• 한국식생활문화학회지
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• 제38권1호
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• pp.48-60
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• 2023

The image and emotions associated with Korean food were investigated in 24 food workers (12 Koreans and 12 foreigners) living in Korea. There are a total of 22 terms for the image of Korean food of Koreans and foreigners, including 7 common words, and a total of 33 terms for emotion, including 10 common words. Differences in the images and emotions associated with the perception of Korean food according to the characteristics of the country and region and Korean food experience were established in foreign food workers. In the images of Korean food, Koreans mentioned 'jeong, sharing, balanced, Korean table setting, seasonal (seasonality), yearning, trust', whereas foreigners mentioned 'red, spicy, distinctive flavor, repulsion, sweet, non-salty, tradition and history, and unfamiliarity'. In Korean food emotions, Koreans were "relaxing, friendly, maternal, hospitable, nostalgic, exotic, clean, trust, delicious, touching, and free", whereas foreigners were "happy, appealing, enthusiastic, excited, uncomfortable, worried, adventurous, nervous, joyful, fusion, food-cultural, and amazing".

• Journal of Preventive Medicine and Public Health
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• 제35권3호
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• pp.255-262
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• 2002

Objectives : To investigate the fetal cholesterol levels and related factors in a rural adult population. Methods : 3,207 adults(1,272 men and 1,935 women) were examined in 1997 Their heights, weights, and fasting serum total cholesterol levels were measured, and their body mass indices were calculated. A questionnaire interviewing method was used to collect risk factor data. Results : The mean value of total cholesterol were 190.5 mg/dl, and 198.8 mg/dl, and the age-adjusted prevalence rates for hypercholesterolemia (above 240 mg/dl) were 13.7% and 10.2%, in men and women, respectively. From simple analyses, age, educational level, coffee intake, amount of meat and food intake, waist circumference, waist-hip circumference ratio(WHR), and body mass index(BMI) were significant risk factors in men (p<0.05) relating to serum total cholesterol levels. In women, age, educational level, hypertension history, diabetes history, herbal drug history, amount of feed intake, alcohol consumption, waist circumference, WHR, BMI, and menopausal status were significant risk factors (p<0.05). In multiple linear regression analyses, waist circumference (p<0.01), BMI (p<0.01), and coffee intake (p<0.05) proved to be significant risk factors in men. Whereas, menopausal status (p<0.01), BMI (p<0.01), herbal drug history (p<0.01), amount of food intake (p<0.05), waist circumference (p<0.05), and alcohol consumption (p<0.05) were significant risk factors in women. Conclusions : The significant risk factors, for both men and women, relating to the serum total cholesterol were waist circumference and BMI. Thus, for the reduction of serum total cholesterol level, it is recommended that health education for the control of obesity should be implemented.

• 한국의사학회지
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• 제25권2호
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• pp.1-10
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• 2012

The late Goryeo and Early Joseon period marks the development of Hyang-yak medicine in medical history in Korea. There have been not a few outcomes in organizing Hyang-yak medicine through the hitherto research works, but there has hardly any attempt to view the medicine in the late Goryeo and Early Joseon period from a different standpoint besides Hyang-yak. This writer, in the middle of doing research on 'Book for Alimentotherapy' named "Sikuisikgam", came to know that not a few parts of this book were quoted in a large volume of "Biebaekyobang" in the late Goryeo, "Hyangyakjipseongbang" which compiled the early Joseon Hyangyak medicine, "Uibangyuchi" which wrapped up the medical knowledge in East Asia before the early Ming Dynasty, and "Sikryochangyo" which was a representative book for alimentotherapy in the early period of Joseon Dynasty. The reason that the representative medical books written in the period of Late Goryeo and Early Joseon thought much of the knowledge contained in "Sikuisikgam" is that they showed a great concern for prevention and treatment of diseases through alimentotherapy. When we say that Hyangyak medicine, which has provided the Late Goryeo and Early Joseon medicine, bases its standard on 'Regionality' and 'Properties of Medicinal ingredients', then alimentotherapy puts its focus on a 'Remedial method' itself. As for food, they might have given priority to the food that was easy to get nearby, so there is no way for alimentotherapy but to have the realm which is overlapped with Hyangyak medicine in some measure, That's the very reason why alimentotherapy has remained inseparate from Hyangyak medicine. Through 'Alimentotherapy' and Late Goryeo and Early Joseon medical books, this writer thinks that it might be possible for us to take a view of the Late Goryeo and Early Joseon not only from the perspective of Hyangyak medicine but also from a new perspective of so-called alimentotherapy.

• 한국식생활문화학회지
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• 제27권1호
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• pp.12-18
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• 2012

The aim of this study is to look at how pepper was used in traditional medicine. In other words, this study aims to take a look at the process by which the medicinal nature & efficacy of pepper in traditional society was perceived and arranged through the aspects of the use of pepper as an exotic crop for treating diseases. This study investigated cases of using pepper for medical treatments by referring to books on traditional medicine in Korea. The old records about pepper are mainly in empirical medical books from the late Chosun dynasty. Nevertheless, the records about pepper tend to decrease in medical text as time goes by. Such a phenomenon can be attributable to the fact that people began to use pepper for daily food life rather than for medicinal purposes. Pepper was used mostly for digestive trouble such as vomiting, diarrhea, and stomachaches, and it was also applied to mental and aching diseases caused by the sound of body fluids remaining in the stomach. In addition, there were many cases where pepper was used externally for surgical disorders. Such symptoms for treatment are linked to, or in a complementary relationship with, research results in modern times. Boiled pepper was generally taken in the traditional herbal decoction method, and in the case of surgical diseases, it was applied externally. The cases of using old pepper, using pepper with seeds or without seeds, and using pepper mixed with sesame oil belong to a sort of herbal medicine processing, which usually aimed at changing the medicinal nature of pepper. In addition, in relation to the eating habits at that time, pepper was used as seasoning and to make red pepper paste with or without vinegar. There are two words used for pepper in the medical textbooks, 苦椒 (gocho) and 烈棗 (yeoljo). These words are translated into Korean as gochu, so we can identify this word as a nickname for pepper.

• 식품과학과 산업
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• 제55권2호
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• pp.166-175
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• 2022

Current food system has developed with the agricultural innovation to feed the increasing population of the world, but with high costs such as environmental contamination and inequality with low sustainability. Human has developed long history of mutualistic interaction with honey bee. This manuscript describes the multi-functionality of honey bee for food production. Firstly honey bee produces honey, bee pollen, royal jelly and propolis which are rich in functionality. Second honey bee serves as the main pollinator for crop production which is worth for 28% of total crop production values in Korea. Lastly honey bee can be an alternative meat produciton system with lower energy, carbon costs but higher nutritional security. This manuscript described those parts and discussed the multi-functionality of honey bees for eco-friendly food security pursuing lowered environmental cost and carbon-zero strategies in the climate change era.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제14권2호
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• pp.113-121
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• 2011

Food allergies affect 7~8% of infants and young children, and their prevalence appears to have increased in recent years. Food allergy refers to an abnormal immunological reaction to a specific food. These reactions can be recurrent each time the food is ingested. Food allergy manifests itself with a wide spectrum of clinical characteristics including IgE-mediated diseases as immediate reactions, non-IgE-mediated disorders as delayed reactions, and mixed hypersensitivities. As a consequence, the clinical picture of a food allergy is pleomorphic. A well-designed oral food challenge is the most reliable diagnostic test for infants and young children whose clinical history and physical examination point towards a specific food allergy. Food specific IgE antibody tests (RAST, MAST, skin prick test, Uni-CAP, etc) are an alternative tool to determine oral food challenge for IgE-mediated disorders, but not for non-IgE-mediated allergies. Moreover, parents often impose their children on unnecessary diets without adequate medical supervision. These inappropriate dietary restrictions may cause nutritional deficiencies. This review aims to introduce clinical perspectives of food allergy in infants and young children and to orient clinicians towards different strains of diagnostic approaches, dietary management, and follow-up assessment of tolerance development.

• Animal cells and systems
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• 제4권4호
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• pp.329-336
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• 2000

Life table experiments were performed in order to examine the effects of food quality on Moina macrocopa fed with four kinds of algal foods, Botryococcus sp., Scenedesmus subspicatus, Selenastrum capricornutum, and Chlorella sp., at $20^{\circ}C$ . The temperature effects on M. macrocopa were also assessed, feeding Chlorella at $17^{\circ}C$,$20^{\circ}C$,$25^{\circ}C$, and a combination of $28^{\circ}C$ (light) and $25^{\circ}C$ (dark). The cartilaginous Botryococcs cells were Inappropriate food for Moina. Among the foods tested, Chlorella was the food of the best quality in all accounts of life history traits. Moina grown on Chlorella showed higher net reproductive rate ($R_0$), longer mean and maximum longevities, earlier mean age at maturity, longer mean carapace length at maturity, larger mean clutch size, and shorter mean time interval between clutch productions than those grown on Selenastrum and Scenedesmus. An optimal temperature for Moina was $20^{\circ}C$ . When Moina were grown on Chlorella at $20^{\circ}C$, they showed the highest r, the highest $R_0$, the shortest T, the longest mean longevity, the earliest mean age at maturity, the longest mean carapace length at maturity, and the largest mean clutch size. The results of life table experiments showed that the individual and population growth patterns were much more affected by low temperature $17^{\circ}C$, than by high temperature ($\geq 20^{\circ}C$). In the optimal condition, the r value was very high, 5.1 in $d^{-1}$. In conclusion, the food quality and the temperature are the most important factors to govern the size and continuity of Moina population, by which the individual growth rates and reproductivity of members in the population can be controlled to survive in their environment such as small and temporary water bodies in nature.

• 한국의사학회지
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• 제26권1호
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• pp.73-85
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• 2013

Objectives : I would find out the exact interpretation and meaning of 'Yin sheng ze Yang bing Yang sheng ze Yin bing' in "Su Wen(素問) Yin Yang Yin Xiang Da Lun(陰陽應象大論)". Methods : I had searched the opinions of annotators about this paragraph and compared treatment principles that clinicians, such as Son Samak(孫思邈), Lee Cheon developed. Results : This paragraph is related to theory of the paragraph 'chong han ze re(重寒則熱), chong re ze han(重熱則寒)'. Yin and Yang in Yin sheng and Yang sheng mean the chill and heat of herb, food or symptoms, Yin and Yang in Yang bing and Yin bing mean outer and inner portion in body. Conclusions : The meaning of this paragraph moved from the aspect of recuperation to the aspect of disease-related change.

• 한국식생활문화학회지
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• 제29권1호
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• pp.119-128
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• 2014

This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

• 대한치과보철학회지
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• 제36권2호
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• pp.389-423
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• 1998

This investigation was designed to determine the effectiveness of the posterior occlusal schemes on masticatory activity during mastication in complete denture. Twelve edentulous subjects were selected for this study. All subjects had no past history and no functional abnormality on masticatory system and TMjoint. And, they had residual ridge of favorable morphology, firm mucosa and Class I skeletal jaw relationship, Twelve experimental denture with interchangeable occlusions(0-degree teeth, 30-degree teeth, Levin teeth and S-A teeth) were constructed for this study. The masticatory performance was analyzed by means of standard sieve(10, 16, 20, 30sieve), and the electrical activity from selected muscles(Temporalis and Masseter muscle) was recorded simultaneously with electromyography (Bio-Pak system) as the subject masticated test foods (rice, peanut and gum) with four different occlusal schemes. Mandibular movement was, also, measured with Sirognathography(Bio-Pak system). These recordings were performed in immediately, after 1 week and after 2 weeks of insertion of complete denture. The results were as fellows; 1. The average masticatory performance of 0-degree artificial teeth was higher than any other artificial teeth. 2. Masticatory performance in denture wearer was affected preferentially by food and artificial occlusal schemes. 3. During chewing, there was a statistical difference of EMG activity between masseter and temporal muscle(p<0.01). Especially, EMG activity of working masticatory muscle was highly affected by food rather than by artificial occlusal schemes. 4. In denture wearer, the velocity of opening was not affected by food, whereas, the velocity of closing was faster in soft food chewing than in hard food chewing, and the amount of vertical displacement was grater in chewing of soft and large bolus than in chewing of hard and small bolus. However, the amount of lateral displacement showed conversely(p<0.05). 5. It was considered that masticatory performance in denture wearer is not affected by the condition of residual ridge. the history of denture wear, the preference, the adaptation to artificial teeth and the total mesiodistal length of artificial posterior teeth.