• 동의생리병리학회지
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• 제25권4호
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• pp.589-595
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• 2011

In order to analyze principles of taking concoction and make clear the origin of contraindication against five pungent vegetables, the regulations of Guizhitang prescription in "Shanghanlun" the twelfth article and "Wushierbingfang", "Wuweihandaiyijian", "Jinguiyaolue" were researched. Four principles of taking concoction were put in order; strengthening the effect of concoction by eating hot rice gruel and wearing bedclothes, preventing decline of drug effect by food regulations, optimization of elution and effect of material herbs by crushing, low heating, determination of administration time based on manifestations of drug effect by sweating and its aspect. These principles and methods of taking concoctions were developed from boiling to simple processing of material herbs, contraindication in the middle of taking concoction and perspiration by wearing bedclothes and eating hot rice gruel in order from the analysis of medical literatures. The contraindication against pungent vegetables were generalized in early Dong-Han dynasty already, and the five pungent vegetables were inferred as Allium tuberosum, Allium bakeri regel, spring onion, wild rocambole and garlic in medical context to the exclusion of religious idea. The reason of prohibition against five pungent vegetables could be interpreted as optimization of therapeutic effects by pharmacological control of pungent ingredients because the healthy qi damage and evil qi retention were resulted from destroying of harmonious ying and wei by overeating pungent vegetables during disease state. Conclusively the regulations of Guizhitang prescription referred to taking concoction in "Shanghanlun" fulfilled their functions to maximize pharmacological effects through various ways inside and outside and these reasonal principles of taking concoction has been influenced over the traditional medical practice deeply.

• 한국식품조리과학회지
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• 제12권3호
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• pp.280-290
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• 1996

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

• 동아시아식생활학회지
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• 제8권4호
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• pp.422-429
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• 1998

The content of zinc and copper were analyzed and compared for five favorite traditional Korean dishes. The purpose of the research was to substantiate traditional Korean foods, which are good sources of these two minerals, to emphasize the importance of the minerals and to improve nutritional conditions. Foods were collected from institutional food services and Korean restaurants. The result of the analysis of the minerals are listed below. 1. When the survey was done on the preference and the frequency of intake of 106 Korean traditional dishes, the most popular food item was soybean paste stew (doenjangchigae); the second, barbecued beef (pulgogi): the third, cooked rice with assorted vegetables (pibimpap): the fourth, grilled fishes : the fifth, spicy beef vegetable soup (yukkaejang). The frequency of intake of eating these dishes was also very high. 2. The average one serving portion of each of the five dishes from institutional food services and Korean restaurants are as follows. The average one serving size of cooked rice with assorted vegetables of the two systems were 451.2g and 403.0g; spicy beef vegetable soup, 379.3g and 512.3g; soybean paste stew, 292.0g and 278.8g; barbecued beef, 76.1g and 202.5g: grilled croaker(chogi, fish), 47.5g and 36.5g, and grilled spanish mackerel(samchi, fish), 60.0g and 250.0g. The differences of the average one serving portion between the two systems were very significant. 3. The total average zinc content of each of the five dishes from the two different systems were analyzed. The zinc content of cooked rice ith assorted vegetables from institutional food services was 4.3mg and that from Korean restaurants was 2.9mg; spicy beef vegetable soup, 1. 7mg and 3.2mg: sybean pste stew, 1.4mg and 1.6mg: barbecued beef, 1.9mg and 4.3mg; grilled croaker, 0.5mg and 0.4mg; grilled spanish mackerel, 0.8mg and 2.7mg. The difference between the average of total zinc content of two systems were not statistically significant. 4. The average total copper content of each item from the two different systems were compared. The average total copper content of barbecued beef from institutional food services was 692.4$\mu\textrm{g}$ and that from Korean restaurants was 502.5$\mu\textrm{g}$. The value of the institutional food services system was significantly higher(p＜0.05). Spicy beef vegetable soup, 161.1$\mu\textrm{g}$ and 208.3$\mu\textrm{g}$: soybean paste soup, 290.5$\mu\textrm{g}$ and 308.5$\mu\textrm{g}$; barbecued beef, 217.7$\mu\textrm{g}$ and 339.l$\mu\textrm{g}$: grilled croaker, 51.7$\mu\textrm{g}$ and 44.l$\mu\textrm{g}$; grilled spanish mackerel, 92.0$\mu\textrm{g}$ and 265.2$\mu\textrm{g}$. The difference of the two systems was not significant. 5. The zinc contents per 100g each of five traditional Korean dishes were barbecued beef, 2.2mg, grilled spanish mackerel, 1.2mg, grilled croaker, 1.1mg, cooked rice with assorted vegetables, 0.8mg, soybean paste stew, 0.6mg, spicy beef vegetable soup, 0.5mg. The copper contents were; barbecued beef, 203.0$\mu\textrm{g}$, cooked rice with assorted vegetables, 138.7$\mu\textrm{g}$, grilled spanish mackerel, 137.9$\mu\textrm{g}$, grilled croaker, 119.l$\mu\textrm{g}$, soybean paste stew, 105.l$\mu\textrm{g}$, spicy beef vegetable soup, 40.5$\mu\textrm{g}$.

• 동아시아식생활학회지
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• 제12권2호
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• 대한지역사회영양학회지
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• 제10권4호
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• pp.513-524
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• 2005

The dietary habits and eating behaviors of nonagenarian subjects over 90 years old in Korean representative longevity belts of Damyang, Gokseong, Kurye, Sunchang were evaluated. The subjects of the study were 91 elderly people (26 males and 65 females) over 90 years old and their dietary habits, food preferences and meal patterns were collected by individual interview. The percentage of subjects, who answered 'very good' or 'good' for their health status, was $65.9\%$. In this study, $55\%$ of subjects were without chronic diseases, and there was no significance difference in gender. Many subjects had performed regular exercise and outdoor activity. The rate of eating together with their family was $79.1\%$. Most of subjects ($91.2\%$) had a regular mealtime consuming three meals a day, and they had good appetite and pleasure of eating. The higher preference of food group was fruits ($95.6\%$), legumes ($94.5\%$), mushrooms ($93.4\%$) and vegetables ($92.3\%$), but the amount of intakes is higher in vegetables than the others. Eating with family, regular exercise and self-rated good health are improved their nutrient intakes. Most frequently consumed meal pattern was rice plus soup and side dishes. The side dish consumed frequently was Namul (blanch and seasoned vegetables). From this study, the nonagenarian populations in longevity belt in Korea have good dietary habits such as regular mealtime, constant amount of meal and eat with pleasure. They are taking Korean traditional meal pattern, providing enriched antioxidant vegetable foods. Also, it can be concluded that the amount and quality of diet in the long-lived elderly are responsible for the Korean traditional family system.

• Journal of Preventive Medicine and Public Health
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• 제32권2호
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• pp.155-161
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• 1999

Objectio ostinato the carcinogenic risks from the ingestion of some carcinogenic pesticides (CPs) in vegetables sampled at a local agricultural product market in Seoul. Methods: After applying a hazard identification step, we selected four pesticides, such as DDT, dieldrin, folpet, and heptachlor epoxide, for this risk assessment. Concentrations of each pesticide were measured from randomly sampled vegetables. In order to estimate the human exposure levels, we combined the concentration of pesticides in the vegetables with consumption rate of those vegetables. Three scenarios were hypothesized for human exposure assessment. Scenario I was the most conservative which supposed the undetected CPs would be the detection limit values. Scenario II was assumed that the undetected CPs would be a half of the detection limit values, and finally scenario III merely considered only values greater than the detection limit values. We finally presented the estimated carcinogenic risks on the basis of the traditional risk assessment procedure suggested by U.S. EPA. Results: Pesticides including DDT, dieldrin, folpet and heptachlor epoxide were detected in 9 samples (6%) in the range of $0.0006\sim0.09ppm$. The daily intake levels of carcinogenic pesticides were estimated in the range of $0.0009\sim0.0079{\mu}g/day$. As we expected, excess cancer risks based on scenario I was also the highest $(1.1\times10^{-8}\sim5.5\times10^{-5})$. Conclusions: We found that the estimated risks from the pesticides we investigated were not serious. We, however, propose that a continuos monitoring is needed to make sure for the protection of public health.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.340-347
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• 2010

To standardize the recipes for healthy fast food market potentiality, a sensory acceptability analysis, instrumental texture analysis and nutritional evaluation were performed on Korean style mung bean pancake (MPC) and modified MPC containing squid meat and soybean. Optimal ingredient formulation was revealed to be 34% mung bean, 49% pork and 17% vegetables for traditional MPC, and 21% pork, 66% squid meat and 13% soybean for modified MPC, using response surface methodology. Flavor and hardness correlated highly with overall acceptability, rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springiness and resilience of modified MPC, but the higher soybean levels decreased these textural attributes. Protein, lipid and total calories of modified MPC were lower than those of traditional MPC. Degree of gelatinization of modified MPC was superior to traditional MPC.

• 직업교육연구
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• 제29권3호
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• pp.107-132
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• 2010

이 연구의 목적은 초등학교 실과 5학년 '꽃과 채소 가꾸기' 단원에 프로젝트법을 적용한 집단과 전통적인 학습법을 적용한 집단을 비교하여 학업성취도에 미치는 효과를 알아보는데 있다. 이 연구의 목적을 달성하기 위하여 경기도 S초등학교 5학년 실험집단30명과 통제집단33명을 연구 대상으로 실험집단과 통제집단으로 선정하였다. 실험집단에 적용한 프로젝트법은 정성봉(1999)이 실과 가꾸기 단원에 적용한 모형을 일부 수정하여 사용하였고, 통제집단에는 전통적인 학습을 실시하였다. 실험 처치는 10차시에 걸쳐 실시하였으며, 실험 설계의 방법으로는 준실험 설계 중 이질집단 사후검사 설계 모형이 적용되었다. 자료는 SPSSWIN(ver 12.0.1) 한글 프로그램을 사용하였으며, 신뢰성 검증과 t검증 등을 실시하여 유의도 수준 5%(p<.05)에서 분석하였다. 이 연구의 결과를 통해 실과 '꽃과 채소 가꾸기' 단원은 전통적 학습법 보다 프로젝트법이 학습자의 인지적 영역의 학업성취도의 효과를 종합하여 검증한 결과 지식은 효과가 없었으며, 지적기능과 지적능력에서는 효과가 있는 것으로 검증되었다. 기능적 영역의 학업성취도의 효과를 종합하여 검증한 결과 식물 심기를 측정하는 요소기능은 차이가 없었으나 식물 관리하기를 측정하는 기본기능과 식물 가꾸기 능력을 종합적으로 측정하는 통합기능의 하위변인에서는 차이가 있는 것으로 분석되었다. 정의적 영역의 학업성취도의 효과를 종합하여 검증한 결과 관심은 차이가 없었으나 수용, 가치, 신념, 행동화의 하위 변인에서는 차이가 있는 것으로 분석되었다. 이 연구의 결과를 통해 실과 '꽃과 채소 가꾸기' 단원은 전통적 학습법 보다 프로젝트법이 학습자의 인지적, 기능적, 정의적 영역의 학업성취도가 높게 나타났다.

• Asian Pacific Journal of Cancer Prevention
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• 제13권9호
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• pp.4713-4717
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• 2012

Objectives: This systematic review of cohort studies aimed to identify any association between specific dietary patterns and risk of colorectal cancer (CRC). Dietary patterns involve complex interactions of food and nutrients summarizing the total diet or key aspects of the diet for a population under study. Methods and materials: This review involves 6 cohort studies of dietary patterns and their association with colorectal cancer. An exploratory or a posteriori approach and a hypothesis-oriented or a priori approach were employed to identify dietary patterns. Results: The dietary pattern identified to be protective against CRC was healthy, prudent, fruits and vegetables, fat reduced/diet foods, vegetables/fish/poultry, fruit/wholegrain/dairy, healthy eating index 2005, alternate healthy eating index, Mediterranean score and recommended food score. An elevated risk of CRC was associated with Western diet, pork processed meat, potatoes, traditional meat eating, and refined grain pattern. Conclusion: The Western dietary pattern which mainly consists of red and processed meat and refined grains is associated with an elevated risk of development of CRC. Protective factors against CRC include a healthy or prudent diet, consisting of vegetables, fruits, fish and poultry.

• 분석과학
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• 제8권4호
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• pp.855-858
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• 1995

Vegetables contain more or less calcium. By the traditional method the total calcium in the vegetable was analyzed. A part or calcium in the vegetable is fixed as calcium oxalate and the calcium does not utilize for nutrition. In this investigation the free calcium was determined by extraction in boiling water, the combined calcium with oxalic acid was determined by extraction in 0.1 M hydrochloric aci and the other calcium combined with protein, amino acid etc. was estimated. The amount of calcium obtained from the difference between the total calcium and calcium exmtaining in calcium oxalate was estimated to be nutritious.