This study was performed to develop a Kdiet-index based on the definitions and characteristics of traditional Korean food. The Korean Food Pattern Index (Kdiet-index) for diseases was applied using dietary data from the 2017 National Health and Nutrition Examination Survey (KNHANES) and the association between Kdiet-index and metabolic disease was confirmed. The study subjects were 1,971 Korean adults aged >40, and the components were classified according to 14 criteria used to establish the Kdiet-index. Main ingredients up to the top 3 were designated using dish names, ingredients, and contents using KNHANES dietary data. Kdiet-index was classified using scores of ≤3 points, 4-7 points, and ≥8 points and total Kdietindex were calculated by summing dietary scores. Correlations between Kdiet-index and obesity, hypertension, hyperlipidemia, and diabetes were analyzed. The odds ratio (OR) and 95% confidence interval (CI) for obesity were 0.531, 0.385~0.732 and for elevated cholesterol (≥240 mg/dL) indices were 0.471, 0.282~0.788, respectively, which showed a significant decreased in the risk for each disease for Kdiet-index of ≥8 points. This study confirms that metabolically related clinical results improved significantly as Kdiet-index increased and that higher Korean food pattern indices are associated with lower risks of metabolic disease

In this study, 3,301 domestic and foreign patents, established from 1980 to June, 2007, were reviewed in order to examine the technological trends in treating or preventing liver disease. Primary focus was placed on countries such as Korea, Japan, and the United States - the leading nations with regard to liver function research. This paper explores the systematic search that utilized a research-focused database and research analysts. Since the year 2000, Korea has demonstrated increased developments in the area of diet and liver disease, as shown by an increase in relevant patent caseloads and submissions especially for medicinal preparations containing compounds or reaction products with undetermined constitutions. In addition, there was up to a 29% increase in themarket share and the frequency of patent submissionshad increased. Japan has shown a similar trend to Korea with an increase in research, but has focused more on medical preparations containing active organic ingredients. In the United States, an increase in the number of patents was shown after the year 2000.

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men (M=3.75 ± 0.89) appeared higher than women (M=3.62 ± 0.88). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red 〉 burnish felt 〉 transparent 〉 yellow, and the smell preference which was hot(M=4.64 ± 1.37) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste〉 salty taste 〉 sourness 〉 off flavor taste 〉 fermented fish source taste 〉 sweetness〉 carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty 〉 appearance 〉 chewing texture 〉 red 〉 fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty 〉 appearance 〉 red 〉 fermented flavor 〉 chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) 〉 Kapuska (25.9 %) 〉 Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)〉 steamed cooking rice (22.7%)〉 cooking fish (17.0%)〉 cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.

A technological trend of treating or preventing the cardiovascular diseases has reviewed on 381 domestic and foreign patents from the year 1980 to June, 2007. Primarily focused upon countries such as Korea, Japan and the United States; the leading nations concerning cardiovascular disease, this paper delved into a systematic research of the cardiovascular disease utilizing research focused database and research analysts. Korea was showing increased development in the diet and cardiovascular related areas as shown by increase in related patent caseloads and submission since the 2000. Especially within the area of food production, there had been an increase of market share by up to 50% and the frequency of patent submission had also increased. Japan was showing similar trend as Korea with its increase in research, but the only difference was that Japan was focused more upon medical supplies. With the United States, there was no real consistency with the number of patents, therefore harder to make an accurate assessment.

This research entailed collecting domestic and overseas research papers on technologies for fermentation of Kimchi, which is widely considered the national dish of Korea, creating a technology classification structure and conducting quantitative analysis on each technology component and schematization. Five research papers were published in domestic journals in 1990. Afterwards, the number increased by six to nine papers a year. There was no clear increase after the year 2000, but an average of around 20 papers have been Published every year, indicating that Kimchi research is now becoming widespread. An analysis on researchers entailed determining the percentage of research papers published by the top ten authors. The percentage was 76% in the early-1990s; 63% in the late-1990s; and 52% in the 2000s, indicating that Kimchi has been more and more widely researched and Kimchi research has become professionalized. Universities were found to be leading the research as 52% of researchers belonged to universities. Another 9% were at research institutions. Analysis of technologies showed that domestic research mainly focused on the Kimchi fermentation process and an additive for the development of new Kimchi ingredients and types, preservation and quality improvements. Most of the research papers published overseas dealt with the functions of bacteria strains isolated from Kimchi; and improvements in the Kimchi fermentation and ripening processes. And most of the research papers have been published in a field of microorganism and biotechnology.

This study was conducted to develop the Korean traditional tea and investigate the effects of Shan-shu-yu, Gugiga, Ginseng, Younggi and coffee on the hematology of rat. Gugiga, Shan-shu-yu, Younggi and Ginseng tea were adimistrated 3g/day/rat with feeding, respectively. Coffee was adminstrated 1.8g/day/rat. The mixing ratio of mixed tea were 1:1 (w/w). According to the feeding days (10, 20, 30), enzyme activities and chemical components in serum and change in whole blood were determined. 1. The activities of s-GOT and s-GPT of rat administrated Shan-shu-yu, Young-gi, Gugiga, Ginseng and their mixed tea were increased at the normal ranges, and coffee and it's mixed tea were significantly increased other, group (p〈0.05). 2. In coffee and it's mixture groups, the content of s-glucose and s-cholesterol were remarkably increased (p〈0.05), but in others (except coffee additive group) were decreased than coffee and it's mixture groups. 3. In all groups (except coffee addivite groups), the range of WBC, RBC, Ht and Hb was 7.30-8.00 (×103/mm3), 8.18-9.00 ((×106/mm3), 50-60 (%) and 16.10-17.40 (g/d), respectively and in strict coffee group, the level of WBC, RBC, Ht and Hb was 8.90±0.40, 8.10±0.37, 49±0.38 and 14.90±0.44 (p〈0.05), respectively.