KOREASCHOLAR

The elderly population is rapidly increasing in South Korea, and interest in food development considering the Sasang constitution theory from oriental medicine and balanced nutrition is increasing. We developed the oriental medicinal porridges based on the Sasang constitution for the elderly. By Sasang constitutional medicine, Taeyangin has a large lung and small liver, and Soyangin has a large stomach and small kidney. Taeeumin has a small lung and large liver, and Soeumin has a small stomach and a large kidney. In this study, proper oriental medicine and food ingredients were identified, and a total of 12 oriental medicinal porridges were developed for 3 items by 4 Sasang constitution types. A single portion was developed based on about 600±66kcal, and the food ingredients were chopped. After cooking the menu developed based on the Sasang constitution, a sensory test was conducted. Five items, such as taste, appearance, aroma, texture, and overall preference, were evaluated on a 7-point scale. Sewage omegaenggul porridge among porridges for Taeyangin had the highest overall acceptance (6.17±0.7 points). Sukjihwang abalone black sesame porridge for Soyangin had the highest score(5.83±0.9 points). Sanyakyulmu hwangtae porridge for Taeeumin had the highest score(5.90±0.6 points). Ginseng chicken curry porridge among porridges for Soeumin had the highest overall preference in taste, appearance, aroma, texture, and overall acceptability (6.53±0.7 points). A limitation of this study was that the clinical trial could not be conducted on the elderly classified as Sasang constitution. In the future, the elderly will be able to have oriental medicinal foods according to the classification of Sasang constitution.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 사상체질별 식품과 한약재 선정과 약선죽 개발
    2. 전문가 자문 및 실험조리
    3. 한방 약선죽의 영양적 분석
    4. 관능검사
    5. 통계 분석
III. 결과 및 고찰
    1. 개발된 체질별 한방약선죽의 성미귀경과 한의학적 효능
    2. 개발된 사상체질의학별 한방약선죽 영양소 함량
    3. 개발된 사상체질의학별 한방약선죽 관능평가 결과
IV. 요약 및 결론
References

• 홍종숙(경희대학교 동서의학대학원 의학영양학과/여주대학교 호텔조리베이커리과) | Jong-Sook Hong (Department of Medical Nutrition Graduate School of East-West Medical Science, Kyung Hee University/Department of Hotel Culinary & Bakery Yeoju Institute of Technology)
• 임현정(경희대학교 동서의학대학원 의학영양학과) | Hyunjung Lim (Department of Medical Nutrition Graduate School of East-West Medical Science, Kyung Hee University) Corresponding author