• KOREAN JOURNAL OF CROP SCIENCE
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• v.48
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• pp.58-64
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• 2003

To enjoy a healthy life, it is important to have a well-balanced diet. However, in today's society, there is an increase in the consumption of preprocessed foods and frequency of eating out. Also the western diet, which is becoming move popular worldwide, contains relatively high levels of protein and fat, and a low amount of fiber, Furthermore, the increased availability of favorite foods has created a condition were the individual diet is less variable. With these conditions, it is difficult to maintain a diet that is nutritionally balanced. With these unbalanced diets, which are difficult to change, there has been an increase in adult disease and health problems, such as colon and breast cancer, It is speculated that metabolites for carcinogens are produced from diet components and that intestinal bacteria contribute to the production of these metabolites. Therefore, it is necessary to evaluate the relationships between health, diet, and intestinal microflora. Soybean oligosaccharide is composed of water-soluble saccharides that have been extracted from soybean whey, a by-product from the production of soy protein. This is mainly a mixture of mono-, di-, tri-, and tetrasac-charides, with the principle components being the oligosaccharide raffinose and stachyose. When consumed by humans, the oligosaccharides cannot be digested in the human duodenal and small intestinal mucosa, and these are selectively utilized by beneficial bifidobacteria in intestines. The results of acute and subacute toxicity tests, soy-bean oligosaccharides were nonpoisonous. Soybean oligosaccharides promote the growth of indigenous bifido-bacteria in the colon which by their antagonistic effects, suppress the activity of putrefactive bacteria. Also, they reduce toxic metabolites, detrimental enzymes and plasma lipid, and increase in the frequency of bowel evacuation and fecal quantities. Consequently, soybean oligosaccharides as functional foods components have potential roles in the prevention and medical treatment of chronic adult diseases. The study of processing property and physiological function of soybean oligosacchavides and development of high oligosaccharide variety allow the creation of new and exciting foodstuffs that aye functional healthy.

• The Journal of Korean Obstetrics and Gynecology
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• v.23 no.1
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• pp.83-96
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• 2010

Purpose: A survey was conducted by questionnaire to investigate outpatients' intake status of health food. Methods: The survey of visiting oriental OB&GY clinic in 4 hospitals of oriental medicine and 1 oriental medical clinic has found the status of health food intake. Results: 1. Total respondents were 339(Male: 54, Female: 264) and their average age was $41.4{\pm}11.8$. Outpatients of oriental medicine clinic were 113, outpatients of hospitals of oriental medicine were 226. 2. Among the respondents, 156(40%) persons were taking health food as of today and the proportion of health food intake by oriental medicine clinic's outpatients is higher than the proportion of outpatients of hospitals of oriental medicine. 3. There is no difference in educational background and income among the outpatients who visited the oriental medicine clinic or hospitals of oriental medicine. And the middle income group's health food intake ratio was the highest. 4. The survey showed that heath food intake ratio got higher as persons became old. 5. Among the health foods, the multi-vitamin was most frequently taken. And omega 3, Ginseng steamed red, Vitamin C, Glucosamine, Calcium m were also frequently taken. Conclusion: A study for health food intake status by clinic is indispensable to establish the standard for efficient intake of health food.

• Journal of Nutrition and Health
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• v.33 no.8
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• pp.824-832
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• 2000

In Sasang constitutional medicine, a part of oriental medicine, there are beneficial foods of harmful foods according to the each constitutions. Until now, most of the studies have investigated the classification of foods according to the each constitutions, The clinical usage of the constitutional diets in now in the beginning. The purpose of this study is to investigate the therapeutic effects of the constitutional diets in comparison with general therapeutic diets in the patients with hyperlipidemia. From January to August, 1999, the 65 hyperlipidemic patients admitted to Kyung Hee Oriental Medical Center were studied. Therapeutic diet for hyperlipidemic patients or each constitutional diets were given to the subjects 3 meals a day for 6 weeks. The Sasang constitutional classification, food habits were assessed. The anthropometric assessment and blood analysis were carried out before and after taking each experimental diets. The results are as folow ; 1) The mean age of the objects was 62.4${\pm}$6.5 years, the distribution of their constitution were Tae-eumin :63.0%, So-yangin :26.2% So-eumin: 10.8%. 2) The mean body weight and BMI of Tae-eum were significantly higher than those of So-eum and So-yang. 3) Food habits of each constitutional groups were very similar to those described by sasang medicine. 4) The therapeutic and constitutional diets lowered the serum levels of total lipid(from 756.4mg/dl to 692.3mg/dl) triglyceride(from 244.4mg/dl to 212.mg/dl) and VLDL-cholesterol(from 48.9mg/dl to 42.5mg/dl). The therapeutic diet decreased the HDL-cholesterol level(from 49.0mg/dl to 41.7mg/dl) but the constitutional diet did not. 5) The effects of the therapeutic and constitutional diets were the highest in Tae-eum group. In the So-yang group, the constitutional diet lowered the levels of total lipid and LDL-cholesterol but the therapeutic diet did not. But the therapeutic and constitutional diets did not change the blood lipid levels significantly in the So-eum group.(Korean J Nutrition 33(8) : 824-832, 2000)

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.847-856
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• 2012

Rhinitis and sinusitis are among the most common medical conditions in Korea, as well as Western societies. Environmental factors may influence both rhinitis and sinusitis; however, the role of dietary factors in rhinitis and sinusitis is not clear. The present study aims to compare the dietary habit, food consumption frequency, and food preference of elementary school students with or without rhinitis and sinusitis. The demand of their parents for an education program for the dietary prevention against rhinitis and sinusitis was also examined. The survey was conducted with a total of 200 subjects recruited from two elementary schools located in Gyeonggi area of Korea. The subjects consisted of 101 students with rhinitis and/or sinusitis (RS group) and 99 without rhinitis and sinusitis (control group). The students of the RS group were more likely to have habits of eating-out and street food use, to consume bean, peanut, walnut, almond, yogurt, egg, snack, and French fries frequently, and to prefer the types of foods prepared by stir-frying and deep-frying than the control group. The parents who recognized 'school nutrition teachers or food/nutrition-majored specialists' as the most appropriate educator for the dietary education program in the RS group (48.5% of their parents) were less than those in the control group (67.7% of their parents). The present study suggest that students with rhinitis and/or sinusitis may be different from those without the disease(s) in their dietary habit, frequently consumed foods, and preferred type of foods. More epidemiological, intervention, and laboratory studies are needed in order to elucidate the role of dietary factors in the development and prevention of rhinitis and sinusitis, which will have a significant implication to public health.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.5
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• pp.1220-1224
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• 2005

Crataegi Fructus has often been cited in medical literature for its medicinal effects. The purpose of this study was to investigate the possibility of Crataegi Fructus application as an edible medicinal (nutritional supplement) food resource. In this study, Crataegi Fructus, which has been used in oriental medicine and folks remedy, was investigated to characteristics of nutritional composition(protein, lipid, ash, fiber, free sugar and minerals). The approximate composition of low Crataegi Fructus was crude protein, 0.26%, crude lipid, 0.30% and crude ash, 0.66%. And total dietary fiber 5.60%(insoluble 4.66%, soluble 0.94%), contents of glucose and fructose were 5.02mg% and 6.21 mg%, Nutritional composition of fermented liquid was crude protein 0.24%, crude lipid, 0.03%, crude ash, 0.53% and total dietary fiber, 0.24%. And glucose, fructose contents were 14.77mg% and 7.30mg%. The other hand, nutrition contents in water extract of Crataegi Fructus were significantly lower than low Crataegi fructus and fermented liquid. The above results showed that Crataegi Fructus and fermented liquid have sufficient values to use as a food stuff for medicinal food and nutritional supplement.

• International Journal of Advanced Culture Technology
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• v.8 no.4
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• pp.82-88
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• 2020

With the development of medical care in the 21st century and the rapid development of the 4th industry, electronic devices and household goods taking into account the physical and mental aging of the silver generation have been developed, and apps related to health and health are generally developed and operated. The apps currently used by the silver generation are a form that provides information on diseases by focusing on prevention rather than treatment, such as safety management apps for the elderly living alone and methods for preventing diseases. There are not many apps that provide information on foods that have a direct effect and nutrients in that food, and research on apps that can obtain information about individual foods is insufficient. In this paper, we propose an app that analyzes food factors and provides self-medication for health promotion of the silver generation. This app allows the silver generation to conveniently and easily obtain information such as nutrients, calories, and efficacy of food they need. In addition, this app collects/categorizes healthy food information through a textom solution-based crawling agent, and stores highly relevant words in a data resource. In addition, wide deep learning was applied to enable self-medication recommendations for food. When this technique is applied, the most appropriate healthy food is suggested to people with similar eating patterns and tastes in the same age group, and users can receive recommendations on customized healthy foods that they need before eating. This made it possible to obtain convenient healthy food information through a customized interface for the elderly through a smartphone.

• The Korea Journal of Herbology
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• v.39 no.5
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• pp.1-8
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• 2024

Objectives : Koreans consume excessive amounts of sodium due to their traditional diet based on rice, soup, and kimchi. The purpose of this study was to find out the relationship between salty taste preference and physical symptoms. Methods : A survey was conducted on 252 patients visiting L/C oriental medical clinic. Taste preferences were investigated, and the overall physical condition, as well as general lifestyle habits, of people who enjoy salty tastes were checked. We selected symptoms that were significantly more common in people who enjoy salty foods. Results : People who enjoyed salty foods tended to smoke and drink alcohol, and had many thermal symptoms such as dry mouth and prefer to drink cold water. And there was a tendency for cardiovascular diseases such as chest pain, chest congestion, purpura, gastrointestinal diseases such as abdominal pain, bowel sound, constipation·diarrhea, nausea·vomiting, and urogenital diseases such as enuresis, naengdaeha, and menstrual pain, and symptoms such as food urticaria and yawning were significant. There were a lot of them. Conclusion : To quit drinking and smoking, it is good to avoid eating salty foods, and to prevent cardiovascular diseases, gastrointestinal diseases, and urogenital diseases, it is also good to avoid excessive sodium intake. It is believed that one can maintain a healthy lifestyle only by eating an appropriate combination of the five flavors.

• Journal of Community Nutrition
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• v.4 no.2
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• pp.90-98
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• 2002

This study was performed to examine the dietary and BMI change of Koreans after moving to America and to identify the factors influencing changes of BMI. The subjects were 192 Korean-Americans (men : 86, women : 106) residing in the eastern area of the U.S.A. 1) subjects reported significantly increased consumption frequency in American foods like, low fat milk(p<0.001), cold cereals (p<0.001), whole wheat bread(p<0.001), hamburger(only in males p<0.01) and pizza(only in males p<0.01). Whereas significantly decreased consumption frequency in fish (p<0.05), cooked vegetables(p<0.001), kimchi(p< 0.001) and cooked rice (p<0.001) were reported. 2) It was reported that weight, accordingly BMI were significantly increased (p<0.01). The smoking habit score was significantly decreased for males (p<0.05). 3) Multiple linear regression analysis for BMI change showed that education years in Korea was the most prominent negative factor(p<0.001) in predicting BMI change in America. Elevated frequencies of alcohol, chicken and soft drink in America were also associated with greater increase of BMI. When the length of residence (increase of age) was included in regression model, the increase of age was the most significant factor (p<0.001). Changes of chicken and soda scores were other significant factors.

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.292-301
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• 2003

The purpose of this study was to know the perception on acne for the college students to provide basic data for the suitable care of acne. Self-administrated questionnaires were completed by 641 college students. Dietary attitude, food habit, general perceptions on acne, knowledge level on acne, and relationship perception between special food and acne were analyzed. The results were as follows. 1. Self reported health status, smoking, obesity index were significantly different by experience of acne. 2. Dietary attitude and food habits were not significantly different by experience of acne. 3. Acne experienced subjects had acne on their face mostly and responded positively to specialized treatment. Proportions of getting the knowledge on acne were 40.6% from friends, 35.4% from magazine and 21.7% from TV or radio. 4. Proportions of correctly answered for the questions about pregnancy, hair cosmetics, oily food, male hormone, family history, constipation related with acne were less than 50% for acne experienced subjects. 92.5% of acne experienced subjects were answered eating chocolate, nut, and fat were related with breaking out and aggravating of acne. Perceptions on breaking out factors and aggravating factors of acne were not significantly different by gender. 5. More than 70% acne experienced subjects stated that instant foods, oily foods, meats, cookies, nuts were related with developing and aggravating acne. Soybean, Seaweed, fermented fish were recognized as less related with developing and aggravating acne.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.421-429
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• 2009

The purpose of this study was to analyze the eating habits and food intake patterns to elucidate the relationship between on blood lipid levels. The subjects based on the nutrition counseling data of medical health examination. The subjects were 774 adults(448 males and 326 females). Survey samples were divided by age $65\leq$ years. The subjects were 774 adults(448 males and 327 females). Survey samples were divided by age $65\leq$ years. Blood samples were analyzed for total cholesterol (TC), triglycerides(TG), LDL-cholesterol. The results showed there were significant difference frequency of overeating meal and total cholesterol(p<0.05), meal frequency, regularity of meals, frequency of meal out, eating breakfast, speed of meal et eating habits and blood lipid levels not significant difference. However, food intake patterns were significant difference in some kind of food such butter and cream bakery but there were not significant relationships between eggs, cod roe, Chinese foods, fried foods, Gal-bi-tang, Sun-ji-soup and blood lipid levels. Eating habits and food intake patterns was do not seem to be cause for blood lipid level in Korean elderly.