費伯雄 『食鑑本草』의 편제와 내용에 관한 硏究

홍진임(Hong Jin Im) 대한한의학원전학회 2017 대한한의학원전학회지 Vol.30 No.2

Objectives : There exists a number of books that deal with curing diseases with foods. This includes Shennongbencaojing from Han Dynasty era, Zanyin s Shiloaoxingan and Mengxi s Shilaobencao from Tang Dynasty era, Husihui s Yinshanzhengyao from Won Dynasty era, and Feiboxiong s Sikgamboncho from Qing Dynasty era. This paper aims to delve into the food treatment revealed in Sikgamboncho, which is the latest book in the preceeding list, and studied its differences when compared to other medical books that deal with food treatment methods. Methods : The format and contents of Feiboxiong s Sikgamboncho were studied. For its format, Shilaoaoxingan, Yinshanzhengyao, Shikryochanyo, and Donguibogam were used to compare their formats with that of Sikgamboncho in order to discern the unique characteristics found in the book. For its contents, the paper studied food ingredients and food treatment separately, and then studied the historical significance of Feiboxiong s Sikgamboncho. Results : Sikgamboncho categorizes 12 types of grain, 22 types of vegetables, 7 types of cucumis calyx, 27 types of fruit, 9 types of flavor, 4 types of bird, 4 types of animal, 10 types of fish with scales, 4 types of carapace, and 2 types of worm. The book explains each ingredient s harvest period, its nature, potency, and taboos. The food treatment section explains 74 types of treatments that are divided between the wind, cold, summer heat, dampness, dryness category and the qi, blood phlegm, deficiency, and excess category. Each treatment contains its potency and recipe. Conclusions : Feiboxiong underlined the importance of ingredient through placing significance even to the order of ingredients. Out of the total 74 food treatments, 25 treatments were dedicated to deal with weakness. Feiboxiong attempted to prevent human body from becoming weak, which reflects his emphasis on the importance of food and wellness.

대변불통에 활용된 식치방 연구

홍진임 ( Hong Jin-im ) 대한한의학원전학회(구 대한원전의사학회) 2018 대한한의학원전학회지 Vol.31 No.1

Objectives : This paper studies how the people of the past deal with constipation before the introduction of modern medical knowledge. Then, the paper selected some of the methods that use food ingredients with little to no side effects, and studied them to find a basic set of data that can be applied to today's medical practices. Methods : This paper reviewed six literatures: China's Eumsunjungyo, Nonohangeon, and Shiggamboncho, and Chosun's Singnyochanyo, Donguibogam, and Jejungsinpyeon. The food cures related to constipation were studied to discover what ingredients and preparation forms were used, how they were taken, what types of prescriptions existed, and how they were applied. Results : The food cure for constipation included ingredients such as mazi, suzi, sesame, honey, yiyiren, yuliren, xingren, taoren, and rice. These ingredients are known for replenishing the body's fluid and humor and allowing the better flow of qi. Mazi porridge, suma porridge, raw sesame oil, suzhu porridge, and suxing porridge were effective in dealing with the conspitation caused by heat, and jingshen wan, yiyiren porridge, yuliren porridge, yulirenyiyiren porridge, xingren porridge, and taoren porridge were effective in taking care of conspitation caused by qi deficiency. Conclusions : With a constipation caused by heat, it is good to take mazi and spinach regularly which is helpful in cooling down the heat. For senior citizens, constipations occur due to the qi deficiency that leads to the lack of fluid and humor. In this case, suzhu porridge should be taken regularly together with milk and sesame oil in order to replenish the qi. This will tonify the amount of qi and moisten the large intestines, which will be also helpful in tonifying the body itself.

『준생팔전』의 "논천수(論泉水)"에 관한 연구(硏究)

홍진임 ( Jin Im Hong ),윤창열 ( Chang Yeol Yun ) 대한한의학원전학회(구 대한원전의사학회) 2014 대한한의학원전학회지 Vol.27 No.3

Objectives : Evaluating water and its comparisons to Yin(陰) and Yang(陽). In this section, we will look into this matter from Dongeuibogam(東醫寶鑑) and introduce an oriental perspective on the subject of water(水部). Methods : Translating Eumchanboksikjeon(飮饌服食全) from Junsangpaljeon. An in depth study of related contents and comparing to the water section(水部) of Dongeuibogam(東醫寶鑑)Results : According to the section of Varieties of Teas and Water(茶泉類) in The Discussion of Springs(論泉水), Goryum(高濂) divided water into five different types in Eumchanboksikjeon(飮饌服食全) of Junsangpaljeon. These different types are Water that runs between rocks, Clear and cold water, Sweet and fragrant water, Spiritual water and Well water. Dongeuibogam(東醫寶鑑) also analyzed 28 different types of water out the 33 its list. The idea is that one must use water differently according its origins, where it originated, when and what season to maximize the usage of the water because the energy of water would be different. Conclusions : By evaluating water, we have learned that water picks up energy and changes according to its surrounding environments. The different types of water used changes the medicinal ingredients and it affects the human body differently. One must keep in mind, the cycles of water, its energy and how it helps us live a healthier life.

한국(韓國)의 운기학(運氣學)에 관(關)한 연구(硏究)

홍진임 ( Hong Jin-im ),윤기령 ( Yun Ki-ryoung ),윤창열 ( Yun Chang-yeol ) 대한한의학원전학회(구 대한원전의사학회) 2017 대한한의학원전학회지 Vol.30 No.4

Objective : Establishment and development of Woongihak on Korea requires detailed study into its contents including each period's Woongihak theory and clinical practices. Method : Woongihak is assumed to have been introduced during the Coreyo Dynasty. Then its development stage is divided into early, middle, later periods in Chosun dynasty, and the category further developed into the Japanese colonial period and then the post-liberation era. These periods were given respect to while medical textx and data related to Woongihak were collected and analyzed. Result & Conclusion : The general consensus is that Woongihak was introduced for the first time during the early period of Coryeo Dynasty, but there was no text around this era regarding Woongihak could have been found. Woongihak was found in Uibang-yuchwi, which entered Chosun Dynastyin early period and was published, where it annotated Sanghanjiggyeog, Saminbang, and eumjeungyaglye. Donguibogam, which was published during the middle period, introduced Woongi by hosting a sentence of Cheonjiungi, and Chochanggyeol was published during the late period and brought the level of Woongihak in Korea a step further. Lectures on Diagram of Woongihakw as published during the Japanese colonial era, but it lacks uniqueness since it was a translation of Suwenrushiyunqilunao. Another book published during this period was OunyukgiUihakbogam by Cho Wonhui. It brought a heavy influence on the generations to come because it drew up prescriptions through the Gaegun and Gaeggi or Date of Birth of Date of impregnation. It was easy to use and highly potent. The author of this paper also collected about 55 types of Woongi texts published after the liberation of Korea, but there are sure to be many that is missing from the collection.

어린이 식생활 안전관리 특별법에 관한 효과적 교육 및 홍보 방안 연구

홍진임(Jin Im Hong),정희선(Hee Sun Jeong) 한국조리학회 2012 한국조리학회지 Vol.18 No.5

This study was conducted to investigate the effective educational and promotional strategies for the Special Act on the Safety Management of Children`s Dietary Life on the basis of the survey conducted on parents. First of all, its result showed that most parents are well aware of the main contents of the law. They answered that, when choosing safe favorite food for children, the most important part is the article Regulations on the standards for children`s favorite food should be reinforced. As for the index of safety management for children`s dietary life, most respondents think safety the most important; housewives and nuclear family members choose safety (p<.01), while large family members do nutrition. For the question asking how they get the information on safety management for children`s dietary life, most of them answered that they generally use mass media, family and friends as a reference. Those with high income usually get the information from special books, those between 30s and 50 from mass media, and those with college graduates from civil social groups (p<.05). In case of taking the safety education programs for children`s dietary life, they told that the most necessary information is concerned with hygienic dietary life and nutrition labeling on processed food; housewives are interested in the latter, while working people in the former (p<.05). As a method of informing parents of the Special Act on the Safety Management of Children`s Dietary Life, mass media such as TV and radio, and school education are suggested in this survey. Therefore, this study proposes that mass media be considered as the most effective way of promoting the Special Act on the Safety Management of Children`s Dietary Life and getting information concerning the law.

脾胃질환의 食治에 관한 小考 : 『飮膳正要·食療諸病』, 『食療纂要』를 중심으로

홍진임(Hong Jin-im) 대한한의학원전학회 2016 대한한의학원전학회지 Vol.29 No.2

Objectives : This study selected the food ingredients mainly appearing in the stomach-disease-related articles from Eumsunjungyo·Singnyojaebyeong and Singnyochanyo, and investigated their effects to turn these data into references for modern people, use the food therapy of ancestors for modern life, and prevent and cure stomach diseases of modern people due to unhealthy lifestyle. Methods : This study selected the stomach-related food therapies from Eumsunjungyo and Singnyochanyo, and organized the therapies by chief virtue, effect, ingredient, and recipe. Also, this study analyzed and investigated characteristics, tastes, and target organs of the food ingredients in the recipes. Results : There are 8 stomach-related recipes among 61 recipes in Eumsunjungyo· Singnyojaebyeong, and there are total 34 types of stomach-related recipes in Singnyochanyo including 27 types of BiwiBuBanui Five and 7 types of GutoBuHaeyeokByeonggyeonBiwi fifteen. Both Eumsunjungyo·Singnyojaebyeong and Singnyochanyo contains food therapies for diseases due to week stomach. Most recipes in Singnyochanyo uses only food ingredients, whereas most recipes in Eumsunjungyo ·Singnyojaebyeong uses ingredients which can be used as medicine. Conclusions : The food therapies in Eumsunjungyo·Singnyojaebyeong and Singnyochanyo proves that people in all regions have used food to cure diseases from old times. On the other words, people have clinically used the characteristics, tastes, and cooking forms of food ingredients for a long time. Thus, this study can be a reference for creating another food therapy.

『食療纂要』에서 魚類의 食治的 활용에 관한 연구

홍진임(Hong Jin Im) 대한한의학원전학회 2016 대한한의학원전학회지 Vol.29 No.1

Objectives : The researcher figured out the kinds of fish that were used as a treatment for various diseases, and based on the result, studied on how to enhance healthy life and facilitate disease treatment with fish-based treatment. Methods : The researcher first extracted prescriptions based on fish from Singnyochanyo and later, analyzed the extracts by main efficacies, ingredients, recipes and intake periods. Results & Conclusions : According to study, Singnyochanyo used snakeheads twice, eels eleven times, crucian carps eight times, gray mullets once, carps twelve times and yellow croakers three times. When it comes to crucian carps, Singnyochanyo utilized them for asthma-related symptoms, stomach-related diseases, diarrhea, dysentery and hemorrhoid. Donguibogam, however, used crucian carps for more specific purposes - dysentery and stomach-related diseases. In Singnyochanyo, gray mullets and yellow croakers were used to treat stomach-related diseases only one to three times. Carps were applied to treat diseases twelve times in total, five of them for pregnancy-related diseases. For pregnant women, it was recommended to make a soup of carps with side ingredients.

風질환과 관련 있는 食治方에 관한 연구

홍진임(Hong Jin-im) 대한한의학원전학회 2016 대한한의학원전학회지 Vol.29 No.3

Objectives : The paper analyzes food cure recipes related to wind diseases as written in Sikuisimgam, Eumsunjungyo·Shikyojaebyeong, and Singnyochanyo. The paper shall then use results of the analysis to consider food cure recipes utilized by patients who are suffering from wind diseases or who are showing symptoms of wind diseases. The paper aims to help cure modern diseases related to wind diseases and make a set of suggestion about preventive foods. Methods : Important dietary guidebooks in Korea and China were studied, and the author studied only the ones among the food cure recipes that had wind diseases for which they are effective. Sikuisimgam 16 species, Eumsunjungyo·Shikyojaebyeong 13 species, Singnyochanyo 13 species of food cure recipes related to wind diseases were extracted, and they were studied based on their ingredients, cooking style, and administration time. Results : There are food ingredients introduced as effective for curing wind diseases within Sikuisimgam, Eumsunjungyo·Shikyojaebyeong, and Singnyochanyo. Among them, some of the ones that can be utilized in the modern age are: arrowroot(葛粉), nepta herb(荊芥), Baekryangmi(白粱米), Dongmaja(冬麻子), milled rice(白米), Eokiin(薏苡人), fermented soybean(豉), chongbaek(葱白), Wubanggeun(牛蒡根), soy beans(大豆), grass(椒), xanthium fruit(蒼耳子), changi leaves(蒼耳葉), jinpi(陳皮), black pepper(胡椒), ginger(生薑), mint leaves(薄荷葉), suyu(酥油), heukjima(黑脂麻), ojagye(烏雌雞), chives(韭), and Baekyuma(白油麻). Conclusions : The food ingredients extracted from Sikuisimgam, Eumsunjungyo·Shikyojaebyeong, and Singnyochanyo are effective in curing wind diseases, and they should be processed in ways that enable the people of this age to consume more of them. Moreover, people who have not yet suffered from wind diseases but are showing the symptoms of wind diseases will benefit from taking care of their blood pressure by consuming these foods in their everyday lives. Such people will serve as examples of good food cure recipes.

설문해자(說文解字)와 정역원의(正易原義)의 십이지(十二支)에 관(關)한 연구(硏究)

홍진임,윤창열,Hong, Jin-Im,Yun, Chang-Yeol 대전대학교 한의학연구소 2017 혜화의학회지 Vol.26 No.1

Objective : Ten heavenly stems and twelve earthly branches are the important means to understand the orders of changes in heaven and earth. Method : We have so far looked into detailed explanations about twelve earthly branches in Seolmunhaeja, annotations in Seolmun of four major people, and commentaries in Jeongyeokwonui. Result & Conclusion : This can be also applied to the explanations of twelve early branches, as follows. In the $11^{th}$ month of the lunar calendar, the yang energy is finally born amid full of the ying energy. In the $12^{th}$ month, the yang energy prepares to break through the knots of the ying energy and gets ready to come out of the ground. In the first month, three kinds of the yang energy start to become vigorous and active. In the second month, the yang energy gains more force, sprouting various plants on the ground. In the third month, the yang energy arouse further, strengthening and growing plants. In the fourth month, all the yang energy is released, while the ying energy is still hiding. In the fifth month, one ying energy is born amid full of the yang energy, and there are interchanges between the yang energy and the ying energy. In the sixth month, the yang energy is still strong and vigorous, ripening the fruits in the fields. In the seventh month, the yang energy starts to hurt all creation. In the eighth month, the ying energy starts to flourish, and the yang energy starts to decline, diminishing all creation and, however, still ripening grains to be harvested. In the ninth month, one yang energy starts to hide from sight, not working its duty, while five kinds of the ying energy start to annihilate all creation. Finally, in the tenth month, the small yang energy hides to be rebirthed amid the flux and reflux of the ying-yang energy. The creative and unique interpretation of Jeongyeokwonui about twelve earthly branches is worth to be referred. It is definitely beyond the other existing explanations, as it incorporates trigrams and hexagrams from I Ching (Book of Changes) and the five primary substances.

논문(論文) : 『준생팔전(遵生八箋)』「음찬복식전(飮饌服食箋)」의 구성과 내용에 관한 연구

홍진임 ( Jin Im Hong ),윤창열 ( Chang Yeol Yun ) 대한한의학원전학회(구 대한원전의사학회) 2014 대한한의학원전학회지 Vol.27 No.4

Objectives : Junsaengpaljeon(遵生八箋), a book specialized in curing was published during Ming Dynasty, addressing the significance on food through Eumchanboksikjeon(飮饌服食箋). Therefore, the objective of this study is to investigate the importance and utilization of food in curing from the perspective of author Goryum(高濂). Methods : Junsaengpaljeon released by InMinWiSaeng publisher was used in this study. The author and reference books were investigated, as well as the composition and contents of Eumchanboksikjeon. This study also focused on the utilization of food cure in Eumchanboksikjeon. Results : Volume 11 to 13 in Junsaengpaljeon is about Eumchanboksikjeon. Volume 11 is composed of Seokojaeron(序古諸論), Darchunyu(茶泉類), Tangpoomyu(湯品類), Sooksuyu(熟水類), Jukmiryu(粥靡類), Kwacillbunmiunyu(果實粉麵類), Pojaryu(脯자類) and Chisicryubeopjoerye(治食有法條例), whereas volume 12 is composed of Gasoyu(家蔬類), Yasoryu(野蔬類), Onjoryu(온造類) and Kookryu(麴類). Volume 13 is composed of Chumsikyu (甛食類), Beopjeyakpumryu(法製藥品類), Boxsicbongyu(服食方類) and Gojaronbangjungyakmuljihae(高子論房中藥物之害). Especially volume 11 proposed the recipe and efficacy of Tangpoomyu(湯品類), Sooksuyu(熟水類), Jukmiryu(粥靡類) and Kwacillbunmiunyu(果實粉麵類), which can be used in food curing. Conclusions : Junsaengpaljeon·Eumchanboksikjeon is a book complied the foods of Ming Dynasty with the description of dietetics theory. Especially this book covers Boxsicbong(服食方) and its dietary therapy prescription, and food for elderly health; it is, therefore, highly useful in applying various areas.