• Proceedings of the Plant Resources Society of Korea Conference
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• 2002.11a
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• pp.43-46
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• 2002

The first record of buckwheat in Korea was revealed from an old Korean book, "Hyangyakguguebbang(鄕藥救急方)" written in the era of king 'Gojong' who governed the country from AD 1236 to 1251 in the Korea dynasty. Buckwheat in Korea has been known to be introduced from China in 5th -6th century. One of the most famous buckwheat noodles, 'Naengmyeon' had been used popularly among the people in the Korea dynasty. It is true that buckwheat had been cooked and sold in temples during the Korea dynasty, and was regarded it as one of the temple foods at that time. Buckwheat has been cultivated as an alternative crop and buckwheat grains have been used as a hardy plant when the food situation for people was lacking in Korea. Buckwheat was an important crop in a slash-and-burn field(shifting cultivation) of the mountainous area in Kangwon province. A written history of the shifting cultivation in Korea was found in an old book "Taekriji" which was written by Lee, Jung-Hwan in the Chosun dynasty. The area and number of households of shifting cultivation in Korea was 40,000 ha and 135,000 household, respectively in 1973. Fifty to sixty kilogram of buckwheat grains per la was harvested at an altitude of 600 - 800m. Folk songs which have been sung among the people in shifting areas include buckwheat meal. One of the folk songs for buckwheat is as follows; "they do not eat rice with or without waxy property but eat buckwheat mixture." Since 1974, shifting cultivation has been legally prohibited to allow revegetation of destroyed mountains and rehabilitation of woodlands in Korea. Buckwheat has been traditionally marketed as noodle or flour for the manufacture of noodles, and also as groats for food in Korea. Consumption in markets has increased over the past several years. Buckwheat grains are mainly consumed in the form of noodles in Korea. However, many people have recently pursued a desire to make food products of high quality in processing buckwheat materials for health reasons.

• Korean Journal of Community Nutrition
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• v.8 no.1
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• pp.91-101
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• 2003

The purpose of this study was to investigate the compliance and need for diet therapy among diabetics and their caregivers. A total of 625 respondents participated in this survey. Appropriate management for long-term blood glucose control and difficult-to-manage cases appeared to be diet therapy, physical activity, medical treatment and folk remedies, in that order. The most important educational avenues for diet therapy were books, magazines and TV, Most respondents were educated in diet therapy within a year after diagnosis and had practiced diet therapy for over four years. The most common diet therapy Practices were food selection and Quantity control. Of the specific problems in practicing diet therapy, time and labor, taste, and meal planning appeared to be equally difficult factors. The prevailing diet therapy skills were controlling food amounts at breakfast and supper, and selecting food for lunch and refreshments. Respondents practicing both skills were about 20% of the participants; this shows the need to improve the current situation. The nutrients most frequently considered in diet therapy practice were simple sugars (sugar and sweet goods) , total fats and cholesterol. Since the perception of the role of dietary fiber among respondents was very low, nutrition education about the importance of dietary fiber and food sources of dietary fiber was needed. Diabetics seemed to be concerned about diabetic menus. Three difficult problems in planning diabetic menus were daily menu planning, patient's preferences, and the calculation of calories. As a means of nutrition counseling, they preferred interviews. The higher the educational status and the lower the age, the higher the preference was for internet or PC counseling. Therefore, it is necessary to develop nutrition educational programs so that diabetics can obtain practical knowledge of diet therapy. Furthermore, it is also necessary to develop additional means of informing diabetics about menu planning, while still considering Korean dietary behavior.

• Journal of Nutrition and Health
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• v.15 no.2
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• pp.107-118
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• 1982

In order to obtain the information on the meal behaviors and the status of using university cafeteria, the survey was conducted through the questionaries to 2,425 students (Male : 48.8%, Female : 51.2%) of 9 universities throughout Korea. While most of the male students were having breakfast regularly (M : 70.7%, F : 52.7%), the female students enjoyed snacks for lunch (M : 21.8%, F : 55.0%) or between meals (M : 42.0%, F : 81.0%). Most of the subjects thought that skipping breakfast had bad influence on health. The male students had their lunch at the cafeteria more frequently than the female students. And the students in the universities without off campus dining facilities used cafeteria often. The students in the university-managed cafeteria also used the facilities more often than the rental situation. Other lunch habits in the case of not eating at the cafeteria were ‘bring lunch’ and ‘eat off-campus’. The main reasons for not eating at the cafeteria were ‘too crowded’(28.3%) and ‘waiting in long time'(28.0%). Only 4.9% of the students were satisfied with the menu, but the nearly half (42.3%) showed unsatisfaction largely because of the limited choice of menu Students pointed out the taste and the nutritional quality of the menu should be improved firstly. Another strong complaint was waiting in line.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.251-264
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• 2003

This study was conducted to make on-site survey on the output pattern and utilization situation of 19 by-products selected, to evaluate their nutritional characteristics, to find out a reliable index with which digestion of by-products can be predicted on the basis of chemical compositions analyzed and to diagnose the risk of using book values in the absence of the actual values analyzed for diet formulation. Production and utilization situations of by-products were quite various. Nutritionally, fruit processing by-products such as apple pomace (AP), pear pomace (PP), grape pomace (GP), and persimmon peel (PSP), and bakery by-products (BB) were classified as energy feeds. Soybean curd meal (SCM), animal by- products such as blood (BD), feather meal (FM) and poultry by-products (PB), and activated milk processing sludge (AMS) were classified as protein feeds. Soy hulls (SH), spent mushroom compost (SMC), barley malt hulls (BMH), waste paper (WP) and broiler litter (BL) were classified as roughage. Rumen contents (RC) and restaurant food waste (FW) were nutritionally analogous to complete diets for cattle and swine, respectively. Compared to soybean meal (SBM), BD and FM contained high (P<0.05) levels of amino acids and barley malt sprouts (BMS), AMS and FW contained low (P<0.05) levels of amino acids. Enzymatic (pepsin) digestibilities of proteinaceous feeds ranged between 99 and 66%. In vitro DM digestibility was high (P<0.05) in the order of FW, BB, AP, SH, PP, PSP, BMH, BMS, SCM, GP, RC, PB, BL, WP, SMC, AMS, FM and BD. In vitro DM digestibility had the highest correlation (r=0.68) with nonfibrous carbohydrate among chemical components. Differences between analyzed values of chemical components and book values were considerable. Caution is required in using book values when large amount of by-products are used in diets.

• Journal of Nutrition and Health
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• v.53 no.1
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• pp.39-53
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• 2020

Purpose: The purpose of the study was to examine the snack meal management for infants and toddlers and the demand for snack products according to mothers' sustainable dietary style in the Jeonbuk area. Methods: The participants were 359 mothers in the Jeonbuk area. The data was analyzed using factor analysis, cluster analysis, analysis of variance, and χ²-tests with SPSS v. 25.0. According to the sustainable dietary style, the situation of providing snacks at home, the purchasing behavior for snack products, and the satisfaction and, demand for snack products were investigated. Results: Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters. Cluster 1 was the family health-seeking group, cluster 2 was the sustainable dietary trend group, and cluster 3 was the sustainability-interested group. The frequency of snack intakes according to the cluster groups showed a significant difference (p < 0.001). Fruits were the snack item most frequently consumed by all the cluster groups. Approximately 92.8% of mothers had purchased snack products, and 95.2% of the subjects were satisfied with them (p < 0.05). The main reason for satisfaction with the snack products in all the cluster groups was the various kinds of products with considering the growth stage of children. Clusters 2 and 3 required the development of snack products using organic food materials, while cluster 1 required the snack products to be supplemented with various nutrients. Conclusion: It is necessary to develop various snack products according to the sustainable dietary style and the needs of mothers so that these snacks can increase the satisfaction of mothers with the snack products and lead them to better snack purchasing behavior.

• Korean Journal of Agricultural Science
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• v.44 no.4
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• pp.525-530
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• 2017

Weaning is the most stressful event for nursery pigs because they are moved from familiar to unfamiliar environments. In addition, weaned pigs have immature digestive and immune systems. This situation makes weaned pigs susceptible to diseases and makes the absorption of nutrients from diets difficult. A feed approach, such as dietary enzyme supplementation, can be considered a solution. This study investigated the effects of dietary enzyme cocktail on diarrhea and immune responses of weaned pigs. A total 36 weaned pigs ($5.92{\pm}0.48kg\;BW$; 28 d old) were randomly allotted to 2 dietary treatments (3 pigs/pen, 6 replicates/treatment) in a randomized complete block design. The dietary treatments were a typical diet based on corn and soybean meal (CON) and CON with 0.05% enzyme cocktail (Cocktail; combination of xylanase, ${\alpha}-amylase$, protease, ${\beta}-glucanase$, and pectinase). Pigs were fed their respective diets for 6 wk. Incidence of diarrhea, packed cell volume (PCV), white blood cells (WBC) count, and immunoglobulin content were measured. A significantly lower incidence of diarrhea (p < 0.05) was observed in the Cocktail group as compared with the CON group. The Cocktail group also showed a decreased PCV (p < 0.1) on d 3 after weaning than the CON group. However, no differences were observed for number of WBC and contents of immunoglobulin G, M, and A between the Cocktail and CON groups. Consequently, inclusion of an enzyme cocktail in diets for weaned pigs had a positive influence on gut health by reducing the incidence of diarrhea in the present study.

• Korean Journal of Rural Living Science
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• v.3
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• pp.37-44
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• 1992

본 연구는 충남지역 농어촌의 부엌설비 및 식사현황의 실태를 조사하여 농어촌 부엌설비 연구의 기초자료로 삼고자 1992년 3월 16일부터 2주간에 걸쳐 설문지 조사법에 의해 조사되었고 빈도(N)와 백분율(%), 그리고 변인간의 상관관계는 x$^2$-test로 통계적 유의성을 검증하였다. 1. 부엌의 구조 및 설비 1) 본 연구대상 농어촌 가정의 부엌 구조는 입식인 경우가 43.9%로서 아직까지도 재래식 구조가 많이 남아있고 부엌의 형태는 일자형(34.1%)과 자형(32.1%)이 가장 많았는데 일자형은 동선이 길고 자형은 면적을 많이 차지하는 단점을 지닌다고 하겠다. 2) 부엌 바닥의 재료는 흙바닥을 그대로 이용하는 경우(38.6%)와 콘크리트로 부엌 바닥을 마감한 경우(39.8%)가 대부분을 차지하였다. 부엌구조가 점차 입식으로 이양되면서 합성수지 제품도 이용(18.7%)되기는 했으나 흙바닥은 어떤 형태로든지 마감처리를 해야 할 것으로 본다. 3) 취사용 열원으로 가장 많이 쓰이고 있는 것은 프로판가스(57.6%)이고 그 다음으로는 연탄(16.5%)과 전기(14.9%)로서 장작과 석유의 이용율은 점차 줄어들고 있었다. 4) 상수도와 하수도시설이 부엌 내에 갖추어져 있는 비율은 각각 64.7%와 48.9%로서 아직도 미흡한 상태라고 할 수 있겠고, 정수기의 사용율은 2.9%로 관심도가 극히 낮은 편이었다. 5) 쓰레기를 분리해서 처리하는 경우는 21.8%로서 분리처리에 대한 실천이 잘 안되고 있었으며 젖은오물 처리시 비닐봉지를 사용하는 경우는 61.4%로서 과반수 이상으로 나타났다. 6) 부엌설비 중 부엌바닥재료와 취사용 열원은 가정의 수입과 positive(＋)의 상관이 있는 것으로 나타났다. 2. 가족의 식사현황 1) 주부가 식사를 담당하는 비율은 89.0%로서 높은 비율을 차지하였는데 이는 가족의 영양과 건강유지를 위하여 바람직한 일로 생각된다. 2) 식사장소로서 가장 많이 이용되는 곳은 안방(81.7%)이었으며 미비하기는 하나 그 다음으로는 부엌식당(15.6%)이었다. 이는 아직까지 농어촌지역에서 침식분리가 제대로 되어지지 않고 있다는 것을 시사해준다. 3) 가족이 모두 일주일에 5~7회 정도 식사를 함께 하는 경우가 아침식사시에는 55.1%, 저녁식사시에는 65.7%로 나타나 비교적 가족이 식사시간에 함께 모일 수 있는 여건이 마련되어 있는 것으로 여겨진다. 4) 가족의 외식횟수는 극히 적은편으로서 한달에 한번도 없거나 있어도 한번 정도인 경우가 대부분인 것(95.0%)으로 나타났다. 5) 가정내의 가공식품 이용도는 가끔 이용한다가 67.9%로 가장 많았고 주부의 직업이나 가정의 수입과는 negative(－)의 상관을 보임으로써 값싼 주식의 대용품이 많이 이용되는 것으로 사료된다. 이와 같이, 농어촌 가정의 부엌설비와 가족의 식사현황 문제를 조사해 본 결과 과거에 비해서는 좀더 합리적으로 변모하고 있다고 할 수 있겠으나 아직도 개선해야 할 점은 많은 것으로 사료된다. 그리고 앞으로 구체적이고도 현실적인 연구가 계속 이루어져야 할 것으로 기대해 본다.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.497-507
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• 2009

The principal objective of this study was to assess the situation of foodservice facilities, utilities, and physical environment in the Chonbuk area. Self-administered questionnaires were collected from 252 nutrition teachers and school dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows: Approximately 99.2% of the subjects were women 76.6% were married, over 87% were between the ages of 30 and 40(p<0.01) and 56.8% had more than 11 years of experience(p<0.001). Among the 252 school foodservice systems evaluated, 51.6% of the schools were located in urban areas and 48.0% were in rural areas(p<0.01). Approximately 68.0% of the schools prepared meals in the conventional way, and 32.3% prepared them in the commissary way(p<0.001). The number of employees at each institution was separated into the following categories: 1 to 3(37.7%), 4 to 6(27.8%), and 7 to 9(25.4%, p<0.01). Approximately 54.0% of schools had been running a school meal service for longer than 11 years(p<0.001). However, 67.5% of those facilities had not been remodeled since the initial implementation of foodservices. Approximately 94.0% of the school foodservice facilities were located on the first floor. 72.2% among them were constructed of reinforced concrete and 16.7% were prefabricated(p<0.001). As the result of our evaluation of related physical evidence and the atmosphere of the space, the average importance grade was $4.41{\pm}0.46$, and the average performance grade was $2.78{\pm}0.67$. Most nutrition teachers and school dietitians in elementary, middle, & high schools responded that the related physical evidence and the atmosphere of the space in school foodservice facilities were important, but the satisfaction level among the nutrition teachers and school dietitians was quite low. Therefore, it's important and necessary to analyze the opinions of the stakeholders in the foodservice industry prior to the remodeling of school foodservice facilities and utilities.

• Journal of Nutrition and Health
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• v.37 no.10
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• pp.938-945
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• 2004

The purposes of this study were to survey the present situation of nutrition education in junior/senior high school, to analyze the difference between the favorite subjects on students and the existing subject done by dietitians on nutrition education, and then to identify the subjects of nutritional education for junior/senior high school students. Self-administered questionnaires were given to dietitians and students and 142 of the 200 dietitians (71.0%) and 479 of the 564 students (84.9%) responded to the questionnaire on the nutritional education. According to the survey results, 76.1 % of school dietitians currently were doing nutrition education for students while the other 23.9% didn't have such education programs even though they recognized the necessity strongly. The target of nutrition education was student rather than parents or teacher generally and the principal measuring method for nutrition education effect was change of plate waste and leftover'. It was found that significant difference in the collector and source of nutritional education information between junior and senior high school dietitians (p< .05) . About ninety-eight percentage of dietitians felt that nutrition education should keep pace with meal service and this meant that almost respondent recognized the necessity of nutrition education for students. Because the most serious one among operational problems of nutrition education program was lack of enough time owing to too many affairs as dietitian, junior and senior high schools should support so that dietitians would share enough time for nutrition education. And also, a gap was existed between actual and favorite subjects on nutrition education. Significant differences existed in the following subjects; 'basic concept of food and nutrition', 'disease and nutrition', 'food culture in the world', 'cooking and culinary art', 'food of the 24 divisions of the year in the lunar calendar', 'food waste and environmental issue', 'food habit and food behavior', 'exercise and nutrition' (p< .001) 'table manner', 'food and individual sanitation', 'recommended dietary allowance' (p < .01) and 'menu planning' (p< .05) .Finally, 24 subjects of nutritional education were selected based on the survey results. These subjects would be expected to be able to contribute the effective and interesting nutrition education program for junior and senior high school students.

• The Journal of Korean Medical History
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• v.35 no.2
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• pp.69-82
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• 2022

Shin Hong-gyun was born on August 20, 1881. The second son of Shin Tae-geom (申泰儉) in Sangsang-ri, Sinbukcheong-myeon, Bukcheong-gun,Hamgyeongnam-do. His family had been practicing East Asian medicine as a family business. At that time, the families of East Asian doctors who passed the general examination of the Joseon Dynasty had been continuing the East Asian medicine business from generation to generation. Starting with exile in North Gando in 1911, he was located in Wangga-dong, 17 Doo-gu, Changbaek-hyeon. In 1915, he met General Choi Un-san in Bongo-dong, treated the soldiers suffering from cellulitis, and participated in the training process to prepare for the upcoming anti-Japanese war. However, because of a growing difference of opinion with General Choi Woon-san, Shin Hong-gyun left Bono-dong after a year and mets Sorae Kim Jung-geon and joined the founding of Wonjonggyo and Daejindan, an anti-Japanese armed group. It is said that Shin Hong-gyun established many schools in Korean villages destroyed by the Gyeongshin disaster and 14 schools were established under the names of Wonjonggyo and Daejin. After the Japanese established the puppet Manchukuo in 1931, the Manchurian Defense Forces were formed. Koreans and Chinese immigrants to Manchuria worked together to carry out a joint Korean-Chinese anti-Japanese operation towards the Japanese Empire. In 1933, 50 of the Daejindan members joined the Korean Independence Army, and among them, Shin Hong-gyun began to work as a medical doctor in earnest. During an ambush in Daejeonryeong Valley, he could not get a proper meal and, to make matters worse, got wet in the rainy season, so the situation was a challenge in various ways. At this time, Shin Hong-gyun showed his knowledge of herbal medicine, picked black wood ear mushrooms that grew wild in the mountains, washed them in rain water, and provided food to the independence fighters and relieved them of hunger. After the Battle of Daejeon-ryeong, the Japanese army's suppression of the independence forces intensified, and most of the independence fighters escaped from the Chinese army's encirclement and were scattered. Ahn Tae-jin and others led the remaining units and continued the anti-Japanese armed struggle in the forest areas of Yeongan, Aekmok, Mokneung, and Milsan.