• The Journal of Korean Medicine
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• v.32 no.1
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• pp.36-55
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• 2011

Objective: This study was performed to compare knowledge of and expectations for traditional medicine between Korean, Chinese and Taiwanese, to figure out whether these factors influence the intention to use traditional medical treatment in the future. Methods: One-hundred ninety-nine Korean, eighty-five Chinese, and one-hundred seventy-four Taiwanese subjects responded to the survey. A one-way ANOVA was performed to compare experiences of traditional medical treatment, knowledge of both traditional medicine and western medicine, expectations for traditional medicine, and future intention to use traditional medical treatment. Multiple regression analyses were also performed to evaluate a possible correlation between the other factors and the intention to use traditional medical treatment in the future. Results: The experiences of traditional medical treatment were in the order of Taiwanese, Korean, and Chinese, from more frequent to less frequent. Chinese had more knowledge of traditional medicine compared to Taiwanese and Koreans, and the expectations for traditional medicine were in the order of Chinese, Korean and Taiwanese, from higher to lower. The intentions to use traditional medical treatment in the future were in the order of Korean, Chinese and Taiwanese, from more to less. Multiple regression analyses showed that experiences of traditional medical treatment, knowledge of traditional medicine, and expectations for traditional medicine were associated with the intention to use traditional medicine in the future in Korean and Taiwanese, but not in Chinese. Only the expectations for traditional medicine were associated with the future intentions to use traditional medical treatment in Chinese. Conclusions: These findings suggest that Korean and Taiwanese may need to improve their knowledge of traditional medicine whereas Chinese need to link their knowledge of traditional medicine with the intention to use it in the future. Understanding the characteristics of traditional medicine would probably contribute to enhancing the intentions to use it more.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.140-150
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• 2001

This study was conducted to find out the desirable measures for maintenance and development traditional foods when abroad, by investigating the knowledge and actual state of utilization of Americans residing in the Los Angeles on Korean traditional foods. The 308 respondents of questionnaires were taken. 96% of the respondents demonstrated interest in traditional foods. Among kinds of traditional food, the most preferable food was boiled rice(71.4%) and Kimchi(70.9%) , The that traditional foods are used were good taste(45.4%) and familiar taste(41.6%). The reason for avoiding them was, mainly, troublesome cooking methods (46.3% ). Conclusively, the Korean Americans residing in the Los Angeles have made good use of boiled rice and Kimchi a staple common food, but special foods. ceremonial foods and festival foods were hardly used. To maintain Korean traditional foods when abroad, it is necessary that older generations sometimes offer opportunity to meet with them to the coming Korean generations, and Korean food companies develop and export standardized and simplified traditional foods.

• Journal of East-West Nursing Research
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• v.28 no.2
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• pp.83-90
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• 2022

Purpose: The purpose of this study was to investigate the educational needs and knowledge level of traditional Korean nursing among nurses in Korean medicine hospitals. Methods: A survey design was used. A total of 180 nurses working for more than six months at 10 Korean medicine participated in this study. Data were collected in September of 2019. All data were analyzed by t-test, ANOVA, Scheffé, and paired t-test using SPSS Statistics 25.0 program. Results: The six sub-areas of educational needs for traditional Korean nursing were knowledge of treatments, direct nursing care, types of acupuncture, manipulative therapy, diagnosis, and herbal medicine in order. Average score of the educational needs for nurses in Korean medicine hospitals was 3.77 points out of 5 points. All six sub-areas of the knowledge level were statistically significant. Average score of knowledge level about Korean medicine among nurses was 3.03 out of 5. Conclusion: As a result of this study, it was found that a high level of knowledge is required or Korean medicine education. Knowledge of Korean medicine should be improved through education on thetypes of acupuncture, manipulative therapy, diagnosis, and treatment with relatively low scores. The results of this study can be used as basic data for preparing an educational system to improve the knowledge level of nurses in Korean medicine hospitals.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2003.09a
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• pp.447-450
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• 2003

In this research, we propose an automatic knowledge acquisition and composite knowledge expression mechanism based on machine learning and relational database. Most of traditional approaches to develop a knowledge base and inference engine of expert systems were based on IF-THEN rules, AND-OR graph, Semantic networks, and Frame separately. However, there are some limitations such as automatic knowledge acquisition, complicate knowledge expression, expansibility of knowledge base, speed of inference, and hierarchies among rules. To overcome these limitations, many of researchers tried to develop an automatic knowledge acquisition, composite knowledge expression, and fast inference method. As a result, the adaptability of the expert systems was improved rapidly. Nonetheless, they didn't suggest a hybrid and generalized solution to support the entire process of development of expert systems. Our proposed mechanism has five advantages empirically. First, it could extract the specific domain knowledge from incomplete database based on machine learning algorithm. Second, this mechanism could reduce the number of rules efficiently according to the rule extraction mechanism used in machine learning. Third, our proposed mechanism could expand the knowledge base unlimitedly by using relational database. Fourth, the backward inference engine developed in this study, could manipulate the knowledge base stored in relational database rapidly. Therefore, the speed of inference is faster than traditional text -oriented inference mechanism. Fifth, our composite knowledge expression mechanism could reflect the traditional knowledge expression method such as IF-THEN rules, AND-OR graph, and Relationship matrix simultaneously. To validate the inference ability of our system, a real data set was adopted from a clinical diagnosis classifying the dermatology disease.

• Journal of Korean Society of Rural Planning
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• v.17 no.1
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• pp.89-98
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• 2011

Recently, the food industry has evolved into a new and innovative trend according to its globalization and change of food consumption patterns. However, it is hard for the traditional food industry in Korea to meet the changing consumers' needs because of its poorer quality control and lower industrialization technology than other advanced industries. Also the knowledges acquired through a lot of time and efforts would be lost after the human resources with tacit knowledges leave by their too much aging. Especially, the 21st century would be called as knowledge based society which means that knowledge be the important contributing factor in the economic growth. In this regard, this study aimed at proposing the knowledge based system for systematically managing or preserving knowledges of Mosisongpyun industry in Yeonggwang County to seek for the sustainable development of the traditional food industry in Korea. The knowledge based system of Mosisongpyun industry in Yeonggwang County is finally proposed as follows; First, hardware is composed with the necessary unit facilities such as interpretive center, learning and experience room, library, etc. And the integrating facilities such as Mosisongpyun theme park, traditional village, and knowledge industrialization support center are proposed. Second, software is composed with the necessary unit softwares such as the preservation manual of traditional knowledge and skill, web-site administrator, development of graded textbooks, development database software, etc. And the integrating softwares such as development of innovation and management ability in Mosisongpyun industry are proposed. Third, humanware is composed with the necessary unit programs such as exhibition, own training program, incubator support system, etc. And the integrating programs such as the farm association corporation, the testing and research institute, the institution of learning and training are proposed.

• Journal of Society of Preventive Korean Medicine
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• v.17 no.1
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• pp.125-135
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• 2013

Objectives : Medical treating with eating foods is one of important therapies in East Asian traditional medical knowledge and is referred as a therapy to treat diseases through foods. Since the food cannot be separated from ordinary people living, the medical treating with eating foods is a therapy with strong locality and contains many autogenous parts. Methods : Recently, the world is showing much interest for genetic resources, and the concept of intellectual property is rapidly expanding as the field of 'new knowledge property right' as well. Thus, the knowledge of medical treating with eating foods recently draws much attention in the economic aspect beyond the scholarly interest for traditional medicine. Here, I would like to summarize and report the contents related to medical treating with eating foods on "Yi, SeikKan experience prescriptions" which was discovered before. Results & Conclusions : First, medical treating with eating porridge on "Yi, SeikKan experience prescriptions" is classified into one with nonglutinous rice as the main ingredient and the other with other grains as the main ingredient. It is differently utilized depending on the nature of the grain. Second, medical treating with eating rice on "Yi, SeikKan experience prescriptions" was born from our nation's unique way of living and is classified into one way to eat rice mixed with ground medicinal herbs, another one to cook and eat rice with mixed grains and the other way to use as the external application. Medical treating with eating rice is assumed to replace the meal. Third, "food section" was given separately and discussed in this book. There were some parts different from existing medical knowledge due to the accumulation of experience using medicinal herbs. Fourth, we should pay attention to experience a book on medicine where vibrant medical information has been recorded in order to discover and process our traditional knowledge resources as a useful form.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.107-115
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• 2006

The purpose of the study was to investigate the perception and the knowledge of the Korean traditional foods in elementary school students. For the investigation, 373 fifth-grade elementary school students in Incheon were surveyed by a questionnaire, and the data were analized by the SPSS 10.0 program. The result showed that 85% of the surveyed schoolchildren showed the interest in the Korean traditional foods. It also revealed that female students are more interested in the traditional food than male students and the children of the career woman are more interested than those of the housewives. As for the motive of their interest, 39.7% of the subjects answered 'through mass media'. Male students and the children of the housewives got the interest through their mother, and female students and the children of the career woman got the interest through their hobby of cooking food. Among the traditional foods, 76.4% of the children designated kimchi as the most proud traditional food. As for the reasons of reducing traditional food use, 39.9% of students responded because of 'not-tasty' and 28.7% of students replied because of 'not enough time to cook'. But 62.2% of the subjects thought the traditional foods should be more used in the future. As for the succession and development of the traditional foods, 33.8% of the subjects said it should be carried out by the family. The basic knowledge score of the traditional foods was 5.78 on a scale of 10, which showed relatively low level. The lower their basic knowledge, the less their interest in the traditional foods was. The samgyetang, ogokbap and bindaetteok were the most perceived traditional foods. The cheonggukjang, nabakgimchi and jindallaehwajeon were the foods they had seen, but the they didnot have heard or seen the others. Among the traditional foods, susugyeongdan, jindallaehwajeon and dasik were more perceived by the schoolchildren in the rural area than those in the urban area. The jindallaehwajeon and dasik were more perceived by female students than by male students. Therefore, in order to make elementary schoolchildren take the traditional foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat traditional foods. The school also should try to establish a cooperative relationship to the family of schoolchilderen and use more Korean traditional foods in the school's meal program. Furthermore, the society's concern and support are necessary and also the role of mass media, which have great influence on children, is important.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.205-220
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• 2007

This study was conducted to examine the perceptions of residents in the Chungcheong area on the commercialization of traditional Korean foods as convenience foods. Data was gathered using a questionnaire designed to evaluate the concerns, satisfaction, and Knowledge of traditional Korean food as well as the perceptions on commercialization of Korean traditional foods as convenience foods. In order to measure traditional food recognition and interests related to health, a 5-point Likert scale was employed and 374 subjects were surveyed. The results are summarized as follows : Most of the respondents expressed concerns for traditional Korean foods. In the over 50 age group, degree of interest (p<0.01), knowledge (p<0.01), and satisfaction (p<0.01) with regards to traditional foods was higher than in other age groups. The professional group had higher degrees of interest, knowledge, and satisfaction about traditional foods than the general group. Based on monthly income, for respondents earning over 3,010,000 won/month, the knowledge rating for traditional foods was higher than in the under 3,000,000 won/month group. The professional group had a more positive view of the commercialization of traditional food as convenience food than the general group. Respondents deemed quality improvements and an increase in consumption as reasons for the commercialization of traditional foods. Those with a greater recognition of traditional foods also had a higher degree of interest for the foods. Efforts for the commercialization of traditional Korean foods will help with consumer menu choices menu development and systems management of Korean traditional foods.

• Journal of Families and Better Life
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• v.20 no.4
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• pp.53-60
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• 2002

The purpose of this study was to comprehend the cognition of Korean tradition and the required basic educational contents among interior architects. The survey had been made 277 designers and the major findings of this study are as follows. First. It is revealed that only a half of interior architect have been taught about Korean tradition in university and their level of knowledge is entry level. Therefore it is found that the education in university on the Korean tradition was not sufficient enough Second, it is believed that one ideal way of expressing Korean tradition is re-interpreting traditional motive with modern views and another way is to express abstractly about Korean traditional space arrangement, composition and space concept. It is found that substantial knowledge and information is required to express Korean tradition effectively. Third. it is found that a lot of interior architect has faced difficulties in carrying out projects because of not having sufficient knowledge related to Korean tradition. Therefore it is recommended to educate basic theory about Korean tradition first and then reinforce the program by including field trip In university curriculum. Fourth. it is necessary to re-educate to current Interior architect because of lacking knowledge about Korean tradition. The recommended area in priority order is traditional Interior space, traditional architecture, traditional color, traditional pattern and traditional furniture

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.327-337
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• 1996

The survey was made to learn Yanbian Korean housewives' knowledge of Korean traditional holidays and foods. The questionaires were answered by 143 Korean housewives living in Yanbian region. The results are summarized below. 1. 94.6% of the respondents acknowledge that the Korean traditional holidays should be inherited. And 47.0% of them answered that the Korean traditional foods should be inherited as they have been, but 51.0% replied that the traditional foods need to be slightly modified. 2. The percentages of those who have knowledge of the Korean traditional holidays are 98.7% for Seolnal, 97.3% for Chusuk, 96.6% for Jongwol Daeborum, 94.6% for Dongji, 90.6% for Dano. However, the percentages of those who know about Jungyangjeol, Yudeu, Muojeol and Samjitnal are lower than 10%. 3. Regarding the Korean traditional foods, more than 80% of the respondents have knowledge of Naeongmyun (96.6%), Gejangguk (94.0%), SiruD'ock (94.0%), Ogokbab (87.2%), Mulmandu (86.6%), Patjuk (94.0%), and D'ockguk (82.6%). And Naeongmyun, Mulmandu, Gejangguk, Kalgulksu were consumed most frequently. 4. It is found that Kimchi (97.9%), Soy-sauce (88.4%), and Sseokjang (72.6%), Hot-pepper paste (69.1%) are mostly made at home. The number in the parenthesis indicates the percentage of those who make the food at home.