• 한국식품조리과학회지
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• 제32권5호
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• pp.627-636
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• 2016

Purpose: Although excessive intake sugar may increase the overall energy intake, it leads to a reduction in the intake of foods containing other nutritionally adequate calories. Excessive sugar intake can also lead to an unhealthy diet, weight gain, and risk of metabolic disorders. The purpose of this study was to assess the recognition by college students, their frequency of eating sugar containing foods, and suggesting sugar reduction in the menus of institutional foodservices. Methods: A questionnaire was used to survey 145 college students to evaluate their recognition and eating frequency of consuming sugar containing foods. Subsequently, sugar reduction menus for institutional foodservice were suggested. Results: Most of the subjects (80.0%) were aware of the meaning of sugar reduction. The necessity of reducing sugar in their meals was recognized by 57.8%. These participants tended to check nutrition labeling more. Eating frequencies of sugar containing foods were not significantly different by the subjects' BMI, but they were significantly different by gender, when evaluating cooked foods. We suggested 20% sugar reduction recipes of Korean style barbequed pork, and sweet and sour chicken for institutional foodservices. Conclusion: The awareness of college students and the knowledge regarding sugar reduction were low. Sensory acceptabilities of Korean style barbequed pork and sweet and sour chicken were not significantly different, until the benefit of 20% sugar reduction was mentioned. Thus, continuous education for reduction of sugar intake are required, and also efforts are needed to develop menus containing less sugar.

• 대한영양사협회학술지
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• 제22권1호
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• pp.53-69
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• 2016

The purpose of this study was to analyze the importance-performance of clinical nutrition management in convalescent hospitals. The research was carried out based on questionnaires administered from March to April, 2015 to 73 dietitians at 40 convalescent hospitals in the Gyeongnam area. There was a statistically significant difference between the mean scores for importance (4.01/5.00) and performance (2.95/5.00) of clinical nutrition management. The importance and performance grid analysis showed that participation in a nutritional management committee, administration of patients using a cooperation program among hospital departments, cooperation with a medical team on patient's nutrition status, nutrition initial assessment, nutrition care process for patients showing malnutrition, nutrition care process for tube feeding patients, management of a therapeutic diet, meal management using dietary slip instructions including a therapeutic diet, and explication of a therapeutic diet for patients scored high regarding importance and performance (doing great area). Medical records on patient's nutrition management, and nutrition counseling for requested patient scored low regarding the importance and high regarding performance (overdone area). Participation in medical rounds, personal nutrition education for patients, group nutrition education for patients, nutrition education for medical teams, development of a menu for therapeutic diet and standardized recipes, and provision of information on diet therapy for patients after discharge scored low regarding importance and performance (low priority area). Accreditation of convalescent hospitals and interest of medical professionals in clinical nutrition management were effective variables for the importance-performance gap of clinical nutrition management. In conclusion, the accreditation process and positive awareness of medical professionals with regard to clinical nutrition management had positive effects on reduction of the importance-performance gap in clinical nutrition management at convalescent hospitals. The strength of clinical nutrition management in the accreditation and development of an education program for increasing medical team or administrator interest in clinical nutrition management could lead to improvement of clinical nutrition management for elderly patients in convalescent hospitals.

• Korean Journal of Acupuncture
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• 제27권3호
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• pp.79-95
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• 2010

Objective : In this study, we try to identify the herbal formulated by Heo Im from Kyeongheombang(經驗方), and investigate its medical property. Method : Those articles referenced from Heo Im's herbal formulas in "Sauikyeongheombang(四醫經驗方)" were extracted and results were quantitatively analyzed. From extracted empirical formulas, those categorized as externally applicable formulas were grouped by several standards and their medical significance was analyzed. Results and Conclusions : 85 and 66 articles were designated to be referred from Heo(許) in "Sauikyeongheombang" and "Uibanghapbu(醫方合部)" in each category, and 263 and 155 were identified to be Heo Im formulas, respectively. Externally applicable formulas in Heo Im's empirical recipes have following characteristics. First, various methods were used by Heo Im. Second, Heo Im's empirical formulas suggest useful clinical information maximizing therapeutic effect, which is of much value, originated from his practical experiences as a clinician. Third, Heo Im's therapy favorably succeeds the tradition of Hyangyak-medicine and Empirical -medicine. From this information, Heo Im is thought to have had rich insight and experience, not only in acupuncture but also in the prescription of herbal formulas at those days.

• 한국미생물·생명공학회지
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• 제46권3호
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• pp.194-200
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• 2018

Glycogen plays important roles in bacteria. Its structure and storage capability have received more attention recently because of the potential correlations with environmental durability and pathogenicity. However, the low level of intracellular glycogen makes extraction and structure characterization difficult, inhibiting functional studies. Bacteria grown in regular media such as lysogeny broth and tryptic soy broth do no accumulate large amounts of glycogen. Comparative analyses of bacterial media reported in literature for glycogen-related studies revealed that there was no consistency in the recipes reported. Escherichia coli $DH5{\alpha}$ is a convenient model organism for gene manipulation studies with respect to glycogen. Additionally, M9 minimal salts medium is widely used to improve glycogen accumulation, although its composition varies. In this study, we optimized the M9 medium by adjusting the concentrations of itrogen source, tryptone, carbon source, and glucose, in order to achieve a balance between the growth rate and glycogen accumulation. Our result showed that $1{\times}M9$ minimal salts medium containing 0.4% tryptone and 0.8% glucose was a well-balanced nutrient source for enhancing the growth and glycogen storage in bacteria. This result will help future investigations related to bacterial physiology in terms of glycogen function.

• Nutrition Research and Practice
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• 제12권1호
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• pp.52-60
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• 2018

BACKGROUND/OBJECTIVE: Cancer is closely related to diet. One of the most reliable reports of the subject is the expert report from the World Cancer Research Fund & American Institute of Cancer Research (WCRF&AICR). However, majority of the studies including above were written with academic terms and in English. The aim of this study is to create a model, named Anti-Cancer Food Scoring System (ACFS), to provide a simple index of the anticancer potential of food. SUBJECTS/METHODS: We created ACFS codes of various food groups. The evidence of the ACFS codes was provided by the literature at a level comparable to that suggested in the WCRF&AICR report or from the WCRF&AICR report. The ACFS grade was calculated considering food group, cooking, and normalization. Application was performed for Koreans' 20 common meals, which encompass multinational recipes. RESULT: We calculated the ACFS grades of Koreans' 20 common meals. The results were not significantly different from the WCRF&AICR guidelines or information from the National Cancer Information Center of Korea. The grades were briefly interpreted as follows: grade S. ideal for cancer prevention; grade A. good for cancer prevention; grade B, might have anticancer potential; grade C, difficult to be regarded as preventive or carcinogenic; grade D, might against cancer prevention; grade E, probably against cancer prevention. CONCLUSIONS: The ACFS provides a simple index of anticancer potential of diets. This indicator can be useful for the people without expertise, and is effective in evaluating the diets including Asian foods. The ACFS can help design of future clinical or nutritional studies of cancer prevention.

• 식품보건융합연구
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• 제5권5호
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• pp.33-36
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• 2019

Arginine is one of the basic aminoacid found to be associated with histones and also one of the essential aminoacids now. Arginine is provided by diet, and also found to be synthesised in the body through intestinal-renal axis. Justification---BMI---Associated Risks-How to gain body weight---Healthy. Foods to Gain Weight Fast---High-Protein Vegetables and Fruits(with Image)-Recipes---Physical exercises-List of fruits and vegetables grown in Bangladesh with local names, English names and Botanical names-taxonomic family names. Arginine as drug was first approved by FDA and has recognised as a excellent dietary supplement for curing diseases like preeclampsia during gestation, diabetes and insulin resistance in obese patients. Preeclampsia is characterised by high blood pressure and proteinuria in gestational period of after 20 weeks. Severe preeclampsia is characterised by headaches, blurred vision, and inability to have high photovision, nausea and vomiting. L-Arginine along with Vit C and E are given as medical food to the patients and decrease in condition symptoms is the project now under phase II clinical trial. However the role of arginine in ameolirating preeclampsia symptoms is uncertain except with that of hypertension. Arginine is used to treat pain in sickle cell anaemia, lung damage, reperfusion injury, Trauma and shock but should be excluded during sepsis.

• 대한지역사회영양학회지
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• 제7권5호
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• pp.715-723
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• 2002

In recent yearn, eating habit that is not right causes disease the dietary fiber (DF) intakes of Korean decreases. Occurrence of chronic disease such as constipation increased gradually. This study was performed to investigate of high fiber standard recipes for one day including major source of DF such as vegetables, cereals and grain products, seaweeds, fruits, fungi and mushrooms, and legumes and products for improving constipation through dietary treatment. Nutrient analysis per person marked energy, protein, fat and DF content. The food of high I : S ratio (Insoluble fibers: Soluble fibers) are soybean sprout salad, rice gruel with vegetables, pan fried mushroom with vegetables. The food of low I:S ratio are fermented soybean paste stew, fried rice with kimchi, fruits salad with yogurt dressing and seasoned noodle with vegetables. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yogurt dressing and seasoned noodle with vegetables. The menu developed in this study, contains fiber of at least 8.97 times of RDA and in point view of 1 day intake, that is similar to the scope of RDA, 20-25 g per day. This findings should be appliable to nutritional education and medical food for constipation. And also, the aim of study is constipation patients easily applicate that developed the food of high fiber using Korean common food. And the result of the study will be the basic data about clinical test of food developed in this study and the danger of high fiber diet. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yoghurt dressing and seasoned noodle with vegetables. This findings should be applicable to nutritional education and medical food for constipation.

• 대한한의학원전학회지
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• 제5권
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• pp.252-305
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• 1992

The Korean Medicine in the middle period of the Chosun Dynasty, with its clear independence, has made an excellent display of originality and superiority in the world medicine. By pinpointing its merits, classifying its lineal descent, and examining its relation with present Korean Medicine we can draw the following conclusions. First, the study on the history of Korean Medicine should, in terms of time, grasp the generational stream and, in terms of space, examine the relation with medicines of neighbouring countries, with both an inner and outer way of observing. Secondly, it is but a manifestation of the colonial view of history to classify the 460 years from Tae-jo(太祖) to Cheol-jong(哲宗) as Mordern Period of Korean Medicine. Therefore, the 250-year period between the mid-16th century of Myung-jong(明宗) to the late-18th century of later Jeong-jo(正祖), which saw a pivotal development of the national medicine as a practical medicine based on experiences, should be established as the period of Korean Medicine in the mid-Chosun dynasty. It is required from both nationalistic view of history and history as a positive science. Thirdly, Korean Medicine in the mid-Chosun period was developed with an emphasis on an independent development and creative succession of the national medicine, which was succeeded to the late-Chosun period. Fourthly, medical thought in the mid-Chosun period was much influenced by, and based on the practicality of, Shil-hak(or practical science : 實學) as was the current of the times. Fifthly, though medicine in the mid-Chosun period was generally developed, the recipes for the measles, epidemic and smallpox were especially developed owing to rage of epidemics, and the development of the acupunture as a military medicine was the most c lear because of the two major wars against the Japanese and Chinese, respectively in 1592 and 1636. Sixthly, Whang doh-yeon(黃道淵)'s Bangyak-happyeon(方藥合編), Lee je-mah(李濟馬)'s Tongui-susebawon(東醫壽世保元) and Lee kyu-jun(李奎晙)'s Uigam-jungma(醫鑑重磨) are representative medical books, in the late-Chosun period, which creatively succeeded national medicine. Seventhly, the lineage of national medicine flows from Hyangyak-jipseongbang(鄕樂集成方) Uibangryuchui(醫方類聚) Gugeupbang(救急方) to Uirimchualyo(醫林撮要) Tonguibogam(東醫寶鑑) Uimunbogam(醫門寶鑑) Jejung-sinpyeon(濟衆新編) and to Bangyak-happyeon(方藥合編) Tongui-susebawon(東醫壽世保元) Uigam-jungma(醫鑑重磨). These books are representative medical books in the early middle and late Chosun period respectively. On the basis of the above facts, it is clear that the orthodoxy of national medicine is in the direction of a creative succession and that is the best way to keep the spirit of Korean medicine today.

• 대한한방소아과학회지
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• 제18권1호
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• pp.273-288
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• 2004

Objective: The purpose of this study was to investigate the oriental cause and treatment of the polyhidrosis of hands and feet. Methods: It was studied 47 kinds of Oriental Medical literature for polyhidrosis of hands and feet Results: Polyhidrosis of hands and feet due to lowered superficial resistance brought on by deficiency of qi. Main pathogenesis(病因病機) is the heat in the middle energizer(中焦熱) such as heat in the stomach(胃熱) and the spleen and stomach heat stagnation(脾胃積熱), deficient in Yin and Yang, qi and blood(陰陽氣血), and retention of undigested food(食積) due to improper diet(飮食不能). Treating method(治法) is eliminating dampness and regulating the stomach(淸熱燥瀑和中), invigorating, replenishing spleen qi(補益脾氣), and nourishing the stomach Yin(滋養胃陰). Treating prescription(治方) is presented as Palmultang with Additional Ingredients Rhi.zoma Pinelliae, Pona for principle drug Rhi.zorm Typfwnii Radix Aconiti for adjuvant and messenger drug(八物湯加半夏 茯笭君 白附子 川烏爲在使), Daeshihotang(大柴胡湯), Cheongbisan(淸脾散), Moryeosan(牡蠣散) etc. The external treatments(外用法) are described as ways of washing hand and foot after steaming with boiled Decoction(牡蠣散) of AJurnen(白礬); Radix Puerariae(乾葛), Radix Astragali(黃?); Radix Puerariae(乾葛), Herba Schiwnepetae(荊芥); Radix Saposhnikoviae (防風), 白礬(AIumen). The acupuncture recipes (鍼治療法) are the toninfication(補) of Buryu(KI 7)(復溜) ; Eumgeuk(HT 6)(陰?), tonification(補) methods of Buryu(KI 7)(復溜) ; Gihae(CC 6)(氣海) and reduction(潟) of Hapgok(LI 4)(合谷), the reduction(潟) of Hapgok(LI 4)(合谷), tonification of Buryu(Kl 7)(復溜), reduction(潟) of Jigu(TE 6)(支溝) ; Taechung(LR 3)(太衝) ; Yangneungcheon (GB 34)(陽陸泉). and selection of points of Hapgok(Li 4) (合谷) and Nogung(PC 8)(勞宮). The Tui-na therapies (推拿療法) are removing heat from the stomach meridian(淸胃經O) and so on.

• 한국가정과학회지
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• 제5권1호
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• pp.48-61
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• 2002

This study was carried out to investigate the effects of four kinds of leavening agents on Jeung-Pyun fermantation. Milk-wine(M), fresh yeast(F), dry yeast(D), instant yeast(I) were used in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation were examined. The results of this study are summarized as follows: 1. Basic recipes for Jeung-Pyun by preliminary test were developed. 2. Specific volumes and expansion ratio of Jeung-Pyun was higher in the fresh yeast-added sample. 3. The pH of Jeung-Pyun was decreased significantly as the fermentation progressed 4. In the result comparing Jeung-Pyun extracting after 1st fermentation with Jeung-Pyun extracting 2nd fermentation by SEM, the former was widely distributed in stability of bubble and pore than the latter. 5. Standard recipe by Q.D.A. test added four kinds of leavening agents were as follows: (1)Jeung-Pyun added milk wine was 240min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (2) Jeung-Pyun added fresh yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (3)Jeung-Pyun added dry yeast was 90min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. (4)Jeung-Pyun added instant yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 30$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. 6.Based on sensory evaluation, Jeung-Pyun added fresh yeast was significantry higher than others in color, sweetness, moistness, softness, and overall quality. There was negative significance between milk wine flavor and astrigentness, and yeast flavor.