• Journal of Korean Medical classics
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• v.35 no.2
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• pp.121-141
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• 2022

Objectives : This paper aims to examine the Yin-Yang characteristics of bland taste. Methods : Medicinals including bland taste were searched in herbology textbooks and mainly in the Bencaogangmu, of which major discourses were analyzed to examine the Yin-Yang characteristics of bland taste. Results & Conclusions : Most medicinals with bland taste were sweet-bland-cold, holding properties of cooling heat, stimulating urination and detoxification. These properties could be explained in relation to the Triple Burner's metabolism of Qi and fluids, as they stimulate perspiration and urination, improving the flow of fluids which in turn supports production of Original Qi, by working on the TB's Qi circulation system. In the bland taste discourse, it was understood that bland taste moves the Qi system and produces fluids, by first ascending then descending. Zhudanxi and the Neijing have opposing views on whether bland taste is Yin or Yang, but both saw blandness to have both Yin and Yang qualities. Characteristics of the bland taste could be better understood in relation to the Triple Burner. The phrase 'bland is attached to sweet taste[淡附于甘]' refers to the likeliness between the two tastes in that bland taste has the Central Earth qualities, integrating others and concealing itself in its blandness, its taste unspecific, mild and unstimulating thus communicating the Qi within the entire Triple Burner from Upper to Middle to Lower, as does sweet taste.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.2
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• pp.185-188
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• 2011

Dampness is usually caused by the disorder of gi(氣) function, splenic dysfunction. It can be divided into exogenous and endogenous according to the route of invasion. The symptoms of dampness include heaviness of body and four limbs, heaviness of head like being bound, heaviness and lassitude of the whole body. Prescriptions for eliminating dampness are mostly composed of drugs that are aromatic, warm, dry, sweet and bland and can promote diuresis. This group of prescriptions tends to consume and impair body fluid. For this reason, they should be carefully used for patients with deficiency of eum(陰) and body fluid, or those who have weak constitution after illness. In order to select the right therapy for dampness, we must carefully analyze the state of dampness and the condition of healthy gi(氣), and distinguish the relationship between dampness and the healthy state of internal organs.

• Journal of Korean Medical classics
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• v.35 no.2
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• pp.33-49
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• 2022

Objectives : This paper aims to investigate the role of the sweet flavor within the contexts of 'pungent and sweet becoming Yang' and 'sour and sweet becoming Yin' and the meaning of the two concepts. Methods : Related contents in databases including the Siqu Quanshu were searched with 'pungent and sweet becoming Yang' and 'sour and sweet becoming Yin', whose understanding and application were examined. Results & Conclusions : The theories of 'pungent and sweet becoming Yang' and 'sour and sweet becoming Yin' originate from Cheng Wuji's comparison of the Gancaoqianjiangtang and Shaoyaogancaotang in the 29th verse of the Shanghanlun. The two terms first appeared in the Qing period among the Wenbing school. In other medical texts, the combination with sweet flavors could be found with salty, bitter and bland flavors other than with pungent and sour. The role of the sweet flavor in 'pungent and sweet becoming Yang' and 'sour and sweet becoming Yin' is to accomplish the dispersing and converging action slowly and effectively, by supplying energy in small amounts preventing it from happening too quickly, corresponding to its Earth nature of the Five Elements which harmonizes the Yin and Yang. While 'becoming Yin' and 'becoming Yang' could be understood as tonifying Yin and Yang, it could also be understood as 'doing Yin' and 'doing Yang', The specific actions differ according to herb and mixture. The point of distinction between the aforementioned tonification and that of medicinals that have Yin and Yang tonifying properties is that due to the other flavor that is matched with the sweet flavor, Qi is given motility which allows for tonification without stagnation.

• Journal of the Korean Dietetic Association
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• v.21 no.4
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• pp.320-332
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• 2015

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.92-102
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• 2010

The purpose of this study is to research recognition and preference of university students in Brisbane on Korean food and provide basic data for globalization of Korean food. For analysis methods, frequency analysis and T-test were conducted. The period of the research was from May 3 to June 18, 2010. The study result are summarized as follows: First, they recognize Korean food as delicious, hot and spicy, healthy, using exotic ingredients, having various menu, and using grains and vegetables as main ingredients. For the difference in recognition of Korean food, there were significant differences in the items of: 'Korean food is good for health,' 'There are many fermented Korean foods' and 'Korean food is grains and vegetables oriented.' Second, for preferred taste, sweet taste was the most liked one and bland taste was disliked the most. The most preferred dishes are in the order of bulgogi, bibimbap, kimchi jjigae and gimbap. For expected effects, this study will be helpful for the government and educational institutions related to Korean food and restaurateurs who service Korean restaurants in Australia to establish strategies for globalization and business sales of Korean food.

• Journal of Korean Medical classics
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• v.37 no.2
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• pp.101-119
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• 2024

Objectives : This study examined the characteristics of famine relief and fasting formulas in Korean Medical Texts from early Joseon to early modern period. Methods : In addition to previous studies and texts, basic materials were collected from various academic database such as the Korean Medical Classics Database, Korean History Database, Chinese Text Project, Weijiwenku, etc., then analyzed. Results : In Korean Medicine from the early Joseon to early modern Korea, there was a strong awareness to use fasting prescriptions which were applied in Daosim for the purpose of famine relief, using both medicinals and common food ingredients together as complex prescriptions rather than single ingredient formulas. Famine relief and fasting formulas were continuously listed in many medical texts published after the Donguibogam, in modified or newly improved forms. Moreover, the food ingredients and medicinals used in these formulas were consisted of those which could be easily found in the famished nation of the time. Many of these formulas were tried and tested prescriptions, frequently used in clinical settings. Most of the ingredients and medicinals used in the famine relief and fasting formulas were sweet, bland, and neutral in nature, supporting Qi circulation and tonifying the Spleen and Stomach. Therefore in times of famine, these medicinals could help prevent digestive problems and decline of stamina. Conclusions : Research and contemporary interpretation on the famine relief and fasting formulas could contribute to not only health management but to relieving nutrition imbalance and famine, expanding the field of Korean Medicine application.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.75-75
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• 2018

Watermelons, Citrullus species(Cucurbitaceae), are native to Africa and have been cultivated since ancient times. T he fruit flesh of wild watermelon is watery, but typically hard-textured, pale-colored and bland or bitter. The familiar sweet dessert watermelons, C. lanatus, featuring non-bitter, tender, well colored flesh, have a narrow genetic base, suggesting that they are originated from a series of selection events in a single ancestral population. In this study, considered as sweet dissert watermelon, genetic resources, C. lanatus, comprising of traditional cultivars and local accessions were collected from 18 different countries in four continents. A total of 60 accessions were characterized morphologically according to RDA genebank descriptors combined with Japan and China, list for 11 qualitative characteristics, leaf length, leaf width, petiole length, petiole diameter-source, stalk end length, stalk diameter, fruit length, fruit diameter, rind thickness, flesh sugar content($^{\circ}brix$), fruit weight-sink, and 6 sink related characters, leaf margin incision-source, fruit shape, fruit skin ground color, fruit skin stain color, fruit skin stain pattern and flesh color-sink, were also investigated. Even though the relatedness between some morphological traits and fruit weight or fruit sweetness showed no significance, the accessions investigated have a great deal of variation for most of the morphological traits. Additionally, the accessions which showed good performance in flesh color and fruit shape (IT271048) and high sugar content of flesh (IT274119, IT290118) above 14brix, were investigated in this experiment. The accessions, which have the information on specific traits including the selected accessions could be introduced, distributed and investigated for further use.

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.547-559
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• 2021

Purpose: This study compares the snacking pattern, diet, lifestyle, and food preference of children by evaluating the most frequently eaten snacks. Methods: The survey enrolled 435 students from three elementary schools in Gyeonggi. Based on the most frequently eaten snacks, the subjects were divided into 3 groups: fruits and milk/dairy products for natural snacks (NS, n = 114); noodles, snack foods and fast foods for meal-like snacks (MS, n = 74); cookies, beverages and bread as sweet snacks (SS, n = 247). Results: Compared to the MS group, preferences of the NS group were significantly higher for jabgokbap (cooked rice with multi-grains, p < 0.05) and saengchae (seasoned raw vegetables, p < 0.01), and significantly lower for gogitwigim (deep-fried meat, p < 0.05). Taste preference of the NS group was considered to be more desirable; the taste preference of more subjects was 'sweet taste' in the SS group, 'spicy taste' in the MS group, 'salty taste' in the MS and SS groups, and 'sour taste' and 'bland taste' in the NS group than the other groups. Compared to the MS and SS groups, the NS group was determined to exercise more frequently; exercising for more than 30 minutes/day was determined to be 76.3% in the NS group and 58.1% and 57.9% in the other groups (p < 0.01). Moreover, a higher proportion of subjects in the MS group tended to answer 'not hungry' as the reason for leaving school meals, as compared to other groups (p = 0.055), thereby suggesting that inappropriate snacking habits interfere with regular meals. Conclusion: This study provides evidence that healthy snacking habits, which include natural snacks such as milk/dairy products and fruits, are important for children during the elementary school years, since these habits are associated with healthier diet, lifestyle, and food and taste preferences. These results provide basic information for developing nutritional education materials for elementary school children.

• Korean Journal of Community Nutrition
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• v.26 no.4
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• pp.270-279
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• 2021

Objectives: The purpose of this study was to evaluate the effect of the sodium and sugar reduction practices of the Samsam foodservice project of Daegu, in comparison with that of general foodservices in Daegu. Methods: A survey was conducted on 80 Samsam foodservice workers and 80 general foodservice workers from Sep. to Oct. 2020. We compared each worker's taste preferences, stage of behavior change and dietary behavior regarding sodium and sugar, and each foodservice's practices regarding sodium and sugar reduction. Results: There was no significant difference between the salty taste and sweet taste preferences between the workers at the Samsam foodservices and those at the general foodservices. The percentage of foodservice workers in action or maintenance stage of behavior change for eating less salty was higher in the Samsam foodservices than in the general foodservices (P < 0.05). In addition, regarding the degree of saltiness and sweetness of meals, the workers at the general foodservices perceived their meals to be saltier (P < 0.001) and sweeter (P < 0.01) than the workers at Samsam foodservices. The workers at Samsam foodservices had fewer salty dietary behaviors compared to the workers at general foodservices (P < 0.01). The sodium reduction practice was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001), especially in "efforts to make the food as bland as possible overall" (P < 0.001), and "serving less soup and stew" (P < 0.001). The sugar reduction practice too was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001). Conclusions: The Samsam foodservices were shown to be better in the practice of sodium and sugar reduction compared to general foodservices. Therefore, it is necessary to provide continuous and practical support and incentives at the national level to expand the sodium and sugar reduction practices in foodservices.