- Application of Iron Oxide as a pH-dependent Indicator for Improving the Nutritional Quality
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Meng X, Ryu J, Kim B, Ko S
- KMID: 2344889
- Clin Nutr Res.
- 2016 Jul;5(3):172-179.
- doi: 10.7762/cnr.2016.5.3.172
Acid food indicators can be used as pH indicators for evaluating the quality and freshness of fermented products during the full course of distribution. Iron oxide particles are hardly suspended... -
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- Comparison of Students' Satisfaction with Sanitary, Environment, and Service of College Food Service by Operating System
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Kim SH, Kwon S, Ly SY
- KMID: 2233354
- Korean J Community Nutr.
- 2005 Jun;10(3):331-340.
The purpose of this study was to provide basic data to improve college food service satisfaction with sanitary, environment and service by comparing 2 contract-managed and 2 self-operated college food... -
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- Identification of Quality Attributes of University Foodservice and Factors Required for the Improvement of Customer Satisfaction: A Case Study Using IPA Model
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Lee SJ, Jung HY
- KMID: 2332295
- J Korean Diet Assoc.
- 2010 Aug;16(3):208-225.
Our research consisted of a qualitative study investigating the quality attributes of university foodservices through focus group interviews and a quantitative study evaluating service quality of university foodservices through a... -
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- Dietitian's Job Satisfaction and Perception of Foodservice Quality in Elementary Schools
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Choo YJ, Ryu SH, Yoon J
- KMID: 2269943
- Korean J Nutr.
- 2006 Mar;39(2):192-200.
The purpose of this study was to identify the relationship between the levels of job satisfaction and self-evaluated foodservice quality of dietitians in elementary schools. Out of 130 questionnaires distributed... -
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- Nutritional and health consequences are associated with food insecurity among Korean elderly: Based on the fifth (2010) Korea National Health and Nutrition Examination Survey (KNHANES V-1)
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Lee S, Lee KW, Oh JE, Cho MS
- KMID: 2209868
- J Nutr Health.
- 2015 Dec;48(6):519-529.
- doi: 10.4163/jnh.2015.48.6.519
PURPOSE: The purpose of this study was to examine the prevalence of food insecurity in Korean elderly and to analyze the health status as well as food and nutrient intakes... -
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- Food Purchasing Current Status of Elementary Schools in Seoul
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Lee JS, Eun JY
- KMID: 2332035
- J Korean Diet Assoc.
- 2003 Nov;9(4):288-296.
The purposes of this study were to assess the school foodservice purchasing practices and to explore the ways to improve the school foodservice purchasing management. The purchasing questionnaire was composed... -
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- An Evaluation on the Attitudes and Importance-Satisfaction on Service Quality of University Foodservice among International Students in Busan
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Hong KH, Lee HS
- KMID: 2451985
- Korean J Community Nutr.
- 2019 Jun;24(3):208-222.
- doi: 10.5720/kjcn.2019.24.3.208
OBJECTIVES: This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan. METHODS: A questionnaire survey was conducted on the utilization... -
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- In-Patients' Food Consumption and Perception on Foodservice Quality at Hospitals
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Kim MY, Kim KJ, Lee KE
- KMID: 2332196
- J Korean Diet Assoc.
- 2008 Feb;14(1):87-96.
The purposes of this research were to investigate in-patients' perception on foodservice quality and to examine factors influencing their meal consumption at hospitals. Three general hospitals with over 400 beds... -
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- Grading of Fermented and Dried Cocoa Beans Using Fungal Contamination, Ergosterol Index and Ochratoxin a Production
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Aroyeun SO, Adegoke GO, Varga J, Teren J
- KMID: 2053016
- Mycobiology.
- 2009 Sep;37(3):215-217.
- doi: 10.4489/MYCO.2009.37.3.215
Sixty four samples of cocoa beans replicated in quadruplicates were collected from five warehouses from southwest Nigeria and examined for fungal loads, ergosterol and ochratoxin A The levels of all... -
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- An Analysis of Consumers' Needs and Practice Willingness for the Health Promotion Program in Restaurant Industry among Seoul Residents
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Hong KE, Kang YW, Joung H
- KMID: 2261891
- Korean J Nutr.
- 2008 Jun;41(4):365-373.
This study examined the needs and practice willingness for the health promotion program of restaurant industry among Seoul residents. Using structured self-administered questionnaires, data on subjects' general characteristics, health status,... -
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- Service quality, satisfaction, and behavioral intention in home delivered meals program
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Joung HW, Kim HS, Yuan JJ, Huffman L
- KMID: 2313514
- Nutr Res Pract.
- 2011 Apr;5(2):163-168.
This study was conducted to evaluate recipients' perception of service quality, satisfaction, and behavioral intention in home delivered meals program in the US. Out of 398 questionnaires, 265 (66.6%) were... -
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- Health and Nutritional Status of Industrial Workers
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Oh HM, Yoon JS
- KMID: 2300612
- Korean J Community Nutr.
- 2000 Mar;5(1):13-22.
The study was curried out to collect information to establish a framework for nutrition education for the prevention of chronic degenerative disease. We analyzed differences in diet quality, food habits... -
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- Survey on Foodservice Satisfaction and Dietary Education needs for Improvement of School Foodservice in Middle School Students in Seoul
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Shin KH, Lee Y, Cho W
- KMID: 2378205
- Korean J Community Nutr.
- 2017 Apr;22(2):127-135.
- doi: 10.5720/kjcn.2017.22.2.127
OBJECTIVES: This study was conducted to examine the satisfaction of school cafeterias among the surveyed group at two middle schools located in Seoul. METHODS: 574 out of 600 middle school students... -
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- The Evaluation of Hospital Foodservice with Patients' Condition
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Gam SO, Park JR, Kim MJ, Lee MK, Shin KH
- KMID: 2332167
- J Korean Diet Assoc.
- 2007 May;13(2):101-113.
The purpose of this study was to measure hospitalized patients' satisfactions with hospital foodservices, and thereby identify areas for improvement and provide basic data for the introduction of total quality... -
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- The Study of Patients Satisfaction and Expectation of Hospital Foodservice
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Gam SO, Park JR, Kim MJ, Lee MK, Shin KH
- KMID: 2259928
- Korean J Nutr.
- 2007 Apr;40(3):281-287.
The purpose of this study was to measure patients satisfaction and expectation with hospital foodservices, and thereby identify areas for improvement and provide basic data for the introduction of total... -
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- Analysis of Customer Expectation and Satisfaction for New Menus in Multi-Chain Family Restaurants
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Lee MA, Yang IS
- KMID: 2233133
- Korean J Community Nutr.
- 2004 Dec;9(6):734-741.
The purposes of this study were 1) to understand customers' expectations and satisfaction on menus in family restaurants, 2) to compare customer satisfaction and brand image for positioning new menus,... -
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- Generation of Food Waste and Plate Waste Reduction Strategies in School Food Services in Gyeonggi Province
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Choi J, Lee KE
- KMID: 2462154
- Korean J Community Nutr.
- 2019 Oct;24(5):422-432.
- doi: 10.5720/kjcn.2019.24.5.422
OBJECTIVES: The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste. METHODS: A survey was administered from November... -
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- Customer perception and expert assessment in restaurant food environment by region: Focused on restaurants in Suwon, Hwaseong city
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Oh MH, Choe JS, Kim Y, Lee SE, Paik HY, Jang MJ
- KMID: 2327101
- J Nutr Health.
- 2014 Dec;47(6):463-474.
- doi: 10.4163/jnh.2014.47.6.463
PURPOSE: The aim of this study was to assess the food environment, particularly focusing on restaurants in three areas (Suwon city, Hwaseong Byeongieom-dong, and Bibong-myun). METHODS: A total of 662 persons... -
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- Consumer Awareness and Demand for Country-of-Origin Labeling at Restaurants: For Adults Who Live in Seoul
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Ahn HJ, Park S, Joo N
- KMID: 2332298
- J Korean Diet Assoc.
- 2010 Aug;16(3):255-269.
The purpose of this study was to investigate consumer awareness and demand related to country-of-origin labeling at restaurants, and to provide basic data to reexamine the need for current policies... -
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- Restaurateur's Willingness to Participate in the Healthy Restaurant Program in Seoul
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Hong K, Joung H
- KMID: 2264726
- Korean J Nutr.
- 2009 Apr;42(3):268-277.
- doi: 10.4163/kjn.2009.42.3.268
This study examined the restaurateur's willingness to participate in the healthy restaurant program. Using a structured self-administered questionnaire, data on subjects' personal, business and management characteristics, willingness to participate in... -
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