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DAOM Homework
What is the key question, problem, or need the project will address? What do you expect to find out and why? What might it tell us about TCM theory/practice?
The key question this project will address is the history of food-as-medicine and the benefits of diet-as therapy. The focus will be on Traditional Chinese Medicine (TCM) dietary therapy within the context of Korean traditional food and lifestyle; the kinds of medicinal cuisines still popular in modern Korean society today; and the actual benefits of TCM vs. people's beliefs.
Why is the project important?
Diet is an important factor in longevity and also in improving the quality of life. As well as prolonging life, there is a growing interest in the extent to which diet can reduce the risks of developing chronic conditions like heart disease, diabetes, and Alzheimer's disease.
What data will be used, how will it be collected and how long will this take?
This paper will consist of a review of the literature of one of the most popular foods in TCM: Samgyetang (Ginseng Chicken Soup) and its effect on plasma lipids and glucose levels, as well as the percentage of glycosylated hemoglobin collected from patients. The data will consist of a literature review; interviews with traditional Korean medicine practitioners; and community members who use traditional Korean medicine. Different recipes for the soup will also be compared.
The paper will review the perceived benefits of Yin- Yang; five element theory; five zang organs; and five taste theory in past and present-day culture and compare these beliefs with empirically-based scientific research on the medicinal properties of the soup as well as the psychological benefits of specific foods in terms of color, smell, taste, and other believed properties.
5. List three key references (such as books, articles or research papers)
The first source for my research will be the first extant book introducing TCM to the world: Prescriptions Worth a Thousand Gold for Emergencies by Qian Jin Yao Fang. The second is a scholarly book on medicinal cuisine and diet therapy by professor Choi, Yoon-Hee at Won Kwang University in Korea. The third primary source is the documentary Taste of Korea which introduce the traditional Korean foods, the foods for longevity based on Buddhism, and the traditional medicinal foods popular in Korea to the layperson.
6. List possible resource people that will be contacted.
I would like to interview at least two different people familiar with traditional Korean medicine and the traditional Korean food. First, I would like to interview a practitioner…
Korean Food Is Salutary The key question this project will address pertains to the history of medicinal cuisine and dietary therapy and their benefits. The first is: What is Yao shan (? ), shi liao (? ) and shi zhi (? )? Yao shan translates as "the food used as medicine by itself." Shi liao (? ) or shi zhi (? ) are the terms used to describe food therapy or nutritional therapy. These practices are
Soy Protein and Bone Health in Women Soy, a protein-rich legume, has been prominently featured in the traditional cuisines of Far Eastern cultures for thousands of years. In addition to its high protein content, soy also contains the other two macronutrients, carbohydrates and fats, as well as many vitamins, minerals and other micronutrients such as calcium, folic acid, and iron. Dietary sources of soy protein include soybeans, tofu, beans curd, tempeh,