• 한국균학회소식:학술대회논문집
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• 2015.11a
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• pp.39-39
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• 2015

Korean traditional Nuruk has been developed with various materials and shapes according to geographical environments and climates of their origins. Nuruk is also known as kokja in Korea, reflecting the understanding that microorganisms such as wild fungi, yeasts, and lactobacillus bacteria are naturally inoculated and reproduced. The objective of this study is to identify the characteristics of traditional Nuruk through recreating traditional production methods detailed in ancient Korean documents. In the present study, a total of 58 different kinds of Korean traditional Nuruk were prepared, including 46 kinds of recreated products. Each Nuruk sample was evaluated for its enzymatic activities, including glucoamylase, protease, and glucanase. Their suitability for alcoholic beverage production were compared to each other. To isolate valuable microorganisms from Nuruk samples, alcoholic beverages produced using each sample were subjected to sensory evaluation to determine their taste. In addition, metabolite changes in traditional alcoholic beverages fermented with different kinds of Nuruk were analyzed through mass-based metabolomics approach. This study presents, for the first time, the traditional production methods written in ancient Korean documents using workable production methods supported by modern technologies. In addition, this study analyzed the characteristics of reproduced Nuruk. It could be utilized as a basis for studying traditional Korean traditional alcoholic beverages and their valuable microorganisms.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.5
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• pp.946-955
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• 1997

The purpose of this study is to present the aesthetic values of the Korean traditional costume for developing 'Korean' fashion design can be accepted in general in the modern times. For this purpose, documentary studies about the aesthetic values of the Korean traditional art and Korean traditional costume were preceded. And the perception of the Korean traditional costume were studied according to Belong's two criteria, body priority/ clothes priority and open/closed. Next, the aesthetic values of the Korean traditional costume were re-defined. The results can be summarized as follows; 1) The aesthetic values of the Korean traditional art are the beauty of nature, the purity, and the pleasantry. As the beauty of nature is the important one, the purity is caused by the love of nature. The pleasantry is as a way of expression. 2) The aesthetic values of the Korean traditional costume through the documentary studies stand for as the beauty of nature, the purity, the beauty of evil's eye, the beauty of symbolism, the beauty of personality, the beauty of tragedy and the beauty of tradition. 3) Korean traditional costume are perceived as clothes priority and open. 4) The aesthetic values of the Korean traditional costume can be re-defined as the beauty of nature, the purity, and the pleasantry. The beauty of nature comes from the 'natural' look, the exposure of the fabric as itself and the organic lines of the Korean traditional costume. The purity comes from the geometrical squared clothing form of Korean traditional costume which doesn't revive the human body form. The Pleasantry is seen the colors and motifs of costumes that have the human's hope and incantation and the exaggeration and distortion of human body form.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.281-292
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• 1988

It is aimed to survey the housewive's interest and understanding on the Korean traditional dishes in relation to the importance and the significance of those dishes in the Korean traditional folk ceremony. Questionnaires were distributed to and answered by 667 housewives ranging from the the mother of kindergarden children to the mother of seniors in the university. Some of the significant findings and speculations derived from the analysis of data are summarized as follows: 1. About 90% of subjects have taken the knowledge on cooking the traditional dishes from their mothers and their grandmothers. And they have had many opportunities to known about traditional dishes through the home life education. 2. The kinds of the Korean traditional dishes which are used often at the folk ceremony are Tto k(Korean rice cake), Shikhae (fermented rice fruits punch), Sujong Kwa (persimmon fruits punch), Whachae(flower, fruits punch) etc. 3. About two thirds of the subjects have a little knowledge about Korean traditional special menu for the Korean folk ceremony, however, most of them observe New York's Day, Chusuk (The Korean Tranks giving Day), Dongji (The winter solstice), and Deborum (The 15th of the January on lunar Calender). 4. About 74% of the subjects use Korean traditional foods when they have Korean traditional folk ceremony. But there is a tendency to use nontraditional dishes among young housewives. 5. More than 73% of the housewives agree to the idea that Korean traditional dishes have to be succeeded and developed. 6. Most of the housewives think the Korean traditional folk ceremony is important and they are willing to make Korean traditional foods on the occasions, but they also think the ceremony must be rather simplified.

• Journal of Families and Better Life
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• v.20 no.2
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• pp.185-191
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• 2002

The Purposes of this study were to improve the understanding of how the Korean traditional fairy tales were recognized, by examining the recognition of parent and teacher toward the traditional fairy tales, and to serve as the basis for teacher and parent to guide children appropriately, by developing a desirable teaching activity, using the Korean traditional fairy tales. The subject in this study were 238 parents, and 77 kindergarten teachers in Seoul, Sunchon, Chonan, Ichon and Ulsan city. And the questionnaire was used. The collected data were handled by frequency, percentage and t-test. The findings of this study were as below: These Parents and teachers thought the Korean traditional fairy tales are appropriate because of moral, ethical values, and knowledge. On the older hand, they thought these are inappropriate because of unrealistic things or image.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.558-567
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• 2010

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

• Journal of the Korean Society of Costume
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• v.51 no.5
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• pp.29-43
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• 2001

Database marketing is a series of marketing activities based on the customer database for increasing the customer's life-time value. In this thesis. we applied database marketing to the sales promotional strategies of Casual Korean Traditional Clothes to activate wearing of Casual Korean Traditional Clothes. To achieve this goal, we surveyed the consciousness of wearing and purchases for Casual Korean Traditional Clothes. and extract information that can be utilized in the sales promotional strategies. According to the result, the proposed sales promotional strategies for Casual Korean Traditional Clothes are summarized as follows : (1) Useful information for the customer should be stored in the database and utilized in the marketing. (2) It is necessary to shorten the cycle of repeated purchases by emphasizing daily-life clothing of Casual Korean Traditional Clothes especially for the aged 20-40. (3) Since Casual Korean Traditional Clothes are usually weared as a ceremonial clothes in the fall, direct mail, fashion show, and advertising in the mass media should be concentrated on this season. (4) Value-added marketing should be derived by cross-selling of items harmonized with Casual Korean Traditional Clothes. (5) To guarantee fixed customers and increased usage of Casual Korean Traditional Clothes, - give point score, discount, or selling on an installment basis for the customers who use credit cards or department cards. - select privileged customers by analyzing purchase history and provide multiple services for these customers. - let the customers rent Casual Korean Traditional Clothes in an appropriate cost, and make customer cards for the construction of elaborated customer database. (6) To increase the acknowledgement of Casual Korean Traditional Clothes, not only Persistent publicity, but also fashion show, visual merchandising, and advertisement in mass media should be conducted as well.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.543-555
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• 2008

This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

• Journal of Oriental Neuropsychiatry
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• v.24 no.3
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• pp.211-228
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• 2013

Objectives : This report describes the diagnostic and therapeutic procedures of Collaborative Practice between Korean Traditional Medicine and Western Medicine for two dementia patients. Furthermore, through these cases, we suggest a model of collaborative practice between Korean traditional medicine and western medicine for the treatment of dementia. Methods : Two patients suffering from several symptoms related to dementia received collaborative practice between Korean traditional medicine and western medicine. Physicians of deparment which paient first visit interviewed patient and patient's guardians, discussed the symptoms and the status of the patient. Since then, the medical team made a differential diagnosis based on the results of brain imaging, hematology, urine test. and apprehended the status of dementia by the neuropsychological test. Korean traditional physicians examined the physical symptoms and identified the pattern of dementia in Korean traditional medicine. Following this, they decided on the method of acupuncture, moxibustion, cupping and herbal treatment. Western physicians decided on the type of medication after consideration of the patient's other medical conditions. Every intervention was decided by both Korean traditional physicians and western physicians after discussion. The medical team provided education on dementia and counseled the guardians. They also wrote the paper for using the long-term care insurance for the aged. Results : Two patients showed no improvement on the neuropsychologic and activity of daily living tests. However, the patients' subjective physical symptoms were improved. The collaborative practice between Korean traditional medicine and western medicine improved the patients' and guardians' satisfaction. Conclusions : Through these cases, we propose a model of collaborative practice between Korean traditional medicine and western medicine for dementia categorized diagnosis-test, treatment, prevention, management. More specifically, we supplement qigong and psychotherapy which was inadequate in these cases.

• Journal of Korean Traditional Oncology
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• v.18 no.1
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• pp.23-31
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• 2013

Objectives : The purpose of this case study is to demonstrate the effectiveness of Traditional Korean Medicine as an adjunctive management for breast cancer treatment. Methods : A 56 year-old female patient diagnosed with stage IA(pT1cN0M0) of breast cancer was admitted our hospital. The patient had surgical resection followed by radiation therapy, and conducted adjuvant therapy with aromatase inhibitor. The patient's chief complaints were dry cough, thirst and fatigue, all of which were caused by radiation therapy. Traditional Korean herbal medicine was prescribed for symptom management. The patient's subjective symptoms such as cough, thirst and fatigue were evaluated by NRS. Results : Fatigue was significantly improved within a week. The severity of dry cough and thirst also was decreased after a few courses of herbal medicine treatment. Conclusion : This case study suggests that Tradition Korean Medicine would be beneficial for the patients who are suffering from adverse effects of the standard treatment of cancer.

• Journal of Korean Medicine Rehabilitation
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• v.31 no.4
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• pp.87-103
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• 2021

Objectives The purpose of this study was to investigate the development process and describe the diagnosis methods, theories and treatments of Mongolian traditional medicine and Korean traditional medicine through literature records and prior studies. Methods Literature records and previous studies on traditional medicine of both countries were collected through various sites in Mongolia (Esan, Mongoliajol, Kok, Yumpu, Scribd, Science and Technology Foundation [STF]) and Korea (Koreanstudies Information Service System [KISS], Korea Institute of Science and Technology Information [KISTI], National Digital Science Library [NDSL], Research Information Sharing Service [RISS], Oriental Medicine Advanced Searching Integrated System [OASIS]). Also the English database was searched through PubMed. In the case of Mongolian traditional medicine, medical books published in Mongolia were mainly referenced and used for research. Results Studying the development process, basic concepts and the system of diagnosis and treatment of the two traditional medicine, several commonalities and differences were revealed. Conclusions This study showed that the scope of diagnosis methods between Mongolian and Korean traditional medicine were slightly different, and that the medical terminology for the diagnosis method had slightly different contents from each other. Although there were many similarities in treatments of Mongolian and Korean traditional medicine, the Chuna therapy is found in Korean traditional medicine only. The basic theories constituting traditional medicine were the same, but the five-element theory used by the two countries differs in the following two factors. Mongolia uses elements of air and space as the theory of five elements, while Korea uses elements of wood and iron.