• Korean journal of food and cookery science
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• v.31 no.5
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• pp.660-675
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• 2015

This study was performed to assess the nutrient intake and dietary diversity of Korean children and adolescents using the Korean dietary pattern index developed in previous studies. For this study, 6,462 children and adolescents aged 7~18y who participated in the dietary intake survey (24h recall method) of the 2007~2013 KNHANES were sampled. The food items included in the Korean dietary index were jusik-ryu, guk/tang-ryu, gui/jjim-ryu, namul-ryu, yeomjangchaeso-ryu, jang-ryu and mitbanchan-ryu. All the subjects and both age groups (7~12y, 13~18y) were divided into quartiles. According to the results of this study, the range of the Korean dietary pattern score was 0~58 for all of the subjects and also in the 13~18 age group, and was 0~52 in the 7~12y age group. When the pattern score for each food group was compared across the quartiles of the Korean dietary pattern score, in all the subjects as well as in the 7~12y and 13~18y age groups, the pattern score for jusik-ryu and yeomjangchaeso-ryu was highest in Q1~Q4. or all the food groups, the mean pattern score was highest in Q4. These results suggested that the Korean dietary pattern score is highly associated with jusik-ryu including rice and yeomjangchaeso-ryu including kimchi. Accordingly, it is considered necessary to develop an index that reflects the characteristics of Korean cuisine and, at the same time, assesses the nutritional status and food consumption tendency of Korean children and adolescents.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.716-724
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• 2015

Trienzyme extraction coupled with microplate assay (Lactobacillus casei subsp. rhamnosus) was validated and applied for the determination of folate (vitamin B9) in Korean ancestral rite foods. Foods included five Guk (Tang), eleven Sookchaes, eight Jeoks, nine Jeons, six Jjims, and twenty desserts. Folate was detected in all samples: Guk (Tang) 4.62~18.84, Sookchae 6.13~48.40, Jeok 5.49~49.50, Jeon 6.96~30.77, Jjim 10.34~38.88, and desserts $3.33{\sim}49.55{\mu}g/100g$. The lowest folate content was observed in Sikhye ($3.33{\mu}g/100g$), whereas the highest was observed in Songhwa-dasik ($49.55{\mu}g/100g$). Folate analyses of certified reference materials, BCR-121 (whole meal flour) and BCR-487 (pig liver), showed good recoveries of 90.0% (0.45 mg/kg) and 92.4% (12.3 mg/kg), respectively. The recoveries (96.0 to 106.2%) obtained by analyzing eight spiked samples with different matrices also showed good accuracy. Both repeatability and reproducibility were less than 5%, indicating good precision. The quality control chart (n>30) obtained by running commercial folate fortified-wheat flour once a week for about 10 months showed that all assays were under control. All validation method and analytical quality control results showed that folate contents in Korean ancestral rite foods produced by microplate assay were reliable enough to be used for the construction of a national folate database.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.315-321
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• 2002

This study was focused on identifying the difference of food preference according to body size of elementary school boys in Daejeon city. In order to measure the food preference, the degree of liking by means of a 5-point Hedonic scale was asked to 198 boys of 5th grade from six schools throughout Daejeon for 144 food items in 17 food groups composed of main dish, side dish and dessert : cooked rice, noodles or breads, as main dish, kimchi, tang.guk.zzigae, gui, zzim, bokeum, fried.pan-fried, jorim, muchim.namul or jangachi, as side dish, fruits, beverage, milk, rice cake or anacks, as dessert and for best preferred taste among five basic. The survey was conducted in rune, 1997 by questionnaires. Overall food preference of the subject was inclined to be higher in most of dessert food : fruits, beverage, milk or snacks, but to be lower in side dishes of Korean conventional food : jangachi, muchim, namul, jorim, kimchi and tang.guk .zzigae. The percentage of boys preferring cocked rice to noodle or bread as main dish was as much almost double in overweight boys as those of underweight or normal weight boys. None of the food group among 17 groups was significantly different in the food preference by body size of the subjects. However, food preference score of overweight group showed a trend to be higher in 11 food groups except less calorie-dense food groups such as fruits, noodles, rice cake, cooked rice, soup and stew and braised food (jorim) than normal or underweight group, and they seemed to prefer especially high-protein and high-fat foods. Being based on 3 points of preference score as the criterion for comparison, underweight group showed higher preference only in fruits group but showed lower preferences in 12 food groups among 17 groups than other groups.

• Journal of Nutrition and Health
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• v.54 no.2
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• pp.211-223
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• 2021

Purpose: A total of 39 seafood menus were prepared according to the Korean standard recipe, and analyzed for vitamin B₉ (folate) and B₁₂ (cobalamins) contents, using validated applied analytical methods. The menus included Guk/Tang/Jjigae (boiled or stewed dishes, n = 10), Bokkeum (stir-fried dishes, n = 10), Jjim/Jorim (braised or steamed dishes, n = 7), Gui (baked or grilled dishes, n = 7), Twigim (deep-fried dishes, n = 2) and Muchim (dried or blanched-seasoned dishes, n = 3). Methods: The contents of vitamin B₉ and B₁₂ in all food samples were determined by the trienzyme extraction-Lactobacillus casei and immunoaffinity-high-performance liquid chromatography/photodiode array detection methods. Analytical quality control was performed in order to assure reliability of the analysis. Results: Accuracy (97.4-100.6% recoveries) and precision (< 6% relative standard deviations for repeatability and reproducibility) of vitamin B₉ and B₁₂ analyses were determined to be excellent. The vitamin B₉ and B₁₂ contents of the 39 seafood menus evaluated, varied in the range of 1.83-523.08 ㎍/100 g and 0.11-38.30 ㎍/100 g, respectively, depending on the ingredients and cooking methods. The vitamin B₉ content was highest in Jomi-gim (523.08 ㎍/100 g), followed by Geonsaeu-bokkeum (128.34 ㎍/100 g) and Janmyeolchi-bokkeum (121.53 ㎍/100 g). Vitamin B₁₂ was detected in all seafood menus, with highest level obtained in Kkomack-jjim (41.58 ㎍/100 g). The seaweed dish was found to have high levels of both vitamin B₉ and B₁₂. All assays were performed under strict quality control. Conclusion: Guk and Tang menus, which contain a large amount of water, were relatively lower in the vitamin B₉ and B₁₂ contents than the other menus. Bokkeum menus containing various vegetables were high in the vitamin B₉ content, but the vitamin B₁₂ content was dependent on the type of seafood used in the menu.

• Journal of Nutrition and Health
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• v.42 no.1
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• pp.78-96
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• 2009

The purpose of this study was to analyze and evaluate the menu served in government offices foodservice by using Kasavana & Smith's Menu-Engineering. Sales and food costs were collected from the daily sales reports for a year from Jan 2 to Dec 31 in 2007. Calculation for menu analysis and customer's data were done by computer using the MS 2003 Excel spreadsheet program and SPSS 12.0 package program. Menu mix% (MM%) and unit contribution margin were used as variables by Kasavana & Smith. Four possible classifications by Menu-Engineering technique were turned out as 'STAR', 'PLOWHORSE', 'PUZZLE', 'DOG'. The main menus served during a year were 128 dishes and about 141 peoples visited this restaurant daily. The mean age of the men was $44.1\;{\pm}\;6.3$, women were $32.7\;{\pm}\;6.4$ and showed that was statistically higher than that of women (p < .0001). The rates of STAR menus were 'Western style (75.0%)', 'guk/tang-ryu (48.1%)', 'jjigae/ jeongol-ryu (23.1%)', 'bap-ryu (17.2%)' in sequence. There were no STAR menus in gui/jorim/jjim-ryu. PLOWHORSE menus were 'gui-ryu (75.0%)', 'guk/tang-ryu (29.6%)', 'bap-ryu (27.6%)' in sequence. There were no PUZZLE or DOG menus in 'jjigae/jeongol-ryu'. PUZZLE menus were 'jorim/jjim-ryu and Myeonryu (each 33.3%)', 'bap-ryu (31.0%)' in sequence. PUZZLE menus were a lots of 'Chinese food (75.0%)' and 'myeonryu (55.6%)'. This study provides the basic data based on regularly menu analysis method applied the scientific menu analysis techniques in government offices food services, I'd like to suggest that the menu management must be done based on the necessity and result of menu analysis according to the seasonal and middle, long-term plans.

• The Journal of Internal Korean Medicine
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• v.25 no.2
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• pp.329-334
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• 2004

There are different kinds of the pseudo-mass of the gallbladder(GB) such as GB stones, GB polyps, GB sludge, and these can be differentiated by simple-ultrasonogram(USG). The most common symptoms of GB polyps are abdominal pain(RUQ), dyspepsia, jaundice, but usually there are no symptoms. GB polyps are commonly treated with a cholecystectomy if 10 mm or more in diameter. Pseudo-mass of the GB is regarded as products of stagnation of the Liver Ki in Oriental Medicine. The patient suffered from mild fever. abdominal pain(RUQ), and jaundice. He was diagnosed with a GB polyp(10 mm), liver cyst(12 mm) by simple USG. We treated him with Acupuncture, Herbal Medicine(Hoinsamgum-tang). After three days of treatment, the symptoms improved, and after one month the GB polyp was removed on the follow up of USG.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.447-455
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• 1995

The purpose of the present study is to assess nutrient content for providing nutrition information such as nutrition labeling on Korean dishes in restaurant and food service institutions. The content of nutrients was calculated in recipies used to prepare dishes which has been frequently consumed in such four groups as the literature, foodservice institutions of industries, restaurants, and households. The numbers of dishes surveyed were 15. Total numbers of literture used for recipies analysis are 20. Recipies used in foodservice institutions of industries were abstracted from the journal 'Guk-Min Young-Yang' published in Korea dietetic association and obtained with the help of dietitians working in those institutions. Also, recipies has been using in restaurants were given from the Korea restaurant association. Recipies in households was calculated from the secondary analysis of the Korean National Nutrition Survey. Nutrient content from foods except steamed rice and side dishes in each dish was calculated using data of Korean food composition table published. The content of energy and protein in 'Gal-bi tang' (beef-rib soup) were highest in recipes used at restaurants, vitamin C in recipes of food service institutions of industries due to the generous use of meats and vegetables than other recipies. 'Doen-jang chigae' (soybean paste stew) showed the lowest content of energy in results analyzing recipes presented on the literature and varied protein level by four groups for difference of protein source used. The content of energy in 'Gop-chang jeongol' (small intestines stew) is 150 kcal more than 'Soegogi jeongol' (beef stew) in general. The energy level of 'Daeji-galbi' jim (braised pork ribs) and 'Dak jim' (braised chicken) turned out to be the highest in recipies presented on literature. Variation of each nutrient content including energy and protein was relatively high, since some of foods used in 'Pibimbab' (mixed rice) varied with four groups. Amounts of energy and protein in 'Naeng-myeun' (cold noodles) is the highest in recipies of foodservice institution of industries because much amounts of noodle and meats were used comparing to other groups. The average content of energy in 'Pulgogi' (grilled meat with sauce) was 50% to Korea recommended amounts of one meal, 833.3 kcal. Content of vitamin $B_1$ in 'Jeuk pyeunuk' (boiled pork), which is made of pork meat, was higher than other dishes. The ingredients of frequently consumed Korean dishes were highly variable among the four groups which inevitably results in variation of nutrient content in each dishes. The high variation of nutrient content in each dish according to study requires careful collecting of the large number of recipies in presenting representative nutrient content for nutrition labeling on dishes in restaurant and food service institutions effectively.

• The Journal of Dong Guk Oriental Medicine
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• v.7 no.1
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• pp.1-32
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• 1998

I found following idea, as a result of researching his Science idea, mainly, by translation of the "$Zh\bar{a}ng$ xi $ch\acute{u}n$ $Xu\acute{e}$ $Sh\acute{u}$ ssu $hsi\acute{a}ng$ "(張錫純 學術硏究). $Zh\bar{a}ng$ xi $ch\acute{u}n$ regarded $ch\tilde{u}ng$ $ch\bar{u}ng$ $ts'\bar{a}n$ $hs\bar{l}$' (衷中參西) as the core idea of The Chinese-Western medical combination. He didn't segregate philosophy of the West from One of the Orient. He persued to harmonize each other and thought that the Western medicint theory is included in the Chinese one in many parts. besides, He recognized that it is bad to reject each other, for the medical science's purpose is to save a life, and united The Chinese-Western medicine theory, by $ch\acute{u}ng$ $ch\tilde{u}ng$ $ch\bar{u}ng$ $ts'\bar{a}n$ $hs\bar{l}$'(衷中參西) idea which refers to consult the Western medicine on the basis of the Chinese one. Medical basic theory of $Zh\bar{a}ng$ xi $ch\acute{u}n$ brought up new views of the theory : Dae-gi(大氣), gi-Hwa(氣化) theory, Nongangubgan byung juing chi(論肝及肝病證治), Eum her chijung ja bi(陰虛治重滋脾). Lim Sangeung yong(臨床應用) of Hyul Her gub(血虛及)-Hwal Hyul Hwa $\breve{u}$ bub(活血化瘀法), on the basis of classics, such as, "$N\breve{e}i$ Ching"(內經), "Chin Kue $\breve{i}$ $y\bar{a}o$ $l\ddot{u}{\bar{e}}h$, "Shen $n\acute{u}ng$ $p\breve{e}n$ $t\acute{s}{\check{a}}o$ ching"(新農本草經) etc. I'll sum up $Zh\bar{a}ng$ xi $ch\acute{u}n's$ clinical idea now He unified Sang Han(像寒)-On Byung(溫病) with Yuk Kyung Byung Jung(六經辨證) and It was noticiable to utilize a kinds of Baek Ho Tang(白虎湯). He gave a detailed description about a method of grasp the symptoms of the cause of the internal medicine diseases and pathology and, he left abundant views of theory about using remedy and experience of clinic.

• The Journal of Internal Korean Medicine
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• v.40 no.5
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• pp.990-998
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• 2019

Introduction: Stroke refers to a sudden brain disease that results in disorders in the anatomy of the brain. The cause is a sudden circulatory disorder of the cerebrovascular system that creates a consciousness disorder and hemiplegia. Despite aggressive treatment after the onset, stroke is a social problem because the patient has difficulty in recovering from sequelae that can include limb movement disorders, language disorders, and emotional disorders. In this study, we describe the effect of traditional Korean medicine treatment on the sequelae in a subacute cerebral infarction patient admitted to a Korean medical hospital. Case presentation: A 67-year-old male patient was diagnosed with cerebral infarction circa 2005, and his condition had not improved. Around March 15, 2018, he experienced the sudden onset of a cerebral infarction in his daily life. This was confirmed by a brain MRI, and he was hospitalized at other hospitals, but he showed no improvement. We conducted a manual muscle test (MMT) to evaluate the patient's exercise and strength. His gait level was measured to evaluate his degree of walking. He was treated with Bojungikgi-tang and acupuncture twice a day. After 34 days of inpatient treatment, the patient's exercise strength improved from Grade 2+~Grade 3 to Grade 3+ determined by the MMT, and his walking ability improved from Gait Level 3 to Gait Level 4. Conclusion: The findings of this study indicate that acupuncture and herbal medicine treatment can help treat patients with hemiplegia due to cerebral infarction.