KOREASCHOLAR

In this study, the BMI characteristics and food preference were examined according to the Sasang constitution typology. The constitution type of the subjects was judged by SCAT2 (SC) and Sasang specialists (SP), and the data were compared with the group (SS) in which the two results coincided. The results of SC and SP were consistent with 55 (38.2%) out of 144 subjects. Among the 55 subjects, there were 36 (65.5%), 15 (27.2%), and 4 (7.3%) Soeumin, Taeeumin, and Soyangin, respectively. The BMI of Taeeumin was significantly higher than that of Soeumin (p< .001) in all analytical methods. On the other hand, there was a difference in determining the body shape of Soyangin between the SCAT2 and specialists. The Taeeum-Soeum Food Preference Index was applied to compare the food preference to 41 types of food. In SS analysis, 13 kinds of foods preferred by Taeeumin or Soeumin were found, of which 8 (19.5%) were consistent with the existing food data. Taeeumin preferred 6 kinds of food, such as cold soybean-soup noodles, wild sesame seaweed soup, pan-fried tofu, Yeongun-jorim, Doraji-namul, and soy milk. In contrast, the favorite foods of Soeumin were black rice and Dak-galbi.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 연구대상
  2. 연구방법
 III. 결과 및 고찰
  1. 대상자의 일반사항
  2. 사상체질에 대한 인식
  3. SCAT2와 사상체질 전문가 분석 결과 일치율
  4. 대상자의 체질별 BMI 분석
  5. 태음인과 소음인의 음식선호도
 IV. 요약 및 결론
 References

• 최혜진(가천대학교 특수치료대학원 임상영양학과) | Hyejin Choi (Department of Clinical Nutrition, Graduate School of Professional Therapy, Gachon University)
• 김순미(가천대학교 식품영양학과) | Soon Mi Kim (Department of Food and Nutrition, Gachon University) Corresponding author