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Operation and Process Evaluation of a Community Meal Program for the Elderly in Rural Areas during Agricultural Off-Season Perceived by Cooking Volunteers

Bae JS, Seong SB, Jang SM, Yoo CH, Lim YS, Lee YM, Park HR, Lee KE

OBJECTIVES: This study examined the practices of a community meal program for older adults in rural areas during the agricultural off-season. METHODS: A survey was conducted from December 12 to December...
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Evidence-based Nutritional Intervention Protocol for Korean Moderate-Severe Obese Children and Adolescents

Kim J, Kim YM, Jang HB, Lee HJ, Park SI, Park KH, Lim H

Diet-related behavioral modification for healthy eating and lifestyle is required to improve childhood obesity. The present study aimed to develop customized nutritional intervention protocol and education program to find barriers...
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Clonorchis sinensis Infection Presenting as Acute Cholangitis and Acute Cholecystitis

Yang YM, Choi H, Ryu DH, Woo CG, Han JH, Park SM

A 59-year-old woman presented with abdominal pain. Abdominal computerized tomography was suggestive of biliary stones. During endoscopic retrograde cholangiopancreatography, adult worms resembling Clonorchis sinensis (C. sinensis) were drained. Eggs were...
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The Development and Evaluation of a Nutrition Education Program including Sensory and Cooking Activity to Promote Vegetable Intake among School Aged Children

Lee HH, Shin MK, Kim H, Kwon S, Oh SY, An H

BACKGROUND: The aim of the study is the development of nutrition education program for promoting vegetable intakes of school aged children. METHODS: After a pilot study and consultations of experts, a...
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Status and Needs Assessment on Nutrition Management and Meal Service for Elementary · Middle · High School Athletes among Athlete's Parents

Hwang JH, Kim JY, Kim KA, Kim KW

OBJECTIVES: Young athletes require adequate nutrition to maintain their athletic performance, growth and health. This study examined the status and needs of nutrition management and meal services for student athletes...
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Evaluation of Sanitary Education and Performance of Sanitary Management among School Food Service Employees in Sejong

Na HL, Kim MH, Choi MK

This study examined sanitary education and performance of sanitary management among employees related to cooking in school food services in Sejong. A total of 193 subjects (19.2% for kindergarten, 42.5%...
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Microbial Quality Analysis of Foods from Daycare Centers Supported by the Center for Children's Foodservice Management in Daegu

Seo MY, Ryu K

This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after...
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Nutrition education discouraging sugar intake results in higher nutrient density in diets of pre-school children

Yeom MY, Cho YO

BACKGROUND/OBJECTIVES: The intake of sugar has increased worldwide, and it is well established that childhood experiences and food preferences affect lifelong eating habits. To discourage sugar intake, nutrition education was...
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Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea

Ahn SH, Kwon JS, Kim K, Lee Y, Kim HK

PURPOSE: With the increase of going out to eat, reducing the sodium in restaurant foods has a crucial impact on reducing sodium intake. This study aimed to assess the current...
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Nutritional Status and Dietary Management According to Hemodialysis Duration

Lim HS, Kim HS, Kim JK, Park M, Choi SJ

As the incidence of chronic diseases such as diabetes and hypertension increases, complications such as decreased renal function are also increasing in many patients. Nutritional management in hemodialysis patients is...
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Customers' Purchase Patterns and Expectation-Confirmation toward Home Meal Replacement Products

Koo M, Kang HS, Ham S

This study examined the customers' perception on Home Meal Replacement (HMR) products. Specifically, there were three research objectives: 1. to identify the customers' HMR purchase patterns and preference of HMR...
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Immunoglobulin E-binding Proteins of Cooked Walnuts in Korean Children

Lee J, Jeong K, Jeon SA, Lee S

PURPOSE: The immunological characteristics of young Korean children with walnut (WN) allergy and the influence of different cooking methods on WN proteins have not been evaluated to date. This study...
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Is There Any Necessity to Prescribe Consumption of Walnuts Cooked by Different Processing Techniques to Patients With Walnut Allergy?

Oh JW

The present study focused on identifying the usual methods of cooking walnuts in order to investigate changes in walnut allergen activity caused by cooking and evaluated the allergenic changes in...
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A Study of Cognitive Slips According to Contaminants on the Floor

Kim JI, Park MS, Kim TG

BACKGROUND: This research investigates the degrees of slipperiness felt by the participants who walk on contaminants applied to a floor surface to decide degrees of slipperiness for various contaminants. METHODS: For...
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Development of quantitative index evaluating anticancer or carcinogenic potential of diet: the anti-cancer food scoring system 1.0

Rim CH

BACKGROUND/OBJECTIVE: Cancer is closely related to diet. One of the most reliable reports of the subject is the expert report from the World Cancer Research Fund & American Institute of...
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A Comparative Study of Job Stress, Satisfaction and Commitment of Cooking Employees in Hotel Kitchens with and without HACCP Systems

Min KC, Hong WS

OBJECTIVES: This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems. METHODS: Culinary employees of 12...
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Effects of Nutrition Education Using Dietary Guidebook in Higher Grade Elementary Students of Jeonbuk Area

Park MR, Kim SB

OBJECTIVES: This study was conducted to examine the effects of nutrition education with a dietary guidebook for children on dietary attitude, nutrition knowledge and nutrient intakes. METHODS: The subjects were 54...
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Comparison of food involvement scale (FIS) and use intention for block type sauce between US and Japanese consumers

Lee H, Kim SJ, Lee MA

PURPOSE: This study was conducted to compare the food involvement scale (FIS) of American and Japanese consumers. In addition, the effects of familiarity, likability, and expectations on willingness to use...
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Impact of a school-based culinary nutrition education program on vegetable consumption behavior, intention, and personal factors among Korean second-graders

Bai Y, Kim YH, Han YH, Hyun T

BACKGROUND/OBJECTIVES: Veggiecation was developed to improve children's vegetable consumption through classroom lecture and cooking activities. In this study, we explored potential determinants of vegetable consumption behavior and intention, and examined...
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Relationship between residence characteristics and polycyclic aromatic hydrocarbon exposure in housewives: second Korean National Environmental Health Survey (2012–2014)

Park HG, Ha NY, Kim DH, Kim JH, Lee CK, Kim K, Ryu JY

BACKGROUND: Polycyclic aromatic hydrocarbons (PAHs) produced by incomplete combustion have negative effects on human health due to their carcinogenicity and teratogenicity. Indoor sources of PAHs include tobacco smoke, heating sources,...
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