• Journal of Korean Medical classics
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• v.19 no.2 s.33
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• pp.138-162
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• 2006

'On the Morbid Pulse of Abdominal Fullness, Cold Mounting, and Abiding Food' in the Chapter 10 of Synopsis of Golden Chamber that enunciates Abdominal Fullness, Cold Mounting, and Abiding Food is related to the stomach and intestines respectively, and is similar to the region and symptom of disease in the light of both abdominal fullness and symptoms of pain. This chapter was united into one because the formula mentioned in this chapter can be applied to three disease patterns. Abdominal fullness shows the symptoms of distention and unease, but judging from the text as well as a specific formula and symptoms, it follows pain. Accordingly Abdominal fullness dealt with in this chapter is the first consideration and it is a kind of a disease pattern attendant on abdominal pain. Cold Mounting does not mean mounting gi disease but means the abdominal pain. The cause of cold mounting is mainly due to insufficiency of yang gi and oversufficiency of cold evil. And the main symptoms of cold mounting follow the severe pain around the naval and sweating, cold of the extremities, pulse deep and tight. Abiding food is of the same meaning such as damage of food today. Abiding food is now referred to as damage of food. Principles which have set forth in this chapter are put to use of the method of ejection in case that abiding food places in the upper part, precipitation in the lower part. The symptoms of abiding food show that the pulse is slight and slippery and the wrist pulse is both superficial and large and rough in applying the pressure, and the cubit pulse is also slight and superficial as well, and that have diarrhea and have little appetite.

• Journal of Nutrition and Health
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• v.31 no.3
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• pp.333-342
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• 1998

To assess the nutrient intake and diet quality of Korean adults living in rural area, dietary survey with one day 24 -hour recall method was given to 2037 subjects over 30 years of age living in Yeoncho-gun, Kyungki province of Korea, together with health survey. The mean daily energy intake was 1583 kcal, with 65.4% of energy intake being supplied by carbohydrate, 15.9% by protein and 18.7% by fat. Eighty percents of total food intake were supplied by vegetable food and the rest in the form of animal food . As well as insufficiencies in calcium and iron intake, the bioabailability of calcium and iron is considered to have been low because most of those intakes came form plant origins. For most nutrients except phosporous, proportions of subjects with intake levels less than 75% of RDA was over 40% and highest in the elderly. Those proportion of low intake among female were higher than those among male. The mean adequacy ration(MAR) , an index of overall dietary quality was 0.62 for females and 0.68 for males and decreased with increase of age. The indexes of nutritional quality (INQ) were over 1 for most nutrients except 0.06 of vitamin A, 0.73 of calcium and 0.85 of vitamin C, Nutrient intake levels less than 75% of RDA may be appropriate as a criteria for insufficiency of nutrient intake. Based on these results, it is evident that some of adults in rural areas did not consume enough nutrients, especially vitamin A, calcium and vitamin B$_2$, and that the dietary intake of female and the elderly was not adequate .

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.1
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• pp.256-261
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• 2008

Anorexia is a common symptom in the elderly patients. Causes of anorexia in the elderly are very diverse and multifactorial. Causes include physiological changes associated with aging, mental disorders such as depression, anorexia tardive, dementia, medical diseases such as cancer(lung and gastrointestinal cancer), benign gastrointestinal disorders, cardiac disorders, pulmonary disease, thyroid disorders, infection. Medications such as digoxin, theophylline have also been implicated in the problem. No cause is found in about one quarter of patients. Management is directing at treating causes and providing nutritional support. In Oriental medicine, the appetite has close relation to Biwi. The main cause of anorexia is the insufficiency of Biwi. The physiology of Biwi is that Bi sends clarity(food essence) upward and Wi sends digested food downward. Specially if the physiologic function of Wi is disordered by various factors, Wi cannot send digested food downward. As a result, the anorexia can present by the disorder of Wi function. We experienced a case of an 74 years old female patient with ill-defined severe anorexia differentiated as Wijoongheohan. The patient was managed with fluid therapy and Jeonghyangsiche-tang. The anorexia and other symptoms improved continuously during hospitalization.

• Journal of Korean Home Economics Education Association
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• v.31 no.4
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• pp.97-113
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• 2019

This study is focused on the examination of changes in textbooks of Home Economics in High school from 7^st to 2015 curriculum, especially the 'Food and Nutrition section. We investigated the content elements of the National Curriculum Guide, the changes in learning contents, and the number of pages of Food and Nutrition section. The key words were extracted and the connective relationships between words were visualized using a method of language network analysis through word cloud and Semantic Network Analysis. According to the results of the research, the portion of the Food and Nutrition section has been gradually decreased on the Technology·Home Economics, following the development of the curriculum. Through the whole curriculum, 'invitation', 'Korean food', 'baby·nutrition' are appeared as key words. The education contents of Food and Nutrition section from the 7^th to 2015 revised have been developed and advanced with the changes of social needs. However, the reduction of portion and insufficiency of content elements of Food and Nutrition section bring concerns toward the decline of the quality of education on dietary life.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.

• Journal of Korean Home Economics Education Association
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• v.13 no.3
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• pp.23-35
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• 2001

The purpose of this study is to investigation the eating habits and health-related behaviors of adolescent students. 700 students are randomly selected in 6 high schools in Chunchon area. The most students take three meals a day. but most of girl students take less two meals a day or often go without a meal. There are the tendency that boy-students are more satisfied with their meal habits, but they have the health problems caused by irregular meals. There are more boy-students have the regularity of meal habits than girl students. and the former have the more tendency of going without a meal than the later which shows that girl-students have to give more attention to their health management. Their sleeping hours are not enough to recover the tiredness. The higher grads they are in the less time they have to take a rest. The tenth grads students are shown to feel the most serious stress. but have few opportunities to take a medical examination, which means that we have insufficiency of health education as a precautionary measures. Accordingly, it is important that teachers have to provide students with education of good meal habit which is fit to their real life. In modern times, as there are the tendency that more women participate in the social activity. we will reinforce the education that the boy-students may take active part in the health management without distinction of the roles between boy and girls-students.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.15 no.2
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• pp.183-189
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• 2002

Tinnitus is usually due to insufficiency of Kidney-essence, asthenia of the Spleen and Stomach, diseases caused by exogenous pathogenic factor, Liver fire(肝火) by severe stress, Phlegm -fire(痰火) by surfeit of high caloric food and alcoholic liquor. I observed and treated four patients who had been diagnosed with tinnitus of Liver-fire(肝火) and Phlegm-fire(痰火). After I checked the Inyeong(人迎) and the chon spot(寸口), all of their Inyeong were stronger than chon spot. Unbalance of the Inyeong(人迎) and the chon spot(寸口), and symptoms of tinnitus were removed by Acupuncture therapy of three Yang meridians of the hand(手三陽) and three Yang meridians of the foot(足三陽).

• Journal of mucopolysaccharidosis and rare diseases
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• v.4 no.2
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• pp.42-44
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• 2018

Prader-Willi syndrome (PWS) is a multisystemic complex disorder characterized by hyperphagia and impaired satiety which lead to severe and early obesity. In infancy, hypotonia and poor suck are main problems, and a child goes through Failure-to-thrive. During childhood, clinical manifestations change to food seeking as well as excessive weight gain, short stature, developmental delay, cognitive disability and behavioral problems. Also, growth hormone insufficiency is frequent. Most patients receive the recombinant growth hormone (rGH) therapy that provides improvement in growth, body composition, and physical attributes. The clinical care guideline for rGH therapy in PWS had been noticed in 2013. The rGH therapy helps in body fat, lean body mass, height SDS and head circumference. Also, the rGH therapy helps motor function, psychomotor development and cognition and behavioral issues.In Samsung medical center, there are clinical care guidelines for rGH therapy in PWS and an useful application for the patients. 'Living with PWS', the name of an moblie application for PWS patients, was introduced in the lecture. The application revised to version 2. It was made more convenient to users than in version 1. It helps caregivers to schedule the rGH therapy and to monitor height and weight.

• Journal of the Korean Dietetic Association
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• v.17 no.4
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• pp.403-415
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• 2011

The present study was performed to evaluate the job training needs of school nutrition teachers in order to enhance their specialty. Three hundred and forty questionnaires were distributed to school nutrition teachers working at primary and high schools in the Gyeongbuk area while 45 were distributed to professors during 2010~2011. Three hundred and two questionnaires from school nutrition teachers and 33 from professors were returned and analyzed. The rate of teachers practicing nutrition education was 54%, and the educational content was obtained mainly from the internet. The top three problems the teachers encountered were 'lack of standardized educational materials', 'inexperience of teaching', and 'insufficiency of expert knowledge'. The teachers recognized 'training program' as the best solution. However, the job training program operated immediately after teachers were appointed scored only 3.03 out of 5.00. Important contents of the training program ranked highly by the teachers were 'development of education materials', 'nutrition counseling', and 'teaching method'. The professors included 'expert knowledge' in their top three contents. Both the teachers and professors agreed to increase the frequency of 'practice' in training methods. Other factors the teachers considered to be important were high quality, diversity, ability of the instructor, training cycle, and the institution in charge. From these results, it can be concluded that efficient job training programs are needed for school nutrition teachers according to the importance of the education contents and training methods. It is therefore suggested that a cooperation committee be composed of an educator, educatee, and related personal in a local education office in order to operate the program.

• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.808-813
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• 2006

Until now, South Korea does not have either fortification or enrichment program as intervention tools although the addition of micronutrients to foods is for the most part not regulated. The aim of this study was to determine which scenario would most effectively reduce the proportion of the population with low iron intake while not putting other population groups at risk of excessive intakes. In order to investigate potential dietary consequences of iron fortification we analyzed 2 day dietary record data (n=3,955) from the 2001 National Nutrition Surveys. The Proportion of the population consuming dietary iron less than the estimated average requirement (EAR) ranged from $12.4{\sim}87.5%$ depending upon gender and age group. Iron fortification at the level of 100% of Recommended Intake (RI) per 100g to breads and instant o. dried noodles was estimated to result in a 15% decrease of proportion of those with iron less than EAR, while putting 1.4 % of the population greater than the Upper Limit (UL). Iron fortification appeared to be the most effective for the $15{\sim}19$ year old age group, showing 39% reduction of iron intake insufficiency. The results suggest that carefully designed fortification or enrichment to staple foods may contribute to increase dietary iron intakes of Koreans, especially for the young population with a high prevalence of iron inadequacy. As the estimation in this study was based solely upon dietary intake data, iron intake from supplements should be considered in further studies.