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KMID : 0665220110240010037
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 1 p.37 ~ p.53
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Developing a Healthy Korean Food Menu through Sikryochanyo
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Chung Hae-Kyung
Kim Mi-Hye
Kim Hang-Ran
Chung Hea-jung
Woo Na-Ri-Yah
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Abstract
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The objective of this study was to prepare the base on which Korean food can become a globally important health food. A focus group interview was conducted with a nutritionist and professor of food and nutrition to select the Korean food for a healthy menu. Five main categories were established to select a healthy menu based on the Korean food philosophy, including Korean food made from beans, Korean food made using fermentation, Korean food made using various colors, Korean food with high dietary fiber, and Korean food made with abundant unsaturated fatty acids. The 52 healthy menu items selected based on these standards were composed of easily available food materials. The efficacy of food materials described in Sikryochanyo, the traditional Chosun dietary therapy, was checked to verify the efficacy of this healthy menu. This study demonstrated that basic materials can be efficiently used to enable citizens to select Korean food as an international health food. As such, the results can be utilized to publicize Korean food as a healthy food.
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KEYWORD
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Sikryochanyo, Korean food, healthy menu, healthy food, traditional dietary therapy
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