• Proceedings of KHEA Conference
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• 1997.07a
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• pp.133-133
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• 1997

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.128-134
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• 1995

God created the havens and earth and god gave man every seed-bearing plant and every tree that has fruit with seed in it. These food Is all vegetable food that don't take diseases of adult people. But God gave Noah the green plants. Everything that lives and moves will be food for Noah. Just as God gave man the green plants. And then man must not eat meat (animal protein food) that has its lifeblood still in it and God must not eat fat in it. The fat contains much fat (saturated fatty acids) and cholesterol that have susceptibility to disease of coronary heart, hypertension and atheriosclerosis etc. God must not eat these fat before we don't know that It have susceptibility to disease of adult people.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.247-252
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• 2001

The need to determine the permeability of organic vapors to polymeric films such as aromas, flavors, etc. has significantly increased in the food industry because of preservation and safety issues along with migration problems. However, due to the complex nature of the permeation process, there have been few investigations compared to nonorganic compounds. In this paper, we review the history of permeability studies and typical methods of permeability measurement such as the isostatic method and quasi-isostatic method for organic vapors. New instrumental developments and significant findings are also introduced and discussed.

• The Journal of Korean Medical History
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• v.30 no.1
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• pp.43-50
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• 2017

In the United States, California is well known for its rigorous education and licensing system regarding East Asian Medicine and acupuncture. As in most other states in America, the State government controls the practice of acupuncture, massage, acupressure therapy, food therapy, and natural therapy using a board established to set, maintain, and uphold licensing credentials for acupuncturists and practitioners of East Asian medicine. In California the system started in the 1970s when the State Legislature passed a bill to measure competency, and license acupuncturists. This study briefly describes the California Acupuncture Board (CAB), which is authorized to control the related education, examination, continuing education, and management of licenses already awarded. This study addresses the essential and minimum educational requirement established by the CAB for licensure, that is mandate classroom lecture with additional 950 hours clinic training, and the 50 hours of continuing education credits earned every two years, for maintaining the license.

• Journal of the Korean Home Economics Association
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• v.38 no.1
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• pp.59-73
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• 2000

The purposes of this study were to determine the factors that influence consumer concerns for safety to cow's milk produced using food-related biotechnology and to find the similarity and difference among concern factors relating short-term and long-term risk perception. Telephone interviews were conducted and the data were collected from households(n=1,466) nationwide in the U.S. And the data were analyzed by probit model and LIMDEP softare package. The data demonstrated that consumers were concerned about food safety from consuming milk produced using food-related biotechnology. The concerns were found to be influenced by demographic factors(gender in short-term, gender and age in long-term) as well as psychological aspect such as outrage(heard about bGH, milk belief about naturalness, expected benefit in short-term, heard about bGH, expected benefit in long-term) and attitudinal factors(animal rights group, locus of control in short-term, animal rights group, cancer history, locus of control in long-term). The results suggest that consumers have concerns for safety to cow's milk produced by biotechnology and the most factors influencing consumer concerns were similar between short-term and long-term period, though a few factors such as cancer history, milk belief about naturalness and age were different.

• Journal of Dairy Science and Biotechnology
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• v.38 no.1
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• pp.45-52
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• 2020

The advent of the Internet and social media has given rise to a number of anti-milk articles that contain a lot of misinformation. Should milk and dairy products really not be consumed past a certain age? To answer this question, the history of milk consumption must be examined to understand the long-term benefits of milk. Historically, dairy products were among the foods served to the angels in the Old Testament of the Bible. Furthermore, dairy products were consumed even before the Bronze Age, and are defined by many food and animal scientists, and nutritionists as a complete food containing a lot of nutrients. Milk and dairy products have significantly contributed to the Korean and Japanese people's current body structures; this is evident in the fact that they are taller than their ancestors, primarily due to the increased consumption of milk and dairy products following industrialization. The average height of Koreans rose drastically in the 1960s, after milk consumption increased as a result of the dairy promotion policy. This article seeks to help understand milk by looking into the content published by a life insurance company in 1927.

• Food Science and Industry
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• v.52 no.4
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• pp.410-417
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• 2019

Soju is a traditional distilled spirit that may traced back to the 13th century, Koryo Dynasty in Korean Peninsula. It is the major distilled spirit consumed in Korea and it was considered Korea's most popular alcoholic beverage. Despite of the long history and popularity, its production manners have been limited developed in terms of distillation technology. In this article, a variety of distillation stills including batch pots and continuous columns are reviewed. Additionally, by introducing recent distillation technologies, Soju and distilled spirits related industry can apply the technologies on the product development for corresponding consumer's diverse needs.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.7 no.1
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• pp.83-86
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• 2004

Food allergy is not uncommon among small children. Cow milk and eggs are most frequently incriminated as the major cause of food allergy. A 4-month-old female infant who did not have a previous history of contact with the egg developed anaphylactic shock when an emulsion of raw egg white was rubbed on the buttock by her mother to relieve erosive diaper dermatitis. She had been fed on breast milk. She had no past medical history of any other allergy and no family history of atopy, asthma or allergic rhinitis. Her IgE PRIST was 29.46 IU/ml and multiple antigen simultaneous testing chemiluminescent assay for food specific IgE antibody showed a level 4 positive value only to egg white.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.541-553
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• 2016

Medicinal porridge (藥粥) is made by putting rice or grains into a pot and boiling with water until a semi-liquid texture is obtained. Porridge is digested fast and absorbed by the body. Children or elderly people with weak digestive ability can eat it without difficulty. The authors of this literature focused on utilization of mung bean porridge (Nokdu-juk) based on SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty from 1623 to 1910. Four cases were found. The first case used mungbean for treating fever diseases (熱症), the second as a meal alternative, the third for wound recovery, and the last case described the culture of the joseon dynasty. According to the actual cases in SeungjeongwonIlgi (承政院日記), mung bean porridge (Nokdu-juk) was actively used to lower fever and strengthen the spleen and stomach. When suffering from the after effects of a malignant tumor or serious liver disease (肝病), an infectious disease, or a serious physical wound, people ate mung bean porridge (Nokdu-juk). It is suggested that mung bean porridge (Nokdu-juk) can be used as an alternative food treatment for the current medical field due to the prevalence of pain-killers and psychotropic drug abuse.

• Korean Journal of Community Nutrition
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• v.9 no.3
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• pp.303-314
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• 2004

We studied daily micronutrient intake from vitamin-mineral supplements, health-related life style, clinical case of diseases and food frequency of the Korean middle-aged (40-59 yr, n = 404) to compare the characteristics of non-user (n = 270) and user (n = 134) of vitamin-mineral supplements. Rate of supplement use of the middle-aged was 33.2% and there was significant difference in education level (p = 0.0084) and family income (p = 0.0476) of user and nonuser. Smoking habit (p = 0.0844) and drinking frequency (p = 0.0606) tended to be lower in a supplement user than a non-user. The medical history of a case was significantly higher in users (67.9%) than in non-users (44.4%) (p = 0.001), which suggests that medical history is one of the important motivations of supplement use. Supplement users had the medical history of digestive disease (34.1%), anemia (11.0%) and hypertension (9.9%) in order. Vitamin C was the most frequently supplemented nutrient (81.3%) among vitamin-mineral supplement, and the next orders were vitamins E (73.1%), B$_2$(68.7%) and B$_{6}$ (60.4%). Mean intakes of vitamin B$_1$, iron, selenium, vitamin E, and vitamin C from supplement was 4,260%, 4,030%, 1,660% and 1,330% of RDA, respectively. The supplement users tended to consume most food items including milk ＆ milk products (p ＜ 0.01), rice (p ＜ 0.01), grains (p ＜ 0.05) and cookies (p ＜ 0.01) less frequently than non-users. Conclusively, nutrient intake of vitamin B$_1$, iron, selenium, vitamin E, and vitamin C from supplement was excessively high compared to RDA. We suggest that the toxic effect of excessive supplementation should he informed to supplement user and nutritional education should be focused on the optimal supplement dose.e.