taro are used. Conclusion : Main fall holidays are Chil-soek, Baek-Jung, Chu-seok. The best feature of Si-jeol-sik for fall season is that they cast out demons. Also, fall si-jeol-sik consist of many white ingredients for protecting lungs.

• 한국수산과학회지
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• 제45권4호
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• pp.328-336
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• 2012

Sik-hae is traditional Korean fermented seafood manufactured by mixing ingredients such as fish, radish, garlic, pepper, etc. To facilitate utilization of the black-edged sculpin Gymnocanthus herzensteini, which is an abundant unusable fish caught in the East Sea, sculpin sik-hae was developed for commercialization as a low-salt fermented food. There was no significant change in the proximate composition of the sculpin sik-hae during storage. The pH of the sculpin sik-hae decreased, whereas the acidity, amino-N, and volatile basic nitrogen contents increased as fermentation progressed. The number of microflora increased gradually up to 14 days of fermentation and then decreased. Based on a sensory evaluation, sculpin sik-hae stored at $-1^{\circ}C$ was superior to that stored at $5^{\circ}C$. Therefore, sculpin sik-hae can be commercialized as a new fermented seafood.

• 한국수학사학회지
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• 제32권2호
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• pp.79-93
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• 2019

Choi Yoon Sik is a person who can not be omitted when discussing the history of mathematics in Korea. He is a mathematician who led Korean mathematics community after liberation from Japan. However, he took interests in mathematics education in middle and high school also. Choi Yoon Sik should be remembered as a leading person not only in the history of mathematics but also in the history of mathematics education in Korea. Choi Yoon Sik thought that histo-genetic principle, intuitive principle, and practical principle are important in mathematics education by help of Okura Kinnosuke's view, with hope to reform the mathematics education in Korea. He also argued that mathematics has educational values.

• 대한본초학회지
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• 제38권5호
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• pp.69-84
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• 2023

Objectives : Sik-bang-pung (植防風, Peucedani Japonici Radix), the root of Peucedanum japonicum Thunberg (Apiaceae), has often been used as a substitute for Bang-pung (防風, Saposhnikoviae Radix) in the past, but recently it is treated as a counterfeit of Bang-pung or a kind of 'Jeonho (Peucedani Radix)'. Hence, it is crucial to investigate the origin of herbal name to provide appropriate usage of Sik-bang-pung. Methods : The classic and contemporary literatures regarding to the herbal medicines and botanical nomenclature were searched to find the herbal and botanical origins of Bang-pung and Sik-bang-pung, respectively. Result : The botanical descriptions of Bang-pung (防風) were consistent throughout the classic literatures and its botanical species was determined as Saposhnikovia divaricata Schischkin (Apiaceae) in the compendium. In the literatures published in the Joseon Dynasty, 'Byeong-pung-na-mul' was recorded as the medicinal plant of Bang-pung, but its botanical species could not be confirmed. In Japanese literatures, Bang-gyu (防葵) was confirmed as Mok-dan-bang-pung (牡丹防風); botan-bōfū in Japanese), which was determined as the herbal name of the root of 'Gaet-girum-namul (P. japonicum)' in Korea during the period of Japanese rule. The roots of Gaet-girum-namul was medicinally named as Mok-dan-bang-pung (牡丹防風), Sik-bang-pung (植防風), or San-bang-pung (山防風) in the past decades in Korea. Among them, Sik-bang-pung might be chosen as the herbal name, but its nominal origin could not be found. Conclusions : The herbal name, Sik-bang-pung, was presumably affected by Japanese botanical nomenclature. Although its medicinal application is still controversial, Sik-bang-pung should be considered an independent herbal medicine.

• 대한한방내과학회지
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• 제11권1호
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• pp.109-120
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• 1990

In order to investigate the therapeutic effects on blood pressure and hyper cholesteremia, aqueous extract of Chin Gan Sik Pung Tang were studied. The result of the total cholesterol contents in serum and blood pressure of each group were as follows, 1. The aqueous extract of Chin Gan Sik Pung Tang inhibited increased Total cholesterol in serum of rabbits administrated with cholesterol rich diet. 2. Blood pressure manifested gradual response by the fall of 4, 3, 9.2, 19.9 percent in proportion to the administration of 10, 30, 100 mg/kg of Chin Gan Sik pung Tang, respectively 3. Administration of Chin Gan Sik Pung Tang to the rabbit pretreated with Vagotomy, Atropine and Regitine did not show any significant difference in the blood pressure, compare with that of the control group. 4. Administration of Chin Gan Sik Pung Tang to the rabbit pretreated with propranolol show significant difference in the blood pressure, compare with that of the control group. From the above results, it is suggested that Chin Gam Sik Pung Tang has the action on adrenergic ${\beta}-receptor$ and can he used therapeutic effect on the hypertension, and inhibit the increase of Total Cholesterol contents in serum.