• Food Science and Industry
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• v.50 no.2
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• pp.74-85
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• 2017

This paper aims to compare the language of food related to rice and wheat in Korean, Chinese and Japanese. These three countries in East Asia are very close in terms of geography, history, and culture. As of language, Korean and Japanese are classified as a same language family, while Chinese, to another. However, since three countries have been sharing Chinese character and words composed of it, there are many alike things in their languages. It is natural that food and the language of food are shared in neighboring areas. Among many food, I will explain the names of rice and wheat and the details of the names of various food made of them. In particular, rather than a simple comparison, the language of food is analyzed in the viewpoint of migration. And I will look into the names of food not only in relation to language, but also in culture, society and history.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.89-104
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• 2014

The purpose of this study was to investigate the effects of demographic characteristics such as gender, marital status, age, educational level, job and monthly income on the preferred menu classified by type of food, food material, cooking method, taste and food temperature. A survey was performed from the 5th to 10th of January, 2013 among consumers in such places as coffee shops and subway stations located in Daegu and Gyeongbuk region, and finally 307 data sets were used for analysis. The results of analysis showed that the strongest effects of demographic characteristics were observed in preferred menu classified by type of food(i.e. Korean, Western, Chinese, Japanese, buffet, herbal and instant foods), and the differences by marital status, age, educational level, job were statistically significant. In particular, the married consumers tended to prefer Korean and herbal foods, while the unmarried ones preferred western, Chinese, buffet and instant food. Moreover, the younger ones tended to prefer western, Chinese, buffet and instant foods, while the older ones preferred to eat Korean food. The younger unmarried ones liked beef and pork dishes, while the married ones over their forties tended to prefer vegetable dishes. The consumers less than or equal to their thirties tended to prefer roasted and fried foods compared to ones over their thirties.

• Journal of East-West Nursing Research
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• v.2 no.1
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• pp.83-95
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• 1997

Cooking food is very important in Chinese medicine when we regard the food to be the principal origin of the nutrition of human body and the condition required to maitain the activities of the life of human body. Chinese medicine has accumulated the diverse and rich experience of cooking food through long clinical experience as well as made an important contribution to the healthy and long life through the unique theory of cooking food. Chineses medicine has deep view on the relations between food cooking and healthy and long life as well as presented the principle of cooking food created unique ways of food cooking such as food treatment. As the above, from the ancient times, Chinese medicine established Chinese medical science of nutrition under the consciousness of the theory that food and medicine have the same origin and practiced the methods of promoting the health through rightly selecting the foods. Therefore it has been thought that human beings can enjoy healthy life by rich supply of the nutrition. Comfortable ways of sleeping requie the emotion and peace with temperation in pleasure and anger, and also we should be temporate in eating, acting, sleeping posture and be flee from the wind, and we should not put on a quilt when sleep, and we should sleep alone and be careful about sexual life. The concrete measures for sexual intercourse are that: 1) we should marry at the right age not to be married at early age. 2) we should obey nature and not live unmarried life. 3) we should be temperate in having sexual intercoure and in excessive sexual desire. Regarding the residence and clothes: the residence environment should be calm and beautiful and the room for the residence should be well designed to be clean and sanitary and we should wear suitable clothes. All living creatures are living according to the rhythm of the living body and the change of the great nature. The Reason why the living things show the periodical rhythm is not that it is the truth of the great nature, but that the living life itself shall be ceased to be existed in case of running counter to such rhythm. There are 2 specially important things: one is about food in biological view and the other is the residence in social side. By starting from the theory that food and medicine have the same origin and root, we should rightly select the foods to promote the health at the maximum, and it is very important for human to be well obeying the environment and temperate in the life of residence and mind (Choi, Sam Byun, Shon, Sook Young, 1997). As the above, the cook in Chinese medicine suggests us the suitable ways of achieving the goal of nursing. Therefore the continuous study of this field is necessary based on this my study though it is unsatisfactory at this time but it would be the basic materals in establishing the nursing science of Chinese medicine.

• Journal of Nutrition and Health
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• v.31 no.5
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• pp.949-956
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• 1998

Salicylate from plant foods and histamine from animal foods have been suggested to cause various food allergic symptoms. Salicylate regarded as one of the inducing agents f3r chronic urticaria and asthma in allergic patients was studied. There is much interest about the effects of salicylate in food allergy. It it recently suggested that the intake of salicylate from foods may have contributed to chronic urticaria and asthma. The purpose of this study is to analyze the salicylate content in various foods. 153 ingredients commonly used in Korean foods were analyzed by HPLC. Among the vegetables, chard(8.22$\mu\textrm{g}$/g), soybean sprout(5.13$\mu\textrm{g}$/g), perilla lean3.03$\mu\textrm{g}$/g), Chinese cabbage(2.25$\mu\textrm{g}$/g), carrot(2.16$\mu\textrm{g}$/g), and squash(1.33$\mu\textrm{g}$/g) con-rained higher amounts of salicylate as compared to other vegetables. Among fruits, oranges(5.13$\mu\textrm{g}$/g), grapefruits(2.90$\mu\textrm{g}$/g), and plums(1.65$\mu\textrm{g}$/g) contained the most. In animal foods, almost no salicylate was found except in chocolate milk(0.32$\mu\textrm{g}$/g). It was also found in black pepper(8.2$\mu\textrm{g}$/g), coffee(can)(5.00$\mu\textrm{g}$/g), mustard(4.16$\mu\textrm{g}$/g), curry powder(3.24$\mu\textrm{g}$/g), kochujang(2.37$\mu\textrm{g}$/g), cream powder(1.19$\mu\textrm{g}$/g), brown rice(1.04$\mu\textrm{g}$/g) and sesame oil(1.00$\mu\textrm{g}$/g). All information found in this study can be used as nutritional education materials in potentially allergic people for a prudent diet plan and can also provide proper dietary guidelines for these allergic patients. (Korean J Nutrition 31(5) 949-956, 1998)

• Korean Journal of Community Nutrition
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• v.13 no.1
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• pp.1-12
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• 2008

This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.304-315
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• 2012

"Japji" was an old cookbook written in 1721. There are 27 types of foods recorded in "Japji"; 10 descriptions of Byeonggwaryu (rice cakes and cookies): Yakgwa, Junggye, Mandugwa, Chaesugwa, Umujeonggwa, Dongajeonggwa, Baekjapyeon, Aengdupyeon, Toranbyeong, and Yeot; and 16 descriptions of Chanpumryu (side dishes): Jinjumyeon, Jeunggyetang, Geumjungtang, Eoreumtang, Changjajjim, Gajijjim, Oejjim, Dubuseon, Dubuneureumi, Geneureumi, Gesanjeok, Hodojaban, Jeonyak, Seokryutang, Sungeojuak, and Yangmandu. There is also a description of Gugija (Chinese wolfberry) liquor. Here, comparative analysis based on culinary science was carried out on the Korean foods recorded in "Japji" as well as the similar foods recorded in "Gyuhapchongseo" (Women's Encyclopedia) written around 1815. Of the 27 types of Korean foods recorded in "Japji", 13 were also found recorded in "Gyuhapchongseo". The time period for "Japji" can be assumed to be 1721 based on the fact that it is written in a cursive handwriting style of Hangeul, that chili was never used as an ingredient, and that the word "Shinchuknyeon (辛丑年)" was transcribed at the beginning of the book. The dating method also included considerations of whether Neureumi was used or not as well as changes in its cooking style.

• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.761-770
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• 2006

The purpose of this study was to plan a 5-day menu using antioxidant-rich foods (vitamin A. vitamin C, vitamin E, phytochemicals) for a congregate meal program for the elderly and to evaluate the satisfaction of menus. The elderly participated in the congregate meal program at Guro Elderly Welfare Facility during October, 2003 (120 persons / day). The elderly liked yungyangbab, cooked rice with sweet potato and pumpkin, soybean paste soup with chinese cabbage, pan-fried cuttlefish patty with chopped soybean sprout, pan-fried beef patty with tofu and ginseng, fresh vegetable salad and most of desserts. The leftovers of menus were negatively correlated with satisfaction of menus. The 5-day menu contained over 1/3 of KDRIs (Dietary Reference Intakes for Koreans) except fiber calcium, vitamin K and vitamin E. In conclusion, menus using antioxidant-rich foods for a congregate meal program for the elderly will improve nutrient intakes and satisfaction of the meal program. It may help to prevent chronic diseases and improve healthy lives of the Korean elderly.

• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.578-585
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• 2000

This study was aimed at examine eating behavior and food preferences of children in preschool nursery facilities. A survey was conducted on parents using questionnaires including general characteristics, eating behavior, and food habits at home and food preferences of children in 6 nursery facilities. The children involved in this study were 150 boys and 154 girls, aged 1 to 7 years old. Sixty three percent(187 children) of the children were on 'regular' meal times, and 37.0%(110 children) were on 'irregular' meal times. The major reason for their irregular meal times were 'their' concentration on other tasks'(26.6%) and 'no appetite'(25.5%). The meal eaten best by children was 'dinner' while that eaten worst was 'breakfast'. The major type of their eating habit problem was 'unbalanced diet'(62.1%), and their mothers' response to the unbalanced diet was 'trying to persuade the child'(71.6%). The number of snacks at home was one or twice a day(97.3%), and 'preference'(67.8%) was the main reason for selecting particular snacks. Their preferred staple foods were 'cooked rice with meat & vegetables and Chinese noodles', and 'noodles with bean sauce', and their preferred soup was 'seaweed soup' Also, their most preferred meat dishes were 'fried chicken' and 'thin sliced barbecued beef. Children preferred side dishes with animal foods to those with vegetable foods. Since children liked mixed dishes, it seems desirable to introduce foods which children dislike as ingredients in mixed dishes.

• Journal of Ginseng Research
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• v.41 no.1
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• pp.10-22
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• 2017

Background: Asian ginseng and American ginseng are functional foods that share a close genetic relationship and are well-known worldwide. This article aims to investigate the correlation between morphological characteristics and the inherent quality of Asian and American ginsengs. Methods: In this study, an ultra-HPLC-quadrupole/time-of-flight MS (UHPLC-Q/TOF-MS) method was established for the quantitative analysis of 45 ginseng samples. The method developed for determination was precise and accurate. Results: The results showed that Asian ginseng samples with the same growing time (with the same or similar number of stem scars) that had a thinner main root, a longer rhizome and more branch roots contained greater amounts of ginsenosides. For American ginseng, two tendencies were observed in the relationship between the diameter of the main root and contents of ginsenosides. One tendency was that samples with thinner main roots tended to contain higher levels of ginsenosides, which was observed in the samples sold under the commercial name pao-shen. Another tendency was that samples with thicker main roots contained higher contents of ginsenosides, which was observed in the samples sold under the commercial name pao-mian, as well as in samples of American ginseng cultivated in Jilin, China. Conclusion: An approach using ultra-HPLC-quadrupole/time-of-flight MS was successfully established to link morphology and active components for evaluating the quality of Asian and American ginsengs. Clear correlation between visible morphological features and quality of Asian and American ginsengs was found. People can see the difference; this means consumers and vendors can evaluate ginseng by themselves.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.3
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• pp.153-166
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• 1991

Laver is sea weeds that might have been eaten by Korean people since ancient times. The begining of laver culture is not known exactly, but it appears to be prehistoric age. Some laver culture complexes have been built in southern coastal sea of Korea around 1910. This paper was considered about the origin and development process of Korean laver culture industry by investigating Korean and Asian old books concerned. The results are as follows. 1. According to the Korean old books ralated, the name of laver is classified into 10kinds. Gim and Hae-I were called by Korean. Gim means weeds and Hae-I means the manufactured laver by cutting and drying like paper sheet. Ja-Chae and Hae-Tae are come from Chinese, however they are commonly called by Korean, Japanese and Chinese. Rest six names are come from Chinese botany. 2. As Chinese used laver as medicine for wen, scrofula, fever, vomiting, diarrhoea and. so on, they didn't regard it as foods and took into account an warning by Chinese botany that they could take ill when overeating it. On the other as Korean people have eaten it with pleasure nevertheless the Chinese warning, various foods using laver have been developed. The typical food is rice covering laver sheet. It is also popular to Japanese. 3. Laver culture can be carried out in all coastal seas around Korean peninsula, the best sea area for it is the middle west of south sea. 4. Seopkkoji type is a laver culture method that when branches of tree are put in tidal flat laver sporules are attached and gronm on them. It was begun by Hae-Jak Kun(a group of fishery slaves) on Kwang-Yang bay the most suitable for. laver growth at the beginning of King $Sung-long(1469{\~}1481)$. It is assumed that when Hae-Jak Kun set Oe-Jeon(a sort of fixing fishing gear) to catch tributary fish for king, they could find grown laver attached on Oe-Jeon and invent Seopkkoji type for exclusive laver culture. That was carried out 200 fears earlier than in Japan. Dde-Bal type is more advanced and productive laver culture method with thinly spilt bamboo tied like screen(one end fixed on bottom and other end set free in water), It is assumed that Dde-Bal type was begun in Wan-Do county in King Chull-Jong(1830). All laver culture methods developed were transfered to Japan.