DAOM Homework
What is the key question, problem, or need the project will address?
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.
4. What do you expect to find out and why? What might it tell us about TCM theory/practice?
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.
You’re 72% through this paper. Sign up to read the full paper.
Sign Up Now — Instant Access Already a member? Log inAlways verify citation format against your institution’s current style guide requirements.