A feature of present fomula of dietary habitus is the result of its traditional succession, as like as the newly established culture is rooted in the inherited traditional culture. So, it is very important to discriminate the kind of korean traditional foods and to discuss the historical background of the foods in use, since they have to develope better dietary conditions in furture by using modern theory of dietetics. But there are few literatures concerning to korean traditional foods clear at a glance. However, some traditional foods including technology of cultivation and processing have been transmitted from generation to generation in some districts. Therefore, author has attempted to investigate the history of traditional foods. The results obtained were as follows. 1. A lots of traditional foods which were gifts to imperial court alloted to districts or civilian foods during Choson dynasty have been transmitted up to date, and the method of cultivation and processing are well preserved. Among them out standing examples are: 1) persimmon and its processed goods. 2) red pepper and malted pepper catchup. 3) ginger and its processed goods. 4) honey, bean sprouts etc. 2. It has been reported that ginger was cultivated in China in 5th century B.C. and in Korea early in 16th century. But historical relationships between them could not be confirmed. However, from SAMKUKSAGI and the report by Lee, Suk Woo(1754-1825) who was governor of Chonla province and remarked ginger as a sacred herb at Wanju county, Bongong town, it is suggested that ginger is a natural growing herb in Korea. 3. Soonchang malted pepper catchup is one of outstanding traditional foods which our ancestor have processed with red pepper. Peru is the place of origin, where they have cultivated pepper from 1st century. It is conceivable that pepper was transmitted from Europe to korea late in 16th century, and the first report on existence of pepper in korea was written in 1613. Therefore, it seems that malted red pepper catchup was processed 30 or 40 years later.

A dietary treatment of Chinese medicine for diabetes mellitus was extensively studied and compared with that of western medicine. The main results are as follows: Chinese medicine is based on the following empirical dietetics. First, likeness helps likeness. When an internal organ of mankind is not functioning properly, the food or drug from the same organ of an animal will be helpful to cure it. Second, take good foods for health properly and never take any foods against body. Third, building up one's body by taking tonics is not quite the same as building up one's body through proper eating. On the other hand, western medicine is based on the experimental and scientific methods which are modernized in accordance with the development of science and technology. It emphasizes upon finding the cause of a disease. Then this disease can be cured by doing a necessary medical treatment which sometime uses a surgical operation or chemical and radiological method or both. Although there are many ways in treating a diabetic in Western Medicine, here the diabetics is supposed to be the best. The same is true for Chinese Medicine. Therefore one can easily conclude that the dietetics is the most important and effective of all irrespective of Western and Chinese Medicine as far as diabetesis concerned. In Western Medicine, a diabetic is recommened to have the minimum calories necessary for life and not to have goods containing glucide beyond a certain quantity, while in Chinese medicine a diabetic is not allowed to have foods containing more than 10% of glucide. These two facts suggest that a diabetic should pay careful attention to foods containing lots of glucide. Finally a systematic cooperation between western and Chinese medicine will cure not only diabetes but also other disease more effectively than a traditionally unilateral method.