The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Developing a Healthy Korean Food Menu through Sikryochanyo

한식 건강 메뉴의 선정 및 "식료찬요"를 통한 효능성 연구

  • 정혜경 (호서대학교 식품영양학과 및 기초과학연구소) ;
  • 김미혜 (호서대학교 식품영양학과 및 기초과학연구소) ;
  • 김행란 (농촌진흥청 국립과학원 농식품자원부) ;
  • 정혜정 (우송대학교 글로벌 한식조리과) ;
  • 우나리야 (호서대학교 식품영양학과 및 기초과학연구소)
  • Received : 2011.01.13
  • Accepted : 2011.03.16
  • Published : 2011.03.30
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Abstract

The objective of this study was to prepare the base on which Korean food can become a globally important health food. A focus group interview was conducted with a nutritionist and professor of food and nutrition to select the Korean food for a healthy menu. Five main categories were established to select a healthy menu based on the Korean food philosophy, including Korean food made from beans, Korean food made using fermentation, Korean food made using various colors, Korean food with high dietary fiber, and Korean food made with abundant unsaturated fatty acids. The 52 healthy menu items selected based on these standards were composed of easily available food materials. The efficacy of food materials described in Sikryochanyo, the traditional Chosun dietary therapy, was checked to verify the efficacy of this healthy menu. This study demonstrated that basic materials can be efficiently used to enable citizens to select Korean food as an international health food. As such, the results can be utilized to publicize Korean food as a healthy food.

Keywords

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