- The Study on Acceptability of Liver Sausage by Proportions of Liver and Processings
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Lee SM, Cho JS
- KMID: 2331838
- J Korean Diet Assoc.
- 1997 Feb;3(1):90-100.
Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing... -
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- Study on the preparation of the saccharification kochujang with retrogradated starch food and changes in physiochemical properties during the aging
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Cha EJ, Kim KJ
- KMID: 2331832
- J Korean Diet Assoc.
- 1997 Feb;3(1):23-29.
This study was attempted to investigate changes in physiochemical properties of the preparation of saccharification kochujang with retrogradated cooked rice, bread, rice cake and sensory evaluation during 60days aging. 1. Moisture... -
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- The Analysis of the Difference between Interviewers and the Days of the Week using the 24-Hour Dietary Recall Method
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Choue RW, Hong JY, Lee HW, Lee SL
- KMID: 2331830
- J Korean Diet Assoc.
- 1997 Feb;3(1):1-8.
The purpose of the study is to evaluate the differential effects caused by the interviewers and the days of the week using the 24-hour dietary recall method on the dietary... -
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- Attitude of dietitians working for elementary schools on meat products
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Son SM, Lee KS
- KMID: 2331833
- J Korean Diet Assoc.
- 1997 Feb;3(1):30-43.
This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires... -
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- Survey on the Serving Size and Waste Rate of Frequently Consumed Dishes in Korean Style Restaurants
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Kye SH, Kim WS, Lee JH, Moon HK
- KMID: 2331834
- J Korean Diet Assoc.
- 1997 Feb;3(1):44-54.
This survey was conducted to find out one serving size and waste rate of frequently consumed dishes in 37 Korean style restaurants. The range of one serving size and waste... -
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- Assessment of foodservice management practices in the employee feeding operations according to type of workers
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Jang MR, Kwak TK
- KMID: 2331836
- J Korean Diet Assoc.
- 1997 Feb;3(1):63-73.
This study was conducted to evaluate the industry foodservice management practices and to suggest guidelines for the effective foodservice management. The survey for the analysis was conducted through the questionnaires... -
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- Survey on Waste Rates of Foods for Menu Planning
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Kye SH, Kim WS, Lee JH, Kim SJ, Moon HK
- KMID: 2331835
- J Korean Diet Assoc.
- 1997 Feb;3(1):55-62.
The waste rates of 98 food items after pre-preparation were surveyed to provide database for good menu planning. The waste rates turned out 0~64.27% in vegetables, 6.38~7.03% in potatoes, 6.25~68.75%... -
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- The Assessment of Foodservice Management Practices in Elementary School Foodservices
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Kim EK, Kang MH, Kim EM, Hong WS
- KMID: 2331837
- J Korean Diet Assoc.
- 1997 Feb;3(1):74-89.
The aim of this study was to evaluate the foodservice management practices in elementary school in order to provide basic information for an efficient foodservice management. A self completed questionnaire... -
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- Relationship among Job Satisfaction, Job Characteristics, and Organizational Commitment of Dietitians in Hospital, School, and Industry Foodservices
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Yang IS, Lee JM, Cha JA, Yoon JS
- KMID: 2331831
- J Korean Diet Assoc.
- 1997 Feb;3(1):9-22.
Purposes of the study were to : (a) measure the levels of job satisfaction, (b) investigate the degree of job characteristics, (c) determine the levels of organizational commitment, (d) investigate... -
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