• 한국식품조리과학회지
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• 제2권1호
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• pp.17-37
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• 1986

The purpose of this thesis was to understand the various kinds of Korean liquors. To do this, about fifty different kinds of liquors and wines presented in Yi-dynasty literatures were reviewed and classified into several categories. The findings of the study are as follows, 1, Liquors of Yi-dynasty can be classified into three groups; Chungju or Takju which is brewed from rice or glutinous rice, Jeungryuju(Soju) which is made by distillation of Chungju or Takju, and Hwahyangju that is made by addition of fruits, fragrance, or medicinal plants in Chungju, 2. The basic method of making these liquors is in general to make yeast first and fix a liquor base by mixing rice or glutinous rice and yeast, and then add more rice or glutinous rice into the liquor base, and finally ferment the mixture for certain periods. On fixing a liquor base, several methods of rice preparations were used; these were white rice cake, rice paste, boiled dough of rice powder, and steamed rice. 3. Duration of fermentation was in general one to three weeks. However, the shorter one was completed within 3 days and the longer one required even one year or more. 4. Of Hwahyangju the ones with medicinal plants can be divided into several groups according to their medical effects; wines for mental and emotional stability, making blood and active circulation, increase in body stamina, promoting health and living long-life, treatment of stomachache and bruise, and enhancement of the functions of body organs, especially eyes ana ears.5. These liquors and wines above were brewed for daily use or special occasions (Sesiju).

• 대한한의학방제학회지
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• 제10권2호
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• pp.5-46
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• 2002

This report describes the studies as follows through the research into the data of Cimicifuga heraclefolia Komarov blended prescriptions from Donguibogam. Cimicifuga heracleifola Komarov blended prescriptions are utilized for 39 therapeutic ranges. such as in dentistry, onclology, and 16 therapeutic ranges occupy over 84% totally, from dentistry to nasal disease. Cimicifuga heracleifola Komarov blended prescriptions use in the symptpms resulting from dentistry, intestine, internal disease, and they are used 22 disease also. The main pathologies of Cimicifuga heracleifola Komarov blended prescriptions found weakness in the digestive system, heat of stomach, wind of stomach in the splanchnology, and pathologies of wind-heat, wind-moisture, cold, excluding they are using for energy-blood, weakness, internal disease. The actual amount of Cimicifuga heracleifola Komarov blended has a wide capacity from 2 pun to 5 don, 1 don is broadlly used by 26%. Through the research into the main factors that we know Cimicifuga heracleifola Komarov blended prescriptions are listed in Yangmyungkyung, as they are regularly used as disease treatment and increasing the level of the general energy of the body, relaxing a skin, increasing stamina, detoxication, eliminating tumor, widely.

• 한국식품영양과학회지
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• 제28권1호
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• pp.246-256
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• 1999

This study was undertaken to investigate the perception and the consumption behavior for the meats in Koreans. The subjects were 491 Koreans including the ones residing in New Zealand. Most of subjects answered the meats are used for supper time. The frequency of the meats intake was affected by education and monthly income level. 69.2% of the subjects had positive response such as increased stamina and fulled stomach for psychological state after the meats intake. The use of meats recently revealed that 48% of the subjects have decreased its consumption. The main reasons diminished the use of meats were for the good health and economic state. Women were found to avoid the meats fat to a greater degree than men. The kinds of the meat used frequently were beef, pork and chicken. The younger tended to higher the frequency of the processed meats intake than the older. According to 3 level of BMI of the subjects, there were significant differences in the amount of the meat intake and perception for necessity of the meat. This study showed that the higher the preference for meat, the education and the monthly income level, the more the meat intake frequency. There were not significant differences between Koreans residing in domestic and New Zealand except the dog meat in the perception and consumption of the meat.

• Asian Journal of Business Environment
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• 제5권4호
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• pp.29-35
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• 2015

Purpose - This study intended to identify how resilience and character strength among employees are influenced by employment instability and the negative impact it could have on job satisfaction and psychological wellbeing. Research design, data, and methodology - This study hypothesizes that employment instability will have a negative effect on resilience and character strength, but resilience and character strength will have a positive effect on job satisfaction and psychological wellbeing. A total of 150 valid questionnaires were collected and utilized for analysis. Results - Employment instability was found to have a negative impact not only on job satisfaction and psychological wellbeing but also on employee resilience and character strength. Conclusion - The results suggest that along with the necessity for a strategic approach at the corporate level, enterprises should also acknowledge employee failures and support them in job situations. They should create a positive work environment and a structure of empowerment, interesting jobs, and a positive organizational culture to build various systems and the ability to enhance self-esteem and stamina in order to reinforce character strength.

• 한국식품과학회지
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• 제51권4호
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• pp.398-403
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• 2019

Dioscorea japonica Thunberg (DJ) has been widely used as a healthy food in Korea for the enhancement of physical stamina. Hence, the present study evaluated the immune-enhancing effect of DJ in forced swim test of mouse model. The immobility time of the group treated with DJ for 7 days was significantly reduced in comparison with that of the control group. After a forced swimming test, the changes in blood biochemical parameters and splenic T lymphocyte populations induced by the administration of DJ were assessed. Serum levels of lactic dehydrogenase, creatine phosphokinase, and aspartate aminotransferase were significantly decreased in DJ-administered group compared to the control group. However, administration of DJ did not affect the splenic T lymphocyte populations. Moreover, DJ significantly increased the production of interferon-g and interleukin-2 compared to the media control in splenocytes. Collectively, it may be concluded that DJ is useful for enhancement of physical and immune function.

• 융합보안논문지
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• 제18권2호
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• pp.141-148
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• 2018

군인에게 있어 체력은 전투력의 근간으로 투철한 군인정신과 전투기술의 전제조건이라 말할 수 있으며 이는 규칙적인 신체활동과 단련을 통하여 유지 증진 시킬 수 있는 것이다. 강인한 체력을 목적으로 부사관과 학생들에게 체력단련 프로그램을 단계적 학습모형 수업을 통해 체력향상이 되었는지가 학생들에게 체력단련 프로그램을 단계적학습모형 수업을 통해 체력향상이 되었는지가 본연구의 핵심이며 전국의 부사관과 체력단련 수업에 체력단련 프로그램 단계적 학습모형을 활용한 수업방법을 군사체육 담당교수에게 자료를 제공하여 군간부를 준비하는 학생들에게 체력향상에 도움이 될것으로 기대가 된다.

• 대한영양사협회학술지
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• 제11권2호
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• pp.216-222
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• 2005

In Korea, there are many kinds of functional foods to manage diabetes, however, they have not been evaluated or investigated systematically. The purpose of this study was to investigate the status of recognition and intake of functional foods among diabetic patients. The study subjects were 307 patients(male 135, female 172), who diagnosed with type 2 diabetes at Seoul National University of Bundang Hospital. Questionnaire survey was done from July to October, 2004 for the characteristics of patients and factors related to the use of functional foods. The mean age of the subjects was 64$\pm$10.2 years, and the mean duration of disease was 9.5$\pm$8.90 years. Approximately 49.8% of the subjects had experience to use functional foods at least once in past. Total number of functional foods used were 56 types. Red ginseng was used most frequently(27.9%), then followed by Silkworm powder(13.6%), Vitamin supplements(10.4%), Mulberry tree(7.1%), Cordyceps sinensis(6.8%) and Ginseng(4.2%). Functional foods were introduced by their friends.relatives(38.4%), family(29.1%), internet(13.9%), and the mass media(10.6%). Among respondents, 94.7% took functional foods with conventional diet therapies(diet, exercise and medication). The purpose of functional food use was to control blood glucose level(49.0%), to relieve fatigue and improve stamina(19.9%), to treat and prevent a disease(17.2%) and to help blood circulation(7.9%). Upon the question of further recommendation of functional foods to others, 74.8% of the subjects answered negative response. However, 12.6% of the subjects showed the further intention of using new product. Therefore, to guide the appropriate use of functional foods for diabetic patients, diabetic educator should provide the knowledge of the efficacy of functional foods and the desirable guidelines.

• 한국지역사회생활과학회지
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• 제21권2호
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• pp.243-257
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• 2010

This study was conducted to search the health food intake behavioral intentions of male workers. The health-related behavior of 150 subjects were compared(smoke, alcohol drink, breakfast, BMI, sleep, exercise and health check). On the basis of the Theory of Planned Behavior, the factors health-food intake behavior were evaluated; there were normative beliefs, motivation for compliance, subjective norms, social influence factors, and barriers as perceived behavior control. The results were showed with five points by the Likert scale and Significance by t-test. The most frequently consumed health food was tea(3.40/4points) followed by healthy drinks(2.49/4). As behavioral beliefs, if consumption of 'nutritional supplements'(3.61/5) and 'fatigue recovery'(3.62/5) received the highest scores. As a result, the idea of 'nutritional supplements'(3.94/5) and 'fatigue recovery'(4.06/5) were the important aspects, but others were also positively evaluated. As a sub-factor of subjective norms on normative beliefs, The highest social groups to encourage consumption of health food were parents (3.93/5), and the lowest were doctors (3.02/5). The most influential people were doctors (3.67/5) and spouses (3.65/5). Barriers to consumption health food were side effects (1.09/5) and price (2.08/5). Taking Ginseng products and other processed foods (juice, honey, bamboo, etc.) were correlated with health concern (p<0.05). Taking traditional stamina foods was correlated with dietary habit recognition (p<0.05). Mineral intake was positively correlated with age. Healthy drinks was negative (p<0.05). Minerals and supplement consumption were correlated with the practice of healthy behavior (p<0.01).

• Journal of Nutrition and Health
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• 제35권9호
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• pp.996-1006
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• 2002

A total of 321 salaried employees were surveyed by questionnaires during September and October 2001 in order to investigate the bases for their choices between 26 popular menu items in JinJu restaurants. The subjects were aged 20 to 61 years, and were classified into 3 age groups (ages 20-29, 30-39, and over 40) and 2 gender groups. The data were analyzed using the SAS program for factor analysis. The results of this study were as follows: 1) The 26 popular menu items were classified into 6 factors by the 20-29 age group, into 5 factors by the 30-39 age group, and into 3 factors by the over 40 age group. The younger age group had the more numbers of factor which act as choice criteria of restaurant foods according to the purpose of eating out. 2) Because subjects classified steak and fast food into the same factor named 'new generation's food', we found that steak was an unfamiliar food for most of them, 3) The 20-29 age group had an aversion to Boshintang(dog soup), while the 30-39 age group and the over 40 age group liked Boshintang as a stamina food. 4) The over 40 age group, and men in all age groups, didn't choose Buffet and Shabushabu as a dinner food because they had negative attitudes toward novel or unfamiliar foods. 5) Women distinguished between a factor called 'social drink and party food' from a facor called 'dinner food', while men integrated the factor of 'dinner food' into the factor of 'social drink and party food' 6) Men preferred Samgyetang (chicken stew with ginseng) and Yangnyeumtongdak (spicy fried chicken) as a 'social drink and party food', while women preferred Dwaejibossam (boiled pork and kimchi) and Beef Bulgogi. In conclusion, most of subjects did not recognize fast food and steak as a meal, which were introduced recently in JinJu. The choice criteria and preferences of restaurant foods were different from the age and gender groups. The over 40 age group, and men in all age groups, had more negative attitudes toward novel or unfamiliar foods than the younger age and women groups.(Korean J. Nutrition 35(9) : 996~1006, 2002)

• 근관절건강학회지
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• 제27권2호
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• pp.177-188
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• 2020

Purpose: This study aimed to shed light on the experiences of women caregivers' in nursing homes who provide care for older men; it focuses on sexual behavior and provides baseline data that can help improve quality of care. Methods: Colaizzi's phenomenological method was used for data analysis. Participants included 10 caregivers working at a nursing home. Face-to-face in-depth interviews were conducted for data collection between January and February, 2020. Results: Five theme clusters were identified based on women caregivers' experiences of sexual behavior when caring for older men: "The weight of charge and exhausted stamina", "Unwillingness to face awkwardness", "Unacceptable sexual desire by older men", "An incurable wounded heart", and "Hardship in its entirety becomes my share of responsibility". The analysis further yielded ten themes. The participants stated that was hard to accept the older men's sexual behavior through relationships with the older men. Conclusion: These results should be considered in planning caring interventions for older men with respect to sexual behavior in nursing homes. The findings support the need for educational strategies and programs to improve the ability of nursing home caregivers to adequately care for older men, with consideration for their sexual behavior and for developing relevant policy supports.