본 연구의 목적은 요가와 자매 학문으로서 삶의과학, 예방의학, 통합의학, 체질의학이라고 할 수 있는 아유르베다를 기반으로, 백세 시대의 건강을 목표로 미각을 중시하는 식생활교육 현장에서의 접 목법을 찾고자 했다. 연구방법으로는 아유르베다의 몸 이해를 위해 첫째, 독특한 개념인 3-도샤(바따, 피타, 카파)와 기능, 구조, 질료를 포함하는 개념인 7-다뚜(dhātu), 질료의 개념인 3-말라를 살펴보았 다. 둘째, 아유르베다의 6가지 맛(단맛, 신맛, 쓴맛, 짠맛, 매운맛, 떫은맛)의 의미와 현대 음식의 맛에 대해 문헌고찰. 셋째, 오감 중에 음식의 맛과 관련이 깊은 미각력을 중심으로 문헌고찰하였다. 또한, 미각교육 시 적용이 쉬운 간단 미각테스트 활용법과 함께 일상에서 현대인의 미각력을 높이는 특이 한 음식조합을 제시하였다. 결론에서는 아유르베다의 맛과 현대 음식의 맛 의미를 정리하면서 백세 시대를 사는 현대인들에게 아유르베다적 식생활법을 권장하고, 내 몸에 맞는 맛을 찾아가며 보다 건 강한 삶을 영위할 것을 제언했다.

This study was designed to measure taste sensitivity and the five basic senses by an educational classification instrument. The instrument was a rice kit that could use samples in a dry powder form or oil extract after long-term storage To test for taste, sucrose, salt, citric acid, and quinine sulfate were made at different concentrations and taste sensitivity was measured on a scale from level 1 to level 5. To obtain baseline data, an inspection tool for the five senses was used and randomly applied on 101 schoolchildren in the third and fourth grade in the city of Cheonan in Korea. The inspection tool was composed of 17 questions; 5 questions regarding visual characteristics and three questions each for characteristics regarding taste, hearing, smell, and touch. The average age of the schoolchildren was 9.5 years old and there were 49 third grade students (9 years of age), and 52 fourth grade students (ten years of age). There were slightly more male students than female students, 56 (55.4%) compared to 45 (44.6%), respectively. The average height of female students was higher than that of males, but the average BMI (body mass index) of the male students was slightly higher than that of female students (18.28 compared to 18.09, respectively). Female students were slightly more sensitive to salty tastes than male students (2.8 compared to 2.5, respectively). In the score distribution for each sense, touch sense was the highest at 7.59, sight sense was 7.49, hearing sense was 5.43, smell sense was 5.24, and taste sense was lowest at 3.69. Therefore, schoolchildren first tend to recognize and deem important the touch and sight of food before its taste.