• Korean Journal of Oriental Medicine
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• v.13 no.1 s.19
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• pp.63-68
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• 2007

Folk Remedies symbolize the medical art of the common people, and contain their special emotion and colloquial expressions. They are medical treatments in which the medical history and the tradition and the soul of a people are incorporated. They are handed down in various ways. This study introduces some of folk remedies. For example, powder of tigers' bones heals neuralgia. Rice wine brewing up with ginger is effective in a cold. Water boiling with safflower does good in neuralgia. Pasting herba houttuyniae takes effect in skin disease. To Decoct and drink old hardy orange is effective in urticaria. Water boiling with fructus corni alleviates a fever. Camellia oil or rhizoma cnidii or iris is used for the extermination of vermin and the antiseptic. In the end, the practical application of these remedies to the resources of industry and education will be discussed.

• The Korea Journal of Herbology
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• v.20 no.2
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• pp.181-191
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• 2005

Objectives : This research examined about dietary therapy on the constipation based on the literary findings, for clinical treatment and prevention of the constipation. Methods : This Research examined on histories, compositions, applications, and effects of the constipation on about 100 cases of dietary therapy of the constipation from recent Chinese literatures Results : 1. Various vegetables, animals and mineral materials including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, medicinal wine, cake, tea, paste and gelatin and etc. 3. Frequently used materials were sesame oil, honey, ear mushroom, shiitake mushroom, kelp, walnut seed, hemp seed, groundnut, glutinous rice, apricot stone, yellow bean peel, radish, potato, spinage, and spring onion. Conclusion : Though dietary therapy for the constipation is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and chinese herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the constipation.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.191-197
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• 1989

Before Jin (秦) period, Oriental (Eastern) culture was established in Korea different from China. Bulgogi (babecued beef, 貊炙) and legume fermented soy were transmitted into China. Afterward, alcohol drink, rice cake and cookie, shic-hae (lactic acid fermented fish products), Kimchi (fermented vegetable) were introduced and modified for Korea. Buddhism was transmitted to Korea through China, but selective animal was used as food. Later period of Koryo Dynasty, meat-eating become common due to mongorian influence and distilled spirits was introduced by mongorian. During Chosun Dynasty, table setting of spoon and chopstick was established, due to Confucian influence, dog eating, raw fish and raw meat eating became popular and nutrition for elderly was developed, whereas tea culture declined. In recent period (under the Japanese rule) Chinese introduced chinese noodle, chinese cuisine, chinese pancake and sun-dried salt. many chinese cultivated chinese vegetables.

• Journal of Pharmacopuncture
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• v.9 no.2
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• pp.155-166
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• 2006

Objectives : This research examined about dietary therapy on the diarrhea based on the literary findings, for clinical treatment and prevention of the diarrhea. Methods : This Research examined on histories, compositions, applications, and effects of the diarrhea on about 100 cases of dietary therapy of the diarrhea from recent Chinese literatures Results : 1. Various vegetables, animals and mineral materials including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, medicinal wine, cake, tea, paste and gelatin and etc. 3. Frequently used materials were sesame oil, honey, ear mushroom, shiitake mushroom, kelp, walnut seed, hemp seed, groundnut, glutinous rice, apricot stone, yellow bean peel, radish, potato, spinage, and spring onion. Conclusion : Though dietary therapy for the diarrhea is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and chinese herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the diarrhea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.679-686
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• 2004

In order to find the relationships of nutrient intakes and food consumptions to calorie intake for young and middle-aged men, a study was peformed using the data of Korean National HealthㆍNutrition Survey in 1998. Data from 659 young men (20 to 29 years) and 1,697 middle-aged men (30 to 49 years) were analysed for percent of recommended daily allowance (%RDA), index of nutritional quality (INQ) and nutrient adequacy ratio (NAR) in order to evaluate one's Quality and quantity. We found that energy and nutrient intakes were not significantly different between young and middle-aged groups. Their calorie and nutrient intakes were below their RDA. The most insufficiently consumed nutrient (less than 75% of RDA) was calcium followed by thiamin vitamin A, and calorie. The lacks of calorie, protein, iron, vitamin C, and niacin were more widely-spread in the twenties than the middle-aged. The mean nutrient adequacy ratio of the middle-aged was better than that of the young, even though some INQ were worse. Only for the subjects consumed sufficient energy, there were positive relations between grains, meats or alcoholic drinks to calorie level in middle-aged men but there were positive relations between broiled fish/shell or fats/oils to calorie level in young men. It seemed that both middle-aged men eating alcoholic drinks, broiled meat, and grains and young men eating cake/cookies, rice cake/potato cake, grains, and sugars could consume enough calorie with nutritional imbalance.

• Journal of Community Nutrition
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• v.2 no.2
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• pp.97-104
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• 2000

The purpose of this study was to investigate meal behavior and food preferences of children with different body types. This survey was conducted using a questionnaire for 274 boys and 257 girls in the 6th grade of elementary school in Anyang city. A questionnaire method was used. Food preferences of 14 food groups were tested with 5 likert scale points. Body types were divided with weight-length index(WLI) calculated by height and weight. The cut-off point for the underweight children was 90, and that of the overweight children was 100. The mean weight of the underweight children(26.2%) was 31.9$\pm$4.0kg, and that of the overweight children(26.9%) was 49.4$\pm$6.3kg. The average BMI of overweight children and underweight children was 21.0kg/$m^2$ and 15.5kg/$m^2$respectively. Perceived health status was different based on body types, and more of the overweight children answered they are healthy compared to the underweight children, Body types were not significantly different based on parent's education and occupation. Only 56.7% of the children ate breakfast at a regular time, 60% and 42.9% of the children had their lunch and dinner at regular time, respectively. Higher percentage of overweight children had irregular breakfast(20.1%) and skipped their breakfast and dinner compared to the other groups, however only dinner was statistically significant. The most frequently answered reasons for skipping meals were 'no time to eat'(50%) and 'bad side-dishes'(17.0%). Food preference was not different among the body type groups, however rice-cake was preferred in the underweight group, as well as milk and lettuce were preferred in overweight group. The preferences for milk and grain powdered drink(misitgaru) were same as or a carbonated soft drink. Focusing pubericant, it is necessary to have a regular breakfast. With regard to the importance of nutrition and health for children, the nutrition education for meal behavior and food preference to achieve a balanced diet should be considered.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.65-72
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• 2002

This study was to determine the optimum conditions of malt extracting temperature, extracting time of malt in water, ratio of malt to water, and rice volume of malt extract water on saccharification in producing sikhe (sweet rice drink) using central composite design of response surface methodology. Glucose and maltose were analyzed by a biosensor having dual cathode system. The optimum temperatures of malt extracting for glucose and maltose were 60 and $55^{\circ}C$. The saccharification power for the two sugars was highest when malt powder soaked for 6.5 and 5.75 hour, respectively. And ratios of malt to water for optimum saccharification were 1 : 6.3 to 1 : 8.8, respectively. The optimum volumes of malt extracting to rice for the two sugars were 0.48% and 0.6%, respectively. The application of response surface methodology to sikhe processing showed a good correlation with high significance.

• Journal of the Korean Home Economics Association
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• v.37 no.1
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• pp.133-143
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• 1999

Originally, ancestral rites is a ceremony to pay filial piety to ancestors continuously even though they died, and this is a startingpoint based on the thought of paying respect to ancestors and 'root consciousness' which Korean people have. In the earliest days, Korean people worshipped nature and the sacrificial rituals were performed mainly for the fods of the skies and the earth. After the end-Koryeo Era introduced [Juja-Garye]ancestrial rites of forefather in home generalized. By the way, the foods for ancestrial rites on the original literature centering the [Sa-Rye-Pyon-Ram]are as follows: raw meat(saeng: 牲), rice and broth(ban, gaeng: 飯羹), fruits(果), slice meats(po: 脯), salted dry fish(jaban(佐飯), rice punch(sikhye: 食醯), soup(tang: 湯), fish and meat, roasts beef (jeok: 炙), roast vegetable(sookchae: 熟菜), rice cake(pyon: 餠), noodles(麵), soy(醬), Kimchi(沈菜), drink(酒), green tea(cha: 茶) etc. Today, ancestral rites, basically with this conception, has a function to bind the family and relatives as one. But as double income family are increasing, most housewives have heavy burden mentally and financially to prepare the food for the ancestral. The foods for ancestral rites can be said a way to express the internal true heart, and a basic medium to practice the filial piety. Many documents let us know that a few days before the ancestral rites, we should prepare the food for it with careful and pious attitude. And, they stress that our sincere attitude in preparing food is important rather than its quantity. In this industrial society, we have lots of difficulty preparing and observing the same service as it in the traditional socity. But I think that housewives can be freed from the burden they have to some degree when they realize what the true meaning of ancestral rites is and that the food for it plays a role an external expression.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.441-455
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• 2001

Korean food habits, dietary behaviors and perception of food were compared according to gender and age. The subjects were composed of 274 males and 315 females. According to age, the age group of 10s was 26.3%, 20s 24.6%, 30s 16.8%, 40s 18.7%, and 50s and over 13.6%, respectively. The majority (65.2%) of all age groups except the 20s took meals 3 times a day and the ratio 20s eating twice a day was higher than other age groups. All age groups took cooked rice(bap) two or three times a day and the 20s group took smaller amount than other age groups did. The younger age groups of 10s and 20s took larger amount of processed food. The older age groups appeared to have higher frequency of eating fish, bean, vegetable, Kimchi, laver.brown seaweed, soybean oil, sesame oil, coffee, tea, and rice cake(ddhuk). The younger groups have the higher frequency of eating ramyeon, corn flake, milk, milk-processed food, butterㆍmargarine, ham.sausage, carbonated drink candyㆍchocolate, hamburger, and pizza. All age groups perceived cooked rice(bap), meat, fish, egg, vegetable, fruit, and Kimchi to be the delicious, excellent and healthy food. According to the above results, age groups of 30s and over had relatively better food habits compared with those of younger groups. On the other hand, the groups of 10s and 20s had meals irregularly, showed a high ratio of skipping meals, and took processed food much. These results raised a concern of their nutritional imbalance in the future. Therefore, the correct nutritional education must be conducted to make these age groups have a healthy food habits.

• Korean Journal of Heritage: History & Science
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• v.34
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• pp.102-122
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• 2001

Uymsikdimibang(음식디미방) - a book written around 1670 and implying the methods of understanding the taste of food and drink - records many kinds of alcoholic drinks. it is obviously a practical problem to explain the process of brewing alcoholic drinks. However, if we intend to approach the alcoholic drinks on the practical aspect, we can not explain why many kinds of alcoholic drinks were brewed. I acknowledge only that it was true to have brewed rice wine easily on the basis of the increase of the production of rice and the two-crop farming system of rice and barley in a paddy field as well as, for many kinds of alcoholic drinks to have increased as a result of the development of brewage since the middle and second half of Chosun. It is not until we approach the alcoholic drinks of those days on the level of meaning, value, and symbol that we can get a correct answer as to why Uymsikdimibang records many kinds of alcoholic drinks. In the second half of Chosun, confucian ideology was firmly established in country village societies, the idea of clan rules was instituted, and patriarchal system was organized. Such a social atmosphere was to emphasize the practice of confucian moral principle such as performing religious service on one's ancestors and receiving a guest, and in the course of it, the alcoholic drinks were recognized as important materials all the more. It seems that the subdivision and elaborateness of the meaning of the alcoholic drinks were in progress. As a result, I think that the alcoholic drinks would vary in kind and be graded. From ancient times, the alcoholic drinks were men's favorite foods, and the significance of the authority and prestige given to the alcoholic drinks was increasingly promoted by the rise of the social position of men in the second half of Chosun under the influence of confucian ideology. Subsequently, the alcoholic drinks became symbols which represented even the family's tradition and dignity. Therefore, men born of the nobility(Yangban) tried to brew the various and dignified alcoholic drinks relatively. Through the brewage such as this, they endeavored to maintain their privilege. I think that the diversification of alcoholic drinks was developed in the process of a series of social-institutional change.