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山本 進(Yamamoto Susumu),金聖玹(번역자) 역사교육연구회 2021 역사교육 Vol.159 No.-
After the abolition of the trade offices in Gyeongseong and Gyeongwon in 1406 Joseon did not open a mutual market at the border to prevent the outflow of iron from strengthening Jurchen"s agricultural productivity and military power. The trade with Jurchen until the Sejo period was limited to that of the Jurchen envoys. In addition, Korean military commanders and Jurchen chiefs sometimes exchanged gifts at the northern border. The possibility of smuggling iron has been pointed out since the Sejong period, but the Joseon government believed that it was impossible for Jurchen to forge steel arrowheads and armors from cast iron pots, cauldrons and plows. From around the 1470s, when sable came into fashion among the elite of Ming and Joseon, smuggling of sable and iron became active. Because Ming tightened the export ban on iron, Jurchen again sought mutual markets from Joseon, so in 1482 trade began in Manpo to conciliate them. However, the export products were limited to salt and cloth and iron was blocked, so it was nominal from the beginning. By this time Jurchens were already able to melt cast iron products and forge steel arrowheads, and that information was also passed on to Joseon government. But because they themselves did not know that smelting cast iron could be processed into steel, the weight was reduced to less than a quarter during the smelting process, and forging technology of Jurchen was not as high as that of Ming and Joseon, awareness of crisis about Jurchen did not continue in Joseon. In the 16th century iron smuggling became more active, and Ming partially allowed the export of cast iron products. Even in Joseon the embargo on iron products has not been on the agenda since the latter half of Jungjong period.
Mitsui Takahiro,Yamamoto Susumu,Endo Morito 한국영양학회 2023 Nutrition Research and Practice Vol.17 No.4
BACKGROUND/OBJECTIVES: Nutrition knowledge has been reported to have a weak positive effect on healthy eating behavior. This study aimed to determine if there was a difference in nutrition knowledge depending on the choice of science subject in high school and whether that affected the actual eating habits of college students in Japan. SUBJECTS/METHODS: The subjects were 514 college students, the majority first-year students, in 3 cities in Japan. A questionnaire sur vey was conducted on elective subjects in science in high school, diet (11 items), lifestyle (5 items), and nutrition knowledge (34 questions). The preliminar y sur vey was conducted on 47 students in the fall of 2019, and the full-scale sur vey was conducted in May–June and October–November 2021 at the end of lectures for the first-year students. RESULTS: The students in the high-score group (24–31 points, n = 180) had a higher intake of vegetables (odds ratio [OR], 1.78; 95% confidence inter val [CI], 1.12–2.82; P = 0.015) and breakfast (OR, 1.64; 95% CI, 1.03–2.60; P = 0.035), and a reduced intake of fast food (OR, 0.27; 95% CI, 0.14–0.51; P < 0.001) than those in the low-score group (6–19 points, n = 150). Only the biology and chemistr y students had significantly higher nutrition scores than the other groups (all: P < 0.001), but no significant difference was found between the other groups. Understanding nutrition learned in elementar y and junior high school is appropriate, while molecular structure, recommended amount, and food poisoning were insufficient. CONCLUSIONS: Knowledge of nutrition appears to have a positive effect on the actual eating habits of college students. Although biology and chemistr y in high school may help students understand the foundations of good nutrition, specialized food education may be required to make informed dietar y choices.