- Analysis of and Draw up Dietitian`s Job Description
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Moon HK, Lee AR, Lee YH, Jang YJ
- KMID: 2331976
- J Korean Diet Assoc.
- 2001 Feb;7(1):117-124.
This study was conducted as a part of project developing the standards of the national board test for dietitian's licences. The purpose of this study was to define the job... -
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- Analysis of the Frequency, Criticality and Difficulty of Each Job Task Elements for the Validity of the Dietitian`s Job Description
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Moon HK, Lee AR, Lee YH, Jang YJ
- KMID: 2331975
- J Korean Diet Assoc.
- 2001 Feb;7(1):105-116.
This study was conducted a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to verify the dietitian's... -
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- A Study for Dietetic Practitioner's Job Analysis: labor Time Spent and Staffing Need Indices
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Cho MR, Koo CM, Lee HO, Choue RW
- KMID: 2331968
- J Korean Diet Assoc.
- 2001 Feb;7(1):38-49.
This study was designed to analyze the dietetic practitioner's job in the over 600-ed hospitals in korea and to assess their labor time spent and staffing need indices. The actual... -
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- Survey on Running Smoking, No-Smoking Area in Restaurants in Seoul
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Lee AR
- KMID: 2331969
- J Korean Diet Assoc.
- 2001 Feb;7(1):50-55.
Running smoking, no-smoking area in restaurants(n=546) in 25 districts in Seoul area was surveyed and evaluated. No-smoking restaurants were evaluated as A(2.0 points). Restaurants running no-smoking area with guidance to... -
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- Analysis and Framing of Dietitian's of Description
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Moon HK, Lee AR, Lee YH, Jang YJ
- KMID: 2331974
- J Korean Diet Assoc.
- 2001 Feb;7(1):87-104.
This study was conducted as a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to define the... -
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- The Study of Awareness and Practice of Korean Dietitians in Food Exchange Lists, Serving Size and Dietary Guidelines
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Lee YN, Roh SY
- KMID: 2331965
- J Korean Diet Assoc.
- 2001 Feb;7(1):9-18.
Dietitians in various fields have used food exchange lists for food preparations. However ie seems that the present food exchange lists are complicated, thus they cause many problems for dietitians... -
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- A Study of Dietary Intakes and Nutritional Status after Total Gastrectomy of Early Gastric Cancer Patients
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Kim JY, Park MS, Lee YH, Jo SJ, Yang HK
- KMID: 2331972
- J Korean Diet Assoc.
- 2001 Feb;7(1):72-79.
The purpose of this study is to investigate the dietary intakes and nutritional status in total gastrectomized patients. We assessed the nutritional status by dietary intake, anthropometric data and biochemical... -
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- Evaluation of Sanitary Management based on HACCP of Business and Industry Foodservice Operations in Taegu and Kyungpook Areas
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Nam EJ, Lee YK
- KMID: 2331967
- J Korean Diet Assoc.
- 2001 Feb;7(1):28-37.
The purpose of this study was to evaluate the status of sanitary management based on HACCP. The surveys which were on various aspects of general characteristics, food handling practice, personal... -
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- Nutrition Care of Diet - refusal Patients having Difficulties in Adapting to Hospital Diet
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Kim HJ, Jun SJ, Jung KH
- KMID: 2331971
- J Korean Diet Assoc.
- 2001 Feb;7(1):65-71.
The purpose of this study was to produce proper nutrition and foodservice through positive intervention for diet-refusal patients who has difficulties in adaptation to hospital diet, and to contribute to... -
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- Need Assessments of HACCP - based Sanitation Training Program in Elementary School Foodservice Operations based on Sanitation Knowledge Test of Employees
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Eo GH, Ryu K, Park SJ, Kwak TK
- KMID: 2331970
- J Korean Diet Assoc.
- 2001 Feb;7(1):56-64.
The study was conducted to assess sanitary concepts of employees and needs of HACCP-based sanitation training program for elementary school foodservice operations. Subjects consisted of 370 foodservice employees. Foodseervice employees'... -
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- Foodservice Systems of Meal Service Programs for Mental Disorder Care Sites in Korea
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Lee JM
- KMID: 2331973
- J Korean Diet Assoc.
- 2001 Feb;7(1):80-86.
The purposes of this study were to: a) examine characteristics of foodservice management practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient... -
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- The Relation between Nutrient Intakes and Blood Parameters of Cardiovascular Function of Female College Students in Chungnam
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Choi MK, Jun YS, Sung CJ, Lee DH, Kim MH
- KMID: 2331964
- J Korean Diet Assoc.
- 2001 Feb;7(1):1-8.
The purpose of this study was to investigate the relationship between nutrient intakes and blood parameters of cardiovascular function in 40 female college students on self-selected diet in Chungnam. Anthropometric... -
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- A Study on the Sanitary Perception of the Food Suppliers for the Business and Industry Foodservice in Busan Area
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Choi MO, Park UY, Kim JY
- KMID: 2331966
- J Korean Diet Assoc.
- 2001 Feb;7(1):19-27.
It is thought that the sanitary perception and hygienic food treatment of food suppliers as the first handlers of foodstuffs are extremely significant for the safe and sanitary management of... -
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