• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.347-349
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• 1988

• Journal of Nutrition and Health
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• v.39 no.6
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• pp.539-548
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• 2006

In recent years a concern of excessive intakes of vitamins and minerals from various sources is increasing, since there has been a marked increase in production and consumption of vitamin and mineral supplements and fortified foods. The purpose of this study was to assess the maximum exposure of vitamins and minerals from various sources including diet, fortified foods, and health functional foods among Koreans. As a result, the highest exposure group of most vitamins and minerals from diet was adults (30 - 49 years of age) according to 2001 Korean National Nutrition and Health Survey Report. Maximum dietary intakes of vitamin A, $B_1,\;B_2$, C, nicotinamide, calcium, phosphorus and iron were 0.5 - 7 times of the RDA for Koreans, 7th ed. Maximum intakes of vitamins and minerals from fortified foods by adults (20 - 59 years of age) were 8 - 760% of the Korean RDA. In addition, maximum exposure of vitamins and minerals from vitamin mineral health functional foods by middle aged people was 35 - 140% of the upper limits (UL: DRI for Koreans). As a consequence, maximum combined intakes of vitamin $B_6$, vitamin C, calcium, iron and zinc from the above sources including diet, fortified foods and vitamin mineral health functional foods were greater than the UL. These results would be applied for determining the safe upper limits of vitamin and mineral of health functional foods.

• Herbal Formula Science
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• v.15 no.1
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• pp.117-128
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• 2007

We re-classified traditional medicinal prescriptions in Dong-Eui-Bo-Gam for the modern application using Tradimed database. They could be devided into 6 categories by the definitions of the related laws. Herbal ethical drugs are the majority, 3926 items, account for 60.21% of total items. Herbal Health Functional Foods stands second, 1480 items, 22.70%, Herbal over the counter drugs are 893 items, 13.69%. These three categories are about 83% of total items. Herbal medical supplies are 158 items, 2.42%, Herbal medical tools are 44 items, 0.67%, Herbal cosmetics are 20 items, occupied 0.31 %. Therefore we have known that traditional medicinal prescriptions can be used not only as drugs, but also as funtional foods, cosmetics, and tools. So they should be developed as modern products to make best use of them. And we suggested that we need official criteria of herbs of careful use and higher standards for herbs which can be used as foods.

• Journal of Korean Medical classics
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• v.27 no.3
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• pp.67-86
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• 2014

Objectives : In this study, I want to work on efficacious porridges through inquiry into the Jukmiryu(粥穈類) based on the classical literature. It is intended to serve as a basic study to explore the modern-day application of dishes that are good as patient meals or healthy foods for elderly people. Methods : I have taken the original text of Jukmiryu(粥穈類) included in Junsaengpaljeon(遵生八牋) and translated it. Further, I have compared it to those porridges treated in Nonohangeon (老老恒言), a book in geriatrics from Ming Dynasty. Results : Nonohangeon(老老恒言) describes sources and effects of 100 porridges. With recipes too simplified, however, it doesn't provide any practical help. In contrast, Junsaengpaljeon(遵生八牋) presents 40 porridges together with their effects and recipes. It is practically more beneficial, as it provides recipes more specific than Nonohangeon(老老恒言). Conclusions : Jukmiryu(粥穈類) in Junsaengpaljeon(遵生八牋) set great store on the pharmacological effects of food. As it provides detailed description of porridge recipes and ingredients as well as their effects, readers can easily apply them to symptoms. Since individuals may choose what would be appropriate for their own symptoms, it could be helpful in not only providing patient meals and foods for elderly people but also improving dietary practice.

• Journal of Distribution Science
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• v.17 no.6
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• pp.57-63
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• 2019

Purpose - This research is to review the state of standard labeling compliance and identify the factors that are conducive to compliance with the Labeling Standards of the Health Functional Foods Act in internet distribution. Research design, data, and methodology - We checked 9 labels including product name, expiration date, manufacturing date, raw material, ingredient, operative dose, nutritional information, daily intake, and functional effect which are based on Labeling Standards of the Act from 100 health functional foods in the internet shopping malls. These 9 structure & function claims were compared using a Chi-square test. Results - There was a statistically significant difference in the use of standard labeling between domestic product and imported products (p<.001). The related strength between these two variables showed a moderate effect size. Also, there was a statistically significant difference between accredited advertising/unaccredited advertising distinction and use of standard labeling (p<.001). The related strength between these two variables showed a moderate effect size. Conclusions - The Labeling Standards of the Act were not followed and found to be related to imports or unauthorized advertising in internet distribution. The information displayed according to the Labeling Standards was only about 2 on the average, so many labels have been posted unreadably without arrangement.

• Journal of Korean Medical classics
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• v.28 no.3
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• pp.45-65
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• 2015

Objectives : Holsaye, the doctor responsible for the King's health, explained about ways to comfort body and mind and not get diseases for long life ("Yangsaeng") and about food in Eumsunjungyp which was a dietary cure book compiled and published in the Yuan Dynasty. This study examined about what the definition of Yangsaeng, introduced by a doctor from a different country, and the characteristics of the ways in treating the sick with Yangsaeng and food in the Yuan dynasty. Methods : This study used Eumsunjungyo from the China Chinese Medicine Publisher as its method. It analyzed the organization and the characteristics of the contents of Eumsunjungyo, and compared with Korea's first dietary cure book Singnyochanyo("食療纂要"). Results : Eumsunjungyo is a dietary cure book written by a doctor in the Yuan Dynasty. It suggested different ways of Yangsaeng according to specific patients and purposes, and explained the importance of food. Singnyochanyo is a dietary cure book written by a doctor in the Joseon Dynasty. It suggested ways to cure each of categorized diseases using foods. Conclusions : Eumsunjungyo is a dietary cure book written in 1330 to which the unique food culture of the people in other countries applied. Singnyochanyo written in 1460 is a kind of dietary cure book as well, but it categorized foods for each disease and revealed characteristics as an emergency care. However, Eumsunjungyo stressed health management through Yangsaeng and foods throughout the whole life.

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.65-74
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• 1979

In order to observe the contents of some essential amino acids in Korean foods, total and free tryptophan, and available lysine in fifty kinds of Korean foods were analyzed by the sfectrophotometry. The results obtained are summarized as follows : 1) The tryptophan contents per 100g of soybean, wet green laver and skim milk were over 250 mg, and the contents Per g nitrogen in ginger, dried persimmon and chestnut were over 150 mg. 2) The free tryptophan contents per 100 g of soybean, small red bean, dried persimmon, ginseng stem were over 100 mg, ana the contents per g nitrogen in dried persimmon was over 150 mg. 3) The available lysine contents Per 100g of soybean, wet green laver and skim milk, fish(auchovy), dried yeast, casein and silkworm pupa were over 1000 mg, and the contents per g nitrogen in potato, perilla(wild sesame), red pepper, sausage and skim milk were over 300mg. 4) The contents of tryptophan and available lysine in soybean, green laver and skim milk were higher than in other samples. 5) In general, the contents of tryptophan and available lysine were abundant in seaweeds.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.43-51
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• 2004

The purpose of this study was to investigate the preference on Korean food and the nutritional knowledge of the college students. Self-administrated questionnaires were completed by 556 college students majoring food-related subjects in Kangwon-do area. The results were as fellows : 1. Male subjects liked meat (Calbi, Bulgogi, Seolungtang) and female subjects liked Kimchi and soybean soup. Both genders, however, disliked seasoned vegetables. 2. In the frequency of taking, Kimchi had the highest rank followed by Bibimbab and Seolungtang in higher order. 3. The first choice of both family and friends eating out was Korean foods. 4. The top two reasons for selecting Korean foods were their deliciousness and availability in higher order. 5. According to this study, the establishment of standardized recipe and the different way of facing Korean foods of individuals (Koreans) are promptly required for the globalization of Korean foods. 6. The nutritional knowledge of the subjects were limited and restricted to simple facts regardless of their major.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.597-606
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• 2009

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as 'fermented foods', 'seasonal foods', and 'medical foods' and have 'various spices'. Most students agreed that Korean foods need to be 'creatively transformed' and 'localized' in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.165-170
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• 2016

Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects. Thirteen males (age: $34.2{\pm}4.5years$, body mass index: $23.2{\pm}1.1kg/m^2$) consumed 75 g carbohydrate portions of glucose and the 2 kinds of noodle after an overnight fast. Capillary blood was measured at time 0 (fasting), 15, 30, 45, 60, 90, 120, and 180 min from the start of each food intake. The GI values were calculated by taking the ratio of the incremental area under the blood glucose response curve (IAUC) for the noodles and glucose. There was a significant difference in postprandial glucose concentrations at 30 and 45 min between the control noodles and the noodles with Bombyx mori powder: the IAUC and GI for the noodles with Bombyx mori powder were significantly lower than those for glucose and plain wheat flour noodles. The wheat flour noodles with Bombyx mori powder could help prevent an increase in postprandial glucose response and possibly provide an alternative to other carbohydrate staple foods for glycemic management.