Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Review of Food Therapy and Development of Diet Therapy Program for Diabetes Mellitus in 「Sikryochanyo」

「식료찬요」 속 소갈(消渴) 식치방(食治方) 고찰과 이를 활용한 당뇨질환 예방 식단 개발

  • 김미혜 (호서대학교 자연과학대학 식품영양학과 및 기초과학 연구소) ;
  • 정혜경 (호서대학교 자연과학대학 식품영양학과 및 기초과학 연구소)
  • Received : 2013.10.11
  • Accepted : 2013.11.15
  • Published : 2013.12.30
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Abstract

Century-old nutrition and health concepts can be revived and applied in the modern age in the forms of newly developed menus, recipes, and lifestyle education. Current medical nutrition therapy concepts were first described in the Chosun Dynasty (1392-1897) in Korea based on the philosophy that food and medicine originate from the same source, which is known as 'food as medicine'. Recognizing the importance of culture, tradition, local diet, and lifestyle on health and medical nutrition therapy, we tried to rediscover traditional Korean approaches towards food consumption and nutrition through systematic review of the literature and developed contemporary menus accordingly. The medical nutrition therapy prescriptions described in 'Shikryochanyo' (1460) by the Chosun Dynasty's royal physician Soonyi Jeao cover 45 different diseases. In this project, we developed contemporary menus for those disease models that are most prevalent in modern society. Menus developed with foods that are readily available today were evaluated for their nutritional content and adequacy using a computer-aided nutritional analysis program (CAN pro 3.0, developed by the Korean Nutrition Society for comparison with RDA for Koreans). Therefore, century-old nutrition and health concepts can be revived and applied in modern society as newly developed menus recipes and lifestyle education.

Keywords

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