• 한국식생활문화학회지
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• 제28권6호
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• pp.562-575
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• 2013

Century-old nutrition and health concepts can be revived and applied in the modern age in the forms of newly developed menus, recipes, and lifestyle education. Current medical nutrition therapy concepts were first described in the Chosun Dynasty (1392-1897) in Korea based on the philosophy that food and medicine originate from the same source, which is known as 'food as medicine'. Recognizing the importance of culture, tradition, local diet, and lifestyle on health and medical nutrition therapy, we tried to rediscover traditional Korean approaches towards food consumption and nutrition through systematic review of the literature and developed contemporary menus accordingly. The medical nutrition therapy prescriptions described in 'Shikryochanyo' (1460) by the Chosun Dynasty's royal physician Soonyi Jeao cover 45 different diseases. In this project, we developed contemporary menus for those disease models that are most prevalent in modern society. Menus developed with foods that are readily available today were evaluated for their nutritional content and adequacy using a computer-aided nutritional analysis program (CAN pro 3.0, developed by the Korean Nutrition Society for comparison with RDA for Koreans). Therefore, century-old nutrition and health concepts can be revived and applied in modern society as newly developed menus recipes and lifestyle education.

• 한국식품영양학회지
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• 제24권1호
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• pp.37-53
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• 2011

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.

• 동의생리병리학회지
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• 제21권1호
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• pp.10-17
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• 2007

This study examined Cheon SunEui(全循義)'s lineage, life, ChimGuTaekllPeonJip(鍼灸擇日編集) and SikRyoChanYo(食療纂要)'s subjectmedical history. Cheon SunEui(全循義)'s position underestimated that it's associated with the reality of politics in the early years of the Joseon dynasty medical history. Accordingly, Cheon SunEui(全循義)'s the healing art and studies remain poorly characterized. To understand the role of Cheon SunEui(全循義)'s studies, we examined that his lineage and life. We made a complete translation Cheon SunEui(全循義)'s ChimGuTaekllPeonJip(鍼灸擇日編集) introduction and confirmed importance alternative choice in the practice of acupuncture and moxibustion. We also identified that SikRyoChanYo(食療纂要) introduced hothouse methods using Korean paper and ondol, food store and fish store methods. is not too much to say that this book is one of the diet of our time. These results demonstrated that Cheon SunEui(全循義)'s life and literary work feel keenly the necessity of study in korea medical history. Because of the actual politics place estimate, Cheon SunEui(全循義)'s life and science underestimate. However, his books excavated. Old values cut red tape, following studied realized about his medical art and medical ideas.

• 대한한의학원전학회지
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• 제29권3호
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• pp.41-56
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• 2016

Objectives : The paper analyzes food cure recipes related to wind diseases as written in Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. The paper shall then use results of the analysis to consider food cure recipes utilized by patients who are suffering from wind diseases or who are showing symptoms of wind diseases. The paper aims to help cure modern diseases related to wind diseases and make a set of suggestion about preventive foods. Methods : Important dietary guidebooks in Korea and China were studied, and the author studied only the ones among the food cure recipes that had wind diseases for which they are effective. Sikuisimgam 16 species, Eumsunjungyo Shikyojaebyeong 13 species, Singnyochanyo 13 species of food cure recipes related to wind diseases were extracted, and they were studied based on their ingredients, cooking style, and administration time. Results : There are food ingredients introduced as effective for curing wind diseases within Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. Among them, some of the ones that can be utilized in the modern age are: arrowroot(葛粉), nepta herb(荊芥), Baekryangmi(白粱米), Dongmaja(冬麻子), milled rice(白米), Eokiin(薏苡人), fermented soybean, chongbaek, Wubanggeun(牛蒡根), soy beans(大豆), grass(椒), xanthium fruit(蒼耳子), changi leaves(蒼耳葉), jinpi(陳皮), black pepper(胡椒), ginger(生薑), mint leaves(薄荷葉), suyu, heukjima(黑脂麻), ojagye, chives, and Baekyuma(白油麻). Conclusions : The food ingredients extracted from Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo are effective in curing wind diseases, and they should be processed in ways that enable the people of this age to consume more of them. Moreover, people who have not yet suffered from wind diseases but are showing the symptoms of wind diseases will benefit from taking care of their blood pressure by consuming these foods in their everyday lives. Such people will serve as examples of good food cure recipes.

• 동의생리병리학회지
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• 제21권2호
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• pp.353-361
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• 2007

This study searched the medical thought of Cheon Sun Eui (全循義). The relavance of his writings with the modern Korean Traditional Medicine, the science of food and nutrition, and the living science. His medical philosophy which was expressed in SikRyoChanYo(食療贊要), SanGaYoGok(山家要錄), ChimGuTaeKIlPeonJip(鍼灸澤日編集), etc., was investigated. The purpose of SikRyoChanYo(食療贊要) was to describe the food therapeutics before using drugs for treatment of diseases and stress the prevention of illness using foods. Second, he mentioned the science of breeding of plants and the method of food storage in his writing, SanGaYoGok(山家要錄). In this writings, the method of preparing and processing foods, storage of foods, fermentation of foods, the science of breeding of plants, etc., was mentioned. So, he could be called as a scientist. Also, he stressed the importance of food in maintaining health and curing illness in this book. Third, he wrote the good and bad luck of time and the day of getting away from the bad luck when the acupuncture and moxibustion was performed. In ChimGuTaeKIlPeonJip(鍼灸澤日編集), he reflected together the energy changes of nature and body in performing therapeutics.

• 사상체질의학회지
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• 제17권1호
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• pp.16-24
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• 2005

1. Objectives This study is purposed to find a dietary treatment of Taeyangin in the ${\ulcorner}$Sik Ryo Chan yo(食療纂要)${\lrcorner}$(1460). 2. Methods It was researched as bibliographic study with ${\ulcorner}$Sik Ryo Chan YO${\lrcorner}$ of the oldest Korean book concerned about a dietary treatment and ${\ulcorner}$Hyangyakjipseongbang(鄕藥集成方)${\lrcorner}$ ${\ulcorner}$Euibangyoochui(醫方類聚 )${\ulcorner}$ etc. 3. Results and Conclusions (1) ${\ulcorner}$Hae Dong Moon Hun Chong Rok(海東文獻總錄)${\lrcorner}$ misquoted ‘Five Vegetable(五菜)’ written in ${\ulcorner}$Sik Ryo Chan YO${\lrcorner}$ as 'One leaf(一葉)'. (2) The efficacy of persimmon, Mo Gwa, Oh Ga Pi(the root bark of various araliaceous shrubs), Crucian, Ju Du Kang, Watershied plant(Brassenia purpurea) in this book are the same or similar to those of ${\ulcorner}$Dongyi Suse Bowon${\lrcorner}$ and ${\ulcorner}$Dongmu Yugo${\lrcorner}$. But some of them are represented as having different properities in Sasang Constitutional Medicine(SCM) and ${\ulcorner}$Sik Ryo Chan YO${\lrcorner}$. For example, dried persimmon is used for the treatment of deafness, Crucian for asthma and Song Jul(松節) for bruises in ${\ulcorner}$Sik Ryo Chan Yo${\lrcorner}$ but SCM. (3) This book doesn`t have a definite expression about Sasangin, but it contains documents of clinical cases. So it seems that this book would somewhat affect to SCM after ages.

• 한국의사학회지
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• 제27권1호
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• pp.61-76
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• 2014

The "ShikLyoChanYo", written in 1460 by JunSoonYi (全循義), master court doctor in JoSeon (朝鮮) Dynasty, is the very first specialty publication of Korean dietary treatment existing today. Both Chinese and Korean scholars have assumed that this book had been lost long time ago. In November 2003, however, a Korean philologist found a version of the book, Yangyang (襄陽, a district name in Korea), and this book has attracted a lot of interest of Korean traditional medical science and agricultural science since then. This paper is to dissert the document of food therapy from the book with profound document study and statistical analysis in the fields of traditional Chinese medicine and traditional Korean medicine on dietetics. It completes the study of the application of all the dietetic treatments according to symptoms of diseases and all the plants and medication applied to cure chronic conditions that are clinically examined for the purpose of food therapy. A general survey on sundry records related to this food therapy of the "ShikLyoChanYo" has been done to make this dissertation and it carried out a statistic analysis of all the dietetic mixing technique of all plants and medication. Among other symptoms of illnesses from the book, there are 7 frequently addressed ailments chosen from the aspect of food therapy - a stroke, a disease diagnosed by thirst, a serious cough, an ache resulting from numbness, a disease relating to stomach, blurry vision and weak hearing, and a drinking related disease. This part is to discuss these illnesses and how to cure them with food based on its characteristics and rules of application.

• 동아시아식생활학회지
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• 제25권5호
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• pp.791-805
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• 2015

1300년대부터 1600년대까지 발간된 10권의 의서 및 식이요법서 문헌에서 조를 이용한 식치방을 조사한 결과 기록 횟수는 총 63회이다. 향약집성방(鄕藥集成方)의 식치 기록은 총 21회로 조사한 문헌 중 횟수가 가장 많았고, 식료찬요(食療纂要)는 두 번째로 식치방 기록은 총 16회이다. 식치의 조리방법별 분류에는 죽(粥) 조리방법이 가장 많았고 탕(湯) 조리방법, 밥(飯) 조리방법, 즙(汁) 조리방법, 환(丸) 조리방법 순으로 기록되었다. 죽과 탕의 조리법이 많은 것은 소화기에 주는 부담이 적고 흡수가 용이하기 때문으로 사료된다. 조와 같이 사용된 식재료는 총백(蔥白), 생강, 계란, 해백, 술, 참새, 수탉간, 시, 붕어, 붉은 팥, 흰 수탉 등이고, 조와 같이 사용된 약재는 인삼(人蔘), 복령(茯笭), 당귀(當歸), 대추(大棗), 맥문동(麥門冬), 백출(白朮), 육계(肉桂), 토사자(免絲子) 등이다. 특히 한국 전통음료로 조를 발효시킨 장수(漿水)를 약 전처리나 법제에 사용하고 약재와 같이 복용하였다. 조를 이용한 식치방의 증상별 분류를 보면 비위(脾胃) 반위(反胃)에 12회, 대소변난(大小便難)에 11회, 곽란에 6회, 허증(虛症) 보익(補益)에 6회 기록되었다. 비위(脾胃) 반위(反胃), 대소변난(大小便難), 곽란, 허증(虛症) 보익(補益) 등의 식치방에 여러 번 기록된 것은 약재가 귀했던 시기에 식치(食治)로 비위(脾胃)를 보(補)하고 대소변(大小便)을 좋게 하여 건강 증진과 질병 예방에 중점을 두었을 것으로 사료된다. 또한 소갈(消渴), 중풍(中風), 산후제질(産後諸疾), 소아제병(小兒諸炳), 기침 해수(咳嗽) 등 증상 치료에도 기록되어 조 식치방은 남녀노소에게 두루 사용되었음을 알 수 있다. 따라서 우리민족의 경험의학이 바탕이 되는 조 식치방을 활용한다면 현대인들에게 좋은 약선 메뉴를 개발할 수 있을 것으로 사료된다.