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The message from the KNS president: 2020 KDRIs Special Series

President of 2021 the Korean Nutrition Society

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Effectiveness of nutrition education intervention focusing on fruits and vegetables in children aged six years and under: a systematic review and meta-analysis

An S, Ahn H, Woo J, Yun Y, Park YK

Purpose: A systematic review and meta-analysis of nutrition educational intervention studies was performed to assess the association between nutrition education intervention and fruit & vegetable (F&V) preferences and nutrition knowledge...
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Meal kit purchasing behavior and relationship with the nutrition quotient of young adults in Chungnam

Lee EY, Kim YM, Choi MK

Purpose: This study aimed at understanding meal kit purchasing behavior and investigating its relationship with the Nutrition Quotient (NQ) of young adults. Methods: We conducted a survey on adults in their...
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Status of serving labeling of home meal replacement-soups and stews, and evaluation of their energy and nutrient content per serving

Kim MH, Choi IY, Yeon JY

Purpose: In this study, the serving size of home meal replacement (HMR)-soups (Guk, Tang) and stews (Jjigae) available in the Korean market was investigated, and an evaluation of the nutrition...
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Relationship between intake of soft drinks and current prevalence of adult atopic dermatitis: based on the Korea National Health and Nutrition Examination Survey data (2015-2016)

Kim HW, Kim JM

Purpose: The purpose of this study was to provide basic data for the management of atopic dermatitis (AD) in adults by analyzing the relationship between AD and intake of soft...
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The development of the 2020 Dietary Reference Intakes for Korean population: Lessons and challenges

Kwon O, Kim H, Kim J, Hwang JY, Lee J, Yoon MO

The discovery of the relationship between nutrients and deficiency diseases during the 100 years from the mid-1800s to the mid-1900s was a breakthrough that led to advances in the study...
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Comparison of the nutritional indicators of critically Ill patients on extracorporeal membrane oxygen (ECMO)

Shin NM, Ha SY, Cho YS

Purpose: This study aimed at investigating the nutritional status, nutritional support, and nutritional indicators of critically ill patients on extracorporeal membrane oxygen (ECMO) in intensive care units (ICU). Methods: This descriptive...
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Nutritional status of children with cerebral palsy according to their body mass index percentile classification

Ahmed K, Kim HJ, Han K, Yim JE

Purpose: Malnutrition in children with cerebral palsy (CP) is a significant factor affecting their adequate growth and development. This study aimed at conducting surveys and evaluating the dietary intake of...
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The snacking pattern, diet, lifestyle and menu preferences of elementary school students in Gyeonggi area, considering the most frequently eaten snacks

Park H, Kang H, Lee ES, Lee H

Purpose: This study compares the snacking pattern, diet, lifestyle, and food preference of children by evaluating the most frequently eaten snacks. Methods: The survey enrolled 435 students from three elementary schools...
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Effect of Korean pine nut oil on hepatic iron, copper, and zinc status and expression of genes and proteins related to iron absorption in dietinduced obese mice

Shin S, Lim Y, Chung J, Park S, Han SN

Purpose: Body adiposity is negatively correlated with hepatic iron status, and Korean pine nut oil (PNO) has been reported to reduce adiposity. Therefore, we aimed to study the effects of...
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Effects of mulberry fruit juice powder on inflammation and microRNA-132/143 regulation in 3T3-L1 adipocytes

Lee MS, Kim Y

Purpose: Mulberry (Morus alba L.) fruit is widely grown in Asia and consumed as fresh fruit, jam, and juices. The fruit has beneficial health effects, including anti-diabetic, anti-tumor, and anti-obesity...
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Effect of garlic (Allium sativum L.) as a functional food, on blood pressure: a meta-analysis of garlic powder, focused on trials for prehypertensive subjects

Kwak JS, Kim JY

Purpose: Although numerous systematic reviews or meta-analysis have reported the hypotensive effects of garlic, the application of these results in the area of functional food is limited. This is because...
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